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July 19, 2002

Pork producers from China visit Purdue University

WEST LAFAYETTE, Ind. – Purdue University is teaching producers from one of the world's largest soybean importing countries how to improve their practices and create a greater demand for U.S. crops.

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Photo caption below

This summer, nine pork producers from China have made the trip to Purdue to learn the most up-to-date swine information from Purdue's staff.

"China produces five times the amount of hogs that the United States produces, yet they are not as technologically advanced as we are," said Bud Harmon, animal science professor. "If we teach them to be more efficient, they will in turn need more corn and soybeans to support the diets of their animals, therefore benefiting U.S. producers."

Harmon said China is the No. 2 customer for soybeans and is now starting to import corn.

During their two-week stay, July 6-20, the producers and industrial specialists toured a variety of farms. They learned about feed additives, waste management, reproductive management, and meat quality and safety. They also attended lectures covering topics such as recordkeeping and nutrient management.

A group of Purdue faculty and industry specialists will travel to China for three weeks in August to provide additional training to Chinese pork producers.

Writer: Andrea Campbell, (765) 494-8402, news_students@aes.purdue.edu

Source: Bud Harmon, (765) 494-4828, bharmon@purdue.edu

Ag Communications: (765) 494-2722; Beth Forbes, bforbes@aes.purdue.edu; http://www.agriculture.purdue.edu/AgComm/public/agnews/

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

PHOTO CAPTION:

Animal science professor Al Sutton (right) gives a tour of Purdue's animal science research farms to a group of 12 Chinese pork producers. The delegation was touring several Indiana farm operations July 6-20 as guests of Purdue University. (Agricultural Communications photo by Tom Campbell)

A publication-quality photograph is available at ftp://ftp.purdue.edu/pub/uns/harmon.chinapork.jpeg.


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