FEATURE ARTICLES
FOOD TRENDS
Brian Sullivan: Follow the fat to improve meat quality8 April, 2019
One of the best opportunities for Canada's pork industry to improve meat quality may be to "follow the fat." As consumers move away from carbohydrates and fat takes higher profile, focusing on fat may be one of the strategies to improve meat quality. While it is not likely a good idea to get overly focused on one meat component, there is little doubt fat will present opportunities going forward. 
CONSUMER TRENDS
David Hughes: Consumers demand more from meat19 February, 2019
Most western or developing countries have experienced static or declining per capita meat consumption, with the exception of the United States. But globe-trotting food analyst, popular speaker and university professor David Hughes sees the major battleground in meat protein taking place between chicken and fish, as consumers develop a preference for white meats. 
CATEGORY ANIMAL HEALTH
Humans spreading African Swine Fever around the world24 January, 2019
African Swine Fever may move more slowly than other diseases in the hog industry, but it is more serious than anything Canada has dealt with in the past. 
TECHNOLOGY
Smart technologies: The new brain in the barn17 January, 2019
Get ready for a smart revolution in pork production management systems says Tom Stein. 
BANFF PORK SEMINAR
The stories behind the BPS 2019 Aherne Prize winners10 January, 2019
Each year as the winners of the F. X. Aherne Prize for Innovative Pork Production are announced, there is real interest at the Seminar and across the industry. Again in 2019 the stories behind the winners are quite remarkable, says Dr. Ben Willing, of the University of Alberta, chair of the Aherne Prize committee who presented the awards. |
