Jim Eadie

The acquisition of four regional sausage brands reflects continued investment in branded meat products, established consumer relationships and the evolving landscape of U.S. pork processing.

USDA forecasts steady pork consumption in 2027 as affordability supports retail and foodservice demand, although elevated inventories could slow imports into one of North America’s most important pork export markets.

Uncertainty is the name of the game in ag today, and when it comes to strategy, traditional tools like SWOT analysis and strategic plans don’t stand a chance.

At Pipestone, we live and breathe our core values: Integrity, Caring, Commitment, Growth, and Teamwork. We’re taking a closer look at each value, exploring what they mean to us and how they shape our organization. Our values are the foundation of who we are and how we work together. Join us as we recognize our team members who exemplify these values.

Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry.

Federal investment targets 147 independent processing projects as USDA seeks to strengthen competition, expand regional capacity and build a more resilient American meat supply chain.

The pork processor’s latest earnings reveal a widening divide between commodity pork operations and branded packaged meats, raising important questions about processing margins, hog prices and demand heading into 2027.

The $441 million acquisition eliminates a major licensing expense and opens new opportunities in foodservice, distribution and brand development as Smithfield expands its value-added meats strategy.

In celebration of Pork Month, Dr. Steve Dudley sits down with Dr. Nicholas Gabler, professor of animal science at Iowa State University, for a practical look at the connection between nutrition, health, and performance in swine. From E. coli and PRRS to enteric health, feed intake, dietary protein, DDGs, and sow longevity, Dr. Gabler shares what current research tells us about using nutrition to support pigs through health challenges. The conversation also explores why nutritional strategies must be matched to the specific pathogen, production stage, and health challenge rather than relying on a one-size-fits-all approach. Tune in for research-based insights producers and their nutrition and veterinary teams can use when evaluating feeding strategies for healthier, more productive pigs.

Students with ties to Missouri’s pork industry can apply for a yearlong leadership experience that includes industry engagement, professional development and a $1,000 scholarship.