A few days ago, Korea developed a new technology for producing "organic pork" using the citrus peel produced during citrus processing. It is reported that Jeju-do started investing 200 million won in May last year and conducted experiments on improved pigs and black pigs. It was found that the improved pork had higher organic matter content than ordinary pork and taste better than ordinary pork. The thickness of the fat layer is about 12-23% lower than that of ordinary pork, which is a low-fat pork. Its vitamin content is about 84-140% higher than that of ordinary pork, and its protein and other organic components are also high.
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