In response to pork production concerns addressed to our attention, NPPA has compiled helpful information for consumers and others outside of the pork industry.
It is far too easy to generalize the pork industry. Due to competitive pressures, and consumer demands, today’s pork production includes everything from small niche specialists to larger farms geared to optimum efficiency. Change is essential throughout the business world, but it doesn’t mean the small operators can’t thrive.
The important thing to remember is that pork producers are committed to using all animal health products – including antibiotics – responsibly. Pork producers follow veterinarian’s recommendations and all U.S. pork producers are required to adhere to animal health-product withdrawal standards that meet U.S. maximum residue limits. These standards were determined through science-based testing by the Food and Drug Administration to ensure the safety of all products entering the national food chain.
Visit http://www.nepork.org/ViewNewsRelease/tabid/735/Default.aspx?id=679 to read further information on antibiotic usage.
Pork producers do everything possible to ensure food safety on the farm. Furthermore, regulations and inspections by the United States Department of Agriculture at the plant have resulted in the world’s safest food supply.
Pork producers work hard to protect the health and well-being of each pig. They believe treating their animals well is their highest priority. Giving the animals a clean, comfortable environment in which to grow is the right thing to do.
Pork producers utilize feed management to ensure the appropriate amount of nutrients is being provided to each and every pig in their production. NPPA suggests listening to this pork pod link to hear from Dr. Alan Sutton of Purdue University to gain a better understanding of what pigs eat. http://porkpod.pork.org/2009/06/what-does-feed-management-include.html
As it mentioned in Freshthemovie.com, obesity is seen nationwide, but pork can easily be a healthy part of a well-balanced diet. Many cuts of pork are as lean as skinless chicken. Lean pork is a great source of protein and has many essential vitamins and other nutrients. A 3-ounce serving of pork tenderloin is an excellent source of protein, thiamin, vitamin B6, phosphorus and niacin and a good source of riboflavin, potassium and zinc. Lean pork has also been shown in research to support weight loss goals.
According to a study published earlier this year in the journal Obesity, including protein from lean sources of pork in your diet could help you retain more lean body mass, including muscle, while losing weight.
People should listen to the diet and exercise advice of the U.S. Dietary Guidelines, which recommend at least 30 minutes of physical activity and consuming an average of 5.5 ounces from the Meat and Beans group daily.
In summary, pork producers of all sizes and types are dedicated to raising a high-quality, ideal protein source and a safe food product for consumers in an environmentally friendly and humane manner. Pork producers are also consumers and they have families sharing the same environment as their neighbors. Pork production is a way of life and provides a livelihood for families. Pork producers seek a living by providing a product that consumer’s desire.
As more consumers request a specific product, whether it is antibiotic-free pork or free-range pork, a segment of the pork industry will tailor its production to meet these needs. The pork industry is constantly changing and U.S. pork producers will continue to stay in the forefront of producing a safe, wholesome pork product for consumers around the world.
NPPA hopes you further expand your sources on pork production by researching www.theotherwhitemeat.com, www.pork.org, and USDA’s Agriculture Research Services. To hear a pork producer’s testimonial, please visit http://nebraskasoybeans.org/NebraskaSoyTv.html?view=118