It's huge for us. We're excited he's back.
The industry is interested in bringing some of that intramuscular fat back. You don't need high levels, but for consumer acceptability you need to have at least 2.5 percent intramuscular fat in the tissue.
We just scan the breeding stock when they are at a young age - about market weight - and select those that have higher levels of intramuscular fat to produce the next generation of pigs.
We feel like we have a chance to win every series we get involved in. If we can put the ball in play, keep guys from striking out, maybe getting on with some errors and forcing the other team to make plays, we'll be able to win some games.
We are extremely excited about this technology and we've started getting quite a bit of interest from producers. We've been excited about all the work we've done in the beef industry and now we're just as excited that we're able to provide this same type of technology to the swine industry.
They work really well together.
We feel like we have a chance to win every series.
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