A national survey has concluded that pork producers have increased productivity and reduced their environmental impact by eight to 10 per cent over the last 30 years.
Dr. Mario Tenuta, the senior industrial research chair in 4R Nutrient Stewardship and a professor at the University of Manitoba, said “you name it, it's improved, in terms of water, electricity or fuel, feed all improved and there is a number of reasons for this.
One is genetics and another is incorporating ingredients from the food industry and distiller’s mash from ethanol and booze production in rations.
“It's really positive for the industry to see this trajectory that we've had and I think we can identify areas of improved trajectory for the near future,” Tenuta said.
More gains can be made if we change the diet even more, continue to improve barn design, go to renewable energy sources and further modernize production, he said.
