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Pork Organizations Launch New Immersion Program for Future Industry Leaders

The National Pork Board, National Pork Producers Council (NPPC) and state organizations have launched the Pork Industry Leadership Development Program.

The two-year program accelerates the development of early career talent and produces a pipeline of leaders ready to meet the demands and challenges at pork associations by exposing participants to all facets of the pork industry.

The program will include three rotations at the following organizations:

  • NPB, focusing on research, education and promotion
  • NPPC, focusing on policy development and grassroots engagement
  • A state pork association, focusing on the application of research, education, promotion, policy and grassroots at the state and producer level

Each rotation will last eight months and require relocation to the respective organization’s location.

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Cheese Coproduct Benefits for Weanling Pigs - Dr. Diego Lopez

Video: Cheese Coproduct Benefits for Weanling Pigs - Dr. Diego Lopez

The Swine Nutrition Blackbelt Podcast, Dr. Diego Lopez from Kansas State University explores the nutritional potential of a cheese coproduct in swine diets. He explains its amino acid digestibility, fat content, and fiber contribution, along with practical considerations such as cost and formulation accuracy. Discover how this ingredient may support pig performance and nutrition strategies. Listen now on all major platforms!

"The cheese coproduct we used in our study is mainly cheese and soybean meal, which ensures great amino acid digestibility."