Ohio Porkline Winter 2024

W INT E R 2 0 2 4

A

Ohio

Porkline P U B L I C AT I O N

O F

T H E

O H I O

P O R K

C O U N C I L

Ohio Pork Council SPONSORS The The Ohio Ohio Pork Pork Council Council would would like like to to thank thank the the following following sponsors sponsors for for their their support support of of 2024 2024 programming programming and and events. events.

PLATINUM

GOLD

SILVER

BRONZE

Ohio Pork Council 9798 Karmar Ct. Suite A New Albany, OH 43054 P: 614-882-5887 www.OhioPork.org pork@ohiopork.org STAFF Executive Vice President Cheryl Day cday@ohiopork.org Senior Director of Communications and Public Relations Mike King mking@ohiopork.org Education Director Kayli Mitchell kmitchell@ohiopork.org Manager of Showpig Program Kelly Morgan kmorgan@ohiopork.org Director, Events and Promotion Saydee Baughman sbaughman@ohiopork.org Advertising Send inquiries to: Mike King P:317-432-1491 mking@ohiopork.org Printing Post Printing Company Minster, OH 45865 Lucy Homan P:937-286-3349 lucy.homan@postprinting.com

n i i u

Message From the President........................... p. 4-5 How OPC Is Making Your Investment Count.... p. 7-8 Ohio Pork Congress 2024................................. p. 10-15 Today’s Consumers Want 5 Things................... p. 16-17 OPC Awards...................................................... p. 19-21 FFA Members Get Hands-on Experience......... p. 22 New Diagnostic Lab.......................................... p. 24-25 OPC Board Members........................................ p. 27-28 OPC’s FAD Dashboard....................................... p. 29 Toledo Chef Goes to Pork Summit................... p. 30 Sticky Cajun Pork Tenderloin Recipe................ p. 31

Message

FROM THE PRESIDENT Happy New Year and Greetings from the Ohio Pork Council!

As I have now completed my first year as president of OPC Board of Directors, I feel that I’m in a much better position to give you my insights into how your association is doing its best to fulfill its mission to serve and benefit all Ohio pork producers.

A Year of Pleasant Surprises I would be less than truthful if I said that I initially thought every tactic that OPC deployed last year was something that I went into with optimism. As many of you who know me understand, I can be less than outgoing if I’m not completely at ease in a specific situation. However, that’s when my truly eye-opening experiences happened over the last 12 months.

Starting with our groundbreaking partnership with a non-profit organization in Toledo called the SAME Café, I along with OPC staff met with Rori Quinonez, the executive director. We were there not only to donate pork, but to forge a meaningful relationship with this no-cost restaurant that serves those who cannot afford a meal but are willing to volunteer their time or make an at-will donation. To say the least, this encounter left me with a profound respect for what this organization does and how they do it—by treating every person with compassion and without prejudice.

This is just the type of unique partnership that further demonstrates how much Ohio’s pig farmers care for all our state’s communities no matter their ability to purchase our products.

As we got into the heart of our annual Pork Power donations, I was further astonished by the sheer need for high-quality protein like we produce on our farms that exist in our state. It’s humbling to think that Ohio’s pig farmers can play a small role in helping provide much-needed food to our fellow citizens. Likewise, it was amazing to see the scale and complexity of some of the non-profit organizations around the state that warehouse and provide daily logistics to get our pork to where it’s needed.

Further trying to make inroads into our consumer base in northwest Ohio, I made my way back to Toledo last August to participate in OPC’s sponsorship of the Toledo Night Market. Admittedly, I was a bit apprehensive about what we might encounter in this highly urban environment that is much different from my farm in rural Minster.

However, my expectations were once again completely wrong. Not only were we met with universal curiosity and openness, but countless times I witnessed people being won over to pork’s great taste and many positive conversations were had and misconceptions about pig farmers diminished. (It helped to have Chris Simpkins, a great chef and food influencer, tending the grill.)

Ohio Porkline | www.OhioPork.org

4

Nick Seger Ohio Pork Council President

It’s humbling to think that Ohio’s pig farmers can play a small role in helping provide muchneeded food to our fellow citizens.

As always, the Ohio State Fair lived up to its great reputation as being the place to see friends, family, and acquaintances as we served thousands of fairgoers some great Ohio pork.

One highlight was selling more than we expected of the Ohio Double-decker Loaded Pork Loin Sandwich that was the overall runner-up, and best sandwich, in A&E’s national TV show, Best in Chow. Another was seeing the reaction to OPC’s first Breaking Boundaries Pig Show for special needs youth. It truly takes our We Care commitment to a new level that clearly resonates with many people.

Finally, I just want to remind all our state’s pig farmers, allied industry, and friends, to attend this year’s Ohio Pork Congress on Feb. 6-7 in Lima. You’ll find it a great place to hear new information, find new on-farm solutions at the Trade Show, reconnect with old friends, and make new ones. See you there!

Sincerely,

Nick Seger

OPC BUILDS ON

Key Strategies for Success While it’s always a year-round mission, the OPC Team had a very engaging and successful fall all with the goal of building the image and trust of Ohio’s pig farmers. During this time, results of the team’s efforts are noticeable as we executed tactics guided by the fact-finding mission of research into consumers, voters, and decision-makers’ perceptions.

As the normal activities of the OPC organization continued in the last part of 2023, the team engaged in some new activities, including the launching of the first Ohio Pork Leadership team and consumer engagement activities in the Toledo area. To that end, here are a few key highlights of the specific areas worked on and some exciting consumer outreach metrics.

Strengthen Political Influence • Secured State Investment in animal health infrastructure – New ADDL facility and technology • Increased funding for H2Ohio • Secured funding for Meat Processing Grants • Worked on National Traceability Standards • Prevented an amendment to National Checkoff Program • Provided guidance on the Farm Bill • Advocated to follow science not emotion in Western Lake Erie Basin • Cleared-Up misconceptions about pork and misguided complaints about pig farms • Had 15 members serving on Ag Advisory Committees

Build Trust and Add Value • Developed Ohio-specific digital asset library • Launched a min-documentary and OHPork Commercial nationwide • Activated effective digital campaign, see the results on page 6 • Sponsored Toledo Night market, reaching 3,200 attendees, plus social media • Showcased OHPork Double-Decker Loin Sandwich on national TV show

Swine Health • Built FAD Dashboard for pork producers • Assisted OSU and OPC teams in writing 635 Secure Pork Supply Plans • Expanded education in biosecurity and FAD response to showpig community • Assisted ODA and USDA to develop statewide FAD response plan

Labor • Launched the Ohio Leadership Program • Reached over 23,000 students through virtual field trips, classroom visits, Junior Swine Day, and Youth Quality Assurance Training

Ohio Porkline | www.OhioPork.org

5

Google Ad Campaign Outperforms Forecast Leveraging the data collected through Checkoff-funded consumer research, the OPC team built a digital library with Real Pork. Real Farmers. Videos, Viewpoint Assets, and photos of Ohio farm families. The playbook developed through the Tri-State Community Narrative Grant guided our messages to the targeted audience.

Ohio Porkline | www.OhioPork.org

6

The OPC board approved an investment in digital ads and promotions and the first phase of the Google ad campaigns is complete. The video and display campaigns outperformed the projection made by Steve Lerch, Story Arc Consulting.

(See graphics.) In fact, these impressive results have led the board to approve another investment in a similar campaign in 2024, which will be partially funded by another state grant from the National Pork Board.

Here’s How Ohio Pork Council

IS MAKING YOUR INVESTMENT COUNT For more than a year, the Ohio Pork Team has been on a fact-finding mission – into the minds of Ohio’s consumers. We asked them what they think about pork, Ohio pig farmers, and the Ohio pork industry overall. We asked tough questions to consumers, decision-makers, and disruptors to help guide our actions to better leverage your Checkoff dollars for the benefit of all Ohio pig farmers.

Through a Pork Checkoff-funded Tri-State Community Narrative Grant, Ohio Pork Council received the financial resources to develop a playbook that guides our messaging to the targeted audience. After crunching the data, the Ohio Pork Team built a state-specific digital library consisting of the Real Pork Real Farmers videos, assets from a mini-documentary project, and photos of Ohio farm families.

With OPC board approval, investment was made in digital ads and promotion, partnering with former Google executive Steve Lerch. Through this collaboration, our digital library’s assets reached the targeted audience through various digital platforms with the first phase of the Google ad campaigns ending last month.

The results of this first Google campaign far outperformed projections. The cost per click for the display campaign was 76% below the forecast and achieved more than double the impressions expected. Similarly, a video campaign at 2.6 cents per cost per view was 13% lower than anticipated and yielded a view rate 24% higher than benchmarks. For the Ohio pig farmer, this all meant getting a lot more bang for your Checkoff dollar.

We know that some of the loudest critics of Ohio Pork reside in the Western Lake Erie Basin. To address this, we used our tools backed by data. We began intentionally implementing activities aimed at building genuine relationships with people living in Toledo and the surrounding area.

Last summer, Ohio pig farmers sponsored the Toledo Night Market – a nighttime outtake of the Saturday Farmers Market that reaches more of our target audience.

Partnering with local food influencer Chris Simpkins, Ohio pork farmers interacted with more than 3,000 people in one evening and gave out hundreds of freshly grilled loin and pulled-pork sliders. While the pre- and post-publicity of the event generated a high return on low investment, consumer reaction was priceless.

Marketgoers made countless positive comments about how the loin tasted and they asked questions about how it was prepared. This also opened the door for our farmers to share how they raise today’s pork.

Cheryl Day Ohio Pork Council Executive Vice President

While no one tactic can simply translate into more pounds of pork sold, it can help boost pork demand by reducing consumer-based purchasing barriers to help them feel good about eating more pork.

Ohio Porkline | www.OhioPork.org

7

In conjunction with the Toledo Night Market, we supported the SAME Café Toledo through pork donations to their downtown kitchen as well as sponsoring Courtney Schmidtke, their chef, to attend the Midwest Pork Summit. She was one of only 18 chefs from 10 different states to attend the annual event. While there, participants heard from experts on a range of topics including pig farming, meat science, pork quality, and unique ways to serve pork. It’s this kind of unique outreach that we believe will make a difference in how pork is perceived and actually used at the food service level.

In a time when your state pork association needs to make every invested dollar count, these highlighted projects demonstrate only a small percentage of program activities the Ohio Pork Team is doing on your behalf. While no one tactic can simply translate into more pounds of pork sold, it can help boost pork demand by reducing consumer-based purchasing barriers to help them feel good about eating more pork.

Simply the Best Don’t settle for anything less than Hog Slat’s Free Access Stall.

Heavy galvanized construction with a balanced gate activation combines to give you years of trouble-free operation. Give us a call when planning your next new or remodeling project.

SEE IT IN ACTION!

www.hogslat.com Union City, OH ..... (937) 968-3890 © 2024 Hog Slat Inc. All Rights Reserved. Prices and promotions subject to change without notice. Hog Slat reserves the right to correct printing and pricing errors.

Ohio Porkline | www.OhioPork.org

8

THE BOAR WITH BRAGGING RIGHTS.

Working with a producer-owned, 70,000 full-program sow herd, we are the only swine genetics company with direct access to data from commercial production through meat packing. The industry-leading standard — imitated but never duplicated — is our DNA Line 600 Duroc.

INSIDE THE HELIX A Podcast from DNA Genetics.

dnaswinegenetics.com

Ohio Porkline | www.OhioPork.org

9

OHIO PORK CONGRESS

See You in Lima in February!

If you have been around the pork industry for any length of time, you understand the value of joining your friends and colleagues for the annual Ohio Pork Congress. If you’re new to the industry or just haven’t made it a priority lately, take a moment to let us convince you that it’s more than worth your time to make attending this year’s congress a top priority for 2024!

It’s for Everyone

Regardless of your specific role in the pork industry, Ohio Pork Congress has something for you. Whether you’re a pig caretaker in the barns or you focus on feed, equipment, herd health, record-keeping, or personnel, you’ll find relevant and useful information at this one-stop, once-ayear event.

So, make your plans now to attend Ohio Pork Congress – the only pork-specific educational experience in Ohio – on February 6-7. Registration is now open, so reserve your spot today.

Keynote Speaker

After a busy first year in office, Ohio Department of Agriculture Director Brian Baldridge will not only share the highlights of the last 12 months but will provide a great picture of where Ohio agriculture is headed under his leadership and vision. As he has already proven to be a key ally and advocate for the state’s pork industry, you won’t want to miss this insightful presentation and conversation with Director Baldridge.

5 BIG REASONS TO ATTEND

Ohio Pork Congress 1. Brings Educational Value to All

No matter your role in the industry or how long you’ve been a part of it, you will find value in the top-level speakers from around the country. They’re part of an impressive lineup that will bring keen insight into today’s hot topics for an exceptional educational experience for anyone from entry level to senior management.

2. Energizes Your Team

Start the year off right with a learning experience that broadens your team’s knowledge and skills. We encourage your entire team to attend and learn in a welcoming environment that activates the brain in new ways and offers opportunities to connect with people who may help you tackle issues in a different or unique way.

3. Provides Keen Insights

Whether it’s a specific speaker on the agenda, a salesperson on the Trade Show floor, or a hallway conversation with an old acquaintance, you’re guaranteed to return home with fresh information and helpful tools and resources for your farm business that will last for years to come.

Ohio Porkline | www.OhioPork.org

10

4. Connects You with Colleagues

The camaraderie found at this statewide event is an experience all its own. Everyone attending the annual conference has something in common with you. So, don’t miss those one-onone conversations in hallways or sharing meals with fellow pork producers.

5. Offers a Swine-Specific Trade Show

The 2024 Ohio Pork Congress offers the largest Trade Show in the Mid-East, educational seminars, networking opportunities and much more, making it a must-attend event for all pork professionals. Top-notch businesses serving the pork industry in Ohio and beyond will be on-site to showcase the latest technology and services.

Key Facts ABOUT OHIO PORK CONGRESS WHEN?

LODGING

Tuesday, Feb. 6 - Wednesday, Feb. 7, 2024

The main event hotel is the Wingate by Wyndham, attached to the convention center. The hotel is limited to 100 rooms.

A room block has been set up for room nights of Feb. 5-6, 2024. Room rates vary from $95-$160 depending on the room type. Reservations must be made by Jan. 15, 2024. To book your room in the block, you must call the hotel directly at (419) 228-7000 and reference Ohio Pork Congress, Group Code 020524POR.

WHERE? Lima Convention Center, Veterans Memorial Civic and Convention Center stands in Lima’s Town Square and is the hub of the community’s cultural life.

Address: 7 Town Square, Lima, Ohio 45801

Market Street Parking Garage on West Market Street.

Provides handicap accessibility and access to the Civic Center with elevated and covered walkway.

There are additional hotels in the area, including the newly renovated Howard Johnson, 1920 Roschman Ave., Lima, which has a room block with a rate of $89.99 plus tax, for February 5-6. Reservations must be made by Jan. 8, 2024. To book your room in the block, call the hotel at (419) 222-0004 and reference Ohio Pork Congress.

WHY ATTEND?

HOW TO REGISTER

There’s something for everyone — an expansive Trade Show, educational seminars, industry updates, and lots of networking opportunities.

Complete the form below or scan the QR code to register online.

PARKING

FEBRUARY 6-7, 2024 Veterans Memorial Civic & Convention Center Lima, OH Attendance Option

PRE-REGISTRATION DEADLINE: JANUARY 25, 2024

Activities Swine Health Symposium, Trade Show, PAC Auction & Reception (Includes light breakfast, refreshments, lunch, hors d’oeuvres )

Tuesday Only

Pre-Registration

On Site Registration

$40.00

$60.00

Wednesday Only

Pork Congress Symposium, Awards Luncheon, Trade Show (Includes light breakfast, refreshments, luncheon)

$40.00

$60.00

Full 2-Day Event

All activities listed above.

$60.00

$100.00

Company/Org Name:

Email:

 Tues

 Weds

 Both

Name:

Email:

 Tues

 Weds

 Both

Only Only

**If submitting registration for multiple attendees, please attach list of names w/email addresses and for which session they are registering.



Check: pay to Ohio Pork Council All major cards accepted

or



Only

Days Days

Total Cost = $

Credit Card: a 3% processing fee will be added to your total

Name on Card: Card Number:

Only

Billing Zip Code: Exp Date:

Security Code:

Mail to: Ohio Pork Council, 9798 Karmar Court, Suite A, New Albany, OH 43054 Email submissions can be sent to: sbaughman@ohiopork.org Questions? Call (614) 882-5887 Ohio Porkline | www.OhioPork.org

11

2024

Ohio Pork Congress Exhibitors AcuFast Breese, IL www.acufastswine.com

Cambridge Technologies Worthington, MN cambridgetechnologies.com

Farm Credit Mid-America London, OH farmcredit.com

Ada Enterprises Inc. Northwood, IA adaent.net

Central Life Sciences Newburg, PA www.centrallifesciences.com

Farmer Boy Myerstown, PA farmerboyag.com

AgCredit Fostoria, OH www.agcredit.net

Cerdos, LLC Milton, WI www.cerdosllc.com

Farmweld Teutopolis, IL farmweld.com

Altenburg Construciton Lewisville, MN www.altenburgconstruction.com

CIH (Commodity & Ingredient Hedging) Chicago , IL www.cihedging.com

Fresh Light Atlantic Beach, FL www.freshlightusa.com

Atmosphere Global LLC Chicago, IL www.atmosphereglobal.com

Commercial Concepts AI Inc. Needmore, PA

Genepro, Inc. Madison, WI www.genepro-inc.com

Aurora Pharmeceutical Northfield, MN aurorapharmaceutical.com

Crystal Spring Hog Equipment Omaha, NE crystalspring.com

Hawkins, Inc. New Philadelphia, OH www.hawkinsinc.com

Automated Production Assumption, IL www.automatedproduction.com

Devenish Nutrition Fairmont, MN us.devenishnutrition.com

Hog Slat, Inc. Independence, IA www.hogslat.com

Bambauer Fertilizer & Seed Jackson Center, OH www.bambauerfertilizer.com

DNA Genetics Columbus, NE dnaswinegenetics.com

Homan, Inc. Maria Stein, OH www.homaninc.com

BarnTools Urbandale, IA barntools.com

DSM Animal Nutrition & Health Ames, IA

IHT Group Oak Bluf, MB https://ihtgroup.ca

Boehringer-Ingelheim Duluth, GA www.boehringer-ingelheim.com/us/

Ohio Porkline | www.OhioPork.org

12

Endovac Animal Health Omaha, NE endovacanimalhealth.com

IKADAN USA Hoyleton, IL

2024

Ohio Pork Congress Exhibitors Jimdi, Inc. Pittsburgh, PA www.jimdiinc.com

Nooyen USA Mount Sterling, KY www.nooyen.com

JYGA Technologies Saint-Lambert-de-Lauzon, QC jygatech.com

Novus International St Charles, MO novusint.com

Kalmbach Upper Sandusky, OH www.kalmbachfeeds.com

NPPC Urbandale, IA nppc.org

Kent Nutrition Group Muscatine, IA kentnutritiongroup.com

Ohio Penal Industries London, OH opi.ohio.gov

Martin Insurance Group Muncie, IN insuredbymartin.com

Olmix NA, Inc. Black River Falls, WI www.olmix.com

Maurer-Stutz, Inc. Peoria, IL www.mstutz.com

Paradise Energy Solutions Sugarcreek, OH www.paradisesolarenergy.com

Maximus Saint-Bruno-de-Montarville, QC www.maximus-solution.com

Phason Controls Winnipeg, MB www.phason.ca

Merck Animal Health Hilliard, OH www.merck-animal-health-usa.com

PIC Hendersonville, TN www.pic.com

Midwest Livestock Systems Beatrice, NE www.midwestlivestock.com

PigEasy, LLC Templeton, IA pigeasy.com

Munters Corporation Lansing, MI www.munters.com

PigTek, Chore-Time Milford, IN www.pigtek.net

Pork Friendly B.M. LLC & Swine Alliance Group Brownsburg, IN www.porkfriendlybm.com Soppe Systems, Inc. Manchester, IA www.supplemilk.com Sustainable Env Consultant Des Moines, IA sustainableenviro.com TechMix, LLC Stewart, MN www.techmixglobal.com Thorp Equipment Thorp, WI www.thorpequipment.com Tunnel Plus Marietta, PA tunnelplus.net United Animal Health Sheridan, IN www.unitedanh.com Washpower Inc. Chicago, IL washpower.com Pharmgate Animal Health Hartsville, IN pharmgate.com Purina Animal Nutrition Francisco, IN www.purinamills.com

Ohio Porkline | www.OhioPork.org

13

OHIO PORK CONGRESS

Tuesday Schedule and Speakers FEBRUARY 6, 2024 | OHIO PORK CONGRESS 7:00 - 8:00 am

Registration (Trade Show open with refreshments)

8:00 - 9:00 am

PRRS: What’s New In the Producer Toolbox?

Dr. Scott Dee, Former Director of Research, Pipestone System

9:00 - 10:00 am

ASF Update & What Are We Doing to Keep It Out Dr. Patrick Webb, National Pork Board & Dr. Anna Forseth, NPPC

10:00 - 10:30 am

Break

10:30 - 11:00 am

ODA Update Dr. Dennis Summers, Ohio State Veterinarian

11:00 - 12:00 pm

Breakout 1 – FAD Dashboard & US SHIP – Mike King, OPC Breakout 2 – Manure Management/ Safety – Glen Arnold, OSU

12:00 - 1:00 pm

Lunch (served in the Trade Show area)

1:00 - 2:00 pm

Breakout 1 – How Can New Technology Unlock Trapped Value? – Dr. Tom Stein, Merck Breakout 2 – Feed Quality & Biosecurity – TBA

2:00 - 3:00 pm

On-Farm Depop & Crisis Preparedness Dr. Andy Bowman, OSU & Dr. Andreia Arruda, OSU

3:00 - 4:00 pm

Labor: How to Attract/ Keep Employees Diane Bettin, Bettin Consulting

4:00 - 5:00 pm

Reception

5:00 - 7:00 pm

PAC Auction

Ohio Porkline | www.OhioPork.org

14

OHIO PORK CONGRESS

Wednesday Schedule and Speakers FEBRUARY 7, 2024 | OHIO PORK CONGRESS 7:00 - 7:30 am

Early Bird Registration

7:30 am

Trade Show Open

8:00 - 9:00 am

Animal Ag Alliance Hannah Thompson-Weeman

9:00 - 10:00 am

Pork Demand Neal Hull & Jose de Jesus, National Pork Board

10:00 - 10:30 am

Break

10:30 - 11:30 am

NPPC’s Political Strategy Bryan Humphreys, CEO, NPPC

11:30 - 12:30 pm

Economic Update Dr. Steve Meyer, Partners for Production Agriculture

12:30 - 1:30 pm

Awards Luncheon

1:30 - 2:30 pm

Keynote Presentation Brian Baldridge, Director, Ohio Department of Agriculture

Ohio Porkline | www.OhioPork.org

15

Today’s Consumers

3. Increased sustainability. Consumers want to know

When it comes to tracking today’s consumer trends in the protein industry, Paul Kalmbach, Jr., president of Kalmbach Feeds, is a keen observer. Because of his outsized interest and expertise in this area, he spoke to attendees at the annual Four Star Pork Industry Conference last fall about how he sees these trends affecting the pork industry and what producers can do to meet the needs of today’s complex consumer.

4. Pursuit of flavor. While our parents and grandparents may have been meat and potatoes consumers, today twothirds of Americans are actively pursuing and consuming sweet and spicy flavors. Seventy-five percent of Americans say they are currently looking for unusual and exotic flavors.

WANT 5 THINGS

what companies and farms are doing to be more sustainable, but research shows that they don’t really want to pay more for it. This shows that sustainability is important to the consumer, but if it costs money, it’s less important. They’ll pay a little bit more but not a lot more.

First, Kalmbach said that it’s critical to look at the next five to 20 years and what that may hold for consumer demands of food. To that end, he shared five key areas that producers should understand if they plan to compete.

1. Options. Consumers want to trend into something, and

they want to trend out of something, which they might do for a day, a week, or a month. Recognizable options are keto, paleo, pescatarian, or wanting more meat or less meat. They are looking for choice, and they are doing more research and thinking about what they’re eating more than they ever have before.

5. Convenience. According to some estimates, as many as

40% of all orders in a restaurant are going through an online channel or an app. Before COVID, only about 5% of orders were online, indicating a significant shift. The meal kit delivery industry has seen rapid growth and now has revenues estimated at $9 billion.

2. Transparency. Consumers want transparency in the To really drive the demand for pork primal cuts, Kalmbach supply chain and in their food. They want to know where their food came from and who produced it. They want labels to be simpler and ingredients they can pronounce. For example, the poultry industry is adding QR codes on packages that point back to the farm and introduce the grower who raised the chicken. This is designed to create a personal connection between the consumer and their farmer.

Ohio Porkline | www.OhioPork.org

16

says it will take a concerted effort by everyone in the industry to make consumers think of pork more often and then “train them” to know how to cook it for the best flavor outcome.

Producers Need Focus According to Paul Kalmbach, Jr., president of Kalmbach Feeds, the U.S. pork industry’s issue with consumers hinges on a few key areas. However, one in particular concerns him about fresh pork demand especially, which leads him to say, “we don’t have a cost problem, we have a flavor problem.”

Educating the next generation. Millennials, Gen Z, and

Backing Kalmbach’s concern about demand, he cites data from 2019 to 2022 that shows U.S. pork consumption went down. While he acknowledges the importance of exports, he says there’s a great need to focus on domestic consumption.

He advocates the industry narrow its focus to things that will have a significant impact on demand, which he says centers on three main areas.

of their business, industry, and all our natural resources.

However, the industry needs more producers to share this message with consumers.

Improving the flavor of pork. Stop thinking about pork as

Gen Alpha need to be educated on pork – how to cook it, that it’s flavorful, it can taste great, and it’s good for you.

Expanding and communicating our sustainability story. Producers care about the sustainability

In the end, Kalmbach says producer must meet today’s consumer where they are and work more diligently on these principal areas if the U.S. pork industry is serious about competing in an increasingly competitive protein market.

only a commodity and start thinking about how to improve the flavor – from a genetics perspective, from a feed perspective and from a consumer preparations perspective.

Retail weight per capita disappearance for beef, pork, broilers, and turkey, 2012-2022

Source: USDA, Economic Research Service Livestock, Dairy, and Poultry Outlook.

105 90 75 60 45 30 15 0

2012

2022

Beef

2012

2022 Pork

2012

2022

Broiler

2012

2022

Turkey

Notes: Shaded areas represent forecast values. Per capita meat disappearance is a measure of meat supply divided by the total population and does not account for indirect consumer uses such as pet food and food waste. While often used as a proxy for consumption, as a measure of supply it does not bear information about factors that determine consumer demand.

Ohio Porkline | www.OhioPork.org

17

SEE YOU AT

THE OHIO PORK CONGRESS FEB. 6 & 7, BOOTHS 1 & 2

CONSTRUCTION

• Leader in Agriculture Construction • Your Partner from Design through Project Completion • Commitment to Excellence and Highest Quality PARTS & SUPPLIES

• 5 Locations to Serve You • Thousands of Parts in Stock • Same Day Shipping

SERVICE

• 30 Years of Knowledge in the Industry • On Call Technicians - 24/7/365 • Dedication to Customer Satisfaction

Ohio Porkline | www.OhioPork.org EVERY STEP of18 the way

FarmerBoyAg.com • 1-800-845-3374

4

Awards

FRIEND OF PORK The work of the Ohio Pork Council is made possible by the many generous supporters who devote time and resources to enhance the organization’s efforts on behalf of all producers.

To acknowledge their efforts and express gratitude, OPC established the Friends of Ohio Pork Industry Award.

This award recognizes an individual, organization, or company that has made a substantial impact on the organization through monetary support, volunteer activities, or general support to the pork industry throughout the year(s).

a longtime supporter of the Ohio Pork Council. Through their support and contributions, AgCredit has provided countless hours and resources for the betterment of the Ohio pork industry and Ohio Pork Council’s programs, such as the OHPIGS Program. The organization’s support is among the most prominent and has truly shaped the work of the Ohio Pork Council over the years.

Congratulations, AgCredit!

The Ohio Pork Council is pleased to honor AgCredit with the 2023 Friends of Ohio Pork Industry Award. AgCredit has been

Awards

SWINE MANAGER OF THE YEAR Pat Dirksen The Ohio Pork Council Swine Manager of the Year award recognizes a leader of a swine operation who is highly knowledgeable of the pork industry and has demonstrated the ability to make key decisions on behalf of their operation.

This year, the Ohio Pork Council is pleased to recognize Pat Dirksen as the 2023 Swine Manager of the Year.

Pat grew up on a family farm where his passion for agriculture truly began to take shape. Throughout the years, Pat has held a variety of career roles in the ag industry, including hauling pigs, working for Sunrise Co-op, and eventually becoming the swine manager for Thompson Farms for seven years.

During Pat’s time with Thompson’s, he assisted with the tremendous growth of the farm, and logged countless

hours assisting contract growers with new barn designs, construction protocols, feed trials, and every other aspect of their operations.

Pat’s career has taken him through just about every corner of the pork industry, and his experience and knowledge are greatly coveted. His care and compassion for the people, pigs, and planet does not go unnoticed. His passion for his job and the betterment of the pork industry has helped to shape the next generation of leaders.

Pat, his wife, and four kids reside in Rossburg, Ohio.

Congratulations, Pat!

Ohio Porkline | www.OhioPork.org

19

Awards

OPC SERVICE AWARD Tom Blankenship Every year, the Ohio Pork Council presents the Ohio Pork Industry Service Award to an individual who exemplifies ou t s t a nd ing s erv ic e t o t he s wine ind u s t ry . T his ind iv id u a l exceeds volunteer expectations and is willing to support the pork industry in various ways. This year, the Ohio Pork Council is pleased to recognize Tom Blankenship with the 2023 Ohio Pork I nd u s t ry S erv ic e A wa rd .

T om is a lif elong m em b er of t he M orrow C ou nt y Pork Producers organization and a lifelong supporter of Ohio’s pork industry. His unwavering dedication to supporting the pork industry through his wisdom and service truly exemplifies expectations from the organizations and individuals he works wit h.

Tom’s dedication to serving the pork industry often means you can find him involved with the youth of the industry as a mentor, including his most recent involvement with the

success of the Cardington FFA Pig Project and the 2023 Ohio State Fair Land & Living Birthing Center. As a mentor, Tom u s es his ov er 4 0 y ea rs of ex p erienc e ra is ing p igs a nd b eing involved in the industry to give a wealth of guidance, skills, and resources to the next generation of pork producers.

When Tom is not in the barn assisting youth in learning proper animal care and husbandry, he can be found behind a grill or s m oker p rep p ing a nd c ooking p ork f or t hou s a nd s of M orrow County fairgoers, and at the countless other events Tom participates in each year. For Tom, it isn’t just about spending the time behind the grill. He is a champion of teaching and educating on proper pork cooking methods including the 1 4 5 - d egree m es s a ging.

Tom resides in Morrow County with his wife, Pam. Congratulations, Tom!

Helping Swine

Producers for Over 30 Years

SLAT REPLA CEMENT POST REP LACEMEN T

No job too BIG

SLAT COAT INGS BEAM REPL ACEMENT

or small

1-888-435-2210

www.altenburgconstruction.com Ohio Porkline | www.OhioPork.org

2 0

BARN CONV

ERSIONS INSPECTIO NS

Awards

PORK PROMOTER OF THE YEAR Madison Adams The Pork Promoter of the Year Award is given to an individual or company that excels in promoting the pork industry. This year, the Ohio Pork Council is pleased to honor Madison Adams as the Pork Promoter of the Year.

Madison’s love for agriculture and animal care landed her a career in the pork industry, where she has been employed for seven years. Her time in the barn quickly led her to be introduced to Ohio Pork Council’s Virtual Field Trip Program where Madison began assisting in the hosting of Virtual Field Trips.

Over time, Madison’s assistance with the OPC program resulted in her becoming one of the main hosts for the Virtual Field Trips, which took advantage of her knowledge of pork production and her innate ability to successfully educate

viewers again and again. Madison excels in promoting the industry and never shies away from a chance to tell her positive pig farming story with Virtual Field Trip viewers. With her can-do attitude, she has begun using her knowledge and experience to train new field trip hosts.

Whether it is sharing animal care processes, teaching about environmental stewardship, or simply answering viewers’ questions, Madison has taken the opportunity to use her voice to promote an industry she loves.

Madison currently resides in Crawford County, Ohio.

Congratulations, Madison!

Awards

PORK INDUSTRY EXCELLENCE AWARD Dr. Dave Shoup The Ohio Pork Industry Excellence Award is presented to a pork farmer, or farm family, for their willingness to go above and beyond to donate time, money, and talents on behalf of the industry. This year, the Ohio Pork Council is pleased to recognize Dave Shoup for his contributions to the pork industry – both at the state and national level.

Dave grew up on a multi-generational farm, raising pigs, corn, soybeans, and wheat. His passion for the pork industry led him to a career as a veterinarian, giving him a unique perspective of the pig farming industry. His top concerns have always been the health and well-being of the pigs on the family farm, and he has spent many decades working towards the betterment of pig care and overall swine health.

Dave’s passion for agriculture and the pork industry is truly comprehensive. He has served on the Ohio Pork Council’s

Board of Directors, including as president.

During this time, Dave’s impact truly began to take shape where his participation in food bank donations, media interviews, lobbying trips to Washington, D.C., and many other OPC activities, showed the true leader that he was and remains.

Dave’s enthusiasm for connecting with consumers has also led his family to host food blogger tours at the farm where they offer participants a first-hand look at real pig farming.

Even with all of this, Dave’s pork industry work did not end at a state or county level. National pork industry organizations have sought his service and passion to serve on a variety of taskforces and committees.

Dave and his wife, Alona, reside in Wayne County, Ohio.

Congratulations, Dave!

Ohio Porkline | www.OhioPork.org

21

FFA Members Get Hands-on

REASONS TO LOVE PORK LOIN When it comes to promoting the underappreciated aspects of the pork loin, the Ohio Pork Council is trying to bring creative solutions to the table – or in this case, the high school classroom.

In November, OPC staff members traveled to John Glenn High School in New Concord, Ohio, to give the school’s FFA members the information and hands-on training they need to get consistently good results using loin cuts. Specifically, OPC was able to highlight the versatility and value of the loin while providing hands-on training on correct preparation, cooking, and serving of pork loin as part of the school’s “BBQ Science” class.

Students learned how to season and cook loins to the recommended 145 degrees with a three-minute rest prior to cutting. Then, some of the participants even went on the build and enjoy their own version of OPC’s famous Double Decker Loaded Pork Loin Sandwich that was featured on the television series “Best in Chow” last summer, which itself was the outcome of a 2022 OPC promotional effort.

When asked how this experience benefited the students, FFA advisor Andy Spiker said, “It is an amazing opportunity for high school FFA members to interact with industry professionals through hands-on learning. There is no better way to instill proper cooking methods than allowing students to be involved in the preparation, cooking, and then enjoying the product cooked to perfection.”

As for replicating this effort in more Ohio classrooms, Cheryl Day, OPC executive vice president, said, “The goal of this kind of outreach is to help create the next generation of more informed and enthusiastic pork consumers in the state and beyond. We hope this experience is the first of many like it as we strive to build more pork demand, and specifically for the loin.”

Saydee Baughman Ohio Pork Council Director, Events and Promotion

It is an amazing opportunity for high school FFA members to interact with industry professionals through hands-on learning.

-FFA advisor Andy Spiker

Libbee Baughman, a junior at John Glenn High School, shows off the class’s final product.

Ohio Porkline | www.OhioPork.org

22

Gracie Wycoff and Emma Woodard, seniors in New Concord, Ohio, learned how to properly prep and cook pork loin.

Ohio Porkline | www.OhioPork.org

23

New Diagnostic Lab

STRENGTHENS OHIO’S PORK INDUSTRY A true milestone was marked last November for Ohio’s pork producers, along with the rest of the state’s animal agriculture industry as officials from the Ohio Department of Agriculture broke ground on the state-of-the-art Ohio Veterinary Diagnostic Laboratory that will replace the current Animal Disease Diagnostic Laboratory built in 1961.

“To see this project get to this stage is very exciting as it will give our state’s food animal industry the kind of technology and service it needs to compete in the 21st century,” said Cheryl Day, executive vice president of the Ohio Pork Council. “It’s also gratifying to see how OPC leadership and collaboration with other key stakeholders in our state is paying off in making this lab a reality, one which the late Dr. Tony Forshey was so instrumental in getting started.”

In fact, the new lab will be housed in the Dr. Tony Forshey Animal Health Building as a tribute to the passion and commitment to agriculture and animal health that Dr. Forshey demonstrated in Ohio and beyond. He served as the state veterinarian from 2006 until 2021.

Ohio Porkline | www.OhioPork.org

24

Noting the incredible need for this new facility, ODA Director Brian Baldridge, said, “The current laboratory can only meet about 30% of the current demand, so it’s exciting to know that the new facility will not only give us the additional 70% we need in capacity, but allow us to handle constant animal health monitoring needs to help our livestock producers prevent disease.”

According to ODA, livestock producers will be able to drop off test samples with “no boots on the ground,” thanks to the new lab’s drive-through feature. This convenience also enhances the facility’s biosecurity, which was a key component of the building’s design. Other biosecurity features include separate visitor/client entrances and drop-off area for animal mortalities.

Beyond testing for animal-only disease threats, ODA expects the OVDL will also allow Ohio to be in a better position to focus on zoonotic pathogens that can transfer between animals and people, which is critical to a One Health approach to human and animal health.

New Lab Facts...

70,000 SQUARE FEET NEARLY

$80M

INVESTMENT

40% MORE

INCREASED

70% MORE

SET TO OPEN

LAB SPACE

TESTING CAPACITY

BIOSECURITY FEATURES

EARLY 2026

Pictured at the groundbreaking from left to right: Scott Higgins, CEO Ohio Dairy Producers Association; Cheryl Day, Executive Vice President, Ohio Pork Council; Luke McKee Manager Ohio Beef Council; Brian Baldridge, Director Ohio Department of Agriculture; and Paige Kelly, Ohio Poultry Association.

Ohio Porkline | www.OhioPork.org

25

Terminal boar

k

i with Topigs Norsvin genetics.

i

Visit us at our booth to get more information about our Pig Producer Payback program!

https://tnduroc.us/#tnduroc Ohio Porkline | www.OhioPork.org 2 6

Ohio Pork Council

BOARD MEMBERS

Nick Seger President

Ken Garee Vice President

Nate Schroeder Treasurer

Ryan McClure Past President

Rich Deaton NPB Member

Jess Stevens NPB Member

Pat Hord NPPC Member

Duane Stateler NPPC Member

Kevin Stuckey District 1

Nathan Isler District 2

Jeff Tuente District 3

Brad Heimerl District 4

Ohio Porkline | www.OhioPork.org

27

Iain Harris District 5

Jarred Black District 6

Clark Jordan At-large

Aaron King At-large

John Heinz At-large

Andy Bowman Ex-officio

Chris Allen At-large

NEW BOARD MEMBER | Kyle Culp After serving in multiple roles in the pork industry in Ohio and elsewhere, Kyle Culp was elected to the Ohio Pork Council board last year as an associate member. He currently serves as national accounts leader at Nebraska-based DNA Swine Genetics, where he has worked full-time for almost three years managing commercial swine accounts in Ohio, Indiana, and Michigan. In addition to that, Kyle co-manages a show pig operation with John Heins.

Outside of work, Kyle and his wife are actively involved in volunteer efforts in their Wood County community, serving as chair of the Wood County OH-PIGS Show, 4-H advisor, and as director of the Wood County Agricultural Society.

Kyle Culp Associate Member

Ohio Porkline | www.OhioPork.org

28

OPC’S FAD DASHBOARD to go Nationwide

In what started as a Pork Checkoff grant to Ohio Pork Council in 2020 has turned into a tool that every pork producer in the country may be using in the years to come to assist them in the never-ending task of preparing for a foreign animal disease (FAD).

Even before the release of the OH Pork FAD Dashboard last summer, OPC had been collaborating with the National Pork Board to see how the tool found at FADReady.org could benefit other state pork associations. Because of this, along with discussions with other states directly, the dashboard is being modified to allow for nationwide use.

Wisconsin is one of the first state pork associations to pursue adopting the FAD Dashboard for their state’s pork industry preparedness.

“Our state is in desperate need of FAD resources so utilizing templates already developed will help reduce our workload, which as a smaller pork state helps us greatly while ensuring we all use producer Checkoff dollars efficiently,” said Keri Retallick, executive vice president, Wisconsin Pork Association. “We certainly appreciate Ohio Pork Council for leading the way with this tool.”

Meanwhile, the team at the National Pork Board has expressed its willingness to champion the dashboard at FADReady.org and will work with OPC to continue to refine and expand this tool to do what’s in the best interest of all producers.

Today, you’ll see a slightly different look from the original dashboard as a U.S. map icon now resides in the header instead of the OPC logo. However, OPC retains its foundational branding with its logo at the bottom of every page, along with Pork Checkoff. In addition, the About section explains the tool’s origin.

Although much of the overall information on FADReady.org is applicable to users in all 50 states, some is not. Where needed, the dashboard now includes drop-down menus that will allow users to select their state. This action loads the resources and links specific to that state for producers, veterinarians, and government officials to use.

Now, it’s time for all producers in Ohio (and soon beyond) to make further progress on their journey to full FAD preparedness by referencing the dashboard at FADReady.org!

Ohio Porkline | www.OhioPork.org

29

TOLEDO CHEF SAYS PORK SUMMIT “Life-Altering”

As part of its ongoing mission to create more pork enthusiasts across Ohio, Ohio Pork Council recently sponsored the chef from SAME Café in Toledo to attend the Midwest Pork Summit in Cedar Rapids, Iowa, with the goal of becoming more proficient in pork meal planning and preparation.

Courtney Schmidtke, the chef of the nonprofit café (second from left) was one of only 18 chefs from 10 different states across the country to attend the annual, two-and-a-half-day event. Participants got to hear from experts on topics ranging from pig farming, meat science, pork quality, and unique pork utilizations.

“My most surprising experience from the summit was just learning what all goes into pig farming,” says Schmidtke. “The extent to which good, reputable farmers go to give us the best pork possible is amazing. It gives me a new appreciation for both the animal and pork as an ingredient, which elevates your ability to take food to the next level.”

Outside of classroom and kitchen instruction, attendees also got to hear from a farm-to-table panel as well as demonstrate their culinary skills in a team challenge. These experiences were capped with a visit to a modern, family-owned pig farm to see how many operations function today.

Ohio Porkline | www.OhioPork.org

30

“We’re excited by the ongoing relationship that we have fostered with SAME Café and how this puts Ohio’s pig farmers on the radar in this Toledo community,” said Cheryl Day, executive vice president for OPC. “It’s our way of taking our partnership with our Pork Power pork donations with this non-profit organization to the next level where we want more people to realize how much our farmers care about every person in the state and want to provide them with highquality protein.”

Sticky Cajun Pork Tenderloin WITH MAPLE GLAZED CARROTS

20

INGREDIENTS

75

MINUTES

6

SERVINGS

DIRECTIONS

INGREDIENTS 2 Pork Tenderloins 2 Tablespoons olive oil 2 Teaspoons salt 1 Teaspoon paprika 1 Teaspoon black pepper 1/2 Teaspoon granulated garlic 1/2 Teaspoon granulated onion 1/2 Teaspoon chili powder 1/4 Teaspoon oregano 1/4 Teaspoon dried thyme 1/3 Cup unsalted butter 1/4 Cup brown sugar 1/2 Cup chicken broth 2 Pounds carrots (scrubbed or peeled) 5 Tablespoons butter (cut into 10 halves) 1/4 Cup maple syrup 1 Tablespoon soy sauce 2 Teaspoons Dijon mustard 2 Springs thyme leaves 1/2 Teaspoon salt 1/2 Teaspoon black pepper

Index to

ADVERTISERS

1. Preheat the oven to 375 degrees F. 2. In a small bowl combine salt, pepper, paprika, granulated garlic, granulated onion, chili powder, oregano, and thyme. Mix until well combined. (You can also use 2 tablespoons of your favorite Cajun seasoning.)

3. Pat your tenderloins dry and season each with 1 tablespoon of the rub.

4. In a large skillet over medium-high heat, add in the olive oil. Once hot, sear the tenderloins on all 4 sides for about 3-4 minutes each. Remove and set aside.

5. In the same pan with the drippings, add butter and let it melt. Once melted, add brown sugar and chicken broth.

6. Place the tenderloins back in the pan and place in the oven for 20-25 minutes or until the internal temperature reads 145-160 degrees F with a three-minute rest.

7. Remove the tenderloin from the pan and set aside.

8. Place the pan with the drippings on the stove over medium-high heat. Once the mixture begins to boil, reduce to a simmer until the sauce thickens.

9. Coat the tenderloins in the sauce, slice against the grain and pair with Maple Glazed Carrots after next steps.

10.Preheat the oven to 400 degrees F. 11.Spread the carrots in an even layer on a nonstick baking dish.

12.In a bowl combine maple syrup, brown sugar, soy sauce, Dijon mustard, salt, and pepper.

13.Pour the mixture over the carrots and toss around until well coated.

14.Add the butter on top of the carrots and roast in the oven for 25-30 minutes depending on the size of the carrots. When they are easily pierced with a fork, they are ready.

15.Garnish with thyme and season with more salt and pepper to taste and enjoy!

Hog Slat

Page 8

DNA Genetics

Page 9

Farmer Boy

Page 18

Altenburg Construction

Page 20

Kalmbach

Page 23

Topigs Norsvin

Page 26

| www.OhioPork.org | pork@ohiopork.org Contact Us! P:Text614.882.5887 OHIOPORK to 833-340-1405 to receive OPC updates!

Ohio Porkline | www.OhioPork.org

31

Ohio Porkline | www.OhioPork.org

32