Pig outlook: ??Lean hog futures hit 5.5 month high driven by technical bulls

Oct 21, 2024

December lean hog futures this week pushed to a 5.5-month high as the bulls remain in firm technical command. This comes despite the CME cash hog index posting a new seasonal low. The latest CME lean hog index is down 23 cents to $83.85 as of Oct. 15. Hog traders this the fall and early winter pig crop and pork production is not going to be as large as originally expected. That has led traders to tightening up December futures to the cash index, implying that the seasonal weakness this year will not be as severe as seen in the cash market the past two years.

Latest USDA and other news regarding the global pork industry

U.S. Labor Dept. probes underage worker claims at Tyson plants in Arkansas

The U.S. Department of Labor is conducting an ongoing investigation into claims of underage workers at two Tyson Foods plants in Arkansas. This comes after court documents unsealed in the Western District of Arkansas revealed accusations of child labor violations at Tyson processing facilities.

Specific allegations. A teacher at a school near the Rogers, Arkansas plant reported that a 14-year-old student discussed working at the Tyson facility for the summer. For the Green Forest, Arkansas plant, a mother overheard children between 11-13 years old discussing working night shifts from 11 PM to 7-8 AM. Investigators observed "multiple individuals whose appearance and body language indicated were potentially minor employees below the age of 16" at both locations.

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Video: What Drives Pork Eating Quality - Dr. Ben Bohrer

In this episode of The Swine it Podcast Show Canada, Dr. Ben Bohrer from The Ohio State University discusses what shapes consumer experience with pork. He explains why juiciness and flavor matter, how stunning and chilling affect pork quality, what consumer research reveals about pork chops, and why education and guidance on pork preparation are critical to improving demand. Listen now on all major platforms!

"Consumer education may be one of the pork industry’s biggest opportunities to improve eating experience."

Meet the guest: Dr. Ben Bohrer / ben-bohrer-57b35bb2 is an Associate Professor of Meat Science and Muscle Biology at The Ohio State University and Owner/Operator of Meat Science Solutions, LLC. He earned his Ph.D. in Animal Sciences from the University of Illinois at Urbana-Champaign and his M.S. and B.S. from The Ohio State University. His work connects animal science, food science, meat quality, processed meats, and consumer eating experience. Learn more from Dr. Ben Bohrer on The Swine it Podcast Show Canada, available on all major platforms.