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Swaggerty’s Farm Expands Tennessee Plant to Double Production Capacity

Swaggerty’s Farm, a family-owned pork sausage maker, is set to expand its production capacity for the second time in four years at its headquarters in eastern Tennessee. The company announced plans to construct a 50,000-square-foot facility that will significantly boost output.

The new building will utilize energy-efficient construction techniques and materials and is expected to be completed within a year. Unlike many expansion projects, Swaggerty’s Farm confirmed in an email to Meatingplace that it did not receive any tax incentives for this development. The primary focus of the project is to enhance operational efficiencies, and it is not anticipated to create new jobs.

Founded in 1930 near the Great Smoky Mountains, close to the tourist areas of Sevierville and Pigeon Forge, Swaggerty’s Farm has a long history in the region. Today, its pork sausage products are available through 18,000 retailers, distributors, and food service operations nationwide.

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In this episode of The Swine it Podcast Show Canada, Dr. Ellen Goddard, Professor Emerita at the University of Alberta, discusses public acceptance of genomic technologies in pork production. She explains why disease resistance is viewed positively, how labeling affects trust, why farmers remain highly credible messengers, and how communication can shape consumer confidence around gene editing. Listen now on all major platforms!

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Meet the guest: Dr. Ellen Goddard / ellen-goddard-11541138 is Professor Emerita at the University of Alberta and an agricultural economist. Her work focuses on consumer behavior, trust, livestock sectors, and public attitudes toward food technologies. She also specializes in economic modeling for pork, beef, and dairy systems. Learn more from Dr. Ellen Goddard on the Swine in Canada Podcast Show, available on all major platforms.