It’s definitely their parents’ pork! Why? Because 30 years ago not many people could have imagined pork would today be among the leanest meats available.
Students at Lincoln County High School will find out on Thursday, Oct. 17, how farmers have used science and technology to change pork.
Phyllis Ferguson of the Tennessee Pork Producers Association will address Food, Nutrition and Ag Science students starting at 8 a.m. and continuing through 3 p.m.
Titled, “Today’s Pork”, the class presentation by Ferguson will highlight how farmers have changed, how they raise pigs to meet consumers’ demand for lean, nutritious and safe food.
“Farmers have been working continuously to change how they raise pigs for the better,” said Ferguson. “They’ve been able to make great progress in animal health, food quality and protecting the environment using advancements in agricultural science and technology.”
For example, a USDA study found pork tenderloin is as lean as a skinless chicken breast and the American Heart Association has certified it as a heart-healthy food.
“Modern barns, a focus on nutrition and animal care mean pigs live healthier lives than ever before,” said Ferguson. “And, healthy pigs mean healthy food.
“I’d like to thank Lincoln County High School for giving me an opportunity to share with these students what farmers are doing to make sure safe and healthy food gets to their dinner table today and in the future.”
There are 68,000 pork producers in the United States. The industry generates more than a half million jobs and produces more than $21 billion in personal income each year.