PIC and the National Pork Board are teaming up to develop a framework that will demonstrate the critical role genetics play in creating a more sustainable protein supply.
Choosing the right genetics is critical to producing healthier, more resilient pigs. Healthy pigs typically eat better, use less water and reach market weight sooner, which can create significant environmental benefits. To date, the pork industry has not been able to quantify the environmental benefits accomplished through genetic improvements. Further, genetics have not been accounted for in corporate Environmental, Social and Governance (ESG) reporting or utilized as an intervention to reduce greenhouse gas emissions.