Watch Out, Technology Ahead Dr. Lowell Catlett, Professor of Agriculture Economics and Agriculture Business at New Mexico State University, shares some insights on the business of agriculture and specifically the protein changes consumers demand. Dr. Catlett offers a witty, and often rhetorical look at society at large and what people in agriculture need to keep in mind when developing products or talking with non-farming consumers [video][audio].
Know Your Heat, Know Your Meat Top Barbecuer Elliot Mellow, BBQ ASAP (as in As Smoked As Possible) shares his tips from being a competition barbecuer since 2006. Elliot helps people understand the differences between barbecue and grilling. His tips will help the outcome be great food for you. Key to barbecue and grilling is the kind of meat being used. Elliot also shares information on the types and kinds of equipment and techniques that can be used. Elliot's preferences is to use a technique that is not only a heat source but can add flavor; charcoal with a combination of wood chunks or chips over the top.
Trade and Consumer Trends Dr. Steve Meyer, Paragon Economics, says one of the key issues this year is the fundamental shift in the costs side of grains. The industry is past the ethanol and really tight supply situations and that the pork industry will not be going through those two issues in a while. Dr. Meyer suggests the new risks to monitor: trade issues, PEDv impact on pre-weaning mortality falls to near zero, and demand weakening.
Keeping Quality Updated Rob Christine and Dinah Peebles, National Pork Board, provides a background and history of the swine quality assurance programs. The team then details the Common Swine Industry Audit and the task force behind the initiative. One key take away: pork operation staff must engage with customers to gain an understanding of consumer perspectives and meet current marketplace expectations.
Heat Kills Dr. Tim Safranski, University of Missouri, highlights that the direct effects of thermal stress on pregnant females is just now beginning to be understood and that the true cost of heat stress is underestimated. This information is gaining the attention of researchers and funding agencies and creating action to address the issue.