Could Potstickers Save the Day and Solve the 2040 Protein Shortage?

By Craig Morris, Vice President of International Marketing I recently attended the Future of Food Tech Summit in Brooklyn, New York. The meeting was geared towards new food companies, many of which are focusing on alternative—plant based or cellular—proteins. Admittedly, for a died-in-the-wool meat guy who grew up in the industry, parts of the meeting […]

Summer means ribs and pork chops on the grill for Hispanics and African Americans

With the summer and related outdoor activities in full swing, one thing is clear: consumers are out grilling pork. Especially Hispanic and African American consumers. A new research study conducted by the National Pork Board shows that Latinos and African Americans enjoy eating ribs and pork chops during grilling season. In fact, the study shows […]

Heart-Healthy Choices with Pork

The boneless pork sirloin roast, with or without a natural solution, and the pork tenderloin are American Heart Association Heart-Check Certified Food Products.

2018 Pork Academy Presentations

Sow Lifetime Productivity by Dr. George Foxcroft, University of Alberta, Canada Listen to Audio   A “Fresh” Perspective: Driving Key Cutout Sales by Kiersten Hafer, Clemens Food Group Download PowerPoint  |  Watch Presentation   International Marketing Update by Dr. Craig Morris, National Pork Board and Dr. Dermot Hayes, Iowa State University Download PowerPoint  |  Watch Presentation   Antibiotic […]

NPB International Marketing Works to Close the Gap in Japan

By Rebecca Kirkpatrick, Checkoff International Marketing Intern Japan is the highest value export market for U.S. pork producers, providing an additional $13.40 per hog in 2017. The National Pork Board (NPB), through its strategic partner the U.S. Meat Export Federation (USMEF) have invested heavily in this lucrative market, and have enjoyed a superior relationship there […]

Looking at a Glass Half Full

An intern’s perspective on how the National Pork Board is looking at opportunities to mitigate risks to pigs, people, and the planet

It was nice to “Meat” You at the World Meat Congress

As I traveled to Dallas, Texas for the 22nd Annual World Meat Congress, I  didn’t have a keen sense of what to expect. My standard barometer for measuring a successful event is when I can walk away having absorbed three to four new concepts that can be applied to improving how our industry promotes pork […]