Pork exports contribute to Smithfield's profit comeback Tuesday, May 31, 2011 Smithfield Foods Inc., based in Virginia, cites pork exports to Canada, along with other countries, as contributing to quarterly earnings that far exceeded expectations.In the quarter ending in January, Smithfield, the world's largest pork producer, exported 24 per cent of its production. According to published reports, chief executive Larry Pope credited double digit increases in sales to Japan, China Korea and Canada. As a result, Smithfield revenue rose 10 per cent to $3.19 billion, above the $3.16 billion average analyst forecast. The hog production unit still lost money, but it was only $2.3 million compared to $78.3 million a year before as higher hog prices made up for expensive feed.Across the industry, Pope said when announcing the company's financial situation, "supply and demand are in balance."Smithfield said it reduced its debt by $913 million by January, bringing its total debt level to $2.1 billion. BP Countering the 'meatless' weight loss theory Angry exchange on British pork prices
Canadian Swine Researchers Face November 13 Deadline for Up to $150,000 in Research Funding Thursday, November 5, 2026 Swine Innovation Porc is seeking research proposals focused on animal health, biosecurity, production efficiency, sustainability and pork quality, with funding available for projects addressing key challenges facing Canada’s pork industry. Canadian swine researchers have until November 13... Read this article online
Canadian Pork Research Enters New Phase with More Flexible Funding for Industry Priorities Thursday, November 5, 2026 Canada’s pork industry is strengthening its approach to research and innovation through a funding model designed to address both long-term industry priorities and emerging challenges facing producers. Swine Innovation Porc (SIP), the national organization coordinating research for... Read this article online
Exploring grape pomace’s potential as pork sausage preservative Thursday, November 5, 2026 Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage. The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer... Read this article online
Pork producers applaud long-awaited EPA data decision Thursday, November 5, 2026 For more than 20 years, hog and other livestock farmers have lived with uncertainty over what new federal permitting or reporting requirements could result from an emissions study conducted nearly two decades ago. In a regulatory win for pork producers and other farmers, the Environmental... Read this article online
Ag in the House: Oct. 26 – 30 Thursday, November 5, 2026 On Oct. 26, Agriculture Minister Heath MacDonald fielded a question from a fellow Liberal MP about how the federal government is supporting food security across Canada. Chi Nguyen, the Ontario MP for Spadina—Harbourfront, asked the minister to share how the government is going to invest... Read this article online