Pig Tales Issue 5 2015 by Kansas Pork Association

IG TALES

Issue 5 2015

The Official Publication of the Kansas Pork Industry

• Pork Chop Open Results • Farm Food Tour • Chick Events

Pork Chop Open A special thank you to our 2015 sponsors. 2015 Event Sponsors

2015 Hole Sponsors First National Bank of Washington

Key Feeds

PIC, North America

MetaFarms

Hoover’s, Inc.

Hog Slat

National Pork Producers Council

Midwest Livestock Systems

IG TALES P

The Official Publication of the Kansas Pork Industry

Inside This Issue...

Issue 5 President’s Message 4 BBQ University 5

Chick Events 6 Pork Chop Open 8 Safe Pig Handling 9 Farm Food Tour 10

Industry News 12 Pig Tales on Issuu 13 Recipe 14

13 On the cover: Cinnamon Pork Roast. For the recipe, see page 14.

President-CEO Tim Stroda tims@kspork.org

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

Director of Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Kim Hanke kimh@kspork.org

2015 KPA Board of Directors Chairman: Jim Crane - Guymon Mark Crane - Chapman Kevin Deniston - Scott City Jeff Dohrman- Bushton Daniel Gerety - Seneca Jason Hall- Elkhart Scott Pfortmiller - Stafford 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 director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

Senecavirus A symptoms are cause for vigilance With increased reports of Senecavirus A (formerly known as Seneca Valley Virus [SVV]) in 2015 and the resemblance of its symptoms to Foot-and-Mouth disease (FMD), the Swine Health Information Center (SHIC) is advising producers to be diligent in watching for blisters on the nose, mouth or feet. Although Senecavirus A in swine is not considered to be a production limiting infection, the similarity of FMD is cause for concern and hog farmers are urged to contact their veterinarian immediately if a blister appears so a foreign animal disease investigation can be done as quickly as possible. Clinical signs in infected pigs may include: • Vesicles and coalescing erosions on the snouts and coronary bands • Acute lameness in a group of pigs • Ulcerative lesions on or around the hoof wall • Anorexia, lethargy and/or febrile – In the early course of the disease, fevers up to 105 degrees Fahrenheit have been reported

Lesions on the nose should be investigated to ensure FMD is ruled out.

If symptoms appear: • Contact veterinarian immediately • Do not move animals which are ill or exhibiting clinical signs including active lesions • If possible, segregate/isolate affected animals • Document movements leading up to and immediately surrounding the onset of clinical signs as the information may be useful in disease analysis or the FAD investigation

Lesions on the hoof or hyperemia of the coronary band above the toes should first be investigated to ensure FMD is ruled out. 4

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Pig Tales

BBQ University teaches grilling and smoking basics Kansas Pork Association food blogger Chris Petty was a presenter at BBQ University in Seneca, which focused on teaching the basics of grilling and smoking. Participants included all ages and experience levels. Petty’s morning session included a presentation on the history of grilling and barbecuing, and the differences between the two. He also explained the different types of grills and smokers, sauces, brines and rubs, and different heat sources. Petty’s afternoon presentation included a demonstration of the most popular pork cuts used in grilling and barbecuing. “This demo was done with cuts I had purchased at their local grocery store, so they could learn with cuts that are available to them,” Petty said. The KPA provided a pulled pork lunch and pork information handouts for participants. The workshop also included presentations on food safety,

KPA food blogger Chris Petty explains the different pork cuts at BBQ University in Seneca.

tailgating and side dishes. The event was sponsored by KPA and Meadowlark Extension District. “Based on the success of this program, the Meadowlark Extension District plans to hold similar programs in other extension district communities,” Petty said.

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Pig Tales • 5

The Kansas Pork Association spiced things up a bit at the second annual Chick Events: Handmade and Vintage in September. In partnership with The Culinary Center of Kansas City (CCKC), KPA featured a “Build Your Own Pork Rub” station in which visitors were able to make and take their own spice rub. CCKC chef Sandy DiGiovanni gave demonstrations throughout the weekend on how to prepare skillet pork chops with apples, bacon and onions, as well as provided additional porkcooking tips. Visitors to the KPA booth also walked away with pork recipes and information on the cuts of pork and how to cook them. “Attendees loved our interactive booth and Chef Sandy really had the audience engaged. It was a great event,” said Kim Hanke, KPA Director of Communications. The event took place September 12-13 at Park Place in Leawood, Kan., and featured over 95 vendors specializing in handmade art and vintage products. There were also food stands, live music on

Above: Employees from The Culinary Center of Kansas City set up “Make Your Own Pork Rub” stations and instructed Chick Event attendees. Right: KPA’s booth included the pork rub stations, as well as a kitchen setup which was used for chef demonstrations.

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Pig Tales

the lawn and a children’s booth. “We were excited to be one of the main sponsors for this event again this year,” said Jodi Oleen, KPA Director of Consumer Outreach. “Our partnership with the Culinary Center was a great way to provide pork cooking tips and encourage pork purchases at the meat case.” Over 7,500 people attended the two-day event. Proceeds benefited local non-profit partner REbel. To learn more about Chick Events and its partners, visit www. chickevents.com.

Left: Chef Sandy DiGiovanni demonstrates how to make skillet pork chops with apples, bacons and onions (below).

stops sticking to the pan. If it sticks to the pan, it’s not ready to be flipped. • Always sear your meat first, regardless of the cooking method (baking, roasting, etc.)

Pork Rub Recipe

#porktips

Chef nni’s DiGiova • Only flip your meat when it

1 T sugar in the raw 2 tsp seasoning salt 2 tsp granulated garlic 2 tsp onion powder 2 tsp paprika 2 tsp chili powder 1 tsp black pepper 1 pinch lemon pepper 1 pinch ground sage 1 inch dry mustard 1 pinch ground thyme 1 pinch cayenne pepper Makes approximately 2 oz.

Pig Tales • 7

KPA hosts Pork Chop Open

Fifteen teams participated in KPA’s annual Pork Chop Open golf tournament at Cedar Hills Golf Course in Washington, Kan., on Friday, Sept. 18. Teams enjoyed a day of golfing and great pork! Thank you to our sponsors and everyone who came out to participate. For a list of sponsors, see page two.

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Pig Tales

KPA reaches out to educators In a continued effort to promote agriculture in the classroom, the Kansas Pork Association once again reached out to educators across the state. Postcards were mailed to all 877 elementary schools in Kansas, reminding teachers of fun and educational resource kits available. These classroom kits include pork and soybean Bingo games, tokens and call-out cards, as well as worksheets and posters. The kits focus on helping students learn the variety of products people use that come from pigs and soybeans grown in Kansas. These materials are offered to Kansas educators free of charge by the Kansas Soybean Commission and the KPA. Visit eatpork.org/teaching for more information, or to see other educational tools available for educators.

Training materials available A safe pig handling education series developed by The Pork Checkoff is currently available in USB format, also commonly referred to as jump drive or flash drive. These drives can be obtained through the Kansas Pork Association. The training is designed to be used in one-onone meetings, small groups and self-study training sessions. They are available in both English and Spanish. Lesson topics include pig behavior and you; training and handling boars; moving pregnant sows and gilts to farrowing; weaning sows; weaning pigs; and market hogs. For more information or to obtain a copy, contact the KPA at 785-776-0442.

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During a tour of Monsanto the group saw growth chambers, which recreate different geographical conditions in order to determine how seeds and other products will perform in various regions. The chamber pictured here imitated the climate of Brazil.

Farm Food Tour connects consumers to agriculture

the technology being used,” said Anna Binder, Questions regarding food safety and concerns registered dietitian. about farming practices continue to be on the Binder says learning about the use of antibiotics forefront of the consumer mind. In an effort to and vaccines in regards to animal care is one of the answer some of these questions, The Kansas Soybean Commission, Kansas Pork Association and most valuable points she took away from the tour. “Food labeling would have us believe that most Kansas Farm Bureau hosted a Farm Food Tour that of the meat on the market is tainted with ‘harmful offered a unique experience to visit with producers antibiotics’, which I and industry professionals. Influential “We saw very favorable learned is simply not consumers, those who have a role in shifts in the level of true,” she said. “With educating and communicating about food and nutrition, knowledge of our attendees.” a better understanding of the technology, I’m including -Jodi Oleen, KPA Director of now able to better registered Consumer Outreach answer questions dietitians and from my clients and lifestyle bloggers, address their concerns about where our food comes were invited to attend. from.” The group spent three Attendees were given surveys before and after days traveling to locations the tour to determine how informed they were on in Kansas, Missouri and the topics of antibiotics, hormones, GMOs, and Illinois, visiting Merck Animal Health, Monsanto, livestock management. (Survey results can be seen on page 11.) The Maschhoffs and “We saw very favorable shifts in the level of Central Missouri Meat knowledge of our attendees,” said Jodi Oleen, KPA and Sausage. The tour Director of Consumer Outreach. “Survey analysis addressed concerns provided us with information showing this tour such as antibiotic use, created a higher level of confidence in today’s hormones, GMOs, farming methods.” and how livestock are To see more about what the group learned, search processed. #farmfoodtour on Twitter, Instagram, Facebook or “I enjoyed seeing the Periscope. science that goes into 10 • Pig Tales

Above: The group visited The Maschhoffs in Carlyle, Ill., where they learned about their feed mill operation and quality management system. Above right: At Central Missouri Meat and Sausage in Fulton, Mo., the group saw how animals are processed from start to finish. Right: Farm-to-table restaurant Renee Kelly’s Harvest, Shawnee Mission, Kan., was also a stop on the tour.

Pig Tales • 11

Industry News Changes regarding antibiotic use in pork A new U.S. Food and Drug Administration ruling that went into effect Oct. 1 contains several important changes for pork producers. “Traditionally, pork producers have used antibiotics for three purposes: treatment of illnesses, control or prevention of diseases, and to improve nutritional efficiency. However, due to the concern about antibiotic-resistant bacteria, the FDA has issued a new ruling to ensure the continued responsible use of these products in food animals,” said Bob Thaler, Professor and South Dakota State University Extension swine specialist, referencing FDA Guidance #213. With a full implementation date of Dec. 31, 2016, guidance #213 will now require that a veterinarian write a Veterinary Feed Directive or prescription for all antibiotics used in feed. “The FDA is working to make sure that the rules won’t place an undue burden on producers, veterinarians, and feed suppliers,” Thaler said. In addition, Thaler explained that the guidance requires that the veterinarian writing the VFD must has a valid Veterinary-Client-Patient relationship with the producer, something that is the backbone of the National Pork Board’s Pork Quality Assurance program. Under guidance #213, antibiotics can no longer be used to improve nutritional efficiency. “Once Guidance #213 is fully implemented in December 2016, it will be illegal to use medically important antibiotics for production purposes,” Thaler said. “Again, the VFD will only be written for the prevention, control, or treatment of specifically identified diseases.”

Pork continues to be fastest-growing protein in foodservice With a growth rate outpacing all other meats, pork continues to be the fastest-growing protein in foodservice since 2011. According to Technomic, Inc.’s 2015 Volumetric Assessment of Pork in Foodservice, pork’s popularity in the food industry continues to grow. The study showed that total pork sold through 12 • Pig Tales

foodservice outlets reached a record 9.8 billion pounds, reflecting a volume increase of 533 million pounds over 2013 when the survey was last conducted. Gaining momentum, this number is slightly higher than the 462 million-pound growth experienced from 2011 to 2013. The 2.6 percent pork category increase in 2015 outpaced the protein growth average of 0.7 percent and the total foodservice industry growth of 1.2 percent. Since 2013, processed pork has driven growth of the total pork category, increasing by 2.8 percent on an annual basis and making up 78 percent of the total volume. Sales of fresh pork grew 2.0 percent. The four largest categories driving the pork category growth were bacon, processed ham, breakfast sausage and ribs. Sales of these products represented 65 percent of the carcass-weight equivalent.

AASV releases updated influenza educational materials Challenges facing the poultry industry following the introduction of high path avian influenza and the pandemic H1N1 outbreak in 2009 remind us of the significant impact influenza can have on animal and public health. AASV partnered with the ISU Center for Food Security and Public Health, the National Pork Board and the USDA to produce the a collection of educational materials as an update on the diagnostic and vaccine capabilities at our disposal to address the threat of influenza A viruses in swine. These materials were developed and distributed through funding from USDA. In addition, the ISU Center for Food Security and Public Health also published a very thorough scientific review to help veterinarians and others identify the best available IAV-S vaccine for a particular infected herd. The authors describe key principles of IAV-S structure and replication, protective immunity, currently available vaccines, and vaccine technologies that show promise for the future. They discuss strategies to optimize the use of available IAV-S vaccines, based on information gathered from modern diagnostics and surveillance programs. All of these materials are available online at www.cfsph.iastate.edu.

View past issues of Pig Tales magazine online

The Kansas Pork Association staff is in the process of scanning past issues of Pig Tales and posting them to Issuu.com, a free electronic publishing platform for magazines, catalogs, newspapers and more. Currently issues from 1973-1975, and 2007-2015 can be seen online. This is an ongoing project, so check back periodically to view additional issues. To view Pig Tales online, visit www.issuu.com/ kansaspork.

Mark your calendars for November 19th $25 per participant by November 9th | $35 at the door No charge for students if pre-registered

$350 for exhibitor booths Program Highlights

- Production Consequences of Low Birth Weight Pigs - Countdown to the New Veterinary Feed Directive - What Do We Need to Know? -Impact of Feed Processing on PEDv Mitigation and Pig Performance

- Key Profit Drivers for Future Success in the Pork Business

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Cinnamon Pork Roast Total Prep/Cook Time: 100 minutes Degree of Difficulty: Easy Servings: 10-12

Ingredients • 3-1/2 to 4 pounds pork loin roast boneless • 2 tablespoons cinnamon • 2 tablespoons salt • 1 teaspoon white pepper • 2 tablespoons sugar • 1 onion finely grated • 4 cloves garlic minced • 1 to 2 tablespoons soy sauce

Preparations

• Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub misture into loin. • Refrigerate 3 hours to overnight. • Grill pork over medium-low indirect fire 1 to 1-1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. • Remove roast from heat; let rest about 10 minutes before cutting into thin slices.

For more recipes like this, visit eatpork.org 14 • Pig Tales

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

The Official Publication of the Kansas Pork Industry

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Support the Association by becoming a member or advertising in Pig Tales!

Become a member today! Visit our web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or industry partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or e-mail kpa@kspork.org. 16 • Pig Tales