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A research project performed by T.G. Nagaraja and funded by the National Pork Board will show how probiotics can aid gut health and growth, but some may cause resistance.

Meteorologists Michael Clark and Kirk Hinz of BAMwx.com are talking near-term weather and into August.

The cost of lab-grown burgers have fallen much faster than anticipated—and it can now compete on price with beef.

To maintain consumer confidence, the pork industry needs to train employees on how to properly give shots so no needles are ever broken.

The pork industry appears to be headed for a period of large losses in which excess pork supplies force prices below costs of production, says Chris Hurt, Purdue University agricultural economist.

The 2018 Farm Bill will be hammered out in a House-Senate conference committee, where lawmakers must reconcile differences between the two chambers.

The Sow Pelvic Organ Prolapse project is the first study in the multi-discipline search for pig survivability answers. The research is funded by Checkoff’s animal science and welfare committees.

U.S. Farmers & Ranchers Alliance (USFRA), a leader in consumer engagement for food and agriculture, has selected Erin Fitzgerald from Innovation Center for U.S. Dairy as its next CEO.

Proposals are now being accepted for grants up to $20,000 to support small-scale projects and pilot studies that address prevention of childhood agricultural disease and injury.

If meat is grown in a lab, what should it be called? That question has yet to be decided, but for the moment it’s pitting animal rights advocates and others against livestock producers in a war of words.