Club to learn how pork producers are making meat healthier

2014-04-25T00:00:00Z Club to learn how pork producers are making meat healthierTimes Staff
April 25, 2014 12:00 am  • 

HAMMOND | How has science and technology impacted what farmers are doing today to produce food? How has it changed the food we eat?

How and why farmers have used agricultural science and technology to change the production of pork will be the topic when the Hammond Rotary Club meets at noon Tuesday in the Student Union at Purdue University Calumet, 2200 169th St.

Tim Belstra, of Belstra Milling Company in DeMotte, will present “America’s Pork,” a speech highlighting how farmers have changed the way they raise pigs to meet consumers’ demand for lean, nutritious, and safe food.

“Farmers have been working continuously to change how they raise pigs for the better,” Belstra said. “They’ve been able to make great progress in animal health, food quality and protecting the environment.”

For example, a USDA study found pork tenderloin is as lean as a skinless chicken breast and the American Heart Association has certified it as a heart-healthy food.

“Modern barns, a focus on nutrition, and animal care mean pigs live healthier lives than ever before,” Belstra added. “And healthy pigs mean healthy food.”

There are more than 3,000 pork producers in Indiana and the industry contributes more than $3 billion to the state’s economy each year.

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