News
29th May 2024
The new Veterinary Medicines Regulation - what it means
The NPA has published a briefing document outlining what the new Veterinary Medicines Regulation means for pig production.
24th May 2024
Boost for UK pork sector as Vietnam access approved
In a notable boost for the UK pork sector, the Vietnamese authorities have given the go-ahead for pork exports to commence.
23rd May 2024
National Audit Office says new Government border regime has created uncertainty and increased risk
The Government’s financial spending watchdog has issued some strong criticisms of the way new border control regime has been implemented.
20th May 2024
Howard Revell awarded NPA Lifetime Fellowship during busy British Pig & Poultry Fair
Pig industry veteran Howard Revell was presented with an NPA Lifetime Fellowship during an NPA reception at the British Pig & Poultry Fair.
17th May 2024
Animal health industry welcomes new Veterinary Medicines Regulations
The animal health industry has welcomed new Veterinary Medicines Regulations (VMRs), which have come into force today.
16th May 2024
10 years of Pig Industry Scholarship Partnership celebrated at British Pig & Poultry Fair
The tenth anniversary of the successful Pig Industry Scholarship Partnership was celebrated during an NPA reception at BBPF.
15th May 2024
NPA report sets out pros and cons of adaptive farrowing systems in commercial pig production
A report commissioned by the NPA has delivered some telling insights into the pros and cons of adaptive farrowing systems.
14th May 2024
Lizzie highlights pig sector border control concerns at Downing Street summit
Lzzie Wilson highlighted the need for the Government to properly fund UK border controls during today’s Downing Street summit.
14th May 2024
Join us at the British Pig & Poultry Fair this week!
The NPA will be busy at this year’s British Pig and Poultry fair at NEC Birmingham on May 15 and 16.
14th May 2024
Lizzie comment: Time for a fresh look at pre-slaughter stunning
NPA chief executive Lizzie Wilson explains why a new working group has formed to look at the pig stunning and slaughtering process.