Standards in the context of sustainability

In the past, standards were introduced – especially in the world of products – to ...

31
Jan
May we all prosper in 2023

My wish for 2023: May we all conquer and may you all succeed in the ...

24
Jan
PORCUS PrimeCuts Summer 2022

19
Jan
How to improve thermal comfort in the farrowing unit

During the summer months, we will generally see a sow’s discomfort at the high temperatures ...

14
Dec
The evolution of international pig prices and the ‘China factor’

The news broke in mid-October that private operators in the Chinese market were buying large ...

12
Dec
Preparing for growth

From all of us at SAPPO, we wish you a happy festive season and we ...

08
Dec
SA Pork hosts year-end media luncheon

On Wednesday 1 December, SA Pork hosted a year-end luncheon in Cape Town to thank ...

08
Dec
SAPPO Media Day 2022

The South African Pork Producers’ Organisation (SAPPO) closed off the year by inviting the media ...

08
Dec
Sustainability: Our licence to operate

In 2022, SAPPO engaged broadly among various stakeholders on sustainability in the pork value chain. ...

30
Nov
Reflecting on 2022

As 2022 draws to a close, we were interested to ask Johann Kotzé, chief executive ...

30
Nov
SAPPO Selekt Season 1 has been launched

To address the gap between consumers and farmers, the South African Pork Producers' Organisation (SAPPO) ...

30
Nov
Business intelligence: 2023 strategy

Over the course of the coming year, the business intelligence team will focus on better ...

29
Nov