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Demand For Red Meat Slowing

The beef sector started 2020 off with strong demand for red meat internationally - especially in China as a result of African swine fever.
 
That demand slowed as Chinese workers at the ports stayed home over coronovirus fears.
 
Brian Perillat, senior analyst with Canfax, talked about the current market situation here at home.
 
"People with cattle on feed, they're in a pinch. If we look in Alberta, since coronavirus, over the last month, we've seen fat cattle values drop $150, almost $200 a head."
 
He says feedlots were finally starting to make a little money but now we’re seeing pressure on the feeder market as well.
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Revolutionizing Pork Production: Gene Editing and Antimicrobial Stewardship with Banks Baker of PIC

Video: Revolutionizing Pork Production: Gene Editing and Antimicrobial Stewardship with Banks Baker of PIC

In this episode, we explore the transformative advancements in pork production with Banks Baker of PIC. Consumer expectations for high animal care standards, antimicrobial stewardship, and sustainable practices are reshaping the food industry. Innovative solutions and technologies are emerging to meet these demands, fostering sustainable food production.

Gene editing plays a pivotal role in enhancing animal health and aligns with antibiotic stewardship goals in pork production. Baker discusses the potential impact of gene editing on preventing diseases like PRRS and how it parallels successful applications in human healthcare. Challenges and considerations in applying this technology to animal agriculture, particularly in protecting pigs from diseases, are also explored.

PIC's groundbreaking development of a PRRS-resistant pig through gene editing is highlighted, offering broader implications for pig herd health and the significant reduction of antibiotic use. Navigating global regulatory systems presents challenges and opportunities for PIC, and Baker sheds light on the company's approach to gaining approvals worldwide.

Join us in this episode as we delve into the future of pork production, where cutting-edge technologies and sustainable practices are reshaping the industry landscape.