about us

 

Pork producers and importers pay 0.40 of one percent of the market value of each animal – 40 cents per $100 in value – that generates about $60 million per year. Pork producers, through committees and a national business meeting, direct and audit how funds are used. Approximately 20 percent, a rate recommended by Pork Act delegates at the National Pork Industry Forum, is returned to state pork associations for Checkoff-funded work and oversight by individual state producer leadership. 

  

The Organization and its Purpose

 

In 1985, an Act of Congress – the Pork Promotion, Research and Consumer Information Act of 1985 (Pork Act) – created the National Pork Board and established the Pork Checkoff. Pork producers asked Congress to make the Checkoff a mandatory, national program and, in 1988, voted to affirm the continuation of the Pork Checkoff. The Pork Act outlines how Checkoff funds must be used. The National Pork Board collects Checkoff on all U.S. produced market hogs, feeder pigs, breeding stock, imported hogs and pork products. The National Pork Board administers programs and allocates Checkoff funds according to priorities determined by those who pay the Checkoff. Producer priorities are determined through various methods to identify and prioritize key issues affecting the pork industry. At the national level, programs are administered by the National Pork Board. The Pork Act requires that a percentage of Checkoff funds collected each year be returned to state producer associations. The National Pork Board is responsible for communicating with pork producers and the public. Communications tools include a quarterly magazine, a radio service with farm broadcasters, newsletters and Internet sites to keep those who pay the Checkoff informed about programs their investments support.

 

National Pork Board Foodservice Program

 

The National Pork Board Foodservice Program works with commercial and non-commercial foodservice segments as well as with the distributor community. The Pork Board promotes the use of pork in foodservice through advertising, public relations, direct contact, event marketing, education and trade shows. These efforts are targeted toward foodservice chains, independent operators, contract management feeders, distributor sales representatives, culinary professionals and packers and processors.