Today’s swine industry is arguably the most difficult time in recent history. Low market price, high feed prices, and production limiting disease outbreaks have always been a source of stress; not different today as profits are as low as we have seen in the last couple decades. Beyond the usual, pork producers are also thinking about a foreign animal disease and a possible market disruption from California Proposition 12 implementation. There is an ever-looming threat of African Swine Fever or Foot and Mouth Disease. The introduction of a foreign disease would stop exports and potentially cost the industry billions. If Prop 12 is implemented, non-compliant pork would be severely discounted. Smaller operations in Northwest Iowa have not been able to make the large investment to become Prop 12 compliant; they are hoping the Supreme Court will rule Prop 12 unconstitutional.
In the face of the uncertainty, swine producers are committed to six ethical principles to produce safe, nutritious food in a responsible and sustainable manner. The issues that pork producers are addressing include food safety, animal well-being, environment, public health, the people caring for swine, and community.
To keep pork safe, producers have committed to a program called Pork Quality Assurance. This is a major commitment including certification workshops, passing a test, site assessments, and audits. Thanks to their efforts, we can enjoy the safest pork in the world. Animal well-being is also addressed with the same commitment. Employees are trained with knowledge and skills to provide quality care to pigs.
The environment is important to swine producers. Progress has been made over the last 50 years. Today’s producers use 75.9 percent less land, 25.1 percent less water, 7 percent less energy, and 7.7 percent lower carbon emissions. Efforts continue to become more efficient at utilizing manure as fertilizer by using soil fertility sampling, nutrient plans, and other tools to meet crop needs. Additionally, technology continues to improve matching pig nutrient needs while reducing manure output.
Public health efforts go beyond food safety. Today’s management of disease, manure, and air quality has reduced potential health impacts while providing a healthful pork product for consumers. All employees are trained and certified for practices that promote health and safety. Antibiotic usage on farms has been reduced. These training certifications help keep both the people and pigs healthy and injury free.
Finally, pork producers are committed to being caring neighbors and responsible citizens. For example, producers often actively serve in community leadership roles, donate pork, or grill meat for the community. In 2018, pork producers donated 3.2 million servings of food, and 54,000 hours of volunteer hours. To learn more details about the efforts of pork producers visit porkcares.org.