About us

A key challenge faced by the Australian pork industry is the need to maintain local production of high quality food for a reasonable price and return on production capital invested, without negatively impacting pig welfare, the environment or the health of the consumer. Through innovative, collaborative, whole value chain research, development and education programs within the CRC, the Australian pork industry will meet this challenge by facilitating production that:
- is efficient and ethical without the need for sow confinement in stalls or crates or widespread use of antibiotic medications
- delivers key nutrients, safely, enhancing the health and well-being of consumers
-utilises revolutionary feed sources and effluent management systems resulting in emissions of less than 1 kg of CO2 per kg of pork produced
-contributes significantly to Australia’s economic growth and food security without drawing on the ecological capital of other parts of the world.

Delivery of these outcomes will differentiate Australian pork as a high integrity meat that is welfare-optimal, premium quality, safe, nutritious and in high demand, which can be produced while conserving energy and water resources, minimising greenhouse gas emissions and maintaining efficiency and cost of production at a level that promotes investment, growth and sustainability of the industry

Location:
Based on the Roseworthy campus of the University of Adelaide in South Australia, the Pork CRC operates under a Commonwealth Agreement with the Department of Innovation Industry  Science and  Research (DIISR)

through its Cooperative Research Centre program




Governance

Composition of the Board of the Pork CRC

Participants in the Pork CRC

Annual Reports





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