As the Illinois Pork Producers Association wraps up another successful October Pork Month marketing campaign, I look back in awe of how far this industry and the pig farmers that represent this industry have come over the years.

With just a little over a year under my belt, I am still considered the “new kid on the block,” as I meet pig farmers across the state and work on issues critical to the industry’s future. Never experiencing the same day twice is one aspect I love about this job, because each day gives me the opportunity to learn something new about this ever-changing industry.   

REFLECTIONS: In honor of Prairie Farmer's 175th anniversary, Jennifer Tirey, Illinois Pork Producers Association, joins a series of Illinois agricultural leaders in looking back on Illinois agriculture history.

Take the “pork month” concept, for example. Historically, October was the month most pigs were sent to market. Now, pigs are sent to market throughout the year, and although October is still traditionally known as “pork month,” pig farmers and the Illinois Pork Producers Association work year-round to tell their story and educate consumers about what they do.

The farms and pigs have changed a lot, too. In the past, farmers raised a variety of livestock. It wasn’t uncommon for a farmer to have a pasture full of cows, pigs and chickens. Today, farmers have become more specialized in the types of livestock they raise, and they use science-based management practices and technology to help them raise healthier animals, with an end goal of providing a high-quality product to consumers.

LEAN: “Today’s pigs grow up to be healthy and lean. In fact, they have 75% less fat compared to pigs over 50 years ago. So pig farmers have gone from producing lard to developing a lean and nutritious meat the consumer prefers,” says Jennifer Tirey, IPPA executive director.

To accomplish this objective, most pig farmers now raise their pigs indoors in modern barns. These barns allow farmers to protect their pigs from weather, predators and disease. This also ensures the pigs receive a more constant level of care and nutrition, with feed and water intake carefully monitored to meet each animal’s growth and development.

Taking care

With these carefully observed practices and protocols, today’s pigs grow up to be healthy and lean. In fact, they have 75% less fat compared to pigs over 50 years ago. So pig farmers have gone from producing lard to developing a lean and nutritious meat the consumer prefers.

In order to provide this healthy product, farmers also protect their pigs from diseases humans might bring into a barn. Having signs posted to control access to barns is now a common practice to ensure the safety and health of their pigs, while other farmers ask people who work with their pigs to shower and put on clean coveralls and boots before starting their daily work routines.

Today’s pig farmer also works hard to be environmentally sustainable. Compared to 50 years ago, pig farmers use 78% less land and 41% less water, and have reduced their overall carbon footprint by 35%. The key to reducing the carbon footprint has been our pig farmers’ commitment to a continuous cycle of recycling. They grow crops, feed those grains to livestock and use the natural fertilizer from their animals to feed the next season’s row crops, which in turn, will provide a new supply of feed for their animals.

And while so much in the industry has changed, one part I have observed that remains constant is the strength of the family farm. The level of commitment pig farmers aspire to achieve when giving back to their communities is unprecedented. When friends and neighbors are in need, pig farmers are often the first ones to step in to help.

One such example is the Pork Power program created by the Illinois Pork Producers Association in 2008. Over the last eight years, this program has donated over 565,000 pounds of pork, enough to provide 2.3 million servings of a high-protein meat source, to the eight regional food banks across the state of Illinois.

The unwavering commitment and dedication pig farmers demonstrate in their communities, with their families and their animals, are just a few of the reasons why I am proud to represent pig farmers.  

Tirey is executive director of the Illinois Pork Producers Association.