Pig Tales Issue 1 2007 by Kansas Pork Association

January/February 2007 â&#x20AC;˘ No. 1

IG TALES P

The Official Publication of the Kansas Pork Industry

breakfast ham focaccia 1 12-inch round or square focaccia (Italian flat bread), split horizontally 3/4 cup mascarpone cheese (3 ounces) 2 tablespoons finely chopped bottled roasted red sweet peppers 2 teaspoons snipped fresh rosemary 6 eggs 1/4 cup water 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter 16 slices cooked ham, thinly sliced 1 recipe Asiago Cheese Sauce (see recipe inside) Snipped fresh rosemary or parsley (optional)

fruited pork tenderloin salad

fiesta pork soup 1 pound lean ground pork 1 14-1/2 oz can chicken broth 1 8 oz. jar picante sauce 1/8 teaspoon ground cumin 1/8 teaspoon ground pepper 1 11-oz. can condensed fiesta nacho cheese soup 1 cup small round tortilla chips 1/4 cup sour cream

1 pork tenderloin, cut lengthwise into 1/8-inch strips, then into strips 4x1-inch 1/4 cup grapefruit juice 2 tablespoons red wine vinegar 1 tablespoon vegetable oil 1 teaspoon poppy seed 2 teaspoons honey 1 teaspoon Dijon-style mustard 2 teaspoons vegetable oil 6 cups mixed salad greens 2 small red grapefruit, peeled and sectioned 1 1/2 cups green seedless grapes, halved 1 cup fresh strawberries, hulled and sliced

Are Are you you looking look ing

for an environmental consultingservicespecializinginnutrientmanagement compliance? You found it.

NEW YEAR! NEW ACTIVITIES! NEW MATCHING FUNDS! The KPA would like to offer matching funds for 100 percent of the expenses on selected community relations activities.

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Kansas GOLDTM Assessments

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Soil Sampling

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Manure Sampling

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KDA Nutrient Utilization Plan Updates

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KDHE Nutrient Management Plans

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KDHE Permit Application Updates

Now offering a 10% discount off basic charges to KPA Members! CALL THE KPA OFFICE @ 776-0442

To view guidelines and to find an application form, please visit the KPA Web site, www.kspork.org. Under the news section you will find a link to the Community Outreach program. You may also call the office at 776-0442.

connecting pork producers and communities • sponsor pork for any meal for community events, booster clubs, golf tournaments or county fair • sponsor the making of sorting boards at the fair with your farm name and the KPA logo on them

MANAGING EDITOR Mandy Gramkow PRESIDENT-CEO Tim Stroda 2007 KPA BOARD OF DIRECTORS CHAIRMAN: Pete Sherlock – Washington Kent Condray – Clifton Chris Cox – Long Island Thomas Frederick – Hugoton Alan Haverkamp – Bern Jim Hicks – Leoti Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University Kelly Wondra – Ellinwood 2006 KPPC BOARD OF DIRECTORS CHAIRMAN: Kelly Wondra – Ellinwood Steve Eichman – Westmoreland Alan Haverkamp – Bern Ron Suther – Blaine

ABOUT THE COVER

January/February 2007 • No. 1

IG TALES P

The Official Publication of the Kansas Pork Industry

IN THIS ISSUE 4

The President’s Corner

Kansas Pork Association (KPA) and Kansas Pork Producers Council (KPPC) News KPA Annual Meeting and Legislative Reception to be held February 19 in Topeka

KPA Programs and Resources Information

K-State Connection

National Pork Producers Council (NPPC) News

National Pork Board (NPB) Checkoff News

January/February 2007 • No. 1

cookingdirectionsfromrecipesonthecover Breakfast Ham Focaccia Sandwich Cooking Directions

fruited pork tenderloin salad

ENJOY GREAT RECIPES THIS WINTER FOR A SANDWICH, SOUP AND SALAD. PigTales is the official bi-monthly publication of the Kansas Pork Association (KPA) and the Kansas Pork Producers Council (KPPC). 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. All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785-7760442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org

Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares. Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes more or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm. To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with 2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese Sauce over each wedge or square. If desired, garnish with additional snipped rosemary or parsley. Serves 8. Asiago Cheese Sauce: In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour, 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir in 1 cup half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted. Makes about 1 1/4 cups sauce.

Fruited Pork Tenderloin Salad Cooking Directions In small bowl whisk together grapefruit juice, vinegar, 1 tablespoon oil, poppy seed, honey and mustard until well blended; set aside. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add pork strips; cook about 3 minutes or until pork is lightly browned. On each of four dinner plates place 1 1/2 cups greens, top with pork strips and arrange grapefruit sections, grapes and strawberries around pork. Spoon dressing over salads. Serves 4.

Fiesta Pork Soup Cooking Directions In medium saucepan, cook and stir pork until browned. Drain. Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in cheese soup; simmer until heated through. Do not boil. Pour into serving bowls; garnish with tortillas chips and sour cream. Serves 5. Recipe(s) and photo(s) courtesy of National Pork Board. For these recipe’s nutrition facts and for more information about Pork. The Other White Meat, visit the Web site, www.TheOtherWhiteMeat.com. January/February 2007 • PIG TALES

Tim Stroda President-CEO KansasPorkAssociation

As part of this initiative, the Animal Health Department has contracted with U.S. Wildlife Services to help define where the largest concentrations of feral swine are located within the state to begin the control process.

In response, the KPA Executive Board directed staff to work toward increasing resources directed at the eradication of feral swine. In early February, the KPA was instrumental in the introduction of a proposal for increased funding for feral swine control. (See the testimony below.)

Some of you may have read news stories about feral swine being controlled from helicopters. The U.S. Wildlife Service is the group that does this type of work.

While the legislative process is far from a sure bet, the association is working to provide positive results for the industry in a professional manner.

In a recent report to the KPA Executive Board, Tom Halstead, the State Director of the agency, relayed that his staff has seen feral swine or documented markings in 23 counties. He estimated the state’s feral hog population at 3,000.

The President’s Corner

While we will not know the outcome of the proposal for a few weeks, Tom and his staff are beginning another round of aerial control. Feral swine in the location of domestic swine operations are the first priority. If you have sighted feral swine near your operation, please contact the KPA or call Tom at 785-537-6855.

Testimony in support of increased funding for feral swine control program Presented on behalf of the Kansas Pork Association By Tim Stroda, President-CEO February 1, 2007

Mr. Chairman, members of the Committee, I am Tim Stroda. I represent the members of the Kansas Pork Association. As many of you know, the feral swine issue is relatively new to Kansas. Our association testified last year in support of legislation which provided a process for beginning a control program. Our members were very pleased the legislature provided funding for expertise in the program. Through the work of Wildlife Services personnel, we now know we are facing an increasing population of feral swine. This is not good news for pork producers.

The 2007 Kansas Legislature is in full swing. While many producers see the association’s role as a defense mechanism, there is also the opportunity to be proactive. Last year, the KPA testified in support of legislation which strengthened the statutes against possessing or transporting feral swine. The association worked with legislators and the Kansas Animal Health Department to coordinate and fund the beginning of a feral swine control program.

4 PIG TALES • January/February 2007

Wild pigs are carriers of external parasites and diseases important to the pork industry. Wild pigs may carry brucellosis, pseudorabies (PRV), porcine reproduction and respiratory syndrome (PRSS), swine influenza virus and leptospirosis. They may also be carriers of foreign animal diseases such as classical swine fever, foot-and-mouth disease and African swine fever. According to USDA data in 2005, feral pig populations that are serologicallypositive to brucellosis have been found in 14 states. Pseudorabies has been confirmed in feral pig populations in at least 11 states. In 2003, feral pigs sampled in South Carolina were found serologically positive to the H1 subtype of the swine influenza virus and serologically positive to PRRS. An outbreak of any one of these diseases could be very damaging to the Kansas pork industry. Pork producers may be able to protect their herds from contact with wild pigs through strict biosecurity methods including perimeter fencing. However, flies, birds and rodents may carry infection between feral pigs and production animals. Pigs produced outdoors are especially vulnerable to the threat of feral swine. The members of the Kansas Pork Association support the feral swine control program and ask for your favorable consideration of increased funding for the program.

KPA HELPS SPONSOR K-STATE SWINE PROFITABILITYCONFERENCE The Kansas Pork Association was again a sponsor of the K-State Swine Profitability Conference held Tuesday, February 6, at the K-State Union.

KPA ANNUAL MEETING TO BE HELD FEBRUARY 19 IN TOPEKA All members of the Kansas Pork Association are invited to attend the KPA Annual Meeting to be held Monday, February 19, 2007, beginning at 11 a.m. at the Senate Suites, 900 SW Tyler in Topeka. Three positions on the Kansas Pork Association Executive Board will be elected during the KPA Annual Meeting, Each position serves a three-year term. Kent Condray, Clifton; Alan Haverkamp, Bern; and Ron Suther, Blaine, were elected last year to fill vacancies. They are eligible for election to their first three-year term. Producers interested in a position should contact the KPA office. KPA members attending the annual meeting will also discuss a proposed KPA Policy Handbook. This document will provide leadership and staff with direction on issues. Please review the following section, Kansas Pork Associatin Public Policy Handbook, as the proposal to be presented and voted on at the annual meeting. Please direct questions or suggestions to Tim by contacting the KPA office.

KANSASPORKASSOCIATION PUBLICPOLICYHANDBOOK (Updated 2007)

ENVIRONMENTANDCONSERVATION KPA believes that all pork producers have a responsibility to manage their operations to successfully ensure a healthy environment for themselves, their employees, their neighbors and their animals. KPA believes pork producers who demonstrate adoption and use

of generally-accepted environmental procedures should be afforded legal protection. We believe statutes and regulations should be based on sound, scientific research. Best Management Practices KPA will provide education to policymakers and regulators about the economics of hog production and agricultural practices as they relate to environmental rules. KPA will advocate regulatory options and Best Management Practice’s (BMP’s) that are practical, economical, and scientifically-based. Environmental Assistance Programs KPA will work to expand and further develop the cost-share and incentive programs that currently exist (such as EQIP and CSP) and/or work to establish additional programs to better enable pork producers to utilize new technologies. KPA encourages aggressive efforts to ensure that pork producers receive an equitable share of the environmental assistance funds. Nutrient Management KPA will work with KDHE, KDA and NRCS to utilize sound science and available agronomic information to develop Nutrient Management Plans. The KPA strongly advocates the use of one plan to satisfy the requirements of all regulatory agencies.

FOOD SAFETY The KPA urges Kansas pork producers to register their premises as soon as possible with the national premises registration system. This will allow animal health officials to rapidly trace the movements of an animal, or group of swine, to the herd of origin during an animal health emergency.

RESEARCH AND PRODUCTION Animal Health KPA will advocate for increased research funding for animal health issues. This funding should support research to be completed by USDA and Land Grant Universities. KPA strongly supports and appreciates the work being undertaken on circovirus and PRRS at Kansas State University.

Biotechnology KPA believes that Kansas producers and consumers have much to gain through the scientific advances of biotechnology. With these new tools, producers can improve the quality and nutritional value of meat animals. In addition, many offer increased production efficiency, animal well-being and food safety. Feral Swine The KPA supports efforts to control and ultimately eradicate feral swine in Kansas. KPA will advocate for state and federal support for this task. Research KPA urges Congress to strongly support federal funding for public research in food, agriculture, and the environment that have significant benefits for consumers, the public and the pork producers. KPA strongly supports and encourages full funding for Kansas State University’s Colleges of Agriculture and Veterinary Medicine. Security / Biosecurity KPA supports educational activities to ensure state agencies with inspection duties understand the threat posed to swine operations by any deviation from the facility biosecurity protocol. KPA strongly urges all pork producers to file a biosecurity protocol with all potential visitors to the farm. Welfare KPA advocates the humane treatment of swine and supports scientific research on swine care. KPA will provide scientific and technical support to aggressively address animal welfare issues and will work with other compatible organizations to enhance the image of modern agriculture. KPA believes that hogs have a role in meeting humans’ nutritional and medical needs. Furthermore, KPA will strongly resist any effort to adopt animal rights-inspired regulations or legislation that is not based on well-established science.

GENERALAGRICULTURALISSUES Checkoff KPA believes that all contract growers should be included as eligible producers in January/February 2007 • PIG TALES

GENERALAGRICULTURALISSUES,CONT. Checkoff any future survey conducted by AMS. If USDA finds it necessary to conduct a survey on the Pork Checkoff in the future, KPA strongly encourages the following process be included: • Individuals must provide verification of hogs sold and checkoff paid prior to participation in a survey. • Young people involved in 4-H and FFA swine projects be included in the producer count used to calculate the required number of signatures for the pork checkoff survey and referendum. • Once the survey date is announced, only those who have sold animals and have paid into the checkoff program within the last 12 months preceding the announcement date will be eligible to participate in a survey and referendum. • USDA shall provide safeguards to ensure that an eligible individual participates only once in the survey and referendum process. • Provide adequate training to ensure that all verifiers fully understand and enforce survey and referendum guidelines uniformly. Coalitions KPA will work together with selected commodity groups and agricultural organizations that have ties to the livestock industry, food processors, the retail sector (including grocers, restaurants and foodservice) to develop strategies, action steps, and a plan of work that would address issues affecting the future viability of the pork industry in a proactive manner. Biofuels As production of subsidized biofuels has increased competition for feed grains, KPA supports solutions for providing livestock owners with a level playing field. Immigration KPA encourages policy initiatives by the US government to streamline immigration and foreign guest worker regulation. Livestock Industry Structure The KPA supports all sizes and 6 PIG TALES • January/February 2007

structures of pork-producing operations without discrimination. The KPA opposes any state or federal mandates that would limit or lessen the avenues for producers to create business structures that encourage cooperation among entities or individuals. The KPA opposes any state moratoriums on new or expanded livestock facilities.

KPALEGISLATIVERECEPTION Following the KPA Annual Meeting on Monday, February 19, 2007, the KPA will hold its annual Legislative Reception from 5 to 7 p.m. at the Senate Suites. Producers are encouraged to attend. Please RSVP by February 10. For more information, contact the KPA office at 785-776-0442 or send an E-mail to kpa@kspork.org.

SMITHFIELDFOODSMAKES LANDMARK DECISION REGARDING ANIMAL MANAGEMENT Smithfield Foods, Inc. announced on January 25, 2007, that it is beginning the process of phasing out individual gestation stalls at all of its company-owned sow farms and replacing them with pens—or group housing—over the next 10 years. Smithfield also will work with its contract growers regarding system conversion. “Working with our customers, who have made their views known on the issue of gestation stalls, we are pleased to be taking this precedent-setting step,” said C. Larry Pope, chief executive officer of Smithfield Foods. “During our 70 years in business we have always been sensitive to the concerns and needs of our customers, and they have told us they feel group housing is a more animal-friendly form of sow housing.”

monitor their progress. In making the decision to convert from gestation stalls to group housing, Pope pointed out that “our decision acknowledges that extensive research into sow housing has concluded both gestation stalls and group pens provide for the well-being of pregnant sows and work equally well from a production standpoint. There is no scientific consensus on which system is superior, and we do not endorse one management system over the other.” Smithfield also based its decision to adopt the group housing system on initial results of its own three-year study into sow housing. The company has been researching penning systems at some of its hog farms in North Carolina. The second year of the study has been completed, and preliminary results indicate that, with proper management, group housing arrangements are equally as good as gestation stalls in providing proper care for pregnant sows. “Existing expert research, along with our own findings, has led us to conclude that switching from gestation stalls to group pens will not have a detrimental effect on our animals or the way we run our business,” said Dennis Treacy, Smithfield’s vice president of environmental and corporate affairs. “Group housing does present some challenges, and we don’t have all the answers at this time,” Treacy said. “But that’s why we have given ourselves 10 years to convert our company-owned farms to group pens. Additional research will provide the information we need.”

“While this will be a significant financial commitment for our company over the next 10 years, we believe it’s the right thing to do,” said Pope.

A number of industry experts have concluded that the most important factors in providing for the welfare of animals are the husbandry and management skills of the people running the operation. “We agree with that assessment, and we’re confident that our employees have the necessary skills to successfully make the conversion to group housing,” Treacy said.

Gestation stalls and group housing are methods used by hog producers to house pregnant sows. The sows are kept in these facilities during their pregnancies, which last about 16 weeks, to closely

“The welfare of our animals has always been a priority for us, and that is why Murphy-Brown, our hog production subsidiary, created its Animal Welfare Management System (AWMS),” Treacy

said. “Our AWMS includes practices designed to monitor animal well-being at all stages of the animal’s life through a series of checklists, inspections and audits.” Smithfield Foods has delivered a 24 percent average annual compounded rate of return to investors since 1975. With sales of $11 billion, Smithfield is the leading processor and marketer of fresh pork and processed meats in the United States, as well as the largest producer of hogs. For more information, visit www. smithfieldfoods.com. National Pork Producers Council Response “Smithfield Foods has made a market based decision to eliminate gestation stalls from their production system over the next ten years. NPPC respects the right of all producers to make market decisions they believe are in their best interest. This does not change the associations’ policy on gestation stalls. The AVMA and other organizations recognize gestation stalls and group housing systems as appropriate for providing for the well-being of sows during pregnancy. We support the right of all producers to choose housing that assures the well being of their animals and is appropriate for their operation.” National Pork Board Statement The National Pork Board builds its animal care and well-being programs on this foundation: What is best for the pig? The board also relies on the best scientific research available, and the best scientific research now available indicates there are several types of production systems that can be good for pigs. Those systems include open pens, gestation stalls and open pastures. Regardless of the system, what really matters is the individual care given to each pig. Through the Pork Checkoff, the National Pork Board provides educational programs and materials that focus on how producers can best assure the wellbeing of their pigs. These programs offer methods that help producers take an objective look at each animal’s well-being,

independent of the size of operation or the specific type of housing. Producers are then able to decide for themselves the type of production system that is best for their animals, and for them given their resources and markets.

PORK PRODUCERS ASKED TOPARTICIPATEINPROJECT DESIGNEDTOHELPPROTECT FROM FMD The Kansas Pork Association has been asked to encourage pork producers to assist the Center for Animal Disease Modeling and Surveillance at the University of California- Davis School of Veterinary Medicine in protecting America’s livestock industry from an accidental or terrorist-caused outbreak of foot-and-mouth disease (FMD). By completing a national, on-line survery, you will be providing information on the movement of animals in today’s industry that will determine how quickly the disease might spread. The survey is anonymous and all responses will be strictly confidential and used for research and modeling purposes ONLY. Understanding how FMD might spread among our country’s diverse animal populations will allow us to target specific strategies for prevention and control of the disease epidemics. To take the survey go to http://survey. euro.confirmit.com/wix/p34177541.aspx

USMEFREPORTIDENTIFIES OPPORTUNITIES FOR U.S. PORK IN RUSSIA Significant opportunities for U.S. pork exist in the Russia market, according to a new report from the U.S. Meat Export Federation (USMEF), which also identifies what the pork industry can do to capitalize on them. The report was funded by the Illinois Soybean Association, and the research team was led by USMEF Director of Central & South America and Global Strategic Coordination Ricardo VernazzaPaganini.

Russian Pork Market: Benchmarking the Competition, demand in Russia is expanding due to a growing disposable income and expansion of the modern retail and foodservice sectors. U.S. pork exports do face challenges, however, because there is significant competition from Brazil and the European Union, a growing domestic pork industry and Russian pork quotas are expected to be eliminated in 2009. Brazil represented 51 percent of Russian pork imports in 2005, up from just 5.3 percent in 2000. Competition from other countries is also significant. In 1960 there were 85 countries that exported pork, while in 2005 that number had jumped to 130. Domestic pork production in Russia is expected to grow by 21 percent over the next 10 years, the report notes, while imports aren’t expected to show significant growth. This will create an even greater squeeze on U.S. exports to the Russian market. Last year the Russian pork market was the sixth largest market for the U.S., accounting for about 2.4 percent of total U.S. pork exports. These exports were valued at about $72.3 million. Specific actions could be taken by U.S. companies to capture more of the Russian pork market, the report said. Expansion of the customer base into retail and hotel restaurants is one, with elimination of the carcass-by-carcass trichina testing requirement under the Russian WTO Accession Agreement helping to expand opportunities in both segments. Expanding product lines to include items of more interest to Russian customers is another option. While the report recognizes the scale economies and labor costs associated with product customization, it suggests movement in that direction would be needed for the U.S. industry to remain competitive in the Russian market. The U.S. Meat Export Federation is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, lamb, corn, sorghum and soybean checkoff programs.

According to the report, called the January/February 2007 • PIG TALES

PORKISLEANERTHANEVER ANDWENEEDYOURHELPTO SPREAD THE WORD The USDA announced new nutrient data on nine cuts of fresh pork this past summer indicating pork is leaner than ever before. With pork in this position, the Kansas Pork Association is asking for your help in spreading the word across Kansas grocery stores. We have “point of sale” materials available FREE OF CHARGE that promote pork as a lean alternative to chicken. This “nutrition kit” includes magnetic signs, meatcase cards and educational/recipe brochures to promote pork’s slimmer nutritional profile. We also have a BBQ kit available for those who have already put up the nutritional kits. We will ship all materials to you FREE OF CHARGE,. We need your help getting them utilized in grocery stores around Kansas. Another idea would be to include your kids. If any of them are in 4-H, this would make a great activity for their record book!

NEW YOUTH EDUCATION MATERIALS AVAILABLE The National Pork Board is proud to present “Pack a Powerful Punch with Protein,” an educational program developed for 7th and 8th grade Family and Consumer Science classrooms. The program contains a DVD with four short chapters, focusing on the function and importance of protein, food safety and meat handling, fun food lab ideas with kid-friendly pork recipes and more. The program also includes a CD component that contains learning activities, games and quizzes that correspond to the DVD chapters. 8 PIG TALES • January/February 2007

NUTRITION KIT CONTENTS: 1-package small signs 3-Meat Case Signs 1-Large Horizontal Magnetic sign 12-Index Card size Lean Pork Information cards 2-Packages of Recipe brochures 1-Recipe Holder 1-Long Magnetic Sign E-mail kpa@kspork.org or call the office, 785-776-0442, with the following information: your name, address, phone number, E-mail, number of kits needed, which kits needed and the name of grocery store and town of where you’re placing the kits.

Take a picture talking to the meat manager, putting materials up in the grocery store, standing outside the grocery store, etc. and send it to the KPA Office. Once we receive your photos, we’ll send you a Koozie King Cooler as your gift for helping us spread the great word about pork.

Included with the program is a “how to” guide designed to assist teachers to integrate the “Pack a Powerful Punch with Protein” content into their current curriculum.

COMMUNITY OUTREACH PROGRAMTOCONTINUEWITH MORE FUNDING

This is the first time in several years that National Pork Board has produced an educational program geared toward this older age group. These materials are also outlined on the Internet. Visit: www.pork4kids.com/ teachers.aspx for more information. If anyone is interested in utilizing any of these learning tools, please contact the KPA office.

The Kansas Pork Association also will continue to provide learning materials such as coloring books and bookmarks for those county ag days or any similar events in Kansas communities. Please contact the KPA office for more specifics.

The KPA would like to offer matching funds for 100 percent of the expenses on selected community relations activities this year. To view guidelines and to find an application form, please visit the KPA Web site, www.kspork.org. Under the news section you will find a link to the Community Outreach program. You may also call the office at 776-0442. Need ideas? See advertisement on the inside cover. The Kansas Pork Association is committed to working with you in your community.

connecting pork producers and communities

K-State Connection ACHIEVING TWO POUND PER DAY ADG: FUELING THE ENGINE Steve Dritz, Mike Tokach, Bob Goodband, Joel DeRouchey, and Jim Nelssen KSU Applied Swine Nutrition Team

Figure 2. Effects of increasing added dietary fat on pig performance.

Effects of increasing added dietary fat on pig performance. (80 to 130 lbs.) CV 6.9

2.0

CV 4.5

The primary nutritional factor that has the greatest influence on growth rate is dietary energy intake. Protein or amino acids are the second major factor driving growth rate. Lastly, the macro and micro nutrients are such as phosphorus, vitamins, and trace minerals are important for driving growth rate.

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Dietary Energy Intake â&#x20AC;&#x201C; Feed Intake 1.6 3.5 Variability in feed intake explains 65 to 80% of the pig 1.5 to pig variability in growth rate. The complex interplay of 1.4 3.0 the environmental, health, and genetic factors are mediated 0 2 4 6 0 2 4 6 Added Fat, % Added Fat, % through feed intake. The environmental effects on feed No effect P < 0.05 Linear intake are illustrated by an analysis of 26 research trials that De La Llata et al., 2001 we have compared under University and Field conditions (Figure 1). These trials were all performed with a similar goal is to maximize ADG, the energy density of the diet fed for genotype. Differences include smaller numbers of pigs per pen this phase would be constrained by the amount of added fat that and very high health status in the University fed pigs. Thus, the could be provided in the diet without causing feed flow ability primary message is that in order for the pig to have feed intake problems. to drive growth rate the environmental factors play a key role in This data is in contrast to pigs in the later stages of growth eliminating the feed intake limitation to growth rate. where increasing energy density results in decreased feed intake Figure 1. Effect of enviornment on feed intake. resulting in similar number of calories consumed per day and no impact on growth rate across a range of energy densities (Figure 3). Average Daily Feed Intake vs. Weight

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Figure 3. Effects of increasing added dietary fat on pig performance.

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Effects of increasing added dietary fat on pig performance. (210 to 265 lbs.)

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2 4 6 Added Fat, % P < 0.05 Linear Tokach et al., 1998

Secondly, it is important to understand the impact that dietary energy density has on growth rate. It is important to recognize for that for a pig up to about 120 lb, feed intake does not change over a wide range of dietary energy density. This is termed the energy dependant phase of growth. Thus, if pigs consume the same amount of an increased energy density diet, they consume more total calories that are available for growth. This is illustrated by the data of De La Llata et al. (2001) where there was no impact on feed intake of increasing energy density of a corn soybean meal based diet by adding fat from 0 to 6% (Figure 2). However, there was a linear improvement in growth rate through the highest level of added fat. Thus, if the production

Data from another experiment (Figure 4) further illustrates that at a certain point, the pig is unable to alter their feed intake enough to make up for the decreased energy density. Thus, a lower number of calories are consumed and growth rate is decreased. Note that as energy density was increased above 3,100 kcal ME/kg (about 1,400 kcal/lb or a corn-soy diet with 200 lb added soy hulls) of diet, further significant improvements in growth rate were not observed. However, below this point ADG was decreased. This indicates that the pigs were not able to increase their feed intake enough to consume an equivalent amount of calories as the pigs consuming the high energy diets (greater than 3,100 kcal ME/kg). January/February 2007 â&#x20AC;˘ PIG TALES 9

K-State Connection Figure 4. Influence of dietary energy level on finishing pig performance.

Influence of dietary energy level on finishing pig performance 2.4 2.22bc

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a,b,c = P < 0.05

Stein and Easter, 1996

The transition from the energy dependant to non energy dependant phase of growth is based on environmental constraints placed on feed intake. For example, we have recently performed a retrospective analysis of 26 experiments to compare those conducted in our university swine research center to those conducted in a field setting (figure 1). Note that feed intake is up to 30% lower in the field compared to our university research trials. Also, note that feed intake plateaus at about 200 lb in the field setting while continuing to increase in the university trials. This indicates that in the university trials, as pigs grow larger, they transition to a less energy dependant phase of growth at a lighter weight compared to those in the field. Therefore, the improvement in growth rate to increased dietary energy from adding fat decreases with increasing body weight in the university data (figure 5). Figure 5. Impact of trial location on ADG response to increased energy density by adding fat to a corn soybean meal based diet.

ADG change per % added fat

ADG change per percent added fat vs. Weight

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10 PIG TALES â&#x20AC;˘ January/February 2007

However, in the data from the field where feed intake does not increase as rapidly with the increase in body weight, this decrease in response is a lower rate. Also, note that in the field data the response is relatively similar regardless of the dietary energy density or added fat level. However, note that in the university setting, the response is greater for the first 2.5% added fat than when adding 5% fat. This suggests that the response per percentage of added fat is much less from 2.5 to 5%, compared to the first 2.5% of added fat. The practical implications of this data is that for farms with high feed intake, the value of increasing ADG with dietary energy density is less and the transition away from the energy dependant phase of growth will occur at a lighter body weight. Protein and Amino Acids â&#x20AC;&#x201C; Fuel for Lean Growth Once the optimum dietary energy density is determined, the next step is to determine the appropriate dietary lysine concentration. Because dietary energy requirements will vary and change as growth increases, we set the appropriate lysine concentration as a ratio to dietary energy. After the target lysine to energy ratios are established, target levels for other amino acids and phosphorus can be estimated easily as well. The lysine requirement is expressed as a ratio instead of dietary percentage because as the energy density of the diet increases, either feed intake decreases or growth rate increases. Therefore, when feed intake decreases with more energy dense diets, a higher dietary lysine percentage is required to maintain a similar lysine intake (grams/day). If energy density results in increased growth rate while feed intake remains constant, more lysine is required for the increased growth. Both scenarios require higher dietary lysine percentages, but the amount of lysine needed per calorie of energy remains relatively constant. Thus, the lysine to calorie ratio is used to ensure the right amount of lysine is provided in diets that vary in energy density. We use four different approaches to determine farm specific lysine to calorie ratios. The first is to conduct full-scale nutrition experiments where pigs are fed different diets and the animal response is closely monitored. This requires a major commitment and accurate data collection. If experiments are not conducted correctly, results can be misleading and efforts are wasted. Producer groups with common genetics and production systems should consider joining together to build research barns to conduct appropriate large scale trials under field conditions. We have developed relationships with a number of Midwestern production systems that have this capability. The second method is to establish lean tissue growth and feed intake curves is based on weighing and scanning with real-time ultrasound of representative groups of pigs at regular intervals (Smith et al., 1999). This approach is quite critical when multiple phase feeding programs are considered, i.e. to establish the optimum diet composition for the various stages of growth. It requires expertise in taking and interpreting real time ultrasound measurements, and deriving lean tissue growth curves and feed intake curves. For establishing lean tissue (and fat tissue) growth

to the pork industry curves, a group of 40 representative pigs (per sex) should be weighed and scanned every 3 weeks to obtain at least 5, and preferably 6 data points covering the entire body weight range in the G/F barn. Feed intake curves may be established directly, or indirectly based on estimated dietary energy requirements for lean tissue growth, fat tissue growth, and maintenance energy requirements. Feed intake curves may be established based on observations from the same number of animals as required for establishing lean tissue growth curves or based on total feed usage for the entire grow-finish pig unit. Additionally, if a growth rate curve is known, it appears that a ratio of 9 grams true ileal digestible lysine per lb ADG (or 20 g TID lysine per kg ADG) will provide an approximation for maximum protein deposition. The feed intake curve can then be used to translate this into a dietary lysine percentage. The third method is a standardized version of the second approach. Derive average lean tissue growth rates over the entire grow-finish period and use some standard lean tissue growth curve shapes to estimate farm-specific lean tissue growth curves. This approach is used by NRC (1998) and may be combined with estimates of feed intake to derive estimates of optimum energy to lysine ratios. The last approach is to use a developed regression equation that predicts lysine-to-calorie ratio based on body weight. This equation is then scaled based on our judgment of the genetic potential of the pigs and the potential influence of other factors that influence the requirement. Regression equations or constants can then be used to determine minimum ratios in relation to the lysine requirement. The message is clear that in a field situation, a variety of data is used to determine farm specific energy densities and amino acid concentrations. In general, the more information that can be provided from the farm or production system will lead to more precise estimates of requirements for optimum economic performance. Phosphorus Phosphorus is an important nutrient for lean growth and skeletal development. Traditionally, due to the low percentage of total diet cost, phosphorus has been provided in excess of nutrient requirements. With the trend toward utilizing diets that minimize nutrient excretion and the increases in inorganic phosphorus, these margins of safety are being eliminated in swine diets. However, because the requirement for growth rate is lower than for skeletal mineralization, it is our experience that if margins fall too low, we see an increase in broken vertebrae at the processing plant. Other considerations that drive pig growth are the ratio of calcium to phosphorus (Hanni et al. 2005). Elevated ratios of calcium to phosphorus decrease feed intake leading to lowered growth rate. Our typical recommendations are to provide a 1.1:1 total calcium to total phosphorus ratio.

Other Macro Minerals, Vitamins, and Trace minerals Certainly, these are important nutrients for driving growth when deficient. Typically, if competitively purchased these ingredients are provided with adequate margins of safety to provide maximum growth rate. Deficiencies in these nutrients are typically due to errors in feed manufacturing. Thus, these nutrients rarely are a limiting factor to achieving maximum growth rates. Literature cited: De La Llata, M., S.S. Dritz, M.D. Tokach, R.D. Goodband, J.L. Nelssen, and T. M. Loughin. 2001. Effects of dietary fat on growth performance and carcass characteristics of growing-finishing pigs reared in a commercial environment. J. Anim. Sci. 79:2643-2650. Hanni, S.M., M.D. Tokach, R.D. Goodband, S.S. Dritz, J.M. Derouchey, and J.L. Nelssen. 2005. Effects of increasing calcium-to-phosphorus ratio in diets containing phytase on finishing pig growth performance. Prof. Anim. Sci. 21:59â&#x20AC;&#x201C;65. NRC, 1998. Nutrient Requirements of Swine. (10th Ed.). National Academy Press, Washington, DC. Smith, J. W. II, M. D. Tokach, A. P. Schinckel, S. S. Dritz, M. Einstein, J. L. Nelssen, and R. D. Goodband. 1999. Developing farm-specific lysine requirements using accretion curves: Procedures and techniques. Swine Health and Production 7:277. Stein and Easter, 1996 University of Illinois Swine Day

KANSASJUNIORSWINEPRODUCERDAY Date: March 24, 2007 - 8:45 a.m. to 2:45 p.m. Location: KSU Campus, Weber Hall Arena Cost: $10.00/ person before March 16th $15.00/ person after March 16th Thiseventisgoingtobeafunfilleddayofactivities in which youth, parents, swine project leaders and adults can all increase their swine knowledge and abilities. In 2006, our Jr. Swine Day brought in almost 300participantsfrom39counties.Allparticipantswill receive a show pig information booklet,T-Shirt and acomplimentarynoonlunch,however,participants with registrations received after March 16th cannot be guaranteed a T-shirt. As an added bonus we will begivingawayover$500inshowequipmentasdoor prizes throughout the day. ThankstotheKansasPorkAssociation,SutherFeeds Inc.,andShowtimeShowSuppliesfortheirdonationsto help support this event. FormoreinformationpleasecontactJoelDeRouchey at 785-532-2280 or jderouch@ksu.edu K-State, County Extension Councils, Extension Districts, and U.S. Department of Agriculture Cooperating. All educational programs and materials available without discrimination on the basis of race, color, religion, national origin, sex, age, or disability. January/February 2007 â&#x20AC;˘ PIG TALES

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.

BUSHRECOGNIZESETHANOLCHALLENGES FOR PORK PRODUCERS WASHINGTON, D.C., Jan. 24, 2007 –Promoting the energy plan he announced last night in his State of the Union address, President Bush in a speech today recognized the challenges facing hog and poultry farmers from the rapid rise in ethanol production. The National Pork Producers Council praised the president’s perception of pork producers’ plight. Talking to workers at a DuPont plant in Delaware, the president noted that ethanol produced today comes from corn, “and we’ve got hog growers and chicken growers that need corn to feed their animals. And therefore, it’ going to be kind of a strain, at some point in time, on the capacity for us to have enough ethanol to be able to make us less dependent on oil.” “We very much appreciate the president’s sensitivity to our industry’s issues with ethanol,” said NPPC President Joy Philippi, a pork producer from Bruning, Neb., “and we look forward to working with the president and his secretaries of agriculture and energy on his energy proposals and on mitigating their impact on the pork industry.” In testimony Jan. 10 before the Senate Agriculture Committee, NPPC cited several concerns for pork producers with the boom in ethanol production, including increased feed input costs, diminished corn stocks and issues with using distiller’s grains – an ethanol by-product – in pig diets.

PORK INDUSTRY ANNOUNCES PUSH ON PREMISES REGISTRATION WASHINGTON, D.C., Jan. 11 , 2007 – The National Pork Producers Council and the National Pork Board today announced the beginning of a year-long push to have 100 percent of swine producers’ premises registered under the National Animal Identification System (NAIS) by Dec. 31, 2007. In the coming weeks, the National Pork Board will be hiring regional swine identification coordinators who will work with state pork producer associations and state ID coordinators to encourage producers in each state to register their premises. “Simply stated, NAIS is about maintaining the national herd health and ensuring that we can quickly control and recover from disease outbreaks,” said NPPC President Joy Philippi, a producer from Bruning, Neb. “Getting each producer’s premises registered and entering the premises number in each state’s database is the only way to create an effective and functional NAIS.” NPPC and the Pork Board formed an identification implementation task force made up of producers and other industry stakeholders to enhance the existing swine ID system, which was set up in 1988 and used successfully to eradicate pseudorabies from the commercial herd. The organizations are expressing their support for the NAIS by urging all pork producers to register their premises by Dec. 31, 2007. The NAIS is a partnership among industry and state and federal animal health officials. The purpose of the system is to help protect producers’ premises and livelihoods in the event of

Your participation in the Strategic Investment Program allows the National Pork Producers Council and state organizations to enhance and defend your opportunities to compete at home and abroad.

Strategic Investment Program

Mandatory Pork Checkoff

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Negotiate for fair trade (import/export) Fight for reasonable legislation Fight for reasonable regulation Inform and educate legislators Provide producers direct access to lawmakers

NPPC, which supports the president’s goals of energy security and independence through the development of a vibrant and robust domestic renewable fuels market, also applauded the Bush administration for adopting as part of a proposed Alternative Fuels Standard a “safety valve” to protect against unforeseen increases in the prices of alternative fuels or their feedstocks. In a letter sent last week, NPPC and other livestock groups asked Agriculture Secretary Mike Johanns to establish a working group within USDA to study the emerging biofuels economy and its implications for producers, the livestock sector and consumers. 12 PIG TALES • January/February 2007

Proactive issues management with media Secure and guide industry research funding Enhance domestic and global demand Provide producer information and education

Funding

Your voluntary investment is NPPC’s primary source of funding; checkoff dollars cannot be used for public policy funding.

For more information on the NPPC, visit www.nppc.org.

an animal disease. Producers who register their premises can be assured that they will be notified quickly when a disease outbreak might put their animals at risk. About 40 percent of swine premises already have been registered, and NPPC and the Pork Board are working diligently to get the remaining premises registered as soon as possible. The effort is being made possible through a cooperative agreement between USDA and the Pork Board on premises registration – the first such agreement to be signed between the agency and a livestock industry organization in support of the NAIS. Under the agreement, USDA is making $400,000 available to assist the pork industry with its premises registration efforts..

PORKFACESCHALLENGESFROMETHANOL DEMAND WASHINGTON, D.C., Jan. 10, 2007 – While expressing their support for the development and use of alternative and renewable fuels, the National Pork Producers Council (NPPC) and the Iowa Pork Producers Association (IPPA) today in testimony before the Senate Agriculture Committee detailed pork producers’ concerns with the rapid rise in ethanol demand. The organizations cited several challenges facing pork producers, including diminishing corn stocks, rising corn prices and issues with using distiller’s grains – an ethanol by-product – in pig diets. A study by the Center for Agricultural and Rural Development (CARD) at Iowa State University found that current crude oil prices and government policies allow the ethanol industry to pay up to $4.05 per bushel of corn. (The ethanol industry receives government subsidies of $1.53 per bushel of corn and a blender’s tax credit of $0.51 per gallon of ethanol, and there’s a federal mandate on ethanol production.) “These incentives have the ethanol industry growing at an almost unbelievable pace,” said Gene Gourley, a pork producer and swine nutritionist from Webster City, Iowa, who testified on behalf of NPPC and IPPA. “New plants are springing up everywhere, and they’re using a lot of corn.” Several sources, including the Renewable Fuels Association, forecast large increases in corn usage by the ethanol industry in the next year. Former USDA grain economist William Tierney predicts that the annual usage rate will be more than 10 billion bushels by the end of 2009 if all of the ethanol plants currently under construction or planned come on line. Currently, the U.S. pork industry uses about 1.1 billion bushels of corn, and the entire livestock industry uses more than 6 billion bushels. In 2006, corn growers produced 10.7 billion bushels.The CARD study estimated that corn use by the ethanol industry would reduce corn availability for livestock feed by 33 percent, causing reductions in the size of the U.S. pork and poultry industries. With regard to distiller’s grains (DDGS), Gourley told the committee that there are a number of issues related to feeding them to pigs, including inconsistent quality, variability of nutrient content and the potential presence of mycotoxins. He pointed out

that DDGS are far more useful in diets for beef and dairy cattle, meaning those producers are willing to pay more for them.

NPPCWANTSTPARENEWAL,ACTIONONDOHA WASHINGTON, D.C., Jan. 31, 2007 – With the trade clock ticking toward midnight, the National Pork Producers Council today urged Congress to renew the law giving U.S. presidents authority to negotiate trade agreements and asked the Bush administration to strike a deal in the World Trade Organization talks that is beneficial to pork producers. Trade Promotion Authority (TPA), which expires June 30, allows the president to negotiate trade agreements with other countries and requires Congress to approve without amendments – or disapprove – those deals. It gives trading partners confidence that the agreements they negotiate with the United States will not be renegotiated by federal lawmakers. President Bush in a speech today in New York City asked for an extension of TPA. “Every president should have TPA, and we applaud President Bush for asking that it be renewed,” said NPPC President Joy Philippi, a pork producer from Bruning, Neb. “It’s essential that the U.S. continue to negotiate trade deals, which have been extremely beneficial to pork producers. It would be difficult to find a sector of the economy that has benefited more than the pork industry from trade agreements.”

Congress has granted every U.S. president since 1974 the authority to negotiate free trade agreements subject simply to up-or-down votes by Congress within a specified time. Since TPA last was renewed in August 2002, Congress has passed a number of agreements, including ones with Australia, Chile and the Dominican Republic and five Central American countries (DRCAFTA). Trade agreements with Colombia, Panama and Peru now are pending congressional action. Separately, the WTO Doha Development Round talks have been sputtering along since last July when negotiators reached an impasse. Informal talks last weekend in Switzerland between trade ministers from 30 of the WTO’s 150 member-countries sparked some life into the negotiations, which U.S. pork producers are hoping will open access to the lucrative European Union and Japanese markets. Another move that should help the talks was today’s unveiling of the Bush administration’s Farm Bill proposal, which includes cuts in trade-distorting domestic support. “Trade is of critical importance to pork producers,” NPPC’s Philippi said, “and we expect a very ambitious outcome for the U.S. pork industry in any Doha agreement. But that cannot happen without an extension of TPA.” New and expanded market access through trade agreements has been the most important catalyst for increasing U.S. pork exports. Since the U.S.-Canada Free Trade Agreement was implemented in 1989, exports of U.S. pork products have grown to more than $2.6 billion from $394 million. Pork exports hit a new record in 2006, their 15 consecutive record year. January/February 2007 • PIG TALES

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 foodservice marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

Humane care remains a priority Identifying the system that works best for the animals and the producer depends on specific, individual factors of the farmer and the farm, Niekamp says. “It’s the responsibility of the National Pork Board to give producers the best information available, and it’s the responsibility of the producer to use knowledge and experience to decide what works best on the farm.” America’s pork producers take pride in providing good care for the animals on their farms, Peugh adds. “Giving good care makes good moral and economic sense.”

3-DVIDEOADDSNEWDIMENSIONTOSWINE GESTATIONSTALLISSUEFOCUSESATTENTION HEALTH ON ANIMAL WELL-BEING Grab your colored glasses--now that the Pork Checkoff has

Now that Smithfield Foods has announced plans to phase out individual gestation stalls at all of its company-owned sow farms, important animal well-being issues have reemerged in the pork industry. “The question of whether there’s one ‘right’ sow-housing system isn’t new,” says Wayne Peugh, a pork producer from Edelstein, Ill., and president of the National Pork Board. “The Pork Board relies on the best scientific research available, which indicates there are several types of production systems that can be good for pigs.” Smithfield Foods will replace individual gestation stalls with group housing during the next 10 years. The company says it made this decision after listening to the concerns and needs of its customers, who feel group housing is a more animal-friendly form of sow housing. “This was a voluntary business decision by one company in the pork industry,” notes Sherrie Niekamp, director of animal welfare for the National Pork Board. “In any pork production system, the most important tool a producer has is the ability to give individualized care to each pig.” Research evaluates sow housing systems During the last 10 years, the Pork Checkoff has invested more than half a million dollars to support 10 research projects to evaluate sow-housing systems and how they affect the animals’ well being. In addition, in 1996 the National Pork Board gathered a group of international experts in sow housing and swine well-being and asked them to conduct a complete review of the scientific literature on the subject. In 2005, the American Veterinary Medical Association (AVMA) independently did the same thing. National Pork Board research, as well as AVMA’s review, has concluded that there are advantages and disadvantages to all types of sow housing systems. The major factor affecting the well-being of the sow continues to be the skill and management of the person taking care of the animal.

brought Hollywood to a North Carolina swine farm, the special effects from the latest 3-D technology will have you taking a new look at foreign animal disease control. “This involves more than the ‘wow factor,’” says Dr. Paul Sundberg, vice president of science and technology for the National Pork Board. “Research shows that you remember information longer when it’s presented in 3-D, and this will help us provide the information that veterinarians and producers need to recognize the possible introduction of a foreign animal disease so an appropriate response and recovery process can be implemented.” Slated for its premier at the American Association of Swine Veterinarians’ (AASV) annual meeting in early March, the new educational video will focus on identifying, and diagnosing classical swine fever, a costly—and potentially deadly—foreign animal disease. “The faster we can identify a disease outbreak, the faster we can contain it and protect our international markets,” Sundberg says. Swine fever remains hard to spot Spotting a foreign animal disease isn’t as easy as it sounds. Classical swine fever, for example, shows no symptoms that clearly differentiate it from other systemic diseases like salmonellaosis. That’s why it’s important to get veterinarians and pork producers to consider the possibility of a foreign animal disease when pigs become ill. “With classical swine fever, for example, it’s important that the vet knows the correct tissues to collect for testing,” Sundberg says. “Labs require a tonsil sample to confidently diagnose this disease.” A contagious viral disease, classical swine fever is spread primarily through porcine body fluids including saliva, urine, tears and feces. Known as hog cholera in years past, the disease can still be found in many regions around the globe, from Mexico to South America to Europe. Education helps protect international markets

For more information on the NPB, visit www.pork.org

14 PIG TALES • January/February 2007

Since classical swine fever might show up in finisher-sized

pigs, the Pork Checkoff worked in cooperation with the North Carolina Pork Council to film the 3-D training video at an actual finishing operation. Other partners included Iowa State University, which provided the script for the video, the AASV, which will help distribute the video to veterinarians across the country, and the U.S. Department of Agriculture, which funded the project. The educational video is designed for a wide range of audiences. It can be shown to groups when a special 3-D projector and screen are used. The video will also be distributed in a DVD format that can be played on home computers. In both cases, viewers will wear special 3-D glasses to get the full effect. The video is also a key component of a complete package of educational materials the Pork Checkoff is compiling to help protect the U.S. swine industry from the threat of a foreign animal disease outbreak. “It’s critical to protect our international markets, and we can reach this goal by educating veterinarians and producers about biosecurity, foreign animal disease identification and response/ recovery,” Sundberg says.

CHECKOFFWEBSITESUSEDASRESOURCE The Pork Checkoff is host to nine different web sites available to more than just producers. The web sites serve as tools ranging from answering quetsionst about the industry to pork recipes. For a complete list with direct links, visit http://www.pork.org/ NewsAndInformation/links.aspx.

www.

theotherwhitemeat .com

The web site for any pork lover - with recipes, cooking classes, food safety information and seasonal menus.

www.

nichepork

.org

Find answers to questions about niche (or value-added) pork, locate sources of specialty pork products and unique production practices, learn more about the challenges and opportunities of niche pork production.

www.

porkandhealth

.org

The web site for health professionals and nutrition writers, with information on porks role in a healthy diet.

www.

pork.org/

environment

The web site for the latest information on environmental issues impacting pork producers and others involved in pork production.

www.

porkfoodservice .com

The web site for the food service professional, with recipes and timely pork information

www.

elcerdoesbueno .com

The Spanish web site for any pork lover - with recipes, cooking classes, food safety information and seasonal menus.

porkracing

.com

The web site to inform race fans about the National Pork Board sponsorship with the Frank Kimmel ARCA Race Team. The site includes photos, schedules, point standings, and more.

http://.

www.

pork4kids

.com

The web site for kids, parents and teachers, with fun and educational information about pork.

pork.porkgateway .com/web/guest/home Pork Information Gateway is a web site tool that allows users to ask questions and receive answers on everything related to pork production. This site also houses images, definitions, and references. January/February 2007 • PIG TALES

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Help us start out the New Year by becoming a member or advertising in Pig Tales! Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or industry partner form. The next issue will be released in March 2007. Producer-members receive half-off prices. For advertising rates, sizes and deadlines, please contact Mandy Gramkow at (785) 776-0442 or E-mail mandyg@kspork.org.

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16 PIG TALES • January/February 2007