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The bullish September Hogs and Pigs Report indicates producers are keeping production at a level that meets consumer demand, said Altin Kalo, chief economist at Steiner Consulting in Merrimack, N.H.

This year’s drought conditions across parts of the Corn Belt set the table for combine and equipment fires. Here are some things I’ve learned too late about machinery fires.

After spending a summer working with pigs and seeing not only the devastating effect of PRRS on a sow farm, but also the labor shortage crisis facing the swine industry, Carly Bates wanted to find a way to help.

Smithfield Foods Inc has agreed to pay $75 million to settle a lawsuit by consumers who accused the meat producer and competitors of conspiring to inflate prices in the $20 billion-a-year U.S. market by limiting supply.

Pork producers have a lot to be proud of when it comes to sustainable production practices, says Ashley McDonald, NPB’s vice president of sustainability. Now it’s time to quantify it.

Ground has broken on a $30 million renovation and expansion at the University of Missouri College of Veterinary Medicine’s Veterinary Medical Diagnostic Laboratory.

The North American Meat Institute and America’s leading meat companies are advancing industry-wide best practices and increasing access to nutrient-dense meat for families in need.

California passes a new law to encourage hunters to be more aggressive in reducing the state’s feral pig population.

The White House announced several steps to increase access of fruits and vegetables as a food source, but some say animal protein is also an answer to the need for healthy and nutritious food for all Americans.