Page 18 - Australian Pork Newapaper

Virtual reality pig farms help US producers connect with consumers
A NEW cutting-edge video series from the US National Pork Board creates oppor- tunities for farmers and others involved in pork production to share with consum- ers a first-hand view inside today’s modern farms.
The virtual reality vid- eos enable viewers to virtually tour gestation, farrowing, nursery and finishing barns.
The video series show how pig farmers and their teams use the latest technology and tools to provide a safe, secure and healthy environ- ment for pigs following the We CareSM ethical principles.
David Newman, Na- tional Pork Board presi- dent and a pig farmer representing Arkansas said, “The new videos let viewers step into a
barn, take a guided tour and look around through a virtual reality platform in much the same way as if they were actually inside a barn.”
“We think this plat- form will go a long way towards sharing our We Care story with con- sumers and the lengths farmers go to in order to provide a safe, sus- tainable and nutritious product.”
Pork Checkoff lead- ers showcased the vid- eos and highlighted the nutritional benefits of pork at the 2019 Food & Nutrition Conference & Expo held from October 26-29 in Philadelphia, Pennsylvania.
Pork Checkoff man- ager of nutrition com- munication and research Adria Huseth said, “The videos will help us share the story of today’s pig farming and demon-
strate that what we do –dayinanddayout–is based on the utmost con- cern for human health, nutrition and sustain- ability.”
“The videos will show- case our industry to key audiences, including health and nutrition pro- fessionals from around the world.”
The Food & Nutrition Conference & Expo is the world’s largest gath- ering of food and nutri- tion experts, with more than 10,000 registered dietitians, nutrition sci- ence researchers, poli- cy-makers, health care providers and industry leaders in attendance.
At FNCE, issues of high importance to the health and well-being of American food consum- ers were discussed and acted upon.
“It’s the right platform for showcasing the ef-
forts of everyone in- volved in pork produc- tion to ensure product quality, safety and sus- tainability,” Huseth said.
The videos use VR technology to offer a first-hand view inside different types of pig barns.
The videos can be viewed on YouTube (youtu.be/cQ-5F-gT-6c), Facebook or through a VR headset.
“The high-tech plat- form is a fitting way to illustrate the cutting- edge tools and processes pig farmers use to pro- vide a safe, secure envi- ronment for the wellbe- ing of every animal on farms across the US,” Newman said.
The videos were filmed in partnership with the Minnesota Pork Board and Christensen Farms located in Sleepy Eye, Minnesota.
Superb showing at Sydney Royal Fine Food Show
OVER the past two months some of the fin- est palates in the coun- try have analysed more than 1800 entries into the annual Sydney Roy- al Fine Food Show run by the Royal Agricul- tural Society of NSW.
Among these, more than 50 Branded Meat exhibits went into bat- tle under the guidance of Sydney Royal Chair of Judges George Ujvary, with only the best of the best shining through. Rich in history, the Syd- ney Royal Fine Food Show awards excellence in agriculture, with the humble Sydney Royal Medal becoming a bea- con of quality to consum- ers and industry profes- sionals alike.
While the Sydney Royal Pork Competition is rela- tively new (introduced in 2017), the Sydney Royal Pig Show began in 1858 and is one of the larg- est and most prestigious
competitions in Aus- tralia, held annually at the iconic Sydney Royal Easter Show.
Mr Ujvary said compe- titions like Sydney Royal are vital to maintaining a flourishing industry and recognising those at the forefront.
“Australia has a fine reputation globally for high-quality products and it’s the producers deliver- ing medal-winning prod- ucts that are a true testa- ment to the hard work of the industry – they should be commended for that,” Mr Ujvary said.
Champions that adorn the Sydney Royal title in- clude Western Australia’s CM Farms in 2019, South Australia’s Diamond Spring pastoral in 2018 and the very first Cham- pion Pork went to West- ern Australia’s Black La- bel Berkshire in 2017.
Also judged over the past few months was the Smallgoods and Char-
cuterie competition, with companies such as the British Sausage Com- pany taking out Cham- pion Bacon for its Smoke Streaky Bacon variety and the German Butch- ery winning Champion Ham with its Prazska Sunka.
Smallgoods and Char- cuterie Chair of Judges Greg Bonnefin said ex- hibitors continue to im- press judges with the di- verse style of products they present every year.
“The Smallgoods and Charcuterie competition continues to demonstrate that consumers are will- ing to invest in high- quality products,” Mr Bonnefin said.
“Within the ham cat- egory, the German Butchery delivered an ex- tremely well-crafted and presented ham, capturing the old-style ham first produced in Prague from the late-1800s.
“The product showed excellence workmanship and attention to detail in- cluding the cross-scoring of the skin prior to bak- ing.”
Following the Sydney Royal Fine Food Com- petition, Champion products can go into the running for the ultimate Sydney Royal prize, the President’s Medal.
Fostering not only award-winning produce but a triple-bottom-line approach to excellence, recognising those who are at the top of their game in a product’s over- all financial, social and environmental integrity.
While the Sydney Royal Medal reflects award- winning products, it has grown to be much more than that, becoming a part of a producer’s sto- ry – a story of passion, growth and true Austral- ian quality.
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Are producers really breeding giant pigs in China?
REPORTS of Chinese pig producers breeding pigs the size of polar bears have emerged, but are the reports true, and what are the implications for breeding pigs so big?
With African swine fe- ver wreaking havoc in China’s pig industry, it is
no surprise that those who can still afford to be in production are now push- ing for higher productivity than ever before.
Surviving herds are reaching higher market values as demand far out- weighs what China’s pig industry can currently produce.
In order to meet con- sumer demand, China’s global imports have in- creased significantly, but this appears to be merely scratching the surface of the 10 to 15 million tonne supply shortfall predicted by experts.
One proposed solution, embraced by producer Pang Cong in the south- ern Chinese province of Guangxi, is to breed giant pigs capable of produc- ing 110-130kg of meat and fetching over 10,000 yuan ($A2068) at slaughter.
Currently Pang Cong is rearing pigs to weights of about 500kg but he has plans to rear bigger ani- mals, comparable in size and weight to a polar bear.
According to reports from Bloomberg, it is not just smaller produc- ers who are investing in higher finishing weights: Wens Foodstuffs Group Co, Cofco Meat Holdings Ltd and Beijing Dabei-
nong Technology Group Co have all confirmed they are selectively breed- ing to increase the average weight of their pigs.
This is not the first time giant swine have hit the headlines, but many of those animals growing to extreme weights have met untimely endings through a number of health com- plications.
Broken legs and a gen- eral lack of mobility are two previously observed issues in these morbidly obese animals, and both are important welfare concerns.
With an estimated 250 to 300 million pigs slaugh- tered in China in the past 12 months, many produc- ers are looking to quickly minimise their losses and it may not be long before these enormous animals are a common product of coping with market pres- sures in modern-day pig farming.
Page 18 – Australian Pork Newspaper, November 2019
www.porknews.com.au