Pig Tales Issue 4 2015

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IG TALES

Issue 4 2015

The Official Publication of the Kansas Pork Industry

• Volunteer at KPA events • Most Innovative Pork Product • Industry News

You’re Invited to the...

Pork Chop Open Golf Tournament

What: 18-Hole, 4-Man Scramble When: Friday, September 18, 2015 Meal Provided After Tournament

Registration- 9 a.m.

Shotgun Start- 10 a.m.

Where: Cedar Hills Golf Course | 1344 Quivira Road, Washington, KS 66968 Why: Fundraising Event for the Kansas Pork Association How: $250 Per Team | Registration Deadline: Friday, September 4, 2015 Questions?

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

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

2.

3.

4.

Number of Meal Reservations:

Registration Cost: $250 Per Team (includes cart, green fee and gift) Check must accompany form and sent to: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Please Return By September 4

IG TALES P

The Official Publication of the Kansas Pork Industry

Inside This Issue...

Issue 4 President’s Message 4 KPA Board Meeting 5

5

Volunteer Opportunities 5 Swine Classic 6 AAW Drive Across America 7 Awards and Scholarships 8

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Swine Operator Certification 10 Most Innovative Pork Product 11 Industry News 12 Recipe 14

8 On the cover: Carolina Country Style Ribs. 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

Have a little fun while being an agvocate I spend a good deal of time reading what others believe proponents of agriculture should be doing and where we might be failing. These experts are passionate about their opinions. It is easy to tell those who have joined the game recently. They strongly encourage in-your-face “education” of every consumer within earshot. They are not concerned whether we are making a “friend” for agriculture as long as today’s “talking point” is

drilled into the person in front of us in the checkout line.

While I appreciate their enthusiasm, I would like to suggest that a little humor can be very helpful in providing lasting messages. We aren’t all standup comedians, but maybe we just need to take ourselves and our messages just a little lighter.

Here’s a recent example from one of our supporters.

An Open Letter From Arby’s to Vegetarians Across America Dear Vegetarians; We respect you. We respect your life decisions. With that in mind, we want it to be abundantly clear that this letter is not meant to sway or convert you. We’re sharing this to offer our support.

Nearly a year ago, we embarked on a journey to tell America about our meats. By now, you’ve likely heard the Arby’s tagline: We Have The Meats®. It’s tough to hear, but it is what it is. We have many meats. And we have quality meats.

It is understandable that you disapprove of our meat-bravado. Your voices have been heard. Letters, emails, voicemails, Tweets and Facebook comments— we hear you. We love our meats, but realize they’re not for everyone.

Then on Sunday, June 28, we launched a meat innovation that has likely tempted you: Brown Sugar Bacon. It’s our pepper bacon, glazed in-restaurant with brown sugar and then cooked to perfection. It may be hard to resist…even for you. Hardcore vegetarians likely won’t budge, but for those of you who are on the fringe or new to the game, avoidance can’t be easy.

We, at Arby’s, have created this temptation. So, we’d like to help.

We’re giving you a number to call: 1-855-MEAT-HLP. This is a Vegetarian Support Hotline. When your nose betrays you and alerts the rest of your senses to find and devour this sweet meat, please call 1-855-MEAT-HLP. You will receive the support you need to resist this gateway meat and get tips on how to avoid temptation. Delicious.

Sizzling. Temptation.

Be strong. We’re here for you.

Sincerely, Arby’s 4

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KPA holds summer board meeting

Board members enjoyed maple bacon donuts for breakfast.

The Kansas Pork Association and Kansas GOLD executive board meetings were held July 31 at the the IGP Institute Conference Center in Manhattan.

KPA board members and staff reviewed and approved Checkoff and Non-Checkoff programming for the remainder of 2015 and 2016, as well as reviewed the budget for Kansas GOLD.

The agenda also included a teleconference with Steve Meyer of EMI Analytics, who gave an outlook for pork and grain prices, and a presentation by Adam Inman, Kansas Department of Agriculture Division of Food Safety and Lodging, who provided an overview of the Kansas food codes for meat.

Twelve board members and KPA staff were present.

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Meat Science Association holds BBQ contest The Kansas State University Meat Science Association held its 2nd annual BBQ contest in April, and invited KPA’s very own food blogger Chris Petty to be on the judging panel. Eight teams of KSU meat science students competed in the following categories: chicken thigh, beef tri-top and pork loin.

“It was so fun and I was honored to be a part of judging this contest,” Petty said. “These students that participated are the future of our nation’s meat safety and production systems and I am glad they got to compete in such an event.”

The event was held during KSU’s open house, and attendees were also able to enjoy the food.

“Meat safety and preparation are going to only grow in importance and this is just one more way for students to pick up knowledge and hands-on experience as they are getting their college degrees,” Petty said.

Kansas youth participate in Swine Classic

Jodi Oleen, KPA Director of Consumer Outreach, judged youth in the intermediate extemporaneous speaking contest,which included ages 11-14.

Over 125 youth from 35 Kansas counties attended the Dr. Bob Hines Kansas Youth Swine Classic in Manhattan.

The two-day event held in July included educational workshops, photography and speaking contests, showmanship competitions, and prospect and market hog shows. Over 300 pigs were entered and awards were given to the top half of each class.

“The opportunity for K-State faculty, staff and graduate students to interact with youth enthusiastic about swine from across Kansas is very fulfilling,” said Joel DeRouchey, Kansas State University professor and swine extension specialist.

“We enjoy this opportunity to showcase the swine program at K-State as well as educate youth about the career opportunities in our industry.”

KPA is a donor to the Swine Classic, and this year KPA staff members also served as judges in the junior and intermediate extemporaneous speaking contest.

“We enjoyed being involved in this capacity and it was great to see the excitement the kids have for the industry,” said Kim Hanke, KPA Director of Communications.

Dear Kansas Pork AssociationThank you for being a sponsor at the Swine Classic. This is one of our favorite shows all year long.

We enjoy the opportunity to see our show friends and increase our knowledge and experience showing pigs. Thanks again.

Sincerely,

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American Agri-Women “Drive Across America” In celebration of the 40th anniversary of American AgriWomen, members of the coalition are traveling the country in a speciallywrapped pickup for a five-month long education and advocacy tour.

The drive, which started in June, will finish at the AAW National Convention in Portland, Maine, in early November.

Representatives from several Kansas ag organizations, including the Kansas Pork Association, welcomed the group in July at “Planting Our Future,” a networking Sue McCrum, American Agri-Women president, stands in front of the National FFA Center in event hosted by Kansas Agri-Women, Indianapolis, Ind., during the AAW’s five-month Drive Across America. Photo courtesy of AAW. the state affilate of AAW. connections to those who produce the food Other organizations represented at the event andproducts they use every day,” said McCrum. include the Kansas Department of Agriculture, “OurDrive Across America is a tremendous Farm Bureau, Kansas Wheat and Frontier Farm opportunity for those of us in agriculture — and Credit. women in agriculture— to make those connections in AAW president Sue McCrum spoke to thegroup person.” about Penobscot McCrum Potato Farms, her The drive includes stops in Minnesota, Iowa, family’s fifth-generation farm near Mars Hill, Washington D.C., New York, Kentucky, North Maine. She also said that overall consumers Carolina and more. have been receptive to the message that the farm AAW is a coalition of farm, ranch and womenare offering—that American agriculture agribusinesswomen working to ensure a safe, reliable produces safe, affordable, high-quality food. and affordable food, fiber and food supply.

“More than ever, consumers are seeking

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KPA sponsors FFA swine award Kyle Hendrickson, member of the Paola FFA Chapter, was recipient of the Swine Production Entrepreneurship proficiency award at the Kansas FFA Convention in May. The proficiency award program recognizes students for exceptional accomplishments and excellence in a Supervised Agricultural Experience (SAE) program. This program allows students to set goals and gain real-world experience in a chosen area of the agriculture industry.

Hendrickson, who raises market hogs and show pigs, started with one Yorkshire and one Hampshire gilt. He then bred and purchased more gilts, including adding Durocs and Spots. He has also built up his herd to thirteen sows. Kyle makes an effort to maintain at least one registered boar so he can offer his customers a purebred option. He handles the day-to-day maintenance of his animals and makes breeding and genetics decisions. He plans to attend Missouri Welding Institute and become a certified welder, as well as continue his showpig enterprise.

Hendrickson says one of his greatest accomplishments through his SAE has been helping develop, organize and run the Eastern Kansas Swine Show Series in Paola.

“As a showpig producer I believe it is important to give my customers the opportunity to exhibit

Tim Stroda, KPA President-CEO, presents Paola FFA member Kyle Hendrickson with the Swine Production Entrepreneurship award, sponsored by KPA.

pigs purchased from me close to home,” he said.

“Helping run this show every year has been a lot of work, but it is always nice to interact with the showman that come from all over Eastern Kansas and Western Missouri. This show also gives me a chance to get advice from some of the industry’s top feeders and fitters. Many of these industry leaders have taken me under their wing and are willing to help me improve the quality of my operation.”

Kansas students receive Pork Checkoff scholarships The Pork Checkoff has awarded 21 scholarships to college students in 15 states majoring in swinerelated fields. Recipients were selected based on scholastic merit, leadership activities, involvement in the pork production industry and future plans for a career in pork production.

Ellen Nieuwoudt, Washington, and Annie Clark, Overland Park, both animal science majors at Kansas State University were selected as 2015 recipients of a $2,000 Pork Industry Scholarship.

“Developing the next generation of leaders in the pork industry is one of the top issues that the Pork Checkoff has identified as being critical for the industry’s future,” said Dale Norton, National Pork Board member. “Our ongoing goal is to help ensure that there is a sustainable source of new leaders 8

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ready to take on the industry’s charge or producing a safe, wholesome food product in a socially responsible way.”

Other recipients were Kaylen Baker, Oklahoma State; Matthew Romoser, Benjamin Smith and Morgan Pittz, Iowa State University; Morgan Cox and Danika Miller, Purdue University; Hayden Williams, Wabash College; Taylor Owens, Texas A&M; KaLynn Harlow, Virginia Tech; Darby Dillard, Mississippi State University; Allison Knox, University of Illinois; Nicole Gross, University of Wisconsin; Grant Price and Garrit Sproull, Ohio State University; Abigail Wehrbein, University of Nebraska; Adam Krause and Cody Milbrath, South Dakota State University; Kaleb Sargent, North Carolina State; and Sarah Marketon, University of Minnesota.

Ag groups join forces to reach consumers The Kansas Pork Association partnered with the United Soybean Board (USB) and the Kansas Soybean Commission (KSC) to create an online outreach program targeted to the general public, focusing on the shared values between farm families and consumers.

Through a series of Facebook ad campaigns showcasing Kansas farmers, over one million impressions were generated and over 21,000 users clicked, shared or created their own story from content about Kansas food and farming This engagement resulted in almost 7,000 new “likes” on the KPA Facebook page, in just a two-week time period.

“Our outreach efforts were very successful,” said Jodi Oleen, KPA Director of Consumer Outreach.

“Those ‘likes’ create a connection between Kansas farmers and general consumers that will provide the consumers the opportunity to have conversations about food and farming.”

The KPA’s Facebook page reaches between 100,000-800,000 people weekly and has over 45,000 likes from consumers, the majority of them being Kansans.

The partnership with KSC and USB allowed KPA to double online investment for Facebook promoted posts and/or ads. Those promoted posts include: interactive and interesting consumer content, information about Kansas soybean and pork farmers, how soybean farmers work with Kansas pork farmers to care for communities, how soybean farmers provide feed for pigs and how some soybean farmers are also pork farmers.

Visit KPA’s Facebook page at facebook.com/KansasPork

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Oleen speaks at Manhattan Rotary Jodi Oleen, KPA Director of Consumer Outreach, was guest speaker at the Manhattan Rotary Club’s July 16 meeting.

An Operation Main Street (OMS) speaker, Oleen discussed how pig farms have progressed to improve conditions for the animals, the environment and for consumers.

In the last 50 years, she said, pork farming practices have dramatically changed the effect on the environment.

“Today pork farmers use 41 percent Pictured: Betty Stevens, Manhattan Rotary Club President, Jodi Oleen, KPA Director of less water and have reduced their carbon Consumer Outreach and Rotary Member Ron Wilson. footprint by 35 percent,” Oleen said. to issue facing the pork industry. Speakers are Oleen also discussed how selective breeding, farmers, veterinarians, industry experts and others nutritious diets, and preventing animal sickness has who are passionate about agriculture and raising contributed to a healthier pork supply that is leaner healthy and nutritious food. and more nutritious for human consumption.

For information on scheduling a speaker, or to OMS is a National Pork Board Checkoff program join the OMS team, contact the Pork Checkoff that has trained thousands of volunteers across the Service Center at 800-456-PORK. country to help inform consumers and repsond

Swine Operator Certification Training The Kansas Department of Health and Environment (KDHE), in cooperation with the Kansas Pork Association, is developing a computerbased operator certification training course that will be available online via the Internet. The conversion to an online course was necessitated by continuing biosecurity concerns, the need to provide greater flexibility and to reduce travel costs and lost work hours. The online course is being designed in a

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module format so portions of the training can be completed as your schedule allows.

KDHE will not be conducting swine operator certification training in a classroom setting this year.

Swine facilities with 1,000 or more animal units should have received a letter from KDHE providing more information.

For more information, contact Tim Stroda, KPA President-CEO at 785-776-0442.

Italian pork pinwheel wins innovative pork award Rick Weber, owner of Mound City Butcher Block, and employee Brandon Smith didn’t have a plan when they created their Italian pork pinwheel that won Most Innovative Pork Product at the Kansas Meat Processors Association Convention. “We start creating things and just pull stuff out of our hat as we go,� Weber said. “We had loin laying out on the table and just started thinking of what would really taste good with this. I really like Italian food and Brandon likes cheese, so we started adding our seasonings.�

Weber said they rolled the loin out, flattened it to about 1� thick and seasoned it using lasagna seasoning and a high-temp mozzarella cheese. They then rolled it up like a pinwheel, tied it and smoked it for around four hours. “It came out almost perfect,� Weber said. “When you’re done, you can slice it and it looks and tastes great.�

The $250 award is sponsored by the Kansas Pork Association and was evaluated on qualities such as appearance, size, shape, texture, color,

aroma, flavor and commercial potential.

Mound City Butcher Block in Mound City has been in business almost 15 years and this is the second time Weber has won this award. In 2010, he won for his jalapeno pork burgers.

Brandon Smith accepted the Most Innovative Pork Award at the KMPA Convention in “We really March. Smith and Rick Weber, owner of appreciate KPA Mound City Butcher Block, worked together sponsoring this to come up with their pork pinwheel entry. award,� Weber said.

The convention was held in May at the Manhattan Four Points by Sheraton Hotel and offers fun and education for processors from around the state.

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Industry News Swine feed efficiency examined under global microscope International Conference of Feed Efficiency set to release finding of five-year mutlidiciplinary study Animal science scholars, researchers and swine industry experts will gather in October to share the results of five years’ worth of in-depth studies on swine feed efficiency, gathered from multiple industry vantage points and ranging from pig health, nutrition and physiology to genetics, feed manufacturing and pork quality.

A collaborative event presented by Iowa State University and Kansas State University, the conference will feature research findings presented by research and extension faculty from Iowa State University and Kansas State University, supplemented by speakers from Michigan State University and the University of Illinois.

International speakers will include researchers and industry experts from Australia, Brazil, Canada, Denmark, France, the Netherlands, Spain and the United Kingdom. The program will also feature speakers from industry, such as Cargill, Christensen Farms, Murphy-Brown, Nutreco and Topigs Norsvin.

“As the culmination of five years of multidisciplinary studies on swine feed efficiency around the world, this conference will deliver insights that will influence the way we think about feed efficiency in the production of swine for years to come,” says John Patience, Ph.D., professor of animal science at Iowa State University and conference co-chair.

The research, funded by National Institutes of Food and Agriculture of the USDA, has generated a body of knowledge which will have relevance pork producers interested in learning how to most effectively manage feed efficiency on their operations; for allied industry serving the needs of swine producers around the globe; and for the research and animal science community interested in the science surrounding feed efficiency.

“I would encourage those interested in swine feed efficiency to attend this conference,” Patience says. “The learnings acquired here will have application across the swine industry, whether you’re 12 • PIG TALES

a nutritionist, a feed manufacturer, a geneticist, a veterinarian or a pork producer.”

The International Conference on Feed Efficiency in Swine will be held at the Omaha Hilton Oct. 2022. For the full conference program and registration information, visit www.swinefeedefficiency.com.

U.N. Body Approves Guidance for Trichinae Risk A new international guidance for establishing negligible risk for trichinae in swine could significantly boost exports of U.S. pork, according to the National Pork Producers Council (NPPC).

With strong support from NPPC and the National Pork Board (NPB), which provided scientific input, the United Nations’ food-safety standard-setting body, the Codex Alimentarius Commission, Saturday finalized global guidelines that provide a way for countries to define negligible risk for trichinae and establish methods for monitoring risk over time.

“The U.N. guidance will greatly increase confidence in the safety of pork and protect consumer health while facilitating trade,” said NPPC President Dr. Ron Prestage, a veterinarian and pork producer from Camden, S.C. “In turn, that will help us get more high-value U.S. pork to foreign destinations.”

A number of countries require testing for trichinae as a precondition to accepting exports of fresh chilled U.S. pork despite the fact that the United States is at negligible risk for the parasite. Other nations will accept only frozen or cooked pork. Elimination of the trichinae mitigation requirements could increase U.S. pork exports by hundreds of millions of dollars annually.

Trichinae is nearly non-existent in the U.S. pork supply because of increased knowledge of risk factors, adoption of controlled management practices and thorough biosecurity protocols, but many U.S. trading partners still have concerns over trichinae because of its prevalence in their domestic swine herds, which can result in severe human health issues.

Dr. Ray Gamble, past president of the International Commission on Trichinellosis, has estimated the prevalence of trichinae in the U.S. commercial swine herd at 1-in-300 million, and the Center for

Disease Control and Prevention recognizes the U.S. commercial herd as low risk.

The guidance approved by the Codex commission allows countries to establish a negligible risk “compartment,” which must include controlled management conditions for swine herds, ongoing verification of the status of the compartment and a response plan for deviations from negligible risk status. Two years of data collection verifying negligible risk levels through slaughter surveillance, which consists of random sampling, is required to establish a compartment. Once established, a compartment can be monitored through on-farm audits, surveillance at slaughter or a combination of both.

The U.S. pork industry’s Pork Quality Assurance (PQA) Plus and the U.S. Department of Agriculture’s Trichinae Herd Certification programs will be used to create a compartment in the United States, the world’s largest exporter of pork.

Tackling Swine Disease Risk Early reaction from pork producers and their veterinarians to the new Swine Health Information Center (SHIC) has been overwhelmingly positive, said Dr. Paul Sundberg, executive director of the center. He said producers are eager for the center to begin its work to help detect potential disease threats to their herds and to help avoid devastating losses from diseases.

Sundberg, a former practicing veterinarian and the former senior vice president for science and technology at the National Pork Board, has been working since July 1 to set up an office for the new organization and to arrange meetings with producers and others who have a stake in the health of the U.S swine herd.

The center will be located in Perry, Iowa, in office space leased from the American Association of Swine Veterinarians (AASV), one of many partners SHIC hopes to enlist to aid the effort, Sundberg said. Another partner, the National Pork Board (NPB), has provided $15 million in Pork Checkoff funding over five years. Sundberg said that SHIC is an independent organization but that it will work

closely with veterinarians, pork producers, swine genetics companies, animal-health product providers and organizations including the Pork Board, AASV, the National Pork Producers Council, land-grant universities and the U.S. Department of Agriculture, among others.

“The center is in its infant stages, and we want make sure we aren’t creating unrealistic expectations for our work,” Sundberg said. “We are not going to prevent another disease such as PRRS, or circovirus, or porcine epidemic diarrhea (PED). What we can do is develop better diagnostic capabilities for earlier detection of high-risk pathogens and to provide data analysis to help producers and their veterinarians improve the management of the health risks for the pigs on their farms.”

Sundberg said another key role of the center will be to develop an international swine health information network to identify and prioritize highrisk pathogens worldwide. He said he will be meeting soon with veterinary schools that have contacts at universities in other countries to get ideas for forming the international network.

He said such a network could have been helpful in managing the swine industry’s most recent devastating virus, PED. He said that in March of 2013 AASV identified PED as an international threat.

“Everybody said it’s a terrible thing and a good thing we didn’t have it here. Then it showed up here in May. “I think in a similar circumstance, SHIC will have a better heads-up from the international network, and a better ability to improve management of the disease after it gets here through improved diagnostics that will be formed from the network and through producer-to-producer communication and coordination. It can help us save a lot of pigs that otherwise could succumb to the disease.”

Sundberg said he and the SHIC board, made up of representatives of the NPB, NPPC, AASV, plus at-large pork producers and leaders, are pleased by the early industry response and are eager to begin delivering results. The board president is Dr. Daryl Olsen of the Audubon-Manning Veterinary Clinic; the vice president is Dr. Howard Hill of Iowa Select Farms.

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Carolina Country Style Ribs Total Prep/Cook Time: 75 minutes Degree of Difficulty: Medium Servings: 6

Ingredients 1 1/2 to 2 pounds boneless country-style pork ribs 2 cups apple cider vinegar 1 cup water cold 2 tablespoons vegetable oil 2 tablespoons molasses OR 1/4 cup firmly packed brown sugar 1 tablespoon kosher salt 1 1/2 teaspoons crushed red pepper 1/2 teaspoon cayenne

Preparation Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved.

Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 - 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160Âş F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.

For more recipes like this, visit eatpork.org 14 • PIG TALES

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PIG TALES

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