News: Media Kits: Georgia Agricultural Resources

Pork

Georgia is located in the heart of the barbecue Belt, surrounded by its 'Q basting brothers North Carolina, South Carolina, Alabama, Tennessee, Kentucky and Arkansas.

Although pork has always played a big part in Southern diets, in past decade this staple of country cuisine has taken on a chic, new identity as "The Other White Meat."

This is partly because of pork producer's efforts to improve their product. Over the last 20-years, changes in feed and in breeding practices have reduced the average amount of fat in pork by 31 percent.

Today's pork has a fat and calorie content that is comparable to skinless chicken legs, thighs and breasts. Pork is also a good source of vitamins B6 and B12, thiamin, riboflavin and zinc.

The U.S. pork industry has a $66 billion impact on the national economy, more than $693 million of that in Georgia. Georgia produced 310,000 hogs and pigs in 2001, and production income totaled $104 million. Hogs and pigs are raised in approximately one-third of Georgia's counties.

 

More Information

• Georgia Pork Producers Association
  Roger Bernard
  3920 Arkwright Road, Suite 135
  Macon, GA 31210-1719
  Phone: 912/477-8200 or 1-800-537-5989
  Fax: 912/477-7766
  E-mail: gapork@camillaga.net
  
  
• National Pork Board
• National Pork Producers Council
• PORK: The Business Magazine for Professional Pork Producers
• Pork Recipes

 

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