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Midwest producers celebrate National Pork Month

By DOUG SCHMITZ
Iowa Correspondent

CLIVE, Iowa — Producers from across the nation are celebrating October as National Pork Month, with state producers marking the industry’s successful production and promotion of what has been proudly called “The Other White Meat.”

“Many consumers around the U.S. and the world enjoy pork, and Iowa pork producers play a significant role in feeding the domestic and international demand for the world’s most widely consumed meat,” said Ron Birkenholz, director of communications for the Iowa Pork Producers Assoc.

As the United States’ top pork producer and the leading state in pork exports, Iowa’s producers are committed to raising hogs responsibly and are dedicated to producing a healthy, nutritious product, Birkenholz added.

“Pork Month is a special time to celebrate the hard work and dedication of Iowa’s pork producers, who take great pride in producing food for you and the world,” he said.

As the nation’s fourth largest pork producer, Illinois’ pork producers are marking National Pork Month by giving away State Fair fresh pork gift packs to visitors of the redesigned Illinois Pork Producers Assoc. (IPPA) website. (Refer to related article.)

Ranked ninth in the nation in pork production, Ohio’s producers are celebrating by raising quality pork products, promoting their industry and reflecting on the Buckeye State’s achievements.

“Pork Month is a time to promote pork to consumers and highlight efforts put forth by the industry,” said Jennifer Keller, director of marketing and education for the Ohio Pork Producers Council.
“The Ohio Pork Producers Council works on behalf of Ohio’s pork producers to put a positive message out in front of the consumer, and we are proud of our on-going efforts.”

According to a recent USDA study, six common cuts of fresh pork are leaner today than they were 15 years ago, which translates into about 16 percent lower in total fat and 27 percent lower in saturated fat. The study also found that pork tenderloin is as lean as a skinless chicken breast, containing only 2.98 grams of fat per three-ounce serving.

“A three-ounce serving of pork tenderloin is an excellent source of protein, thiamin, vitamin B6, phosphorous and niacin,” Birkenholz said.

A recent Purdue University study found that a higher protein intake preserves lean mass and satiety with weight loss in pre-obese and obese women.

“A reduced-calorie diet with a higher amount of protein helped overweight women retain more lean body mass while losing weight, compared to women who consumed the same amount of calories, but ate less protein,” Birkenholz said.

Producers gaining public trust

Birkenholz said U.S. pork producers have long known their obligation to build and maintain the trust of consumers and customers in their products and practices, and now want the public to know what those obligations are. In March, delegates to the National Pork Forum in St. Louis affirmed six ethical principles of pork production to promote confidence in U.S. hog farmers regarding the treatment of livestock.

The issue received national attention in Iowa when owners of a Bayard hog facility were investigated on Aug. 18 by members of People for the Ethical Treatment of Animals (PETA) for reports of alleged animal abuse.

“When raising hogs, producers are obligated to produce safe food, protect and promote animal well-being, safeguard natural resources in all practices, ensure all practices protect public health, provide a safe and consistent work environment and to contribute to a better quality of life in their community,” Birkenholz said.

National Pork Month serves as a reminder to Americans that pork is a great product that producers work hard to make safe, healthy and available, said Steve Weaver, an Elk Grove, Calif., pork producer and president of the National Pork Board in Des Moines.

“During October and the entire year, the checkoff is at work for producers through research, promotion and education programs,” he said.

Checkoff supports U.S. producers

Cindy Cunningham, assistant vice president of communications for the pork checkoff, which is housed at the National Pork Board, said it is at work in many areas to support pork producers.

“On the pork checkoff website, read the daily Web features; listen to Pork Pod, podcasts with tips for producers; review new research in the industry; learn about the Environmental Steward Award Winners; and find additional information about checkoff-funded programs developed by pork producers for pork producers, including the Pork Quality Assurance Plus program and the Transport Quality Assurance program,” she said.

Weaver said the website at www.pork.org serves as a “great resource for producers and consumers alike, whether they want to know about certification programs or new technologies that make pork production even better. The website is jam-packed with valuable information (for producers).”

10/22/2008