National Pork Producers Council Executive Summary

The National Cattlemen’s Beef Association is a trade association and policy group that represents all segments of the cattle industry: producers, feeders, and breeders. The association has over 28,000 individual members and represents over 230,000 people in the industry. The current president of NCBA, Scott George, is a cow/calf producer from Wyoming with a long history in the dairy industry and policy groups as a member of the Farm Bureau. In addition to its role in U.S. policy, the NCBA conducts research, marketing, and promotional work for cattle ranchers. The NCBA’s vision is “an industry united around a common goal of being the world’s most trusted and preferred source of beef and beef products.” The economic interests of the cattle

In his article “Boss Hog: The Dark Side of America’s Top Pork Producer,” (Rolling Stone Magazine, December 14, 2006) Jeff Teitz reports that not only are millions upon millions of pigs being abused and slaughtered each year by America’s largest pork producer, but, in turn, the waste produced by those pigs is polluting, destroying, and even killing others. Teitz begins by revealing that Smithfield Foods, the world’s most profitable pork processor, killed 27 million hogs last year, which is roughly equivalent to the entire human populations of America’s thirty-two largest cities. As Teitz delves deeper into statistics, he explains that more fecal matter is produced from half a million pigs at one Smithfield subsidiary than the 1.5 million

In chapter four, it is said that from colonial times to the 1950’s when it was overtaken by beef, pork was the major source of meat for Americans. Pioneers kept hogs as free-range animals that foraged for their food. Corn-fed pigs grew faster and bigger, so it was common practice to round up surplus hogs and corn-feed them in the weeks before they went to market (value is weight-based). In 1818, the first meatpacking plant in Cincinnati was opened and became the dominating entity in pork production until the civil war,

The farmers of long ago took pride in their animals treating them with kindness and care, but today they are kept in small cramp areas with countless other hogs where the ability for movement is often constricted this for the animal causes stress and in turn makes the meat more tough, and sometimes fattier. Some of these animals are filled with hormones that will increase their size making the animals today larger than the ones in the past, but larger doesn’t always mean better. The hormones that they are using can cause illness to some people this unacceptable this is not only unethical, but inhumane to the animal and how they are treated. The small hog farmers are bought out from the big business, but they still allow the farmer to raise the animals under strict guidelines that they must follow this in turn makes the small farmer feel like they “work for the man” and their understanding of the business is often shot down because they have little or no control of their farm they are told how to raise the hogs, how to process them and transport them, but at times they are the ones that have to take the fines if they are not following standing USDA procedures with the big corporation

Most people do not take a second thought about where their food came from. Whether it be chicken, steak, or pork, the meat was most likely raised in a Concentrated Animal Feeding Operation (CAFO). Hundreds to thousands of animals in horrid conditions from birth to slaughter at these factory farms. While damaging animals, CAFOs also damage the environment and the effects of these farms are worsening, with more farms resorting to these methods. Popular brands using these methods include global producers like Smithfield Foods and Tyson Foods. The United States Department of Agriculture defines a CAFO as an Animal Feeding Operation that houses “...more than 1000 animal units...” (nrcs.usda.gov). These “units” are later defined as “...an animal

The problems in the meatpacking industry is that it was very unsanitary. They were packing filthy meat for human consumption. Workers that fell into the rendering tanks were being grounded ninto "Durhams Pure Beef Lard". Jurgis finds that the unions are trying to lobby to get the factory to slow down the rate of production. He also had to have explained to him that the men were banned together for the purpose of fighting for their rights. The results from the brutality and the unsanitary conditions led to the Meat Inspection Act and the Pure Food Drug Act of 1906. It established the Bureau of Chemistry that would the Food and Drug Administration in 1930. Muckraking journalist had reported the unsanitary and the public outcry lead to the

The film Food Inc., like many other films of its category is not so much of an informative documentary, rather more of a slanderous exposé which blows the lid off of the food industry and its operations. To say that the film is neutral and tends towards more of an educative approach would be a misinterpretation to say the least. Throughout the entire movie it is always evident that the movie aims not solely to educate its audience about the truth of their food, but to convert the misinformed and inspire a rebellion against food industry practices. The movie does this through a tactful approach of bombarding its audience with gruesome clips, facts and testimonial story lines. The film asserts it claim through a thrilling critique of the horrific meat production process which is most prevalent in the U.S food industry and its impact on humans and the environment, while extoling alternative practices which seem to be more sustainable and humane, yet are underutilized. The film goes on to highlight the different players in the food politics arena, emphasizing the role that government agencies play. Also the film divulges the reality that is the monopolization of the food industry by big multinational corporations such as Monsanto Company, Tyson Food, Perdue Farms, Smithfield Foods, etc.

Tyson’s Resource’s consist of numerous products, both tangible and intangible. Tyson Food’s is engaged in the production and distribution of chicken, beef, pork, prepared foods and related allied products. Their tangible products include, beef products, chicken products, pork products, pepperoni, bacon sausage, beef, and pork, pizza toppings, pizza crusts, flour and corn tortilla products, appetizers prepared meals, as well as processed meats. With such domination in the industry, Tyson processes 41 million chickens, 391,000 pigs, and 135,000 head of cattle every week at its 57 chicken, 13 beef, 9 pork, and 27 prepared food production plants worldwide and has 124,000 employees throughout all locations. Tyson’s extensive list of intangible resources include the brands they are associated with. These brands include, Jimmy Dean, Hillshire Farm, Sara Lee, Ball Park Wright, Aidells, State Fair, IBP, Bonici, Bosco 's, Chairman 's Reserve, CornKing, DonJulio, HolyFarms, and Gallo Salame. Tyson is also in control of some major brands of foods, both prepared and fresh. Not to mention, their extensive list of corporate offices and food plants associated with the Tyson name. Tyson Foods, Inc. has international sales offices in China, Japan, Mexico, the Middle East, Russia, South Korea, Taiwan, and the European Union. Tyson takes pride in feeding the world, with chicken, beef, pork, and prepared foods products sold in more than 130 countries.

*sniff sniff* Eww, what is that smell? Yuck! I am sure you have heard of the Prestage Farms pork processing plant trying to come to Mason City. If not, it is a $240 million pork processing plant that would initially process up to 10,000 pigs a day and eventually employ as many as 2,000 workers. Wow! Sounds pretty great right? Well, let me tell you it is definitely not! This very situation is why people are debating on whether or not the plan should be built here. What do you think? Should the Prestage pork plant be built here or not? Some people argue that it will be bringing more jobs to Mason City, it will bring money to the schools, and it will be growing Mason city. However, these jobs will be horrible, the pollution will destroy our

In the cover story, “Loving Animals to Death” by James McWilliams, it discusses how important it is to know where you get your meats from. For example, Bob Comis of Stony Brook Farm is a different type of a professional pig farmer, in fact, the good kind. He believes it's important that the animals he has should be raised with dignity and not unfairly and crudely. Although Comis' believes what he does for a living is wrong, he does it because it's what we all enjoy eating regardless of how much we truly know about it. What's most important when it comes to food is where it's coming from and how it will be prepared. If a person loves pork, that's fine, as long as the pork comes from a local humane farm. The food movement is basically more constructural rather than nutritional. Eating anything you want is fine as long as it comes from a place that is nonindustrial.

There is a large problem of animal cruelty linked to the food industry in the United States. Countless slaughterhouses, chicken farms, and other meat producers have been found guilty of harming animals and killing them inhumanely. This is something that clearly needs to change.

I do not in any way underestimate the power and influence within the federal government and the three sides of various congressional committees. We’ve never had food industries so powerful in our history These various congressional committees which fund government programs and operations and then provide oversight of them, and the federal agencies, often Independent agencies, which are responsible for the regulation of those affected industries and lastly, the industries themselves, as well as their trade associations and lobbying groups, which benefit, or seek benefit, from these operations and programs all play a vital role

The government’s role in the food industry seems as if it is to protect the reputations of these companies instead of the well-being of its workers and consumers. This statement is made clear in the “What’s In Meat” chapter

The rise of meat consumption in the United States has resulted in many large-scale animal agricultural practices operating all over the country. The hog industry, in particular, is highly concentrated in eastern North Carolina. This industry has proven to be problematic because of hazards to the environment and public health. The negative mental and physical health impacts associated with living near hog farm operations in North Carolina is largely felt by low-income minority groups, who suffer greatly from this environmental injustice.

The cattle industry produces vast amounts of strain in the environment. It is energy inefficient, pollutes water, occupies many acres of land, and deteriorates the health of the people who abuse its consumption. The government subsidizes this industry. Therefore, the price paid for meat doesn’t reflect the environmental hazards involved in the process. In order to protect our health and the health of the environment we should pay close attention to our food choices and make sure we don’t support industries that degrade it.