Pig Tales Issue 2 2014

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IG TALES

Issue 2 2014

The Official Publication of the Kansas Pork Industry

Swine Health Recommendations Major Declared: Baconologist

Join us At the center of the pork universe

WORLD PORK EXPO

JUNE 4-6, 2014 iowA stAte fAirgrounds, des moines, iA usA

Register at worldpork.org World Pork Expo is brought to you by the National Pork Producers Council.

IG TALES P

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

The Official Publication of the Kansas Pork Industry

Inside This Issue...

Issue 2

President’s Message 4

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KPA Headlines 5 KPA Sponsors Kansas ProStart 7 Swine Health Recommendations 8 Major Declared: Baconologist 10 KPA Awards Wendell Moyer Scholarship 12 Farmer Highlight 13

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United States Meat Export Federsation Report 14 Kansas School Lunch Week 15 Industry News 16 Featured Recipe 18

12 President-CEO Tim Stroda tims@kspork.org Director of Consumer Relations Jodi Oleen jodio@kspork.org Director of Communications Amanda Spoo amandas@kspork.org

2014 KPA Board of Directors Chairman: Michael Springer - Neodesha Jim Crane - Liberal Mark Crane - Chapman Kevin Deniston - Scott City Jeff Dohrman- Bushton Daniel Gerety - Seneca Jason Hall, Elkhart Jerry Morris - Sedgwick Scott Pfortmiller - Stafford 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 director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

Pork Checkoff Committed to Combatting PEDV Questions about Pork Epidemic Diarrhea Virus (PEDV) are being asked of your staff on a heightened basis in the last few weeks. I’m sure everyone is getting similar questions, so I thought I would share how I am answering them.

Q. What is PEDV and where did it come from?

A. PEDV is caused by a virus (Coronavirus) that is related to transmissible gastroenteritis (TGE) virus. The virus is not a new virus as it was first recognized in England in 1971.

Since then, the disease has been identified in a number of European countries, and more recently in China, Korea and Japan. Since PEDV is widespread in many countries, it is not a trade-restricting disease, but rather a production-related disease. However, this is a new virus to the U.S. and was first confirmed in the country on May 17, 2013. Research has shown this strain of virus to be very similar to a strain of virus found in China.

Q. Can people get it from being around pigs or eating pork?

A. PEDV is not zoonotic, so therefore it poses no risk to other animals or humans. Also, it poses no risk to food safety. PEDV does not affect pork safety. Pork remains completely safe to eat.

Q. How does it spread from farm to farm? How does the farmer know if his pigs have it?

A. PEDV is transmitted via the fecal-oral route and may appear to be the same as transmissible gastroenteritis (TGE) virus with acute diarrhea within 12 to 36 hours of onset. Short distance aerosol transmission may be possible. Farmers work with their veterinarians on a regular basis to monitor the health of their herds. Laboratory testing is the only way to diagnose PEDV. Q. If a farm gets it, do all the pigs at a farm die?

A. PEDV causes severe diarrhea and vomiting in pigs of all ages. However, the highest mortality - almost 100% - is in the pre-weaned pigs. These range from newborn to 15 pounds.

They can be up to four weeks old depending on the farm. In general, the other pigs on the farm recover from the disease.

Q. Can all sizes of farms get PEDV? A. All pigs are susceptible to the virus. An outbreak of PEDV is possible at all types of farms.

Q. Will pig shows spread PEDV? A. As I write this, the show pig sales and the show season are just beginning. Although the virus has less impact on the older pigs, any time pigs are commingled, the potential to spread pathogens becomes higher. Regardless of PEDV, biosecurity measures should always be a priority for those involved in swine shows. Please see the Pork Checkoff ’s fact sheet on pages 8-9.

Q. Should Kansas “protect” its farmers by not allowing pigs from PEDV-positive herds to enter the state?

A. As I’m writing, 27 states had reported at least one case of PEDV. To be blunt, it doesn’t appear that PEDV really cares about state lines. Most people outside our industry do not understand the numbers of pigs that move across multiple state borders. Any disruption in the ability to move pigs would cause a ripple effect that would hurt our farmers more than help. I also have to remind many people that Kansas does not have a major pork packing plant within its borders. The KPA works very hard with our state government to ensure that Kansas has agreements with states in our region to allow movement of hogs to market.

Q. What is the industry doing to help producers?

A. Since the virus was confirmed, the pork industry organizations have worked closely with veterinarians, university researchers, government personnel and private industry to coordinate efforts and share information on the disease. The Pork Checkoff has invested about $1.7 million in research funding. As PEDV has spread into Canada, these collaborative efforts now include groups from both countries.

Research has created faster methods of testing for the disease, studied the stability of the virus in the environment and evaluated ways to control the virus. New research will examine other possible avenues of transmission including feed ingredients, explore questions about breeding herd immunity and work to bolster the knowledge base on biosecurity.

Every two weeks, the Pork Checkoff publishes the PEDV Update newsletter with some of the latest information and resources available. All Checkoff-funded PEDV-related materials are available at pork.org/pedv.

Read more on recommendations for swine exhibitors on pages 8-9.

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KPA holds annual meeting, legislative reception On February 24, the Kansas Pork Association annual meeting was held in conjunction with an 2014 KPA Board of Directors executive board meeting and the annual legislative Chairman: Michael Springer, Neodesha reception in Topeka. During the annual meeting, members heard from Representative Sharon Schwartz, Washington, who currently serves as Jim Crane, Liberal the Chair of the House Agriculture and Natural Mark Crane, Chapman Resources Committee. Schwartz spoke to the group Kevin Deniston, Scott City about pending legislative issues.

Jeff Dohrman, Bushton “KPA appreciates the dedication of Chairperson Dan Gerety, Seneca Schwartz as a friend of the Kansas swine industry,” Jason Hall, Elkhart says Tim Stroda, KPA President-CEO. Joining the group via teleconference was Paul Jerry Morris, Sedgwick Sundberg, senior vice president of science and Scott Pfortmiller, Stafford technology at the National Pork Board, who reviewed Jim Nelssen, Kansas State University research findings on PEDV and Angela Anderson, manager of food chain outreach, National Pork Board, who provided an outline of efforts to work with retailers.

Also presenting at the meeting were speakers Anne Marie Towle and Chris Lavigne from Willis, an insurance brokerage company, who shared with members the opportunities available in group captives.

Members at the annual meeting also attended to many items of business. This included the approval of the KPA Public Policy Handbook for 2014. This document will help guide the organization’s leaders and staff on upcoming issues. Additions to board leadership were made, electing Jeff Dohrman, Bushton; Jason Hall, Elkhart; and Mark Crane, Chapman, to the KPA Executive Board. Members Jim Crane, Guymon, OK; and Kevin Deniston, Scott City, were re-elected for another term. Proposed resolutions from the National Pork Producer Council were reviewed. Kansas was represented by two delegates, Alan Haverkamp and Jim Crane, at the NPPC Annual Delegate meeting held in Kansas City on March 6 -8.

“With the new additions to our current leadership, I am confident that KPA has a great group of individuals to lead the association and its members in 2014,” Stroda says.

At the KPA executive board meeting, Michael Springer, Neodesha, was re-elected as Chairman for 2014.

During the evening KPA legislative reception, members were able to finish the day by visiting with over 60 legislators while enjoying a pork meal by Brickyard Barn Inn The annual meeting was held at the Kansas Soybean office in Topeka. and Catering.

KPA extends its appreciation and gratitude to our hosts for the day.

Pig Tales • 5

Kansas OMS speakers highlighted at pork forum During the 2014 National Pork Industry Forum held March 6-8, in Kansas City, Mo., two of our Kansas pork farmers who volunteer their time as Operation Main Street speakers were highlighted.

Brett Kaysen, Colorado State University instructor and OMS speaker shared with the audience the history, growth and success of the program that has reached more than 30 thousand students and can now help professionals in dietetics and veterinary science earn continuing education credits.

OMS speaker and pig farmer Roy Henry from Longford, has to As a part of Kaysen’s presentation, a three-minute video date, given 55 OMS presentations. featuring Roy Henry, Longford; and Michael Springer, Neodesha; giving OMS speeches in Kansas high schools was shown.

“It’s inspiring to see how hard OMS speakers are working to get our industry’s We Care message out there. But we need to do more and need more voices to join us,” Kaysen says.

Representing Kansas at the forum as delegates at the National Pork Board meeting were Michael Springer, Neodesha; Alan Haverkamp, Bern; and Kent Condray, Clifton.

Kansas delegates for the National Pork Producers Council OMS speaker and pig farmer Michael Springer from Neodesha, meeting at the forum were Alan Haverkamp, Bern; and Jim Crane, Liberal. has to date, given 28 OMS presentations.

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Best Pork Product 1st Place

Blue Valley Academy

>>>>>>>>

The 13th annual Kansas ProStart Invitational was held March 5 in Wichita and hosted 120 students representing 15 high schools from across the state. Teams compete in three events — culinary, management and edible centerpiences. Each competition requires intensive culinary and hospitality skills that are taught and honed in the classroom. Your association supported the event as both an event sponsor and a management judge.

Pork was a common theme at this year’s competition.The first place winners of both the culinary and management events featured pork on their menus and will take those dishes to the national competition in Minneapolis, Minn., May 3-5.

Students participating in ProStart have the opportunity to earn college credit hours, industry certifications and scholarships. There are 27 ProStart programs in Kansas high schools currently reaching more than 1,400 students.

Pig Tales • 7

Continued from page 4.

At the exhibition or s

For your pig’s health certificate, you will need to provide the information: National Pork Board | 800-456-7675 | following pork.org • Your name, contact information and farm address • Individual pig identification and physical description for Swine Health Guide each animal going to the exhibit or sale • If exhibiting in a state other than where you live, have your veterinarian check with the state you are exhibiting in for specific requirements • Include information for exhibit-specific requirements • If requested, list any current vaccines the pig has received (i.e. influenza or PRRS) and current disease testing (i.e.

PRRS; PRV)

• Assess your pigs’ health on • Report any swine health iss swine superintendent) or sh assess the pig in question • Ask the exhibition organize may be required if a pig bec • Keep your area clean and fr • Do not share equipment wi • Do not bring your pets (cat

Swine Health Recommendations:

Exhibitors of All Pigs Going to Exhibits or Sales

Once you get home:

When pigs from different farm and commingled with other pig risk of catching a disease can b illness to each other when gath locationslisted in an exhibit can also With the animals being commingled at an exhibition, show or sale, spreading disease is a risk. The recommendations when you bring you apply to all swine at an exhibit or sale that are physically on the premise. Having a plan in place to identify andTherefore, handle sick or sale, it is best to place them animals properly will help reduce the chance of disease spread.

In preparation for the exhibit or sale:

How do I take my pig’s temperature?

Isolate returning pigs from th

Consult a veterinarian to understand and implement applicable biosecurity and swine health practices; keep the veterinarian’s phone number in your barn with your pig’s papers and if possible, in your cell phone.

1. Restrain your pig to avoid injury to you or• theWork pig with your veterinar 2. Use a thermometer to measure temperature: isolation/observation peri a. Digital – insert into the rectum; push the button and pigs should be with other wait for the beep; read temperature to detect an illness. b. Mercury – shake down the thermometer the reda veterinarian if y • so Consult Have a premises identification number for your farm line is not showing; insert into the rectum of theand pigdisinfect equip • Clean or where the pig(s) are housed (required for PQA Plus® Animals like cats and dogs can carry pathogens thatreading the temperature and wait 30 seconds before and contents, and vehicles certification or state equivalent) can make pigs sick. Itc.is Laser: important prevent thethe space on the skin pointtothe laser at behind exhibition.

Utilize an individual, readable identification method forpathogens to your spread of pigsand or to others.

Keep the ear read temperature Clean-up can be as simple as each pig: pets at home, do not let them in contact with NOTE: Laserbe thermometer may not be as accurate as rectal thermometer allowing your equipment to d • Individual identification helps accurately and quickly your pigs and do not bring them to the exhibit. identify a pig in the event of a health issue, validation of Clean and dry equipment wil ownership or for other exhibit needs; papers can get lost pathogens or misplaced, but individual identification will remain with the pig • Refer to the exhibit organizers and the State Veterinarian for specific requirements for individual animal Recommendations for isolation: (if you have other pigs at your fa Digital Thermometer identification • Isolation will allow for time for pigs to be observed for disease after they return from an e Become familiar with the clinical signs of a sick pig (such as are in isolation, additional testing can be complete to check for diseases before pigs are ad fever, off-feed, lethargy, nasal discharge, cough, “thumping” or farm (e.g. PRRS). withcan your veterinarian for testing SomeCheck diseases transmit from humans to recommendations. pigs and from hard time breathing, and diarrhea). pigs to humans, so it is important to not go to the exhibition Have aF designated area away from other pigs that have not been to a show.

• Normal rectal temperature of a pig = 101.5° • - 102.5° or show if you or your pig is sick.

• Pigs can’t sweat, they need help staying cool on hot days.

• Do chores for the pigs in the isolation area as the last task of the day after you have alread Make sure that you have all of your equipment, including › During hot weather a pig’s temperature maypigs. be your show box and its contents, clean, disinfected and ready elevated.

• Have dedicated andtocoveralls for isolation only.

Another option is to use disposable to boots go prior the exhibition.

Do not share any equipment › If its temperature is raised, allow the pig to cool off for use in isolation and then thrown away when done in isolation. with other exhibitors once at the exhibit. and re-take the temperature in 15 minutes.

• Have a separate for use in isolation only. for the exhibition • Work with your veterinarian if your pig becomes sick.

Filltrash out can the appropriate paperwork certificates • Supplies such including as bucketshealth and feed pans should not be shared between pigs in isolation an

• All equipment should be thoroughly cleaned, disinfected and allowed to dry after use in t

©2013 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.

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For your pig’s health certificate, you will need For to your provide pig’s thehealth you will need to provide the At the exhibition or s Atcertificate, the exhibition or sale: following information: following information: • Assess your pigs’ health on a daily basis • Assess your pigs’ health on • Your name, contact information and farm address • Your name, contact information andhealth farm issues address • Report any swine to the exhibit • organizer Report any (i.e. swine health iss • Individual pig identification and physical description • Individual for pig identification and physicalordescription for swine superintendent) show veterinarian soswine they can superintendent) or sh each animal going to the exhibit or sale each animal goingassess to thethe exhibit sale pig inorquestion assess the pig in question • If exhibiting in a state other than where you• live, If exhibiting have in • a state other than where you live, haveany specific Ask the exhibition organizer about • Ask actions the exhibition that organize your veterinarian check with the state you are your exhibiting veterinarian may checkbewith the state are exhibiting required if a you pig becomes sick at the show. may be required if a pig bec in for specific requirements in for specific requirements • Keep your area clean and free of manure contamination • Keep your area clean and fr • Include information for exhibit-specific requirements • Include information for exhibit-specific requirements • Do not share equipment with other exhibitors • Do not share equipment wi • If requested, list any current vaccines the pig • has If requested, received list• any vaccines the (cats pig has Docurrent not bring your pets or received dogs) at the• exhibit Do not bring your pets (cat (i.e. influenza or PRRS) and current disease testing (i.e. influenza (i.e. or PRRS) and current disease testing (i.e.

PRRS; PRV) PRRS; PRV) Once you get home: Once you get home:

When pigs from different farms are brought to When an exhibit pigs or from saledifferent farm and commingled with other pigs of a different health and commingled status, the with other pi risk of catching a disease can be high. Just like people risk of can catching spread a disease can b illness to each other when gathered in a group, illness pigs from to each many other when gath locations in an exhibit can also spread illness tolocations each other. in an exhibit can also Therefore, when you bring your pig back home Therefore, from an exhibit when you bring you or sale, it is best to place them in isolation. or sale, it is best to place them

Isolate returning pigs from the other pigs at your Isolate farm. returning pigs from th • Work with your veterinarian for an isolation • plan.

WorkThe with your veterinar isolation/observation period before returning isolation/observation to contact peri with other pigs should be no fewer than 7-30 days with in other order pigs should be to detect an illness. to detect an illness.

• Consult a veterinarian if your pig becomes ill.

• Consult a veterinarian if y • Clean and disinfect equipment, clothing, shoes, • Clean showand boxdisinfect equip Animals like cats and dogs can carry pathogens Animals that like cats and dogs can carry that that were used and contents, andpathogens vehicles/trailers andatcontents, the and vehicles can make pigs sick. It is important to preventcan themake pigs sick. It is important to prevent the exhibition. exhibition. spread of pathogens to your pigs or to others. spread Keep of pathogens to your pigs or to others. Keep can be be in as contact simple as washing, disinfecting Clean-up and can be as simple as pets at home, do not let them be in contact with pets at home, doClean-up not let them with allowing your equipment to dry out in the sun allowing your equipment to d your pigs and do not bring them to the exhibit. your pigs and do not bring them to the exhibit.

Clean and dry equipment will help to preventClean the spread and dry of equipment wil pathogens pathogens

Recommendations for isolation: Recommendations (if you have other pigs for isolation: at your farm) (if you have other pigs at your fa

• Isolation will allow for time for pigs to be observed • Isolation for disease will allow after forthey timereturn for pigs from to be an observed exhibitionforordisease sale. When after they pigs return from an e are in isolation, additional testing can be complete are intoisolation, check foradditional diseases before testingpigs canare be complete added back to to check the rest for diseases of the before pigs are ad farm (e.g. PRRS). Check with your veterinarian farm for(e.g. testing PRRS). recommendations.

Check with your veterinarian for testing recommendations.

• Have a designated area away from other pigs • that Havehave a designated not been to area a show. away from other pigs that have not been to a show.

• Do chores for the pigs in the isolation area as • the Do last chores taskfor of the the pigs day in after theyou isolation have already area as worked the last with task of your theother day after you have alread pigs. pigs.

• Have dedicated boots and coveralls for isolation • Have only. dedicated Anotherboots option and is coveralls to use disposable for isolation coveralls only.and Another plasticoption bootsis to use disposable for use in isolation and then thrown away when fordone use in inisolation isolation.and then thrown away when done in isolation.

• Have a separate trash can for use in isolation • only.

Have a separate trash can for use in isolation only.

• Supplies such as buckets and feed pans should • Supplies not be shared such asbetween bucketspigs andinfeed isolation pans should and other not animals. be shared between pigs in isolation an

• All equipment should be thoroughly cleaned, • disinfected All equipment andshould allowedbetothoroughly dry after use cleaned, in the disinfected isolation area. and allowed to dry after use in t

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Pig Tales • 9

Declared Major: KPA partnership hosts college outreach event Bring the bacon — and they will come. When students at Johnson County Community College in Overland Park heard about free bacon being served in their student union, they came. What they didn’t expect, was to leave with answers and information about where it came from and the farmers who grew it.

On February 25, the Kansas Pork Association partnered with the Kansas Soybean Commission and Kansas State University’s Food For Thought group to host a booth on JCCC’s campus to connect with students and open doors for conversation about pork and soybean production.

But the learning didn’t start there. The partnership worked with the culinary department’s Student’s Chef Club to plan for the free bacon treat. The club not only prepared the Bacon Crostini’s, a baguette with tomato jam and bacon, but also served it to their fellow students.

“This is a bit new for JCCC, in that an outside group came in and worked alongside one of our student groups on a project like this,” says Mindy Kinnaman, Manager of Student Life and Leader Development at JCCC. “We have a great culinary program and we don’t always get the opportunity to see student work outside of class. It was unique that those students got to provide for and interact with their peers.”

10 • Pig Tales

Once receiving their Bacon Crostini, students were greeted with a visual display that included multiple informational posters and KPA’s model modern hog barn. Stickers, bookmarks listing quick facts on both pork and soybean production, and “JCCC Loves Bacon” buttons were offered as giveaways, as well t-shirts labeling them as a “Baconologist” or “Baconista.”

But students walked away with more than a treat and some free stuff. Five Food For Thought students joined KPA and KSC to help engage the booth’s visitors, answer questions and talk about how pigs are raised in Kansas.

“We spoke to a lot of people who are undecided about their opinion on animal agriculture, and that is exactly where we need to be,” says Hyatt Frobose, doctoral student in swine management and nutrition, and Food For Thought member. “Working with groups like KPA, are important to help us achieve our mission to bridge the gap between agriculture and consumers.

We are always looking for more opportunities where we can share our own personal experiences with others.”

This perspective was different from what the school of nearly 20,000 students has seen in the past from other groups.

“Sometimes booths can lack engagement. Students typically just grab a piece of paper and walk away. This

time the area was packed full of people and there was a lot of interaction,” Kinnaman says. “It was important to students that there was somebody there to talk to them about what they saw.”

During the one-day event an estimated 1,000 students and faculty were reached.

The soybean commission felt positive about the event’s results.

“Overall, I believe the day was a win for animal agriculture,” says Jancey Hall, program assistant at the Kansas Soybean Commission. “We had meaningful conversations about how pigs are raised in Kansas and created an opportunity to have a lasting impression on these students.”

The success of this event could serve as a cornerstone for future projects from the partnership between KPA and the soybean commission.

“We are grateful for the opportunity to work with pork farmers toward a common goal. In 2013, pigs in Kansas consumed 61 percent of the 470,000 tons of soybean meal produced,” says Jerry Jeschke, Kansas Soybean Commission chairman from Robinson. “Without the livestock industry we would not have a market for all we produce.”

Frobose, who was a founding member of the Food For Thought group would also like to see more collaboration on similar future events.

“This is where we need to be focusing our checkoff dollars, talking to the people who need to hear agriculture’s story.”

KPA would like to extend its appreciation to Johnson County Community College, Food for Thoughts volunteers and its friends at the Kansas Soybean Commission for each of their roles in this event.

Pig Tales • 11

KPA Awards Wendell Moyer Scholarship In 1956, Wendell Moyer helped organize a small group of pork producers into the Kansas Swine Improvement Association.

Their purpose was to work together to make their business more profitable while keeping the swine industry healthy and flourishing statewide. The Kansas Pork Association is working every day to achieve this same goal. Each year KPA awards the Wendell Moyer Student Enrichment Grant of $1,000 to encourage participation in pork production while building our leaders of tomorrow.

This year’s recipient is Luke Bellar, a junior majoring in agriculture business at Fort Hays State University. Bellar grew up in Howard, Kan., on his family’s swine and crop farm, which he plans to return to after graduation.

2014 recipient Luke Bellar pictured with Amanda Spoo, At Fort Hays, Bellar has been on the Dean’s Honor Roll, serves KPA Director of Communications (left) and his adviser, Dr. as an orientation assistant leader for new freshmen agriculture Brittnay Howell (right.) students on campus and is treasurer of the Agriculture Business Club. This fall, he was selected as one of two students to represent the university at the 2013 Agriculture Future of America Leaders Conference in Kansas City, Mo. With plans to return to the family farm, Bellar is on track to graduate early, condensing an eight semester degree program into six semesters, doing so with a 3.58 GPA. “College was the right step for me before returning home to farm because it gives me the chance to gain new experiences, learn and meet new people. It is important for me to interact with those who also plan on returning home to farm, to hear and learn from their opinions and ideas, in order to form my own,” Bellar says.

The Kansas Pork Association congratulates Bellar on his achievements.

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12 • Pig Tales

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Farmer Highlight

Michael Springer

Family: Christy (wife), Mason and Cooper (sons) Farm Name: Springer Family Foods, LLC Farm description: 3,200 sow farrow to finish, grow wheat, corn and soybeans A true family farm, Springer Family Foods, LLC is operated by three generations, which includes Michael’s grandparents, parents, uncle and aunt. Before returning to the farm, Michael received a B.S. in agriculture economics from Kansas State University in 2000.

Michael is very active in the KPA serving as board member since 2005, a Pork Act delegate from 2011-2014 and an Operation Main Street speaker. He was recently elected to serve a second year as the board chairman. Michael and his family were also featured in a KPA YouTube video to promote “bacon farmers” in 2013. Outside of the KPA Michael’s involvement in agriculture includes serving on the Kansas State Board of Agriculture, as a member of the Montgomery County Farm Bureau and as a past member of the County and District Extension Council Board.

“There is no better place to raise a family than on a farm here in Kansas. Some of the most rewarding days on our pig farm are when one of my boys f igures out how to do a simple job on their own.” — Michael Springer

What is the biggest challenge that you see swine producers facing today?

In the short run, definitely PEDv and the challenges that come with recovery and protection from future outbreaks. Looking out into the future, our “social license to operate” is and will continue to be challenged by consumers and activist groups (like HSUS). We not only have an obligation to care for our animals correctly, we have an obligation to our industry to share our stories and love for farming with consumers including our friends and neighbors.

What do you think is the best technological or scientific advancement impacting today’s industry?

Genetic advancement - we continue to select breeding animals to produce more pigs per litter and select genetics that grow faster and eat less feed. Pound of pork out the door is what drives our profitability; it’s amazing how much more efficient we have become in my lifetime, let alone the productivity improvement we have seen since my grandfather started in the 1950s.

What is your favorite thing about being a pork farmer?

It feels good knowing that every day we are responsible for producing food to feed people around the world.

What is something unique about your farm?

Our farm has been built one barn at a time. When I was growing up, expansion meant another row of A-huts and a new dirt lot for sow gestation. Today it’s not that simple, but every farm we have has some new barns and some barns that have been around most of my life.

What is your family’s favorite pork recipe? Bacon Candy (brown-sugared bacon)

Pig Tales • 13

Report The U.S. Meat Export Federation, www.usmef.org, is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded

by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors. The Kansas Pork Association is a member.

China’s GMO Policies in the Spotlight of Public Concern The genetically modified food issue emerged during the National People’s Congress that commenced March 5, drawing public and outspoken support from some sectors, including Chinese Ministry of Agriculture (MOA) ViceMinister Niu Dun, and opposition from more conservative factions of the government.

While Niu, Minister of Agriculture Han Changfu and former Premier Wen Jiabao, are publicly in favor of GMO technology, opposition to the technology has strengthened in recent years as NGOs and large-scale consumer blog groups have become more vocal and aggressive. In the last few years, rumors demonizing GMO technology have spread rapidly online. Some proposals in China call for a ban on imported genetically modified seeds while others suggested establishing national GMO-free zones and ecosystem protection zones, including GMO product management into the national strategic framework so as to implement more stringent laws and law enforcement.

One of the minority parties in China, the Farmer’s and Worker’s Democratic Party, proposes that, in addition to GMO agricultural product labeling, the compulsory labeling system should include food products using GMO soybeans, soymeal and corn as raw materials, as well as in meat from animals fed GMO grains and oilseeds.

During the current National People’s Congress and the concurrent Chinese People’s Consultative Conference (CPPCC), delegates have called for establishing a strict “compulsory labeling” for GMO food in China. GM labeling requirements have already been on the books for domestically produced and imported foods for nearly a decade, however they have not been uniformly implemented and the lack of approved GM foodstuffs in China (papaya is the sole food crop) has kept the visibility of such labels at a minimum.

In addressing the GMO issue, Niu defended the MOA’s position of managing agro-biotechnology. He elaborated on reasons why the government supports GMO technology development and commercialization while at the same time mentioning the importance of consumer opinion and interest. Niu also argued that GMO technology development and application is in China’s best interest.

“We must separate the terms of trans-genetic technology and GMO products,” said Niu. “I am from the Ministry of Agriculture, and I can only talk about trans-genetic agricultural technology and genetically modified agro-products.

“Simply speaking, trans-genetic biotechnology is high-tech,” Niu added. “The world is paying attention to its development and so should we. We should do our best to keep up with the agro-biotechnology at the forefront. It is in the best interests of the country and the people as it is demonstrated as a soft power.”

Niu noted that the MOA carefully evaluates the risks of GMO crops on two fronts: food safety and environmental impact. He emphasized MOA’s extensive risk analysis process in evaluating new GMO technologies, such as the need to conduct extensive field trials.

While encouraging consumers to educate themselves to better understand trans-genetic agricultural technologies and GMO foods, Niu addressed the labeling issue, saying: “China requires GMO food labeling to inform the consumers and allow them to choose based on their own will.”

Niu’s supportive comments on GMOs were echoed by Han Changfu, Chinese minister of agriculture.

“The Ministry of Agriculture has been consistent and clear in its position toward genetically modified organisms,” said Han. “Simply speaking, the management of GMOs is two-fold: on the one hand, the government supports active biotechnology research and encourages original innovations. On the other hand, the government is prudent in GMO commercialization and promotion, aiming to make sure the technology and varieties of GM crops are safe.”

Han noted that China currently only allows genetically modified cotton and papaya to be commercially produced, and no GMO staple food is allowed for commercialization.

Originally released March 13, 2014; U.S. Meat Export Federation

14 • Pig Tales

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Kansas School Lunch Week Kansas School Lunch Week was celebrated in K-12 school cafeterias across the state, January 27-31. Each day of the week a different agricultural commodity was celebrated by being featured on the menus.

Kansas Pork Day was celebrated at schools on Thursday, January 30. KPA worked directly with Olathe Public Schools to provide 15,000 students with coloring pages, activity sheets and coupons.

For each individual commodity day, daily fun facts were shared with schools to use during morning announcements.

The initiative was a partnership between Kansas Department of Agriculture and the Kansas Department of Education.

“Helping students draw the connection between prominent Kansas commodities to the food on their plate during school lunch is an important component of agriculture education,” says Nellie Hill, KDA education and event coordinator.

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Pig Tales • 15

Industry News Stay up to date on news affecting your industry by visiting www.pork.org.

Despite PEVD, Future of Industry is Upbeat

U.S. pig farmers find optimism, according to the results of a survey released the first week of March at the National Pork Industry Forum in Kansas City, Mo. The survey, fielded late in 2013, found 30 percent of producers said hog health and disease was the single biggest challenge they faced. This result is not surprising given PEDV continues to impact farms across the country.

“In a year that brought significant herd losses due to PEDV, the survey underscores that the issue is still top of mind for many,” says Karen Richter, National Pork Board president and a producer from Montgomery, Minn.

At 27 percent, providing PEDV research ranked first from a defined list of choices when asked “How can the Checkoff help you in 2014?” However, that direction changes slightly when those surveyed were asked to fill-in their own blank.

When asked the question of “What is the single most important thing the Pork Checkoff can do to help your operation be more successful?, six of 12 answers related to marketing pork. Advertising and promoting pork ranked No. 1 at 23 percent, followed by educating consumers about the safety of pork at 12 percent. Additional marketing-related concerns included improving the sale price of hogs as well as export and international trade potential, increasing demand and opening more markets.

The challenging events of the past year also may have served to unite the industry in a focused direction.

According to the survey results, three of every four producers surveyed (75 percent of the 550 respondents) reported that the pork industry is on the “right track.”

Not only is that result the highest in survey history, but is up 16 points from the 2012 result of 59 percent.

Of the 13 percent of producers that said the industry was headed in the wrong direction, the most commonly reported reason was related to competition, too much regulation, the inability to turn a profit and disease problems. Only 6 percent of those surveyed blamed their lack of optimism on “disease.”

16 • Pig Tales

Another indicator that things are looking up is that, in general, those pig farmers surveyed believe that the consumers’ image of their work has improved, up 6 percentage points from last year. A total of 56 percent of producers surveyed said that consumer image is positive, with only 21 percent saying the image is negative.

At 56 percent, this positive perception among producers is the second highest in each of the last five years of the survey, and up from 50 percent in 2012.

Likewise, producers feel that negative impressions have decreased - from 24 percent in 2012 to 21 percent in 2013 - a positive change of three percentage points.

A final indicator of producer optimism is support of the Pork Checkoff. According to the 2013 survey, 87 percent of producers, the highest level on record, said that they support the Checkoff, with only 6 percent in opposition. The remaining producers either were neutral in their support or did not know how to respond.

“In my opinion, this is a vote of confidence in the steps we take every day to promote pork and provide valuable research to our producers,” says Chris Novak, chief executive officer of the National Pork Board.

Released March 6, 2014; National Pork Board

Year-end Offers a Bright Outlook in 2014

U.S. pork exports remained strong last year, exceeding $6 billion for the third consecutive year, although down from the record level set in 2012. As 2013 drew to a close, 4.73 billion pounds of pork and pork variety meats valued at $6.05 billion dollars had been exported, down 5 percent and 4 percent, respectively, from 2012.

“Checkoff investments in helping tear down trade barriers and promote U.S. pork with international consumers are crucial to growing the revenue we enjoy from exports,” says Brian Zimmerman, chair of the Pork Checkoff ’s Trade Committee and a Beatrice, Neb., producer. “In 2013, 26 percent of U.S. pork and pork variety meat was exported, which added nearly $54 per hog marketed.”

“An increase in the global population and a growing middle-class in countries that enjoy pork gives pig farmers a bright outlook. We expect demand to continue to grow in the year ahead,” Zimmerman says.

Current negotiations for two additional free trade agreements - the Trans-Pacific Partnership and Transatlantic Trade and Investment Partnership - could positively impact U.S. pork exports. The Trans-Pacific Partnership could open and expand markets in the Asia Pacific region, with high potential to increase exports to Japan, Vietnam and Australia. The Transatlantic Trade and Investment Partnership, a trade agreement with the European Union, could also increase U.S. pork sales.

In 2013, more than 100 countries bought U.S. pork.

The top five markets in total pounds of pork exported were Mexico, Japan, China and Hong Kong, Canada, and Central and South America.The top five markets in total dollar value exported were Japan, Mexico, China and Hong Kong, Canada, and Central and South America.

Meanwhile, demand at home also grew by 5.6% in 2013. According to calculations from Pork Checkoff economist Dr. Steve Meyer, domestic real per capita expenditures increased nearly every month in 2013.

Consumer education about the value and versatility of pork, the adoption of new pork cut names, and reinforcement of pork’s ideal cooking temperature were the Pork Checkoff ’s key consumer messages. The new porterhouse pork chop, ribeye pork chop and New York pork chop were specifically featured in a summer marketing campaign.

“New domestic product marketing opportunities combined with growing interest from Mexico, Japan and China - our top three global markets - is helping U.S. pork farmers introduce quality pork to consumers down the street and around the globe,” said Zimmerman.

Released March 6, 2014; National Pork Board

Three-Prong Strategy to Stem PEDV Spread

The National Pork Board has announced additional funds earmarked for research in the fight against the further spread of Porcine Epidemic Diarrhea virus (PEDV.) The funds - $650,000 through supplemental funding approved by the Pork Checkoff at its March Board meeting and $500,000 through a new agreement with Genome Alberta, will provide new opportunities for research.

Additionally, the Pork Checkoff announced a new collaboration with a number of industry players, including the National Pork Producers Council, the American Association of Swine Veterinarians, the American Feed Industry Association, the National Grain and Feed Association, the National Renderers Association and the North American Spray Dried Blood and Plasma Protein Producers, which is made up of five member-companies throughout the US and Canada.

Working together, this project will align swine, feed and veterinary groups to bring an even higher level of collaboration in the fight against the disease. Now active in some parts of Canada, PEDV continues to cause a heavy loss of piglets on farms across the US According to the U.S. Department of Agriculture, PEDV has surfaced in 26 states. Steve Meyer, president of Paragon Economics and a Pork Checkoff consultant, estimates the loss of more than 5 million piglets in the past several months, with 1.3 million lost in January.

“Losses of this magnitude will ultimately have a consumer impact through a reduction in supply,” Meyer said. “Some pork supply will be made up through producing higher market-weight hogs and through other loss mitigation actions, but today we are already seeing summer pork futures climb to record levels.”

Part of the Checkoff ’s supplemental funding of $650,000 will be used for feed-related research to better understand the potential role feed may play in PEDV transmission. Also, a portion of the funding will be used to identify ways to increase sow immunity and to better understand transmission and biosecurity risks. This brings the current level of Checkoff-funded research to approximately $1.7 million since June 2013.

“That investment will be centered on further containing PEDV with a specific focus on feed research and related issues, building the immunity of breeding herds and biosecurity measures,” says Dr. Paul Sundberg, vice president of Science and Technology at the National Pork Board.

In addition, Genome Alberta is working with the National Pork Board to identify research gaps in understanding PEDV and stem its spread. They have committed approximately $500,000 toward a coordinated U.S. and Canadian effort and is seeking additional funds from Canadian provincial and regional agencies.

Released March 11, 2014; National Pork Board

Pig Tales • 17

Grilled Ham Steaks with Peach Salsa

Prep Time: 15 minutes Cook Time: 10 minutes Ingredients 4 ham steak, about 1/2 - inch thick Peach Salsa 1 cup peaches, chopped 1 cup grape tomatoes, cut in half 1 teaspoon balsamic vinegar, OR seasoned rice vinegar 1 teaspoon thyme, fresh chopped 1 teaspoon jalapeno chile, minced 18 • Pig Tales

Combine the peaches, tomatoes, vinegar, thyme and jalapeno pepper in a small bowl. Season with salt. Chill until needed.

Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Grill ham over hot coals, turning once, until nicely browned, about 6 to 8 minutes, to 145 degrees, with a 3 minute rest. Serve with peach salsa.

Yield: 4 servings

PQA PLUS SITE STATUS REBATE PROGRAM The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Having a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply: • Producer must have all site status paperwork completed.

• Rebate amount may not equal more than the total assessment cost.

• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442 with questions or to see if funds are still available.

Please work with your PQA Plus advisor to complete the form below.

Then, detach and mail to the address on the form.

Name of producer: ___________________________________________ Farm name: ________________________________________________ Organization (if contract grower): ________________________________ Mailing Address: _____________________________________________ ___________________________________________________________ ___________________________________________________________ Premise ID# or PQA Plus number ________________________________ Phone: _____________________________________________________ E-mail:______________________________________________________

Please return form and a copy of PQA Plus site assesment certificate to: Kansas Pork Assocition PQA Plus Rebate Program 2601 Farm Bureau Road Manhattan, KS 66502

FOR ADVISOR USE ONLY Date of assessment: ____/____/______ Total assessment cost: $__________ PQA Plus Advisor (Print) ______________________________ (signature) _____________________ PQA Plus Advisor phone: ____________________

PIG TALES

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

20 • Pig Tales