Pig Tales December 2008

IG TALES P December 2008

The Official Publication of the Kansas Pork Industry

Happy Holidays

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CONTENTS 4 President’s Column Responsible Pork Initiative 5 We Care Contract 6 2008 KSU Swine Day Building Highlight 7 2008 KSU Swine Day Ron Plain’s Forcast 8 Pork Industry Facts Industry Facts from Ron Plain 9 Production, Pigs & Pork Education Kit 10 KU & KSU Basketball Featured Advertising 11 Letters from Kansas Thank You’s Recieved by the KPA 12 National Pork Producers Council 13 National Pork BOard 14 USMEF 15 Holiday Recipes

On the Cover

PIG TALES The Official Publication of the Kansas Pork Industry President-CEO Tim Stroda Director Of Industry Relations Jodi Termine 2008 KPA BOARD OF DIRECTORS Chairman: Ron Suther – Blaine Kent Condray – Clifton Chris Cox – Long Island Thomas Frederick – Hugoton Alan Haverkamp – Bern Jim Hicks – Leoti Pete Sherlock – Washington Michael Springer – Sycamore Jim Nelssen – Kansas State University 2008 KPPC BOARD OF DIRECTORS Chairman: Chris Cox – Long Island Kent Condray – Clifton Alan Haverkamp – Bern Michael Springer – Sycamore Ron Suther – Blaine Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials.

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

Happy Holidays!

For Apricot-Glazed Ham recipe see page 15.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785776-0442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org

September/October 2008 • Pig

Tales 3

President’s Comments In 2007, a group of dedicated pork producers began work on a document that is vitally important to the industry’s future.

That document is a statement of ethical principles. These leaders believed that if pork producers are to continue to be able to chart their own destiny, they must have the trust of our customers and of those who have the power to regulate.

This statement is the first step in the process of building trust. It lays out in very simple statements what pork producers believe.

Ethical Principles for U.S. Pork Producers U.S. pork producers recognize our obligation to build and maintain the trust of customers and the public in our products and our practices. To promote confidence in what we do and how we do it, we affirm the following ethical principles.

Food Safety: We affirm our obligation to produce safe food.

Animal Well-Being: We affirm our obligation to protect and promote animal wellbeing.

Environment: We affirm our obligation to safeguard natural resources in all of our practices.

Public Health: We affirm our obligation to ensure our practices protect public health.

Employee Care: We affirm our obligation to provide a work environment that is safe and consistent with our other ethical principles.

The Communities in which we operate: We affirm our obligation to contribute to a better quality of life in our communities.

4 Pig Tales •

September/October 2008

Utilizing these principles, the National Pork Board and the National Pork Producers Council have begun a unified industry-wide initiative designed to increase and maintain the trust and confidence afforded to the pork industry.

The Responsible Pork Initiative will promote the industry’s long-standing commitment to responsiblity and improvement.

The Initiative’s success will depend on the participation of individual pork producers.

While the national organizations have provided your state association with a toolkit filled with ideas for print, billboard, and radio advertising, each piece utilizes a pork producer’s photo or voice.

This is where you come into the picture, literally.

Your producer leaders have authorized funding to work on the Tim Stroda Responsible Pork Inititive President-CEO in 2009.

Kansas As we move into the year, Pork Association I will be calling on many of you to participate in this Initiative.

The success of the program will really depend on your willingness to demonstrate to neighbors, regulators, lawmakers, etc., that pork producers care about how pork is produced in Kansas and across the country.

On the opposite page is a “contract” for you to sign and display showing that you support and follow the Ethical Principles.

Please download and print copies of the document from the KPA website at http://www. kspork.org/Producers/news.shtm

doing what’s Right.

E thical principlEs for U.s. pork prodUcErs U. s . p o r k p r o d U c E r s r E c o g n i z E o U r o b l i g at i o n t o b U i l d a n d m a i n ta i n t h E t r U s t o f c U s t o m E r s a n d t h E p U b l i c i n o U r p r o d U c t s a n d o U r p r a c t i c E s . t o p r o m o t E c o n f i d E n c E i n w h at w E d o a n d h o w w E d o i t, w E a f f i r m t h E f o l l o w i n g E t h i c a l p r i n c i p l E s : food safEty We affirm our obligation to produce safe food. animal wEll bEing We affirm our obligation to protect and promote animal well-being.

EnvironmEnt We affirm our obligation to safeguard natural resources in all of our practices. pUblic hEalth We affirm our obligation to ensure our practices protect public health.

EmployEE carE We affirm our obligation to provide a work environment that is safe and consistent with our other ethical principles. thE commUnitEs in which wE opEratE We affirm our obligation to contribute to a better quality of life in our communites.

I hereby affirm to uphold these principles

_____________________________________________ Signature and Date

amEric a’s pork prodUcErs September/October 2008 • Pig

Tales 5

K

K-State Connection

- State

Swine Day

Over 350 producers, allied industry and extension personnel were on hand as the Kansas State University Department of Animal Sciences and Industry unveiled a new growing and finishing swine building as part of the 2008 Swine Day held November 20 in Manhattan.

Fundraising for the $650,000 building began three years ago and all funds came from donations to support research and teaching efforts in swine production, said Joel DeRouchey, livestock specialist with K-State Research and Jim Nelssen, KSU Swine Team, gives one of several Extension. reports on research The new 75- by 208-foot completed at Kansas State building replaced an older facil- University. ity, DeRouchey said. It complements several existing buildings that make up the swine unit, including a headquarters building which contains classrooms, plus farrowing and nursery, gestation and metabolism, and breeding barns.

“The new facility will house pigs indoors and remove extra pigs not used for research and teaching off of dirt lots. That will help reduce pathogen loads, decrease odor and generally aid the health of K-State’s swine herd,” said Extension swine specialist Jim Nelssen.

The new building will expand the university’s research Pork producers have a chance to learn about the latest innovations at the Trade Show held at KSU’s capabilities, said Swine Day. DeRouchey, 6 Pig Tales •

September/October 2008

adding that through large viewing windows, the building’s design will allow undergraduate and graduate students better visibility than was possible in the previous facility.

“This building, which features a computerized feeding system, allows us to take pigs all the way from weaning to market in this facility,” Nelssen said.

“Students will train in a state-of-the-art modern facility. They will have exposure to not only the newest technology (in the new building), but also some of the technology that has been used in the industry for awhile in some of our older Producers got the opportunity to see the new buildings. That growing and finishing research facility. way, they will be familiar with newer, as well as older technologies when they go into industry.”

The building will hold up to about 1,000 head in four separate rooms, he added.

The new facility was built by Henning Construction Co., based in Johnson, Iowa. K-State Research and Extension specialists Pat Murphy and Joe Harner worked with the builders on the ventilation and waste management designs, respectively.

Primary donors to the new swine building include the Kansas Pork Association through increased sponsored research, the KSU Livestock and Meat Industry Council (LMIC), and chemical company, Lonza. In addition, direct swine producer and allied industry donations, as well as KSU swine nutrition graduate student alumni helped complete the fundraising efforts.

“We’re grateful for all the people who put money into this project,” Nelssen said.

to the pork industry

Plain-ly Stated

Hog Prices May Climb in 2009 But Profitability Still Elusive Against a backdrop of economic turmoil, moderately high feed costs and weak domestic demand, U.S. hog prices may still climb modestly in 2009, thanks to strong export demand and less pork production, said University of Missouri agricultural economist Ron Plain.

That does not mean, however, that raising hogs will be profitable next year, said Plain, who spoke Nov. 20 to attendees of Kansas State University’s annual Swine Day. “It’s hard to be optimistic about domestic demand with the economy the way it’s going right now,” said Plain, who was the keynote speaker for the day.

His forecast for the benchmark Iowa-southern Minnesota negotiated price per carcass hundredweight in 2009 was for an average annual price in 2009 of $67 to $72. His forecast, broken down by quarter, included a price range of $58 to $63 in the first quarter; $70 to $75 in the second quarter; $73 to $78 in the third quarter and $66 to $71 in the fourth quarter.

The $67 to $72 price prediction would be above the projected 2008 average price range of $63 to $64 and the actual average price for 2007 of $61.91, he said.

On a live hog basis in the Iowa-southern Minnesota market, Plain anticipates the average annual price range of $51 to $55 per cwt for 2009. That would also be slightly above the projected price of $48 to $49 in 2008 and the actual average price of $47.05 in 2007.

Plain’s forecast by quarters for live hog trade per cwt in Iowa-southern Minnesota in 2009 included: $44 to $48 in the first quarter; $53 to $57 in the second quarter; $55 to $59 in the third quarter and $50 to $54 in the fourth quarter.

Plain said production of all four meats typically consumed in the United States – pork, beef, chicken

and turkey – is expected to be down from this year’s production. If that materializes, it would be the first time since 1973 that production in all four categories was less than the previous year. He expected overall hog slaughter of 113.670 million head in 2009, down 2.7 percent from 116.830 million head projected in 2008, but up from 109.172 million head in 2007.

While Plain said he expects demand for pork from U.S. consumers to continue weak because of U.S. economic woes, there are bright spots in the industry, including demand for U.S. pork from overseas buyers and fewer expected farrowings next year.

“Export demand is what’s driving hog prices. 2007 was the 16th consecutive record year for U.S. (pork) exports, he said, adding that 2008 will mark the 17th year. That translates to billions of dollars in pork sales to overseas buyers.

In 2008, January-September, the value of total U.S. pork exports was $3.114 billion or $36.11 per hog slaughtered, according to U.S. Department of Agriculture data. That compares with the 2007 value at $2.752 billion or $25.21 per hog slaughtered and is well above the 2003 value of $1.393 billion or $13.80 per hog slaughtered.

Japan was the No. 1 overseas buyer of U.S. pork in 2007, buying 35.1 percent of all U.S. pork exports, Plain said. Mexico was No. 2 at 14.7 percent, Canada was No. 3 at 12 percent and China-Hong Kong was No. 4 at 11.6 percent. South Korea and Russia came in at 8.7 percent and 8.0 percent, respectively.

The other bright spot in the hog market is that pork production continues to get more efficient, he said.

“The number of litters per sow per year have been increasing since 1930 and carcass weights also have been increasing,” Plain said. “The average slaughter weight has been going up one pound per year for the last 50 years.”

Since 1930, Plain said, the United States has reduced sow inventory by 42 percent, but has increased annual pork production by 221 percent. He said he expects that further improvements in swine genetics will continue that trend for another 50 years: “As far as I can tell, there is no end to this getting better.”

September/October 2008 • Pig

Tales 7

Interesting Facts Longtime agricultural economist Ron Plain, University of Missouri professor, shared numerous facts about the swine industry during his talk at Swine Day 2008. They included:

* The smallest 75 percent of U.S. hog farms produce 1 percent of the hogs. * The largest 1 percent of U.S. hog farms produce 75 percent of the hogs. * Since 1930, the U.S. has reduced sow inventory by 42 percent and increased annual pork production by 221 percent. * During the 1900s, U.S. population was highest in 1999; U.S. pork exports were highest in 1999; U.S. pork production was highest in 1999; but the U.S. sow herd was the smallest in 1999. * U.S. pork production in January-September, 2008 was 17.247 billion pounds, up 9.3 percent from 15.779 billion pounds in the same period of 2007. * U.S. pork exports in Jan.-Sept., 2008 totaled 3.619 billion pounds, up 65.8 percent from 2.183 billion pounds in the comparable period of 2007. * U.S. pork imports in Jan.-Sept., 2008 totaled 614.2 million pounds, down 16.6 percent from 736.2 mil lion pounds in the same period of 2007. * For the first time since 1973, production of all four primary meats produced in the United States – pork, beef, chicken and turkey – is expected to be lower in 2009. * In 2007, swine herds that had one to 99 head averaged 7.53 pigs per litter; herds of 100-499 averaged

8.03 pigs per litter; herds of 500 to 999 averaged 8.43 pigs per litter; herds of 1,000 to 1,999 had 8.85 pigs per litter; herds of 2,000-4,999 averaged 9.10 pigs per litter; and herds of 5,000 and up aver aged 9.28 pigs per litter.

Reward

Reward

Frontier Farm Credit

Side-By-Side. SeaSon-By-SeaSon. A Partnership with our Customers... Our Owners Talk to the leader in Ag Lending about your facility, equipment,

In response to a member request, the Kansas Pork Association Executive Board has initiated a reward program. The Board hopes this program can serve as a deterrent to crimes being committed on member’s operations.

A maximum of a $2,500 reward will be offered to individuals who provide information that leads to the arrest and conviction of persons stealing, killing or seriously injuring swine. The Association also offers a reward to individuals who provide information that leads to the arrest and conviction of persons vandalizing pork production facilities.

The reward also may apply to informants who assist in the arrest and conviction of persons stealing livestock equipment or pharmaceuticals. If you would like to know more about the program, please give the KPA office a call at 785-776-0442.

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September/October 2008

operating and real estate needs. Frontier Farm Credit has experts in pork production for appraisals as well as financial products and services.

Contact Scott Bokelman in Marysville at (800) 475-2371 www.frontierfarmcredit.com

New Curriculum Kit Resources Available Hot off the press, this colorful, interactive and teacher-freindly curriculum kit Producers, Pigs and Pork, has already been a huge hit among teachers that have been able to catch a peek.

The kit is recommended for grades three through six and meets national educational standards in science, communication skills, knowledge application and language skills.

Included is 5 easy-to-apply professionally developed lessions to help teachers introduce their students to the food supply chain, agriculture and pork.

Components include a three-ring bound teachers resource guide, a DVD to compliment each lesson plan, and a storybook that provides a virtual pig farm tour through real pork production photos and ageappropriate illustrations.

Producers,

Pigs&

Pork Teacher’s Reso

urce Guide

Producers, Pigs and Pork is available free to teachers in Kansas and educators can order the kits by contacting the KPA office. Producers, Pigs and Pork is a joint effort by the National Pork Board and Kansas Pork Association.

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CALL THE KPA OFFICE 785-776-0442 September/October 2008 • Pig

Tales 9

Kansas Pork Association and Kansas College Basketball The KPA is promoting pork by advertising on the statewide K-State and KU Basketball radio networks. Listen to the following stations to hear the commercials during the games.

K-STATE RADIO NETWORK AFFILIATES (Statewide coverage on 31 stations) • BELOIT KVSV-AM 1190 AM • CHANUTE KINZ-FM 95.3 FM • CLAY CENTER KCLY-FM 100.9 FM • COLBY KKRD-FM 100.3 FM • CONCORDIA KNCK-AM 1390 AM • DODGE CITY KSKZ-FM 98.1 FM • COFFEYVILLE KGGF-AM 690 AM • EMPORIA KVOE-FM 101.7 FM • GOODLAND KKCI-FM 102.5 FM • GREAT BEND KZLS-FM 107.9 FM • HIAWATHA KNZA-FM 103.9 FM • HUTCHINSON KHMY-FM 93.1 FM • JUNCTION CITY KJCK-AM 1420 AM • JUNCTION CITY KBLS-FM 102.5 FM • KANSAS CITY WHB-AM 810 AM • LIBERAL KSCB-AM 1270 AM • MANHATTAN KMKF-FM 101.5 FM • MANHATTAN KMAN-AM 1350 AM • MARYSVILLE KNDY-AM 1570 AM • NORTON KQNK-AM 1530 AM • NORTON KQNK-FM 106.7 FM • PHILLIPSBURG KKAN-AM 1490 AM • PHILLIPSBURG KQMA-FM 92.5 FM • PRATT KWLS-AM 1290 AM • RUSSELL KRSL-AM 990 AM • SALINA KSAL-AM 1150 AM • SENECA KMZA-FM 92.1 FM • SCOTT CITY KSKL-FM 94.5 FM • TOPEKA KDVV-FM 100.3 FM • WICHITA KFTI-AM 1070 AM • WINFIELD KKLE-AM 1550 AM

10 Pig Tales •

September/October 2008

KU Radio Network Affiliates • Abilene KSAJ-FM 98.5 mHz • Chanute KKOY-FM 105.5 mHz • Coffeyville KGGF-FM 104.1mHz • Colby JWGB-FM 97.9mHz • Dodge City KZRD-FM 93.9mHz • Emporia KVOE-AM 1400kHz • Fort Scott KMDO-AM 1600kHz • Fort Scott KMDO-FM 103.9mHz • Garden City/Leot KWKR-FM 99.9kHz • Glen Elder/Cawker KZDY-FM 96.3mHz • Goodland KLOE-AM 730kHz • Great Bend/Hoisington KHOK-FM 100.7mHz • Hays KAYS-FM 1400kHz • Hutchinson KWBW-AM 1450kHz • Iola KALN-AM 1370kHz • Tulsa KYAL AM &FM 97.1/1550 • Kansas City KCSP-AM 610kHz • Lawrence KLWN-AM 1320kHz • Lawrence KLZR-FM 105.9mHz • Marysville KNDY-FM 95.5mHz • Parsons KLKC-AM 1540kHz • Pratt KMMM-AM 1290 • Phillipsburg KKAN-AM 1490kHz • Phillipsburg KQMA-FM 92.5mHz • Pittsburg KSES-AM 1340 kHz • Topeka WIBW-AM 580kHz • Wellington KWMEFM 93.5mHz • Wichita KFH-AM 1240kHz • Wichita/ Clearwater KFH-FM 98.7mHz • Winfield KKLE-AM 1550kHz

We would like to take this opportunity to thank the Kansas Pork Association for sponsoring the 2008 KSU Swine Day. Without the support of the Kansas Pork Association, we would not be able to host such wonderful events. Thanks again for your continued support of KSU Swine day.

Jim L. Nelssen Kansas State University “Thank you so much for the sponsorship of our County Swine Project. This was my 3rd year raising swine. I have already shown at the Kansas State Fair and the Kansas Junior Livestock Show and am gearing up this next week for the American Royal and Arizona Nationals over Christmas. So exciting! 4-H has been a very rewarding experience for me and I have learned a lot through the years. I currently also raise sheep, cattle, rabbits and poultry. Your continued support is greatly appreciated. “ Jessica Herrington Mayfield, KS “I won the Kansas Swine Champion Book Award. I really appreciate the pin. It is very nice. Thank you for helping 4-H by sponsoring this pin award. By supporting 4-H your are supporting me and all 4-H’ers, like myself, to strive to achieve our goals.”

Kahlyn Kirstyn Heine Lawrence, KS

Letters

from Kansas

“Thank you for supplying educational materials for our Day at the Farm. Eight classes, KindergartenFifth grade, rotated through hands-on centers learning about grains, livestock and implements. Students enjoyed the taking the materials home to share with the parents.”

Rhonda Roux Newton, KS This letter is to express appreciation on behalf of the Department of Animal Sciences and Industry here at KSU for your continued support of the CatTown football tailgates. These Tailgates continue to be a huge success and offer shareholders, faculty, staff, students and alumni an opportunity to stay in touch, rekindle old friendships and maybe start new ones.”

Jack Riley KSU Animal Sciences and Industry

“Thank you for your generous contribution of cookbooks, bookmarks and CD’s to the students and teachers for Kids’ Ag Day. This program is in its 13th year of helping students in Barton County. There were about 400 fourth grade students that had a full school day of activities and demonstrations. Prior to the day, all the schools were given a box filled with things that you and others supplied. It helps them remember the day on the farm a little better and some of the items are used in the classroom as tools that enhance followup lessons on agriculture. Thank you once again for your continued support of this valuable program.”

Dianna Zeretzke Barton County “Thank you for being a sponsor for my swine pin.

I have enjoyed this project and love to work with my pigs. Your support is greatly appreciated.”

Try Kuhlman Republic County September/October 2008 • Pig

Tales 11

The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.

The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

EPA CAFO Rule To Have Impact

Calling it a “tough but fair rule” that sets a high environmental standard for livestock producers, the National Pork Producer Council praised the U.S. Environmental Protection Agency for its new regulation for concentrated animal feeding operations (CAFOs).

The new rule is the product of more than 10 years of work to overhaul the federal Clean Water Act rules applicable to livestock operations.

The regulation requires National Pollution Discharge Elimination System (NPDES) permits only for CAFOs that discharge or propose to do so. The new rule effectively sets a “zero-discharge” standard for all livestock operations. Non-permitted operations must use sound management practices to avoid all discharges or face stiff penalties. Permit holders, likewise, must use similar practices to meet the zero-discharge standard. Violations of the new CAFO rule carry penalties of up to $32,500 a day.

“With or without a permit, swine operations that are not well managed and have discharges are facing severe penalties,” said Michael Formica, NPPC environmental policy counsel. “These rules really raise the water quality bar for us, but despite this challenge, producers are going to make this rule work.”

Review Of Mexican Pork Industry Top Priority

After meetings with Mexican government officials on market access issues, the National Pork Producers Council urged the U.S. government to make a top priority completion of risk assessments for Classical Swine Fever in a number of Mexican states.

On behalf of its pork producers, Mexican officials in Washington raised concerns about reciprocal market 12 Pig Tales •

September/October 2008

access to the U.S. pork market because some Mexican states have yet to be declared disease-free by the U.S. Department of Agriculture. The Mexican government has said the states are free of Classical Swine Fever, or hog cholera, a highly contagious viral disease of pigs.

USDA’s Animal and Plant Health Inspection Service has cleared a number of Mexican states and is conducting risk assessments on eight others that have pork operations.

“NPPC supports a science-based decision regarding the importation of Mexican pork and pork products into the United States, and we have urged APHIS to make completion of its risk assessments for the remaining Mexican states a high priority,” said NPPC President Bryan Black, a pork producer from Canal Winchester, Ohio. “We also have urged APHIS to quickly begin the rule-making process to allow Mexican pork imports once the risk assessments have been completed.”

NPPC is a consistent and strong supporter of the North American Free Trade Agreement and supports science-based decisions related to international animal health and food safety issues.

Antibiotics To Protect Pigs And People

Saying that they are a necessary tool to protect animal and public health, the National Pork Producers Council at a congressional hearing held urged lawmakers not to restrict the use of antibiotics in pork production.

Dr. Craig Rowles, a veterinarian and partner with Elite Pork in Carroll, Iowa, told the House Agriculture Committee’s livestock subcommittee that pork producers use antibiotics to keep their animals healthy and produce safe, nutritious and quality pork.

Rowles pointed out that the U.S. pork industry has established programs – the Pork Quality Assurance Plus and the Take Care: Use Antibiotics Responsibly programs – that include principles and guidelines on antibiotic use that help protect animal and public health and animal well-being.

He said that banning certain antibiotics, as was done in Denmark, could have detrimental effects on pig mortality and even public health. Additionally, he told the committee, a ban would raise producers’ production costs by more than $700 million over 10 years.

The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold.

The Pork Checkoff funds national and state programs in advertising, consumer information, retail and food service marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

“We’ve recently added three new videos that feature both consumers and producers from across the country, in their own words,” says Teresa Roof, public relations manager for the National Pork Board. “This is one more way to communicate our messages about the many ways pork producers are doing things right.”

Located on the Checkoff’s YouTube channel at http://www.youtube.com/PorkCheckoff, the new videos include: • Pigs Go Green. Randy Spronk, a Minnesota pork producer, and Brad Greenway, a South Dakota pork producer, describe how they protect the environment, New PCVAD Article Focuses from fertilizing crop ground with swine nutrients to maintaining air quality. on Disease Surveillance • Ethical Treatment of Pigs. Brad Greenway, along Effective swine disease surveillance, control and with Dale Norton, a Michigan pork producer, and prevention can be expensive but can contribute to an overall reduction in veterinary costs. While herd health Leon Sheets, an Iowa pork producer, discuss how proper animal care and modern livestock facilities help profiling has traditionally involved blood sampling, it farmers supply safe, high-quality food. appears that sampling oral fluids can offer a simple, • Hungry Pigs. Dale Norton and Dr. Gene Nemcost-effective alternative for the health profiling of echek, a swine veterinarian and National Pork Board large swine herds.

“The PCVAD Web articles are among the sites with member, explain how pigs are fed a well-balanced diet the most visits, which indicates that people are looking that provides the proper nutrition for each stage of life. for this type of information,” says Paul Sundberg, vice president of science and technology for the National Pork Serves Up Facts, Fun at Pork Board.

Dietitians’ Conference Producers fund a great variety of research with their As the world’s largest organization of food and Checkoff dollars, including applied research to denutrition professionals, the American Dietetic Asvelop science-based information that can be put to use sociation (ADA) offers a key audience to promote directly on the farm, Sundberg says. pork’s role in a healthy diet. To connect with these “The Checkoff-funded PCVAD research is an influential food and nutrition professionals, Pork example of this combination. We’ve asked one of the Checkoff headed to Chicago for the ADA’s Food and country’s top PCVAD researchers to help interpret Nutrition Conference and Expo, which attracted more the technical results from PCVAD research and write than 8,000 registered dietitians from across the United this information in a more user-friendly format. The States. objective is to give producers access to science-based “This year we handed out updated materials for information that they can use on their farms to have health professionals, including a pork recipe brochure healthier pigs and more efficient operations.” and a cardboard plate that dietitians can use to show More details are included in a new article on Pork. proper food portion sizes,” says Ceci Snyder, assistant org’s Porcine Circovirus Outreach/PCVAD site at vice president of consumer marketing for the National http://www.pork.org/Producers/pcvad.aspx?id=517.

Pork Board. The conference also highlighted a recent study showing that timing of dietary protein intake, New Pork Videos Debut on including pork, affects feelings of fullness throughout YouTube the day.

As the YouTube phenomenon continues to grow To address emerging issues related to food and and millions of people visit the video-sharing site each nutrition, the Pork Checkoff will continue to work month, the pork industry is making its voice heard. closely with dietitians and the ADA, Snyder says.

September/October 2008 • Pig

Tales 13

Record Export Levels Continue Through September with U.S. Pork # 1 in Japan While economic caution flags were flying in the final quarter of 2008, U.S. pork export levels continued to exceed expectations through the first nine months.

U.S. pork exports built on the record set in August, skyrocketing 61 percent in September over totals from a year ago. U.S. pork and variety meat exports for the month totaled 163,055 metric tons (just shy of 360 million pounds) valued at $425.5 million. Year-to-date, pork exports are up 70 percent in volume versus 2007 to 1.5 million metric tons (3.4 billion pounds) valued at $3.6 billion – a 64 percent increase.

Currency fluctuations and credit issues are affecting the flow of world meat trade, and exports will be impacted in the final quarter of the year. However, as markets stabilize, demand for U.S. pork should remain strong strong.

14 Pig Tales •

September/October 2008

Japan, Mexico, Russia and Hong Kong/China were the leading markets for pork exports in September, although Canada set a new monthly record and South Korea continues to grow as a market for U.S. pork.

Japan is now the top market in volume and value for the year at 335,671 metric tons (740 million pounds) valued at $1.1 billion, increases of 26 and 32 percent, respectively. Exports in September were 38 percent higher than last year, totaling 36,394 metric tons (80.2 million pounds).

USMEF has been promoting U.S. pork as “Everyday Delicious— Mainichi Oishi,” in Japan, and consumers there evidently agree. U.S. pork is the No. 1 imported pork in Japan, capturing a stellar 44 percent market share, up from 33 percent in 2005 and 38 percent in 2007.

USMEF efforts, funded by the pork and soybean checkoffs, the USDA and the industry, are paying dividends, and this success is the basis for USMEFJapan’s new advertising campaign thanking Japanese consumers for selecting U.S. pork products.

Happy Holidays... Enjoy your Pork!

Curried Pork and Apple Salad 1 1/4 cups roasted pork, cut into 1/2-inch dice 1 small Granny Smith apple, cored and cut into 1/2-inch dice 1 stalk celery, cut into 1/2inch dice Nutrition Facts 2 scallions, white and light Calories 340 calories Protein 25 grams green parts only, thinly sliced Fat 18 grams 2 to 3 tablespoons mayonSodium

270 mg naise, to taste Cholesterol

16 mg 1 1/2 teaspoons red wine Saturated Fat 4 grams vinegar Carbohydrates 16 grams 1/2 to 3/4 teaspoon curry Fiber 2 grams powder, to taste Salt and freshly ground black pepper, to taste Combine diced pork, apples, celery and scallions in bowl.

Set aside. Combine mayonnaise and vinegar and curry powder. Add to pork mixture and season to taste with salt and pepper. Makes 2 servings.

Apricot-Glazed Ham 5-pound fully cooked whole boneless ham 1/3 cup packed brown sugar 1 tablespoon cornstarch 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2/3 cup apricot nectar 2 tablespoons lemon juice Place ham on rack in a shallow roasting pan. Bake, uncovered, in a 325 degree F. oven for 1 1/4 hours or until meat thermometer registers 140 degrees F. (about 15-18 minutes per pound.)

Nutrition Facts Calories 208 calories Protein 25 grams Fat 9 grams Sodium 1572 mg Cholesterol 64 mg Saturated Fat 3 grams Carbohydrates 6 grams Fiber 0 grams

In a small saucepan combine brown sugar, cornstarch, nutmeg and cloves. Stir in apricot nectar and lemon juice.

Cook over medium heat until thickened and bubbly, stirring constantly.

Brush ham with glaze. Continue baking 15-20 minutes more, brushing occasionally with glaze. Serves 20.

Rice-Stuffed Pork Crown Roast 1 16-rib pork rib crown roast (about 8 pounds) 2 cups uncooked rice Nutrition Facts 1 cup uncooked wild Calories 596 calories and long grain rice Protein

50 grams 1 4-ounce package Fat 23 grams dried apricots Sodium 93 mg 1/2 teaspoon ground Cholesterol 119 mg cinnamon Saturated Fat 8 grams 1/2 cup coarsely Carbohydrates 46 grams chopped pecans Fiber 2 grams 1/2 of a 6-ounce can frozen orange juice concentrate, thawed 1/2 cup honey 2 tablespoons butter or margarine Orange slices (optional) Fresh cranberries (optional) Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil. Bake in a 350 degree F. oven for 1 1/2-2 hours.

While roast is baking, cook rice according to package directions, adding apricots the last 10 minutes and cinnamon during the last 5 minutes of cooking time. Combine rice mixture and chopped pecans; mix well. Combine orange juice concentrate and honey, mixing well.

Fill roast cavity with rice mixture. Dot the rice stuffing with butter. Brush roast with some of the orange juice mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 155 degrees F. (Allow about 20 minutes per pound total cooking time).

Brush occasionally with the orange juice mixture. Let roast stand for 10-15 minutes to allow juices to set.

Carefully transfer roast to a warm serving platter.

Garnish with orange slices and cranberries, if desired.

Serves 16.

September/October 2008 • Pig

Tales 15

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PIG TALES

The Official Publication of the Kansas Pork Industry

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16 Pig Tales •

September/October 2008

First Class

September/October 2008 • Pig

Tales 17

18 Pig Tales •

September/October 2008