Local pork producer to speak to GHS students Thursday

Sunday, April 6, 2014

How has science and technology impacted what farmers are doing today to raise food? How has it changed the food we eat?

Take pork for example, 30 years ago, not many people could have imagined pork would today be among the leanest meats available.

Students at Greencastle High School will find out how farmers have used science and technology to change pork on Thursday, April 10.

Nick Tharp of Legan Livestock and Grain in Putnam County will address nutrition and advanced foods students starting at 12:25 p.m. and continuing through 2:15 at the high school, 910 E. Washington St., Greencastle.

Titled "Today's Pork," the class presentation by Tharp will highlight how farmers have changed how they raise pigs to meet consumers' demand for lean, nutritious and safe food.]

"Farmers have been working continuously to change how they raise pigs for the better," Tharp said. "They've been able to make great progress in animal health, food quality and protecting the environment using advancements in agricultural science and technology."

For example, a USDA study found pork tenderloin is as lean as a skinless chicken breast and the American Heart Association has certified it as a heart-healthy food.

"Modern barns, a focus on nutrition and animal care mean pigs live healthier lives than ever before," Tharp said. "And, healthy pigs mean healthy food.

"I'd like to thank Greencastle High School for giving me an opportunity to share with these students what farmers are doing to make sure safe and healthy food gets to their dinner table today and in the future."

There are more than 3,000 pork producers in Indiana. The swine industry contributes more than $3 billion to the state's economy each year.

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