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Hog slaughter in the four weeks ending July 26 was 3.7% lower than a year ago, far lower than expectations based on the July hog survey. Additionally, USDA has revised lower some of its initial slaughter estimates.
The swine industry has mobilized a proactive, cross-sector response to the ongoing risk of H5N1, collaborating with animal and public health experts to protect pigs, people and the food supply. Through weekly coordination, research investment and biosecurity efforts, the industry is preparing for any potential detection in the U.S. swine herd.
U.S. pork market has been quite volatile, largely due to the impact of the long holiday weekend on supply but also prospects of higher U.S. tariffs and potential retaliation.
The Taste What Pork Can Do™ campaign is fueling industry-wide collaboration, with packers and retailers launching innovative promotions that showcase pork’s flavor, versatility and everyday appeal.
Upholding proper biosecurity and traceability measures protects farms, our food supply and the future of agriculture—and there are practical tools available to help all producers work toward the common goal of keeping pigs healthy.
The USDA ‘Hogs and Pigs’ report noted that supplies later in the summer and into the fall may start to trend above year ago levels. If true, this should help temper prices as supply seasonally start to improve.
NPB and industry partners are focusing on the health of the U.S. swine herd and actively developing a comprehensive National Swine Health Strategy.
Slaughter improved last week but was still under 2.4M head. Several weeks of limited slaughter have taken a toll, resulting in tight spot supplies and sharply higher prices.
Improving Pig Survivability is an ongoing project encompassing research, education and extension efforts with the goal of reducing overall mortality in the U.S. commercial swine industry.
National Pork Board’s new three-year strategic plan is in place and backed by staff, leadership team and a board of directors that cares about the future of producers and the pork industry.
Spring has brought a new energy and tremendous opportunities for conversation about consumer pork demand. Recent pork industry events blended business insights with consumer storytelling and connection. The Annual Meat Conference in Orlando, Florida, and Spring Retail Advisory Committee meeting in Napa Valley, California, and World Pork Expo event in Des Moines, Iowa, illustrate how the science of pork, the culinary story and the consumer story are collectively shaping consumer demand.
A new marketing campaign looks to focus consumer’s attention on a key pork attribute: taste.
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