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About the National Pork Board
 Pork Checkoff
Pork producers and importers pay 0.40 of one percent of
the market value of each animal, which is 40 cents per $100 in value. It
generates about $50 million per year. Pork producers, through committees and a
national business meeting, direct and audit how those funds are used.
Approximately 20 percent, a rate recommended by the Pork Act delegates at the
National Pork Industry Forum, is returned to state pork associations for their
checkoff-funded work and oversight by individual state producer leadership.
The Organization and its Purpose
The National Pork
Board was created by an Act of Congress that established the pork checkoff. The
Pork Promotion, Research and Consumer Information Act of 1985 is commonly known
as the Pork Act. Pork producers asked Congress to make the checkoff a mandatory,
national program and, in a vote in 1988, affirmed 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 the 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 people who pay the checkoff
informed about the programs their investments support.
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NOTICE: During the weekend and major holidays, feedback questions may take over 72 hours to answer.
For basic cooking questions, please check the selections under Pork Facts, then Preparation Tips.
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Or you can contact us at:
National Pork Board
1776 N.W. 114th St.
Des Moines, IA 50325
515-223-2600
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