Pig Tales Issue 3 2022

The Official Publication of the Kansas Pork Industry

P IG TALES

Honey Balsamic-Glazed Ham With Garlic Kale And Smashed Potatoes

See page 15

Honey Balsamic-Glazed

Ham With Garlic Kale And Smashed Potatoes See page 15

President-CEO

Tim Stroda

tims@kspork.org

2022 KPA Board of Directors

Chairman: David Hartter - Sabetha

Doug Claassen- Whitewater

Ryan Feely- Scott City

2022 KPA Board of Directors (Cont.)

Kent Condray - Clifton

Curt Haverkamp- Bern

Kenton McKee- Goff

Megan Potter- Abilene

Emily Roush- Lebanon

Michael Springer- Neodesha

Joel DeRouchey - Kansas State

President’s Message

Tim Stroda, President/CEO

USDA Decreases Pork Checkoff Assessment Rate

On November 3, the U.S. Department of Agriculture (USDA) published in the Federal Register a preview of its final rule to decrease the current Pork Checkoff assessment rate of 0.40 percent (40 cents per $100) of the market value of all pigs sold in the United States to 0.35 percent. This assessment decrease was recommended by the National Pork Producers Delegate Body (Delegate Body), which voted on the issue during its annual meeting held in Louisville, Ky., on March 9-11, 2022.

Assessments on imported pork and pork products are established by formula each year, based on U.S. market prices for hogs.

Assessments on domestic and imported pork are authorized by the Pork Promotion, Research, and Consumer Information Act of 1985.

The assessments fund promotion, research, and consumer education activities designed to strengthen the position of pork in the marketplace.

The change will decrease the annual funding of the promotion, research, and consumer information program by an estimated $13.5 million annually.

The final rule also decreases assessments on imported pork and pork products to bring importer assessments in line with those paid by domestic producers.

The final rule is scheduled to be published officially in the Federal Register on November 4, 2022 and will be effective on January 1, 2023.

The decreased assessment rate reflects the Delegate Body’s desire to lessen the assessment burden on producers.

New Research Defines ASFV Stability in Feed Held at Three Storage Temperatures

A new report in the journal Transboundary and Emerging Diseases entitled, “Stability of African swine fever virus in feed during environmental storage,” details the length of time ASFV remains stable in feed at different storage temperatures. The robust study was conducted by a research team led by Dr. Megan Niederwerder, now Associate Director of the Swine Health Information Center.

“Previous estimates of ASFV stability in feed were based on fluctuating temperature and humidity conditions consistent with global trade,” Niederwerder explained. “Novel data generated in the current study defines ASFV stability in feed at constant temperatures. This was an essential next step to guide holding-time recommendations for high-risk feed ingredients within feed mills and swine farms.”

In the published study, the stability of ASFV Georgia 2007 was determined in three feed matrices, including complete feed, soybean meal, and ground corncob particles. After ASFV contamination, feed matrices were held at three environmental temperatures (cool storage at 40°F, ambient storage at 68°F, and hot storage at 95°F) for up to 365 days. Feed samples were tested throughout the one-year period for ASFV genome detection on PCR and ASFV infectivity on cell culture and in swine bioassay.

Results demonstrate high stability of ASFV DNA in feed, with detection by PCR in almost all feed matrices throughout the conclusion of each study, including 365 days after ASFV inoculation when stored at 40°F and 68°F. Infectious ASFV was most stable in soybean meal, with the virus maintaining infectivity as determined by swine bioassay for at

least 112 days at 40°F, at least 21 days at 68°F, and at least seven days at 95°F.

Additionally, feed additives were tested for their ability to reduce ASFV infectivity in complete feed stored at three environmental temperatures (40°F, 68°F, 95°F). Both medium chain fatty acid and formaldehyde-based feed additives were confirmed to be effective mitigants in tested conditions.

Results help define the risk and mitigation of ASFV introduction through feed, confirms thermal sensitivity of ASFV in feed, and underscores the stabilizing environment of soybean meal. Providing the most comprehensive data on ASFV longevity in plant-based feed to date, this study confirms ASFV DNA can be detected in feed at least one year after contamination. Further, swine bioassays demonstrate that infectious ASFV can be present in soybean meal for several weeks after testing negative on cell culture.

“Minimum holding time recommendations were generated in this research for three environments, providing producers and feed mills key guidance to reduce ASFV risk in feed,” Niederwerder concludes. “Feed biosecurity should be considered a fundamental part of all swine biosecurity plans. This foundational study furthers our goals toward ASFV prevention and protection of US swine herd health.”

Research was supported by funding from the National Pork Board and the Foundation for Food and Agriculture Research, the State of Kansas National Bio and Agro-defense Facility Fund, Purina Animal Nutrition, Cargill Animal Nutrition, and Kemin Industries.

KPA Invests in Ibotta Campaigns To encourage Pork Purchases

Your organization teamed up with Ibotta over the summer and fall to encourage pork purchases through the one-of-a-kind app.

The app is well-known among its users as a simple way to get cash back when engaging with brand information while purchasing.

In seven years, Ibotta has paid back over $1 billion to users and has had more than 35 million downloads.

Both campaigns were funded in part by Kansas Corn and National Pork Board.

Summer Campaign

Kansas Pork‘s summer campaign occured from June 24 - August 30 and offered grocery shoppers $0.10 to earn on pork shoulder.

To earn the $0.10, grocery shoppers could click through to a pork shoulder taco recipe from the

National Pork Board. The offer was targeted to any state in the the United States, excuding IA, NC, IN, IL, MN, MO, NE, OH, SD, MI, and OK.

The $39,000 inestment resulted in over 39 million impressions with a 45% redemption rate. This resulted in 178,930 units of pulled pork purchased by grocery shoppers nationwide.

Top purchasing states included Texas, Florida Pennsylvania, Georgia, and New York.

Top retailers included Walmart, Kroger, Walmart Online, Publix, and Food Lion.

Ibotta estimates the average manufacturer suggested retail price on each unit of pork

Above: A screen shot of the summer pulled pork Ibotta campaign your organization funded.

Above: A picture of the pork taco recipe used in the summer Ibotta campaign.

shoulder to be around $11.15. Considering there were a total of 178,930 units of pulled pork moved, Ibotta values a total of $1.9 million of pulled pork influenced by the Kansas Pork partnership.

Fall Campaign

After your organization success with the summer campaign, a fall campaign was chosen as a means for moving pork during the fall months.

In contrast to the pulled pork campaign, this program offered a $0.10 cash back offer on ground pork for clicking on and engaging with an egg-roll-in-a-bowl recipe developed by the National Pork Board.

This recipe was chosen with the help of National Pork Board staff due to the sucess of the recipe online. The offer was available at a number of stores nationwide.

The campaign is set to expire on November 8, 2022, and is on track to provide $0.10 to over 600,000 pork purchasers throughout its campaign life.

Above: A picture of the Any Brand Ground Pork offer on the Ibotta app.

Below: A picture of the Egg Roll in a Bowl recipe used alongside the Any Brand Ground Pork offer on the Ibotta app.

2022 #BaconAmbassadors Program Going Strong

KPA‘s Bacon Ambassador program continues to see strong consumer interest and influencer traction on Instagram.

Since January 1, 2022, the program has generated over 144 posts from influencers and the community that follows them. These posts have garnered more than 40 million impressions and have engaged more than 260,000 shoppers.

The program features mouth-watering, porkinspired posts meant to encourage followers to eat pork.

The feed is primarily curated by 10 influencers including @BBQandBottles, @bamagrillmaster, @hungry_yett, @cooking_with_fire__, livefirerepublic, @overthefirecooking, @tony_and_ maribel, @jennifersebasigari, @grilinfools, and @learningtosmoke.

Special thanks to Iowa Pork Producers Association and National Pork Board.

Follow the hashtag #baconambassador to see the most up-to-date posts.

The PigCHAMP Mobile allows for remote data entry of PigCHAMP Reproductive information while providing basic reporting functionality and validation to users. This allows users to interact directly with PigCHAMP Online or Client Hosted PigCHAMP. NEW functionality for mobile is intermittent connectivity, allowing use in areas with limited internet capabilities.

Right: A cell phone screen shot of recent posts on the #baconambassador feed.

KPA At the Kansas State Fair Birthing Center

KPA‘s efforts to support consumer outreach at the Kansas State Fair through the farrowing stall at the birthing center continued for the 2022 Kansas State Fair.

There were 20 piglets born this year to one sow with the assistance of Kansas State University College of Veterinary Medicine students.

Visit the Kansas State University College of Veterinary Medicine‘s Facebook page for more pictures of the birthing center and visitors.

Right: The new farrowing stall provided by KPA for the birthing center.

Golfers Support Kansas Pork Industry

Sixteen teams participated in the Pork Chop Open golf tournament held on August 12, 2022, at Colbert Hills in Manhattan. The annual tournament brought together producers and industry partners for an 18-hole scramble. After the tournament, participants enjoyed pork loin and ribs donated by Smithfield Foods and smoked by Lynch Livestock.

Championship Flight

1st: Joe Johnson, Dale Cushinberry, Darryl Jones, Pat Haley

2nd: Eric Wright, Bryan Pekarek, Dexter

Spitsnogle, Chris Allen

3rd: David Watkins, Keith Henry, Jennie Watkins, Roman Moreno

First Flight

1st: Larry Wehner, Jaques Muller, James Vogel, Jacob Wehner

2nd: Kaleb Little, Charles Atkinson, Dana Ladner, Gary Robbins

3rd: Chris Hynek, Rick Hynek, Bob Koelzer, Steven Rusche

Closest to the Pin: Brandon Wehling

Longest Drive: Brandon Wehling

Longest Putt: Terry Wark

To the left: Golfer tees off at the Pork Chop Open. Below: Golfers gather at the office before the Pork Chop Open

Food Sponsors

Prize Sponsor

Beverage Sponsor

Hole-in-One Sponsor

Closest to the Pin Sponsor

Longest Putt Sponsor

Longest Drive Sponsor

Event Sponsors

Kansas Youth Compete in 2022 Bob Hines Swine Classic

More than 130 Kansas youth from 42 counties exhibited 274 pigs in the 2022 Dr. Bob Hines Swine Classic, July 1-2 in Manhattan.

Youth had the opportunity to compete in a skillathon contest, photography contest, and showmanship, in addition to prospect and market hog classes. Will Taylor, Ames, Iowa, judged showmanship as well as the prospect and market shows.

Exhibiting the grand champion prospect pig was Abi Lillard, Dickinson County. Completing the top five prospect pigs were Jenna DeRouchey, Pottawatomie County, reserve; Carson Keller, Allen County, third; Jacob DeRouchey, Pottawatomie County, fourth; and Abi Lillard, Dickinson County, fifth.

Champion market pig was awarded to Landon Baetz, Osborne County. Completing the top five market pigs were Gentry Ward, Miami County, reserve; Blaine Pitts, Bourbon County, third; Jenna DeRouchey, Pottawatomie County, fourth; and Taylor Baetz, Osborne County, fifth.

Showmanship classes were hosted Friday evening. In the senior division, Kyanna Lankton,

Coffey County, was named grand champion showman. Also placing in the top five seniors were: Reserve Champion – Braeden Grasser, Rice County

3rd – Ashley Ward, Miami County

4th – Taylor Baetz, Osborne County

5th – Wyatt ReQua, Harvey County

In the intermediate division, Anah Higbie, Franklin County, was named grand champion showman. Also placing in the top five intermediates were: Reserve champion – Gavin Smith, Grant County

3rd – Hadley Huseman, Ellsworth County

4th – Kate Heikes, Johnson County

5th – Bodye Stithem, Rooks County

In the junior division, Ella Smith, Grant County, was named grand champion showman. Also placing in the top five juniors were: Reserve champion – Elim Higbie, Franklin County

3rd – Rhett Bell, Coffey County

4th – Corbin Fink, Pottawatomie County

5th – Cheyanne Davis, Shawnee County

At total of 72 youth participated in the skillathon contest. The top five seniors included Carly Dreher, Allen County, champion; Lane Higbie, Franklin County, reserve; Jenna DeRouchey, Pottawatomie

Photos above and right: Exhibitors participate in the 2022 Bob Hines Swine Classic. (Photography fom Kansas State University Department of Animal Sciences and Industry and Kansas State Youth Livestock Program Facebook pages.)

County, third; James DeRouchey, Pottawatomie County, fourth; and Riley Coates, Douglas County, fifth. Top five intermediate included Calla Higbie, Franklin County, champion; Ashton Neill, Atchison County, reserve; August Neill, Atchison County, third; Jacob DeRouchey, Pottawatomie County, fourth; and Sheldon Weber, Shawnee County, fifth. The junior division top five included Jorja Beeman, Greenwood County, champion; Brynlie Nichols, Butler County, reserve; Rhett Bell, Coffey County, third; Carson Vering, Marshall County, fourth; and

Youth entered 23 photos in the people’s choice photo contest. Kate Heikes, Johnson County, had the champion photograph, followed by Gabe Oltman, Greenwood County, with reserve.

The event is hosted by K-State Research and Extension and the Kansas State University Department of Animal Sciences and Industry. KPA Sponsors the event.

William Lukert, Wabaunsee County, fifth.

HULSE, SOUTHWIND DISTRICT WIN KANSAS LIVESTOCK SWEEPSTAKES

Approximately 300 Kansas 4-H members from 66 counties participated in the 2022 Kansas 4-H Livestock Sweepstakes Aug. 20 and 21, hosted by Kansas State University’s Department of Animal Sciences and Industry.

Throughout the weekend, 4-H members participated in the state livestock judging contest, meat judging contest, livestock skillathon, and livestock quiz bowl.

Individually, 4-H members who participated in all three activities (livestock and meat judging and skillathon) were entered in the Kansas 4-H Livestock Sweepstakes. August Hulse from the Central Kansas District was named the top individual, followed by:

2nd – Lyle Perrier, Greenwood County

3rd – Aidan Yoho, Southwind District

4th – Calley Stubbs, Sunflower District

5th – Weston Schrader, Central Kansas District

6th – James DeRouchey, Pottawatomie County

7th – Lane Higbie, Frontier District

8th – Cecillia Newby, Wildcat District

9th – Tanner Hommertzheim, Sedgwick County

10th – Tate Crystal, Southwind District

Southwind District No. 2 won the Livestock Sweepstakes Champion Team Award with the best combined team performance in livestock judging, livestock skillathon, livestock quiz bowl

and meat judging. Teams in the top five included Wildcat District No. 1, second; Frontier District No. 1, third; Central Kansas District No. 1, fourth; and Pottawatomie County, fifth.

Individual and team placings are posted to the Kansas State Youth Livestock Program website https://bit.ly/3lhPdjK and the Judging Card website, http://www.judgingcard.com.

The team champions for the livestock skillathon and livestock quiz bowl will represent Kansas at their respective national 4-H contest later this fall.

Kansas also will be represented by an all-star team at the national 4-H livestock judging contest in Louisville, Kentucky. Based on their performance in the state livestock judging contest, a group of 20 young people were selected to advance to the team selection process. This will include a series of livestock evaluation workshops and opportunities provided by the K-State livestock judging team.

This is the second year Kansas will be represented by an all-star team at the national 4-H meat judging contest during the American Royal.

The Kansas 4-H Livestock Sweepstakes program is also sponsored by Kansas Pork Association, Kansas Beef Council, Kansas State University College of Agriculture, Konza Veterinary Clinic, Ag Tech, Lyons Ranch, Judd Ranch, and Farm Talk.

The top 10 individuals in the 2022 Kansas 4-H Livestock Sweepstakes include (left to right) August Hulse, Lyle Perrier, Aiden Yoho, Calley Stubbs, Weston Schrader, James DeRouchey, Lane Higbe, Cecilia Newby and Tate Crystal. Not pictured: Tanner Hommertzheim. (Photography fom Kansas State Youth Livestock Program Facebook page.)

HONEY BALSAMIC-GLAZED HAM WITH GARLIC KALE AND SMASHED POTATOES

Ingredients

3 lb. boneless ham

1/2 cup water

8 oz. crushed pineapples in juice (1 can)

1/2 cup honey

1/2 cup balsamic vinegar

2 Tbsp. unsalted butter

2 Tbsp. soy sauce

1/2 tsp. chopped fresh thyme (or 1/4 teaspoon dried thyme)

1/2 tsp. black pepper

3 lb. small red potatoes (scrubbed and unpeeled)

3 Tbsp. unsalted butter

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

2 Tbsp. fresh parsley (or 1 1/2 teaspoons dried parsley )

2 Tbsp. extra-virgin olive oil

2 cloves garlic

2 lb. kale leaves (or baby spinach, chopped)

1/2 tsp. kosher salt

1/4 tsp. black pepper

Directions

Make the Honey Balsamic Glaze: In a small heavy saucepan, bring ingredients to a boil over high heat, stirring often. Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7 to 10 minutes. Transfer to small bowl and let cool to room temperature.

Preheat oven to 350 degrees F. Using a sharp knife, score ham in a crosshatch pattern. Place ham in roasting pan and add 1/2 cup water. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and spread half of the glaze over the ham, forcing it into the scored cuts.

Bake for 15 minutes. Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140 degrees F., about 15 minutes more. If necessary, to keep glaze from scorching, tent ham with aluminum foil. Let stand at room temperature for 10 minutes before slicing.

Make the Smashed Potatoes: After about 30 minutes of baking the ham, place potatoes in large saucepan and add enough cold salted water to cover by 2 inches. Cover saucepan and bring to a boil over high heat. Uncover and reduce heat to medium. Cook until tender, about 20 minutes. Drain well and return potatoes to saucepan. Add butter, oil, salt, and pepper and crush with a large fork, then stir in the parsley. Partially cover with the lid to keep warm.

Make the Garlic Kale: Rinse kale, shake off excess water, and put in a large bowl. In a large saucepan, heat the oil and garlic over medium heat until the garlic is softened, about 1 minute. In batches, stir in the kale and cook until the first batch is wilted before adding more. Cook, uncovered, stirring often, until just tender, about 5 minutes. Season with salt and pepper. Slice the ham crosswise and serve with the smashed potatoes and kale.the top of each pepper and a sprinkle of parsley.

For more recipes, visit www.eatpork.org.