Pork producers often think about meat as the only commodity they produce. But Chris Hostetler, director of animal science at the National Pork Board, argues they produce so much more and deserve to see benefits for their efforts.
In October 2022, PIC and the National Pork Board teamed up to develop a framework that will help demonstrate the valuable role genetics play in creating a more sustainable protein supply. This framework will help determine what needs to credibly be done and demonstrated in order for corporations to claim a genetic improvement as a greenhouse gas reduction.
PIC recently completed its first life cycle assessment (LCA) to quantify the sustainability benefits that can be achieved through the use of their program’s genetic improvements. A second LCA quantifying the sustainability benefits achieved through gene editing is forthcoming. The company saw an opportunity for the entire industry to potentially value genetic improvements because healthier, more robust pigs are more feed efficient and create less waste.
LCAs are standardized models that allow the environmental impact of a product to be quantified. Hostetler says it’s a good time to gather data to create LCAs to quantify alternative value streams for pork producers.
“We have the ability now, through a variety of technological platforms, to collect data in a very robust way. I think that the timing, in terms of where we’re at as an industry, is really good for gathering that information, warehousing that data, and then scaling that up to the industry as a whole,” Hostetler says.
The ultimate goal is physical monetization of carbon credits that are attributed to innovation leading to genetic improvement, he explains.
“In this project, we are working on innovations related to genetics, but there are other innovations that may convey a carbon benefit as well,” Hostetler adds. “Development of this framework, and ultimately the writing of the protocol and executing a pilot project, creates a roadmap for other innovations in place of a genetic innovation.”