Pigs don’t get sick when exposed to the coronavirus, and scientists at Iowa State University have learned more about the cell process that protects them.

The researchers say the information could lead to new therapies to trigger the same process in humans, lessoning COVID-19 symptoms. It could also help in dealing with other swine respiratory illnesses.

DES MOINES, Iowa — After spirited discussions about resolutions, all were approved by delegates at the annual meeting of the Iowa Pork Producers Association here Jan. 25

“I thought the meeting went very well,” says Kevin Rasmussen, a producer from Humboldt County and newly elected IPPA president. “We had some great discussions over some of our resolutions, and I always enjoy that.”

DES MOINES, Iowa — While pork producers are concerned about the consequences of Proposition 12 in California, there is still the possibility the situation will somehow get resolved.

California is the fifth largest economy in the world and it holds 12% of the U.S. population.

Chad Leman, a third-generation Woodford County, Illinois, pork producer, appreciates the value of a good employee. Consequently, he often finds them.

One of those employees, Dan Phillips of Eureka, was chosen as the Illinois Pork Producers Association’s first Employee Spotlight of the Year winner. He will be recognized at the Pork Expo in Springfield in February.

CARROLL, Iowa — Aaron Juergens went to college to study business management, and while he believed he would pursue a career in agriculture, he didn’t plan on managing pigs.

“I did a lot of things at our family’s feed mill prior to it being sold in 2012,” he says. “I didn’t know I would be doing this, but it’s worked out pretty well.”

COLUMBIA, Mo. — Each day, Corinne Bromfield gets up and does what she grew up dreaming about doing.

Bromfield works as a veterinarian, specializing in swine production medicine. She has an office at the University of Missouri Veterinary Health Center and works for MU Extension, sharing info from university research with livestock producers, in particular on ways to prevent and contain disease outbreaks.

ALTAMONT, Ill. — When challenges in the supply chain may have caused some farmers to reconsider their career producing pork, they propelled Alan Kollmann to adapt.

Rewind to March 2020. Consumers saw bare shelves. Suddenly more people were aware of where their food came from.

Keeping sows longer in the farrowing house requires a variety of factors.

Most sows average 3.8 litters before they are culled from the herd, says Ken Stalder, Extension swine specialist with Iowa State University.

After a hiatus caused by the COVID-19 pandemic, the Iowa Pork Congress returns to the Iowa Events Center in Des Moines Jan. 26-27.

“We’re excited to have everyone back in person,” says Dennis Liljedahl, a producer from Essex and president of the Iowa Pork Producers Association.

Steve Meyer has been a voice in the hog industry for many years. He most recently joined Partners for Production Agriculture in January 2018. In his role, he speaks on various industry topics, develops and delivers economic data and analyses, and works with clients to provide critical perspectives.

Meyer has worked in the ag industry in a number of roles. As vice president of pork analysis for EMI, he conducted ongoing analysis of hog and pork markets. As president of Paragon Economics, which he founded, he monitored and analyzed cattle, beef and poultry markets. He served 12 years as an author of The Daily Livestock Report, sponsored by CME Group.

It’s likely some New Year’s resolutions have fallen by the wayside. But for those who have kept the faith, and for consumers just looking to eat healthy, pork has a prominent place at that dinner table.

“Pork fits well with many diets,” says Charlotte Rommereim, a dietitian and pork producer from South Dakota who also serves as a consultant with the National Pork Board.