5 Business Leaders Dish on the Story We Need to Talk More About in the Pork Industry
Challenging. Resilient. Bearish. Introspective. These are four ways that industry leaders describe the pork industry in 2023. However, the most interesting word that came forward was “seatbelts.”
“It’s going to get bumpy. We are going to experience turbulence, maybe a sharp curve or two, but we will survive,” says Nicole Boettger, director North America Swine for MetaFarms.
Farm Journal’s PORK asked Boettger, Angie Bowman, swine application product manager, IoT and controllers for Munters; Kale Causemaker, senior director of sales for Innovative Solutions (a division of Kent Nutrition Group); Wesley Lyons, technical services director for Pharmacosmos; and Todd Thurman, consultant for Swine Insights International, to share their perspectives on a variety of subjects, including the “story” we need to talk about more in the pork industry.
Q. What is the biggest opportunity you see on the horizon for the pork industry?
NB: Embracing technology/analytics to help guide decisions. I also believe telling and verifying our production sustainability story is a big opportunity. Agriculture and the pork industry specifically, will have to stay competitive and nimble to pivot to what the customer is willing to pay for.
AB: Technology. As existing labor shortages and outside pressures continue, smart technology can be a game changer for farm management efficiency. The first step in a digital journey starts with analyzing and acknowledging where you are at – what’s not working or could be more efficient? What data do you want to capture to accomplish the goals? The gaps list can then be prioritized based on need, functionality and cost to figure out what you can reasonably implement. You don’t have to do this alone; a good strategic partner can help you determine options that fit into your budget and team’s abilities and will support the success of projects, helping move the efficiency needle faster.
KC: Continuing to adopt new technologies. Almost every aspect of what it requires to produce pork is advancing technology in that defined space. From how we raise pigs to monitoring performance and even harvest there are novel new technologies available to help the pork industry maximize efficiencies and keep our product competitive in the world marketplace.
WL: I definitely see more automation of mundane tasks as the way of the future. Smart barn technology and anything that can help with the short labor supply is definitely the way of the future. Embracing technologies like robotics and enhanced surveillance systems may sound expensive and scary, but they are how we will continue to enhance animal care and advance our industry.
TT: I think we have a huge opportunity to reposition pork as a flavorful legitimate alternative to beef. This will require more focus on meat quality and a realignment of industry incentive structures, but I think it can be a big part of the solution to low margins that hamstring our efforts to grow both domestically and internationally.
Q. What energizes you to do what you do day-in and day-out for the pork industry?
NB: A life-long passion for the swine industry and the amazing people in it.
AB: Finding innovative solutions for our customers’ requests. Whether it’s in my backyard (Illinois) or a global initiative, I rely on my production background and diverse technical skillset to contribute to creating the best user experience possible for our products. Having a passion for pigs and a desire to see the swine industry I grew up in thrive keeps me going.
KC: I have worked in the pork industry for over 30 years in various capacities from live hog procurement, turnkey construction and equipment sales to nutrition and animal health supplier. Therefore, what energizes and motivates me is the opportunity to give back to an industry and the people who have provided me so much. It’s knowing I can make a difference, bring value to producers, and do my small part in helping feed the world with a high quality, safe protein source.
WL: I grew up on a family farm and working with pork producers just feels like home. Having the opportunity to impact the profitability of farmers is something that I’m very passionate about, and healthy pigs drive profitability. The pig producers I’ve had the privilege of working with during my career have provided me the opportunity to grow, to practice medicine, and to utilize my skills and knowledge to make both of us better.
TT: I’m inspired by the people in our industry. Their dedication, creativity and perseverance keep me motivated to fulfill my role to support them. This is a tough business, but a truly noble pursuit and I’m proud of the small role I play in the industry.
Q. What is a “story” we need to talk about more in the pork industry?
NB: Reaching out and networking. With all that is going to come at pork producers this year – profitability, regulatory, feed costs and labor – the list gets big and scary quickly. We need each other! Check in on your network. No, not everyone is in the same boat, but we are all just trying to make it through the storm in our own boats.
AB: It boils down to two things for me. First, how do we attract more young people to the swine industry, particularly those that did not grow up in it but have a desire to contribute, so they will want to stay for a lifetime? Second, how do we build on one of our best assets which is community and the friendships that are built along the way?
KC: How our industry has evolved over the years to improve efficiency and profitability has actually been an effort toward improved sustainability before it was popular to Google the definition. Some asks from our customers are in fact not a sustainable measure of improving our environment, animal welfare or personal well-being. We are experts in what we do and we are committed to continual improvement. We want to come to the table and listen, but have them listen to us as well.
WL: I’d be failing in my current role if I didn’t say piglet anemia. It is such an old topic and such a routine task that farmers, caretakers, and even veterinarians tend to put the topic on autopilot and assume all is well. Our new fast-growing genetics coupled with the industry shifting to an older weaned pig mean there are more anemic pigs than anyone might imagine. Anemia status impacts so much of the immune system and general functioning of the pig, so we must make sure pigs are weaning at an optimal level.
TT: There are major demographic and population shifts underway domestically and globally that will have a major impact on our industry. Most people in our industry are either completely unaware of these changes or are underestimating the challenges they represent. Population decline and rapid aging in key markets around the world will impact both supply and demand and current systems will need to be fundamentally changed to allow the industry to adapt.
Q. What is one thing people may not know about you?
NB: I love being behind the lens of a camera outside.
AB: If I didn’t have a career in the swine industry, I would probably be a full-time researcher. I’m told I ask the question “Why?” a lot!
KC: Coming from a family active in showing livestock, I showed the Grand Champion Steer at the North American in Louisville in 1980. I am getting old!
WL: If I ever win the lottery, I won’t stop working in the pig industry. I love this industry and its people that much. I’ll just be doing it (mostly) remotely from my beach house in Key West, Fla.
TT: I’m an organ transplant recipient. I had cornea transplants in both eyes. I’m a strong proponent of organ donation. I owe my sight to the unselfish generosity of two people and their families, and I encourage everyone to choose to become an organ donor and inform your family of your decision.
We will be uniting together June 5-11 for PORK Week across all of our Farm Journal platforms to elevate the important role the pork industry plays in feeding the world. Share your stories and post photos on social media using #PORKWeek23 to help us honor the pork industry. From “AgDay TV” to “AgriTalk” to “U.S. Farm Report” to PorkBusiness.com and everything in between, tune in and join us as we acknowledge the most noble profession there is: feeding people.
Read More:
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Want to Drive Pork Demand? Fish Where the Fish Are
