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Pork Checkoff Board of Directors to meet Nov. 18-20, 2013, in Des Moines

Contact: Cindy Cunningham
National Pork Board

Pork Checkoff Board of Directors to meet Nov. 18-20, 2013, in Des Moines
DES MOINES, IOWA – Nov. 15, 2013 – The National Pork Board will hold its next meeting Nov. 18-20, 2013, in Des Moines, Iowa. Board President Karen Richter, a farmer from Montgomery, Minn., will preside over the meeting as the board finalizes the 2014 budget.
“We have a number of challenges ahead this next year—from sustaining the momentum of our Pork. Be Inspired.® campaign to helping producers facing new swine diseases find the answers they need to keep their pigs healthy. The budget that we’ve put together will help us meet these challenges head-on,” said Richter.
In addition to finalizing the Pork Checkoff 2014 budget, the agenda for the board meeting includes reviewing Pork Quality Assurance® Plus program developments, as well as updates on Pork Checkoff-funded research and producer education outreach on porcine epidemic diarrhea virus. The board of directors will also discuss an innovative new program that could help producers during future disease outbreaks.
Meetings of the National Pork Board are open to the public. Those wishing to attend are asked to contact Jamie Lowrey Byrnes at jlowrey@pork.org, or (515) 223-2600.

The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.


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