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Ensuring Australian pork is a high integrity meat that is welfare optimal, environmentally responsible, safe and nutritious is the focus of the CRC for High Integrity Australian Pork.Commencing July 1, the new Pork Cooperative Research Centre will also have a new Board, with Andrew Spencer, Dr Hugh Wirth and Kenton Shaw appointed as Directors.
Replacing Paul Pattison, Associate Professor Wayne Pitchford and Andrew Maughan from July 1, they will join existing Board members, Dr John Keniry (Chairman), Professor Simon Maddocks, Professor John Pluske, Dr Rob Van Barneveld, Rod Hamann, Sam McIvor, Brian Halstead and Nigel Smith.
Announcing the new Board, Dr Keniry said it was vital that Australia’s pork industry maintain local production of reasonably priced, high quality pork, produced at an acceptable return on capital invested, while improving pig welfare, the environment and consumer health. He thanked the outgoing Directors for their outstanding contributions to the success of the inaugural Pork CRC and said he was confident their replacements, Andrew Spencer, Dr Hugh Wirth and Kenton Shaw, would build on the work of their predecessors, while bringing fresh ideas and new skills to the Board.
Mr Spencer is CEO of Australian Pork Limited, Dr Wirth, a veterinarian, is a former RSPCA Australia President and Kenton Shaw is General Manager, Production, of Rivalea Australia.
Australia’s pork industry has an annual farm-gate value of $1 billion, contributes
$3 billion annually to the national economy and generates 8000 jobs.
Late last year the industry welcomed the announcement by Senator Kim Carr, Minister for Innovation, Industry, Science and Research, to fund the CRC for High Integrity Australian Pork for $20 million over eight years.
The Pork CRC’s 40 participants have committed $18 million in cash and $94 million
in-kind, to complement the Federal Government’s support.
The four research programs of the CRC for High Integrity Australian Pork are:
1. Confinement free sow and piglet management
2. New generation health management and antibiotic reduction
3. Healthy pork consumption
4. Carbon-conscious inputs and outputs
Pork CRC
