Pork

Why Did Chicago Public Schools Ban Pork?

Tue, 17 Feb 2026 23:43:52 GMT

UPDATE: Josh Maschhoff, current past president of the Illinois Pork Producers Association, is traveling to Chicago on Feb. 26 to address the Chicago Public Schools Board of Education. He will be calling for a formal review of the district’s pork prohibition impacting 630 schools that currently cannot serve pork at breakfast or lunch.

Of the 350,000 free meals served daily at Chicago Public Schools (CPS) through the Community Eligibility Provision, none include pork. Despite being a staple in Chicago households, an “illusive” vote during a virtual COVID-era board meeting quietly removed this nutrient-dense protein from the menu.

So why did CPS ban pork? That’s a mystery the Illinois Pork Producers Association (IPPA) is trying to solve.

“We found out in February 2025, really by accident, there is an all-pork ban at all the Chicago Public Schools in our state,” says Jennifer Tirey, IPPA executive director.

IPPA sent Illinois public school food service directors a new resource from the National Pork Board designed to help public schools prepare nutritious, tasty pork dishes for large audiences of people.

“We received a response back from the food service director at CPS,” Tirey says. “It said, ‘Well, thank you for this resource. However, we have a ban on pork and we can’t serve pork – not for breakfast, not for lunch. None of our meals can ever have pork in it.’”

According to the CPS School Wellness Policy , all menu items must be “pork-free.”

A Cultural Disconnect

That means 325,305 students across 634 schools are not allowed to have pork as an offering despite efforts to accommodate other religious, ethnic and personal beliefs of Chicago students.

A high demographic of CPS is Hispanic and African American – approximately 85% or 265,124 students. According to 2024-2025 data, 47.3% are Latino/Hispanic, 34.2% are Black/African American and 11.3% are White. Pork consumption is high among these groups in Chicago, according to data compiled by Numerator, with 79.6% of Hispanic households and 75.8% of African American households regularly consuming fresh pork.

“Those families probably don’t even realize that something they hold so culturally close to them is no longer accessible to their kids,” Tirey notes. “It’s not fair that their children cannot access this valuable protein.”

A Missed Opportunity

CPS participates in the National School Lunch Program (NSLP) and receives USDA Foods, which are provided to school districts at reduced or no cost to help meet federal nutrition requirements. Section 32 and Pork Eligibility Pork products are included in the USDA Section 32 purchasing program, which allows USDA to procure surplus and domestically produced agricultural commodities

“The district is unable to accept or serve USDA-provided pork, and CPS forgoes access to a nutrient-dense, high-quality protein available through federal procurement,” Tirey says. “On a weekly basis, CPS misses out on approximately $5.51 million in federal reimbursements because roughly 39% of students skip lunch and 56% skip breakfast.”

One of the major reasons kids skip meals is because they don’t like what is being served, Tirey points out. At a time when inflation is causing everyone to pull back on spending, can CPS afford not to take advantage of these opportunities to provide a high-quality protein to students?

“CPS’ long-term debt is over $9 billion as of June 30, 2025,” Tirey says. “CPS’s short-term debt is $450 million on top of that.”

Allowing pork within CPS meal planning could improve program flexibility and align with federal procurement systems already designed to help districts manage costs, she adds.

“For example, most people think of sausage as pork sausage,” Tirey says. “By swapping out a pork sausage patty for a beef sausage patty at breakfast alone, it would save CPS $1.2 million over 180 days.”

Nutrient-Dense Protein

CPS dietitians indicated to IPPA through emails they were unaware of the original reasoning behind the pork ban. Although religious accommodation was suggested as a possible basis, there is no evidence in the record this was ever a consideration. CPS routinely offers multiple entrée options.

“We met with CPS nutrition leadership to share that pork is a high-quality, nutrient-dense protein that is culturally relevant to CPS students while being affordable and operationally feasible,” Tirey says. “Despite initial openness to discussion, CPS later declined to pursue any consideration of pork menu offerings due to the existing CPS policy.”

The 2025–2030 Dietary Guidelines for Americans, issued in January by USDA and Health and Human Services, emphasize the importance of adequate daily protein intake and encouraging consumption of nutrient-dense protein foods as part of healthy dietary patterns.

“Updated guidance reflects growing consensus that higher protein intake supports child growth, muscle development, satiety and overall health,” she says. “The guidelines recognize a range of animal and plant protein sources, including red meat — as appropriate components of a balanced diet when prepared and served in nutrient-dense forms.”

Pork qualifies as a nutrient-dense protein because it provides essential nutrients such as high-quality complete protein, iron, zinc and Vitamin B, including B12. It also provides choline, which is important for brain development in school-aged children.

According to a research article in the Proceedings of the National Academy of Sciences of the United States of America , high relative energy requirements for children and adolescents ages 2 to 19 years signify micronutrient density needs are below mean global nutrient density needs across all life stages for folate, zinc, and vitamins A and B12, though calcium density needs remain high to support skeletal growth. Entering puberty, adolescent girls ages 10 to 19 also show increased iron density needs (11% higher than the global mean).

Chicago Families Deserve a Choice

“Families should get to decide what works for their kids,” Tirey says. “We are asking for a policy review focused on choice and inclusion. Menus should reflect many cultures and preferences. Pork is a nutrient-dense protein option that is affordable and adds to a well-balanced meal that works within a school’s budget.”

IPPA is requesting the following action from the CPS Board:

Initiate a formal review of the Local School Wellness Policy provision prohibiting pork.
Direct staff to identify the original rationale and supporting documentation for the ban.
Consider input from nutrition experts, food service partners and community stakeholders.
Evaluate whether pilot programs or limited menu testing are appropriate.

What do parents want from school meals? According to Tirey, a mother of two, it starts with enough protein to keep kids full and focused and nutrients that support energy and learning. As a parent, she desires affordable options that don’t sacrifice quality. Most importantly, she wants meals kids will actually eat.

“Pork provides high-quality protein that helps kids stay full longer,” Tirey says. “Pork provides iron and B12 support brain development and energy, in addition to thiamin that is essential for growth and metabolism. In a time when school food budgets are stretched, pork provides an affordable option that doesn’t sacrifice nutrition.”

Senator Celina Villanueva (D-Chicago), a former CPS student, is sponsoring SR 625 calling for CPS to review the ban along with Rep. Sonya Harper (D-Chicago), House Ag Chairwoman, who is sponsoring HR 625 . Both have districts that represent CPS.

The legislators say a policy review is warranted for five reasons: alignment with current nutrition science; cultural inclusion and equity; student choice and accommodation; fiscal responsibility and transparency; and governance.

(Photo by Taylor Flowe on Unsplash)

Inconclusive FOIA Requests

Since February 2025, IPPA has submitted Freedom of Information Act (FOIA) requests to CPS to find out why this policy was implemented. CPS declined to comment to Farm Journal’s PORK’s request for a response.

“The vote was made during a virtual board meeting, and the update to the wellness policy was voted on consent calendar,” Tirey explains. “There was no verbal discussion during that board meeting about that particular change. To be quite honest, a lot of the comments were about COVID and how to get students back to school. But in the middle of all that, this ban was implemented.”

The facts don’t add up. Even CPS board members haven’t been able to explain why there is a ban on pork, she says. Both FOIA requests filed with CPS came back with inconclusive findings.

“The last thing we want to do is approach an issue without having all the facts,” Tirey says. “What we are really hoping to find out is how we got to this point. At this juncture, we are working with the Illinois Attorney General’s office to help narrow our focus even further, because the second FOIA response said that the responses were too many for them to share because of the number of keywords.”

On Feb. 4, Tirey sent an email to every CPS Board of Education member regarding CPS’s policy that prohibits all pork products in school meals. Although IPPA was not selected through the lottery system to speak at the January board meeting, Tirey wanted to make sure the board was “aware of our position and concerns.” IPPA’s position statement can be found here on the CPS website.

IPPA will register again for the Feb. 26 meeting, of which five are in the lottery.

“We haven’t solved the issue yet,” Tirey says. “But I’m a pretty driven individual and I’m going to keep working until we get pork back on the menu in Chicago Public Schools.”

Adam Sanders Brings Hog-Wild Energy on Stage in CBS Series “The Road”

Wed, 26 Nov 2025 14:09:39 GMT

What does pig farming have to do with the new CBS series featuring Keith Urban and Blake Shelton? More than you might think.

The Road is an exciting new show that features 12 emerging artists who are competing for a $250,000 prize package and recording opportunities. Each participant also earns the opportunity to open for Urban during his national tour.

Six artists remain, and one of the featured artists is Adam Sanders, a Nashville singer and songwriter originally from Florida. He’s also a good friend of Missouri pig farmer Jesse Heimer. Not only has he performed at Heimer’s farm multiple times, but the pair has also written two songs together, including “Do What We Do.”

The tour bus rolls into Tulsa for a concert at the iconic Cain’s Ballroom. In place of Blake Shelton, award-winning country artist Dustin Lynch sits in with Keith Urban. For the first time, the seven musicians are divided up to perform two group covers before performing their originals, on THE ROAD, Sunday, Nov. 23 (9:00-10:00 PM, ET/PT). Pictured: Adam Sanders. Photo: ©2025 CBS Broadcasting Inc. All Rights Reserved. Highest quality screengrab.

(CBS/CBS )

“I think what folks see on the screen is someone who’s had just enough experience on stage in front of a crowd, and the feelings of all of it, to know that he really wants it,” Heimer says. “This isn’t Adam’s first time to town – he opened for Carrie Underwood at a sold-out Iowa State Fair. He understands the stage, the audience, and the emotions people have as they listen to an entertainer.”

It’s been an incredible experience to watch Sanders shine on The Road, Heimer adds.

“He really took this opportunity to heart – to be on screen in front of millions to tell his story and put his talent on display,” Heimer says. “Adam is a high energy guy all the time and that’s what you see on stage. But he’s also one of the most genuine, down-to-earth friends I’ve ever had. The Adam you see on screen is the Adam you’ll see on the street.”

That’s Why We Do What We Do

Heimer first met Sanders in 2019. They were introduced by a mutual friend after Heimer created a series of videos to highlight the benefits of showing livestock. His goal was to help people outside of agriculture see that showing livestock was about more than just the animal and the ribbon. Their mutual friend encouraged Heimer to produce a music video which eventually led him to meet Sanders, a talented songwriter.

Adam Sanders (l) and Jesse Heimer (r) on the farm in Taylor, Mo.

(Legacy Livestock Images/Heidi Anderson)

“I had to learn more about his industry, so I could have enough knowledge about his side of the fence,” Sanders says. “I think we spent months really talking about the idea of this. One day, it really just registered with me and it clicked. I remember writing down in my phone: ‘that’s why we do what we do.’”

Sanders called on his friend Brice Long, a fellow songwriter to help write “Do What We Do.”

“I wanted the song to be broad enough that it could appeal across facets of agriculture,” Heimer says. “I knew if we made it just about the show ring, we were only going to attract those that already believe the same things as me.”

The project started as an anthem for stock show kids and although that goal never changed, the video went down a different path than Heimer first expected. He wanted to create a music video that everybody in agriculture could see themselves in. Regardless of what your role in agriculture is, Heimer believes this song speaks to the feelings of many about why they do what they do.

“I couldn’t be prouder of how the song turned out, and how it all came together,” Sanders says. “It was just a natural fit. It took some time to make it happen, but God had a plan in all of this and how it shaped out.”

Sanders adds that the stats show the song resonates with people. Through organic promotion only, the song has now been streamed nearly 600,000 times and appears on 39 playlists. It’s received 873,000 views on TikTok, too. Beyond traditional streams, the song has been very popular with TikTok users who are increasingly using it in their content.

But You’d Get It If You Did It

Three years after Sanders released this song, Heimer had an “epiphany” at the 2024 Missouri State Fair.

“I realized I was watching my kids doing, saying and loving all of the same things I did at the state fair when I was a kid,” Heimer says. “It felt like déjà vu. I talked to Adam during the fair and told him we should write a song about it – to piggyback off ‘Do What We Do.’”

Not long after, the song ‘ Get It If You Did It ’ was born.

“From the outside looking in, it’s hard to understand why we raise pigs, why we go to shows, why we commit so many resources for our kids to find success in the show ring,” Heimer

But you’d get it if you did it
I bet you wouldn’t knock it
If you dug your boots down in it
You’d know why we can’t stop it
You can’t replace the dreams we chase
Naw ain’t no way we can quit it
Might not love it like we love it
Or live it like we live it
But you’d get it if you did it.

- Get It If You Did It

points out. “This song is a continuation of the original story. The writing is broad enough, though, that it fits anyone’s hobby or passion from hunting to sports to rodeo. I hope it gets a spot on The Road.”

The chorus is easy for people in agriculture to relate to, Heimer says.

“The show pig community has been incredibly supportive of me as an artist for several years, going back to the introduction of ‘Do What We Do’ – and even before,” Sanders says. “It seems like no matter where I’m playing, people from this industry are in the crowd.”

Live from Oklahoma Ranch

Show pig industry leader Blake Kennedy, owner of Kennedy Ventures, was fortunate to be in the audience during the taping of The Road in Oklahoma City.

“It was a really cool experience to be selected as a cast member,” Kennedy says. “When we got there, they checked us in and took our phones and belongings. Because no one had the distraction of a phone, everyone was very present and engaged.”

The atmosphere inside Oklahoma Ranch was very exciting, he adds. Sanders performed his original, “Burning Roses” and Jo Dee Messina’s hit song “Heads Carolina, Tails California.”

Although the contestants only get a few minutes of time in the TV show, Kennedy says their live performances were about 10 minutes and allowed the audience the opportunity to get to know each performer a little more.

“It was awesome to see someone like Adam be successful in his world who also enjoys seeing us achieve success in our world, too,” Kennedy says.

Tune in Sunday

Don’t miss the next episode performed at The Hall in Little Rock, Ark., airing on CBS on Nov. 30 at 8 p.m. CT. https://www.cbs.com/shows/the-road/

Read the ‘Do What We Do’ story here:
Nashville Singer and Pig Farmer Release Anthem for Ag

From Crisis to Calling: How Maddie Hokanson Found Strength in the Pork Industry

Tue, 28 Oct 2025 20:01:53 GMT

In June 2020, in the midst of the COVID-19 pandemic, Maddie Hokanson headed out for a routine doctor’s appointment. At 34 weeks pregnant, she admittedly wasn’t feeling great, but as a first-time mom, what’s normal?

She was sent to labor and delivery as a precautionary measure. Not long after, she was in a helicopter being airlifted to the Mayo Clinic in Rochester, Minn. She and her husband, Eric, welcomed their first child, Brent, by c-section later that day.

“Brent was born with hydrops,” Hokanson explains. “He was born at 10.5 lb. He had so much fluid around his organs and it was putting pressure on his brain, liver, kidneys and lungs. He almost didn’t make it.”

After a couple rough months in the neonatal intensive care unit (NICU), the Hokansons learned a lot fast.

“I remember a friend sending me this reminder: If not, he is still good,” she says. “Sometimes things don’t go how we want, and even if that’s the case, I believe God works all things for his good.”

Because of the pandemic, nobody was able to meet Brent until he came home from the hospital. Hokanson remembers being surrounded by so many people who wanted to help and offer support. She says it was a surreal experience.

“I remember my naivety thinking that we made it home – we had made it through the hard part and now he was going to flourish,” she adds. “That definitely was not the case for the first couple of years.”

Diagnosis after diagnosis, the Hokansons struggled to take it all in: epilepsy, visual impairment, heart condition, liver failure, autism and cerebral palsy.

“The mantra, ‘this too shall pass,’ kept playing in my head, but when? When will it pass?” Hokanson says.

Perhaps it never will pass, she explains, but what they have been able to do is find joy in all that their family has instead of the comparison of what they don’t.

A Lifeline

For Hokanson, a seventh-generation farmer with Schafer Farms, the farm has served as a lifeline during these early years of adjusting to parenting a child with serious health challenges.

“The farm was my reminder that whether it’s a good day or bad day, I’m still Maddie Hokanson. I still have a purpose in the world beyond being a mother,” Hokanson says. “Coming into the farm office, talking to my parents, grandparents or employees really held me up. I needed work in order to be able to continue handling myself as a mother.”

Schafer Farms was established in 1886. Today they raise pigs, cattle, crops and operate a transportation and trucking business as well. They have two sow farms where they raise genetics for Topigs Norsvin. Getting to work with her husband, her parents, Brandon and Monica, her grandparents, Pat and Lowell, and her brother, Max, and his wife, Hollie, has been a lifelong dream for Hokanson.

“I loved being involved in the farm from a young age,” she says. “From about second grade on, it was expected that we spend our weekends with dad on the farm, breeding and farrowing sows. Although I wasn’t like some farm kids who learned how to drive a tractor when they were 8, I sure knew how to breed a sow and collected a boar by that age.”

Living Out Her ‘Why’

As she became more involved in 4-H and FFA, she started doing livestock judging and participating in communication contests. She began to see the agriculture industry was much bigger than her own farm.

“In ninth grade, we took a careers class in high school that was required as part of graduation,” Hokanson says. “I explored ag communications and learned about promoting our product. That’s when I realized I was fascinated by talking to consumers about what we do on our farms.”

She connected with a Minnesota Pork Board program, Oink Outings. Through that program, she learned how to connect with consumers and advocate for the pork industry. This eventually led her to pursue a degree in ag communications at South Dakota State University, where was she named the commencement speaker in 2019.

“I spoke about a book by Simon Sinek, ‘Start with Why,’” Hokanson says. “It’s all about finding your why in life. I tried to focus on the fact that when you think about your ‘why’ and your ‘why’ resonates with every part of your life, then it doesn’t matter so much what you are doing if you are pursuing your ‘why.’”

She says her “why” since college continues to be to ensure a successful, thriving future for the generations she will never meet.

Eric, Scott, Brent and Maddie Hokanson

(LAURA KNOPIK )

“Whether I’m home with our boys, instilling values of faith, family and farming; at the farm office working on finances as the CFO; helping in the barn; or lobbying on behalf of the pork industry in D.C., my ‘why’ is the same,” Hokanson says. “All of those things help me fulfill my ‘why.’”

Hokanson’s son Brent is now 5, and Scott is 2. She hopes they will have the opportunity to be the eighth generation of farmers in her family. That’s why she devotes so much of her life to focusing on her ‘why’.

“Sometimes, what is best for the industry doesn’t have a short-term financial or other gain for your own individual farm,” she explains. “But it does benefit the industry in the long run – whether it’s with health, markets, traceability – being willing to do things that seem mundane or complex even when you don’t see any short-term gain individually is important. At the end of the day, a rising tide lifts all boats, and it is our responsibility to ensure that the rising tide comes in.”

Hokanson shares more about farm transition, parenthood and connecting with consumers on The PORK Podcast. You can watch it here on YouTube or listen anywhere podcasts are found.

Watch more episodes here.

Tragic Turn: Trailer of Show Pigs Bursts Into Flames on I-80

Fri, 03 Oct 2025 18:23:41 GMT

With the windows rolled down and the sun on his face, Chad Rieck admits he was having a pretty good day driving down Interstate 80. He was pulling a trailer with four gilts, and one of those gilts was bringing home the title of Third Overall Purebred Breeding Gilt from the Aksarben Stock Show.

For Chad and his wife, Amy, spending precious time with their 17-year-old daughter Hollynn at a stock show is something they don’t take for granted. Their busy daughter, now a senior, was juggling the show weekend with homecoming, volleyball and dance team. Because of this, she drove separately to the show with her mom to squeeze in more of her school activities.

Separated by a couple minutes on the interstate, they were chatting on the phone keeping each other awake on the drive from Grand Island, Neb., back to their farm in Creston, Iowa. Suddenly, the traffic slowed down and their day took a tragic turn.

A car burning alongside I-80 held up traffic for miles.

(NDOT)

Igniting the Fire

“I remember my wife saying, ‘Traffic is starting to get bad,’” Rieck recalls. “I told her there was an accident up ahead and we’d get through it eventually.”

When he came upon the scene, he discovered a car burning alongside the road. By this time, he had rolled up his windows and slowly drove by the car. No emergency vehicles were on the scene, so Chad estimates the fire had probably started within three to five minutes of when he passed it.

“The front of the car was fully engulfed in flames,” Rieck describes. “The driver’s portion to the back of the car was starting to get hot – hot, hot flames. My fear of driving by was, ‘What if there’s a gas tank there, and that gas tank blows? That’s going to be bad.’”

When he drove by, something burst.

“It wasn’t the gas tank that blew, but something, whether it was a fuel line, a tire or whatever, blew a ‘poof’ of flames,” he says.

About a mile after he passed the car on fire – maybe one or two minutes at most – Rieck noticed smoke rolling out of the trailer. At first, he thought maybe some smoke from the fire got in through the open trailer windows. Then, he wondered if he blew a tire.

“I’m looking in the mirrors checking for that and continually rolling,” he says. “I see a semi behind me begin to flash his lights at me. That’s when I thought, ‘Okay, I’ve got problems.’”

Fortunately, he was coming upon an exit ramp. He jumped off the interstate and threw the truck in park as soon as he could.

“My wife’s still on the phone with me at this point,” he says. “I jump out of the truck and see the trucker running up with a couple of fire extinguishers. Because of him, I was able to get the back doors opened on the trailer. We got most of the flames down but didn’t have enough to get the fire completely out.”

When he opened the door, he saw that their banner-winning Poland China gilt was already dead, but the three other pigs were hanging on to life.

“The Poland gilt was on the back of the trailer and had somehow broken out of her pen trying to get away,” he says.

The burning trailer was caught on camera by the Nebraska Department of Transportation (NDOT).

(NDOT)

Roadside Rescue

The fire picked up again as he tried to figure out how to get the pigs off the trailer.

“When I parked the trailer at the show, we left some tack in the trailer. So, I locked the ramp and the driver side walk-through door,” he explains. “I ran to get the key that I thought was in the truck, but there was no key there. Now, I’m just frantic.”

With no way to get to the three pigs still on the trailer, he grabbed for the big cart they hauled tack with that was standing upright in the back pen.

“Not a smart deal,” Rieck recalls. “I grabbed it with my hand, and now I’ve got some nice blisters. But even if I could have moved that cart, it wouldn’t have mattered. I had to get the pigs out the side ramp.”

The trucker ran back with a crowbar and Rieck broke the latches off the ramp door to get the ramp down. Flames greeted him. He was running out of options. He ran around to the other side’s ramp, broke that latch off and ended up getting two pigs out.

“The third pig was scared and wouldn’t come out, so I had to reach in through one of the sides to push her out,” he says. “I ended up with some burns on my arm from that, but I finally got her out.”

At this point, the trailer is still on fire. The trucker told Rieck to unhook his truck and pull it away from the trailer now that the pigs were out.

“I would have never thought of doing that,” he adds. “We had a gas can and small generator in the tack room of the trailer, so I went to work to get that out of there before we had an even bigger problem. Fortunately, the tack room was in decent shape, likely because there was a door between it and the main part of the trailer.”

Once the fire truck arrived, they focused on the trailer first. Megan Hobbs says she was able to gather buckets from the tack room to start filling to get to water all three pigs who were alive at the time. Unfortunately, they lost the Duroc, so they had to turn their focus to the remaining two.

(Megan Hobbs)

Meanwhile, people began showing up and helping with the pigs that were now scattered.

“I had one pig walking down the exit ramp,” Rieck says. “Meanwhile, one gilt was hunkered down under a tree in the ditch and the third was dying alongside the exit ramp. I’m in shock at this point – walking around and asking myself why.”

Stock show people he had never met before like Joe and Megan Hobbs of Newton, Kan., turned around and came back to help.

“As soon as we arrived at the scene, there was another young lady who worked for Legacy Livestock Imaging that had also stopped to help,” explains Megan Hobbs. “We immediately just jumped into action getting any and all water available to help cool the pigs down. At the beginning all we had was cooler water and water bottles. In those situations you don’t ask for permission, you just go with what your gut tells you to do.”

(Chad Rieck)

A Little Bit Ironic

When the York Fire Department showed up, they quickly went to work extinguishing the fire in the trailer. Hobbs says she kept running water back and forth from the firetruck to the people caring for the gilts alongside the road.

“God put us in the right place at the right time,” Hobbs says. “We trusted our gut turning around to go help as we just knew it was probably one of our own from the livestock industry that needed help.”

The firefighters on the scene also reached out to a firefighter in a nearby department, David May, who had show pigs.

“I received a call from dispatch when I was about 5 miles from my farm heading home with pigs from the show,” May says. “They said there was a vehicle fire involving a trailer with larger pigs and asked if I could help wrangle and haul the surviving pigs. Of course, I didn’t hesitate and was already on the move.”

May devised a plan to get his pigs off his trailer quickly and navigate through the piled-up interstate traffic.

“I had my 16-year-old daughter Braxtyn with me, so we began talking through things on the drive there,” May says. “I even joked with her, ‘It’s probably someone who kicked our butt today.’ But that didn’t cause either of us to hesitate to help however possible.”

When May got to the scene, he immediately recognized the pickup. It had been parked directly beside his truck during loadout about 45 minutes ago.

“I recognized the people and confirmed I didn’t know them,” May says. “I parked and walked up to assess and gather information. Within a minute, another Iowa trailer showed up to get the live hogs. We discussed what to do with the now two deceased pigs. I offered to put them on my trailer and dispose.”

After all the pigs were on trailers and the firefighters had inspected Rieck’s trailer to confirm it was safe to haul home, Rieck went over to talk to Braxtyn and thank her for coming to help.

Hollynn Rieck’s Champion Poland and Third Overall Purebred Breeding Gilt at Aksarben.

(Legacy Livestock Imaging)

“For some reason, I wanted to try to cheer this kid up who had just seen this devastation,” Rieck says. “I tried to distract her by asking if she showed a pig that day, and she said, ‘Yes, I was third place with my Poland gilt.’”

It was definitely a little ironic, both dads admit. Their kids had been competing against each other just a few hours earlier. They loaded their pigs up beside each other and took off about the same time. As they got back into their trucks and trailers for the second time that day, they both spent some time reflecting on their drive home.

A Case of Bad Luck

Hollynn drove her dad back in the truck and trailer because he was still in shock. All Rieck could think about was what he could have done differently.

“I saw a number of trailers roll right on by as we stood there with the trailer smoldering,” Rieck says. “I know the next time I see a car fire, I’m going to feel like Ricky Bobby in Talladega Nights. I’m going to be like, ‘Don’t drive through it.’ Maybe I could have gotten in the ditch more, but that’s not safe either.”

It was the kind of incident that you could never predict, May says. Typically, a trailer fire starts with a bad wheel bearing, then the wheel gets hot or locks up. Eventually, the tire catches on fire and results in heavy black smoke that’s easily visible.

(Chad Rieck)

“Most livestock trailer fires start on the outside of the trailer,” May says. “But this fire started inside the trailer. This was a completely freak accident.”

The odds of something hot coming off the car at the precise moment Rieck drove by while also entering the trailer is one in trillions, he adds.

“It’s a bad-luck lottery. It could never have been predicted,” May says. “But, just like so many instances in life, you just have to react and adapt as plans change.”

Still, Rieck says he learned some valuable lessons going through this experience. He will make sure his next trailer has fire extinguishers. He won’t travel with his doors locked on his trailer. He’s also going to invest in some wireless cameras to put into his trailer.

Stock Show Support

When they returned home, a veterinarian confirmed the gilts who survived the trailer fire needed to be euthanized, as their injuries were too severe. Rieck says it was hard on Hollynn to walk through an empty pig barn the next day. Although it’s not an uncommon thing, as every show season comes to an end, this was not the ending she expected. She had high hopes of taking the Poland gilt to the American Royal in a few weeks.

Hollynn won Champion Poland China Gilt and Third Overall Purebred Breeding Gilt at Aksarben.

(Amy Rieck)

For Rieck, the hardest part was calling the breeders who leased them the gilts and telling them what happened.

“The personal financial portion of this isn’t much compared to having to contact those breeders and let them know about the fire,” Rieck says. “We work with Hunter Langholff to get some of our pigs. I can only imagine what the conversation was like with me screaming and yelling about the pigs right after it happened. I’ll never forget Hunter calmly saying, ‘Do not worry about that. These breeders will only care that you, Hollynn and Amy are fine. Pigs can be replaced.’”

With a few tears in his eyes, Rieck says he never wants to take his stock show friends for granted.

“Stock show people are pretty special,” he adds. “Because guess what? We all wanted to win that day. We raise our kids in the show ring and in the show barn for a reason. It’s so we can be around these people. My daughter is going to be a much stronger person because of the experiences that she’s had winning and losing in the show ring and yes, even going through this trailer fire.”

Hollynn says she’s already learned a lot from the fire.

“I am so thankful for all of the people who stopped to help us during our emergency,” she says. “This is living proof that the stock show industry is the best thing to be a part of. The amount of love, thoughts and prayers I have received from people has been astronomical. At the end of the day, I am just grateful my family is ok and that I will forever be a part of such an amazing industry.”

As May reflects on what happened, he says he’s not surprised by the overwhelming support people provided to the Rieck family.

“It’s what we do for each other in all aspects of agriculture, not just livestock,” May says. “I’m glad I was able to assist as needed here and glad my daughter was able to see value in helping others even when it’s not always pretty fairy dust and rainbows.”

Breaking News: EPA Backs Existing Wastewater Regulations, Prevents Catastrophe for Processors and Producers

Sat, 30 Aug 2025 20:41:21 GMT

The longstanding Meat and Poultry (MPP) Effluent Guidelines and Standards will stand, announced Environmental Protection Agency (EPA) Administrator Lee Zeldin on Aug. 30. He says the proposed changes to the regulation are unnecessary.

EPA determined existing federal wastewater regulations under the Clean Water Act are effective and the burdens proposed changes would inflict on meat and poultry processors are unwarranted.

“The National Pork Producers Council (NPPC) applauds the Trump administration and EPA Administrator Zeldin for taking a common sense approach on the Meat & Poultry Processing Rule,” says Duane Stateler, NPPC president and pork producer from McComb, Ohio. “As proposed by the previous administration, this rule—which provides no environmental benefits—would have been devastating to small- and medium-sized meat processors across the country and the livestock farmers who rely on them as markets for their animals.”

EPA’s action will save not only the nearly 100 local meat processors that EPA itself identified would have to close down but also the thousands of family farmers who rely on them to stay in livestock production, Stateler points out.

“It will help ensure affordable, nutritious American-grown pork can continue to be served on dinner tables across the country,” Stateler says.

Moving Forward
The decision closes the book on a nearly two-year comment and consideration process in which NPPC and other stakeholders have worked with EPA to better inform the agency’s decision and preempt unnecessary harm.

“Under the prior proposal, if it were finalized, major pork processors would have faced significant costs to install new waste water management systems,” explains Michael Formica, NPPC chief legal strategist. “During that period of construction, some plants would likely have needed to temporarily shut down. Others might have had to cut back on how many shifts they run.”

EPA’s internal analysis showed that dozens of facilities, likely small and medium-sized, would be forced to shut down because they would be unable to afford the cost of the technology required to comply, Formica says. Overall, the industry would have realized additional costs estimated at greater than $1 billion a year.

“Producers who rely on those processors would have then been without a market for their livestock,” Formica adds.

Unnecessary Expansions
The Meat and Poultry Products Effluent Guidelines and Standards was enacted in 1974 by the EPA and amended in 2004 to cover wastewater directly discharged by processing facilities. NPPC says the proposed amendment would have established more stringent technological requirements for controlling discharges from processors and significantly increased the scope of plants that were covered by the rules.

While the agricultural industry and the meat and poultry processing sectors support clean water efforts, EPA found these expansions were unnecessary.

NPPC says it appreciates EPA taking no action on the proposal, which would have disrupted packing capacity and livestock markets, in turn inflicting additional financial harm on producers and leading to further industry concentration and the loss of independent farmers.

The Meat Institute says the proposed rule would have also harmed the relationship between meat and poultry processing (MPP) facilities and publicly-owned treatment works (POTWs).

“Indirect discharging MPP facilities often make significant financial investments in maintaining and upgrading the POTW or shouldering major surcharges for the POTW’s continued operation and maintenance, which reduce public treatment costs for residential ratepayers and improve the quality of local and downstream waters,” the Meat Institute wrote in a statement.

From Tobacco to Pork Production: Move Allows Farmers to Bring Home the Bacon

Fri, 01 Aug 2025 13:44:53 GMT

Transitioning from tobacco production to pork production requires a big leap of faith for farmers. Some North Carolina farmers say if the move is done right, changing a farm’s main commodity offers both financial and experiential rewards.

“From Bright Leaf to Berkshires” is a North Carolina A&T (N.C. A&T) Cooperative Extension program helping some farmers make that leap.

N.C. A&T Extension swine specialist and program director Derrick Coble says the program’s goal is to provide tobacco farmers who have been financially impacted by tobacco policy and social changes with options to improve their farms’ profitability.

The program trains farmers to produce Berkshire pigs using hoop structure barns.

“Hoop house structures originated in Canada at the turn of the century,” Coble says in a USDA National Institute of Food and Agriculture (NIFA) release . “Inside the hoop house, the deep-bedded system filled with hay, sawdust or anything fibrous will absorb waste. These structures also have walls that can be pulled down so it can be managed as a cold barn during winter.”

Training Is Not Optional
Raising hogs today is much different than it used to be, says Caswell County farmer Santonio Bolton.

“It’s all about quality,” Bolton says in the release. “It’s all about biosecurity. It’s about learning so many different things that you don’t think of when you grow up doing it on a farm.”

Funding from the North Carolina Tobacco Trust Fund Commission has helped 18 farmers graduate from the Extension program. NIFA says they will receive assistance for the next two years to make sure all participants’ entry into pork production allows them to ‘bring home the bacon.’

According to Coble, the program has accounted for 25 jobs, $552,500 worth of pork products sold, and more than $22,000 in tax revenue for the state of North Carolina.

Growth Opportunities
NIFA program leader Solomon Haile says the N.C. A&T program illustrates how Extension programs can foster farmers’ willingness to expand their operations into new and profitable areas.

“Profitability is an ongoing challenge for farmers and even more so for ones with smaller operations,” Haile says in a release. “Extension programs, like the From Bright Leaf to Berkshires effort, open producers’ eyes to new opportunities and more importantly, they provide the hands-on training and support needed to turn those opportunities into real success stories.”

Aspiring hog farmers learn about production basics, such as nutrition and reproduction. They also dig into more advanced topics in waste management, welfare and behavior, diseases and niche marketing opportunities.

Sampson County farmer and returning N.C. A&T student, Kevin Chestnutt, says the program allows him to connect with other producers across the state.

“We were versed in artificial insemination, the science behind the diets that you feed pigs in order to maximize the production of pork that you’d get from an animal,” Chestnutt says in a release. “I was originally raised on a hog farm in Sampson County, and with this, I want to preserve the past and embrace the future at the same time.”

Keep Reading:
Find out how Aaron Blackmon, a North Carolina extension agent and first-generation farmer, discovered his passion through mentorship and now carries on a farm’s legacy with dedication.

The Truth About Stock Show Moms

Fri, 18 Jul 2025 21:12:46 GMT

Stock show moms can’t be put in a box. From the mom who can feed barrows better than anyone in the barn to the mom who always has the best snacks for the kids, and from the mom who takes all the pictures to the mom who listens to everyone’s problems, it takes all kinds to make the show go on.

Emily Spray, a stock show mom of three from Indiana, says there is no shortage of lessons learned at stock shows. One of the most valuable she has learned from being a stock show mom is humility. If it’s not the animals, it’s the kids who humble you, she laughs.

The Spray family and friends at the 2024 Indiana State Fair.

(Lindsay Hanewich)

“The other day I saw a picture of a house with a long row of hydrangea bushes,” Spray says. “The owner was discouraged because there was only one bloom on that whole row of bushes. The owner said, ‘I’ve been fertilizing them the same way. I’ve been watering them the same way. They’ve all been tended to the same way. But I’m only getting one bloom on that bush.’”

Spray relates this to showing livestock and raising kids.

“We’re not just going to dig out all the bushes and plant something else,” Spray says. “We’re going to keep at it. We’re going to keep going. Sometimes when we’ve got these kids who have big goals, there’s a lot of stress, competitiveness and goals being made. You’re doing the right things. You’re walking them all the same, feeding them all the same, but you’re not getting those blooms.”

Motherhood is about teaching kids to keep doing the next right thing. And someday, Spray adds, they might have more blooms on all those bushes.

“Keeping things in perspective is a valuable lesson,” she says. “Being able to change, adapt and edit as you go is important because there’s not always one right answer.”

“Her flexibility with an ever changing and always busy schedule is probably her super power,” Makayla Spray (r) says about her mom Emily (l).

(Jennifer Shike)

Sometimes It’s Not Your Turn
Disappointments inevitably come when goals aren’t reached or hard things happen. Spray recalls a story about one of their best Hampshire gilts before the state fair.

“I’ll never forget when my husband Craig and daughter Makayla walked in from the barn,” she says. “I could tell there was something wrong.”

The gilt had shucked her hair. Because she had a thin belt to begin with, they knew the gilt would likely not be eligible to show as a Hampshire according to breed requirements.

“That led to some hard conversations about the right thing to do. Ultimately, we’re in this industry to teach our kids the right things to do. We had to sit down and say, ‘Okay, if this happens, this is how we’re going to handle it.’”

Emily Spray

During breed checks, the gilt didn’t pass. As she and Makayla walked out of the ring, Spray says she had to initiate another conversation to shift both of their perspectives.

“That week there was a family who had some teenagers coming to the state fair when they were in an awful wreck on the interstate,” Spray says. “There we were complaining we weren’t passing a breed check, but there was another family just down the road fighting for their life in the hospital. As hard as it was to say, ‘Okay, this is what we really wanted,’ we had to think about keeping the big things the big things.”

Sometimes it’s your turn, and sometimes it’s not, Spray says.

“In that moment it wasn’t Makayla’s turn,” she says. “Instead, she had a front row seat to the Hampshire show. It wasn’t from the middle of the ring like she wanted, but she sat in the front row and watched the entire show. Those are the moments that put that drive and desire in your heart – being so close to getting that goal – to come back and try again.”

Stop Comparing
New York Times bestselling author Shauna Niequist says, “You can compare and you can connect, but you cannot do both.”

Spray believes one of the biggest challenges parents face right now are social media highlight reels.

“So many of our kids are seeing all the wins, all the kids who are having success at all the shows across the nation,” she says. “That wasn’t a thing when we were kids. We saw who won the open show when we were there that day in living color. These kids are constantly seeing everyone’s highlight reel, so it’s easy for them in that moment to stop and compare themselves.”

Don’t miss the opportunity to connect with other families at shows.

(Craig Spray)

Spray wants to challenge people – kids and parents alike – to reframe that moment to connection instead.

“The best way to stop comparing is to find ways to connect,” she says. “I think there’s a lot of disconnect when it comes to being friends on social media. Have you ever had a conversation with that person? Do you know anything more than what you’re seeing on a screen about that person? How can you really get to know them?”

A few years ago, she had a t-shirt made for state fair that said, “You can’t compete with me.”

“When you read that first line, you think, ‘Oh, well, that’s kind of proud.’ But the second line said, ‘I want you to win, too.’ When I wore that shirt, it confused a lot of people,” Spray says.

She remembers one dad who was particularly bothered by her shirt. He finally came up at the end of the day and asked her about it.

(Emily Spray)

“He said, ‘What do you mean? You don’t want your kid to win?’ I said, ‘Absolutely, I want my kid to win. But if you look at any other kid in this barn, it’s not like they just threw their pig on the trailer and decided to come to a show,” she says. “All of these kids have put in so many hours of work. And you know what? If your kid gets to win today, I’m going to clap for them, and I’m going to be happy for them.”

Keep the Big Things Big
The show barn is filled with people who share many common interests. It’s where true friendships are forged. For Spray, it’s worth remembering that as she strives to keep the big things big and the little things little.

“What are your big things? What is most important for you as a family?” she asks. “Is it winning a banner? Is it developing character? Is it enjoying what you’re doing? I think it looks different for every family, but taking that time to decide what means the most for your family is key to not letting all the other stuff get in the way.”

Episode 24 with Emily Spray is one you can’t miss.

(Jennifer Shike)

Even though it’s easy to judge others by what you see on the outside, Spray says the truth is that no mom has it all figured out.

“Look for that mom who’s in the season ahead of you,” she says. “Invite her to coffee and talk with her about the things she’s going through. That has been valuable for me, because when you’re in the thick of it – when you’re in the weeds and you can’t see beyond one day to the next – it’s helpful to have somebody who’s already paved that path ahead of you.”

Listen to The PORK Podcast to find out how Spray’s social media persona, The Funny Fair Mom, came to be, why she chooses to redirect when life gets stressful, and helpful hacks every show family needs to know before state fair season. Watch this episode on YouTube or listen anywhere podcasts are found.

Young Author Tackles Show Pig Journey in First Book: 'Bye-Bye Buddy'

Wed, 09 Jul 2025 17:59:35 GMT

It’s the time of the year that many stock show parents dread and struggle to talk about with their kids – the end of the show season.

That’s one of the reasons why 20-year-old Isabelle Doherty decided to write Bye-Bye Buddy, a book about the sensitive subject of saying goodbye to your show animals.

During a literacy class last year at the University of Wisconsin – Whitewater, she learned what it takes to make a good children’s book. An early childhood and special education major, she says she has always wanted to write a book about this topic because she thinks it could help kids.

“I’m not a writer, and I’m not an illustrator,” Doherty says. “But I knew this was a topic that needed to be talked about and that kids needed something to look at when they’re having to say goodbye to their best friends.”

Bye-Bye Buddy is written and illustrated by Isabelle Doherty.

(Jennifer Shike)

For Alex Bobell, a 10-year-old show pig exhibitor from Illinois, that’s one of the things she appreciates about the book.

“I love this book!” Bobell says. “It showed me that I am not the only one who gets sad when I have to say good-bye to my pigs at the end of the year. The pictures were also so good.”

Wravenna Bloomberg, a mother of four youth livestock exhibitors from Illinois, was one of the first to read Doherty’s book.

“What a sweet story depicting the bond between show pig and showman,” Bloomberg says. “The amount of time young exhibitors spend with their show animals creates a special relationship with memories far beyond that animal’s show career. I love how this story highlights this, while making it an easy read for young children.”

The Show Pig Journey
Doherty has been showing pigs since she was 3 years old. Her book explores the journey of the show pig project, including all of her own illustrations.

Isabelle Doherty reads her book, “Bye-Bye Buddy,” at a special event during the Team Purebred National Junior Show in Springfield, Ill.

(Showpig.com)

“The process of writing this book was difficult because I had to teach myself everything,” she says. “I couldn’t have done it without my parents and my family. I did not show them the book until it was finished, though. I wanted it to be something special and get the reaction when it was done and when it was printed.”

Her parents have served as her inspiration throughout her show career and the development of this book, Doherty points out.

“The show pig industry has been my life,” she says. “Now, it’s not every piece of my life, because there’s a bigger world out there. But what we take from this industry can help us impact that bigger world.”

Although she isn’t pursuing an agriculture-related degree, she believes the foundation she’s developed in agriculture will impact all of the children she meets in her future classrooms.

“I can’t wait to spread the love from this industry and what it has taught me to my future students,” Doherty says.

Of all the lessons she’s learned in the show ring, she hopes the industry will remember that the youth show industry is not about the breeders, feeders or fitters.

“This is about the kids,” she says. “We need to stay on track to that by placing value on showmanship and the contests, too. It is not about the place you get in class. That’s what’s so important about this industry and what it has taught me.”

The Iowa Gallivant: Finding the Food and People Who Make Up the Best of Rural America

Mon, 07 Jul 2025 21:39:16 GMT

Rural American. Stand-up comedian. Chef. Travel blogger. Fan of pork tenderloins. What do any of these have in common? They all offer a glimpse into the life of JayJay Goodvin, better known as The Iowa Gallivant , who has a cult-like following after traveling through all 99 Iowa counties to find the best pork tenderloin .

His love of rural America and the importance of supporting local food places throughout the country motivate him to bring those passions to light through his blog, The Iowa Gallivant.

Goodvin grew up in the Cedar Rapids area, but his parents were from rural Iowa so visiting small towns and farms was part of his childhood.

“Growing up in the metro areas, that was my fantasy land when I would visit the farm or the small town,” Goodvin says. “It’s been a part of my travels since I was a baby. I’m still just as excited to get out to small-town Iowa and small-town America whenever I can.”

In the late 90s, Goodvin left Iowa and traveled the country to Arizona, Cape Cod, the Florida Keys, Montana, Austin, Texas, the Black Hills of South Dakota and Central Illinois. He lived in Phoenix because he wanted to be close to Las Vegas and L.A. — to try his hand at comedy. He said it didn’t pay very well while he was starting out, but he could always find a job as a cook and found himself gravitating toward the restaurant industry.

“I ended up really loving that culture,” he says. “I think it was Anthony Bourdain that said, ‘it’s like, pirate culture — we’re all a bunch of scallywags in the kitchen and things like that.’ And I just learned how to make great food under really great chefs.”

He says it was a great way to see the country, too.

“I worked with a lot of other cooks, but there was just all sorts of things that happened due to those travels, due to working in that industry that made for some very positive outcomes,” he says.

In 2010, Goodvin came back home and combined his love of food, traveling and family into his blog. What started as a family scrapbooking project on WordPress turned into a travel vlog and now has taken on a life of its own.

“It morphed into my first book, Rural Iowa Sausage , from another project that we did, which is very pork related, called Iowa’s Wurst Road Trip — Casing the State for the Best Sausage ,” Goodvin says.

This trip was a bit of a full circle moment for him as his grandfather had his own meat locker in northwest Iowa.

“As we went along with Iowa’s Wurst Road Trip, I realized just how vital that industry was and needs to be,” he explains. “I learned in the 1970s at its peak, we had over 400 lockers statewide. Now we’re just north of a hundred. COVID actually gave it a renaissance period because a lot of people realize how important it is.”

He says more people want to know where their meat comes from.

“You can literally go to one of our local lockers and shake the hand of the person that you’re helping to keep employed. And that’s huge,” he says. “The revenue mileage on buying a pack of brats at our local lockers goes a lot further, it seems. Because when you when you can actually see how that’s helping somebody put their own food on their table, it’s like, come in and eat, or we all go hungry.”

To hear more of Goodvin’s adventures, upcoming projects and why he finds it so important to share about the food and communities of rural America, watch the latest episode of The PORK Podcast here or on your favorite podcast channels.

Beyond Bloodlines: How One Farmer Earned His Legacy

Tue, 10 Jun 2025 13:57:47 GMT

Becoming a farmer wasn’t something Aaron Blackmon always aspired to do, but he is thankful for the opportunities agriculture has given him. The North Carolina hog farmer and Extension agent pairs a career of helping others with managing nine feeder-to-finish pork barns, a small cow-calf herd and hay ground.

“My great grandparents had a small farm with some pigs, chickens and a few cows,” Blackmon says. “That was just their way of life. They didn’t look at it as a business, but were able to provide for themselves and their community. It was just how they lived. I knew I enjoyed the farming lifestyle, but I didn’t really see a career in it until high school.”

Joining FFA where he competed on teams, made friends in agriculture and developed leadership skills, provided Blackmon more hands-on experience with possible agriculture careers. At 16 years old he also began working for local hog farmers Isaac and Nina Singletary, disinfecting the finishing barns after the hogs went to market.

“That’s where I was able to make a full connection about how an ag business was run,” Blackmon says.

The idea of being a farmer began to take root.

“Isaac ran a successful business that supported his employees and his family,” Blackmon adds. “Having him take a chance on me, mentoring me, bringing me into his family and teaching me a lot of what I know today has really shaped my career.”

The Singletarys could tell right away Blackmon had good character and work ethic.

“I was impressed with Aaron,” Singletary says. “He didn’t know anything about commercial hog production at the time, but he had his heart and his mind in the right place. He was dependable, dedicated and willing to learn.”

Blackmon hadn’t planned to attend college after high school, as he preferred hands-on learning to being in the classroom; however, he was introduced to the two-year program at North Carolina State University’s Agricultural Institute and earned an associate degree in applied science in livestock and poultry management.

(Sway)

Time of Transition

After graduation, Blackmon worked in the poultry industry and continued part time for the Singletarys. He began receiving job offers but didn’t have a four-year degree to pursue those.

“One day he came to me and said, ‘I want to go back to school,’” Singletary says. “I told him it’s kind of expensive to go, and his remark to me was, ‘I’ve been saving my money.’”

Blackmon went back to NC State and earned his bachelor’s degree in agricultural business management in 2022. He accepted a position with North Carolina Cooperative Extension and began serving as the livestock and forage crop agent for Columbus County. He says working in Extension is rewarding.

Isaac and Nina Singletary, longtime North Carolina hog farmers, opened the door for a new generation by mentoring and eventually selling their farm to Aaron Blackmon.

(Sway)

“I really enjoy helping people, whether it’s a small-scale farmer, a large commercial operation, the homesteader or hobbyist, and the kids with 4-H projects,” Blackmon explains. “I believe in the concept of lifelong learning because there’s always something that somebody knows that I don’t, and I enjoy working with people who want to learn. They want to see their business grow, and aren’t afraid to try new things.”

During that same time, Blackmon’s interest in farming continued to grow, which he discussed with the Singletarys, who were considering their succession planning options. Their two children had other careers off the farm and would not be coming back. The relationship Blackmon had built with the Singletarys eventually led him to buy the family’s farm in Bladenboro, N.C., and continue the farming legacy.

“We were all committed to make sure that everybody was satisfied and everything was fair to them, to their children and to me,” Blackmon says. “They wanted to make sure they got an appropriate amount for their farm. They also wanted to make sure that I was coming in not trying drain a lake with a straw. They knew what it would take for that farm to be successful.”

The mentoring and experience Aaron received while working on the Singletary’s hog farm gave way to not only a friendship, but also a business opportunity.

(Sway)

Eye on the Future

These days, Blackmon balances running his farm and Extension work with the help of his village that includes his grandpa, one full-time employee and Singletary.

“It takes a team effort, but I wouldn’t trade it for anything,” Blackmon says. “There’s always something to do, and it can consume you if you let it. I consider myself a first-generation farmer. There are a lot of things that I want to do and improvements I want to make. I keep reminding myself these things aren’t going to happen overnight. It’s important to set 12-month goals, five-year and 10-year goals and try to hit them.”

Blackmon says farming is like a bug: Once you get bit, you can’t let it go.

“We’re helping feed people, and we’re stewards of the land,” he says. “We’re making the land productive and taking care of animals.”

He reminds himself that what he’s doing now will hopefully help his family in the future and leave a legacy.

“You don’t see someone like me very often,” Blackmon says. “I hope that will change, and by the time I’m Isaac’s age, it won’t be uncommon to see Black and brown people doing some of this stuff I’m doing. I don’t take that lightly that people look at me. I was always taught you’re not just representing yourself; you represent your family. I feel my family is more than my blood family. I represent agriculture when I go into the community. I try to keep that in mind and do the best I can.”

Aaron has been a life-long learner and loves teaching others through his job as an extension agent. He is combining his passions for sharing knowledge and farming into a fulfilling career.

(Michelle Shooter, Sway)

Your next read: Josh Maschhoff Opens Up About Building on the Family Legacy in Pork Production

Sharp Drop in Beef and Pork Exports to China Causes April Meat Exports to Take a Hit

Fri, 06 Jun 2025 17:51:07 GMT

The ongoing trade dispute with China reportedly made progress this week. In what marked the first call since the trade conflict began in February, President Donald Trump posted on Truth Social that he held an hour-and-a-half conversation with President Xi Jinping, saying the conversation “resulted in a very positive conclusion for both countries”.

An in-person meeting between trade and economic leaders of both countries is on the calendar next. But as the negotiations play out, export demand is starting to take a hit, especially when tariffs hit their peak in April.

U.S. Meat Export Federation (USMEF) says due in part to a sharp decline in shipments to China, April exports of U.S. beef and pork came in lower than a year ago. USMEF says a major headwind that showed up in the April numbers is China’s retaliatory duties on both beef and pork from the U.S.

But that’s not the only hurdle. Beef exports into China are also waiting for China to renew establishment registrations for U.S. beef plants and cold storage facilities, the majority of which expired in mid-March. This is a non-tariff trade barrier that is hurting beef exports.

According to USDA data, USMEF says April beef exports were 10% lower than April 2024. Value also fell, down 8% to $824.5 million. The biggest decline, by far, is China. Beef exports to China dropped 70% — that makes sense when you consider China’s total duties on U.S. beef peaked at 147% in April. At the same time, the fact that China hasn’t re-established U.S. plant registrations also caused exports to fall.

Overall, beef exports to Mexico also came in lower. However, USMEF says that was partially offset by larger exports to South Korea, Japan and Central and South America.

(USDA)

Pork exports fell 15% compared to a year prior, which is the lowest in 10 months. The value fell to 675.3 million, representing a 13% decline. USMEF says exports to China, which are mainly pork variety meats, dropped 35% during that time. Pork also faced a high tariff during April, peaking at 172%. But pork exports also slipped to Mexico, Japan and Canada — with exports to Canada down 45%.

The bright spots for U.S. pork exports in April were Colombia and Central Mexico — which are hitting a record pace.

U.S. Farm Report spoke to USMEF Dan Halstrom just hours after President Trump posted a more optimistic view of the relationship with China on social media. He says resolving issues with China will only fuel the strong start to the year.

(USDA)

“There’s no doubt outside of China, the rest of the business during the first part of this year and coming off records from last year is fantastic — record breaking in terms of demand,” Halstrom says. “China’s been the X factor. And through the first three months of this year before the disruption, things look pretty good. The April meat export stats just came out, and what’s down is China. We knew that would happen in April. So, this news couldn’t be more timely. We have to get people to the table. This was a necessary first step. And it’s great news the A-Team is going to get engaged and hopefully bring this back around to get some stability back into the market.”

The “A-team” Halstrom is referring to is key members from Trump’s cabinet. That includes treasury secretary Scott Bessent, commerce secretary Howard Lutnick and U.S. trade representative Jamieson Greer.

“We need some sort of an agreement because there’s so many things going on. It’s not only tariff related,” Halstrom says. “In fact, on the beef side, it’s not tariff related. It’s non-tariff trade issues. We have approximately 400 beef establishments that have not been relisted in the China cipher system. So, it doesn’t matter what your duty is if your plants aren’t registered. This is at the top of the list on the beef side. On the pork side, the plants are listed, which is great news, but we still have a pretty hefty tariff. Uncertainty and instability in the market right now caused around China is a real headwind we have to get beyond.”

Halstrom says USMEF’s outlook for the remainder for 2025 is for exports to return to a strong pace, which was a theme during the first quarter of the year.

“For the pork side, our forecast, which assumes the current situation or something improved, shows we’re basically steady with a year ago — which was a record a year,” Halstrom says. “So, the demand is still very, very strong. Now, the caveat is what happens with China going forward on pork, and definitely on beef. On the beef side, our forecast is down 6% — but that’s with no beef plants relisted for China. Outside of China, beef demand is, in our opinion, fantastic — even at higher prices. Despite the uncertainty, we’re well positioned.”

Looking back at 2024, beef export value climbed 5% from 2023 despite a slight decrease in volume. Part of that was due to historically tight cattle supplies creating less meat for exports.

Pork exports to Mexico in 2024 totaled 1.15 million metric tons in 2024, up 5% from the enormous total exported in 2023. Export value climbed 10% in 2024 to $2.58 billion – more than doubling since 2020.

3 Factors Fueling Americans' Obsession with Protein

Fri, 06 Jun 2025 15:48:10 GMT

Meat is having a moment, and the craze for more protein is benefiting protein across the board. The fact cattle prices continue to crush records is proof of that, as well as the robust demand for pork.

“I am still bullish of dairy. I’m bullish of beef. I’m bullish of pork and poultry,” says Dan Basse, AgResource Company . “I think as you think forward, I see the next two or three years as being the years of protein. It’s that side of the fence in agriculture that’s going to do very well.”

Basse’s optimistic outlook on protein hinges on one major factor: consumers’ ability to pay for it.

“I’m still bullish of protein, until we see the labor force start to shrink in the United States, and I start to see disposable income coming down. Again, there’s not a period looking backward in history that I can find where disposable income on a personal basis has risen this quickly from 2020 to 2025,” he says.

“Meat protein, not just pork or not just beef, but meat is having a moment. I’m an economist, so I have concerns on the macroeconomic front, but it is exciting to be in an era where the public’s desire for meat protein is growing,” says Glynn Tonsor, a professor in the Department of Agricultural Economics at Kansas State University.

People Are Eating More Protein Than Ever Before

Cargill’s 2025 Protein Profile found people are eating more protein than ever before. The report found 61% of consumers report increasing their protein intake in 2024, which is up from 48% from 2019.

According to Cargill, the shift in shoppers’ preferences toward whole, minimally processed foods, is giving protein a chance to shine.

“It’s really important to remember the U.S. public wants meat protein,” Tonsor says. “There are a lot of signs. We are in a pro protein environment. I don’t think there’s issues. I actually think there is a celebration about the taste and the eating experience and so forth for all the major proteins.”

A Slight Shift in May’s Monthly Meat Demand Monitor

Tonsor also authors what’s called the Monthly Meat Demand Monitor (MDM) , which tracks U.S. consumer preferences, views and demand for meat. The first half of the year, the MDM continued to show consumers’ growing demand for protein, but in the report in May, it did show a slight shift.

“The biggest takeaway from the MDM would be we have two conflicting patterns,” says Tonsor. “One is the public really wants meat protein, but the macroeconomic environment is giving us some pause. So, we continue to see strong signals people want protein. Taste is leading that decision, so that’s good and very supportive, but we also see lots of uncertainty on the macro-economic front. So, trade discussions, elevated unemployment, inflation concerns and so forth. Those are not supportive of meat demand, so those are the two trends that are fighting the way out.”

Tonsor points out the May MDM showed a pullback in consumers eating away from home, like in restaurants, but showed a boost in retail demand, which would be grocery stores.

“But part of that is a substitution away from restaurants,” he says. “And that’s across the board. It’s not just pork or beef or chicken. It’s all of them that we track, so I do think it is a headwind that is growing here in 2025.”

Tonsor says if confidence in the economy rebounds, and tariff discussions ease, the restaurant piece of meat demand could quickly recover, especially considering we’re entering the summer months, where meat demand is typically higher.

3 Major Drivers Behind the Protein Craze

And even with the pause in restaurant demand in May, Tonsor says the push for consumers to eat even more protein doesn’t seem to be going away, and it’s being driven by three major factors.

“More people are having meat as an ingredient rather than center of the plate. So, it’s coming across as more convenient. It’s an input,” Tonsor says. “Also younger folks in particular are quite physically active, and their demand for protein and that broader lifestyle is elevated.”

Those two factors are strong drivers of meat demand, especially in the younger crowd. But another supportive piece of the growing demand for protein is related to weight loss drugs.

“We have a GLP-1 effect, so Ozempic, Mounjar and so forth, in the MDM, we put out a report earlier this year, showing maybe 15% of the U.S. public is using the GLP-1,” Tonsor says. “That’s a higher end, but that’s what we estimate. And if you are on those products, you’re actually consuming beef, pork and chicken more frequently.”

He says all of those things add up to support the growth in meat demand.

“It’s the income and the future status of my finances is mainly the only headwind at the moment, and that’s why I keep reiterating that concern,” Tonsor says.

Demand is What’s Pushing Cattle Prices to New Highs

It’s not just the hog industry that’s benefiting from the strong demand, both domestically and with exports

Cattle prices continue to crush records. But according to one veteran cattle analyst, it’s not historically tight cattle numbers pushing prices higher, it’s the strong demand.

“This price increase that we’re experiencing in the industry is demand-driven,” says Randy Blach, CEO of CattleFax. “Our per capita supplies were flat last year. They’re going to be flat again this year. And yet we’ve had a market that’s gone from a $1.75 to $2.25. That’s all been demand driven with what we’ve seen throughout the industry.”

The incredible demand is pushing beef demand to its highest level in nearly 40 years.

“Beef demands that are a 37-year high,” he says. “And I think when people think about demand, obviously quality has been the key to that. We’ve seen the quality of the animals being produced has increased substantially.”

As record-high cattle prices also push the cost of beef higher, that would push consumers to eat more pork and chicken in the past. But it’s a trend Tonsor is not largely seeing this time around.

“We see some of that, but not nearly as much as you might think. So, there’s less of that adjustment than historically we would have seen,” Tonsor says. “This is 100% Glynn’s opinion, but I think habits are a little stickier. Persistence of an item in your meal is a little sticker than in the past. Meat is an ingredient, not just the center of the plate. Higher beef prices have not elevated chicken demand as people have expected, and I think it’s because the consumer substitution effects, they exist, but they’re not as strong as they were 20 years ago.”

As consumers crave more protein, it’s a bright spot for all of livestock with many hopeful this isn’t just a trend but a permanent fixture on consumers’ plates.

New Food Security and Farm Protection Act Protects Farmers and Consumers From Government Overreach

Wed, 09 Apr 2025 16:24:09 GMT

After the U.S. Supreme Court left an open invitation for Congress to strike down California’s Proposition 12, U.S. Senator Joni Ernst (R-Iowa) says it’s time to end this “unjustified and burdensome regulatory overreach” in order to protect family farms and bring down prices for U.S. consumers.

On April 8, Ernst and fellow Senate Agriculture Committee members Senators Chuck Grassley (R-Iowa) and Roger Marshall (R-Kan.) introduced The Food Security and Farm Protection Act that prohibits any state or local government from interfering with commerce and agricultural practices in another state outside their jurisdiction.

“Proposition 12 is dangerous and arbitrary overregulation that stands in direct opposition to the livelihoods of Iowa pork producers, increases costs for both farmers and consumers, and jeopardizes our nation’s food security,” Ernst says. “I’m proud to be leading the charge to strike down this harmful measure and will keep fighting to make sure the voices of the farmers and experts who know best – not liberal California activists – are heard.”

Pig Farmers Speak Out
This policy averts a disastrous patchwork of contradictory state-by-state farm regulations that would hit hardest small and medium-sized pork producers, says National Pork Producers Council (NPPC) President Duane Stateler, a pork producer from McComb, Ohio.

“U.S. pork producers have just suffered the worst 18 months of financial losses in history, and many farm families are contemplating whether they can pass along their farm to the next generation,” Stateler says. “We urge the Senate to take up this legislation immediately to provide us much-needed relief.” Learn more about Stateler’s story here.

Without certainty from the Food Security and Farm Protection Act , NPPC says there will be many consequences, including:

Widespread, damaging consequences for farmers and consumers alike.
Significant fees forced on producers to pay for outside regulators to audit their farms due to the whims of consumers outside their state’s borders.
Risk of putting farm families out of business by significantly increasing the cost of raising pigs.
Increased prices at the grocery store , as much as 41% for certain pork products.

A Dangerous Patchwork of Regulations
For reasons like these and more, bipartisan support for providing relief from a patchwork of state laws continues to grow with support from President Donald Trump, former President Joe Biden, and their respective Agriculture Secretaries Brooke Rollins and Tom Vilsack, NPPC said in a release.

“The United States is constantly faced with non-tariff trade barriers from protectionist countries, which hurts American agriculture’s access to new markets. The last thing we need is for states like California imposing its will on ag-heavy states like Kansas with regulations that will also restrict our ability to trade among the states,” Marshall says. “Midwest farmers and ranchers who produce our nation’s food supply should not be hamstrung by coastal activist agendas that dictate production standards from hundreds of miles away.”

And it’s not just the pork industry rallying around this legislation.

“Iowa soybean farmers are grateful for Senator Ernst’s leadership to address challenges Prop 12 creates for Iowa farmers,” says Iowa Soybean Association President and farmer, Brent Swart. “Not only do the increased costs of compliance threaten to put pork farmers out of business, Prop 12 increases the price of pork at the grocery store by as much as 40%. Higher prices for pork dampen demand for this high-quality protein which negatively impacts market demand for soybeans used for pig feed. This legislation gives us a chance to protect our farms, our livelihoods, and ultimately, families that need affordable food.”

Iowa Cattlemen’s Association President, Rob Medberry, points out that the Iowa Cattle industry has made it clear that government overreach and overregulation is incredibly burdensome to industries that provide safe, quality and sustainable products for the world.

“Proposition 12 has the potential to further dismantle the livestock industry with the lack of science-based measures. Proposition 12 has already proven to be an unfunded mandate with consumers unwilling to pay premiums for the products that must be compliant with the proposition,” Medberry says. “The inherent cost to become compliant is overbearing and the simple fact of dollars and cents does not add up.”

Opponents Strike Back
Opposition such as the Humane World Action Fund, formerly called Humane Society Legislative Fund, argue against this legislation.

“This bill would hand over sweeping power to a narrow segment of the agriculture industry, overriding the will of voters, dismantling state laws and eliminating hard-won voter-supported protections for the humane treatment of farm animals, food safety and farm workers,” says Sara Amundson, president of Humane World Action Fund. “Let’s be clear: this is a federal overreach that serves Big Pork, not the American people.”

Amundson claims this legislation has been driven by a small group of pork industry lobbyists.

It’s Not Just About Pigs
But Iowa Corn Growers Association (ICGA) President Stu Swanson disagrees.

“With barriers like Proposition 12 cutting off our ability to supply fellow Americans with Iowa grown pork, it’s not only those families who are being affected, but also our farm families here in Iowa,” Swanson points out.

Iowa Turkey Federation Executive Director Gretta Irwin adds that these inconsistencies create unnecessary burdens for farmers operating across state lines, hinder efficient production, and undermine well-established, science-based practices developed in coordination with industry experts.

Swanson says this is an issue for all of agriculture and one his organization plans to continue to work on with their livestock partners until it gets resolved.

“Consistent with its authorities under the Commerce Clause, it’s time for Congress to solve this problem by passing legislation,” Grassley says. “Our bill will end California’s war on breakfast and make sure delicious Iowa pork can be sold everywhere.”

Stay up to date on Prop 12 here.

Pork Producers Could See Quickest Turnaround in Profitability on Record, But Some Still Aren’t Seeing Green

Wed, 19 Mar 2025 15:32:11 GMT

2023 is a year that will be forever etched in producers’ minds, marking the worst year for profitability on record. Economists say 2023 proved to be even more severe than 1998, a year that caused many pork producers to go out of business.

“What hasn’t changed is 2023 was the worst year ever for profitability for our pork producers,” says Lee Schulz, chief economist for Ever.Ag. “Now, what has changed is 2024 was better than forecast, so you can call it roughly breakeven. And 2025 is looking to be a modest level of profitability in that $9 to $10 per head range as market currently sets today.”

2024 produced a slightly better picture, but even then, pork producers across the U.S. are still recovering from a painful 2023.

“There’s a lot of financial healing needing to be done before we really even talk about any meaningful expansion in the industry,” Schulz says.

Even with what Schulz sees as modest profitability for producers today, that improvement is helping paint a better picture — and outlook — for the pork industry in 2025.

“I think this could be the quickest turnaround in pork producer profitability ever, but that also speaks more to what 2023 was and how bad it was than it does about current and future profits,” Schulz says.

Still in Recovery Mode
The Ever.Ag chief economist’s forecast points to another tough reality: Producers won’t get back to break-even levels on their balance sheets until August of this year, a testament to just how steep losses were in 2023.

“There were a lot of losses that need to be covered before we actually start seeing profit,” Craig Andersen, a pork producer located in Centerville, S.D., told Farm Journal’s Michelle Rook. “The pigs are profitable right now, but to make up for the losses, it’s going to take a while to recover from some of that.”

The pork industry is in a recovery phase, but pork producer Terry Wolters told Rook at least it’s improving, as profitability is at least on the horizon this year.

“I think without question, lower grain inputs are a significant help to the livestock producer right now,” Wolters says. “You see the board is trading higher, cutouts have been good, pork demand in general has been good and exports have been good. So, a lot of positive things on the meat side of the industry.”

Another Bright Spot: Robust Pork Exports
U.S. pork exports have been nothing short of impressive. The final 2024 export data from USDA shows U.S pork exports hit record levels last year.

“Not only did we break export volume records, but we broke export value records,” Schulz says. “If you think about it, one way that we know we had an increase in demand was our customers worldwide ate more pork, and they paid higher prices for it.”

U.S. Meat Export Federation says 2024 pork exports reached a record 3.03 metric tons, beating out the previous record set in 2023 of 2.98 metric tons. Today, that historic growth isn’t driven by just one country , and that’s something Halstrom likes to see.

“Broad based growth is the name of the game there,” he says. “It’s really almost the entire world that exports are growing, led by Mexico, Central America, South America, places like Colombia are booming.”

Related Story: U.S. Pork Exports Break Records at $8.63 Billion in Value for 2024

Halstrom says even places like Korea are seeing vigorous pork exports, a trend he forecasts will continue in 2025.

“It’s a pretty good story on pork and going into 2025,” Schulz says. “It’s a much different supply situation on pork versus beef with a lot of potential to grow and set a new record, and we’re forecasting another new record in 2025 for pork.”

Shulz is also optimistic on pork exports in 2025.

“Why also I remain very bullish on U.S. pork exports is 2024 was the first time that the U.S. had surpassed the European Union since 2014 on pork exports,” Schulz says.

Tariff and Trade Concerns
But the one concern — and caveat — is what happens with tariffs.

“They’re not going to stop trade,” Schulz says. “They have the potential to slow trade. When you think about it from a short run impact, there’s reasons why we’ve developed the relationships and we have the product flow that we have. So it’s very difficult in the short run to move and build those relationships to a wide volume. What will happen, however, is pork will become more expensive for those customers, and that’s going to impact trade. But the impact is longer term, I think, in the worry of how long those tariffs last.”

The tariffs are injecting uncertainty into outlooks, but that’s not the only piece that has the pork industry on edge.

“I think the other one that continues to add to the uncertainty is just about the impact of disease out there and how large, widespread an impact that’s having on production,” Schulz says.

Little to No Expansion in the Pork Herd
He says prices have not incentivized any expansion in the pork sector, but the disease piece of the puzzle is one that could sway production estimates in future USDA reports.

“That’s why, I think if you look at USDA estimates and Hog and Pig reports and the need to make some revisions, that’s come because there’s a lot of uncertainty just about the impact of disease and what that’s having on our hog numbers and pipeline supplies,” Schulz says.

Litter rates and carcass weights actually created an increase in pork production over the past year, Schulz points out. But the breeding herd remains flat.

“Another thing is our sow numbers were down in the U.S.; there’s a little bit of retraction in the sow herd,” Adam Annegers of JBS told Farm Journal’s PORK editor and brand lead Jennifer Shike on a recent episode of “The Pork Podcast.” “But if you look at overall production and wean pigs produced, we produced more pigs with fewer sows. There were several health challenges through some months in there, but the genetics that we’re working with have the potential to produce more pigs year over year, even with less sows out there. I’m excited about 2025. Pig markets are looking really good. It’ll be fun to see we can do this year.”

A Year of Stabilization
There’s excitement for 2025, as producers have worked to not outpace current demand, but there’s also caution of what lies ahead for trade and turbulence in the current tariff spats happening around the globe.

“I look at 2025 as stabilizing and maybe the start of a pivot to starting to see some moderate expansion in the industry going forward that we may start to realize in 2026 and 2027,” Schulz says.

As optimism continues to dominate conversations to start this year, it’s a reminder that pork producers find a way to persevere.

“One thing about our producers is they’re so resilient,” says Glenn Muller, executive director of South Dakota Pork Producers Council. “They’re going to come back. They’re going to find a way to survive in the meantime, and this is going to give them some opportunity to backfill some of those holes created due to the poor economy.”

National Pork Board Says New Tagline is About You, But It’s Not For You

Fri, 14 Mar 2025 14:32:15 GMT

The National Pork Board announced the tagline of its new pork campaign, “Taste what pork can do,” before a crowd of pork producers at the National Pork Industry Forum on March 13.

One message stood out to marketing advisory committee members Jennifer Tirey, Rob Brenneman and Gordon Spronk as they discussed the new tagline: I’m not the target. Likely, neither are you.

Here’s why that’s good news.

When Jennifer Tirey, executive director of the Illinois Pork Producers Association, first heard the final tagline, she admits it took her a minute.

“I had to sit with it. I had to say it a couple times,” Tirey says. “At first, I thought it was a little uneventful, that we were trying too hard. But as I thought about the consumer who is not in our lane every day, I was sold. Consumers need to hear this tagline the way it’s presented because we know they are not thinking about our product like we are every day.”

This is Tirey’s tenth year working for Illinois pork producers. Quite frankly, she says recent campaigns felt more like a rally of the home team.

“What’s different about this campaign is that it’s looking beyond the pork producer that already loves our product,” she says. “That’s where I feel like we’ve not hit that home run in the past. A lot of outside perspective was brought in, which is important to play at that level we’re hoping to play. Producers can have confidence that this campaign is being built around what consumers say they want about pork.”

It’s time to open the floodgates of flavor.

(Jennifer Shike)

Iowa pork producer Rob Brenneman wasn’t sure what to think at first either.

“The tagline isn’t meant for pork producers, though. We produce the product and then we want somebody to eat it,” Brenneman says. “We already know what it tastes like, and we don’t need a tagline to eat it. But we have to draw the attention of millions and millions of people who have not experienced raising pigs or being in agriculture.”

Taste Leads the Way
Brenneman stands behind the tagline because it emphasizes the most important thing he produces: tasty pork. Data shows taste and flavor matter to consumers of all ages.

Gordon Spronk, a veterinarian with Pipestone, says he was pleased with the final choice. He values the hard work, research and data that the National Pork Board used in determining the final tagline.

“Do you know what our agency did when they started the process of this campaign?” Spronk asks. “They had a barbecue. They came up with a number of things, and settled on “Taste what pork can do,” because they actually tasted, cooked and ate the pork. I was like, ‘OK, you got me there.’”

He believes the whole industry should pay attention because this is a key moment for the pork industry.

“Old guys like me and the generation coming up with our family farm are in a generational transfer. I’m really more excited for them than me when it comes to this tagline,” Spronk says. “I think they can ride this brand for a long time. It has great potential for a number of reasons.”

“We are unapologetically pork.” The consumer testing was very clear, says National Pork Board’s David Newman, that pork must be in the tagline.

(Jennifer Shike)

Using Pork to Sell Pork
The industry has not had a recognizable campaign stick since the tagline, “Pork. The Other White Meat.” established decades ago, Brenneman says.

One of the biggest reasons he’s excited about this new campaign is that it will use pork to sell pork. It sounds simple, but “Pork. The Other White Meat,” straddled the line between trying to be a little like chicken and a little like beef, Spronk says.

“That was a strategy we learned from,” he says. “We are unapologetically pork. We start at bacon, then go to sausage, pepperoni, ham and on from there.”

It’s Different This Time
This pork campaign will look different than past campaigns for two reasons, Spronk says.

“First, it’s not going to be about billboards, it’s going to be about swipes and clicks and screens that pop up,” he adds. “Second, the National Pork Board has a long effort in collecting the data of who’s actually eating pork. We know consumption for Gen Zs and Millennials is much lower than Baby Boomers. We need to speak to them. This tagline has been thoroughly tested by professionals, it’s not for me. I’m going to eat my 55 lb. regardless of what the tagline says. I’m probably not going to change my eating habits, but they may.”

Data shows younger Americans eat pork less frequently, says David Newman of the National Pork Board. Long-term consumption is at risk, but he says it’s all reversible.

(Lori Hays)

Chad Groves, CEO of Seaboard Foods and a director on the National Pork Board, says the younger generations love the processed side.

“They love bacon, sausage, ham, and we view that as the gateway to fresh pork,” Groves says. “I go back to my childhood, growing up in central Indiana, a pork loin was a part of our meal at least two to three times per week. My kids don’t have that same experience. The younger generations are not being exposed to the fresh pork category like we used to be.”

In the consumer segmentation research, the National Pork Board asked individuals who are not the prime pork audience how they feel about pork.

“A lot of the messaging and promotional campaign items they’re working on are going to be targeted to what those consumers said,” Tirey adds. “It’s not going to be geared to your traditional pork producer that loves making a great pork chop on the weekend on the grill. It’s going to be that consumer that doesn’t have as much knowledge about our product and how they can start adding it into their daily menus. That’s what makes me excited – the research behind the decision making that we are making today.”

Cultural Differences
The “can do” part of the campaign builds on the concept that the ways to add pork to every meal are unlimited. Pork’s 111 flavor profiles baffled Spronk at first.

“The cultural opportunities and ways pork is used globally are astounding,” he says. “I just returned from Cuba and have Cubano sandwiches on my mind. I love pork dumplings in noodle soup and cooking tonkatsu for my friends and family. I promise my grandmother didn’t even know what tonkatsu meant. We have not even scratched the surface of what pork can do in our blended U.S. culture.”

The pork industry doesn’t have the marketing budget to hit everybody, Tirey explains, so being strategic is key. That’s where the consumer segmentation data will help guide efforts to “ fish where the fish are .”

“The campaign won’t use a shotgun approach. We’re not going out to all consumers like some of the campaigns in the past,” Groves says. “This will be very targeted to identify younger consumers and speak to them in a way that resonates with them, whether it’s taste, flavor, convenience or something else, to pull them into the category. This is not an investment for next year. This is an investment into the next 25 years of pork production and beyond.”

Read Next:
What’s The Risk of Doing Nothing About Pork Demand?
We Need a New Playbook in the Pork Industry

U.S. Pork Exports Break Records at $8.63 Billion in Value for 2024

Fri, 07 Feb 2025 16:04:02 GMT

U.S. pork exports reached new highs for both volume and value in 2024. Export value totaled $8.63 billion, up 6% from the previous record set in 2023. The full-year volume came in at 3.03 million metric tons, up 4% from a year ago and topping the previous high (2.98 million metric tons) reached in 2020.

U.S. Meat Export Federation (USMEF) President and CEO Dan Halstrom says the increases were driven by diversification of export markets and delivered a value of $66 per head slaughtered on pork.

“We’ve actually had a few months this year where we were over $70 so I think we’re going to continue to look to increase that payback going forward in 2025,” Halstrom says.

December pork exports totaled 267,132 metric tons, slightly below last year’s large volume, while value increased 1% to $771.8 million, according to year-end data released by USDA and compiled by USMEF.

“Market diversification has been a key goal of the U.S. pork industry for many years, and the resulting broad-based growth has never been more evident than in 2024,” Halstrom says. “While exports to Mexico were record-large for the fourth consecutive year, U.S. pork’s footprint expanded greatly in the Western Hemisphere and made gains in the Asia-Pacific, which bolstered global export totals and pushed export value per head slaughtered to a new high of more than $66.”

Pork exports achieved annual volume and value records in Central America, Colombia, New Zealand, Malaysia and several Caribbean markets. Value records were reached in South Korea, Australia and the Dominican Republic.

“I think we’re well positioned, on the pork side, to see continued growth in 2025,” Halstrom adds. “And like I said, it’s not just Latin America, but it’s a combination of Southeast Asia, Asia and Latin America. So very good spot for us on the pork side.”

Your Next Read: What Are Ohio Pork Producers Doing to Defy the Winter Slump?

Smithfield Foods Announces Launch of Initial Public Offering

Tue, 21 Jan 2025 14:02:58 GMT

Smithfield Foods, Inc., announced that it has “commenced the roadshow” for an underwritten initial public offering of 34,800,000 shares of its common stock.

According to a release, the initial public offering price is expected to be between $23 and $27 per share. The offering consists of 17.4 million shares of common stock to be sold by Smithfield and 17.4 million shares of common stock to be sold by Smithfield’s existing shareholder identified in the registration statement as Hong Kong-based WH Group, the world’s largest pork producer.

In addition, the underwriters of the offering will be granted a 30-day option to purchase from the selling shareholder up to 5.22 million additional shares of Smithfield’s common stock at the initial offering price, less underwriting discounts and commissions.

Smithfield said in a release that it will not receive any proceeds from the sale of the shares by the selling shareholder.

“Smithfield Foods is targeting a valuation of up to $10.73 billion in its U.S. initial public offering,” Reuters reports. “The U.S. IPO market is set for a historic week ahead as liquefied natural gas behemoth Venture Global looks to go public at a $110 billion valuation.”

Learn More Here: Smithfield Foods is First to File for U.S. IPO in 2025

Has Prop 12 Created a Crisis in California?

Fri, 10 Jan 2025 14:37:17 GMT

Proposition 12 is exacerbating food insecurity in California – especially in the Asian and Latino communities who rely on pork as their primary protein, say representatives of the Latino Restaurant Association and the Latin Business Association.

“The impacts of Proposition 12 are devastating our Latino businesses and families across California,” says Ruben Guerra, chairman of the Latin Business Association. “With pork prices soaring up to 41% higher than the rest of the country and more than one in three Latino adults already living in food-insecure households, this misguided law is creating unintended food insecurity in our communities.”

Pork is a staple protein in Latino cuisine and culture, yet Guerra says they are seeing California’s pork consumption plummet as families struggle to afford these drastically higher prices.

“This isn’t just about numbers, this is about real families having to choose between putting food on the table and paying their bills,” he says. “Our small businesses, particularly Latino-owned restaurants and markets, are caught in the middle as they try to maintain affordable prices while absorbing these massive cost increases.”

Prop 12 hasn’t made life better for anyone, says Lilly Rocha, executive director of the Latino Restaurant Association.

“It would be one thing if the regulations imposed on pork producers were based on data and scientific research,” Rocha says. “But it’s not. We’ve had a great pork industry forever. Why do we need to change a good thing all of a sudden? It makes no sense. It seems to be regulation stemming from a social agenda, not a scientific one.”

Out-of-Control Prices
The Latino Restaurant Association is based in Houston, Texas, Los Angeles, California and New York and serves about 1,400 members across the nation. As a representative of Latino restaurant owners, Rocha says they are concerned about how Prop 12 has affected their industry in a negative way.

“Latinos are the No. 1 consumers of pork in the United States – that means our menus have a lot of pork products,” Rocha explains. “Pork has generally been the affordable protein. Now, beef and pork are the same, so the profit margin is going down on both of the proteins. It’s going to be more of a struggle to even make a profit within the menu since prices are up, resulting in an increase in overall pricing.”

She points out that the Latino community is not the most affluent of the minority groups, so the higher prices are impacting them in a big way.

“Here in California, it’s not the easiest place to run a business, especially a restaurant. We are seeing out-of-control pricing already,” Rocha says.

Pork is a staple protein in the Latino population.

(Latino Restaurant Association)

Although she doesn’t know if there is a direct correlation between higher pork prices and restaurant closures, she says there’s no question about it that closures are continuing to happen.

“I think Prop 12 is just one more regulation on top of other regulations, and all together, that’s what’s making our folks shut their doors,” she says. “Prop 12 absolutely adds to that in a very negative way.”

Rocha and Guerra are leading voices in the Food Equity Alliance, a coalition working to address rising food costs and their impact on California families, especially within the Latino community. Of course, they don’t want prices to go back down, but realize that probably won’t happen. She says they’d like to see prices not go up. Most importantly, they don’t want Prop 12 to propagate in other places.

“Latinos love pork, and we will try to find ways to be able to afford pork,” Rocha says. “We’re always going to be supportive of the pork industry and want them to know we are an ally. We are willing to do anything we can do to help or team up to educate others on what’s really going on in the industry.”

Your Next Read: Converting to Prop 12: What Have We Learned a Year Later?

December Hogs and Pigs Report Shows Relative Restraint in Pork Industry

Tue, 24 Dec 2024 02:38:00 GMT

Although there were no earth-shattering surprises in the Dec. 1 USDA Hogs and Pigs Report , economist Lee Schulz says there are several important takeaways for pork producers as the year comes to a close.

“I think it shows relative restraint,” says Schulz, chief economist at Ever.Ag. “We’re not seeing any indication of expansion as you look at where the breeding herd is at, where sow farrowing numbers are at and where farrowing intentions are at.”

A big takeaway from this report is the continuation of productivity increases, he pointed out during a webinar hosted by the National Pork Board.

“As you think about the breeding herd, you could argue we have one of the youngest and most productive sow herds we’ve ever had,” Schulz says. “I think that is certainly contributing to large litter rates year over year.”

Of course there are still a lot of challenges out there, he adds, from disease pressure to labor availability. Still, the industry is seeing overall large productivity numbers compared to prior year levels.

“Productivity increases show the efficiency of the pork industry. We see roughly the same number of sows farrowed as a year ago, but the pig crop is up 2% because of larger litter rates,” Schulz says.

A Look at the Numbers
For the most part, the report numbers came in close to analysts’ expectations. The total inventory for all hogs and pigs on Dec. 1 was 75.8 million head, up 1% from a year ago, but down slightly from Sept. 1.

The market hog inventory on Dec. 1 was 69.8 million, up 1% from 2023 but down slightly from the previous quarter. The total number of hogs under contract owned by operations with over 5,000 head, but raised by contractees, accounted for 50% of the total U.S. hog inventory on Dec. 1, down 1% from 2023.

The breeding inventory came in at 6 million head, up slightly from a year ago, but down 1% from Sept. 1. The September through November 2024 pig crop, at 35.2 million head, was up 2% from 2023. The number of sows that farrowed during this three-month period was down slightly from 2023 at 2.96 million head, which represents 49% of the breeding herd. The average pigs saved per litter was 11.92 for the September through November period, compared to 11.66 last year.

U.S. hog producers intend to farrow 2.93 million sows during the December 2024 through February 2025 quarter, up slightly from the actual sows farrowing during the same period in 2023, and down 1% from the same period in 2022. Intended sows farrowing for March through May 2025, at 2.95 million sows, are up 1% from the same period in 2023, and up slightly from the same period in 2022.

All inventory and pig crop estimates for December 2022 through September 2024 were reviewed using final pig crop, official slaughter, death loss, and updated import and export data.

Program changes were made following the 2022 Census of Agriculture. As a result of these changes, the following states are no longer published in December 2024: AL, AK, AZ, AR, CA, CT, DE, FL, GA, HI, ID, LA, ME, MD, MA, MS, MT, NV, NH, NJ, NM, NY, ND, OR, RI, SC, TN, UT, VT, VA, WA, WV, WI and WY.

The revision made to the September 2024 all hogs and pigs inventory was 0.5%. A revision of 1.2% was made to the June through August 2024 pig crop. The net revision made to the June 2024 all hogs and pigs inventory was 0.4%. A net revision of 1.1% was made to the March through May 2024 pig crop. The net revision made to the September 2023 all hogs and pigs inventory was 2.2%. A net revision of 2.6% was made to the June through August 2023 pig crop.

A Tale of Two Different Periods
“It’s really been a tale of two different periods in 2024,” Schulz says. “For the first half of the year, we’ve seen sow slaughter up roughly 5%. But then as the latter part of the year came into focus, we’ve seen sow slaughter down notably, especially as we looked at the June-August period, down almost 9%.”

He reminds producers that the industry is comparing this year to very high sow slaughter levels in the second half of 2023. This is contributing to larger year-over-year changes when studying the sow slaughter numbers.

“We also have to take into consideration, there were fewer sow and boar imports, from Canada that were to be slaughtered in the U.S., down roughly 19% for the year,” Schulz says. “That equates to about 75,000 head fewer. Once you adjust for the decline in live hog imports from Canada, the sow slaughter decline in 2024 wasn’t quite as large and is consistent where USDA has estimated the breeding herd.”

A Little Surprise
If there were any surprises in this report, Schulz says the September through November 2024 pigs saved per litter number would have been the biggest surprise.

“If you go back to March through May 2023, we started to see large year-over-year increases, and that lasted into December 2023 through February 2024 and even March through May 2024,” he explains. “As we got into June through August 2024 and started comparing to large litter rates of the prior year, we did see a bit of a slowing increase to productivity. But that wasn’t any indication of lower productivity numbers to come. It’s a result of comparing large levels a year ago. Its hard to break records year in and year out, in anything, especially by a wide margin.”

In September through November 2024, however, the report showed a large 2.2% increase compared to year-ago levels. He says this was much larger than pre-report expectations which had the increase at 0.6%.

“As you think about implications for slaughter into 2025, this report is generally neutral especially in the short-term. It came in line with pre-report expectations for the heaviest two market hog inventories. Medium-term, the report has a bit of a bearish tone given the lightest two market hog inventories came in higher that analysts’ expectations,” Schulz says. “The larger pig crop for September through November 2024, because of larger litter rates, suggests a higher April through June 2025 slaughter. March through May 2025 farrowing intentions, though the first estimate by producers, were much higher than pre-report expectations and would hike up October through December 2025 slaughter.”

Longer-term, the breeding herd remains stable with year-ago levels and suggests no meaningful expansion on the horizon, he adds.

Where Does Profitability Stand for Producers?
Using costs of production figures and futures prices, Schulz says he is looking at profitability in 2024 at roughly break even. In 2025, he estimates a $12 to $13 per-head profit.

“That is coming off of the worst year ever for pork producers in 2023,” he says. “There’s still a lot of financial healing to be done in the industry as indicated by cumulative profits since 2020.”

Read the full report here.

Your Next Read: Why 2025 Will Be Different for U.S. Pork

USDA Reports First H5N1 Detection in Swine

Wed, 30 Oct 2024 19:05:00 GMT

USDA announced on Oct. 30 the first reported case of H5N1 in a pig in an Oregon backyard farm. It’s important to note there is no concern about the safety of the nation’s pork supply as a result of this finding, USDA said. This farm is a non-commercial operation, and the animals were not intended for the commercial food supply.

“The confirmed case in Oregon poses no threat to consumer health or food safety; properly handled and cooked pork products remain safe for consumption,” Bryan Humphreys, National Pork Producers Council (NPPC) CEO said in a statement. “The entire pork industry remains committed to safeguarding food safety and human and animal health.”

The case was discovered on a backyard farm that includes a mix of poultry and livestock, including swine. The Oregon Department of Agriculture announced on Friday, Oct. 25, that poultry on this farm represented the first H5N1 detection in Crook County, Oregon. On Tuesday, Oct. 29, the USDA National Veterinary Services Laboratories also confirmed one of the farm’s five pigs to be infected with H5N1, marking the first detection of H5N1 in swine in the U.S., USDA reports.  

“The livestock and poultry on this farm shared water sources, housing, and equipment; in other states, this combination has enabled transmission between species. Although the swine did not display signs of illness, the Oregon Department of Health and USDA tested the five swine for H5N1 out of an abundance of caution and because of the presence of H5N1 in other animals on the premises,” USDA wrote.

The swine were euthanized to facilitate additional diagnostic analysis. Although test results were negative for two of the pigs, and test results are still pending for two others.  
The farm has been quarantined to prevent further spread of the virus. Other animals on the farm include sheep and goats that remain under surveillance.  

“USDA’s National Veterinary Services Laboratories (NVSL) has conducted genomic sequencing of virus from the poultry infected on this farm, and that sequencing has not identified any changes to the H5N1 virus that would suggest to USDA and CDC that it is more transmissible to humans, indicating that the current risk to the public remains low,” USDA wrote.

H5N1 detections include viral genome sequencing to provide additional information of interest to medical professionals and the research community to improve understanding of the virus. Genetic sequencing for these samples is underway, but results may be inconclusive due to low viral levels in the samples, USDA said.   

Pork Producers Practice Biosecurity to Protect Pigs
Biosecurity is critical to eradicating H5N1 and other viruses. Not only does biosecurity protect the health of livestock, but it also protects the health of farmworkers and their families. For more information on protecting farmworkers, visit the CDC’s website .
___________________________________________________________________________
10 Powerful Take Homes to Enhance Biosecurity on Your Pig Farm
___________________________________________________________________________

The pork industry has worked alongside USDA’s Animal and Plant Health Inspection Service (APHIS) since 2009 to carry out the swine influenza surveillance program to identify influenza viruses circulating in swine, proactively detect reassortment viruses that could impact public health, and gain knowledge to contribute to improved animal health diagnostics and vaccines, NPPC pointed out in a statement.

“Pork producers have always been proactive and diligent about implementing biosecurity plans as part of their daily production practices to assure animals wellbeing and food safety,” Lori Stevermer, NPPC president and Minnesota pork producer said. “This detection serves as a reminder for producers of all sizes to understand and address influenza virus risks.”

What’s Next?
USDA recently approved two vaccine field safety trials for vaccine candidates designed to protect dairy cows from H5N1, and continues to explore vaccine options for other species.   As USDA takes additional steps to protect the health of livestock, it will continue to work closely with CDC to protect the health of people and FDA to protect the safety of the food supply.

“These collective, collaborative efforts have helped protect farmworkers and farmers, the health and welfare of livestock animals, and reaffirmed the safety of the nation’s food supply. The U.S. government remains committed to addressing this situation with urgency,” USDA said.

Learn more about USDA’s response to HPAI in dairy cattle.

The situation is being monitored by local public health officials, Oregon Health Authority, Oregon State Veterinarian, Oregon Department of Agriculture, as well as USDA and U.S. Department of Health and Human Services.   

Read More:
Get the Facts Straight on Highly Pathogenic Avian Influenza
Animal Health Experts Open Up About Future Disease Preparedness
How the Swine Industry Responded to H5N1 Outbreak in Dairy Cattle
A Message to the Ag Industry about H5N1

Farm Journal's PORK Editor Offers Insider Insights on Pork Industry Challenges

Tue, 01 Oct 2024 16:55:16 GMT

As we enter October — aka “Porktober” — the pork production industry faces a range of challenges, from a struggling market to biosecurity threats. For insights into that industry, Tyne Morgan and Clinton Griffiths welcome Jennifer Shike, editor of Farm Journal’s PORK, to the latest episode of their Unscripted podcast.

Shike says biosecurity remains a top priority for pork producers and that the U.S. has become a leader in developing stringent measures for preventing and containing disease. The dairy industry, which has been battling persistent avian flu since March of this year, has looked to pork for guidance.

“Pork producers are showing everyone else how it works,” Shike says. “It’s hard to do it perfectly all the time, but they’re leading the way.” She wonders how advancements in robotics and AI might help improve biosecurity in the near future.

In North Carolina, the third-largest pork production state, life is even more difficult right now due to the devastation caused by Hurricane Helene. “For these pig farmers, there are the normal stresses, and the stresses they face when these storms come,” Shike says. “They’re dealing with protecting their animals as well as their families.”

On a lighter note, Shike reveals that later this month she’ll move into the host’s chair for the debut of The Pork Podcast. An episode will be posted every week during October on the Farm Journal YouTube channel, as well as on audio platforms, and then shift to every other week.

“We’re really excited to start the podcast and to talk about pork in different ways,” she says. “We’re trying to tell the story behind the story. I want to give our readers and listeners a little bit more.”

While hosting a podcast is new territory for her, she’s an experienced journalist who has written award-winning stories for PORK. Asked to pick her favorite, she initially declines, saying, “I get attached to everybody I write about,” but then chooses “ By Her Own Hand: A Farm Girl’s Miraculous Journey from Death to Hope ” — a profile of a young woman battling depression and suicidal thoughts. She also points to a very recent article she wrote about how a group of veterinarians are helping save a small Iowa town.

The secret to being an effective interviewer? “Be a good listener,” she advises. And as host of The Pork Podcast, she plans to do just that.

Listen to the full episode of Unscripted.

How a Group of Veterinarians Helped Save a Rural Iowa Community

Wed, 25 Sep 2024 20:31:50 GMT

Fifteen years ago, Audubon, Iowa, was the typical picture of rural decline. Disheveled downtown buildings and vacant storefronts signaled the death of small businesses and a sense of community.

But a small group of people decided to change that. They came together, proving the power of hard work, renovations and financial dedication, to bring the small town of 2,100 people in central Iowa back to life.

“Audubon looks very different today than it did years ago with new businesses and housing efforts,” says Kate Hargens, owner of The Bakery on Broadway. “Rural communities are the heartbeat of America’s farm country. Unfortunately, aging infrastructure and declining populations in small towns drive the loss of small businesses in rural towns.”

Reviving Rural America
Maintaining grocery stores, coffee shops and recreation opportunities is critical for quality of life, Hargens points out.

The Bakery on Broadway

(Kate Hargens)

“In order to continue to recruit people back into rural communities for jobs, we need to support the growth and essential businesses like a grocery store and stores that improve quality of life such as a rec center, coffee shop or movie theater,” she explains. “Young professionals currently entering the workforce with young families are not willing to sacrifice the comforts of a larger town or city when looking for a job.”

Providing a place to bring the community together is crucial and one of the reasons why AMVC, a diversified agricultural business decided to get in the game, literally. AMVC is headquartered in Audubon and heavily invested in the community where they have a swine management company, traditional mixed animal veterinary clinics, a research business and construction and remodeling equipment sales business.

“When I came and interviewed here 18 years ago, I remember riding around with Steve Schmitz, one of our senior partners and current chairman of our board of directors, and he was talking about this idea of a rec center for Audubon,” says Jason Hocker, AMVC partner and veterinarian. “He wanted to build a place where everybody could get together and have a common meeting place.”

The Audubon Recreation Center is a central place for the entire community to come together.

(Jason Hocker)

Schmitz says the idea started when their kids told them there wasn’t anything to do in the evenings in town. In 2007, Schmitz and his wife Jane organized a group of people to come up with options.

“We surveyed the community, went to the schools, talked to the kids and came up with the concept of a recreation center consisting of a bowling center with restaurant, community room, half-court basketball, racquetball court, children’s play area and a walking track. The thought was to involve all ages. The original group that met eventually became the board of our non-profit and has been key to the rec center’s success,” Schmitz says.

Eleven years later, after raising $2.6 million through fundraisers, business and private donations, and grants, the rec center finally opened in the fall of 2018. Three years ago, another group started the push to add a full-sized gym and fitness area. Hocker led the subcommittee group focused on the gym process.

New gymnasium in the Audubon Recreation Center

(Jason Hocker)

“The initial committee invested over a decade of time and energy into it. So, we said, ‘You guys have done the heavy lifting, let us finish it.’ A group of eight couples with kids that are in that age range who will utilize this facility to its fullest potential moved it on by leading the phase two fundraising effort, applied for grants, and coordinated getting it built,” Hocker says.

Bringing Audubon Back to Life
The $6-million facility was completed in 2024. As the largest employer in the county, AMVC believes it’s important to have a rural community that is inviting and thriving.

“There are probably a lot of philosophical reasons we need to invest in our rural communities but ultimately, they are where we live, raise our families and have our friends. AMVC wants to see our communities grow, not only economically, but also in the quality of life that rural communities can provide,” Schmitz says.

The rec center has done a lot to foster community in the small town.

“This summer we had a regional final for softball and made it to state, which is super cool. Afterwards, we all walked across the street to the rec center and hung out with the teams and the families. It’s been great to have a common meeting place to do cool things like that,” Hocker says. “If we didn’t have this facility, people would have gone to somebody’s house and congregated in smaller groups. But this is a place where the entire community can come together and celebrate community things like a state softball championship berth.”

The Audubon Recreation Center was the perfect place for the entire town to celebrate qualifying for the state softball tournament.

(Jason Hocker)

AMVC is very supportive of these opportunities, he adds. Many AMVC employees are involved in the community, from economic development groups to the city council to the sports boosters to the chamber of commerce.

“AMVC has been a successful company over the years, which has given us the ability to give back to our community. We have a lot of very talented people that are willing to donate their time and talent,” Schmitz says. “AMVC has supported the renovation of an old movie theater which draws many people to town. Over the years, AMVC has taken the lead on other projects including turning an unsightly salvage yard at the intersection of two highways into a park, buying a dilapidated swine operation and turning it back into farmland and the removal of an old gas station.”

Hargens says the work AMVC does for the community doesn’t go unnoticed. She appreciates AMVC’s support of new growth and improvements that have been so important in continuing the momentum of renewal in Audubon.

“People are invested in pushing the community forward,” Hocker says. “I like to think as a company we are big proponents of that, because it not only benefits us from a business perspective, but also personally by keeping the town vibrant and growing.”

One of the popular phrases in town has become, “If you can’t get out, get in.” Hargens coined that phrase years ago when she built her coffee shop, The Bakery on Broadway, that has become a popular hang-out in the community.

The Bakery on Broadway in Audubon

(Kate Hargens)

Hocker is proud of the way Hargens and others continue to find ways to make the best of what they have. He says it’s a great environment to raise a family in – around people who look for ways to make things better for everyone, not just themselves.

“It’s important to invest within your community so there’s places for people to come back to,” he says. “When small towns start to die out, some of that’s self-induced because you’re not looking at what would bring people back. That’s what you need to provide the engine for your school system and your workforce – families and kids. Making sure you’re providing that is going to help your community thrive.”

Your Next Read: The Power of Community in Rural America

Time to Make Things Right: NPPC Urges Reciprocal Access to South Africa and Nigeria

Fri, 21 Jun 2024 05:31:56 GMT

South Africa and Nigeria, two top beneficiaries of the African Growth and Opportunity Act (AGOA), should be better markets for U.S. pork, says Maria Zieba, National Pork Producers Council (NPPC) vice president of government affairs. AGOA is one of the U.S. preferential trade programs, providing market access to sub-Saharan African countries, allowing them to export more than 1,800 products to the U.S. duty-free.

In a written testimony submitted to the House Ways and Means Committee, NPPC urged AGOA be renewed, but with conditions including enhanced enforcement that would aim to remove ongoing “unwarranted, non-scientific” restrictions on U.S. pork in South Africa and Nigeria. On June 13, the panel held a hearing on the program, which is up for renewal in 2025.

“AGOA provides market access to the U.S. for countries in Africa as long as they meet minimum thresholds, are in development and the product cannot directly compete with our domestic industries,” Zieba explains.

South Africa’s net pork imports average about 9% of the country’s consumption, but almost none of that comes from the U.S., even though America accounts for around 30% of the global pork trade. In 2023, the U.S. exported just 313 metric tons of pork, valued at $718,000, to South Africa. Nigeria has the potential to import $26 million of U.S. pork annually, given its rapidly growing population of 236 million people and increasing protein-consumption trends.

“The issue is that they get access to the U.S., and they are supposed to, as part of the bill, provide reciprocal access for U.S. products,” she points out. “We have been advocating for over a decade to get market access for U.S. pork. Right now, we’re pushing Congress not only to pass AGOA but also to get the South Africans to lower their trade barriers on U.S. pork.”

Better enforcement is key. Zieba says it comes down to not only having the text and the bill reauthorized, but making sure the text includes better enforcement mechanisms so U.S. Trade Representative (USTR) can push these countries to provide and live up to their commitments.

“We believe South Africa is falling short of that,” Zieba says. “This is why we’ve been pushing not only the U.S. government through USTR and USDA, but also in Pretoria, to get them to open up the market for U.S. pork.”

Africa needs pork, and Zieba says U.S. pork is the answer.

“We can provide that high quality, affordable, safe pork they can then use domestically to feed their growing population,” she says. But access remains a barrier.

Time is Ticking

Zieba hopes to get AGOA renewed within this Congress because trade is crucial to the U.S. pork industry with the country exporting over 25% of its production – more than $8 billion.

“I think there’s been this misconception that not a lot has been happening on trade. It’s really important to talk about the fact that just because we’re not talking about comprehensive free trade agreements, it doesn’t mean USTR isn’t negotiating with countries. They’ve been negotiating the Indo-Pacific Economic Framework, the 21st Century U.S.-Taiwan Agreement and the U.S.-Kenya Framework.”

Zieba works closely with USDA and USTR to provide input on behalf of U.S. pork on negotiations on market access.

“These are precedent-setting agreements. As they move forward, we can ensure that it works not only for some producers, but for all producers, and that we’re all going to be able to benefit from the rules outlined in these frameworks,” Zieba says.

U.S. Pork’s Potential

While NPPC is working hard on opening up markets in Africa, Courtney Knupp, National Pork Board’s vice president of international market development says that the U.S. Meat Export Federation (USMEF), with investment and support from the Pork Checkoff, is continuing to lay the groundwork for exports.

Trends show about half the continent may consume pork based on a religious preference and that is huge demand potential, explains Knupp. She believes pork can follow the success of chicken and beef and is looking forward to the momentum U.S. Meat Export Federation can gain on the continent with the new USDA Regional Agricultural Promotion Program (RAPP) funds. RAPP focuses on Africa as a priority region for utilization and USMEF is the second largest recipient of the first tranche of RAPP funds to accelerate promotion of U.S. red meat.

“We know they’re importing pork product from the European Union, and a lot of that has to do with their historical connections to Europe. Once meaningful market access is obtained, we know we can offer an equal or better product at a more favorable and consistent price and value point,” Knupp says. “It’s about providing protein to this huge consumer base, and also teaching them the versatility of our product and supporting them in their journey to do so.”

Read More:

Diversified Strategy Brings High Value to Producers Through Pork Exports

The Role of Innovation in the Longevity of Pork Operations

Who Needs Chocolate? Make a Bacon Bouquet for Your Sweetheart

Thu, 13 Jun 2024 00:12:08 GMT

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Chocolate may be the more famous Valentine’s Day treat, but there’s no better way to say “I love you” than to give your sweetheart the best treat of all -- bacon.

Step 1: Pick a plastic bouquet with removable flowers. Take off the plastic flowers.

Step 2: Roll your bacon tightly into a role. Secure with toothpicks.

Step 3: Pin the bacon at the base to form a “T.”

Step 4: Bake the bacon for 30 to 40 minutes at 400 degrees Fahrenheit atop a wire rack on top of a foil-lined baking pan.

Step 5: Cool the bacon, remove the toothpicks and attach the bacon “rose” to the plastic stem.

Step 6: Give your bacon bouquet to your sweetheart.

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Catering to New Demand, How the Pork Industry Now Has a Plan to Win Over Millennials and Gen Z

Fri, 07 Jun 2024 20:22:03 GMT

No matter where you travel across the U.S., pork producers across the country just weathered an extremely heavy storm. High costs and low pork prices meant some pork producers suffered the steepest losses on record last year.

“The last two years was the toughest two-year stretch I’ve ever gone through my life. The financial losses were terrible,” says Al Wulfekuhle, a pork producer in Quasqueton, Iowa.

Wulfekuhle has raised pigs in northeast Iowa for more than 30 years, and he says they’ve been in survival mode the past two years.

“We’ve been in tough times before in my lifetime. I went through a 1998 when we had a packer capacity store shortage, and I went through other times, too. But it’s kind of survival, and then you look forward to better days,” he says.

Better days is exactly what Wulfekuhle and other pork board members are working to create.

“It really just emphasizes the importance of demand,” says Bob Ruth, outgoing president of National Pork Board (NPB) who lives in Pennsylvania. “I joined the Pork Board with a demand platform. One of the wise guy once told me, ‘I don’t care how cheap you can raise pork, if you can’t sell it, it doesn’t do you a bit of good.’ And that’s been our problem in pork, we have not done a great job of building demand.”

Ruth says it’s a pivotal moment for the pork industry, and one that could really drive demand.

“We’ve not asked our consumer about their habits. And so, you know, to learn was just really important for me, as a leader, and as a producer to understand,” says Ruth.

Who’s Eating (And Not Eating) Pork

In order to better understand consumers, the National Pork Board launched a segmentation study to see who’s eating or not eating pork and why.

“When you look at the biggest challenge today around pork, it really is centered around one word, relevancy. And that’s a hard pill to swallow for someone in the pork business like myself,” says David Newman, senior vice president of market growth for NPB.

Newman is also a pork producer in southern Missouri, and he says since joining the NPB with a focus on growing demand, he’s learned pork demand is strong with the older generations, but not the younger generations today.

“The reality of the situation today is that the baby boomer generation has carried the bulk of this business for the last 20 or 30 years,” says Newman. “And as we’re starting to see a transition in shift to Millennials and Gen Z’s, the future consumers of pork, then we really need to focus on that and the things that the baby boomer generation appreciated about pork, their purchasing habits, how they cooked it, how they would have presented. It’s different than today’s consumer that has that buying power.”

Segmentation Study

Newman says instead of a shotgun approach and targeting all different types of consumers, the Pork Board launched a segmentation study to see not only who is pork’s customer, but what matters to each of those segments of customers.

“It’s really a transformational moment for pork, to put a focus on who is the future,” says Newman. “We can’t be all things to all people. We can take a more targeted approach and more wisely use the dollars that our producers have invested in checkoff.”

The segmentation study conducted by NPB showed 7 segments of consumers, ranging from confident meat eaters and culinary adventurers to tasty value seekers and simple feeders.

“What this does is when you go into a marketing strategy, it gives you an opportunity to go to each one of those segment populations, and you can position pork in a way that is relevant to them,” Newman explains.

Why Gen Z Doesn’t Eat Much Pork

Morgan Wonderly runs the University swine farm at Cal Poly, San Luis Obispo, and she also teaches courses there.

“At Cal Poly, about 80% of our students come from Los Angeles County and the Bay area, so I’m getting to expose them to swine production,” says Wonderly. “I think it is so important because some of them have never even seen a pig in their whole life.”

She says her class is a lot of myth busting while also discovering why the college students aren’t big consumers of pork today.

“The younger consumer isn’t really buying as much fresh pork. If we we’ve done data on it at National Pork Board, about 46% of them see it as an indulgent choice,” Wonderly says. “I think one of the biggest concerns that they come back with is hearing it’s not a healthy product or that it’s not raised properly. So, we’re combating that at the National Pork Board level. We’re telling people there are eight lean cuts of pork, it’s an awesome product and that we are making decisions every day on the farm that are impacting the pigs and the way we raise them in a healthy way.”

Positioning Pork as an Ingredient

Wonderly says she often asks her students how many have eaten pork at the center of the plate in the past week.

“I just asked them this question last week, two out of 72 raised their hand. So, they’re using pork as an ingredient versus the traditional center of the plate. I think that’s a huge aspect, and so we’re using that as a tool,” she says.

She says knowing the younger generations don’t use it center of the plate, and instead, use pork as an ingredient, they’re catering recipes to that.

“We have airfryer recipes and we’re trying to be more relevant with the younger generation versus saying, ‘Hey, have a pork chop and a potato and some vegetables. And you’re good to go,’” says Wonderly.

Newman says the changing trend with the younger generations in how they consumer and cook pork is an important one to cater to in the years ahead.

“For the first time ever, data that was just released from the National Pork Board says there are more air fryers homes in America than there are coffee makers,” says Newman. “So these consumers, they cook a tremendous number of their meals with items that baby boomers may not even own.”

Newman says that means creating smaller cuts that can fit into an air fryer, but also include recipes that makes it easy for those generations to cook. And that does require making more relevant products, but it’s also spurring innovation.

“Every day someone calls me and asks me about pork nuggets as an example. While it may be relevant and down the road, you have to build consumer confidence and relevance and innovation will follow,” says Newman.

Working With Every Piece of the Supply Chain

By also working with packers and processors, food service companies and even retailers, Newman says the Pork Board is positioning pork products in a way that matters to consumers.

“A rising tide will lift all boats, and that you’ll actually start to see something that can be spread throughout the industry, therefore translates into not only volume and consumption, but sales,” says Newman.

A New Frontier to Grow Demand

It’s a new frontier for pork, and one pork producers are confident will grow demand.

“I am so proud of the Pork Board in the fact that we’ve doubled down around demand,” says Ruth. “We have got to be patient. We have got to be determined. And we have got to be focused on demand. It’s not something that you wave your magic wand over and it’s going to happen overnight. This is a decade to maybe a two-decade process that we all have to be behind.”

“I think it’s how we’re going to win and how we’re ultimately going to meet the consumer where they’re at and when and build an appetite for pork,” says Wonderly.

“I think we’re going to win over consumer demand,” Wulfekuhle says. “We’re going to show the younger generation how to better prepare pork and how to cook pork, how to eat pork, how it fits into their diet and the nutritional value and the value.”

“It’s a transformational moment for the pork business. Yes, we have a very unique opportunity today, on the backside of a very dark time over the last two years,” Newman adds.

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EU's Pork Production is Down 3 MMT in Two Years. To Put That in Perspective, That's as Much as the U.S. Exports in One Year

Fri, 07 Jun 2024 20:19:35 GMT

Pork exports have been a bright spot in the pork industry this year. Strong exports are coming from a number of countries and areas, including Korea, Colombia, Central America and Australia. But the European Union’s massive drop in domestic production is also giving U.S. exports a boost, and some of that drop is a product of environmental regulations.

According to the U.S. Meat Export Federation data, EU’s pork production fell nearly 3 MMT from its peak in 2021.

“When you say 3 million tonnes, it doesn’t sound like a lot, but that’s 25% of our production. They’ve reduced their output by the amount of product that we export,” says Steve Meyer, chief livestock economist of Ever.Ag, who shared during the live taping of U.S. Farm Report during World Pork Expo this week. “So, this is a major shift in world supply situations with the EU stepping back that far. And it’s opened some opportunities, especially in Asia for us, that we can take advantage of.”

Meyer adds the proof is in the pudding, with export dating showing increases of nearly 55% to Korea.

“It’s a big deal, and it’s one of those things where it’s not going back the other way, more than likely,” Meyer says. “In fact, their production is probably going to go down more in the years to come. It’s kind of stabilized this year, but I think they’re going to make sure they’ve made policy decisions that are going to limit their output for years to come.”

EU’s pork production is now the lowest level in nearly 25 years. So, what’s causing pork production to take such a drastic drop? One reason is EU environmental regulations that have forced producers to cut back production. At the same time, EU is also dealing with ingredient supply chain problems and increased input costs. But economists and analysts say the environmental regulations are having the biggest hit to producers there.

“When you look around the world of what’s happened, there have been some major shifts in recent years,” says Brett Stuart, President and co-founder of Global AgriTrends. “The EU is a major competitor, but there have been some regulatory changes that have really caused them to step back from the global markets, which has provided a real in for U.S. pork in a lot of these key markets.”

Erin Borror, vice president of access and analysis for UMSEF, says the export market is a changing one, but it’s also complex. She describes it as a tale of two stories for pork exports.

“We had European products, undercutting us when China pulled back after they rebuilt through ASF, and so we’ve seen a return to U.S. competitiveness,” Borror says. “Our exports are going more volume at higher prices. So, we have seen that demand component. I think that’s really critical to understand.”

She says Europe’s pork prices have also increased after being too low in 2021 and 2022.

“And so there’s that factor in Asia, so especially Korea, Southeast Asia, where we’re seeing that growth, as well in Australia, taking back market share from Europe,” she says. “The other side is here in the Western Hemisphere, and in Latin America, where U.S. pork is driving consumption growth.”

That strong demand is thanks to trade agreements. “When you look at consumption growth in areas of Asia, that’s because of Europe’s production being down,” she says.

“I think there’s some real opportunities ahead, and it’s market by market. These markets are all unique,” Stuart says. “As we look out, I’ve got pork exports forecast up 9% this year, and that might be on the upper end of the range of vast amounts. But I look at it’s not just Mexico or Korea or Colombia. If you look at the other non-top 10 markets, that’s over 80 countries. That market is up 30% year-to-date, and it grew 30% last year. And so it’s not just this handful of markets we hear about a lot.”

Hope for Pork Profitability in 2024 is Fading

Tue, 04 Jun 2024 23:55:31 GMT

U.S. pork producers just came off the worst 18 months of negative profit margins in history, even 1998. There was optimism when hog futures rallied to contract highs at around $110 this spring that 2024 would be a more profitable year. However, that hope has faded.

Pork margins started off 2024 in the black, but spring and summer month hog futures have set back $15 to $17 from the contract highs set in mid-April.

Steve Meyer, senior livestock economist, Ever.Ag Insights, says cash and cutouts just stalled the last six weeks, pulling down the lean hog futures and cutting into break evens and profit levels.

“It has gotten progressively worse since March,” he says. “Back in March, the model I have - which is based on historical Iowa State University estimated costs and returns - had about $10 per head, and that’s for probably the low cost 25% of producers which I think the Iowa State model really represents. So, that was about $10 per head back in March. That model last week had minus $4, and it’s mainly been a reduction on the revenue side because of the selloff we’ve seen on the lean hog futures market.”

Meyer says the cost of production has also increased.

“We had about $85 in that cost model back in March and almost $88 now. So, the uncertainty of getting this crop planted has kind of put a little fuel on the corn and soybean markets and cost us some,” he says.

Cash and the Lean Hog Index have also stagnated as pork cutouts have been flat during April and May. Meyer says cutouts usually stage a seasonal rally of $6 to $8 in the spring. So, it’s not tied to hogs supplies but instead soft demand.

“Export demand has still been pretty good, so I don’t think that’s where it is,” Meyer explains. “If we look at the real per capita expenditures, pork real capita expenditures are down almost 5% year to date through March. That tells us that the softness we see is on the consumer side in the United States.”

He’s concerned about the slower demand with supplies ramping up into 4th quarter as weekly hog slaughter pushes over 2.7 million head and squeezes processing capacity.

This could mean additional pressure on cash and wholesale pork values ahead.

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