HSUS food industry ally spews hogwash

“Cheese-eating surrender monkeys” is how The Simpsons described the French. And it seems the French attitude has sunk into a corner of the restaurant industry. FULL STORY »

Understand how the PED virus survives

It takes very little of the virus to infect a herd, because Porcine Epidemic Diarrhea virus sheds at extremely high levels. FULL STORY »

Global pork outlook puts prices in the black

Lower feed costs and the impact of Porcine Epidemic Diarrhea virus in the United States, Canada and Mexico will increase market prices, while the industry continues to search for solutions. FULL STORY »

Time and temperature options can curb PEDV

Research funded by the Pork Checkoff at Iowa State University provides some answers on how to control Porcine Epidemic Diarrhea virus in transport equipment. FULL STORY »

Brumm Speaks Out: Biosecurity inconveniences

Earlier this month, I visited a sow unit that was about 10 days into a PED virus outbreak. The most common question that all of the employees asked – when do we start keeping pigs alive? FULL STORY »

The Tyson letter - what does it mean?

Thoughtful, important response to the recent Tyson letter encourages a producer call-to-action. It's a valuable message. FULL STORY »

Impact of PEDv continues to grow

Porcine Epidemic Diarrhea (PED) virus continues to be a very critical health issue for the U.S. swine industry. FULL STORY »

Cold, wet weather may help spread PEDv

Frigid temperatures across a large swath of the United States this week followed by warmer conditions could aid the spread of a fatal pig disease now in 22 states, affecting hundreds of thousands of pigs. FULL STORY »

Times Square billboard calls out HSUS

Thousands of visitors and workers around New York's Times Square will see a billboard that reveals the Humane Society of the United States' deceptive spending practices. FULL STORY »

Cargill helps kick off New Year's resolutions

Cargill's Tender Choice line of pork products is being used in a promotion to help consumers stay true to their New Year's resolutions. FULL STORY »

New compliance guidelines published for pig-harvesting facilities

Although not mandatory, the Food Safety and Inspection Service wants hog slaughter facilities to follow stated best practices to prevent, eliminate or reduce Salmonella levels. FULL STORY »

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