World Pork Expo

World Pork Expo 2026: Registration Now Open

Mon, 30 Mar 2026 20:24:56 GMT

Registration is officially open for the 2026 World Pork Expo, the world’s largest pork-specific trade show. Hosted by the National Pork Producers Council (NPPC), the event returns to the Iowa State Fairgrounds in Des Moines, Iowa, on June 3-4.

Event Overview: What to Expect at #WPX26

“World Pork Expo is where our industry comes together to reconnect, share ideas and look ahead,” says NPPC President Rob Brenneman, a pork producer from Iowa. “It’s an opportunity to step away from the day-to-day, see new innovations, have meaningful conversations and be reminded of the strength of the pork industry. Events like this remind us what’s possible when pork professionals come together.”

The World Pork Expo is the central hub for global pork producers and industry professionals to discover cutting-edge technology, participate in educational sessions, and network with the industry’s leading experts.

World’s Largest Pork Trade Show: Explore over 700 booths across 300,000 square feet featuring the latest in swine equipment, nutrition, and health services.
Young Pork Advocates Issues Meet: A dedicated forum for emerging leaders to discuss the future of pork production.
Industry Education: Expert-led seminars focusing on the most pressing issues and innovations impacting the 2026 pork market.
Networking & Hospitality: Connect with peers at hospitality tents and enjoy legendary complimentary pork lunches at The Big Grill.

Registration Costs & Early-Bird Savings

Attendees who register online by May 28 can take advantage of significant early-bird discounts.

Category	Early-Bird (by May 28)	On-Site Price
Adults (12+)	$10	$20
Children (6-11)	$1	$3
Children (Under 5)	Free	Free

Plan Your Visit

Don’t miss the opportunity to see the latest innovations in swine production. Secure your spot today to save on admission and join thousands of professionals in Des Moines this June.

Register Now at WorldPork.org >

Start the Dialogue: Zoetis and NPPC Open Doors for Student Networking at World Pork Expo

Mon, 16 Jun 2025 15:19:04 GMT

Take every chance to learn and don’t worry about failing. This is just one of the many wise pieces of advice shared by Zoetis experts during a student networking event hosted by the National Pork Producers Council (NPPC) and Zoetis at the World Pork Expo.

Over 80 students attended the breakfast and panel discussion moderated by Kara Collins, senior manager customer marketing for Zoetis. Students discovered the diversity of career paths they can find in the swine industry including veterinary work, consulting, sales marketing and travel opportunities regionally and internationally.

The need for people to pursue pork industry careers has never been greater.

(Zoetis)

Networking is a critical skill that students need, Collins says. She was fortunate to have an internship in college that included many networking events that had a profound impact on her life.

“Those soft skills of shaking hands and introducing yourself, getting comfortable meeting new people and learning from each other is so important,” Collins says. “We want to support our future ag students to be the best that they can be and to meet them where they are going to be to help them grow.”

Jake Sterle, NPPC director of industry resource development, says the passion in the swine industry continues to grow and keep people involved and engaged.

“It’s really all about the experiences and the networking and the people that you meet along the way,” Sterle says. “I had a professor in college tell us that 50% of what you learn in college is in the classroom, the remaining 50% is learned outside of the classroom through extracurricular activities such as networking events, attending conferences and participating in internships.”

Try Everything
The panel of industry experts included Chris Ready, Zoetis vice president head of U.S. livestock marketing and marketing operations; Wesley Lack, Zoetis national sales director, U.S. pork; and David Pyburn, DVM, Zoetis managing technical services veterinarian. Their lively discussion kicked off with each panelist sharing a little about their current roles and career journey – including lessons learned along the way.

“Events like this are important to help us know what we want to look for… it’s good to hear from people in the industry and learn how they got to where they are,” says Brynn Lozinski, a graduate student at University of Illinois Urbana-Champaign.

Some of the notable takeaways from the panelists ranged from “it’s okay to learn what you don’t want to do” to “ask every question and try everything.”

(Zoetis)

Students asked their share of thoughtful questions about how to motivate their friends to learn more about the swine industry to how to make the most out of internship experiences.

“Being someone that does not directly come from the industry, events like this give me the opportunity to make more connections and soak up knowledge,” explains Emma Brewer, a senior at Kansas State University.

Jillian Heidman, a senior at Kansas State University, agrees. For Heidman, the one-on-one interactions with professionals in the industry were incredibly helpful. Not only did they offer a sense of belonging at a global industry event, but they also helped make it easier to go up and network with the next person.

An Unquestionable Need
The need for people to pursue pork industry careers has never been greater. Sterle says leaders across all facets of the industry are in high demand.

“It’s awesome to have companies like Zoetis, investing in the youth and trying to create those opportunities and networking opportunities,” he says. “But more importantly, their leadership advice on how students can plan their future is invaluable.”

This is just one of the ways Zoetis is trying to connect with the next generation. The company recently hosted a swine workshop and in-barn training in Minnesota. Collins believes more of these events will pop up in the future because of the positive response they received.

“The industry today is not the same as it was 10 years ago,” Collins says. “Technology is changing. We have similarities, but we also have differences. We want to support students exactly where they are. We want to understand and learn from them about how best to support them.”

She also encourages veterinary students to take a look at the Student Veterinary Internship Program, a summer experience for veterinary students to get hands-on experience in cutting-edge research and opportunities to present their findings at scientific meetings and conferences.

Sterle and Collins encourage students to step out of their comfort zones and start networking to find opportunities that best fit their career interests. The opportunities to gain valuable experiences in the pork industry are abundant, they say.

Your next read: Show Pig Exhibitors: Future Talent the U.S. Pork Industry Needs

United Animal Health Honors Tokach as 2025 John B. Swisher Leadership Award Winner

Thu, 12 Jun 2025 18:46:36 GMT

Mike Tokach was honored by United Animal Health at the World Pork Expo with the 2025 John B. Swisher Leadership Award, celebrating his lifelong contributions to the swine industry.

“Mike has made a significant impact on the swine industry through his research in swine nutrition and production management, as well as through his work in developing future leaders,” says Matt Ritter, senior vice president of research and development at United Animal Health. “He is closely connected to the needs of commercial swine producers and is always researching timely and relevant topics.”

His unmatched experience and dedication make him a highly respected figure in the industry, United Animal Health says.

“I am delighted to honor the remarkable work of Dr. Mike Tokach this year,” says Doug Webel, president and CEO of United Animal Health. “Tokach is devoted to this industry and continues to make an impact, especially through the many graduate students he has mentored and guided to success at Kansas State.”

It Takes a Team
Presented annually during World Pork Expo, this award recognizes an individual who has significantly contributed to the advancement of the swine industry and who has demonstrated extraordinary leadership throughout their career.

“I am honored and humbled by the nomination and selection,” Tokach says. “United Animal Health has honored some outstanding people with this award over the years. Any success I’ve had is because of the team of people that I have been fortunate to be associated with. I am thrilled to accept the award in recognition of those team efforts.”

United Animal Health donated $5,000 in Tokach’s honor to the Kansas State University Foundation, in support of the Swine Team Legacy Endowment.

Tokach completed a bachelor’s degree in animal science at North Dakota State University in 1986 and earned a master’s degree in swine nutrition at Kansas State University in 1988. He completed a doctorate in swine nutrition at the University of Minnesota in March 1991.

Tokach specializes in practical swine nutrition research and works with producers to facilitate the quick adoption of technology by the industry. In addition, his deep understanding of the day-to-day issues that livestock producers may face helps him work through those issues using his swine nutrition and research knowledge.

“The John B. Swisher Leadership Award has been awarded to some of the greatest movers and shakers in the swine industry and Dr. Mike Tokach would fit right in with past winners,” says Devin Goehring, associate research scientist at United Animal Health. “Dr. Tokach has a true passion for our industry and is a natural lifelong learner who has never turned away from new ideas or concepts.”

Your Next Read: The Power of a Mentor: How You Can Inspire the Next Generation

Diversification in Pork Export Market Gives Stability Amidst Tariff Talks

Mon, 09 Jun 2025 14:55:33 GMT

There was an elephant in the room during the Global Protein Update Pork Academy session at World Pork Expo in Des Moines, Iowa. When discussing exports, tariffs trailed the discussion like a shadow.

Dan Halstrom, president and CEO, U.S. Meat Export Federation (USMEF) explains in January 2025, Chinese tariffs on pork were 37%, which skyrocketed to 172% in April after “Liberation Day,” and eased back down to 57% in May.

While no one really knows how things will look moving forward, Halstrom is hopeful.

“There’s one important thing to remember. Back in 2020, during Trump’s first administration, there were quite a few things that happened in our part of agriculture that worked to our benefit from the China Phase One Agreement. Business between then and now was pretty good, increasing every year on pork. I think something will happen,” he says.

Global pork markets in better shape than we think

The rest of the export story in recent history remains bright. Last year was a record year in both pork volume and value globally. This year, through the first quarter at least, “we’re basically steady with last year’s record pace,” Halstrom says.

Pork export value per head has increased by 24% in the last five years. The value added to each hog from the export market is a record $66 per head.

While China is obviously on producers’ minds, they are not the biggest players in American pork exports.

“The goal of the industry — packers, traders, us as a trade association — is to diversify these markets as much as possible, not be relying on any one or two markets, particularly not relying on China,” he emphasizes.

Mexico gives the most export value per head, adding $19.90. Emerging markets, including Southeast Asia and Central America, are the fastest growing sector, accounting for $15.42 in value. Japan is next at $9.51, followed by China at $8.88, Canada at $6.28, and Korea at $5.83.

Developing relationships and access to American pork

Market growth is developed with strategic partnerships and hard work from USMEF’s global boots-on-the-ground team, including tactics like a Meat on Wheels truck, new U.S. processed pork snack products, promotions and giant industry events.

“These events connect buyers with U.S. pork suppliers. We put the buyer and seller together,” he says.

The results of these relationships are obvious in the record export volume and value.

The quality shared between our American sectors help, too. He says in some countries that already had a large beef demand have increased their pork consumption, and vice versa in pork-preferring countries.

Free trade agreements are also large players in growth. There has been enormous growth in regions with free trade agreements, like Korea and Central America. Zero or low duties and no non-tariff trade barriers are the key for successful export growth, Halstrom says.

Your next read: 3 Factors Fueling Americans’ Obsession with Protein

5 Labor Solutions from the World Pork Expo Trade Show

Fri, 06 Jun 2025 17:36:19 GMT

Labor is a limiting factor on many swine operations. Here are five solutions that stood out on the trade show floor at World Pork Expo to aid in:

sorting and loading pigs
biosecurity efforts
treating pigs using water-soluble medications
monitoring and measuring feed inventory
moving boars or dead stock safely

Sorting System Saves Time, Feed and Money
When was the last time your team looked forward to an easy loading day? It can typically take four or five people about two hours to sort and load a truckload of pigs. But with the automated sorter from Central Ag Distribution , that same truckload can be sorted in about 45 minutes by one person.

Jeffrey Morten, USA sales manager, says this automatic sorter weighs pigs every time they leave their group pen to go into the “food court.” The pig is weighed and the appropriate gate opens to let that pig into the pen with the correct diet for that group.

This keeps group weights consistent and helps notice lights more quickly. Instead of having to visually appraise pigs on sorting day, the pigs are already grouped by size. This helps with forecasting and shortens time needed in the barns to do so.

“It lessens anxiety all the way around — both for the people and the pigs. Loading just goes so much smoothly,” he says.

Downtime and Disinfection Tracking Helps Keep Logistics Moving
Biosecurity is critical to pigs’ health, but there are a lot of details to keep straight. Anthony Novero, chief technology officer at Farm Health Guardian, says if communication about disinfection isn’t clear for supplies entering the farm, then time and labor is wasted.

Farm Health Guardian is a management tool for farmers and food companies to improve biosecurity and disease prevention, saving time and reducing costs. It includes facial recognition technology that has two interlocked devices on either the incoming or outgoing door, depending on the state of the disinfection cycle. It shares the status of the cycle and lets employees know when it’s possible to move things out safely. It also helps monitor the room’s temperature.

Water-Soluble Medications Create a Ripple Effect of Efficiency
Water-delivered medications eliminate time spent preparing and giving injections and minimize stress to both the caretakers and the pigs because pigs don’t have to be handled individually, says Nic Lauterbach, Pharmgate Animal Health technical services veterinarian.

“The pigs stay calm, they keep drinking, eating and growing,” he adds.

These medications often have a small dose, so it’s possible for one caretaker to move the product, mix the medication and deliver it to the whole pen through the waterer.

Monitoring and Measuring Feed Inventory Saves on Labor
Feed is usually an operation’s biggest expense, and out-of-feed events happen far more often than you might think. Only 20% of all feed outages are caused by actually running out of feed. The remaining 80% of feed outages happen when there are issues with manual feed bin slides.

BinSentry provides a way to monitor and measure feed inventory and bin slide management using sensors and proprietary software to monitor bins in real time. It can create alerts to out-of-feed problems or issues about to occur.

“Asking farmers or techs to climb feed bins and visually estimate feed levels inside of bins is a safety risk and a poor use of time,” says Ben Allen, CEO of BinSentry. “Visual estimates of feed levels inside of dark bins are notoriously inaccurate. This type of work is perfect for sensors that can instantly and accurately report feed levels without wasting valuable human resources.”

Moving Boars or Dead Stock Can Be Made Easier and Safer
Hauling deceased pigs is no fun emotionally or physically. But the Trackporter provides physical relief.

“It can turn a two- to three-man job into a one-man job,” says Andrew Chandler, purchasing and inventory specialist for ATZ Manufacturing.

Hauling deceased pigs is no fun emotionally or physically. But the Trackporterprovides physical relief.

(Kasey Brown)

It can haul, push or carry dead stock. Chandler explains you hook up an animal and then push the button to move it. It was a low center of gravity to increase safety; can haul tools, heavy parts or supplies; and decreases the need of workman’s compensation claims.

For safety in moving boars, you can stand outside the crate and lead a boar where he needs to go.

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Big Ideas from World Pork Expo 2025

Fri, 06 Jun 2025 16:12:15 GMT

The energy was incredible in Des Moines, Iowa, at the 2025 World Pork Expo on June 4-5. From record crowds to in-depth discussions on the latest pork industry trends, the event created an opportunity to energize, support and challenge pork producers and allied industry as they had back home.

Here’s a little snippet of the perspectives and ideas shared in conversations at the World Pork Expo.

“When I need hope, I go to Arby’s at lunchtime and see the line wrapped around the building. Demand for meat is high, and it’s much more prevalent than the loud activists.” — Andy Curliss, vice president of strategic engagement for National Pork Producers Council
“Everyone has a role in our trust factor as an industry.” — Kylee Deniz, executive director of Oklahoma Pork Council
“2023 will go down as the worst year in pork producer profitability to date at over $30-per-head loss. 2024 was roughly breakeven. 2025 we’re seeing about a $15-per-head profit. If this proves true, this will be the quickest turnaround in pork producer profitability ever. But it says much more about how bad the situation was in 2023 and 2024 than it says about 2025.” — Lee Schultz, chief economist with Ever.Ag
“Uncertainty is common for farmers. But you like it when the markets are calm and easy because that’s one less thing you have to worry about.” — Duane Stateler, National Pork Producers Council (NPPC) president
A digital presence is so important because “nowhere else do people ask more honest questions than Google,” — Susanna Elliott, chief marketing and communications officer for Alltech
“Right now, there is no reason for a pork producer to panic about grain prices. We are not going to have another ethanol binge. Corn exports look to be contained by both waning world demand and Brazilian production.” — Joe Kerns, founder of Ag Rubicon
“We work to turn science into soundbites to share the good things pork producers are already doing.” — Heather Fowler, director of producer and public health for the National Pork Board
“We need a proactive, producer-driven response to the issues that will be on their way from Europe, so we’re evaluating farrowing housing with science.” — Stephanie Wetter, director of animal welfare for the National Pork Board
“Do good things and talk about them. The research we do is as important as the communication about it.” — Frank Mitloehner, department of animal sciences director at UC–Davis
“On-farrm reports makes me really hard to argue with, because I can tell [regulators] and I can show them.” — Lauren Servick, director of public policy, strategy and sustainability for the Minnesota Pork Board

Your Next Read: Economists are Cautiously Optimistic As Prices and Even Profits Increase

3 Factors Fueling Americans' Obsession with Protein

Fri, 06 Jun 2025 15:48:09 GMT

Meat is having a moment, and the craze for more protein is benefiting protein across the board. The fact cattle prices continue to crush records is proof of that, as well as the robust demand for pork.

“I am still bullish of dairy. I’m bullish of beef. I’m bullish of pork and poultry,” says Dan Basse, AgResource Company . “I think as you think forward, I see the next two or three years as being the years of protein. It’s that side of the fence in agriculture that’s going to do very well.”

Basse’s optimistic outlook on protein hinges on one major factor: consumers’ ability to pay for it.

“I’m still bullish of protein, until we see the labor force start to shrink in the United States, and I start to see disposable income coming down. Again, there’s not a period looking backward in history that I can find where disposable income on a personal basis has risen this quickly from 2020 to 2025,” he says.

“Meat protein, not just pork or not just beef, but meat is having a moment. I’m an economist, so I have concerns on the macroeconomic front, but it is exciting to be in an era where the public’s desire for meat protein is growing,” says Glynn Tonsor, a professor in the Department of Agricultural Economics at Kansas State University.

People Are Eating More Protein Than Ever Before

Cargill’s 2025 Protein Profile found people are eating more protein than ever before. The report found 61% of consumers report increasing their protein intake in 2024, which is up from 48% from 2019.

According to Cargill, the shift in shoppers’ preferences toward whole, minimally processed foods, is giving protein a chance to shine.

“It’s really important to remember the U.S. public wants meat protein,” Tonsor says. “There are a lot of signs. We are in a pro protein environment. I don’t think there’s issues. I actually think there is a celebration about the taste and the eating experience and so forth for all the major proteins.”

A Slight Shift in May’s Monthly Meat Demand Monitor

Tonsor also authors what’s called the Monthly Meat Demand Monitor (MDM) , which tracks U.S. consumer preferences, views and demand for meat. The first half of the year, the MDM continued to show consumers’ growing demand for protein, but in the report in May, it did show a slight shift.

“The biggest takeaway from the MDM would be we have two conflicting patterns,” says Tonsor. “One is the public really wants meat protein, but the macroeconomic environment is giving us some pause. So, we continue to see strong signals people want protein. Taste is leading that decision, so that’s good and very supportive, but we also see lots of uncertainty on the macro-economic front. So, trade discussions, elevated unemployment, inflation concerns and so forth. Those are not supportive of meat demand, so those are the two trends that are fighting the way out.”

Tonsor points out the May MDM showed a pullback in consumers eating away from home, like in restaurants, but showed a boost in retail demand, which would be grocery stores.

“But part of that is a substitution away from restaurants,” he says. “And that’s across the board. It’s not just pork or beef or chicken. It’s all of them that we track, so I do think it is a headwind that is growing here in 2025.”

Tonsor says if confidence in the economy rebounds, and tariff discussions ease, the restaurant piece of meat demand could quickly recover, especially considering we’re entering the summer months, where meat demand is typically higher.

3 Major Drivers Behind the Protein Craze

And even with the pause in restaurant demand in May, Tonsor says the push for consumers to eat even more protein doesn’t seem to be going away, and it’s being driven by three major factors.

“More people are having meat as an ingredient rather than center of the plate. So, it’s coming across as more convenient. It’s an input,” Tonsor says. “Also younger folks in particular are quite physically active, and their demand for protein and that broader lifestyle is elevated.”

Those two factors are strong drivers of meat demand, especially in the younger crowd. But another supportive piece of the growing demand for protein is related to weight loss drugs.

“We have a GLP-1 effect, so Ozempic, Mounjar and so forth, in the MDM, we put out a report earlier this year, showing maybe 15% of the U.S. public is using the GLP-1,” Tonsor says. “That’s a higher end, but that’s what we estimate. And if you are on those products, you’re actually consuming beef, pork and chicken more frequently.”

He says all of those things add up to support the growth in meat demand.

“It’s the income and the future status of my finances is mainly the only headwind at the moment, and that’s why I keep reiterating that concern,” Tonsor says.

Demand is What’s Pushing Cattle Prices to New Highs

It’s not just the hog industry that’s benefiting from the strong demand, both domestically and with exports

Cattle prices continue to crush records. But according to one veteran cattle analyst, it’s not historically tight cattle numbers pushing prices higher, it’s the strong demand.

“This price increase that we’re experiencing in the industry is demand-driven,” says Randy Blach, CEO of CattleFax. “Our per capita supplies were flat last year. They’re going to be flat again this year. And yet we’ve had a market that’s gone from a $1.75 to $2.25. That’s all been demand driven with what we’ve seen throughout the industry.”

The incredible demand is pushing beef demand to its highest level in nearly 40 years.

“Beef demands that are a 37-year high,” he says. “And I think when people think about demand, obviously quality has been the key to that. We’ve seen the quality of the animals being produced has increased substantially.”

As record-high cattle prices also push the cost of beef higher, that would push consumers to eat more pork and chicken in the past. But it’s a trend Tonsor is not largely seeing this time around.

“We see some of that, but not nearly as much as you might think. So, there’s less of that adjustment than historically we would have seen,” Tonsor says. “This is 100% Glynn’s opinion, but I think habits are a little stickier. Persistence of an item in your meal is a little sticker than in the past. Meat is an ingredient, not just the center of the plate. Higher beef prices have not elevated chicken demand as people have expected, and I think it’s because the consumer substitution effects, they exist, but they’re not as strong as they were 20 years ago.”

As consumers crave more protein, it’s a bright spot for all of livestock with many hopeful this isn’t just a trend but a permanent fixture on consumers’ plates.

Several Factors Drive Positive Hog Market, Ever.Ag Says

Fri, 06 Jun 2025 15:33:29 GMT

Several factors are driving the positive outlook in the hog market, according to Bill Polovin and Dave Delaney of Ever.Ag.

“The summer months have been fueled by what I’m going to call managed money,” Polovin says. “We’ve had some good fundamental strength, but I would say the futures are in front of that fundamental market right now.”

He notes August trading up over $107, a cut out market possibly north of $114, and a cash market that gets $108 to $109 weighted average.

“We’re starting to see the managed money assert themselves in a very positive manner for our futures market,” Polovin adds. “That’s obviously adding good possibilities for our producers.

Supply and Demand

Delaney says the supply and cash market look good, but the demand side needs to get better still. He sees supply remaining steady with not a lot of expansion or people exiting the industry, which he attributes to better health.

“I think the productivity that we see in these sows, we have not hit the peak in potential,” he says. “If we get a clear runway and a healthy industry, we could make a lot of pigs.”

On the demand side, Polovin points out seasonally, retail cuts slide back.

“We start to rely on the ham and belly primals to help fuel that cut out market. And I still think that’s ahead,” he adds.

Managing Risk

Polovin and Delaney suggest producers take advantage of a positive market and look at a variety of marketing strategies.

“You look at where those 2026 contracts are sitting right now, and they provide a very good opportunity,” Polovin says. “It would be probably a good idea for producers to start looking at locking in some of those $20-ahead-plus margins depending on their cost of production. That’s certainly the message that we’re trying to push out to the producer.”

They offer these suggestions for producers to hedge price risk:

1. Comprehensive Hedging Approach:

Use a “crush” strategy: buying grains and selling hogs
Implement a multitool hedging approach

2. Specific Hedging Tools:

Futures contracts
Options contracts
Livestock Risk Protection (LRP) insurance products
Over-the-Counter (OTC) products for potentially higher future sales
Utilizing contract strips for broader protection

3. Timing and Contract Considerations:

Look at 12-month forward contracts
Lock in profits when margins are favorable

4. Risk Management Principles:

Don’t get locked into a single strategy
Consult multiple sources and understand available products
Assess individual cost of production
Remain flexible and adaptable to market changes

To hear more of the conversation with Polovin and Delaney, listen to “AgriTalk.”

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Economists are Cautiously Optimistic As Prices and Even Profits Increase

Thu, 05 Jun 2025 19:33:49 GMT

The room was packed despite it being a beautiful day during World Pork Expo in Des Moines, Iowa. Both Lee Schulz, chief economist at Ever.Ag, and Joe Kerns, founder of Ag Rubicon, expressed economic optimism for the pork industry. However, the prospects for producer profitability sound less sunny than the sky outside.

Pork Demand and Prices On the Rebound

Consumer demand is still below 2020 to 2024 levels but it’s recovering. Compared with historical numbers, though, demand is still good, Schultz assures. The story behind demand is affected by many factors, such as consumption, price and consumer income.

The importance of these factors, namely consumer income, is shifting, which is good for the pork industry. Pork still has a highly advantageous cost spread with beef and a much steadier supply due to the contraction in the cattle cycle.

“I think the industry is in a much healthier spot today [for supply] than maybe it’s been the last couple of years because we squeezed out some of that excess capacity,” Schulz says.

Summer cutout prices should be strong, he adds, with a predicted 4% increase versus a 3% increase in 2024. Schulz emphasizes that prices, even in recent years, have been in the top 10 historically. However, profitability is a different story.

“2023 will go down as the worst year in pork producer profitability to date at over $30-per-head loss. 2024 was roughly breakeven. 2025 we’re seeing about a $15-per-head profit. If this proves true, it will be the quickest turnaround in pork producer profitability ever. But it says much more about how bad the situation was in 2023 and 2024 than it says about 2025.”

Why were those years so bad? It’s simple — costs.

While consumers have been paying higher prices for pork, that price increase remains consistent with inflation. Input costs, on the other hand, have exceeded the inflation rate all along the value chain. Costs are still 32% higher than they were in 2020.

Production costs have fallen slightly, by about 2% recently, but Schulz doesn’t predict costs to go much lower.

He sees breakeven costs in the mid $80s.

Steady Inventory But Larger Quantities

However, with favorable weather predicted in the Corn Belt, Kerns assures: “Right now, there is no reason for a pork producer to panic about grain prices. We are not going to have another ethanol binge. Corn exports look to be contained by both waning world demand and Brazilian production.”

Despite higher costs, pork producers continue to produce more with less. Productivity gains keep pig and pork supplies growing.

“We’re at a very steady inventory level, yet we continue to produce larger quantities of pork available not only domestically, but also for our export customers through increases in carcass weights and increases in litter rates,” Schulz explains.

Trade policies will continue to keep the pork industry guessing when it comes to exports.

“The volatility in Washington makes it tough for the United States to gain confidence as a predictable supplier,” Kerns says.

Many trading partners’ currencies are strengthening in relation to the U.S. dollar, so increased buying power might help soften export disruptions.

The industry’s forecast might be slightly cloudier than the sunny day outside during the World Pork Expo, but at least the clouds are starting to clear from the past two years.

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On the Minds of Pork Producers

Wed, 04 Jun 2025 22:45:58 GMT

Health challenges, marketing, technology and pork as an important protein are top of mind for the four producers who sat down with Chip Flory, host of “AgriTalk,” at World Pork Expo.

Aaron Juergens, an Iowa producer, points out the industry has been dealing with PRRS for 20-plus years and it always pops up at the worst possible time.

“We do our best practices daily, starting from the sow farm all the way to making sure we’re washing everything to having vets and caretakers on board and throwing everything at it to make it work,” he says. “There’s profitability today so you get throughput on every part of the operation.”

Chad Leman, who farms in central Illinois, says industry-wide, producers have been dealing with PRRS and PED in March, April and May, despite efforts to address the diseases.

“Despite all the biosecurity, we throw at these farms, we still struggle with it,” Leman says. “Our finishing barns are full, but they’re also full of more expensive weaned pigs than what we thought we were going to stock them with.”

One concept that could be part of the solution is gene editing and PRRS-resistant genetics. The technology is encouraging, but producers say there’s still more to learn.

“It sounds wonderful, and I think it could be part of the solution,” Juergens says. “But it’s really hard to say there’s going to be one magic bullet for the industry.”

Nathan Schroeder, who supports gene-editing technology, and says people usually fit into one of three groups — they’re either against it, 100% for it or somewhere in the middle and support the industry making progress.

“My son’s floating around here [at World Pork Expo] somewhere. I care about what he eats. I care about what you eat. I care about what our consumers eat,” Schroeder says. “We don’t, as an industry, want to do harm to anything. That’s why there’s so much science behind our decisions.”

Marketing and production goals are also on the minds of producers.

“Just looking at the margins for the next four or five quarters, they look healthy,” Leman says. “If we can keep pigs healthy, there’s good margins and that keeps us in business.”

Juergens is encouraged by JBS investing in a new sow plant in his home state.

“When you see somebody drop $135 million in Iowa that gives you a good feeling,” he adds. “We’re going back to our farms, and we got to make that investment in a new barn, new technology or what the next thing is going to be when you see a major player making a big splash. There’s going to be further processing down the road. It gives you a breath of fresh air.”

Kyle Baade, who raises show pigs with his family in southeastern Nebraska, is focused on investing in the next generation.

“We’re looking to improve genetics and bring in sires and different lines,” he says. “We’re on the cusp of heading into breeding season for the Midwest, so we’re always looking to gain an advantage on what we can utilize to make our product better.”

With reports of protein demand continuing to rise, the industry wants to capitalize by getting pork onto more plates both in the U.S. and around the globe.

“We came out with a new slogan, Taste What Pork Can Do, we’re trying to hit it on all cylinders,” Juergens notes. “We have a large geographic population in the United States, and we’re trying to hit all those consumer trends. It’s a big undertaking trying to get on everybody’s plate. We want to be center cut. We want to be on the pizza. We want to be the breakfast.”

When it comes to trade issues, Leman and Juergens say it’s important to keep focusing long-term, developing current relationships and building new export markets.

“We had the Vietnamese in town on Monday signing MOUs,” Juergens says. “We’re trying to get into that population of 300 million people in Indonesia and Vietnam. We need to get into these new export markets. We have to keep focused on our good customers, new customers and just be wide open for everything. The world is growing, so we need to be everywhere.”

Your next read: Will Pork Producers Continue to Print Black Ink in the Second Half of 2025?

Why Do People Attend World Pork Expo?

Tue, 03 Jun 2025 14:11:01 GMT

If the smell of bacon and ribs smoking on the grill doesn’t grab your attention, you might be missing one of the finer reasons why people come from all over for the largest pork industry-specific trade show in the world. On June 4-5, there’s nowhere else Minnesota pork producer Lori Stevermer would rather be.

“For a lot of us, World Pork Expo is our annual get together, a reunion with all of our industry friends,” says Stevermer who also serves as the customer success manager for Alltech’s U.S. pork business.

Map Out Your Plan
She encourages people to do three simple things to make the show an unforgettable experience.

1. Sit in on a seminar.
“If you want to learn what’s going on in our industry, attend a seminar,” she says.

2. Walk through the Varied Industries Building.
“This show has the best technology on display – everything that’s related to the pork industry and all that’s new will be there,” Stevermer adds. “I know it’s a little overwhelming, but it’s also a chance to see the latest and greatest.”

3. Visit a hospitality tent.
“I believe one thing that sets World Pork Expo apart from other shows, even within agriculture, is our ability to come together and just socialize,” she says. “We’re sitting in the tents, learning from our neighbors and our friends. To me, that is what World Pork Expo is all about.”

Barb Determan, president of Heartland Marketing Group, admits her list of “must-dos” is always longer than the two days of the show. She loves checking out the exhibits and attending educational sessions, too.

“If you want to be encouraged about the future of our industry, check out the Young Pork Advocates Discussion Meet,” Determan says. “What a bunch of smart young people! I would highly advise anyone attending to look at the schedule ahead of time and map out your days.”

Come to the Show Hungry
Scott Hays, a Missouri pork producer and executive director of the Missouri Pork Association, says the food is incredible at World Pork Expo.

“Come hungry with an empty stomach,” advises Brett Kaysen, senior vice president of producer and state engagement for the National Pork Board. “It’s all about food, food and food. You can come and eat as many pork products as you want. Be sure to stop by the Big Grill – it’s a special place.”

Catch Up with Old Friends and Make New Ones
If you do nothing else at World Pork Expo, be sure to network and catch up with old friends and make new friends, says Jake Sterle, NPPC Director of Industry and Resource Development.

“Those conversations are a great way to better understand the different aspects of the industry and the companies that are there investing in the future of the pork industry,” Sterle says.

For Dwight Mogler, those opportunities shouldn’t be taken lightly.

“As a producer, what’s amazing about the World Pork Expo is the accessibility to people who may not be the relationship people you typically work with, but it’s access to the entire leadership team,” Mogler says. “Everybody, no matter what cog they are in the wheel, are typically there. The accessibility and opportunity to connect with those people is key.”

He also reminds producers to spend time talking to state and national organization leaders.

“Our national organizations and our state associations will have a presence there, too,” Mogler says. “They work for us. Those are our dollars, not only in the Checkoff, but also in the voluntary Strategic Investment Program. Those leaders enjoy and are energized by connecting with producers. Make your voice heard.”

Your next read: Don’t Be Afraid to Be You: Lori Stevermer Challenges Pork Industry to Show Up

Red-Carpet Chatter: World Pork Expo Conversations You Can Count On

Tue, 03 Jun 2025 13:55:05 GMT

Maybe it’s happened to you, too. You’re walking down the red carpet in the Varied Industries Building at the Iowa State Fairgrounds. The latest and greatest advances in technology are beckoning for you to stop and explore. And then you run into a friend and visit for 5 minutes. Then you walk two feet and see another friend and visit for 8 minutes. Before long, two hours have passed, and you still haven’t made it down the first aisle.

Does this sound like your experience at World Pork Expo? There’s no question that the conversations held at the event – whether in the aisles of the trade show or in the tents under the shade trees – will lead to pivotal decisions, exciting advancements and partnership opportunities that will change the future of the global pork industry.

“There will be a lot of conversations this week,” says Brett Kaysen, senior vice president of producer and state engagement for the National Pork Board. “That’s one of the things I enjoy most about World Pork Expo – the opportunity to connect with producers and listen really what’s on their heart and on their mind.”

Barb Determan, president of Heartland Marketing Group and a past president of the National Pork Producers Council (NPPC), hasn’t missed a World Pork Expo since it started in 1988.

“I think conversations around swine health, especially porcine reproductive respiratory syndrome (PRRS) and foreign animal diseases will be a big topic this year,” Determan says. “Not to mention, there will be discussion around the economics of the industry. We lost a lot of money and some producers last year. This year is a little better, but there is still healing to be done.”

Scott Hays, a Missouri pork producer and executive director of the Missouri Pork Association agrees that the biggest topic of discussion will likely be around the next one to three years in the industry.

“It’s great that pigs are making money, but will there be growth? There always has been and will be conventional wisdom. But tariffs, high building cost and added production from a PRRS-resistant pig (that could be here by the time a new facility is producing pigs), will all be things to consider before expanding this time,” Hays says.

Demand is a big topic on everyone’s minds – both international and domestic, says Lori Stevermer, a Minnesota pork producer and customer success manager for Alltech’s U.S. pork business.

“With all the talk on trade and tariffs, and how it affects our exports and the demand for our products, people will be focusing on demand,” she says.

The launching of the Taste What Pork Can Do tagline and the focus on consumer demand and showing up in a space where the pork industry has been absent for a number of years will be in conversations, adds Dwight Mogler, an Iowa pork producer.

“Without a doubt, I think that’s going to be front and center on a lot of producers’ minds,” Mogler says. “A lot of producers have been asking, why aren’t we doing more? And now we’ve got a very visible strategy and launch.”

Jake Sterle, NPPC Director of Industry and Resource Development, points out that the World Pork Expo always seems to bring about the ‘What’s new?’ or ‘What’s next?’ questions from producers and allied industry.

“There are a lot of open-ended questions around trade, tariffs, the current administration, the MAHA movement, farm bill, Prop 12, and on and on,” Sterle says.

It’s a critical time in the pork industry and there’s no doubt the conversations at the World Pork Expo will have far-reaching implications. There’s no better time to listen and learn from each other than now.

Your next read: In the Foxhole with Army Veteran and Pig Farmer Scott Hays

Bigger, Bolder and Packed with Innovation: A Look at World Pork Expo 2025

Wed, 26 Feb 2025 15:41:43 GMT

The 2025 World Pork Expo will bring the pork industry’s leading producers, suppliers and innovators together for two days of education, networking and business opportunities. Hosted by the National Pork Producers Council (NPPC), the event will take place June 4-5 at the Iowa State Fairgrounds in Des Moines, Iowa.

“The World Pork Expo continues to be the premier event for pork producers, offering the tools and insights they need to succeed in a constantly evolving industry,” Lori Stevermer, NPPC president said in a release. “Each year, we bring together the top minds in pork production to spark creativity and shape the industry’s future.”

Here are three great reasons to attend:

1. It’s a one-of-a-kind industry experience.
“The world’s largest pork-specific trade show will once again welcome thousands of pork producers and industry professionals from across the globe. Last year, attendees had the opportunity to explore cutting-edge technology, business solutions, and industry trends showcased by 395 companies in nearly 700 booths across 300,000 square feet of exhibit space,” NPPC says.

2. It’s a great way to reach the next generation.
The Young Pork Advocates Issues Meet will take place again, providing a platform for the next generation of industry leaders to discuss key challenges and opportunities. The event will offer new educational sessions tailored to professionals from all corners of the pork industry, ensuring that attendees leave with actionable insights to grow their operations, NPPC says.

3. A bigger network opens the door for opportunity.
This year’s schedule is designed to maximize meaningful connections, with expanded networking events, hospitality tents, and social opportunities. Attendees can enjoy the return of complimentary pork lunches at The Big Grill, along with live entertainment and industry receptions designed to celebrate the pork community.

Registration details are available soon at worldpork.org . Attendees are encouraged to follow #WPX2025 on Facebook, Instagram and X for event updates.

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Stop Judging Women By Their Highlight Reel On Social Media Now

Mon, 15 Jul 2024 20:49:37 GMT

In this era of social media, it’s easy to think we know someone from the highlight reel they share with others. Kaylee Keppy-McDonnell, swine account manager at Zinpro Corporation, says the challenge is we often make assumptions before we really get to know the people behind the reel.

That’s why she wanted to create a space that allowed women in agriculture to meet face to face and have deeper conversations to help people bridge divides. On June 4, Keppy-McDonnell kicked off the first Elevate Women in Agriculture conference at The Rewind Hotel in West Des Moines, Iowa.

“Our swine team decided we needed to do something different, to think outside the box and we landed on a women in ag event,” she says. “I knew just from being a woman in different aspects of this industry – a first-time mom, a stepmom of two teenagers and all the ups and downs life can throw at you – I felt a strong need to connect with other passionate lady leaders.”

Knowing she couldn’t be alone in seeking something like that, Keppy-McDonnell set out to fill that professional and personal development void she was facing. The event featured a space for insightful discussion, shared experiences and a valuable place for networking opportunities to contribute to growth both personally and professionally.

“I truly think that as women in ag, our dedication, expertise and passion play such a vital role in shaping our industry. I believe it is important as we try to be the ‘superheroes’ day to day, in and out of work life, that we have a community or a network of people we can lean on, share our thoughts, and ideas with,” she explains. “I wanted to help women truly find their people and their cheerleaders. By no means am I suggesting it should be girls versus boys, but sometimes in life, women just need their girl gang to cheer them on.”

She organized it to take place right before the largest swine industry gathering – the World Pork Expo. In addition to a session on strategies for showing up as your most authentic self with rural entrepreneur Crystal Blin, participants also took part in a “Working Genius” personality workshop led by Kacee Bohle of Kacee Bohle Coaching.

After a welcome from Keppy-McDonnell on June 4, Bohle led off with a session on “Work/Life Balance, Setting Boundaries and Seasons of Life.”

“Trying to do all the things all the time is exhausting,” Bohle said. “So often we hang onto things, jobs, mindsets and people because we are afraid of hurting feelings. It’s OK to step into the new. What you are not changing, you are choosing.”

She challenged participants to take a hard look at what they are choosing. Then, to take action to pursue what they do want to do and develop the skills and mindset to get there. Read more here.

Bohle then led a panel of women in agriculture discussing a variety of topics from comparison to grieving hard changes. The panel included Blin, Kylee Deniz, Oklahoma Pork Council executive director; Annie Grinstead, owner of Positive Energy, Inc.; and Cara Haden, DVM, director of animal welfare for Pipestone Veterinary Services.

“Comparison is the thief of joy,” Haden said.

She reminded participants that seasons of life look different for everyone. One lesson she has learned over the years is not to waste time comparing her season of life to someone else’s season of life.

“There were so many valuable takeaways from this event,” Keppy-McDonnell says. “I’m sure every woman took away something different. The one common denominator I saw was that there truly was a gap filled through an event like this. Women need a space to have genuine, good conversation around work-life balance.”

At the end of the day, she points out we all need encouragement that we are not alone in our journey or season of life.

“Sometimes we need reminded that women can do all the things,” she says. “It’s just a matter of how intentional we are and what priorities take the lead during that time. Let’s keep doing big things to elevate each other and know that when life gets tough or challenging, we have a community of women who are there to cheer us on.”

Read More:
Never Underestimate What You Can Accomplish

Re-thinking the Farm Workforce

Mon, 15 Jul 2024 16:41:25 GMT

Wanted: Computer scientists and computer engineers to work in animal agriculture. Why the need? Because the pork industry continues to evolve toward more automation and specialization, with the goal of helping producers manage more effectively. Three experts spoke at the 2024 World Pork Expo about the implications of technology and how it may attract more young people to pork production.

“How do we employ [artificial intelligence] and/or farming techniques to address labor issues?” asks Dr. David Rosaro, Assistant Professor at Iowa State University. “The timing of when I sell my pigs is very important and can mean $4 to $5 profit or loss per pig.”

Rosaro says some devices take the average weight of an entire pen, which allows producers to be more precise in their marketing.

“We want to be able to know Pig A weighs 80 lbs. today and when it is at market weight to predict loads,” says Tammi Brown-Brandell, with the University of Nebraska. “They can also estimate weights on a group of animals. RFID is the cost of the tag and the cost of the equipment. Doing it in a way that doesn’t add a lot of cost is going to take us a little longer.”

“More companies are estimating weights with devices or fixed cameras but producers should ask for the data and find out how accurate they are,” he says. “Just the color of the pig might change the equation.”

He adds that producers need to do their due diligence on devices to determine their value. Cameras can be used to help producers weigh pigs and market them more strategically, but it still boils down to cost-effectiveness of new technologies.

Improving health

Gene-editing technology shows potential, says Dr. Dan Carlson, Chief Scientific Officer at Recombinetics. Edited genes that can prevent or minimize disease would have enormous cost benefits for producers, but there are hurdles to cross. He says the industry can’t avoid having labels on packages, and some labels might have a detrimental effect on consumer acceptance.

“We need to have programs in place to help,” says Carlson, along with acceptance of gene-editing practices from trading partners.

Technology can help identify pigs that don’t find the feeder or waterer for a few days, which can lead to health problems.

“Is the decrease in time at the feeder relevant on day one? What about day three? When we use technology to create models, we need good data in before we get good information out. Producers can help us capture the golden standard data,” Brown-Brandell says.

Animal husbandry still important

Rosaro was a nutritionist for a pork operation before joining the university. He understands the day-to-day importance of animal husbandry and identifying problems before they escalate. For example, sound sensors can be used to monitor coughing, he says, but a person still needs to find the pigs that are coughing.

“We can never eliminate the animal caretaker in the equation – we need to make sure we don’t lose the human factor,” says Tammi Brown-Brandell, with the University of Nebraska. “As long as we’re attracting the right people to the industry, we should be fine.”

Biotech in the barns

Chris Hostetler, Director of Animal Science for the National Pork Board, moderated the session and points out after close out, no more decisions related to those pigs can be made by the producer, so being able to make pre-emptive decisions will improve animal welfare. That’s where technology comes into play.

“We need to understand the producer and help them understand the value of technology,” he says, pointing out that in a relatively short time, the industry has engaged more computer scientists.

“We’re at the forefront of asking computer engineers to understand animal agriculture,” adds Rosaro, but he acknowledged that the industry loses a lot of scientists to human gene therapy.

“I grew up on a farm and stayed in the industry, but I dabbled in the biomedical field. We need to keep interested parties in the ag industry rather than going into the human field,” he says.

Attracting a new workforce

Rosaro says he tries to expose young people to the future of the swine industry.

“Technology changes the dialogue we have with young people,” he says. “It’s a different conversation and will encourage more people to come back to the farm.”

The ability to work with data and computers changes the mind of some students and new technologies make the industry more attractive to tech-oriented individuals.

“As educators we have to let students know how they can fulfill their dreams and as an industry, we have to create opportunities and technologies for them,” Rosaro points out.

The 4,000-lb. Sow and Sustainability

Fri, 12 Jul 2024 16:49:03 GMT

When it comes to sustainability, genetics play an important role.

“I like to tell the story about the 4,000-lb. sow,” says Chris Hostetler, National Pork Board director of animal science when he spoke on “AgriTalk” during World Pork Expo. “When I graduated from high school in 1986, a sow would produce about 1,200 lb. of pork a year.”

Modern-day sows, through genetic innovation and improvements, better biosecurity, updated ventilation and housing, increased herd health and efficient feeding programs, can produce 4,000 lb. of pork, with genetics being the primary driver of those changes, Hostetler adds.

“Our producers have no opportunity to take credit for those improvements, but when you think about it, every one of those is an improvement in sustainability,” he says. “Because it’s doing more with less, improving efficiencies along the way.”

Hostetler admits he had no idea the number was that big.

“We don’t tell that story nearly as good as we should, and we don’t tell it nearly as loud or as often either,” he says.

In addition, Hostetler points out the number of pigs that sow is weaning has increased.

“You think about our market weights and the survivability, the livability of those pigs along the way, just do the math on that,” he says.

With improvements in biosecurity and environmental concerns, the pork industry has made a lot of progress in that space.

“AgriTalk’s” host Chip Flory asks if genetics or management make more of a difference.

Hostetler says it depends on who you talk to — a swine nutritionist, geneticist or the production guy in the barn will all say it’s nutrition, genetics and management, respectively.

“I do think that genetics make a big, big difference,” he says. “Now to quantify that, it’s a little more difficult, but there are some innovations in genetics that have led us down that path.”

Best linear unbiased prediction (BLUP) was a tool geneticists used in the early 90s to select animals that would perform well under the new conditions of living inside under more intensive rearing conditions.

Hostetler says the CRISPR-Cas9 gene editing technology offers new options for genetic improvement.

“It’s not just about tackling productivity traits for those animals,” he says. “It’s also about animal welfare. Are there things that we can do to make a gene edit that would be welfare related? Are there things that we could do from a gene editing standpoint that would be related to making a more robust, healthier animal along the way? Health is one of the areas that have been tackled first in the gene editing space.”

If a sow produced 1,200 lb. of pork in 1986, and it’s now 4,000 lb. of pork in 2024, what could it be in 10 years?

“I’m not sure that we’ve hit that upper biological limit on our sows,” Hostetler says. “From a genetic standpoint or a nutrition standpoint, certainly from a health standpoint, we’re continued to be plagued with endemic diseases like PRRS and PED. I don’t know if we’ve hit that biological upper limit yet.”

Innovations Have Potential to Transform the Industry

Fri, 28 Jun 2024 12:00:00 GMT

Ultimately, technology can help pork producers make better decisions, but determining its cost-effectiveness is still the challenge.

Three speakers at the 2024 World Pork Expo see the benefits of new innovations and make a strong case during a session called, “The Future of Everything Pork.”

“If we can monitor animals throughout the day, then we can highlight when things are changing,” says Tammi Brown-Brandell. She works in precision animal management at the University of Nebraska. “We’re looking for that anomaly, and you really have to look at individual animals.

“Some animals spend more time than others at the feeder,” she continues. We look at gestation through finishing…and try to find those one or two things that it would be hard for the producer to notice. We look at lameness, grow-finish weight changes and well-being issues.”

For example, Brown-Brandell says with technology, her team can identify a drop in feed consumption about three days before an experienced caretaker notices it and gives producers a jump on potential issues. Low-frequency radio identification and depth cameras change the way researchers and eventually producers can look at animals.

DNA Technology

Dan Carlson, chief scientific officer at Recombinetics, says gene-editing technology can change an animal from being susceptible to porcine reproductive and respiratory syndrome to being resistant to the expensive disease.

“It would take years and years of breeding to do this on the farm,” says Carlson. “This is a fairly long process but there are several traits that have high impact. Animal health and disease traits are near the top but ultimately, we want to introduce traits that are good for consumers as well.”

Carlson says a researcher in Oregon is working to develop a pig with a short tail through DNA technology, but “the question is how much is it worth and will the industry pay for it?” That’s the overriding question on a lot of new innovations.

Biosecurity Implications

David Rosaro, assistant professor at Iowa State University, and other researchers are focusing on feed intake during the first two days after weaning to learn how a pig will thrive in the future. Security and new methods to enforce biosecurity are also high priorities. Knowing who enters a barn and when someone come onto a farm are important parameters to preventing disease. On the other hand, if disease has already entered the herd, tracking the growth or feeding habits of pigs can help identify it within a few days when it might normally take nearly a week, explains Rosaro.

“When we put new technology in barns we can look at new management strategies,” adds Brown-Brandell. “We can start evaluating the space that the pigs are in. We’ve installed active RFID sensors to track pigs around the pen and know when they’re using the cooling areas.”

Time and Money

Nearly all new technologies go through a process of research, development, use by early adopters, fine-tuning, value determination and industry acceptance. If the cost doesn’t justify the expected return, some of those technologies go by the wayside. But researchers are excited about the potential of the innovations they shared with producers. Before the decade is over, it’s likely the industry will be employing many of them.

Read More:

Biosecurity Breach Alerts: How a New Technology Could Fill Gaps on the Farm

John Phipps: The Truth About Artificial Intelligence

Sustainability is Not a Dirty Word: Think of it as Stewardship

Wed, 26 Jun 2024 13:58:00 GMT

The Clarity and Leadership for Environmental Awareness and Research Center—known as the CLEAR Center at the University of California, Davis—uses research and extension to advance sustainability in animal agriculture. Team leader Frank Mitloehner, professor and air quality specialist in cooperative extension in the Department of Animal Science, joined AgriTalk’s host Chip Flory and Farm Journal’s PORK editor Jennifer Shike to discuss his message to farmers during World Pork Expo.

“One message is that I want farmers to lose their fear of things such as the term sustainability. Many farmers think this is some kind of curse word, when I think it as largely a misunderstanding,” Mitloehner says. “I think sustainability is pretty much the same as stewardship.”

Mitloehner believes stewardship means being the best steward of your land, your soil and the water on your land. That’s the natural resource and environmental part. Farmers are also the best steward of the animals they have control over.

“You are the best steward of the people who work with you, making sure you attract and retain a qualified workforce,” he adds. “You are the best steward of the product quality and safety. And last, but not least, the best steward of your financial resources.”

Mitloehner says if you were to ask a farmer and they say, ‘No, that doesn’t apply to me,’ these people better be out of business because that’s not being a good steward or sustainable.

The Five Pillars of Sustainability

Environmental Quality
Animal Welfare
Product Quality and Safety
Quality Workforce
Financial Viability

He points out they are also the five pillars of stewardship.

“If you are a farmer, your consumers, your buyers, use the term sustainability and many of them live in cities,” he says. “Those in agriculture use the term stewardship. Isn’t it time that we mash them together? Isn’t it time we just run with it and say, ‘Let’s be proud of what we do and how we do it’ and talk with it in a way that’s not political, but resonating with the consumers we are trying to reach.”

Shike points out that pork producers are sustainable. And that’s how they stay in business.

“They wouldn’t have survived all the things that so many of them have been through without being sustainable, and being good stewards of what they’ve been entrusted to care for,” she says.

While initially some farmers have hesitated at the word sustainability, Mitloehner reminds them of the impact it has on consumers.

“If that is what sells my product to people in cities, and these are the people who pay my bills, then I better not only understand it and endorse it, but be the carrier of it. That’s your legacy,” says Mitloehner.

The sustainability message also appeals to consumers overseas.

“If we can start selling this sustainability of U.S. pork in some of those overseas Asian markets, it can help to build that market as well,” Flory says.

That also particularly applies to Europe, Mitloehner adds.

Another message Mitloehner wants to communicate with producers is the narrative around animal agriculture and sustainability is changing for the better.

“I think we’re making real progress,” he says. “I’ve seen it at the highest levels at the United Nations Food and Agriculture. The FAO, for many years, had a very negative view of animal agriculture said livestock is worse than global transportation in producing greenhouse gas. That same organization today says we can achieve our sustainability goals and use [agriculture] tools to do that.”

An additional change Mitloehner shares is the willingness of farmers to engage with consumers on many agriculture topics.

“I think that farmers are just much more open these days,” he says. “People are now more understanding of their role being informing people by asking questions rather than blocking. When a 20-year-old asks you something about an uncomfortable situation on pigs, or some environmental impact, rather than sending them the other way, more farmers now actually talk and explain.”

He points out farmers are in high regards with most consumers and are believable.

“The question is, do they want to engage? And if they do, and when they do, the result is oftentimes very good,” he adds.

The goal at the CLEAR Center is to reduce the greenhouse gas emissions of animal agriculture.

“It’s not just that we do emission reduction research around bovines and other species, but we’re dealing with sustainability issues overall,” Mitloehner explains. “That spans all the way from environmental impact to animal welfare to workers. Our forte is to reduce environmental footprints.”

Mitloehner points out on the ruminant side they are looking at methane emissions through cows belching while on the pig side it deals more with manure management.

“For example, recently, we tried a new additive in pig slurry, and we had a drastic impact on greenhouse gases as well as on ammonia and hydrogen sulfide,” he says. “To see that that there are technological solutions that really have a big impact on their emissions is always a breakthrough.”

Listen to the full episode here.

Looking At The Market: Lots Of Hogs

Mon, 24 Jun 2024 15:04:12 GMT

Dave Delaney, livestock market adviser at ever.ag, spoke to AgriTalk’s Chip Flory during World Pork Expo. Delaney, who negotiates hogs every day with packers, says 1% to 2% of hogs price the other 98%.

In the current market, he thinks the biggest challenge is on the demand side.

“I have never ever had unmarketed hogs,” he told Flory during the first week of June. “We’re going into the next week with unnegotiated hogs. It feels like fall to me. We’ve got packers that don’t want to kill any more pigs. We’ve cut back on Saturdays. This week we’re going to kill about 2.4 million. There’s more out there, and there’s some weight to these pigs, but they don’t want to kill any more because they don’t want to have that extra meat.”

Flory states market-ready hogs are getting backed up in the marketplace.

“We carried about 20 loads from last week to this week,” Delaney says. “We’ll probably carry 35 into next week.”

With the slowdown in demand for the hog, what does pork demand look like?

“Overall pork demand is OK,” Delaney says. “We still have a cutout that’s $100, which is certainly OK. I think our exports have been OK. When it comes to domestic demand, we’re starting to see the pinch on some consumers from a food service standpoint.”

Fast food and retailers aren’t offering a lot of pork. One of the issues Flory sees and experiences firsthand is how undervalued the pork loin is.

“I was able to buy two loins for $1.49 per pound,” he says. “I cut them into 16 pork chops for about $1 a chop. We’ve got to bring some value to that product.”

“We’ve been fighting it for years,” Delaney adds. “Everybody wants to make more belly so we can sell more bacon, right? The undervalued loin is the best part of the pig. If it’s cooked right, prepared right, it’s better than any steak you’ll ever have.”

Risk Management For Producers

Since Delaney negotiates hogs every week, he and his team understand the need to manage risk and hedge breakeven.

“Limit loss sometimes, depending on what the forward curve looks like,” he says. “We’ve been recommending hedging on this last $8 drop on the hog side. We’ve been a little patient on the grain side and the input side, but we’re feeling like it’s time to start doing a little bit on that side as well.”

Listen to the full episode...

The Guys Behind the Grill: How One Company Lives Out Its Culture

Fri, 21 Jun 2024 14:22:40 GMT

It’s not the mouth-watering aroma of baby back ribs smoking on the grill or the crowd of people gathered that makes the United Animal Health tent so unique at the World Pork Expo. What makes their “camp” so special are the men behind the grill – all employees of the company – who draw in numbers of people each year to sit around and visit about the pork industry, life and more.

“About 11 years ago, I suggested to Trent Torrance that I could help with the grilling instead of hiring out services,” says Steve Buysse, a member of the poultry team at United Animal Health. “It just made sense to me to utilize our own team if we could.”

When Buysse was in eighth grade, he attended his first World Pork Expo and hasn’t missed one since.

“I came out here and saw all this hospitality and great food and decided I wanted to do this someday,” Buysse says. That led him to eventually compete in the Great BarbeQlossal at the World Pork Expo with his good friend Justin Hardin. They were named reserve champions in 2009.

For Buysse, the opportunity to now be one of the guys behind the United Animal Health grill is all about seeing people from the pork industry and making people happy with good food.

Company Culture in Action

Over the last five years, he’s formed a team of grillmasters that have become quite close. They include Virgil Gross, the feed mill manager in Sheridan, Ind.; Travis McGlauchlen, the feed mill manager in Griggsville, Ill.; and Dylan Reagan with logistics in Sheridan, Ind. Not only do they represent different facets of the company, but they also represent different generations and backgrounds.

“I just enjoy being here with all my colleagues and being able to put faces to names of colleagues that I’ve emailed back and forth, but never have met in person before,” Gross says.

McGlauchlen agrees and says it’s nice to have an opportunity to get together to talk about challenges and opportunities in person. For all four of the guys behind the grill, it’s about people. And that truly reflects the company culture.

“I’m probably one of the lucky ones being based in Sheridan. I’ve been with the company 18 years and had the privilege to be around Mr. John Swisher when he was there every day,” Gross says. “Mr. Swisher didn’t know a stranger. He knew everyone on the floor. Whether you worked in the warehouse, or you as a truck driver. He knew your name. He knew your wife’s name. He knew your kid’s name. And he would come out to what we called the ‘driver’s room’ and just sit and talk to us.”

Gross says the family-oriented culture is one of the best parts of his job.

“I started 18 years ago in maintenance but prior to that, I raised pigs on different farms. I was associated with United Feeds for 15 years before I ever started working for them,” Gross says. “So, really I’ve been with the company for more like 30 to 35 years.”

Customers appreciate the quiet location to come and sit down, relax and interact with the United Animal Health team, Buysse points out.

“We are a unique group because our company has diversified, both in the pork side with different pork entities, as well I’ve moved into the poultry world in the last three years. We’ve got feed mill managers, truck drivers and more here,” Buysse says. “It’s a unique situation where people from different parts of the company can get together for one reason.”

The Best Food on the Fairgrounds

Of course, let’s not be modest about how delicious the food is. The team starts the day at 4:30 a.m. and works until after dark preparing over 2,500 pounds of meat over the course of three days.

“It’s nice getting compliments on the food. You know, they say this is the best food on the fairgrounds,” Gross says. “We even have competitors come over and eat with us. It’s just a good community to be around.”

Although the most compliments usually come from the baby back ribs, Buysse says he enjoys taking the pork loin and finding creative ways to prepare it for the crowd of pork lovers.

“We’ll take the pork loin and do it any way we can think possible. We’ll shave it, we’ll slice it. We prepared a pork pineapple loin this year. We’ll do chops with an apple butter, brown sugar glaze,” Buysse says.

They also prepare pig wings and use sausage any way possible, he adds. Bacon-wrapped sausage and meatballs are always a hit.

“Besides the ribs, we get the most compliments from our smoked bologna. Yes, smoked bologna,” he laughs. “We buy a 5-lb. chub of bologna and smoke it for about two hours. It’s delicious. We try to come up with something new every year.”

One thing they tried this year was chocolate-covered bacon. They smoked bacon, smoked the chocolate and then covered the bacon in the chocolate.

At the end of the day, Buysse says his advice to cooking great pork is to not overcook it. Everything they do is low and slow, so he pays careful attention to not let the meat get overcooked.

“I’ve got four totes out there full of spices and rubs and barbecue sauce. Don’t be afraid to experiment,” he adds.

A Worthwhile Investment

Having a hospitality tent at the World Pork Expo isn’t cheap. But for United Animal Health president and chief executive officer Doug Webel, it’s a good investment in their customers and anyone who stops by to gain a greater appreciation of the pork industry.

“It gives us a chance to meet on neutral ground with our customers – where they’re not at the hog farm or in an office. They are out here enjoying themselves, the outdoors and good food,” Gross says. “Top that off with good conversation and getting some work done at the same time.”

Read More:

Top 5 Trends and Tips For the Barbeque Pit from ‘The Meat Guy’

Rural Revival: Why 3 Pig Farmers’ Wives Quit Teaching and Bought a Coffee Truck

BBQ Secrets Revealed: Sons of Butchers Opens Up About World Pork Expo Favorites

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.

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What Makes a Barn Hero?

Tue, 18 Jun 2024 15:48:52 GMT

What makes a barn hero? AgriTalk’s host Chip Flory visited with Farm Journal’s PORK editor, Jennifer Shike and our first featured barn hero, Summer Doty, who is the farrowing manager at Islercrest Farms in Ohio.

“I think perhaps the most important stories that we need to talk about are the stories of the people that are in the barn working hard every day to make sure that our pigs have the absolute best environment possible to be raised up in and are really working hard to be able to make sure that pork production is efficient, and meets all of the goals that we’re trying to reach every day,” Shike says.

As the farrowing manager, Doty works in one of the sow units, taking care of all the gestating, lactating and farrowing sows.

“Putting sow health and sow happiness above all else in the barn is priority number one,” Doty shares.

It’s very cool to get to know some of the young people that are coming into the industry and that are working hard and making a real contribution to the success on the farms, Flory points out.

“Our barn heroes we’re featuring all have different paths that they’ve taken, but they’re all making a huge impact in the barns that they work in,” Shike says. “Summer may be young, but her experience and her perspective and her attention to detail, make her a hero and she is very special on their farm,” Shike says.

Doty always had a love of animals, showed pigs while growing up and attended college for an animal science degree. That experience made her familiar with raising pigs, but she admits she wasn’t sure what she expected starting to work for a large-scale commercial operation.

“It’s definitely different than what I thought coming in for the first time,” she says. “I didn’t really know what commercial scale agriculture really was, or what I would be doing day-to-day. But I’ve really gotten used to it. And I think most people can’t judge it looking from the outside. You almost have to be inside the barn at least once or twice to really get a feel for what goes on here and what we do.”

Flory was curious how her first day on the job was.

“You’re trailing around learning everything at once,” Doty says. “And if you retain 20% of it, that’s a great second day.”

There’s always so much to learn, but Doty can’t see herself doing anything else but caring for animals.

“I think it’s something that I will always participate in and I can see it being a career for myself,” she says.

It’s important for the industry to reach out to young people who are showing livestock and try to get them excited to come back into production ag.

“She knew she loved pigs and had the opportunity to show them and raise a few,” Shike says. “It’s just how do we tie into more of those young people who really have a knack and a gift for working with animals and bring them into commercial production. We’ve got to help them find themselves and see themselves in those roles.”

The Barn Hero series highlights what is so great about the pork industry. The people.

“I’ve really enjoyed going to the barns and getting to follow our Barn Heroes around and just getting a chance to see them doing what they do every day,” Shike says. “When you go through the barn and follow her around, it’s funny to watch the sows, they just love her. When she walks in, they respond.”

If you know a barn hero who deserves recognition, email us at jshike@farmjournal.com.

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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.

Check out our Barn Heroes Series:

Barn Hero Summer Doty: Prioritizing Pig Care

Barn Hero Alma Valdez: ‘Success is Never Just Your Success’

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.”

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Senate Draft of the Farm Bill Includes FMD Bank, But Lacks Funding

Thu, 13 Jun 2024 00:12:08 GMT

As expected, the leaders of the Senate Agriculture Committee released their draft of the 2018 farm bill on Friday afternoon. According to Committee Chair Sen. Pat Roberts and ranking member Sen. Debbie Stabenow, the bipartisan draft will provide a new level of certainty and predictably to support farmers and ranchers across the country.

The Livestock Subtitle of the bill creates a National Animal Vaccine and Veterinary Countermeasures bank. The draft directs the Secretary of Agriculture to make the maintenance Foot and Mouth Disease (FMD) vaccine stockpile a priority.

However, no funds were earmarked for the new vaccine bank. The House of Representatives draft bill included a one-year funding amount of $150 million,

The full committee will consider the Agriculture Improvement Act of 2018 on June 13.

It is anticipated that Senate Majority leader Mitch McConnell will place the bill on the Senate calendar prior to the 4^th of July break

A date has yet to be set by House of Representative leaders to reconsider the farm bill that was defeated in May. House Speaker Paul Ryan earlier set a July 22, 2018 deadline for the passage of the House bill.

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.