Currently browsing posts about: Pork

One of the industry newsletters I read regularly is GlobalMeatNews.com, which occasionally collects articles on specific topics into “special editions.”  This one is about pork.

Still the most-consumed meat in the world, the pork sector is shifting quickly with global markets opening for processors on a weekly basis. In this special newsletter, we look at the lucrative Chinese market that everyone is looking to break into, as well as work being done to tackle diseases in the pork sector.

• Canada heads to China to expand pork and beef exports: Canada is aiming to boost its position in the global meat market by initiating discussions with China in order to strengthen trading relationships and to pursue other opportunities across the agricultural sector… Read
• Chinese pig meat imports slow during first quarter: Chinese pig meat imports declined 10% compared with 2017 levels during the first quarter of this year… Read
• HKScan launches pork exports to China: Finnish processor HKScan has launched pork exports to China from its Forssa production unit… Read
• Access for US pork in Argentina takes a step closer: The US Department of Agriculture (USDA) and Argentina’s Ministry of Agro-Industry have finalised technical details for US pork to be imported into the South American country… Read
• University study finds growth link between pork and formula-fed infants: The University of Colorado has published a report that supports pork as an important source of protein in an infant’s diet when transitioning to solid foods… Read and see note below.
• Poland’s wall to tackle ASF should have been built four years ago, say meat experts: The Polish Government’s decision to build a 1,200-kilometre-long fence along the country’s eastern border, as a tool to fight African Swine Fever (ASF) by blocking the migration of infected wild boars, has been condemned as too little, too late by Poland’s meat sector… Read
• Supermarkets urged to end poor pig welfare in WAP campaign: World Animal Protection (WAP) has launched a global campaign calling on supermarket chains to source their pork from high-welfare farms… Read

A note on the pork study: it elicited a tirade in the New Food Economy about how so much of nutrition research is correlational and says little about causation.  The writer singles out the pork study as one of three examples of possible misuse of statistics.

Feeding infants puréed pork and increased body length? Trick question. P = 0.001—so something really seems to be happening. But does greater body length in infants actually matter? We’ll let the scientists pursue this one on their own until they come up with something that’s not just statistically significant but meaningful…The point isn’t to prevent you from snacking on prunes and chocolate while you shovel puréed pork into the baby. Do it if you want to, and given the marvelous powers of the placebo effect, you’ll probably be happy you did. But stop treating studies like these as if they contain the truth.

The study, no surprise, was sponsored by NIH but also by the National Pork Board, among other industry groups.  The Pork Board issued a press release: “New Study Finds Pureed Pork Supports Infant Growth.”

I subscribe to GlobalMeatNews.com to keep me up on the international meat business.  It has just published a collection of its articles—on pork.

Special Edition: Pork

Pork is the most eaten meat in world and maintaining the position is anything but easy. In this special newsletter, GlobalMeatNews explores the breakthroughs, scandals and market trends that continue to kept traders on their toes.

• Russia’s Cherkizovo suspected of tax evasion: Russian law enforcement agencies have said they will conduct a detailed investigation into criminal allegations against Cherkizovo, Russia’s leading pork and poultry producer… Read
• Three Brazilian pork firms approved to sell to South Korea: Three Brazilian slaughterhouses in the southern state of Santa Catarina have been cleared to sell pork to South Korea, the world’s fourth-biggest importer of pig meat… Read
• ASF-infected meat detected in Russian plants: Meat products infected with African swine fever (ASF) have been detected on retail shelves in at least two Russian regions, Pskov Oblast and Khabarovsk Krai, according to Russian veterinary body Rosselkhoznadzor… Read
• Industry warned to ‘stop cutting pig price’: European pork processors have to stop cutting the price paid to pig suppliers, the Irish Farmers’ Association (IFA) has warned… Read
• Asian animal welfare puts world leaders to ‘shame’: A Thai pork producer’s decision to phase out pig cages within the next decade could have major repercussions around the world, an animal welfare advocate said… Read
• Danish Crown grows south-east Asia presence: With economic growth in south-east Asia continuing, the Danish Crown Group has announced that it is establishing a head office for the region… Read

Barry Estabrook.  Pig Tales: An Omnivore’s Quest for Sustainable Meat.  WW Norton, 2015.

I was happy to be asked to blurb this one.  It’s a great read:

Estabrook tells two powerful stories here.  The first is about the appalling ways in which Big Pig raises animals, pollutes the environment, and uses the political system to avoid and fight regulation.  The second is about how skilled animal husbandry and respect for the intelligence of pigs produces calmer animals, more delicious meat, and a far more satisfying life for farmers and pigs alike.  Pig Tales is beautifully written.  It is also deeply touching.

My e-mail inbox is flooded with copies of an op-ed from today’s New York Times arguing that pigs running around outside have “higher rates” of Salmonella, toxoplasma, and, most alarming, trichina than pigs raised in factory farms. The writer,  James McWilliams, is a prize-winning historian at Texas State San Marcos whose forthcoming book is about the dangers of the locavore movement to the future of food.

I put “higher rates” in quotation marks because that is not what the study measured.  The study on which McWilliams based his op-ed is published in Foodborne Pathogens and Disease. The investigators actually measured “seropositivity” (antibodies) in the pigs’ blood.  But the presence of antibodies does not necessarily mean that the animals – or their meat – are infected.  It means that the free-range pigs were exposed to the organisms at some point and developed immunity to them.  The industrial pigs were not exposed and did not develop immunity to these microorganisms.  But you would never know that from reading the op-ed.   How come?

Guess who paid for the study?  The National Pork Board, of course.

The Center for a Livable Future at Johns Hopkins has much to say about all this.  My point, as always, is that sponsored studies are invariably designed in ways that produce results favorable to the sponsor.    In this case, the sponsor represents industrial pork producers.

April 14 update:  the editors of the New York Times have added a note to the electronic version of Professor McWilliams’ op-ed pointing out the National Pork Board sponsorship of the study on which he based his piece.  And McWilliams rebuts arguments against his piece on the Atlantic Food Channel, while conceding that he may have gotten the science wrong.