P
IG TALES
Issue 6 2014
The Official Publication of the Kansas Pork Industry
The Official Publication of the Kansas Pork Industry
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IG TALES
Pig Tales is a four color, bi-monthly magazine published by the Kansas Pork Association. From event features to board reports and recipes to showcasing how to get involved, its content focuses on industry news from the state and national level. No other magazine in Kansas speaks to the Kansas pork industry like Pig Tales. The need to inform Kansas pork producers is a priority for our Association, but we need your help. Please consider advertising with Pig Tales as an avenue to get connected with our producers.
Readership includes... 500+ Kansas pork producers 150+ allied industry supporters persons including 150+ complimentary extension and university personnel Publishing Dates February 1 April 1 June 1 August 1 October 1 December 1
Ad Closing Dates January 5 February 18 April 17 June 19 August 19 October 16
Issue 1 Issue 2 Issue 3 Issue 4 Issue 5 Issue 6 * Publishing dates are subject to change at the discretion of the Kansas Pork Association.
Interested in advertising in Pig Tales? Please contact us for a 2014 Advertising Packet: Amanda Spoo, KPA Director of Communications (785) 776-0442 | amandas@kspork.org
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 6
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President’s Message 4 K-State Swine Day and Fall Board Meeting 5 KPA Hosts Pork Tailgate at K-State Football Game 6 K-State Swine Celebrates Opening of New Nursery Building 7 HyVee Pork Promotions 8 Real Pig Farming Tour 10
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United States Meat Export Federation Report 14 2015 Wendell Moyer Scholarship 15 Industry News 16 Safe Pig Handling 17 Featured Recipe 18
10 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
National Pork Board Introduces 2020 Strategic Plan Focused on People, Pigs, and Planet Following more than a year of planning and development, the National Pork Board recently released its new strategic plan focused on anticipating and managing the changing world facing U.S. pork producers now and in the future. The plan, to be implemented starting in January 2015, will be in place through 2020 to guide the organization. During 2014, a task force met several times, analyzing and discussing economic forecasts and research collected from pork producers, protein processors, foodservice operators, retailers and consumers. Unlike the previous strategic plan, this new effort is more customer-centric, with a commitment to transparency and continuous improvement. “In the planning process, we connected with customers and consumers. We heard their desire to better understand and have dialogue about U.S. pig farming,” said Dale Norton, Pork Checkoff president and a pork producer from Bronson, Mich. “The resulting commitment to greater transparency and collaboration takes on a whole new focus and priority in this plan.” The task force set three distinct goals to drive National Pork Board performance. Build Consumer Trust – Working collaboratively with food chain partners, the National Pork Board will enhance consumer trust in modern pork production by promoting producer adoption of on-farm management practices that reflect the industry’s ethical principles and by sharing its commitment to continuous improvement with consumers and key stakeholders. Drive Sustainable Production – The National Pork Board will invest in research and producer education programs that enhance pork productivity and sustainability of pork production and deliver benefits to producers, their communities and consumers. Grow Consumer Demand – Working in concert with food chain partners, the National Pork Board will grow domestic and international consumer demand by focusing on pork’s improved nutrition, quality and sustainability. How do these goals affect the Kansas Pork Association? While the National Pork Board’s task force was keying on national and international issues, your association can utilize the same goals but just on a different scale. As national programs are created to address these areas, there will opportunities for state associations to find their “niche” in the effort. The KPA Board and staff have already begun to utilize this document in program planning for 2015. All of our programs already fit into these categories, but some realignment will be needed to match the priority of these new goals. As you know, crystal balls can be a little fuzzy. That makes it hard to know the perfect path, but the KPA Board and staff are working hard every day to help enhance the success of Kansas hog farmers and their families.
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Pig Tales
Released November 3, 2014; National Pork Board
KPA sponsors K-State Swine day; hosts fall board meeting
Producers, veterinarians and industry members joined students and faculty at the KSU Alumni Center in Manhattan on Thursday, November 20 for the 2014 Swine Industry Day. Each year this event brings those with various roles throughout the industry together for discussion and learning. Your association participated in the Technology Trade Show held during the event, featuring multiple producer education take home resources and 2014 consumer program materials. KPA is proud to be a sponsor of this event. Program highlights included presentations from members of the K-State Swine Team, the K-State School of Veterinary Medicine, Dennis DePietre of KnowledgeVentures, LLC, and John Pluske, Fulbright Distinguished Chair in Agriculture and Life Sciences, Director of the Animal Research Institute, Murdoch University, Australia. The Kansas Pork Association and Kansas GOLD executive board meetings were also held in conjunction with the day’s event. The 13 members and staff reviewed and approved revised Checkoff and Non-Checkoff programming for 2015.
Pig Tales • 5
KPA hosts Pork Tailgate at K-State Football Game The Kansas Pork Association hosted its annual Pork Tailgate on October 4, at the conference matchup between Kansas State University and Texas Tech University in Manhattan. At the Pork Checkoff ’s “We Care” trailer Kansas pork farmers and friends helped turn about 300 pounds of pork loin into nearly 3,000 delicious samples. The samples and pork recipes were available outside the stadium. Radio advertising also supported the event. “The K-State Pork tailgate is a family oriented, funfilled event that gives our farmers the opportunity to connect with consumers and share their love for pork,” says Amanda Spoo, KPA Director of Communications. The We Care trailer, which includes a kitchen facility and grills, is utilized nationwide to support Pork Checkoff key messaging and involve pork producers in the promotion of the pork industry. We would like to thank all of our volunteers and their families for their time and help, and to Seaboard Foods 7/2/14 10:43 AM
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K-State Swine celebrates opening of new nursery building The K-State Swine Teaching and Research Center marked the addition of its new nursery building with an Open House on Friday, October 3. “The Kansas Pork Association has been supporting the K-State Swine Team’s mission of providing research results to help the state’s pig farmers for many years,” says Tim Stroda, KPA President-CEO. “Our farmers recognize the importance of facilities that allow research to be completed in buildings similar to those being used in the industry.” The new nursery building is designed to house newly weaned piglets for up to 9 weeks (from weaning to 12 weeks of age). This will not increase farm inventory, rather improve utilization of existing barn space for teaching and research purposes. The main advantage is to allow nursery pigs to be housed in a single room for up to 9 weeks until movement into finishing. Currently, nursery pigs are moved to a “Grower” barn to allow for the next group of weaned piglets to be placed in existing nursery space. This new facility will also improve the opportunities for nutritional research for pigs weighing between 50 – 80 lbs. which was not possible previously. The total project cost of $360,000 was funded by industry donations and the Department of Animal Sciences and Industry. The building was constructed by Midwest Livestock Systems, Beatrice, NE.
New Nursery Barn Specific Information
• Overall building dimensions = 140’ x 33’ • 86 pens with a capacity of up to 5 pigs per pen • Connecting hallway to existing buildings for access to sow farrowing and nursery rooms • Feed room (16’ x 33’) for bagged research diet storage (majority of feed will be in 50 lb bags) • Two bulk feed bins to provide standard nursery feed directly to the feed room or individual pens • Galvanized gating and flooring for extended building longevity • Mechanical ventilation for a controlled heating and cooling environment - Ceiling inlets for incoming air; 2 natural gas heaters; multiple exhaust fans to remove room moisture and provide increased air flow (cooling) when needed • Hanging floor scale for weighing entire pens • Multiple windows to provide natural lighting • Easy adjust feeders in each pen to continuously provide fresh feed to the pigs • Individual nipple drinker waters for each pen
Pig Tales • 7
Pork Movement 8
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Pig Tales
The Kansas Pork Association recently completed four pork promotions in partnership with Hy-Vee at stores in Lawrence, Manhattan and Topeka. These promotions, held September 27 – October 11, marked the celebration of Kansas Pork Month, which is recognized throughout the month of October. Each store hosted the National Pork Board traveling pork trailer and team that prepared pork sliders to be handed out to grocery shoppers. Industry friends and volunteers joined KPA staff in handing out recipes, Hy-Vee coupons and giveaways. For those with questions about pig farming, volunteers used the model hog barn to share about pork production and give grocery shoppers a look at modern farming practices. As a part of the celebration, Kansas Pork gave one lucky winner at each promotion, a $500 Hy-Vee grocery shopping spree. “These promotions are a great way for us to engage with grocery shoppers and encourage pork to be top of mind when they are planning meals for their families,” says Jodi Oleen, KPA Director of Consumer Outreach. “Hy-Vee does a great job at understanding their customers’ needs so creating this partnership gave Kansas Pork the opportunity to help enrich that relationship.” Overall, 800 pork sliders were prepared and served. A special thank you to our volunteers, the Leete Family, Annie Shultz , and K-State’s Food For Thought group for their help and time.
Pig Tales • 9
KPA hosts an interactive farm tour for dieticians and bloggers.
10 • Pig Tales 10 • Pig Tales
Everyday news headlines and blogs continue to ask the same series of questions -Where does our food come from? How is it raised? Who is responsible? When moms are at the grocery store they have to balance their budget and responsibility to choose what’s best for their family with all of the things they hear about food production but might not fully understand. As food trends come and go, consumers are becoming more driven toward learning about their food system and the choices they have to make. The Kansas Pork Association and the Kansas Soybean Commission recently partnered to create an opportunity for those questions regarding pork and soy production to be answered first hand. The two organizations hosted a #RealPigFarming Tour, September 23-25 in Chicago, that included visits to Fair Oaks Farm and Rodibaugh Farms in Indiana. The tour focused on offering a unique, behind-the-scenes look at modern farm practices and the opportunity to start conversations. Influential consumers, those who have a role in educating and communicating about food and nutrition, including registered dieticians, business and lifestyle bloggers, were invited to attend. “This trip offered Kansas farmers the opportunity to create one-on-one relationships with some of our most valuable food influencers,” says Jodi Oleen, KPA Director of Consumer Outreach. “They are important stewards of the food system in terms of education and helping others in their food choices.” Fair Oaks Farm is a full-functioning farm that is specifically designed for visitors to get an up close and hands-on experience learning about agriculture. The 15-person tour group participated in the Pig Adventure experience, which walks guests through each phase of production. The entire pig farm has a second floor that connects each barn and allows guests to view down and out onto each floor, while continuing to implement biosecurity measures. Starting in the farrowing and nursery barns, the group discussed what happens to both the sows and new piglets during this phase, and watched as several piglets were born and cared for. From there, the tour visited the gestation and weaning barns, discussing each detail from housing and nutrition to technology and markets. From start to finish, the group learned about the time, resources and level of skill spent to keep each phase working smoothly “This was my first time visiting a pig farm. What surprised me the most was cleanliness. I found it very interesting that they were able to a use the pig manure for electricity and gas right there on the farm. I was also thrilled to hear all of the measures they have in place to keep the animals comfortable and content,” says Cynthia Wright, business and lifestyle blogger. “This, in itself, changed the way I viewed farming completely. I always assumed the animals were thought of only as a product for consumers, rather than individual beings. That was not the case in this farm. In fact, every detail of every hog was so well monitored and reported it reminded me of my children’s daycare in that aspect.” The tour also expanded on a few specific topics areas. Before visiting Fair Oaks, the group visited Indiana soybean farmer Dave Rodibaugh and learned about his practices and role in feeding pigs. “As a dietitian working closely with the community, I’m frequently asked questions related to the food Pig Tales • 11 Pig Tales • 11
supply. This includes treatment of animals as they’re raised, what animals are fed, and how their feed affects us as consumers,” says Anna Binder, wellness dietician. “Fair Oaks and the Rodibaugh farm were incredible places to learn firsthand the answers to many of these questions.” The tours were capped off with lunch at the new Fair Oaks Farm restaurant, where the group heard from Fair Oaks Farm employee Stacy Sheldon on meat traceability from farm to plate, and from Jon Hoek, from Belstra Milling Company, on the mission and vision of Fair Oaks Farm. “I think the thing that most impressed the group was how much science and how much technology is behind farming,” says Karen Hanson, registered dietitian from Manhattan. “It was an awesome opportunity to get more education and really feel like I was living it for a day or two there on the farm.” The trip concluded in Chicago where guests and staff were able to enjoy the city and continue their discussions on what they had seen and learned on the tours. “My blog is about juggling career and family. Nothing models that better than a farm. There is so much responsibility and self-sacrifice involved, yet they seem to love every moment of it and take pride in what they do. It was very neat learning the stories of why each individual decided to farm,” Wright says. “Being up close allowed me to see the love and passion that shined through the farmers eyes as he spoke. It wasn’t just about profit. It was about family. And nourishing others. I thought that was pretty awesome.” Throughout the tour, the guests joined the online conversation using the hashtag, #RealPigFarming, which is part of an initiative started by the National Pork Board. KPA would like to thank the Kansas Soybean Commission, National Pork Board and Indiana Pork for each of their roles in making this trip possible. To learn more about #RealPigFarming visit www.porkcares.org/blog. 12 • Pig Tales
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This, in itself, changed the way I viewed farming completely.
“
— Cynthia Wright, author of Mrs. Wright Writes
Pig Tales • 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.
Stewardship of New Technologies Embraced by U.S. Meat Industry For the past several months, a diverse group of representatives from technology companies and the U.S. beef, pork and lamb industries has tackled a critical question related to global access for U.S. meat: What steps can the meat industry take to ensure that the introduction of new production and processing technologies does not interrupt trade? “The U.S. meat industry is a global leader when it comes to advancements in quality, safety, efficiency and productivity, which is why our products are in such great demand around the world,” said Forrest Roberts, chief executive officer of the National Cattlemen’s Beef Association (NCBA). “Our goal as an industry is to adopt new technologies in a manner that is consistent with continuing to grow exports. To meet this objective it is imperative that we continue to work together as an industry in a proactive manner.” Roberts was recently elected chairman of the Meat Industry International Stewardship Advisory Council (MIISAC), which was formed with exactly this goal in mind. Its primary focus is to foster better communication, coordination, and collaboration at all levels of red meat production, processing and marketing so that new technologies are introduced in a manner that minimizes disruptions in exports without stifling the development of next-generation technologies. Norman Bessac, vice president for international pork sales at Cargill Fresh Meats, was elected MIISAC vice chairman. To ensure that MIISAC draws upon experience and expertise from a broad range of meat and livestock sectors, it includes representatives from the Cattleman’s Beef Board, NCBA, National Pork Board, National Pork Producers Council, American Lamb Board, the feedgrains sector, meat packing and export trading companies, technology providers, American Meat Institute, North American Meat Association and the U.S. Meat Export Federation (USMEF). Roberts and Bessac have appointed working group chairs for operations, strategy, and communications to carry the work of the council forward. As new technology products are launched into the U.S. market, MIISAC will collaborate with the companies introducing the products to assess the potential benefits and costs of their adoption to the red meat industry and develop strategies for minimizing impediments in export markets that have not approved the technology. Questions addressed in this process could include: •
Do regulatory approvals need to be secured in key international markets?
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Will approval be controversial, and how will this impact consumer confidence?
• • •
How long will this process take?
Is there an avenue, such as the Codex Alimentarius Commission (CODEX), for establishing an international standard? Which trading partners are likely to adopt a CODEX standard? How do we address foreign markets that have no functioning regulatory process?
In carrying out its mandate, MIISAC will not be setting industry policy, nor will it approve or disapprove new technologies. “The goal is definitely not to serve as a standard-setting or policy-making body, but rather to provide a broad, forward-thinking perspective on how a new technology will impact our industry once it is approved,” Roberts explained.
Originally released October 1, 2014; U.S. Meat Export Federation
14 • Pig Tales
2015 Wendell Moyer Scholarship This $1,000 scholarship supports youth who have demonstrated an interest in the swine industry. The Kansas Pork Association is working to encourage participation in pork production while building leaders of tomorrow. Please help us by encouraging students to apply. To be eligible you must: • Be currently enrolled as a college student in Kansas with junior or senior standing majoring in an agriculture or related field with plans to pursue a career or further education with an emphasis on swine. • Submit a letter about your pork experience and short essay on an issue affecting the pork industry • Submit a cover sheet,two letter of reference and official university transcripts.
All entries are due to the KPA office by January 23 at 5 p.m. For more information please visit at www.kspork.org/producer/news Have questions? Contact Amanda Spoo, KPA Director of Communications (785) 776-0442 | amandas@kspork.org
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Industry News Exports Add More Value to U.S. Pork
The record pace of U.S. pork exports continues to accelerate and put more money in producers’ pockets, despite global competition and other market challenges. “We can be proud of what we’ve accomplished with exports,” said Brian Zimmerman, a pork producer from Beatrice, Neb., who chairs the Pork Checkoff ’s International Trade Committee. “Through the first eight months of 2014, exports made up 28 percent of U.S. pork and pork variety meat production, and the value of exports amounted to $65.29 per hog.” The numbers reflect an upward trend from 2013, when exports comprised 26 percent of U.S. pork production, and the value of exports equated to $53.95 per head. Exports to leading markets, such as Mexico, Japan and South Korea, continue to increase. Also, for the first eight months of the year, the U.S. pork export volume was up 6 percent at 1.48 million metric tons, while the value increased 15 percent to $4.53 billion, compared with the same time period in 2013. “The industry did not expect the volume and value to be up at this point in the year with such high pork prices,” said Becca Hendricks, vice president of international marketing for the Pork Checkoff. “U.S. pork is still very competitive globally, however, and our customers can rely on a consistent supply of high-quality pork.” Market access issues have influenced U.S. pork exports in 2014. In particular, the Russian closure of major markets caused significant global trade shifts. When Russia suspended imports of EU pork in January due to African swine fever, a large increase in European pork entered Asian markets at very low prices. This has driven even more global competition in regions such as Asia and Latin America – both key markets for U.S. pork. Still, the United States is gaining an advantage with its chilled pork exports, which have increased in many markets. “Chilled products bring more value than frozen products,” Zimmerman said. “Plus, when customers buy chilled product, they typically buy on a consistent, 52-week basis rather than a spotty basis.” In early November, the National Pork Board’s International Trade Committee joined other U.S. Meat Export Federation (USMEF) members in Arlington, Va., for the USMEF Strategic Planning Conference. Producers 16 • Pig Tales 16 • Pig Tales
heard from exporters and USMEF staff around the globe regarding market issues, opportunities and export priorities. The National Pork Board’s newly adopted strategic plan has set a goal of increasing U.S. pork exports by an average of 9 percent in volume and value annually by 2020. “It’s a lofty goal, but we’re working toward it by focusing on variety meats, new products and promotions to create loyalty,” Zimmerman said. “We want to keep this export momentum going.” Released 2014; National Pork Board
PIN Tag Deadline for Sow Packers: Jan. 1, 2015 In an effort to improve pre-harvest traceability and improve national disease surveillance in the pork industry, many major U.S. packers and processors will require a USDA-approved, official premises identification number (PIN) swine tag as a condition of sale for breeding stock beginning Jan. 1, 2015. “This is a positive step for our industry as we continue to create a more robust surveillance and traceability system that can help protect our animals, our livelihoods and our customers,” said National Pork Board President, Karen Richter, a producer from Montgomery, Minn. “That’s why I encourage producers to register their premises and begin using the tags now.” According to Dr. Patrick Webb, Pork Checkoff ’s director of swine health, the USDA-approved PIN tags for breeding swine are customizable with or without a management number and can be purchased in multiple colors. “This allows producers to use the official tag in any color as a management tag or wait to apply the tag to sows and boars before leaving the production site to enter harvest channels,” Webb said. Once an animal is identified with an official PIN tag, it should not be removed or given a different official tag in the case of parity-segregated farms. Also, records documenting the identification and movement of breeding stock should be kept for three years. Allflex USA, Inc., Destron Fearing and Y-Tex Corporation have USDA approval to manufacture official PIN swine tags. When ordering, producers must provide the nationally standardized PIN for the breeding farm. If the site does not have a PIN, producers can register for one and learn more by going to www.pork.org/PINtag. Released 2014; National Pork Board
Safe Pig Handling As pork producers, keeping animal caretakers safe is a high priority. Currently, injuries from handling animals is the primary worker safety concern for a majority of pork producers. The main factor behind the high injury rate is that many new workers do not have a basic understanding of pig behavior and animal handling knowledge. The Checkoff ’s new Safe Pig Handling tool was designed to help bridge the knowledge gap. Working with producers to identify key areas where guidance is needed, educational materials, including a video, photos and handouts, were designed to help provide training in barns. Content from both the Pork Quality Assurance® Plus (PQA Plus®) and Transport Quality Assurance® (TQA®) programs were incorporated to create cohesive messages to workers. The Safe Pig Handling materials reinforce fundamental safety concepts while depicting real-life, specific situations encountered daily in pork production. This resource comes at no cost to producers and educators. The materials are designed to be used in one-onone meetings, small groups and self-study training sessions, all with or without electronic capabilities. • • • • • •
Lesson Topics
Pig Behavior and You Training and Handling Boars Moving Pregnant Sows and Gilts to Farrowing Weaning Sows Weaning Pigs Market Hogs
Interested in learning more or how you can order? Contact: Amanda Spoo, KPA Director of Communications | (785) 776-0442 | amandas@kspork.org.
Reserve For Your 2015 Event
The model pig barns are a great interactive tool to help people understand where their food comes from. Throughout the year they are everywhere from community meetings to classrooms and county ag days. Spring is our busiest time of year for the barns, so get yours reserved now! Contact Jodi Oleen at (785) 776-0442 or jodio@kspork.org
Pig Tales • 17
Boneless Pork
Loin Roast
with Herbed Pepper Rub
Prep Time: 5 minutes Cook Time: 1 hour Yield: 12 servings • 3 pound pork loin roast, boneless
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a meat thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.
Herbed Pepper Rub
Serves 6-8, with leftovers.
Ingredients
• • • • • • •
2 tablespoons black pepper, cracked 2 tablespoons Parmesan cheese, grated 2 teaspoons dried basil 2 teaspoons dried rosemary 2 teaspoons dried thyme 1/4 teaspoon garlic powder 1/4 teaspoon salt
Serving Suggestions Serve this as part of a casual holiday celebration buffet. Partner with black-eyed pea salsa, sweet potato casserole, green beans and cornbread.
Find more holiday recipes at eatpork.org 18 • 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. 20 • Pig Tales