National Pork Board - NPB

Intentional Agility: Is the Pork Industry Ready for the Next Swine Health Threat?

Mon, 11 May 2026 18:07:21 GMT

In the past five years, the Swine Health Information Center (SHIC) has transformed 115 research projects into a practical arsenal for U.S. pork producers. By leveraging Checkoff dollars and federal partnerships, SHIC’s 2021-2025 program review proves that in an unpredictable global landscape, agility is the industry’s best defense.

For SHIC Executive Director Megan Niederwerder, this review is more than a retrospective; it is a strategic roadmap. It marks an expansion of data gathering and diagnostic tool development that drives actionable change on the farm.

What “Moved the Needle” from 2021-2025?

A standout success of the last five years is the $2.5-million Wean-to-Harvest Biosecurity Research Program. Launched in 2022, this initiative funded 24 projects specifically targeting nursery and grow-finish facilities.

“Typically, biosecurity protocols are less stringent outside of the sow farm or boar stud,” Niederwerder says. “We wanted to turn our focus to nursery, grow-finish and harvest to consider how reducing the pathogen load in that population protects the whole industry. Even if they’re not affected by the disease, those hogs can replicate the pathogen, we know that’s a risk for the entire U.S. industry.”

The program focused on three critical pillars:

Bioexclusion: Reducing the risk of pathogens entering the farm.
Biocontainment: Managing a pathogen on-site post-introduction.
Transportation: Reducing disease spread through dead haul, cull and market transport.

Facing Future Threats with Intentional Agility

SHIC has built a response infrastructure designed to pivot the moment a new threat—such as H5N1 or emerging FMD serotypes—is detected.

“We have built this organization to be intentionally agile,” Niederwerder says. “‘Emerging’ means it could change later today or tomorrow. We want tools in place that can respond the moment a disease appears.”

When a threat is identified, SHIC triggers a standardized “thought process” to bridge knowledge gaps:

Is a diagnostic test available?
Are fact sheets ready for producers?
What are the U.S. industry’s knowledge gaps?
How do we communicate research outcomes immediately?

Global Diseases on the Radar

SHIC is currently monitoring significant shifts in foot-and-mouth disease (FMD). Specifically, the SAT-1 and SAT-2 serotypes, historically confined to Sub-Saharan Africa, have emerged in the Middle East and parts of the European Union over the past year.

Niederwerder emphasizes that U.S. preparedness must include vaccine bank readiness and producer vigilance. Because Senecavirus A is already present in the U.S. and causes similar blisters (vesicular lesions), distinguishing it from FMD is critical .

“It’s important to stay vigilant about potential entry points for any emerging disease,” she points out. “As we watch what’s going on globally, we always want to think about how we can learn from what other countries experience.”

Investing in the “Slat-Level” Future

Beyond the data, SHIC’s 115 projects are building the industry’s intellectual infrastructure. A significant portion of research funding supports graduate and veterinary students, ensuring a pipeline of experts dedicated to swine health.

“It is not only the researchable outcomes, but a critical component is the workforce development piece,” Niederwerder says. “We need to keep conducting slat-level research that results in actionable tools to change the farm immediately.”

Producers Take the Lead: NPB Launches New Swine Health Advisory Committee

Fri, 08 May 2026 18:15:40 GMT

Recognizing that swine disease carries both a heavy economic price tag and a significant mental burden for producers, the National Pork Board (NPB) has officially launched its Swine Health Advisory Committee. The producer-led group held its inaugural meeting in Des Moines earlier this month to begin shaping the future of the National Swine Health Strategy.

“The National Swine Health Strategy is informed by producers and is for producers,” says Dr. Seth Krantz, advisory committee member and NPB board member. “Producers have felt the significant mental and economic stress of swine disease for too long. The time has come for our industry to unite around the long-term mission of improving herd health. It will take daily individual actions and decisions on farms around the nation to make a measurable difference for the entire pork industry, but that is the goal.”

A Strategy Built for the “Slat-Level”

The producer-led committee will provide strategic input and guidance to help ensure the National Swine Health Strategy remains aligned with industry priorities and delivers meaningful progress. By providing strategic guidance, the strategy aims to reduce the impact of domestic diseases like porcine reproductive and respiratory syndrome virus (PRRSV) and porcine epidemic diarrhea virus (PEDV), lessen the spread of disease, and keep foreign and emerging diseases out.

“The formation of this new producer-led advisory committee is an important step in advancing the National Swine Health Strategy and continuing to transform valuable research and resources into practical, slat-level solutions for producers,” says NPB Chief Veterinarian Dr. Dusty Oedekoven. “I am excited and energized at the opportunity to collaborate with this group of engaged, wise and generous producers who are willing to contribute their time and expertise to help improve swine health for the entire pork industry.”

The advisory committee plans to provide ongoing strategic input and recommendations to NPB staff and board members in three areas of their work:

Prioritizing proposed plans to find efficiencies and opportunities across industry resources.
Defining clear actions and measurable outcomes to track progress and demonstrate impact on turning research into action.
Addressing both the risk of transboundary diseases and the ongoing burden of disease, including PRRSV and PEDV.

A Diverse Coalition of Experts

The committee features a broad cross-section of the industry, including independent producers, large-scale production leaders, veterinarians, and representatives from the USDA and academic institutions. NPB Swine Health Advisory Committee members include, in alphabetical order:

Dr. Matt Anderson, Suidae Health and Production
Paul Ayers, The Maschhoffs, NPB board member
Dr. Alexandra Buckley, USDA Agricultural Research Service
Cheryl Day, Ohio Pork Council
Joe Dykhuis, Michigan producer
Dr. Anna Forseth, National Pork Producers Council
Scott Hays, Missouri Pork Association
Jesse Heimer, Missouri producer, NPB board member
Stacy Herr, Indiana Pork Producers Association
Nathan Isler, Ohio producer
Dr. Clayton Johnson, Carthage Veterinary Services, LTD
Dr. Jeff Kaisand, Iowa Animal Industry Bureau
Dr. Seth Krantz, Tosh Farms, NPB board member
Dr. Joel Nerem, Pipestone
Dr. Megan Niederwerder, Swine Health Information Center
Dr. Kathleen O’Hara, USDA Animal and Plant Health Inspection Service
Lawrence Parks, The Parks Companies
Brock Pillen, Nebraska producer
Jeremy Robertson, Iowa producer
Brandon Schafer, Minnesota producer
Dr. Harry Snelson, American Association of Swine Veterinarians
Dr. Gordon Spronk, Minnesota producer, NPB board member
Dr. Matthew Turner, JBS Live Pork
Kraig Westerbeek, Smithfield Foods
Todd Wiley, Iowa producer
Noel Williams, Seaboard Foods
Clay Zwilling, National Swine Registry

By working together, the industry plans to strengthen its ability to protect long-term herd health and improve the lives of pigs and America’s 60,000 pig farmers. Learn more at porkcheckoff.org/strategy .

Claim Your Free 840 RFID Tags: How Show Pig Families Can Save Money This Season

Wed, 29 Apr 2026 17:44:44 GMT

As spring jackpot season kicks off, show pig families are facing a familiar hurdle: a mountain of paperwork and additional veterinary costs. However, a new tool could mean fewer manual errors and more money back in exhibitors’ pockets.

Making Show Prep Easier

Dr. Patrick Webb, assistant veterinarian at the National Pork Board, wants to help streamline some of that process using AgView, a free, opt-in technology solution funded by Pork Checkoff. AgView helps show pig producers and exhibitors track pig movements to and from show and exhibitions easily. This tracking is important, especially if animal health officials request updated and accurate data in a disease outbreak like pseudorabies or African swine fever.

The new MyBarn feature, funded by a USDA cooperative agreement, is an easy solution for show pig producers and exhibitors to add project pigs to their AgView account, along with its location and movement history, Webb says. This information is shared with the state veterinarian in the event of a disease outbreak.

“We continue to find ways to build AgView out to make it very easy for show pig enthusiasts to get tag numbers into AgView, associate them with their project pigs for that year, and then be able to associate those pigs with the movement to the show that they’re going to,” he explains.

There is no additional cost to families to obtain an AgView account, Webb says. Exhibitors can use AgView as a modern way to electronically track, and share when needed, locations and pig movements. They will also be able to use AgView to participate in programs like the U.S. Swine Health Improvement Plan.

Streamlining Show Paperwork

But AgView isn’t just for exhibitors. Webb is excited that they are finding ways to help show officials, too.

“Shows require paperwork,” Webb says. “This includes a lot of handwriting of information and files being sent via email. We’d like to streamline that whole process from the show pig producer to the show organizer to the state animal health official.”

This next phase of enhancing AgView will better meet the needs of the show organizer, he adds. For example, they are improving electronic gathering of pig identification and traceability data to meet the requirements set by the state veterinarian for record keeping and reporting by shows. This is currently done by hand.

“All pork producers and exhibitors need to have the ability to rapidly share traceability data (locations and movements) with their state veterinarian in the case of a foreign animal or regulatory disease outbreak,” Webb says. “The longer it takes producers or exhibitors to provide that information, the longer the industry waits to get back to business.”

One other way National Pork Board is helping eliminate manual errors is by moving to the use of RFID tags. Through a partnership with the USDA, official 840 RFID tags are now available to show pig producers at no additional cost. This removes a financial barrier for families needing official identification for sanctioned shows.

Moving to digital records solves the common issue of miscopying 15-digit tag numbers, which Webb notes happens “nine out of 10 times” when done by hand.

“Think about it – you’ve got 10 project pigs,” he says. “You enter those 10 project pigs in ‘My Barn,’ associate them with the RFID tag that’s in their ear. The kid enters it once and then everything flows where it needs to go.”

(National Pork Board and the Pork Checkoff)

How to Claim Your Free 840 RFID Tags

Follow these steps to secure yours before the next show:
1. Verify Your PIN: You must have a valid Premises Identification Number (PIN) for the location where the pigs are housed. If you don’t have one, contact your state animal health official.
2. Visit the Portal: Go to www.840swinetags.com to place your order.
3. Enter Your Details: Provide your PIN, shipping address, and the number of show pigs currently on your premises.
4. Tag Your Projects: Once the tags arrive, apply them using a compatible RFID tag applicator.
5. Sync with AgView: Open your AgView account and use the “MyBarn” feature to scan or enter the tag numbers once. This ensures your records are accurate and ready for any show requirement.

Show Pig Health Checklist

When pigs mix for the first time at these shows, health problems undoubtedly follow. Help keep your pigs and your friends’ pigs healthy by following these steps.

1. Complete thorough animal health checks before loading up your pigs to go to the show.
2. If you have sick pigs, leave them at home and follow up with a veterinarian.
3. Bring health documentation to the show.
4. All identification and movement records should be in accordance with federal code of regulations, and it’s required when moving pigs in interstate commerce.

Read more about keeping your pigs health at the show here.

Visit porkcheckoff.org to learn more about AgView and its MyBarn Feature.

Paulina Chávez Joins National Pork Board for “Explora Todo El Gusto” Campaign

Tue, 07 Apr 2026 18:10:37 GMT

With 64 million people and a spending power of $4.1 trillion, the U.S. Hispanic population represents the world’s fifth-largest economy. This demographic is no longer a niche market; it is a primary driver of U.S. consumption. To capture this growth, the National Pork Board (NPB) just launched “Explora Todo el Gusto del Pork,” a nationwide campaign designed to drive long-term demand by engaging Hispanic Gen Z and Millennial consumers.

Building on the momentum of the general market campaign, “Taste What Pork Can Do,” this new initiative puts cultural values at the center of the plate.

Moving from “Special Occasion” to “Every Day”

The opportunity to grow pork consumption within the Hispanic market is significant. Currently, Hispanics already over-index in the category, with 75% preparing fresh pork at home compared to 65% of non-Hispanics. However, a gap exists in how often it is served.

“The challenge is not introducing the product, but increasing the frequency of use,” says José de Jesús, vice president of market growth for the National Pork Board. “While they eat a lot of pork, much of that consumption happens on special occasions. Our goal is to move from ‘occasional’ to ‘every day’ by building around flavor and the balance of daily meals.”

While Boomers currently drive much of the volume, the NPB is focused on the “consumption load” of the future. Younger Hispanic consumers are increasingly blending heritage with modern, fast-paced lifestyles. For the 66% of Hispanics who prefer dishes inspired by family recipes, according to the Latino Donor Collaborative , NPB is positioning pork as a versatile, easy-to-prep protein that fits a Tuesday night just as well as a holiday celebration.

With 72% of Hispanics saying cooking at home connects them to their cultural identity, “Explora Todo el Gusto del Pork” is designed to reinforce pork’s relevance in both traditional and modern contexts.

The Power of “Gusto”

The campaign tagline hinges on a powerful word: Gusto. In Spanish, gusto goes beyond mere taste; it encompasses passion, pleasure and emotional connection.

“For many, food is both an anchor and a canvas,” de Jesús explains. “Explora Todo el Gusto del Pork recognizes the taste, versatility and cultural relevance of pork in cherished recipes while showing how easy it is to create meals that connect generations and keep traditions alive.”

Research shows Hispanic consumers make choices that reinforce feelings of belonging and a taste of home.

A New Face for Pork: Paulina Chávez

To bridge the gap between tradition and modern influence, Mexican-American actor Paulina Chávez (known for her roles in Landman and Fate: The Winx Saga) will serve as the face of the initiative. Chávez will spotlight pork’s nutritional balance and adaptability for younger Hispanics who may be a step removed from their ancestral cooking traditions but still crave a connection to their roots.

“Food is one of the strongest ways we stay connected to our roots. Passing down traditions and recipes to new generations is beyond important,” Chávez says. “With this partnership, I’m excited to be able to share my culture, my favorite pork dishes, with others. I’m also glad to be paying homage to my grandma and the women in my family who have nurtured us with their cooking for decades.”
The partnership is a strategic move to “turn pork into influence.” By leveraging creators, NPB aims to reach consumers as they seek inspiration for breakfast, lunch, dinner and even snacking.

The timing is perfect, as 88% of Hispanic adults are interested in improving their cooking skills, compared with 79% of non-Hispanic adults, and 46% of them find cooking inspiration from friends and family, according to Mintel’s Cooking America’s Consumer Report .

Fish Where the Fish Are

While the campaign is national, the NPB is utilizing geographic precision to maximize impact. Efforts are concentrated in five key markets that over-index for Mexican-American consumers: Chicago, Dallas, Houston, Los Angeles, and Phoenix.

“Our strategy has shifted to focus more specifically on the Mexican-American consumer, who makes up about 65% of the demographic,” says de Jesús. “This is about fishing where the fish are. It allows us to be culturally relevant and execute scalable activations in the marketplace.”

Ultimately, the mission remains clear: driving demand on behalf of America’s pork producers.

“We are investing in the future by fostering relationships with one of pork’s most loyal and high-potential audiences,” de Jesús says. “We want to make sure pork stays at the center of their plates.”

Cuisine Over Cuts: Gen Z is Redefining the Future of Pork Demand

Fri, 20 Mar 2026 12:04:46 GMT

Forget the “meat and potatoes” model. For Gen Z and Millennial consumers, the question isn’t “What meat are we eating for dinner?” It’s “What cuisine are we having tonight?”

Whether it’s Mexican, Asian or Italian, this shift from “center-of-the-plate” to “pork-as-an-ingredient” is at the heart of National Pork Board’s (NPB) latest business intelligence.

“Consumers are multi-dimensional,” says Sarah Showalter, director of consumer and business insights at NPB. “Our goal is to provide a 360-degree view—not just understanding what they bought in the past but anticipating what they’ll crave in the future.”

The Protein Obsession

The demand for protein is growing and the way it’s consumed is evolving. According to the Numerator Protein Trends Report, 74% of millennials pay close attention to their protein intake, yet many feel they aren’t meeting their goals.

Crucially, 55% of these protein-aware consumers prefer sourcing that protein from “whole foods” like meat and dairy rather than powders or supplements, Showalter adds.

“We have a massive opportunity to show how heart-healthy cuts like pork loin and chops deliver 22 to 26 grams of protein,” Showalter says. “We’re meeting them where they are—on their phones and through social media—to make sure pork is the solution they reach for.”

The “Cuisine-First” Generation

Morgan Wonderly, an NPB member and lecturer at California Polytechnic State University–San Luis Obispo, sees this cultural shift every day on campus.

“Our students come from everywhere. Pork is central to their cultures—Filipino, Korean, Latino, Hawaiian,” Wonderly says. “Pork isn’t defined by one culture; it’s the versatile protein that fits them all.”

Flavor and nostalgia drive the love for many of these dishes, she adds.

“So how do we replicate those feelings in a college student’s world or in an on-the-go world?” Wonderly asks. “There are so many ways: carnitas or al pastor from a taco truck on campus, pork dumplings and rice takeout, or even making spaghetti with Italian sausage at home.”

Solving the “Hangry” Crisis

Convenience for these younger generations is defined by speed and “odd hours.” They are 49% more likely to use delivery apps, and they view the kitchen differently than their parents. In fact, there are now more air fryers in U.S. households than coffee makers—a major opportunity for quick-prep pork.

But convenience also extends outside the home. Wonderly, who coaches the livestock judging team at Cal Poly, often finds herself traveling with eight “starving” college students.

“If we’re in a hurry and I don’t want anyone getting ‘hangry,’ we skip the drive-thru and hit the gas station,” Wonderly says. “My go-to is a pork snack stick, cheese pack and a diet soda. My students do the same. Pork has a major opportunity to dominate the snack category with quick, high-protein options that require zero guesswork.”

The Bottom Line for Producers

The industry’s “Taste What Pork Can Do” campaign is built on this real-time data. Wonderly says investment in business intelligence is critical.

“We can be the most efficient pig farmers in the world,” Wonderly says. “We can have perfect health. We can have 12 piglets born alive on every sow and have a beautiful barn plow and produce tons of pigs. But if we don’t resonate with these younger consumers, we lose.”

Pork needs to be relatable, simple and affordable to ensure long-term demand, she adds. As the pork industry leans into these trends, Showalter believes there’s a great opportunity to innovate.

“We know that these younger consumers are not going to grow up to be their parents,” Showalter says. “They’re not going to grow up to look like Boomers and Gen X. We need to meet them where they are and show up differently to be relevant to them.”

One More Pound of Consumption: The $1.6 Billion Opportunity for Pork

Wed, 18 Mar 2026 20:16:19 GMT

What would happen if every American ate just one more pound of pork per year? David Newman, chief executive officer of the National Pork Board, says it’s worth approximately $1.6 billion of U.S. retail value.

“Do you believe that that’s possible?” Newman challenged delegates at the National Pork Industry Forum.

The math is straightforward. With approximately 345 million people in the U.S. and an average per capita consumption of 50 lb., he calculates that an incremental 1-pound increase—priced at the average retail rate of $4.70 per lb.—would result in a $1.6 billion surge for the industry.

To get there, Newman says the industry must stop thinking “one pig at a time” and start thinking “one pound at a time.” While U.S. producers are world leaders in production efficiency, Newman argues the next great horizon is domestic demand.

From “Push” to “Pull”

Newman points to South Korea as the “dream” benchmark. In South Korea, per capita consumption is 70 lb., representing a massive gap in untapped potential for the U.S. pork industry.

To achieve greater consumption in the U.S., he says the industry must move from a “push” strategy where the industry liquidates supply via low prices to a “pull” strategy where it creates a high desire for pork so consumers seek it regardless of price.

“You’ve got to increase the units per household,” he says. “We need more households buying more pork. It means you have to get more trips per year. Trips — literally trips — where they drive to the store, choose to buy pork and choose to drive back again.”

Currently, the average U.S. household makes fewer than 10 trips to the store per year to buy pork. One additional trip per household and consumers spending more money on pork can change the economic landscape. Not just for retailers, but for producers.

Is the New Campaign Working?

The “Taste What Pork Can Do” campaign is the engine behind this “pull” strategy. Launched in May 2025, early data show an incremental return on ad spend (I-ROAS) of $83. For every $1 of Checkoff investment, the campaign returned $83 in retail sales through December 2025, according to Numerator.

“As someone who has been in the business and looks at these numbers every day with our team, I’m also very cautious,” he says. “A one-to-four return is considered very good. $83 is a big number, a great start in our long-term demand efforts.”

To ensure these gains translate to the farm gate, the National Pork Board is developing the Pork Power Index, a new ROI measurement designed to tie retail success directly back to producer value. While the campaign is only 10 months old, Newman stressed that economic experts emphasize 40 months of data are needed to establish firm long-term trends.

The Hispanic Growth Engine

While the national campaign gains steam, a new parallel effort is launching to capture the Hispanic market—a $4 trillion demographic where pork is already a cultural staple. The campaign, “Explora todo el gusto del pork,” will target major hubs like Houston, Chicago, Phoenix, Dallas and Los Angeles with culturally specific messaging. It loosely translates to “explore all the flavors of pork,” which aligns with messaging around taste and flavor and the Taste What Pork Can Do campaign.

With a $4 trillion market and pork already at the cultural center of the community, the Hispanic population is viewed as the primary driver for future domestic growth, he adds.

A Transformational Time

Although the opportunity ahead of the pork industry is historic, Newman reminds producers it requires patience.

“It’s like trying to turn an aircraft carrier with a canoe paddle,” Newman says. “It takes time to shift this piece, but we have to believe we can do it.”

He urges producers not to radically shift strategies based on headlines but to allow the current data-driven campaigns time to work.

“Let’s encourage people to get fired up and believe in what we’re doing,” Newman says. “When we invest together, we can show the world exactly what pork can do.”

Small Decisions Drive Big Victories for Disease Elimination

Mon, 16 Mar 2026 15:06:24 GMT

In the world of livestock health, the “impossible” is often just a goal that hasn’t been met yet.

Years ago, as a veterinary student at Iowa State University, Dusty Oedekoven spent his days bleeding pigs on sow farms and spinning down samples in the lab. At the time, the industry was locked in a battle with pseudorabies. Many producers believed the virus was too pervasive to ever truly disappear.

But Oedekoven watched as the industry rallied, developed vaccines, and made the thousands of small, disciplined decisions required to win. In 2004, the U.S. was finally declared free of the disease.

This isn’t his only experience with disease elimination. For nearly 20 years, he worked for the South Dakota Animal Industry Board, serving 13 of those years as the state veterinarian. From bovine tuberculosis in cattle to scrapie in sheep, Oedekoven is no stranger to the “impossible.”

Now, as chief veterinarian for the National Pork Board, he is facing a new “impossible” in the swine industry: the elimination of porcine reproductive and respiratory syndrome (PRRS) and porcine epidemic diarrhea virus (PEDV).

The Psychology of Elimination

In March 2025, the National Pork Board (NPB) received an advisement at National Pork Industry Forum asking the industry to facilitate the creation of a producer-led national swine health strategy.

During 47 listening sessions across 36 states, Oedekoven heard a recurring theme from producers. They were “PRRS fatigued.” The disease had made raising pigs “not fun anymore.” It was a heavy, endemic weight that felt permanent.

But Oedekoven saw a parallel to this struggle in a place far from the barn: the wrestling mat.

“This year was my son Alex’s fifth time to wrestle in the state tournament,” he says. “This was his third time in the championship match. He’s lost that championship two other times, and while we were so glad he made it that far, when you get to that point and you lose, it is hard.”

It might have been easy to accept that a title just wasn’t in the cards. Instead, Alex used those losses to fuel a year of disciplined, small decisions—extra practices, better nutrition and mental focus. Last week, Alex finally stood at the top of the podium as the South Dakota State A Champion at 144 lb.

Oedekoven believes the pork industry is at a similar crossroads. He presented an update on the next steps for the National Swine Health Strategy at the National Pork Industry Forum. He says this isn’t just a set of technical goals; it’s a mindset shift. The strategy aims to keep foreign diseases like African swine fever out while aggressively moving to eliminate PRRS and PEDV that drain producer morale.

Moving From Management to Eradication

Just as Alex’s title was won in the extra time and attention to detail in the practice room months before the tournament, Oedekoven argues that the battle against endemic disease is won in the mundane, daily adherence to biosecurity protocols.

Eliminating PRRS won’t be easy, he adds. It’s a significant challenge and there is a long list of reasons why this disease causes so much heartache in the industry.

“We know we can eliminate PRRS from a single farm,” Oedekoven says. “We have several examples of what happens when appropriate resources, knowledge and training are all in place – you can eliminate PRRS. Now, how long can you keep it from being reintroduced? I think there’s a lot of factors to that, but we know it can be done.”

The tools are already in place for elimination, but the real power doesn’t live in a lab, Dusty points out. It lives on the farm. It’s in the hands of the producer who enforces a strict biosecurity protocol one more time, or the system leader who chooses transparency over silence.

“It’s a mindset,” he says. “It’s believing that we can do it, believing that we should do it, and taking actions that align with that belief.”

Bringing everybody together around common goals is at the heart of the National Swine Health Strategy. It will take coordination, communication, collaboration and making difficult choices in some cases, Oedekoven says.

“We have a lot of work to do in understanding how we contain the disease on the farm,” he says. “What are the alternatives to moving pigs from a known positive sow farm to an area that was just getting over an outbreak? How do we share information within the industry to protect confidentiality, protect liability, and yet give producers the information they need to make the best decisions? We know that coordinated effort to reduce the viral load is going to pay dividends for everybody.”

Again, those are things the industry doesn’t have all the answers to, Oedekoven adds. But if we don’t change our actions to align with our beliefs, then we’re going to continue to struggle with these viruses.

The road to eliminating PRRS and PEDV will be long, and there will likely be setbacks. But as Oedekoven looks back on the victory over pseudorabies and his son’s journey to the podium, he remains optimistic. Success isn’t found in one giant leap; it’s found in the hundreds of small, purposeful decisions made every single day.

Check out the National Swine Health Strategy tactics here and engage with your state pork associations.

You can listen to more of Oedekoven’s personal experience with disease elimination and his perspective on PRRS on “The PORK Podcast” on YouTube or follow The PORK Podcast anywhere podcasts are found.

Ruthless for Pork: Why U.S. Pig Farmers Must Change Their Thinking

Mon, 09 Mar 2026 19:59:25 GMT

No one will argue that a lot has changed since the Pork Checkoff was established by the Pork Promotion, Research and Consumer Information Act of 1985. When producers gathered to create a more unified, forward-thinking pork industry 40 years ago, they wanted to strengthen the position of pork in the marketplace.

But even though there was great support for this mindset, Gordon Spronk, a Minnesota pig farmer, says he, as well as many farmers, focused almost entirely on on-farm production practices with the goal of producing more.

Now, as president of the National Pork Board, Spronk is calling on the U.S. pork industry to consider a different perspective.

“I’m challenging you to change the way you think, and think of the consumer first,” Spronk says.

The opportunity in front of the pork industry is incredible, he explains. Protein is “having a moment” that he encourages producers to take advantage of for the future.

“Consumers are recognizing that protein is more important to their diet,” Spronk says. “In addition, the overwhelming association of meat with strength, energy and overall wellness is becoming apparent, even in my own family. All of a sudden, my grandchildren, who are all athletes, don’t drink ‘milk’ anymore. They drink protein (which you and I know is milk), but the bottle is clearly standing with the granular protein in that milk.”

Where does pork fit into this protein moment? Spronk says human nutrition research has played a key role in providing scientific evidence for at least two simple points: (1) athletes recover faster and (2) pork can help turn carbohydrates into energy and supports brain and nerve function .

What Does Belief Have to Do With It?

When recapping an earlier educational session discussing the National Swine Health Strategy at the National Pork Industry Forum, Spronk recapped a producer saying: “Listen, do we believe we can really do this? Do we really believe we can eliminate endemic pathogens from our national herd?”

Spronk says this really struck a chord with him because of the word “believe.”

“To me, the key word there was believe,” Spronk says. “And here is why – that’s a human behavior issue, not a technical issue or a science issue. That’s a human behavior issue.”

He discussed metanoia, an over 2,000-year-old Greek word that he says is relevant to how the industry moves forward.

“Metanoia, at its basic meaning, says, ‘think about your thinking,’” Spronk says. “A thought becomes thoughts. Thoughts become actions. Actions become behavior. Behavior becomes character. Character becomes how I live. You have an opportunity, and your opportunity starts with changing your mind. It’s as simple as that.”

Know the Consumer

As more and more data becomes available about today’s consumer through National Pork Board efforts, Spronk challenged producers to “be ruthless in understanding the consumer.” The consumer intelligence and consumer segmentation studies all focus on understanding what consumers want and then how the pork industry can meet that demand.

“Be relentless in changing your own mind and seeking what the consumer wants and needs from us as producers,” he says. “It’s amazing what you can get when you are really purposeful in wanting to study your consumer.”

One way to put yourself in the consumers’ shoes is to go to the big stores and try out new pork cuts like the coppa pork steak or learn how to cook new recipes like pork tonkatsu.

If innovation is needed, try innovating pork yourself. Get to work in your own kitchens and find new ways to use pork, to prepare pork and to serve pork. Invite your friends over and feed them pork, he says.

“Take the posture of a seeker,” Spronk says. “Change your mind. Think about the ways you think about pork. It starts with me. It starts with you.”

Two Legacies, One Lasting Impact on the Pork Industry

Mon, 09 Mar 2026 19:29:40 GMT

Mike Tokach, Ph.D., and Lisa Tokach, DVM, have devoted their combined 70-year professional careers to advancing the pork industry. While their career paths differed, both Tokachs’ prolifically contributed to the industry through their professional commitments and successes. Together, they have served at the local, state and national levels of the pork industry, building connections and advancing their fields through education, research and collaboration with pork producers, veterinarians and swine nutritionists worldwide.

Advancing the Science of Swine Nutrition

After completing his doctorate in swine nutrition at the University of Minnesota in 1991, Mike began his career at Kansas State University. Throughout the next three decades, he contributed to the field as a researcher, educator and extension specialist. As part of the K-State Applied Swine Nutrition Team, he authored over a thousand scientific and extension articles, secured research funding and grants and lectured around the world, all to shape the science and practice of swine nutrition.

Throughout his time at the university, Mike mentored a generation of students and visiting professors. Mike’s mentees are now involved in nutrition, marketing, sales and research roles within the pork industry. He also served on several National Pork Board committees, helping guide key initiatives and standards for the industry.

A Trailblazer in Swine Medicine

Lisa earned her Doctor of Veterinary Medicine from the University of Minnesota in 1990, and began practicing with Abilene Animal Hospital in Abilene, Kansas, after graduation. As one of the early women in her field, she set an example for others by showing that a career in swine medicine could be both rewarding and inclusive.

Lisa was involved in all facets of her clients’ production systems and helped adopt and implement Pork Quality Assurance® Plus and Transport Quality Assurance® training practices. Lisa has been a steady advocate for animal welfare and producer education, taking an active role in training and leadership within the American Association of Swine Veterinarians, where she served as president in 2002.

Leadership, Learning and Industry Collaboration

Lisa’s commitment to ongoing learning led to earning her certification in Swine Health Management and become a Diplomate of the American Board of Veterinary Practitioners. She served as an adjunct faculty member in the Department of Diagnostic Medicine and Pathobiology at Kansas State University College of Veterinary Medicine. She was also a founding member of the Kansas Swine Alliance Group and served as its president.

A Lasting Legacy

Mike and Lisa retired in early 2026 and relocated to northern Minnesota, where they spend time with family, raise service dogs, tend their bee hives and trail ride with their two mules. Even in retirement, they remain committed to always learning and maintaining the relationships they’ve built over a lifetime of service to the pork industry.

Listen to Tokach and his colleague, Bob Goodband, on a recent episode of The PORK Podcast.

Pork Leaders Chart a Path for Market Expansion and Swine Health

Fri, 06 Mar 2026 22:35:46 GMT

Although we can’t change the past, we can learn from it, says National Pork Board CEO David Newman.

“We are in a transformational time that we’ve never seen before,” he explained during the National Pork Industry Forum.

Leaders from the National Pork Board and the National Pork Producers Council gathered on stage to discuss some of the issues facing the U.S. pork industry. Here are some of the quotable moments from a conversation between Gordon Spronk, National Pork Board president; Chad Groves, National Pork Board vice president; Duane Stateler, National Pork Producers Council past president; and Rob Brenneman, National Pork Producers Council president.

Groves: “When I look at the dietary guidelines, it creates the perfect storm for our industry. The inversion of the pyramid will drive volume into schools, in the military and in government procurement. What’s happening with the focus on protein and the increased demand that will take place because of GLP-1 drugs, coupled with the launch of Taste What Pork Can Do, it is the perfect time for us to lean into the consumer.”

Stateler: “We got engaged with California and were able to get their legislation amended in their state that was going to keep us out of over a billion school lunch meals a year. Now we’re in there. We got to compromise. We didn’t quite get everything we want, but at least we have the opportunity to get dense protein into those schools. We’re going to have to work extra hard. When it comes to the state levels, we’re going to rely on you and the states, to get in front of your state politicians and help us fight this off.”

Groves: “The most important, and in my opinion, the most untapped space, is K-12 schools. When you get those consumers into the category early and get them in with great products, the stickiness is strong. If you grow up with pork, it’ll be a part of your life as you move forward. As we lean in, given what’s happened with the invasion of the pyramid, they’ve got to be fantastic products, too. We can’t just get pork on the menu. It’s got to be a wonderful experience every single day.”

Spronk: “It’s key that producers are seated in those seats to lead the National Swine Health Strategy effort to provide real from the farm the front lines of those that are truly experiencing the devastating effects of this pathogen, that they then can set the tone and direct the guiding principles of all in all organizations, because we have many stakeholders that you just know, from the state level up to the national level, there’s many national efforts that need a coordinator so that producer led Advisory Committee hopefully can give the guiding principles of how all those entities should work together. And it’s going to change over time. There’s going to be variations. What starts there, and it’s very critical next step.”

Brenneman: “We’re the ones out on the front line, and we see the things that are happening. We’re the ones that have the ability to communicate with our neighbor. When you know what’s going on, you can say something to your neighbor. Trust opens up communication.”

Spronk: “Trust has to be built between producers first, which then that foundational trust between producers at a local level, then scales up to the state and the national, all the organizations we need to build trust between producers and between all those entities.”

Brenneman: “We have to provide tools and help educate everyone involved. Not every grower understands PRRS or PEDV until they actually experience it. If we can continue to coach and lead this, then we stand a chance of not making it too complicated.”

Spronk: “If we want to go from PRRS active to a world without PRRS, we first have to believe we can actually do it.”

Groves: “In business, there’s a pretty simple equation that my mentor taught me: RP + RF= DO. The right people with the right focus will get the desired outcomes. The right focus is keeping more animal disease out, eliminating PRRS and PEDV and other diseases that are here domestically. The other side of that equation is the right people, and that’s where the 12 producer leaders that come into that equation are so important. My caution – don’t jump to the tactics. That producer-led group will get us there. We’ve got to fill in the equation if we’re going to get to the desired outcome.”

Stateler: “Everybody in this room is here because you’ve been elected to be a delegate for your state. You need to take this information and knowledge back home to the people that elected you, to producers that might not even be involved in your organization yet. This is the best thing you can do to get more involvement, get more people talking, and bring more information back to us, so we can make better decisions at a national level.”

Parker Honored with Paulson-Whitmore Award as Distinguished State Executive

Fri, 06 Mar 2026 16:37:11 GMT

John Parker was honored as the distinguished Paulson-Whitmore State Executive Award recipient at the National Pork Industry Forum. The National Pork Producers Council and National Pork Board recognized his decades of exceptional leadership and dedication to advancing the U.S. pork industry.

Parker’s 40-plus year tenure as executive secretary of the Virginia Pork Council has left a lasting impact on Virginia’s agricultural community, national producer-funded promotion and research programs, and communications and coordination between state and national organizations. He shepherded the organization through policy shifts, industry transformations and generational change.

“John’s knack for bringing people together and his even-handed style was particularly valuable during times of industry challenge, especially when tough decisions required both clarity and empathy,” says Duane Stateler, NPPC president and Ohio pork producer. “He became the glue that held together a diverse state council, managing board meetings, policy priorities, and producer communications with calm competence and sharp attention to detail.”

Parker was a key participant in shaping producer-funded promotion and research programs, including the formation of the National Pork Board and restructuring of the National Pork Producers Council. His early efforts to improve communications and coordination between state and national organizations helped lay the groundwork for today’s more unified industry. He was instrumental in launching the first State Pork Leadership Conference, which continues to help cultivate new leaders in pork-producing states across the country.

In addition to his industry accomplishments, Parker also earned a reputation for generosity of spirit. He mentored new executives, offered thoughtful counsel, and sought to help young people entering the field through his active involvement with 4-H and FFA youth livestock programs.

“I never saw this role as about one person,” Parker says, reflecting on his career. “It has always been about the producers we serve and the relationships that keep our industry moving forward. I have been fortunate to work alongside dedicated leaders in Virginia and across the country who care deeply about agriculture’s future, and I share this recognition with them.”

Named after influential past state executives Don Paulson of Minnesota and Rex Whitmore of Wisconsin, the award underscores the essential role of state organizations in advancing the pork industry’s success.

Why Producers Must Lead the Charge Against PRRS

Fri, 06 Mar 2026 00:18:30 GMT

Is porcine reproductive and respiratory syndrome (PRRS) elimination really possible?

That’s a question Michigan pork producer Joe Dykhuis doesn’t take lightly. As a member of the advisory committee tasked with reading 822 producer surveys and creating an aspirational goal surrounding those comments, he believes elimination is the only goal to strive for now.

“Unfortunately, if we don’t eliminate those pathogens or make substantial progress to that goal, those pathogens are going to eliminate our livelihoods,” he says.

An Update on the Goals and Priorities

PRRS, porcine epidemic diarrhea virus (PEDV) and foreign animal disease were the top three issues that came out of the surveys. Dusty Oedekoven, DVM, National Pork Board chief veterinarian, says 134% more responses were about PRRS than any other challenge listed in the survey.

Oedekoven shared the goals and priorities the committee developed at the 2026 National Pork Industry Forum on March 5.

Goal 1: Reduce the impact of domestic diseases.
- Priority: PRRS elimination
- Priority: PED elimination
- Priority: Reduce the spread of pathogens in the U.S. pork industry.
Goal 2: Keep foreign and emerging diseases out.
- Priority: Foreign animal disease (FAD) prevention and preparedness
- Priority: Monitoring and early detection of emerging diseases

“Progress toward one priority will result in progress toward the other priorities,” says Meredith Petersen, DVM, National Pork Board director of swine health.

The National Pork Board is assembling a Swine Health Advisory Committee in the next 60 days that will help guide research investments as well as educational needs to the industry.

“We need to do something and the thing that brings me hope is a substantial change in producer attitude,” Dykhuis adds. “We can’t fight this alone – we need to work together with other producers to do it and be open to sharing information about our disease status with others, not just our own operation.”

It’s Time to Look in the Mirror

Scott Hays, a retired pork producer and current executive director of Missouri Pork Association says, “We are doing this to ourselves. We are spreading disease. No outside force is doing this to us, so we can fix this. But it’s going to take the entire industry. We all have to look in the mirror and ask, ‘What can I do to make this a little bit better?’”

Dykhuis says one of the best things producers can do is talk to one another.

“Diseases cost way more than what they used to,” he says. “It’s pretty clear now that if you get something, it’s probably going to go to a neighbor that’s really close, and then they’re probably going to give it back to you, and then you might give it back to them again. If we keep doing that, it’s never going to go away. We need to start proactively talking about that.”

Hays says state associations can help assemble swine health information and get that out to producers. The state association needs to understand the pig industry in their state: where the pigs are, where they’re not, how they flow internally in the state, but also how they flow through the state from neighboring states.

“What we’re going to have to do is start away from the pig-dense areas, start cleaning the herd up and then work in towards the middle, whether that’s central Iowa or central North Carolina or other places where the industry is concentrated,” Hays says. “We’re going to have to work our way in, and it’s going to take state leadership to know how to best do that.”

Producers Have Had Enough

Although it was a little overwhelming to read all of the negativity in the report, Dykhuis says it gives him hope that everyone seems to be on the same track of frustration with swine health.

“Now is the time for producers to lean in, learn about the strategy and participate,” he says. “Talk to people in leadership positions, because your feedback is needed.”

Although he values the organizations who work on behalf of producers, he reminds producers that they are the ones who make decisions on the farm.

“They’re my pigs. It’s my equity. It’s my income,” Dykhuis says. “I get to make those choices, and so do the rest of you. But if we don’t make different choices – if we don’t participate – there’s nothing in this strategy alone that’s going to make things change.”

Moving Swine Health Forward: SHIC Reveals 2026 Plan of Work

Sat, 28 Feb 2026 17:03:10 GMT

The process is often more important than the results. There’s no question the 2026 Swine Health Information Center (SHIC) Plan of Work lays out a multitude of important topics to tackle in the year ahead. But for SHIC Executive Director Megan Niederwerder, DVM, the process that goes into developing this plan is just as, if not more important.

“The whole premise of SHIC is to be responsive and nimble to best serve the U.S. pork industry,” Niederwerder explains. “We want to be able to shift resources when and where they’re needed. This consistency with the annual plan of work process allows us to ask those questions to stakeholders on a routine basis.”

Each year, SHIC works with producers and stakeholders to solicit ideas and research priorities to best know how to delegate resources to help the industry. Niederwerder finds the stakeholder engagement process of talking to producers, veterinarians, diagnostic labs and state pork associations incredibly valuable. She believes that line of communication with stakeholders is key because SHIC needs ears and eyes on day-to-day operations so SHIC’s plan of work can adjust as needed to changing pressures in the industry.

Activities directed by the 2026 Plan of Work will be implemented by Niederwerder and Associate Director Lisa Becton with input from the board and SHIC Working Groups.

Building on Record ROI in 2025

The SHIC 2026 Plan of Work aims to build on record 2025 ROI to U.S. pork producers, she says. Primary funding for SHIC’s 2026 Plan of Work comes from the Pork Checkoff under a contract between both organizations. In 2026, the National Pork Board voted to provide $1.5 million to fund SHIC. SHIC’s 2026 Plan of Work reflects this budget while maintaining its focus on deliverables to the US swine industry and the pork producers who fund the Checkoff.

While the 2026 Plan of Work directs activities for SHIC, the organization says it is nimble and able to respond to industry needs as they arise. Stakeholder input and ideas are welcomed year-round to inform newly identified industry needs which may necessitate adapting the Plan of Work to fulfill SHIC’s mission.

In 2026, SHIC continues its ongoing partnership with the Foundation for Food & Agriculture Research and Pork Checkoff aiming to fill knowledge gaps regarding H5N1 Risk to Swine through a collaborative research program. Ten H5N1 projects on swine were funded in 2025 to address gaps in knowledge identified through producer input. In January 2026, SHIC released a second round of request for proposals to fulfill remaining H5N1 research priorities.

Priorities in 2026

Improve Swine Health Information
- Veterinary diagnostic laboratory data collation for domestic disease monitoring
- Morrison Swine Health Monitoring Project voluntary reporting for domestic disease monitoring
- Webinars to inform veterinarians and producers about emerging swine health issues
- Maintaining up-to-date swine disease fact sheets
- Ensuring timely and valuable communications across stakeholder audiences
Monitor and Mitigate Risks to Swine Health
1. Monitoring high-risk product importation and traveler entry at borders
2. Global disease monitoring to identify international swine disease risks
3. Fostering information sharing with government and allied industry through international animal health organizations
4. Packing plant biocontainment to reduce trailer contamination at unloading docks
5. Packing plant tools for effective cleaning and disinfection of lairage
6. Cull sow and secondary market biosecurity and disease surveillance
Responding to Emerging Disease
- Emergency disease preparedness and response planning in coordination with state, federal and industry stakeholders
- Rapid deployment of research funds for a newly emerging disease
- Identification of early disease warning signals utilizing emerging technology
- New World Screwworm as an emerging disease risk for US swine
- Mitigating risk of H5N1 IAV to commercial swine populations
- Investigating production and swine health impacts of porcine sapovirus as an emerging pathogen
- Porcine astrovirus 4 as an emerging disease threat to US swine
- Utilizing standardized outbreak investigations to identify high risk events for pathogen entry
Surveillance and Discovery of Emerging Disease
- Diagnostic fee support to assist in early detection of emerging diseases
- Increasing the utility of VDL submissions as an effective surveillance stream for detection of emerging diseases
- Investigating the clinical relevance and epidemiology of newly identified agents in VDL submissions associated with swine disease
- Genome-based diagnostic technologies for emerging disease detection and forensic analysis
- Population and environmental surveillance technologies to facilitate rapid detection of emerging diseases
Swine Disease Matrix
- Using the bacterial and viral swine disease matrices as guidelines for research to enhance swine disease diagnostic capabilities

11 Steps to Eliminate PRRS from the U.S. Swine Herd

Fri, 27 Feb 2026 18:03:38 GMT

The vision has been cast for a world with no porcine reproductive and respiratory syndrome (PRRS) and the road map is now here, says Scott Dee, DVM. The question remains: Will PRRS eradication happen?

PRRS caused an estimated $1.2 billion per year in lost production in the U.S. pork industry from 2016 to 2020, an 80% increase from a decade earlier. Global competitors such as Brazil, Romania, Chile and Denmark either have successfully sustained freedom from PRRS virus or are striving to achieve or have achieved national elimination.

Along with Dee, swine veterinarians Gordon Spronk, Joe Annelli, Dave Schmitt, Steve Henry, Howard Hill, Joe Connor, Rodger Main and pork producer Jim Compart have recently published a paper in a viewpoint article in the Journal of the American Veterinary Medical Association suggesting a strategy that will make a world without PRRS possible.

The paper outlines the “non-negotiables” to accomplish this goal of PRRS eradication, Dee says. To help draft this strategy, this working group of veterinarians and pork producers who have experience in the successful elimination of pseudorabies virus gathered to share lessons learned, strengths and limitations and the benefits of a national PRRS elimination strategy.

The Mindset Shift: Overcoming the “Belief Gap”

“The working group believed that national PRRS elimination is possible based on scientific documentation and field validation,” Dee says. “Feedback received from the National Pork Board’s National Swine Health Strategy’s recent survey of industry participants documents producer leadership and support of the goal. As U.S. producers and veterinarians have eradicated pseudorabies, classical swine fever, and foot and mouth disease, the group felt that a primary obstacle is a lack of belief that elimination of PRRS from the national herd is possible.”

Another challenge is few veterinarians or pork producers in the U.S. under the age of 55 have participated in a national swine disease eradication program. The group is calling for more education of veterinarians, veterinary students and pork producers of the millennial and Gen Z generations, as they will lead the effort.

The Blueprint: 12 Lessons from the Pseudorabies Victory

The working group reviewed what was learned from pseudorabies eradication and say these lessons learned could benefit PRRS elimination:

Producer leadership was essential.
Veterinarians, including state animal health officials, federal veterinarians, private and corporate practitioners, researchers, industry partners, and diagnosticians, played key roles.
Producer and veterinary organizations provided forums for the sharing of educational material, new knowledge, writing of resolutions, etc.
The program required funding and was stymied when not available.
Timely communication and cooperation was required.
Pilot projects proved pseudorabies eradication was possible.
Herd plans must be flexible to fit individual needs.
Delaying getting started had a negative impact.
While starting as a voluntary effort, mandatory regulations were eventually needed.
Surveillance, listing of swine premises, and animal identification enhanced information accuracy.
It was important to measure progress over time.
Biosecurity was always important.

National Swine Health Strategy Alignment

A clear path and vision is key to the success of this plan, Dee explains. “A World Without PRRS” promotes the well-being of pigs and people; reduces animal suffering, pain and death; and enhances caretaker well-being. It aligns with the National Swine Health Strategy.

The National Swine Health Strategy is a set of swine health priorities and objectives created by producers for the whole industry to work toward together. The board of directors from National Pork Board and National Pork Producers Council will approve the National Swine Health Strategy during their board meetings at the National Pork Industry Forum on March 3-4.

“Obtaining consensus of the desired outcome is the first step in any long and complex journey—an uncertain path, but a clear destination,” he says. “While the challenge at hand and lack of ‘silver bullets’ in hand are recognized, we have sufficient information to start the process, and the National Swine Health Strategy is just the spark we need.”

The Road Map to Success

The authors suggest the following 11-step process to eradicate PRRS from the U.S. swine herd:

Ensure clarity of the vision.
Make a compelling argument that the goal is achievable.
Be intentional regarding the goal.
Educate first.
Study the history.
Build the team.
Write resolutions.
Develop the plan.
Measure.
Communicate.
Learn, improve, succeed.

Read the full paper here.

How the Pork Industry is Winning the Talent War

Fri, 27 Feb 2026 14:37:13 GMT

The competition for the best and brightest minds in agriculture is a competition that the pork industry is devoted to winning. Through a partnership with the National Pork Board (NPB), National Pork Producers Council (NPPC) and state pork associations, the Pork Industry Leadership Development program is devoted to building the next generation of future leaders.

During this three-part rotational program with experiences at NPB, NPPC and a state pork association, participants gain hands-on experience while finding their niche within the pork industry and helping states fill important leadership needs.

“I’ve been very grateful for producer investment in my early career, getting the formative development I was looking for after graduating with my degree in animal science,” says the second participant in the program, Harrison Furlow. Furlow now serves as public policy director for the Iowa Pork Producers Association.

He says one of the best parts of the program is that it truly brings together a “village” of industry leaders to help provide participants with a well-rounded experience.

“I think that’s the best part of the immersion program,” Furlow says. “Not only do you get the benefit of networking with great people, but the relationships that you build by collaborating with these different organizations, sometimes at the same time, are just going to be intrinsically that much stronger.”

For Mykenzie Darg, the third and current participant in the program, the program has allowed her a unique opportunity to tailor her experience to her interests. Growing up in north-central Iowa, Darg started showing pigs and goats when she was in high school.

“I knew then that I wanted to be in agriculture and specifically the swine industry and its people really drew me in,” she says.

While pursuing degrees in agriculture communications and international agriculture at Iowa State University, she also completed a production internship with The Hanor Co. During her senior year, she interned with Iowa Farm Bureau where her interest in policy was sparked. She has completed her experience at NPB and is now working with NPPC before she moves on to her third phase at Oklahoma Pork Council.

Furlow and Darg share some of their insights from the program.

How has the program challenged you?

Furlow: I am not wired to be a “handshaker”people person and I struggle with small talk. It is hard for me to get out of that bubble and out of my comfort zone when we are at conferences or meetings. I’m a problem solver. I’m a doer. I want to talk about the meat and potatoes. Through the immersion program, whether you’re attending regional conferences, National Pork Industry Forum or World Pork Expo, you’re always on, and you’re getting to meet great people. I think for me, as someone who’s naturally introverted, the community that rallies around the immersion program made that so much more manageable for me. I now look forward to going to conferences and events because I’ve gained friends and mentors that I will get to see.

Darg: I’m probably the opposite of Harrison in that area. It’s not that I don’t want to solve problems and all that, but I thrive off people connections. I need that, and it’s how I fill my cup by being out and about around people who are passionate about the same things I am passionate about. It’s almost like a motivator and then I can go back to my desk and do the work.

What makes you want to follow a career path in the pork industry?

Darg: My motivator is always the producers – they fuel my fire. When I think about the investment that they have not only in me, but the people I work with, and the opportunities I’ve been given to go out across the country and learn about pork production across the United States, it’s overwhelming.

Furlow: I think one of the best parts of working on Team Pork is that we have an incredible story to tell on behalf of American pork producers. Whether it’s the product or the way that we leverage the We Care ethical principles, pork producers’ stories are easy to tell.

What are some of the challenges that keep you up at night?

Furlow: We face a pretty broad slate of almost existential challenges, whether it’s changing technology or market disruptions or political turbulence. We’ve seen how that’s affected other sectors, but at the end of the day, it’s programs like the immersion program that speak to this idea of unity. A unified front is always going to be more effective, especially when the challenges you face are so diverse. If we leverage our human capital to truly be a unified team, programs like the immersion program, which bring together our team players in one fell swoop, make me worry less. I think part of my job is to be a worrier, but it’s also to be a problem solver. Yeah, there are challenges for pork, no doubt. But when we’ve got the story that we’ve got and the producer leaders that we can share about and learn from. I am assured our credibility and purpose will win the day.

Darg: I’m here to support them and help make producing pork easier for them. How can I help address the things that are problems for them? How can I be an influential plug in the industry to support those people who are on the ground doing the work every single day to produce pork?

What advice do you have for someone who wants to pursue a similar path?

Darg: I thought I wanted to be a chiropractor. Up until two weeks before freshman year, I was pre-med. I was always passionate about agriculture, but I just didn’t understand the opportunities. It took a day at the county fair for my FFA advisor, who has been a huge influence in my life and still is today, to ask me, ‘Mykenzie, are you sure? Think about all these opportunities.’ I’m grateful for him and the other ag leaders in my life who encouraged me to pursue a path in agriculture and took a chance on me. All it takes is having a conversation and learning about the opportunities and all the places that you can go. So, spend time talking to people and asking questions if you want to learn more about what jobs in the industry might look like.

Furlow: The thing about agriculture and the pork industry is if you’re involved here, you’re never alone. Even if you give just a little, you gain a lot. I think about my start. My parents aren’t pork producers, let alone farmers. Local producers practically adopted me during my teenage years and poured a lot of time and effort into showing somebody who had just a little bit of passion how big the world was. So, whether you’re unsure about your next career step and considering joining Team Pork, or if you’re a pork professional passionate for advocacy and producer engagement, I’d encourage you to consider taking the leap and joining this incredible community of leaders and problem solvers. Once you’re here, you’re never alone, and I think that makes some of these challenges that we face a little bit less intimidating, too.

If you want to apply for the Pork Industry Leadership Development program or know someone who should consider it, encourage them to apply and learn more here .

Applications are open for the next immersion program until March 13.

Watch Harrison Furlow on The PORK Podcast:

Read More:
From the D.C. Metro to Pork Country: Harrison Furlow Brings Policy to the Slat Level

PRRS ‘Still Sucks’: New Strain Plagues Pork Producers in Ohio

Mon, 09 Feb 2026 19:05:48 GMT

A new strain of porcine reproductive and respiratory syndrome virus (PRRSV) is plaguing pig farmers in Ohio. PRRS 1-10-4 L1C.5.35 is moving fast through barns and is more aggressive than she’s seen in other strains.

“This strain of PRRS has been fairly destructive in the Ohio and Indiana area,” explains Bethany Heitkamp, a veterinarian with Cooper Farms.

One of the first signs of this virus is a quiet barn.

“These pigs still get very sick very quickly,” she shared at the Ohio Pork Congress. “Usually, you hear noise in the barn because they are interacting with each other. These pigs get very quiet when this PRRS strain hits. Their water drops quickly in the first 48 hours, and the amount of feed that they eat drops fast, too.”

At first, influenza was suspected because it moves through a herd fast, too. Heitkamp says this strain of PRRS does the same. The most unusual thing she is seeing is clinical signs in older market pigs, in addition to some aggressive signs in sow units and in nurseries.

“This virus tends to move from farm to farm in a very short period of time,” Heitkamp explains. “It doesn’t need to mutate very fast from site to site in order to do that.”

Like other disease outbreaks, the best thing any producer can do to slow it down is boost biosecurity efforts.

“Just try to be consistent and compliant every day,” she says. “Winter is a hard time of the year to get some of our biosecurity measures done. Water freezes, disinfectant freezes, and getting into barns gets more complicated. It’s easy for things to break down, but biosecurity principles are truly your best defense for this virus.”

Heitkamp says veterinarians monitor a couple things when it comes to recovery of a sow unit from PRRS: time to baseline production and time to stability.

“Our average used to be 22 weeks, and now we’re looking at 38 weeks in order to get time to stability back,” she says. “The economic impact of this virus has seemed to increase. In addition, increases in pig losses and extended closures have changed the decisions we’re starting to make on the farm.”

Is Elimination of PRRSV Possible?

“We can talk about ads and videos and influencers and sales and ROAs and everything else, but at the end of the day, PRRS still sucks,” David Newman, CEO of the National Pork Board, said at Ohio Pork Congress. “As an industry, we have spent tens of millions – actually hundreds of millions of dollars – of our money investing in swine health. The reality is swine health is about as bad today as it has been in a long time. We have production systems doing very good and production systems doing very poor.”

Nearly a year ago, state organizations challenged the National Pork Board and National Pork Producers Council to think differently about diseases like PRRSV. An advisement at the 2025 National Pork Industry Forum to develop a National Swine Health Strategy fueled an industry-wide effort to take a deeper look at swine health.

Sentiment in surveys conducted for the National Swine Health Strategy point to the virus reaching catastrophic frustration among producers.

“All the normal things we do are not working. What are we missing? How are remote farms breaking?” one survey participant said.

The latest analysis by Iowa State University’s Derald Holtkamp shows PRRSV caused an estimated $1.2 billion per year in lost production in the U.S. pork industry from 2016 to 2020, an 80% increase from a decade earlier.

In that same survey, PRRSV was mentioned 134% more than any other challenge in the business.

“We’ve been battling swine health from 15 different directions for 30 years,” Newman says. “Everyone can agree something needs to be done on swine health. If I were CEO of the American Cancer Society and told you my goal was not to eliminate cancer, I’d be doing you a disservice. I don’t know how long it will take, but we have to ask ourselves is just mitigating or reducing it enough?”

Elimination efforts can’t just center around more research, Newman says. An action component must be tied to the National Swine Health Strategy.

“What are we actually going to do to encourage producers to do the best job they can to slow down endemic spread of PRRSV and other diseases?” Newman says.

What Can Producers Do Now?

“Never let a good crisis go to waste,” Heitkamp says. “Encourage outbreak investigations when you have a disease outbreak. They should be systematic and consistent. As Dr. Max Rodibaugh used to say, ‘The barn has the answers.’”

Biosecurity audits and outbreak audits by a third party can be a valuable opportunity for your farm.

“When I invite someone in to do an audit, they ask questions where I just assume I know the answers to it,” she says. “Oftentimes we get a different answer. I’ve found it’s always good to have that type of conversation. We may never find a reason for the disease outbreak, but we always find areas of improvement every time.”

Maximizing Every Dollar: SHIC Reports Record Research Investment in 2025

Fri, 30 Jan 2026 19:59:18 GMT

Since 2015, the Swine Health Information Center (SHIC) has been advancing research efforts for the U.S. pork industry. Created as a five-year pilot program with funding provided by the Pork Checkoff, SHIC set out to mitigate emerging swine disease threats on behalf of U.S. pork producers in partnership with National Pork Board, the American Association of Swine Veterinarians, and the National Pork Producers Council.

The pork industry recognized the value of SHIC, renewing its commitment in 2021. In 2025, NPB voted to provide $2.5 million to fund SHIC. From 2022 through 2025, SHIC secured $5,041,094 in matching funds and external grants to enhance reach and results. These external funding sources are equal to $0.49 of non‑Checkoff funding for every $1.00 of Checkoff support, directly increasing the return on producer investments and expanding research breadth, SHIC says in a release.

In 2025:

SHIC contracted $4,434,466 across 32 research projects in 2025, the greatest annual research investment in the Center’s history.
“These funds enable producer‑relevant projects and allow extensive research into swine health-related priorities that fulfill SHIC’s mission,” SHIC notes. “Captured across SHIC’s five pillars, projects encompass domestic and global emerging disease monitoring, targeted swine disease research, swine health data analysis and coordinated communications.”
SHIC received 116 research proposals in 2025 requesting $17.7 million.
“This record number of proposals provides evidence that leading researchers view SHIC as an organization that directly funds and supports impactful swine health research,” SHIC says.
SHIC funded 32 proposals focused on the highest‑priority, highest‑impact projects for producers.
“These projects directly reflect producer and stakeholder input captured through the 2025 SHIC Plan of Work process, which utilized surveys, listening sessions, and Working Group prioritization across five strategic priorities,” SHIC adds.
SHIC’s domestic and global monitoring systems produced monthly domestic and global disease monitoring reports in 2025, providing early warning on threats such as ASF’s return to Spain after three decades, FMD incursions in Europe and Asia, JEV activity, and the spread of New World screwworm.
“This near real‑time intelligence guides on‑farm and industry‑level biosecurity decisions,” SHIC says.
SHIC’s communication platform reached nearly 36,000 individual website visitors, and over 95,000 page views.
In addition, SHIC reached well over 3,000 e‑newsletter recipients, provided more than 60 partner articles, shared five press releases, did over 60 media interviews, hosted three webinars, and published five podcasts, plus targeted outreach to 42 state pork associations with ready‑to‑use swine health content.
“This broad reach ensures that SHIC-driven science and results move quickly from research to practical adoption across operations of all sizes,” SHIC reports.
SHIC serves as an essential component to a successful National Swine Health Strategy, requested by pork producers in March 2025.
“SHIC has been identified as a critical partner in carrying out the priorities of the NSHS being led by NPB and NPPC,” SHIC says.

“SHIC continues to do exactly what producers asked it to do—delivering leveraged, producer‑driven, emerging disease preparedness and tools at scale,” the organization explains. “Building on more than a decade of success and results, SHIC enters 2026 with the same passion and intellectual curiosity it has depended on to serve U.S. pork producers and keep their herds safe.”

Read the full 2025 Progress Report , documenting record producer‑focused research investment, response to requests for proposals, and matching funds.

Make It Personal: A Tribute to Patrick Fleming

Thu, 29 Jan 2026 18:22:28 GMT

What some may say is one of my biggest character flaws, others may argue is one of my greatest strengths: I take things personally.

Now, there is a fine line between being sensitive to criticism and being dedicated to a cause. I have been on both sides of this line. For years, I worried that taking things personally was a weakness. But I’ve realized there is a difference between protecting your ego and protecting your purpose. When you take your work personally, you aren’t just doing the work; you are attaching yourself to the outcome.

If you know me, it’s easy to see what matters to me because of how I show up. Taking things personally shows deep investment, vulnerability and engagement.

Work for the People You Love

Maybe that’s why I instantly felt connected to Patrick Fleming when I visited with him in the summer of 2024 after his return to the National Pork Board . I’ll never forget the passion in his voice when he spoke and the authenticity of his message. One of the comments he made before we hung up on our call struck a chord in me.

He said, “I’m working for the people who I truly love and respect the most. So, for me, this is personal.”

Working for the National Pork Board was not about money or fame or checking a box. It was about serving an industry he truly admired and cared about. It was personal.

I’ve thought a lot about his comment since that conversation and how important it is to take each day a little “personally.” We don’t get many second chances in life. How do we show up ready to soak in what each day has to offer?

He modeled that it starts with putting others first and chasing after your purpose. When we are motivated by something far bigger than ourselves, we show up differently.

Make it Personal

On Jan. 12, our industry lost a legend. Patrick Fleming passed away after a courageous battle with kidney cancer. The industry won’t be the same without him, but I know that it is forever better because of him.

Working for you – America’s pig farmers – was his dream job. A job he showed up every day to tackle with purpose and investment. A job that he took personally.

May we honor his legacy by showing up, digging in, and never doubting the power of making it personal. Let’s celebrate his life well-lived the best way we know how: by enjoying some delicious pork with the people we love.

Who is Picking the Winners and Losers in the U.S. Swine Industry?

Wed, 28 Jan 2026 20:34:38 GMT

Disease is one of the unfair players in the pork industry, explains Scott Hays, executive director of the Missouri Pork Association. Too many times, “disease” picks the winners and losers in this industry.

“It’s going to take all of us in the industry to figure this out and to move the needle in the right direction,” Hays says. “We’ve just come out of a really tough time. But for producers who survived 2023 and 2024, and had a sow farm break with porcine reproductive and respiratory syndrome virus (PRRSV) a year ago when it was running rampant, it means they didn’t sell a lot of pigs in the summer of 2025. And now they have an even bigger hole to dig out of.”

It’s tough enough to survive the valleys in the market but even tougher when you don’t see the peak because of disease, he says.

“We’ve seen some really good family operations, some long-term players in this industry, make significant changes or even exit the industry due to disease,” Hays says. “It’s heartbreaking for all of us to see.”

In March 2025, the National Pork Board (NPB) received an advisement at National Pork Industry Forum asking the industry to facilitate the creation of a producer-led national swine health strategy.

After a robust data collection process last summer with more than 800 individual survey responses, 47 listening sessions with about 1,000 people attending a session, and many individual conversations, the results were boiled down and shared with a producer advisory group. This group, consisting of 12 producer leaders representing different geographies, sizes of operations and segments of the industry, developed a framework to help this effort move forward.

(National Pork Board)

Meredith Petersen, NPB director of swine health, says the advisory group identified two overarching goals: significantly reduce the impact of endemic disease and keep non-endemic disease out. These goals were then shared with the NPB board of directors and National Pork Producers Council (NPPC) for their initial review, and has since been shared more broadly with the state pork associations for feedback with the goal of approval of the National Swine Health Strategy in March 2026. You can find it here.

What Does Success Look Like?

The industry has set some “lofty long-term goals,” Hays says. In his mind, success will look like moving the conversation from on-farm biosecurity to industry-wide biocontainment.

“I’m not diminishing the importance of on-farm biosecurity, or our ability to continue to improve that,” he says. “But until we shift that conversation to industry-wide biocontainment, I don’t think we’re going to get real improvement in U.S. herd health. We need everybody to focus on it and do their part. We have to stop moving this stuff around and stop doing this to ourselves.”

Petersen is optimistic that aligning work being done at the National Pork Board with some of these goals will give producers tangible, actionable information to use at the slat level.

“We have focused a lot on foreign animal diseases (FADs) for the last several years, and that was important and will continue to be important,” she says. “But I think it’s definitely time for us to be focused as well on domestic diseases.”

What Steps Will the Industry Take Now?

“How do we get there? That’s the million-dollar question,” Petersen says. “As the swine health team often says, ‘We have a clear destination with an unclear path.’ I thought that was a good way to phrase it. I think it depends on the priority in terms of where we start.”

For example, there’s been more industry work on disease elimination recently. She says this gives the industry the opportunity to start facilitating conversations across the industry and asking questions about cost and ROI of elimination programs.

“What kinds of things do we not have today that we need to have to achieve elimination? I would love it if we had a perfectly outlined plan,” Petersen says. “But I think importantly, we have the direction to now facilitate those discussions across the industry and give producers the opportunity to develop that plan.”

Producers are motivated to have these conversations now. Hays says the U.S. Swine Health Improvement Plan (U.S. SHIP) is a valuable tool in the toolbox to help producers move forward.

“To make change, you have to be motivated in some way,” Hays adds. “Unfortunately, in this situation, pain is providing the motivation. In the last few years, we’ve seen PRRS reach people in the industry that thought they were immune due to isolation, but that’s not the case anymore.”

An Entire Industry Approach for the First Time Ever

This isn’t the first time these issues have been discussed, but Hays says the difference now is that the industry is ready to get together in an organized way to tackle these problems.

“Producers are ready to do this. They’ve been talking about doing it, and we now have the leadership in place to help carry it out,” Hays says. “We’ve been dealing with PRRSV for 30 years, and PRRSV is winning. We’re losing. We’ve tried a lot of things, but we haven’t tried an entire industry approach where we’re taking all the tools in the toolbox and applying them all at once.”

Collaboration is critical to this working, Petersen agrees.

“We wanted these goals to be representative of you the top challenges producers are facing and incorporate their ideas for solutions,” she says.

Research was mentioned frequently in the surveys and listening sessions.

“We anticipate research being a component to help us achieve these goals,” Petersen says. “We want to make sure it’s coordinated, that we’re using the dollars we have and the dollars other funding organizations have to work towards these priorities, while maintaining as much collaboration and communication across groups as possible so we can go further faster for producers.”

Join us at the Top Producer Summit in Nashville on Feb. 9-11.

(Farm Journal)

Is a World Without PRRS Possible? Two Veterinarians Say ‘Yes’

Meet the Pork Leadership Institute Class of 2026

Fri, 23 Jan 2026 16:08:58 GMT

The Pork Leadership Institute (PLI) Class of 2026 includes 19 individuals from across the country who have been selected to join the program, representing a diverse group of leaders ready to drive innovation, advocacy, and progress within the pork sector. This program led by National Pork Producers Council (NPPC) and the National Pork Board (NPB) equips pork producers with the knowledge, skills and confidence to lead the industry forward. PLI cultivates leaders who will champion the industry and advocate for its continued success.

The Class of 2026 includes:
Iowa - Ryan Bartachek
Iowa - Macie Reeb
Idaho - Rick Roper
Illinois - Emmalee Haege
Illinois - Tyler Main
Indiana - Ethan Baldwin
Minnesota - Matt Boerboom
Missouri - Morgan Weinrich
Mississippi - Donny Ray
North Carolina - Jennifer Hasty
North Carolina - Yolanda Castelo
Nebraska - Austin Zimmerman
Ohio - Kevin Stuckey
Ohio - Stacey Voight
Oklahoma - Suzanne Genova
Pennsylvania - Kolton Reasy
South Dakota - Tanya Torguson
Tennessee - Katie Sherman
Texas - Clay Eastwood

“As we welcome the Class of 2026, it’s exciting to see these producers stepping up to lead for their farms, their communities, and the industry,” says Bryan Humphreys, NPPC CEO. “The Pork Leadership Institute gives them the tools and know-how to tackle the challenges that really matter-from policy and trade to sharing the story of pork production with neighbors and lawmakers. These graduates are already in the trenches, and this program helps them roll up their sleeves even further to speak up for producers, strengthen their operations, and keep the industry resilient for years to come.”

The one-year PLI program is a “comprehensive leadership development initiative” that features five intensive sessions covering critical industry knowledge and advocacy skills. Participants gain insight into federal legislative and regulatory processes, the importance of international trade, and the workings of national and state pork organizations. In addition, hands-on media and communications training equips graduates to be confident and effective voices for the industry.

Learn more about the program and its impact at Pork Leadership Institute .

Read More About PLI:
How a Grocery Store and a Packing Plant Opened Two Pig Farmers’ Perspectives

When You Know Better, You Do Better: A Pig Farmer’s Approach to Sustainability

Tue, 13 Jan 2026 14:25:15 GMT

If you want your freedom to operate, you must be willing to do the hard things every day to make that happen, says seventh-generation pig farmer Maddie Hokanson.

“We need to have hard conversations and be willing to set aside our own really strong opinions,” Hokanson says. “We’re passionate in agriculture. We’re passionate in the pork industry. That is wonderful, but we can’t let that be our blind spot that stops us from getting where we want to be in the long run.”

That’s why Hokanson joined National Pork Board chief sustainability officer Jamie Burr to have some of those hard conversations at the Conference of Parties (COP) in Brazil. Each year, about 200 countries convene at COP to develop global climate policy. https://unfccc.int/cop30

Some of the attendees are anti-ag, others are anti-meat, and this year, one was a U.S. pig farmer. For all their differences, the perspectives gathered at this event provide a window into what the world thinks, Burr says.

Time to Play Offense

Burr and Hokanson set out for Brazil with a goal to play offense and not defense.

“There’s never been a baseball team win the World Series by playing defense alone,” Burr says. “It’s so important we stand in that batter’s box and play offense. I know that’s very nerve-wracking to have all eyes on you. But to win the game, we’re going to have to be in that position. We’re going to have to continue to share our story and we need to do it with our own data.”

Hokanson says the opportunity to tell her story and have conversations with people opposed to animal agriculture is why she said yes.

(National Pork Board and the Pork Checkoff)

“We all want to have a sustainable, healthy world to live in together,” she says. “Eighty percent of the things we talked about at COP are things we all agree on. It’s all those extra pieces on the periphery that seem to be what get focused on instead of the things we agree on.”

Whether farmers are there or not, conversations take place at COP about livestock production practices and things we do on our farms, Hokanson explains.

“If we’re not willing to be there and share our story, then we’re being left out of the equation,” she says. “As new practices and new commitments are put into place by other countries, I believe COP allows us to change the narrative from livestock agriculture being part of the problem to livestock agriculture being part of the solution.”

Show Me the Data

The on-farm sustainability reports are a great way to show that, she says. One of the key messages she shared is what she calls the three-legged stool of sustainability: environmental, economic and social sustainability.

“On our farm, we have generations before us that continued to look for improvement and ways to do better,” Hokanson says. “That’s something we must continue to do. We don’t want to be the generation that screws it up. We want to make sure it continues for another seven generations. However, that can only happen if we are environmentally, economically and socially sustainable.”

Hokanson has always thought of sustainability as stewardship.

“I see them very much as the same word,” she says. “We’re stewards of our land. We want to do more with less. That means taking good care of our land, environment and water because we live there, too. We drink the same water, breathe the same air, and live on the same land as our neighbors. It’s important that we take good care of it. That has been the posture and the position of our farm for 140 years.”

International sustainability conversations directly influence U.S. farmers’ freedom to operate—and what the pork industry is bringing to the table.

(National Pork Board and the Pork Checkoff)

When You Know Better, You Do Better

She found some historic paperwork from her farm in the 1940s, after the Dust Bowl during the Great Depression. These papers showed how several farmers, including her great-great-grandfather, met and asked a hard question of themselves: What do we need to change to make sure that we don’t have another Dust Bowl?

“They decided they needed to make some changes, and not because a regulation was coming down on them,” Hokanson says. “They saw change was needed, so they improved. That doesn’t mean that what they did before was wrong. They did the best they could with the information they had. Then, when they knew better, they did better.”

She says that’s what agriculture is all about.

“When you know better, you do better,” Hokanson says. “But you’re always doing the best that you can for your animals, for your land and for your people. At the end of the day, when you put all those things together, continuous improvement is the name of the game. That’s the only way for a farm to transition from one generation to the next in a long-term capacity.”

What Made the Trip to Brazil a Win

Hokanson was a coveted panelist, but she says it was the side conversations that stood out to her.

“The conversations before and after panels, where some people disagreed with our beliefs, truly made it worthwhile to travel all the way down to Brazil,” she says.

(The Meat Institute)

During one panel focused on minimizing animal protein and shifting to a more plant-based diet, Hokanson was intrigued about how often they brought up the need to “involve farmers in these conversations.”

“The ironic thing was that there wasn’t a single farmer on that panel or another farmer in the room,” she says. “Toward the end of the panel, the moderator said, ‘It’s great to see so many friends in the room, and I see we’ve got a couple of people from the animal protein sector, too. So, if you have opinions on this, we’d be happy to hear them.’”

Hokanson stood up and took the opportunity to share her opinion. She thanked the panel for saying farmers should be involved in these conversations and pointed out that she would be happy to do something like that in the future.

“I told them, ‘If you want to have a farmer be part of the conversation, then make sure you really make an effort to do so,’” she adds. “Then I followed it up with a question about differences in topography and geography. On our farm we raise pigs and cattle, and cattle work really well in areas where crops can’t be grown. Then, one of the panelists who wants to minimize animal production, said, ‘Well, I will say there’s plenty of ground in the world that isn’t well-suited for crop production, and that probably is meant to be livestock focused.’ For him to say that – in a crowd of people who are meat minimizers – was a big win.”

There is no question there are a lot of individuals who make local, state, national and global policy who have never had their boots on a farm, Burr adds.

“It’s so important for us to be open enough to have those conversations with them and invite them to our farm to form their own opinion,” he says. “There’s a lot that goes on inside of those four walls, and those four walls, they don’t raise pork – people do. The more that we can connect with those individuals to understand their perspective and then share ours, the more middle ground we will find.”

Sign up for the Pork Cares Impact Report program here.

Listen to Maddie share more of her story on The PORK Podcast.

Six Individuals Appointed to NPB Board of Directors

Mon, 22 Dec 2025 22:11:22 GMT

The National Pork Board (NPB) welcomes five appointees to serve a three-year term ending in June 2028, and one appointee to serve a two-year term ending in June 2027.

Congratulations to the following producer leaders:

• Chad Groves, Kansas
• Jessica Stevens, Ohio
• Paul Ayers, Illinois
• Dwight Mogler, Iowa
• John Rauser, Montana
• Jeremy Burkett, Wyoming (Two-Year Term)

The National Pork Board is comprised of 15 pork producers or importers, nominated by Pork Act Delegates at the National Pork Forum and appointed by the U.S. Secretary of Agriculture.

The board collects National Pork Checkoff funds and uses those dollars for promotion, research and consumer information projects and programs to enhance U.S. pork and pork product marketing.

“NPB is a producer-led, consumer-driven organization that judiciously invests Pork Checkoff dollars to do what’s best for pigs, people and the planet,” says David Newman, CEO of NPB. “Our board of directors generously dedicates their time and talents to serve U.S. pork producers and keep us focused on and accountable to our three-year strategic plan. We look forward to partnering with our board and producer-leaders from across the country to drive the pork industry forward, together.”

Thank you to the following producer leaders for their dedicated service to the U.S. pork industry as they end their term:
• Alayne Johnson, Indiana
• Bill Luckey, Nebraska
• Bob Ruth, Pennsylvania

As a catalyst and connector to add value and build trust among those who produce, process, sell and consume pork worldwide, NPB values state and national producer involvement to navigate an ever-changing future.

How the Pork Industry is Tackling Pig Livability Today

Fri, 12 Dec 2025 22:14:49 GMT

Just because you’ve always done it that way doesn’t mean that’s a good way to keep doing it. Eight years ago, the National Pork Board’s animal science committee took a hard look at mortality in all phases of production, realizing that 35% of pigs born in the U.S. never enter the human food chain.

“Besides being a welfare issue and a bad optic from a social license standpoint, it’s just a bad business model, too,” says Chris Hostetler, director of animal science at the National Pork Board.

This committee believed the best way to make a difference in the number of pigs going to market is a renewed focus on student training and real research that’s shifting how farmers raise pigs.

“We know pigs die for a variety of reasons – it could be health-related, management practices, genetic predisposition,” Hostetler says. “Because it’s a multi-factorial issue, it takes a lot of different subject matter expertise and coordination. It’s a big, heavy lift to do this research and train undergraduate and graduate students to do it in a coordinated, cooperative fashion.”

What is the Pork Industry Doing to Improve Pig Livability?

National Pork Board partnered with the Foundation for Food and Agriculture Research to bring the Improving Pig Livability Project to life. They gathered a group of subject matter experts to focus efforts on improving pig livability in all phases of production while training graduate students, undergraduate students and veterinary students.

“There needs to be a generational shift,” Hostetler says. “These people will be decision makers for our industry down the road.”

Joel DeRouchey, a professor at Kansas State University, says the research efforts aim to generate new information for producers, validate current production practices or disprove practices that aren’t moving the needle.

From pelvic organ prolapse to individual sow care and from split suckle protocols to gruel feeding, DeRouchey says the studies are providing actionable results that producers can apply on farm immediately.

Producers appreciate the research taking place that they can’t do themselves, he adds.

“We’re able to do the majority of this research in a commercial setting,” DeRouchey says. “Then, all that information is shared for the greater swine industry, not only in the U.S., but around the world. We get positive feedback from not only swine producers, but those in allied industry who support swine producers, on how this information is all shared and not kept in a proprietary way.”

Collaborating for U.S. Pork Excellence

DeRouchey says this is fostering an atmosphere of selflessness – of people pulling together to move the industry forward. No single university research program can be everything to everybody, so this project allows universities to cross expertise to get more done.

“About $1.5 million in additional contributions to this effort tells me producers and industry collaborators are interested in getting these best management practices employed on farms, and that they’re willing to allow researchers onto their farms and have access to sows, pigs, data and information,” Hostetler says. “It speaks to the fact that they’re very supportive of the outcomes from the project.”

When it comes to partnering with commercial operations to do this research, DeRouchey says the universities provide the experimental design, a graduate student to collect the research and sometimes, an intern to assist.

“We need their commitment that their team in the barn will help do what’s needed to get that data collected correctly,” DeRouchey says. “Plus, an understanding that everything’s going to be published – there’s no proprietary information generated when we’re partnering together on these areas.”

He also says it’s key that the farm is passionate about that topic, so management and production staff are excited to get that information as well.

Hungry for Continuous Improvement

“Producers are hungry for this information,” DeRouchey says. “If we go back to 2015, we started to see increases in mortality rates in all phases of production. Until last year, that trend had been continuing to go up for about nine years now. Last year we started to see some slight decreases in some of the production areas. Hopefully we’re going to start bringing it back down on a consistent basis.”

Hostetler values producers’ mentality of continuous improvement and getting better every day.

“Producers are looking for better ways to do things that they have traditionally done,” Hostetler says. “There’s opportunity to get better every day. Producers recognize the value of adapting these best management practices or changes in management decisions in a timelier fashion to affect productivity on their farm.”

Since its inception, the program has trained more than 50 undergraduate and nearly 30 graduate students and provided nearly 20 undergraduate internships. Information is available at piglivability.org and through nearly 40 peer-reviewed publications, nearly 40 abstracts/presentations, more than 120 presentations at conferences, more than 30 factsheets (with two-third available in Spanish), two economic decision tools and 30 informational videos (with one-third available in Spanish).

What’s Next?

An industry advisory board made up of about 10 people across all different facets of the commercial industry, production systems, veterinarians, nutritionists, geneticists and more are continuing to advise and direct research topics.

“As we continue evolving this, it’s all about staying relevant,” DeRouchey says. “It’s continuing to get the message out from the information generated to provide value to pork producers.”

Where Can I Find More Information?

For more on the Improving Pig Livability Project and its findings, visit: piglivability.org .

When ‘Negative’ Nurse Sows Become an Opportunity
Managing Large Litters: Can Sows Nurse More Pigs Than Teats?

Why Pork is Winning Over Dietitians and Nutritionists Now

Wed, 03 Dec 2025 15:44:52 GMT

Kentucky pork producer Sarah Hawkins felt a little out of her element. Surrounded by Registered Dietitians and healthcare professionals, the question, “Do you see clients or patients?” threw her off for a second. But she quickly responded, “No, but I do feed pigs.” And with that, the ice was broken, and the door was opened for an incredible conversation.

“To be honest, I didn’t really know what to expect at the Food and Nutrition Conference and Expo,” Hawkins says. “I’m a country girl and really doubted what I could bring to the conversation.”

She soon realized she could bring much more to the conversation than she expected.

Hawkins joined National Pork Board’s director nutrition health and wellness initiatives, Emily Krause, for the country’s largest conference for registered dietitians and nutrition professionals. This event drew 8,000 attendees to Nashville, Tenn., for a three-day deep dive into all things nutrition science, food innovation and health.

“People asked a lot of questions,” Hawkins says. “I think the education, or lack thereof, to the common consumer on the preparation of pork was a big one. As a society, we’ve overcooked it for years. As a producer and as an organization, education to consumers is the greatest gift we can give them to introduce or reintroduce them to pork.”

(National Pork Board and the Pork Checkoff)

National Pork Board’s booth focused on pork nutrition and flavor and how well pork pairs with plants.

“We had our nutrition team and nutrition experts staffing our booth, along with pork producers from Tennessee and Kentucky,” Krause says. “That helped us close the gap between farm to fork and create a transparent opportunity for dietitians to ask questions to create a personal connection.”

Pork Perceptions

One of Krause’s key takeaways from the event is that perceptions of pork are changing.

“I have seen a huge leap in the number of people coming up to us and patting themselves on the back because they’ve started talking about pork more,” Krause says. “It reinforces the impact we’re having with this audience.”

For example, she met with many dietitians who don’t personally eat pork for religious or cultural reasons who now feel more confident in recommending pork to their patients and clients.

“That’s a huge credibility win,” Krause says. “It proves the point that even with people who are skeptical because they don’t eat pork, they are realizing how important pork is to many of their audiences.”

One thing that surprised some attendees was how lean pork tenderloin is, as well as many fresh pork cuts, Hawkins says.

Peach-Jalapeño Grilled Pork Tenderloin Salad

(National Pork Board and the Pork Checkoff)

“That’s music to my ears as a producer – that we can hang with the other proteins,” she adds. “There’s so much more to pork. I’m grateful that Emily and folks like her are getting the message out there that pork is sustainable, nutritious, and has a lot to bring to the table as a protein.”

In addition to handouts showing the eight lean cuts of pork, Krause also pointed people to an on-demand webinar with NPB’s Director of Domestic Market Development Neal Hull.

“He actually goes through different cuts that you can purchase at the store and talks about what parts of the hog they come from,” Krause explains. “I think that’s impactful for dietitians because they might know a pork tenderloin or a chop is a lean cut, but what does that look like when you’re actually going to the store? When they understand that, they can better share that with their patients and clients.”

GLP-1s and Sports Performance

One of the things pork has going for it right now is the big conversation around protein.

“Protein is the No. 1 thing you think of when it comes to sports performance,” Krause says. “I’m having conversations with our states as many of them are working with high school and college athletes. We created resources for them to showcase how pork fits into an athlete’s diet. We want to take advantage of the good noise around protein in today’s landscape.”

Krause admits there’s a lot of uncertainty in general around topics like GLP-1s.

“We have a new resource from Pork and Partners , our healthcare professional community, where we’re able to address protein and GLP-1s,” Krause says.

She adds that pork’s vitamins and minerals are an important part of the story and educational effort, too.

“It’s a huge win for us to be able to suggest meals or snacks that people can take with them to help them get pork into their diet to benefit their health or performance as an athlete,” Krause says.

Now Taste What Pork Can Do

During the event, NPB held a culinary tasting for over 75 attendees in partnership with the International Fresh Produce Association to spotlight pork and plant pairings.

(National Pork Board and the Pork Checkoff)

“We had a chef and dietitian who presented for us and explored cultural flavors. Attendees were able to do blind tasting of four different recipes, each with a different pork cut,” Krause says. “From southern style to Thai-inspired dishes, attendees were able to see how well pork as an ingredient is with so many different fruits and vegetables.”

She says it was also helpful to showcase the history and cultural context of each dish, which she believes is special to pork.

“We know that pork is one of the most popular proteins around the world, and I think that is a strong message for us to share,” Krause says. “We see plant pairings in a lot of those dishes – it’s not just pork. This all tied in well with the nutrition research proving that when pork is on the plate, people consume more fruits and vegetables.”

Health nutrition is everywhere you look. That’s why Krause is working hard to bring pork into more of those conversations.

“People just don’t think of pork right away in this space – they think of our friends and other commodities more often,” she says. “But pork has such a strong story to tell from nutrition to affordability to versatility.”

From Manatees to Pigs: Sara Williams Finds a Future in Pork Industry

Wed, 12 Nov 2025 16:36:28 GMT

Meet Sara Williams, our latest addition to Farm Journal’s PORK’s Up & Coming Leaders feature. We are showcasing some of the fresh, new voices of the pork industry who combine innovative thought and work ethic with scientific savvy and a passion to make a difference.

Age: 24
Education: Bachelor’s degree, Eckerd College; Master’s degree from University of Minnesota; Pursuing DVM at University of Guelph – Ontario Veterinary College
Hometown: Northbrook, Ill.

Q. How did you become interested in pursuing a career in the swine industry?
A. I became interested in swine after meeting farmers and agricultural professionals while volunteering as an undergraduate student. I learned about challenges with herd medicine and assorted topics in the agricultural community. I wanted to explore more in the agricultural and swine world after my bachelor’s, which led to a master’s program in animal science.

Q. Describe your internship experiences.
A. I was an agriculture and swine intern at the University of Minnesota’s West Central Research and Outreach Center in Morris, Minn in the summer of 2023. I assisted in swine nutrition and welfare research projects, aided in the daily care and maintenance of swine, and participated in the planning and implementation of outreach activities.

I also had a veterinary internship with Carthage Veterinary Services in Carthage, Ill., during the summer of 2024. I collected biological samples to perform assorted diagnostic veterinary tests, conducted swine research regarding the physiological effects of Meloxicam on wean-to-estrous interval, and assisted swine veterinarians and farm managers in swine health and production activities.

Q. Describe your undergraduate research experiences.
A. During my undergraduate studies at Eckerd College, I collaborated with Dr. Ray Ball, DVM, on a research project focused on developing innovative treatments for manatees suffering from cold stress.

Q. Describe other swine-related experiences.
A. Growing up near Chicago before moving to Florida, I didn’t have exposure to 4-H or FFA activities. In fact, I had never interacted with pigs before starting my master’s. Once I moved to Minnesota, I embraced every opportunity to engage in swine-related experiences.

Q. Tell us about your current studies.
A. I recently completed my master’s degree, researching the effects of a feed sanitizer and a feed additive on reproductive performance and microbiome of sows and piglets. We believe this work could shed novel insights into the relationship between diet modifications and the microbiome of sows pre and post farrowing.

Q. What is your generation’s greatest challenge?
A. One of the greatest challenges for my generation entering the swine industry is attracting and integrating young people who do not have a traditional background in agriculture or swine production. Personally, I am one of those individuals. Initially, it was quite daunting to navigate this industry without the conventional experience. However, I believe that by embracing new ideas and perspectives, we can foster growth and innovation within the industry, making it more accessible and appealing to a diverse generation.

Metallo Sets Out to Discover Insights Into the Ideal Weaning Age of Pigs

Mon, 10 Nov 2025 13:26:24 GMT

Meet Bianca Metallo, our latest addition to Farm Journal’s PORK’s Up & Coming Leaders feature. We are showcasing some of the fresh, new voices of the pork industry who combine innovative thought and work ethic with scientific savvy and a passion to make a difference.

Age: 24
Education: Bachelor’s degree, Cal Poly, San Luis Obispo; pursuing master’s degree at Texas Tech University
Hometown: Berkeley, Calif.

Q. How did you become interested in pursuing a career in the swine industry?
A. I worked as a student employee at the Cal Poly Swine Unit during my junior and senior year, where I learned about all aspects of swine production. I was inspired by Ms. Morgan Wonderly, who manages the unit and is a swine production lecturer. She has become a mentor to me over the years. Her insight, dedication and joy are where I found my original interest in pursuing a career in the swine industry.

Q. Describe your internship experiences.
A. My original career goal was to be a veterinarian. I have had the opportunity to work as a vet tech assistant in both a shelter and mobile practice setting. Although my professional aspirations have shifted over the course of my education, the knowledge I gained from these internships provided a great foundation I still utilize today. I also worked at Cal Poly’s Animal Nutrition Center, Poultry Unit and Dairy Unit.

Q. Describe your undergraduate research experiences.
A. During my senior year of college, I took part in applied biotechnology research that evaluated the mammary cells of mice. For my senior project, I conducted research on the effect of commercial farrowing crates and free farrowing pens on sow behavior and piglet mortality. Both projects influenced my decision to pursue a master’s degree.

Q. Describe other swine-related experiences.
A. My undergraduate university, Cal Poly, hosts the California State FFA finals each year. I assisted in the management of the swine-specific competitions for two years. I have also enjoyed working as a teaching assistant for swine production classes both at Cal Poly and Texas Tech.

Q. Tell us about your current studies.
A. My master’s thesis research was recently published in Livestock Science. I am working on finishing my thesis and preparing to defend in early 2026. My research evaluated the effect of weaning piglets at approximately 21 and 28 days of age on physiological, behavioral and performance indicators of welfare. Our findings included information on piglets’ hematology, maintenance and aggressive behavior, and growth performance, and suggested some insightful differences between weaning at these two time points. Although I urge welfare scientists to continue conducting research on weaning age, as there is much more to learn, I believe this study can provide valuable scientific data that can help determine the ideal weaning age that will not only benefit the life experience of the pig, but the success of the producer.

Q. What is your generation’s greatest challenge?
A. There are many people, especially those in the younger generations, who may have little understanding of the swine industry and how their pork arrives at their local grocery store. Reconnecting folks to agriculture and increasing consumer education will certainly be a challenge for my generation, but it is a challenge I am ready to pursue enthusiastically. I find great joy in teaching others about the amazing community and animals I am blessed to work with in the swine industry.

Editor’s Note: Metallo is part of the National Pork Board’s Pork Scholars Program, intended to develop highly trained professionals who are dedicated to a career in the U.S. swine industry. The program includes a research component with a cooperating university, a practical on-farm experience with an industry cooperator and cross-training across more than one academic discipline (i.e. genetics and data science).

Minnesota Shows How to Taste What Pork Can Do—And Talk About It, Too

Thu, 16 Oct 2025 19:20:04 GMT

From the football field to the grocery store aisles, the Minnesota Pork Board is proving that digital media and in-person activations are a successful way to promote pork’s flavor, versatility and nutritional attributes. By aligning with the National Pork Board’s (NPB) newly launched Taste What Pork Can Do brand campaign , Minnesota Pork is reaching more people than ever.

NPB’s director of channel marketing, Mia Newman, appreciates the collaborations with Minnesota Pork Board .

“Part of the National Pork Board’s role is to create the campaign and then allow states to have the freedom to execute within their markets,” Newman explains. “When the Minnesota team approached National Pork Board about wanting to do some different executions with various retailers and event marketing with the University of Minnesota, we were all on board.”

Bailey Ruen, Minnesota Pork Board director of communications, worked with NPB to bring those big ideas to life. Although Minnesota did a lot of the creative themselves, Newman says just being connected to the state partners and allowing NPB to have input and bounce things off of them created a very collaborative environment.

“We have a great working relationship with the Minnesota Pork Board,” Newman says. “We’ve seen that in our states where we have this open and collaborative working relationship, we have seen some of the most successful campaigns.”

Go Gophers

Minnesota Pork Board is meeting consumers through partnerships with key Minnesota retailers, the University of Minnesota and digital media featuring athletes and wellness professionals. Ruen says it’s been a while since they’ve been a part of Minnesota Gophers events . After taking a break post-COVID, she says they decided to be a part of Celebrate Ag and Food Day on Sept. 27 to showcase the Taste What Pork Can Do campaign.

(Minnesota Pork Board)

“We thought this would be a great time to come back to that event, to not only have pork be present, but to launch the Taste What Pork Can Do logo for everyone,” Ruen says. “Prior to kickoff, Minnesota Pork Board had a tent featuring Taste What Pork Can Do merchandise and pork trivia, asking questions like ‘What’s the proper internal cooking temperature for pork?’”

In addition to giving away popular items like chip clips, they also brought some Taste What Pork Can Do beach towels.

“We weren’t sure how many people would take those because they were going into the game,” Ruen says. “But actually, a lot of people thought they were super fun. We also had hats that said ‘Taste What Pork Can Do’, and people were asking about the campaign.”

To put pork directly in consumers’ hands, the team also handed out pork snack sticks throughout tailgate lots -- a flavorful, high-protein reminder of pork’s convenience.

“We want to meet consumers where they are and keep pork relevant and cool,” Ruen says. “This was a really engaging way to do it.”

The Influencer Touch

Along with these Gophers promotions, Minnesota Pork Board has also developed an influencer partnership with offensive linemen Tony Nelson . Nelson grew up on a crop farm in Tracy, Minn., and has been working on a video series. Their first video features Tony wearing Taste What Pork Can Do swag and cooking with pork. He’s working on another video now where he’s making breakfast with ham and discussing how pork fuels his football game.

(Minnesota Pork Board)

“This is another fun way to meet the young Gen Z millennial group who follow Tony on his personal profile,” Ruen says. “Nelson uses the Taste What Pork Can Do hashtag, too.”

A little over a year ago, they explored their first athlete influencer relationships with Kassidy Cook and Sarah Bacon , the Minnesota-trained synchronized diving duo and Olympic silver medalists. During this process, Ruen says they’ve learned the sports fitness space is a great place to reach people who care about nutrition. The consumer research National Pork Board conducted before launching Taste What Pork Can Do has shown that’s a good audience to reach as well, she says.

This year, they’ve initiated new partnerships with three different Minnesota professional athletes, including:

Minnesota Frost Hockey Forward Taylor Heise , a Minnesota native

View this post on Instagram

A post shared by Taylor Heise (@taylorheise9)

Minnesota Frost Hockey Goal Tender Marlene Boissonnault , a Canada native

View this post on Instagram

A post shared by Marlène Boissonnault (@marleneboss)

Minnesota Lynx Basketball Forward Alanna Smith , an Australia native

View this post on Instagram

A post shared by Alanna Simone Smith (@alannas96)

Pick for Pork

Everyone can join in on the fun with their newest promotion called “Pick for Pork.” Ruen says this is a partnership with Cub Foods and Wholestone Farms for a giveaway anytime the Gophers get a pick in the game. For 48 hours following the game, shoppers can visit Cub Foods and mention “Pick for Pork” at checkout to receive $2 off Wholestone Farms pork products.

“In the October 11 game, there were over 100 scans using the ‘Pick for Pork’ coupon,” Ruen says. “With a new promotion like this, we expect those numbers to continue growing.”

(Minnesota Pork Board)

Of course, they are continuing fun things during October Pork Month, like their recipe challenge and Twin Cities Live appearances promoting pork recipes. Ultimately, Ruen says these are all important opportunities to reach people and connect with them.

She encourages people to keep it simple when offering cooking advice – like talking to your friend or family member.

“There are still a lot of misconceptions out there about how to cook pork,” Ruen says.

She says the Taste What Pork Can Do messaging is memorable and easy to understand.

“Pork’s flavor is why you should taste it,” she says. “It’s simple.”

Newman agrees pork’s flavor is the one thing that sets it apart from other proteins.

“We have 111 flavor nuances within pork . We want to be able to communicate that,” Newman says. “We want to be able to showcase that to consumers. You can get spicy, umami, sweet and savory – all from pork. That is something that is unique and versatile that lends itself to a wide variety of cooking preparations.”

Not a One-Time Conversation

Newman reminds the industry it’s important to engage with consumers year-round.

“Consumers are taking in so many messages on a daily basis that if you are not — as a brand or a category — reaching your audience and engaging with them fully, they have a tendency to forget about you,” Newman says.

Maintain a constant conversation with consumers, she explains, constantly listening to their needs. Consumer needs have changed a lot lately, from new cooking appliances to more complicated and on-the-go.

“It’s important we continue to foster that relationship because it is a relationship,” Newmans says. “You can’t just talk to them for three months out of the year and expect that they’re going to carry you through the next 10 years. It’s imperative that we continue this conversation with consumers on an ongoing basis.”

Ruen says this conversation starts with being proud of the product you produce.

“We sometimes think there’s a barrier between us and the consumer, but there isn’t,” Ruen says. “Consumers want to hear from the people who make their product. Whether that’s a conversation you’re having with someone within the ag industry or someone within your community, you never know who that person is and who they will share that information with next. Remember, there wouldn’t be pigs to raise if people weren’t buying the product. Talk it up.”

Read more about America’s meat snack obsession.