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Tag: pork
Sustainable Pork Production: What Does it Really Mean?
2016-04-08 02:00:00| ThePigSite - Industry News
GLOBAL - You can’t pick up a business or food publication these days without coming across the word sustainability. It’s the buzz word of the decade, but what exactly does it mean to pork production?
Tags: really
production
mean
sustainable
National Pork Board Applauds Efforts to Curb Antibiotic Resistance
2016-04-07 02:00:00| ThePigSite - Industry News
US - The National Pork Board is leading the conversation to combat antibiotic-resistant bacteria and applauds the action steps defined by the White House through the Presidential Advisory Council on Combating Antibiotic-Resistant Bacteria (PACCARB).
Tags: board
national
efforts
resistance
Poland Increases Role in Pork Trade Within EU
2016-04-07 02:00:00| ThePigSite - Industry News
EU - Analysis of trade figures shows little change in the volume of pork traded between the 28 EU Member States in 2015.
Tags: within
role
trade
increases
U.S. pork exports off to strong start in China and Hong Kong
2016-04-06 21:20:00| National Hog Farmer
Source: USMEF February exports of U.S. pork and beef were roughly steady with last years volumes but export value moved lower as prices continued to decline from the 2014 highs, reports USMEF. read more
PORK 101
2016-04-05 18:14:00| National Hog Farmer
PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. The program is hosted by American Meat Science Association in cooperation with the National Pork Board and is sponsored by Elanco Animal Health and Merck Animal Health. PORK 101 is co-sponsored by the American Association of Meat Processors, American Society of Animal Science, North American Meat Institute Foundation and the Southwest Meat Association. Location Texas A&M University College Station, TX United States 30° 37' 40.7172" N, 96° 20' 3.8652" W See map: Google Maps PORK 101 is a three-day, hands-on educational opportunity to update interested participants on quality and consistency issues in the pork industry. It includes insight on value differences in swine, pork carcasses, pork primals and processed pork products due to quality variation. Through PORK 101, you will have the chance to evaluate eight live hogs. The animals will be processed during the class with participants learning about grading, food safety and product processing. Finally, the class will make and sample processed product from the hogs including pumped loins, bacon, hams and sausage. read more
Tags: pork
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