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Quick Facts – the Pork Industry at a Glance

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Quick Facts – the Pork Industry at a Glance Th e Pork Industry at a Glance For the latest updates visit pork.org or call the Pork Checkoff Service Center (800) 456-PORK. The Pork Industry at a Glance For the latest updates, visit pork.org or call the Pork Checkoff Service Center (800) 456-7675. Quick Facts Welcome... Thank you for your interest in learning more about the dynamic U.S. Pork Industry through Quick Facts, a Pork Checkoff publication. As you’ll see in the following pages, the story of pork production in America offers a unique and fascinating look at how modern livestock production has evolved. While the economies of scale are unlike those of past decades, the commitment of today’s pork producers remains unchanged – to provide their communities and the world with safe, wholesome and sustainable sources of high-quality pork. For 25 years, the Pork Checkoff has worked successfully to advance the pork industry through promotion, research and consumer information programs. Through these efforts, U.S. pork producers continue to lead agriculture in the adoption of new technologies and have achieved record-high productivity. For example, output per breeding animal has Chris Novak more than doubled in the past 30 years, while the U.S. breeding herd has National Pork Board CEO been reduced by more than 50 percent. This tremendous improvement in productivity has translated into a continued good value to consumers who purchase pork. Despite the ongoing pursuit of efficiency by today’s pork producers, the industry continues to face substantial challenges in the complex, global food system. Regardless of these pressures, however, producers of all sizes and types of operations continue their dedication to creating a high-quality ideal protein source that’s produced in an environmentally friendly and humane manner. The industry’s We Care initiative underscores this enduring commitment. For more information, visit the Pork Checkoff’s website at pork.org or call the Pork Checkoff Service Center at (800) 456-7675. Cordially, 3 Quick Facts 4 Quick Facts Table of Contents Pork Checkoff ............................. 7 - 8 Education programs for swine care ......... 57 - 59 Marketing ............................... 59 - 60 Frequently Asked Questions ............ 9 - 12 Environment ............................. 61 - 70 Did You Know? .......................... 13 - 16 Manure and nutrient management .......... 61 - 64 Water quality ................................ 64 Pork Facts ............................... 17 - 38 Odor management ............................ 65 Pork is the world’s most widely eaten meat ...... 17 Air quality emissions .......................... 66 How many meals come from one pig ............ 18 Pork industry’s carbon footprint ............ 67 - 69 In-home pork consumption by type ............ 19 Community and neighbors ................ 69 - 70 Fresh vs. processed in-home pork consumption .. 20 Environmental Stewards ....................... 70 In-home total pork consumption ............... 21 Pork No. 1 in in-home protein eatings. 22 Public Health ............................ 71 - 77 Annual in-home pork eatings per capita ......... 23 Antibiotic resistance ...................... 71 - 73 Fresh vs. processed in-home pork consumption .. 23 Zoonotic diseases ......................... 73 - 74 Pork consumption by age and gender ........... 24 MRSA ................................... 74 - 76 Growth in number of menued pork items. 25 Community respiratory health ............. 76 - 77 Pork items on restaurant menus ................ 26 Pork use by meal occasion ..................... 27 Pork Safety .............................. 79 - 80 Ham lunchmeat, sausage, bacon and hot dogs are each consumed regularly by roughly Stats ..................................... 81 - 114 one-third of the population .................. 27 Structure and Productivity Percentage of processed pork eatings ............ 28 Profits/losses, Iowa farrow-to-finish The lowdown on lean cuts ..................... 29 hog operations ........................... 81 The power of pork for healthy eating ............ 30 Farrow-to-finish production cost & nearby Ham still No. 1 in-home lunch sandwich ........ 31 corn futures ............................. 81 How to carve a ham ........................... 31 U.S. pig production density .............. 82 - 83 Making sense of the meatcase .................. 32 America’s top 100 pig counties ............... 84 Cues for the conscientious cook ................ 33 State rankings by inventory .................. 85 Pork cooking times and temperatures ........... 34 U.S. hogs and pigs inventory, 2007 ............ 86 Convenience drives the dinner menu ............ 35 Change in inventory, 2002 to 2007 ............ 87 Everything but the oink ................... 36 - 37 Number of hog operations by inventory size ... 88 Know your pork cuts .......................... 38 Number of U.S. hog operations .............. 89 U.S. hog operations by size groups The History of Pork ..................... 39 - 40 and percent of inventory .................. 90 Number of operations by size group, Timeline .................................. 41 - 46 selected states and United States ........... 90 Market share by operation size ............... 91 Pork Production Today ................. 47 - 60 Number, percent and market share of U.S. Types of operations ....................... 47 - 49 operations by size ........................ 91 Symbol III ................................... 48 Quarterly U.S. commercial hog slaughter ...... 92 Genetics for leaner pork ....................... 49 Quarterly U.S. commercial pork production ... 92 Swine production systems ................. 50 - 54 U.S. breeding herd and production ........... 93 Animal care .............................. 54 - 56 U.S. breeding herd, quarterly. 93 We Care initiative ............................ 56 U.S. pigs saved per litter ..................... 93 Table of Contents 5 Quick Facts Table of Contents Pork Checkoff . 7 - 8 Education programs for swine care . 57 - 59 Marketing . 59 - 60 Frequently Asked Questions . 9 - 12 Environment . 61 - 70 Did You Know? . 13 - 16 Manure and nutrient management . 61 - 64 Water quality . 64 Pork Facts . 17 - 40 Odor management . 65 Pork is the world’s most widely eaten meat . 17 Air quality emissions . 66 How many meals come from one pig . 18 Pork industry’s carbon footprint . 67 - 69 In-home pork consumption by type . 19 Community and neighbors . 69 - 70 Fresh vs. processed in-home pork consumption . 20 Environmental Stewards . 70 In-home total pork consumption . 21 Pork No. 1 in in-home protein eatings. 22 Public Health . 71 - 77 Annual in-home pork eatings per capita . 23 Antibiotic resistance . 71 - 73 Fresh vs. processed in-home pork consumption . 23 Zoonotic diseases . 73 - 74 Pork consumption by age and gender . 24 MRSA . 74 - 76 Growth in number of menued pork items. 25 Community respiratory health . 76 - 77 Pork items on restaurant menus . 26 Pork use by meal occasion . 27 Pork Safety . 79 - 80 Ham lunchmeat, sausage, bacon and hot dogs are each consumed regularly by roughly Stats . 81 - 114 one-third of the population . 27 Structure and Productivity Percentage of processed pork eatings . 28 Profits/losses, Iowa farrow-to-finish The lowdown on lean cuts . 29 hog operations . 81 The power of pork for healthy eating . 30 Farrow-to-finish production cost & nearby Ham still No. 1 in-home lunch sandwich . 31 corn futures . 81 How to carve a ham . 31 U.S. pig production density . 82 - 83 Making sense of the meatcase . 32 America’s top 100 pig counties . 84 Cues for the conscientious cook . 33 State rankings by inventory . 85 Pork cooking times and temperatures . 34 U.S. hogs and pigs inventory, 2007 . 86 Convenience drives the dinner menu . 35 Change in inventory, 2002 to 2007 . 87 Everything but the oink . .36 -37 Number of hog operations by inventory size . 88 Know your pork cuts . 38 Number of U.S. hog operations . 89 U.S. hog operations by size groups The History of Pork . 39 - 40 and percent of inventory . 90 Number of operations by size group, Timeline . 41 - 46 selected states and United States . 90 Market share by operation size . 91 Pork Production Today . 47 - 60 Number, percent and market share of U.S. Types of operations . 47 - 49 operations by size . 91 Symbol III . 48 Quarterly U.S. commercial hog slaughter . 92 Genetics for leaner pork . 49 Quarterly U.S. commercial pork production . 92 Swine production systems . 50 - 54 U.S. breeding herd and production . 93 Animal care . 54 - 56 U.S. breeding herd, quarterly. 93 We Care initiative . 56 U.S. pigs saved per litter . 93 Table of Contents 5 Quick Facts U.S. swine breeding herd and farrowings . 93 U.S. commercial livestock slaughter and meat production . 94 Productivity measures of U.S. pig herds . 95 U.S. Packing Sector Estimated U.S. daily slaughter capacity . 96 U.S. packing plant closings . 97 Estimated daily U.S. slaughter capacity, sows and boars . 97 Costs and Prices Cost to produce a market hog . 98 Feeder pig and market hog prices . 98 Hog-corn price ratio . 99 Hog-corn price ratio and pork production . 99 What determines the price of hogs . 100 Trade Iowa-Minnesota market hog prices . 100 U.S. seasonal pork price indexes . 101 Seasonal hog supply and price indexes . 101 Consumption and Expenditures U.S. per capita meat consumption . 102 Nominal U.S. per capita meat expenditures . 103 U.S. Pork Exports U.S. Pork export . 104 U.S. total and net pork exports . 104 U.S. Pork export markets by volume . 104 U.S. Pork export markets
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