The report makes clear that today’s modern hog farms combine the best of traditional farming practices with the benefits of modern technology and agriculture science.
Longevity seems not to carry the cachet it once did. What’s new, what’s hot, and what-have-you-done-for-me-lately attitudes often carry undue influence over decision-making.
Fresh pork occupies a unique, positive position in today’s retail meat case. Despite a tough economy and input costs that have spiraled upward for pork producers in 2011, the category is performing positively.
The American Meat Science Association, in cooperation with the National Pork Board will host AMSA PORK 101 September 20-22, 2011 at Iowa State University in Ames, Iowa.
Responding to the recent earthquake and tsunami in Japan, the U.S. Meat Export Federation has established a two-phased Japan Relief Program designed to engage a broad range of the U.S. agricultural community in providing support for Japanese citizens affected by the devastating March 11 natural disaster.
With a new focus on reaching creative, flavor-seeking home cooks who already prepare, eat and love pork, the National Pork Board announced a new branding position celebrating pork's ability to offer a wide range of options in the kitchen.