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.
Protein is changing consumer eating habits and promises big opportunity for pork producers. But new insights from the National Pork Board and the Pork Checkoff show pork only holds a small portion of menu offerings.
In a conversation with a writer this week I was asked a variety of questions about this falls markets and the opening of new slaughter plants next summer. I've also had conversations this week with equipment suppl
Laws requiring food outlets to post calorie information of menu offerings go in effect today. Restaurants, convenience or grocery stores, movie theaters and vending machines with more than 20 sites must comply.
The Agricultural Data Coalition (ADC) announced the formation of a farmer advisory board to assist the coalition in accomplishing its core principle of farmers being in control of the data collected on their operations
Pork producers are becoming increasingly tech-savvy, and it's interesting to see how equipment, record-keeping tools, environmental controls and other devices have changed over time. Producers use computers to run