Pig Tales Issue 4 2020

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Issue 4 2020

IG TALES

The Official Publication of the Kansas Pork Industry

Ham with Brown Sugar & Thyme Glaze see page 14

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contents Pig Tales • Issue 4 • 2020

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KPA launches Ibotta campaign

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New handout material

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Influencer tours

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Thank yous

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Lois Britt Scholarship

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Ag Growth Summit

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Pork Chop Open

11 Animal Handling Training Modules

In every issue 4

President’s Message

12 Industry News 14 Recipe

9 On the cover:

15 Secure Pork Supply Ham with Brown Sugar & Thyme Glaze. 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

2020 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.

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President’s Message

Tim Stroda, President/CEO

National Pork Board launches AgView Digital Platform offers a Path to Protection with Real-Time Capability The National Pork Board announced the launch of AgView, a technology solution to help the U.S. pork industry respond faster than ever before possible in the event of a foreign animal disease (FAD) outbreak. The web-based tool will allow participating producers to easily share their farm’s FAD status updates and pig movement data with state animal health officials. The opt-in, no-fee technology – funded by the Pork Checkoff – will allow for contact-tracing of infected animals to help rapidly contain or regionalize a potential FAD outbreak. While any FAD outbreak on even a single farm would be devastating, the potential collective losses are staggering. According to a recent study from Iowa State University, an outbreak of African swine fever (ASF) in the United States could cost the pork industry $50 billion over 10 years. “When pork producers adopt AgView, they are not only helping protect their farms, but also the entire industry,” said Pork Board CEO Bill Even. “COVID taught us, the best way to quickly contain and recover from a significant supply chain disruption, which an FAD outbreak would be, is through realtime information, collaboration and a common data set to inform decision making.” AgView is designed to help the U.S. pork industry coordinate a unified response to FADs across the

For more information, visit 44

nation – from grain farmers to producers, to state health officials and veterinarians. When producer-users grant permission, AgView securely provides state animal health officials with health status, site and pig movement data from registered farms in real-time. This data sharing would go a long way in aiding an effective FAD response and could ultimately help the industry more quickly contain or regionalize in an outbreak. “While local and state reporting protocols already are in place, there is no nationwide repository for this data and no mechanism for real-time sharing,” said Pork Board Chief Veterinarian Dave Pyburn. “Time is money in an FAD response, which is why we’re excited to have AgView to help fill that gap and facilitate a quicker return to business for producers, especially in our export markets” AgView, as a single software platform, allows for the rapid and accurate visualization of relevant pig movement data and diagnostic test results to create visibility, accountability and trust during an outbreak of ASF or another FAD. To make this easier for producers, and ensure data is up to date, AgView can integrate with many existing recordkeeping systems for easy synchronization. For those who do manual record-keeping, AgView also accepts imports from an Excel template. For more information, visit www.pork.org/agview.

www.pork.org/agview.

KPA launches Ibotta campaign for October Pork Month The Kansas Pork Association kicked off a retail campaign through Ibotta on Oct. 1 to coincide with October Pork Month. The campaign gives customers the opportunity to earn back $0.10 on any brand of fresh ground pork. To be eligible for the rebate, consumers must answer a question asking what recipe they plan to make using the ground pork. Ibotta is a coupon app for smart phones that allows customers to earn rebates on everyday purchases. The offer is being extended to customers in Kansas, Oklahoma, Colorado, Missouri and Texas.

New Materials Highlight Pig Farming in Kansas KPA has developed new handout materials to help educate consumers on modern pig farming, as well as highlight the economic impact of pig farming in Kansas. The handouts will be used for classrooms, legislative events, dietetic events, barn open houses and more. cย ;Aย ย c ยงcย ยง S ]ย ย |E; : \& ย

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Questions regarding food safety and concerns about farming practices continue to be on the forefront of the consumer mind. In an effort to answer some of these questions, KPA has partnered with the Kansas Soybean Commission and Kansas Farm Bureau for the past six years to host tours with dietitians and bloggers. The tours consisted of visits to Kansas farms, a processing plant, Fair Oaks Farms, an animal health company to discuss topics such as antibiotics and hormones, and Monsanto/Bayer to discuss pesticides, GMOs, and other technologies. After the tours, attendees are asked to write a blog post about their experience to share with their followers. Preand post-survey results show that positive shifts in attitude have consistently been made each year in regards to consumer knowledge of farming and concerns about animal agriculture. This year, virtual meetings will be taking the place of the tours.

Six-Year Survey Average Not at all concerned

Very concerned

How concerned are you about the use in antibiotics in raising animals for meat?

Not at all concerned

Very concerned

How concerned are you about raising pigs in barns?

Not at all concerned

Very concerned

How concerned are you about the environmental eects of raising animals?

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Pre- and post-tour survey results show that the tours had a significant impact on attitudes about animal agriulture. Concerns about anitibiotic use, raising pigs in barns and environmental effects of raising animals went down significantly after the tours.

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 for your continued support of the pork sector during the Kansas Ag Summit. Your efforts in coordinating and providing an industry update are very much appreciated. While there may be challenging times ahead, our agency remains dedicated to supporting and promoting the agriculture industry to the best of our abilities. -The KDA Ag Growth Team Thank you for sponsoring the FFA Swine Production Placement award. I truly enjoy working in the agriculture industry and I appreciate your sponsorship. Working in swine production has not only increased my knowledge of the swine industry, but has made me more responsible and hardworking. Thanks again! -James DeRouchey

Thank you for your support of the Northeast Kansas FFA! Thanks to sponsors like you, we are able to receive prizes at the district level! In my project, I farrow 3-6 sows in January and February to sell to local 4-H and FFA members to show at the fair. Thank you again for your support! -Cassidy Parks

Thank you so very much for sponsoring the Swine Production Entrepreneurship award for the Southeast District FFA. Raising and showing pigs is, and will continue to be, one of my favorite things to do! -Brody N.

Thank you for your buckle sponsorship at the Bob Hines Swine Classic. The Bob Hines show is one of my favorite shows every year, and even though it was virtual it was still very memorable. I will keep the buckle forever. Thanks again! -Kyanna L.

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Lois Britt Memorial Pork Industry Scholarship The National Pork Producers Council is pleased to announce the 2021 Lois Britt Memorial Pork Industry Scholarship, sponsored by CME Group, Inc. and managed and administered by the National Pork Producers Council. The scholarship program was introduced in 1990 and was renamed in 2006 to honor the passing of NPPC Board of Director Lois Britt. Britt, a lifetime supporter of agriculture, spent 34 years with the North Carolina Cooperative Extension Service, finishing out her career for 15 years with Murphy-Brown LLC (Smithfield) doing Public and Government Relations. She was inducted into the NPPC Pork Industry Hall of Fame, the N.C. Pork Council Hall of Fame, and awarded the N.C. 4-H Lifetime Achievement Award as some of her many achievements. Ten $2,500 scholarships are awarded to students annually who intend to pursue a career in the pork industry with hopes that they may emerge as future pork industry leaders themselves. To be eligible, applicants must: 1. Be a current undergraduate student in a two-year swine program or four-year college of agriculture and a U.S. citizen. High school students are not eligible. 2. Write a brief letter indicating what role the applicant sees themselves playing in the pork industry after graduation. 3. Submit an essay of 750 words or less describing an issue the applicant sees confronting the pork industry today or in the future, including offering their solutions. 4. Obtain two letters of reference from current or former professors or industry professionals. 5. Prepare a cover sheet with the following information: Name of Applicant; Name of School; Year in School; Contact Information (home & school mailing address, telephone number & e-mail address) Please submit the items listed above online or via e-mail to the address listed below. All entries must be sent by JANUARY 4, 2021 to be accepted. Email Submissions: nfo@nppc.org Essays will be judged on the basis of clarity and expression, persuasiveness, originality and relevance of topic. Winners will be announced at the National Pork Industry Forum in March 2021.

Kansas Ag Growth Summit sessions available for viewing online Agriculture leaders, farmers, ranchers, agribusiness owners, and industry professionals from throughout all corners of Kansas agriculture participated in the 2020 virtual Ag Growth Summit. Online breakout sessions took place over a four week period and were designed to promote action and engagement as the Kansas agriculture community discusses growth throughout Kansas, in all areas of agriculture. All of the sessions were recorded and can be viewed online at agriculture.ks.gov/Summit.

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Golfers Support Kansas Pork Industry Eleven teams participated in the Pork Chop Open golf tournament held in August at Colbert Hills 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. Championship Flight 1st: David Watkink, Keith Henry, Roman Moreno, Richardo Mora 2nd: Kenlon Johannes, Charles Atkinson, Jerry Murphy, Gary Robbins 3rd: Rob Richard, Brady McNeil, Rick Richard, Rob Christine First Flight 1st: Jim Crane, Nancy Crane, Glen Rose, Ryan Feely 2nd: Gary Sipe, Taylor Ohlde, Casey Huckett, Jerry Sipe 3rd: Mike Newkirk, Josh Flohr, Barry Zollinger, Brett Zollinger Closest to the Pin: Omar Mesta Longest Drive: Jordan Lauer Longest Putt: Team Zollinger

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PLASMA FOR PIGLETS As any livestock producer knows, a stressed animal is an animal in need of extra support. Unfortunately, there’s no shortage of stressors. Sudden changes to the diet, 3='8$83>&-2+T >'!2-2+T ;8!29638;!ধ32 !2& movement along with environmental changes -2 ;'16'8!;<8'9 $!2 ,!=' ! 683(3<2& 'ø'$; -2 ! 9,38; 6'8-3& 3( ধ1'W

diets will help to get piglets started right, keep them on feed and set them up for success all ;,' >!@ ;,83<+, )2-9,-2+W

Fortunately, producers have found that spray&8-'& 6£!91! 683;'-29 $!2 #' ! 0'@ 2<;8-ধ32!£ ingredient to use in feed during stressful 6'8-3&9W ,83<+, ,<2&8'&9 3( )'£& !2& <2-='89-;@ 9;<&-'9 !2& ;,-8;@f)=' @'!89 3( (!81 use, there is clear evidence that spray-dried plasma helps to support and maintain normal -11<2' (<2$ধ32 -2 !2-1!£9W

• Aquaculture: during normal stress 6'8-3&9 '?6'8-'2$'& -2 (!81'& )9, environments

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Did you know plasma isn’t just for pigs? Plasma is used around the world in: • 3<ÂŁ;8@V 683=-&'9 2<;8-ধ32!ÂŁ 9<6638; &<8-2+ ;,' $8-ধ$!ÂŁ +83>;, 6'8-3&

• !ÂŁ='9V !9 ! 9;'!&@ 93<8$' 3( (<2$ধ32!ÂŁ proteins while calves are on milk For more details on using spray-dried plasma in swine diets, contact your APC sales 8'68'9'2;!ধ=' 38 =-9-; APCproteins.com.

SWINE | POULTRY | AQUA | COMPANION | RUMINANT | PLANT HEALTH

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Swine Day to be held virtually, registration open Kansas State University’s annual Swine Day will be held virtually this year. From 10 am to noon on Nov. 18 and 19, 2020, a series of 15-20 minute presentations will discuss swine nutrition, feed safety, and feed processing topics. Wednesday Nov. 18 “Focus on Applied Swine Nutritionâ€? • Feeding sows immediately before farrowing – What have we learned? • Minimizing disruption in nutrient intake after weaning Preparing for a world without ZnO Current K-State swine nutrition and management research Understanding and influencing pig body weight variation • Interactive question and comment opportunity

Thursday Nov. 19 “Focus of Feed Safety and Feed Processingâ€? • Feed Safety Main Session • Feedmill Biosecurity: What have we learned since 2013? Jason Woodworth and Chad Paulk • New research and information developed at K-State -Latest findings from the K-StateVietnam partnership • The future of Feed Safety research Feed Processing Main Session • Adjusting hammermill settings to achieve a target corn particle size • Key diet composition characteristics that influence pellet quality • Can pelleting different diet types influence amino acid digestibility?

Humane Animal Handling Training Modules Available The National Pork Board has made available a new four-module online training, Humane Animal Handling, developed in response to producers’ need for a more in-depth training resource on proper animal handling. Training module topics include: Pig Movement, Environment, Animal Handling and Electric Prod Use. The online training module series describes the correct methods of animal handling. Real-life scenarios are used to guide the learner step-by-step though common problems that may arise in handling. The modules cover reasons that improper handling may occur, such as being in a hurry, becoming frustrated or being distracted. Other actions discussed include using sharp or dangerous tools to move animals, which may lead to unintentional abuse. The modules can easily fit into established training schedules for onboarding new animal handlers or as part of an annual training refresher for experienced handlers. By using these modules, producers demonstrate the We Care principles producers proactively follow to become better handlers and caretakers. Training Objectives: Clearly define actions that are and are not an act of abuse, Recognize how to prevent and resolve abuse, Recognize how handler actions impact the pig, Understand and anticipate animal response. If you are interested in implementing this training contact info@pork.org.

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industry news ISU Researchers to Investigate Ag Supply Chain Resiliency A new grant will allow Iowa State University (ISU) researchers to study how the COVID-19 pandemic has impacted the U.S. food supply chain with the goal of finding short- and longterm solutions to increase resiliency against future disruption, a release from the university says. The pandemic led to major disruptions in several agricultural industries, says Keri Jacobs, an associate professor of economics at ISU. “These disruptions were unique because we didn’t experience a shock to the supply of agricultural products—it was largely a shock to our processing capacity through reduced labor,” she says. The lack of labor was especially problematic in agricultural industries, Jacobs says, as processing capacity, and the entire system was built based on known biological processes for products like eggs, milk, beef and pork. As the pandemic first spread, restaurants, bars, and schools closed, quickly changing consumers’ food consumption habits and needs, which created further disruptions in the supply chain. “Plants couldn’t make the switch quickly enough to meet the change in demand and had inventory prepared for a market that no longer existed,” Jacobs says in the release. As consumers stayed home, the need for gasoline, and therefore ethanol, was driven down, which had consequences that fed back into food industries. “Carbon dioxide and distillers grains are by-products in ethanol production and are both important inputs in other supply chains,” Jacobs says in the release. She notes that distillers grains are used to feed livestock, and carbon dioxide is a preservative and key input in packaged liquid products. “When ethanol demand tanked, so did the production of those two by-products. So, in this case, the disruptions seeped into other food processing sectors,” she says. To understand how and why COVID-19 disrupted the agricultural supply chain in the ways it did, and prevent it from happening in the

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future, Jacobs is leading a newly funded USDA study. The study, “Agricultural Supply Chain Disruptions: Costs and Mitigation Strategies to Enhance Resiliency of Ag Supply Chains” aims to enhance the resiliency of the beef, pork, dairy, and egg supply chains in the Midwest in the face of future disruptions and was recently awarded a two-year, $458,000 National Institute of Food and Agriculture COVID-19 Rapid Response Program grant. The grant is part of more than $14 million in USDA funding announced to help study the most critical issues facing consumers during the pandemic, the release says. The project research team also includes five other Iowa State faculty: John Crespi, Chad Hart and Dermot Hayes, professors of economics; Bobby Martens, associate professor of supply chain management; and Lee Schulz, associate professor of economics. “Our short-term focus is on developing data visualization tools and forensic price- and volume-based decision tools,” Jacobs says. The visualization tools will help agricultural producers and firms recognize and adapt to stressors in the supply chain system, such as future COVID-19 outbreaks. “We don’t know whether there will be another type of disruption similar to COVID-19, but the COVID-19 disruptions have the potential to flare up again this fall and winter or be compounded with flu season,” she says in the release. The long-term goal of the study is to explore the risk-return tradeoff in supply system changes to improve future resiliency during disruptions. “We will, among other things, explore potential risk-mitigating strategies that firms in the beef, pork, egg, and dairy supply chains can use to reduce the impact of the current pandemic or future similar disruptions,” Jacobs says in the release. “Fundamentally, this disruption made it very apparent where we can benefit from better information, and that is what our project aims to do—generate more informed and synthesized market information to aid supply chains.”

industry news Project to Look for Gaps in U.S. Pork Industry Biosecurity The National Pork Board and the Swine Health Information Center (SHIC) are funding a year-long project, with the collaboration of the National Pork Producers Council and the American Association of Swine Veterinarians, to identify gaps in U.S. pork industry national biosecurity. The goal is to prevent entry of foreign animal diseases (FADs) into the country by addressing identified biosecurity gaps. Because the National Swine Disease Council (NSDC) represents all of these organizations collectively, it will provide oversight of the project, which has been awarded to EpiX Analytics of Fort Collins, Colorado. The project will identify and prioritize biosecurity gaps within the U.S. pork industry and provide direction for corrective or additional measures to reduce risk. In the process, the researchers will point out potential mechanisms through which FADs can be introduced, spread and affect the domestic pork industry. The project will employ a unique approach, including: • Using a risk-based analysis considering both probability and impact • Building on established, peer-reviewed, and validated frameworks • Being grounded in science and evidence • Incorporating expertise and data from the U.S. industry In announcing the award of the funding, Paul Sundberg, DVM, SHIC executive director, said, “The information developed from this study will help producers protect their industry and continue their worldwide competitiveness. We believe identification and prioritization of biosecurity gaps will not only protect the industry

from African swine fever and other FADs, it may also improve efficiency of production by reducing the impact of endemic swine diseases.” ASF will be used as a model for other FADs due to the resiliency of the virus, as well as the great concern surrounding it in the industry. The many areas being considered for study include imports, entry of foreign travelers, domestic transportation of animals, common inputs to U.S. production and domestic market channels. The outcomes will include details if biosecurity gaps are identified, including data sources and uncertainty in risk estimates.

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Ha m

wi th Brown Suga r & Th yme Glaz e

Ingredients • • • • •

8 pounds fully-cooked bone-in ham 1 cup brown sugar 2 tablespoons whole grain mustard 1/2 orange 1/4 cup fresh orange juice

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2 teaspoons fresh thyme 2 teaspoons fresh thyme 1/2 teaspoon dried thyme 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves

Directions •

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•

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Arrange the oven rack to its lowest position and pre-heat oven to 320 F. Use a sharp knife to score the ham in a diamond pattern, making sure not to go more than ½ deep. Place the ham flat side down on a rack set in a roasting pan and loosely cover the ham with tin foil. Place in the oven for 2 hours. Meanwhile: make the glaze by adding the brown sugar and next 6 ingredients to a small pot set over medium heat. Cook until the brown sugar dissolves and then lower the heat to medium-low and cook for 5 minutes so the flavors can develop. Remove from the heat and set aside. After two hours, remove the roasting pan with the ham from the oven and place on the counter. Use a basting or pastry brush to paint the brown sugar glaze all over the ham, making sure to get in-between the diamond patterns. Place the ham back in the oven, uncovered, for 20 minutes. Repeat this process and bake for another 20 minutes. The ham is heated through when the internal temperature of the ham reaches 140 degrees F. The glaze will form a fantastic crust on the ham and get nice and sticky. Remove ham from oven and serve. To make a smaller Easter ham that still has the traditional flavors, have your butcher cut ¾ inch ham steaks. Some retailers offer ham steaks in the meat case so either look for them or ask the butcher. Pre-heat a cast iron pan over medium-high heat with 1 tablespoon of vegetable oil. Place the ham steaks in the pan and allow to sear undisturbed for 1.5-2 minutes. When a nice crust has formed, flip and repeat. Remove the ham steaks from the oven and lower the heat to low. Spoon some over the glaze over the sides of the ham steaks and place back in the pan for 30-60 seconds on each side so the glaze can become sticky and caramelized. Remove from the pan and enjoy.

Discover more recipes at eatpork.org 14

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PIG TALES

The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 ADDRESS SERVICE REQUESTED

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.

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