The increasing availability of genetic information (thanks to the sequencing of the humane genome) offers new options for animal improvement. It will no longer be necessary to rely solely on phenotypic (visual or measurable characteristics) in order to obtain desirable genetics. Instead, individual genes can be identified and manipulated to a producers liking. Genes and have already been identified that impact growth and backfat, litter size, disease resistance, lean percentage and meat quality. In addition, DNA “fingerprints” provide ways to verify traceability from the plate to the farm. This new information will provide the means to better influence traits beyond the cost of production providing benefits throughout the pork chain. Genomics should help the industry respond more rapidly to the changing demands of consumers.