THE OFFICIAL PUBLICATION OF THE TEXAS PORK PRODUCERS ASSOCIATION • VOLUME 6, NUMBER 2
MAY 11, 2019 • CALDWELL, TX • 6:30PM BURLESON COUNTY FAIR GROUNDS • PREVIEW 4:30PM • DINNER & HOSPITALITY 5:30PM
Res. champion gilt ‘18 STATE FAIR OF TEXAS BRED BY LINDNER SHOWPIGS
CHAMPION MARKET HOG ‘18 TULSA STATE FAIR BRED BY C&C SHOWPIGS
RES. CHAMPION GILT ‘18 LOUISIANA STATE FAIR
BRED BY HF GENETICS • SOLD AT MM ‘18
RES. CHAMPION BARROW ‘18 NJSA EASTERN REGIONAL BRED BY THOMAS SHOWPIGS
$250 sale credit to any pig purchased from the sale that is grand or reserve at a county
MULTI TIME WINNER
BRED BY H SQUARED GENETICS SOLD AT MM ‘18
Res. champion hampshire ‘19 SAN ANTONIO BRED BY BLOUNT FARMS
RES. CROSSBRED GILT ‘19 TEXAS ELITE SHOWCASE BRED BY H SQUARED GENETICS
$1000 sale credit to any pig that is grand or reserve at tulsa, dallas. shreveport, kansas city, or louisville
cassidy hayes 361.920.1015 • jimmy hayes 362.920.0964 1
Attitude of a
Champion
Hustle like an
Underdog
Neked
Reserve Grand Barrow ‘19 San Antonio
Congrats Malone family!
Larry bird X first cousin
Super Puncher
Vendetta X best man
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Farm Sale • 5/4 The 5 Sale • 5/11 Pursuit of Perfection • 5/18 Mason Garner • Lawn, TX 325.439.0699
Champion Div 1 Cross ‘19 Texas’ Elite Showcase
Congrats Osburn family!
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Grand Champion Barrow ‘19 Houston Livestock Show
Congratulations
Willenborg Family!
On Farm P rivate Treaty Sales & Semen Available Shannon 325.370.4503 shannonbarbeeshowpigs.com
Class Winning Cross Barrow ‘19 San Angelo Stock Show
Congratulations Brown Family!
Thank you to our loyal customers and team for an unforgettable 2019 show season!
Class Winning Hamp Barrow ‘19 Houston Livestock Show
Congratulations Sipe Family!
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Utley
FARMS
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State Fair pigs will be available off the farm. Boars used include: 225K | Sudden Impact Little Bro | Bear it All
CTBR Class Champion 2018 State Fair of Texas 2nd Place Duroc Barrow 2018 State Fair of Texas
Terry, Jennifer, John Cross & Grayson Utley Knox City, TX | 940.256.3288
Champion & high selling gilt ‘18 Fall Classic blue light X warsaw
ations l u t a r Cong son! a m o h Cole T Many time jackpot champion & High selling gilt ‘18 Fall Classic Maximus X Boone Jack
Ray Michou • 817.304.2335 Ryan Michou • 817.565.9956 michouchesterwhites.com Like us on Facebook Michou Chester Whites! 7
Con ten ts
Producer Connection | April/May 2019
Featured Southwest Type Conference Results
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54 More than just a Pig Show
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From Pigs to Politics
64 Tips for a Successful Farrowing Spring Buyers Guide
09 13 14 26 32 34 36 50 56 74 78 81 93 8
Upcoming Events 2019 Summer Intern
Texas Pork Industry Conference Info
Top Summer Events Industry News BBQ Austin Pork & Millennial’s Pork Feature - The Tenderloin Picking the Perfect Showpig Prospect Elite Showcase Sponsors Swine Health Corner Biosecurity Protocols Pork Checkoff Annual Report Advertisers Index
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UPCOMING EVENTS
APRIL / MAY 2019
TPPA’S MISSION “Education. Advocacy. Promotion. The Texas Pork Producers Association is dedicated to the advancement of a sustainable and profitable pork industry.”
EXECUTIVE COMMITTEE President - Corby Barrett, Perryton President Elect - Doug Schaefer, Garden City Vice President - Jay Winter, Lubbock Executive Member - Stanley Young, Lubbock Executive Member - Wayne Harman, Perryton Executive Member - Charles Hodde, Burton Immediate Past President - Jimmy Hayes, Port Lavaca
BOARD OF DIRECTORS Cody McCleery, Poolville Chuck Real, Marion Denny Belew, Tahoka Scot Sullivan, Robstown Josh Krohn, Lamesa
Peter Baumert, Dalhart Shannon Barbee, Hamlin Cory Rains, Roscoe Todd Beyers, Abernathy Robbie Harkey, Hale Center
STAFF Executive Vice President Brandon Gunn bgunn@texaspork.org Director of Communications and Member Outreach Brooke Blum tppa@texaspork.org Magazine Contributors Kayla Jennings Sierra Stephens Dylan Voyles
APRIL 2019 17
NSR Weanling Pig Extravaganza, Richmond, Ind.
MAY 2019 21-23
Pork 101, College Station, TX
25-27
Texas Tech Livestock Judging Camp, Lubbock, TX
JUNE 2019 2-8
The Exposition, Des Moines, IA
6-8
Texas Tech Livestock Judging Camp, Lubbock, TX
10-13
Texas 4-H Round-Up, College Station, TX
13-15
Texas Tech Meat Judging Camp, Lubbock, TX
14-15
Texas Pork Industry Conference & Youth Symposium, Denton, TX
17-19
Texas A&M Livestock Judging Camp 1, College Station, TX
21-23
Texas A&M Livestock Judging Camp 2, College Station, TX
23-25
Blinn College Livestock Judging Camp, Brenham, TX
24-29
Team Purebred National Junior Show, Springfield, IL
27-29
Texas Tech Meat Judging Camp, Lubbock, TX
27-29
Blinn College Livestock Judging Camp, Brenham, TX
JULY 2019 1-7
NSR Summer Type Conference, Louisville, Ky.
15-19
Texas FFA Convention, Fort Worth, TX
22-26
Texas Pork Leadership Camp
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Producer Connection Ad & Fall Sales Trail Deadline
PRODUCER CONNECTION Producer Connection is the official publication of the Texas Pork Producers Association and is published by the Texas Pork Producers Association. All inquiries should be directed to the TPPA office.
ADVERTISEMENT INFORMATION To place an ad or for advertising rates and guidelines, please contact Texas Pork Producers Association at (512) 262-0595 or tppa@texaspork.org.
FIND US Facebook
Texas Pork Producers Association 151A Kirkham Circle Kyle, TX 78640 512.262.0595 :: Phone 512.262.0582 :: Fax tppa@texaspork.org texaspork.org Programs are made available to pork producers without regard to race, color, sex, religion or national origin. TPPA is an equal opportunity employer.
texaspork.org
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From your Executive Vice President
Support Those that Support You. Why do companies contribute funding in the form of sponsorships? In the corporate world, it’s based on objectives like targeted marketing, increasing the visibility of their product, sales goals or their image and how they’re are perceived by others. In my Texas-Pork world, the individuals that provide additional support, do it for one primary reason – TO GIVE BACK – because they believe so strongly in our programs and want us to succeed. A small non-profit organization like TPPA relies heavily on support, not only from sponsorships and outside funds, but also in the form of volunteer labor. This is what allows us to go beyond a basic program of work – to make improvements, to implement new programs and activities. It’s all based upon the level of support we get. This enables us to provide a broad variety of programs that we believe will advance our state’s swine industry. The progress we’ve made, the recognition of the Certified Texas Bred Registry, the awareness of TPPA, our relationships with 4-H, FFA and key stakeholders – we have been afforded the opportunity to grow the past few years because of the special individuals that are dedicated to the swine industry and its youth. But here’s the thing that we should all should think about…virtually all of our sponsors are pig farmers. Although this livelihood is highly rewarding on a personal level, it’s not exactly the most lucrative career out there. There’s not just extra money laying around; every dollar has a purpose, just like with TPPA’s budget. But our supporters want to give back to the youth and to the program that has done so much for themselves; they want others to get an even better experience than what they had. We mustn’t take this for granted. It is so humbling to see the support we have from people across the state and even outside of Texas. They are individuals that most of you have never met. The following can be said for many, but take Dr. Jeff Logue for example, a veterinarian in Indiana. He was a top-level sponsor for Texas’ Elite Showcase. How many exhibitors or producers will be using his services – very few, if any. So why sponsor…because he believes in what we’re doing and our progressive approach. He believed the Elite Showcase was an incredible idea that promoted youth and would be an event like no other. And the volunteers we had did not disappoint! Those individuals that worked their tails off were producers; men and women who took time away from the farm or helping some of their own feeders, to contribute to all exhibitors and make that show a tremendous experience for everyone. Look though this magazine and you’ll see many of our sponsors. It’s absolutely awesome! The variety of people from different areas of the state, different size farms, different backgrounds, yet all standing together because they believe in our programs and believe in the future of the TPPA. They are here to provide enhanced opportunities for the youth. They ride for the brand. They want to give back and make what we’re doing the absolute best. The special supporters we have demonstrate INCREDIBLE LOYALTY to the youth of Texas and what we’re trying to accomplish as an organization. I encourage everyone to support those that support you.
-Brandon R. Gunn
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A Few Words From your director of communications
is our t i d n a , d l nging wor a h c r e dapt. v a e o n t a y n a i w e t v s i We l d the be n i f o t y t i l i responsib
hanging up with the ever-c ep ke e w do ow H ? industry is facing t the changes our ? ba m ge ta co or e sh w r do bo How me this la co er ov e w ill w ar 2050 our technologies? How fully so. By the ye eding and ht rig d an , ily da sible for fe are faced with ns our producers are the ones respon ge increase, we have e tio w es d qu an e ar le e op es pe th billion All of e this hu osed to reach 9.1 be able to overcom actically drive themselves populations is supp wing world. The only way for us to pr at th s t every ro . From tractor is present in almos ture clothing this ever-g open minded and willing to change gy lo no ch te of rm n ric ai fo ag ul to continue to rem y communicate with others, some is happen and keep th l al e ak m to pl le m we will be ab to the way we si es. With technology liv ily da r ou of sector rations to come. do we have sustainable for gene nd in hand, not only going to ha go ge ta or sh r e issue of the labo figure out who is stry is facing and th ges that are coming; we also have to w than ever, and in the du in r ou s ge an ch The e chan tage is bigger no ays to deal with th fference by e of the labor shor su is e Th to come up with w . en can only make a di pp ey ha th it at e th ak et m ds ly in al m the n people think be the ones to actu . Most people have is absolutely terrifying when our ow nts of jobs se or w t ge to g in d to me, this s endless amou future is only go a farm or ranch, an ultural industry ha on ric ng be endless, ag ki e or Th w e. ly al nc ic re phys e a diffe e opportunities may ople are th ak m le n hi ca W e. ey nc th re ay ffe d make all the di that is the only w ay less and less pe is our a young mind coul important. Everyd t om os fr m t ture. It e pu th in be an to re whe continue production agricul ill as w n d an ow is kn r re tte tu ul be lly become production agric er everyday life, or the forefront as we strive to continua id ns co us of t os m oduction ag at going into what ulturists to keep pr ric ag as y lit bi si on resp . en? The next stewards of the land it will be like by th tions. Who t ha w e in ag im u ith labor, can yo from all genera issue we do now w industry need all the help we can get to take over, but what I e th ng vi ha e ar e an If w ough born now, and we as uld have by the time they are old en ve to rely on the younger generation is being co ha e er w ev ts en an advancem w more th knows what kind of e the ones to make it happen. We no t important and efficient. ey ar the mos do know is that th make this industry to ue in nt co to r de are thrown generations in or and challenges that bulations es su is l al e m co er tri the trials and as one, we can ov dustry can deal with ercome them. We are a in ns coming together an tio as ra e ne w ge w l ho al t ith ov W abou all the resources to e you start to think on. So I our way. So next tim a daily basis, just remember we have ld, and we are the ones others rely or me, so w on co e th ith to in ns we are faced w t important industry these next generatio r os fo m s d er an ad p le to e e th th ange and to be part of what is u to stay open to ch erlasting impact. yo of l al e ag ur co en ev a difference and an they too can make Best regards, Brooke Blum
“Be the change you wish to see in the world� Texas Pork Producers Association | texaspork.org | 512.262.0595 | brooke@texaspork.org 12
Get to Know your 2019 Summer Intern
Jaci Burgin Jaci
is an Animal Science major with an Agricultural Economics minor at Texas A&M University. She grew up in Spearman, Texas, where a love for agriculture was instilled in her heart at a young age. Her father has been the livestock judging coach for Hansford county for 27 years now, so she was judging classes and talking reasons as soon as she could walk and talk. In addition to her love for livestock judging, she was also very involved in competitively showing barrows in Texas and across the country. Jaci attended Blinn College for two years where she was a member of the livestock judging team, the Ag Club, and the Phi Theta Kappa honor society. She then transferred to Texas A&M in 2018, where she is on the livestock judging team, a member of Saddle and Sirloin, a member of the Professional Sales Student Association, and even earned her spot on the Texas A&M Dean’s List in the 2018 fall semester. Jaci’s plans after graduation are to pursue a career in swine production and continue her job of advocating for agriculture.
What excites you most about interning with tppa? “I am excited to participate in and help plan different events throughout Texas that will allow me to promote the Texas Pork industry and provide the opportunity to inform the general public on the importance of this industry.”
What do you hope to take away from this internship? “I hope to gain knowledge about the swine industry from some of the most influential swine enthusiasts in Texas and be able to use what I’ve learned to better advocate for not only the swine industry, but agriculture as a whole.”
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Don’t Miss the S
s w o h tock S
top10 The Exposition June 2-8 Des Moines, IA
Team Purebred National Junior Show June 24-29 Springfield, IL
You’ll also find jackpots across the state every weekend!
g n i g d u J mps Ca
NJSA Summer Spectacular July 1-7 Louisville, KY
Blinn College Livestock Judging Camp June 23-25 & June 27-29 Brenham
Texas Tech University & Texas A&M University Judging Camp Tech Livestock: May 25-27 & June 6-8 Tech Meats: June 13-15 & June 27-29 Lubbock A&M Livestock: June 17-19 & June 21-23 College Station
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s g n i Th
. . . s i h t to do
Summer
Industry Involvement Texas Pork Industry Conference June 14-15 Denton
State 4-H Roundup June 10-13 College Station
Texas Pork Leadership Camp July 22-26 West TX Panhandle
Texas FFA State Convention July 15-19 Fort Worth
Mark your calendars! You don’t want to miss out on some of the most exciting events this summer! 15
Important announcement On April 16, 2019, The National Swine Registry, Certified Pedigree Swine and American Berkshire Association confirmed that these organizations will continue to hold a live hog show in Des Moines, Iowa, at the Iowa State Fairgrounds, on June 2-8, 2019. This event will be called The Exposition. This year experienced another set of record-breaking entries. If you have questions about entries for The Exposition, please contact your respective breed association. The NSR, CPS and ABA staffs look forward to having a wonderful week at The Exposition with our membership. We greatly appreciate everyone’s patience, understanding and support as the organizations have worked and will continue to work collaboratively to ensure the success of The Exposition. To stay informed, please visit nationalswine.com, NSR social media platforms, subscribe to the NSR e-blast list or contact the NSR office.
Embassy Suites - Denton, Texas deadline for room block: May 14 Room block & Conference details: texaspork.org
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Right Time, Right Now
The Texas Pork Industry Conference and Youth Symposium is the highlight of the year for the Texas Pork Producers Association! Join us in Denton for great educational sessions, many networking opportunities, fellowship and fun! This year’s conference is taking a few new twist and turns, but is sure to be a great time for all, so bring the whole family. Festivities will kick off Friday, June 14th with a PQA+ training and a photography workshop, followed by our Friday Night Family Cook-Out! Saturday’s programs will include the industry’s hottest topics, the CTBR & Industry Awards Banquet and the live auction! This is one conference you don’t want to miss, so mark your calendars to attend and check out our website for updated information!
Producer Education Programs
♦ ♦ ♦ ♦ ♦ ♦ ♦
PQA-Plus & YQCA Training How to Utilize Various Marketing Platforms Veterinarian Discussion, Q&A Nutrition for the Breeding Herd
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Sh
Foreign Animal Disease Updates & Biosecurity Protocols Panel Discussions
Youth Symposium
♦ ♦ ♦
t h g i N y Frida ! l i o B h s fi w a r C & rimp
Photography / Videography
Showmanship Interactive Demos on Breeding and Farrowing Leadership and Communication Activities
r u o y Book day! o t s room
t u o s s i m o t t n a w t ’ n o ! d N u U o F Y e h t l l on a
Sponsorship Opportunities The Texas Pork Industry Conference and Youth Symposium is the premier event for TPPA members, County Agents, Ag Teachers and youth involved in the swine and pork industry in Texas. Attendees from across the state will join to learn, share and advocate their knowledge of the pork industry; this is your prime time to visit with potential customers and showcase your business. Join us in Denton, TX June 14-15 at the Embassy Suites & Conference Center to achieve your goals while helping pork producers from around Texas.
Auction Items Needed! live Auction
Will be held Saturday, June 15 after the Banquet Proceeds will benefit non-checkoff programs such as public policy efforts, CTBR and membership. To donate please contact TPPA at 512.262.0595
Public Notice by the Texas Pork Producers Association & the National Pork Board The election of pork producer delegate candidates for the 2020 National Pork Producers (Pork Act) Delegate Body will take place at 10:00 am on Saturday, June 15, 2019 in conjunction with the annual membership meeting of the Texas Pork Producers Association. The meeting and election will be held at the Embassy Suites & Conference Center in Denton, Texas, located at 3100 Town Center Trail. All Texas pork producers are invited to attend. Any producer, age 18 or older, who is a resident of the state and has paid all assessments due may be considered as a delegate candidate and/or participate in the election. All eligible producers are encouraged to bring with them a sales receipt proving that hogs were sold in their name and the checkoff deducted. For more information, contact the Texas Pork Producers Association, 151A Kirkham Circle, Kyle, Texas, 512-262-0595.
Details and full schedule posted online at texaspork.org 19
Room Block Deadline: May 14
Room Rate: $119.00/night
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News from the
National Pork Board PORK QUALITY ASSURANCE® PLUS PROGRAM UNDER REVISION
The Pork Checkoff is currently updating the industry’s Pork Quality Assurance (PQA) Plus program. The new version 4.0 will be introduced later this year. Additionally, more than 57,400 youth from 40 states were certified in the companion Youth for the Quality Care of Animals (YQCA) program by yearend 2018. The National Pork Board first launched the YQCA program in 2017.
RESEARCHERS ANALYZE RISK FOR ASF INTRODUCTION INTO THE U.S. VIA AIRPORTS
As African swine fever (ASF) spreads throughout China, East Asia and Western Europe, the risk of ASF virus introduction into the U.S. increases. A new analysis says that risk of introduction (not pigs breaking with ASF) has increased 183%. The study, conducted by the Center for Animal Health and Food Safety, College of Veterinary Medicine, University of Minnesota and the Universidad Complutense de Madrid, Spain, looked at the risk of ASF introduction into the U.S. via airport passengers and the likelihood of any ASF-contaminated product getting through, and out of, the airport. Paul Sundberg, DVM, executive director of the Swine Health Information Center (SHIC), said the results confirmed the likelihood of ASF being introduced into the U.S. is very high, as consistent with other countries’ experiences. “It’s important to note, however, that this is not risk of pigs getting sick. It is just the calculated risk of a contaminated product getting through the airport, past customs,” Sundberg says. The researchers say it’s likely the risk decreases substantially after customs inspection. Most of the risk (greater than 50%) was associated with flights originating from China and Hong Kong, followed by the Russian Federation (27%). Data showed risk was the highest
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in summer, with five airports accounting for greater than 90% of the risk: • Newark, N.J. ,George Bush, Houston, Texas - Los Angeles, Calif. John F. Kennedy, New York, N.Y. - San Jose, Calif.
CHINA’S HOG INVENTORIES FELL ALMOST 20% ON YEAR IN MARCH
“During the first quarter, Chinese pork production fell by a reported 5%, which might actually get worse as we go on. The amount of pigs that have been culled in China is about 1 million so far. Since August, it has spread to almost every Chinese province. People are predicting pork production will fall by about 30%, which would actually be the same amount that the EU produces annually. China is the world’s largest pork consumer, demand is going to be increasing for imports. So, we could see a lot more buying in the world market. The impact is going to be mainly on prices.”
PORK INDUSTRY PROGRESS ON ANTIBIOTIC USE
America’s pig farmers are dedicated to raising healthy animals to help ensure we all get to enjoy a safe food supply. Working closely with their veterinarians, pig farmers are working to reduce the need to use antibiotics by implementing production practices to maintain and improve animal health. As we announced last December, the USDA published a study that showed that sales of antibiotics intended for use in food animals has dropped significantly during the past few years. This is the lowest this downward trend has been since the report’s inception in 2009. For perspective: • In 2009, 113 million market hogs were produced in the U.S., with an average weight of 266 pounds. • In 2017, 121 million market hogs were produced in the U.S., with an average weight of 282 pounds. The takeaway: America’s pig farmers are producing more pounds of pork with fewer antibiotics.
Recently the USDA issued a study indicating that U.S. pork is essentially free of veterinary drug residues, meaning that when producers are using antibiotics to keep pigs healthy, they’re following the proper procedures for ensuring the pork they produce follows FDA regulations, and is safe for consumers to enjoy!
PORK PRODUCTION PROJECTED TO PASS BEEF PRODUCTION BY 2028
Pork production is expected to edge out beef production in the U.S. at just over 30 billion pounds by 2028, according to the USDA Long-term Projection’s latest report. Pork production levels are expected to be at 30.4 billion pounds while beef production is anticipated to be at 29.7 billion pounds. With increasing corn prices and lower pork prices in the first half of the decade (lower hog feed price ratio), analysts say there are incentives to decrease farrowings. However, increased slaughter weights and continued commercialization of the industry are pushing an upward trend in pork production. Strong domestic and global demand for meats and dairy products continue to provide incentives for continued growth of the U.S. livestock sector. In the next 10 years, meat consumption is expected to rise from over 214 pounds per person in 2017 to nearly 223 pounds by 2028. In 2019, it’s on track to reach a record level of nearly 222 pounds per person. Pork consumption is projected to stabilize at between 53 and 54 pounds per person for the remainder of the decade.
U.S. HOG FARMS INCREASE FOR FIRST TIME SINCE 1935
Not only are the numbers of hogs produced in the U.S. growing, so are the number of hog operations, according to the 2017 Census of Agriculture released on April 11. The 1935 Ag Census said 3.9 million U.S. farms raised hogs. Each
subsequent census has found fewer farms with hogs until now. The total number of hogs grew from 66 million in 2012 to nearly 72.4 million in 2017, while the number of hog farms grew 5% from 63,246 to 66,439 respectively. The mid-sized operation numbers dropped for the most part with the largest operations with over 5,000 head growing from 3,006 to 3,600 in 2017, a nearly 20% increase. The number of farms with 1 to 24 head of pigs jumped 11.5% from 41,688 farms to 46,475. The top five pork-producing states held their own, though No. 2 North Carolina was almost surpassed by Minnesota in total number of hogs. Iowa came in with just over 22.7 million head as compared to 20.5 million in 2012. North Carolina dropped from 8,901,434 head in 2012 to 8,899,459 in 2017. Minnesota was just behind at 8,467,361 head.
SIX TIPS FOR BIOSECURITY: A GUIDE FOR YOUTH LIVESTOCK EXHIBITORS
Biosecurity at fairs, expos and pig shows is a top priority for the pork industry. It is important for youth show producers and others to understand and implement sound biosecurity practices to prevent the spread of diseases. The Pork Checkoff is collecting and sharing our resources with youth producers and their families. A recent addition to that list is a video, 6 Tips for Biosecurity: A guide for Youth Livestock Exhibitors is available from the Upper Midwest Agricultural Safety and Health Center. USMEF will submit its UES to the USDA Foreign Agricultural Service, outlining its proposed use of USDA Market Access Program and Foreign Market Development program funds. Producer Image (Rapid Pace of Pork Industry Change): The USDA’s latest census survey offered numbers to support major trends in the industry: the shrinking number of farms, aging producers and consolidation into larger operations. However, most of the newly identified producers are female, and about 56 percent of farms have at least one woman making decisions. USDA defines young farmers as those aged 35 or younger,
and in 2017 there were 321,261 — accounting for 8 percent of all producers. For many, farming wasn’t their primary occupation, and they tend to be working on larger than average operations.
COLOMBIA IS A GROWING MARKET FOR U.S. PORK
International Marketing committee chair and Nebraska producer Bill Luckey joined the National Pork Producers Council in Colombia last week. The trade mission offered an update on a variety of markets including Colombia and Latin America, Japan, and the UK. The group met with Nutressa, the largest importer of meat in Colombia and that buys from three U.S. packers, and toured port facilities importing a growing amount of U.S. chilled pork. African swine fever was also a topic heavily discussed. As of 2017, the U.S. held 86 percent market share of total pork and pork variety meat imports in Colombia.
ANTIBIOTIC-FREE PRODUCTION PUTS PIGS AT EXTREME DISEASE RISK
A new study confirms antibioticfree production strategies leave pigs at considerable risk of exposure to disease and responsible use of antibiotics can significantly improve animal health. Prior to this study, no data has been available regarding the production performance and health of animals raised antibiotic-free when under a disease challenge such as PRRSV, the most significant pathogen in the global swine industry. “No one has ever done an experiment of this size under representative conditions comparing antibiotic-free production to production strategies utilizing judicious use of antibiotics,” says Scott Dee, DVM, lead researcher of the study and director of research with Pipestone Applied Research. As public concern regarding the role of antibiotic use in livestock increases, so has the interest in raising livestock under antibioticfree (ABF) conditions to decrease antibiotic use in farm animals, despite the lack of scientific data supporting this position. A team of researchers from Pipestone Applied Research, the University of Minnesota and Zoetis recently set out to compare production strategies.
PORK BOARD TO PILOT BLOCKCHAIN TECHNOLOGY
Last month, the National Pork Board announced it had entered an agreement with Ripe Technology, Inc. to pilot blockchain technology use in the U.S. pork industry. Through this partnership, ripe.io will enable an ecosystem that will allow pork producers to monitor, evaluate and continuously improve their sustainability practices. The program is centered on the pork industry’s We CareSM framework – six defined ethical principles that support food safety and public health, animal well-being, the environment and our people and communities. The blockchain platform will also support sustainability efforts through a demonstrated commitment to continuous improvement and supply chain transparency.
PORK CHECKOFF TO ADDRESS ON-FARM LABOR SHORTAGE
The National Pork Board of directors unanimously approved a supplemental funding request to address the growing labor shortage facing farming communities. The Checkoff will use the funds to produce a series of “day-in-the-life” videos specifically targeting middle and high school students. The intention is to raise awareness of the excellent employment opportunities in the pork industry. The outreach includes coordinating with state pork associations, local agriculture teachers and school career counselors, and national youth organizations. Each video will be about three to five minutes in length and focus on production roles. The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through the Pork Checkoff, U.S. pork producers and importers pay $0.40 per $100 of value when pigs are sold and when pigs or pork products are brought into the United States. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and food service, marketing, production improvement, technology, swine health, pork safety and environmental management.
News from the
National Pork Producers Council NPPC CANCELS WORLD PORK EXPO 2019
The NPPC board of directors recently announced its decision to cancel World Pork Expo 2019 out of an abundance of caution as African swine fever (ASF) continues to spread in China and other parts of Asia. World Pork Expo, held each June at the Iowa State Fairgrounds in Des Moines, hosts approximately 20,000 visitors over three days, including individuals and exhibitors from ASF-positive regions. African swine fever affects only pigs and presents no human health or food safety risks. There is currently no vaccine to treat the disease. The National Swine Registry, Certified Pedigreed Swine and American Berkshire Association will still put on the traditional swine show, now named The Exposition, at the same location with the same previously scheduled dates. The famous trade show is what is being canceled.
PORK PRODUCERS SEEK TRADE, ANIMAL DISEASE PREVENTION AND LABOR SOLUTIONS
NPPC hosted its Spring Legislative Action Conference April 1011, where more than 100 U.S. pork producers gathered in Washington, D.C. to meet with their representatives in Congress. Topics of discussion included solutions for trade, animal disease preparedness and agriculture’s labor shortage. Producers urged their representatives to: • Advocate for the quick completion of a trade deal with Japan at a time when new trade agreements Japan has formed with other countries are threatening U.S. pork market share in its largest value market. • Vote to ratify the U.S.-MexicoCanada trade agreement to secure long-term zero-tariff pork trade in North America. • Mitigate the risk of animal disease in the United States by: 1) allocating appropriations funding for 600 new U.S. Customs and Border Protection agriculture inspectors to further strengthen defenses against African swine fever (ASF) and other animal
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diseases and 2) signing a letter of support that calls for the USDA to implement the Farm Bill as intended, including development of a Foot-andMouth Disease vaccine bank. • Address U.S. agriculture’s labor shortage challenge by reforming the H-2A visa program to include year-round agricultural workers and asked for support for oversight of this program with the USDA.
AGRICULTURAL CENSUS RELEASED
The U.S. Census of Agriculture, issued every five years, was recently released. The 2017 Census of Agriculture highlights demographic shifts since the 2012 survey. It provides data on trends in farm size and consolidation and serves as a tool to help communicate the benefits of agriculture to local economies. Survey results show there were 64,871 operations with hog sales in 2017, up nearly 9,000 since 2012. Additionally, 50.2% of total farm sales in the U.S. in 2017 were from animals and animal products as was the case in 2002 and 2007, but not 2012.
NPPC RESPONDS TO MISINFORMED WAPO STORY ON PORK INSPECTION
In early April the Washington Post inaccurately portrayed a new pork inspection system currently under consideration by the USDA and supported by NPPC. The proposed system, one that has been evaluated for years through a pilot program, is designed to increase efficiency and effectiveness of the federal inspection process and to provide more flexibility for adopting new foodsafety technologies, building on U.S. pork’s outstanding food-safety track record. The Post story irresponsibly suggests that the new system compromises food safety and that the USDA is yielding inspection oversight to the private sector. Dr. Dan Kovich, NPPC’s director of science and technology, responds to these and other assertions in this Hogs on the Hill blog post.
NPPC CALLS FOR U.S., JAPAN TRADE AGREEMENT
NPPC welcomed reports that the United States and Japan will commence trade negotiations on April 15, 2019 and urged the Trump administration to expeditiously complete and deliver for ratification to Congress a trade deal that puts U.S. pork producers back on a level playing field in Japan. New Japanese trade agreements with the countries of the Comprehensive and Progressive Agreement of TransPacific Partnership (CPTPP) and the European Union (EU) are cutting into U.S. pork market share in its largest value market. Additionally, NPPC’s director of international affairs, Maria Zieba, recently addressed U.S. pork’s position on the trade negotiation with Japan at the Washington International Trade Association’s “Future of U.S.-Japan Trade” panel. A position paper by Nick Giordano, NPPC’s vice president and counsel, global government affairs, can be found on nppc.org.
U.S. PORK CANNOT AFFORD LOSS OF MEXICAN MARKET
NPPC again asked the Trump administration to carefully consider the fallout from cutting off trade between the United States and Mexico. U.S. pork producers and other American farmers are already facing mounting financial losses from retaliatory tariffs by Mexico and China. NPPC President David Herring said, “A cloud of uncertainty and restricted access to our most important export markets have strained U.S. pork producers and their families for more than a year. The value of our exports to Mexico and China are down 28 percent and 32 percent, respectively, this year. We are at the breaking point and cannot afford a total loss of the Mexican market, one that accounted for more than 20 percent of total U.S. pork exports last year.” NPPC continues to urge the Trump administration to end current trade disputes, complete a trade deal with Japan and further expand export markets for U.S. agriculture.
IOWA PORK PRODUCER DISCUSSES TRADE WITH U.S. HOUSE COMMITTEE ON SMALL BUSINESS SUBCOMMITTEE
The U.S. House Committee on Small Business Subcommittee on Rural Development, Agriculture, Trade, and Entrepreneurship held a recent hearing: “The Small Business Trade Snapshot: Agriculture and Workers.” Iowa pork producer Mark Meirick provided testimony, emphasizing the significant role market access plays for America’s pork producers. “We are playing defense when we have enormous opportunity to go on offense with one of America’s most competitive export products.”
SENATE AGRICULTURE COMMITTEE ADVANCES CFTC NOMINEE
The U.S. Senate Committee on Agriculture, Nutrition and Forestry advanced the nomination of Heath Tarbert to lead the Commodity Futures Trading Commission. NPPC previously signed a letter expressing support for Tarbert, noting his depth of experience. Most recently, he was with the U.S. Treasury Department where he focused on international markets and investment policy. Tarbert’s nomination is now being considered by the full Senate.
USDA REPORT REFLECTS STRONG U.S. PORK ANTIBIOTIC STEWARDSHIP
Virtually no veterinary drug residue was found in U.S. pork based on a study released in early April by the USDA’s Agricultural Research Service (ARS). The study is based on more than a thousand pork kidney samples. “These findings signal that U.S. pork producers are using veterinary compounds properly, and indicate that veterinary drug residues in pork are not posing a health concern to U.S. consumers,” said Weilin Shelver, a research chemist with the ARS. The USDA report follows an FDA report released late last year that said sales and distribution of medically important antimicrobials intended for use in food-producing animals dropped 33 percent between 2016 and 2017. The National Pork Producers Council has consistently said that it supports the responsible use of antibiotics to keep animals
healthy and to produce safe food. The U.S. pork industry’s Pork Quality Assurance Plus (PQA Plus) certification program, which includes on-farm assessments, provides guidance on responsible antimicrobial use.
USDA LAUNCHES H-2A VISA FEATURE ON FARMERS.GOV
The U.S. Department of Agriculture just announced two new features on farmers.gov to help customers manage loans and apply for H-2A visas. The site includes an interactive checklist, application requirements, fees, forms and a timeline centered around a farmer’s hiring needs. The H-2A visa program, more commonly known as the temporary agricultural workers program, assists America’s farmers with filling positions. To address U.S. pork’s labor shortage, NPPC is asking for the program to include non-seasonal workers.
PROGRESS ON U.S. PORK MARKET ACCESS TO BRAZIL
The United States and Brazil agreed recently to discuss Brazilian market access for U.S. pork on sciencebased terms. NPPC has consistently called for reciprocity with Brazil and an end to the unscientific trade requirements that amount to a de facto ban on U.S. pork. While a positive development, NPPC remains focused on the resolution of trade disputes that have prompted retaliatory tariffs against U.S. pork.
AGRICULTURAL GROUPS REQUEST USDA AFRI FUNDING
NPPC joined over 50 agricultural organizations on a letter to House and Senate Agriculture Appropriations Subcommittee leadership requesting that the FY2020 spending bill allocates $445 million to the U.S. Department of Agriculture’s (USDA) Agriculture and Food Research Initiative (AFRI). The AFRI is a competitive grant program through the USDA for agricultural research, which has a significant return of $20 for every $1 invested. Agricultural research allows U.S. agriculture to compete globally with countries increasing investment in innovation and scientific breakthroughs.
NPPC THANKS TRUMP ADMINISTRATION FOR RURAL BROADBAND COMMITMENT
The National Pork Producers Council applauded the Trump administration’s support of pork producers and rural communities through their commitment to rural broadband and recognition of the critical role technology plays on farms today. On Friday, April 12, NPPC President David Herring, a pork producer from Lillington, N.C., joined President Trump, Federal Communications Commission Chairman Ajit Pai and Ivanka Trump for an announcement on the administration’s plan to make the U.S. the global leader in 5G wireless deployment. The announcement included administration plans to create the Rural Digital Opportunity Fund, which will inject $20.4 billion into high-speed broadband networks in rural America over the next decade. Agriculture is a competitive strength for the U.S., he added. Americans enjoy the safest, most affordable and highest-quality food in the world. “Our farmers, who produce one of our nation’s strongest export products, will play a leading role in meeting the ever-growing foodsecurity challenge presented by a global population that will reach nine billion by 2050. Technology is a critical component for sustainably and successfully meeting this challenge,” he said. The National Pork Producers Council conducts public-policy outreach on behalf of its 43 affiliated state associations, enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high-quality pork to the domestic and world markets. The Strategic Investment Program, is the primary source of funds for the National Pork Producers Council. By enrolling in SIP, you are assured a seat at the table when decisions are made regarding the future of the U.S. pork industry. WWW.NPPC.ORG
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Where are they now?
Featuring: Jordyn Senkirik
s g i s c i P t i l m o o Fr to P
A look back at former interns. TPPA’s internship program is sought after by many. We work to provide a great experience, exposing students to the broad spectrum of career options that exist in the pork industry. We’ve been very fortunate as an organization to have a great pool to select from each year and are proud of the accomplishments they’ve achieved in their young careers. For every skill and aptitude, there’s a relevant pork-related job out there, and our previous interns have taken many different career paths. However, they do share commonalities – loyalty, dedication, great personalities and great work ethic. In light of the 86th Texas Legislature currently in session, we’re proud to feature Jordyn Senkirik, TPPA’s intern from the summer of 2017. Just because the internship ended did not mean the relationship or use of Jordyn’s skills with TPPA came to a close. Although “J” is off the payroll, she has continued to be involved in TPPA programming efforts over the past two years, not only coming into the office to help during busy times, but also being there to assist with some of our most important events, such as the industry conference and youth symposium, our BBQ Austin event and Texas’ Elite Showcase.
Jordyn Senkirik
Legislative Director for State Rep. Ernest Bailes Austin, TX
Texas A&M University B.S. in Agricultural Leadership and Development ‘16 M.S. in Agricultural Leadership, Education, Communication ‘19 Former TPPA Intern ‘17
Pictured with Governor Greg Abbott
In what way(s) did your internship with TPPA help prepare you for this position?
From my time at TPPA to my time in the legislature, I’ve see many similarities. Both Gunn and Bailes have the mentality to “make shit happen.” My time at TPPA allowed for the opportunity to solely hone in on the swine industry as well as the ag industry as a whole. My experience there gives me a unique and different perspective than most in the Capitol. Many people in this building have little to no experience with agriculture. This internship has given me the credibility and labeled me as a resource in the ag industry. When I started at TPPA, I told Gunn I wanted to work on and get more experience in communications. I had never focused on social media, writing magazine articles, or worked with any Adobe products (photoshop, indesign, etc.). I’m still not a pro at communications, but working on these skills at TPPA has led to me handling more of those items with Rep. Bailes. Gunn definitely pushed and encouraged me to work on my creativity and I think it’s helped in my current role.
How has your background in agriculture helped you succeed?
My involvement in 4-H/FFA has truly made an impact on my life. These programs first started my love and passion for agriculture. They developed professional and personal skills that have set me up for success in my many different endeavors. These programs even paid for my undergraduate and graduate school. I owe those two organizations more than anything. 4-H and FFA lead me to TPPA and showed me the importance of continuity.
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When did your interest begin and you thought this might be career option for you?
I never anticipated working or making a career in public policy or government. Honestly, I never thought I had any interest at all. I knew my passion was in agriculture, but I didn’t know what career path that would lead me to. Right after I graduated college, I spent a summer in Washington, DC interning for a Texas congressman. I was in awe with the process and working in our nation’s Capital. Once I wrapped up my internship and moved back to Texas, I began my master’s and was at a loss on what my next step was going to be. Right before the 85th Legislative Session began, I was asked to apply for an internship in Austin. When I picked up and moved to Austin, I thought it was going to be there for 140 days. I never expected to stay longer than that. But, once I began working for Rep. Bailes, I learned there aren’t many people who have my same perspective or interest in ag policy in the building. Public policy contains a wide variety of topics and issues.
What do you enjoy most about your job?
In my current job and role, I have the opportunity to work on a variety of issues and meet people from all backgrounds. I personally think the best part is I get the opportunity to watch and impact the process of our laws being made. I love getting to know a little bit about a lot of different topics ranging from water issues to education to oil and gas. Conversations are constantly changing, but you get to be a part of something much bigger. My favorite policy to work on is rural issues because it ranges from public education to aging infrastructure to economic development, its constantly changing. Even though the member I work for covers three counties in Southeast Texas and I’m from Central Texas, the issues are still the same. I know the work I’m doing impacts our constituents as well as many others across the state. I feel like this is one of many opportunities to give back to rural Texas and agriculture. My boss is one of the few rural members who also make their living from agriculture. Finding a member I could 100% get behind has made a huge difference for my experience in the building.
What are some of the biggest challenges you face?
There are many challenges I face in my world, such as the Texas Legislative Session is only 140 days every odd year and having to campaign during the off years to make sure your boss keeps their position and you keep your job. There’s a strange balance between the timing of your job or trying to explain what you actually do to others. Also, working in the legislature requires you to become an expert on a wide range of topics in a very short amount of time. As many of us know, more people in today’s society are separated from the farm or have little to no knowledge or background in the ag industry. In my world, it becomes challenging trying to provide a lifetime of knowledge and history about this industry to individuals who are making our laws and placing more constraints on the industry as whole. There has never been a larger need than now to have individuals with the interest or background in ag involved in public policy in all aspects (legislators, staff, advocates, etc.). Even though it is intimidating confronting your State Representative or State Senator, but I think it is important to build a relationship and have an open dialogue about the ag industry.
What advice would you give someone who wants to pursue a similar career path?
There’s a major misconception on what your major has to be or your background to be a part of public policy. It’s refreshing to find someone who either “fell” into their position or who has a different experience and perspective to the vast number of issues that come across our desks. Personally, I think everyone should experience a legislative session in either DC or Austin at least once in their lifetime. If you have any interest, you should definitely jump in and find a job in the legislature or get involved with associations or groups you’re involved in to learn about the process. Probably my biggest advice for anyone who wants to pursue a similar career path is to find a State Representative or a State Senator that you truly believe in, or that has similar interests as you. It makes it easier when you can fully get behind the legislation your boss is working on. Government policy can definitely affect farming production. We need strong supporters, like Jordyn, in the capitol working to improve the sustainability of rural livelihoods in the face of increasing social, economic and physical shocks and stresses. I’m excited to see Jordyn in this role. I believe her personality and skill-set is a great match for what this career requires. She is an intelligent, straight-forward “doer,” always taking care of what needs to be done. We always knew J would be successful and I couldn’t be happier to see that she enjoys what she’s doing! -B. Gunn
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TPPA spreads the message of FORK MORE PORK! On the busy weekend of March 8-9, the TPPA staff and volunteers were in the food capitol of Texas firing up the grills for an event known as BBQ Austin!
In addition to utilizing the Pork Checkoff’s food trailer and preparing product, TPPA had a large tent set up with educational materials, recipe booklets and promotional items. With help from previous interns, members of the Blinn College Livestock Judging Team, Texas A&M’s Swine Club and some thoughtful volunteers, we were able to share the pork industry’s story of progress and innovation. Covering a variety of topics from cooking and nutrition, to production practices and general swine information, we were sure to inform consumers they are eating the world’s safest and highest quality food supply. New this year was the Junior Pit Master Competition, an awesome way for the youth to showcase their expertise on how to properly and successfully cook pork chops. Congratulations to Brayden Fortes, the Jr. Division Champion (and an exhibitor at Texas’ Elite Showcase!) Serving 1,000 links of sausage, 500 pounds of pork butts, 5,000 tortillas and 10 gallons of BBQ sauce, TPPA was the overwhelming crowd favorite with our Pork in a Poncho sausage wraps and Pulled Pork Street Tacos! A special thank you goes out to former board member Barret Klein, of Klein Smokehaus, for preparing and smoking the pork butts, as well as the Pork Checkoff for bringing the food trailer down to us! It was a tremendous event!
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Can Pork Appeal to Younger Generations? Younger generations shop and buy differently. We must adapt, but how? As Gen Z enters adulthood and Millennials gain more buying power, get married and become parents, these generations are becoming increasingly important for the food industry. In fact, Millennials are now the largest living generation in the country, according to a 2017 Pew research study. While these generations and their growing wallets may be good news for many industries, it’s a bit of a cautionary tale for pork. All of that extra money is being spent on other foods, and unlike Boomers and Gen X, there’s considerably less “love” for fresh pork amongst Gen Z and Millennials.
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To help everyone in the pork industry understand why this is occurring, and to offer a few potential opportunities and solutions, the National Pork Board created a new brief, “Generational Shifts.” The National Pork Board’s Insight to Action research uncovered four broad factors that influence younger generations’ food behaviors:
While pork wins on its budget friendliness, as well as its increased consumption amongst Millennials with children versus those without children, pork struggles to overcome health and convenience perceptions with younger generations. It’s not alone, though. It turns out that younger generations are less likely to eat all fresh meats.
So how do we in the pork industry respond to these changes? The answer lies in understanding generational shifts — not just in relation to pork consumption, but in regard to the entire food industry and overarching beliefs and behaviors. When we take a step back and look at the macro trends at play, we see that it’s not simply a matter of appealing to Millennials. The consumer landscape is shifting, and it’s affecting retail, foodservice, and all meat consumption as we know it. We must think differently if we want to be relevant in the coming decades. *From the Pork Checkoff’s Dinner At Home In America report - Generational Shifts
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Tenderloin Nutritious & Delicious!
P
ork tenderloin is quite possibly the most versatile, nutritious cuts a chef can use. The nutritional value this cut packs is outstanding, and is unlike any other. The versatility of tenderloin is also very impressive, allowing for various cooking methods and culinary creativity. A chef can grill, stuff, wrap, fry or slow cook the tenderloin to make a delicious meal, sure to please any crowd. When a tenderloin is prepared correctly, at 145 degrees Fahrenheit and allowed a 5 minute rest, the
taste is delicious, but a chief takes that flavor to the next level through different preparation techniques. In addition to the delicious taste, a tenderloin packs quite the nutritional punch. The nutrition facts of one serving, 4 oz, of pork is enough to impress even the most health conscience consumer. One serving contains 23 grams of protein, 407 mg of Potassium, and percentages of Vitamin C and Calcium. Any consumer can enjoy a perfectly prepared, delicious tenderloin with the satisfaction of knowing they a fueling their body with a nutritious protein.
“In addition to the delicious taste, a tenderloin packs quite the nutritional punch.” Slow Cooker Pork Tenderlion
Ingredients:
- 2 lbs pork tenderloin - 1 (1 ounce) envelope dry onion soup mix - 1 cup water - 3⁄/4 cup red wine - 3 tablespoons minced garlic - 3 tablespoons soy sauce - Fresh ground black pepper
Preparation:
- Place pork tenderloin in a slow cooker with the contents of the soup packet. - Pour water, wine, and soy sauce over the top, turning the pork to coat. - Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. - Sprinkle with pepper, cover, and cook on low setting for 4 hours. - Serve with cooking liquid on the side as au jus.
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Grilled
A grilled tenderloin is one of the healthiest, tastiest cuts. With the right seasoning and cooking technique, almost nothing can beat a grilled tenderloin. Fire up the grill and enjoy a grilled tenderloin this summer!
Stuffed
If you want to steal the show at any dinner party, show up with a stuffed pork tenderloin. Whether you choose to stuff tenderloin with quinoa, cream cheese or jalapeĂąo, your dish is sure to impress. Stuffing a tenderloin allows a chef to take a delicious meal to the next level, one delicious filling at a time!
Wrapped
Everyone loves tenderloin, and everyone loves bacon. When you combined these popular pork cuts together, it’s basically a match made in heaven. Wrapping tenderloin with bacon is a delicious way of elevating your dish, because we all know bacon makes everything better!
Fried
We all love a good fried pork chop, but how about fried pork tenderloin? Fried tenderloin is an easy way to make a delicious cut even better! Shown to the left is a traditional German meal known as Schnitzel, thinly tenderized, breaded pork. When you combine the extremely flavorful tenderloin with a deep fryer, hardly anything can beat it!
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Regional roots. Global impact. As the third largest agricultural program in the nation among non-land grant institutions, Tarleton’s College of Agricultural and Environmental Sciences provides a comprehensive, quality education where students actively engage in discovery through hands-on applications, research and service.
Tarleton State University is home to one of the largest Animal Science programs in the country, with nearly 800 undergraduate students enrolled in one of six concentrations: Science, Pre-veterinary Medicine, Production, Industry, Range and Ranch Management, and Meat and Food Science. Students have access to swine, beef, dairy, sheep, goat, and horse production facilities along with a meat science laboratory. Tarleton is also the national leader in certification of agricultural science teachers, and has graduate opportunities in all areas of Animal Science. Students have the opportunity to participate in regional and national programs through internships, as well as international programs in nine countries.
The possibilities are unlimited. Today’s Students. Tomorrow’s Problem Solvers.
(800) 687-4878 | www.tarleton.edu/learnmore 38
Stephenville | Fort Worth | Midlothian | Waco | eCampus
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For more information on how to support WTAMU’s Agriculture Program, call 806-651-2070 or visit wtamu.edu/ag 40
Thanks to a unique partnership with the Texas Pork Producers Association (TPPA), the Paul Engler College of Agriculture and Natural Sciences at West Texas A&M University is working hand-in-hand with industry leaders to create a positive impact on the Texas swine industry. With TPPA’s support, WTAMU is at the helm of cutting-edge research while educating and training future leaders in agricultural production. • New TPPA scholarship for WTAMU students pursuing a career in the pork industry • Faculty and staff that engage in developing youth leaders in the pork industry through hosting Texas Pork Leadership Camp events • Providing learning and service opportunities to students through participating in the San Antonio Stock Show Gilt Show
• Facilitating educational opportunities for youth participants through hosting the San Antonio Stock Show Swine Skillathon • Developing future leaders and educators in the swine industry through service opportunities with the Rodeo Austin Swine Show
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Southwest Type Conference Representing Texas in a Big Way
Champion Landrace Gilt - Class 2 Kyndal Sligh
Champion Yorkshire Gilt - Class 3 Kensleigh Ellis
JMG6 Secrets Out 54-6 X WTX4 Got Em 14-6
KORB7 Leaps and Bounds X CDO3 Power On 282-7
1st Place York Gilt - Class 4 Shelby Mann
1st Place Duroc Gilt - Class 2 Brylee Cameron Lacy
Reserve Champion Duroc Gilt Class 7 Brylee Cameron Lacy
Reserve Champion Hampshire Gilt Class 1 Genai Lopez
Reserve Champion Poland Gilt Class 3 Caroline Wideman
Champion Spot Gilt - Class 3 Scott & Randy Huseman
TRES6 First Class 12-2 X ABI6 EST 25-1
LSNB6 Feel the Burn 36-3 X HP6 He Is What He Is
1st Place Hampshire Gilt - Class 2 Katherine Butz GMW6 GRUS Prime Time 24-5 X CFKL6 TCG Stranded 5-1
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6 Blue Light 11-1 X 4 Stop Looking 9-4
KORB7 Leaps and Bounds X HAF3 Pants Down 18-5
CFLK6 GRUS World Class X NAJ05 GRUS The Game
6 Walk This Way 30-3 X NBS6 Trading Favors 6-2
1st Place Spot Gilt - Class 4 Mallory Paruszewski
HSS6 Momentum 63-7 X JMFS4 Cash 23-1
Reserve Champion Berkshire Gilt - Class 6 JWL7 Take That 7-5 X DMSB4 Chubby Chaser 5-3 Mike Howe Champion Berkshire Gilt - Class 5 Landon & Ryder Egbert
TRH6 Glory Days 1-3 X DHST5 Crash Course 2-1
1st Place Cross Gilt - Class 1 Braidin Nail War Paint X Mr. Wolf
1st Place Cross Gilt - Class 4 Grace Rempe Frank 109
Champion Cross Gilt - Class 5 Double M Genetics V40 X Best Man
Photo Credit: Seedstock Edge Media, Mapes Photography and CPS
There were a handful of class winners we were unable to get a photo for, but we wanted to congratulate these breeders & exhibitors. Our apologies if any of our Texas winners were missed. 1st Place Crossbred Boar - Class 2 Barber Hog Farm
1st Place Poland Gilt - Class 1 Scott & Randy Huseman
1st Place Crossbred Gilt - Class 3 Jaxon Edwards
1st Place Spotted Boar - Class 2 Gage Bancroft
1st Place Crossbred Gilt - Class 7 Mariah Jimenez
1st Place Berkshire Gilt - Class 3 Tyler Matl
Fire Away X Talledega
Beer Money X Visionary
Light This X Mr. Wolf
LCCL6 Rain Dance 73-5 X SSP Roid Rage 3-3
4 On The Run 2-5 X 6 WFWD Tazz 1-5
NNMS7 Radical 43-1 X TPSP5 Scandal 17-1
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CTBr Certified Texas Bred Registry
Spring BuyerS guide 45
Searching for Your Next County Show or State Fair Champion? Refer to this List of CTBR Breeders who Can Help Deliver that Banner! West Texas Genetics VANCOURT, TX Clint & Julie Halfmann 1 PRIVATE TREATY OFF THE FARM
Duelm 's Prevailing Genetics NEW BRAUNFELS, TX Rory Duelm
17 LITTERS AVAILABLE BETWEEN FEB. & MARCH BERK, CHESTER, CROSS, HAMP, SPOT BARROWS, GILTS & BRED SOWS AVAILABLE 402.429.4946 - CLINT CMHALF@YAHOO.COM WESTTEXASGENETICS.COM
EARLY MAY PRIVATE TREATY - MARCH & APRIL’S CROSS, HAMP, YORK 830.608.5058 - RORY DUELM 830.708.4274 - MATT LEE 192 ALTWEIN ROAD, NEW BRAUNFELS, TX 78130 DUELMHOG@YAHOO.COM DUELMSPREVAILINGGENETICS.COM
HF Genetics PORT LAVACA, TX
DL Showpigs LAMESA, TX
Jimmy & Cassidy Hayes
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BARNS OPEN APRIL 27 25 MARCH & APRIL LITTERS 1ST ANNUAL HF GENETICS FARM SALE - MAY 18 VIEWING 11AM - SALE 1PM 361.920.0964 - JIMMY 361.920.1015 CASSIDY 400 KEMPER RD. PORT LAVACA, TX HAYESFARMS@GMAIL.COM HFGENETICS.COM
Belew Farms TAHOKA, TX Denny Belew
PRIVATE TREATY SALES OFF THE FARM BERK, CROSS, DUROC, HAMP 806.470.0969 - CELL 806.998.4046- HOME 46
Josh Krohn
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BARNS OPEN MAY 4 - 50+ MARCH & APRIL LITTERS CROSS, CHESTER, DUROC, HAMP, YORK 806.759.7735 - JOSH 325.977.0192 - BRANDON 806.438.2916 - BRIDGETTE 2101 CR 24, LAMESA, TX 79331 DLSHOWPIGS@GMAIL.COM
Underdog GeneticsLAWN, TX Mason Garner
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MAY 4 FARM SALE 325.439.0699 LAWN, TX CHECK US OUT ON FACEBOOK
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TEXAS BRED RE D E GI FI S TI
Y TR
CE R
d a o r e h t ! it n h o i o t p e m m a i t h c s ' t t x e I our n for y
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Show ' s Genetics DIME BOX, TX
Jeff Shows
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MAY 10 PRIVATE TREATY BEGINS 10 CROSS LITTERS 979.224.5483 3971 CR 430, DIME BOX, TX 77853 JSHOWS@DIMEBOXISD.NET
pursuit of perfection GILMER, TX Mason Garner
Chance Waldrip
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MAY 18 325.439.0699 CHECK US OUT ON FACEBOOK
Harman Farms PERRYTON, TX Wayne & Leslie Harman
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Cornerstone Ventures, LLC. DALHART, TX
MAY 11 PREVIEW - 4:00PM; DINNER & HOSPITALITY 5:30PM; SALE 6:30PM SELLING ELITE MARCH & APRIL GILTS & BARROWS BURLESON COUNTY FAIRGROUNDS, CALDWELL, TX 361.920.0964 - JIMMY HAYES 361.920.1015 - CASSIDY HAYES TH
Shannon Barbee
325.370.4503 INFO@SHANNONBARBEESHOWPIGS.COM SHANNONBARBEESHOWPIGS.COM
May Madness Sale CALDWELL, TX HF Genetics
Shannon Barbee Showpigs HAMLIN, TX
ALL BREEDS AVAILABLE 806.341.5764 CHANCE_WALDRIP@YAHOO.COM CORNERSTONEVENTURESLLC.COM
Foote Farms SEMINOLE, TX
Jason & Dwight Foote
MID MAY - PRIVATE TREATY BEGINS CROSS, DUROC, SPOT 806.202.2175 - WAYNE HARMAN-FARMS.COM
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432.209.1020 - JASON 432.847.6884 - DWIGHT FOOTEFARMS.NET
Chad Hill Durocs LUBBOCK, TX Chad & Misty Hill
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806.433.7787 - CHAD 936.715.7470 - MISTY 806.789.8675 - JERAD MISTY@CHADHILLDUROCS.COM CHADHILLDUROCS.COM
GO Genetics LAMESA, TX
Todd Gregory & Kelley O’Brien
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CROSS, HAMP - ONLINE & OFF THE FARM 806.577.2400 - TODD GOGENETICS.NET
Schaefer Livestock GARDEN CITY, TX
Doug Schaefer
MID MAY - PRIVATE TREATY BEGINS CHESTER, CROSS, DUROC, SPOT 432.517.0352 - DOUG 432.213.3623 - IAN 432.213.6002 - LEVI DOUG@SCHAEFERLIVESTOCK.COM SCHAEFERLIVESTOCK.COM
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Lackey Livestock HASKELL, TX
Jason Lackey
806.787.3606 JASON@LACKEYLIVESTOCK.COM LACKEYLIVESTOCK.COM
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MB Genetics WILDORADO, TX
Chris Blount & Kevin Mock
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806.681.4246 - CHRIS 254.459.2788 - KEVIN M-BGENETICS.COM
Rains Livestock ROSCOE, TX Cory & Lacey Rains
RW Genetics ANDERSON, TX Rick & Niki Whitman
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512.540.1119 - RICK 4796 FM 1774, ANDERSON, TX RWGENETICS@GMAIL.COM RWGENETICS.COM
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Utley Farms KNOX CITY, TX Terry Utley
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CROSS, SPOT, POLAND - BARROWS & GILTS 352.236.0593 CORY.RAIN@SWEETWATERISD.NET RAINSLIVESTOCK.COM
PRIVATE TREATY OFF THE FARM 940.256.3288 UTLEYFAMILYFARMS@YAHOO.COM
Ralston Hog Farm DALHART, TX
Walser Farms / Hot Rod Genetics
Seth Ralston
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20 JAN. - APRIL LITTERS PIGS ARE RIGHT AGES FOR FALL SHOWS CHESTER, CROSS, DUROC, HAMP, SPOT, YORK 11730 US HWY 87, DALHART, TX 806.384.3059 - HOME 806.773.6989 - CELL
Real Hog Farms MARION, TX
Chuck & Russell Real
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80-100 HEAD - BERK, CROSS, DUROC,HAMP, YORK 830.914.2833 - HOME 210.827.7351 - CHUCK CELL 210.216.2688 - RUSSELL CELL 15492 REAL ROCK RD., MARION, TX 78124 REALHOGFARMS@REALHOGFARMS.COM REALHOGFARMS.COM
Rival genetics CANADIAN, TX
Shane & Tatum Swenhaugen
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15 LITTERS - CROSS, BERK806.202.4789 - SHANE 806.217.1093 - TATUM RIVALGENETICS.COM
CANADIAN, TX
Rodney & Weldon Walser
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60 LITTERS - CROSS, DUROC, SPOT 806.255.5649 - RODNEY 806.323.2290 - WELDON WELDON@WALSERENGINEERING.COM WALSERFARMS.COM
Wintex LUBBOCK, TX
Jay & Will Winter
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BY APPOINTMENT ONLY 806.438.2986 - JAY 806.239.5859 - WILL WILL@WINTEXFARMS.COM WINTEXFARMS.COM
Young Livestock BURKBURNETT, TX
Dan Young
CROSS, HAMP, YORK 940.631.8339
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T
here is something very exciting about picking out your next set of show animals. If you’re looking for just the right show pig prospects for the World Pork Expo or CPS Summer Type Conference, you’ve probably already had your fair share of disposable plastic booties on checking out pigs on various farms or watching online sales every night. If your county and state fair is later in the summer, you’re probably still looking for the ideal prospect that will help you find your way to the winner’s circle. Recently, Blaine Rodgers, Show Livestock Business Development at BioZyme® Inc., shared his thoughts on selecting the ideal market hog prospect. Not only does Rodgers work in the show animal nutrition industry, but his daughter, Payton, also showed the Grand Champion Market Hog at the 2018 National Western Stock Show. “The first thing I always tell everyone is they need to understand what their goal is and understand when that desired endpoint is, because going and looking for the best one doesn’t mean they are the best one for your show,” Rodgers said. “Understanding when they need to show and what the pig needs
PICKING THE
PERFECT PROSPECT to look like from an age and maturity pattern and working with that breeder is important. Communicate with the seller because he or she will understand the pig’s genetics and how that will influence its endpoint. The biggest mistake people make is trying to find the best one, and the best one at a sale might not be the best for your endpoint.”
Once you have determined your prospective endpoint and communicated that to the seller, that will give the seller a better idea of exactly what kind of pig you are looking for. Genetic make-up and feeding programs heavily influence the muscle development and growth of show pigs, and according to Rodgers picking the heaviest muscled one early on isn’t always the best selection criteria. “My upmost criteria are build and skeletal design. That’s the first priority I take into consideration,” he said. Young pigs need to be square in their build. It all starts at their foundation. The size and shape of their foot and how they distribute their weight impacts how they handle their hock and front knee. Likewise, the width of their chest and base width going away needs to match. This will allow you to better predict the way they will come with muscle. Even a baby pig that’s skinny and looks like they are light muscled can get stout and wide if they are square underneath and read with some feature in their head and bone work. “I don’t think it matters what species you’re talking about, if their skeletal design is correct, everything else should follow,” Rodgers said. Although Rodgers places the most emphasis on skeletal shape and structure, he said that muscle shape is important. However, he realizes that a lot of that muscle development comes through good nutrition and genetics.
development is heavily dependent on nutrition. And to get them started right, you want to keep them eating and drinking every day. Once you get your show pigs home, introduce them to Vita Charge® Liquid Boost® in their water. Liquid Boost supports digestive health and promotes feed and water intake during times of stress and recovery. It contains Amaferm®, a precision-based prebiotic that is research-proven to combat stress by supporting the animal’s own immune system, significantly increasing intake and nutrient utilization. Liquid Boost can be added to water or mixed in with feed.
Another way to make sure your pigs get the Amaferm advantage every day is to add Sure Champ® Spark to their diet. Sure Champ Spark is a pelleted supplement that continues to drive the appetite. Both the Sure Champ and Vita Charge Liquid Boost also contain MOS to trap bad bacteria, limiting their ability to do harm to the gut. And, when temperatures start to warm up this summer, Sure Champ has created Sure Champ Extreme with Climate Control. It also contains Amaferm and MOS, but has a unique ingredient to help maintain circulation to support animal performance in extreme temperatures. “Feeding any livestock in the heat of summer is definitely a bigger challenge than say the spring or fall of the year. That is when we recommend Extreme. That way you’ll be giving your animals Sure Champ every day. And that will help them drive their appetites every day,” Rodgers said. A goal. An endpoint. It’s hard to picture a little pig becoming a nearly 300-pound champion, but when you are in those chip barns looking for your perfect pig prospect, remember to think about what you want them to look like 120-150 days from now. And to help you #preptowin, make sure they get Sure Champ. Every. Day.
“They have to have some indication of muscle shape; chest width, rib shape and pin width when you study them from behind. Back shape and muscle shape is hard to read, and not as important. Every pig we ever won with started as a skinny one,” he said. ®
You have selected and purchased your show pig project and brought them into your barn. Now, it is time to start working on the nutrition management portion of your project. As Rodgers indicated, muscle 51
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More than just a Pig Show The top reasons why you should be a part of the State Fair of Texas
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Make Farrowing A Success This Year Information provided by the following: Bridgette Krohn, DL Showpigs • Doug Schaefer, Schaefer Livestock Erin Brenneman, Brenneman Pork • Darin Kuhlow, Cerdos, LLC. With the latest shift to farrowing your county and major show pigs earlier in the year, here’s some helpful pointers to get you prepared and ready for your summer farrowing season.
try to provide the best environment you can. Preparation is key; you want to be set up for success well before you put the first sow in the farrowing stall. A clean environment is crucial, so before a sow steps foot into the farrowing barn, be sure to wash, disinfect and dry the area. This is important to do each time before you bring in another sow. We are asking a lot out of these newborn piglets as well as the sows, so let’s make sure we do all that we can for them at their most vulnerable time. Plan for the comfort of your sows and piglets – sows need to be kept cool and piglets warm. Have the necessary equipment to provide the proper temperatures for each.
Be prepared with the appropriate tools. There are a few tried and true tools that everyone should have on hand. They are: lubricant and full-length plastic arm sleeves, drying powder, hand towels, and calcium. The lube and sleeves help with assisting any trouble pigs, who may be in a compromising position inside of the sow and unable to make an entrance on their own. These two items also help maintain a clean environment for yourself and the sow. Drying powder is an absolute must in order to quickly dry off that piglet and reduce any additional heat loss; there are several on the market. The hand towel assists removing the moisture off the pig. Calcium is a wonderful tool in the farrowing house. It helps to restore the potential imbalance of calcium in a farrowing sow’s body. Contracting muscles require a lot of calcium. If she is standing up then lying down repeatedly, only laying on her belly or just plain uneasy, calcium may work well for her. (Consult your veterinarian for regarding the use and administration of calcium.)
piglet warmth is a must. Piglets are born with virtually no body fat, and as they come out, are going through an instant environment temperature change. It’s important to dry your pigs off immediately after birth and get them to a warm spot to ensure a healthy start. Make sure you have a heat lamp turned on and that it has had enough time to warm that specific surface to a desirable temperature of 9095 degrees. You should place black rubber mats under the heat lamp to absorb the heat and give the piglets a nice surface to lay on; other heating mats are also available and effective. Ideally the barn temperature for sow comfort should range from 70-73 degrees. For many producers that’s not quite possible, so having a fan above the front half of the sow and a drip can help cool off the sow in this Texas heat. Just ensure total airflow is not too high and ventilation is adjusted properly to avoid drafts and chilling pigs. It is crucial to ensure the space where the piglets go under the heat lamp is well warmed in advance of their arrival. You can go a step further and use infrared thermometers to check surface temperatures in the barn. 64
A dry piglet, is a warmer piglet.
The next is the physical drying of the pig. Every second after that pig is born he is losing body heat at a rapid rate. The act of drying him off will preserve his body heat. Use a drying powder to absorb the moisture off of the pig and use a towel to wipe it away; any old towel will work for this. Once he is cleaned off and dry, an additional sprinkle of powder to absorb any residual moisture is beneficial as well. The “hand drying” process makes a huge difference in the vigor and future health of these pigs. Not only are you warming him up, but the drying action stimulates his blood flow and wakes him up to get ready to nurse.
Try hard to be there when your sow farrows.
Mother Nature doesn’t work on a time schedule. That is the love/hate relationship that we work with every single day as farmers. But it is that which makes us so committed to our animals and our lifestyle. Being present for an animal giving birth is the only way that we are going to be able to accomplish any of the above steps. It is true that animals have done this on their own for a very long time, and we’ve all had sows farrow without us. It is that extra edge and assurance though, that we are making a healthy, thriving animal by being there. We now have so much invested with normal production costs, semen purchases, elite genetics and the potential revenue from the sale of these pigs, that every saved pig and off to a great start is critical.
milk does the body good.
This one seems obvious, but it is not so obvious to a newborn pig. Almost every healthy pig that is born has an instinctive suckling reflex and will be ready and willing to nurse if he finds the place to do it. The longer he goes without finding a teat, the harder it will be for him to nurse effectively and receive that highly important “liquid gold” milk, colostrum. Colostrum is only expressed from the sow for a short amount of time after birth. After drying, usher each piglet to the teat and encourage it to nurse. It always helps to even splash a little of the milk into the piglets mouth so he gets the taste; they seem to know exactly what to do after that.
Visit, revisit and take notes.
At the rate that they grow and change, pigs are simply not a “set it and forget it” animal. You absolutely need to be assessing the situation every day for any changes or assistance. Learn to look for signs if the sow is uncomfortable or the pigs. The pigs will always tell you what they need. Look at how they are laying. Are they piled? Are they spread out? Are they under your heat lamp and close to mom (too cold) or are they making a perfect circle around the outsides of where the heat lamp casts its glow (too hot)? Is mom nursing? Are the pigs lying on top of her? While this may look cute, it is almost always a serious indication that mom is not feeling well. Revisit today, make notes of what you notice, revisit those notes tomorrow. You will begin to learn what works, and what doesn’t. Also, one of the most important relationships is the one you have with your veterinarian, do not forget this.
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From Bridgette Krohn, DL Showpigs How long do you wait to check a sow if she hasn’t had a pig in a while? On sows, 30 minutes is ample time between pigs. On gilts, I typically let them try to figure it out themselves within reason. If a gilt (or sow) has been straining for a long time or if I see a large amount of blood and there hasn’t been any result, then I will go ahead and check them. But it’s important to remember gilts take longer than sows so I don’t expect them to be pushing them out at the rate a sow does.
What complications should you look for? I look for straining with no result, bright red blood (large amount) or excess feces/partial anal prolapse. When pigs are coming upside down, their nose can push up through the rectum and get hung up there. Pigs that present that way are a bit harder for gilts to get out so that’s when I will get them turned and out.
Do you sit with the sow the entire time until she’s done? I would venture to guess that I sit with less than 10% of females, start to finish farrowing. It’s always frustrating to find a baby born in a sack, etc but actual time constraints don’t allow me to sit with every female. I also find that I overthink a situation if I stay with a female from start to finish. I try to check them every hour when farrowing and I have found that for the most part, they can do a great job and work through it themselves.
Do you worry about drying pigs? Most definitely; and I use a powder to dry versus a towel because I hate doing laundry. Pre-farrowing, we coat the crate and heat pad with Adsorb Plus. I keep a Rubbermaid tub with the powder in each farrowing house and if I’m there when the pigs are being born, I will dip the pig in the tub and then let them dry naturally. We think this has greatly helped with naval complications and initial litter health.
Doug Schaefer, Schaefer Livestock At what point do you decide to call the vet or think about a C-Section? After some experience you just know. We have learned that if the birth canal is too small to get into (it is probably too small to get pigs out of) or if things just aren’t feeling right inside it is time for decisions to be made. We take into consideration the amount of pigs that she has already had. If she has not had any or only a couple and appears to be struggling we will make the call to have a C-section.
Any tips and tricks that have worked for you over the years? Sometimes gilts and some sows try to harm their babies during labor. We have found that if you remove the babies from the crate by putting them in a box under a heat lamp as they are born until she is done, 95% of the time she will accept them. A new tool for us though when it comes to having to pull is J-Lube. It is a mess to wash off but it works great. It is a powder that is activated with a little bit of water and then becomes very slick and slimy.
If you need to pull, who is doing it? By hand, snare, forceps? My wife Karen is the one that does the majority of the pulling on our farm. She always tries to pull by hand first; if she is unsuccessful, we then try the cable/snare. When using a cable to pull, we try to leave our hand inside while pulling on the cable to keep the head of the pig going in the right direction. As a last resort I use the forceps, but before using the forceps we make sure that the pig is right side up and head first.
A strong supporter of TPPA and regular at the summer conference, Darin Kuhlow of Cerdos, LLC. and Kuhlow Girls Showpigs, discusses a great product, DRYGIENE™, that he’s previously brought down to our summer conference. Darin brings considerable experience in the swine industry in areas including production management, reproduction and genetics, alongside his experience in product development. DRYGIENE™ should be applied to all surfaces of the farrowing room after washing and disinfecting to ensure that the room is completely dry before loading with sows. This can be done with use of a leaf-blower or other type of spreader. Just a thin layer is all that is needed. DRYGIENE™ should also be applied to the mats to maintain dryness and baby pigs should be coated in DRYGIENE™ at birth paying particular attention to coat the navel. This will help reduce incidence of strep infections and umbilical hernias as well as drying and warming the pigs so they nurse quicker. Finally, DRYGIENE™ should be applied to any bedded area to help keep the bedding dry, reduce bacteria and reduce ammonia in the barn. This will help extend the life of the bedding while creating a more hygienic environment for the animals.
For more information about DRYGIENE™, go to www.cerdosllc.com.
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The Collected Advantage TPPA Benefit Auction
for the gracious support of our
donors buyers. and
32 Breeders Donating
60 Participating Bidders
$9,100 Raised
Sincere appreciation goes out to the following donors!
A Cut Above Sires Apex Sires Biggs Livestock Brinning Genetics Chad Hill Durocs Cornerstone Ventures Crossroads Genetics DL Showpigs Duelm’s Prevailing Genetics Foote Farms Genetic Edge Boar Stud Harman Farms HF Genetics Hofschulte Show Pigs Lackey Livestock Mauck Show Hogs
MB Genetics New Castle Genetics Real Hog Farm Real McCoy Genetics RW Genetics Shannon Barbee Show Pigs Stohlquist Showpigs Swine Genetics International Thomas Showpigs Underdog Genetics Upperhand Genetics Walser Farms/Hot Rod Genetics WD Swine Farm West Texas Boar Stud West Texas Genetics Wintex Farms
All proceeds from this annual sale support the Texas Pork Producer Association’s non-checkoff programs and scholarship fund. By supporting this auction you aren’t just buying semen, you are allowing TPPA to continue important public policy initiatives and help the youth of the pork industry achieve their goals and ultimately contribute to the lasting success of our industry.
Texas Pork Producers Association | www.texaspork.org | 512.262.0595
TEXAS PRODUCERS ASSOCIATION
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Swine Health Corner
AFRICAN SWINE FEVER DOMINATING SWINE NEWS African Swine Fever Continues Global March: China ASF Outbreak Spreads to Vietnam, Raises Threat to Asia and Beyond Outside of its origins on the African continent, African swine fever (ASF) continues its relentless march through parts of Asia and Europe, causing increasing disruption to the world’s pork production. Much of the world’s attention has been on China due to its No. 1 position in global pork production. The World Organization for Animal Health (OIE) now reports that nearly all of China’s provincial level administrative units (see heat map) have reported one or more ASF breaks, which means all but the far west (and Hong Kong and Macau) of China now has some level of ASF exposure. Official reports peg China’s losses to culling and mortality at about one million pigs since the outbreak was reported last August. However, unofficial reports put that number as much as 10 times that amount. According to economist Steve Meyer with Kerns and Associates, China’s breeding herd is down 19 percent from one year ago and total market hogs are down 16 percent from a year ago. This has greatly hindered China’s ability to feed its population pork, which it typically desires. This could be a driver behind the recent largest purchase of U.S. pork by China in two years despite the self-imposed tariffs. Non-governmental reports from U.S. pork industry visitors cite China’s ASF as “endemic,” meaning fleeting hope of containment or eradication anytime in the near future. This is further evidenced by the recent confirmation of the ASF virus in neighboring Vietnam, where it has been confirmed in 17 provinces in the northern part of the country. Other pig-raising countries nearby with growing levels of concern include Thailand, whose pork industry is worth $3.3 billion a year and is considered the region’s most advanced. By some estimates, up to 80 percent of Thai pork is raised on large farms, which should improve biosecurity. However, neighboring countries are typically less sophisticated in their pig-rearing abilities.
Foreign Animal Disease Action at Pork Forum Protecting the United States from foreign animal diseases (FAD) took center stage at the 2019 National Pork Industry Forum in Orlando. Both delegate assemblies heard directly from USDA Undersecretary Greg Ibach via a videotaped message. Ibach outlined the new steps that the USDA is taking to protect the U.S. swine herd. The Pork Act delegate body also passed advisements at Forum, including three specific to African swine fever. Highlights include: 1. Developing best practices and protocols to minimize risk 2. Developing a complete list of all porcine-originated ingredients and their risks for transmission of FADs through feed 3. Committing resources to support, promote and deliver information on critical research needs and results. According to Dave Pyburn, DVM, senior vice president of the National Pork Board’s science and technology department, one of the most tangible actions taken by USDA is the agency’s commitment to add 60 more beagles to the illegal meat smuggling interdiction team. He said, “The industry greatly appreciates this action as we have recently seen how important it is to keep illegal meat products from ASF-positive countries out of the United States.” 74
Officials Seize Large Shipment of Chinese Pork Products On March 15, 2019, U.S. Customs and Border Protection (CBP) announced that it intercepted a large shipment of illegal pork products from China before it could enter the United States. The contraband shipment, which will be safely and securely destroyed in accordance with U.S. government policy, reportedly contained products derived from pork, such as flavorings in ramen noodles, and did not include fresh meat. It is illegal to import pork products into the United States from countries such as China that are positive for African swine fever (ASF), a disease that only affects pigs and that poses no human health or food safety risks. The bust marks the largest-ever seizure of agricultural products at a U.S. border, according to Anthony Bucci, public affairs specialist at CBP. The pork-derived products arrived in more than 50 shipping containers to the port in Newark, New Jersey, and were hidden in containers of ramen noodles and laundry detergent. He says it’s an ongoing investigation and that the customs agency is working with the U.S. Department of Agriculture.
USDA Takes More Action on ASF The USDA recently announced additional measures to step up the tactics at U.S. borders to protect nation’s pork industry from entry of African swine fever (ASF), including ramping up key strategic partnerships. In coordination with the pork industry, USDA Undersecretary for Marketing and Regulatory Programs Greg Ibach, has stated the following enhanced activities to intensify multi-agency efforts toward the prevention of ASF’s entry into the United States: • Work with Customs and Border Protection (CBP) to train and add 60 additional beagle teams for a total of 179 teams working at key U.S. commercial, sea, and air ports • Coordinate with CBP on the further expansion of arrival screenings at key U.S. commercial sea and air ports, including checking cargo for illegal pork/pork products and ensuring travelers who pose an ASF risk receive secondary agricultural inspection • Increase inspections and enforcement of garbage feeding facilities to ensure fed garbage is cooked properly to prevent potential disease spread • Heighten producer awareness and encourage self-evaluations of on-farm biosecurity procedures • Work to develop accurate and reliable testing procedures to screen for the virus in grains, feeds and additives, and swine oral fluid samples • Work closely with officials in Canada and Mexico on a North American coordinated approach to ASF defense, response and trade maintenance • And continue high-level coordination with the U.S. pork industry leadership to ensure unified efforts to combat ASF introduction. “We are committed to working with the swine industry, our producers, other government agencies and neighboring countries to take these additional steps,” Ibach said. The National Pork Board, the National Pork Producers Council and other pork industry groups applauded the move by USDA to take additional measures to harden U.S. borders against ASF and all foreign animal diseases. 75
Key Facts to Know about African Swine Fever Pork is safe to eat. African swine fever is not in the United States. U.S. pigs are not affected by the African swine fever (ASF) outbreaks in other countries, to date.
• ASF does not affect humans and therefore is not a public health threat according to USDA. • ASF is a disease of pigs only and therefore is not a threat to non-swine pets or other livestock. • As usual, the United States Department of Agriculture (USDA) has measures in place to prevent sick animals from entering the food supply, including if ASF is detected in the U.S. • As with any food product, you should always follow safe handling and cooking instructions to protect your family’s health.
African swine fever is a viral disease impacting only pigs, not people --- so it is not a public health threat nor a food-safety concern.
• ASF cannot be transmitted to humans through contact with pigs or pork. ASF only affects members of the pig family. • ASF can be transmitted to pigs through feeding of food waste containing contaminated pork products. The Swine Health Protection Act regulates the feeding of food waste containing meat to pigs to ensure that it is safe. • ASF is transmitted to pigs through direct contact with infected pigs, their waste, blood, contaminated clothing, feed, equipment and vehicles, and in some cases, some tick species.
The USDA does not allow importation of pigs or fresh pork products into the U.S. from areas or regions of the world that are reported positive for the ASF virus.
• Restrictions are based on USDA’s recognition of the animal health status of the region and are enforced by the Animal Plant Health and Inspection Service. • International travelers should be diligent in following all rules and regulations related to the US Customs and Border Patrol reentry declarations.
Why is ASF not a human health concern?
• African swine fever is a viral disease affecting only pigs, not people; it’s not a public health nor a food safety concern. • According to Dan Rock, Professor of Pathobiology, University of Illinois, most viruses demonstrate some degree of host restriction; they replicate in one cell type or host and not in another. While there are exceptions, this is the general rule not the exception. In the case of ASF, there is no evidence supporting either subclinical or clinical infection of humans. • The host restriction in ASF virus is likely due to the absence of susceptible and permissive cells needed for viral replication. It could also be related to the inability of the virus to overcome intrinsic and innate host responses generated following ASF virus exposure.
Can countries with ASF export pork?
• The World Organization for Animal health (OIE), of which the United States is a member, considers African swine fever to be a trade-limiting foreign animal disease of pigs. • Countries with confirmed cases are subject to international trade restrictions aimed at reducing the risk of introduction of the disease through trade. • The United States has never had a case of African swine fever and there are strict animal health and import requirements enforced by USDA APHIS Veterinary Services, USDA APHIS Plant Protection and Quarantine and DHS Customs and Border Protection to prevent entry into the United States. There is a national response strategy for African swine fever that has been developed by USDA Veterinary Services.
What is the U.S. pork industry doing in response to ASF and preparedness to protect the U.S. swine herd?
• In response to the current situation in China and other countries, the National Pork Board has been working closely with the National Pork Producers Council, the American Association of Swine Veterinarians and the Swine Health Information Center to monitor the situation and collaborate with the USDA. • The organizations are working together to gather intelligence, engage subject matter experts, assess risk and determine appropriate actions moving forward to address the issue. As this situation continues to develop, we will provide future updates. For a full list of producer resources and tools about ASF, please call the Pork Checkoff at 1-800-456-7675. Detailed consumer information on ASF is available at Pork.to/factsaboutpork 76
Attention Breeders 4-H & FFA Youth Ag Teachers County Extension Agents
BIOSECURITY IS A MUST!
Go to TexasPork.org for Guidelines and Protocols
77
Practical BIOSECURITY Guidelines that we can ALL FOLLOW Currently, there is heightened awareness of biosecurity due to recent diagnosis of Porcine Epidemic Diarrhea virus (PEDv) at several livestock shows in Texas and Oklahoma. This disease causes severe diarrhea in pigs of all ages, vomiting, and near 100% mortality in preweaned pigs. In the context of livestock production, biosecurity refers to those measures taken to keep disease pathogens out of herds or groups of animals where they do not already exist or prevent the spread of disease from infected premises. Anytime there is traffic with people coming onto swine operations, especially when traveling home from a stock show or going from farm to farm, there is an increased risk for the spread of diseases, such as PEDv, among others. PEDv transfers via feces and survives in manure for extended periods of time. Anything that is contaminated with pig manure can be a source of infection for pigs. This is a critical time in the calendar year for the showpig industry in Texas. Commingling of hogs is/has taken place with major shows ending and county shows still taking place. Producers are farrowing litters for summer and fall shows and starting to breed sows again. There is increased traffic on farms across the state. Everyone should be aware of the role they may play in the spread of PEDv and other swine diseases. Establishing and following sound biosecurity practices is the cornerstone for reducing the risk of spreading these diseases. EVERYONE needs to be accountable for maintaining a high standard of biosecurity practices because the spread of swine diseases as a result of irresponsible behavior on our part is poor animal husbandry, a poor reflection on those responsible, and brings negativity towards the industry as a whole. We strongly encourage everyone to read, understand and follow proper biosecurity practices.
Recommended Supplies for Use at Swine Farms: BE PREPARED by having the proper supplies. Here is a checklist of supplies that should be used by farms and/or those visiting swine farms: 3 Disposable Boots – have enough for everyone to double boot at each location in case it is necessary; purchase boots with a min. of 4 ml thickness 3 Disinfectants - Tek-Trol (comes in both a liquid and an aerosol), 1Stroke, Environ, Virkon S, Synergize, or Chlorox; it is recommended to have both wipes and sprays 3 Clean Tote Box – this box should house all of the “clean” supplies (plastic boots, coveralls, trash bags, sanitizer, etc.) so that they are kept separate and are sealed away from a potentially contaminated environment 3 Trash Bags – for use in throwing away disposable items after completion of the visit
For Potential Buyers Visiting Swine Farms: 1. COMMUNICATE with the breeder/owner prior to arriving at their farm as to their expectations. Establish what direction to enter the farm, where to park, and what to wear. Follow the wishes of what each farm owner wants. Some will have specific instructions and different requirements that may be more detailed. Just because something is suitable for one, doesn’t mean that will work for everyone. Ask the owner to detail any farm-specific biosecurity protocols that you will need to follow during the visit. Ask about the current herd health status. If the farm is undergoing a disease outbreak, it is recommended to NOT visit this farm due to the increased risk of spread to other farms that will be potentially visited. 2. PARK in the designated parking area for the farm. Obey all signage regarding access to specific areas. If no parking area exists, park as far away from the livestock barn as possible on the gravel or hard surface, or park on the edge of the public road close to the location. Avoid parking/driving in muddy areas on the farm. 3. LEAVE ALL PERSONAL ITEMS in the vehicle and do not bring them onto the farm; this should include, but not be limited to whips, ball caps, jewelry, etc. (anything that manure or infected dust particles can be transported on should be avoided). If it is necessary to wear a ball cap at multiple farms then you should apply an aerosol disinfectant on it between farms. 4. Respect the LINE OF SEPERATION at each farm. The Line of Separation is defined as the line between the area that is to be used by the visitor and the area to be used by farm personnel. 5. DO NOT TOUCH any pigs while on the farm if you do not have to. People that touch hogs need to sanitize hands upon departure before getting back into the vehicle. 78
6. When leaving REMOVE DIRTY BOOTS next to your vehicle but before you enter the vehicle. Put trash into a garbage bag and place in a location designated by the farm or away from clean supplies. Everyone should clean hands with sanitizer or wipes before entering the vehicle. Note that you should try to keep the inside of the vehicle as sanitary as possible. 7. WASH/DISINFECT VEHICLES AND TRAILERS in between each road trip. Pay special attention to the wheel wells and undercarriage. A high temperature wash is critical. Be sure to thoroughly disinfect the inside of the vehicle between road trips. Each night during a road trip spray the inside of the vehicle with an aerosol disinfectant and wipe down the steering wheel. 8. Shoes should be sanitized daily when traveling to farms and sales with one of the recommended disinfectants. If you are stopping at multiple farms in the same day then you should use an aerosol disinfectant (ie. Tek-trol) to spray down everyone’s shoes, clothes, and ball caps in between farms.
For Swine Farm Operators: 1. Maintain a log of visitors. 2. Establish a clear line of separation at the farm. This is a line dividing the area that is to be used by the farm for live animals (often referred to as the clean area) and the area that is outside of the live animal area (the dirty area). Only the owner goes into the pens and has contact with the pigs. Enforce no reaching into pens and zero contact with pigs by visitors. It is recommended that a separate area be used to show/view pigs. 3. Designate a parking area for visitors. 4. Traffic flow – utilize a single direction traffic flow by designating a single entrance / exit point for vehicles. 5. Foot baths – If managed correctly, provide and encourage the use of foot bath stations as people enter the farm. Refresh the solution periodically depending on level of use. However, bear in mind that a contaminated foot bath could be more detrimental than helpful. Do not rely solely on the use of a foot bath. 6. Establish a designated area away from all swine for disposable items, such as boot covers and other trash, to be collected for removal.
Protect the health of the swine industry by practicing sound biosecurity protocols. We are all responsible for protecting livestock health and must be held accountable. Texas Pork Producers Association | 512.262.0595 For more information on PEDv, please visit the following websites: www.texaspork.org/industry-resources www.pork.org
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Medium-Rare* 145-150°F Medium 150-155°F Medium-Well 155-160°F Well 160°F Chops, steaks and roasts are best enjoyed at an internal cooking temperature of 145°F with a 3 min. rest.*
pork.org/temperature *Guidelines of the U.S. Department of Agriculture’s Food Safety Inspection Service.
texaspork.org
© 2019 National Pork Board, Des Moines, Iowa USA. This message funded by America’s Pork Checkoff Program.
2018
By the Numbers Pork Checkoff Annual Report
37
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Build Consumer Trust Dietitian Outreach Pork Checkoff events in 2018 changed how registered dietitians view and talk about pork with their clients. • FoodFluence 2018 – The Checkoff sponsored the invitation-only food and nutrition thought-leadership conference for 32 registered dietitians who have broad reach to consumers through publications and social media. • Food and Nutrition Conference/Expo – Nearly 11,000 registered dietitians attended the annual Washington, D.C., Academy of Nutrition and Dietetics gathering. The Checkoff provided pig farm tours through virtualreality headsets.
Growing Grassroots Program Shares Pork’s Story 1,450 trained
OMS speakers – from 48 states and including 133 veterinarians – have volunteered a total of 61,700 hours to tell pork’s story since the program’s debut in 2004.
37%
of 2018 presentations reached veterinarians, pre-vet students, culinary schools, foodservice, grocery and dietetic associations, chefs and other influencers.
36 million
U.S. consumers have heard positive messages about pig farming and pork through media outreach generated by the 9,912 OMS speeches that have been given to date.
• Registered Dietitian Summit – The Checkoff showcased pork nutrition research, highlighted the versatility of lean pork cuts and answered questions about raising pigs. The event provided dietitians with accurate information to share with Latino consumers who enjoy pork but who have health concerns about it.
2.7 Billion... and growing
• Farm tours – The Checkoff hosted 26 influential registered dietitians on one of three farm tours. The two-day events in Oklahoma (Hanor Farms), North Carolina (Smithfield Hog Production) and Iowa (Iowa Select Farms) were held with state pork associations, the farms and the National Pork Producers Council.
With 2.7 billion world-wide active social media accounts, online conversations are only growing, including comments about the food people eat and how it is raised. The Checkoff’s social media outreach program, #RealPigFarming, continued to connect consumers with pig farmers in 2018 through stories that highlighted farmers’ commitment to We CareSM.
Generally speaking, what is your opinion about the country’s livestock farming?
Since 2014...
Extremely favorable
0% 33% 50%
Very favorable
52% 29%
Somewhat favorable Neutral
14% 8% 0%
4% Somewhat unfavorable 0%
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Prior to farm tour After farm tour
75,000+ positive, public posts
112,000
people read RealPigFarming.com blog posts
Celebrating 10 Years
Gene Editing Farm Perspective
In 2018, the pork industry celebrated the 10th anniversary of the We CareSM initiative and pig farmers’ commitment to its six ethical principles. A task force guided the National Pork Board and the National Pork Producers Council boards of directors in advancing the industry’s efforts to do what’s best for people, pigs and the planet.
Producer Randy Spronk, Edgerton, Minnesota, represented the farm perspective during an ethics discussion at the second annual CRISPRcon, a gene-editing forum. The National Pork Board and the National Pork Producers Council were among the event sponsors, which also included academics from the Broad Institute of MIT and Harvard, as well as the McGovern Institute for Brain Research at MIT.
Army of Advocates
43 Percent Less Antibiotics
Pig Farmers of Tomorrow Honors Future Leaders In 2018, Emma Lasco, Smithfield Foods Midwest Hog Production, Roland, Iowa; Adam Krause, K&K Farms, Clear Lake, South Dakota; and Christine Snowden, AMVC Management Services, Audubon, Iowa, were named Pig Farmers of Tomorrow. They participated in industry events and spoke up for pork through the Checkoff’s #RealPigFarming social media program.
Progress on U.S. Pig Farms Domestic Sales and Distribution of Medically Important Antibiotic Drugs Domestic Sales & Distribution of Medically Important Antimicrobial Drugs Approved for Use in Food-Producing Animals
12,000,000 Annual Total (kg)2 of Active Ingredient
Pat Bane Named 2018 America’s Pig Farmer of the YearSM The annual award honors a pig farmer who excels at raising pigs by following the We Care ethical principles. Serving through the coming fall, the Arrowsmith, Illinois, pork producer is connecting with audiences nationwide to share farmers’ focus on continuous improvement. In 2018, he also was a guest of American Humane and addressed the Congressional Humane Table Hill Event in Washington, D.C.
U.S. pig farmers and their veterinarians remain focused on responsible antibiotic use, including reduced use of medically important antibiotics. The U.S. Food and Drug Administration’s 2018 Annual Summary Report on Antimicrobials Sold or Distributed for Use in Food-Producing Animals cited 2017 data that showed a 33 percent decline in the use of the most critical class of antibiotics intended for use in the production of food New2015, Antibiotic Data43Reveals animals. Since use is down percent.
10,000,000 8,000,000
43% 33%
6,000,000 4,000,000 2,000,000 0 2015 2016 2017 Data Source: US FDA, 2018
Emma Lasco, Adam Krause and Christine Snowden
Antibiotic* from food animals dropped 33% from and 43 Antibiotic* sales from foodsales animals dropped 33 percent from 2016 to 2017, 2016 to 2017, and 43% from 2015 to 2017. This is percent from 2015 to 2017. This is the largest decline since records began in 2009. the largest decline since records began in 2009.
*medically important
*medically important
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Drive Sustainable Production Pork, Corn and Beans
Sharing Ideas
Focus on Safety
The Pork Board signed a memorandum of understanding with the United Soybean Board and the National Corn Growers Association to collaborate on sustainability research. Topics will include carbon (greenhouse gases), water use, land use, water quality and soil health.
At the 2018 Pork Management Conference, attendees learned about business trends and challenges facing the today’s U.S. pork industry and shared ideas.
The Checkoff added four training modules to its Safe Pig Handling resources to help reduce workplace injuries. New topics include group housing, breeding/ heat-checking, boar studs/ semen collection and vaccination/treating. The Pork Checkoff also hosted safety professionals at its Safety Summit to get feedback on Pork Checkoff safety tools and resources.
55 Years of Improvement A 2018 study from the University of Arkansas confirmed that U.S. pig farmers are producing a product that has become increasingly more sustainable over the past five decades. The 2018 study, A Retrospective Assessment of U.S. Pork Production: 1960 to 2015, showed producers are committed to doing what’s best for people, pigs and the planet using the We CareSM ethical principles. Based on per pound of live-weight pig produced, during the last five decades pork producers have:
Reduced energy use
Reduced land use
7.0%
75.9%
57,400 Youth At year’s end, more than 57,400 youth from 40 states were certified in Youth for the Quality Care of Animals (YQCA). The Pork Board helped launch the program in 2017. Last year, the Pork Checkoff worked to improve its Pork Quality Assurance® Plus program. Look for an updated version in 2019.
29 States Reduced water use
25.1%
Reduced the carbon footprint (GWP)
7.7% For more information, go to pork.org/sustainability.
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Pork Checkoff staff met with 29 state pork associations last year to get feedback on Checkoff resources and on interaction with the associations. The meetings identified priorities, such as streamlining cost-share programs and collaborating on labor issues.
$1 Million Matched
African Swine Fever Update
In 2018, the Pork Checkoff invested $1 million in reThe Pork Checkoff prepared for the possibility of an search to improve pig health, welfare and productivity African swine fever (ASF) outbreak and focused on in addition to other ongoing research. The Foundation prevention. With the National Pork Producers Counfor Food and Agriculture Research also provided $1 cil, the American Association of Swine Veterinarians, million in matching funds. The research will be conthe Swine Health Information Center and USDA, the ducted by a consortium of 16 university researchers FAD PreparationPork Checkoff worked to https://mailchi.mp/pork/fad-preparation-bulletin-aug-24-94801... inform, educate and motiBulletin - November 5, 2018 from Iowa State, Kansas State and Purdue over the vate industry members to prevent ASF from entering next five years. the United States. View this email in your browser
$6.7 Million In 2018, the Checkoff funded 67 production science projects totaling $6.7 million to provide on-farm solutions and other key production research to benefit America’s pig farmers. (See page 32 for details.)
Brought to you by: Pork Checkoff, in collaboration with National Pork Producers Council, American Association of Swine Veterinarians, Swine Health Information Center and U.S. Department of Agriculture
FAD Transmission Risk Is Greater with Garbage Feeding
Advances in PRRS Control The Pork Checkoff continued to monitor the impact of Porcine Reproductive and Respiratory Syndrome (PRRS). The combined efforts of pork producers and veterinarians to manage PRRS have reduced the net value of annual productivity losses to $525 million. This is down $138 million, or 20.8 percent, compared with $664 million estimated in a 2010 Pork Checkoff study.
Despite many advancements in the U.S. pork industry’s focus on disease risk mitigation, 28 states (along with Puerto Rico and the U.S. Virgin Islands) still allow some type of garbage feeding to swine. While deemed acceptable by the USDA’s Animal Plant Health and Inspection Service (APHIS) when strict protocols are followed, the potential risk of foreign animal disease (FAD) transmission remains with this practice. According to Dave Pyburn, senior vice president of science and technology for the Pork Checkoff, the practice of garbage feeding to pigs in the United States is somewhat of a holdover from the past. “We used to feed many more hogs this way than we do now,” he says. “But the important thing is that if a producer does decide to do this type of feeding where it’s allowed, he or she must do so by strictly adhering to the APHIS guidelines.” The Swine Health Protection Act (SHPA) regulates food waste containing any meat products fed to swine. Compliance with this act ensures that all food waste fed to swine is properly treated to kill disease organisms. Raw meat may transmit numerous infectious or communicable diseases to swine, including FADs such as foot-and-mouth disease, African swine fever, and classical swine fever.
Secure Pork Supply
Pyburn, who helped enforce the SHPA during his tenure at USDA, says there are
The Pork Checkoff moved ahead on foreign animal disease (FAD) preparedness and development of the Secure Pork Supply (SPS) plan through work U.S. Pork Industry with a range of industry Guide to the partners. In the event Secure Pork Supply Plan of a FAD, the SPS plan will enhance communication and coordination, accelerate a successful FAD response and help restore business continuity quickly. Enrollment will begin in 2019. For more information, go to securepork.org. (See pages 34 to 36.) pork.org
November 5, 2018 • Vol. 1 Issue 6
To subscribe, email mail@pork.org.
securepork.org
three keys that reduce the risk of this practice if they are properly followed. These include making sure cooked and uncooked product is kept separate so there is no cross contamination; making sure equipment used for cooked product is not contaminated with uncooked product; and ensuring that all garbage is heated to a treatment level of 212 degrees Fahrenheit (boiling) for 30 minutes. “While we would like to see garbage feeding used sparingly, if at all from a disease risk standpoint, it’s critical that anyone who is using this feeding method do so with the utmost attention to the exact regulations,” Pyburn says. “It could be the difference between keeping the country free of foreign animal disease or not.” Beyond garbage feeding, swine health experts also agree that any garbage, especially containing meat products such as human food scraps, should always be kept away from areas of feral swine. European authorities suspect this is how the recent African swine fever outbreak in Belgium may have been transmitted to wild pigs in that country.
usda.gov
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Grow Consumer Demand Google-Powered Pork With U.S. consumers checking their smartphones an average of 150 times daily, the Pork Checkoff moved away from traditional ad buys and invested in market-driven analytics. In a significant marketing move, the Pork Checkoff partnered with Google to fine-tune pork’s ability to effectively reach online consumers. The marketing strategy capitalized on the digital revolution that has transformed how people decide what to eat and feed their families.
$4 million investment delivered an estimated ROI of $17.8 million in incremental pork sales
The National Pork Board toured Google in Seattle.
YouTube Amplifies 145° F Cooking Temp The Pork Checkoff partnered with FameBit, a Google-owned marketing platform that connects brands with YouTube creators and opinion influencers.
Five Campaigns The Checkoff executed five campaigns with FameBit, leveraging the credibility of YouTube creators to amplify the endpoint cooking temperature of pork. Across these campaigns, the Checkoff also: • Worked with Weber grills to provide influencers iGrill thermometers. • Partnered with Costco and Sam’s Club on two separate campaigns during National Pork Month. • Drove traffic to Walmart in-store and online during the holidays.
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14.5 Million Views The Pork Checkoff teamed with YouTube stars on 46 videos to showcase pork. In total, 10.5 million people viewed the videos 14.5 million times.
80.5 Million Minutes Americans spent a total of 80.5 million minutes viewing the 46 YouTube videos, which is the equivalent of watching 391,000 college football games. The videos generated 433,000 engagements and a 46:1 like-to-dislike ratio, proving consumers support content from their favorite creators.
Binging with Babish Binging with Babish, a YouTube cooking channel with more than 3 million subscribers, created two videos for the Checkoff. One of the videos trended on YouTube, meaning that out of all of the videos on YouTube, it was one of the most popular at the time.
Leveraging Credibility Research shows that 40 percent of YouTube subscribers say that the creators they follow understand them better than their friends do. This presents a powerful opportunity to amplify the Pork Checkoff’s messages.
Version 1 3” x 2.1875”
Grill It Like a Steak The Checkoff worked with 1,950 Ahold Delhaize stores to create Grill It Like a Steak promotions focused on proper endpoint cooking temperature. • Giant, Giant Martin, and Stop & Shop – The 145° F end-point temperature message appeared on new package labels at 752 stores.
Engaging Chefs At the 2018 Pork Summit, 28 leading chefs learned why pork is a preferred and profitable foodservice protein. The Iowa Pork Producers Association assisted with the three-day Iowa event and simultaneously held a Midwest Pork Summit. The chefs became pork advocates through food science, butchering and preparation presentations, as well as participating in a barn tour and a barbecue clinic. Teams of chefs created 40 pork dishes and recipes, which are being featured in restaurant publications and online via Yummly.com.
Pork Three Ways The Checkoff worked with Subway® franchise owners to showcase BBQ Rib, Pulled Pork Crunch and Cubano sandwiches during an eight-week campaign. About 5,000 locations, or roughly 20 percent of all U.S. Subway stores, featured one or more of the sandwiches. The promotion included high-population markets in the East and the South.
• Food Lion – The 1,028 participating stores each ran a 40-second Version 2 video, highlighting how to bake pork chops correctly 33,300 times, or more than 34 3” x 2.1875” million times chain-wide. Also, when shoppers scanned their MVP cards at in-store savings center kiosks, they viewed a five-second cooking temperature video as the recipe for baked pork chops printed out. • Hannaford – To provide value to customers, the Checkoff provided all 181 Hannaford stores with 1,000 Grill It Like a Steak package stickers to apply on their fresh pork items.
Spotlight on Pork The Checkoff showcased pig production and pork as the official pork sponsor of the 2018 South Beach Wine and Food Festival in Miami. With virtual-reality goggles, the Pork Board and the U.S. Farmers & RanchDiverse abel ers Alliance staged a virtual pig farm tourLPrinting for consumers, media and foodie influencers. Illinois pig farmer Julie Maschhoff served as DIELINE: a judge at the annual Swine, Wine & Spirits STOCK: SG PRODUCTION LOCATION: pork competition.
www.diverselabel.com
Tender pork rib topped with BBQ sauce, pickles, onions and lettuce.
Footlong $
Limited time only. Additional charge for Extras. Plus applicable tax. Subway® is a Registered Trademark of Subway IP Inc. ©2018 Subway IP Inc.
860 cal
Cyan
Magenta
Yellow
Diverse Label Printing • 1626 Anthony Rd. • B
In 2018, the Pork Checkoff finalized its Dinner at Home in America research, which uncovered nine dining occasions after analyzing data from thousands of shoppers. See page 14 more more details.
Moving into C-Stores
6-inch $2.99 430 cal
DLP-1
CUSTOMER APPROVAL:
Dinner 9 Ways
BBQ RIB
Vantage Foods - Camp Hill
DLP ART#: 103461.eps DESCRIPTION: Pork Combo Label SIZE: 3” x 2.1875’’ 3” x 3.25” DATE: 07/10/18
The Pork Checkoff worked with convenience stores, or C-stores, to build pork sales. From fully cooked ribs to boneless chops, pork has huge growth potential in the nation’s 155,000 C-stores, where food now drives 40 to 60 percent of gross profits.
The flavor starts now. Try Curly’s heat-and-eat smoked, seasoned bone-in pork ribs!
Full Slab
11
$ 99
5
$ 99 Half Slab
CountryFairStores.com
©2018 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
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Elevate U.S. Pork Exports
World Meat Congress At the 22nd World Meat Congress, 700 key pork, beef, lamb and veal stakeholders from more than 30 countries converged on Dallas, Texas. It was the first time that the conference, held every two years, had taken place in the United States in over 20 years. Valuable contacts made by U.S. pork industry leaders who attended will help grow exports in the months and years to come.
VALUE PER HEAD OF EXPORTS NOVEMBER 2018
$48.80 YEAR-TO-DATE
$51.46
New Opportunities
Pork 2040
In 2018, the National Pork Board worked with its strategic partners, including the National Pork Producers Council and U.S. Meat Export Federation, to elevate international marketing. The Pork Checkoff diversified its export market opportunities with trade missions to emerging markets in Latin and South America, South Korea, Singapore, Japan and Vietnam. The Checkoff built meaningful relationships with buyers and food influencers while gathering critical intelligence to guide future marketing efforts.
The National Pork Board, the U.S. Meat Export Federation and USDA launched the Pork 2040 Global Consumer Insights Study. In its entirety, Pork 2040 will focus on seven developed and emerging markets aimed at providing the industry with a deeper, more holistic view of current and future opportunities and challenges facing U.S. pork exports. The markets in China, the Philippines, Vietnam, South Africa, Mexico, Nigeria and India will be studied, with the China portion of Pork 2040 completed first.
2018 Performance (through November) Top 7 Markets by Volume (in thousands of metric tons)
Top 7 Markets by Value (in millions USD)
1. Mexico
717.6
-1%
1. Japan
1,502.5
+1%
2. Japan
364.1
+1%
2. Mexico
1,216.7
-11%
3. China/HK
324.6
-29%
3. China/HK
790.2
-19%
4. S. Korea
216.9
+41%
4. Canada
694.6
-4%
5. Canada
186.6
-2%
5. S. Korea
603.8
+44%
6. Colombia
85.0
+34%
6. Australia
201.4
+10%
7. Australia
70.2
+12%
7. Colombia
190.5
+27%
Source: 2018 YTD USMEF Report
Revenue and Expenditures During 2018, pork producers invested 40 cents for each $100 in value in hogs sold from January through December. The National Pork Board ended 2018 with revenues of $77.1 million, total spending of $74.3 million and a surplus of $2.8 million. The National Pork Board allocates Pork Checkoff funds according to producer priorities determined through various methods. In 2018, 63 percent of Checkoff programs were allocated for national promotion programs, 28 percent for national research and education programs and 9 percent for national consumer information programs. The Pork Act mandates that a percentage of the Checkoff funds collected annually be returned to state pork producer associations for use in their own promotion, research and consumer information programs. The Pork Act delegate body determines the percentage of funds returned to each state. In 2018, Pork Checkoff funding collectively represented about 20 percent of all market deductions.
Balance Sheet ASSETS Cash and Short-Term Investments Accounts Receivable/Other Assets CURRENT ASSETS Non-current Assets TOTAL ASSETS LIABILITIES Accounts Payable Research Grants Payable Long-Term - Pork Trademarks TOTAL LIABILITIES Reserve Balance Designated Undesignated TOTAL FUND BALANCE TOTAL LIABILITIES AND FUND BALANCE
Statement of Revenues and Expenses
REVENUE Market Deductions Other: Program Income, Interest, etc. TOTAL REVENUE EXPENSES Domestic Marketing and International Marketing Science and Technology Communications Shareholder Outreach Policy and Management State Funding/PASLWOCO (pigs across state lines without change of ownership) Interest Expense TOTAL EXPENSES TOTAL (DEFICIT) SURPLUS FOR PERIOD
2019 Program Dollars
Audited 2017 (000)
Unaudited 2018 (000)
$40,402 1,080 41,482 37,316 $78,798
$44,597 936 45,533 2,553 $48,086
$11,676 5,525 16,310 33,511
$9,164 6,827 – 15,991
1,500 43,787 45,287 $78,798
– 32,095 32,095 $48,086
Audited 2017 (000)
Unaudited 2018 (000)*
$74,053 2,395 76,448
$72,926 4,147 77,073
26,304 10,135 4,058 4,197
27,572 14,275 4,684 5,200
6,959
7,761
14,764 1,277 67,694 $8,754
14,549 250 74,291 $2,782
* Excludes Non-Operating Asset Intangible Loss of $15,973,505
2019 National Pork Checkoff Budget Expense Summary*
● Domestic Marketing ● International Marketing ● Science and Technology ● Communications ● Producer Services
$16,692,093
Total
$40,292,245
$9,896,000 $6,993,152 $2,890,500 $3,820,500
Demand Programming 1.1 Social Responsibility 1.8 Market Intelligence 9.7 Channel Marketing 6.9 Foreign Market Development 10.4 Environment 0.5 Swine Health 3.8 Animal Science 1.3 Animal Welfare 1.0 Nutrition 0.8 Pork Safety and Public Health 2.0 Education Services 0.9 Communications 4.9 Producer and State Relations 5.1 Support Services 4.4 Administration 2.8 Management Oversight 1.7
TOTAL: $59.1 Million
*In millions
89
DUELM’S Prevailing Genetics
semen available on 20 boars PIGS AVAILABLE STARTING
EARLY MAY AT THE FARM
WWW.DUELMSPREVAILINGGENETICS.COM RORY // 830.608.5058 • MATT // 830.708.4274 • JESS // 979.255.1653 NEW BRAUNFELS, TEXAS
winning
WE GIVE THE GREEN LIGHT
RES. CHAMPION LT WEIGHT DARK CROSS ‘19 HOUSTON LIVESTOCK SHOW & RODEO
CONGRATULATIONS PETYON BEVEL, STAMFORD FFA
CLASS CHAMPION HAMPSHIRE
‘19 HOUSTON LIVESTOCK SHOW & RODEO
SECOND PLACE YORKSHIRE
‘19 SAN ANTONIO SHOW & RODEO
SECOND PLACE LT WEIGHT CROSS ‘19 RODEO AUSTIN
MOST SIRED BY BAD TO THE BONE AT WTBS X PEACEMAKER SOWS WITH OTHERS SIRED BY GOIN BLIND
W W W. G O G E N E T I C S . N E T TODD & ROXANNE GREGORY T • 806.577.2400
FOY & KELLY O’BRIEN K • 806.759.4420
LIKE US ON FACEBOOK 91
NEW E NAME. Same goals.
NOWN AS
PREVIOUSLY K
Matthew & Taylor Murdoch • Jim & Debbie Stephens 830.556.3942 • MARION, TX 92
Matt
&Tayl
04.06.19
Stephens Shires Farm said “I Do” to MT Heart Livestock Samantha Taylor Stephens married Matthew Jacob Murdoch on Saturday, April 6, 2019, at the Chandelier of Gruene, in New Braunfels, Texas. After their honeymoon trip to Antigua, West Indies, they are residing in Marion, Texas. The bride graduated from Texas State University, where she received a Bachelor’s in Exercise and Sports Science in August of 2018 and is currently working for Bio Motion as a Physical Therapy Technician in Schertz, Texas. The groom graduated from Angelo State University in December of 2016, with a Bachelor’s in Agriculture Science & Leadership and is currently working as a Sales Representative for D&D Texas Outfitters in Seguin, Texas. As members of TPPA, you’ve seen the couple helping in the show barns and at summer conference.
Producer Connection
Advertisers Index ADM Alliance Nutrition. ...............................................11 Bailey Toliver Chevrolet...........................................60-61 D&D Texas Outfitters..............................................62-63 DL Showpigs........................................................94-95 Duelm’s Prevailing Genetics ........................................90 GO Genetics..............................................................91 HF Genetics.................................................. ...........IBC JBS Pork ..................................................................39 Judge 2 Win........................................................24-25 Kane Manufacturing......................................................6 May Madness Pig Sale.................................................1 Michou Chester Whites.................................................7 MT Heart Livestock.....................................................92 Next Level Livestock Camps..................................22-23
Premium Advantage Feeds..............................IFC,68-70 Real Hog Farms....................................................72-73 Schaefer Livestock. .....................................................3 Shannon Barbee Show Pigs......................................4-5 State Fair of Texas .....................................................53 Sunglo Feeds............................................................96 Surechamp, Vitaferm .................................................52 Tarleton State University ..............................................38 Texas Tech Judging Camps........................................44 Underdog Genetics......................................................2 Utley Farms..................................................................7 Vann Land & Livestock Auctions....................................6 West Texas A&M University.....................................40-41 Wintex Farms. .......................................................... BC
Advertising deadline for the big August / September issue is July 25
PROVEN and consistent $3,800 SELLING CROSSBRED GILT
2019 TEXAS ELITE SHOWCASE
PEACEMAKER
stress carrierSWAGGER X SUPER MONSTER $200/ DOSE
CHAMPION MIDDLE WEIGHT dark cross
2019 SAN ANTONIO STOCK SHOW
$6,500 SELLING CROSSBRED GILT
2019 TEXAS ELITE SHOWCASE
RESERVE CHAMPION MIDDLE WEIGHT HAMP
2019 SAN ANTONIO STOCK SHOW
ONE TOO MANY stress negativeBLURRED VISION X PEACEMAKER $300/ DOSE
GRAND CHAMPION MARKET HOG
2019 LUBBOCK COUNTY
LIGHT WEIGHT dark cross MINIMUM WAGE 2019CHAMPION HOUSTON LIVESTOCK SHOW 94
stress negative DUKE OF EARL X PEACEMAKER $200/ DOSE
collection days MONDAY & Thursday
CALL BRIDGETTE TO SCHEDULE 806.438.2916
NO OVERRUN PRICING, BUT CONTRACT DISCOUNTS AVAILABLE.
high selling yorkshire gilt
2019 TEXAS ELITE SHOWCASE
FEEL THE LOVE
yorkshireHARD FEELINGS X BONE BUZZ $200/ DOSE
New!
New! stick ‘em all
yorkshire big motor x high country $200/ DOSE
UNO MAS
stress pending one too many x turbo $200/ DOSE
New!
New!
problem solved
bandwagon stress pending dirty secret x all in $200/ DOSE
stress pendingbig motor x high country $200/ DOSE
JOSH, BRIDGETTe, KENLEY, THOMAS & CAROLINE KROHN
2101 COUNTY ROAD 24 • LAMESA, TX dlshowpigs@gmail.com • www.dlshowpigs.com JOSH • 806.759.7735
95
NO ONE HAS EVER drowned
in their own sweat
CHAMPIONSWTC CROSSBRED GILT 2019 CONGRATULATIONS RORY MELTON
CHAMPION OVERALL
JACKSON COUNTY • SIRED BY DEADPOOL CONGRATULATIONS HAYDEN FAMILY
CHAMPION OVERALL
res. champion gilt
CALHOUN COUNTY • SIRED BY OAB
LOUISIANA STATE FAIR • SIRED BY DEADPOOL
CONGRATULATIONS AVERY SVETLIK
CHAMPION OVERALL
CONGRATULATIONS GRACIE DUGAS
TRINITY VALLEY EXPO • SIRED BY DEADPOOL CONGRATULATIONS SARAH ALBUS
champion overall
WARD COUNTY • SIRED BY DEADPOOL CONGRATULATIONS COWLEY FAMILY
UPCOMING SALES MAY 11
MAY MADNESS • CALDWELL, TEXAS
MAY 18
HF GENETICS FARM SALE • PORT LAVACA, TX LUNCH & VIEWING 11AM • SALE 1PM GUEST CONSIGNOR H SQUARED
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30 LITTERS OF FEBRUARY & MARCH BORNS BARNS WILL OPEN FOR SPRING SET ON APRIL 20
CALL FOR APPOINTMENT
CASSIDY HAYES 361.920.1015 • JIMMY HAYES 362.920.0964 900 KEMPER RD. • PORT LAVACA, TEXAS