Pig Tales Issue 2 2017 by Kansas Pork Association

IG TALES Issue 2 2017

The Official Publication of the Kansas Pork Industry

contents Pig Tales • Issue 2 • 2017

KPA continues virtual field trips Over 800 students participated this spring

Legislative reception held Reception held in conjunction with KPA’s annual meeting

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ProStart Invitational KPA is a sponsor of this event for high school chefs

Taste of Elegance features pork Annual event brings together top chefs

Audit Training modules CSIA training modules available from Pork Checkoff

Junior Swine Producer Day Events brings together youth, parents, extension agents and more

11 Swine Science Online Program offers students a unique opportunity

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

15 PQA Plus

with rosemary, oranges & olives. on the cover: Ham See page 14 for the recipe.

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

Legislative Update The Kansas legislature ended their regular session on April 7 with a significant amount of work still to complete. While a budget was passed that balances for the current fiscal year (FY17), the legislature still has to pass a budget for FY 2018 and FY 2019 while also passing a new school finance plan. The legislature must also pass a tax package that will meet the budgetary needs of the state during the two upcoming fiscal years. Agriculture: The governor signed HB 2312, which codifies the administrative procedures utilized by the Kansas Department of Agriculture on certain appeals of fertilizer and water issues. House Bill 2095, a compromise between the truckers, multiple agricultural entities and the railroads, will allow a special permit for trucks to haul up to 90,000 pounds with a sixth axle. As approved, it only applies to agricultural products including agricultural inputs, agricultural commodities, feed, farm supplies, biofuels, raw or processed agricultural commodities, livestock, meat products or farm products. The bill will now go to the governor for his consideration. Water: Senate Bill 46 contains language that will increase the flexibility for producers to utilize their water when creating Water Conservation Areas (WCA). The bill also includes language that requires a water right holder claiming impairment to exhaust their administrative remedies with DWR before filing an impairment claim in a district court. Importantly, the bill also requires DWR to decide an impairment claim within 12 months in most situations. The bill will now go to the governor for his consideration. Rescission Bill to the Governor: Senate Substitute for Substitute for House Bill 2052 is on its way to the Governor’s desk. The bill makes several adjustments to the FY17 budget based on actual revenues to ensure the state closes its books in the black on June 30. After March revenues came in $12.8 million less than estimated, the projected shortfall for this fiscal year is $290 million. School Finance Formula Ready for Review: The K-12 Budget Committee has finished their work on House Bill 2410, which is the new school finance formula bill to replace the expiring two-year block grant funding system that’s been found unconstitutional by the Kansas Supreme Court. The bill closely resembles the old formula and increases funding by $750 million over the next five years. Looking Ahead: The FY17 rescission bill was the key to adjourning the main portion of the 2017 Legislative Session. The Senate has passed their FY18-FY19 mega budget, but the House’s measure has yet to be considered by the full body. The House Appropriations and Senate Ways and Means Committees have scheduled joint meetings on April 27 and 28 to review the consensus revenue estimates to be released on April 20 and begin discussions on the “omnibus” budget bill. In summary, when the legislature returns they will need to approve budgets for 2018 and 2019 including enhanced school funding and a tax plan to pay for any increases. It will be a busy few days. 4

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KPA continues Virtual Field Trip program This spring, over 800 students from 25 schools visited Kansas pig farms from the comfort of their classrooms. Using Zoom, a live video conferencing technology, students were taken inside a pig barn and had the opportunity to talk to a farmer in real time. “Many kids have no connection to farming and we believe it’s important for them to learn about where their food comes from,” said Kim Hanke, Director of Communications. “It’s also a good way to allow for transparency in the pig farming industry.” During the virtual field trip, students learned about how pigs are cared for, the technology used in barns, farrowing and more. At the end of the session, students were given the opportunity to ask the farmer questions. In addition to the virtual field trip, KPA also sends supplemental education materials to teachers to encourage additional learning beyond the 45-minute virtual session. Pre- and post-event surveys were sent to the teachers, and positive shifts in attitude were made in regards to animal welfare, environmental effects of raising animals and knowledge about pig farming, what pigs eat and where food comes from. Classrooms were from Kansas, Georgia, Texas and more. Michael and Christy Springer, Sycamore, and Kaden and Emily Roush, Lebanon, hosted the field trips at their farms. Sponsors for this program include The Kansas Corn Commission, The Kansas Soybean Commission, The Pork Checkoff and Kansas Foundation for Agriculture in the Classroom. “We are so grateful for the support from these organizations,” Hanke said. “Without them, this program wouldn’t be possible.” My students are knowledgeable about pig farming. Four more virtual field trips will be held this fall. For information on having your farm participate or to recommend a classroom, contact the KPA office at 785-776-0442. 2 1 3 4 5 To view the recordings of the Strongly Strongly virtual field trips, visit KPA’s Disagree Agree YouTube page YouTube.com/ Student knowledge increased 1.88 KansasPork.

“My kids thought it was a great experience. Even though we live in a rural area, many of our students do not have much experience in regard to pork producers. Several of the 4-H students were particularly interested as they have pigs for projects. It was just a completely new experience for us. With all of the budget cutbacks, field trips are nearly a thing of the past, so this avenue opened the door to get out of the classroom routine and experience something new!” - T. Meis, Ingalls Elementary School PIG TALES • 5

KPA holds Legislative Reception and annual meeting In February, the Kansas Pork Association hosted its annual legislative reception at the historic Dillon House, located across the street from the State Capitol in Topeka. KPA board members were given the opportunity to visit with legislators while enjoying a catered meal from Pachaâ&#x20AC;&#x2122;s By the Pound BBQ. The reception was held in conjunction with the KPA executive board meeting and the annual meeting, at which National Pork Board CEO Bill Even was a speaker. Outgoing KPA Chairman Jim Crane and board member Jeff Dohrman were recognized for their contribution and support of the organization. Scott Pfortmiller, St. John, was elected as the new chairman. David Hartter, Sabetha, was newly elected to the board.

Top left: Bill Even, National Pork Board CEO, spoke to the KPA board during the annual meeting in Topeka. Top right: KPA Chairman Jim Crane presented outgoing board member Jeff Dohrman with a plaque recognizing his contribution and support of the orgaanization. Bottom left: Jeff Dohrman discusses modern pig farming with members of the Kansas Legislature. Bottom right: Newly-elected KPA Chairman Scott Pfortmiller presents outgoing chairman Jim Crane with a plaque in recognition of his contribution to the KPA board. 6

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ProStart Invitational highlights student chefs in Kansas The Kansas Pork Association supported the 14th annual Kansas ProStart Invitational as both an event sponsor and a management judge. The event was held in Wichita in March. The ProStart Invitational is a premier high school competition focused on restaurant management and culinary arts. It offers students an opportunity to showcase industry skills they learn in the classroom, network with industry leaders and learn the skills necessary for a long-term career. The first place teams in the culinary and management competitions earn the right to represent Kansas at the National ProStart Invitational in Dallas, Texas, from April 29 through May 1. The invitational is a highlight of the Restaurant Management Program curriculum sponsored by the Kansas Restaurant and Hospitality Association Educational Foundation. In the Culinary Competition, Olathe Public Schools, Broadmoor Technical Center, Maize High School and Eisenhower High School placed first through fourth respectively. The top four places in the Management Competition were awarded to Wichita Heights High School, Maize High School, Olathe High School and Garden City High School. Students from Olathe High School claimed the top three spots in the Edible Centerpiece Competition. Fourth place was awarded to Eudora High School. Based on these results, Olathe’s Culinary team and Wichita Heights’s Management team will each advance to the National ProStart Invitational.

Maintaining Digestive Balance Shouldn’t Be

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PIG TALES • 7

Taste of Elegance features pork dishes The Kansas Pork Association was a proud sponsor of the Taste of Elegance culinary competition held at Harrah’s North in North Kansas City. The annual event brings together top chefs to prepare porkinspired dishes, and also serves as a way to say thank you to the Harvesters food bank donors and volunteers. “Kansas pig farmers are honored to be part of an event that recognizes those individuals who are out making a difference in our communities,” said Tim Stroda, KPA President/CEO. Thirteen chefs competed in the competition, with Smithfield DURoC Pork featured center plate. Their entrées were judged on originality, taste, presentation and menu applicability. “Pig farmers work hard to produce quality pork, just as chefs work hard to create quality dishes,” Stroda said. “This event is a great way to showcase both.” Featured dishes included braised pork ravioli, maple bacon pork tenderloin, pistachio encrusted pork tenderloin, and more. Other sponsors were Missouri Pork Association, Smithfield, Harvesters Community Food Network, Mercer Culinary and Missouri Wine and Grape Board.

Swine Industry Audit training modules available The Pork Checkoff has made available additional resources to help producers prepare for the Common Swine Industry Audit (CSIA) and PQA Plus Site Assessment. The educational training modules can be completed individually or as a complete series. Each module is approximately 10 minutes in length and provides producers with background information on the topic, what auditors will be evaluating and then asks producers to complete exercises to confirm their knowledge. These modules produce a certificate of completion and can be used to satisfy the annual caretaker training requirement of the CSIA. Currently, the modules are available on a flash drive and will available for download soon. To request the modules on a USB, visit pork.org/common-industry-audit. 8

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KSU holds Junior Swine Producer Day Approximately 430 participants representing 55 Kansas counties and two Nebraska counties, attended the biennial Kansas Junior Swine Producer Day in Weber Arena. The program was open to youth, parents, extension agents, and swine project leaders. Topics included selection, meat science, breeds and ear notching, proper grooming and clipping, nutrition and management, Youth PQA Plus training and certification, daily care, the state nomination process, VFD impacts on show feed, and showmanship. “Youth events with so many interested in pigs is very fulfilling to help host,” said Joel DeRouchey, KSU Animal Science and Industry professor and event organizer. KPA was a sponsor of the program and also created a SnapChat filter (seen at left) for attendees to use. The filter had 2,406 views and 105 uses.

Approximately 430 participants attended the Kansas Junior Swine Producer Day in March. KPA was a sponsor of the event and also created a SnapChat filter for attendees to use. The filter had 2,406 views and 105 uses.

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PIG TALES • 9

Thank You

Your association works with communities, classrooms, youth programs and organizations throughout the year to support their endeavors and talk about pork. Now, they want to thank you.

On behalf of the Nemaha County Conservation District, we want to thank you for your sponsorship of stress pigs and entertaining with pork guide for the 2nd annual Women in Ag workshop. We appreciate your generous donation. The workshop was a great success and our attendees have asked us to do this again in the future. We appreciate your interest in conservation. -Dana Schmelzle

We wholeheartedly thank you for the donation to the KSU Swine Profitability Conference. We had over 130 pork producers, allied industry and students attend this year’s event. Without your strong support, programs of this nature would not be possible. -KSU Department of ASI

Thank you for sponsoring our ProStart restaurant management table! Your investment towards this event helps further our education in the field of hospitality. We look forward to competing in ProStart next year; and once again, we appreciate your generosity in supporting us in this event. This contribution definitely goes toward cultivating our futures and we deeply appreciate it. -Campus High School, Wichita

Thank you so much for sponsoring the 2017 Junior Swine Producer Day. Your support helped us provide an outstanding program to approximately 430 youth, parents and leaders/advisors from Kansas and Nebraska. Your funds help us develop interactive, fun and kid-friendly activities to enhance their knowledge of the swine industry. -Lexie Hayes, KSU Youth Livestock Program, & Joel DeRouchey, Swine Extension

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 resources; 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

10 • PIG TALES

Welfare symposium to be held in November The National Pork Board has announced that the inaugural Pig Welfare Symposium will be held November 7-9, 2017, in Des Moines, IA. The objectives of the symposium are to improve the well-being of pigs by disseminating recent research findings and recommendations, raising awareness of current and emerging issues and identifying potential solutions. To accomplish this, the symposium provides a

forum for sharing ideas, learning from other segments of the industry and fostering dialogue on pig welfare related issues. The dynamic program is intended for producers, veterinarians, academia, packers and processors and allied industry partners. Technical table exhibits and sponsorship opportunities are available. For more information, or to register, visit pork.org/pig-welfare-symposium.

Swine Science Online Enrollment Open Swine Science Online offers students who have a specific interest in swine science an opportunity to pursue a specific undergraduate degree. The program provides students an opportunity to either add courses to their undergraduate degree, gain additional knowledge in a subject area or achieve a USPCE Swine Science Online Industry Certificate. Whether a student enrolls in one course or several, the pork industry will only benefit with more agricultural individuals specializing in swine. The wide variety of subjects; basic swine science, management (breeding, gestation, farrowing, nursery and finishing), swine business, health, exports and nutrition to everything in between are taught by leading university instructors who are experts in those subject areas. Courses are available during the spring, summer and fall semesters. You can learn more about Swine Science Online by visiting swinescienceonline.org or by emailing info@usporkcenter.org.

PIG TALES â&#x20AC;˘ 11

industry news Employee Compensation: Where Does Your Farm Fit? While pigs are a top priority for producers, so are the people who take care of them. Attracting and retaining good employees are key components of successful pork operations across the country, with salaries and benefits offered playing a big part. To get a handle on current pay and benefit trends in the pork industry, last fall the Pork Checkoff commissioned AgCareers.com to conduct the Compensation and HR Practices in Pork Production survey. The producers who were surveyed represented 281 pork operations. Of the respondents, 41 percent were independent growers, 35 percent were integrators and 24 percent were contract growers. For the survey, large operations represented farms with 25,000 or more sows. Mid-size operations had fewer than 25,000 sows in production or over 1,000 head in finishing. Small to mid-sized farms were defined as being of significant size to employ full-time employees other than family members. Producers who participated were asked about compensation, benefits, HR management, recruitment, parttime staff and safety. Key findings include: • Hourly wages – When asked about compensation, the survey showed that 57 percent of pork operations pay between $9.51 to $12.50 per hour for starting animal caretakers with no swine experience. For caretakers with at least five years experience, 47 percent were more likely to earn $12.50 to $15.50 per hour. • Manager wages – The survey showed that 35 percent of assistant managers receive $30,000 to $40,000 annually, and 45 percent of farm managers earn $40,000 to $60,000. • Bonuses – Offering a bonus program is a part of the employee benefit package of 50 percent of the operations surveyed, with 32 percent of the farms basing the incentives on pigs weaned/sow/year. Also, 55 percent of the farms surveyed conduct annual performance appraisals. Bonuses were the most popular tool used to keep employees motivated and challenged in their roles, with 58 percent of farms offering this benefit. This was followed by flexible hours, and training and development opportunities. • Vacation – Of the pork operations surveyed that offer a traditional paid vacation/sick program, employees with five plus years of service receive an average of 10 to 14 days of paid vacation and one to three days of sick leave per year. • Insurance – As a top priority for employees, 57 percent receive medical coverage, 28 percent have dental and 21 percent are offered vision insurance. • Weekly hours – Thirty-eight percent of full-time caretakers work 41-45 hours per workweek while 26 percent work 46-50 hours. Of the respondents, 55 percent of employees receive two weekends off per month and an additional 16 percent receive three weekends off per month. • Safety – As an important part of working in pork production, safety rated as a high priority among those surveyed. The two most popular items used to improve worker safety were dust masks and ear protection, with 80 percent of farms providing these protections, followed by eye protection at 65 percent. Visit pork.org to see more. 12 • PIG TALES

industry news Pork Act Delegates Elect Candidate Slate, Approve Advisements The U.S. pork industry held its annual business meeting, the National Pork Industry Forum, March 1-3 in Atlanta. At the meeting, Pork Act Delegates ranked eight candidates for the National Pork Board and submitted the list to the U.S. Secretary of Agriculture. The candidates, ranked in order by delegate voting results, are: Brett Kaysen, Colorado (second-term incumbent); Steve Rommereim, South Dakota (second-term incumbent); Scott Philli ps, Missouri; Heather Hill, Indiana; Deborah Ballance, North Carolina; Todd Erickson, North Dakota; Kristine Scheller-Stewart, North Carolina (second-term incumbent); Charles Wildman, Ohio. Scott Pfortmiller, Alan Haverkamp and Roy Henry (not pictured) serve as the The U.S. Secretary of Agriculture will select Pork Act Delegates from Kansas. five members from the slate elected by the delegates to fill the roles of outgoing board members effective July 2017. The five nominees will each serve a three-year term. Fifteen pork producers serve on the National Pork Board, each limited to serving no more than two concurrent terms. Delegates also elected Bryn Jensson, Iowa, and William Knapke, Ohio, to fill the two open positions on the Nominating Committee. The committee recruits and screens candidates for the National Pork Board and does not require approval by the Secretary. In other business, delegates approved two non-binding directives for the National Pork Board. The approved advisements read: • 2017 – DE 1 Export – submitted by Minnesota Pork Board. In order to support the National Pork Board Strategic Goal and to offer more revenue opportunities for pork producers, the Minnesota Pork Board recognizes the National Pork Board for its efforts to increase investments in exports and encourages continued budget prioritization and spending on export programs in 2017 and 2018 budgets. (Approved by delegates) • 2017 – ST 1 Research – submitted by Indiana Pork Producer Association. The National Pork Board is advised to facilitate and provide financial resources toward a comprehensive, multi-disciplinary research effort aimed at improving current industry livability rates from conception to slaughter. (Referred to Animal Science Committee) Reports on advisement progress will be delivered to delegates attending the National Pork Industry Forum in Kansas City, March 1-2, 2018. Additionally, the Pork Checkoff hosted the annual producer update session immediately preceding the Pork Act Delegate session. More than 300 pork producers attended the event titled Real Change: A Live Discussion of On-Farm Antibiotic Use. Hosted by The Supermarket Guru® Phil Lempert, the 30-minute broadcast brought together experts in pork production, retail and animal care and welfare for a live, web-based conversation. The pork industry’s leadership in responsible antibiotic use and its implementation of new strict guidelines set by the U.S. Food and Drug Administration (FDA) was the focus of discussion. A replay of the broadcast can be viewed online at RealChangeOnFarms.org. For more information on the National Pork Board’s efforts to assist farmers and others who want to learn more about responsible on-farm antibiotic use, visit pork.org/antibiotics. PIG TALES • 13

Ham

with rosemary, oranges & olives Ingredients

1 fully-cooked boneless ham 2 oranges, quartered & cut into 1/2â&#x20AC;? slices 1/2 c kalmata olives, pitted & halved 1 1/4 c orange juice 1 1/4 c fruity white wine 1 c fresh rosemary 2 T olive oil 1 T balsamic vinegar 2 T pepper 4 T cornstarh, dissolved in 3 T cold water 1 stick unsalted butter, cut into pieces Salt to taste

Directions Preheat the oven to 350 degrees F. Arrange the ham in a 9- by 13-inch baking pan and arrange the oranges and olives around the ham. In a medium bowl or measuring cup, combine the orange juice and wine. Pour 3/4 cup of the mixture into 14 â&#x20AC;˘ PIG TALES

the baking pan and roast for 1 hour, basting with the pan juices and stirring the orange-olive mixture every 15 to 20 minutes. Set the remaining orange-wine mixture aside. Meanwhile, in the bowl or a food processor, pulse the rosemary to chop. Add the oil, vinegar, and pepper and pulse to make coarse, wet paste, scraping down the bowl as necessary. Spread the rosemary mixture over the top and sides of ham. Cover loosely with foil and continue baking until internal temperature reaches 140 degrees F, 30 to 45 minutes. Transfer the ham to a cutting board and let rest 15 to 30 minutes. Meanwhile, use a slotted spoon to transfer the orange-olive mixture into a bowl. Place the baking pan on the stovetop over medium-high heat. Add the remaining orange-wine mixture and bring to a boil, scraping up any browned bits in the pan. Add the cornstarch mixture, stirring until the sauce thickens, 1 to 2 minutes. Remove from the heat and add the butter, stirring until it melts. Add salt to taste. Slice enough ham to serve and arrange on plates or a platter. Spoon some of the orange mixture on top. Serve with the remaining mixture and the pan sauce on the side.

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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. 16 • PIG TALES