The National Pork Board will meet Nov. 13-14 to give final approval to its 2008 operating plan and budget. The board earlier established the critical issues it intends to address in 2008 and set a $51 million spending limit.
NPB President Lynn Harrison said the programs and activities recommended by committees and staff totaled $22 million more than the board expects to have in revenue next year from the Pork Checkoff. “That just demonstrates that there are a lot of great ideas out there for ways we can use the Pork Checkoff for the betterment of the U.S. pork industry,” Harrison said. “But we’re going to have to identify those areas and programs that have the biggest impact with the resources we have,” he said.
The board’s next task is to take specific program recommendations from producer-led committees and staff and assure they fit within the 2008 spending limit. Once the board approves the plan and budget, the document will be sent to the U.S. Secretary of Agriculture for final approval.
The five critical issues for 2008 identified by the board are:
The competitive advantage for U.S. pork
The safeguard and expansion of international markets
Domestic pork expenditures
The trust and image of the U.S. pork industry
The development of human capital
The board also is expected to hear reports from several National Pork Board committees; to approve several committee appointments; to discuss some goal-setting and performance evaluation steps for its own work and to set its meeting calendar for the next year.
NPB meetings are open to the public. Those interested in attending are asked to contact Lorraine Garner, (515) 223-2600 or firstname.lastname@example.org.
The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health and pork safety. For information on Checkoff-funded programs, pork producers can call the Producer Service Center at 800-456-PORK or check the Internet at www.pork.org.