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USDA proposes to reduce Pork Checkoff assessment rateUSDA proposes to reduce Pork Checkoff assessment rate

Assessment decrease was recommended by the National Pork Producers Delegate Body, who voted on the issue during its annual meeting March 9-11.

USDA

July 21, 2022

1 Min Read
USDA proposes to reduce Pork Checkoff assessment rate

The USDA proposes to decrease the current Pork Checkoff assessment rate of 0.40% (40 cents per $100) of the market value of all pigs sold in the United States to 0.35%. USDA is also proposing to decrease assessments on imported pork and pork products to ensure imported and domestic products receive equal treatment.

Assessments on domestic and imported pork are authorized by the Pork Promotion, Research, and Consumer Information Act of 1985. The assessments fund promotion, research and consumer education activities that are designed to strengthen the position of pork in the marketplace as directed by the National Pork Board and overseen by USDA. This assessment decrease was recommended by the National Pork Producers Delegate Body, who voted on the issue during its annual meeting held in Louisville, Kentucky, on March 9-11.

The proposed rule describing the assessment decrease appears in preview in Wednesday's Federal Register. Written comments must be received by Friday, Aug.19, 2022. The proposed decrease reflects the Delegate Body's desire to adjust the assessment for producers. Assessments on imported pork and pork products are established by a formula each year, based on U.S. market prices for hogs.

The proposed change would decrease annual funding of the promotion, research and consumer information program by an estimated $13.5 million annually. For more information, contact Maribel Reyna, (202) 302-1139 or via email.

Source: USDA Agricultural Marketing Service, which is solely responsible for the information provided, and wholly owns the information. Informa Business Media and all its subsidiaries are not responsible for any of the content contained in this information asset.

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