Pork groups are still looking for a legislative fix to California’s Prop-12.
The National Pork Producers Council tells AgInfo.Net that they are frustrated by piece-meal solutions.
According to their president, Duane Stateler:
“We don’t have a patchwork. In other words, we want to stop that there aren’t anymore Prop-12s in other statees, because we see what it’s done. I mean, i’ts raised anywhere from 20-40% depending upon the cut that you’re looking at now. We’ve had, you know, a year of this into it and we’ve seen what it has done to the prices and the reason... it not only does it slow me up as a producer because now at the place where we deliver our pigs, we have different time schedules.”
He says that those schedules becam a lot more complicated after Prop12 went into effect, because the packing plants have to sort between Prop-12 compliant and non-compliant lines.
They add that the fight is not about going against what voters called for. He says instead it boils down to consistency for the entire U.S. pork industry.
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Cristen Clark is a
FarmHer to be admired. If you follow her blog, you know she is smart, funny, and full of love for her family, agriculture (specifically swine), and food!
June 18, 2025 02:03 PM
· FarmHER
This cast-iron Meat Lover’s Pizza is loaded with beef, sausage, ham, pepperoni—and ALL the cheese. It’s deep-dish, crispy-edged, and unapologetically extra.
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Crispy crust, creamy Gorgonzola, salty prosciutto, and peppery arugula make this pizza fancy, fast, and full of flavor!
“Every little disruption just raises the cost, and it’s just going to raise the cost to the consumer.”
