THE OTHER WHITE MEAT: WHY PORK SHOULD BE ON YOUR TABLE

Posted by Barbara Bontemps 
on Sep 10, 2013
 
Our speaker today was Steve Warner, who is a former bank executive from the Sacramento area who retired from that business and now operates Weaver Farms, a pig farm in Elk Grove that produces over 1,100 pigs per year. Steve is a Paul Harris fellow whose children originally got him interested in the business, and as he states 2 pigs that were originally 4H projects of his children became 6 females and a male, and a few years later became a business. 
 
Steve now travels around the world at the request of the World Bank and other business organizations teaching small, rural farmers how to make a business out of raising pigs.  He has been a member of the National Pork Association Board of Directors, and continues to operate Weavers’ Pork Farm in Elk Grove.  He invited all of us to visit the farm and see 650 pound “King James” who resides at the entrance to the farm.

 Steve explained that increasing the production of food on a global basis is a global issue.  By 2050 the world’s demand for food is projected to be two times what it is today.  The United States is the largest exporter of pork in the world.  Approximately 25% of the pork produced in the U.S. is exported.  Of all of the meat consumed on a global basis, 40% is pork, 29% is chicken, 24% is beef and 7% is “other” meat.  Image

There are many misconceptions about the nutritional and health issues surrounding pork.  Since the 1950’s pork has become 75% leaner than it used to be.  While Steve was on the National Pork Board, studies showed that pork tenderloin is leaner than skinless chicken breast, and has been designated as a “heart healthy” meat.  During that time, studies also showed that rather than cooking pork to a temperature of 160 degrees, that heating it to a temperature of 145 degrees is sufficient. 

It takes 114 days from conception until the birth of a piglet.  The mother pigs (sows) usually have 10-13 piglets, which weigh about 3 and ½ pounds at birth.  The piglets are weaned 21 days after birth, when they weigh about 11-12 pounds.  The piglets, true to their name, spend most of the rest of the time eating.  For every 3 pounds of food they eat—which diet consists of corn, soy and vitamins—the pigs gain one pound.  From Steve’s farm most of the “little pigs” are sent to a “finishing floor” where they grow to a weight of approximately 270 pounds before they become bacon and other delicious food  items.

Steve’s concluded with his own Thought For the Day- YOU CAN’T BUY HAPPINESS, BUT YOU CAN BUY BACON, WHICH IS ABOUT THE SAME THING.