The National Pork Board has committed to investing an additional $350,000 toward research, education and coordination of efforts to better understand Porcine Epidemic Diarrhea Virus.
Trevor Amen, director of market intelligence, NCBA, and Patrick Fleming, director of retail marketing, National Pork Board, talk about the breakthrough changes to the URMIS beef and pork cut nomenclature that are expected to gain approval and take effect this summer.
A new retail promotion from the National Pork Board is enticing consumers to choose pork to make cold-weather comfort foods like chili, pot roast, casseroles and slow-cooker dishes more exciting.
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.
