Executive Voices
High on the Hog
North Carolina pork producers now compete, and win, in global
markets
By Rann Carpenter
All
of us in the pork business in North Carolina today, and that’s about
43,000 people across our great state, are part of the broader
agriculture community that means so much to the economic, social, and
cultural fabric of North Carolina. It is hard to imagine how much
money has been raised in our state for churches, community activities,
and politicians over a plate or cooker of good ole North Carolina
barbeque. We all strive to maintain these North Carolina traditions
while recognizing that in order to survive, farmers must be part of
the 21st century global economy.
With 96 percent of the world’s population living outside the United
States, it is crucial that North Carolina’s farmers have the
opportunity to be part of the world market in order to grow and
prosper. To meet consumer demands and compete on the world market,
North Carolina farmers must produce an abundant and low cost
consistent supply of food.
Advances in science, genetics, technology and management practices
have produced changes in all sectors of production agriculture. Less
than 2 percent of the U.S. population is involved in farming and to
compete with farmers around the world, America’s farmers have
learned to grow more on less acreage. This is equally true for pork
production.
U.S pork producers now compete only with Canada and Denmark for
supremacy on the world market. In the last few decades, America has
moved from a net importer of pork to a net exporter of pork, with U.S.
production accounting for 10 percent of the world’s supply. Today,
pork is the most widely eaten meat in the world. Right here at home,
North Carolina’s pork producers have led the way in innovative
production advances that have enabled America’s pork producers to
compete on the world market.
North Carolina became the nation’s second leading pork producing
state during the 1980s and ’90s. By capturing economies of scale and
developing management techniques that control disease and improve
productive efficiency, North Carolina pork producers began producing
healthier, leaner and more affordable pork. North Carolina’s
producers were able to compete with traditional Midwest pork producers
despite inherently higher feed costs.
And despite a four-year old moratorium on new or expanded hog farms,
North Carolina remains the second largest producer, even as large and
small producers nationwide continue to adopt the management and
production practices of North Carolina’s producers.
The advances made by North Carolina pork producers in management and
production have resulted in a product that fits the lifestyle of a
health conscious nation. Pork is on average 31 percent lower in fat
and 29 percent lower in saturated fat than it was just 20 years ago.
In addition, pork today has 14 percent fewer calories and 10 percent
less cholesterol than that we were eating just a few decades ago. The
American Heart Association now recognizes pork as part of a heart
healthy diet. The healthy profile of pork contributes to the increased
consumption of pork among American consumers.
Like all North Carolina citizens, pork producers are committed to
protecting North Carolina’s natural resources. Who better than the
farmer to understand the importance of clean water, air and land? We
are better able today to capture, treat and recycle important
nutrients on our farms than we were just a generation ago. Gone are
the days when animals frolicked in the rivers and streams depositing
nutrients with no concern for the health or safety of the waters.
Today’s farms are strictly regulated and managed to ensure that
excess nutrients do not enter the environment. And while we are proud
of our record, North Carolina producers are actively involved in
research efforts and technology developments that may provide further
advances in environmental management.
Swine production has become a vital and important enterprise not only
for the agriculture community, but also for the citizens of North
Carolina. Hogs are a leading source of gross farm income and
production contributes nearly $8 billion to the North Carolina
economy. In addition, producers generate more than $62 million in
state and local income taxes, allowing many rural counties, such as
Duplin and Sampson, to experience enormous economic growth and
development over the last decade.
More than 80 percent of North Carolina’s hog farms are owned and
operated by independent farm families who live on the hog farm they
manage. These farmers, their families and the thousands of other North
Carolina citizens involved in pork production are committed to
remaining productive and important to rural North Carolina by leading
the world in producing a safe, healthy, environmentally sound and
plentiful supply of food.
Rann Carpenter of Raleigh is CEO of the N.C. Pork Council.
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