Science, technology and modern barns contribute to the health and well-being of the animals. Farmers use prescribed diets for the hogs, based on age, weight and gender. "Pigs today have enhanced protection from Indiana winters, predators and disease. Better genetics have produced leaner pork," Foster said.
Hogs are 75 percent leaner than in the 1950s, she added. "We are generally competing with chicken. People wanted a leaner meat product. A little-known fact is that pork tenderloin is as lean as a skinless chicken breast. Pork can be used in place of chicken in many recipes. It’s heart-healthy and tastes better."
A USDA study verifies pork tenderloin is indeed as lean as skinless chicken breast, and the American Heart Assoc. has certified it as a heart-healthy food. Leaner meat means less cooking time.
Foster noted pork should be cooked to a minimum of 145 degrees Fahrenheit for medium-rare, which will leave some pink in the middle. For medium doneness, it can be cooked to 160 degrees, letting it rest for 3 minutes to complete cooking.
It takes 3 pounds of feed to produce a 1-pound weight gain in a hog. Feed comprises 65 percent of the farmers’ costs to raise pigs, Foster said. Her farm has 600 sows, producing 12,000 market pigs per year. The farm also raises corn for feed.
"We mix our own feed and make our rations. It’s a lot to keep track of," she explained. "Water is the most important nutrient and most essential to provide. We provide clean, fresh water so that it’s available any moment the pigs need it."
Foster said farmers monitor biosecurity on their farms to protect their hogs from disease. Humans who are sick or who have been to other hog farms can transmit illness to pigs: "If you see a sign that says, ‘Stop,’ it’s because we want to ask you questions and put boots on you before you see the pigs."
Pork is produced in strict compliance with U.S. Food and Drug Administration rules. "We can’t send them to market if they’re sick or treated with antibiotics. No pork has hormones. It is tested off the truck to make sure it is free and clear," Foster said.
In addition, farmers such as Foster and her husband, Dallas, voluntarily participate in Pork Quality Assurance Plus, a program that certifies 61,000 farmers who go above current legal requirements for animal production and care. "The pigs are cared for in a way that is safe for humans, animals, the environment, and farmers," she said.
A 256-pound hog produces 15 pounds of bacon. The bacon comes from the side of the hog, while ham comes from the leg. A roast comes from the shoulder or arm and loin cuts from the back, Foster explained.
"I learned how much food can come from one pig," said Shyron Sturgill, a former FCCLA officer, now an Indiana University East student. Other students answered quiz questions to show they had learned some basics.
Leesa Meyers, FCCLA district coordin-ator, said that she invited Foster because of that meeting’s focus on food and feeding the hungry. "We wanted to educate our students on where food comes from. There were a lot of facts I didn’t know about pork farming," Meyers said after the meeting – and for even more information, Foster referred students to www.porkcares.org
"Modern barns, a focus on nutrition and animal care mean pigs live healthier lives than ever before," she said. "And healthy pigs mean healthy food. I’d like to thank these student leaders with INFCCLA for giving me an opportunity to share with them what farmers are doing to make sure safe and healthy food gets to the dinner table today and in the future."