Producers and processors around the world are becoming more efficient at making high-quality pork products according to the International Meat Secretariat (IMS) – and it is benefiting the environment.
An IMS report, entitled ‘Pigs and the Environment’ and published at the World Meat Congress in Paris this week, illustrates the steps being taken to improve production techniques and reduce environmental impact by 16 countries responsible for 78% of the world’s pork production
Report author Mick Sloyan, chairman of the IMS Pork Committee and director of England’s pig levy body Bpex, said the stance taken by the United Nation’s Food and Agriculture Organization’s – that expanding demand for pork must be accomplished while substantially reducing livestock’s environmental impact – meant, in simple terms, “produce more with less”.
Sloyan added: “During our discussions it became clear that pork producers and processors in a wide range of countries have been investing in new and often innovative ways of using resources more efficiently to produce high-quality meat protein. In addition, they are often managing the by-products of production and processing in a positive way – for example to generate alternative energy sources and replacement inputs such as fertilisers. It was also clear that there is a strong commitment to accelerate these developments in order to meet the growing demand for meat in a sustainable way.”
The report illustrates ways that various countries are addressing the challenge of producing more with less.