The National Pork Board will elevate U.S. pork as the global protein of choice by continuously and collaboratively working to do what’s right for people, pigs and the planet.
The National Pork Board is the catalyst that unites pork producers with key stakeholders focused on building a bright future for the pork industry through research, promotion and education.
Goals and Objectives
The following goals were determined to be the main focus for the National Pork Board. Each goal is supported by a series of objectives. Ideally, objectives meet the following criteria:
Goal: Build Consumer Trust — Working collaboratively with food-chain partners, the National Pork Board will enhance consumer trust in modern pork production by promoting producer adoption of on-farm management practices that reflect our ethical principles and by sharing our commitment to continuous improvement with consumers and key stakeholders.
- By 2020, producers accounting for 50 percent of U.S. pig production will annually report sustainability performance metrics to a National Pork Board-sponsored sustainability measurement and reporting system.
- By 2020, the region- and production-weighted national average carbon footprint of the U.S. swine herd will be reduced 5 percent from a 2014 baseline of 2.87 lb. CO2e/lb. live weight of pigs at the farm gate.
- By 2020, the region- and production-weighted national average water use of the U.S. swine herd will be reduced 5 percent from a 2014 baseline of 18.66 gallons/lb. live weight of pigs at the farm gate.
- By 2020, the public health risk of prioritized foodborne pathogens in pork will be reduced from 2015 levels, with initial focus on achieving a reduction in the sero-prevalence of Toxoplasma gondii in sows (by 10 percent) and in market hogs (by 5 percent) and a reduction in the prevalence of Salmonella spp. in pork trimmings (by 10 percent).
- By 2020, the National Pork Board will achieve a 2 percent improvement in overall animal well-being scores as compared with 2015 PQA Plus® Site Assessment data.
- The National Pork Board will implement an Enterprise Risk Management System (ERMS) to prevent or mitigate the industry’s prioritized threats and capitalize on its opportunities.
- By 2020, the National Pork Board, in cooperation with food-chain partners, will continue to address public concerns related to animal care and health and will improve the perceptions of engaged consumers toward modern pork production by 10 percent, as measured by an annual tracking study.
- By 2020, the National Pork Board will develop, with key stakeholders, the identification and diagnostic tools, surveillance and mitigation strategies for the potential elimination of the top domestic swine diseases.
- By 2020, the National Pork Board will deploy tools and programs to decrease the annual economic impact of PRRS by 20 percent, as adjusted for inflation and measured against the 2012 PRRS economic impact baseline study.
- By 2020, the National Pork Board will build the capacity to detect and prepare for foreign, non-regulatory swine production diseases, to rapidly respond to non-regulatory and regulatory foreign animal diseases and to facilitate pork producer business continuity.
- By 2020, the National Pork Board will expand participation in the worker safety benchmarking database from 27 percent to 50 percent of the industry, with a long-term objective of reducing employee animal-handling injury rates by 15 percent.
- Demonstrating a commitment to improving professionalism (doing the right things for the workforce and the animals workers care for), the National Pork Board will develop and deploy education and training resources that are utilized by 25 percent of the pork production industry and that serve as the basis of employee training and development programs.
- By 2020, the National Pork Board will provide pork producers with research results, tools and information to improve the productivity of the U.S. swine herd as measured by the following and based on 2015 Industry Productivity Analysis: 10 percent decrease in pre-weaning and nursery mortality, 10 percent improvement in caloric efficiency in grow/finish feed efficiency and Improvement in sow lifetime productivity from 38 pigs per sow lifetime to 42 pigs per sow lifetime.
- By 2020, increase pork’s US market share of total real per capita meat expenditures 1 percentage point as measured by USDA retail price and disappearance data (2014 baseline data).
- By 2020, increase pork exports through access to new markets, expand existing markets and increase export volume by 2.7 billion pounds and export value by $3.1 billion, equating to a 9 percent average annual increase in value and quantity compared with 2014 year-end data.
- By 2020, reduce the percentage of pork loin chops scoring below the National Pork Board color score of 3 by 10 percentage points as compared with the 2012 retail baseline study (55 percent reduced to 45 percent).
- By 2020, increase the positive perceptions of pork in a healthy diet by registered dietitians by 20 percent as compared with a 2015 baseline study that includes competitive proteins.