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Your Voice Matters at National Pork Industry Forum

The atmosphere at the National Pork Industry Forum was a little lighter than it was in 2024. More than 500 people gathered in Orlando, Fla., for one of the pork industry’s most anticipated events. Bryan Humphreys, CEO of the National Pork Producers Council (NPPC), described the mood of the industry as cautiously optimistic.

“A number of things are happening politically, both domestically and internationally. Some of them directly impact the business of the pork industry and some of them do not,” Humphreys says. “That’s what NPPC exists for – to pay attention, to be engaged and to advocate and speak up on behalf of the American pork producer on those issues that are going to directly impact the industry.”

While there are certainly questions about what’s happening out there, Humphreys encourages producers to take solace in the fact that hardworking pork producers, staff members and allied industry leaders are coming together to improve the future of the pork industry this week.

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US Soy: Strategic use of soybean meal to maximize pig carcass weight during the summer dip

Video: US Soy: Strategic use of soybean meal to maximize pig carcass weight during the summer dip

David Rosero, PhD, assistant professor of animal science at Iowa State University, and R. Dean Boyd, PhD, consultant with Animal Nutrition Research, recently spoke at the Iowa Swine Day Pre-Conference Symposium, titled Soybean 360º: Expanding our horizons through discoveries and field-proven feeding strategies for improving pork production. The event was sponsored by Iowa State University and U.S. Soy.

Every pig producer, nutritionist and veterinarian is familiar with the summer dip. Pig weight loss hits right as market prices are typically rising in July and August, creating a double-hit financially. New nutrition studies conducted on-farm have led leading nutritionists to a solution that includes higher soybean meal inclusion rates in the summer diet.