Americans have been enjoying pork for more than 500 years, but that doesn’t mean pigs are raised the way they used to be. Not even close.
The 46,000 North Carolinians involved in pork production, processing, and packaging are constantly looking for — and finding — new and innovative ways to humanely raise their animals, further improve the quality of the meat, and put new technologies to work in their operations.
Just a few examples of results achieved through R&D:
- Through efforts in feeding and management practices by pork producers, seven of the most common cuts of pork have, on average, 16 percent less fat and 27 percent less saturated fat than 20 years ago.
- Hog farmers have made significant progress over the past 50 years in making pork more sustainable. Compared to 1959, today’s pork requires less water and land and leads to a smaller carbon footprint, all while production has nearly doubled to meet the growing demand for nutritious protein. Improved ways to humanely raise pigs and bring them to market are being developed and utilized continuously.
Through educational seminars, we provide pork producers with current information from animal scientists; veterinarians; researchers; and experts in waste management, food safety, animal health, and environmental sciences.