Pig Tales Issue 1 2017

P

IG TALES Issue 1 2017

The Official Publication of the Kansas Pork Industry

Pork industry gives testimony at Farm Bill Hearing See page 4

Also inside: Swine Profitability Conference, retail promotions and more!

Take classrooms on a VIRTUAL FIELD TRIP of your farm!

Connect with students & teachers for this one-of-a-kind learning experience!

• Interact with up to 8 classrooms at a time.

• Answer questions from students • Teachers receive educational materials to accompany the field trip.

Contact kimh@kspork.org for more information.

contents Pig Tales • Issue 1 • 2017

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KPA Supports Local Retailers Hyvee and KPA promote pork sales

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Foreign Animal Disease Exercise KPA participated in the event hosted by the KDA

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Find-A-Vet Tool A useful resource for famers to develop a VCPR

10 Blogger Project Nation-wide blogger project successful in reaching consumers

10 KPA featured on Farm Factor Oleen discusses blogger tours and virtual field trips

11 KPA talks pork chops Utilizing Facebook audience to reach consumers

13 Swine Profitability Conference Brad Greenway opens the conference

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in every issue 4 President’s Message 12 Industry News 14 Recipe

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15 PQA Plus

from various ag sectors on the cover: Representatives gave testimony at the Feb. 23 Farm Bill Hearing in Manhattan. See page 4.

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org kpa@kspork.org

President-CEO Tim Stroda tims@kspork.org Director of Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Kim Hanke kimh@kspork.org

2017 KPA Board of Directors Chairman: Scott Pfortmiller- St. John Mark Crane - Chapman Daniel Gerety - Seneca Jason Hall- Elkhart David Hartter- Sabetha Art Sauder- Great Bend Chuck Springer- Independence Jim Nelssen - Kansas State University

Pig Tales is the official publication of the Kansas Pork Association. 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. KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquiries should be directed to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

Pork Industry gives testimony at Farm Bill Hearing Past KPA Chairman Michael Springer, of Springer Family Foods LLC, Independence, provided testimony at the first hearing on the 2018 Farm Bill on Feb. 23 in Manhattan.

Springer discussed provisions that would help strengthen the industry’s competitiveness, including the establishment of a Foot-and-Mouth Disease vaccine bank.

“If this country ever had an FMD outbreak, it not only would devastate my farm and the whole livestock industry but the entire U.S. economy.,” Springer said.

He also highlighted the risks of the Grain Inspection, Packers and Stockyards Administration (GIPSA) interim final rule on competitive injury.

U.S Senator Pat Roberts, R-Kan., Chairman of the U.S. Senate Committee on Agriculture, Nutrition and Forestry, moderated the hearing. Two panels of witnesses representing agriculture and other stakeholders in rural communities provided testimony.

“We start the journey to a successful and timely 2018 Farm Bill in the Heartland, because that is where it matters most...on our farms, ranches, businesses, and city and county halls across the countryside,” Roberts said. “No one understands the impacts of Farm Bills or policies set in Washington like America’s farmers, ranchers, and rural communities. Your experience - your story - is what we need to hear before we start writing a new Farm Bill.”

To watch the hearing or read testimonies from the panelists, visit www.ag.senate.gov.

At left: Michael and Christy Springer with U.S. Senator Pat Roberts, Chairman of the U.S. Senate Committee on Agriculture, Nutrition and Forestry.

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KPA Continues to Support Local Retailers Moving pork is a top priority for pork producers and the KPA is leveraging its powerful online presence to help support retail sales.

Recently, HyVee grocery stores in Manhattan, Topeka, Lawrence and Kansas City featured pork shoulder roasts for $0.99 per pound. The sale was featured on the front page of Hyvee’s print circulars. To support this effort, KPA shared a picture of the print circulars on social media and promoted the post to NE Kansas residents. The print ad and social media post also included a New Year’s appetizer recipe for pulled pork nachos. The post reached over 14,000 grocery shoppers and had over 1,400 engagements on Facebook. It also resulted in another 1,106 engagements on Instagram.

“This type of post not only supports our retail partners, but it keeps pork top of mind for Kansas grocery shoppers,” said Jodi Oleen, KPA Director of Consumer Outreach. “I like to think about it like handing out recipe cards at events. Years ago, we would pack up and work three days to hand out 2,0003,000 recipe cards. Today, we deliver the same amount of recipes with just one social media post, while also supporting large retail programs that result in increased pork sales.”

Foreign Animal Disease Exercise Held More than 200 individuals, including KPA staff, participated in an emergency preparedness exercise held by the Kansas Department of Agriculture in December. The exercise was a practice of the state’s response plan to a foreign animal disease (FAD) event, which was based on the confirmation of foot-and-mouth disease in the U.S. Kansas Secretary of Agriculture Jackie McClaskey said regularly testing emergency response plans helps state agencies, federal and local government, industry stakeholders and universities to understand the roles and responsibilities of each during a FAD event. It also aids in identifying any gaps in the existing plan.

The 2016 exercise builds upon plans and procedures that have been developed and revised since previous simulations.

Find-A-Vet Tool Helps Farmers Locate a Vet Find-A-Vet is a timely tool created by GlobalVetLINK that assists U.S. pig farmers who are searching for a veterinarian for their animals. The Pork Checkoff, collaborating with the Ames, Iowa-based company, is making this online tool more accessible to all producers by linking it directly to the Pork Checkoff’s homepage at pork.org.

The online tool allows animal owners to quickly find a veterinarian in their area who offers services, such as the establishment of a veterinary-client-patient relationship (VCPR) and/or a Veterinary Feed Directive (VFD).

To use Find-A-Vet, producers will need to enter their ZIP code to search for the veterinarians closest to their location.

“This is just another example of how the Pork Checkoff is trying to help make the adjustment in antibiotic regulations easier for all producers,” said National Pork Board President Jan Archer, a pig farmer from Goldsboro, North Carolina. “While many of us already have a well-established working relationship with a veterinarian, we know some producers and youth exhibitors who live in places with few pigs may not have easy access to veterinary help. We hope this tool will help with that potential scenario.”

PIG TALES • 5

KPA hosts video project with influential bloggers nationwide Ninety-one percent of the National Pork Board’s consumer target goes online more than five times per week, is 70% more likely to visit a blog and 80% of them have more than one social network profiles.

To reach that target, KPA received a grant from the Iowa Pork Producers Association to partner with video blogger Amiyrah Martin of 4hatsandfrugal.com. The outreach program identified online influencers eager to use video to connect their followers to simple recipes and cooking tips for busy families. Other identified influencers for the program included Amy Bellgardt of Momspark.com, Erin Chase of To date, the 5dollardinners.com and Kansan videos have a Chef Alli of Alli’s Farm Fresh reach of over Kitchen.

The four online influencers 500,000 and were tasked with creating, or live-streaming, five recipe focused continues to videos with the goal of increasing grow daily. consumer awareness of how to cook pork in a way that results in a juicy, tender and flavorful eating experience.

“Facebook Live presents the option for best engagement and interaction with your audience and community,” said Erin Chase of 5dollardinners.com “It’s also a wonderful tool for teaching and encouraging the community. In my case, I use it to chat with my audience, as well as a place to teach them how to cook simple and delicious recipes.”

The total of 20 online videos were created between August and December, and can be found on Facebook, Periscope, Youtube and their blogs. To date, the videos have a reach of over 500,000 and that number continues to grow daily.

“My target audience is the busy mom, who needs easy and instant access to her community and network, therefore spends a lot of time on Facebook,” Chase said.

Facebook Live launched in 2016 and has become a popular avenue to reach the public.

“KPA’s ability to identify trends in media and connect with our hungry, pork-loving target, is always refreshing,” said Tim Stroda, KPA’s Executive Director. “This program was a way for KPA to experiment with Facebook Live when the platform was initially launched.

Bloggers Today, we have exponentially grown our understanding, reach, $5 Dinners • Erin Chase and influence using Facebook Live due to this influencer outreach Blog: www.5dollardinners.com project.” www.facebook.com/5dinnersfans KPA’s staff is currently leveraging Mom Spark • Amy Bellgardt Blog: www.momspark.net a mix of Facebook www.facebook.com/MomSpark video and Facebook Live video to Four Hats & Frugal • Amiyrah Martin reach about 80,000 Blog: www.4hatsandfrugal.com consumers per www.facebook.com/4hatsandfrugal month with an Chef Alli • Alli Winter average engagement Blog: www.chefallis.com rate of 11%. www.facebook.com/chefalli

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K-State offers youth animal science learning opportunity Students from across the country with an interest in the livestock industry and related careers can apply now for the Kansas State University Animal Sciences Leadership Academy. The academy is an intensive four-day educational experience designed to enhance the leadership skills and animal science knowledge of students in ninth through 12th grades.

The academy’s goal is to develop young leaders within the livestock industry and prepare them for a successful future in the field.

This year’s program will take place June 14-17 in Manhattan. Applications are due April 1, 2017, and can be found at www.YouthLivestock.KSU.edu.

The program’s itinerary will feature interactive workshops, tours and faculty mentor time with animal science professors. Industry leaders will also join the participants frequently to share their knowledge and expertise. Throughout the week, participants will work in teams to evaluate current events within the animal science industry and educate others. This experience will culminate with team presentations and a closing reception on Saturday morning.

The program also focuses on developing personal leadership skills through workshops and activities.

Only 20 students will be accepted to ensure individualized attention from counselors, professors and industry leaders. Participants will stay on campus in university housing with program staff for the duration of the event. Transportation to and from the event is the responsibility of the participant, along with a $50 deposit to reserve his or her space. The Livestock and Meat Industry Council provides all other sponsorships.

The academy is hosted by the K-State Department of Animal Sciences and Industry and sponsored by the Livestock and Meat Industry Council.

Contact Sharon Breiner, academy director, with any questions: sbreiner@ksu.edu or 785-532-6533 Other Youth Dates to Remember March 11: Junior Swine Producer Day April 9: Midwest Invitational Meat Judging Contest July 7-8: Dr. Bob Hines Kansas Swine Classic For more information, visit www.YouthLivestock.KSU.edu

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PIG TALES • 7

KPA featured on Farm Factor Jodi Oleen, KPA Director of Consumer Outreach, was featured on AG am in Kansas during the Nov. 15 Kansas Soybean Update.

Oleen discussed the Real Pig Farming Tour from October, as well as the Virtual Field Trip program that was launched last fall. The clip can be found on the AG am in Kansas YouTube page.

KPA leverages online reach to talk pork chops KPA uses online communications to reach a variety of people with an assortment of topics. Recently, your organization shared a Pork Chop 101 video to help grocery shoppers learn how to make better decisions at the meat case.

The live video featured KPA staff sharing the differences between New York, ribeye, porterhouse and sirloin chops.

The video also shared tips on preparing different type of pork chops.

The live video has an impressive unpaid reach of over 11,500 people with over 4,000 video views.

One viewer in particular stated, “This is a really helpful explanation of pork chop cuts and how to cook them.”

Christy Springer and her son Cooper visited 45 Neodesha kindergartners on Kansas Day to teach them about pig farming.

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Profitability Conference well attended Over 130 swine producers, allied industry representatives, KSU faculty and students attended this year’s Swine Profitability Conference in Manhattan.

This year’s theme was “Staying Competitive in the Swine Industry.”

The conference was held at Stanley Stout Center, a new venue for the event.

Presenters and their topics included Brad Greenway, 2016 America’s Pig Farmer of the Year, Our Barn Door is Open- How Telling Our Farm Story is Rebuilding Trust; Barry Kerkaert

Above: Brad Greenway, Mitchell, S.D., the 2016 America’s Pig Farmer of the Year, was the opening speaker at this year’s conference. At right: Nathan Smith of Kansas Smith Farms presented on leadership at his operation.

of Pipestone Veterinary Services, The Changing Landscape of the US Swine Industry; Nathan Smith of Kansas Smith Farms, The Power of the Past, Leading People on the Farm and Surviving an Unknown Future; Kent Bang of AgStar Financial Services, Pork Market Strategy Update; and Chef Alli of Chef Alli’s Farm Fresh Kitchen, Will the Real Pig Farmer Please Stand Up? We Want to Know You. KPA is the feature sponsor of this event.

Are you receiving KPA’s daily e-news?

Be sure to sign up by emailing us at kpa@kspork.org for the latest industry information and events.

PIG TALES • 9

Thank You

Your association works with communities, classrooms, youth programs and organizations throughout the year to support their endeavors & talk about pork.

Now, they want to thank you.

Thank you for donating the swine record bok pin.

I learned a lot with my pigs this year. My family raises pork. Thank you for supporting 4-H! -Mary Claire Stockebrand Thank you for donating headbands, stickers, recipe cards and fact sheets to put in the goody bags on Kids Ag Day. Nearly 200 fourth grade students attended this event hosted by Ellsworth County Farm Bureau, Russell County Farm Bureau and the Midway Extension District. This day could not be possible without organizations like the Kansas Pork Associatoin.

-Susan Miller Ellsworth Co. Farm Bureau Thank you very much for sponsoring the 4-H swine champion award for Pratt County. I have really enjoyed this project over the past 12 years. I will really miss this project. I am currently a freshman at Friends University.

-Jessica DeWeese

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We would like to take this opportunity to thank you for sponsoring a commercial exhibit and the program at the 2016 KSU Swine Day. With your help, Swine Day was one of the best programs offered to the Kansas swine inudstry. Thanks again for your continued support of KSU Swine Day. -KSU Dept. of Animal Sciences & Industry

Thank you for sponsoring the 4-H pin for swine this year. I won 1st in my county on my swine record book.

-Carter Nash Thank you very much for sponsoring the skillathon awards at the 2016 Dr. Bob Hines Swine Classic. I always look forward to this show and events that go along with it! Your support of the swine industry and its young people is greatly apprciated!

-Caitlin Drener, Iola

Thank you so much for sponsoring the Stevens County Senior Swine County Champion pin! I enjoy showing and working with my pigs throughout the year and taking awesome records. I’m extremely thankful for people like you that support this amazing organization.

-Megan Newlon

Thank You

Thank you for your recent donation to our foundation. Your financial support gives us the necessary funding to strive toward our mission of “Connecting Classrooms to Kansas Agriculture.” We believe that it is important for the “ag story” to be introduced at an early age when students begin forming their own views about the role of agriculture. We aim to provide awareness of crop and livestock production; use of crops for fuels, feed and other non-food purposes; natural resrouces; career opportunities in agriculture-related businesses and more. We appreciate your support for our programs and resources. We look forward to working with you in the future.

-Cathy Musick Kansas Foundation for Agriculture in the Classroom Thank you so much for donating the swine pin. I was so excited to receive this award and cant’ wait to start my swine project this spring!

- Eryn Vaughan

Thank you for the swine champion pin that I received.

Thank you for your contribution to 4-H. I enjoyed showing my pigs this year and I can’t wait to do it again next year!

-Justin Brown

PIG TALES • 11

industry news Search begins for 2017 America’s Pig Farmer of the Year The National Pork Board is searching for the next America’s Pig Farmer of The Year, with applications now open for the annual industry award through March 13 at americaspigfarmer.com. The award, now in its third year, recognizes a U.S. pork producer who demonstrates excellence in raising pigs using the We Care ethical principles and in sharing his or her story with the public.

Last fall, a panel of national judges named Brad Greenway, a pig farmer from Mitchell, South Dakota, as the 2016 America’s Pig Farmer of the Year. He has participated in numerous live and social mediabased events since earning this distinction, including speaking engagements and media interviews in Chicago, San Francisco and other cities. All told, he has taken the pork industry’s message to more than 88 million people and counting.

Anyone can nominate a U.S. pork producer who is at least 30 years old as of Jan. 1, 2017, at www. americaspigfarmer.com/nominate. Producers can request an application directly by going to www. americaspigfarmer.com/apply. Complete rules of the award program are on the site as well.

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Greenway urges producers to consider applying for the award for themselves or to nominate someone they know. He added, “This is an experience you will never forget nor regret because it meets the critical need of telling our story to others. I know we’re making a difference with high-level consumer audiences who are getting the real facts about pig farming for the first time.”

Registration open for Pork Management Conference The National Pork Board will host its annual Pork Management Conference, April 19-21, in Nashville, Tennessee.

The annual conference, moved to April this year, will accommodate a diverse set of experts from across the U.S. The 2017 conference will address current business trends and challenges facing the U.S. pork industry. Through presentations, breakout sessions and networking, attendees will gain important insight on the pork industry, its challenges and financial management practices that improve the performance and efficiency of pig farming.

“The Pork Management Conference is more than an industry meeting but an interactive experience,” said Andrew Reinecker, chair of the Checkoff’s Producer and State Services Committee and a pig farmer from York Springs, Pennsylvania. “The engagement between the guest presenters and experts and those working in the industry offers producers an opportunity to gain knowledge from different areas, ask questions and implement this information on their farms.”

In addition to the general sessions open to all attendees on Wednesday, Thursday and Friday mornings, two concurrent afternoon sessions are planned on Thursday, April 20. Topics include benchmarking, safety programs, emerging social media, accounting, tax updates and price discovery, and results from the recent industry employee compensation survey.

The registration fee is $425 per person through March 31 and increases to $475 beginning April 1.

A registration form and a detailed list of events are available at pork.org/pmc.

industry news Changes in the way gilts and sows are fed prompts need for training U.S. pork producers are transitioning away from using individual gestation crates and instead housing gilts and sows in groups, but the change poses challenges, including the ability to monitor feed consumption for each animal. To remedy that, producers increasingly have started using electronic sow feeding systems (ESF) in their farms.

Even when sows or gilts are kept together in large groups, ESF systems allow animals to move into individual feeding stations one at a time. Once a sow enters a station, the gate locks behind her and she is identified electronically by a transponder in her ear tag. The computer-controlled feeder dispenses the specific amount of feed allotted for that animal. The sow may leave at any time, ending the dispensing of feed and unlocking the entrance for the next sow.

Kansas State University researchers along with K-State graduate students Lori Thomas and Carine Vier conducted studies at a cooperator swine operation using ESFs to look at feed efficiency by stage of gestation and to examine the importance of training gilts and sows to use such systems before they are bred and begin gestation. The studies followed 300 gilts and 550 sows.

“To our knowledge, no one has ever looked at gestation feed efficiency by stage of gestation, and we thought it would help with determining nutrient requirements and feeding recommendations,” said K-State animal science professor Bob Goodband.

As the swine industry transitions to group housing, computerized feeding programs will offer opportunities to really fine tune gestation feeding programs for sows.”

In one of the studies, gilts spent 10 weeks in pretraining, two weeks in training, then moved into posttraining when the animals were bred and moved into gestation. The cooperator farm had six ESF feeding stations per pen. The researchers were looking at patterns of feed intake and growth of animals.

“Training gilts how to use this system is important so their nutritional needs are met later, after they’ve been inseminated and go through gestation in the ESF

pens,” said Goodband, who is a nutrition specialist with K-State Research and Extension.

The cooperator farm had implemented a fairly simple feeding program for determining the amount of feed to provide gestating sows and it worked well, he added. In the study, gilts received 4.4 pounds of feed per day and sows received 5 pounds. Once gilts and sows finished at a feeding station, they walked through an alley and over a scale where each animal was weighed.

One thing that surprised the researchers was that the sows and gilts did not eat their full feed allotment or gain much weight in the first 10 days in the pen.

After the first 10 days, each sow and gilt generally consumed her whole ration.

“We found significant changes in average daily weight gain following the initial 10 days in the pen.

Thereafter, females were consistently eating and gaining for the remainder of gestation,” said Thomas, the graduate student in charge of the study. “Our results, I think, share a very important message that even with a good training program, gilts and sows appear to struggle within those first few days of introduction into the gestation pen. It doesn’t take long before they become adjusted and are up to full feed but it is important for producers to be aware of this.”

“The question we’re hoping to answer is, ‘Will these changes in initial feed intake affect subsequent reproductive performance?’” she said, adding that the research team is planning further studies this spring to look at nutrient requirements during gestation.

“The take-home message,” Goodband said, “is that ESF systems provide great opportunities for modeling to determine the rate at which a sow adds lean muscle and fat that we can then tie back into a nutrition program on changing the of amount of feed and different nutrition levels.”

“There is a lot of excitement on the data that has been generated and will continue to be generated from this system and many other similar systems,” he added. “Improving our knowledge of the pregnant sow and how to properly meet her nutrient requirements in gestation, have her enter into the farrowing house ready to farrow and successfully nurse a vigorous litter of piglets is a goal we hope to achieve.”

PIG TALES • 13

Herb crusted roasted Ingredients

PORK 3 lb. boneless pork loin roast 1 1/2 T fresh parsley, chopped 1 1/2 T fresh tarragon, chopped 1/4 c fresh rosemary, chopped 1/4 c fresh thyme, chopped 1/4 c fresh oregano, chopped salt and pepper to taste

GREEN BEANS 1 lb. green beans 1/2 c shallots, minced 2 T butter 1 c pork stalk salt and pepper to taste 14 • PIG TALES

Pork Roast Directions

• Preheat your oven to 400 degrees.

• Mix the chopped herbs together and divide in half. Cover half the herbs and refrigerate until later. Season the pork roast with salt and pepper. Rub the other half of chopped herbs all over the pork, including both ends. Place the pork roast on a roasting rack into preheated oven.

• Cook roast 50-60 minutes or until you reach an internal temperature between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Remove roast from the oven carefully remove the rack from the pan. Pour out juice into a bowl with the reserved chopped herbs. Baste the top of the roast with herb mixture. Tent lightly with foil and let rest 20 minutes before slicing.

• Meanwhile, make the green beans: Bring a pot of salted water to a boil, add green beans and blanch until tender, about 2 to 4 minutes. Then place them in ice water to shock them and stop the cooking process.

• When ready to serve: Place a large sauté pan over medium low heat. Sweat the shallots in butter; add the beans and pork stock. Raise the heat to medium high and reduce the liquid until the beans are nicely glazed. Season with salt and pepper to taste.

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PIG TALES

The Official Publication of the Kansas Pork Industry

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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. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or e-mail kpa@kspork.org.

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