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2016 U.S. Pork Exports Show Impressive Progress

  At year-end 2016, U.S. pork exports showed impressive progress following a challenging 2015. In 2016, 5.1 billion pounds of pork and pork variety meats valued at $5.94 billion dollars were exported, up 8 percent and 7 percent respectively from 2015, according to the USDA. “We saw a strong 2016 for U.S. pork exports, but

Tyson Fresh Meats introduces new pork line

Tyson Fresh Meats, a subsidiary of Tyson Foods is launching a new lineup of quality pork products called Chairman’s Reserve Prime Pork. The new product has a desirable amount of marbling, appetizing color and a pH level that is in demand from high-end retailers.   “Our retail and foodservice customers have long associated the Chairman’s Reserve brand with exceptional

Canadian and American Pork Producers Recognize Value of Trade

Full Interview 11:30Listen      Farmscape for February 21, 2017 The Chair of Manitoba Pork says pork producers on both sides of the Canada U.S. border recognize the value of trade and value the essence of free trade. Last week trade was among the items on the agenda as pork industry representatives gathered in Minneapolis

Smithfield Foods Introduces Pure Farms™ Antibiotic-Free Product Line

  Today, Smithfield Foods, Inc. announced the launch of an antibiotic-free line of fresh pork products under its Pure Farms™ brand. The Pure Farms™ product line meets the highest level of USDA standards with minimal processing and no antibiotics, steroids, hormones or artificial ingredients. The full line of products will be available in fresh pork

Pork Producers Honored at Wisconsin Pork, Corn/Soy Expo

  The Wisconsin Pork Association recently recognized producers and industry members for their dedicated service at the 2017 Pork and Corn/Soy Expo, held on February 2-3 in Wisconsin Dells. Producer Honoree Award Each year, the Wisconsin Pork Association presents a Distinguished Service Award to a fellow individual whose contributions to the Wisconsin swine industry merit

Pork Checkoff Offers Webinar on New FDA Antibiotic Rules

The Pork Checkoff will present “How to Succeed with the New Antibiotic Regulations,” a free online webinar on Feb. 21 at 1 p.m. CST for producers and allied-industry participants. The 60-minute presentation will feature three veterinarians and will offer the opportunity for both live and pre-event questions. Speakers include Dave Pyburn, vice president of science

Nat’l Pork Producers Council Issues Statement on Pruitt Confirmation

“NPPC congratulates Scott Pruitt on his confirmation as EPA administrator. He’s a champion for American agriculture who relies on science and supports the rule of law in advancing common sense regulations that will protect our environment without overburdening farmers. “As Oklahoma attorney general, he struck a balance between protecting the environment and protecting the livelihoods

Unresolved Technical Issues Could Delay Canadian Beef and Pork Access to Europe Under CETA

Farmscape for February 17, 2017 Full Interview 8:15 Listen The Canadian Meat Council fears unresolved technical issues could delay the movement of Canadian pork and beef into Europe under the Compensative Economic and Trade Agreement. Tuesday the European Parliament approved the Compensative Economic and Trade Agreement and the bill has arrived in the Canadian Senate

Canadian Businesses Advised to Pay Attention to Changing U.S. Trade Conditions

Farmscape for February 17, 2017 Full Interview 11:04 Listen Canadian business that have dealings with customers in the U.S. are being advised to pay close attention to changes on the trade front. The seminar “What’s in it for U.S. eh?” which will be hosted February 28 by the World Trade Centre Winnipeg will look at

Tyson Foods Tops FORTUNE World’s Most Admired List for Food Production

Tyson Foods, Inc. (NYSE:TSN) was recognized today by Fortune magazine as No. 1 on the World’s Most Admired Companies list in the Food Production segment, moving up four places from the company’s 2016 ranking. “We’re extremely proud of the work we’ve done, but I can tell you that we’re just getting started,” said Tom Hayes,

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