Get Electronic Application Instructions - Pork Checkoff - National Pork ... - Old Pork

The program's goal is to develop and expand markets for pork and pork products. The program is funded by a mandatory assessment of $0.35 of $100 market value (effective January 1, 2023) of all pigs sold in the United States, as well as an equivalent amount on imported pigs, pork, and pork products.

Global overview There were about 784.2 million pigs worldwide as of April 2022, meaning that China was home to more than half of the global pig population. Unsurprisingly, China is the leading pork producer worldwide, producing about 55 million metric tons of pork each year.

Global overview There were about 784.2 million pigs worldwide as of April 2022, meaning that China was home to more than half of the global pig population. Unsurprisingly, China is the leading pork producer worldwide, producing about 55 million metric tons of pork each year.

What is the Pork Checkoff rate? U.S. pork producers and importers pay $0.35 per $100 of value when pigs are sold and when pigs or pork products are brought into the United States.

The current system used by the majority of US packers pay pork producers on a carcass value basis using predicted percent lean. This information is often reported to the pork producers and used for carcass improvement through genetic selection.

What is the Pork Checkoff? Required by the 1985 Pork Act, all U.S. pork producers contribute to the Pork Checkoff. The current pork checkoff rate is 40 cents per $100 in value; when a market hog, feeder pig, or seedstock animal is marketed, the checkoff amount is collected and distributed to the National Pork Board.

Checkoff-funded promotions are designed to increase domestic pork sales through consumer, retail and food service outreach. Foreign promotions for U.S. pork funded by the Pork Checkoff have helped to move the U.S. from a net importer to a net exporter of pork.

The current system used by the majority of US packers pay pork producers on a carcass value basis using predicted percent lean. This information is often reported to the pork producers and used for carcass improvement through genetic selection.