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Delivering the 2010/2011 and final annual report of the CRC for an Internationally Competitive Pork Industry, Chairman, Dr John Keniry, said its three research programs had delivered exceptional results and played major roles in revitalising the Australian pork industry’s interest in innovation and its willingness to adopt new ideas.
“Consistent with market trends, the new CRC for High Integrity Australian Pork will focus on improving pig welfare, reducing the carbon footprint of pork production, reducing medication and improving pork eating quality,” Dr Keniry said.
He noted that the new Pork CRC’s fresh research agenda had already captured the attention of producers, industry, consumers and researchers across Australia and around the world.
“Operating in a very competitive global environment as we do, we simply must engage the best minds to help us achieve the best outcomes for the challenges we confront.
“The new Pork CRC, while built on the very substantial foundations of the first CRC, will do things differently to differentiate Australian pork as a high integrity product, grown in a welfare friendly, healthy, sustainable and profitable environment,” he said.
Reflecting on the past six years, Pork CRC CEO, Dr Roger Campbell, said the CRC had developed unprecedented new technologies and information, ranging from new grain varieties to some unexpected, but positive, effects of Australian pork on human health.
For the 2010/2011 reporting period, Dr Campbell cited several highlights, including:
- Excellent new science and practical outcomes associated with sow nutrition and management that will enhance sow longevity and reproduction.
- Showing boar stimulation is a potent means of inducing ovulation during lactation.
- SARDI research which questioned traditional thinking on using higher feeding levels in late gestation, especially in first litter sows, due to associated adverse impacts on lactation feed intake and sow weight loss in lactation.
“Pork CRC research outcomes have exceeded participant and industry expectations, while demonstrating the real value of the CRC model,” Dr Campbell said.
November 3, 2011 - Pork CRC
