Featured Swine News

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Trend Moves to More Fat in Pork

Farmscape for February 20, 2018 Full Interview 5:58 Listen An Applied Meat Scientist with PIC North America says the trend toward reducing the level of fat in pork has reversed in order to improve eating quality. “Fat Quality and Composition in Finishing Pigs” was a topic of discussion at this year’s Manitoba Swine Seminar in

NPPC Wants Votes On Four Key Trump Nominees

The National Pork Producers Council today urged Senate Majority Leader Mitch McConnell, R-Ky., and Minority Leader Chuck Schumer, D-N.Y., to schedule confirmation votes on four long-languishing Trump administration nominees for positions important to U.S. pork producers and American agriculture.   In a letter to the two leaders, NPPC asked the Senate to fulfill its “vital

okPORK Revamps Oklahoma Pork Congress for 2018

Scheduled for Friday, Feb. 23, the annual meeting of the pork minds will take place at the Embassy Suites Norman – Hotel and Conference Center in Norman, Okla. The Oklahoma Pork Congress calls together more than 150 pork producers, allied industry members and guests for updates, programs, an awards luncheon, a business meeting, a silent

Genesus Global Market Report – USA, February 6th 2018

Market Report USA Allen Bentley, Sales Representative, Genesus Inc.     Cash hogs are approaching $60 live, in February, I don’t think even Punxsutawney Phil saw that coming.   Dressed values around $72 base prices are narrowing up the basis, this is unusual for this time year historically. The actual basis is more in line

Food-chain specialist: Communicate the emotional side of pork production, not the technical

Read more articles on Pig Health Today https://pighealthtoday.com/ The food supply chain has changed dramatically in the past 20 years. “It’s so much more complex and consumer driven,” said Justin Ransom, supply chain strategist. “Today’s consumer can ask for specific things, whether it involves cars or clothes, and they can get it. They think it

All-Time Record Pork Production Set In December

The USDA says pork production during December was a new all-time monthly high, at 2.235 billion pounds. That’s up 1% on the year with three pound gain in the average live weight to 286 pounds cancelling out a slight decline in the monthly slaughter to 10.461 million head. Beef production was down 1% at 2.148

Wean-to-Finish Production Systems Evolve for Healthy Pigs

Article by Ryan Samuel, Assistant Professor & SDSU Extension Swine Specialist Wean-to-finish production systems emerged as a new concept in the pork production industry in the late ’90s moving newly weaned pigs into biosecure wean-to-finish facilities forming static groups, rather than being relocated after the nursery phase into grow-finish barns. According to a 2013 analysis

NPPC Supports New Pork Inspection Model

The U.S. Department of Agriculture has proposed a new pork processing inspection rule, a decision strongly supported by the National Pork Producers Council. As a result, the USDA’s Food Safety Inspection Service (FSIS) HACCP Inspection Model (HIMP) will be expanded from five current pilot locations to full-scale implementation.   “We support the USDA’s decision to

Firkins and Meyer to speak at 2018 Michigan Pork Symposium

Michigan Pork Producers Association will host the annual Michigan Pork Symposium. The conference will be held at The Lansing Center in Lansing, Mich. This all-day event will focus on educating producers about good production practices and excellent business management approaches to help them provide a growing human population an environmentally-safe, socially-acceptable, low-cost source of meat.

In-feed antibiotics best addressed on a case-by-case basis

Read more articles on Pig Health Today https://pighealthtoday.com/ Adjusting to changes in how and when to use in-feed antibiotics is an ongoing effort. While those products are still available under veterinarian supervision for prevention and treatment of a specific disease, it’s best to address each case individually, said Levi Johnson, DVM, New Fashion Pork (NFP),

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