How can we make the swine industry more attractive to younger generations?
Despite the global dynamics of a growing sector, pig farming faces difficulties in attracting and retaining young talent.
articles about Quality and processing
With historic results, the 333 Experience Congress LATAM 2025 comes to a close
The 333 Experience Congress LATAM 2025 successfully concluded its sixth edition in Cali, Colombia, establishing itself as the most important technical and business event for Latin American pig farming.
The 333 Experience Congress LATAM 2025 kicks off
With more than 2,000 participants from 30 countries, the 333 Experience Congress LATAM 2025 progressed successfully in Cali, Colombia, consolidating its position as the leading pig farming event in Latin America.
Precision nutrition and global collaboration shape GSS 2025
The Gestal Swine Summit 2025, organized by Jyga Technologies in Lévis, Quebec, brought together specialists, researchers, and companies from more than 10 countries to discuss nutrition, technology, and swine management strategies. In its second edition, the event reaffirmed its role as a technical and practical forum for promoting efficiency and sustainability on farms.
Metabolomic profiling of Iberian dry-cured ham: Preliminary approach to discriminate between hams from different commercial categories
Certain advanced mass-spectrometry-based analytical tools have been found useful to characterise and authenticate a variety of meat products.
Brazil: Mato Grosso do Sul looks to expand meat exports to Japan
Representatives from Mato Grosso do Sul began strategic talks to expand access to the Japanese market for beef and pork produced in the state.
Canada recognizes equivalence of Mexico's meat inspection system
Canada has endorsed the equivalence of Mexico's Federal Inspection Type (TIF) system for beef, pork, and poultry products, ensuring the continuity and expansion of Mexican meat exports to the Canadian market.
Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing
This study provides a new refrigerant for contact immersion freezing in the meat industry.
The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics
The carcass processing method and refrigerated storage time influence the belly quality.
Dominican Republic: New biosecure farms awarded certificates under the National Swine Biosecurity Plan
The joint effort between FAO, USDA APHIS, the Ministry of Agriculture, and the General Directorate of Livestock of the Dominican Republic aims to modernize the swine industry and strengthen its value chain.
WOAH recognizes Argentina's foot-and-mouth disease free status
The World Organization for Animal Health delivered the official certificate in Paris.
Singapore opens its market to Paraguayan meats
This achievement represents a significant step forward for Paraguay's foreign trade and consolidates its position as a reliable supplier in the international food sector.
Argentina's swine industry presented its strategic plan 2025-2032
The Argentine Swine Federation outlined a federal, productive, and sanitary agenda to boost the sector with ambitious goals, concrete actions, and strong public-private articulation.
Colombia moves to expand agri-food exports to China
The National Institute for Drug and Food Surveillance (Invima) has identified food products with export potential to strengthen trade relations between Colombia and China.
Alliance to transform agri-food trade in Mexico
The Ministry of Agriculture and Rural Development and the National Confederation of Grocery Center Merchants' Associations (Conacca) announced a strategic alliance aimed at transforming Mexico's agri-food trade model and strengthening national food sovereignty.
Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data
Nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the semispinalis capitis muscle.