New Plant Capacity, Rising Exports Are Welcome News with Growing Supplies

by Steve Meyer It is no surprise that the U.S. pork industry is growing. Production increased 7.3 percent in 2015 and 1.8 percent in 2016, with expected bumps of 4 percent this year and 2.3 percent in 2018. This equates to annual growth of over 4 percent for the four-year period. Total 2018 U.S. pork […]

Pork Board Explores Trade Opportunities in Mexico

by Kevin Waetke With Mexico’s growing hunger for U.S. pork, it has become one of the most important export markets. Earlier this year, members of the National Pork Board traveled to Mexico City to further build trade relations by emphasizing the safety and reliability of the U.S. pork supply. “Our trade visit was eye-opening,” said […]

Putting More U.S. Pork on the World’s Table

by Darcy Maulsby Next time you’re working in your hog barn, take a quick glance at every fourth pig. Why? More than one fourth (27.2 percent, to be exact) of U.S. pork and pork variety meat production was exported from January to March 2017, which put more money in your pocket. “U.S. pork exports provided […]

Pork Checkoff Report Magazine – Summer 2017

From educating youth about proper animal care to tackling “what-if” scenarios of a foreign animal disease outbreak, Pork Checkoff-funded programs and initiatives were on full display at World Pork Expo, which was held June 7-9 at the Iowa State Fairgrounds in Des Moines, Iowa. The show rings were busier than ever, including 1,349 junior exhibitors […]

Celebrating America’s Pig Farmers

by Jan Jorgensen From educating youth about proper animal care to tackling “what-if” scenarios of a foreign animal disease outbreak, Pork Checkoff-funded programs and initiatives were on full display at World Pork Expo, which was held June 7-9 at the Iowa State Fairgrounds in Des Moines, Iowa. The show rings were busier than ever, including […]

Pork Book from NAMI

Everything pork, all in one place. The Pork Book, new from the North American Meat Institute and Urner Barry in cooperation with the Pork Checkoff, reviews the fundamentals of the pork trade from farm to table. Praised by seasoned industry vets and foodservice newcomers, the book offers comprehensive, easy-to-read infographics and charts across a variety […]

Volume 54: Now on Menus

Pork is a versatile back-of-house favorite, a menu must-have for popular restaurants, and a top performer across day parts. From a grilled pork chop stuffed with fresh spinach and feta to Korean pulled pork wontons to smoky pork belly sandwiches, read our menu innovation report to see who’s delivering what patrons want. Cracker Barrel is […]

Trends Report – Ham

From city to country, chefs love ham for its crave-worthy flavor. “Ham is full of umami and delicious – it’s the perfect way to satisfy consumer demand for on-trend, authentic dishes,” said Stephen Gerike, director of foodservice marketing and innovation for the National Pork Board. Ham really does it all, from sandwiches to shareable small […]

Learning to Lead

by Darcy Maulsby If you ever attended summer camp as a kid, you know you can leave camp, but camp never leaves you. That’s even truer at a pork leadership camp, where young people learn to lead, find inspiration to pursue ag careers and become lifelong ag ambassadors. Just ask Cassidy Smith, director of communications […]

Animal Care Remains Focus of TQA®

by Carrie Webster More than a million pigs are transported every day on U.S. roads to packing plants or to the next stage of production. Behind the wheel are hundreds of drivers trained to do the job right, thanks to their training in the Pork Checkoff’s Transport Quality Assurance® (TQA) program. “The program recently was […]