WEST LAFAYETTE, Ind. – McDonald’s of Greater Indiana kicked off McRib season Oct. 24 by celebrating the research and hard work that is the backbone of all agriculture in Indiana, including pork production. In an event at Purdue University’s College of Agriculture’s Swine Unit, researchers, instructors, students, farmers, state agriculture leaders and McDonald’s franchisees gathered to salute Indiana’s pork industry and enjoy their first McRib of the season.

As the McRib sandwich returned to McDonald’s restaurants across Indiana, the event honored the McDonald’s system’s long-standing commitment to Indiana agriculture. In 2020, McDonald’s purchased more than $34 million in Indiana products, including pork, milk, sugar and soybean oil.

“As a local McDonald’s franchisee and small business owner, I am so proud that items grown and raised here in our state end up as part of our menu,” said local McDonald’s Owner/Operator Michael Brooks.

Agriculture in Indiana is a significant part of the state’s economy. Agriculture contributes more than $31.2 billion and 188,000 jobs to the state. Indiana has more than 55,000 farms with around 95 percent being family owned. Indiana is home to more than 4.3 million hogs.  Statistics from Indiana Pork show that in 2020, the state had more than 2,700 pork farms, which employed more than 14,000 people and generated more than $1 billion in hog sales.

“Indiana’s farmers and researchers are the among the best in the world at what they do and that’s reflected by being on the list of suppliers for a leading global brand like McDonald’s” said Jordan Seger, Indiana State Department of Agriculture deputy director. “We thank McDonald’s for their continued support and for sharing our great products with customers everywhere.”

Purdue’s Swine Unit provides swine for undergraduate teaching, extension programs and research in the areas of nutrition, physiology, genetics, management, behavior and welfare.  Research can be conducted in the Swine Environmental Research Building at a scale unmatched by any other swine facility in the country.

“Through research and education our staff and students work every day to help the pork industry achieve even more moving forward,” said Scott Radcliffe, Swine Unit Extension specialist.  “We’re excited to be part of this celebration and honor both Indiana’s farming industry and specifically the great pork producers in our state.”

The McRib is made of seasoned, boneless pork that is slathered in smoky, tangy barbecue sauce, and topped with slivered onions and tart pickles. While the fan favorite is typically available most years in Indiana, in recent years the McRib has been available nationwide, allowing even more people to enjoy the saucy goodness.

“Across Indiana, our customers eagerly await the McRib every year and we’re excited to celebrate its return and to salute the great work done here at Purdue and by farmers across Indiana,” said McDonald’s Owner/Operator Blake Kosanovich.

The McRib made its national debut at McDonald’s in 1982, and is currently available at participating restaurants for a limited time.