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 with reduced need for sow confinement and judicious use of antibiotic medications.
- safely delivers key nutrients, enhancing the health and well-being of consumers.
- utilises innovative 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, Pork CRC operates under a Commonwealth Agreement with the Department of Industry, Innovation and Science
CRC Programme
The CRC programme supports industry led end-user driven research collaborations to address the major challenges facing Australia. Australia’s network of CRCs operates across all sectors of Australia’s economy and society. Further information about the Cooperative Research Centre program.
