This is our most popular series on the blog. Once a month, we are sharing with you a presentation given at the Allen D. Leman swine conference, on topics that the swine group found interesting, innovative or that lead to great discussions.
Want more? Find previous presentations in our Best of Leman archives.
Continue reading “Best of Leman 2023: Randy Spronk – Opportunities in the Export Market”Thank you for your interest in this archived blog post. The link below may not work anymore, but you can access older episodes of “At the Meeting” at the podcast’s website!
Dr. Steve Meyer (Lead Economist, Partners for Production Agriculture) joins the At the Meeting team to discuss the outlook for current low pig prices. Lower demand and increasing costs will make 2023 a difficult year, but Meyer says it is important to remember the advantages U.S. pork producers enjoy.
Continue reading “Market Lows Causing Concern: A podcast”Thank you for your interest in this archived blog post. The link below may not work anymore, but you can access older episodes of “At the Meeting” at the podcast’s website!
This episode looks at markets that have been signaling a future shortage of pork in Asian markets as a second wave of African Swine Fever (ASF) sweeps through China, Vietnam, and elsewhere.
Continue reading “How Are The Asian Pork Markets?”This is our Friday rubric: every week a new Science Page from the Bob Morrison’s Swine Health Monitoring Project. The previous editions of the science page are available on our website.
This week, Dr. Benjamin Blair from the University of Illinois, Urbana-Champaign, provides an actual pilot description of the cull sow market network in the US.
Thank you for your interest in this archived blog post. The link below may not work anymore, but you can access older episodes of “At the Meeting” at the podcast’s website!
‘At The Meeting’ Honoring Dr. Bob Morrison talks about COVID-19 and the impacts to key markets and the limitations of pork processors to respond.
Continue reading “What Dr. Brad Freking learned on pork processing in the last 2 weeks”