Tag: Pork production

Worldwide, over 74% of all farmed land animals are raised in intensive industrial operations, according to the New Roots Institute. Understanding where most of our meat comes from involves exploring a complex web of factory farming, global supply chains, and evolving consumer choices.

Based on a 2017 analysis, Iowa ranked first in total meat production, accounting for over 10% of the U.S. total. Pinpointing today's leader is more complex, as factors like livestock type, herd numbers, and cash receipts all influence which state makes the most meat.

While the global organic meat market is growing, encompassing products like beef and poultry, certified organic pork remains notably scarce. The answer involves more than simple supply and demand, extending into complex certification hurdles, biological challenges inherent to swine, and prohibitive economic costs.

According to the USDA, meat bearing the Certified Organic label must come from animals raised in conditions that accommodate their natural behavior and are fed 100% organic feed. This comprehensive approach to animal husbandry and sustainability applies directly to pork production, making certified organic pork a distinct and regulated product in the meat market.

According to the United Nations Food and Agriculture Organization, pork is the most widely consumed meat in the world, making up over a third of global meat consumption. Its widespread popularity can be attributed to a powerful combination of economic, cultural, and agricultural factors.