Public Health is one of six We Care® Ethical Principles demonstrating the industry’s commitment to continuous improvement in every area of pork production. These are the same principles that guide producers to make daily decisions that are best for people, pigs and the planet. The U.S. food supply has earned a global reputation for its safety, and I’m proud that pig farmers have contributed to that standard.
On-Farm Practices
Producers work tirelessly to keep their animals safe and healthy. Farmers take pride in what they do and know that producing safe and healthy pork starts on the farm and continues throughout the supply chain.
Recently, National Pork Board (NPB) invited participants to embark on a comprehensive two-day farm-to-fork experience designed to immerse learners in the intricacies of the swine industry. Participants walked away from the tour with a basic knowledge of swine medicine and production, the ability to describe One Health in practice in the swine industry and gained a greater appreciation of industry and professional collaboration. On-farm practices contribute to a healthy community and the health of the people we are proud to feed.
PQA Plus®
Caring for pigs is a top priority on all pig farms. The We Care® Ethical Principles are evident in the Pork Quality Assurance® Plus (PQA Plus®) certification program, which trains caregivers in the best practices that exemplify a One Health approach on the farm.
PQA Plus® emphasizes the importance of healthy animals and also considers the impact on the environment, the well-being of the community and the health of the people involved in the process. By aligning with the One Health approach, producers optimize pig health and well-being while being responsible stewards of the environment, good employers and considerate neighbors.
Food safety principles are the origins of the PQA Plus® certification program. Producers play a crucial role in promoting a safe food supply and following strict protocols and timelines to ensure medications are out of a pig’s system before processing.
Protecting Public Health Through Technology and Innovation
Pork producers are at the forefront of innovation, adopting new technologies that support surveillance, early detection, early treatment and disease prevention. For instance, investing in and adopting innovative technology enables tracking of data to understand the industry’s use of antibiotics, allowing us to identify trends that impact public health.
The pork industry is committed to investing in new research areas that can continuously improve on-farm practices, even if it’s doing things we’ve never done before.
Committed to Continuous Improvement
NPB’s voice continues to be heard in multiple sectors of the industry, advancing the One Health commitment within the pork industry and beyond. In that spirit, I am honored to have participated as a panelist at World Anti-Microbial Resistance Congress 2024 in Philadelphia, Pennsylvania. I discussed how a One Health approach can be used to successfully address challenges presented by anti-microbial resistance (AMR) and how to measure success.
Our industry is dedicated to continuous improvement, and I am proud to share how the pork industry is committed to producing the highest quality food possible while increasing the enjoyment of pork and the well-being of people around the world.
The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.35 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit porkcheckoff.org.
