Farms.com Home   News

Pork Producers Could See Modest Profits in 2016

Smaller hog breeding herds and lower production costs could lead to modest profits for pork producers in 2016, Purdue University agricultural economist Chris Hurt says.

In his analysis of the U.S. Department of Agriculture's March Hogs and Pigs report, Hurt forecasts a slight slowdown in pork production after two years of expansion.

"For right now, the industry seems to have supply in alignment with pork demand such that prices cover the full cost of production," he said.

According to the USDA report, pork producers intend to reduce the number of sows farrowed by 1 percent this spring and 3 percent this summer.

Click Here to see the whole Analysis by Chris Hurt.

http://www.farms.com/expertscommentary/chris-hurt-fewer-hogs-and-higher-prices-105435.aspx

 

 

 


Trending Video

Season 6, Episode 10: Defining Resiliency and the Research Driving Swine Health Forward

Video: Season 6, Episode 10: Defining Resiliency and the Research Driving Swine Health Forward

Genetic research and new technologies continue to influence the future of swine health and production efficiency. In this episode, we explore how research and technology are being used to support stronger, more resilient pigs, while also improving overall production outcomes. In this episode, we are joined by Dr. Jenelle Dunkelberger, geneticist with Topigs Norsvin, to discuss both routine and emerging strategies for improving piglet, pig, and sow livability. She outlines two primary approaches to enhancing resiliency: gene editing and traditional selective breeding. Continuing the resiliency conversation, we also hear from Dr. Lucina Galina, director of technical research projects at the Pig Improvement Company. She shares insights into ongoing gene-editing work focused on PRRS, detailing the pathway to success, regulatory and practical considerations, and the questions that still remain as the technology evolves. Together, these conversations provide a closer look at how research, genetics and innovation are shaping the future of swine health and livability.