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Jan. 22,
2010, Vol 30, No. 2
Topics this
Issue:
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Find
Pork Answers Fast with Quick Facts
What's the No. 1 pig-producing county in the
nation? Want to know about the leading pork item on restaurant
menus? Ever wondered about the carbon footprint of the U.S. pork
industry?
You can find answers to these and many other pork
questions in new Quick Facts: The Pork Industry at a Glance
book. This user-friendly, 118-page guide offers accurate,
informative updates on everything from
how pigs are raised today through the We Care initiative to a breakdown
of the industry's latest pork stats.
"The story of pork production in America offers a
unique and fascinating look at how modern livestock production has
evolved," says Chris Novak, CEO of the National Pork Board.
"While the economies of scale are unlike those of past decades,
the commitment of today's pork producers remains unchanged-to provide
their communities and the world with safe, wholesome and sustainable sources
of high-quality pork."
The Quick Facts book has been a year-long project,
and the result includes a printed version of Quick Facts and an online
version that includes a new, searchable format. The online version at
pork.org (http://www.pork.org/NewsAndInformation/QuickFacts/QuickFacts2010/index.html)
also includes the "Tell a Friend" option, which
allows you to send a link to the Quick Facts book to the
recipients of your choice.
Quick Facts offers a wealth of
current information, including:
- The history of pork
- Pork production today
- The environment
(including manure and nutrient management, water quality and odor
management)
- Pork safety
- Frequently asked
questions
- Statistics on the
number of U.S. hog operations, market share, exports, Canadian
statistics and more.
Because of printing costs, Quick Facts is printed
in hard copy only once every three years to maximize the investment of
Checkoff dollars. However, the latest Quick Facts version is always
available online at pork.org. This year, the popular Quick Facts books
are being distributed to National Pork Board members, Pork Forum
delegates, state pork organizations, Operation Main Street speakers,
university Extension educators and the media.
If you would like to receive a printed copy of Quick
Facts please visit http://www.porkstore.pork.org/producer.
For more information, contact Jan Jorgensen, JJorgensen@pork.org,
515-223-2644.
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Promoting teamwork within the pork industry
Fat Quality Symposium Highlights
More than 70 participants from all parts of the pork chain came
together on January 19 to the first Fat Quality Symposium, which was
sponsored by the Pork Checkoff. Everything about fat was discussed by
some of the nation's experts, including the history of how fat has been
studied in the United States since the 1920s, to how it's typically
measured, to how dried distillers grain with solubles (DDGS) affects
fat quality and of course, how today's packers and processors handle
fat variances and how that ultimately affects consumer preferences.
Some
of the key questions that were discussed at the symposium included:
- How should we define
acceptable pork fat quality?
- What roles do genetics,
nutrition, age, management, stress, health and housing play?
- What is the
digestibility of free fatty acids in fat sources?
- Does feeding oxidized fats
affect pork fat quality and safety?
- What is fat's impact on
omega fatty acids and cholesterol in pork?
"We're
very pleased with the high level of interest and participation in this
event," said Steve Larsen, director of pork safety for the
Checkoff. "We will continue to engage in and help facilitate more
dialogue on this important topic to make sure producers and the entire
industry get the information they need to make good decisions related
to fat quality."
A
complete overview of the Fat Quality Symposium will be available
shortly on pork.org.
For
more information, contact Steve Larsen, SLarsen@pork.org, 515-223-2754.
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Adding measurable value to U.S. Pork
November Pork Exports Continue 2009
Rebound
U.S. pork exports
continued their rebound from the slump earlier in the year, with pork
exports reaching their highest level of 2009 in November, according to
statistics released by the U.S. Meat Export Federation (USMEF).
For
the month, total pork (muscle cuts plus variety meat) exports reached
169,547 metric tons or 373.8 million pounds. This marked the first time
monthly pork exports have reached or exceeded 2008 levels since March
of 2009.
While
the export increase is a positive sign that economic indicators around
the globe are pointing up, total pork exports remain behind 2008
levels. For the first 11 months of 2009, the U.S. has exported 1.7
million metric tons or 3.7 billion pounds of pork valued at nearly $4
billion.
Pork
is down 10 percent in volume and 13 percent in value compared to 2008.
Mexico
remains the volume leader for total U.S. pork exports, purchasing
451,483 metric tons or 995.3 million pounds valued at more than $672
million through the first 11 months of 2009 - a 30 percent hike in
volume and 9 percent in value over last year.
Japan remains
the value leader for U.S. pork, importing 388,596 metric tons or 746.5
million pounds valued at more than $1.4 billion - a 7 percent drop in
volume and 1 percent drop in value compared to last year.
The
biggest contributors to the decline in U.S. pork exports in 2009 are
China and Russia, both of which imposed barriers to U.S. pork related
to the H1N1 virus while attempting to rebuild domestic swine herds. Pork
exports to the greater Hong Kong/China region are down 39 percent in
volume and 42 percent in value thus far this year, while exports to
Russia are down 38 percent in volume and 41 percent in value. Together,
they account for 80 percent of the year's drop-off in the value of U.S.
pork exports and 116 percent of the volume decline.
The
most significant gains in 2009 pork exports have been reported in
Mexico, the Philippines with a 38 percent increase in volume and 32
percent in value, Taiwan with a 38 percent in volume and 28 percent in
value and the Caribbean with a 21 percent in volume and 13 percent in
value.
For
more information, contact John Hinners, JHinners@usmef.org, 303-623-6328.
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Spotlight
Article
Submit
Your Application for the 2010 Environmental Steward Awards
Farmers are the original environmental stewards, and pork
producers across the nation work hard every day to protect air, water
and soil quality. The Pork Checkoff and National Hog Farmer magazine
are currently seeking applications for the 2010 Pork Industry
Environmental Steward Award program, which is open to U.S. pork
production operations of all types and sizes that demonstrate a
positive commitment to environmental stewardship.
The 2010 application/nomination form is available online
at pork.org.
You can also call 800-456-PORK for more information. Completed
applications must be postmarked by March 31, 2010.
A national selection committee will name the four
operations following a review of:
- An essay on the meaning
of environmental stewardship
In addition to a plaque and a financial reward, the 2010
winners will be featured in a special insert of the Sept. 15, 2010,
edition of National Hog Farmer magazine/Web site, as well as in other
state pork association and National Pork Board publications, videos and
promotional pieces. The 2010 award winners will also be recognized at
the annual Pork Industry Forum in 2011.
For more information, contact Allan Stokes, AStokes@pork.org, 515-223-3447.
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Pork
Checkoff. Your Investment. Your Future.
Pork Checkoff Service Center . 800-456-PORK
Reprinting of the Pork Leader is encouraged
Produced by: National Pork Board
Pork Leader . 1776 NW 114th St . Des Moines, Iowa 50306
515-223-2600
If
you want to be removed from this e-mail newsletter distribution or if
you know someone else who would like to receive Pork Leader, then
please call the Pork Checkoff Service Center at (800) 456-PORK or
contact the editor by phone at (515) 223-2616 or by e-mail to troof@pork.org
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