Students to get lesson on lean pork

Students at Lebanon High School on Friday will find out why pork is among the leanest meats available.
Oct 4, 2013

 

Students at Lebanon High School on Friday will find out why pork is among the leanest meats available.

Phyllis Ferguson with the Tennessee Pork Producers Association will address Lebanon High School family and consumer science students from 7:50 a.m. until 1 p.m. at the high school.

Titled “Today’s Pork,” the class presentation by Ferguson will highlight how farmers have changed how they raise pigs to meet consumers’ demand for lean, nutritious and safe food.

“Farmers have been working continuously to change how they raise pigs for the better,” said Ferguson. “They’ve been able to make great progress in animal health, food quality and protecting the environment thanks to ongoing advancements in agricultural science and technology.”

For example, a USDA study found pork tenderloin is as lean as a skinless chicken breast, and the American Heart Association has certified it as a heart-healthy food.

 “Modern barns, a focus on nutrition and animal care mean pigs live healthier lives than ever before,” said Ferguson. “And, healthy pigs mean healthy food. I’d like to thank Lebanon High School for giving me an opportunity to share with these students what farmers are doing to make sure safe and healthy food gets to their dinner table today and in the future.”

There are 68,000 pork producers in the U.S. The industry generates more than 500,000 jobs and produces more than $21 billion in personal income each year.

 

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