What's in a (sausage's) name? Tuesday, June 5, 2012 Sausage consumption in Europe isn't an issue. Sausage naming is.NewEurope Online reports that the European Commission has received an application from Slovenia for official recognition and protected status for the "Krainer Wurst." Other countries who might want to lay claim to the famous sausage or to dispute the Slovenian claim have six months to register their objections.The European Commission awards Protected Geographical Indication status to foods when it can be proven they are regional specialties. (Think champagne from a certain region in France.) The status allows the area that originated them to use that name exclusively and to license it to others. A successful Slovenian claim means Austria would have to rename its extremely popular cheese-filled Kaesekrainer sausage. According to NewEurope, the head of the Vienna chamber of commerce, Josef Bitzinger, says sausage stand operators all over Vienna will not rename their products.Slovenia claims the minced pork and season sausage was invented in northern Slovenia in the 1800s. A complication is that Slovenia was part of the Austro-Hungarian empire at the time. Austrians and Slovenians should eat sausages all summer and negotiate a peaceful solution to a potential impasse. BP The transition to open marketing - producers' fears have not been realized Pink slime beef crisis hits pork
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