Pork Academy
Join Pork Checkoff for Pork Academy sessions where you can gain insight into valuable information for your farm and learn more about how the industry can build a bigger appetite for pork. For the latest schedule and details, please follow the Pork Checkoff on Facebook (@ThePorkCheckoff), Instagram (@nationalporkboard) and LinkedIn (National Pork Board).
Get the most up-to-date schedule and information on Pork Academy by visiting www.porkcheckoff.org. We look forward to seeing you at the sessions!
Wednesday, June 4
9:00 AM – 10:45 AM
Pork Industry Economic Update
What does demand look like for pork internationally and here in the U.S.? How are prices impacting corn, soybean and pork markets and pork consumption? Join Lee Schulz for an interactive session providing an economic outlook for the pork industry.
Speaker: Lee Schulz, chief economist, Ever.Ag
Sponsored by: National Pork Board
Varied Industries Building, Upper Meeting Room
1:00 PM – 2:15 PM
Understanding Pork Cutout Pricing
What is the importance of pork cutout pricing, and why is it so complex? Who uses it and what should farmers know about it? Gain foundational understanding about the complexity of pork cutout and wholesale pricing from USDA price reporters and other industry stakeholders.
Speakers: Chris Sommers and Kirk Hatfield, USDA Agriculture Marketing Service
Sponsored by: National Pork Board
Varied Industries Building, Meeting Room C
2:30 PM – 4:00 PM
Taste What Pork Can Do™: Consumer Campaign Update
National Pork Board is returning to consumer marketing in a big way with the launch of the strategic consumer marketing campaign “Taste What Pork Can Do™.” This session provides updates on the campaign development and launch, overall strategy, and retail and state collaboration. Come with your questions for the market growth team!
Speakers: Dr. David Newman, Patrick Fleming, Jose de Jesus, Neal Hull and Mia Newman, National Pork Board Market Growth Team
Sponsored by: National Pork Board
Varied Industries Building, Meeting Room C
Thursday, June 5
9:00 AM – 10:30 AM
Protecting Pork’s Freedom to Operate through We Care®
Gain the latest information and ask your questions about current efforts focused on animal welfare, public health, and stewardship from National Pork Board experts and industry partners. Learn more about current swine research underway by the CLEAR Center and how state pork associations are using data provided through NPB programs to benefit their producers.
Speaker: Jamie Burr, chief sustainability officer, National Pork Board
Sponsored by: National Pork Board
Varied Industries Building, Meeting Room B
10:30 AM – 11:45 AM
National Swine Health Strategy
Producers have made it clear that swine health needs to be a priority for the Checkoff and the industry. This session provides more insight on the National Swine Health Strategy approach from a panel of producers from different segments of the industry who are involved in the strategy development.
Speaker: Dr. Dusty Oedekoven, chief veterinarian, National Pork Board
Sponsored by: National Pork Board
Varied Industries Building, Meeting Room C
1:00 PM – 2:30 PM
Taste What Pork Can Do™: Consumer Campaign Update (Repeat)
If you missed this session on Wednesday, here’s your second chance to “Taste What Pork Can Do™”! The National Pork Board market growth team will share updates on the campaign development and launch, overall strategy, and retail and state collaboration. Come with your questions for the market growth team!
Speakers: Dr. David Newman, Patrick Fleming, Jose de Jesus, and Mia Newman, National Pork Board Market Growth Team
Sponsored by: National Pork Board
Varied Industries Building, Meeting Room C
2:30 PM – 3:30 PM
Global Protein Update
The international landscape is increasingly growing in complexity – how is the pork industry positioning itself for short- and long-term success? Learn how USMEF’s expertise and boots-on-the-ground resources create opportunities in current and emerging markets for pork exports.
Speaker: Dan Halstrom, president and CEO, U.S. Meat Export Federation (USMEF)
Sponsored by: National Pork Board
Varied Industries Building, Meeting Room B