Foaming at the Pit: A Research Update - Dr. Steve Hoff, Iowa State University; Dr. Dan Andersen, Iowa State University; Dr. Brian Kerr, USDA, from the 2015 Iowa Pork Congress, January 28-29, Des Moines, IA, USA.
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].
Some Syringe Sauce With That? What if there were an alternative to creating meat protein? What if that approach did not involve animals like cows, pigs, or chickens? And what if that meat protein was just like what comes from cows, pigs, and chickens but grew in a vat [video][pdf]?
Understand The Protein Trends Nancy Kruse, President, The Kruse Company, provides insight into consumer views on food and protein. She covers the trends she is tracking, what they mean for consumers and protein producers, and issues that are driving behavior. Key take aways: there are trends that the pork industry must take advantage of in order to have pork continue to be on the plate.