The U.S. Farmers and Ranchers Alliance elected a new chairman of the board this week in Kansas City. Wisconsin farmer Nancy Kavazanjian officially ended her term as chairperson and Brad “Pig Farmer of the Year” Greenway, who represents the National Pork Board, is the new chair for the agricultural advocacy organization. “It’s been an amazing couple of years with USFRA,” … Read More
Red Meat Exports See Strong Third Quarter
September was another solid month for U.S. red meat exports, with pork, beef and lamb totals well above year-ago levels, According to statistics released by USDA and compiled by the U.S. Meat Export Federation (USMEF), September was a solid month for red meat exports, including pork, beef, and lamb. The report showed that September beef export volume was down slightly … Read More
Pork Industry Committed to One Health Approach
The National Pork Board celebrated global One Health Day on Nov. 3 by reaffirming its commitment to its core value of doing what’s right for the overall health of people, pigs and the planet. “We have a proud history of raising pigs in ways that go beyond simple animal health and that are mutually beneficial to human and environmental health,” … Read More
DuPont Brings Phytase to Canadian Animal Feed Industry
Danisco Animal Nutrition, a division of DuPont Industrial Biosciences, announced the launch of its Axtra® PHY enzyme in Canada. Axtra® PHY has already been helping producers in the animal nutrition industry in the United States and is increasingly being introduced into other markets around the world. Axtra® PHY begins degrading phytate and breaking down its anti-nutrient effects at much lower … Read More
U.S. Pork Industry Seeks the Pig Farmers of Tomorrow
The Pork Checkoff is launching a new national awards program to recognize, inspire and connect the next generation of American pig farmers. Through Nov. 22, the National Pork Board is seeking applications from young producers to become one of the 2017 Pig Farmers of Tomorrow. The new award will recognize future farm leaders, ages 18-29, who intend to make pig … Read More
Showcasing U.S. Red Meat at SIAL Paris
On this week’s audio report from the U.S. Meat Export Federation (USMEF), Dan Halstrom, USMEF senior vice president for marketing, discusses his recent experience showcasing U.S. beef and pork with USMEF and several of its member companies at SIAL Paris. The global food show is held every two years, and this year’s event attracted approximately 7,000 exhibitors and over 100,000 … Read More
South Dakota Farmer – America’s Pig Farmer of the Year
Brad Greenway, a pig farmer from Mitchell, South Dakota, has been named the 2016 America’s Pig Farmer of the Year by the National Pork Board. He has achieved the highest score from a third-party judging panel and online voting. The award recognizes a pig farmer who excels at raising pigs using the We Care ethical principles and who connects with … Read More
Pork Board Debuts Online Education Materials
As part of their ongoing commitment to transparency and increased communication efforts, the National Pork Board has announced the debut of two new online resources, Pork Quick Facts and the Pork Checkoff Photo Library, to help build transparency and trust in the industry. The Checkoff’s Quick Facts provides a snapshot of the pork industry through statistics and infographics, while the … Read More
USMEF Hosts South Korean Meat Buyers
This week’s audio report from the U.S. Meat Export Federation (USMEF) discusses the home meal replacement (HMR) trends becoming popular among South Korean consumers and the ways that U.S. pork and beef industries can help fill this need. A team of South Koren meat buyers recently visited the U.S. to learn more about the trend and look into possible ways … Read More
Americans Embrace Sausage as a Staple
New polling shows sausage is an American favorite no matter how it’s prepared. October is National Sausage Month and nearly nine in ten Americans (89 percent) say they enjoy sausage, including 93 percent of men and 85 percent of women. Choosing a favorite type, however, is far more divisive. Italian sausage (20 percent) and breakfast patties (20 percent) are the … Read More