P
Issue 4 2018
IG TALES
The Official Publication of the Kansas Pork Industry
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contents Pig Tales • Issue 4 • 2018
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Kansas GOLD hires new coordinators
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Kansas farmers featured in #RPF video
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Henry Creek Farms holds open house
7
FFA youth swine awards
8
Makin’ Bacon: M&B Pork
10 Thank You’s
<<<
11 Swine Classic
In every issue 4
President’s Message
12 Industry News 14 Recipe
5 On the cover:
15 PQA Plus
Grilled & Glazed Pork Chops See page 14 for the recipe.
Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org kpa@kspork.org
President-CEO Tim Stroda tims@kspork.org Director of Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Kim Hanke kimh@kspork.org
2018 KPA Board of Directors Chairman: Scott Pfortmiller- St. John Doug Claassen- Whitewater Jason Hall- Elkhart David Hartter- Sabetha Kenton McKee- Goff Megan Potter- Abilene Emily Roush- Lebanon Art Sauder- Great Bend Chuck Springer- Independence Jim Nelssen - Kansas State University
Pig Tales is the official publication of the Kansas Pork Association. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials. KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquiries should be directed to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.
Guest Column Dan Kovich, DVM • National Pork Producers Council
Alternative Proteins:
Fake Pork for Breakfast? “Alternative Proteins” are a hot topic right now; the media, business and farmers are looking at the future of these products and their potential impact on the animal protein sector. The products fall into two groups: plantbased, which are currently on the market; and “lab grown” or “cultured,” which are derived from animal cells and are still in the development stage. Companies in both categories are targeting real pork products such as bacon and breakfast sausage. The National Pork Producers Council is focused on the issue and is determined to protect the integrity of traditionally produced, real pork products. Plant Based Products Mimicking Meat? Plant-based products have been around for many years. So why are we talking about them now? Because such products are increasingly trying to mimic the taste, appearance and eating experience of real meat products. Many of us remember the first “veggie burgers” hitting grocery shelves. Manufacturers of these products wanted to differentiate them from animal protein, and anyone who has tried one knows immediately they are not pork, beef or poultry. What is new is an expanding range of products that are deliberately formulated to look, taste and smell like the real meat products they are imitating. While the success of these efforts is very debatable, what is not arguable is that in their labeling and marketing of these products manufacturers are trying to blur the distinction between their products and ours. Packages often go so far as to have pictures of animals on them, or use words such as “beefy” in large type (much larger than any indication that the product is plant-based). Many of the products are trying to occupy the best of both worlds, with their manufacturers making broad claims about sustainability and taking issue with animal agriculture while trying to mimic meat on store shelves. Laboratory Produced or Cultured Products: What’s In a Name? There are several companies—both new startups 4
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and established food companies—trying to bring to market “meat” products produced in laboratories from cell lines of animal origin. Basically, they are growing pig (or cow, chicken or turkey) muscle and fat cell cultures and combining them to create a product meant to mimic ground pork (or beef, or chicken, or turkey). To date, they have not been able to do this successfully on anything near a commercial scale. The cost is too high, and the production process reportedly too unreliable to bring the products to market. However, companies operating in this space have been able to attract a lot of investment, and they are getting closer to delivering a consumer product. While we are a long way away—if ever—from seeing a lab grown pork chop, competition in the ground product categories is likely. There is no broad agreement on a name for this category of products. While many people use “laboratory produced,” that name will be less appropriate if and when the process is commercialized. The terms “cultured meat” and d “in-vitro produced meat” are technically nically accurate but may not clearly arly differentiate them from traditional products for consumers. Proponents of such product often refer to it as “clean meat,” which is obviously meant to disparage rage traditional meat products and is not acceptable, or true. 1. What is coming down n the pipeline? How is it produced? duced? Developing a clear understanding derstanding of these products is critical. Both plantbased and cultured products ucts are often promoted as being more sustainable, environmentally friendly,, ethical and “pro- animal” than traditionally aditionally produced meat. These claims aims are ...continued on page 9
Kansas GOLD hires new coordinators
Michael and Keelie Welch, Haddam, have been hired as the new Kansas GOLD Coordinators. Michael grew up on a fourth-generation family farm raising row crops and feeding cattle in Haddam. He attended Kansas State University, majoring in agronomy, and went to work for John Deere after graduation. Keelie grew up in southeast Kansas on a small livestock farm. She attended Kansas State University and majored in agricultural communications and journalism, as well as natural resources and environmental sciences. She worked as the compliance consultant for KLA Environmental Services, Inc., in Scott City following graduation. Michael and Keelie have one daughter, Kwynci, and are expecting another little girl in September. “We are excited about serving Kansas pork producers and look forward to meeting with the clients in the program,” Keelie said.
Keelie and Michael Welch, Haddam, are the new coordinators for the Kansas GOLD Program. Both attended Kansas State University and have an agricultural background.
Keelie Welch Program Coordinator 620-249-6224
Michael Welch, CCA Program Coordinator 785-541-1031
MKWelchConsulting@gmail.com
FOR SALE TO BE TORN DOWN, NOT FOR LEASE (2) 20-year-old 1500-head swine finishing barns 310’ x 40’ complete with all equipment Would sell equipment separately if needed Located in Howard, KS
Call Mike Bellar 620-515-3096
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Kansas farmers featured in #RPF video Kaden and Emily Roush of R Family Farms, Lebanon, were recently featured in the #RealPigFarming video series sponsored by The Pork Checkoff. KPA staff was on site during the filming. The #RPF series unites pig farmers, academics, youth, veterinarians and allied industry members to discuss how modern pork production really works. It also tells the story of pig farmers around the country.
Henry Creek Farms holds open house Left: Henry Creek Farms, Whitewater, hosted an open house for their new wean-to-finish swine facility near Potwin in July. A pork meal was also served. Below: KPA President/CEO Tim Stroda discusses the barns with Doug Claassen of Henry Creek Farms.
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Glenn, Anderson receive swine awards Two Kansas youth received swine proficiency awards at the annual FFA convention earlier this summer. The proficiency award program recognizes students for exceptional accomplishments and excellence in a Supervised Agricultural Experience (SAE) program. This program allows students to set goals and gain realworld experience in a chosen area of the agriculture industry. KPA is a sponsor of these awards. Emily Glenn, Scott City, received a State FFA Proficiency Award in Swine Production Entrepreneurship. Growing up on a hog farm, Emily has always had a connection to the swine industry. But as she started her SAE, she personally invested in her own pigs, learning how to properly care for and breed them. Glenn sells her pigs to 4-H and FFA members interested in showmanship, and also sells feeder pigs to her family’s hog farm. She learned to keep extensive records of her operation, and developed a vaccination program to increase her herd’s health. After high school, Glenn plans on attending Garden City Community College where she will be on the meats judging team and later transfer to Kansas State University. Eventually, she hopes to return to western Kansas to teach agriculture in the classroom. Lindsey Anderson, Chapman, received a State FFA Proficiency Award in Swine Production Placement. Anderson works on the family farm, which includes just-born piglets to market age hogs, sows, gilts and boars. Her responsibilities include feeding and watering, weaning, vaccinating, castrating and moving livestock from pen to pen as they move through growing stages. Working at the local veterinarian clinic has also allowed her to take on more duties on the farm, such as managing nutrition for the hogs. Lindsey says working on the farm has taught her time management skills and patience when things don’t go according to plan. After high school, Anderson plans to attend Kansas State University and pursue a career as an architect. PIGTALES • 7
Makin’ Bacon: Farmers Near Halstead Raise Pigs By The Thousand Article and photos courtesy of The Harvey County Independent
It all started with 10 little pigs back in 1969. Jerry Morris of rural Halstead decided he wanted to get in the business of raising pigs. “I got 10 little runt pigs from a friend east of Newton and have been raising pigs ever since,” Morris said. At M&B Pork, LLC, south of Halstead, Morris and his grandson, Josh Bohrn, now run a biosecurity pig operation. “The bio-security is for the health of the pigs,” Bohrn said. No one from outside the farm is allowed in any of the five barns. “We don’t want anyone giving their germs to the pigs,” Morris added. Bohrn has been helping his grandfather since he was a young boy. He used to raise a few pigs at his parents’ house, which used to be just next door to Morris. He served in Iraq and then came back to help on the farm. Each day Bohrn has to check the pigs twice, once in the morning and once in the evening. “When they first come in we have to hand-feed them until they get used to eating the pellets; it usually doesn’t take much,” Bohrn said. Bohrn and Morris make sure the pigs are healthy, and the food or water hasn’t been knocked over. The farm today uses an isolated or iso-wean operation, where the food and water is dispensed
Jerry Morris, right, has been raising pigs since 1969. His grandson Josh Bohrn, left, has been helping his grandfather since he was a young boy.
automatically. When the operation was smaller, feeding was more hands-on. “The big farmers are forcing the little guys out,” Morris said. “We had to change the operation to meet new standards and increase the number of pigs to keep the farm alive.” As the pigs get bigger, they will eat a mix of ground corn and other grains. The pigs will stay in the same barn until they are around 280 pounds. They are free to roam about in the barns. There are five barns at the M&B compound. It will take five to six months to raise the pigs to the size needed. They are then shipped to Harverkamp Brothers in Bern, Kan., just south of the Nebraska border. M&B is a feeder pig operation, which simply means they feed and raise the pigs as a contractor. Those little Harvey County pigs are then sold to Hormel or Farmland and end up in your grocery store.
Jerry Morris of rural Halstead has been raising pigs since 1969. At M&B Pork, LLC, Morris and his grandson, Josh Bohrn, now run a bio-security pig operation.
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...Alternative Proteins, continued from page 4 generally accepted without challenge by interested consumers but have not been subject to rigorous examination. Particularly regarding cultured products, there are a lot of unanswered questions. The development of these products is very shrouded in secrecy. We need to know the animal source of the cell lines used and the inputs used in replicating them outside an animal. How are they “fed”? Are antibiotics used, and if not, how can manufacturers be allowed to call these products “clean”? NPPC is working with other animal protein stakeholders to explore these questions and to hold the proponents of these products responsible if they demean pork production either explicitly or through misleading descriptions of their products. Again, the use of the phrase “clean meat” is something we cannot and will not accept. 2. How is it regulated? Plant-based products have been and will continue to be regulated by the U.S. Food and Drug Administration (FDA). Since cultured products are a completely new thing and have not yet hit the market, there is a question about whether they should be regulated by the FDA or by USDA’s Food Safety and Inspection Service (FSIS). Proponents of the products want them regulated by the FDA. This is not surprising since FDA regulation will give them far less scrutiny in both inspection of the production process and the making of label claims. NPPC— and the rest of the barnyard—feels strongly that the products should be regulated by FSIS. This is critical to ensuring a level playing field if the products are going to be positioned as animal protein. They should be subject to the same requirements we are: continuous inspection, HACCP verification, antemortem and postmortem inspection of source animals and all the other FSIS requirements pertaining to the production of red meat and poultry products. The USDA has agreed that it should have jurisdiction over all products sourced from animals covered by FSIS—such as pigs, cattle, sheep, goats, and poultry. NPPC is working to make sure that this regulatory framework is adopted. Others are also active in this space; thee United States Cattlemen Cattlemen’ss Association, for example, petitioned FSIS, asking the agency to conclude thatt plant-based and “lab cultured” products are neither “meat” nor “beef.” (NPPC has indicated to FSIS that, should this petition be successful, we
expect the same action for “pork.”) Rep. Rosa DeLauro, D-Conn., has asked the U.S. Government Accountability Office to examine the appropriate regulatory framework for “lab cultured” products. 3. What is it called? This will be a critical issue going forward. FSIS regulations define terms such as “meat” and “meat food product” and establish standards of identity for meat and poultry products. This prevents plant-based products from calling themselves meat (and by extension pork, beef, etc.). However, many makers of these products are skirting the line with the language they are using on product labels or in marketing campaigns. NPPC has brought this to the attention of FSIS and FDA. FSIS has assured us that they appreciate our concerns and that they are working with both FDA and the Federal Trade Commission to address this issue. A joint announcement from these agencies about cracking down on plant-based labeling issues is expected shortly. What is NPPC doing on this Issue? NPPC is working to address three key issues surrounding plant-based and cultured meat products. While we can’t keep the products from entering the market, we are working with the rest of the barnyard to understand the products and how they are produced, to ensure they are rigorously regulated and to make sure they are labeled in a way that makes it clear to consumers how they were produced and what they contain. These efforts are to ensure that such products compete on a level playing field with our products. In summary, NPPC is working on the issue of plantbased and cultured alternative proteins to protect the term “pork.” These efforts are focused in three key areas: • We need to understand how these products are produced and hold accountable those who make unsubstantiated claims about the sustainability or ethics of their products. The phrase “clean meat” is not acceptable for cultured protein products. • NPPC is fighting for a level regulatory playing field. This means that cultured protein products must be regulated by FSIS. NPPC is supporting Trump administration and congressional efforts to make sure happens. this happens • Plant-based alternative protein pproducts cannot be called pork, and ccultured products cannot be called pork without qualification making it clear how they were made. Consumers can choose pork sausage or bacon for breakfast, or they can choose an “in-vitro bre produced ppork food product.” PIGTALES • 9
Thank YouYou Thank Thank you so much for supporting the Bob Hines Swine Classic. Your support of youth in the ag industry is greatly appreciated. -Braden Mai, Russell
Thank you so much for your sponsorship of the swine proficiency award! FFA members, such as myself, sincerely appreciate all that Kansas Pork does for the association. This is my 4th year raising/breeding/showing pigs through FFA and my 12th year showing pigs through 4-H. Awards such as these are the cherry on top of many years of labor. Words can’t describe how grateful I am for your continued support. Thanks again! -Michael Dowd, Olathe Thank you for supporting BBQ 101 in Paola. Because of your sponsorship we were able to have an engaging and active class! -Chris Petty
Thank you so much for sponsoring the swine production entrepreneurship award! Living on a farrow-to-finish hog farm all my life, I have always been directly involved in the swine industry. My herd consists of three sows and one gilt, and I sell the pigs to 4-H and FFA members. The remaining pigs I sell to Billings Hogs as feeder pigs to eliminate the expenses of raising a pig to market. Through my SAE and experiences in FFA, I have learned life skills that will help me in my future career of agriculture education. Above all, FFA has given me a driven personality type and outstanding organizational skills. Thank you for supporting the FFA organization! -Emily Glenn, Scott City FFA Chapter Thank you for sponsoring Kansas’ proficiency awards! I was the swine placement winner this year. FFA greatly appreciates all the amazing support it receives that makes everything we do possible. -Lindsey Anderson, Chapman
Your association works with communities, classrooms, youth programs and organizations throughout the year to support their endeavors and talk about pork. Now, they want to thank you.
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Kansas youth participate in Swine Classic The 33rd annual Dr. Bob Hines Kansas Swine Classic youth swine show was held earlier this month at CiCo Park in Manhattan. There were 130 youth exhibitors from 38 counties showing 310 pigs. The event included educational activities, such as a swine skillathon and photo contest, as well as exhibitors competing in a showmanship contest, a prospect hog show, and a market hog show. There were 72 participants in the swine skillathon and 23 in the photo contest. This event is hosted by the K-State Department of Animal Sciences and Industry, with swine graduate students and faculty members contributing their time and efforts to prepare, set-up, and work the event. KPA is a sponsor of the Swine Classic.
Thirty-eight Kansas counties were represented at this yearâ&#x20AC;&#x2122;s Dr. Bob Hines Swine Classic youth swine show in Manhattan. There were 130 youth exhibitors.
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industry news Task Force to Guide Pork Industry’s Sustainability Path
Safety Summit Sparks Continued Workplace Improvement
Milestone birthdays are often a time of reflection and introspection – a time to celebrate past success and take stock of opportunities and challenges ahead. That is exactly what the National Pork Board and the National Pork Producers Council (NPPC) are doing as the industry marks 10 years since the We CareSM initiative was launched. “While celebrating what the groundbreaking initiative has accomplished in the last decade, there is a lot of work to be done to ensure pig farmers continue to set the bar when it comes to sustainability and animal welfare,” said Brett Kaysen, the Pork Checkoff’s assistant vice president of sustainability. To that end, the Pork Board and NPPC have put together a task force to examine how to position We Care for the future. “The task force is charged with advancing pork’s sustainability strategy and developing an action plan to outline the industry’s goals as we refresh We Care for the next 10 years,” Kaysen said. “To continue to build consumer trust and confidence in U.S. pork, we need to ensure that producers’ core ethical principles remain at the forefront of everything they do,” Kaysen said. “We also need to communicate these values in a way that is clear and relevant to those outside of the pork industry.” Over the next several months, the task force will outline how to advance sustainability while increasing consumer confidence and trust in pork. A draft plan will be presented to the Pork Board and NPPC’s boards of directors by Nov. 9.
The Pork Checkoff recently hosted safety managers from 13 pig farms at a Safety Summit. Speakers addressed areas that impact pig production, including: • Proposed changes to the National Fire Protection Association (NFPA) standard 150, which establishes standards for fire and life safety in animal housing • Pork production safety research • On-farm disaster response • Culture of training on farms • An introduction to AgSafe Summit attendees provided feedback on Pork Checkoff safety tools and resources, including the Safe Pig Handling and Safety Benchmark Database. Moving forward, the Checkoff will support regional, producer-led safety round tables. With guidance and oversight from a producer steering committee, the groups will meet regularly to discuss challenges and to share ideas to enhance pork production safety. For more about safety resources, visit pork.org or call (800) 456-7675.
2018-2019 WE CARE TASK FORCE Gene Noem, KD Feeders (co-chair) Jen Sorenson, Iowa Select Farms (co-chair) Phil Borgic, Borgic Farms Jamie Burr, Tyson Foods Andy Curliss, North Carolina Pork Council Joe Dykhuis, Dykhuis Farms Pat McGonegle, Iowa Pork Producers Association Randy Spronk, Spronk Farms Kay Stinson, Seaboard Foods Kraig Westerbeek, Smithfield Foods Bradley Wolter, The Maschhoffs 12 • PIG TALES
Multi-Species Certifications Available for Youth As of June, youth who raise and show animals will transition to Youth for the Quality Care of Animals (YQCA) as the preferred youth quality assurance program. Similar in scope to the Pork Checkoff’s Youth Pork Quality Assurance® (YPQA®) program, the YQCA program is a multi-species, science-based educational program for young producers from eight to 21 years of age. YQCA debuted at World Pork Expo in 2017 and has been in use since then. Youth currently certified in Youth PQA will not need to certify in YQCA until their Youth PQA certification expires. Pig shows and packers will accept both certifications until June 2021. For more information on YQCA, visit yqca.org.
industry news Secure Pork Plan Moves Ahead It’s full steam ahead for the nation’s Secure Pork Supply (SPS) plan. Work continues toward completing the necessary business continuity software that will share real-time industry data with animal health officials when every second will count during a foreign animal disease (FAD) outbreak. Emergencies and Everyday “We’ve made solid progress on the SPS plan,” said Patrick Webb, a veterinarian and director of swine health and information for the Pork Checkoff. “We have a great team working on the database and software needed to create a valuable tool that will aid the industry not only during a potential FAD outbreak, but will have ‘peace time’ applications, too.” According to Webb, the software and its associated dashboards will deliver data in a unique and practical way to allow users to make management decisions more quickly because of the ability to display data that is easily digestible. This will be invaluable in the face of a FAD outbreak where movement of low-risk pigs and a return to normal business will be of utmost importance. The business continuity software will allow users to share information and track any disease, so it doesn’t have to be relegated to foot-and-mouth disease, classical swine fever, or African swine fever. “While it’s certainly the threat posed by FADs that is driving the SPS plan and software development, we’re pleased that the system will be useful for more everyday disease-monitoring purposes,” Webb said. “This can serve as a great tool to help producers and their veterinarians make better disease management and production decisions.” The intent is to have the software developed in the first half of 2019, which is when producers can begin officially registering for the voluntary SPS program. The SPS plan is the result of ongoing collaboration between USDA, the National Pork Board, the National Pork Producers Council, the American Association of Swine Veterinarians, academia and other state and federal partners. Time to Prepare Now Although full registration in the SPS plan isn’t available yet, Webb advises producers to not wait to prepare.
“If you really want to be ready for full SPS participation in 2019, now’s the time to act,” Webb said. “Take a critical look at your farm’s biosecurity measures and related management strategies so you’ll be ready to go.” The Pork Checkoff fact sheet, Foreign Animal Disease Preparation Checklist, is a great resource to use in preparation for SPS enrollment. Producers also can go to the newly revised securepork. org for the most extensive resource for SPS. The comprehensive site is home base for things related to the SPS Plan. “When the swine business continuity database and software becomes fully operational, its features and benefits will start to be more widely appreciated in everyday situations,” Webb said. “However, if and when we get the bad news of a FAD in this country, the full benefits of SPS will become very apparent, so the time to prepare is now.”
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PIGTALES • 13
Grilled & Glazed
Pork Chops Ingredients
2 porterhouse (bone-in loin) pork chops (about 1/2-inch thick) 1 1/2 teaspoons smoked paprika 1 1/2 teaspoons cumin 1/4 teaspoon kosher salt 1 cup orange juice 2 tablespoons honey 1/4 teaspoon cayenne 1 inch fresh ginger root (sliced)
1/4 teaspoon kosher salt 2/3 cup cherries (pitted and sliced in half ) 2 teaspoons fresh mint (finely sliced) 1 teaspoon extra-virgin olive oil 1 1/2 lemon 2 teaspoons lemon juice (fresh) 1/4 teaspoon kosher salt
Directions • Pork Chops: make the spice rub by combining the smoked paprika and cumin in a small bowl, mix well. Season the pork chops with 1/4 teaspoon of salt and generous pinch of spice rub on each side. Let sit at room temperature for 20 minutes. • Orange Glaze: by adding the orange juice and remaining glaze ingredients to a small pot. Bring to a simmer and cook for 20 minutes or until the juice has reduced by just over half and the mixture has thickens up to a loose sauce consistency. Remove from heat and set aside. • Pre-heat one side of your grill to high and the other side to medium heat for 10 minutes. Sear the pork chops on the high heat side of the grill for 3-5 minutes, or until nice grill marks appear. Flip and repeat on the second side. Move the pork chops to the cooler side of the grill and allow to cook for 5 minutes. Flip the pork chops and brush some of the glaze on the top side of the pork. Cook for 3 minutes and then flip the chops and brush more glaze on the other side. • Cook another 2 minutes and then use a probe thermometer to check doneness. The pork chops are ready when the internal temperature is 145 degrees F. The National Pork Board recommends to cook pork chops, loin roasts, and pork tenderloin to an internal temperature between 145 F and 160 F, followed by a three minute rest. Remove pork chops from grill, brush over a little more glaze, and rest the chops for 3 minutes. • While the pork chops are resting, make the cherry relish: by combining all of the ingredients in a small bowl, mix well. If making ahead of time, don’t add salt until right before you serve it otherwise it will make the cherries watery. • Serve the pork chops with extra glaze on the side and spoon some of the cherry relish right over the top of the chops. 14 • PIG TALES
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