What are you thankful for? 🙏🏻

🐷 Thanksgiving is over, and it has left us with full stomachs and two lessons learned: one, that turkey still reigns as the meat of choice for the holiday dinner, and two, that the inclusion of ham on the menu is becoming more common at the family table! 

     • It’s estimated that 25 million lbs. of bone in ham are eaten on Thanksgiving Day.

🙏🏻 So next time, remember to include all the people involved in the pork industry – nutritionists, farmers, feed production, supply chain, live production, and processors – in your list of "thank yous!" 

📊 As part of that production cycle and given the popularity of pork, swine nutritionists continue to look for technologies that can maximize the amount of pork produced per pig and thus, minimize overall production costs. One such technology is the use of xylanases in finishing pigs.

     • Xylanase has gained greater traction in the US market over the last five years. Of course, that is given to its role in improving gain, feed efficiency and, more critically, livability, all of which are beneficial for driving greater pork output at a lower cost. Click here to learn more about it.