Pig Tales Issue 1 2008

IG TALES P November/December 2007 • No. 6

The Official Publication of the Kansas Pork Industry

Image Campaign Wraps Up in Geary County

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IG TALES P

November/December 2007 • No. 5

Managing Editor Wrenn Pacheco President-CEO Tim Stroda 2007 KPA BOARD OF DIRECTORS Chairman: Pete Sherlock – Washington Kent Condray – Clifton Chris Cox – Long Island Thomas Frederick – Hugoton Alan Haverkamp – Bern Jim Hicks – Leoti Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University Kelly Wondra – Ellinwood 2007 KPPC BOARD OF DIRECTORS Chairman: Ron Suther – Blaine Steve Eichman – Westmoreland Alan Haverkamp – Bern Chris Cox – Long Island

The Official Publication of the Kansas Pork Industry

FEATURES 5

KAN ID Form

6

KPA News

7

Community Outreach Program

9

Image Campaign Wrap-Up

10

Holiday Dinners

9

ABOUT THE COVER

PIG TALES November/December 2007 • No. 6

The Official Publication of the Kansas Pork Industry

I’m a pork producer.

Image Campaign Wraps Up in Geary County

I’m a soybean farmer.

Together, we raise our community’s standard of living.

9

The swine industry is the soybean industry’s second largest domestic customer. Pork producers purchase over 8.7 million tons of locally grown soybean meal to feed their hogs. And that’s just part of their economic impact. They also account for more than 340,000 jobs nationwide, and generate more than $1.6 billion in tax revenue. A strong animal agriculture industry helps ensure a better living for pork producers, soybean farmers and the entire rural community.

Brought to you by America’s pork producers and soybean farmers.

800-456-PORK www.pork.org www.animalag.org ©2007 National Pork Board ©2007 United Soybean Board [29348 pk 05/07]

Learn more of where the image Campaign has been this year

Pig Tales is the official bi-monthly publication of the Kansas Pork Association (KPA) and the Kansas Pork Producers Council (KPPC). 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. The KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785-7760442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org

29348 - NPB State coop KS 8.5x5.1 1

5/9/07 11:53:12 AM

IN EVERY ISSUE 4

The President’s Corner

12

K-State Connection to the Pork Industry

14

National Pork Producers Council (NPPC) News

15

National Pork Board (NBP) News

November/December 2007 • Pig Tales

In this issue of Pig Tales, I want to talk with you about two issues – the upcoming Census of Agriculture and premises registration. While these issues have little in common, they are important to your business.

Census of Agriculture

Tim Stroda President-CEO Kansas Pork Association

The President’s Corner

The Census of Agriculture is a complete count, taken every five years, of America’s farms and ranches and the people who operate them. It is the most complete agricultural data resource available, providing the only source of uniform, comprehensive information for every county in the nation. The census provides information on land use and ownership, operator characteristics, production practices, income and expenditures, and many other important topics.

By participating in the 2007 Census, producers can help show the nation the value and importance of U.S. agriculture. This is an opportunity for every producer to show how agriculture contributes to America by providing food, fuel and fiber. Each producer has the power to influence key decisions that will shape the direction of American agriculture for years to come, including: transportation and marketing locations, farm services, production practices and new technologies, as well as, policy decisions.

By responding to the Census, every producer can have a positive impact on the future of their own operation and their entire community. Availability of operational loans and other funding.

Producers should look for the Census form in their mailboxes in early January.

Forms must be mailed back or completed online by February 4, 2008.

Pig Tales • November/December 2007

Premises Registration The pork industry has had a mandatory swine identification system for interstate commerce since 1988. Since implementation of the system, producers have recognized the importance of having production operations, or premises, identified.

Registering a premises is the first step in implementing the pork industrydeveloped plan for enhancing our current animal identification system and complying with the National Animal Identification System (NAIS).

A premises identification will provide health officials with a nationally unique identifier for each livestock premise including the appropriate contact information for disease investigations.

To register your premise: fill out the form on the opposite page or go to http://animalid.aphis.usda.gov/nais/ premises_id/register.shtml.

On the map, click your state to get registration information.

While these jobs can be timeconsuming, they do have positive long-term returns for the pork industry.

Our office gets calls periodically from groups who are using the Census information to evaluate our state’s industry. This is really the most reliable data available, but it is only as good as your answers to the questions.

I strongly urge you to be diligent in providing accurate information to the Census.

Of course, we all hope there is never a need for the premise information, but a large part of being prepared for an emergency is information. In order to protect something, it makes sense that you need to know where it’s located. By registering your premise, you are helping animal health officials protect your business.



George Teagarden, Livestock Commissioner

* Necessary fields

KAN

708 SW J ackson Topeka, KS 66603-3714 (785)296-2326 FAX: (785)296-1765 www.kansas.gov/kahd

ID

M ail or fax to above address

Premises or Business/Farm/Ranch Account Information * This is the contact information for your livestock business entity. This may be different that the location where the animals are kept.

Business/Far m Mailing Addr ess * City *

State *

Zip Code *

Business Telephone *

County *

Business Email

Primary Contact: Fir st Name*

Middle Name

Last Name *

Telephone number *

Cell Phone number

Email Address

Secondary Contact: Fir st Name

Middle Name

Last Name

Telephone Number

Cell Phone

Fax Number

Business Account Login Information: * User Name: ( 8 to 12 letter s and/or number s) Passwor d: ( 8 to 12 letter s and /or number s)  

Business Type: * (Check all that apply)

Individual Partnership

Oper ation Type: * (check all that apply)

 Pr oducer Unit/Far m/Ranch  Mar ket/Collection Point  Non-producer Participant

Species at Pr emises * (check all that apply)

 Cattle  Swine

 Bison  Hor ses

 Limited Liability Corporation  Limited Liability Partnership

 Non-Profit Organization  Incorporated

 Clinic  Por t of Entr y  Render ing

 Quar antine Facility  Slaughter Plant

 Sheep  Camelid

 Exhibition  Tagging Site  Laboratory

 Goats  Deer & Elk

 Emu  Poultr y  Other _______________________

Premises Information (if different that account information): Pr emises Name/Descr iption: (Pr imar y location wher e animals ar e housed. i.e. far m/r anch/headquar ter s, feedlot)

Premises Address: City

State

Legal Land Description: Township

Range

Zip Code

County Section

Secondary Premises Information: optional

Pr emises Name/Descr iption: (Pr imar y location wher e animals ar e housed. i.e. far m/r anch/headquar ter s, feedlot)

Premises Address: City

State

Legal Land Description: Township

Range

Producers/ Contact Signature: *

For Official Use Only

Account Number:

Zip Code

County Section Date

Premises Number: November/December 2007 • Pig Tales

5

News

Eat Pork Plates

National Pork Bard Releases New Environmental Management Series A new series of booklets that address environmental management issues has been released by the National Pork Board.

The series of four booklets are:

• “Swine Manure Storage and Handling Practices to Minimize Odors”

• “Siting and Building Design Considerations to

Reduce Odor Potential from Swine Facilities”

• “Swine Manure Land Application Practices to Minimize Odors”

• “Basic Management

Practices to Mitigate and Control Odors from Swine Operations”

The booklets were written by leading experts at Iowa State University, including Dr. Jay Harmon Dr. Steve Hoff and Dr. Robert Burns.

These colorful and informative booklets are available through the Kansas Pork Association by contacting KPA at kpa@kspork.org or by calling the office at 785-776-0442.

The K-State Collegiate CattleWomen Club are offering Eat Pork license plates featuring a Power Cat logo. You can order them through Mishelle Hay. The plates are $10.00 plus a flat shipping and handling fee of $2.50. So if you were to order five plates your total would be $52.50.

Please send check payable to CCW and return shipping address to Mishelle Hay, Kansas State University, 134 Weber Hall, Manhattan, KS 66506. For any other questions you may contact Mishelle at mhay@ksu.edu or by phone at 785-532-1262.

KPA Serves Johnsoville Brats Kansas Pork Association teamed up with Johnsonville Sausage and the Jackson County Development Corporation to serve over 450 Johnsonville Brats at the Kansas State

University vs. Kansas University game. The event was to promote the Johnsonville Sausage plant in Jackson County, as well as the sell of Johnsonville Brats.

This plant uses Kansas pork for its product.

KSU Pressbox Feed The Kansas Pork Association provided smoked pork loin for nearly 250 members of the press at the Kansas State University vs. Baylor football game held October 27 in Manhattan. As part of the promotion, the KPA receives a full-page advertisement in the game day program available at the stadium. This year’s ad featured pork as The Other Tailgate Meat.

Pig Tales • November/December 2007

connecting pork producers and communities 2007 Pork Community Outreach Program The Kansas Pork Association is into it’s second year as a program for Kansas pork producers, “Pork Community Outreach”. The program is designed to assist individual pork producers in becoming more involved and positively visible in their local communities.

“We’re hoping producers see this as an opportunity to build better relationships with community members,” Tim Stroda, KPA PresidentCEO, said.

This year, the KPA would like to offer matching funds of all expenses on selected community relations activities. For every $1 a producer contributes, the KPA will also contribute $1.

The purpose of this program is to multiply the positive effects of pork producer involvement in the communities where hogs are raised.

To view guidelines and to find an application form, please visit the KPA Web site, www.kspork.org. Under the news section you will find a link to the Outreach program.

Programs eligible for cost-sharing dollars include: •

Sponsoring pork as the main dish for a community meal, golf tournament, booster club activities or charity event.

•

Hosting a hog roast or other pork meal for a near by housing development.

•

Sponsoring a local sports team (your farm name and the pork logo would be displayed on T-shirts.)

•

Sponsoring sinage at a local sporting event (your farm name and the pork logo would be displayed).

•

Sponsorship of a local festival.

•

Doing classroom visits educating youth about the nutritional value of pork and modern pork production (educational materials provided by the KPA).

•

Provide sorting boards for the county fair.

To be eligible you must: •

Fill out a cost share request form and submit it to the KPA at least two weeks prior to your event.

-Contact local media in advance

•

Submit design ideas to the KPA so that appropriate logos and messages may be included.

•

Take photos during event and send to the KPA.

•

Meet KPA guidelines.

KPA Guidelines: •

Must be a significant portion of the audience that is non-family and non-employee.

•

The sponsorship dollars must be used and visible in your local community.

•

Funds may not be used for political fund raising events.

•

KPA Committee has final decision in approving funds.

•

Limited funds available. Projects will be approved on a first comefirst serve basis.

• Leon Dunn Swine Farm held a Twister Appreciation Party to thank the neighbors, friends, family members and numerous volunteers who assisted in the clean-up efforts related to the May 2007 tornado destruction of the swine facilities. The party was held November third at the Dunn Lodge north of St. John. There was over 300 people on the guest list with twenty-eight of the adults and five children being family members, along with six non-family employees of the operation.

• Mike and Peggy Bellar of Bellar Farms donated two hogs for a fundraiser dinner for the Brody Hurt family.

This seven year old boy is fighting bone cancer. He is a first grader at Severy Grade School, a small rural school, where the Bellar children also attend. The Bellar Family, as well as the community want to do all that they can to help this family through what is going to be an extremely tough time.

The dinner was held on October 14th.

• Pete Sherlock of Kansas Select Pork donated a hog to use as the main dish for the meal following the Annual Buddy Walk in Clyde. The walk was held on October seventh at 4:30 PM at the Clyde City Park. The Buddy Walk was fund-raiser for the North Central Kansas Downs Syndrome Society.

• Robert Haverkamp of Haverkamp Bros., Inc. donated meal supplies for an annual booster club golf tournament. This tournament was to raise funds for the booster club to use to fund various activities for the Bern School. The tournament was held at the Spring Creek Golf Course on Sunday, September the ninth and was open to the community.

Questions? Contact the KPA Office at (785) 776-0442.

November/December 2007 • Pig Tales

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Image Campaign Wrap Up

The Pork and Soybean Checkoff Image Campaign wrapped up with a final run in Geary County. With the theme, “Together, we raise the community’s standard of living,” billboard, newspaper and radio ads. These ads were created to promote consumer and producer awareness about the positive impact of pork and soybean producers in their cities. The billboard advertisement was located on I-70 at mile marker 299, facing west on the north side of the interstate. The print advertisement was found in the Junction City Daily Union and radio spots were heard on KFRM AM and WIBW AM. Over the last six months the campaign was present in 14 different counties. This began with the counties of Brown, Nemaha and Washington with billboards in Hiawatha, Seneca and Washington. Print ads were found in the Hiawatha World, Seneca-Courier Tribune and Washington County News. Radio ads played on KNZA FM, WIBW 580 AM and KFRM 550 AM. During the month of June the campaign moved to Wilson and Montgomery counties with billboards placed in Neodesha and Independence. Print ads ran in the Wilson County Citizen and the Independence Daily Record and you could also hear the radio ads on WIBW-AM 580.

In July, the ads were found in the counties of Stafford and Barton. The billboard was placed on East 10th Street at the city limits in Great Bend. The newspaper ads where found in the Great Bend Tribune, The Rocket, Ellinwood Leader, Stafford Courier and St. John News. The radio ads were broadcasted on KFRM-AM, KVGB-AM, KBGL-AM, KCAY-AM, KRSL-AM and KAYS-AM. During the month of August the campaign moved to Norton County with print ads in the Country Advocate and the Norton Telegram. Radio ads also ran on KQNK-AM/FM with the same message “Together, we raise the community’s standard of living.” During the month of September the campaign moved to Scott and Wichita counties and used the ad “If you can read this thank a pig.” A billboard was placed on K-96 west of Scott City and print ads were found in the Leoti Standard and the Scott County Record. Radio ads ran on KSKZ-FM, KBUF-AM, KKJQ-FM, KWKR-FM, KSKL-FM and KULY-AM. In the month of October, the campaign continued with the message “If you can read this think pig,” newspaper and radio ads. Print ads where found in the Elkhart Tri-State News, the Hugoton Hermes and the Ulysses News. Radio spots also ran on the stations of KSKZ-FM, KBUF-AM, KKJQ-FM, KWKR-FM, KSKL-FM and KULY-AM. Please let us know how these advertisements effected your community.

November/December 2007 • Pig Tales

HolidayTiredDinners of Turkey? Try this!

Apple and Cornbread - Stuffed Pork Loin with Roasted Apple Gravy

Cornbread and Apple Stuffing 1 1/2 tablespoons butter 1/2 cup finely chopped smoked ham or diced smoke sausage 1/2 cup finely chopped onion 1/4 cup finely chopped celery Kosher salt Freshly ground black pepper 3/4 cup diced (1/4-inch) peeled apple 1/2 teaspoon dried sage 1 1/2 cups crumbled and dried homemade cornbread or dried cornbread stuffing mix 1/4 cup apple juice, or more 1 egg, beaten lightly 1 boneless pork loin (4 pounds) Kosher salt Freshly ground black pepper 1 teaspoon dried sage 3 medium apples, peeled, halved, cored and cut into 1/2-inch slices 1/4 cup Calvados or apple brandy 1 1/4 cup homemade chicken stock or canned low-sodium chicken broth 1 cup apple juice or cider 1/4Pig cup heavy cream • November/December 10 Tales 2007

Cooking Directions

For stuffing, heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.

Preheat oven to 450 degrees F. To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.

Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4–inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.

Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325 degrees and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 140 degrees to 145 degrees. If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.

apples around the meat and pour the sauce over all.

Serves 8. * Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers Serving Suggestions Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers “A full-flavored American Pale Ale is the perfect compromise between the meatiness of the pork and the rich fruitiness of the baked apples,” says Aidells.

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With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds.

Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil.

Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.

Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.)

Arrange the pork on a serving platter. Spoon the sliced

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Fast Genetics USA Headquarters 1600 Genessee Suite 602 Kansas City, MO 64102

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November/December 2007 • Pig Tales

11

K-State Connection Diet Options for Dealing with High Priced Dried Whey KSU Swine Team

Lactose, whey permeate, and/or dried whey are important dietary components in pig starter diets because they provide an easily digestible source of energy immediately post-weaning. Spraydried whey also provides a highly digestible source of essential amino acids. All three in-gredients have been demonstrated to stimulate feed intake in the weanling pig, making the adaptation to a dry, cereal-based diet easier.

The increased export demand for lactose and food-grade whey is responsible for much of the recent increase in cost of these ingredients. Dried whey prices have nearly tripled this past year from an average of $0.20 to 0.25 per pound to $0.60 to 0.70 per pound for most of the summer of 2007. Dried whey price has declined from these highs, but still trades at $0.40 to 0.50 per pound in most markets.

As a consequence, alternatives to lactose or whey sources are finding a place in the marketplace because of their availability and cost. However, differences may exist in the quality among the various whey sources currently being used in weanling pig diets. The poten-tial to use alternatives to lactose and dried whey have stimulated interest in determining the feed-ing value of alternative feedstuffs that may stimulate feed intake and provide digestible energy and/or amino acids for young pigs. In one such study, research from Ohio State University has reported that pigs fed diets containing dextrose performed equally to those fed diets containing lactose. Another option might be to totally eliminate the dried whey or lactose from the phase 2 diet. More research is 12 Pig Tales • November/December 2007

needed, however, to evaluate the suitability of dextrose replacement for lactose in commercial-type, pig-starter diets.

Therefore the objective of these experiments was to compare various commercially available lactose, whey, or “replacement” products in pig starter diets and determine the economic impact of including these ingredients in Phase 2 diets.

Procedures

Experiment 1. A total of 228 pigs were weaned at 14.2

lb and 21 d of age and fed SEW and Transition diets for the first 7 days post-weaning. Afterwards, pigs were blocked by weight and randomly allotted to one of six dietary treatments with eight pens per treatment. Experimental phase 2 diets were fed for 14 d in meal form (Table 1). The control diet was a corn-soybean mealbased diet with no dried whey or lactose. Experimental treatments contained 7.2% lactose, dextrose anhydrous, or dextrose monohydrate added to the control diet at the expense of corn. Two additional treatments were the control diet with 10% feed-grade whey or 10% food-grade whey.

Because dried whey contains 72% lactose, it provided the same lactose concentration as the diets containing 7.2% lactose. Select menhaden fish meal, spray-dried blood cells, and salt were added to the diets of the lactose, and two dextrose sources to replace the protein and amino acids provided by dried whey. Pigs and feeders were weighed on d 0, 7, and 14 to determine the response criteria of ADG, ADFI, and F/G. Experiment 2. A total of 352 pigs were weaned at 15.2 lb and 21 d of age and fed SEW and Transition diets for the first 5 days post-weaning. Afterwards,

pigs were blocked by weight and randomly allotted to one of eight dietary treatments with eight pens per treatment. Experimental phase 2 diets were fed for 14 d in meal form (Table 1). The control diet was a corn-soybean meal-based diet with no added dried whey. Seven different sources of commercial whey were each added to the control diet at 10% at the expense of corn, select menhaden fish meal, spray-dried blood cells, and salt to achieve the dietary treatments. Pigs and feeders were weighed on d 0, 7, and 14 to determine the response criteria of ADG, ADFI, and F/G.

Results Experiment 1. For the overall 14-d trial, ADG was greater (P<0.05) for pigs fed lactose or food-grade whey than pigs fed feed-grade whey (Figure 1). There were no other differences in ADG among the treatments. Average daily feed intake was greater (P<0.05) for pigs fed lactose, dextrose monohydrate, or foodgrade whey when compared to those fed feed-grade whey. Feed efficiency was improved (P<0.05) for pigs fed food-grade whey rather than dextrose monohy-drate.

For the economic analysis ingredient pricing used in this analysis included: corn, $3.30/bu; soybean meal, $207/ton; select menhaden fish meal and spraydried blood cells, $0.55/lb; lactose, $0.84/lb; dextrose anhydrous, $0.52/lb; dextrose monohydrate, $0.32/lb; feed-grade whey, $0.55lb; food-grade whey, $0.70/lb; and based on market price of $0.50/lb.

Margin over feed was calculated as: weight gain × $0.50/lb, minus feed cost per pig.

Pigs fed the control diet had the lowest (P<0.01) cost per pound of gain (Figure 2), followed by pigs fed dextrose monohydrate, dextrose anhydrous, feed-grade whey, lactose, and food-grade

whey. Surprisingly, margin-overfeed cost was greatest (P<0.05) for pigs fed the control diet rather than the diets containing lactose, dextrose anhydrous, or either whey source (Figure 3). Pigs fed dextrose monohydrate had intermediate MOF that was also higher (P<0.05) than that of pigs fed feed-grade whey.

Experiment 2. Over the entire 14-d trial, ADG was increased (P<0.05) for pigs fed whey sources A and E when compared to the control and sources B and D (Figure 4). Pigs fed whey sources C, F and G had intermediate ADG. Average daily feed intake was greater (P<0.05) for pigs fed whey source E rather than the control or whey sources B, C, D, and G. Feed efficiency was improved (P<0.05) for pigs fed whey source A rather than the control. Pigs fed the remain-ing whey sources had intermediate F/G. Like Exp. 1, pigs fed the control diet had the lowest (P<0.01) cost per pound of gain (Figure 5).

Margin-over-feed cost was greater (P<0.05) for pigs fed the control diet rather than the diets containing whey sources B, D, and G (Figure 6). Pigs fed whey source A had intermediate MOF that was also greater (P<0.05) than that of pigs fed whey sources B and D.

Take Home Message

These experiments demonstrate that not all sources

of dextrose, lactose, and/or dried whey are created equal; and that it is important to use high quality sources in nursery diets.

A surprising result was the performance and margin over feed costs of pigs fed the control diets without any added milk products.

Although they grew slightly slower and were about 1.0 lb lighter after the end of the 14 d test period, it was actually more profitable to give up some growth performance

to the pork industry

by using a less expensive diet.

In Exp. 1, feed cost per pig was reduced ap-proximately $0.70 per pig. Although they were 1 lb lighter this would still leave a profit of $0.35 per pig using margin over feed cost. Using the differences in performance, lactose would need to cost $0.33/lb and dried whey $0.28/lb in order to equal the margin over feed of the control pigs.

In Exp. 2, the margin over feed of control fed pigs averaged $0.35 over the mean of all the difference whey sources. However, there was a lot of variation observed among pigs fed the dif-ferent sources of dried whey making pricing recommendations more difficult.

The exceptional performance of pigs fed dried whey sources A and E result in a break even price for these whey sources approximately $0.60/lb. However, the marginal performance of pigs fed dried whey sources B, D, and G would calculate to a breakeven price for these whey sources again approxi-mately $0.28/lb. Therefore the quality of the dried whey will be extremely important in determining its value.

In conclusion in periods of high priced dried whey, it may be more economical to go to a phase 2 diet without the typical 10% inclusion.

Average daily gain and pig ending weight will be re-duced, but the savings in feed cost will offset the decreased weight gain. While the inclusion of dried whey is necessary in diets fed immediately post-weaning, its use in later diets can be mini-mized to reduce feed cost per pound of gain. Current whey prices are approaching the breakeven price for use in the phase 2 diet. Performance data is the best predictor of whey quality.

In ab-sence of that data, a nonlumpy creamy white whey source without any black specs present should be used when dried whey is included in the diet.

Figure 3. Effect of Lactose Source on Margin over Feed Costs, Exp. 1

$4.50

$4.00 $3.85 $3.50

$3.45

$3.43

$3.62 $3.06

$3.27

Feed Grade Whey

Food Grade Whey

$3.00 $2.50

Control

Lactose Dextrose Dextrose A M

Treatment $0.25

Figure 2. Effect of Lactose Source on Feed Cost per Pound of Grain, Exp. 1 $0.21

$0.20

$0.15

$0.10

$0.19

$0.15

Lactose Dextrose Dextrose A M

Control

Feed Grade Whey

Treatment

Food Grade Whey

Figure1. Effect of Lactose Source on Average Daily Grain, Exp. 1

100 0.90 0.80

$0.22

$0.20

$0.18

0.84

0.79

0.79

0.83

0.80 0.73

0.70 0.60 0.50

Lactose Dextrose Dextrose A M

Control

Feed Grade Whey

Treatment

$3.50

Figure 6. Effect of Lactose Source on Average Daily Grain, Exp. 1 $3.14

$3.06

$3.00

$2.95

$2.77 $2.58

Control

A

$2.72

$2.56

$2.50 $2.00

Food Grade Whey

C

B

D

E

F

$2.66

G

Whey Source Figure4. Effect of Lactose Source on Average Daily Grain, Exp. 2

0.90 0.80 0.70

0.77 0.65

0.77

0.72 0.68

0.72

0.70

F

G

0.68

0.60 0.50

Control

A

B

C

D

E

Whey Source $0.25

Figure 5. Effect of Whey Source on Feed Cost per Pound of Grain, Exp. 2 $0.22

$0.23

$0.23

$0.23

C

D

$0.23 $0.23 $0.23

$0.20 $0.15 $0.10

$0.16

F

G

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Control

A

B

E

Whey Source

The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.

And The Ugly • Ban packer ownership of hogs and marketing contracts.

NPPC supports the Farm Bill approved in July by the House. It includes increases in investments in renewable energy, nutrition and conservation programs, as well as much-needed changes to the Mandatory Country-of-Origin Labeling law. It has no competition or animal welfare provisions.

The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

Ag Groups Urge Congress To Pass Peru Trade Pact

Senate Ag Panel’s 2007 Farm Bill ‘Mixed Bag’

WASHINGTON, D.C., Oct. 25, 2007 – With a tentative House vote set for the week of Nov. 5, the Agriculture Coalition for Latin American Trade, which includes the National Pork Producers Council and 49 other food and agricultural organizations, today urged Congress to approve the trade agreement between the United States and Peru.

WASHINGTON, D.C., Oct. 25, 2007 – While it does contain some good for U.S. pork producers, the bad and the ugly included in the 2007 Farm Bill approved today by the Senate Agriculture Committee far outweigh the positive provisions, according to the National Pork Producers Council.

In a letter (below) sent today to every lawmaker, the coalition asked Congress to “provide U.S. food and agriculture the same trade benefits that it already has extended to farmers and ranchers in Peru” under the Andean Trade Preferences Act. That trade law gives most products from Bolivia, Colombia, Ecuador and Peru dutyfree access into the United States.

“The Senate Agriculture Committee’s bill is a mixed bag.

There are some important programs for pork producers,” said NPPC Past President Joy Philippi, a pork producer from Bruning, Neb. “but overall the legislation likely will restrict and further regulate producers’ access to markets and make the U.S. pork industry less competitive in an increasingly competitive global market. We are very disappointed with the Agriculture panel’s Farm Bill.”

The House is expected to take up the Peru Trade Promotion Agreement after voting on legislation to expand the 1974 Trade Act’s Trade Adjustment Assistance program, which helps U.S. workers who are hurt or displaced because of increased imports.

Included in the legislation sent to the full Senate, which may take it up as early as next week, are provisions that would:

The Good

The Peru agreement is expected to be the first of four pending free trade pacts to see congressional action. Free trade agreements with Colombia, Panama and South Korea also are pending in Congress.

• Fix the Mandatory Country-of-Origin Labeling law.

• Fund swine genome research.

• Authorize a national trichinae certification program.

• Fund conservation programs, including the Environmental Quality Incentives Program.

NPPC Submits Comments On Price Reporting Law

• Establish – through a Sense of Congress resolution WASHINGTON, D.C., Sept. 25, 2006 – The National – that eradication of pseudorabies in swine should be a Pork Producers Council yesterday submitted comments top animal health priority. on proposed reporting regulations for swine in the law requiring meat packers to report the prices they pay • Authorize “Regional Centers of Excellence,” which producers for animals. would conduct research on agricultural commodities, including swine.

The Bad • Establish an Office of Special Counsel for livestock competition issues.

• Restrict certain business practices related to contracts between packers and producers.

• Prohibit arbitration clauses in contracts between packers and producers.

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November/December 2007

The Livestock Mandatory Reporting Act, first approved in 1999 and amended and reauthorized last September, is a program administered by USDA to provide information on pricing, contracting for purchase and supply and demand conditions for livestock, livestock production and livestock products to producers, packers and other market participants.

For more information on the NPPC, visit www.nppc.org.

The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

McDonald’s Gets Saucy with the McRib-Again The iconic McRib sandwich is headlining its third Farewell Tour after frenzied fans demanded a return.

“The Pork Checkoff is pleased to be associated with McDonald’s on this promotion for another year,” says Karen Buchholz, director of foodservice marketing for the National Pork Board. “Each year the return of the McRib promotion gets consumers excited about pork and all its benefits.”

Much like famed musicians who keep saying their goodbyes, the “McRib Farewell Tour III” is giving consumers another chance to enjoy this saucy McDonald’s sandwich. The campaign will run in 50 markets and more than 3,700 restaurants across the United States.

To fire up the crowd, a special McRib Web site (mcrib. com) allows visitors to build their own rock concert light show to their favorite song, or use the current McRib songs, download McRib themed t-shirt designs and wall paper, and play a McRib game.

The ‘McRib Farewell Tour’ campaign offers a fun way to get everyone excited about the return of the McRib sandwich, says Buchholz, who notes that the McRib site is part of an integrated multimedia campaign including television and radio spots, banner ads, outdoor advertising, point-of-purchase signage and more.

Pork Covers the Bases at the “World Series of Barbecue” The American Royal may be renowned for its legendary livestock shows, but the nation’s top pit masters fire up the competition when they head to Kansas City each October for the American Royal Barbecue.

The Other White Meat figures prominently into the competition’s four categories, which include pork, pork ribs, brisket and chicken. Combine this with a barbecue-related trade expo, and this two-day food festival is truly the “World Series of Barbecue.”

“When these teams come to town, there isn’t a spot of

land without a BBQ team on it,” says Rehnstrom, who helps judge the invitational. “It offers the Pork Checkoff a great way to connect with some of the world’s best barbecue pros, and we always thank them for cooking with pork.”

BBQ competitions heat up While the Royal may be the granddaddy of BBQ culinary competitions, pit masters’ cravings for more are reflected in the growing number of cookoffs across the country. In 2000, for example, there were 94 contests sanctioned by the Kansas City Barbecue Society (KCBS). By 2007 that number had soared to 275—a nearly 200 percent increase.

“That’s just the KCBS-sanctioned events and doesn’t count the many other community barbecue contests that are popping up,” says Rehnstrom, who notes that competitive BBQ teams across the nation cook more than 500,000 pounds of pork annually.

Publications eat up BBQ news The barbecue bonanza is also reflected in the pages of glossy magazines like “Fiery Foods and BBQ” and publications like “National Barbecue News” and the monthly “Kansas City Bullsheet” from KCBS. The Great Pork BarbeQlossal made front-page news in the Sept/Oct. 2007 edition of “Fiery Foods and BBQ,” with a play-by-play of the event from a competitor’s viewpoint.

“These publications are hungry for our information,” Rehnstrom says. “Like the American Royal Barbecue competition, they offer an important way to promote pork and the BarbeQlossal.”

Harleys Rev Up SYSCO’s Pork Sales SYSCO Corporation sales representatives who rumbled ahead of the pack to drive pork sales are now cruising with an anniversary edition Harley Davidson Sportster 1200, thanks to a popular Pork Checkoff contest.

“Our Checkoff investment was great for the results achieved, because SYSCO reps sold over 2.3million pounds of new product this summer, including ham, bacon, ribs loins, pizza toppings and sausage,” notes Stephen Gerike, national foodservice marketing manager for the National Pork Board.

With 71 operating companies in the United States, SYSCO is the country’s largest broad line food distributor, maintaining sales and service relationships with approximately 400,000 customers in the foodservice industry. Since each of SYSCO’s operating company establishes benchmarks based on weekly sales, sales representatives competed with each other to sell the most pork and win one of five Harley Sportsters that were awarded in each of the company’s five districts.

For more information on the Pork Checkoff, visit www.pork.org.

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16 Pig Tales â&#x20AC;˘ November/December 2007