Pig Tales Issue 2 2019 by Kansas Pork Association

Issue 2 2019

IG TALES

The Oï¬&#x192;cial Publication of the Kansas Pork Industry

Smoky Ru b Pork Chops s e e page 14

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contents Pig Tales • Issue 2 • 2019

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Legislative Reception

Wellness Workshops

#BaconAmbassador Program

Connecting with Nutrition Professionals

Virtual Field Trips

Junior Swine Producer Day

KansasProStart Invitational

10 Taste of Elegance 11 Thank Yous

In every issue 4

President’s Message

12 Industry News 14 Recipe

9 On the cover:

15 PQA Plus

Smoky Rub Pork Chop 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 Communications Kim Hanke kimh@kspork.org

2019 KPA Board of Directors Chairman: Art Sauder- Great Bend Doug Claassen- Whitewater Jason Hall- Elkhart David Hartter- Sabetha Kenton McKee- Goﬀ Megan Potter- Abilene Emily Roush- Lebanon 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.

Presidentâ&#x20AC;&#x2122;s Message

ASF Exercise Held KPA continues to encourage farms to complete Secure Pork Supply Plans Tim Stroda, President/CEO KPA STAFF recently participated in a two-day African Swine Fever (ASF) tabletop exercise hosted by the Kansas Department of Agriculture (KDA). The event was part of a 14-state exercise sponsored by the USDA VS National Training and Exercise Program designed to challenge each stateâ&#x20AC;&#x2122;s existing ASF response plan. Also attending were state and federal agency representatives, pork producers, veterinarians, extension personnel and more. The exercise was presented as a series of three modules dealing with specific areas of a U.S. outbreak response: 1) national and state-based movement standstill, foreign animal disease investigation, diagnostics and results delivery; 2) depopulation and disposal; 3) continuity of business and the Secure Pork Supply (SPS). In the case of an outbreak, the KDA will give priority of animal movement to farms that have completed an SPS plan. The KDA has staff available

to help farmers with their plans or you may choose to utilize a veterinarian. Those wishing to start a plan or to learn more about the process are encouraged to contact Emily Voris, KDA Animal Health Planner, at (785) 564-6601 or Emily.Voris@ks.gov. KPA, with support from the National Pork Board, is encouraging farms to completed their Secure Pork Supply plans by offering a $100 incentive to the first 200 premises. In order to be eligible for the incentive, a plan will have to be approved by the KDA. A reimbursement form can be found on page 15. KPA and NPB also encourage farmers to sign up for the Pork Crisis Alert, which will immediately deliver essential information to U.S. pork producers in the event of a major industry-wide emergency. The service is free of charge and will be used only in the event of a true industry-wide emergency. To sign up for the alerts, test PorkCrisis to 97296.

Above: KPA Chairman Art Sauder (right) presented outgoing chairman Scott Pfortmiller with a plaque in recognition of his support of the organization.

Top: John Bottenberg gave board members an update on current legislation. Bottom: Board members visited with legilators during the evening reception.

KPA HOSTS

ANNUAL MEETING AND LEGISLATIVE RECEPTION IN FEBRUARY, the Kansas Pork Association hosted its annual legislative reception at the historic Dillon House, located across the street from the State Capitol in Topeka. KPA board members were given the opportunity to visit with legislators about challenges and advancements in the pork industry. “Agriculture is one of the leading industries in Kansas and it’s important that we keep conversations going with decision makers in the state,” said KPA board member Chuck Springer. The legislative reception was held in conjunction with the KPA executive board meeting and the annual meeting. Speakers at the annual meeting included Kansas Secretary of Agriculture Mike Beam and John Bottenberg of Bottenberg and Associates. Outgoing KPA chairman Scott Pfortmiller, St. John, was recognized for his terms served as a board member and chairman. Art Sauder, Great Bend, was elected as the new chairman. “We appreciate Scott’s contribution and support of the organization,” said Tim Stroda, KPA President/CEO. Jason Hall, Elkhart, and Emily Roush, Lebanon, were elected for another term on the board.

Emily Roush

Jason Hall 5 5

Wellness Workshops Incorporate

Farm to Plate

OVER 330 students and school representatives— including food service directors, school nurses, teachers, principals and more— participated in Wellness Workshops hosted by the Kansas State Department of Education (KSDE) as part of a Team Nutrition Training Grant from USDA. The Kansas Pork Association was a sponsor of the event, providing pork lunches at several of the locations. Students in attendance participated in a breakout activity where they had to use the Kansas School Wellness Policy Model Guidelines to solve clues and come up with promotions “OUR GOAL WHEN WE PROMOTE and goals for Adults participated in best practice panel presentations on the topics of: FARM TO PLATE IS TO MAKE SURE their schools. Innovative Breakfast Delivery Models, Physical Activity Throughout the PARTICIPANTS KNOW THAT THIS Day, Farm to Plate and 365 Days of Meal Service. The adults DOESN’T HAVE TO RELATE ONLY participated TO FRUITS AND VEGETABLES.” in best practice panel presentations on the topics of: Innovative -Emily Brinkman, KSDE Breakfast Delivery Models, Physical Activity Throughout the Day, Farm to Plate and 365 Days of Meal Service. Each of the topics relate to a modeling level policy in the Kansas Model Guidelines. Participants also had the opportunity to hear about resources and community partners related to the topics and to share some of their own goals and areas of need related to the topics. “Kansas Pork was one of the partners that we encouraged our participants to reach out to as an organization that can help with implementing policies related to Farm to Plate,” said Emily Brinkman of KSDE. “Our goal when we promote Farm to Plate is to make sure participants know that this doesn’t have to relate only to fruits and vegetables, which is a common misconception when many hear the term farm to plate.”

#BaconAmbassador program continues for 2019 AFTER A successful run in 2018, the #BaconAmbassador Instagram program will continue for 2019. Fourteen online influencers have been selected to create relevant content centered around flavorful pork cooked to 145 degrees. Follow the hashtag #BaconAmbassador19 and the influencers at the following handles: @tony_and_maribel @GrillinFools @BBQandBottles @OverTheFireCooking @LiveFireRepublic @GirlsCanGrill @GirlCarnivore

@BamaGrillMaster @Northwest BBQ Crew @VertSmoke @SasquatchBBQ @thebackyardBBQChef @BBQ_Bboy @Grillin_With_Dad

Farmers connect with nutrition professionals AUSTIN AND Kendall Heiniger, Fairview, attended the Kansas Academy of Nutrition and Dietetics annual conference in April and assisted at the KPA booth. The Heinigers answered questions from dietitians and health care professionals related to raising pigs, specifically in modern barns. “We enjoyed the opportunity to share our experience with others,” said Kendall. “It’s such a wonderful opportunity to make a difference in the ag community.” KPA was a sponsor of the conference, which covered a variety of topics including “Food Cults-Where Science and Skepticism Collide: Closing the Gap Between Kendall and Austin Heiniger, Heinco, Inc., assisted at the Kansas Pork Association booth during the Nutrition Knowledge and Food Kansas Academy of Nutrition and Dietetics annual conference in April. The Heinigers answered questions Beliefs” and “Food and Feelings: from nutrition professionals related to modern pork production. How RD’s Can Build Trust and Make Complex Information Understandable.” “We really appreciate having producers at events like this,” said Kim Hanke, KPA Director of Communications. “Conversations have much more of an impact when consumers are able to hear directly from the farmers raising their food.”

Spring VFTs reach over 700 students R FAMILY Farms and Springer Family Foods hosted 4 Virtual Field Trips this spring and reached over 700 students and 27 classrooms. Four more VFTs will be scheduled for the fall. For information on having a class participate, or to host a VFT from your farm, please contact Kim Hanke at kimh@kspork.org.

Kansas youth participate in Junior Swine Producer Day IN MARCH, the biennial Kansas Junior Swine Producer Day was held in Weber Arena in Manhattan. Approximately 415 participants, representing 62 Kansas counties, attended the program to enhance their knowledge of youth swine projects. The program was open to youth, parents, extension agents and swine project leaders. Topics included selection, meat science, breeds and ear notching, daily care, nutrition, the state nomination process, herd health management, showmanship, and YQCA training and certification. KPA is a sponsor of this event.

Upcoming Youth Events May 29-31: 4-H Discovery Days June 3-5, 11-13 and 14-16: K-State Champions Livestock Judging Camp June 5-8: K-State Animal Science Leadership Academy June 28-29: Dr. Bob Hines Swine Classic August 24-25: Kansas 4-H Livestock Sweepstakes Visit www.youthlivestock.ksu.edu for more information

YQCA certification available in person or online YOUTH FOR the Quality Care of Animals (YQCA) is the new, national, multi-species livestock quality assurance program available for youth ages 8-21. This annual educational and certification program focuses on food safety, animal well-being, and life skill development for youth producing and/ or showing livestock. The curriculum grows with a child, so youth will expand their knowledge by covering new topics every year. Youth may participate in a 60-minute instructor-led training for $3/child, or complete the online certification course for $12/child. Families need to use their 4HOnline credentials on the YQCA website (www. yqca.org) to register for training. FFA Members may create an independent account. All Kansas State Fair Grand Drive and KJLS exhibitors are required to be YQCA certified to participate in the 2019 shows. Visit the KSU youth livestock program website or local extension office for more details.

Jones Awarded Outstanding Young Teacher Award DR. CASSIE Jones, K-State Animal Sciences and Industry associate professor, was awarded the Outstanding Young Teacher Award at the annual American Society of Animal Science and American Dairy Science Association Midwest Meeting in March. This award recognizes young educators who have demonstrated an ability to motivate and stimulate students while showing a genuine interest in the improvement of teaching. Those awarded the Outstanding Young Teacher Award are reviewed based on their diversity of involvement within the university, their extracurricular activities beyond normal teaching activities and their service to agriculture and related industries. Several other current and former Kansas State University (K-State) Animal Sciences and Industry (ASI) faculty, undergraduate students and graduate students received awards.

ProStart Invitational highlights student chefs in Kansas

THE KANSAS Pork Association supported the annual Kansas ProStart Invitational as both an event sponsor and a management judge. The ProStart Invitational is a premier high school competition focused on restaurant management and culinary arts. It offers students an opportunity to showcase industry skills they learn in the classroom, network with industry leaders and learn the skills necessary for a long-term career. The first place teams in the culinary and management competitions earned the right to represent Kansas at the National ProStart Invitational in Washington, DC, in May. The invitational is a highlight of the Restaurant Management Program curriculum sponsored by the Kansas Restaurant and Hospitality Association Educational Foundation. KPA also works with KRHA to provide funds for the Pork in Schools grants. In 2018, the KPA provided over $3,800 in grants to Family and Consumer Science (FACS) classrooms across the state. FACS teachers can request up to $75 per class to purchase pork that will be utilized in classroom labs.

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Culinary event gives back

Advertise in PIG TALES or DAILY E-NEWS Readership includes... 650+ Kansas pork producers, allied industry supporters, extension & university personnel. For more information or for a 2019 advertising packet, contact the KPA office at 785-776-0442 or kimh@kspork.org.

Luthi wins cooler

THE KANSAS Pork Association was a proud sponsor of the Taste of Elegance culinary competition held in February at Harrah’s North in Kansas City. Other sponsors were Missouri Pork Association, Smithfield Foods, Missouri Wine & Grape Board, Harvesters and Mercer Culinary. The annual event brings together top chefs to prepare pork-inspired dishes, and also serves as a way to say thank you to the Harvesters food bank donors and volunteers. Approximately 400 guests attended the event and 13 chefs competed. “Kansas pig farmers are honored to be part of an event that recognizes those individuals who are making a difference in our communities,” said Tim Stroda, KPA President/CEO.

STEVE LUTHI, Clay Center, was the winner of the Yeti Cooler given away as a thank you for completing the KPA producer survey earlier this year. Thank you to all of the producers who provided feedback.

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.

Thank You

industry news NPPC Cancels 2019 World Pork Expo as Precaution Risk of African Swine Fever Introduction to U.S. Herd Considered Negligible; Decision Made Out of An Abundance of Caution The National Pork Producers Council’s board of directors today announced its decision to cancel World Pork Expo 2019 out of an abundance of caution as African swine fever (ASF) continues to spread in China and other parts of Asia. World Pork Expo, held each June at the Iowa State Fairgrounds in Des Moines, hosts approximately 20,000 visitors over three days, including individuals and exhibitors from ASF-positive regions. African swine fever affects only pigs and presents no human health or food safety risks. There is currently no vaccine to treat the swine disease. “While an evaluation by veterinarians and other third-party experts concluded negligible risk associated with holding the event, we have decided to exercise extreme caution,” said David Herring, NPPC president and a producer from Lillington, North Carolina. “The health of the U.S. swine herd is paramount; the livelihoods of our producers depend on it. Prevention is our only defense against ASF and NPPC will continue to do all it can to prevent its spread to the United States.” The decision to cancel this year’s World Pork Expo comes as more than 100 U.S pork producers gather in Washington this week to meet with their members of Congress during NPPC’s Legislative Action Conference. To augment the USDA’s efforts to protect the United States from ASF and other animal diseases, U.S. pork producers are asking Congress to appropriate funding for 600 new U.S. Customs and Border Protection agriculture inspectors to further strengthen our defenses against African swine fever. “Our farmers are highly export dependent,” Herring said. “An ASF outbreak would immediately close our export markets at a time when we are already facing serious trade headwinds. The retaliatory tariffs we currently face in some of our largest export markets due to trade disputes are among the factors that prompted a conservative decision regarding World Pork Expo. U.S. pork producers are already operating in very challenging

financial conditions.” Herring added, “The widespread presence of African swine fever in China’s swine herd, the world’s largest by far, takes the threat of this swine disease to an entirely new level. We ask all producers, travelers and the general public to recognize the heightened risk since the first outbreak was reported in China last year and to heed biosecurity protocols in support of U.S. agriculture.

NPB and RIPE.IO Partner to Enhance Responsible Pig Farming Practices Through Blockchain The National Pork Board and Ripe Technology, Inc. have entered an agreement to pilot blockchain technology use in the U.S. pork industry. Through this partnership, ripe.io will enable an ecosystem that will allow pork producers to monitor, evaluate and continuously improve their sustainability practices based on the We CareSM framework – six defined ethical principles guiding the U.S. pork industry. Launched in 2008, these principles provide industry standards in food safety and public health, animal well-being, protecting the environment, and improving the quality of life for the industry’s people and communities. The standards also serve as the pork industry’s commitment to continuous improvement. “The growing demand across the entire food supply chain – including end consumers – is to ‘Know Your Food.’ The ripe.io platform generates powerful levels of transparency and trust by enabling collaboration and consensus of data and activities within food systems,” said Raja Ramachandran, co-founder of ripe.io. “Through blockchain, customers like the National Pork Board can enable its organization and members to create shared, immutable trusted records that address critical food issues such as sustainability, quality, traceability, waste and fraud.” Working with ripe.io, the National Pork Board will demonstrate to its producers the value of

industry news having a responsible supply chain by consolidating sustainability data and activities gathered on the ripe.io platform. This platform will highlight how pork producers create a sustainable pork production environment. In addition, through a distributed permissioned ledger, this program data can be visible to partners in the ecosystem to ensure valid certifications. The data remains anonymous in order to create a benchmark indicator for each ethical principle. “Over the last 50 years, America’s pig farmers have followed the We Care principles to produce a product that has become increasingly sustainable using 75 percent less land, 25 percent less water, and 7 percent less energy,” said Dr. Brett Kaysen, assistant vice president of sustainability at the National Pork Board. “We look forward to working with ripe.io to use blockchain technology to record proof points through a system that can benchmark performance while increasing transparency of the entire pork value chain.”

KDA Garden City Field Office Moves Location The Kansas Department of Agriculture Division of Water Resources’ Garden City Field Office moved to a new location in April. The office is now located at 4532 W. Jones Ave., Suite B. The phone number remains the same, 620-276-290. The KDA–DWR headquarters are located in the Manhattan office, but four field offices serve water users statewide. Each office is managed by a water commissioner, who is the chief engineer’s agent, and each is staffed with employees familiar with local water issues. The water commissioner at the KDA–DWR Garden City Field Office is Mike Meyer. The other KDA–DWR field offices are located in Stafford, Stockton, Topeka/Parsons.

Save the Date Governor’s Summit on Agricultural Growth Thursday, Aug. 29, 2019

U.S. Pork Exports Remain Steady in 2018 Despite Challenges Despite numerous challenges for most of 2018, sales of U.S. pork abroad remained relatively steady compared with 2017. For the year, U.S. pork and pork variety meat exports totaled 5.37 billion pounds, unchanged from 2017, and were valued at $6.392 billion, which was down 1 percent from 2017. “Without a doubt, 2018 was a difficult year for U.S. pork exports,” said Bill Luckey, a pork producer from Columbus, Nebraska, and chair of the Pork Checkoff International Marketing committee. “Market-access challenges were the main reason.” Pork exports accounted for 25.7 percent of total 2018 U.S. pork and pork variety meat production. Export value per head averaged $51.37, down 3.9 percent from 2017. Despite market access challenges for many markets, 2018 export growth was strong in a few countries, including tremendous growth in South Korea and Colombia. Pork and pork variety meat exports to Korea were up 40 percent in volume and 41 percent in value, while exports to Colombia were up 39 percent in volume and 32 percent in value. “With projections for increased pork production this year, the Pork Checkoff is committed to strengthening its partnership with its international customers,” Luckey said. “The National Pork Board increased Checkoff funding by 12.7 percent over 2018 to increase exports around the globe. In fact, since 2014, the Checkoff has increased international marketing funding by more than 30 percent.” During 2018, more than 100 countries imported U.S. pork. The top five U.S. pork export markets in total pounds were: Mexico (1.71 billion pounds), Japan (869 million pounds), China/Hong Kong (775 million pounds), South Korea (534 million pounds) and Canada (453 million pounds). The top five U.S. pork export markets in total value were: Japan ($1.62 billion), Mexico ($1.31 billion), China/Hong Kong ($851 million), Canada ($764 million) and South Korea ($670 million).

Smoky Ru b

Pork Chops Ingredients pork chops 2 teaspoons chili powder 1 teaspoon thyme 1 teaspoon coarse salt

1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon black pepper

Directions Mix paprika, chili powder, thyme, salt, granulated garlic, granulated onion and pepper and in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Grill over medium-hot fire until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest.

For more recipes like this, visit eatpork .org 14

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PIG TALES

The Oﬃcial Publication of the Kansas Pork Industry

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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.