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Get ready for Pork Forum

Get ready for Pork Forum

The national pork event is March 3-5 in Indianapolis. Delegates will provide direction on issues facing pork industry.

Delegates from across the United States will gather in Indianapolis March 3-5 for the annual National Pork Industry Forum.

The 15 producers who serve as members of the National Pork Board and Pork Checkoff staff leadership will hear from the forum delegates appointed by Secretary of Agriculture Tom Vilsack. Each year the Pork Act delegates confer, vote on resolutions and advisements and provide direction on the issues facing pork producers and the industry.

The theme for the annual pork forum – Inspiration Starts Here – is in reference to the passionate pork producers, savvy retailers and creative cooks who are all ready to share pork’s story of inspiration.

Pork Forum coming March 3-5 in Indianapolis. (Photo: Darcy Maulsby/Thinkstock)

“As we continue our work on the 2020 strategic plan that is centered on the goals of building consumer trust, driving sustainable production and growing consumer demand, our work at Pork Forum has never been more important,” said Derrick Sleezer, president of the National Pork Board and a producer from Cherokee, Iowa. “Pork producers, processors, food service and retail leaders will need to work together to focus on elevating pork as the global protein of source by continuously and cooperatively working to do what’s right for people, pigs and the planet.”

In advance of the annual meeting, members of the National Pork Board also will convene their March board meeting. The agenda for that meeting will include updates on 2016 plans to enhance pork demand, increase market opportunities, improve pork production practices and invest in research priorities.

Included on the 2016 Pork Forum agenda will be opportunities for pork producers to become trained in the pork industry’s Pork Quality Assurance Plus (PQA Plus) certification process, as well as learn more about pork industry programs.

The full agenda and more information is available at

Source: National Pork Board

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