In Africa’s growing cities, demand for more diverse and nutritious food is expected to triple within the next 20 years. Yet in Africa’s rural areas, farmers can barely produce enough food to feed themselves.
Many Americans gag at the idea of maggots, locusts or other insect-proteins. But Louwrens Hoffman, a meat science professor at University of Queensland, says unusual protein sources might be needed to meet future demand.
Consumers used to want farmers to be local, healthy or safe, but a new word is topping the chart this year, according to a new global study by Cargill. In a word, consumers want farmers to be sustainable.
The $250 million joint venture will produce clean renewable natural gas from hog manure. Over the next decade the investment will include 90% of Smithfield’s finishing spaces in North Carolina and Utah.
Government and meat industry officials from Denmark visits U.S. Meat Export Federation (USMEF) headquarters in Denver and USDA staff in Washington, D.C., to gain a better understanding of U.S. red meat production.