|
The key to sustained profitability for pork producers and the
entire pork chain is increasing consumer demand for pork. A
program of stress testing implemented in 1974 marked the beginning
of Babcock's commitment to improving pork quality, which continues
today.
The
challenge facing most producers is how to prepare for the varied
demands of the pork marketplace while remaining profitable.
Instead of asking you to choose between your success and supplying
the product your packer needs, we chose to develop both
performance traits and pork quality attributes in all genetic
lines. The result is predictable quality and profitable
performance - even in maternal lines.
Just
as the early adopters profited from the demand for leanness in the
1980's, the right genetics choice today will satisfy your needs as
a high-efficiency, low-cost producer and put you in the profitable
position of being among the first to realize your packers
requirements for naturally juicy, flavorful, lean pork.
While
the definitions of pork quality may vary, all agree that a
consistently tender, juicy, flavorful product is essential. These
attributes are shown to correlate with pH measurements and experts
agree that ultimate pH will likely be included in future
procurement programs. Pork with a higher pH has many advantages:
-
Consistent bright pink
color improves visual appeal and shelf life.
-
Moisture is retained for
more juicy pork, not purged in the package or on the plate.
-
Pork is more flavorful
and tender, without high fat content.
Close
working relationships between packing plants and genetic suppliers
are critical to meeting the consumer's evolving demands. The introduction of our exclusive
Genetics Blueprint™ Program in 1999, gave packers the means to
designate specific carcass criteria to meet the needs of their
specific markets.
The
ultimate goal of pork quality research is to increase per capita
pork consumption by improving pork quality, therefore creating a
more enjoyable product to eat. It is critical that meat quality
remain an important part of genetic research. To that end, Babcock
has invested over 55% of every dollar received in genetic input
fees into the research necessary to provide you with the genetics that
will satisfy consumer demands and your packer's needs.
From
1999 - 2004 alone, we invested more that $6 million in pork quality
research, while continuing growth rate and lean gain improvement?
Have you ever tasted a $6 million pork chop? If
not, you're invited to experience the $6 Million Tour of the
Babcock Genomics Center in Holmen, Wisconsin. You'll learn about
gene markers, controlling disease, pork quality, and how to
improve your profitability. You'll also tour a state of the art DNA
lab, and of course, experience the fabulous $6 Million Babcock
Chop.
 |
