Pig Tales Issue 4 2014

P

IG TALES

Issue 4 2014

The Official Publication of the Kansas Pork Industry

You’re Invited to the...

Pork Chop Open Golf Tournament

What: 18-Hole 4-Man Scramble When: Friday, September 26, 2014 Meal Provided After Tournament

Registration- 9 a.m.

Shotgun Start- 10 a.m.

Where: Cedar Hills Golf Course | 1344 Quivira Road, Washington, KS 66968 Why: Fund Raising Event for the Kansas Pork Association How: $250 Per Team | Registration Deadline: Friday, September 12, 2014 Questions?

Contact KPA: 785-776-0442 | kpa@kspork.org

Pork Chop Open Golf Tournament Registration Form Team Captain: Address: Phone: Email: Names of Team Members: 1.

2.

3.

4.

Number of Meal Reservations:

Registration Cost: $250 Per Team (includes cart, green fee and gift) Check must accompany form and sent to: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Please Return By September 12

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 4

President’s Message 4

5

Summer Board Meeting 5 Calendar and Volunteer Events 6 KPA Headlines 7 Pork Bingo 9 Just For Her 10 Thank You’s to the Association 12

10

United States Meat Export Federation Report 14 Youth in Pork 15 Industry News 16 Featured Recipe 18

15 President-CEO Tim Stroda tims@kspork.org Director of Consumer Outreach 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

Sales Tax Exemption for Swine Operations now available For those of you thinking about a building project, I want to make sure you are aware of a sales tax exemption that could save you money. In the 2014 legislative session, KPA and other agricultural groups successfully lobbied for legislation that provides a sales tax savings to Kansas livestock businesses investing in facility improvements. SB 265 became effective July 1, 2014.

Any purchase, not currently exempt as farm machinery and equipment, could be exempt from sales tax if certain conditions are met.

REQUEST FOR PROJECT EXEMPTION CERTIFICATE PURSUANT TO K.S.A. 79-3606 (cc) OR K.S.A. 79-3606(hhhh)

In order to qualify, the project must: 1. Have a total cost exceeding $50,000.

2. Be “for the purpose of and in conjunction with construction, reconstructing, enlarging or remodeling a business” — including swine facilities.

Kansas Department of Revenue Office of Policy and Research 915 SW Harrison St. Topeka, KS 66612-1588

Date

It is requested that a Certificate of Exemption from sales tax be issued to the taxpayer for the following described project.

(A)

Name of taxpayer:

EIN:

Business type:

 (B)

1.

 Corporation

 L.L.C.

 Limited Liability Partnership/Partnership

 Individual

Other

Name of business which will operate the business facility (if different from the name listed on Line (A)): EIN: Business type:

 2.

 Corporation

 L.L.C.

 Limited Liability Partnership/Partnership

 Individual

Other

Location of business facility investment: County:

3.

The tax exemption applies to several types of buildings including those designed for swine production, composting facilities, shops, offices, and other commodity storage. It also includes mills, grain bins and bulk bins. It also should exempt materials and services needed for the construction process including concrete work, gravel, sand, crushings, millings or other road materials. Other improvements included in the exemption are new or re-drilled livestock water wells, livestock water recycling/reclamation systems, water lines to buildings or effluent lines to sprinkler, and computers to upgrade operations.

Telephone: (785) 296-3081 FAX: (785) 296-7928

Street Number and Address

City:

State:

Zip:

Mailing address of taxpayer (business) who will own and/or operate the business facility: Box Number and/or Street Number and Name

City: 4.

State:

Zip:

Email Address:

 

 

(C)

Type of project:

(D)

ATTACH an explanation or list of improvements to be constructed, repairs or remodeling to be done, and machinery and equipment to be purchased.

(E)

Describe specifically the type of business activity to be conducted by the taxpayer [name on Line (A)] at the business facility:

(F)

Indicate the type of business conducted by the named taxpayer. See instructions.

(G)



1.



2.

Original construction of a new facility Addition to an existing facility

Remodel or reconstruction of an existing facility Additional machinery and equipment, not to include the purchase of a motor vehicle or trailer.

CERTIFIED BUSINESS-K.S.A. 79-3606(cc) The business has been certified by the Department of Commerce as meeting the eligibility criteria for the High Performance Incentive Program (HPIP). Attach a copy of the letter of certification.

AGRICULTURAL BUSINESS-K.S.A. 79-3606(hhhh) The business must have a project with actual costs of $50,000 or more and must be identified under the North American industry classification system (NAICS) subsectors 112112, 112120, 112210, 1123, or 1124, (see instructions).

Is this project a result of working with officials of the state, county, or city government? Yes



No



If yes, provide the name of the agency and contact: What will be the average annual wage for new (non-managerial) employees?

(H)

List the name(s) and address(es) of the general contractor(s):

(I)

Estimated project costs: Total

(J)

Contract date:

(L)

Estimated completion date (not to exceed two years):

Construction costs:

Machinery and equipment costs: (K)

Taxpayer (please type or print)

Contract No.:

Name of Authorized Representative (please type or print)

Process: 1. Complete an application at: http://www.kspork.org/producers/ resources/ 2. Receive a project exemption certificate 3. Use the certificate to purchase goods and services for the project. -- All materials, machinery and equipment, and labor necessary for completion of the project will be exempt from sales tax.

4. Purchases must be made after July 1, 2014.

Signature of Authorized Representative

Title

Phone Number

PR-70b (Rev. 7/14)

In the last issue of Pig Tales, I included a shortened version of the Sales Tax Guide for Swine Operations.

The full version is available at www.kspork.org/producers/resources/. If you have questions, please call Tim at the office at 785-776-0442.

4

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Pig Tales

Summer Board Meeting On Friday, July 18, the Kansas Pork Association and Kansas GOLD executive board meetings were held in Manhattan at the International Grains Program. The 13 members and staff reviewed and approved Checkoff and non-Checkoff programming for the second half of 2014 and 2015.

Joining the group via teleconference was Chris Novak, CEO, National Pork Board, who provided his thoughts on pork industry program priorities. Novak shared plans for the upcoming year and a projected five year plan, as well as an update on PEDV and market forecasts.

The board also met and visited with Bill Brown, DVM, Jodi Oleen, KPA Director of Consumer Relations accepts a Kansas Animal Health Commissioner. Brown utilized his time certificate of appreciation from the American Red Cross. to elaborate on the USDA’s recent PEDV initiatives and answer questions on the use of premise identification. Brown also commented on the success and continuation of the state’s feral swine control, saying, “I am very pleased with how the feral swine program in Kansas has worked. The state has become a leader on this issue, and other states are looking to us for solutions.”

An election for the 2015 National Pork Producers Pork Act delegates was held. Representing Kansas next year in San Antonio at the 2015 National Pork Industry Forum are: Alan Haverkamp, Bern; Kent Condray, Clifton; Scott Pfortmiller, Stafford; and Michael Springer, Neodesha.

The board was also joined by Kristi Ingalls, senior donor recruitment representative for the American Red Cross, who presented the association with a certificate of “grateful appreciation of your outstanding contribution to the American Red Cross blood program.”

For the past two years KPA has partnered with the American Red Cross to provide blood donors with pulled pork sandwiches and door prizes. Often a Kansas pork producer will join each drive to help greet and serve donors, and answer any questions they have about pork and farming.

“This partnership has grown our regular drives by bringing in countless first time donors, as well as past blood donors who we have not seen in years,” Ingalls says. “We’ve been able to increase our blood donation goals, with the confidence that we’ll have many more donors at each drive and then end up exceeding those goals.”

Since its beginning, the partnership has helped save over 9,000 lives.

Pig Tales • 5

Volunteer Events

Calendar

&

BaconFest KC Junction City Blood Drive Kansas State Fair Chick Events - Olathe, Kan. Pork Chop Open Golf Tournament Hyvee Pork Promotion- Topeka Hyvee Pork Promotion - Lawrence Hyvee Pork Promotion - Manhattan K-State Football Pork Tailgate Hyvee Pork Promotion - Lawrence Smith Center Blood Drive Independence Blood Drive Arkansas City Blood Drive Norton Blood Drive Kingman Blood Drive

August 23 August 28-29 September 5-14 September 13-14 September 26 September 27 October 2 October 3 October 4 October 11 October 15 October 23 November 7 November 16 December 23

Blood Drives

BaconFest KC

K-State Football Pork Tailgate

Time commitment: 2-3 hours plus travel to/from event

Time commitment: 4 hours plus travel to/from event

Time commitment: 4-5 hours plus travel to/from event

Hyvee Pork Promotions

Chick Events

Local volunteers are needed to visit with donors and hand out pork sandwiches. This serves as a way for farmers in the area to say thank you to those in the community who give blood.

Local volunteers are needed to hand out pork sliders from the National Pork Board Grilling Trailer and to talk with grocery shoppers about pork farming. This event is a retail pork promotion with HyVee. Time commitment: 4 hours plus travel to/from event

6

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Pig Tales

Want to share your love for bacon with others? Join us for this fun, 21+, summer event in Kansas City. Taste dozens of unique bacon dishes and share your story of being a bacon farmer in Kansas!

Join us at the fun and trendy Handmade & Vintage event in Leawood, Kan. Volunteers are needed to hand out recipes and food samples from Chef Alli, and talk about pork farming.

Time commitment: 3-4 hours plus travel to/from event

Join us for a tailgate at Bill Snyder Family Stadium before the K-State vs. Texas Tech University. We will be passing out free pork samples to fans. Volunteers will receive free tickets.

Want to volunteer?

Contact Jodi Oleen at (785) 776-0442 or jodio@kspork.org for more information.

KPA attends Huelskamp meeting with Taiwan Director General On June 5, Congressman Tim Huelskamp (KS-01) discussed trade issues and opportunities between the United States and Taiwan with Mr. Jack J.C. Yang, Director General of the Taiwan Consulate in Kansas City.

Representative Huelskamp and Yang also participated in a roundtable discussion with members from the Kansas Pork Association, Kansas Grain & Feed Association, Kansas Cooperative Council and Seaboard Foods. Following the meeting, the group toured the Manhattan Elevator facility of the Mid Kansas Cooperative Association.

Rep. Huelskamp released the following statement: “I consider it always an honor to meet with representatives from countries who purchase our agriculture exports.

(L) to (R): David Peterson, Seaboard Foods; Representative Tim The Director General expressed his high regards and Huelskamp; Jack J.C. Yang, Taiwan Consulate in Kansas City; and understanding of our efforts. With meetings like this to Tim Stroda, Kansas Pork Association. highlight our producers and their products, I believe we have an opportunity to develop even stronger ties with Taiwan. I look forward to continued and deepening agriculture relations between Kansas and Taiwan.”

Rep. Huelskamp is excited about the prospects for growing the markets for Kansas products in other parts of Asia, including in Vietnam and Japan. In the past Rep. Huelskamp has hosted others, including ambassadors to the United States from Vietnam and Japan. Huelskamp was also a leader in successful completion of trade agreements with South Korea, Panama and Colombia that opened the door to millions more in exports for Kansas agriculture.

Pig Tales • 7

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from Kansas Pork?

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- consumer programs

- legislative information

- regulatory updates

- producer education

- export reports

Sign up for our daily e-news by contacting: Amanda Spoo Director of Communications amandas@kspork.org (785) 776-0442

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Pig Tales

Pork

Bingo!

In 2014, the Kansas Pork Association set new goals to reach out to influencers in education, dietetics and consumer outreach to build relationships and pork education programs. In a step toward those goals, KPA partnered with the Kansas Soybean Commission to fund and create educational materials for teachers to use in their classrooms. The association then worked closely with the Nebraska Pork Producers Association and the Nebraska Soybean Commission to rebrand a bingo game, worksheet and poster kit they had previously developed.

“Thanks to our friends at Nebraska Pork and Soybean, we are able to maximize the use of our Checkoff funds and provide a great educational resource free of charge for teachers,” says Jodi Oleen, KPA Director of Consumer Outreach.

The kits focus on helping students learn about the variety of products people use every day at home, in school and in medications that come from pigs and soybeans grown in Kansas. Each kit includes supplies for 25 students and comes with 25 game cards, tokens and call out cards; 25 worksheets and one classroom poster. The materials are designed to accompany a 3-7 grade curriculum level.

This educational program is offered to Kansas educators free of charge by the Kansas Pork Association and the Kansas Soybean Commission.

Pork

Bing

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Quantities are limited so order yours today!

Go to www.Kansasporkbingo.com ts

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Kansas Pig Farmers and Kansas Soybean Farmers are proud that the product that they produce is used to feed, clothe and clean the world! Can you match the product to the source?

Draw a line from the product back to the Pig or the Soybean. Where do you think the product came from? Some of the products can be made from both.

Good luck!

Pork and Soybean by-products

Leather Gloves and Shoes

Glue

Heart Valves

Kansas Pork Association | eatpork.org Glass

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Just like the pig, the soybean is used for many things.

Kansas’s soybean crop is used primarily to make animal feed. Much like the pig, the soybean is separated into protein and oil. Soybean protein is used to make animal feed that helps make them healthy. Soybeans also are raised for human foods, such as soy milk, tofu, edamame, soy nuts and soy nut butter. Soy oil is used in many different products, such as plastics, foam, cooking oil, paint and printing ink. The soybean gives us much more eatpo 1 than just a good protein source for human rk.org and animal food.

Pigs are raised for meat to help feed people in your community and all over the world. But food is only the beginning. Nearly 20 medications use pig by-products taken from blood, brain, gall bladder, heart, ovaries, liver, pancreas, pineal Kanintestines, sas Pgland, gland, pituitary spleen, stomach and ork skin, Assoccontinually add to thyroid. Science and technology ia on pig. the list of products derived from thetiincredible | 2

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Fun Facts!

Brought to you by Kansas Pork Farmers

Pork is the most widely eaten meat in the world.

17

18

It takes 143 pounds of soybean meal to grow a pig to market weight.

Kansas is home to 1,000 hog farms.

CROSSWORD PUZZLE ANSWERS ACROSS: 6. Ham, 7. Insulin, 8. Bone China, 10. Heart Valves, 12. Biodiesel, 15. Candles, 16. Vitamins, 17. Soap, 18. Crayons DOWN: 1. Bacon, 2. Tofu, 3. Manure, 4. Chalk, 5. Fish Food, 9. Insulation, 11. Glass, 13. Shampoo, 14. Soy Nuts

ACROSS

Kansassoybeans.org/youth

16

5/19/14 3:03 PM

Most of the soybeans grown in Kansas are fed to Kansas livestock.

6. A tasty sandwich meat made from pigs.

7. An important human medicine made from a pig’s pancreas.

8. Dried pig bones are used to make this product that is made into fancy plates. (two words) 10. Taken from pigs, these are surgically implanted into humans. (two words)

Farmers

Brought to you by Kansas Pork and Soybean Farmers

DOWN 12. A fuel made with soybean oil that burns cleaner than petroleum.

15. When made with soybean oil, this burns longer with less smoke.

16. Amino acids from pigs are used to make this beneficial product for humans.

17. Pig fat is used to make this product to keep us clean.

18. Soybean oil helps make these colorful products non-toxic and safer for children.

1. A common meat we eat for breakfast that comes from pigs 2. A product made from curdling fresh hot soymilk.

3. Pigs produce this, which is used to help soybeans grow.

4. This product we use on blackboards is made from fatty acids and glycerin from pigs 5. Soy protein is used in this product to feed our swimming pets. (two words)

9. Soybeans are used to make this product which keeps buildings more energy-efficient.

11. Bone meal from a pig is used to make this see-through product.

13. Soybean oil is used in this to make our hair clean.

14. A perfect snack made of roasted soybeans full of highquality soy protein.

(Answers on back)

Pig Tales • 9

T

he opportunity to connect with women eager to learn about cooking is one that Chef Alli Winters values.

“We are the heart of our homes and families. Anytime that I have the opportunity to connect with women, to encourage them to cook, I feel like I’m helping them,” the chef from Topeka says.

The Just For Her expo gives Chef Alli that opportunity.

For a fourth year, the Kansas Pork Association served as the Food Sponsor for the women’s expo, held May 30-June 1 in Kansas City. Over the course of its three days, the expo, which saw more than 9,000 attendees this year, creates an atmosphere designed for women to enjoy a weekend of shopping, pampering and treating themselves.

Your association embraces this fun event as an opportunity to connect with a target audience and to inspire them to cook pork at home. KPA volunteers and staff set up the “Pork Inspiration Café” as a place to talk with attendees and give away coupons, recipes, and a chance to win a $1,000 grocery-shopping spree. Chef Alli spends the day cooking a pork recipe that she serves samples of to help draw people and start the conversation off on the right foot.

“Exposure

Just For Her

Guest article by Jennifer Ray

10 • Pig Tales

at the Just For Her Expo is priceless, in my opinion.

Often, women walk up and ask, ‘What are you selling?’ I’m able to say, ‘Not a thing, just Kansas pork farmers and their enthusiasm for pork,” Chef Alli says. “Follow that statement up with a bite of a delicious pork dish, recipes and coupons, and you’ve just made a friend, and many times, a pork lover.”

When planning the expo, event planner Aimee Jacobsen, says everything revolves around focusing on the needs and wants of women.

“Each year our goal is to plan exciting attractions to keep the event fresh and on trend,” Jacobsen says.

“Having confidence in the kitchen and making the right decisions for your family is at the core of that.”

Beyond hosting the booth, KPA sponsored two cooking demonstrations on the main stage of the event, one featuring Chef Alli, and the other featuring Chef Renee Kelly of Shawnee, Kan. Both chefs focused their demonstration on teaching audience members about the newly renamed pork cuts, including the Porterhouse Pork Chop and the New York Pork Chop. The chefs highlighted the recommended internal temperature for cooking pork, 145 degrees Fahrenheit with three minutes rest. Each demonstration also allowed a lucky viewer to win a $100 grocery card giveaway.

“There are a lot of ways for us to share that information, but nothing quite builds trust like a friendly face who approaches an audience the way these chefs do.,” says Jodi Oleen, KPA Director of Consumer Relations.

Each year KPA strives to make sure that the ladies at Just For Her return home with the inspiration and information needed for their home kitchen.

“Women stop by our booth and are excited to see what’s cooking because they remember how good their experience was last year,” Chef Allie says. “This is the enthusiasm we need to keep women returning for more and more exposure to good pork recipes that lead to tasty, happy pork meals at home.”

To learn more about our chef partners visit Chef Renee Kelly at http:// reneekellysharvest.com/ and Chef Alli at http:// www.chefallis.com/.

Pig Tales • 11

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.

Thank you for supporting the Kansas ProStart Invitational. Each year the students amaze me with their talent. This year more than 120 top ProStart students representing 15 schools from across the state showcased their skills, to win their share of over $800,000 in scholarships. In Kansas the ProStart program reaches over 1,400 students in 27 schools. The ProStart program enables the industry to grow its own talent and build a pipeline of qualified, dedicated employees to fill our ranks. Restaurants account for 131,800 jobs in Kansas, which is 9% of employment in the state. With industry support we can ensure that qualified applicants are filling these positions. The grand success of this event is due in large part to you and your efforts. The hospitality industry is very demanding and we truly appreciate you giving back to support ProStart.

On behalf of KRHA, students and teachers, thank you for sharing your talents, financial support and time.

- Neeley Carlson Kansas Pork Association, Thank you for selecting me as the Wendell Moyer Scholarship recipient. Also thank you for visiting Fort Hays and personally giving me the award. This coming year is my last year of college before I return to Bellar Farms and manage the swine operation.

Thank you, Luke Bellar Dear Amanda, We would like to thank the Kansas Pork Association for supplying the pulled pork sandwiches for the Clay Center area blood drive. Their generosity is truly appreciated.

- Garry and Marty Stenzel Dear Kansas Pork Association, Thank you so much for sponsoring the FFA Swine Placement Proficiency Award. I have work very hard on my family’s farm and I am so happy it all has finally paid off.

Next year I plan to go to K-State and major in animal science.

Thanks again, Tristan Davis Dear Mr. Stroda, Thank you for sponsoring the state swine 4-H award. It has been a goal of mine to win the state award. I have worked hard for the last few years on my project and my record books. It was nice meeting you at the Emerald Circle Banquet in Manhattan, KS. I am glad that you were there to give the award to me. I am looking forward to going to Atlanta for the National 4-H Congress in the fall. It will be fun to meet new kids from all over the United States and go to the professional development classes. I am not sure what I will see or do but that’s all a part of the learning. Thank you again for sponsoring the award. I am glad that I am in 4-H because it has taught me valuable leadership and citizenship skills and has prepared me for the future. I hope that younger kids join 4-H not only to have fun but to learn also. It is a great organization that I am proud to be in.

Sincerely, Campbell Martin

12 • Pig Tales

Dear Tim, We would like to wholeheartedly thank you for your donation to the Dr. Bob Hines Kansas Swine Classic.

The 2014 Swine Classic was a huge success with 125 youth entering from 33 counties across Kansas. Without your strong support, program of this nature would not be possible impacting youth across Kansas. We are already planning next year’s Classic which will be held July 1011, 2015.

Thanks again!

Dear Kansas Pork Association, On behalf of the Douglas County Slice of Ag Committee, I want to say thank you for your continued support of this educational program for fourth grade students. This was the fourteenth year for Slice of Ag. A total of 896 students from 40 classes participated. In the fall, classes are offered wheat and soybean seed growing kits, a curriculum notebook with 28 ready to use lesson plans which meet the Kansas Curriculum Standards, and a field trip in January. Many teachers express their appreciation to us for providing this educational opportunity and look forward to it each year. A teacher experiencing the program for the first time this year shared, “Just wanted to let you know I was very impressed with our trip on Friday. The presenters did a great job.

Our kids loved it.” Thank you for the coloring books, recipes and stickers for the teacher resource kits.

Thanks for partnering with us as we share the story of agriculture.

Sincerely, Billy Wood Dear Kansas Pork Association, I just wanted to thank you by the way you let us pet the piglets.

Sincerely, Russell Smith Dear Kansas Pork Association, It was really fun. My favorite part was the pigs. They stunk a little but they were fun to learn about. I liked the whole part! So thank you for your experience.

Sincerely, Trenton Tim, On behalf of the Kansas agriculture community and the Kansas Department of Agriculture, we thank you and Kansas Pork for your contribution and support of Kansas Agriculture Week and Day activities. Your sponsorship allowed KDA and the planning committee to promote and host a statewide celebration of Kansas agriculture. Initiatives included creating a grassroots campaign by sending information packets promoting local groups ‘Make it Ag Day’ in their community. In addition, we appreciate your participation in Kansas Agriculture Day at the Capitol to showcase Kansas Pork with other agriculture organizations to educate and advocate for the industry. Thank you for your commitment to Kansas agriculture.

- Nellie Hill • • Pig T Pales ig Tales 13 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.

USMEF-Korea Takes Proactive Approach on Animal Welfare, Sustainability Animal welfare and sustainability are not yet popular topics of conversation in Asian markets, such as South Korea, but it is only a matter of time before the trends that take root in Europe and the U.S. will find their way around the globe. USMEF-Korea recently took a proactive approach to these sensitive subject matters by hosting a workshop for 230 Korean red meat importers, distributors, retail and food service operators to give them insights into the care that the U.S. beef and pork industries take both in raising livestock and in caring for the land that supports production.

The progress that American agriculture has achieved in the areas of efficient resource utilization was highlighted

by Travis Arp, USMEF’s manager of technical services, who addressed the industry’s ability to produce more highquality meat with the same or fewer animals in a humane environment. The program was provided with funding support from the USDA Market Access Program (MAP), the Beef Checkoff Program and the Pork Checkoff.

“One of the primary issues in South Korea is tight regulation on the ability of processors to label product as ‘natural’ or ‘organic’ or other marketing descriptors that cannot be uniformly defined,” Arp says. “Since labels can’t be used for this purpose in Korea, our goal is to help the importers and buyers in Korea better understand the care that goes into the production of U.S. pork and beef so they can make their purchasing decisions based on knowledge.”

Arp outlined the positive environmental impacts that both the U.S. pork and beef industries have made, resulting in significant reductions in water use, land use, greenhouse emissions and energy consumption. At the same time, he noted how the overall efficiency of the U.S. pork industry increased dramatically from 1959 through 2009, realizing a 33 percent improvement in feed efficiency and a doubling of carcass weight production despite a 39 percent decline in the breed herd. Similarly, the U.S. beef industry boosted the yield per animal 28 percent between 1977 and 2007, requiring only four animals to produce the same amount of beef as five animals produced 30 years earlier.

While the U.S. livestock industry has improved its efficiency, it also has focused on the welfare of the animals, working to ensure that all animals raised for food or as working animals enjoy the Five Animal Freedoms: freedom from hunger and thirst; freedom from discomfort; freedom from pain, injury or disease; freedom to express normal behavior, and freedom from fear and distress.

“The American livestock industries have made concerted efforts to address both product quality and animal welfare, ranging from the pork industry’s PQA Plus program to Beef Quality Assurance and the lamb industry’s Sheep Safety & Quality Assurance,” Arp says.

Unlike in South Korea, some meat producers in the U.S. utilize third-party humane handling certification – as well as product certifications for organic, natural, grass-fed and free-range – to provide product differentiation and additional information to consumers. Arp noted that these labeling claims must be approved by the FSIS. “There are many misconceptions regarding product labeling and what it means for product quality,” Arp told the Korean audience. “Some consumers believe that meat with a ‘specialty label’ is safer than conventionally produced meat, or that meat without an animal welfare label has not been produced with the same care for the animal’s wellbeing. The reality is that all meat inspected by USDA-FSIS is held to the same health standards, and all producers and processors are held to the same USDA animal handling standards.”

The seminar, which included both an economic overview of the U.S. livestock industry as well as an analysis from the Korea Rural Economic Institute, was an important next step in the ongoing education of Korean importers and buyers, according to Jihae Yang, USMEF-Korea director.

“Some Korean livestock magazines have begun showing an interest in animal welfare and sustainability issues,” said Yang. “The messages delivered to these importers and buyers provided a meaningful introduction to these issues, and we expect they will be reported back to a broader audience through these publications.”

Originally released July 7, 2014; U.S. Meat Export Federation

14 • Pig Tales

Youth in Pork At the 31st Kansas 4-H Emerald Circle Banquet, held June 5, Stroda was present to recognize the 2014 Swine Project winner. Campbell Martin, a 10 year old 4-H member from Ford County was the recipient of this year’s medallion. In addition to showing pigs, Campbell expanded his project to a meat business, selling pork bundles and seasoning.

At the 86th Kansas FFA State Convention held May 28-30, two members were recognized in the area of Swine Production. KPA President-CEO, Tim Stroda, was there to present the awards.

In its 29th year, the 2014 Dr. Bob Hines Kansas Youth Swine Classic, held July 11-12 in Manhattan, continues to be a great opportunity for youth showmen to practice and compete in the ring.

This year’s show saw 111 youth exhibitors from 34 counties, showing 239 pigs. KPA was a sponsor for this event. Aside from market and showmanship classes, exhibitors can compete in photo and extemporaneous speaking contests, and participate in educational workshops. Picture right is judge Jon Declerk from Ames, Iowa, and Elizabeth Hodges, from Lebo, Kan., with her Grand Champion Market Hog.

Tristan Davis, a member of the Central Heights FFA Chapter, was recognized as the proficiency winner in Swine Production Placement. Tristan works for J/L Show Pigs, a family-owned, 50 sow, farrow-tofinish farm. Tristan helps sell the top-end hogs as show stock and the lower-quality animals are fed out. Tristan was also named as the State Star in Agricultural Placement. In the future Tristan plans to attend Kansas State University to earn a degree in animal science. Tristan is the son of Jack and Lisa Davis.

His advisors are Aaron Cubit and Trent Page.

Brett McGee, a member of the Yates Center FFA Chapter, was recognized as the proficiency winner in Swine Production Entrepreneurship.

Brett started showing hogs when he was 7 years old. He now raises his own show pigs, selling to other youth for fair projects and on Craigslist. Brett plans to pursue a degree in agriculture education at Kansas State University.

Brett is the son of Ron and Valerie McGee. His advisor is Tanner Davis.

Pig Tales • 15

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

USDA Offers PEDV Reporting Instructions

The USDA has followed up with more specifics on how to understand and comply with its Federal Order on June 5 that requires pork producers, veterinarians and diagnostic labs to report presumptive or confirmed positive occurrences of Porcine Epidemic Diarrhea Virus (PEDV ), Porcine Deltacoronavirus, (PDCoV ) or other swine enteric coronavirus diseases (SECDs) that meet the case definition. The details currently available, including the newly revised SECD Herd Plan Requirements and other instructions on potentially reimbursable expenses, can be found at www.aphis.usda.gov.

USDA’s Animal and Plant Health Inspection Service (APHIS) is working to address these infections with a plan that includes: 1) required disease reporting and 2) development of herd management plans that will indicate the producer is taking actions to implement biosecurity steps designed to reduce further dissemination of PEDV or PDCoV. To this end, APHIS will provide subsidized funding for biosecurity actions by producers described in the herd plans, such as the costs of truck washing and disinfecting agents.

According to APHIS, some of the work to be performed by producers in fighting SECDs that may be reimbursable includes laboratory testing fees for SECD samples, continued monitoring of pigs post-sampling, livestock vehicle washing if called for in an approved herd health plan and the use of disinfectants for cleaning premises, provided funding is available.

Dr. Paul Sundberg, vice president of the National Pork Board’s science and technology department, says, “Continued monitoring of farms through submissions to the veterinary diagnostic laboratories is important and those specific tests will be paid for

by USDA at this point. If producers plan to take

16 • Pig Tales

advantage of the money USDA is making available for cleaning and disinfection, they should work with their herd veterinarian to ensure that their herd management plan indicates that they have the required protocols in place before they fill out the paperwork and submit it to USDA.” To date, U.S. research into SECDs has confirmed that they are spread by fecal-oral contact with infected swine or contaminated materials. These diseases require strong biosecurity at farms through diligent cleaning and disinfection by transporters, renderers, processors and other service providers and developing herd immunity to reduce clinical signs.

Since the occurrence of PEDV in the United States during the past year, the disease has been confirmed in 30 states and has led to more than 7 million piglet deaths. In that time, the Pork Checkoff has invested about $3 million in PEDV-related research, including feed-related research, all of which can be found at www.pork.org/pedv, along with PEDV-related fact sheets in English and Spanish.

Released July 24, 2014; National Pork Board

New Social Media Project Launched

The Pork Checkoff launched a new social media outreach program to share real stories from real farmers with consumers. This new initiative is a social movement to create and own the conversation around modern pig farming. Our goal is to empower pig farmers to have meaningful and impactful conversations on social media with consumers about what happens on their farms. Choosing to tell the story of #RealPigFarming via social networks helps bring consumers and pig farmers together in a way that was not possible just a few years ago. In networks that are powered by images and videos, producers can tell their story in multiple different ways An elite team of social media “agvocates” called Social Forces has been selected for this mission.

This team includes not only producers from more than 10 states, but animal science and Ag university students from across the U.S. Our Social Forces team is being asked to go above and beyond when telling their farming stories on social media.

The Pork Checkoff is encouraging everyone who has a passion for agriculture or a positive story to share about real pig farming to please use the #RealPigFarming in status updates, tweets, Instagram photos, blogs, vlogs and any other social media update. Check us out today by following us on Twitter and liking us on Facebook. For more information, please visit www.facebook.com/ RealPigFarming or follow @RealPigFarming on Twitter. If you have any questions, please contact Claire Masker, cmasker@pork.org.

giving them online access,” Busch said. “By having a branded website and social network communities, pork producers gain an opportunity to educate America about pork.”

• Pork consumers can be found online. Looking at two million social conversations about meat between October of 2012 and September of 2013, nearly a quarter of the conversations centered on pork. From that slice, 58 percent of the conversations were among consumers in the Pork Checkoff ’s target. These consumers are most often discussing recipes and cooking tips on Facebook, Busch said. “Knowing that this platform is where consumers are most engaged, the Checkoff develops specific content to reach these pork consumers.”

• Pork is taking action online based on how Released July 10, 2014; National Pork Board consumers use the Internet. It’s projected that this year, mobile Internet usage will overtake that Why Online Presence Matters for Pork When you’re unsure of a company name you’ve heard, of desktop computers. “We need to be where the action is,” Busch said. “We’re making sure people do you still go to the phone book for clarity? For most of America, the answer is no longer the yellow pages; we can find us on their mobile phones or tablets, too.”

Earlier this year, an updated mobile website for go online to search for a company’s presence.

PorkBeinspired.com was released so people could “If we don’t find a presence for a company, brand or product online, we are likely to quickly move on,” more easily find current promotions and pork recipes on the go. said Amy Busch, digital marketing manager for the Building Influence That Matters Pork Checkoff.

To make it even easier for people to find the Here are a few reasons why pork is online: information they’re seeking, the Pork Checkoff will • Pork is being Googled. Whether people are launch the responsively designed PorkBeinspired. looking for recipes, pork brands, production issues com website this fall. Responsive design means that or training and certification requirements, pork is being typed into a search engine. In fact, 48 percent the best version of the site’s content is displayed no matter what device is used to view it, including of consumers begin any online research on a search mobile phones, tablets or desktop computers. engine, Busch said.

One benefit of responsively designed websites is • Pork is building trust. People like to feel known, that they are “rewarded” by Google search results, important and heard. “The same applies when Busch said. “The site scores higher in search engine consumers are able to follow us or be our friend optimization rankings, allowing more people to online,” Busch said. “When we find opportunities find us when searching for recipes, pork production to personally engage with our fans, they appreciate information, pork brands and more.” the effort and are more likely to become or remain Enhancing pork’s online presence is important, pork-loyal and spread the word.”

Busch added. “By implementing online marketing • Pork’s reach is expanding. On the Internet, efforts designed to align with the Checkoff ’s goals, information travels quickly. One example is the we’re building influence that matters, and ultimately Checkoff ’s bacon rose how-to photo, which was growing our consumer reach.” posted on Facebook Feb. 10. “We allow people Released April 16, 2014; National Pork Board near and far to engage with our brand by simply

Pig Tales • 17

Slow-Cooker RootBeerRibs Prep Time: 20 minutes Cook Time: 6 hours Yield: 6 servings Ingredients • 2 racks St. Louis-style spare ribs, (2 1/3 to 3 pounds each), cut into 3- or 4-rib sections • 1/4 cup dark brown sugar, packed • 2 tablespoons chili powder • 1 tablespoon salt • 2 teaspoons onion powder • 1 teaspoon allspice • 1 1/2 cup (12-oz) can root beer, (not diet), divided • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water

18 • Pig Tales

Combine sugar, chili powder, salt, onion powder and allspice in medium bowl. Set aside half the spice mixture (about 1/3 cup.); sprinkle the rest over both sides of ribs. Pour 1/2 cup root beer into slow cooker and add ribs. Cover and cook on low 5-6 hours or on high for 3 1/2-4 hours, until ribs are very tender.

With 10 minutes left on ribs, combine remaining root beer and reserved spice mixture in medium saucepan over medium-high heat. Bring to boil, stirring to dissolve sugar. Add cornstarch mixture and stir until sauce thickens, just a few seconds. Remove from heat; set aside.

Remove ribs to platter and cover. Strain the cooking liquid and pour off fat. Add 1/3 cup remaining liquid to sauce; stir until smooth. Brush ribs with sauce, serve with remaining sauce on side.

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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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