Pig Tales Issue 4 2017 by Kansas Pork Association

Issue 4 2017

IG TALES

The Official Publication of the Kansas Pork Industry

In this issue: • Pork Chop Open • Agricultural Growth Summit • Industry News And more...

Pork Chop Open Golf Tournament

18-hole 4-man Scramble Friday, September 8

Registration: 9 a.m. Shotgun start: 10 a.m. Meal provided after tournament

The Golf Club at Southwind

77 Grandview Drive Garden City, KS Located south of Garden City on Hwy 83.

$250 per team

Includes cart, green fee, meal & gift Return registration form by August 25.

Sponsorship Opportunities Available Contact KPA for more information. 785-776-0442 or kpa@kspork.org

Pork Chop Open 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, meal & gift) Check must accompany form and sent to: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Please Return By August 25

contents Pig Tales • Issue 4 • 2017

<<< 5 5

4-H Swine Project Winner Danielle Chilcott of Leon was this year’s winner.

Summit on Agriculture The second annual Governor’s Summit on Agriculture to be Aug. 24

National Festival of Breads KPA sponsors special award

Swine Classic Kansas youth gather for annual event

Most-Googled Pork Question Pork Checkoff turned to Google to see what consumers are looking for

ADT Forum Held Challenges and solutions in animal disease traceability discussed

11 Emergency Response Corps KDA seeking volunteers

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

15 PQA Plus

Pork Anticuchos. on the cover: Grilled 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

We need your help In today’s fast-paced world, there always seems to be someone asking for our time. Church groups, civic organizations, school activities, youth events, etc., are all competing for free time. If you don’t learn how to say “no”, it can be difficult to squeeze in time for work. I do understand. I’ve been there. I know time is a very precious commodity. Fortunately, the KPA’s farmer leadership has guided your organization toward providing programs that support and help protect the state’s industry while minimizing the need for volunteer assistance. Your staff works to provide our urban friends and country neighbors with a good impression of your product while giving a glance into a pork farmer’s daily life. However, there are instances when a “real farmer” is essential to the success of a program. Oh boy, I can hear the groans from many of you– “You just don’t have the time.” I agree that the owner of the farm may not have the time. I also believe there is someone affiliated with your farm that does – a family member or employee that enjoys their time on the farm is perfect for this role. However, they need the owner of the farm to approve and support their participation. Within our scope of activities, there are many levels of opportunities. Here a couple that allow you to just dip your toes into the pool without jumping in. Operation Main Street – This program was launched in 2004 by the National Pork Board and works to develop farmers into speakers and find them speaking engagements. Once trained, a representative will book speaking engagements with community leaders, classrooms in Kansas, 4

•

PIG TALES

dietetic groups, veterinary organizations, and grocery stores. The farmer gets to pick the groups that fit their comfort level. #RealPigFarming Volunteer List – Have you ever wanted to volunteer for consumer-related activities in Kansas? Want to stay up to date on the latest trainings, media opportunities, and more? KPA’s #RealPigFarming Volunteer List is an email list made just for you. Emails are sent only when we need volunteers and will keep you and your employees updated on possible ways to help spread the word about pork! This leaves me with the question – now that I have you convinced to begin talking with others about your farm, how do I find you? Without doing my Johnny Carson “Carnac the Magnificent” trick (the younger folks will need to Google that reference), I can’t know you are interested. Please call, text, email, or direct message on Facebook, Instagram or Twitter. It doesn’t matter to us, just let us know. We could really use your help!

Technology Grants

Because limited technology can hinder a farm’s ability to reach the public, the KPA is making available 4 technology grants for farmers willing to participate in KPA programming. The grant dollars will be tailored to fit what the farmer needs. Email Jodi Oleen at jodio@kspork.org for involvement requirements or for a grant application.

KPA Sponsors 4-H Swine Project Winner

Danielle Chilcott of Leon was the 2017 4-H State Project Winner for swine at this year’s Emerald Circle Banquet in Manhattan. The annual 4-H Foundation awards banquet recognizes outstanding achievement by 4-H members. “Growing up in 4-H has taught me so many things that I use each and every day,” Chilcott said. Chilcott’s family has a long tradition of being involved in 4-H. “My great-grandpa actually started up our local 4-H club,” she said. “When I was younger we had our own sows and baby piglets. Some of my favorite things about showing hogs is raising them from little piglets to big pigs that I show at the fair.” Chilcott says her family has been raising pigs for four generations. “My grandmother won her swine KAP in 1960 and my dad won his KAP in 1981. My grandma and dad went to the National 4-H Congress in Chicago. In 2015 I got to attend Congress in Atlanta.” The 4-H award recipients are selected through an annual application and review process. Applications are judged with emphasis on 4-H leadership, citizenship and involvement. “I have learned so much through 4-H and showing hogs,” Chilcott said. “My dream job is to be a 4-H youth development agent. My passion for 4-H may never end and I hope to keep up the tradition with my children someday.”

Second Summit on Agricultural Growth to Be Held August 24

The second annual Kansas Governor’s Summit on Agricultural Growth will be held Aug. 24, 2017, at the Manhattan Conference Center at the Hilton Garden Inn. The first Ag Growth Summit, in August 2016, was attended by nearly 400 stakeholders in agriculture representing a variety of agricultural interests from across the state. Feedback from discussions at the 2016 Summit resulted in the development of sector-specific desired growth outcomes for 19 sectors of agriculture, ranging from beef and wheat to specialty livestock and unmanned aerial systems. The 2017 Summit will build upon those growth outcomes, and attendees will work with other agriculture leaders to identify actions that can be taken to achieve the outcomes within each sector. Sessions at the Summit will again focus on the specific agricultural sectors, as well as on industry-wide topics that affect all sectors. This year’s Summit will also include an evening social event on Wednesday, Aug. 23, beginning at 6:00 p.m. at the Stanley Stout Center on the north side of the K-State campus. The Ag Growth Summit will take place on Thursday, Aug. 24, at the Manhattan Conference Center at the Hilton Garden Inn. Registration will begin at 8:00 a.m. and the program will run from 8:30 a.m. to 3:00 p.m. including a complimentary lunch. Participation in the Summit and the social is free and open to the public, but registration is requested. Please register by August 10 to guarantee lunch at the Summit and/or dinner at the social event. A block of rooms is available at the Hilton Garden Inn; call 785-532-9116 by July 24 to reserve a room. More information can be found at agriculture.ks.gov/summit. If you have questions about the Summit, call KDA at 785-564-6700 or email Taylor.Fry@ks.gov. PIG TALES • 5

KPA sponsors special award at Festival of Breads The Kansas Pork Association sponsored a special category, Best Recipe Using Pork, for the 2017 National Festival of Breads contest. Patrice Hurd from Benidji, Minn., was the winner with her Bacon Mac & Cheese Sprouted Wheat Rolls. “While listening to someone rave about bacon mac and cheese, I wondered if I could incorporate those great flavors and textures in to a yeast bread,” Hurd said. “I was thrilled and honored to win the best recipe using pork.” Along with the special award for her bacon mac and cheese rolls, Hurd was also a top eight finalist for her Toasted Cardamom Nordic Crown and received the award for Best Recipe Using King Arthur Sprouted Wheat Flour with her recipe, Savory Sprouted Wheat and Wild Rice Rolls. KPA also live streamed from the event during demonstrations by national champion pit master Rod Gray of Pellet Envy, including his top five tips for perfect pork ribs. Visit KPA’s Facebook page to watch the videos.

BACON MAC & CHEESE SPROUTED WHEAT ROLLS Dough (made in a bread machine) 2/3 cup lukewarm water, 80°F 1 large egg yolk, reserve white for egg wash 2 tablespoons unsalted butter, softened 3 tablespoons granulated sugar ½ teaspoon fine sea salt 2 tablespoons instant potato flakes 2 tablespoons nonfat dry milk 1 tablespoon vital wheat gluten 1 cup King Arthur® Unbleached Bread Flour 1 cup King Arthur® 100% Whole Grain Sprouted Wheat Flour 1 (1/4 ounce) package RED STAR® Platinum Superior Baking Yeast®

Yields 12 rolls

Filling 6 slices thick-cut smoked bacon, chopped in ½” squares ¼ teaspoon liquid smoke 2 teaspoons adobo sauce 1 teaspoon smoked sweet paprika 1 cup prepared macaroni and cheese, deli or refrigerated, room temperature NUTRITION INFORMATION PER SERVING (1 ROLL, 74g): 190 calories, 70 calories from fat, 8g fat, 3.5g saturated fat, 0g trans fat, 35mg cholesterol, 590mg sodium, 23g total carbohydrates, 2g dietary fiber, 4g sugars, 8g protein, 29mcg folate, 1mg vitamin C, 67mg calcium, 1mg iron.

Directions 1. Place all dough ingredients into a bread machine pan in order listed and set on DOUGH cycle. Add additional water or flour if needed to form a soft dough. 2. Cook bacon until crisp. Drain bacon using a wire mesh strainer; return bacon to skillet and stir in liquid smoke. Reserve 2 tablespoons bacon for topping. 3. Place macaroni and cheese on a cutting board; using a knife, cut through macaroni a few times and set aside. 4. Grease cups of a standard size 12-cup muffin pan, 2 ¾” wide x 1 ¼” deep. 5. Turn dough out onto a lightly floured surface; deflate and roll into a 12” x 12” square. On the bottom half of the square, spread adobo mixture to within ½” of edges; spread macaroni and cheese then bacon over adobo. Fold top of dough down over filling; seal edges. 6. Cut into twelve 1” strips. Hold one edge of strip down and twist 3 times. Coil into a roll, tucking ends under and place into muffin cup. Repeat with remaining strips. Cover; let rise until doubled, about 45 minutes. 7. Toward the end of the rising time, preheat the oven to 350°F. Whisk reserved egg white with 1 tablespoon water; brush over rolls and sprinkle with reserved bacon. Bake 18 - 20 minutes until golden; cool in pan 5 minutes then run knife around edges. Remove from pan; serve warm. 6

•

PIG TALES

Kansas youth participate in Swine Classic

Youth participate in the swine skillathon competition during the Dr. Bob Hines Swine Classic in July.

Over 113 youth from around the state participated in the Dr. Bob Hines Swine Classic in Manhattan. The two-day event included a swine skillathon, photography contest, showmanship competitions, and prospect and market hog shows. Over 300 pigs were entered and awards were given to the top half of each class. “The opportunity for K-State faculty, staff and graduate students to interact with youth enthusiastic about swine from across Kansas is very fulfilling,” said Joel DeRouchey, Kansas State University professor and swine extension specialist. “We enjoy this opportunity to showcase the swine program at K-State as well as educate youth about the career opportunities in our industry.” KPA is a donor to the Swine Classic.

Uzbekistan reopens to U.S. pork

Fresh/frozen U.S. pork has been added to the eligible products list for Uzbekistan, with an effective date of production of Jan. 1, 2017. This market had been closed to U.S. pork since 2014, when Uzbekistan suspended imports in response to findings of porcine epidemic diarrhea virus (PEDV) in the United States. Uzbekistan was the only international market to impose a full PEDV-related ban on U.S. pork, though Costa Rica bans U.S. pork casings due to PEDV.

Maintaining Digestive Balance Shouldn’t Be

THIS HARD

Maintaining stability before and after farrowing can be a challenge for ® your sows. Feeding Levucell SB helps support a balanced digestive system naturally, especially during times of stress. Levucell SB is a unique, naturally occurring active dry yeast that has shown to help support the natural microﬂora in the large and small intestine. This helps maintain optimal nutritional status, which can positively impact microbial balance in the gut. Contact your Lallemand Animal Nutrition representative and help your sows keep a balanced digestive system with Levucell SB.

LALLEMAND ANIMAL NUTRITION

SPECIFIC FOR YOUR SUCCESS

www.lallemandanimalnutrition.com

PIG TALES • 7

VFTs promoted at Most-Googled Pork Question teacher conference Earlier this summer, the Kansas Pork Association hosted a breakout session at the Kansas Foundation Agriculture in the Classroom one-day conference for educators. During the session, attendees were able to watch a virtual field trip to a pig farm and learn about the program. Teachers were also given the chance to sign up for future virtual field trips. The conference theme was “Education: Rooted in Agriculture” and was attended by teachers, county farm bureau coordinators and conservation district managers from all over the state. In addition to the breakout session, KPA was also a lunch sponsor, along with Kansas Cattlewomen and Central National Bank of Salina and Manhattan.

The Pork Checkoff has turned to Google to learn what consumers search most for on the internet when it comes to pork, according to Jenna Bieri, digital marketing manager for the Checkoff. “The results were eye-opening,” Bieri said. “The top question is: ‘How do you cook a pork chop?’ That provided the opportunity to market pork online by getting back to the basics.” Based on Google insights, the Pork Checkoff created 10 short back-to-basics Make it Like This videos. The videos feature the top internet search questions and provide easy, delicious step-by-step guides. Cooking basics are included for boneless loin roast, spiral ham, pulled pork, rib roast, pork chop, tenderloin, oven-roasted ribs, honey-ginger pork tenderloin, bacon BBQ chops and oven BBQ back ribs. The Pork Checkoff also sponsored three Buzzfeed Tasty videos earlier this year, featuring Slow Cooker Honey-Garlic Pork Sliders, Western Breakfast Enchiladas and Cheesy Spinach-Stuffed Pork Chops. “For social media, Buzzfeed Tasty videos are the gold standard for consumer engagement,”Bieri said. “The quick video format of under a minute showcases all the ingredients while appealing to almost every consumer. For pork, it truly allows us to show our flavor and convenience to consumers.”

Environmental Consulting Service

Specializing in Nutrient Management Compliance • Kansas GOLDTM Assessments • Soil Sampling • Manure Sampling • KDA Nutrient Utilization Plan Updates • KDHE Nutrient Management Plans • KDHE Permit Application Updates Contact Garry Keeler, program coordinator (785) 893-2748 | kconsulting@mchsi.com Now offering discounts to KPA Members 8

•

PIG TALES

ADT Forum held in Manhattan

Ranchers, veterinarians, feedyard owners, livestock market owners, and other livestock industry professionals gathered at the K-State Alumni Center on June 22 for a forum to discuss challenges and solutions in animal disease traceability (ADT). The Kansas Department of Agriculture hosted the forum, which featured officials from the U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA APHIS). The forum was similar to other public events held by USDA APHIS around the country this spring and summer, providing opportunities for industry stakeholders to engage in the discussion about the successes and challenges of the current ADT framework, specifically for traceability in cattle and bison. Breakout groups addressed specific questions related to official IDs, documentation, feeder cattle and overall questions in the ADT system. Animal disease traceability is critical to ensure a rapid response when animal disease events take place. KDA leads annual emergency preparedness exercises to practice the state’s response plan to a foreign animal disease event, and these exercises have highlighted the importance of traceability if such an emergency would take place. Traceability can also play a role in adding value to the Kansas beef industry by expanding domestic and international market access. The federal Traceability for Livestock Moved Interstate rule went into effect in March 2013 and established minimum national official identification and Official Livestock Identification documentation requirements for the traceability of livestock moving interstate. Reference Decks can be downloaded This series of public meetings has presented an opportunity to gather input on the from the KDA website. ADT system. “These forums across the country have been invaluable to us as we look to the future of animal disease traceability in the U.S.,” said Dr. Sunny Geiser-Novotny with USDA APHIS. “We have heard unique issues brought up at each meeting, but we have heard consistent messages as well, and we appreciate the contributions of everyone who has participated in this process.” Two more regional meetings will be held followed by the NIAA/USAHA Traceability Forum in September to complete this public meeting series. In addition, USDA APHIS is accepting comments on the ADT system through July 31. A link to this comment site, in addition to more information about the past and future ADT public meetings, can be found on the KDA website at agriculture.ks.gov/ADT.

PIG TALES • 9

TThank You Y

On behalf of the more than 9,200 Kansas FFA members, thank you for your belief and financial support of our convention activities. We appreciate the opportunity to be able to recognize excellence and honor agricultural leadership. Thank you again for that support! -Beth Gaines, Kansas FFA Foundation Executive Director Thank you for sponsoring the 32nd annual Dr. Bob Hines Swine Classic. Your support makes it possible for us to provide an engaging, educational and fun swine event for Kansas families. You are helping us develop a great set of young leaders for the pork industry! -Swine Classic participants On behalf of Kansas Academy of Nutrition and Dietetics, thank you for being a generous sponsor of our annual KSAND Conference in April. We truly do appreciate your participation and continued support. -Staci Lardenas, KSAND CPI Chair

Thank you for donating to the 2017 KSU Annual BBQ contest. This year was our largest contest in four years and could not have been possible without your support. Students learned about BBQing on Friday and on the day of the contest they were put to the test and got to show off their skills. We greatly appreciate your participation and are looking forward to seeing you next year! -KSU Meat Science Association

10 â&#x20AC;˘ PIG TALES

Volunteers needed for Emergency Response Corps

This summer, the Kansas Department of Agriculture was the first state in the nation to launch a comprehensive volunteer corps to address agriculture emergency response. The Kansas Agriculture Emergency Response Corps (KAERC) will be made up of volunteers representing a broad range of skills who will be trained and prepared to respond rapidly and efficiently to an agricultural emergency. KDA needs skilled, dedicated citizens from many different backgrounds, possessing a wide range of proficiencies, to be members of this volunteer corps. “The agriculture emergency response corps will play an important role in responding to agricultural emergencies,” said Kansas Secretary of Agriculture Jackie McClaskey. “Kansas is at the forefront of emergency preparedness in case of an agriculture emergency, and through our annual exercises we have determined that one of our greatest needs for an adequate response is more people. Kansans have always been willing to step up and help when emergencies occur, and this new volunteer corps will provide structure and training to maximize that community support. We look forward to working with these volunteers across the state.” During a large-scale incident, the limited state and federal staff cannot fill all the necessary roles, so the KAERC will use the wide range of skills of volunteers in local communities to meet the needs. Volunteers will be able to choose roles they feel comfortable in and will operate under direct supervision of KDA. All volunteers, regardless of their role, will complete several training courses to serve as an introduction to the KAERC program and to form a foundation for the emergency response framework. Other role-specific training will also be required, depending on the position held by the volunteer. KAERC volunteers will gain valuable emergency preparedness knowledge, skills and experience, giving them the tools to not only aid the state, but their communities and families. More information about the application process, specific volunteer roles and training can be found at agriculture.ks.gov/KAERC.

Are you receiving KPA’s

Daily E-news?

Stay updated on the latest industry information. Sign up by emailing us at kpa@kspork.org.

PIG TALES • 11

industry news National Pork Board Elects New Officers Terry O’Neel, a pork producer from Friend, Nebraska, was elected as president of the National Pork Board at the organization’s June board meeting in Des Moines, Iowa. The National Pork Board is comprised of 15 farmerdirectors representing America’s pig farmers. “I am proud to represent our 60,000 pig farmers and I am both honored and humbled by the confidence that the board is placing in me,” O’Neel said. “From the farm, through food chain partnerships, to the consumer’s table, people care about how their food is produced. I look forward to helping to tell the story of real pig farming in the year ahead, and also to meet first hand with the leaders who deliver our product from farm to table.” O’Neel and his wife Diane own and operate O’Neel Farms in Friend, Nebraska, a farrow-tofinish pig farm that markets 12,000 pigs annually. In addition to pigs, O’Neel Farms also grows corn and soybeans on 700 acres. Serving with O’Neel on the executive officer team of the Pork Checkoff is vice president Steve Rommereim, a pork producer from Alcester, South Dakota, and, as treasurer, Brett Kaysen, a pig farmer from Nunn, Colorado. Jan Archer, a pork producer from Goldsboro, North Carolina, will serve as immediate past president. The four executive officers will serve oneyear terms in their positions effective at the close of the June board meeting. “As an industry, we stand ready to face our challenges and to celebrate our successes,” O’Neel said. “And we have so much going for us – from establishing our Secure Pork Supply plan to redesigning how we market our product. The Pork Checkoff is energized and we stand ready to roll up our sleeves and get to work in support of research, pork promotion and consumer and producer education.” 12 • PIG TALES

Steve Rommereim is the owner, manager and operator of Highland Swine in South Dakota. Highland Swine markets 10,000 pigs annually. He also grows corn and soybeans, and has a cow/ calf operation. In March, Rommereim was elected to serve a second term as a producer-member of the NPB. As 2016-2017 treasurer, he chaired the Finance committee and served on the Domestic Marketing committee. He is an OMS speaker and has served as a South Dakota delegate to the Pork Industry Forum since 2003. Rommereim was on the NPB’s plan of work task force in 2009. He is past president of the South Dakota Pork Producers Association, serving on its board from 2001 to 2011. He also is past president of Agriculture United for South Dakota. Brett Kaysen is a partner in Flatland Showpigs, a seedstock producer that markets 480 pigs annually. Additionally, Dr. Kaysen is the Western Regional Sales Director for the U.S. Pork Business at Zoetis, a global animal health company where he leads a sales team serving pork producers and swine veterinarians with their animal health needs. Prior to joining Zoetis, Dr. Kaysen was in the Animal Sciences department at Colorado State University, Fort Collins. This past March Dr. Kaysen was elected to serve his second three-year term on the NPB, and currently serves on the Animal Science committee and as board representative to the Swine Health Information Center. He is an OMS speaker and serves on the National Junior Swine Association board of directors. At the state level, Brett serves on the Colorado Pork Producers Council.

industry news Quality Initiative Builds Momentum There will be a major momentum shift this year in how pork quality is classified if USDA’s revision of its voluntary pork quality standards is approved. After more than 30 years, the federal government is moving forward with its internal process to revise the voluntary standards – an action likely to affect all pork chain segments, including how consumers view pork. “This holds great promise for increasing pork consumption,” said Everett Forkner, a Richards, Missouri, producer and a member of the National Pork Board’s Pork Quality Task Force. “It also addresses one of the biggest concerns we hear from consumers – that pork packaging is inconsistent.” The task force, consisting of seven producers, four packer/processors and an academic, met the past two years to help find new ways to improve the consistency of pork quality based on Checkofffunded research. The objective is to establish new quality benchmarks needed to meet consumer demand and expectations. As part of its 2020 strategic plan, the National Pork Board set a quality goal of reducing pork loin chops that score below the board’s color score of “3” by 10 percentage points compared with the 2012 retail baseline study (55 percent cut to 45 percent, with an 18 percent overall improvement). “We’re discussing this goal with all pork chain segments, including packers, processors, retailers and foodservice,” said Steve Larsen, assistant vice president of science and technology for the Pork Checkoff. “New voluntary standards will build on efforts to educate consumers about what quality attributes to look for in pork, such as meat color and marbling.” A Win-Win Scenario According to Forkner, it’s about giving consumers what they want and having a system that rewards that ability. “Improved voluntary standards can allow for product differentiation based on quality and eating experience,” Forkner said. “This will offer consumers new pork purchasing opportunities.” Forkner sees this benefiting both domestic and international markets. “Ultimately, this should raise

the quality and eating experience of all U.S. pork, and that’s good for all pork producers,” said Forkner, who offers practical, on-farm advice for fellow producers. “As USDA works on the revisions, talk to your genetics supplier, packer/buyer and nutritionist about how you can improve pork quality,” Forkner said. “Review anything that can affect it, from pig handling to hauling.” He added, “If you believe an opportunity is coming to help your farm, take action. You need to start now if you want to be there when it becomes available.” In the interim, Pork Checkoff-funded research into various new technologies for assessing quality in packing plants is being evaluated for realworld use, Larsen said.

Remit Your Checkoff Payment Online Now you can choose to make your Pork Checkoff payment electronically through the new online Checkoff remittance system, according to Calvin VandeKrol, vice president of finance and accounting for the Pork Checkoff. “Similar to other online bill-pay programs, the new voluntary option eliminates the need for paperwork or mailing payments, VandeKrol said. “The online Checkoff remittance system provides convenience while keeping farm financial information secure. We wanted to tap into today’s technology to save producers time and hassles.” He added, “Seedstock producers, fairs, packers and others who pay Checkoff can key in Checkoff information, process an EFT/ACH payment for the amount of their report and submit the report and payment to the National Pork Board all online.” Email: porkcheckoffremittance@pork.org to request a log-in code.

PIG TALES • 13

Grilled

Pork Anticuchos Ingredients

For Garnish: 1 1/2 pounds pork loin, cut into 1” cubes 2 T chives, finely chopped 4 skewers 1 t olive oil 1 onion, cubed 4 key limes, halved 1 red bell pepper, cubed 1 T cilantro leaves 1 green bell pepper, cubed For Aji Panca Marinade 8 oz jar Aji Panca paste or your favorite hot pepper paste 1/2 c soy sayce 1 T cumin 2 T ground oregano

1/2 c vegetable oil 1/4 c garlic, minced 1/3 c rice vinegar, or apple cider vinegar 1 t kosher salt

Directions • For Aji Marinade: In a large bowl, combine the aji panca paste, soy sauce, ground cumin, ground oregano, oil, garlic, vinegar and whisk to form a marinade. Set aside. • Heat indoor or outdoor grill to medium high heat, about 450 degrees. Thread the cubes of pork evenly on skewers, along with the onions and peppers. Place skewers on the grill, brush on the aji panca marinade and cook until marinade has caramelized, approximately 10-15 minutes. • Garnish pork skewers with chives, olive oil, key limes and cilantro. 14 • PIG TALES

34$ 3/86 6,7( 67$786 5(%$7( 352*5$0 7KH .DQVDV 3RUN $VVRFLDWLRQ DQG WKH 1DWLRQDO 3RUN %RDUG DUH HQFRXUDJLQJ DOO SURGXFHUV WR EHFRPH 34$ 3OXV FHUWLÂ¿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Â¿UVW FRPH Â¿UVW VHUYH EDVLV 7KH IROORZLQJ UHTXLUHPHQWV DQG VWLSXODWLRQV DSSO\ Â&#x2021; 3URGXFHU PXVW KDYH DOO VLWH VWDWXV SDSHUZRUN FRPSOHWHG Â&#x2021; 5HEDWH DPRXQW PD\ QRW HTXDO PRUH WKDQ WKH WRWDO DVVHVVPHQW FRVW Â&#x2021; 5HEDWHV DYDLODEOH RQ D Â¿UVW FRPH Â¿UVW VHUYHG EDVLV RQO\ DV IXQGV DUH DYDLODEOH 3OHDVH GR QRW GHOD\ 3OHDVH FRQWDFW 7LP 6WURGD DW NSD#NVSRUN RUJ RU ZLWK TXHVWLRQV RU WR VHH LI IXQGV DUH VWLOO DYDLODEOH

3OHDVH ZRUN ZLWK \RXU 34$ 3OXV DGYLVRU WR FRPSOHWH WKH IRUP EHORZ 7KHQ GHWDFK DQG PDLO WR WKH DGGUHVV RQ WKH IRUP

1DPH RI SURGXFHU BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB )DUP QDPH BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 2UJDQL]DWLRQ LI FRQWUDFW JURZHU BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 0DLOLQJ $GGUHVV BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 3UHPLVH ,' RU 34$ 3OXV QXPEHU BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB 3KRQH BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB ( PDLO BBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB

3OHDVH UHWXUQ IRUP DQG D FRS\ RI 34$ 3OXV VLWH DVVHVPHQW FHUWLÂ¿FDWH WR .DQVDV 3RUN $VVRFLWLRQ 34$ 3OXV 5HEDWH 3URJUDP )DUP %XUHDX 5RDG 0DQKDWWDQ .6

)25 $'9,625 86( 21/< 'DWH RI DVVHVVPHQW BBBB BBBB BBBBBB 7RWDO DVVHVVPHQW FRVW BBBBBBBBBB 34$ 3OXV $GYLVRU 3ULQW BBBBBBBBBBBBBBBBBBBBBBBBBBBBBB VLJQDWXUH BBBBBBBBBBBBBBBBBBBBB 34$ 3OXV $GYLVRU SKRQH BBBBBBBBBBBBBBBBBBBB

PIG TALES

The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 ADDRESS SERVICE REQUESTED

“WE DELIVER THE MALE” Are you receiving the Service and Quality you deserve from your semen supplier? —Family Farming Operation Since 1916 - Six Generation Family Business— —3 Days/Week Delivery - Dedicated Courier Service— —Ultra Remote KS Location - PRRSv negative since 1998—

At ZFI, we’re more than just another semen supplier. We realize that semen from genetically superior animals is of little value if it is not handled properly and delivered on time. That’s why we personally deliver our semen and maintain control of quality from our boar to your door.

877.ZFI.STUD sales@zfistud.com

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