Patricia Bannon’s perspective might be slightly different from yours or mine but it's worth taking note of four trends that could directly impact your business in particular, and the pork industry in general.
The EAT-Lancet Commission on Food, Planet, Health is backpedaling as industry leaders and scientists poke holes in its “planetary diet” released in January that is supposed to improve human health and planet health.
A two-day siege of the Sheung Shui Slaughterhouse in Hong Kong came to an end Sunday afternoon after Hong Kong health officials agreed to explore ways of avoiding a mass pig cull in the event of future ASF outbreaks.
There are many days to be thankful and celebrate but few have us as excited as Sept. 1— International Bacon Day! Yes, a whole day to celebrate the versatile strips of meat that turn dishes from good to sensational!
Joel Haggard, USMEF senior vice president for the Asia Pacific, who is based in Hong Kong, offers observations on how the spread of coronavirus is impacting food demand and distribution in the Greater China region.
America has an abundance of livestock, but U.S. hog producers need harvest facilities up and running to convert that abundancy into food, explained Smithfield Foods CEO and president Kenneth Sullivan on Fox News.
Smithfield Foods has shuttered two more U.S. plants that process pork, including a plant that processes bacon and sausage in Cudahy, Wisc., and a facility in Martin City, Mo., that processes spiral and smoked hams.
The Centers for Disease Control and Prevention released a report recommending Smithfield Foods make changes at its Sioux Falls, S.D., pork processing plant, which has been shut down since April 12 due to COVID-19.