Fri Jul 30 2010
Farmers and ranchers are producing meat lower in fat and cholesterol.
This has resulted in retail cuts that are 15 percent leaner, giving consumers better value for their dollar.
For example, a pork tenderloin now has only one more gram of fat than a skinless chicken breast, one of the true fat "lightweights."
Also, much leaner beef cuts are being produced than 20 years ago, resulting in 27 percent less fat reaching the retail case than in 1985.
Research and advancements in biotechnology are now in the marketplace with tastier fruits and vegetables that stay fresh longer and are not damaged by insects.
A new technique called "precision farming" boosts crop yields and reduces waste by using satellite maps and computers to match seed, fertilizer and crop protection applications to local soil conditions.
Courtesy of Agriculture
Council of America
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