P
Issue 5 2018
IG TALES
The Official Publication of the Kansas Pork Industry
Spic y Chipo tle Pu l led Pork See page 14
Thank You to our 2018 Pork Chop Open Sponsors Prize Sponsor
Food Sponsors
Beverage Sponsor
Hole-in-One Sponsor
Longest Putt Sponsor
Closest to the Pin Sponsor
Longest Drive Sponsor
Event Sponsors
Hole Sponsors Phibro Animal Health • Key Feeds • Frontier Farm Credit • Win-Win Professional Swine Management •Midwest Livestock Systems • Ag Promo Source K-State Applied Swine Nutrition Team • Kansas Soybean Commission
contents Pig Tales • Issue 5 • 2018
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5
Pork Chop Open
7
Career Exploration Event
7
Midwest Pork Summit
8
Kansas State Fair
8
Summit on Agricultural Growth
9
Thank You’s
10 African Swine Fever
In every issue 4
President’s Message
12 Industry News 14 Recipe
8 On the cover:
15 PQA Plus
Chipotle Pulled Pork 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.
President ’s Message
Tim Stroda
Market Facilitation Program Program Visit www.farmers.gov for more information. By now, I’m sure you’ve heard of the Market Facilitation Program (MFP), the trade mitigation package aimed at assisting farmers suffering from damage due to unjustified trade retaliation by foreign nations. Pork producers can now sign up for the program, while USDA will also begin to purchase identified commodities under a food purchase and distribution program. As the chart below shows pork will receive a large percentage of this buying program. The sign-up period for MFP is now open and runs through January 15, 2019, with information and instructions provided at www.farmers.gov/mfp. A payment will be issued on 50 percent of the producer’s total production, multiplied by the MFP rate for a specific commodity. A second payment period, if warranted, will be determined by the USDA. Recently, USDA expanded the timeline for producers with whom the Aug. 1, 2018, date does not accurately represent the number of head of live hogs they own. Producers may now choose any date between July 15 to Aug. 15, 2018, that correctly reflects their actual operation. MFP payments are limited to a combined $125,000 for
corn, cotton, sorghum, soybeans, and wheat capped per person or legal entity. MFP payments are also limited to a combined $125,000 for dairy and hog producers. Applicants must also have an average adjusted gross income for tax years 2014, 2015, and 2016 of less than $900,000. Applicants must also comply with the provisions of the Highly Erodible Land and Wetland Conservation regulations. Food Purchase and Distribution Program USDA’s AMS is in the process of purchasing targeted commodities. AMS will purchase products over four quarters in the new Federal fiscal year, which starts on October 1, 2018. The materials purchased may be adjusted between quarters to accommodate changes due to growing conditions, product availability, market conditions, trade negotiation status, and program capacity, among other factors. To expedite first quarter purchases, AMS will focus on products currently purchased for nutrition assistance programs given the existence of qualified USDA suppliers and specifications for these products. Examples include various forms and varieties of apples, pork, beef, dairy, blueberries, grapefruit, oranges, pears, cranberries, plums/ prunes, walnuts, potatoes, rice, kidney and navy beans. By purchasing known commodities first, AMS can procure commodities that have been sourced in the past with maximum speed and impact.
Initial Payment Rate
Est. Initial Payment** (in $1,000s)
Cotton
$0.06/lb
$276,900
Corn
$0.01/bu.
$96,000
Dairy (Milk)
$0.12 /cwt.
$127,000
Pork
Pork (Hogs)
$8.00 /head
$290,300
Soybeans
$1.65 /bu.
$3,629,700
Sorghum
$0.86 /bu.
$156,800
Beef Dairy Potatoes
Wheat
$0.14 /bu.
$119,200
Commodity
Total $4,696,3000 **Initial payment rate on 50% of production
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Commodity
Target Amount (in $1,000s)
$558,800 $14,800 $84,900 $44,500
For more further information or to locate and contact local FSA offices, interested producers can visit www.farmers.gov.
Good turnout for annual PCO Sixteen teams participated in the Pork Chop Open golf tournament held at Colbert Hills on August 17 in Manhattan. The annual tournament brought together producers and industry partners for an 18-hole scramble. After the tournament, participants enjoyed pork loin and ribs donated by Smithfield Foods and smoked by Lynch Livestock. Thank you to all participants and sponsors (listed on page 2.) Championship Flight 1st: Tyson Anderson, Gage Zierlein, Chris Allen, Aaron Lueger 2nd: Chris Hynek, Jeff Brabec, Bob Koelzer, Ryan Honeyman 3rd: Michael Morris, Tim Wright, Mike Aarstad, Randy Thoreson First Flight 1st: Scott Haverkamp, Jordan Lauer, Roger Schneider, Jody Wick 2nd: AJ Stitt, Brent Riffel, Garreth Rohr, Ben Burton 3rd: Dave Baier, Loren Barten, Brian Harris, Daryl Anderson Closest to the Pin: Loren Barton Longest Drive: Scott Preston Longest Putt: Gage Zierlein
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KPA participates in career exploration event for students Over 300 6th-grade students from Northwest Middle School in Kansas City participated in a career exploration activity that gave them the opportunity to talk with professionals from many different industries. KPA staff was part of the fast-paced event, which allowed students to visit with professionals in eight-minute increments to learn about their career and ask questions. The event was organized by Prep-KC, whose mission is to create and implement strategies to improve college and career preparation for Kansas City’s urban students.
Kim Hanke, KPA Director of Communications, talks to sixth grade students about using communication skills in the agriculture industry.
Summit hosts chefs from around the Midwest The National Pork • The producer’s perspective Board, along with seven from America’s Pig Farmer state pork associations of the Year Leon Sheets including Kansas, hosted • Fabrication demonstrations the Midwest Pork Summit put on by members of the in Iowa City earlier this National Pork Board’s summer. channel marketing team The three-day event • A barn tour at Brenneman provided chefs from Pork in nearby Washington, around the Midwest a Iowa comprehensive farm-toDuring their final day, the fork pork education taught chefs put their culinary skills Dario Cecchini, the world-famous butcher from Panzano, Italy, by food industry thought and newfound understanding finishes fabricating a porchetta, while his wife Kim translates leaders, pork producers, pork of pork to work through a market Italian to English for Pork Summit attendees. experts and well-known chefs basket challenge. Dividing into from across the country. The summit also provided a eight teams, the chefs worked to create a total of more in-depth understandings of pork as a preferred 40 different dishes and recipes featuring pork at the and profit-producing protein for the foodservice center of the plate. Chefs were encouraged to focus industry. Presentations included: on using the pork loin and fresh pork leg for many • A food science presentation by culinary scientist of their dishes. Their creations and recipes will be Dr. Ali Bouzari featured in several restaurant industry publications • Butchering demonstrations and on Yummly. • Discussions on ensuring consistently delicious Other state associations who sponsored the event pork, including equilibrium brine, proper endinclude Iowa, Indiana, Minnesota, Missouri, Ohio and point cooking temperature and low-and-slow Wisconsin. cooking methods PIGTALES • 7
KPA participates in Kansas State Fair The Kansas Pork Association set up a model pig barn in the Birthing Center during the Kansas State Fair last month in Hutchinson. Also in the Birthing Center was a sow who gave birth to 10 healthy piglets, giving fair spectators the opportunity to see baby pigs and the farrowing process. The Birthing Center is a joint venture between the Kansas State Fair, Kansas Veterinary Medical Association (KVMA) and the Kansas State University College of Veterinary Medicine. It is staffed by vet students and supervised by KSU veterinarians and KVMA.
Summit focuses on next steps for growth The Kansas Department of Agriculture hosted the third annual Kansas Governor’s Summit on Agricultural Growth on August 23, 2018. This year’s Summit was the largest ever, with more than 500 people attending to talk about growing agriculture in Kansas. Participants ranged from farmers, ranchers, and agribusiness owners to policymakers, city/county representatives, and leaders of agriculture organizations. KPA staff attended the summit. The Ag Growth Summit began with an Eggs and Issues breakfast, new this year, and invited those who hold statewide elected office to attend. Attendees heard from State Treasurer Jake LaTurner, Secretary of State Kris Kobach, Lieutenant Governor Tracey
Mann and Congressman Roger Marshall. The morning was spent in workshop sessions to identify significant actions that will be taken next to move forward on the outcomes that have been identified for growth in the 19 sectors of Kansas agriculture. Lunch featured comments from Ambassador Gregg Doud, the Chief Agricultural Negotiator in the office of the U.S. Trade Representative. Secretary McClaskey then shared major takeaways from each sector’s morning discussion. The afternoon offered optional sessions to discuss trade, traceability, water and conservation, workforce development, broadband, industrial hemp and economic development.
Visit agriculture.ks.gov/AgGrowthStrategy/ag-summit-2018 to see more on the outcomes and achievements. 8
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Thank You Thank You Thank you or providing the opportunity for us to participate in the Ottawa County Ag Day in Minneapolis on Sept. 5th. We had a fun day and learned so many things. We were thankful the weather held out so we could attend. -Tescott 5th grade
Thank you so much for your sponsorship of the swine production placement & entrepreneurship award! While I was not selected as a recipient this year, I know that the student who received this award has certainly worked very hard to reach this level and I can testify this award makes the experience that much better! Your sponsorship is greatly appreciated & by contributing you’ve made a positive impact on the future of American agriculture! - Michael Dowd, Olathe Thank you for your generous gift in support of Kansas FFA! This year, our members excelled, demonstrating premier leadership and personal growth. You have played a major role in that, serving as a catalyst as they prepare for career success. -Beth Gaines, Kansas FFA Executive Director Thank you for the continued support of the Kansas 4-H Livestock Sweepstakes. We are grateful for your contributions that allow us to have a high quality event for the youth of Kansas. Approximately 300 kidsd from 56 counties participated in a variety of livestock-related contests. -Lexi Hayes, KSU Youth Livestock Program
Thank you for sponsoring the champion junior skillathon. I have shown pigs for 4 years and I really enjoy it. Thanks again. - Aubree Vering
I wanted to thank you for sponsoring the banner for 5th place junior showman at the 2018 Bob Hines Classic. I can’t wait to hang it on my wall! -Kenya Godsey Thank you for your generous sponsorship toward the 2018 Kansas Swine Classic. I really enjoy getting to spend time with my friends that live across Kansas at the shows. These shows would not be possible without sponsors like you. Thanks again! -Jenna DeRouchey Thank you so much for sponsoring the Kansas 4-H Livestock Sweepstakes. Our club participated in all four events. We truly appreciate this opportunity and your support. -Greenwood Co 4-H Team Thank you for supporting the 2018 Kansas 4-H Livestock Sweepstakes contest. We really appreciate it. -Ford Co. 4-H Judging Team Thank you for sponsoring the High Individual Intermediate Skillathon clip board. I raise Hampshires, Yorkshires, Berkshires, and crosses. I will use this clip board for the state skillathon and many more. Thanks again. - Lane Higie
Contact kimh@kspork.org for more information. PIGTALES • 9
African Swine Fever on the Move Despite its geographical name, African swine fever (ASF), like all pig diseases, doesn’t respect boundaries. This was apparent Aug. 3 when Chinese government officials announced the nation’s first case of ASF in a northeastern province, creating a global sensation in the pig world that could have far-reaching implications. Not the least of these is an increased risk of a foreign animal disease (FAD) reaching American shores. ASF is one of the three big FADs, a list that includes foot-andmouth disease and classical swine fever. If ASF reaches the United States, Iowa State University economist Dermot Hayes, estimates losses of $8 billion for the pork industry in year one alone. That doesn’t include related losses of $4 billion and $1.5 billion for the affected input commodities of corn and soybeans, respectively. Keeping trade-limiting foreign animal diseases, such as ASF, out of the United States is critical to pork producers,” said Steve Rommereim, National Pork Board president and a producer from Alcester, South Dakota. “We all need to improve the overall level of FAD preparedness. We hope for the best, but we must prepare for the worst.” Crossing Borders As ASF has continued to creep across Europe from the Caucuses and Russian plains in the east to pig-dense Poland in the continent’s heartland, its progress has been of marginal interest to many on this side of the Atlantic. “Whether from a false sense of security because of ocean barriers or simply due to other pressing 10 • PIG TALES
concerns, confirmation of ASF in China has jolted the U.S. pork industry back to attention on FADs and their negative implications,” said Patrick Webb, DVM, director of swine health programs for the Pork Checkoff. “Over the past few years, ASF has gradually moved west in Europe and is getting close to the German border,” Webb said. “If it reaches Germany, the EU’s largest pork producer, the implications would be dire for the country’s ability to move pigs and pork products.” As for the current situation in China, Webb says that the U.S. pork industry is much savvier than it was prior to the domestic outbreak of porcine epidemic diarrhea virus (PEDV) in 2013. “Research shows that PEDV could be transmitted through feedstuffs, which certainly elevates our risk,” Webb said. “Since we get feed ingredients from China, we can’t simply rely on restricting animal and people movement. We need to look at all of the ways that a disease such as ASF could be spread, including across an ocean.” Checkoff Collaborates The Pork Board works closely with the National Pork Producers Council, the
American Association of Swine Veterinarians and the Swine Health Information Center to address ASF and other FAD threats. The focus has centered on gathering intelligence, sharing existing FAD resources with producers and industry and staying in close touch with USDA’s Veterinary Services, including its chief veterinary officer, Jack Shere. “I point producers to the Checkoff’s educational FAD resources to help them get ready at the farm level for FADs,” Rommereim said. Checkoff resources include disease fact sheets, biosecurity checklists to prepare for foreign visitors to the farm and more. Secure Pork Plan’s Role Producers also can visit securepork.org for a comprehensive overview of the Secure Pork Supply plan, which will launch in 2019.
PIGTALES â&#x20AC;¢ 11
industry news Google-Powered Pork Big Data + Digital Marketing = Eating More Pork dollars are being invested Pop quiz – how many times a day do you check your smartphone? in a partnership between Google and the Pork 10 times? 20? 60? The answer cook. At the bottom of the list are Board to fine-tune pork’s ability might shock you. “availability” and “inexpensive,” at to reach consumers online more “The average person in the five percent each. United States checks it 150 times a effectively. While the digital tools “The Pork Board can’t control are sophisticated, the goal is simple. the price of pork chops or whether day,” said Steve Lerch, an account “We want more people to eat executive with Google, who spoke a consumer has fond memories more pork,” said Jarrod Sutton, vice of eating ham at Christmas,” at the 2018 World Pork Expo president of domestic marketing for Sutton said. “But we can influence in Des Moines. “That’s not just the Pork Checkoff. teenagers or millennials, that’s perceptions about nutrition, share “Nearly every sale starts with everyone. We experience our the proper end-point cooking a search,” Sutton said. “We’re world today, including the most temperature of chops and show important moments of people how to easily our lives, through our make ribs in an Instant phones.” Pot. By focusing our Smartphones have marketing dollars, we become people’s can make an impact.” connection to A Shift in Strategy everything, driving a For the past year digital revolution that’s and a half, the Pork rewriting the rules for Board has worked with marketers, including Google to put all this the National Pork knowledge into practice Board. The digital through new digital world is transforming marketing tactics. Vietnamese Grilled Pork is the focus of Honeysuckle’s YouTube video. With more how people decide Through audience than 26,000 views, this video perfectly showcases how pork’s versatility and what to eat and what flavor profile fits with international flavors. She has more than 590,000 subscribers. targeting (identifying they feed their families, the right people) and and the trend is only accelerating. working with Google, the world’s contextual marketing (reaching No. 1 search engine to make sure “Marketing has changed them when they are searching we understand how consumers’ drastically in a short time,” Lerch for specific key words), the board searches can impact their decisions is engaging customers searching said. “If your marketing strategy to buy pork.” looks the same as it did 10 years online for pork recipes, cooking According to Lerch, nearly ago, five years ago or even two years instructions/ideas and nutrition one-third (31 percent) of all food/ information. ago, you need to ask yourself if it beverage sales are influenced in the still makes sense.” “When people search for digital space. When people Consider the Change in Media pork, we want to ensure that the make food decisions, flavor is the Consumption results direct them to CheckoffNo. 1 consideration (39 percent), “In 2012, television still led created or sponsored content,” followed by comfort (19 percent) in terms of minutes per day that said Andy Brudtkuhl, director and “I grew up eating it” (13 people consumed media,” Lerch of emerging technology for the said. “By 2017, it wasn’t even close, percent). Pork Checkoff. “Our Google Consumers also consider health relationship streamlines the process, due to digital communication.” and whether something is easy to That’s why Pork Checkoff 12 • PIG TALES
industry news FameBit, the Pork thanks to its detailed THE PORK CHECKOFF’S PARTNERSHIP WITH GOOGLE Board identified 12 information about DELIVERED RESULTS IN THE FIRST HALF OF 2018 different YouTube consumers’ online • Profit: Drove $9.1M in pork sales at an investment of channels to advance behavior.” $1.5M the 145oF end-point For example, • Influence: Impacted the consideration and favorability of cooking temperature Google data showed more than 3 million consumers message. The videos, a strong correlation • Engagement: Prompted Americans to watch 170 million which started between consumers pork videos, collectively engaging them for appearing in June, searching for patio • the equivalent of 115 years have already garnered furniture and grilling • Expertise: Led to people finding Pork Board information more than 1.5 million recipes. for 5 million online questions/searches views. “Someone who’s • Innovation: Created 36 premium videos, 12 from YouTube Results show the looking to spruce up rising stars power of digital their deck is thinking of Thrones,” Lerch said. “Just marketing. about outdoor because you don’t watch her doesn’t “Your phone is your window entertaining, so we can develop mean she doesn’t have tremendous into everything, and you carry it a strategy that allows us to put a influence.” everywhere,” Lerch said. “That’s video of grilling ribs in front of To capitalize on the shift a gift to marketers, including someone who’s making decisions in consumer viewing habits the National Pork Board, which about a patio table and chairs,” and influence, the Pork Board has become a leader in digital Sutton said. is working with FameBit, a marketing.” Unexpected Influencers Google-owned YouTube, which is owned marketing by Google, has created a new platform that generation of celebrities and helps brands opinion influencers. Even if may of these stars aren’t yet household connect with YouTube names, their YouTube channels influencers, have more influence, in terms of Brudtkuhl reach, than popular TV shows. noted. Lerch mentioned Game of “For much Thrones, the cable television drama less money than that most people have heard of creating a TV even if they’ve never seen it. The commercial and series draws about 25 million viewers per episode, for an annual buying air time, we can focus a reach of 250 million people. specific message Meanwhile, Rosanna Pansino, who is a YouTube personality/baker on a specific you’ve probably never heard of, has segment of blown past those numbers. Pansino consumers while is the star of Nerdy Nummies, one increasing the Pork checkoff’s of the most well-known YouTube credibility and baking channels. She has an estimated 55 million video views a engagement month, or 660 million views a year. with them,” Brudtkuhl said. “Pansino is more than twice as Working with effective in terms of reach as Game PIGTALES • 13
Spicy Chipotle
Pulled Pork Ingredients
14 ounces pickled jalapeno (slices) 24 slices shaved deli ham 16 slices bacon 16 slices cheddar cheese 8 ounces lettuce (shredded) 3 beef steak tomatoes (sliced) 16 slices bacon 3 pounds pork shoulder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 tablespoon vegetable oil 1 tablespoon bacon fat 1 yellow onion (medium, 1/2-inch slices) 2 cloves garlic (smashed)
2 cups chicken broth 1/2 cup mayonnaise 1 chipotle (en adobo) 1 tablespoon adobo sauce (from chipotle can) 4 chile pepper (Spread) 1 new mexican red chile 14 1/2 ounces diced tomatoes (fire-roasted) 1 teaspoon apple cider vinegar 1 chipotle chile in adobo sauce 2 chile de arbol 2 tablespoons adobo sauce (from chipotle can) 1/2 teaspoon cayenne 1/2 teaspoon kosher salt
Directions • In a sauté pan over medium heat, cook bacon slowly until crisp rendering out all the fat.Drain on paper towel andreserve some of the bacon fat. Pre-heat on medium high heat a deep cast iron pan with a lid or Dutch oven.Cut pork shoulder into 8 chunks and season with salt and pepper. Add vegetable oil to pan and brown pork on all sides. Remove meat and add bacon fat and onions cooking until just brown.Add meat, garlic, and stock to pan and bring to a boil.Cover and place in a 350F pre-heated oven for 2.5 hours. Remove from oven and let rest with the lid on for 15 minutes before shredding.Scrape up the onions from the pan and reserve. • In a food processor combine all ingredients and puree until smooth. • Break off stems of dry chilies and add to boiling water for 20 minutes and then remove seeds.Drain tomatoes and add to blender with remaining ingredients and puree until smooth. •Set oven rack in the center and turn oven to broil.On the bottom half of the baguette place the 4 chile pepper spread, jalapenos, pulled pork, deli ham, and cheese.Place on sheet pan and put under broiler until cheese melts.Spread chipotle mayo on top half of the baguette and top with lettuce, tomato, bacon, and reserved onions. 14 • PIG TALES
PIG TALES
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Support the Association by becoming a member or advertising in Pig Tales! Become a member today! Visit our web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or industry partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or e-mail kpa@kspork.org. 16 • PIG TALES