PORK Week

More Stability, Less Margin for Error: What’s Ahead for Pork Industry in 2026

Fri, 19 Dec 2025 15:22:41 GMT

What can the pork industry expect from the markets in 2026? Some experts agree the stage is set for more stability, but at the same time there’s less margin for error.

“Trade risk was a significant factor towards the end of 2024, especially with all the talk of higher tariffs on Mexico and Canada. That risk has subsided, in our view,” says Altin Kalo, chief economist at Steiner Consulting . “The U.S. administration has also made significant progress is defining terms of trade with other countries. China is a wild card, but that will always be the case.”

The continued spread of African swine fever (ASF) in Europe highlights that the U.S. remains a stable supplier. With another year of mild feed costs and steady supplies, Brian Earnest, lead economist, animal protein at CoBank , says it is important that producers look at their products and how those products can best serve U.S. and international consumers.

Kalo believes the big corn crop and large carryout is setting the stage for a more profitable 2026, something that was less certain at the end of 2024.

Chris Ford, vice president corporate swine lender with Farm Credit , agrees the U.S. is in a stronger financial and herd health position as compared to early 2025, when balance sheets were still recovering from one of the most severe downturns in history.

However, Lee Schulz, chief economist at Ever.Ag, cautions producers to remain disciplined in production and marketing.

“There is less margin for error,” Schulz says. “Profitability levels in 2026 are forecast to be about half of what they were in 2025. While profits may be available, the difference between profit and loss is much closer. High profit margin situations can better withstand market shocks, volatility, production hiccups, and hesitation in managing risk because there is a larger cushion.”

Schulz, Ford, Kalo and Earnest share insights on what you can expect in the 2026 pork outlook.

(Farm Journal’s Pork)

What are the biggest factors impacting the 2026 pork outlook?

Earnest: The U.S. has leaned out its sow program overall, and more than 25% of U.S. pork disappearance is reliant exports program. For these reasons and more, trade and animal disease are top of mind. Disruptions could significantly influence the U.S. pork industry in 2026. Of utmost concern, porcine reproductive and respiratory syndrome (PRRS) and porcine epidemic diarrhea virus (PEDV), have affected hog availability, while ASF continues to threaten pork supply globally and has shifted export market dynamics.

Ford: The primary drivers remain disease risk and production levels. Current forecasts suggest average profits of $20 to $25 per head, but herd health in late 2025 and early 2026 will heavily influence supply. On the demand side, trade uncertainty and tariffs remain critical, with exports accounting for nearly 28% of production. Global trade disruptions have shown how quickly markets can turn negative. Feed and corn costs will also play a major role. While the 2025 corn crop was disappointing in many regions, the full impact on yields is still unclear. Additionally, elevated mycotoxin levels in corn are creating feeding challenges.

Kalo: From a supply perspective, feed costs and disease are the most significant. Farmers just harvested the biggest corn crop on record. Soybean crush is also up almost 12% from just two years ago, so meal supplies should be plentiful. This should provide producers with a much-needed cushion and the ability to lock in profits for a good portion of 2026. Producers will be able to operate from a position of strength, something you cannot say every year. Disease is something producers struggle with every year, and we have no reason to believe 2026 will be any different. Disease pressure this winter will likely be a significant factor for late spring and summer market.

From a demand perspective, producers should continue to benefit from the newfound appetite for protein. The goal should be how to best capitalize on this, especially given the increasing competitiveness of pork relative to beef. Working with foodservice operators and making inroads in that segment remains a key driver, in our view.

Schulz: Demand, demand, and did I already say demand? Many forecasts call for 2026 pork production to be relatively flat with 2025 levels. Likewise, many models have cost of production about the same across years. If this proves to be the case, and these are big ifs, then any change in the market equilibrium price, and profit level, would be attributed to a shift in the demand curve. It’s not quite that simple, though. Demand is multi-faceted. There is domestic retail and foodservice demand and export demand and each have their own unique demand curve. Furthermore, demand is a combination of quantity and inflation-adjusted price. Nonetheless, demand strength should have a heightened role on observed prices and profits in 2026.

What is your 2026 outlook for the pork industry?

Earnest: Feed costs and breeding herd supplies should both be stable and are supportive of an optimistic outlook for producer margins in 2026. Supplies do not appear to be shifting in a dramatic way, one way or another, discouraging volatility. But maybe bigger than that, pork is amidst a re-positioning with the American consumer, with a fresh marketing campaign focused on engaging the consumer through premiumization, flavor versatility and affordability.

Ford: Expect modest U.S. production growth of 1.75% to 2.25% in pounds produced. Significant herd expansion is unlikely as producers remain cautious about oversupply and face high construction costs while focusing on rebuilding balance sheets.

Kalo: We believe the outlook is positive. Supply growth is expected to be limited given the lack of expansion in the breeding stock and productivity returning to its long-run trend. We are also encouraged that some of the potential headwinds from escalating trade conflict with trade partners have eased, making for a more predictable demand path for exports. USMCA negotiations are something to closely watch although it appears that the administration is likely to work on developing a new framework on trade that will continue to support robust exports to Mexico. Finally, we are encouraged by the level of demand and believe that pork demand will continue to improve in 2026.

Schulz: An industry outlook may best be represented as a profit projection because it aggregates market fundamentals to forecast revenue, expenses and profit. Profit expectations drive risk management and investment decisions. Returns to farrow-to-finish production are expected to average a profit of $21 per head in 2025 according to the Iowa State University Estimated Livestock Returns Model. An average annual profit of $10 per head is forecast for 2026. Keep in mind that outside forces, which there are plenty, create uncertainty in profit projections. When uncertainty is elevated, larger expected returns are usually needed to trigger major investments including herd expansions. This may be why we won’t see much change in breeding herd numbers in the next year.

Check out Farm Journal’s PORK 2026 Outlook Series:

Pork Producers Can Beat the Unknowns in 2026 with These Risk Management Tips

Patience Paid in 2025: What the Pork Industry Learned This Year

Supply, Demand and Biosecurity: All Important Topics for Pork Producers

Thu, 20 Jun 2024 19:45:22 GMT

When it comes to the markets, supply is a big topic for pork producers. Pork production remains high.

Lee Schulz, Iowa State University Extension livestock marketing specialist, joined AgriTalk’s Chip Flory and Farm Journal’s PORK editor Jennifer Shike to discuss the markets during World Pork Expo.

Schulz says we haven’t seen the reductions in numbers, which could spur prices to increase.

Yes, sow numbers are lower, but productivity is at historic highs. Producers are good at what they do.

“When you pair that with even a reduced sow herd and lower farrowing, our pig crops are still larger,” Schulz says. “That’s why we’re seeing those larger slaughter numbers continue.”

The packers aren’t backing off of the heavy hogs, Flory adds.

“We’ve seen a pretty strong case of hog slaughter as well,” Schulz says. “Hog flows in the system last week were pretty high weights, which has increased production even a little bit more. It’s continued heavy weights and rather large slaughter numbers.”

Disease Pressure is Down

Animal health, biosecurity and management have also helped increase supply. More live pigs are making it through the system, which is a good problem to have.

“Veterinarians are saying that disease pressures have been down this year,” Shike says. “That’s helped us especially as we’ve come out of 2023 and into 2024. Everybody’s quick to say, we can’t let up on biosecurity.”

Since the industry has plenty of hogs, the topic becomes increasing demand, thus increasing prices and profit for producers. Schulz acknowledges the large production numbers has given the U.S. a good position for the export market.

“We have been able to maintain that export flow. When we look worldwide, we’re really the leader now,” he says.

With the European Union (EU) cutting back on pork production, the U.S. has been able to fill that export demand. On the domestic side, Schulz points to consumer income.

“How we measure our demand indices, you go back to the third quarter of 2022,” Schulz says. “That’s where we really started to see demand start to dip post pandemic, and now that’s having an impact on pork demand.”

Schulz quickly shares the U.S. is really coming off historic highs. It’s more recently, in the past seven quarters and comparing year to year, that demand is lower.

“I would still say we’re in a good position, historically,” he says. “But it does give pause that we’re seeing bit weaker prices because of lower demand.

Thankfully the product isn’t filling up cold storage and is still able to move through the export markets.

Several factors play into the EU decreasing production, including regulations and production costs. They have be able to build back, but right now the U.S. can increase market share. With the recent news Germany has another case of African swine fever that cuts their exports as well.

“That really shows the challenges of international trade and the importance of biosecurity. All those things really help protect the swine herd, but also the market access that is so critical to the U.S.,” Schulz says.

Flory adds that in every conversation he has biosecurity comes up. Shike agrees.

“We need to do a better job of being in the barns and letting people know it’s OK to let us know if a breach has happened and something wrong has taken place because we need to create a culture of accountability, but also comfortability with being honest about what’s going on in our barns,” Shike says. “I talk about it all the time, and it seems like we can’t stress it enough.”

Another topic Flory suggests the industry keeps talking about is that 145 degrees is the safe cooking temperature for pork loins.

“Let’s make sure people are cooking pork, right,” he says. “That will help solve some of our demand issues if people have a better understanding of how to put good pork on the table.

Supply. Demand. Biosecurity. All important topics that lead to profitability for pork producers. Schulz remains cautiously optimistic.

“Right now my numbers show we’re about breakeven for the year,” he says. “That’s with some profitability returning throughout the summer. As we get into the fall and tighter slaughter capacity that will seasonally tighten up those profitability numbers and we look to be back to potentially red ink.”

He says the challenges remain.

“April was the only the second profitable month in almost two years,” he admits. “As we think about producers who have been on defense for the past two years, it’s time to think about how and when to go on offense because the market is offering some opportunities.

“It’s about looking at prices, insuring prices or margins and setting several targets to really take advantage of trends in the marketplace,” Schulz adds.

Listen to the full episode:

Diversified Strategy Brings High Value to Producers Through Pork Exports

Mon, 17 Jun 2024 16:32:00 GMT

Thirty percent of pork production last year went overseas, as the U.S. exports to more than 100 markets, says Courtney Knupp, VP of International Market Development for the National Pork Board, who sat down with AgriTalk’s Chip Flory, to discuss exciting developments in the international pork trade during the 2024 World Pork Expo.

“It’s my job at the National Pork Board to make sure we create a diversified strategy,” she says. “We create options for different products, for different parts of the pig, and get the highest value for them every day. We’re creating a brand that’s differentiates U.S. pork any other origin that could source product from.”

The U.S. has established markets, which it works to maintain, and developed markets it wants to grow.

“Our top 10 markets are where 90% of our exports currently go , but the other category – all other markets, is growing – up 33% in volume compared to last year,” Knupp says.

Southeast Asia, for example is an emerging region. “They have an appetite for pork,” Knupp adds. “We’re going to grow that consumption and we are going to compete for it to be U.S. pork.”

When it comes to developing a market, it may be introducing pork as a protein option or talking about U.S. pork as a preference, Knupp says.

“We want to talk about quality pork,” she explains. “That’s what the United States provides to international customers. We promote its health and the safety profile. We have the safest product in the world. It’s USDA inspected and that has global respect.”

Quality and safety mean a lot to the developing world. Being able to show more parts of the pig from fabrication and merchandizing aspects results in growing demand, consumption and market size, Knupp says.

“We also often help domestic industries evolve, to modernize, to produce, to grow as a result of increased demand for pork,” she says. “And so therefore we can win with the domestic producers and as importers.”

Another emerging market with huge potential is Africa, Flory notes.

“I just look at that market and the way that that economy is coming on, and the value that there is in pork—even if it’s imported—the value that there is in pork. Africa is just a great growth potential market,” he says.

Knupp points out Africa is a great example of working with strategic partners. The National Pork Producers Council is working to gain market access into key African nations with pork consumers. While the entire continent will not consume pork due to religious reasons, there are many countries like Nigeria, Ghana, South Africa and Kenya that consume and import pork and the United States wants the ability to compete for that business.

“We’re working on cold chain capabilities because if you can’t store a perishable product, then you can’t disperse it within the country,” Knupp says.

The Pork Board works with the U.S. Meat Export Federation, who has boots on the ground around the world with multiple people in Africa. Recent funding by the United States Department of Agriculture that increases trade promotion, the Regional Agricultural Promotion Program (RAPP), will allow additional programming in that region to build rapport with consumers, showcase our product offerings and hopefully increase U.S. exports over time.

Mexico, Korea and Japan continue to be traditionally strong markets that the U.S. continues to pursue.

“I’m proud to see exports continuing to flourish,” Knupp says. “It wasn’t that long ago, 1995, we were still net importers of pork. In just a couple of decades, we’re poised to be the number one pork exporter in the world likely to overtake the European Union for that top spot this year.”

“The beauty of U.S. agriculture is truly the innovation and the incentive of the private industry working with the public sector, our government, to maximize opportunity,” Knupp says. “Everyone has a stake in the game. When an industry like the National Pork Board funds U.S. Meat Export Federation, our dollars receive matching funds from our Department of Agriculture, doubling our impact in our target markets.”

That partnership is envied by other countries.

“These trade missions show the United States is serious about the agricultural product portfolio we have to offer,” Knupp adds. “Pork and red meat is at the top of that list, especially for Korea. And we’re so lucky to have the support of a government and a system like we do in the United States. It’s really enabled us to become the near top exporter in the world.

Flory predicts having pork producers on the trade missions has been invaluable for establishing trust and building relationships with other countries.

“Definitely,” Knupp agrees. “[Our producers] are the best marketing material we have. And our producers need to know that their investments in market are showing a return on that investment. They are able to talk about how we produce a quality product, how it’s a safe product, what it’s like in the United States directly to our customers. Not all of our competitors have that ability and success rate. It’s a top priority for the National Pork Board.”

Listen to the full episode...

Economic Outlook Could Be Better, Say Experts

Tue, 11 Jun 2024 15:23:10 GMT

Joe Kerns, president of the livestock division of Ever.Ag began his presentation at the 2024 World Pork Expo by saying, “Good things come to those who wait (or to those who can survive just a little longer).” That’s been the mantra of pork producers for several years, but it set the stage for the less-than-optimistic outlook he and Dr. Steve Meyer, lead economist at Ever.Ag, presented.

Even though it looks like input costs for grain will be lower this year, it’s still early in the growing season and a lot can change in the coming months. But if the weather forecasts for this summer come through, then corn and soybean yields should be very good, which will help producers. There are many variables though, and Kerns said, “On the back of 2023, you could be either side of breakeven, depending on your hedges.”

Meyer agrees. With PRRS being controlled at a higher rate and productivity gains continuing, there’s still a lot of pigs. Productivity gains are the double-edged sword: Full genetic expression can be gained with better health, but that also means more pigs and more pork.

“The number to watch is pigs saved per litter and we’ve been rolling on this number in the last year or so,” says Meyer. Disease pressure and labor issues kept growth flat from 2020 through 2022 but control of porcine reproductive and respiratory syndrome is improving and the labor situation is also better so litter sizes have gone back to the long-term growth trend.

“It was just a matter of time before we went back to the genetic capabilities of the herd,” he adds. “Productivity is going to continue to contribute to output.”

However, there were some bright spots.
• The European Union (EU) is stepping back from exports, due primarily to regulations that limit their growth. The EU has traditionally been first in exports but for the first time since 2014, the U.S. will most likely be No. 1 in exports this year. The U.S., EU, Brazil and Canada control 70% of exports in the world.
• According to Meyer, consumer-level demand will remain below 2021-2022 levels but stay near pre-2021 levels, which were good compared to historical levels.
• Exports remain strong, up 7.6% in 2023 and expected to be up another 9% this year. Mexico is in a “drought like no other,” says Kerns , “so we’ll continue to ship corn to Mexico.” On the other hand, pork exports to China will remain low unless there’s some kind of emergency. China has increased domestic production and prefers to buy feed inputs from Brazil.
• The Section 45Z Clean Fuel Production Credit has real revenue potential for producers, says Kerns. Using Chickasaw County, Iowa, as an example, the spread between synthetic fertilizer and manure yields a 14 point reduction in carbon (CI). That 14 points times 5.4 cents per point equals $.75/bu. A $.75/bushel increase times 250 bushels per acre of corn equals $190/acre manure value. “Carbon offsetting will be much better to the pork producer than anything we’ve had in the past,” he says. “The crop opportunity is $0.054/credit/bushel and this is real money, guys.” The value of manure will go WAY higher, he adds. “If you have manure easements for free, you need to be rethinking those, and the value of the crop ground with manure applied to it just went higher too. We’re starting to see softness in the farmland market but this situation will usurp that. The details of the 45Z will be a pivot point, one way or the other, and this one merits watching.”

As always, good management, smart marketing, and an eye on overall costs will be necessary to compete in a challenging environment.

Supply and Demand Dynamics Continue to Shape Pork Industry

Mon, 10 Jun 2024 21:18:36 GMT

Profitability and what’s going on in the marketplace are always part of the conversation when producers gather at World Pork Expo. Christine McCracken, protein analyst from Rabobank, visited with AgriTalk’s host, Chip Flory, last week to discuss the pork industry, including hog weights, supply and export markets.

“We’ve had some really nice weather here, which is putting a little bit more weight on pigs,” McCracken says. “I think there’s some concern right now because weights have been coming up. I do see it as a temporary situation tied to nice weather. When you look at export markets, they continue to be good. I think that’s a good story and remains a good story.”

With beef and chicken supplies being tight, there is optimism for domestic pork demand. “Domestic demand could be a little better, to be honest, but we think that’ll pick up as we move into the back half [of the year],” she says.

“You know, we’ve had really good productivity, that’s the reality,” McCracken says. “That’s been a function of this really great health.”

Every time the industry gets a 1% cut in the number of sows, it creates a 1.5% increase in the number of pigs per liter, she adds. That’s more pork and pigs getting heavier. The question is then, do we only have a demand issue?

“You’ve got to balance supply and demand. Demand domestically, we haven’t been able to move all that in the short run. But we look at it as a temporary situation, and it’s still good. It’s not as bad as it was last year. We’re sitting in a much better spot today.”

With the economy as is and consumers feeling a pinch in their grocery budget, Flory wonders why consumers tend to trend from beef to chicken versus beef to pork?

“I think a lot of that stems from what they are comfortable with,” McCracken says. “The reality is not everybody can cook pork. We’ve come a long way in terms of education efforts and trying to improve that. People want things convenient and easy to prepare, and that’s not always pork.”

She says finding ways to get pork on the consumers’ plate can help make the difference, whether it’s ground pork or getting more pork on smokers.

“I think all kinds of efforts are ongoing, but it’s a slow-moving ship,” McCracken says. “It’s not something we’re going to fix overnight.”

Being comfortable with pork has been helpful when looking at the Mexico market, which is a strong importer of U.S. pork.

“Part of that is because they love pork, they use it in everything, but they aren’t self-sufficient,” McCracken says. “They continue to have health challenges down there that limit their production. So, it continues to be a great market.”

A few other factors contribute to Mexico’s pork demand, including avian influenza outbreaks, which are pushing up chicken prices. The U.S. is also a good supplier of pork that is competitively priced. Even with a new president in Mexico, McCracken sees the country continuing as a vital part of the U.S. export market.

McCracken points out that producers are in a good spot now and recommends looking at managing risk as another way to increase profitability.

“I do think there are some ways to make money,” she says. “I do think producers are sitting in pretty good shape. They need to be managing risk. There are some things you can do to protect your margins and now might be a good time for that.”

Interns Provide an Inside Look at their WPX 2024 Experience

Mon, 10 Jun 2024 16:00:00 GMT

The World Pork Expo was not only buzzing with pig farmers and industry leaders, it was also full of interns serving the pork industry and dipping their toes into their futures in the pork industry. Of course, all the intern “duties as assigned” may not be glamorous, they do build character and help young people. As one intern supervisor reminded me, “We all need to know what it takes to move up the ladder. Proving you can do the small things well makes you that much more ready to take on the big things.”

Here’s a look at what some talented young swine industry interns were up to at World Pork Expo.

Lauren Meier, Promotions and Communications Intern
Iowa Pork Producers Association

What Kept Her Busy at WPX: Meier had the opportunity to work in Iowa Pork’s hospitality tent. At the tent, she was able to meet and discuss important topics with pork industry leaders and pig farmers from all around the world. Part of her job was to share what IPPA does for producers and the pork industry. From meeting pork industry professionals to helping serve food, she says it was an exciting two days at WPX.

What She Learned: Although WPX was only two days, Meier says she gained knowledge and experience that will last a lifetime. From talking with producers from China, Vietnam and Peru, she learned the many ways pork production occurs in different cultures across the globe, as well as locally. Visiting with several companies also exhibiting at WPX, she says she realized the never-ending career opportunities that the swine industry has to offer. Most importantly, meeting so many people in the industry reminded her of the importance of connections in the agricultural industry.

Ellie Staggs, Swine Sales Intern
Elanco Animal Health

What Kept Her Busy at WPX: During the show, Staggs was able to connect with not only people across the Elanco Swine Business Unit, but also in other sectors of the swine industry. She sat in on sales meetings and experienced organic conversations that opened her eyes to new perspectives of the swine industry. She also assembled “a very complicated” display for the booth and patio furniture, in addition to stocking and restocking drink coolers.

What She Learned: Only a few weeks into my internship, Staggs says WPX was a great experience to help build her network and see even more how interconnected the industry is.

Samantha Moser, Public Relations Intern
Minnesota Pork

What Kept Her Busy at WPX: Moser spent the majority of her time attending seminars and connecting and networking with others. Her favorite seminars delved into consumer segmentation and the Real Pork Trust Consortium. She said she loved the concept of these new marketing and communications strategies for reaching consumers.

What She Learned: This was Moser’s first time to attend WPX and she says it exceeded her expectations. She had so much fun and learned a lot while making many great connections and memories. She can’t wait to go back in the future. Her biggest takeaway was that the industry needs to meet the consumer where they are. In the past, she said she had only thought about educating the consumer and trying to bring them to where the industry was. She can now see how this strategy has a much higher chance at success instead of trying to change people’s minds and lifestyles.

Ben Rogers, Veterinary Intern
Pipestone Veterinary Services

What Kept Him Busy at WPX: In his internship, he is learning about what it is like to be a swine veterinarian by visiting different farms with veterinarians, collaboratively developing strategies to combat health challenges producers commonly face. He is also working on a research project. Rogers said he was thankful for the opportunity to attend World Pork Expo to network and meet industry professionals. He says it was an amazing opportunity to connect with producers, veterinarians, nutritionists and other students within the industry.

What He Learned: Rogers says the swine industry really feels like a family, as everyone is working towards the common goal of keeping the pigs they treat and the people that consume pork products safe and healthy. He adds that the World Pork Expo was a great way to celebrate everything the industry has accomplished and worked towards over the past year.

Brie Duhe, Iowa State University Swine Veterinary Internship Program Intern
Boehringer Ingelheim

What Kept Her Busy at WPX: Duhe traveled with the Boehringer Ingelheim (BI) team to Des Moines where she spent time walking through and looking at all the exhibits, both veterinary- and production-related. She was able to network with different veterinarians about the vaccines they use, how they approach swine nutrition and the different tools that make their systems work more efficiently. She also gathered tips about finishing vet school and handling her career post-grad. One of her other duties was to pick up pig cookies for the BI team Wednesday and Thursday morning in Ames before the show started.

What She Learned: Duhe had no idea how advanced technology in the pork industry had become until attending WPX. The most novel thing she learned about was a new technique to induce post-cervical artificial insemination, and the specific tools they use to do so. She says the ingenuity of the device impressed her, and it is something she’d like to try and use as a practicing veterinarian someday. She also had great conversations with BI vets about her summer project -- discussing project details and design while being inspired to add another experimental group to her project to improve validity after a particularly engaging and helpful discussion. She’s also quick to point out she ate a ton of great food and mingled with many wonderful people.

Ella Thome, Swine Sales Intern
Cargill

What Kept Her Busy at WPX: During WPX, Thome met with industry professionals, producers and swine enthusiasts in her role as a swine sales intern for Cargill.

What She Learned: The biggest thing Thome took away was reinforcement that this industry is filled with knowledgeable people who care a lot about the industry as a whole.

Word on the Street at World Pork Expo 2024

Fri, 07 Jun 2024 22:17:06 GMT

Photos essay by Sydnee Summers, Farm Journal intern

Walking the aisles of the World Pork Expo offers opportunities to capture the “word on the street” from attendees. This family-friendly event brings out pork fans of all ages. Thousands of U.S. and global pork producers, industry professionals and industry experts attend each year. Here’s what a few of them shared.

Katie Terrell, with United Animal Health, was joined by her colleagues. They picked up coffee from Rural Revival , which was a coffee shop sponsored by United Animal Health on Thursday. “I am most excited to see other team members, other people in the industry, and just get to connect and enjoy time together,” she said.

Wally and Jack were attending World Pork Expo with their dad. Wally said he was most excited to sign up for things and get free stuff. Jack agreed. Their dad was prepared to have a full load of stuff to take home with them.

Anika Hansen (far right), a recent graduate from Kansas State, is the Youth Swine Programs and Outreach Intern. She focuses on engaging youth in animal health, career exploration and teaching how to advocate for the industry. Hansen said her favorite breed of pig is Duroc. Samantha Moser, (second from right) is spending her summer as the Public Relations intern and develops content for farmers and consumers.

Elyse (bottom left) says she loves getting free stuff here.

“We enjoy a lot of World Pork Expo,” Pam Janssen said. “The companies have new ideas, new brands and new items. We also need to see vendors that we use for repairs. We look at the genetics to see if there’s anything better than what we have. A big thing for us is that we always come out here and see all of our neighbors that we don’t have time to see at home. We get to catch up with them on what they are doing at home and what we are doing, and all of that. So it is just a good day to spend promoting our industry and being able to be a part of it.”

“My name is Hadley and my title is Little Miss United States Agriculture,” she said. “My favorite part is meeting new people every day when I am over here.”

Iowa State students visit and catch up. Macy Moore, (second from left) is a summer intern with Elanco. “I am enjoying networking and visiting with other companies,” she said.

We will be uniting together June 3-8 for PORK Week across all of our Farm Journal platforms to elevate the important role the pork industry plays in feeding the world. Share your stories and post photos on social media using #PORKWeek to help us honor the pork industry. From “AgDay TV” to “AgriTalk” to “U.S. Farm Report” to PorkBusiness.com and everything in between, tune in and join us as we acknowledge the most noble profession there is: feeding people.

Catering to New Demand, How the Pork Industry Now Has a Plan to Win Over Millennials and Gen Z

Fri, 07 Jun 2024 20:22:03 GMT

No matter where you travel across the U.S., pork producers across the country just weathered an extremely heavy storm. High costs and low pork prices meant some pork producers suffered the steepest losses on record last year.

“The last two years was the toughest two-year stretch I’ve ever gone through my life. The financial losses were terrible,” says Al Wulfekuhle, a pork producer in Quasqueton, Iowa.

Wulfekuhle has raised pigs in northeast Iowa for more than 30 years, and he says they’ve been in survival mode the past two years.

“We’ve been in tough times before in my lifetime. I went through a 1998 when we had a packer capacity store shortage, and I went through other times, too. But it’s kind of survival, and then you look forward to better days,” he says.

Better days is exactly what Wulfekuhle and other pork board members are working to create.

“It really just emphasizes the importance of demand,” says Bob Ruth, outgoing president of National Pork Board (NPB) who lives in Pennsylvania. “I joined the Pork Board with a demand platform. One of the wise guy once told me, ‘I don’t care how cheap you can raise pork, if you can’t sell it, it doesn’t do you a bit of good.’ And that’s been our problem in pork, we have not done a great job of building demand.”

Ruth says it’s a pivotal moment for the pork industry, and one that could really drive demand.

“We’ve not asked our consumer about their habits. And so, you know, to learn was just really important for me, as a leader, and as a producer to understand,” says Ruth.

Who’s Eating (And Not Eating) Pork

In order to better understand consumers, the National Pork Board launched a segmentation study to see who’s eating or not eating pork and why.

“When you look at the biggest challenge today around pork, it really is centered around one word, relevancy. And that’s a hard pill to swallow for someone in the pork business like myself,” says David Newman, senior vice president of market growth for NPB.

Newman is also a pork producer in southern Missouri, and he says since joining the NPB with a focus on growing demand, he’s learned pork demand is strong with the older generations, but not the younger generations today.

“The reality of the situation today is that the baby boomer generation has carried the bulk of this business for the last 20 or 30 years,” says Newman. “And as we’re starting to see a transition in shift to Millennials and Gen Z’s, the future consumers of pork, then we really need to focus on that and the things that the baby boomer generation appreciated about pork, their purchasing habits, how they cooked it, how they would have presented. It’s different than today’s consumer that has that buying power.”

Segmentation Study

Newman says instead of a shotgun approach and targeting all different types of consumers, the Pork Board launched a segmentation study to see not only who is pork’s customer, but what matters to each of those segments of customers.

“It’s really a transformational moment for pork, to put a focus on who is the future,” says Newman. “We can’t be all things to all people. We can take a more targeted approach and more wisely use the dollars that our producers have invested in checkoff.”

The segmentation study conducted by NPB showed 7 segments of consumers, ranging from confident meat eaters and culinary adventurers to tasty value seekers and simple feeders.

“What this does is when you go into a marketing strategy, it gives you an opportunity to go to each one of those segment populations, and you can position pork in a way that is relevant to them,” Newman explains.

Why Gen Z Doesn’t Eat Much Pork

Morgan Wonderly runs the University swine farm at Cal Poly, San Luis Obispo, and she also teaches courses there.

“At Cal Poly, about 80% of our students come from Los Angeles County and the Bay area, so I’m getting to expose them to swine production,” says Wonderly. “I think it is so important because some of them have never even seen a pig in their whole life.”

She says her class is a lot of myth busting while also discovering why the college students aren’t big consumers of pork today.

“The younger consumer isn’t really buying as much fresh pork. If we we’ve done data on it at National Pork Board, about 46% of them see it as an indulgent choice,” Wonderly says. “I think one of the biggest concerns that they come back with is hearing it’s not a healthy product or that it’s not raised properly. So, we’re combating that at the National Pork Board level. We’re telling people there are eight lean cuts of pork, it’s an awesome product and that we are making decisions every day on the farm that are impacting the pigs and the way we raise them in a healthy way.”

Positioning Pork as an Ingredient

Wonderly says she often asks her students how many have eaten pork at the center of the plate in the past week.

“I just asked them this question last week, two out of 72 raised their hand. So, they’re using pork as an ingredient versus the traditional center of the plate. I think that’s a huge aspect, and so we’re using that as a tool,” she says.

She says knowing the younger generations don’t use it center of the plate, and instead, use pork as an ingredient, they’re catering recipes to that.

“We have airfryer recipes and we’re trying to be more relevant with the younger generation versus saying, ‘Hey, have a pork chop and a potato and some vegetables. And you’re good to go,’” says Wonderly.

Newman says the changing trend with the younger generations in how they consumer and cook pork is an important one to cater to in the years ahead.

“For the first time ever, data that was just released from the National Pork Board says there are more air fryers homes in America than there are coffee makers,” says Newman. “So these consumers, they cook a tremendous number of their meals with items that baby boomers may not even own.”

Newman says that means creating smaller cuts that can fit into an air fryer, but also include recipes that makes it easy for those generations to cook. And that does require making more relevant products, but it’s also spurring innovation.

“Every day someone calls me and asks me about pork nuggets as an example. While it may be relevant and down the road, you have to build consumer confidence and relevance and innovation will follow,” says Newman.

Working With Every Piece of the Supply Chain

By also working with packers and processors, food service companies and even retailers, Newman says the Pork Board is positioning pork products in a way that matters to consumers.

“A rising tide will lift all boats, and that you’ll actually start to see something that can be spread throughout the industry, therefore translates into not only volume and consumption, but sales,” says Newman.

A New Frontier to Grow Demand

It’s a new frontier for pork, and one pork producers are confident will grow demand.

“I am so proud of the Pork Board in the fact that we’ve doubled down around demand,” says Ruth. “We have got to be patient. We have got to be determined. And we have got to be focused on demand. It’s not something that you wave your magic wand over and it’s going to happen overnight. This is a decade to maybe a two-decade process that we all have to be behind.”

“I think it’s how we’re going to win and how we’re ultimately going to meet the consumer where they’re at and when and build an appetite for pork,” says Wonderly.

“I think we’re going to win over consumer demand,” Wulfekuhle says. “We’re going to show the younger generation how to better prepare pork and how to cook pork, how to eat pork, how it fits into their diet and the nutritional value and the value.”

“It’s a transformational moment for the pork business. Yes, we have a very unique opportunity today, on the backside of a very dark time over the last two years,” Newman adds.

Snout-to-Tail Strategy Sells More Pork in Chicago Grocery Chain

For the Love of Pork: Influencers Eddie Zamora and Ashley Sampson Help Cooks Avoid Dry Pork Chops

Pork Needs a Bigger Audience Reach

Fish Where the Fish Are: How Pork is Driving Demand in Multicultural Markets

How Pork Cultivates Culture to Reach a Bigger Audience

Why Demand Matters

EU's Pork Production is Down 3 MMT in Two Years. To Put That in Perspective, That's as Much as the U.S. Exports in One Year

Fri, 07 Jun 2024 20:19:35 GMT

Pork exports have been a bright spot in the pork industry this year. Strong exports are coming from a number of countries and areas, including Korea, Colombia, Central America and Australia. But the European Union’s massive drop in domestic production is also giving U.S. exports a boost, and some of that drop is a product of environmental regulations.

According to the U.S. Meat Export Federation data, EU’s pork production fell nearly 3 MMT from its peak in 2021.

“When you say 3 million tonnes, it doesn’t sound like a lot, but that’s 25% of our production. They’ve reduced their output by the amount of product that we export,” says Steve Meyer, chief livestock economist of Ever.Ag, who shared during the live taping of U.S. Farm Report during World Pork Expo this week. “So, this is a major shift in world supply situations with the EU stepping back that far. And it’s opened some opportunities, especially in Asia for us, that we can take advantage of.”

Meyer adds the proof is in the pudding, with export dating showing increases of nearly 55% to Korea.

“It’s a big deal, and it’s one of those things where it’s not going back the other way, more than likely,” Meyer says. “In fact, their production is probably going to go down more in the years to come. It’s kind of stabilized this year, but I think they’re going to make sure they’ve made policy decisions that are going to limit their output for years to come.”

EU’s pork production is now the lowest level in nearly 25 years. So, what’s causing pork production to take such a drastic drop? One reason is EU environmental regulations that have forced producers to cut back production. At the same time, EU is also dealing with ingredient supply chain problems and increased input costs. But economists and analysts say the environmental regulations are having the biggest hit to producers there.

“When you look around the world of what’s happened, there have been some major shifts in recent years,” says Brett Stuart, President and co-founder of Global AgriTrends. “The EU is a major competitor, but there have been some regulatory changes that have really caused them to step back from the global markets, which has provided a real in for U.S. pork in a lot of these key markets.”

Erin Borror, vice president of access and analysis for UMSEF, says the export market is a changing one, but it’s also complex. She describes it as a tale of two stories for pork exports.

“We had European products, undercutting us when China pulled back after they rebuilt through ASF, and so we’ve seen a return to U.S. competitiveness,” Borror says. “Our exports are going more volume at higher prices. So, we have seen that demand component. I think that’s really critical to understand.”

She says Europe’s pork prices have also increased after being too low in 2021 and 2022.

“And so there’s that factor in Asia, so especially Korea, Southeast Asia, where we’re seeing that growth, as well in Australia, taking back market share from Europe,” she says. “The other side is here in the Western Hemisphere, and in Latin America, where U.S. pork is driving consumption growth.”

That strong demand is thanks to trade agreements. “When you look at consumption growth in areas of Asia, that’s because of Europe’s production being down,” she says.

“I think there’s some real opportunities ahead, and it’s market by market. These markets are all unique,” Stuart says. “As we look out, I’ve got pork exports forecast up 9% this year, and that might be on the upper end of the range of vast amounts. But I look at it’s not just Mexico or Korea or Colombia. If you look at the other non-top 10 markets, that’s over 80 countries. That market is up 30% year-to-date, and it grew 30% last year. And so it’s not just this handful of markets we hear about a lot.”

Effectively Deal with Endemic Disease

Fri, 07 Jun 2024 19:07:58 GMT

Just the words porcine reproductive and respiratory syndrome (PRRS) can strike fear into the minds of producers and their veterinarians. And as more strains are exposed, PRRS seems harder to control than ever. Four veterinarians took the stage at the 2024 World Pork Expo to share their knowledge on PRRS and other endemic diseases.

Dr. Guilherme Cezar is with Iowa State University’s Veterinary Diagnostic and Production Animal Medicine. He says every case that’s submitted to the lab is aggregated and the eight endemic pathogens that are tested and submitted give a big picture look at swine diseases in the U.S.

“Last year, PRRS had the highest number of cases tested so we’re investigating more,” he says. “When you look at the diversity of PRRS there are many strains.”

On a brighter note, he said there hasn’t been a single case of transmissible gastroenteritis (TGE) reported in the U.S. since 2021 so it appears the disease has been eradicated.

The same can’t be said for porcine epidemic diarrhea virus (PED). “We saw more activity this past winter, especially on the wean to finish side,” says Cezar. “Lateral breaks caused increased activity.”

Dr. Lisa Becton, associate director of the Swine Health Information Center says the goal of the Swine Health Information Center is to reduce the impact of emerging diseases on U.S. swine herds. “We look at animal health data and work to identify what’s not normal,” she says.

The Center originated in 2015, two years after PED appeared in the U.S., explains Becton. “We didn’t realize the disease was coming or the impact it would have on the industry so we knew we needed a way to identify emerging diseases and what pressures were out there.” The Center funds the swine disease reporting system as well as the Morrison Swine Health Monitoring program.

As an example, she said a porcine astrovirus was recently discovered, which instigated further research.

“The research helps us determine if this is something we need to be involved with or if it’s an incidental finding,” she says. “Our goal is to identify changing trends… and whether or not we have the appropriate tests.”

In the Field

For the last 16 years, Dr. Laura Dahlquist has worked with the Swine Vet Center and some of the most influential veterinarians to help producers have healthy sows and pigs.

“We build plans and protocols for testing,” she says. “We value healthy sows and producing pigs that everyone would want to raise.”

She noted that the newer strains of PRRS have been devastating in sow farms. With those strains, the decision to depopulate would be made right away, “but we still need to look at the history (can we keep the herd negative after depopulation?) and are there things we can do to improve the biosecurity, including education and training of the staff? Also, what’s the area like around the sow farm and does the farm have gilts for repopulation? Can I get the sows culled quickly? Are there other sow farms in the area that we want to protect?”

It’s critical those questions are addressed before depopulation is implemented, she says. Some herds can be stabilized if they aren’t dealing with a bad strain and there aren’t other farms nearby, but she is less likely to try stabilization because of recombination of the virus if animals are positive.

“We now see high-pathogen PRRS and it’s difficult to clean up,” says Dr. Deb Murray, veterinarian with New Fashion Pork. “If you can tell early on how severe it’s going to be, that can help your decision of whether or not you should depopulate. We’ll sequence three to five times early in the process and if we see a tiny change, that means it’s changing quickly – that tells you it’s going to keep doing that and you’re going to have a tough time getting rid of it.”
New Fashion pork has 60,000 sows and produces 1.2 million pigs/year.

“My passion is solving problems – I’d rather prevent a disease than have to go in and treat it,” she says. “We want them to come in healthy and stay that way so we work on biosecurity.”

All four veterinarians reminded producers to keep the basics in mind in controlling endemic disease. Make sure feeders and waterers are working properly. A feed outage, water issue or improper ventilation can open the door for disease challenges. Nutrition is the other part of the equation and plays a large role than people realize, says Dahlquist.

“We start with the simple things,” says Murray. “We look at building design and barn design. And just because something used to work doesn’t mean it’s working now.”

The farm staff needs to know the importance of herd health, points out Dahlquist. “Provide clarity and training for the staff, validate through assessments and observation, then review the process and find ways to make it better.”

Testing also is critical in determining what viruses are circulating in the farm, particularly since co-infections are common.

“There’s never just one virus…and we need to know how many we’re dealing with,” says Murray. “It’s like pealing back an onion: Nine times out of then there are more things there than you know.”

Ohio Pig Farmer Finds a Way to Share Farm Life Through Social Media

Fri, 07 Jun 2024 16:31:05 GMT

With more than 65,000 pig farms in the U.S. today that’s a lot of pig farmers and different ways to raise pigs. Central Ohio farmer, Tom Graham, appreciates the diversity of ways to raise pigs and enjoys connecting with other farmers and people in agriculture using social platforms, X (previously called Twitter), Snapchat and Instagram .

“Twitter is my preferred media,” says Graham, who joined in 2010. “There’s a whole bunch of us on there sharing what we do. Even though we may be doing similar work in farming or raising pigs, everybody looks at it with a different take.”

While Graham says a lot of his audience are other ag producers, the interactions with each other can push the information shared out further. He has even met many of them in real life.

“I’ve been involved in a couple of those where 30 or 40 of us would meet someplace,” he shares. “We’d never met each other, then we get together, have a meal and prove we’re actually who we say we are.”

Graham has been raising pigs for 41 years. His parents originally bought the farm he lives on now in 1983 as a farrowing operation. The family ran 150 sows through the early 2000s, then stepped away for a year before becoming contract growers.

“I enjoy what I do,” Graham says. “I do a good job with what I do with pigs from nursery stage through market hogs. But the highlight is that I get to do this with my kids and grandkids. I enjoy that I have them to share this with.”

Oaklawn Farms, which was the name of the farm when it was purchased, includes Graham’s brother, and his two sons, who have off the farm jobs, but also help with the diversified operation. Among all of them they raise wheat, corn, soybeans, hay, cattle and pigs. He also has five grandkids living on the farm, ages 14 months to almost 11.

“The 10-year-old absolutely loves helping with the pigs,” he says of his oldest granddaughter. “She can do almost anything with up to a 60- or 70-pound pig.”

He recently shared on Instagram a photo of her after she helped load out 1,200 feeder pigs. It’s all about telling the story of family and pig farming.

Sharing agriculture stories online isn’t something new for Graham though; it’s just evolved through the years. Previously, he participated in several virtual barn tours

organized by Ohio Pork. Different producers give live tours from the barns to high school students. Those videos can be found on YouTube and provide an opportunity for those outside of agriculture to experience an actual pig farm. In addition, Graham’s wife, Sue, was a school teacher for 39 years and recently retired. During her years in the classroom, the couple also provided virtual tours to reach her students.

“We had our own Ag in the Classroom,” he adds. “She taught in Zanesville, which is not a huge city by any means, but those kids didn’t know much about where their food came from. It was an opportunity to show them, and they asked lots of questions.”

Even though social media and digital platforms have been around for decades now, there are still new opportunities for farmers to share their stories. Graham encourages others in agriculture to start somewhere. He recognizes the importance of sharing his own voice.

“If I don’t share what I’m doing, somebody else is going to do it for me and they won’t be me,” he says. “So the biggest thing we’ve got to counter is misinformation about what farming and raising pigs really looks like.”

A Photo Walk Through World Pork Expo

Fri, 07 Jun 2024 16:21:23 GMT

Photos by Sydnee Summers, Farm Journal summer intern

Take a walk through the world’s largest pork industry-specific trade show during the annual World Pork Expo.

Policy, Animal Health and Consumer Perceptions Themes During Farmer Forum Part One at World Pork Expo

Fri, 07 Jun 2024 16:20:21 GMT

Policy, animal health and consumer perceptions—all topics top of mind to producers, including Lori Stevermer, president of the National Pork Producers Council, and Matt Gent, president of the Iowa Pork Producers Association, who joined AgriTalk’s Farmer Forum panel at the World Pork Expo.

Putting on her producer hat, Stevermer understands why the industry wants farm bill policy to move faster.

“I think as producers, it’s hard because we’re doers. We’re fixers,” she says. “We look at things and we want to get stuff done.”

Many may wonder why Congress isn’t moving faster.

“When you listen to our staff, and if you if get a chance to go to the Hill and advocate and actually see how things work, you understand the complexity of a farm bill, and really what’s all involved with it from all the different commodity organizations to food. It’s complex,” she says.

She’s happy with the House Ag version of the bill and says producers should be happy too.

“I don’t know if they fully realize that everything we were asking about for the pork industry, the animal health funding, the Prop 12 fix, all of that was included in the house ag version. And that doesn’t happen every day,” she says. “We need to feel good about that.

The Senate version still needs released and it will take voting of both chambers to pass a new farm bill. “It’s a bit of a marathon,” she offers as a reminder.

As an Iowa producer who raises pigs with his family, Gent agrees he wants results now. Or even yesterday.

“This stuff just takes forever,” he admits. “And the longer I’ve been around the organization like Iowa Pork, you work at it, and there’s just so many levels of people that are involved. It takes a lot longer than what producers want.”

With regards to animal health, it’s an ongoing discussion.

“There’s a lot of disease challenges out there that as producers we work through, you know, the normal stuff, the PRRS, the PED,” Gent says. “Some of that stuff is not as predictable as what it used to be. We see that stuff pop up randomly here and there. But the twofold of that is the producers that are producing today are very efficient what they do, and that’s also why we probably have a demand problem, because we’re producing a lot of pigs. A lot more than I’ve ever seen in my entire life. It’s amazing what our animal can do.”

That message of how well the industry produces pork needs spread.

“When I talk to consumers, I always stress the fact that pork is safe, wholesome and nutritious,” Stevermer says. “A lot of people think because of what they read in the media, which is not correct, that all we do is use antibiotics and we’re still feeding them garbage. No. We use antibiotics judiciously when needed under the guidance of a veterinarian. I would argue that our pigs eat probably better than we do as humans. I mean, we cut balanced diets based on stage of growth. And we know we humans don’t eat that way. When you start talking about the environment they’re in, the cleanliness of the environment, and then you add in how we use manure as fertilizer for our crops. Then you start explaining that to them. You can see light bulbs go off. They’re like, ‘Oh, I didn’t realize that.’”

Consumers can feel good about pork.

“They don’t have to worry about it; it’s safe, wholesome, nutritious, and really economical now,” Stevermer adds.

Gent offers his take that pork might be too economical right now and that’s part of the problem.

“Giving away our product is not the answer,” he says. “We have to change consumer relevance to our product. The consumer shows that they will pay for protein. And I know that and everyone knows that because of beef prices today. We all thought high beef prices was going to translate to more pork sales. Here we are a year later, and that necessarily hasn’t happened yet. They’re still buying beef at high prices. We’ve got to help the consumer understand that pork is just as nutritious and better tasting.”

Producers Have Resources on Swine Health

Fri, 07 Jun 2024 16:07:26 GMT

When a disease outbreak occurs on a pig farm, the owner and employees often feel like they’re on an island. Lisa Becton, associate director of the Swine Health Information Center (SHIC), is working to change that perception. There are many resources available to producers facing health issues, she said during a presentation at the 2024 World Pork Expo. She works closely with representatives of the American Association of Swine Veterinarians, National Pork Producers Council and the National Pork Board to help find solutions to many health problems or challenges producers face.

“You’re not alone on this,” she says.

If attendees of the session are any indication, U.S. pork producers deal with many endemic diseases and part of SHIC’s mission is to monitor health issues.

“We perform both domestic and global monitoring,” she says. “We’re still looking at Foot and Mouth Disease as well as classical swine fever.”

A recent example of international involvement was an Australian outbreak of Japanese Encephalitis Virus (JEV) that affected both pigs and people.

“We considered the main priorities that we needed to address and called for research proposals. We’re constantly monitoring because viruses like to change and we have to continually be on the lookout,” she says.

The Swine Outbreak Investigation program within SHIC helps identify the weaknesses in a farm outbreak. It aggregates the data trends can be identified.

“We’re talking to veterinarians for novel ideas to find alternative solutions,” says Becton. “We also look at biosecurity to determine if there better ways to enter and exit a farm.”

Becton works closely with the veterinarian community by asking what problems they’ve encountered.

“We then work on the basic science of those health priorities and how it can be applied in the field,” Becton explains. “Just because you do it in the lab doesn’t mean it’s going to work in the field.”

Becton understands that producers can’t manage what they don’t monitor, and SHIC activities revolve around this important component.

“Monitoring allows you to see trends,” she says. “It’s important for us to continue to monitor disease – I know there’s a cost with diagnostics but we really need the metrics if we’re going to manage diseases effectively on the farm.”

One huge variable in terms of swine health is biosecurity, and that often translates to procedures taken by staff members. Becton explains that SHIC is looking at additional research to understand why people do what they do on the farm in terms of biosecurity.

“This information will make it easier to develop programs,” she says. Employees need the necessary training and resources to ensure a strong defense against disease.

“They run the farm and we have to retain a good workforce,” she emphasizes.

The Role of Innovation in the Longevity of Pork Operations

Thu, 06 Jun 2024 14:00:00 GMT

Innovation is an indispensable catalyst for the longevity and sustainability of pork operations, says Erin Limes Stickel, account manager, dsm-firmenich Animal Nutrition & Health. By driving efficiency improvements, fostering sustainable practices, and adapting to market dynamics, innovative approaches ensure the resilience and prosperity of pork operations in an ever-changing landscape, she says.

“Innovation fosters advancements in production techniques, enhancing efficiency, productivity and resource utilization within pork operations. Technologies such as precision farming, automated feeding systems, cutting edge feed technologies and genetic engineering have significantly optimized production processes, resulting in improved yields while minimizing environmental impact,” she points out.

Here’s what a group of industry leaders have to say about the role of innovation in the longevity and sustainability of U.S. pork operations.

“Farmers are the original ‘innovators’, and problem-solving is baked into our DNA. As long as the market demands it, swine producers have shown time and again that we can adapt to changing conditions and still provide a source of high quality, affordable protein to our consumers.” – Hyatt Frobose, USA commercial director, JYGA Tech USA (makers of GESTAL products)

“Innovation plays a crucial role in the longevity and sustainability of pork operations by improving efficiency, reducing environmental impact, and enhancing animal welfare. The innovation of precision feeding is a prime example that our industry is embracing. Through the use of different technologies, we can do better job feeding a gestating or lactating sow while reducing feed usage. We are just starting to look at the impact of precision feeding in wean-finish pigs. The pork industry will need to continue to adapt and push for continuous improvement. Innovation is here to stay and it will constantly be a driving force in our industry.” – Greg Krahn, manager of swine analytics and tech support for research at United Animal Health

“Innovation plays a pivotal role in meeting evolving consumer demands and market trends. By embracing product innovation, such as the introduction of value-added pork products or the utilization of novel ingredients, pork operations can diversify their offerings and capture new market segments. Additionally, innovation in marketing and distribution channels enables pork producers to reach consumers more efficiently while building brand loyalty and trust. As well, innovations in feed technologies and research play a crucial role in ensuring the longevity and sustainability of pork operations. By constantly reviewing feed formulations and nutritional research, pork producers can optimize animal health, growth rates and feed conversion efficiency. This not only enhances profitability but also minimizes environmental impact by reducing resource inputs and waste outputs. Ultimately, the integration of innovative feed technologies and research empowers pork operations to thrive sustainably while meeting the demands of a dynamic industry.” – Erin Limes Stickel, account manager, dsm-firmenich Animal Nutrition & Health

“The industry must make strategic innovative investments in attracting younger and multicultural consumers to U.S. pork, especially in the fresh category, to maintain our domestic market demand into the future. For pork to remain a protein of choice, we need to show it is easy to cook, high quality, versatile as an ingredient, and nutritious to the younger consumers. This will require some innovation beyond what we have today in that area. Right now, Boomers are eating twice as much fresh pork as the millennials do which doesn’t bode well for pounds consumed of our product moving forward. So, if we are to be sustainable and add some staying power to this industry, we have to be able to find a way to move fresh pork, not at a discount, to younger consumers. For example, we used to throw away chicken wings, and now they build whole restaurant franchises around that part of animal. This same type of innovation, value add and experience needs to be built around pork products so we can remain relevant and in demand sustainably in the future.” – Jess Stevens, vice president food and agribusiness, Farm Credit Mid-America

“Innovation can be an overused word and is often associated with technology. However, I think it is simply doing something that is established in a new way through new methods, ideas or products. Thus, I force myself to think about the popular quote, “if you’re not growing, you’re dying.” It is easy to do what we have always done – that is comfortable and in general, most of us like being comfortable. Innovating our methods or processes or technologies used today will be vital to our success (longevity and sustainability) in the future. It’s about striving to figure out how we do more with less, regardless of the platform.” – Justin Fix, director of customer success at AcuFast

Take Another Look at Gen Z: Youth Pork Leaders Open Up About Who They Really Are

Thu, 06 Jun 2024 11:00:00 GMT

Immeasurable passion for pigs, significant career opportunities and impactful mentors are just a few of the reasons why these young people say the pork industry is their future and they can’t wait to find a meaningful career in an industry that has done so much for them in their lives. Here’s what five youth pig enthusiasts from across the country have to say about their generation and more.

Remington Curry, 20, junior at Murray State University in animal science
Klara Leach, 19, sophomore at Black Hawk College – East Campus in Agriculture Education and Ag Business
Kaley Pieper, 21, senior at Texas A&M University in agriculture communications
Grayson Tedrow, 20, junior at Oklahoma State University in animal science
Paige Vierra, 20, junior at Oklahoma State University in agricultural education and animal science

Q. How has the pork industry impacted your life?

RC: “The pork industry started impacting my life as soon I got started. I still go to the same breeder year after year and have built a network from him. I also have made more connections through the show ring and being on the Team Purebred Junior Board of Directors. I can guarantee you the connections I have made will help me grow in my career as I go looking for work once I graduate. Word of mouth in our industry is probably the most important thing and with these connections, I know I can count on someone to help get me to where I need to be.”

KL: “The impact the pork industry has had on my life is immeasurable and hard to articulate into words. This industry has seen me when I have been at my worst and at my best. Through those challenging times, I found my peace and passion in the barn. It has taught me to lead by a positive example, be fiercely and unapologetically myself, and to put all my faith and fear into God. I found my passion in the pork industry which has allowed me to flourish into who I am now and who I hope to become as a first-generation agriculturist.”

KP: “The pork industry has impacted my life, school and career greatly. It has given me some of my greatest friendships and mentors. It has led me to be more confident, outgoing and ready to take on my future career.“

GT: “I grew up in the ag industry and started showing pigs when I was 8 years old. I have loved every second of the show industry and have tried to take in every bit I can get of it. I have been given numerous opportunities to meet amazing people from across the nation. Beyond the show world, the pork industry has provided me with a pathway to educate people about where their food comes from. I love having those conversations with people – just giving little pieces of information that may shine a brighter light on ag. The pork industry has given me a gateway to do so.”

PV: “The pork industry has significantly impacted my life in multiple ways. The opportunities it has provided have completely transformed my life, influencing my academic interests and career aspirations as I aim to pursue a profession within the pork industry.“

Q. What’s the biggest misconception your friends have about the pork industry?

RC: “The biggest misconception my peers have is that pigs are housed too close together and need more room. Although most of the people I hear this from are not from a swine background, they can sometimes tell that pictures they see are zoomed in or taken very closely. They also may not realize hogs are very social animals and for one to be off by itself, it could mean something is wrong with the animal.”

KL: “The biggest misconception my friends have about the pork industry is that our livestock’s only purpose is for human consumption. As much as we prioritize fueling what is on America’s plates, raising livestock isn’t something any agriculturist takes lightly. I believe we learn more from raising our pigs and livestock than we do with some human interactions. Additionally, we put every ounce of passion, drive and dedication we can into our livestock.”

KP: “The biggest misconception my friends have about the pork industry is that it is only for people who grew up around pigs. The pork industry is vastly diverse and employs people from across the country. Anyone willing to work hard and learn has a place in the pork industry.”

GT: “I believe a lot of misconceptions that people have who are not directly involved in our industry have to do with food safety. I think a lot of what they see on social media and television is what they believe is true. A lot of our food is marketed as ‘antibiotic free,’ which is true because all antibiotics for livestock have withdrawal periods. However, this may lead people to believe some of our food contains antibiotics. So much of what people see on their device is what they know to be the complete truth and as agriculturalists we need to educate people about truly what goes into getting their food from the farm to the fork.”

PV: “I believe the biggest misconception my peers have about the pork industry lies in its commercial aspects. Many are unaware of the steps involved in the farm-to-fork process which can encompass a variety of different things from breeding sows and raising the piglets, to processing and distributing pork products.”

Q. What’s one thing you wish people understood better about your generation?

RC: “One thing I wish other generations knew is that we aren’t exactly like any other generation. We seem to be a mixing pot of the older generations. We have a lot of old souls, but at the same time, still have wild children, too. We tend to push the boundaries just a little bit to see how far we can take things. But once we test the boundaries, we know the limit. We are very hardworking and not scared of a challenge. In fact, challenges give most of us a fire that helps complete the task at hand.”

KL: “One thing I wish people better understood about my generation is that even though growing up in this day and age has its positives, it definitely has its negatives. We still share the same vision. I think my generation challenges ideas to make change, but at the core of that, we share the same goals. This generation of agriculturists have grit, passion, work ethic and integrity. We have these attributes instilled within us to confidently be the leaders of our respected industries and careers one day.”

KP: “I wish older generations understood my generation’s search for contentment. Whether through politics, business or personal life, I think our generation is tired of the fighting, griping and anger of past generations.”

GT: “I wish people better understood that our generation truly cares about this industry. A lot of people my age get a bad rap for not being super-efficient in their time management and being lazy at times. But I think you cannot say that about the generation as a whole just because some of those people do exist. The industry that ag kids have been raised in has taught us unlimited life lessons that keep us going. Our generation knows the value of hard work and what it means to keep this essential industry going for many generations beyond us.”

PV: “One thing I wish people understood about my generation is that it isn’t completely full of people who want to sit behind a desk and work all day. There is still a good number of us who want to be hands-on and have the drive to work hard. Don’t overlook and assume our generation is solely made up of individuals who don’t want to work.”

Q. What do you think is your generation’s strongest asset to offer the future of pork production?

RC: “My generation’s greatest asset to the swine industry would probably be our ability to use social media. I see all of these influencers taking content of ‘what they eat in a day’ or ‘spending the day with me at school.’ We also see the trends that they set and how popular they become. Imagine if one of those influencers spent a week or even a day at a hog farm just to see what every day is like for the farmers and the animals. This could open a lot of doors for people to see our industry and educate them as well to really show the hard work and care that goes into producing and raising pork.”

KL: “I believe my generation’s strongest asset to offer the future of pork production is that because we have learned from some of the best in past generations, we offer the potential to continue to grow our industry. With the right outlook, mindset and community, we can continue to advocate for the industry our country is built around. By spreading knowledge and education about the pork industry, we will be able to better communicate the purpose we serve to the public.”

KP: “I think my generation’s strongest asset to the future of pork is our willingness to cooperate with other industries and entities to find solutions that help all parties involved. Sometimes compromising to choose contentment and cooperation is the best option.”¬¬¬

GT: “I think our generation has a great ability to adapt to many situations. We do great with technology and have found various ways to implement it in daily activities in the pork industry. A lot of what the ag industry has accomplished over many years is being able to produce more food with less resources. With the use of technology, we have the opportunity to be as efficient in our pork production as we have ever been. With the adaptability our generation has, we can skyrocket production and make it easier on the producer and better for the consumer.”

PV: “I believe our generation has people who want to be involved and have the drive to make a big impact on the pork industry. We have individuals with the experience and knowledge to do great things in the future and truly change the pork industry.”

In Pork We Trust, But Do Consumers?

Thu, 06 Jun 2024 00:17:49 GMT

In just 10 months, the Real Pork Trust Consortium (RPTC) has conducted 26 listening sessions, held 18 trainings, impacted 420 students, reached 1,714 pork producers and allied industry partners, and had 865 website visits along with 13,942 social media impressions. It’s the beginning of a concerted effort to increase trust and confidence in pork production and provide the tools and knowledge to protect the industry’s freedom to operate.

As director of the RPTC, Nicholas Gabler, professor of animal science at Iowa State University, is leading the charge to meet the ever-growing need for training, extension and outreach, research, science education and communication. The RPTC puts these important priorities under one umbrella.

Gabler and other leaders of the consortium shared their priorities with producers at the 2024 World Pork Expo, and discussed how they plan to provide the tools and knowledge to protect producers’ freedom to operate.

“There are a lot of myths and misconceptions about pork so we’re doing gap analyses to see if there is evidence to support the information or if they are, in fact, myths,” Gabler says. “Is the research [behind the information] peer-reviewed and published? Feeding this information back to the National Pork Board will help us develop research targets.”

The consortium has launched a social media platform but it’s presently more producer-focused to make sure industry players are aware of what RPTC is doing on their behalf.

“We’ve conducted listening sessions with consumers on both coasts, specifically around food safety concerns and how healthy pork is for them,” says Alexa Lamm, professor of ag leadership, education and communication at the University of Georgia.

There are loud groups that have a lot of influence with consumers, she adds, but that’s understandable because “the food we eat is the most personal choice we make every day and we have to communicate effectively about food. Doing that in a scientific connotation is not an easy task.”

Consumers around the world are diverse, says Lamm. “We’re creating consumer personas so we can find the best way to reach different groups of consumers and make information personally relevant to them.”

Pedro Urriola, assistant professor of animal science at the University of Minnesota, is also involved with the RPTC. He says consumers want to know about food safety and antibiotic use.

“We have different areas of research that follow the WeCare ethical principles because the industry will continue to evolve,” Urriola says.

Katie Sanders, assistant professor in animal science at North Carolina State University is focusing on training the next generation. She works with the National Pork Board’s Real Pork Scholars program, noting that in the fall of 2023, “We primed our scholars around the WeCare principles and started to ground them in scientific research and training.

“Students are passionate about the research they’re doing,” she continues. “But we really have to connect with folks to make sure the science resonates with them.”

To address that issue, she brings in the foundations of communication through speakers who work closely with the industry to implement sound communication practices.

“We’re plugging into educational opportunities,” says Sanders. “We’re looking at the trainings taking place and the gaps where the consortium can offer support.”

Context is Important, notes Urriola, and consumers need to understand the complexities of pork production. “We’re trying to improve our way of thinking about the issues in pork production,” he says. For example, producers have eradicated important diseases and consumers need to know that.”

The consortium has held listening sessions in Iowa, Minnesota and North Carolina. Producers are concerned about public perceptions but generally speaking, they’re hesitant to lead the charge due to occasional negative feedback.

“We’re giving them ideas for ways to share their stories,” says Sanders. “Farm tours, both physical and virtual, will help get them into urban settings. We’ve held training meets to help them interact with journalists and we help them develop stories that are relationship-building. There are concerns about animal welfare and we’re working to simplify the research findings.”

It’s not an easy solution, says Lamm. “Public trust in science is at an all-time low but trust in the ag industry is rising because people trust farmers. When we ask consumers where they get their information, they say they Google it, or they get it from their family doctor. Doctors aren’t nutritionists… so we need to work with that community.”

The consortium has an advisory board that is independent of the National Pork Board, explains Gabler. “We’re entrusted with producers’ checkoff dollars so we want to make sure producers are involved. We bounce questions off them regarding research and/or training programs.

“We want to be responsive to industry needs,” he continues. “We have a clear direction but if something comes up that we need to address, we have that built-in flexibility.”

Talking How Farm Bill Addresses Animal Health, Free Markets and Prop 12

Thu, 06 Jun 2024 00:16:32 GMT

The farm bill, animal health, free market systems and Prop 12 were discussed on AgriTalk’s first morning at the 2024 World Pork Expo. Host Chip Flory was joined by Bryan Humphreys, CEO of the National Pork Producers Council and Jennifer Shike, editor of Farm Journal’s PORK magazine.

“The challenges that we face with health would only be exacerbated if we were to happen to get a foreign animal disease in this country,” Humphreys shared during the show. “Our members in Congress have taken this incredibly seriously. In the House version of the farm bill they included all of our ask on what we refer to as our three-legged stool of animal health, foreign animal disease prevention and preparedness.”

That $233 million added to the farm bill includes funding for the National Animal Lab Network, the National Disease Preparedness and Response Program, and the vaccine bank.

“To take care of those priorities, not just for the U.S. pork industry, but for all of livestock agriculture, clearly demonstrates to me that folks in D.C. get the importance of protecting our industry for animal health,” Humphreys said.

After analyzing the House version, Flory added he felt it was a farmer-friendly bill, from not only the row crop and specialty crop side, but also from livestock producers’ point of view.

“I would consider this an American friendly bill,” Humphreys agreed. “We’re protecting American agriculture, both on the row crop side and the livestock side.” The priorities Humphreys sees addressed are funding for animal health, fixes for Proposition 12, and increased funding for foreign market development opportunities.

“These are things that are going to benefit not just agriculture, but all of rural America,” he said.

Humphreys encouraged listeners to talk with members of Congress to pass this bill because of what it does for American agriculture.

“I didn’t coin this phrase, but food security is national security,” he said. “And if we don’t protect our American food supply, through things like the farm bill, then we’re doing a real disservice to this country.”

In terms of market development, Flory offered that as an opportunity for the government to cooperate with private industry and organizations.

“When we talk about the role and responsibility of the federal government, it’s to break down those trade barriers and to gain access for American products into those countries,” Humphreys said. “We do that through free trade agreements or bilateral agreements, or however you want to look at it. But it’s about creating the opportunity for the American producer, in this case, specifically—the pork industry, to have access to those markets and get their products in.”

He pointed out the success of these foreign market relationships as 25% of pork products produced in this country are exported, creating about $8.16 billion worth of trade for the U.S. pork industry to more than 100 countries.

“Part of that success comes from the Market Access Program (MAP) and the foreign market development funding that comes in the farm bill,” Humphreys said.

The House version would increase the MAP from 200 million to 400 million. The foreign market development funding would increase from about 34 to $69 million.

“That’s a tremendous opportunity to get into those countries and promote our products,” Humphreys added.

Another issue addressed by the farm bill is Prop 12, which falls in line with market development.

“California was responsible for about 13% of domestic pork consumption domestically, so tremendous opportunity there for us,” Humphreys said.

However, the industry has seen challenges since implementation.

Citing numbers from the Hispanic Chamber of Commerce in California and USDA, Humphreys said they’re seeing a 20% decrease in pork consumption in the state due to an almost 20% price increase in the cost of those products in California.

Hearing those numbers brought up the question, how do people afford pork?

“I just think about how challenging it is and how much money we spend in our family,” Shike said. “Both parents are working hard and the food bill is high ,and you think about a 20% increase in a staple food that Californians clearly love and appreciate and value for so many reasons culturally and nutritionally. It’s just not fair. It’s not right.”

Humphreys agreed and is happy to see bipartisan support for the House version of the farm bill, which addresses the Prop 12 issue. It’s a discussion he said will continue within the industry and with elected officials.

“In my opinion this protects states’ rights, and really protects the ability of Iowa legislators to regulate Iowa farmers, not the California Legislature,” he said.

Listen to the full episode:

Three’s a Trend: What Will Make Headlines in June Hogs & Pigs Report?

Wed, 05 Jun 2024 16:00:00 GMT

Five economists weigh in on the issues most likely to spark attention in the upcoming USDA Quarterly Hogs & Pigs Report to be released on June 27.

“We expect continued productivity gains to surprise yet again in the June report. The industry continues to see the benefits of genetic improvement and better herd health, which should again drive the pigs saved number higher yet again. The focus, however, should be on the size of the sow herd – as there are still some in the country questioning whether prior estimates will be revised.” - Christine McCracken, executive director, animal protein at Rabobank

“I think the June Hogs and Pigs Report will continue in the trend of the last few reports. Reductions in breeding inventory will continue to be offset by growth in productivity measures, which will keep pork production growth moving sideways.” - Scott Brown, economist at University of Missouri

“The breeding herd will be the focus in my view. Productivity numbers have stolen the limelight the past 12 months. I expect by fall, pigs per litter growth will return to the long-term trend. The current sow slaughter rate implied further contraction of the breeding herd, setting the stage for lower supplies in 2025 despite higher grain prices. But maybe the June survey will surprise us. Maybe gilt retention blows past expectations. One way or another, I expect the breeding herd to be in the headlines.” - Altin Kalo, head economist at Steiner Consulting Group

“Productivity.” - Erin Borror, vice president of economic analysis at U.S. Meat Export Federation

“Litter rates, but likely not for the reason you may suspect. The last four quarterly U.S. pigs saved per litter estimates were records for their respective quarters and represented year-over-year gains the national numbers haven’t shown before, not including the post porcine epidemic diarrhea virus (PEDV) rebound. However, I expect a slowing rate of increase going forward. If nothing else, we will be comparing to a high base period a year prior. This does not mean litter rates will decrease. Let’s say the next four quarterly litter rates are 11.47, 11.73, 11.78 and 11.65 for March-May 2024, June-August 2024, September-November 2024 and December 2024-February 2025, respectively. These would all be record pigs saved per litter for their respective quarters but would only represent year-over-year increases of 1.0%, which has been the average since 2000. You may have heard the saying, ‘One’s a dot. Two’s a line. Three’s a trend.’ Only time will tell the new positioning of the trend line on litter rates.” - Lee Schulz, economist at Iowa State University

A Look into a Pork Producer’s Mind in 2024

Wed, 05 Jun 2024 11:00:00 GMT

“People don’t buy what you do; they buy why you do it. And what you do simply proves what you believe,” says Simon Sinek, an author and inspirational speaker on business leadership.

Farm Journal’s PORK asked five pork producers to weigh in on topics ranging from why they do what they do to the message they want lawmakers to hear. Here’s a look at what they had to say.

Katie Brown, Morrisonville, Ill.

As a fifth-generation hog farmer raising pigs on her family’s centennial farm, Katie Brown and her husband currently serve as wean-to-finish contract growers. In addition to raising pigs, they have a row crop operation where they raise corn and soybeans. She has worked for The Maschhoffs for the past 10 years where she is the associate director of research and development.

Debbie Craig, Goldsboro, N.C.

Holly Grove Farms is a family operation made up of three contract sow farms totaling 4,600 sows producing wean pigs, a 1,000-head goat dairy producing cheese, and 150 beef cows.

Wade Hendricks, Elwood, Ind.

Hendricks Durocs is a purebred Duroc and Berkshire sow herd focusing on meat quality and performance traits. Selling breeding stock (boars, open gilts, or semen) to producers focusing on making a premium pork product.

Chad Herring, Mount, Olive, N.C.

The Herring family farming operation began back in the 1930’s with tobacco and other row crops. Their hog operation began in 1965 when Chad Herring’s uncle participated in a 4-H project where he bought and raised nine feeder pigs to market weight. A few years later, a couple of sows and boars were purchased, and pig production began in earnest as a solid source of income for the Herring family. Over the next 30 years, their family farm evolved into a 500-sow farrow-to-finish operation. In 1996 due to PRRS disease pressure and other farming challenges, they decided to become contract growers. Today they are contract growers for Smithfield Hog Production with space for 15,000 nursery pigs.

Tom Layne, Enid, Okla.

Tom Layne serves as the director of human resources for The HANOR Company, which has operations in seven states and over 650 employees, with operations from farrow to finishing.

Q. What is your why? Why are you a pork producer?

KB: I grew up in this industry and can remember from a very early age the sense of home I felt when in the farrowing house. This did not change when I got older and learned about all the professions there are out there. For a long time, I thought I wanted to be a swine veterinarian, but getting involved in a swine nutritional lab in college changed my trajectory. I pursued a master’s degree in animal science and went on to take a job in research with The Maschhoffs. Several years down the road, as my father and uncle were looking to retire, I knew I wanted to take over my family’s hog farm. My husband and I were growing our row crop farm in central Illinois and knew that purchasing the hog farm would allow us to diversify our operation and also bring stability that a swine contract provides. The real reason I’m a pork producer is only reaffirmed when we get to see our two boys jumping in to help with the pigs. Pork production is a legacy I want to continue to pass on to our children’s children.

DC: I became a pork producer first through marriage and have remained a producer because of my love for life on the farm. Livestock farming is 24/7, 365 but it has been rewarding to me and my family. When I walk by the meat counter in my local grocery store I think, “I had a hand it that!”

WH: I love the challenge of making productive livestock that yield a product for an enjoyable eating experience. Quality is my why – making the best genetic option to make the best pork products.

CH: I am a pork producer for a variety of reasons. Without question, having grown up on the family farm and around pigs from an early age, my passion for agriculture has been developing for over 40 years now. I have spent countless hours working on the farm with my father, uncle and grandfather and that time invested and memories made are a part of who I am. For the last 10 years I have taken an active role in advocating for the pork industry – both here in my home state of North Carolina as well as nationally. I have met and collaborated with many people that make the pork industry great, and it is a large part of why I am a pork producer today. Finally, being a pork producer has allowed me to raise my own family here on our farm. Watching my kids grow up on the farm and keeping the legacy of pig farming alive for a fourth generation is incredibly important to me.

TL: I had been searching for a professional experience that would provide the same sense of purpose and camaraderie as my military service. I found it not only here at HANOR, but also within this industry. At any industry event or meeting I have attended in the last 25 years, multiple people have always been there to shake your hand and introduce themselves. You will probably know someone they know who is working or has worked in swine production.

Q. If you could implement one new technology in your pork operation, what would it be and why?

KB: I would implement a better health monitoring system to allow us to proactively identify sick animals to allow us to take care of them better. With all the AI technology we have access to, I want a new technology that is affordable to the regular contract grower. If we could proactively identify what pigs have a fever, went off feed, or had excessive diarrhea, we could improve our individualized treatment system.

DC: An environmental monitoring system. I’d also like an upgrade to our current telephone dialing system for power outages.

WH: We could always use something to help us from a labor standpoint. Although it’s not necessarily new, if we could make embryo transfer and sexed semen readily available like the beef industry we could make genetic improvements at a faster rate.

CH: I am looking forward to installing environmental monitoring technology on our farm. I think being able to observe the environment in the barns in real time 24/7 will help avoid any stressful situations for the animals. I also think by monitoring the water usage in each barn, we will be able to identify sudden changes in water consumption and detect illnesses earlier to minimize losses and provide better care for the pigs.

TL: Our industry must introduce more automation, especially in potentially hazardous or labor-intensive tasks. We should take inspiration from the food service industry, which is reconsidering its labor challenges by upgrading or creating new technology and systems to reduce the need for labor.

Q. If you could get 5 minutes to speak with a legislator, what would you share with them?

KB: If I could get five minutes to speak with a legislator, I would remind them that their actions need to represent their constituents. They might not raise pigs for a living, but they can find a delicious and nutritious pork chop in their grocery store because of what my family and I do on a daily basis. I’m active in the Illinois Pork Producers Association and speak to our legislators on a regular basis. We come to them with talking points of all the current issues facing the pork industry but what I have found is that they genuinely want to know about my operation. Why are those topics important to me and my family? What issues are going to cause my family to decide if we can or cannot expand our operation. As a business owner you must make the hard decisions and the consequences don’t just affect you but also your children. Overall, in my 5 minutes I want to raise the urgency and importance of issues in pork productions to my legislator and remind them they work for us.

DC: Legislatures should know that our farms in rural North Carolina are hampered by the lack of accessible internet.

WH: We need to help them understand how much livestock producers care about the health and treatment of their animals. We need to talk about animal housing and why we do what we do in certain production methods. Educating people should always be important as people get further away from livestock production every day. This is never going to change.

CH: I recently met with Senator Ted Budd’s legislative assistant, Charlie Hobbs. Our conversation began with how important our family farm was to me and the work we have been doing at North Carolina Farm Families (where I serve as executive director) to stand up and speak out for farm families. We also discussed several things pig farmers are doing to reduce our environmental impact. More specifically, Renewable Natural Gas (RNG) projects that capture methane from manure, convert that methane to renewable natural gas and then power homes in our community. These projects result in 51% decrease in odor, a 90% decrease in methane emissions due to collection from digester and are generating enough energy to power almost 5,000 homes just from North Carolina hog farms today. We concluded our conversation with quick updates on the status of the Farm Bill and Proposition 12, which was a ballot initiative in California that set arbitrary standards on the amount of space provided to breeding sows. This is one of many ways that animal rights activists try to disrupt an industry whose top priority is animal welfare. Fortunately, I was able to bring my wife and kids along for this meeting, so Mr. Charlie Hobbs shared about his background followed by a tour of the Capitol building. These meetings between the farmer and our legislators or their assistants are incredibly important. The messaging of those meeting may change over time as different challenges present themselves, but ultimately the goal of those conversations are always regarding the sustainability of the pork industry, which in turn provides a safe, affordable and nutritious food supply for all of our families.

TL: As someone who works in Human Resources, I want legislators to understand the hard work and dedication of the people in this industry. However, there are fewer of us each year. They must take a closer look at the workforce in rural communities and recognize the need for real immigration reform that would allow workers from other countries to legally come to the U.S. and pursue their American Dream.

Hope for Pork Profitability in 2024 is Fading

Tue, 04 Jun 2024 23:55:31 GMT

U.S. pork producers just came off the worst 18 months of negative profit margins in history, even 1998. There was optimism when hog futures rallied to contract highs at around $110 this spring that 2024 would be a more profitable year. However, that hope has faded.

Pork margins started off 2024 in the black, but spring and summer month hog futures have set back $15 to $17 from the contract highs set in mid-April.

Steve Meyer, senior livestock economist, Ever.Ag Insights, says cash and cutouts just stalled the last six weeks, pulling down the lean hog futures and cutting into break evens and profit levels.

“It has gotten progressively worse since March,” he says. “Back in March, the model I have - which is based on historical Iowa State University estimated costs and returns - had about $10 per head, and that’s for probably the low cost 25% of producers which I think the Iowa State model really represents. So, that was about $10 per head back in March. That model last week had minus $4, and it’s mainly been a reduction on the revenue side because of the selloff we’ve seen on the lean hog futures market.”

Meyer says the cost of production has also increased.

“We had about $85 in that cost model back in March and almost $88 now. So, the uncertainty of getting this crop planted has kind of put a little fuel on the corn and soybean markets and cost us some,” he says.

Cash and the Lean Hog Index have also stagnated as pork cutouts have been flat during April and May. Meyer says cutouts usually stage a seasonal rally of $6 to $8 in the spring. So, it’s not tied to hogs supplies but instead soft demand.

“Export demand has still been pretty good, so I don’t think that’s where it is,” Meyer explains. “If we look at the real per capita expenditures, pork real capita expenditures are down almost 5% year to date through March. That tells us that the softness we see is on the consumer side in the United States.”

He’s concerned about the slower demand with supplies ramping up into 4th quarter as weekly hog slaughter pushes over 2.7 million head and squeezes processing capacity.

This could mean additional pressure on cash and wholesale pork values ahead.

Tired of Doing It All? Why You Need to Set Boundaries That Work Now

Tue, 04 Jun 2024 20:33:21 GMT

Trying to do all the things all the time is exhausting, Kacee Bohle, owner of AgriMinds, said during the Elevate Women in Ag conference in Des Moines. That’s why she’s investing her career in helping people overcome burnout, find balance and cultivate a more purpose driven life at home and in the field.

1. Define your priorities.
It’s important to identify your “why,” she explains. Identify what is most important in your work and family life.

“Understanding your priorities will help you make informed decisions about where to draw the line,” Bohle points out.

2. Establish clear work hours.
Do you take work calls at all hours of the day? How often are you “working” after hours? Bohle says setting specific start and end times for your workday is important. Communicate these hours to colleagues and family to help protect and ensure the balance you want to establish.

3. Learn to say no.
Even though it can be hard to say “no,” Bohle says the more you say no, the more you can say “yes” to the things you care about most.

“Practice on small things,” she says. “The inability to set appropriate boundaries at appropriate times with people is very destructive.”

4. Schedule family time.
Family time is arguably the most important time. Are you blocking your calendar for family activities like you are for work? And when you do block this time, Bohle says it’s important to treat this as non-negotiable time to ensure you are spending quality time with loved ones.

5. Set technology boundaries.
Establish rules for technology use, she adds. Consider adding in boundaries such as no work emails after a certain time or during family meals. This helps create a clear separation between work and personal life.

“Use the Do Not Disturb feature,” Bohle advises.

6. Communicate boundaries clearly.
Make sure your employer, colleagues and family members understand the boundaries you set. Clear communication helps manage expectations and reduces potential conflicts, Bohle adds.

“Don’t undo what you’ve worked so hard to build,” she says. “Create systems, set boundaries and review facts – then communicate that.”

7. Take regular breaks.
Short breaks throughout your workday matter. Use this time to relax, stretch or spend a few minutes checking in with your family, Bohle encourages.

“A simple call or text like, ‘Hey, how’s your day going?’ could be the start of to rebuilding strained relationships from burn out,” she says.

8. Prioritize self-care.
Do you spend time outside of work doing things you love just for fun? Self-care is so valuable. That can look like exercise, hobbies or rest.

“Taking care of yourself enhances your ability to manage work and family responsibilities,” Bohle says.

Don’t forget that life is always taking unexpected turns. Just as life changes, your boundaries may need to change, too. Bohle reminds people to review boundaries and adjust them as necessary.

“Your boundaries should adapt to reflect your current situation and needs,” she says.

Elevate Women in Ag was held in Des Moines, Iowa, on June 3-4 and was sponsored by Zinpro. Learn more about setting boundaries at KaceeBohle.com .

8 Stories We Need to Talk More About in the Pork Industry

Tue, 04 Jun 2024 12:00:00 GMT

Regardless of who you run into in the pork industry, the truth is there are many stories that need to be told more often. Here are eight stories connected to U.S. pork production that need to be talked about more often, according to producers and allied industry.

1. The impact of technological innovation.

“A significant story that deserves more attention in the pork industry is the impact of technological innovation on production efficiency, product quality and industry competitiveness. While sustainability and animal welfare are crucial topics, the role of technology in revolutionizing pork production and supply chains shouldn’t be overlooked. Advancements in areas such as genetics, precision farming, automation, and data analytics have transformed how pork is produced, processed and distributed. These technologies enable producers to optimize feed efficiency, monitor animal health in real-time, and streamline operations, resulting in higher yields and improved profitability. Furthermore, technology enhances food safety and traceability, allowing for greater transparency and accountability throughout the supply chain. From blockchain to IoT (Internet of Things) devices, innovative solutions are being deployed to track and monitor pork products from farm to fork, ensuring quality and safety standards are met. By discussing the transformative impact of technology in the pork industry, stakeholders can better understand the opportunities and challenges presented by digitalization. Embracing and adapting to these technological advancements is essential for the industry’s continued growth, resilience, and ability to meet the evolving needs of consumers and markets.” – Erin Limes Stickel, account manager, dsm-firmenich Animal Nutrition & Health

2. The importance of pork quality.

“Right now, I believe we need to focus on making pork popular again. Work at making it a more popular choice of animal protein. Not only do we need to make it a more sought-after product domestically but work on export markets. We need better promotion and marketing ideas. But the most important thing is we must make pork quality better. If the product we are trying to promote is below average, then it will fail. Pork quality should be on everyone’s radar if we want our products to flourish and be successful.” – Wade Hendricks, Indiana pork producer

3. The people who produce pork for the world.

“The people – some of the most interesting stories I have seen are about the people. In the end, that is what makes each interaction for me so fulfilling, learning about the person behind the interaction. Whether it is the story of how people built their business from nothing or how a farm manager was able to purchase the sow unit or how a guy started at the truck wash out of high school and is now a senior leader; wow, are there some seriously interesting stories! Humanizing the small and large systems, is great on a variety of levels.” – Justin Fix, director of customer success at AcuFast

“We need to talk more about the people who make up the pork industry. There is an abundance of well-educated, enthusiastic and talented individuals that not only care for our animals but help promote and sell the pork that we raise. The pork industry is a direct reflection of the people who work hard every day to put delicious pork products on the tables of families across the globe. I am proud to be a small piece of the puzzle that makes the pork industry so amazing.” – Chad Herring, North Caroina pork producers and executive director of NC Farm Families

4. The importance of succession planning.

“We need to talk more about succession planning. After going through a succession myself I think there is a definite need with the rising age in not just grain, but hog farmers as well. How do you value those assets and pass the family farm down? With a changing demographic, what does that look like for those who don’t have family wanting to come back to the farm? If contracted labor continues to grow, what resources do we have to provide our farmers?” – Katie Brown, Illinois pork producer and associate director of research and development, The Maschhoffs

5. The positive work environment in U.S. pork operations.

“To attract good ‘human capital’ I think we need to do a better job highlighting the positives about the work environment on our farms. In the past decade, I’ve been really impressed with the progress many of our farms have made in their facilities and employee culture. We should be proud of this and need to be more vocal about the incredible opportunities for employment in our industry.” – Hyatt Frobose, USA commercial director, JYGA Tech USA (makers of GESTAL products)

6. The true leader in sustainability is pork.

“Sustainability is not new to the pork industry! Through nutrition, genetics, environmental changes and the evolution of different management strategies, the pork industry has focused on becoming more efficient and sustainable for a very long time. There is so much talk right now across other industries about becoming more sustainable, but I believe the pork industry is leading in this area. We’ve raised more pork while still reducing our use of feed, water and other resources. What’s more sustainable than taking manure from a pig and feeding it to a plant that then produces the feed for a pig?” – Greg Krahn, manager of swine analytics and tech support for research at United Animal Health

7. The importance of real conversations with consumers in language they understand.

“As a person who sells niche pork (and other meats) every day at my farm, I know the importance of the story in selling a product. At Carroll Creek Farms we have the farm open to the public and sell meat in our “meat retreat” daily on the honor system. This model allows me to have frequent conversations with suburban and urban people. I’ve discovered they really do have a respect for farmers and a pure curiosity about how their food is raised. Today’s consumer is detached from agriculture and really doesn’t understand what goes into making their food overall because we, American farmers, have done such a great job growing their food. We’ve allowed 99% of the population to pursue their passions outside of growing food while only 1% of us feed them. The story we need to tell is one that is based in language and concepts those outside agriculture can understand. My dad is an aerospace engineer and if he technically described to me why a plane is safe, I would not have the knowledge base to understand that but I am still comfortable flying on a plane a few times a month. We need to approach pork in the same way to resonate with our population that has grown up thinking a real farm is what they read in Old MacDonald children’s books. Tell the story of pigs, people and planet in high-level ways to build trust. For example, sometimes I get asked why I don’t have grass-fed pork like I do beef. I answer in ways consumers can relate to like we have nearly the same organs and stomachs as pigs which is why people can take pig heart valves medically – can you eat only grass and live? No – okay neither can a pig for that reason. Rather than the technical answer that a pig is a monogastric omnivore and a calf is a ruminant with a naturally vegetarian diet, its weaving those little stories in when we have opportunities to influence and meet the population where they are at rather than science dumping.” – Jess Stevens, vice president food and agribusiness, Farm Credit Mid-America

“We have chosen a vital and important career in swine production and are proud to continue a profession that feeds not only our families but the world as well. Whenever we have the chance to talk to one person or thousands, we need to share our passion and pride for what we do! People should know that we strive to have a positive impact and genuinely care for the people and resources around us.” – Tom Layne, director of human resources, The HANOR Company

8. The excellent care pork producers provide pigs every day.

“I think the pork industry needs to continue to educate the public on the benefits of some of our practices that are perceived in a negative way, such as the use of farrowing crates. I would like to see the term factory and farm forever separated as there is no such thing as a factory farm. A factory can close the door and shut down for the weekend or a week or two for everyone to take some time off. Animals on a farm are dependent on us for their care every day.” – Debbie Craig, North Carolina pork producer

Iowa Farm Wife and Mom Shares Online to Help Other Women

Tue, 04 Jun 2024 02:08:33 GMT

Communication, efficiency and individuality are core values for Dawn Kress, a mom of three who raises pigs with her husband in Iowa. She’s passionate about pork and helping other women who want to live a healthy lifestyle.

“By realizing my core values, I found my place within our operation and the pork industry,” Kress says. “I enjoy sharing my perspective on the quality product we raise as it relates to other busy moms wearing all the hats and doing all the things.”

Finding her voice and being able to share online has been a journey for Kress. She admits she was pretty quiet and didn’t share much of herself. That began to change when she was faced with a scary diagnosis in 2014 after the birth of her second daughter: thyroid cancer.

“That was an awakening for me,” she says. “It was like a second-life situation. I always had these aspirations, but I would keep them inside. I realized some things in my life needed to change. I had to start focusing on my overall health.”

Finding her way

Kress grew up in rural Iowa. She fed scraps to her uncle’s pigs, detasseled corn in high school, and even bred sows on a second date with her now husband, Ryan. While she felt connected to ag, she still wondered how she fit into the industry.

“I literally learned to walk in the dairy parlor while my parents were milking cows,” Kress says. “I always had a connection with agriculture growing up and living in a rural community, but I felt like I was removed from life on the farm after my parents divorced and I moved to town. For many years, I worked a corporate job. Even though I was living on the farm, I felt like an outsider.”

Kress was inspired to open up about her story after she heard a message by Mel Robbins called the 5 Second Rule, which basically means the moment you have an instinct to act on a goal, you count down 5-4-3-2-1 and physically move or your brain will stop you. One thing that will increase your feelings of control over your life is a bias toward action.

“It started to click that I needed to like come out of my shell and share what I was thinking and feeling,” she says. “After I started blogging in 2019, I realized I wasn’t the only one that had these thoughts and feelings as a farm wife or just a wife in rural Iowa. People were interested in hearing about farm life and motherhood.”

Kress also became a certified mentor in integrative nutrition to further help other women find a healthy lifestyle that fits who they were designed to be.

“I really enjoy sharing the message of creating a healthy lifestyle and what that could look like for different women,” she says. “I want women to feel like they aren’t alone and that they are understood for being who they are.”

Part of sharing also includes showing photos and stories of farm life, especially when a new set of baby pigs comes into the farm. The family has a partnership with two other families as a wean to finish operation.

“My favorite times are when we get new pigs in and when we ship the market hogs,” she says. “There’s just something about the beginning and ending of the cycle that are exciting to me.”

Kress also enjoys sharing her passion for cooking with pork and its health benefits. While she admits she doesn’t necessarily share specific pork recipes, she wants to inspire other households to cook with it.

“Pork is such a quality protein source,” she says. “It’s also economical to feed a family without going broke. I want to get that message out a lot more to mothers. Busy moms all have that same struggle; we must get food on the table. No matter if we’re also helping on the farm, working a nine to five, or shuffling kids around, making dinner plans is a common problem we all have to solve.”

By sharing her story, photos and videos of farm and rural life, and being an advocate for how pork can fit into a healthy lifestyle, Kress hopes she can inspire other women.

“For many years, I didn’t know where or how I could fit into our operation working a corporate job, and not doing the day-to-day farm jobs or handling the books,” she says. “The generations before us did life differently than we are raising our families now. I feel blessed to be in this era where we do have voices sharing their stories and trailblazing all the paths.”

Kress shares about raising pigs, and being a farm wife and mother through Instagram and her website at Dawnmarie.co . She started her podcast, Harvesting Her Way , three years ago as a way for her and other guests to empower, inspire and educate women about cultivating a healthy lifestyle.

“I enjoy providing a platform for females to shine and be heard by women in rural and ag communities,” she says.

Growing Volume and Value for the Whole Pork Supply Chain

Tue, 04 Jun 2024 01:51:55 GMT

While pork producers experienced a hard year for profitability in 2023, creating a greater level of prevalence and relevance for pork as a preferred protein is top of mind for the National Pork Board. Brett Kaysen, senior VP of producer and state engagement, sees many opportunities for growing volume and value for the whole pork supply chain. As a preview of Pork Week and the World Pork Expo in Des Moines, June 5-6, Kaysen spoke with AgriTalk’s Chip Flory about what producers can expect.

“I’m really excited about the Consumer Connect work that the National Pork Board is leading,” Kaysen says. “It’s all about, ‘how do you talk to consumers by demographic, by generation.”

As an industry, the research shows an opportunity for connecting with Gen Z’s and Millennials. The Boomer generation has been the best consumer of pork over time, being comfortable purchasing a large ham and eating it as a family versus a Millennial or Gen Z consumer who wants a pre-sliced quarter-pound ham that’s ready to go.

“What’s getting us excited is that we can digitally target and talk to people about what their preference is in this wonderful protein called pork,” Kaysen says.

It’s also important to celebrate the positive, which is processed pork does well across generations.

“Bacon’s always a winner across the generations,” he says. “Where we’re seeing the decline is in the fresh pork category. And as the data comes in, as we start to analyze that, you know from now, and as you move out to 2032, if we don’t make pork more relevant to these younger generations, we’ll see another decline of 1.7 pounds of fresh pork per capita consumption moving out here over the next decade. And that’s something we look to reverse and we will reverse with this new consumer connect strategy.”

The consumer connect work focuses on addressing generational differences, ethnic differences and product differences. Kaysen says there are additional variables in creating demand, including giving consumers a recipe, the appliance to use and cooking methodology. Part of that is educating consumer that cooking fresh pork to the USDA standard of 145 degrees creates a more juicy and tender eating experience.

“The 145, please was such a successful piece of the value proposition for our farmers, and we continue to drive that message,” he says. “But there’s more work to do in that space, for sure.”

With 339 million Americans, how does the industry effectively and efficiently build demand for pork? Consumers can be divided into seven segments and four of those segments have been identified for opportunities to grow in volume and value, Kaysen explains.

“The data is better on who to approach and the tools are better,” Kaysen says. “And that we can digitally target to talk about this wonderful thing — pork, and make it relevant to them in their heart, in their mind, into their family.”

Listen to the full episode here:

What Pork Industry Challenge Do You Want to Eradicate?

Mon, 03 Jun 2024 15:00:00 GMT

If you could eradicate one challenge in the pork industry today, what would it be? Health quickly comes to mind for many producers when asked this question, but not all.

Here’s a look at how five producers would respond to the question.

“If I could eradicate one challenge in the pork industry today, I would choose labor. I thought about this a lot because the first thing that popped into my head was labor, but the word eradicate should make me think porcine reproductive and respiratory syndrome (PRRS), influenza, porcine epidemic diarrhea (PED) and African swine fever (ASF). We recently brought on two TN Visa workers, and we have felt the relief of having stable labor for the first time in many years. Knowing we have individuals that we can trust to care for our animals and farm allows us to focus on growing and providing for our family.” – Katie Brown, Illinois pork producer

“If I could eradicate one challenge it would be health challenges such as PED.” – Debbie Craig, North Carolina pork producer

“The easy answer for me is disease. If we could eradicate the big ones like PRRS, PED and ASF, life would have less headaches in pork production. Disease doesn’t only hit you financially but if you have ever had to work through some of these issues, it can drain you mentally.” – Wade Hendricks, Indiana pork producer

“Eliminating health problems would be an outstanding achievement. However, we should also consider the challenge of available labor in our industry, it is an issue that deserves serious attention for the future of swine production. When we look at our competitors across the globe, such as China and Mexico, we can see that they have a significant economic advantage due to their available labor force.” – Tom Layne, Oklahoma pork producer

“It would certainly be misinformation. Without question, one of the biggest challenges we face in the pork industry is the spread of misinformation. Whether it be intentional from activist groups opposed to the pork industry or unintentional from consumers who may not understand what it is that we do as farmers to care for our animals, it is our responsibility to be transparent and inform the public about how we farm.” – Chad Herring, North Carolina pork producer

Pork Industry Profitability: How to Set Yourself Up for Success

Mon, 03 Jun 2024 12:00:00 GMT

Robust exports. A return to profitability? Lower feed costs. Near-record U.S. pork production? The factors affecting the pork outlook are numerous and worthy of a deeper dive with the experts. Farm Journal’s PORK asked five economists to share their thoughts on what’s ahead for the second half of the year.

Scott Brown, economist at University of Missouri
Erin Borror, vice president of economic analysis at U.S. Meat Export Federation
Christine McCracken, executive director, animal protein at Rabobank
Altin Kalo, head economist at Steiner Consulting Group
Lee Schulz, economist at Iowa State University

Q. What’s your pork outlook for 2024?

EB: I expect record exports with the U.S. to overtake the combined EU-27 to be the largest pork exporter in the world. In addition, I believe we’ll see near-record U.S. pork production due to productivity growth. Hog and pork prices will climb higher than 2023 due to the rebound in domestic demand plus continued export growth. I expect a return to producer profitability on stronger prices and lower feed costs.

SB: I expect hog prices for the remainder of 2024 to remain above 2023 levels unless domestic demand softens. They should be 4% to 6% above the 2023 levels. 2024 pork production should be about 1.4% above the 2023 level.

AK: My expectation is that pork supply will be higher year over year in the summer and near the same level as a year ago in the fall. Winter is a bit of a tossup, but at this time my expectation is for steady to lower pork supplies next winter. As for pricing, I expect the cutout to trend higher in the next three months, in line with seasonal trends but well below some of the lofty expectations that futures traded in early spring. Fresh pork demand appears to be in good shape, but more cracks are developing for processing items. Hams tend to benefit from robust exports, but bellies rely heavily on foodservice demand and so does pork trim. Exports and softer foodservice demand are expected to present more headwinds for wholesale pork prices in the fall.

CM: We are looking for a good year for packers and producers with both segments profitable for the year. While it is still early in the year, the supply and demand of pork are in balance which is supportive to price and allowing the industry to rebuild balance sheets. Lower feed costs have also made a huge difference for producers.

LS: As the bearer of the Iowa State University Estimated Returns Model for farrow to finish production, I always feel it’s my role here to provide an outlook on profitability. Average annual returns are forecast close to break-even for 2024, based on mid-May estimates. As recently as early January an average annual loss of $18 per head was projected for 2024. While conditions have improved notably, challenges still remain. April was the first profitable month since July of last year and only the second profitable month since August 2022. While seasonally stronger prices may help uphold profits through the summer, losses are currently expected for this fall and winter.

Q. What’s been the biggest surprise in the market so far this year?

EB: Discovering the H5N1 influenza virus in dairy cows.

SB: I think the biggest surprise this year has been the strength of pork demand. This has been for both international and domestic demand. The development of new destinations for U.S. pork will pay dividends for years to come. Domestic demand appears to have started 2024 stronger than the industry experienced in 2023. If economic growth slows, it could take off some of the strength in domestic demand in the second half of 2024.

AK: For all the talk of loss of retail demand due to Proposition 12, fresh pork market has proved to be far more resilient.

CM: The continued strength in exports continues to surprise me given the strength of the dollar and more challenging consumer trends globally. Higher-cost pork from Europe has provided a nice tailwind for the U.S., as has the ongoing strength in the Mexican peso.

LS: Prices. I rely on lean hog futures to forecast prices. Futures markets are often considered efficient markets in the price discovery process because they account for all public and nonpublic information in determining an equilibrium price in the market. That is, the price quoted for hogs on the futures market is thought to be an accurate measure of the actual price, either current or future. Therefore, if you would like a good predictor of what hog prices will be in the first half of May, the May lean hog futures price quote may be the best, and easiest, price forecast. However, so far in 2024, futures have not predicted prices very well. For example, on Jan. 2, the May 2024 CME lean hog futures contract settled at $79.850. In the span of 19 trading days, prices rocketed up to $89.175 on January 30, then increased to $98.775 by April 9 before settling lower at $91.825 on May 14. Deferred contracts have showed a similar pattern but at elevated prices for summer contracts. What has made these overall price increases even more surprising is that they have come with pork production being up from a year ago and larger than expected.

Q. What do producers need to keep in mind going into the second half of the year?

EB: Export customers are increasingly looking to U.S. pork, including to offset the lack of European product. Although we expect EU production to rebound somewhat later this year, it will remain at historically low levels. Brazil is our rising competitor, and they are going for expanded market access, including through the application to WOAH for additional states to be declared FMD-free without vaccination. This could happen as soon as May 2025. USMEF sees U.S. pork exports remaining strong in the second half, due to continued retaking of market share from the EU in Asia; and from continued consumption growth in Latin America. China’s import demand is expected to remain tepid this year. U.S. pork still faces 25% retaliatory duty, but China remains the largest destination for U.S. pork variety meat. The U.S. Federal Reserve and whether they cut interest rates is something to keep in mind. Federal Reserve policy will continue to impact the U.S. dollar, and especially the strength of the dollar against the Japanese yen.

SB: Corn prices were above $6 per bushel in the spring of 2023. They steadily fell from those high levels for most of the remainder of last year. By early 2024, corn prices fell below $4 per bushel for a short time. Prices have risen some since then but remain below $5 per bushel. Weather will be critical to where corn prices will go for the rest of 2024. Dry weather could push corn prices much higher, while average or better weather could push corn prices lower than today’s levels. Producers should have a plan for how best to manage feed costs in the second half of 2024.

AK: Look at the big picture. Slaughter data is reported daily/weekly and it gives you a (sometimes false) sense that you have a good handle on supply. But exports matter, imports matter, cold storage inventories matter. Hog supplies are always higher in the fall and there will be less processing capacity. Packer margins are also getting squeezed so there will be more pushback on price.

CM: Mexico makes up roughly one-third of U.S. pork exports and have become an increasingly important market. With the Mexican election in June, and a change in administration, there is some risk that the market could soften in the second half of the year. With nearly 10% of all U.S. pork sold in Mexico, it is critical for the industry to consider both the opportunities and the risks of development of this important market.

LS: Producers have been on defense for much of the past two years due to adverse conditions. They should be thinking about how and when they can go on offense to take advantage of current and future market opportunities. Do not wait for the market to come to you. Establish price floors. Insure prices or margins. Set several target prices to allow for changing market trends.

Q. What can producers do to set themselves up for success this year?

EB: Keep the focus on pork quality and consumer trust as well as biosecurity. I encourage you to further explore “sustainability” opportunities. We appreciate the industry’s efforts to adopt enhanced traceability requirements and realize that it will take time for regulatory implementation. In the interim, if producers are not already enrolled in voluntary traceability programs, we encourage them to do so, as the foreign animal disease risk remains high and prevention and preparedness remain critical.

SB: Hog producers should consider managing the downside risk to profitability for the remainder of this year. There have been opportunities to provide some level of profitability. That could change quickly with dry weather or reduced pork demand. Reducing downside risk through risk management tools may be the most important thing producers can do this year.

AK: Take advantage of opportunities when they present themselves. I know that’s easier said than done, which is why it helps to be consistent in your risk management strategies. October futures traded in the mid to high 80s during March. This would allow producers to hit breakevens for the time of year with the biggest potential for losses. Take advantage of the Livestock Risk Protection program.

CM: Aside from managing costs, a continued focus on biosecurity should top this list. With the recent increase in porcine reproductive and respiratory syndrome (PRRS) and the ongoing risk of foreign animal disease, we believe limiting loss on the farm is a key differentiator in the financial success (or failure) of top operators.

LS: Think outside the box for ways to manage costs. According to the Iowa State University Estimated Returns Model for farrow-to-finish production, costs are forecast to decrease 10% in 2024 compared to 2023. While feed costs are expected to be down 20%, pork producers use numerous other inputs and services and most of those costs are up in 2024. Inflation may be going down, but those pre-pandemic prices we remember, and got accustomed to for much of the last decade, are likely gone forever. Some strategies, like stocking up on inputs that are hypersensitive to inflation and entering into longer-term contracts for others, can help ease the effects of rising input prices. On the revenue side, I encourage producers to make use of available resources to help guide decision making. One such resource is the USDA Swine Contract Library which is intended to aid in price discovery by allowing producers to investigate what contract terms and provisions packers offer. Producers can use this information as they negotiate pricing arrangements with their packer customers.