Producers Connection by Ranch House Designs

PRODUCER CONNECTION

THE OFFICIAL PUBLICATION OF THE TEXAS PORK PRODUCERS ASSOCIATION • VOLUME 2, NUMBER 6

MAY JOY fill your Heart this Season

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TPPA HAS MOVED! Please update our contact information.

151-A Kirkham Circle Kyle, TX 78640

If you have not renewed your membership or completed your CTBR forms, please do ASAP!

TEXAS PRODUCERS ASSOCIATION

December 15

Litter Record Deadline with $100 Late Fee

December 16

CTBR Certificate Prices Increase to $14

January 1 January 15 2016 - 2017 Official CTBR Title Sponsor 2

512-262-0595 - Phone 512-262-0582 - Fax

Breeder Logs Due -$25 Late Fee after CTBR Certificates Prices Increase to $35

What’s in this issue 8

Meat Industry in the Headlines In the past month or two the pork industry has seen quite a few media headlines revolving around human health and negative perceptions. Take a look at how we aim to set the record straight.

For the Love of Pigs It’s a blessed and wonderful farm life for Kastin Wilde, the determined and hardworking young lady from Garden City, who is this issue’s Youth Spotlight. This third generation pig farmer’s roots run deep and there is no doubt she plans to keep the production ag ties going.

State Fair of Texas Results We applaud the winners at this years State Fair of Texas swine competitions. View these results and congratulate these exhibitors and breeders.

Love What You Do, Do What You Love Chris Fischbacher, owner of Fischbacher Show Pigs and Next Level Genetics, is living his dream of successfully raising champion hogs. But with his strong family values and appreciation for the commitment it takes, this dedicated young producer stays grounded & always focused.

Ask the Expert Here’s the ﬁrst installment in a series featuring Dr. Jeff Logue, where this show pig veterinarian will try to help solve problems by answering your questions and providing tips to aid in your swine health success.

Check It Out 7 20 34 38 44 46 62 66 69

Market Report #REALPIGFARMING Youth Photos Industry News Capitol Report Christmas Recipes Tri-State Fair Recipe Winners Major Show Weight Breaks TVMDL Update Advertisers Index

On The Cover:

These TPPA youngsters are getting us jump started in the holiday spirit! Pictured from left to right is Colter Winter, aka “Monster,” Bryleigh & Zane Beyers, Kinlee & Karlee Rathmann. Picture taken by D. Felger Photography. A huge thanks goes out to Moriah, Marissa, Kayla and Dylan for wrangling 5 kiddos into a great photo. 3

Holiday Season Wishes

for your to a close, I want to thank you PA has ing com 5 201 and ing sw l ful ent and investment in TP With the holiday season in our programs. Your involvem and PA TP serve you. It’s the of t por sup ued contin honor for me and our staff to an is it and , ion zat ani org ng family. 2015 helped it grow into an amazi year it has been for our TPPA a at wh and , sed pas has r yea are a part of, hard to believe that another segment of the industry you at wh tter ma no ry ust ind k to the plate, brought challenges to the por rd and membership stepped up boa ng azi am our al, usu As as we are all in this together. ed expectations. faced them head on and exceed mercial e feats; whether it was our com ving abl ark rem e iev ach ers duc pro showpig producers impro This year, I witnessed Texas strategies for success, or our new ng nts and nti me ple im and g farms growin h sales. In traveling to our eve wit s ord rec g tin set or ws sho the d by the their programs, dominating at s as a group and am also amaze ent shm pli om acc r you of e aw dership as your farms, each day I am in too has seen reinvigorating lea PA TP te. ula em you ent tm you to mi sense of community and com and committees. We encourage rit. ors ect dir of rd boa the on ve ser that reflect the TPPA spi new members were chosen to ndation of strong relationships fou the is it for ed, olv inv be continue to ed Texas Bred Registry new title sponsor of the Certifi the ce oun ann to d ille thr re tnering with an excellent Recently we we an absolute pleasure to be par It’s ! Tec ow Sh ans orm life and welcomed Mo program, ADM elievable support, injecting new ed dedication to unb h wit PA TP to tted mi com llel team that’s fully for their unpara tay program. They are known er, our partnership should further collaboration into our mains eth tog ent and recognition, and producer and youth achievem enhance each of our goals. the long-awaited roll er Connection magazine and duc Pro the of on ssi gre pro education, and TPPA took pride in the ther dimension to marketing and the industry. ano ed add has ine gaz ma e Th in out of the new website. mote our positive image our members and help to pro k to continue with the website will better serve and user friendliness, and loo es tur fea its te, bsi we s thi ut ations and continued We’re very excited abo ies that it brings for communic ilit sib pos the and ent pm elo its next phase of dev growth. tors that have are a number of issues and fac ere Th es. anc fin our ing nag is will force us Next year will be key in ma s on our Checkoff revenue. Th ect eff g tin las wn sho and ts the fragile nature had an effect on the marke roaches designed to mitigate app new h wit , ely siv res agg grams, as your to manage our funds more both the Checkoff and SIP pro in ion pat tici par er sid con of Checkoff funding. Please bold visions into reality. support can turn big ideas and e, happy and end to you our wishes for a saf ext I , son sea y ida hol s thi s reciate As you gather with your familie the TPPA board and staff, we app ion and f sel my of alf beh on t tha w anizat joyous celebration. Please kno making TPPA the amazing org ute trib con you g hin ryt eve ty to work each and every one of you and next year and for the opportuni for re sto in at’s wh ut abo it is. I could not be more excited pen! with all of you to make it hap

BRG

urs,

From the TPPA Family to Yo

Happy

Holidays

UPCOMING EVENTS DECEMBER 5th ~ NJSA Regional Leadership Conference, Champaign, Ill. 15th ~ Litter Record Deadline with $100 Late Fee

Follow TPPA: facebook twitter December / January 2016

16th ~ CTBR Certificate Prices increase to $14 19th - 20th ~ Black & Gold Classic, Levelland, TX 25th ~ TPPA Office Closed for Christmas 27th - Jan. 1st ~ Arizona National, Phoenix, AZ

TPPA Mission Statement “The mission of the Texas Pork Producers Association is to help our members produce and market pork for a profit.” 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. Advertising Information To place an ad or for advertising rates and guidelines, please contact Texas Pork Producers Association at (512) 262-0595 or communications@texaspork.org

JANUARY 1st~ Breeder Logs Due 15th ~ CTBR Certificate price increase to $35 15th ~ Producer Connection Advertisement Deadline 18th - 20th ~ NSR National Western Stock Show, Denver, Co. 27th - 30th ~ NSR Winter Type Conference & NJSA Southeast Regional, Perry, GA

FEBRUARY Texas Pork Producers Association 151-A Kirkham Circle Kyle, TX 78640 512-262-0595 - Phone 512-262-0582 - Fax tppa@texaspork.org www.texaspork.org

1st~ TPPA Internship Application Due

THE OFFICE LOCATION HAS MOVED TO KYLE, TX. PLEASE UPDATE YOUR CONTACT INFORMATION. 512-262-0595 - Phone 151-A Kirkham Circle 512-262-0582 - Fax Kyle, TX 78640 ** We no longer have the 800 Number **

Programs are made available to pork producers without regard to race, color, sex, religion or national origin. TPPA is an equal opportunity employer.

EXECUTIVE COMMITTEE

BOARD OF DIRECTORS STAFF

President - Kyle Stephens, Amarillo

Kurt Kelso, Seguin David Kempen, San Angelo Barret Klein, Boerne Cody McCleery, Weatherford Robert Peffley, Miami Chuck Real, Marion Ewrin Schwartz, Jr., San Angelo Josh Krohn, Lamesa Wayne Harman, Perryton Doug Schaefer, Garden City

President Elect - Jimmy Hayes, Port Lavaca Vice President - Corby Barrett, Perryton Immediate Past President - Kenneth Kensing, Fredericksburg Executive Member - Stanley Young, Lubbock Executive Member - Denny Belew, Tahoka Executive Member - Jay Winter, Lubbock

Executive Vice President Brandon R. Gunn bgunn@texaspork.org Director of Communications Cassidy Smith csmith@texaspork.org

E} T A PD

San Angelo Stock Show to Keep Current Schedule A vitally important aspect of any business is to strive for continual improvement and explore opportunities to progress. With that, like many of our members had heard, the San Angelo Stock Show and Rodeo Association (SASSRA) looked into the possibility of moving the stock show to the fall rather than keeping with its current schedule in February. A SASSRA committee was formed to research the matter and report back to the board with their findings. After SASSRA Board review, they recently voted to maintain the current stock show schedule in place and remain in the spring. Undoubtedly though, a potential move to the fall will be looked into and reviewed again in the future.

We’re proud to support the Texas

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This honorable Career needs bright minds like yours so that we can continue to lead the world in food production. Texas Farm, LLC, a growing Pork Production Company, is expanding its Animal Production and Production Leadership Team.

Great Pork, Great Life! Contact us at: 4200 South Main Perryton, Texas or contact Isabel (806) 435-5935 ext. 3100; idominguez@texasfarmpork.com to start pursuing your future today. Interested Applicants must complete an application or submit a resume!

Market News Wiechman Pig Company

November 23, 2015 (Daily Buying Station) Top Butchers (200-300 lbs.) - $31.87/cwt. Big Boars - $7.00 /cwt. Sows - Not bidding on sows at this time

Gainesville Livestock Auction November 17, 2015

#1 Butchers (230-270 lbs.) - $0.41 - $0.51/lb. #2 Butchers (220-280 lbs.) - $0.35 - $0.40/lb. Sows (<400 lbs.) - $0.22 - $0.32/lb. Sows (400-500 lbs.) - $0.22 - $0.25/lb. Sows (500-700 lbs.) - $0.25/lb. Feeder Pigs (25-90 lbs.) - $0.15 - $0.49/lb. Feeder Pigs (100-175 lbs.) - $0.40 - $0.50/lb. Boars (<200 lbs.) - $0.20 - $0.30/lb. Boars (200-300 lbs.) - $0.15 - $0.20/lb. Boars (300+ lbs.) - $0.08 - $0.25/lb.

Brenham Livestock Auction November 20, 2015

Butchers 1-2 Grade (230-260 lbs.) - $0.55 - $0.60/lb. Butchers 2-3 Grade (225-275 lbs.) - $0.50 - $0.55/lb. Butchers 3-4 Grade (225-275 lbs.) - $0.48 - $0.52/lb. Packer Sows 1-2 Grade (550-700 lbs.) - $0.35 - $0.38/lb. Packer Sows 2-3 Grade (350-500 lbs.) - $0.30 - $0.32/lb. Packer Sows 3-4 Grade (250-500 lbs.) - $0.25 - $0.30/lb. Lightweight Boars - $25.00 - $30.00/hd. Feeder Pigs 1-2 Grade (40-80 lbs.) - $0.90 - $1.20/lb. Feeder Pigs 2-3 Grade (40-80 lbs.) - $0.80 - $1.00/lb.

Seguin Cattle Company November 24, 2015

#1 Butchers - $0.50 - $0.60/lb. #2 Butchers - $0.45 - $0.50/lb. Feeder Pigs - $0.15 - $0.30 / lb. Sows - $0.25 - $0.45/lb. Feeder Shoats - $0.70 - $1.00/lb.

Watch your e-mail for the weekly Market Report 7

Itâ&#x20AC;&#x2122;s Been quite a month of headlines

but common sense will prevail

Science Doesn’t Support IARC Opinion on Meat and Cancer A report in the October 26, 2015 issue of The Lancet Oncology associates red meats and processed meats with a causation of cancer. The International Agency for Research on Cancer (IARC) panel’s conclusions on processed and red meats are not based on evidence that proves causation, and therefore, I believe is flawed and highly questionable. Cancer risk is complex and develops over many years. Any attempt to tie specific foods and cancer risk in a cause-effect relationship would be difficult at best. In fact, the studies examined by IARC did not consistently define the types of red and processed meats, which vary greatly. Not to mention, the study did not take into account the many lifestyle choices of an individual, nor how the meat is prepared, all of which would factor in and complicate the relationship. According to a review paper I found authored by David Klurfeld of the U.S. Department of Agriculture (USDA), the field of nutrition has a “long list of failures” from use of observational epidemiology. For example, observational epidemiology has produced previous erroneous conclusions connecting beta-carotene with decreased lung cancer and low-fat diets with breast cancer, both disproven with randomized trials, a higher quality scientific method. Per Klurfeld, “The only way to make progress in this field (nutrition) is to develop entirely new objective methods to accurately capture long-term intake of foods. Only then will we be able to begin to tease out whether or not there is truly a causal relationship of meat intake with any adverse health outcome.” Findings from a 2010 meta-analysis of 28 prospective studies concluded that the current epidemiologic evidence is not sufficient to support a positive association between processed meat consumption and colorectal cancer given the weak magnitudes, varying processed meat definitions between studies, and potential confounding factors. The primary body of evidence used by IARC is observational studies that are unable to find a cause-and-effect relationship. The average American today does not need to worry about cancer risk associated with the over consumption of red and processed meats. Taking pork for example, according to the National Health & Nutrition Examination Survey (2011), the average American today consumes less than half (21.7g) the suggested daily amount of processed pork that the IARC report concluded (50g) that would increase the risk of colorectal cancer by 18%. Because of the strong relationship between obesity and several types of cancer, the key would be to find solutions to weight control. A large amount of research shows that eating lean, high-quality protein from red meats can help people lose or maintain weight by contributing to feeling full and by preserving lean muscle. Studies show that incorporating fresh, lean cuts of red meats into the daily diet can help fulfill nutrient needs, while also helping to limit the amount of calories eaten. As a result, when included as part of a healthy, balanced diet, the benefits of meat are significant. In closing I want to end with a quote from the President of the National Pork Producers Council, Dr. Ron Prestage. He said, “Smart people out there know you don’t eat a pound of anything every day. So take this IARC report with a grain of salt, but not too much salt because that would be bad for you.” Written by: Sierra Stephens

Itâ&#x20AC;&#x2122;s Laughable to Classify of Meat as a Carcinogenic!

Opinion: A humane approach to farm-animal antibiotics By Dr. Robin Ganzert November 04, 2015 Pork Network Post

With Subway’s recent announcement that it is planning to phase in “antibiotic-free” meat over the next decade, it seems the latest food fad has arrived. Led by environmental groups and Internet bloggers, food activists are pressuring restaurants to make these commitments and are simultaneously duping an unaware public into being unnecessarily scared about their food. Unfortunately, the marketing departments that are patting themselves on the back for this allegedly progressive pledge are forgetting one thing: Going “antibiotic-free” is regressive for the animals under the care and stewardship of farmers and ranchers. Farmers and veterinarians use antibiotics to treat, control and prevent disease in animals. Withholding antibiotics from animals is not only inhumane, it is counterproductive for everyone. Judicious use is the key to keeping animals – and people – healthy. To call some meat “antibiotic-free” is a misnomer. In order to ensure the food supply stays free of antibiotic residues, there are legally mandated withdrawal times for antibiotics used in food producing animals. Antibiotics get processed out of an animal just as our bodies process and eliminate medicine we take. According to data from the National Residue Program, which monitors meat for traces of chemicals and drugs, the regulations are working. More than 99.9% of random chicken, beef, and pork samples tested between 2009 and 2011 met federal standards. Any meat not meeting standards can be pulled from the marketplace. Some activists blame the resistance on animal agriculture, but studies have shown that human misuse is a major cause. The Mayo Clinic says, “The overuse and misuse of [human] antibiotics are key factors contributing to antibiotic resistance.” And according to the CDC, up to 50 percent of all the antibiotics prescribed for people are not needed or not optimally prescribed. Nearly a third of the antibiotics used in farm animals aren’t even used in humans. We should also look to Europe’s experience with antibiotic restriction. Fifteen years ago, Denmark banned the use of antibiotics in farm animals for prevention of disease. Denmark’s experience hasn’t shown that restricting farm-animal antibiotics is a good way to fight antimicrobial resistance in bacteria. In reviewing Denmark’s ban, the World Health Organization commented that it “appears not to have affected the incidence of antimicrobial residues in foods or the incidence of human Salmonella, Campylobacter, or Yersinia infections in humans.” And the 2014 edition of DANMAP, Denmark’s program for antibiotic surveillance, notes, “consumption of meat may currently be considered an insignificant source for the human infections” of a strain of resistant E. coli. Denmark subsequently saw a 223 percent increase in the use of antibiotics for the treatment of disease over the next decade, according to the Animal Health Institute. That’s the other cost to the so-called “antibiotic-free” meat movement: More sick animals. That’s to be expected, just as we’ve seen the spread of measles as the unscientific anti-vaccine movement has run rampant on the Internet. In Denmark, however, farmers are at least still allowed to use antibiotics to treat disease. The “antibiotic-free” movement demands no antibiotics ever—even to treat sick animals. Not only is that inhumane, but it could increase the risk of humans getting ill by increasing illness and bacteria in animals. The decision-making about whether to use antibiotics on a farm is best left to veterinarians and farmers, with proper testing from regulators. By supporting the judicious use of antibiotics, we can maintain the efficacy of the human antibiotics we have and uphold our responsibility to provide good welfare for the 10 billion farm animals in our care. Antibiotics are an important tool to treat and prevent disease to keep animals “free from pain, injury and disease,” one of the internationally accepted Five Freedoms upon which our common understanding of animal welfare is based. Antimicrobial resistance is a public health issue that requires cooperation and collaboration among a wide variety of experts. It should not be a space for shrill voices to cry for a mandate to ban antibiotics in animal or human medicine—or for feel-good marketing that will cause animals to feel ill. Dr. Robin Ganzert is president and CEO of American Humane Association. Obtained from Pork Network.

Dear Subway Management Team and Franchisee Owners:

Publ i Jour shed in t nal on O he Wall ctob S er 30 treet , 201 5

Any policy decision to eliminate antibiotics from your protein supply sources – poultry, pork and beef – would be a significant departure from what many other food companies are doing in regards to improving responsible antibiotic use. This policy decision could put our food system in jeopardy. We share the opinion that everyone needs to do their part to use antibiotics responsibly – and reduce the antibiotic resistance threat. This includes quickly phasing out any use of medically important antibiotics (to treat human illness) for growth promotion in farm animals as well as increasing veterinarian oversight, which are actions that farmers and ranchers are already taking.

We believe a move to NO antibiotics of any kind – Subway’s position – could leave livestock without access to animal health medicines and could result in the unnecessary suffering or death of such animals. Subway is not saying “no” just to those antibiotics used in human medicine. Subway isn’t saying “use antibiotics only when animals are sick.” Subway is saying no antibiotics ever – even when animal health and safety could be at risk. We think that such a policy could compromise the safety of our food system. Sick animals in the food system are not a good idea. Healthy animals help farmers produce safe food. How will a hog farmer react to a fast-moving disease outbreak that could have been prevented with medicine administered in time? The potential for thousands of animals to unnecessarily die or suffer is a real possibility. These are the consequences that farmers will have to face. We should all leave open the ability to use antibiotics responsibly when animals are sick or at risk of getting sick. On the best managed ranch or farm, animals can get sick, just as people can get sick in the cleanest and best run households. We believe that insisting on absolutely no antibiotics ignores best practices established by veterinarians, the pork industry and individual farmers who have a direct interest in the welfare of their animals. Some interest groups may applaud your policy decision. Will those same groups stand with you if large populations of livestock are adversely affected by your new policy? An opportunity for meaningful input from the national pork industry associations, who represent farmers who care for animals day and night, could have been helpful to you prior to your policy announcement. Our opinion is that these associations could have provided valuable scientific evidence, facts and common sense perspectives that could have helped better inform your policy-making process.

We ask you to meet with us to consider a more balanced approach.

We are eager to share with you the pork industry’s commitment to continuous improvement and antibiotic stewardship. We clearly disagree with your policy. Responsible antibiotic use makes sense. Continuous improvement makes sense. Please remain open-minded to the view that banning all antibiotic use is simply not the answer. We stand ready to engage in a dialogue with you. Sincerely, America’s Pig Farmers www.porkcares.org 13

WHAT

RESPONSIBLE ANTIBIOTIC USE Means on a

Pig Farm When farmers choose to use antibiotics... People, Pigs and the Planet benefit. TRAINING

CARE PARTNER

QUALITY

COLLABORATE

RESEARCH

NUTRITION

TRUST

SOCIALRESPONSIBILITY

PRODUCTIVITY PROTEIN ETHICS EDUCATE SUSTAINABILITY

COMMITMENT OUTREACH CONTINUOUS IMPROVEMENT PROMOTION

SAFETY

America’s pig farmers work closely with veterinarians to ensure that their pigs stay healthy. However, at times pigs need medical attention, which may require the use of antibiotics to treat illness. Responsible antibiotic use means using only what’s necessary for pig health. This sensible approach means doing what’s best for food safety, animal well-being and the environment or in other words... People, Pigs and Planet.

Raising Healthy Pigs May Require Antibiotics For pigs, just like people, antibiotics can be important for staying healthy and fighting disease. When pigs stay healthy, safe pork is the result. Here are some examples of when farmers, with veterinary oversight, choose to use FDA-approved antibiotics to care for their pigs as part of an overall care plan:

To treat illness when a pig gets sick

To control the spread of the illness in neighboring pigs

To prevent illness at specific times of vulnerability

Safe Pork Comes from Healthy Pigs While raising healthy pigs is a top goal of pig farmers, their overall objective is to produce safe, wholesome food that’s consistent with the ideals of today’s consumers. Fortunately, U.S. pig farmers lead the way on animal care and doing what’s right on the farm:

By maintaining a close working relationship with their veterinarians, farmers are able to keep pigs healthy. This is called a veterinaryclient-patient relationship.

By using antibiotics responsibly when needed, farmers produce safe and delicious pork products for you and your family.

In 1989, U.S. pig farmers began what’s known today as the Pork Quality Assurance® Plus program to foster food safety and animal welfare.

and doing what’s right on the farm:

relationship.

In 1989, U.S. pig farmers began what’s known today as the Pork Quality Assurance® Plus program to foster food safety and animal welfare. This certification program educates pig farmers on good record keeping and how to use antibiotics responsibly on their farms.

Responsible Antibiotic Use Benefits Everyone Pigs Get a Better Quality of Life

Earth’s Resources Get a Break

When farmers use antibiotics as prescribed by a veterinarian, pigs tend to:1

It’s a fact – healthy pigs use less food and water and produce less manure. This clearly has been shown by the great improvements U.S. pig farmers have made in helping to save the planet. Compared with 50 years ago, it takes: less water

less land

Give birth to larger, healthier litters

Get sick less often and recover faster ...to produce a pound of pork.2 And with a:

Suffer less premature death due to illness

Stay healthier and grow stronger

1. Based on data from Effects of Alternative Hog Production Practices on the Market for Pork, R. Sexton, D. Sumner, T. Saitone, UC Davis, 2013.

smaller carbon footprint

This success is thanks in part to the farmers and veterinarians who use the appropriate tools to keep the pigs healthy. 2. A 50-year comparison of the carbon footprint and resource use of the U.S. swine herd: 1959-2009, Camco, 2012.

America’s pig farmers share the same values as today’s consumers. Keeping pigs healthy and producing safe food is the top priority of pig farmers and their veterinarians. Together, they will continue to do what’s right for the animals, which may include using antibiotics when necessary to keep pigs healthy.

11/15 #03034

Stand Out With Advertisement Rates

Full Page Half Page Third Page Fourth Page Business Card

$400 $275 $200 $150 $75

February / March Advertisements Due: January 15, 2016 Mail Date: February 1, 2016 Distribution: TPPA members, ALL Texas Major stock shows and various Texas livestock events.

TPPA April / May

Advertisements Due: March 25, 2016 Mail Date: April 10, 2016 Distribution: TPPA members, ALL Texas Ag teachers and County Extension Agents and various Texas livestock events.

Total Distribution: 5,000 Total Reach: Immeasurable 20% discount for advertising in both issues.

TEXAS PRODUCERS ASSOCIATION 16

Cassidy Smith csmith@texaspork.org 512.262.0595

LET US HELP WITH YOUR MARKETING TPPA can help you design a marketing plan to fit your needs. The Producer Connection is a bi-monthly publication sent to active members of the Texas Pork Producers Association. This publication includes information on current pork related events and youth programs and news & updates on issues in our industry, not only in Texas but nationwide. Scheduled publication months include February, April, June, August, October and December. UPCOMING ISSUES ISSUE

MAIL DATE

AD DEADLINE

DISTRIBUTION

February / March

February 1, 2016

January 15, 2016

TPPA Members, All Texas Major Shows, various events throughout Texas.

April / May

April 10, 2016

March 15, 2016

TPPA Members, Texas Ag Teachers, County Extension Agents, and various events throughout Texas.

June / July

June 1, 2016

May 15, 2016

TPPA Members, Texas Pork Industry Conference, Summer shows, clinics, and various events throughout Texas.

August / September

August 10, 2016

July 15, 2016

TPPA Members, Texas Ag Teachers, County Extension Agents, and various events throughout Texas.

October / November

October 1, 2016

September 15, 2016

TPPA Members, State Fair of Texas Livestock Show, some pig sales and various events throughout Texas.

December / January

December 1, 2016

November 15, 2016

TPPA Members, some jackpot shows, clinics, and various events throughout Texas.

Stock Show Edition

Spring Buyers Guide & Show Results Conference Information Show Pig Sales & TPPA Event Wrap-up National Pork Month Holiday Season

FIND US

ADVERTISING RATES & REQUIREMENTS Full Page $400

Half Page $275

Third Page $200

Fourth Page $150

Business Card $75

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Full and Half Page ads require a bleed. With the exception of the background, content (type, photos, or logos) should not extend into 0.5” margin surrounding the edges. This area is trimmed during printing / binding. TPPA is not responsible for content in this area that is trimmed. Please contact us for special sized ads and other printing options.

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SPECIALTY PAGES

Single Issue

$10

Front Inside Cover, Facing Front Inside Cover, Back Cover, Inside Back Cover, Facing Inside Back Cover and other specialty pages for 2017 will be reserved based on a bid-off process held in conjunction with the FUN Auction during the Annual Conference on July 9, 2016.

One Year

$40

Two Year

$70 17

Texas Livestock Judging Teams at the Shine 2015 American Royal Champion Overall FFA Team marion FFa

Reserve Champion O v South PlaineSrall Junior College College

L to R: Coach Mike Wallace, Amy Stoermer, Morgan Friesenhahn, Reagan Langemeier, Kaylee Musgrove

rall 4-H e v O l a u id iv d In h Hig um Brooke Bl

ounty 4-H

m, Grayson C

: Brooke Blu ictured far left

Seated (L to R): Walker Eskew, Pr eston Lawrence, Brittni Allerkam p, Cam Anderso n, Mason Weado (standing) Coach ck, C Quay Owen, Cla onner Newsom, Colton Foster, ncey Gruben, Qui nton Whitfield

TEXAS YOUTH GETTING IT DONE!

HONOR THE PURSUIT OF EXCELLENCE

STRIVING FOR

2015 LIVESTOCK JUDGING TEAM The livestock judging team finished the year strong, claiming the National Championship at the North American International Livestock Exposition, in Louisville Kentucky on November 17th. Under the leadership of Dr. Ryan Rathmann, the winningest coach in the 100 plus year history of collegiate livestock judging, the Red Raiders have won 5 National Championships in the past 9 years, and 8 Overall.

2015 MEATS JUDGING TEAM The Texas Tech meats judging team was crowned National Champions at the International Meat Judging Contest on November 15th in Dakota City, Nebraska. with 4 National Championships in the last 5 years for Tech and 12 Overall National titles captured, Tech continues to be the benchmark for other programs to follow.

GET YOUR GUNS UP! 19

Be sure to send us your best photos of how you show...

#REALPIGFARMING

Youth Feature

For the Love of Pigs Kastin Wilde With a long family history spent in production agriculture and in the show ring, there is no doubt where Kastin Wilde’s love for showing pigs has come from. In fact, some might even say she was born into it. “My parents actually met at a pig show,” said Kastin. “I guess you could say that’s how it all started for me.” The Wilde family has been involved in raising and exhibiting show pigs for several generations. Dating back to the 1930’s and 1940’s when Adolph Wilde, Kastin’s grandfather on her fathers side, began raising hogs in Runnels County Texas. He was the first hog farmer to bring the Spotted Poland China breed to the state of Texas. He was also the first to pour a cement feeding floor and shaded cement hog wallows. While on her mother’s side of the family the story begins in Santa Fe, Texas where her grandfather, Tom Glover, started in the hog business in 1974. The influence of both grandparents being involved in the hog business was then pasted down to Kastin’s parents. Her mother, Annie, showed diversified livestock projects while growing up, but her passion always lied with showing hogs. Kastin’s father, Joseph, grew up a 22

cotton farmer in Wall, Texas. His family had a sheep operation and he and his brothers were very successful at the major Texas shows while growing up. In 1969 they won Grand Champion Market Lamb at the State Fair of Texas with a Finewool sheep, which was unheard of at that time. Additionally, they had also won five breed champions at the San Antonio Livestock Show for four consecutive years.

Accomplishments • 1st place Yorkshire gilt -2015 World Pork Expo • Champion White OPB barrow - 2015 Rodeo Austin • Reserve Champion Cross barrow - 2011 State Fair • Top ten at several major livestock shows with her barrows and gilts • Champion Showman at Glasscock County Show every year since she began showing • Reserve Grand Champion - Glasscock County Show • Numerous breed champions - Glasscock County Show • High Point at the TCPA for Region in 2012 & 2013 • Top 10 Breeder, Certified Texas Breed Registry 2013 • Selling top placing hogs to exhibitors across Texas

It wasn’t until Kastin’s older sister, Randi, came home from school one day and told their father she wanted to show pigs that her family dove back into the showpig scene. Their operation has grown over the years and they now sell top quality show pigs to exhibitors across the state of Texas. Today, AnJo Farms consists of four boars and 42 sows made up of Crosses, Hampshires, Yorkshires, and Chesters. Nine years ago in Big Lake, Texas, 3 year-old Kastin Wilde took her first step into the show ring. As the judge approached her during showmanship, he asked her if she had shown before. Without hesitation young Kastin confidently responded with, “well of course”. In that moment her parents knew she was going to be a natural at showing and were excited for what her future in the show pig industry would hold. Now twelve years old and in the seventh grade, Kastin is no stranger to the true meaning of hard work. Her success is a direct result of the uncommon work ethic she possesses for an individual her age. Growing up on a farm in

West Texas, she has come to love helping her family during cotton harvest. Her father has taught how her to operate their module builder and cotton stripper and she has spent many tireless days and nights helping in the field. “I really do love the farm life,” said Kastin. “I could not picture myself growing up any other way.” When it comes to raising hogs, Kastin most enjoys having the opportunity to raise and work with her hogs on a daily basis in preparation for a show. She looks forward to going to the barn each day and describes it as more of a family affair. “I love doing chores with my parents every day and I love the commitment it takes to raise quality livestock,” said Kastin.

parents have helped me most when it comes to understanding how to raise and take care of my pigs,” said Kastin. Through her experiences she has gained practical knowledge about the swine industry including the responsibility of caring for livestock from start to end- the breeding and farrowing process, feeding, and how to care for sick hogs. Kastin’s genuine love for animals and the bond she makes with each of them can make some aspects tough on her. When asked about her least favorite aspect, she quick to say, “I do not like when I finish showing pigs and seeing them onto the trailer. I have been with them since they were born and now have to deal with never seeing them again.”

“I love the commitment it takes to raise quality livestock.”

Kastin says she is extremely thankful to have been blessed with such loving, caring, and giving parents. They have provided her with many opportunities and learning experiences. “My

When it comes to the show ring, Kastin lives for the competition. She finds it especially rewarding when she is successful with hogs that she has

bred and raised herself. “It is all business when I’m in the show ring,” says Kastin. “It is always a competition for me.” At the same time, Kastin also enjoys the many friendships she has made outside of the ring. One of her biggest thrills is being able to guide her visually impaired friend, Ryan, through the ring as he shows his pigs. Although her responsibilities on the farm keep her busy, Kastin still finds time to be involved in many extra-curricular activities while still excelling academically and remaining an Honor Roll student. She plays the trumpet in her school band and is a member of the Glasscock County School basketball team. Kastin is very active in the Saint Lawrence Catholic Church and is a member of the National Junior Livestock Association and the Texas Junior Livestock Association. Additionally, she is a member of the Glasscock County 4-H livestock judging team and was high point individual in the Junior District 6 Division in 2014. “My parents always tell me to try my best in everything I do and to have fun while doing it,” says Kastin. “That is exactly what I plan to do throughout my future.” She says she will continue to strive for academic success while increasing her knowledge about livestock. Her longterm goals in life are to attend Texas A&M University and eventually become a successful veterinarian. As for her involvement in the swine industry, Kastin intends to increase her sow herd and become even more competitive at the Texas majors and national type conferences. “I feel blessed with my success, but have been taught to always improve and keep working to reach your ultimate goals,” Kastin reflects. With her passion for the industry and competitive drive, you can be certain you will be hearing more of Kastin’s accomplishments in the future.

Get to know Kastin! I always make sure I...check my pigs every day. I canâ&#x20AC;&#x2122;t live without...my parents and animals. My favorite song is...Every Storm by Gary Allen. If I could meet one person it would be...actor Steve Martin. If I could be anything I would be...an actress or comedian. l have always looked up to...my Nanny Catherine, she is very special to me. I hate it when...I have a lot of homework. The barn radio is always playing...we donâ&#x20AC;&#x2122;t have a radio, my pigs do enough singing.

SEE HOW we CARE. People love pork. But when biting into a juicy, tender and flavorful bite, many consumers are unclear where and how pork is produced. That’s about to change. #RealPigFarming takes you inside real pig farms across the country to meet real pig farmers and hear their story. Learn about the practices and facilities they use to ensure the well-being of their animals and produce quality pork in a responsible manner.

texaspork.org

We’re showing the world how #RealPigFarming works. Follow the conversation on Facebook and Twitter, or visit www.porkcares.org to learn more.

CTBR Barrow Show GRAND CHAMPION BARROW

RESERVE GRAND CHAMPION BARROW Judge: Kent Bennington Idaville, IN

Exhibited by: Lane Noble, Burkeville Bred by: Lone Star Super Hogs, Bryan

Breed Champion 1st Place - Class 1 Black OPB

Exhibited by: Courtney Williams, Amarillo Bred by: Levi Canales, Amarillo LC Genetics & Co.

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1st Place - Class 27 Cross

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Exhibitor Premiums: $2,500

2nd Place - Class 2 Black OPB

Exhibited by: Lexi McCall, Cameron Bred by: Michael Schneider, Burlington Bohemian Farms

1st Place - Class 18 Dark Cross Exhibited by: Jenna Battle, Ballinger Bred by: Allen Farms, Ovalo

1st Place - Class 3 Black OPB

Exhibited by: Tristanne Rasco, Bridgeport Bred by: Wayne & Leslie Harman, Perryton Harman Farms

CTBR Barrow Show Results Continued

1st Place - Class 4 White OPB

Exhibited by: Emily Barker, Whitsboro Bred by: Larry Larrison, Cleburne Larrison Creek Livestock

9th Place - Class 7 Duroc

Exhibited by: Myla Mahalite, Eagle Lake Bred by: Jayce Morgan, Medina Morgan Kid’s Livestock

Reserve Breed Champion 1st Place - Class 10 Hamp

Exhibited by: Claire McCormick, Canyon Bred by: Brandon & Ethan Biggs, Plainview Biggs Livestock

3rd Place - Class 13 York

Exhibited by: Jayce Morgan, Manvel Bred by: Kenneth Kensing, Fredericksburg K&C Farms 30

3rd Place - Class 5 White OPB

Exhibited by: Ashton McCawley, Baytown Bred by: Timothy McCawley, Baytown McCawley Livestock

3rd Place - Class 8 Duroc

Exhibited by: Molly Fluhman, Dalhart Bred by: Chance Waldrip, Dalhart Cornerstone Ventures

3rd Place - Class 11 Hamp

2nd Place - Class 6 Duroc

Exhibited by: Allison Henske, Kingsville Bred by: Levi Canales, Amarillo LC Genetics & Co.

2nd Place - Class 9 Hamp

Exhibited by: Kylie Burns, Maypearl Bred by: Rory Duelm, New Braunfels Duelm’s Prevailing Genetics

5th Place - Class 12 Hamp

Exhibited by: Brennan Vinson, Idalou Bred by: Tadd & Scotta Knight, Shallowater Knight Show Pigs

Exhibited by: Delynne Freelove, Brooker Bred by: Wayne & Leslie Harman, Perryton Harman Farms

Reserve Breed Champion 2nd Place - Class 14 York

9th Place - Class 15 Dark Cross

Exhibited by: Grayson Blount, Wildorado Bred by: Chris & Tiffany Blount, Wildorado High Plains Genetics

Exhibited by: Sidney Hunter, Early Bred by: Tony Thompson, Rising Star 4T Swine Genetics

1st Place - Class 16 Dark Cross Exhibited by: Riley Reep, Ropesville Bred by: Kyle Stephens, Amarillo Stephens Farms

1st Place - Class 20 Cross

Exhibited by: Lexi Ticknor, Sherman Bred by: Terry Calhoun, Sherman Calhoun Show Pigs

1st Place - Class 23 Cross

Exhibited by: Kristen Kuehler, Munday Bred by: Terry Utley, Knox City Utley Farms

3rd Place - Class 17 Dark Cross Exhibited by: Creed Cooker, Knox City Bred by: Terry Utley, Knox City Utley Farms

2nd Place - Class 21 Cross

Exhibited by: Tanner Keeton, Stimmett Bred by: Wayne & Leslie Harman, Perryton Harman Farms

2nd Place - Class 25 Cross

Exhibited by: Hattie Bezner, Dalhart Bred by: Chance Waldrip, Dalhart Cornerstone Ventures

2nd Place - Class 19 Dark Cross

Exhibited by: Trent Helms, Miles Bred by: Schwertner, Byrd & Helms, Miles

1st Place - Class 22 Cross

Exhibited by: Mel Ruiz, Knox City Bred by: Kyle Stephens, Amarillo Stephens Farms

1st Place - Class 26 Cross

Exhibited by: Georgia Bezner, Dalhart Bred by: Tadd & Scotta Knight, Shallowater Knight Show Pigs

Youth Livestock Judging ion Team is iv D r io n u J Champion . 4-H Sterling Co

Champion Senior Division Team guadalupe Co . 4-H

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Reagan Langmeier , Morgan Friesenh ahn, Kaylee Musgrove, Kylie Pa tterson, and Coach Chuck Real

Collegiate Livestock Judging Champion Senior College texaS teCH un iverSity

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Sitting: Bryson W illiams, Laramie Pr iest, Syann Foster, Lane Hale, Colby Redifer Standing: Asst. Coach Kylan Carson, Colton Fr itz, Linay Runnels , Taylor Shackelfo Deshea Hanagan, rd, Tyler Williams, Coa ch Ryan Rathmann w/wife Kayla and daughters Carlee & Kinlee

Swine Skillathon

Junior Division Holly Anderson

Intermediate Division

Senior Division

Mia Boon

Michaela Brown

Showmanship

Champion Novice

Champion Junior

Champion Intermediate

Champion Senior

Emma Howell

Wheeler Pethel

Madison Wooley

Peyton Hill

News from the

National Pork Board JBS CONCLUDES PURCHASE OF CARGILL PORK

Brazilian meatpacker JBS SA has concluded its $1.45 billion acquisition of Cargill Inc’s U.S. pork assets without any restrictions from regulators, making it one of the largest meat companies in the United States. The deal closed on the earlier end of the forecast JBS gave in early July, when officials said they expected antitrust approval of the pork assets to clear within four to seven months. In August, JBS raised $1.2 billion in the syndicated loan market to help fund the acquisition. The deal includes Cargill’s two meat processing plants in Iowa and Illinois, as well as five feed mills in Missouri, Arkansas, Iowa and Texas and four hog farms in Arkansas, Oklahoma and Texas. The transition was already under way at the two plants in Beardstown, Illinois, and Ottumwa, Iowa. While pork products were still shipping out of the plants to customers on Friday, both were shuttered for slaughtering hogs, Cargill spokesman Michael Martin said. “The sale closed today and we’re in the process of that transition,” Martin said. JBS USA is a leading processor of beef, pork and lamb, as well as a majority shareholder in chicken processor Pilgrim’s Pride Corp. By adding Cargill’s hog slaughter capacity, JBS USA becomes the second-largest pork packer in the country - just behind Smithfield Foods Inc, a wholly owned subsidiary of China-based pork processor WH Group Ltd.

NATIONAL PORK BOARD DEFINES ANTIBIOTIC RESEARCH, EDUCATION PRIORITIES

The National Pork Board announced the seven members of its blue ribbon panel on antibiotics, an outcome of the Pork Checkoff’s stewardship plan first defined in June. The new, thirdparty panel includes experts with specific experience and knowledge in antibiotic practices or consumer marketing, but who are independent of National Pork Board practices. The panel’s call to action is to objectively review the status of antibiotic use in the pork industry 34

and advise National Pork Board efforts in prioritizing research and producer education programs. Also, this independent panel will identify opportunities for improvement in current antibiotic practices and offer guidance in how to improve antibiotic stewardship in the pork industry. “The critical role antibiotics play in pig farming is one of the most misunderstood facets of food production today,” said Chris Hodges, National Pork Board chief executive officer. “We thank these leaders for their assistance and appreciate their range of expertise. From rigorous scientific study to foodservice and retail management, these experts will help us continue to build consumer trust and confidence in meat production.” The National Pork Board has defined a three-point plan of action focused on five research priorities, shaping educational outreach to pig farmers and broadly sharing information with the retail and foodservice industries and pork consumers. • Research – Investing $750,000 in new research projects that span five distinct priorities intended to provide data for animal and public health outcomes. • Education – Updating the PQA Plus farmer certification program in 2016 and investing up to $400,000 in education and awareness programs to ensure pig farmers understand and adopt new FDA rules for the use of medically important antibiotics (to treat human illness) in feed and water. • Communications – Gathering industry leaders for meetings on responsible antibiotic use and sharing the U.S. pork industry’s story of continuous improvement with producers and consumer media through outreach, byline articles and advertisements. “All of these efforts are focused on sharing our story of innovation and excellence in pork production. The bottom line is simple: safe food comes from healthy animals,” said Derrick Sleezer, National Pork Board president and a pig farmer from Cherokee, Iowa.

“Our farmers are experts in animal care and sustainable farming. And that expertise is needed to maintain our track record of responsible antibiotic use. Our goal is to protect the health and well-being of people, pigs and the planet.”

SENECA VALLEY VIRUS INVESTIGATIONS CONTINUE IN SWINE

In the past couple of months, cases of Senecavirus A (Seneca Valley Virus or SVV) have been reported in multiple breeding herds in the upper Midwest. Foreign animal disease investigations continue to show the pigs are negative to foot and mouth disease virus (FMDV) but positive to Senecavirus A, according to the American Association of Swine Veterinarians (AASV). Other vesicular diseases such as swine vesicular disease, vesicular exanthema of swine and vesicular stomatitis, have been ruled out as well. Lesions on the snout and coronary band/hoof lesions will be seen on the breeding females and boars. There appears to be a short term (4-10 days) increase in mortality in neonatal piglets (younger than seven days of age) that may or may not have diarrhea associated with it. It is usually upon investigation of the increase in neonatal mortality, that the vesicular lesions in the breeding age animals are noted. Iowa State University researchers and diagnosticians have provided an updated report on the breeding herd cases of Seneca Valley Virus. Overall, AASV said there has been an increase in the number of cases of SVV diagnosed by the diagnostic labs so far in 2015. This is concerning because officials do not want veterinarians and swine producers to become complacent and start thinking all cases of vesicular lesions in pigs are SVV and forget about FMD. Likewise, AASV wants to ensure that FMD-negative pigs can continue to move unimpeded. AASV reminds members that if they see vesicles in pigs, they should assume it could be FMD and contact the state or federal animal health official (see Procedures to Report a Suspected FAD on the AASV website under the Publications tab). Do not

transport animals with vesicles. AASV is working closely with the U.S. Department of Agriculture, National Pork Board, National Pork Producers Council, researchers and diagnosticians to develop recommendations for responding to future cases of vesicular lesions in pigs. Iowa State and the University of Minnesota are conducting retrospective polymerase-chain reaction testing of oral fluid samples to provide some insight into the possible distribution of previously undiagnosed SVV-positive samples.

REFINING COLLEGE DINING WITH PORK

College dining services have come a long way from the days of bland meals and mystery meat. Today, campus foodservice directors are creating tantalizing culinary experiences with enticing flavors and nourishing options, thanks in part to the Pork Checkoff. “Campus dining today is much more than canned, frozen and prepacked food,” said Neel Sahni, national foodservice marketing manager for the Pork Checkoff. “The amount of food made from scratch is impressive. It’s like restaurant dining on the grand scale.” That’s why the Pork Checkoff is creating customized programs to help colleges and universities utilize more pork. Sahni, who is targeting foodservice directors at schools with more than 20,000 students, has worked with schools across the country. “Campus foodservice directors are excited about pork’s possibilities,” Sahni said. The time is right for the Pork Checkoff’s entry into this sector of high-volume foodservice, according to Stephen Gerike, director of foodservice marketing for the Pork Checkoff. “Pork had been losing ground in college and university dining,” Gerike said. “As part of our overall strategy for pork in foodservice, it’s important to provide education and innovative menu solutions that offer pork in a way that fits how young people eat today and into their adult lives.” With common misconceptions about pork and its nutritional value, a little education goes a long way, Sahni said. “People sometimes think pork is a rich, fatty meat,” Sahni said. “When

they discover that pork tenderloin is as a lean as a skinless chicken breast, they are surprised and want to learn more.”

CHINA TO RESUME IMPORTS FROM U.S. PORK PLANTS, WAREHOUSES

China, the world’s largest pork consumer, will soon resume imports from 14 U.S. pork plants and warehouses, after halting some shipments last year over the use of a feed additive, the USDA said on Friday. The USDA did not provide a date on which China will resume the imports. China’s decision will “mean a significant boost in sales for American pork producers,” the USDA said. The agency touted “China’s recognition of strong regulatory controls and the high quality of U.S. pork.” The six U.S. processing plants and eight cold storage facilities affected by China’s decision participate in U.S. programs under which they do not use the feed additive ractopamine, which promotes lean muscle growth in hogs, according to the USDA. China prohibits imports of pork produced from hogs that were fed ractopamine, and last year barred shipments from several U.S facilities to enforce the ban. The restrictions affected plants owned by Tyson Foods Inc and Hormel Foods Corp. U.S. pork exports to China last year were valued at more than $474 million, according to the USDA.

SUBWAY ANNOUNCES PLANS TO ELIMINATE ANTIBIOTICS USE IN U.S. MEAT SUPPLIES

Subway, the world’s largest fast food chain, recently announced a detailed plan to eliminate antibiotics use in all of its U.S. meat supplies. The announcement comes after the Natural Resources Defense Council (NRDC) launched a campaign targeted at the sandwich giant this summer. The activist organization timed its pressure on Subway with the company’s 50th anniversary. NRDC and other advocacy groups recently notified the company that they would be delivering nearly 300,000 petitions to its headquarters later this month, calling for action on antibiotics. By committing to eliminate antibiotic use in chicken, turkey, pork and beef, the company has gone beyond McDonald’s commitment earlier this year. NRDC believes ending the routine

use of antibiotics in livestock that are not sick will help stop the growth of drug-resistant superbugs. Although a link between agriculture and drugresistant superbugs has not been proven, groups like NRDC and others have targeted agriculture rather than focusing on the proven link between health care and the misuse of antibiotics by humans. Many people don’t take an antibiotic for the recommended period of time, which can make that same antibiotic less effective the next time it’s needed. The activist group is touting Subway’s position as “a victory for public health.” While the spokesperson said Subway should be “commended for answering its customers’ calls,” the pressure did not come from customers. The pressure came from activist groups, and Subway – like many others – complied to avoid the potential for negative publicity that is easily created by these groups.

TPPA DIRECTOR SELECTED TO NATIONAL COMMITTEE

TPPA’s own Robert Peffly, Manager of Smithfield Premium Genetics in Miami, Texas, has been selected to serve on the Producer and State Services committee of the National Pork Board. This committee is to provide guidance and input to the Producer Services and Communications departments on how to best achieve the goals and objectives established by the Board of Directors in the Strategic Plan. This committee will work with staff to ensure the development of effective outreach and communications strategies as well as programs that support and assist producers and state associations.

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 adverising, consumer information, retial and food service, marketing, production improvement, technology, swine health, pork safety and environmental management. For more information on Checkoff-funded programs, pork producers can call the Pork Checkoff Services at (800) 456-7675 or check the website at www.pork.org. 35

News from the

National Pork Producers Council NPPC CALLS TPP ‘BIGGEST COMMERCIAL OPPORTUNITY EVER’ FOR PORK PRODUCERS

The Trans-Pacific Partnership (TPP) agreement is the “biggest commercial opportunity ever for U.S. pork producers,” NPPC Presidentelect John Weber told reporters at a press conference in Kansas City, Mo. Weber was attending the National Association of Farm Broadcasters’ “Trade Talk” event. He reiterated NPPC’s “strongly and unequivocally support” for the TPP, which includes the United States, Australia, Brunei Darussalam, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam and accounts for nearly 40 percent of global GDP. Weber joined representatives from the American Soybean Association, the National Association of Wheat Growers, the National Cattlemen’s Beef Association, the National Corn Growers Association and the U.S. Grains Council in expressing support for the Asia-Pacific regional trade agreement. Also participating in the press conference was Phil Karsting, administrator of the U.S. Department of Agriculture’s Foreign Agricultural Service. Iowa State University economist Dermot Hayes estimates the TPP will exponentially increase U.S. pork exports and help create more than 10,000 U.S. jobs tied to those exports. At the press conference, Weber pointed out that the United States and the 11 other TPP nations have made it clear that the TPP is a living agreement and that, at some point, other nations, such as Indonesia, the Philippines, South Korea, Taiwan and Thailand, will become part of the deal.

NEW CANADIAN AGRICULTURE MINISTER SAYS CANADA WILL PURSUE ‘COOL’ RETALIATION

Reiterating newly-elected Canadian Prime Minister Justin Trudeau’s position, new Minister of Agriculture Lawrence MacAulay said the Canadian government will uphold the Conservative party’s decision to pursue trade retaliation against the United States over its Countryof-Origin Labeling (COOL) law. The statute requires meat to be labeled 36

with the country where the animal from which it was derived was born, raised and harvested. (It also applies to fish, shellfish, fresh and frozen fruits and vegetables and certain nuts.) The World Trade Organization has ruled that COOL discriminates against Canadian and Mexican livestock sent to the United States to be fed out and processed, violating international trade rules. In a press interview, MacAulay said of retaliation, “It’s not what we want to do, but if we were forced to do it, it’s something that we would likely have to do.” A WTO arbitration panel now is determining the level of retaliation; Canada and Mexico have asked for a combined $3.1 billion. The WTO decision on the retaliation amount is expected to be issued Dec. 7.

GROUPS ASK HIGHWAY BILL CONFEREES TO ADOPT AGRICULTURAL PROVISIONS

NPPC joined nearly four dozen other agricultural organizations on a letter sent to congressional lawmakers who will be participating in a conference committee to work out differences between Senate- and House-passed multi-year surface transportation bills. The groups urged members of the panel to include in the final legislation among other provisions ones that would: ensure continued operations at the nation’s ports through collection of data; provide a permanent exemption for shippers of agricultural products from the U.S. Department of Transportation Hours of Service rule, which requires a 30-minute rest break for each 8 hours of driver service; and establish a pilot program that allows states to form compacts to allow CDL (commercial driver’s license) drivers ages 18 to 21 to drive across state lines. Currently, CDL drivers must be 21 or older to cross state lines even though 49 states allow drivers under 21 to hold CDLs.

PORK PRODUCERS PARTICIPATE IN PORK LEADERSHIP INSTITUTE IN MEXICO CITY

Pork producers from across the nation, including Peter Baumert of Cargill Pork in Dalhart, recently visited Mexico City as part of NPPC’s Pork Leadership Institute. PLI is a

comprehensive training curriculum designed to develop future leaders for the pork industry. The PLI delegation received briefings from U.S. Embassy officials, U.S. Meat Export Federation staff based in Mexico, National Pork Board staff and NPPC’s Vice President and Counsel for Global Government Affairs Nick Giordano. Mexico is the largest volume consumer for the U.S. pork industry, and PLI participants were able to view first hand U.S. pork products in the market place at traditional wet markets and modern grocery stores, such as Costco. The delegation visited Sigma Galicia, a further processing plant specializing in deli meats. Participants were able to interact with Mexican National Senate representatives and dine with Raul Urteaga, general coordinator of international affairs for the Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food of Mexico.

MEASURE REPEALING ‘WOTUS’ RULE STOPPED IN SENATE; NPPC LOOKS TO COURTS

Proponents of legislation requiring the U.S. Environmental Protection Agency to withdraw its “Waters of the United States” (WOTUS) rule, which could have negative effects on millions of acres of land, including farms, failed to cut off debate on the measure, which effectively killed it. Senators voted 57-41 to invoke “cloture,” but 60 votes are needed to end filibusters. NPPC strongly supported the “Federal Water Quality Protection Act” (S. 1140), sponsored by Sens. John Barrasso, R-Wyo., and Joe Donnelley, D-Ind., which would have repealed the WOTUS rule. The regulation was issued by EPA and the U.S. Army Corps of Engineers in 2014 and became effective Aug. 28, 2015. S. 1140 would have given those agencies specific instructions and a deadline for rewriting the rule, which is supposed to clarify the authority of EPA and the Corps of Engineers under the Clean Water Act (CWA) over various waters. That jurisdiction – based on several U.S. Supreme Court

decisions – did include “navigable” waters and waters with a significant hydrologic connection to navigable waters, but the rule broadened that to include, among other water bodies, upstream waters and intermittent and ephemeral streams such as the kind farmers use for drainage and irrigation. It also encompasses lands adjacent to such waters. A Senate joint resolution of disapproval of the WOTUS rule, offered by Sen. Joni Ernst, R-Iowa, under the Congressional Review Act, was approved Wednesday on a 53-44 vote. But President Obama has threatened to veto it – if and when it’s passed by the House – and Senate proponents are unlikely to get the 67 votes needed to override the veto. Still, implementation of the WOTUS rule currently is on hold.

OBAMA ADMINISTRATION TO RESCIND SOUTH AFRICA’S U.S. TRADE BENEFITS

The Obama administration announced that beginning Jan. 1 South Africa will lose its privilege to ship to the United States agricultural products through the African Growth and Opportunity Act (AGOA) at a zero-tariff rate, a move hailed by NPPC, which has been urging the administration to withdraw or limit trade benefits for South Africa because of that country’s reluctance to provide market access to U.S. pork. South Africa gets duty-free access to the U.S. market for dozens of its products under AGOA and the Generalized System of Preferences (GSP). In 2014, it shipped $1.7 billion of goods to the United States under AGOA and $1.3 billion under the GSP program. The administration’s action is focused on the AGOA program. Despite the tariff-free treatment of its products shipped to the United States, South Africa enforces import restrictions on U.S. pork to prevent diseases for which there are negligible risks of transmission from U.S. pork products.

LEGISLATION TO INCREASE TRUCK WEIGHT LIMITS FAILS

An attempt to add amendments to a highway bill legislation to increase the allowable weight limit for trucks traveling on Interstate highways failed in the House. The “Safe, Flexible and Efficient (SAFE) Trucking Act,” sponsored by Rep. Reid Ribble, R-Wis., which lost on a 187-236 vote, would have allowed states to set weight limits as high as 91,000 pounds for

vehicles equipped with an additional (sixth) axle driving on their Interstate highways. For more than 30 years, the federal vehicle weight limit has been 80,000 pounds. About a quarter of U.S. truck shipments hit that limit, meaning trucks have significant space left in their trailers. Also failing was an amendment sponsored by Rep. Tom Rooney, R-Fla., that would have allowed states the option to issue special permits for livestock shippers to operate vehicles weighing up to 95,000 pounds. NPPC supports increasing truck weight limits, which, in addition to allowing more animals to be transported per truckload, would improve road safety because of the handling characteristics and improved braking ability of six-axle trucks and allow the U.S. Department of Transportation to require additional safety equipment for such vehicles.

PROVISION IMPORTANT TO AGRICULTURE APPROVED BY TRANSPORTATION COMMITTEE

The House Transportation and Infrastructure Committee approved by voice vote the six-year “Surface Transportation Reauthorization and Reform Act,” which include an important provision sought by NPPC and other agricultural groups. The highway bill extends through 2018 a deadline for U.S. railroads to install positive train control (PTC) technology on about 60,000 miles of the nation’s 140,000 miles of track. PTC automatically stops a train before certain incidents occur, including train-to-train collisions and derailments caused by excessive speed.

U.N. AGENCY ISSUES CLARIFICATION OF FINDINGS ON MEAT AND CANCER

The International Agency for Research on Cancer (IARC), an arm of the U.N.’s World Health Organization, clarified that its recent findings on meat and cancer did not mean that people should stop eating meat. IARC’s initial communications about the findings were not clear, prompting some media outlets and anti-meat groups to equate eating meat with smoking. In fact, NPPC pointed out last week, IARC reached its conclusions about meat and cancer based on studies – not designed to show cause and effect – that did not all have statistically significant results, meaning the

conclusions were questionable. Buried in IARC’s findings were the facts that cancers are caused by more than one agent, cancer trends are related to the amount of an agent or agents consumed and, most importantly, the risk of cancer from consuming meat is low. IARC previously has classified as carcinogens such things as sunlight, alcoholic beverages and being a barber. NPPC, which had a representative at an Oct. 6-13 meeting of IARC, also pointed out that many studies show eating lean, proteinpacked and nutrient-dense processed meats such as ham can help fight obesity, which is universally accepted as one of the leading causes of cancer.

PORK PULLED FROM, PUT BACK ON FEDERAL PRISONS MENUS

National Pork Month got off to a rough start, with the Federal Bureau of Prisons (BOP) deciding to stop serving pork products in its 122 federal penitentiaries. But after NPPC and Sen. Chuck Grassley, R-Iowa, weighed in on the matter, expressing concerns, BOP reversed itself. The decision to pull pork from the menu supposedly was based on a survey of federal inmates and on costs. NPPC and Grassley sent letters to BOP Director Charles Samuels Jr., asking for more details on the decision. “Pork is a very economical, nutrient-dense protein that ought to be a food option for federal prisoners, and the U.S. pork industry has a variety of products that could meet BOP’s needs,” NPPC said in its letter. Despite the BOP’s reversal, Grassley is pressing the agency on the reasons it purged pork from prisons. 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 37

CAPITOL REPORT BRADY TAKES OVER AS CHAIRMAN OF HOUSE WAYS AND MEANS COMMITTEE Rep. Kevin Brady, R-Texas, Wednesday was elected the new chairman of the House Ways and Means Committee, taking over from Rep. Paul Ryan, R-Wis., who last week became Speaker of the House. Panel member Rep. Pat Tiberi, R-Ohio, who also sought the chairmanship, remains as chairman of the trade subcommittee. The Ways and Means Committee has jurisdiction over money bills, such as tax credits, and over trade issues.

HOUSE AGRICULTURE COMMITTEE HOLDS HEARING ON 2015 DIETARY GUIDELINES U.S. Department of Agriculture Secretary Tom Vilsack and Health and Human Services Department Secretary Sylvia Burwell recently told the House Agriculture Committee that the 2015 Dietary Guidelines for Americans now being written will address diet and nutrition and will not address topics outside the scope of the guidelines. The public testimony allays concerns raised by NPPC about recommendations for the guidelines provided by an advisory committee. That Obama administration-appointed panel called for removing lean meat from the profile of a healthy diet, lowering consumption of red and processed meat and addressing the off-topic area of sustainability. The advisory committee opined that a plant-based diet was more sustainable than one that includes animal products. Vilsack and Burwell indicated that lean meat will remain in the guidelines, and they publicly have stated that sustainability will not be addressed in them. USDA and HHS every five years write new dietary guidelines, which form the basis of federal nutrition programs, nutrition standards and nutrition education for the general public. They also are implemented by school lunch programs and inform federal food purchasing. HHS, which is taking the lead on writing the 2015 guidelines, has received more the more than 29,000 public comments on them, many – with encouragement from NPPC – from pork producers. The guidelines are expected to be finalized late this, or early next, year. PRESIDENT SIGNS BILL REAUTHORIZING PRICE REPORTING ACT FOR ANOTHER 5 YEARS President Obama Wednesday signed into law legislation reauthorizing the livestock mandatory price reporting act. The House earlier this week approved a Senate-passed reauthorizing the measure for another five years. The statute requires meat packers to report to the U.S. Department of Agriculture the prices they pay for cattle, hogs and lambs and other information. USDA publishes twice-daily reports with information on pricing, contracting for purchase, supply and demand conditions for livestock, livestock production and livestock products. The reauthorization legislation includes new provisions sought by the U.S. pork industry, including one that establishes a “Negotiated-Formula” price category to better reflect the total number of hogs negotiated each day regardless of how buyers and sellers arrive at the prices. Another provision will require that pigs sold after 1:30 p.m. be included in the next morning’s price report. Not included in the final bill was language to amend the definition of “reporting day” to ensure that price reports are available during government shutdowns or emergency furloughs of federal employees. While NPPC is disappointed that the language wasn’t included, the organization is confident that USDA will continue to publish price reports during any government shutdown. 38

AFTER OUTCRY, MILLER DELAYS HIKES ON AGRICULTURE FEES In response to widespread concerns from state lawmakers and the agriculture community, Texas Agriculture Commissioner Sid Miller will wait to hike fees on many licenses, registrations and services that his agency provides. The fee increases will now kick in Jan. 1 rather than Dec. 1, the Republican announced Friday, saying “much of the feedback” his agency received on its proposal called for “a delay in implementing the new rules to give industry stakeholders additional time to plan for changes.” Last week, Lt. Gov. Dan Patrick joined industry groups such as the Texas Farm Bureau and at least 72 House lawmakers in opposing the fee increases, which would raise millions of dollars that Miller says are needed for the agency to continue to meet its diverse assortment of duties, including licensing, certifying and inspecting agricultural goods such as eggs. Miller says the Legislature has left his agency underfunded and increasingly dependent on fees ever since it slashed its budget in 2011. Critics point out that Miller championed those cuts during his days in the Texas House. And they say his recent push for funding before the Legislature would have expanded government rather than addressing the problems he has identified. In a recent statement, Miller largely stuck to the guns he wears on his suit jacket lapel, saying his department continued to “exhaust every available budget option” but would push back the fee hikes while requesting two “critical budgeting tools” from the Legislative Budget Board that would give the agency more flexibility. Miller is asking for authority to carry over “unexpended balances,” which would allow him to use any extra fee revenue from 2016 to pay bills in 2017. He also wants more flexibility to transfer revenue between divisions. Under the current setup, specific fees can only be used for specific programs, and fees from one year can’t transfer to the next. “I look forward to continuing to work with industry stakeholders and the members of the Legislature to ensure [the agency] can meet its statutory obligations,” Miller’s statement said. The increases are significant. Prices for field inspections to certify seeds, for instance, would increase anywhere from a few cents to more than a dollar per acre, while application fees would at least double. Lawmakers and others are calling on Miller to explain the rationale behind each increase. “We hope that it’s not just a delay of what he originally proposed, but there’s actually a chance to have some input into the process,” said Gene Hall, a spokesman for the Texas Farm Bureau. With the delay, the new fees won’t apply until after Miller directly fields questions from Senate lawmakers. He’s scheduled to appear at a Dec. 8 hearing of the Senate Committee on Agriculture, Water and Rural Affairs. AGRICULTURE COMMISSIONER MILLER ISSUES STATEMENT ON HOUSE INTERIM CHARGES AUSTIN - Texas Agriculture Commissioner Sid Miller released the following statement regarding the House Interim Charges released by Speaker Joe Straus. “I’m pleased that Speaker Straus and the members of the Texas House of Representatives are focused on issues important to the future of agriculture, the Texas economy and the daily lives of rural Texans as we begin to lay the groundwork for the 85th Legislative Session. From addressing our state’s ongoing water needs to promoting Texas-made products to improving rural infrastructure and access to health care, there is much to be done to ensure Texas remains a beacon of opportunity for families and agricultural producers. I look forward to working with the members of the Texas Legislature to ensure these important items are addressed in 2017.” 39

IT’S BEEN A LONG TIME COMING!

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The Rules of

Let the giving begin! For $ 5 plus shipping, receive four sheets of bacon wrapping paper. Order at: PorkBeInspired.com/Porksgiving

BacoN

1. There must always be bacon in the fridge, always. 2. There does not exist a food that does not go well with bacon. 3. Bacon is love you can eat. 4. There are two kinds of people in the world, those who like bacon, and those who will be used as fodder in the case of a zombie apocalypse. 5. Even pigs lick bacon, fact. 6. Crispy and chewy are both acceptable ways to cook bacon. Thou shalt not discriminate. 7. 90% of the world’s problems can be solved by cooking more bacon. 8. Bacon presents exactly zero health risks. 9. Meals without bacon are rarely worth eating. 10. Thou shalt always consume bacon on the Sabbath, and the Mondath, and the Tuesdath and the ... 11. Anything wrapped in bacon will be delicious. 12. Never cook bacon naked. 13. Bacon makes everything better. 14. Bacon should be eaten for breakfast, lunch, dinner, dessert and all meals in between. 15. It doesn’t matter if your favorite team wins or loses because bacon will be CHAMPION!

Sharing a great meal with family and friends is just the start. Get inspired to give back all season at PorkBeInspired.com/Porksgiving

ÂŠ2015 National Pork Board, Des Moines, IA USA. This message funded by Americaâ&#x20AC;&#x2122;s Pork Producers and the Pork Checkoff.

Pork Loin with Prosciutto, Fontina & Sage Ingredients * *

2 1/2 pound New York (top loin) pork roast, boneless 2/3 cup panko bread crumbs, (Japanese bread crumbs) * 1/3 cup Fontina cheese, shredded (about 1 ounce) * 1 tablespoon fresh sage, chopped * To taste salt and pepper

Directions Preheat oven to 350 degrees F. In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper. Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F. Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.

Herb-Crusted Pork Rib Roast with Red Wine Sauce Ingredients * * * * * * * * *

8-rib rack of pork, center cut, chine bone off To taste salt and pepper 2 tablespoons fresh sage, chopped 2 tablespoons fresh thyme, chopped 4 tablespoons fresh rosemary, chopped 1 cup dry red wine 1/3 cup heavy cream 2 shallots, finely diced 6 tablespoons unsalted butter, (3/4 stick), cut into 10-12 pieces

Directions Preheat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called â&#x20AC;&#x153;frenchingâ&#x20AC;?; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F. Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside. Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table.

Festive, flavorful recipes to trim your table!

Roasted Pork Tenderloin Sliders with Cranberry Sauce Ingredients & Pickled Onions * * * * * *

1 pound pork tenderloin 1/2 red onion, halved and very thinly sliced 1/2 cup red wine vinegar 1/2 teaspoon salt, plus more for seasoning pepper, to taste 8 dinner rolls, white, whole wheat, or combination, split horizontally * 3/4 cup cranberry sauce, jellied or whole berry

Directions In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally. Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes. Cut pork into thin slices. Drain onion mixture. Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.

Spiced Grilled Ham with Citrus Glaze Ingredients * * * * * * * * *

6 to 7 pound fully-cooked bone-in ham, trimmed 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon cumin 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 cup lemon marmalade, * 2 tablespoons orange juice 2 tablespoons brown sugar, packed

Directions Preheat a gas or charcoal grill to medium-hot (375 to 425 degrees F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources. Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar. Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes. 45

Congratulations to all the chefs participating in the Tri-State Fair Pork Entree contest on September 26th. Chefs submitted their best pork dish and the judges had a tough decision selecting the winning recipes. Try your hand at these Champion recipes and let us know which one was your favorite!

Potato Pork Pie Ingredients Mashed Potatoes * 2 lbs. potatoes * 1/3 cup heavy cream * 4 tablespoons butter - divided * 3/4 tsp. salt * 1/8 tsp. pepper * 1 can beef broth * 1 tablespoon mustard * 1 tsp thyme * 4 tablespoons minced fresh parsley - divided * 2 1/2 cups cooked pork * Filling * 1 medium onion, shopped * 1 clove garlic, minced * 1/4 cup flour

Directions Cut pork into bite size cubes and put into a large frying pan, cook until browned, add 2 tablespoons of butter and saute onion, garlic until tender. Stir in flour until blended. Gradually stir in broth, mustard, thyme and 2 tablespoons of parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into baking pan. Mash potatoes, add cream, 2 tablespoons butter, salt and pepper. Pipe or spoon over top. Baked uncovered at 375 degrees for 35-40 minutes or until lightly browned.

Pork Osso Buco Style Chops Ingredients * * * * * * * * *

4 tbsp. olive oil 1/2 cup all- purpose flour 2 lbs. Pork steaks / chops bone in 3 cups chopped onions 1 1/2 cups diced celery 1 1/2 cups diced carrots 2 cloves garlic, minced 3 bay leaves 1 1/2 tbsp. chopped fresh thyme leaves

* 1 1/2 tbsp. chopped fresh rosemary leaves * 3 tbsp. tomato paste * 1 tbsp. salt * 1 1/2 tsp. coarsely ground black pepper * 2 1/4 cups dry red wine * 1 1/2 quarts rich veal or beef stock * 1/2 cup chopped fresh parsley leaves

Directions

Preheat oven to 350 degrees F. Heat a large Dutch oven over medium heat. Add the olive oil and heat until very hot. In a shallow bowl or plate combine the flour with salt & pepper and dredge the shanks in the seasoned flour. Shake the shanks to remove any excess flour, then transfer shanks to the pot and cook until wellbrowned on all sides, working in catches if necessary, 6 to 8 minutes. Remove the shanks and set aside. In a Dutch oven, with lid add the onions, celery and carrots to the Dutch oven and cook until softened and lightly browned around the edges, 4 to 6 minutes. Add the garlic, thyme, rosemary, salt and pepper and tomato paste and cook for 1 minute. Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pan. Add the stock, and bay leaves and bring to biol on the stove top. Return the meat to the Dutch oven, nesting them together; add the bay leaves . Cover the Dutch oven and transfer to the oven. Cook for about 2 1/2 hours, or until the shanks are very tender. Remove the bay leaves. To thicken the sauce, use about 2 tbsp. of cornstarch, whisked with about equal water. Slowly add a bit at a time until desired thickness is reached.

Simple Smoked Shredded Pork Ingredients * 1 pork shoulder * favorite pork rib rub * 1 bottle of favorite bbq sauce

Directions Thoroughly coat pork with rib rub and smoke in smoker for 4 hours over 250-275 degree heat. Finish in crock pot 2-3 hours low setting with bottle of bbq sauce poured over pork. Once fork tender, shred pork with forks; add juice from crock pot or add more bbq sauce to moisten the pulled pork. Serve on a bun of choice.

A Squealing Success

Do You Need Some Love? by Chris Hodges, CEO of National Pork Board

Next to satisfying our physical needs and feeling safe, a person’s greatest need is to be loved, accepted and respected. As individuals or as an industry, when we are disrespected, rejected and heavily criticized, it hits a nerve. Our natural response is often emotional and defensive because we need to be accepted, respected and, yes, even loved. Today, America’s pig farmers are respected and accepted by a large group of consumers who love our product. And we have an opportunity to gain greater respect and acceptance by another large group of consumers who want to get to know us better. The Pork Checkoff’s most recent survey of consumer meat-buying habits and attitudes showed that 29 percent of American households eat more pork than they did just five years ago. And this customer base is very loyal – demonstrating respect and acceptance – to our product and industry. The survey showed that another 32 percent of households eat pork but less often. They are not quite as loyal or accepting of our product and the pork industry as the top pork lovers are. The remaining two out of five households either buy very little pork or none at all.

Who Are We Listening to?

I have an observation since joining the National Pork Board earlier this year. I think that we, as an industry, give too much time and attention to those who do not buy our product. In fact, we get a bit upset when they say bad things about us. Public declarations, comments and positions by those who do not accept or respect us – and who do not even buy our product – should not cause us to get angry. Like everybody else, pig farmers have a deep desire to be accepted. They are dedicated to doing what is right for people, pigs and the planet. Pork producers give back to their communities every day while providing food and fiber to worldwide markets. This vocation is highly admirable, and pork producers deserve respect for their commitment. But at times, we have to realize that some folks are just not going to “love us.”

Refining our Focus

So what about the 32 percent of households who buy some pork but do not accept or respect our industry as much as the 29 percent of households who do? This is where we need to be even more proactive and share information with consumers who buy pork but may have questions about production practices. Consumers who are our best customers – the group we call “creative cooks” – consistently remind us how much we have taught them about pork’s versatility and nutrition. They love cooking with pork, and we take great pride in telling them the story of today’s animal care and handling. One key tool we have to reach these consumers are farmers themselves. By connecting farmers with these pork eaters, we can build on their existing trust and confidence.

Stepping Up Efforts

We recently selected a national public relations agency to help reach these and other hard-to-connect-with consumers through direct contact and both conventional and social media. I am excited about the opportunities ahead. We intend to leverage our resources to support customers who already love us with even more information and access to our product. Plus, we will increase outreach to the important proverbial “movable-middle” customers. Our channel customers also are critical as the conduit between processors and the end consumers. They have daily contact with our consumers and also serve to share our story. Our foodservice and retail customers bear a great resemblance to our consumer groups. One group fully accepts our industry and respects pork producers, while a second group wants to learn more about production methods, food safety, animal welfare and product quality. There’s a third group that has no interest. We recently reorganized our marketing team to create single points of contact for our largest channel customers. The new team will visit with and engage customers on social responsibility issues, identifying opportunities to sell more pork. I feel that expanding access to the National Pork Board in a very proactive way is the right approach at the right time. Recent tracking data on retail and foodservice pork sales continue to point upward. We need to remind channel customers about this trend as they consider all the information – and misinformation – they are presented with about pork and the pork industry.

A Positive Story to Tell

We have a positive story to tell – a story of leadership, continuous improvement and product innovation. Every day, farmers produce great pork products in a socially responsible way. That is why it is upsetting to hear someone cut down our industry practices, people and product. But let’s all keep in mind who buys our product. When we turn away from this story, we risk disconnecting with our very valuable customers. The consumers and customers who buy our product just don’t deserve that. 51

Unbelievable. Unstoppable.

Untouchable.

Hacot2 TCG Untouchable 1-4 X RIY3 Ricochet Purchased at ’15 STC. Here’s finally the one that’s got the power, squareness and ultra-cool look, with athleticism on a strong set of pasterns. With this kind of build and the dominant genetics backing him, he will undeniably take barrows and seedstock to the next level! 2nd Place (behind the Reserve Champion) NJSA Summer Spectacular in Louisville. Congratulations to Campbell Real. Good luck to Levi and Lea Kimley of Ohio with this great female.

New additions. . . ‘15 Hog College Berkshire Gilt Man Hunt X Black Thunder Bred by: Wippel, OH Balance. Power. Function. Countless champions in her pedigree. We are excited about the potential in this unique female & can’t wait for her first litter.

Chuck Real | 210.827.7351 Marion, Texas

National barrow show

Class Winning Yorkshire Gilt Summer Type Conference in Louisville. Congratulations to Kyle Real. Thanks to Tim King of West Virginia for purchasing this outstanding female.

‘15 Hog College Hampshire Boar National barrow show Mudslide X McRib Bred by: Iverson Farms, IA He blends a great design and correct skeleton with extra mass and stoutness of feature. He’s the kind that excites both purebred & crossbred breeders.

Russell Real | 210.216.2688 realhogfarms.com 53

Producer Spotlight

Love what you do, Do what you love

here is a saying that if you love what you do you will never work a day in your life. “There are plenty of days where it’s extremely difficult and it can be emotionally draining, but on the good days I can honestly say that I’m living the dream.” Chris and Steelee Fischbacher, owners of Fischbacher Show Pigs and Next Level Genetics, feel blessed to live the life they live and grow their family in the show pig industry. Chris Fischbacher got his start in the show pig industry as a young 4-H member. As the son of well-known and highly respected County Extension Agent, Marcel Fischbacher, much of Chris’s life has been spent in the barn or at stock shows learning and growing in the livestock industry. Early on a love for show pigs took root in Chris and he decided that he wanted to raise his own show pigs, thus began the journey toward the establishment of Fischbacher Show Pigs. After graduating from Vega High School, Chris attended Clarendon College where he was a member of the livestock judging team. Chris completed his undergraduate education, in animal science, at Oklahoma State University where he was a member of the 2005 National Champion livestock judging team. After graduation, Chris returned home to take the reins of Fischbacher Show Pigs and continue his education by attending West Texas A&M University (WTAMU) to earn a Masters of Science in Agricultural Science. During his four years at WTAMU, Chris continued his passion for livestock evaluation by serving as the livestock judging team coach. Chris continued to raise hogs while he was in school and coaching, and he quickly made the decision that show pig production was his calling. “I always knew I wanted to be involved someway in livestock production,” said Chris. “When I was a senior in high school I started having serious talks with my dad about the possibility of making this a career. He always made me believe this was something I could be really good at. After high school, every move I made was designed to make raising show pigs my livelihood.” In order to take the next step, Chris began increasing the size of his sow herd. Currently, Fischbacher Show Pigs farrows their 50 sows eight months out of the year; raising pigs year-round to target any show, for anyone. Their sow herd is composed of Berkshire, Duroc, Spot, Yorkshire and crossbred females, to meet the needs of their growing and loyal customer base. In 2012, the Fischbacher family decided to diversify their operation and started a new business venture, a boar stud fittingly named Next Level Genetics. The goal of this new entity within Fischbacher Show Pigs is to offer fellow show pig producers high quality genetics for reasonable prices. Today, the genetics of their 15 head boar stud have been sold in 28 states and winning banners all across the country.

Chris knows he would not be where he is today without his family, crediting his parents for helping him along the way. “I could not have started this business without my parents,” said Chris. “I have learned a lot about raising pigs from a lot of people, but I have definitely learned the most from my dad.” There are a few more key players on the Fischbacher team. Chris and his wife, Steelee, have been married since 2009 and have two children, four-year-old daughter, Mattlee, and six-month-old son, Case. Steelee is currently the Director of Policy and Marketing for the Texas Wheat Producers Board and Association. When she finishes her nine to five job, Steelee heads to the barn to help Chris with the pigs. “It’s a family affair, but that’s what Chris and I love about raising pigs,” explained Steelee. “I really enjoy being able to spend time with my family and kids while I’m working,” added Chris. “My proudest moments come from something as simple as watching my daughter walk the teaser boar and seeing her gain the same skills and interests that I have.” Even with his great support system, Chris admits that there are still challenges in raising show pigs. “With every set of pigs, there are always matings that I wish I could do over,” said Chris. “That is what makes it a never-ending challenge, but also what makes it fun. I know I will never perfect it, but I will always work at it.” At Fischbacher Show Pigs the impossible goal is to raise litters where every single baby pig will turn out with no problems. To get as close to this goal as possible, Chris focuses on the feet, legs and design of his hogs. Once the foundation is taken care of on the sow side, current trends dictate which direction Chris’s mating decisions will go. “I think the boar needs to reach further with some different pieces and traits in order to compliment the sow,” explained Chris. “I’m not trying to raise one great one with 10 feeder pig littermates. I would rather raise 11 sellable pigs that give 11 kids a chance to be successful in the end.”

Fischbacher Show Pigs Chris believes that his females are the first step to raising a deep, quality litter, and works to continuously improve their sow herd. “I think the majority of show pig producers would be in agreement that the female dictates your success in this business,” said Chris. “You have to identify the females that can not only look the part and generate, but also cycle, farrow unassisted and raise pigs. It’s the ones that have that mothering ability that are truly great and the ones we build our herd around.” While Chris identifies that the females can make or break an operation and that he is proud of the quality of his own sow herd, he knows that there is room to improve. “I’ll admit that I do not have the perfect sow herd and they do not all look alike,” said Chris. This is where boar selection comes into play. Chris matches each sow with the boar that is the best compliment to each sow’s individual needs. This philosophy translates into the boars that Next Level Genetics offers. The boars each offer different pieces and strengths; the trait that one boar is extreme in differs from the boar in the next pen. The diversity in their boars not only benefits the Fischbachers’ personal sow herd, but also the sows of their customers. The pride that the Fischbacher family has in their work goes beyond purple banners and awards. At the core of their operation lies the satisfaction they get from helping each child accomplish a goal and become a better person while doing it. “I get more pride out of watching the business that I’m in have a positive impact on young people’s lives. Watching these kids, who have put so much effort in their projects, succeed and reap the benefits of their dedication is truly rewarding,” explained Chris. Chris and his family have worked hard to create a strong name in the show pig industry, but they recognize that they are not the only ones. “The competition is at a level we have never seen before,” explained Chris. “There are so many talented breeders in the country; especially in the state of Texas. Plus, between online bred gilt sales and open gilt shows, there are countless opportunities to purchase exceptional females from fellow producers anywhere in the country. Some of these breeders, whether new or old, have 10 sows, some have 30 sows and some have 100 sows. To win we are all trying to make ones that are flawless, but still unique and great in a few traits.” Chris credits the development of junior organizations like the NJSA, Team Purebred and TPPA for the significant growth within the show pig industry. “Youth livestock associations have grown our industry drastically. More money is getting spent on pigs than ever before. Looking back at the past, it also seems like today more families are able to make a living off of raising show pigs.”

What advice would you give to a young person wanting to raise show pigs? –Learn to manage your finances and operation. –Be honest. –Treat people right.

Where do you see the show pig industry headed? I believe just like show steers have been the past decade, the trends and moves we see are going to be much more subtle.

Favorite hobby? Watching college football.

Next Level Genetics What is your favorite show to attend? As a kid I remember my Dad pulling me out of school early for the Fall Classic in Duncan, Okla., and I can’t think of the last time I missed that show.

Favorite quote? “Don’t talk; think.” -Rick Grimes, The Walking Dead

What boar has had the biggest impact on your herd? Cowboy was the first boar we ever raised and bred sows to. It’s been 10 years and we are still talking about his pedigree in the show pigs we are selling today.

Like with all great things, there are hardships with this quick and intense growth. With so many people in the business and therefore dependent on the show pig business, it’s nerve racking to think of a day when junior livestock shows are a thing of the past. Chris and Steelee both agree that it’s disheartening to hear stories about dishonesty taking place at shows or in barns. “I believe the show pig industry is as fragile as its ever been,” explained Chris. “First, consumers are becoming more aware and want to know more about what is going into their food. Additionally, we must remember that without youth exhibiting livestock projects, we do not have a show pig business. To ensure our longevity, it is just as important to be positive role models for these kids as it is to make that next great barrow. When done right, this can be the best tool for raising kids the right way. We believe that you would be hard pressed to find something else that can teach youth responsibility, work ethic and handling the natural ups and downs of life that caring for livestock can teach kids.” As a showman, breeder and livestock evaluator, Chris loves all aspects of the livestock industry. Chances are you have probably seen him on the mic sorting livestock at the San Angelo Stars Gilt Show, among many others. “I’ll never get bored looking at and talking about livestock, especially hogs,” explained Chris. “It’s always fun waiting to see if the next one you look at will be the one you’ve been waiting your whole life to see.” Chris enjoys sharing his passion for the livestock world with young livestock enthusiasts in the show ring and at livestock judging contests. “I have officiated several judging contests and it’s cool watching the kids get excited about the livestock in the reasons room. When I’m in the ring, it’s neat to look into the kid’s eyes and see the amount of work they have put into their project and how much they are getting out of being involved in caring for livestock.” While no one can predict the future, I think it’s safe to say that Fischbacher Show Pigs is here to stay. This farm is focused on increasing the quality, not just the quantity of their herd, and helping their customers get to the backdrop more and more. On a more personal note, Chris is very direct with his future goals. “If you would have asked me five years ago what my goals in life were, they would have probably all been pig related,” said Chris. “Today, we would obviously like to win more shows and bigger shows, but the main priority in my life moving forward is about the kind of person I want to be. I want to continue to be a better husband and I want to be the best father possible to my two kids. I hope to successfully help mold them into class act adults. I would like to continue to treat other people with more respect and more honesty and hopefully instill those same traits into my children.”

A Few Winners and Boars...

Champion Yorkshire Barrow ‘15 HLSR Bred by: Kevin Thomas Sired by: Just Cause

Res. Yorkshire Barrow ‘15 FWSS Bred by: Kyle Stephens Sired by: Equalizer

Res. Yorkshire Gilt ‘15 San Angelo Bred by: Fischbacher Show Pigs Sired by: Just Cause

Champion Spot Gilt ‘15 San Angelo Bred by: Rains Livestock Sired by: Hat Trick

Res. Yorkshire Barrow ‘14 SALE Bred by: Fischbacher Show Pigs Sired by: Inception

Champion Spot Barrow ‘14 NWSS Bred by: Kyle Stephens Sired by: Addiction

Champion Cross Barrow ‘11 WPX Bred by: Fischbacher Show Pigs Sired by: Rock N Rolla

Inception Stonewall X Rock N Rolla Owned by: Next Level Genetics

Res. HW Div. Cross Barrow ‘15 San Angelo Bred by: Fischbacher Show Pigs Sired by: Chill Factor

Champion Cross Barrow ‘14 Rodeo Austin Bred by: Kyle Stephens Sired by: Vantage Point

Champion Gilt ‘13 NJSA SW Regional Bred by: Fischbacher Show PIgs Sired by: Mood Swing

Wheels Up Mud Bug X Inception Owned by: Next Level Genetics

â&#x20AC;&#x153;Today, we would obviously like to win more shows and bigger shows, but the main priority in my life moving forward is about the kind of person I want to be. I want to continue to be a better husband and I want to be the best father possible to my kids. I hope to successfully help mold them into class act adults. I would like to continue to treat other people with more respect and more honesty and hopefully instill those same traits into my children.â&#x20AC;?

View Past Issues Online at the new

texaspork.org 60

Bold& effective Southern Regal Designs

Pricing

Full Page | $125 Half Page | $75 Quarter Page | $50

Logo Design| $75 Photography| $150 Videography | $200

Free social media promotion for clients!

Growing up in the livestock industry, I know the importance of effectively marketing livestock, especially in todayâ&#x20AC;&#x2122;s competitive environment. As the owner of Southern Regal Designs, I work each day to help my clients maximize the potential of their operations by creating unique, functional advertisements that reach future customers. My goal is to work with you to design personal advertisements that showcase your livestock and way of life. I not only strive to give my customers excellent advertisements, but I go beyond the design process by regularly posting these advertisements on the Southern Regal Designs Facebook page. On average these social media posts reach over 1,000 fellow livestock enthusiasts that are then interacting with your business. This means that when you enlist Southern Regal Designs for your print advertisement needs, you also get routine social media exposure, reaching a larger audience than with print design alone. Thank you to my current clients and I look forward to working with my future customers!

Cassie Godwin

Cassie Godwin | 870.703.9484 | cassiegodwin007@gmail.com 61

PREPARATION IS KEY BLACK OPB Class 1 - 230-250 Class 2 - 251-267 Class 3 - 268-270

MARKET BARROW SHOW February 3 - 5, 2016

DUROC Class 1 - 230-256 Class 2 - 258-269 Class 3 - 270 Class 4 - 270

TEXAS STARS GILT SHOW February 12 - 14, 2016 NON-PEDIGREED Class 1 - 230-235 Class 2 - 230-235 Class 3 - 236-241 Class 4 - 242-252 Class 5 - 253-259 Class 6 - 260-266

BERKSHIRE Class 1 - 240-255 Class 2 - 256-274 Class 3 - 275-280

MARKET BARROW SHOW February 20 - 25, 2016

MARKET BARROW SHOW March 12 - 17, 2016

MARKET BARROW SHOW March 19 - 20, 2016 62

SPOT Class 6 - 240-249 Class 7 - 250-265 Class 8 - 266-278 Class 9 - 280

Class 7 - 268-275 Class 8 - 276-282 Class 9 - 283-290 Class 10 - 291-304 Class 11 - 305-321 Class 12 - 322-375

HAMPSHIRE Class 12 - 240 Class 13 - 240 Class 14 - 241-246 Class 15 - 247-252 Class 16 - 253-256 Class 17 - 256-261

HAMPSHIRE Class 1 - 230-237 Class 2 - 238-254 Class 3 - 255-264 Class 4 - 265-269 Class 5 - 270

WHITE OPB Class 1 - 230-251 Class 2 - 252-269 Class 3 - 270

MARKET BARROW SHOW February 16 - 18, 2016 HAMPSHIRE Class 1 - 240 Class 2 - 242-252 Class 3 - 253-263 Class 4 - 264-275 Class 5 - 276-280

Class 18 - 262-265 Class 19 - 266-269 Class 20 -270-274 Class 21 - 275-279 Class 22 - 280 Class 23 - 280

DUROC Class 1 - 240 Class 2 - 241-255 Class 3 - 256-263 Class 4 - 264-270 Class 7 - 271-276 Class 8 - 277-280 Class 9 - 277-280

HAMPSHIRE Class 14 - 240-242 Class 15 - 240-242 Class 16 - 240-242 Class 17 - 243-246 Class 18 - 247-249 Class 21 - 250-253 Class 22 - 254-257

Class 23 - 258-261 Class 24 - 262-264 Class 27 - 265-266 Class 28 - 267-274 Class 29 - 275-279 Class 30 - 280

DUROC Class 1 - 240-254 Class 2 - 255-264 Class 3 - 269-279 Class 4 - 280

DARK OPB Class 5 - 240-255 Class 6 - 256-267 Class 7 - 268-280

WHITE OPB Class 8 - 240-269 Class 9 - 270-280

DUROC Class 32 - 240-245 Class 33 - 246-257 Class 34 - 258-266 Class 35 - 267-272 Class 36 - 273-276 Class 37 - 277-280 Class 38 - 277-280 Class 39 - 277-280

POLAND CHINA Class 35 - 240-257 Class 36 - 258-280 BERKSHIRE Class 39 - 240-248 Class 40 - 249-269 Class 41 - 270-280

HAMPSHIRE Class 10 - 240-243 Class 11 - 240-243 Class 12 - 240-243 Class 13 - 244-254 Class 14 - 255-264 Class 15 - 265-272 Class 16 - 274-277 Class 17 - 280

YORKSHIRE Class 1 - 230-257 Class 2 - 252-269 Class 3 - 270

OTHER CROSSBRED Class 1 - 230-234 Class 5 - 261-264 Class 2 - 235-245 Class 6 - 265-269 Class 3 - 246-254 Class 7 - 270 Class 4 - 255-260 Class 8 - 270

OTHER CROSSBRED Class 8 - 240 Class 15 - 264-270 Class 9 - 240 Class 18 - 271-275 Class 10 - 241-249 Class 19 - 276-280 Class 13 - 250-256 Class 20 - 276-280 Class 14 - 257-263

DUROC Class 25 - 240-253 Class 26 - 254-268 Class 27 - 269-280 Class 28 - 269-280

WHITE OPB Class 31 - 240-255 Class 32 - 259-275 Class 33 - 276-280

BLACK OPB Class 36 - 240-243 Class 37 - 244-258 Class 38 - 259-273 Class 99 - 274-280

POLAND CHINA DARK CROSSBRED CHESTER WHITE Class 46 - 240-272 Class 50 - 240-243 Class 64 - 240-253 Class 47 - 273-280 Class 51 - 240-243 Class 65 - 254-270 Class 52 - 244-253 Class 60 - 271-280 Class 53 - 254-261 Class 54 - 262-267 Class 55 - 268-276 Class 56 - 277-280 Class 57 - 277-280

YORKSHIRE Class 69 - 240-244 Class 70 - 245-257 Class 71 - 258-270 Class 72 - 271-276 Class 73 - 277-280 Class 74 - 277-280

OTHER CROSSBRED Class 85 - 240-243 Class 97 - 264-266 Class 86 - 240-243 Class 98 - 267-269 Class 87 - 240-243 Class 99 - 270-272 Class 88 - 244-249 Class 100 - 273-275 Class 89 - 250-253 Class 101 - 276-277 Class 90 - 254-256 Class 102 - 278-280 Class 91 - 257-259 Class 103 - 278-280 Class 92 - 260-263 Class 104 - 278-280

SPOT Class 44 - 240-250 Class 45 - 251-262 Class 46 - 263-275 Class 47 - 276-280

DARK CROSS Class 50 - 240 Class 51 - 240 Class 52 - 241-250 Class 53 - 251-256 Class 56 - 257-264 Class 57 - 265-269 Class 58 - 270-277 Class 59 - 278-280

CHESTER & OPB Class 76 - 240-250 Class 77 - 251-265 Class 78 - 266-279 Class 79 - 280

YORKSHIRE Class 18 - 240-253 Class 19 - 254-273 Class 20 - 275-280

OTHER CROSSBRED Class 21 - 240-242 Class 27 - 263-266 Class 22 - 240-242 Class 28 - 267-271 Class 23 - 240-242 Class 29 - 272-276 Class 24 - 243-249 Class 30 - 277-280 Class 25 - 250-256 Class 31 - 280 Class 26 - 257-262

YORKSHIRE Class 64 - 240-243 Class 65 - 244-258 Class 66 - 259-267 Class 69 - 268-276 Class 70 - 277-280 Class 71 - 277-280

LANDRACE Class 81 - 240-278 Class 82 - 279-280

YORKSHIRE Class 41 - 240-250 Class 42 - 253-277 Class 43 - 280

OTHER CROSSBRED Class 82 - 240 Class 93 - 261-263 Class 83 - 240 Class 94 - 264-266 Class 84 - 240 Class 95 - 267-269 Class 85 - 241-243 Class 98 - 270-272 Class 86 - 244-246 Class 99 - 273-275 Class 87 - 247-251 Class 100 - 276-279 Class 90 - 252-254 Class 101 - 280 Class 91 - 255-257 Class 102 - 280 Class 92 - 258-260 Class 103 - 280

ask Expert ? THE

Jeffrey D. Logue, D.V.M.

“Last year I vaccinated for 7 different things including strep and still ended up with some pigs getting strep. What else can be done?” Submitted by: Darren Trimmer

What is “Strep” and How Can I Deal with it? I am sure we have all heard someone say “my pigs have strep” or “my pig died from strep,” but how many of us really understand what strep is or what we can do to prevent and treat this infection? In this article I want to try help us understand what exactly a strep infection is and provide some information about what we can do to help treat and control the disease. Let me begin by saying that dealing with strep is not black and white. What leads to infection on one farm can be completely different than the cause on another farm. The same is true with treatment. The infection “Strep” as we call it is actually caused by the bacteria Streptococcus suis. There are 35 different types of S. suis. Type 2 is the most common one to cause disease in pigs, but many of the types can be found in normal healthy swine. It is not completely understood as to why some strep strains cause disease and some don’t. The bacteria can live in the environment in dust and feces. Most pigs are infected with strep as they pass through the birth canal. This does not mean that they will develop the disease, but it means that strep is in their body and under the right conditions, the actual disease can develop. The bacteria can also enter the body through the ingestion of the feces or dust that is contaminated or from contact with an infected pig. Wounds can also be a source of the infection. Basically, strep is everywhere and even though it can be killed with various disinfectants, it is impossible to sterilize the environment. Now that we understand what we are dealing with, what does the disease actually look like? The infection primarily occurs in nursing and weaned pigs but can occur in any age of pigs. Strep infections can present in several different ways. One of the most common is the septicemia form where you just find a previously healthy pig dead. These pigs may have purple discoloration of the ears, nose and belly. Another very common presentation is the “down” or “paddling” pig. This is caused from meningitis or infection in the brain. We can also see swollen joints, navel infections, head tilt and pneumonia. Other diseases can cause similar symptoms so it is very important that if you are having issues on your farm, your veterinarian should necropsy some of the affected pigs to determine the exact cause. Bacterial cultures can be done to isolate the bacteria and then the best antibiotic to treat the infection can be determined.

Since treating strep is very difficult, I want to spend some time discussing what we can do to prevent strep. Strep infections are almost always secondary to something else. Possible environmental causes are stress, over-crowding, poor ventilation, high humidity and poor sanitation. In my opinion, in the show pig industry I think strep is secondary to one or more viral or bacterial infections. Porcine Reproductive and Respiratory Syndrome (PRRS), Influenza and Mycomplasma are the most common primary causes. When I am contacted by a producer with a strep problem, I first want to know what their PRRS status and current vaccine protocol are. Based on those responses, I can then make a plan to diagnose the problem. In almost all cases a herd visit is needed to collect blood and tissue samples. Equally important, is an inspection of the facilities and environment where the pigs are housed. Once we have a base line of diseases present on the farm, then we can develop a vaccination plan and correct any environmental factors. Vaccinations for strep do not tend to be effective. The vaccination plan will be for the primary diseases. Antibiotics can play a role in the control plan for strep, but in most cases, the important thing is to control as many of the primary diseases and environmental factors that we can. There are prevention protocols that we can use at processing and weaning. These are herd specific and need to be discussed and set up with your veterinarian. Unfortunately nothing about is strep is â&#x20AC;&#x153;one size fits all.â&#x20AC;? It can be a very frustrating disease to control and treat. The one thing I want everyone to take home is if strep-like symptoms are present on your farm, do not just continue to have sick pigs and be frustrated. Contact a veterinarian, get them to your farm and get the needed testing done so you can raise healthy, winning show pigs.

Searching for the answer? Have a question about reproduction? Need some advice on your health program? Having issues with your showpigs? Submit your questions to

csmith@texaspork.org We will feature a question in the next issue of the Producer Connection!

About Dr. Jeff Logue A crowd favorite at the Texas Pork Industry Conference this summer, Dr. Jeff Logue grew up on a commercial farm in Indiana. He graduated from the College of Veterinary Medicine at Purdue. He now owns his own practice and also provides medical and surgical services to the show pigs industry. 65

Texas A&M Veterinary Medical Diagnostic Laboratory The Texas A&M Veterinary Medical Diagnostic Laboratory (TVMDL) provides services for every component, from reproduction to stock show testing. Between routine diagnostic testing and stock show testing, each year TVMDL performs more than 19,000 swine tests. Tests evolve based on industry needs, and the laboratory prides itself on serving the industry through quality diagnostics.

INTRODUCING UPDATED PRRSV ASSAY

Porcine Reproductive and Respiratory Syndrome virus (PRRS) is one of the most economically significant diseases affecting the swine industry. Detection of PRRS infection continues to be challenging, mainly due to genomic variation of field isolates and the low diagnostic sensitivity of virus isolation. With the advancement in molecular diagnostics, real-time polymerase chain reaction (PCR) assays are now commercially available for use in detection and differential diagnosis of viral pathogens such as PRRS. TVMDL now offers a real-time PCR test that replaces the conventional, nested PCR for the diagnosis of PRRS infection. TEST: SPECIMEN: PRICE: TURNAROUND:

Porcine Reproductive and Respiratory Syndrome (PRRS) qPCR serum, oral fluid, fresh lung tissue, fetal tissue, or semen $25.00 with a $6.00 accession fee. Performed in Amarillo Monday, Wednesday and Friday, results within 3-4 business days.

The previous assay, a nested PCR, is cumbersome and takes at least 8 hours, requiring post-amplification analysis as the PCR tubes have to be opened and subjected to additional steps to complete the test. The newly offered real-time PCR assay is a â&#x20AC;&#x153;close-tube systemâ&#x20AC;? assay. This assay reduces the risk of contamination, which is an important cause of false positive results seen with a nested PCR. Further, the real-time PCR is simple, rapid (~3 hours from test to result), accurate, and highly sensitive, and allows the simultaneous detection and differentiation of North American and European Union strains of PRRS. A full list of porcine testing offered at TVMDL is available online at tvmdl.tamu.edu, and laboratory experts are available to answer any questions. Call the Amarillo laboratory at 806.353.7478, or College Station at 979.845.3414.

SENECA VALLEY VIRUS AWARENESS

Vesicular disease in swine always carries a degree of anxiety as it raises issues of a number of reportable and potentially highly contagious foreign animal diseases that include Foot and Mouth disease (FMD), Vesicular Stomatitis (VS), Swine Vesicular Disease (SVD) and Vesicular Exanthema (VE). Recently, a suspected viral infection that mimics many of the lesions seen in swine with the abovementioned viral diseases has been seen in the upper Midwestern U.S. In those outbreaks, Seneca Valley Virus (SVV) was isolated from diseased pigs. The clinical signs are characterized by vesicles and coalescing erosions on the snouts and coronary bands in infected sows, nursery and finishing pigs. Less common are cases with acute mortality in neonatal piglets.

Vesicular lesions on a snout.

Vesicular hoof lesions.

(reproduced from Singh, et al., J Vet Sci Tech 3:6, 2012)

Interestingly, although the virus has been recovered in a number of tissues in affected pigs, conventional transmission experiments with SVV have failed to reproduce a vesicular-type disease. As such, there is no conclusive data identifying a mode(s) of transmission, incubation period and duration of viral shedding. Nevertheless, the veterinary medical community is pursuing a causal relationship between SVV and a contagious vesicular disease, like the aforementioned diseases. Although TVMDL does not currently perform laboratory testing for SVV, the lab will forward samples to the University of Minnesota Veterinary Diagnostic Lab, which currently offers a PCR test for the virus. Appropriate samples include serum, fluid from vesicles, tissue from ruptured vesicles or swabs of vesicles. Organ samples can also be submitted from acutely ill/dying piglets where SVV is suspected. Samples should be kept cold for submission for testing. The Univeristy of Minnesota VDL is currently conducting additional studies to further determine the role of SVV in vesicular disease of swine. The disease has not been identified to date in Texas swine. Outside of the acute mortality infrequently seen in neonatal pigs, the disease in adult swine is mild, nondebilitating, and animals recover. The real importance resides in the fact that the disease mimics those reportable and potentially serious foreign animal vesicular diseases listed at the head of this column. As a result, swine affected with clinical signs of SVV must first be tested to rule out those specific reportable diseases. Questions about porcine testing, whether herd health monitoring or testing for potential toxins in a show pig, can be answered by the TVMDL professionals. The laboratory boasts two full service locations, one in Amarillo and one in College Station, and houses a Drug Testing Laboratory and Toxicology Laboratory. For more information, visit tvmdl.tamu.edu.

Perfect

The

PPRROO CCOONN DDUU NNEE CCEERR CCTTII OONN

For your marketing needs

Fit

20 % Discount

If you Advertise in the next 2 issues

February / March

April / May

Distributed to: * TPPA Members * All Texas Major Shows * Various Events Ad Deadline: January 15

Distributed to: * Texas Ag Teachers * Texas County Agents * TPPA Members Ad Deadline: March 15

Texas Pork Producer Association Cassidy Smith * Director of Communications * csmith@texaspork.org * 512.262.0595 68

Producer Connection

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Texas Pork Producers Association 151-A Kirkham Circle Kyle, TX 78640

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