Porkline
SPONSORS
The Ohio Pork Council would like to thank the following sponsors for their support of 2025 programming and events.
PLATINUM GOLD
SILVER BRONZE
Ohio Pork Council
Ohio Pork Council
9798 Karmar Ct. Suite A
New Albany, OH 43054
P: 614-882-5887
9798 Karmar Ct. Suite A New Albany, OH 43054 P: 614-882-5887 www.OhioPork.org pork@ohiopork.org
www.OhioPork.org pork@ohiopork.org
STAFF
STAFF
Executive Vice President
Executive Vice President
Cheryl Day cday@ohiopork.org
Cheryl Day cday@ohiopork.org
Senior Director of Communications and Public Relations
Senior Director of Communications and Public Relations
Mike King mking@ohiopork.org
Mike King mking@ohiopork.org
Education Director Kayli Mitchell kmitchell@ohiopork.org
Education Director Kayli Mitchell kmitchell@ohiopork.org
Director, Events and Promotion
Saydee Baughman sbaughman@ohiopork.org
Director, Events and Promotion Saydee Baughman sbaughman@ohiopork.org
Director of Show Pig Program
Director of Show Pig Program
Kelly Morgan kmorgan@ohiopork.org
Kelly Morgan kmorgan@ohiopork.org
Advertising
Advertising
Send inquiries to:
Send inquiries to:
Mike King
Mike King
P:317-432-1491 mking@ohiopork.org
P:317-432-1491 mking@ohiopork.org
Printing Post Printing Company
Printing Post Printing Company Minster, OH 45865
Minster, OH 45865
Lucy Homan
P:937-286-3349
Lucy Homan P:937-286-3349
lucy.homan@postprinting.com
lucy.homan@postprinting.com
Issue Ohio
4-5 p. 6-7 p. 9-16 p. 18-20 p. 22 p. 23 p. 24-26 p. 28-29 p. 30-31
Cover photo: An enthusiastic Cleveland Browns fan simultaneously eats a pork nugget and gives OPC’s Mr. Pig a high-five at last month’s gameday event.
MESSAGE FROM
Here’s to building an even better Ohio pork industry!
Hello fellow Ohio pork producers and allied industry members. Happy New Year to you all. My name is Nathan Schroeder, and I’m honored to serve as the president of the Ohio Pork Council. I am grateful for this opportunity to serve in this capacity because I believe it’s our duty to give back in this way to Ohio’s pork industry—an industry that means so much to me and the future of my family farming operation in Putnam County.
In my years of serving on the OPC board, I’ve enjoyed learning about the details of what makes our industry tick from an organizational standpoint and all the challenges that we face locally, nationally, and internationally. Having this insight gives me an even greater sense of responsibility to serve my industry and to let everyone know just how great our pork truly is in providing world-class, highquality protein to consumers everywhere.
While we certainly have a lot more work to do to get pork higher on consumer radars, I have a lot of faith that our state and national pork organizations are on the right track to make some great things happen in 2025. I don’t say that lightheartedly, as I have seen firsthand the work that’s being done to make it happen. Here in Ohio, I’m thrilled with the consumer outreach that we are achieving by getting pork nuggets in the hands of Cleveland Browns fans as one recent example. If we can build on this kind of grassroots marketing, the sky is the limit if we have the will to keep building on our small wins.
Another key win from my viewpoint last year was our consumer demand outreach to sports fans via our ESPN March Madness campaign. We were able to make 1.3 million impressions for Ohio Pork in a very cost-effective way by leveraging the National Pork Board’s colorful and engaging “Surprisingly Pork” campaign to help make pork more relevant to today’s consumers.
On a larger scale, I was honored to have taken part in an international trip to Mexico last summer where I got to see up close how U.S. pork, including from Ohio, is being marketed with help from our Checkoff investment. For me, it was an eye-opening experience to see what all goes into getting our product onto more grocery shelves in stores around the world and why it’s critical to keep our domestic market prices stable and hopefully going up.
We’re a top 10 porkproducing state that is also in the top 10 for population.
Nathan Schroeder Ohio Pork Council President
On the human side of things, I want to acknowledge the first group of young Ohio pork professionals for completing OPC’s inaugural Ohio Pork Leaders Class. It’s this level of commitment to advancing and broadening their knowledge and skills for our industry that will keep our state at the forefront of leading well into the next few decades. We will need this human capital to help us fight the battles that we know will not likely go away despite our best efforts.
Finally, I just want our state’s producers and industry to realize the unique position that Ohio is in. We’re a top 10 pork-producing state that is also in the top 10 for population. While that can pose challenges from time to time, it also means that we are well positioned to tell our story to today’s consumers. I have simply seen it too many times that once you actually tell your farm story to people, they drop their defenses. That is, if they even had any to begin with, and are genuinely interested in how you raise pigs in a way that is good for the animals and respectful to the environment.
For 2025, let’s all recommit to doing our part to take our industry to the next level and help keep Ohio at the forefront of pork production leadership. If you’re unsure of how to do that, please reach out to me, the OPC board, or our staff at any time, and we’ll be happy to help.
Speaking of connecting, I want to personally invite all of you to attend this year’s Ohio Pork Congress on Feb. 4-5 in Lima. You’ll find it’s the best place to get new information, find new on-farm solutions at the trade show, reconnect with old friends, and even make a few new ones. I’ll see you there!
BUILDING ON OUR ACHIEVEMENTS
How is your optimism holding up these days? In the wake of the recent national election, are you sensing a shift in the atmosphere? While the new presidential administration may bring fewer regulations, it also opens the door to new challenges.
Let’s be honest: the pork industry is facing pressure from multiple fronts, and we must decide whether to stand our ground or retreat.
Ohio pig farmers are not the type to throw in the towel. You’re not ones to settle or back down. Now is not the time to slip into old habits. As an industry, we need to come together as a team and move forward with intention, strategy, and proactivity. Ohio is truly leading with purpose. The dedicated members of the Ohio Pork team are blazing a trail and sending a powerful message: our challenges are simply opportunities that inspire us to thrive and succeed.
As a unified team, we must draw on the achievements of the past to help propel us to create even more positive outcomes for America’s pig farmers. Pausing for just a moment, we should reflect on the milestones of 2024 where we:
• Transformed the community narrative from a negative to a positive perspective
• Leveraged data for a sustainable future
• Enhanced response and preparedness for foreign animal disease
• Promoted pork products that align with consumer preferences
• Established unconventional and proactive partnerships
One of the most significant challenges I pose to everyone involved in the Ohio pork industry is this: Are you prepared to step up and take on a leadership role? I encourage you to reflect on your level of engagement and participation in both our local efforts and broader initiatives. Your active involvement is crucial to fostering growth and innovation within our community, and together we can shape a brighter future for the Ohio Pork industry.
Your active involvement is crucial to fostering growth and innovation within our community, and together we can shape a brighter future for the Ohio
industry.
Cheryl Day Ohio Pork Council Executive Vice President
Pork
• Ohio Pork was the first to host Virtual Field Trips
• Developed the first Bacon Vending Machine
• Promoted Loin on National TV Show – Best of Chow
• Vice President-Elect Vance fueled his senate campaign as an OPC Rib-Off judge
• OPC established FADReady.Org dashboard/portal
• OPC recently served 15,000 pork nuggets to NFL fans at Cleveland Browns tailgates
• OPC works with Ashley Martinez - NFL cheerleader, dietition, chef, and nutritionist to promote the nutritional value of pork
• An Ohio Democrat legislator is routinely talking positively about pig farmers
• OPC helped pass House Bill 503 into law, prohibiting the importation of feral swine into the state
To be your voice, we need your voice.
Pat Hord CEO Hord Family Farms Bucyrus, OH
“By raising pigs, we are providing food for people around the world. That’s a mission that we care greatly about at Hord Family Farms. We have dedicated our lives to feeding families through sustainable food production. My team does all we can to ensure the right thing is being done, even when no one is watching. Unfortunately, that’s not the narrative that is always pushed to consumers. While I’ve been blessed to be joined by my children who have come home to the farm, the social and political attitudes toward animal agriculture are much different for them today than when I started. With this trickier landscape, we as producers must do everything we can to act in the best interests of our industry.
Being an investor in the National Pork Producer Council’s (NPPC) Strategic Investment Program (SIP) is an action you can take as a producer toward our industry’s future success. By voluntarily being a SIP investor, you are providing funding for groups such as NPPC and the Ohio Pork Council to fight on your behalf. They do so much that none of us can do on our own. They can bolster favorable trade agreements for pork, squash burdensome regulations, and engage with corporate partners, so they can push back against animal activist demands. But they can only do so when they have enough resources.
I invite you to join me in becoming a SIP investor today, so family farms like mine and yours can continue to feed the world for years to come.”
One Step Ahead
Redefining the boundaries of possible.
Your success isn’t by chance. Neither is our innovation. It takes groundbreaking advancements and continuously improving genetics to produce measurable on-farm results. Our steps forward amplify your success now and in the future.
OHIO PORK CONGRESS 2025
See You in Lima on February 4-5!
It’s almost that time of year again — time to join your friends and colleagues for the annual Ohio Pork Congress. If you’re new to the pork industry or just haven’t made attending pork congress a priority, we’ll give you more than enough reasons to make plans now to make the short drive to Lima and see what everyone in this part of the Midwest is talking about!
Experts Bring Useful Insights
Starting with Tuesday’s Swine Health Symposium lineup, attendees at Pork Congress won’t be disappointed. Veterinary experts from the National Pork Board and National Pork Producers Council, as well as from Ohio State’s School of Veterinary Medicine will offer keen insights into H5N1 flu, PRRS, foreign animal disease, sow health, and more.
Wednesday brings the latest updates from Dr. David Newman at the National Pork Board on Checkoff’s pork demand strategy, as well as an NPPC panel featuring CEO Bryan Humphreys on the latest national political strategy. A can’t-miss update by respected economist Todd Thurman will offer a comprehensive view of the industry’s financial future. And finally, a special keynote presentation from Wendy’s innovation team will cap a solid day of learning and sharing. Be sure to see the full agenda for every speaker’s session, including brand-new breakout sessions for 2025.
New for 2025
The Ohio Pork Congress seeks to always offer useful content and sessions. On Tuesday this year that means fostering industry leadership by offering multiple breakout sessions at various times. NPPC’s LEADR program will be a two-hour training session, while OPC’s Speakers Bureau session will last 60-90 minutes.
On Wednesday this year, Ohio Pork Congress offers its first Spanish-language presentation, focusing on Sow Health. Attendees will also find break-out sessions on Barn Conversion to Group Housing, Treating and Identifying Lameness, Ventilation Tips, and Identifying Pig Vices and How to Manage Them.
All Attendees Will Benefit
Are you a pig caretaker, a breeding specialist, or take care of manure handling? Regardless of your specific role on or off the farm, the Ohio Pork Congress has relevant information for you. Whether you focus on feed, equipment, health, record-keeping, or personnel, you’ll find useful information from our speakers and from your peers at this one-stop, once-a-year event.
Make your plans now to attend the Ohio Pork Congress –the biggest pork-specific educational experience in Ohio –on February 4-5. Registration is now open, so reserve your spot today.
A FEW GREAT REASONS TO ATTEND
1. Hear from leading experts who provide solid, useful information.
2. Attend and visit with allied industry professional at the swine-specific trade show.
3. Connect with your friends and colleagues over meals and the PAC auction.
4. Congratulate your colleagues on a job well done serving our industry.
ABOUT OHIO PORK CONGRESS
WHEN?
Tuesday, Feb. 4 - Wednesday, Feb. 5, 2025
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
PARKING
Market Street Parking Garage on West Market Street. Provides handicap accessibility and access to the Civic Center with elevated and covered walkway.
WHY ATTEND?
There’s something for everyone — an expansive trade show, educational seminars, industry updates, and lots of networking opportunities.
LODGING
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. 3-4, 2025. Room rates vary from $95-$160 depending on the room type. Reservations must be made by Jan. 13, 2025. To book your room in the block, you must call the hotel directly at (419) 228-7000 and reference Ohio Pork Congress, Group Code 020325OHI.
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 3-4. Reservations must be made by Jan. 6, 2025. To book your room in the block, call the hotel at (419) 2220004 and reference Ohio Pork Congress.
HOW TO REGISTER
By completing the form below or by scanning the QR Code.
A1 Ag Services, LLC
Literature
AcuFast Breeding Stock / Genetics
ADA Enterprises Flooring
AgCredit Financial services
Altenburg Construction Slat replacement professionals
Arm & Hammer Animal Nutrition
Animal nutrition - Pre & probiotics, mycotoxin solutions
Atmosphere Global Disinfectant, Biosecurity
Aurora Pharmaceutical
Animal pharmaceutical products
Automated Production
Feeding, ventilation and remote management equipment
Bakery Feeds
Information on animal feed products
Bambauer Fertilizer & Seed PitMaster, manure management producr
BinSentry Feed bin sensors
Boehringer-Ingelheim Animal Health USA, Inc Vaccines
Cambridge Technologies Astogenous vaccines, diagnostics
Cerdos
Reproductive health and fertility supplies, farm essentials
CIH
Software, marketing advisory services, education
Commercial Concepts AI Semen AI Supply
CSA Animal Nutrition Nutrition services
DNA Genetics Genetics
Endovac Animal Health Animal health
Eocene Environmental Group Sustainability services
Farm Credit Mid-America Financial services
Farmer Boy
Livestock & Poultry Equipment, Supplies, and Housing
Farmweld
Equipment - Penning, feeders, flooring
GenePro AI Supplies
Hog Slat, Inc
Swine equipment & housing
Homan Inc
Ag construction / equipment
Hummel Group Insurance Farm insurance, health insurance, life insurance
IHT Group
Heating and lighting solutions
Jyga Technologies
GESTAL feeding systems, Free Acres electronic feeders
Kalmbach Feeds, Inc
Feed, nutrition services
Martin Insurance Group Farm Insurance
MAXIMUS Climate Controller
Midwest Livestock Systems
General contracting, remodels + additions, parts + service
Motomco
Rodent control
Munters Corporation
Ventilation
NPPC
SIP
Ohio Penal Industries
Meat processor
Ohio Soybean Council
Soybean promotion materials
Paradise Energy Solutions
Solar equipment
Pharmgate Animal Health Pharmaceuticals, Antibiotics, Medicated feed
PIC Genetics
PigEasy, LLC
Feeders, handling equipment, farm tools, water bracket
PigTek, Chore-Time
Swine feed delivery, ventilation controls
Soppe Systems Inc
Natural pig care solutions
Techmix
Nutrition and hydration solutions
Thorp Equipment
Hog feeders, stainless steel doors
Topigs Norsvin USA
Swine genetics
Trackporter
Hog mortality cart, carcass removal
Tunnel Plus Ventilation Systems
USDA-NASS, Great Lakes Region federal agency, agrocultural statistics
Washpower Wash robot
The right solution protects more than just your herd.
Talk to your Boehringer Ingelheim representative to learn more.
we get it right
SWINE HEALTH SYMPOSIUM
SCHEDULE & SPEAKERS
TUESDAY, FEBRUARY 4, 2025
7:00 - 8:00 am Registration & Trade Show Open (with refreshments)
8:00 - 9:00 am Biosecurity Enhancement
Rebecca Robbins, DVM, PIC
9:00 - 10:00 am H5N1 Influenza Update
Marisa Rotolo, DVM, National Pork Board
Anna Forseth, DVM, National Pork Producers Council
Andrew Bowman, DVM, Ohio State University
10:00 - 10:30 am Break to Visit Trade Show
10:30 - 11:00 am ODA Update
Dennis Summers, DVM, Ohio State Veterinarian
11:00 - 12:00 pm Foreign Animal Disease (FAD) Response
Facilitator – Andy Bowman, DVM, Ohio State University
Panelists - Nathan Isler, Islercrest Farms; Bethany Heitkamp, DVM, Cooper Farms; Lucas Buehler, DVM, Four Star Veterinary Service
12:00 - 1:00 pm Lunch (served in the trade show area)
1:00 - 2:00 pm PRRS Update
Andréia Arruda, DVM, Ohio State University
2:00 - 3:00 pm Sow Healthcare
Jenelle Dunkelberger, Topigs Norsvin
3:00 - 4:00 pm Employee Onboarding: How to Keep & Attract Good Employees
Facilitator – Stacey Voight, Topigs Norsvin
Panelists – Melanie Langley, Fine Swine; Kevin Stuckey, Cooper Farms
4:00 - 5:00 pm Pre-Auction Reception
5:00 - 7:00 pm OPC Friends of Pork PAC Auction
BREAKOUT SESSIONS
Room A
9:00 - 11:00 a.m.
LEADR Training
Lucy Russell, NPPC 1:00 - 3:00 p.m. LEADR Training
Lucy Russell, NPPC
Room B
9:00 - 11:00 a.m. OPC Speaker Bureau Training
Mike King, OPC; Al Eidson, Eidson & Associates
1:00 - 3:00 p.m. OPC Speaker Bureau Training
Mike King, OPC; Al Eidson, Eidson & Associates
SWINE HEALTH SYMPOSIUM SCHEDULE & SPEAKERS
WEDNESDAY, FEBRUARY 5, 2025
7:00 - 7:30 am Early Bird Registration
7:30 am Trade Show Open
8:00 - 9:00 am Pork Demand
David Newman, National Pork Board
9:00 - 10:00 am Sustainability – Why It Matters
Hord Family Farms, Heart & Mind Strategies
10:00 - 10:30 am Break to Visit Trade Show
10:30 - 11:30 am NPPC’s Political Strategy
Facilitator – Josh Scramlin, NPPC
Panelists – Bryan Humphreys, Chase Adams, Andrew Beardslee, NPPC
11:30 - 12:30 pm Economic Update
Todd Thurman, Swine Insights International
12:30 - 3:00 pm OPC Awards Luncheon
1:00 pm OPC Update/Awards
Cheryl Day, OPC
1:30 - 2:30 pm Keynote Presentation
Wendy’s Innovation Team
BREAKOUT SESSIONS
Room A
9:00 - 10:00 a.m.
Converting Barn to Group Housing Gestal Panel
10:20 – 11:30 a.m.
Ventilation Tips for Today Glen Arnold, Ohio State
Room B 8:00 – 9:00 a.m.
Sow Health in Lactation (Spanish language session) Cipriano De Abreu, TOPIGS 9:00 - 10:00 a.m. How to Treat & Identify Lameness TBD 10:20 - 11:30 a.m.
Identifying Vices & Knowing Why It Happens
Kendall Weger, PIC
WENDY’S DUO TO KEYNOTE
Every speaker at the 2025 Ohio Pork Congress will offer unique and valuable information that you won’t want to miss, and this year’s keynote speakers are certainly at the top of that category—Becky Davis and Shelly Thobe, both directors of culinary innovation at Dublin, Ohio-based Wendy’s.
Have you ever wondered why it takes so long for new items to appear on a quick-serve restaurant menu today? And why isn’t there more pork on restaurant menus? Both of these experts will address these and related questions as they explain the process of bringing new food items from concept to sale, including specific examples of bacon on the Wendy’s menu.
Davis, who joined The Wendy’s Company in 2021 as Director of Culinary Innovation, focuses on her passion for delicious, cravable food that doesn’t cost a fortune. Her core responsibilities include innovation on platforms such as Hamburger, Chicken Sandwiches, Frosty Innovation, Beverages, and Breakfast.
As one of the leaders of Wendy’s Fast Food Done Right food vision, Thobe is always exploring the potential to improve the customer experience through food. Her team
Join us!
January 18, 2025
KC Event Hall - Defiance, OH 6:00pm
Enjoy a four-course, pork-centered meal crafted by Chef Aaron Weible. Along with dinner, indulge in a guided bourbon tasting featuring handselected bourbons. This event will also feature live music from Bob Dolan!
focuses on multiple areas within menu development and collaborates with Wendy’s supplier partners and supply chain co-op to deliver on the Fast Food Done Right vision through the commercialization and specification creation for new and improved menu items.
Make your plans now to be onsite to hear this dynamic and behind-the-scenes presentation at the 2025 Ohio Pork Congress on Wednesday afternoon, Feb. 5.
Scan here for tickets & info
Whether it’s carrying on a legacy, pursuing your passion or helping tell the important story of agriculture, every operation has a story and purpose. And Farm Credit MidAmerica is here to support it. It’s why we return a portion of our profits to customers in the form of patronage*. And it’s why we’re a lending cooperative owned by our customers. Simply put, we know farmers and what they value because we’re owned by farmers.
CARCASS MANAGEMENT PLANNING
Producers from several states gathered in October at a Purdue University research farm for a workshop sponsored jointly by the Ohio Pork Council and Indiana Pork. Nathan Wilson (top left in black jacket) from Hanoverton, Ohio, said the experience was eye-opening and very worthwhile for his family operation.
Whether it’s concern about how to manage carcass mortalities during a worst-case foreign animal disease (FAD) scenario such as African swine fever (ASF) or simply finding ways to improve routine mortality disposal, many producers are seeking better solutions to help improve their operations’ long-term success.
To help improve producers’ working knowledge, planning, and on-farm implementation of good carcass management basics, the Ohio Pork Council collaborated with Indiana Pork last fall to create a two-day workshop on this oftenoverlooked part of production.
“I’m very glad to have attended the workshop without a doubt. It opened my eyes to the reality of what our industry might be facing with a foreign animal disease and what that could mean in terms of having to be prepared for depopulation and carcass disposal,” said Nathan Wilson, a producer from Hanoverton, Ohio. “Before, I never would
Mike King Senior Director of Communications and Public Relations
Wood shavings/chips, chopped hay/straw, chopped corn stover, yard waste, dry livestock bedding, and more can all serve as good carbon sources if managed properly.
have thought that I would need to attend a meeting that focused on depopulation and carcass management, but I completely understand the need for it now.”
Planning for Catastrophic Events
While producers must routinely deal with mortalities, it’s the catastrophic event such as ASF that requires a lot of forethought and planning to ensure the best overall outcome – including a farm’s return to business after a possible depopulation.
“All depopulation and disposal options have pros and cons, and we need to have all options in the toolbox as an industry,” said Marguerite Tan, director of environmental programs with the National Pork Board. “However, because each farm is unique, producers must determine what option works best for their site while also having a backup plan ready should conditions change.”
Under emergency conditions where depopulation is required, Tan says that simple is better. “Think about things that have fewer parts that can break and the ability to use labor who are not skilled mechanics (or even mechanically inclined). If a foam technique is selected then producers can even utilize what they likely already have available to them, such as trash pumps or even access to firefighting pumps.”
Fortunately for Ohio, Dr. Andrew Bowman at Ohio State University has led the way in water-based foam depopulation research and along with OPC, oversees a working trailer system designed specifically for this purpose. While his expertise is invaluable to our industry, should a widespread disease issue arise, a single trailer will not be sufficient for our state’s needs, which is why it’s critical for each farm to have a plan now.
Compost Success Is Key
Many producers already know how important it is to maintain proper carcass composting in normal production conditions. However, when a crisis strikes, it will be 10 times more critical.
“It’s not always a foreign animal disease that causes an immediate need for large-scale mortality management,” said Mark Hutchinson, professor emeritus at the University of Maine. “There is fire, roof collapse, severe floods, and other domestic diseases that could call for immediate need for managing deadstock.”
From his viewpoint, compost remains the best option for many livestock producers. However, he stresses that it must be done correctly, or major headaches will happen if the optimum environment isn’t created for the biological process of carcass breakdown to occur. This hinges on moisture content, porosity of the pile to allow for oxygenation, and shape of the pile or windrow.
“Of course the best source of carbon during an emergency is the one you can get, which is why pre-planning of where to get your carbon is so critical during peace time,” Hutchinson said. “But there are major differences between types of carbon sources so it’s important for producers to know what some of the basic differences are between them.”
In a demonstration of what’s possible to simply create foam for depopulation, National Pork Board’s Marguerite Tan
explains how proper foam can be generated using tools as simple as a trash pump and livestock water tank if required during an emergency. Of course, she cautions that pre-event practice and calibration are critical to ensure success.
(yellow)
Wood shavings/chips, chopped hay/straw, chopped corn stover, yard waste, dry livestock bedding, and more can all serve as good carbon sources if managed properly. Ensuring enough quantity at the right time is always a top challenge.
“I liked learning about all of the amazing research that has gone into what makes compost work best in terms of carbon materials and proper handling,” Wilson said. “While I understand its importance in an emergency, I also see how we can apply this kind of knowledge to our operation now, which makes it immediately useful.”
Other experts, including Gary Flory, president of Flory Consulting, covered much of the basic science and real-life application and mechanics of composting. He covered how to troubleshoot composting problems such as leaching windrows and sub-optimal temperatures inside the pile, which relies on the critical threshold of 131 degrees F. Keeping piles in a proper pyramidal shape was stressed for keeping a proper environment.
Other Considerations
Beyond the nuts and bolts of what must occur in the barns or fields for successful carcass management, workshop speaker Kelli Werling, a veterinarian with the Indiana Board of Animal Health, covered vital aspects of maintaining biosecurity of the site.
“The point of all of this is to reduce any potential transmission of disease from leaving a site or coming onto it,” Werling said. “Producers must know how close their physical location of barns and carcass disposal sites are to neighboring farms, roads, etc. Strict biosecurity zones must always be maintained in an animal disease outbreak, so producers need to think ahead about how this will all work with people, vehicles, and equipment.”
Of course, it’s always critical to understand how the public would perceive sudden changes in appearance of vehicles or personnel walking in view in protective gear. Whatever steps can be taken to reduce unnecessary misunderstanding by the public by securing access to the site and being discreet as possible are advised. This is also where preevent planning with your local emergency management personnel in your county can be very beneficial.
As the event’s main organizer, Stacy Herr, director of producer education for Indiana Pork, says she is pleased with the overall outcome of the two-day event and is
looking forward to producing additional opportunities for producers in Indiana and Ohio moving forward. While nearly all the content covered can be universally applied, she reminded everyone that they must always follow their specific state and local guidelines for all disposal methods.
“We know that this type of information is critical for producers to know whether it’s for FAD prepping purposes or everyday management, so we’re dedicated to ensuring more producers get the opportunity to access it.”
Carcass Management Worksheet
The ultimate success of any carcass management disposal procedure requires many steps before it can be implemented on the farm. To help Ohio producers navigate this successfully, the Ohio Department of Agriculture provides this step-by-step worksheet.
Find it on ODA’s site using the QR code or at: https://bit.ly/3CXJ2yB
Workshop Information & Resources
To see the in-depth information provided at the workshop, use the following link or QR code: https://bit.ly/3ZzcELg
Key Contacts
Ohio Pork Council - For Ohio producers, the OPC staff is always ready to assist with questions or concerns related to depopulation or disposal and to serve as a general resource of connection to subject matter experts, (614) 882-5887.
Ohio Department of Agriculture - Ohio producers can rely on ODA experts to assist in planning and permitting questions. Sam Mullins, P.E., is ODA’s chief of the Division of Livestock Environmental Permitting, (614) 728-4215; Dr. Dennis Summers, Ohio State veterinarian; and Dr. Kristy Shaw, Ohio Assistant State Veterinarian, can assist with swine health and related emergency planning activities, (614) 728-6220.
MILESTONE ACHIEVEMENT
The week before Christmas marked a major victory in a long journey to help protect Ohio’s pork industry from unnecessary risks posed by the importation of feral swine. That’s when Gov. DeWine officially signed H.B. 503, known as the Feral Swine Legislation, which with the unwavering work by the Ohio Pork Council, became a rare bipartisan effort at the statehouse.
“This marks a key victory for Ohio’s pork industry and all of the state’s landowners,” said Cheryl Day, OPC executive vice president. “The enactment of this legislation will help reduce the high disease risk posed by feral swine and all of the related damage they do.”
As cosponsors of H.B. 503, state Reps. Don Jones (R-Freeport) and Bob Peterson (R-Sabina) were instrumental in seeing the legislation across the finish line, along with their colleague in the Senate, Sen. Tim Schaffer (R-Lancaster). To their credit, the bill passed unanimously in both houses, clearing the Senate 31-0.
Its provisions of the new law include:
• Makes importing, transporting, or possessing of feral swine in Ohio illegal, and increases penalties for any of these acts;
• Allows landowners to kill a feral hog without a license, as long as the Ohio Department of Natural Resources is notified within 24 hours;
• Eliminates the ability to feed swine garbage or treated garbage and prohibits bringing swine into the state who have been garbage fed.
While 44 states have some type of ban on importing feral swine, only 16 have a total ban, which now includes Ohio, making it 17 states with such a law.
Day concluded by saying, “We thank Ohio lawmakers, Ohio Department of Agriculture, Ohio Department of Natural Resources, and Gov. DeWine for taking this monumental step in bringing greater protection of our state’s livestock and crop producers.”
FIRST OPC LEADERSHIP CLASS
The first OPC Leadership Class attended its final field trip last month, which included a behind-the-scenes tour of the Clemens Food Group’s pork processing plant in Coldwater, Mich. They were joined by OPC President Nathan Schroeder (far right).
The inaugural Ohio Pork Leaders program successfully concluded last month after a year full of trips, training, and lots of professional camaraderie for the young professionals who participated. After a year that focused on many aspects of professional improvement, this group is more prepared than ever to help lead our state’s pork industry into the future.
“From mastering media interviews and tackling grassroots lobbying at the state house to exploring industry leaders like SugarCreek and Clemens Food Group, these amazing young pork enthusiasts have truly embarked on a once-in-a-lifetime journey,” said Kayli Mitchell, OPC education director. “We’re so proud of how far they’ve come and can’t wait to see how they’ll shape the future of pork leadership in Ohio!”
The group of 13 young leaders who took part in the program were challenged in training sessions such as mock media interviews and grassroots lobbying at the statehouse. They also enjoyed once-in-lifetime experiences of touring processing plants such as SugarCreek in Washington Court House and Clemens in Coldwater.
“From my start in the pork industry, it was always a dream or goal to have the chance to make the trip to Coldwater for a tour,” said Brooklyn Ashcraft, a gilt selection officer at Heimerl Farms. “This was a dream come true and a great way to wrap up our year in the program.”
The class, along with OPC President Nathan Schroeder and several OPC staff, were given a comprehensive tour of the facilities that included the entire processing flow beginning on the live side that was designed by well-known animal
behavior expert, Temple Grandin. This continued all the way through the steam-scald area that helps minimize any pathogens, followed by the plant’s snap-chill area, which is the world’s largest and coldest facility of its kind.
Last August, the class got an up-close look at today’s pork retail environment by taking a tour of a Walmart and Kroger location. For a more competitive approach to the task, the class took a scavenger hunt approach at each store, which ensured that everyone had a thorough look at what was in the respective meat cases. The leaders were tasked with taking a close look at the variety (or lack thereof) of pork products available for consumers to purchase and then examined how those products were positioned in comparison to our protein competitors.
Drawing on their retail insights of pork marketing, the group split up into teams with the OPC Board of Directors to collaborate in a lively “Shark Tank” style pitch session, where they presented innovative pork promotion campaigns. This creative competition not only highlighted their marketing strategies, but also fostered teamwork and ingenuity, demonstrating their commitment to advancing the Ohio pork industry.
“It was an honor to get to be a part of the first class of the Ohio Pork Leaders program,” said Lucas Buehler, DVM. “I always looked forward to the opportunities and challenges that were presented to us throughout the year to better our leadership capabilities.”
SWINE MANAGER OF THE YEAR
Richard Ryan
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 Richard Ryan as the 2024 Swine Manager of the Year.
Richard grew up on the family farm in Irwin, Ohio where his
passion for farming began. Alongside his brother, wife, and late father his passion for farming led him to over 45 years in agriculture. As the third generation, Richard and his family have continued to expand, adapt, and preserve in the industry and continue to raise pigs in their midsize farrow to finish operation, along with maintaining 750 acres of grain crops.
Congratulations, Richard!
PORK PROMOTER OF THE YEAR
Anthony Stateler
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 Anthony Stateler as the Pork Promoter of the Year.
If you follow the Ohio Pork Council’s efforts on social media channels or YouTube, you probably have seen Anthony in action. Whether it’s promoting pork, talking in depth about GMP’s for manure management, or hosting virtual field trips live from the pig barn, Anthony is always doing what he can for the positive promotion of the pork industry. And never shies away from telling his family’s multi-generational farming story, through a video screen or by hosting community members and state officials on farm tours.
Using his love of agriculture, the pork industry, and caring for the land that has been passed down by his father, Anthony is a great leader and voice for the industry. While doing something as simple as sharing animal care processes, teaching about environmental stewardship, or simply answering questions about agriculture, Anthony has raised the bar on promoting the industry in a way that captivates viewers.
Congratulations, Anthony!
PORK INDUSTRY EXCELLENCE
Jim Albaugh
The 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 pork industry. This year, the Ohio Pork Council is pleased to recognize Jim Albaugh for his contributions to the pork industry.
With over 50 years of experience in raising pigs, Jim has spent a large portion of his life raising pork for the plates of families across the country. In addition to raising pigs, Jim has been involved with the Ohio Pork Council and the Ohio Chester White Breeders Association, participating in numerous events and activities through the years. Jim also helped play a vital role in the establishment of the Ohio Pork Council’s OH-PIGS Program, which is now gearing up for its 11th season.
Along with his years of commitment to the pork industry at the state level, Jim stays involved in local organizations as well. Through being a “behind the scenes” leader and also holding several officer positions within local organizations, Jim is always doing what is best for the future of agriculture and the pork industry.
Congratulations, Jim!
FRIEND OF PORK
Andrew Montoney
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).
The Ohio Pork Council is pleased to honor Andrew Montoney, State Director of USDA, APHIS, and Wildlife Services with the 2024 Friend of Ohio Pork Industry Award.
Andrew has led the charge in the coordination of the control and elimination of feral swine in Ohio. Under his leadership, his team has helped to reduce the number of feral swine from thousands to hundreds, helping to safeguard Ohio’s pork industry from the threat of diseases, like African swine fever.
Congratulations, Andrew!
2024 STEVE MITCHEM STOCKMAN
Brodie Wheeler
The Steve Mitchem Stockman Award of the OH-PIGS program honors the legacy of Steve Mitchem, a mentor and cheerleader of the program, who passed away in 2022. He was a firm believer in the OH-PIGS program and its focus on further developing the skills of the youth involved, both in and out of the show ring. To honor Steve’s support, this award was established to recognize an OH-PIGS participant who best demonstrates a positive attitude and who upholds the characteristics of a true stockman.
The recipient of the 2024 Steve Mitchem Stockman Award is Brodie Wheeler, son of Jared and Sarah Wheeler, of Delaware County (shown at center in photo with Gus Mitchem on left and Kelly Morgan on right). Brodie, a junior at Big Walnut High School, has been exhibiting pigs with OH-PIGS for the
PARTNERING FOR SUCCESS HELPS OPC
Although Mother Nature tried to play spoiler during the Ohio Pork Council’s two recent Cleveland Browns events, Ohio’s pig farmers won each time by serving up a common food item in a very unique way.
“Despite the less-than-ideal weather, these two events absolutely went over very well with the fans we interacted with,” said Nathan Schroeder, OPC president and producer from Leipsic. “It was great to hear that people walked away saying how great the pork nuggets tasted. As a producer, that’s something that is great to hear.”
In the November game, the hometown Cleveland Browns won against the Steelers during a fourth-quarter whiteout, but OPC’s consumer outreach had already chalked up a victory way before kickoff. How? By handing out hundreds of delicious pork nuggets to hungry fans who stopped by OPC’s booth in the famed Dawg Pound Drive.
According to Saydee Baughman, OPC director of events and promotion, the loin-based, breaded pork nuggets were made available thanks to a partnership with Gerald Bailey, president of Oinky’s Pork Chop Heaven, based in the Cleveland suburb of Warrensville Heights. For his part, he refers to them officially as “Oink” nuggets, which are part of his daily menu items along with ham, chops, pulled pork, and more.
“It’s been great working with someone like Gerald who really is committed to promoting pork year-round and doing it in a variety of ways,” Baughman said. “We will continue to work with him as we keep our eyes open for new partnerships that may allow us to make pork more of an everyday go-to protein for Ohio consumers.”
After a few conversations with OPC’s Baughman, the Kentucky Pork Council has also gotten on the pork nugget bandwagon. They recently debuted their own pork nugget version at the North American International Livestock Exposition in Louisville. This meant that Baughman could create the perfect opportunity to do a side-by-side taste test of nuggets with consumers, which OPC did on Dec. 15 when the Browns took on the Kansas City Chiefs.
Stacey Dvorak with AgCredit (right) serves up hot pork nuggets to eager Browns fans as they enjoyed the pregame festivities of the Dawg Pound Drive in the game against the Steelers. She was one of several OPC volunteers, including Alisha Isler, who was playing OPC’s famous “Mr. Pig.”
“As we suspected, the thousands of consumers who stopped by our tent really liked both versions of the pork nuggets,” Baughman said. “In fact, they were thrilled that pork nuggets even existed and tasted so good. Lots of people commented that they were better than chicken nuggets!”
At both tailgate events, OPC relied on a group of producers and allied industry volunteers to help cook and serve the food samples as they interacted with consumers. Those who stopped by also saw videos showcasing several Ohio pigfarming families and the “Surprisingly Pork” ad campaign that highlights pork’s nutritional value and versatility.
“It’s always great to talk with consumers who simply want to know more about how their food is raised” Schroeder said. “They simply don’t realize the care we all take as pig farmers to produce the food they enjoy. So, if we can tell our story to help them understand that a bit better, it’s a big win.”
With the successful response to the debut of pork nuggets in Cleveland, Baughman says that Ohio consumers can expect to see this family-friendly pork option available at more OPC-sponsored events in 2025.
BOARD MEMBERS
Nick Seger Past-President
Nathan Schroeder President
Nathan Isler District 2
Jarred Black President-Elect
Brad Heimerl Treasurer
Iain Harris District 5
Jess Stevens
NPB Board Member
Pat Hord NPPC Board Member
Duane Stateler
NPPC Board Member
Kevin Stuckey District 1
Clark Jordan At-Large
Chris Allen At-Large
NEW BOARD MEMBERS
Bethany and her husband Kurt live on the family farm near Maria Stein with their three children. She has served as a multi-species veterinarian at Cooper Farms since 2019 but focuses primarily on swine as the lead animal health expert for the division. This follows her earlier time in a swine veterinary role with Four Star Veterinary Services, looking after swine clients for about five years following her graduation from Ohio State University College of Veterinary Medicine. Bethany wants to do everything possible to keep Ohio’s pork industry robust, which means keeping laws and regulations based on science.
Terri and her husband Josh, live In Johnstown with their two young children. She has served as a veterinarian with Heimerl Farms for 10 years, assisting the organization’s many family contract farmers around the state. A lifelong livestock judging participant, she still coaches 4-H teams in her native Tuscarawas County. In addition, Terri serves on the Ohio Livestock Care Standards Board, and many pork industry committees in-state and nationally. She hopes to foster more swine career interest in young people and retention of farm employees across the state as one of her board objectives.
Steven and his wife Amber live in Coshocton County with their three young children. After having positive experiences working at Heimerl Farms early in his career, Steven now operates both wean-to-finish and finish-only swine barns, manages a cow-calf operation, and runs a livestock transportation business. He hopes to heighten the awareness of all producers about the importance of biosecurity and disease prevention both on and off the farm as he serves on the OPC board.
Kyle Culp Associate Member
Andy Bowman, DVM Ex-Officio
Bethany Heitkamp, DVM District 3
Terri Specht Benson, DVM District 4
Steven Kimberley District 6
Aaron King At-Large
John Heinz At-Large
