October is Pork Month and a time to highlight the traditions of past decades in hog production and the advancements that have been made in production practices. Heather Hill is president of the Indiana Pork Board and a pork producer in Greenfield.

“Being part of a multi generational family farm, traditions are a big part of our daily lives, and that’s what agriculture is about, learning from the generations before us and taking from their learning as well as adapting the new things we’ve learned and being able to raise food for my family and yours,” she told Hoosier Ag Today (HAT).

Hill says the industry has seen many changes and advancements through the years, but the dedication farmers have for providing a quality product has been a constant. She says the industry is as committed as ever to doing the right thing and Indiana Pork is excited to show consumers how they do the right things when Legacy Farms opens. That’s the modern, tourable pig farm being constructed now at Fair Oaks Pig Adventure.

Indiana Pork is big supporter and sponsor of that project and so the fact that in December we’ll have pigs moving into a farm that hopefully will be open in the summer of 2013 for consumers to be able to tour much like the Fair Oaks Dairy Adventure, is very exciting. For years I’ve wished and hoped that we could have something to let people inside of our barns. Obviously with biosecurity we know that’s not always the easiest thing to do, and so the Fair Oaks Pig Adventure will definitely offer that. That’s something that Indiana Pork is really excited for.”

Thanks to the availability of new technology and tools, producers are becoming more sustainable, as shown in a study released this year that compared farm data from 1959 to the same production information for 2009. By reducing their carbon footprint 35 percent and the land needed to produce a pound of pork by 78 percent, producers are showing their ability to do more with less.*

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