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and animal feed industries.
on March 18, 2009

Symposium session to focus on strengthening pig industry

Alltech's 25th International Animal Health and Nutrition Symposium includes discussions on sustainable, profitable pork production.

The Pig Session at Alltech’s 25th International Animal Health and Nutrition Symposium, May 17-20, in Lexington, Ky., will tackle the question of how the pig industry can be strengthened to improve the efficiency of production so as to provide more affordable protein and capture growing market share. Sustainable, profitable pork production is one of the biggest business opportunities for this sector and could be the next source of competitive advantage.

Alltech’s release said: “McDonald’s is cashing in on the credit crunch with global sales for January reported to have increased by 7.1% compared to 2008 figures. Cash-strapped consumers are now switching to low-cost, safe fast food instead of dining in higher-priced restaurants. The pork sector like the beef and poultry sector can position itself to exploit this market opportunity.”

Broad topics plus international discussions

The session will include an open discussion on how to help the pig industry seize the opportunities available in a rapidly transforming marketplace. Pig and industry experts will address areas such as new cellulosic raw materials, solid state fermentation technologies and the benefits these technologies could have on pork production at a time when the world is consuming and demanding more affordable protein. It will review an array of initiatives from Germany, Chile, Ireland, USA, UK and France.

Speakers include:

  • J. Pettigrew, University of Illinois, Illinois
  • T. Clemens, Clemens Food Group, Pennsylvania
  • W. Henry, Ireland
  • J. Sporke, Asesorias Portc Ltda, Chile
  • G. Hill, Michigan State University, Michigan
  • B. Close, Close Consultancy, United Kingdom
  • T. Blaha, Hanover University of Veterinary Medicine, Germany
  • C. Moran, Alltech, France
  • J. Le Dividich, INRA St. Gilles, France
     
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