What determines that half of Lithuanian pork is bought in “Norfa” stores

Dainius Dundulis, chairman of the board of UAB Norfos mamena, which owns 158 stores in Lithuania, and general director of the production and logistics company Rivona, claims based on numbers that Lithuanian buyers buy about half of all fresh pork sold in Lithuania in Norfos stores.

Norfa sells 50% of all fresh Lithuanian pork

Statistics provided by the Government Data Center about . m. The number of pig carcasses in Lithuania in the first 10 weeks shows that during the period Rivona slaughtered slightly more than 40% of the pigs on average.

We know how much carcasses are produced in Lithuania and how much is produced by the Rivona slaughterhouse. It is also estimated that about 10% of the carcasses are given by slaughterhouses to meat production companies. Statistics confirm that every second kilogram of pork grown, slaughtered and sold in Lithuania is bought in a Norfa store. Thus, having about 12% of the domestic market, Norfa sells about 50% of all fresh Lithuanian pork, D. Dundulis calculates. We can also assume that almost all of the pork is grown in Lithuania.

Therefore, according to him, the claims of some trade networks that they sell Lithuanian pork are questionable, because there simply aren’t enough of them left. In addition, it is estimated that less than half of all sold pork is grown in Lithuania, and the rest is imported.

lean pork for less than a day

D. Dundulis says that to achieve such a result and meet the growing demand for fresh pork, more than 8 million Eur investments in the new Rivona slaughterhouse line, iluts district. A year and a half ago, the most modern, fully automated slaughter line in the country has a capacity of 150 pigs per hour, while the old one was only 60. By the way, although the number has increased by 2.5 times, the same number of people are working on it as on the previous line. Much better working conditions have been created for the employees, a lot of hard work has been replaced by automated solutions, there are only a few places left where you can’t work without a hand.

And the biggest advantage for the buyer, which he appreciates when choosing pork in Norfa, is that the shops are reached by a very public mass. If in the past it took about a day to fill our stores, modern technologies allow us to open our stores after 6 hours. Even in the most remote stores of Norfa, we have the opportunity to sell fresh pork, which comes from the slaughterhouse faster than a day, says the manager and owner of Norfa. While we are already selling fresh pork, other retail chains are just getting ready to place orders for the meat that is waiting in the slaughterhouses.

fresh pork has become the business card of the Norfa store for many customers.

And more sustainable trade

D. Dundulis also emphasizes that Norfa serves us much more sustainably and buyers buy houses less expensively.

Many Norfa stores receive pork halves and cut them on site. That’s why we don’t need to pack with our protective gas, or take a package, and we put bags in the shop window for the buyer to choose. If such a bread weighs about 1.6 g, then the weight of the packed meat will be about 2225 g, which means that you can take home about 15 times more eggs. Is it possible to believe such a merchant’s claims that his activity is sustainable?, says the head of the Norfa warehouse.

He says that different parts of pork meat have different demand. It is also determined by the seasons. For example, necks are mostly bought for steaks at the end of the year, but Norfa buyers value other meats as well, various offal, for example, ears, legs. The demand for marinated meat, ready for cooking, also increases in the summer.

Rivona’s machine supplies the 158 Norfa stores operating in Lithuania with more than 150 names of steering wheel products, producing more than 600 tons per month. This includes cured or cooked, lightly or bitterly pickled venison and venison and other products, rolls, veal, sausages, as well as, especially in mild weather, a large selection of semi-finished steaks, onions, venison and venison, which can be cooked for guests after they have cooled. it remains to be extended.