When Pork Act delegates from across the country convene in Orlando March 6-8 for the National Pork Industry Forum, they will confer and provide valuable direction on the important issues facing pork producers and the industry. This year’s theme is Moving at the Speed of Business, a nod to the Pork Board’s path to reshape itself as a problem solver to meet and exceed the challenges of a dynamic food production environment.
This move comes on the shoulders of industry giants who have demonstrated the pork industry’s decades-long commitment to adapting and evolving. Some of these industry stalwarts will be honored at this year’s annual business meeting.
Flowers, an animal science professor at North Carolina State University, will receive the Distinguished Service Award for being an outstanding leader and for his lifelong contributions to the pork industry.
He graduated from Virginia Tech with an animal science major and earned his masters at the University of Missouri, where he had the opportunity to work with Billy Day, a world-renowned pork reproductive physiologist. In 1987, Flowers joined North Carolina State University.
He relishes preparing the next generation to lead, serving as an advisor to more than 70 students each year.
Also at Pork Forum, the late Bob Morrison will posthumously receive the Pork Checkoff Industry Service Award. In 2011, he launched the Swine Health Monitoring Project, which provides weekly reports on the health status of more than 50 percent of the U.S. sow herd. Morrison was a veterinarian and professor at the University of Minnesota and coordinated two internationally respected swine health management conferences.
The Pork Board and the National Pork Producers Council will present Hines, who is the former state executive of the Michigan Pork Producers Association, the Paulson-Whitmore State Executive Award. The award recognizes the outstanding leadership and commitment of state pork association executives.
Join in congratulating these pork industry giants and thank them for their impressive contributions that have helped shape today’s pork industry.