Pig Tales Issue 4 2019 by Kansas Pork Association

Issue 4 2019

IG TALES

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

Gril led Pork Chops wi th Bas il-Ga rlic Ru b see page 14

AFRICAN SWINE FEVER Know the Signs and Symptoms African swine fever (ASF) is a viral disease that affects both domestic and wild pigs. It spreads very quickly and kills most pigs that get it. ASF has never been found in the United States. Humans cannot get ASF, but they can carry it on clothing, shoes, and equipment. An outbreak in the United States would have devastating economic effects on the swine industry.

REPORT SICK PIGS THERE IS NO TREATMENT or VACCINE for ASF. Protect your herd by knowing the signs and immediately reporting any sick pigs.

WHAT TO LOOK FOR ● ● ● ● ●

●

High fever Loss of appetite Depression Weakness Red, blotchy skin or skin lesions Vomiting

HOW TO REPORT

REPORT SICK PIGS

1-866-536-7593

● ●

Diarrhea Coughing or difﬁculty breathing Abortions Sudden death

1 2 3 4 5 6 7 8 9

0 #

If your pigs show any of these signs, report it immediately to your veterinarian or animal health ofﬁcials for appropriate testing and investigation. Quick detection is essential to preventing the spread of ASF.

Help keep U.S. pigs free of this deadly disease! 2 Need more info? www.aphis.usda.gov

The U.S. Department of Agriculture is an equal opportunity provider, employer, and lender. Animal and Plant Health Inspection Service Program Aid No. 2237-2 • Issued March 2019

contents Pig Tales • Issue 4 • 2019

<<<

Ibotta Retail Campaign

Kansas State Fair

Pork Chop Open Sponsors

Pork Chop Open

WeCare Posters Available

FAD Preparation Bulletin

11 Thank You’s

In every issue 4

President’s Message

12 Industry News 14 Recipe

7 On the cover:

15 Secure Pork Supply

Ham with Rosemary, Oranges & Olives 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.

President’s Message

Multi-State ASF Drill Held Tim Stroda, President/CEO

USDA’s Animal and Plant Health Inspection Service (APHIS) led a series of functional exercises and drills Sept. 23 to Sept. 26 to help participants better understand what would happen if a foreign animal disease (FAD), such as African swine fever (ASF), was confirmed in the United States. KPA staff and board members participated, along with swine veterinarians, pig farmers, state and local government officials, law enforcement officers, pork packers and other swine industry personnel. Kansas was one of 14 states that participated. This exercise, which was part of APHIS’s ASF preparedness efforts, was designed to determine how a real-world ASF response would be handled and what steps would be taken to help mitigate its spread and overall negative effects. The general focus of each day’s simulation was: • Day 1 – Conduct an FAD investigation and coordinate/engage the National Veterinary Services Laboratory’s Foreign Animal Disease Diagnostic Laboratory and the appropriate laboratories in the National Animal Health Laboratory Network. • Day 2 – Respond to and support state, regional or national movement standstill depending on swine populations that were infected • Day 3 – Implement the planning and resource coordination associated with depopulating and disposing of infected and exposed swine. • Day 4 – Implement a system to allow continuity of business for non-infected operations within a control area. In the case of an outbreak, the KDA will give priority of animal movement to farms that have completed an SPS plan. 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 that apply. 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 industrywide emergency. To sign up for the alerts, text PorkCrisis to 97296.

Number of SPS Plans that have been completed in Kansas.

For information on starting a plan contact: Emily Voris, KDA Animal Health Planner (785) 564-6601 or Emily.Voris@ks.gov.

KPA and Kansas Corn partner for retail campaign KPA is continuing a retail campaign through Ibotta, a coupon app for smart phones. Sponsored by the Kansas Corn Commission, the campaign launched October 1 to coincide with Pork Month. The promotion gives consumers the opportunity to earn back 25 cents on a purchase of any brand fresh pork chops after watching a short video on how to cook the perfect pork chop. “This program “Our goal is to show consumers has been successful the proper way to cook pork, for us in the past, while encouraging pork so we saw value in purchases at the meat counter.” continuing it,” said -Tim Stroda, KPA Tim Stroda, KPA President-CEO. “Our goal is to show consumers the proper way to cook pork, while encouraging pork purchases at the meat counter.” KPA ran a similar Ibotta campaign May 6 through July 5, 2019, and saw a total of 100,000 completed video views and a total of 33,400 redemptions. The promotion is being offered to shoppers in Kansas, Missouri, Colorado, Oklahoma and Texas. Ibotta is a coupon app for smart phones that requires users to take an action, such as watch a video or read a recipe, to “earn” a coupon. Once users purchase the product and scan their receipt, they earn money on the purchase.

New farrowing stall designed for State Fair The Kansas Pork Association worked with Osborne Industries to design a new farrowing stall for the Livestock Birthing Center at the Kansas State Fair in Hutchinson. KPA paid for the stall. 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 the KVMA. The sow housed in the Birthing Center had a healthy litter of 15 piglets, giving fair spectators the opportunity to see the farrowing process. KPA also had the model pig barn on display in the Birthing Center to give fair goers the opportunity to see what modern pig barns look like. KPA also provided youth materials to be handed out at the State Fair Education Center, which had almost 4,000 attendees. The Livestock Birthing Center at the Kansas State Fair is staﬀed by vet students and supervised by KSU veterinarians and the KVMA.

Thank You

Food Sponsors

Thank you to the

2019 Pork Chop Open Sponsors! Prize Sponsor

Beverage Sponsor

Hole-in-One Sponsor

Closest to the Pin Sponsor

Longest Putt Sponsor

Longest Drive Sponsor

Event Sponsors

Hole Sponsors

Ag Promo Source • Ag Property Solutions • Frontier Farm Credit • Hoovers Inc. Kansas Soybean Commission • Pharmgate Animal Health • Phibro Animal Health KSU Applied Swine Nutrition Team • Professional Swine Management LLC 6

KPA hosts Pork Chop Open tournament Fourteen teams participated in the Pork Chop Open golf tournament held 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: Chris Hynek, Steven Rusche, Jeff Brabec, Bob Koelzer 2nd: Gary Sipe, Steve Wieters, Gene Henderson, Casey Huckett 3rd: Scott Haverkamp, Jim B., Jordan Lauer, Roger S. First Flight 1st: Steve Huneke, Jaden Miller, Dave Friedrichs, Bill Hecht 2nd: Mike Newkirk, Scott Preston, Glenn Rose, Kenny Seidel 3rd: Jason Hall, Adam Gutierrez, Sean L., Arnold P.

Closest to the Pin: Jeff Brabec Longest Drive: Jordan Lauer Longest Putt: Steve Huneke

THANK YOU to all PARTICIPANTS and SPONSORS. List of sponsors can be seen on page 6.

WeCare Ethical Principles Posters Available The National Pork Board has made available a new set of posters highlighting the six WeCare Ethical Principles: Environment, Community, Animal Care, Food Safety, Public Health and Our People. The posters can be used as a training tool or hung in employee break rooms, offices or barns. Visit porkstore.pork.org to order a set of posters.

FAD Preparation Bulletin To keep producers up to date on the threat of African Swine Fever and other foreign animal diseases, The National Pork Board has a number of resources available, including an FAD Preparation Bulletin. This e-newsletter is available in collaboration with the National Pork Producers Council, American Association of Swine Veterinarians, Swine Health Information Center and U.S. Department of Agriculture. To sign up for this newsletter, or to see other available resources, visit www.pork.org/fad.

Advertise in PIG

TALES or DAILY E-NEWS

Readership includes... 650+ Kansas pork producers, allied industry supporters, extension & university personnel. 8

For more information or for a 2019 advertising packet, contact the KPA office at 785-776-0442 or kimh@kspork.org.

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The Kansas Pork Association is at work for you. KPA works to provide information about the importance of the pork industry to legislators on the state and national level. Checkoff funds cannot be used for these efforts, so your membership contribution is essential to pay for work in the legislative arena. Both producer and allied industry memberships are available.

FOR MORE INFORMATION ON BECOMING A MEMBER, PLEASE CONTACT THE KANSAS PORK ASSOCIATION OFFICE AT 785-776-0442 OR KPA@KSPORK.ORG. WNLOADED AT MEMBERSHIP FORMS CAN ALSO BE DOWNLOADED KSPORK.ORG/MEMBERSHIP

Thank You

Thank You Thank you for Kansas Pork’s continued support of the Livestock Sweepstakes. This year marks 41 consecutive years of giving to support Kansas 4-H! I appreciate your partnership. -Jake Worcester, CEO/President, Kansas 4-H Foundation

Thank you for sponsoring the award for Intermediate Skillathon High Individual. My family and I run a small show pig operation consisting of about 20 Duroc, Hamp, York, Berk and cross sows. Thank you again for sponsoring this award and for giving a wonderful opportunity. -Lane Higbie

Your association ssociation works w with communities, classrooms, youth programs and organizations tions throughout the year yea to support their eir endeavors and talk about pork. Now, they want to thank you.

Thank you for your support and sponsorship of the 2019 Kansas 4-H Livestock Sweepstakes contests. The weekend is a great learning experience for all. -Greenwood Co. 4-H Livestock Sweepstakes Team

Thank you for sponsoring the Kansas State Sweepstakes. We all had a great time and learned a lot. Thanks for supporting 4-H. -The Stafford County Meats Team

Thank you for your donation towards our “Day on the Farm” event! The kids loved getting the pig headbands, stickers and recipes in their goodie bags! We greatly appreciate your generosity! - Kristi Loftin, CQ Co. Farm Bureau

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industry news Study Shows Pig Farmers Improving Their Environmental Footprint A new environmental study has found that pig farms are generating less manure nutrient content associated with odor. Data gathered from more than 106,000 samples at 182 North Carolina farms shows significant reductions in ammonia levels and manure nutrient content. The improvements are attributed to gains in feed efficiency. “For an industry that is continually striving to become more sustainable, this study shows that pig farmers are making significant progress toward reducing the environmental impact of their farms,” said Lowry Harper, president of Harper Consulting, who conducted the study from decades-long data. The study, funded by the Pork Checkoff and conducted by Harper Consulting in consultation with Southern Utah University, found that North Carolina pig farmers have significantly increased feed efficiency over the past 17 years. Longterm, continuous improvement has resulted in trending reductions in nutrient content in manure lagoons at the farms. Specifically, data gathered from more than 106,000 samples at the 182 participating North Carolina pig farms showed a reduction of 35% to 78% in the nutrient content from hog finishers in primary lagoons, and a reduction of 17% to 68% in primary lagoons for sow farms. Also, the study showed a reduction of 22% to 54% in ammonia levels. The analysis showed considerable improvements in pig farms’ nutrient output, with major decreases in all nutrient concentrations, except for copper which is an essential dietary nutrient. The modeling conducted suggested decreased emissions, including ammonia. While the study looked at North Carolina farms, the findings can likely be replicated throughout the country as U.S. pig farmers adopt better genetics and target nutrition and

greater veterinary care. The environmental study shows hog farms’ contributions to nutrient levels and ammonia emissions have declined significantly over the last two decades. Other activity – increasing human population and growth in associated emission sources like automobiles, industry and human waste processing – has likely contributed to a general increase in ammonia emissions in the state. The study also found that “advancements in swine production practices, changes in feed formulation, improved swine genetics, reduced nutrient excretion and other management changes have resulted in reduced nutrients in both primary and secondary lagoons.” “U.S. pig farmers have a great story of sustainability to share, and this study validates it,” said Jan Archer, a pig farmer from Goldsboro, North Carolina. “Farmers have always been good stewards of the environment, and we are proud of the continuous improvement and innovative practices on our farms. As a pig farmer in the second-largest pork producing state in the country, I am proud of our record and believe these sustainability gains are being replicated by many of my fellow farmers in other states.” A research summary of the environmental study can be found at pork.org.

industry news Agriculture Groups Urge USDA to Quickly Establish Foot-and-Mouth Disease Vaccine Bank Representatives of the National Pork Producers Council, the National Milk Producers Federation, the National Corn Growers Association and Iowa State University called on the U.S. Department of Agriculture (USDA) to move as quickly as possible to establish a Footand-Mouth Disease (FMD) vaccine bank. The groups recognized the steps USDA has taken to establish the bank, but called for expedient use of mandatory funding included in the 2018 Farm Bill to purchase the volume of vaccines required to effectively contain and eradicate an FMD outbreak. Currently, the USDA, which has prescribed vaccination for dealing with an FMD outbreak, does not have access to enough vaccine to avoid devastating economic consequences to the U.S. economy, should an outbreak occur. FMD is an infectious viral disease that affects cloven-hooved animals, including cattle, pigs and sheep; it is not a food safety or human health threat. The disease is endemic in many parts of the world and would have widespread, long-term fallout for livestock and crop agriculture, including the immediate loss of export markets. According to Iowa State University research, an outbreak would result in $128 billion in losses for the beef and pork sectors, $44 billion and $25 billion, respectively, to the corn and soybean farmers, and job losses of more than 1.5 million across U.S. agriculture over 10 years. “If the U.S. had a large outbreak of FMD, it may be impossible to control without the rapid availability of adequate supplies of vaccine,” said Dr. James Roth, a professor in the department of Veterinary Microbiology and Preventative Medicine at Iowa State University’s College of Veterinary Medicine. “The U.S. vaccine bank is our best insurance policy to respond to an FMD outbreak in the United States. As with most

insurance policies, we hope to never use it, but it’s paramount that we have fast access to enough vaccine if we ever need it. The funding provided in the 2018 Farm Bill provides a good start toward building up a more robust FMD vaccine stockpile to help protect American agriculture,” he added. “U.S. pork producers and other farmers are currently faced with a wide range of challenges, including export market uncertainties, flooding and other weather events,” said NPPC Chief Veterinarian Liz Wagstrom. “Unlike challenges beyond our control, a solution for FMD preparedness is in our grasp. We urge USDA to move as quickly as possible to establish the bank.” “Livestock is a very important customer for U.S. corn farmers and each is crucial to the success of the other,” said Sarah McKay, director of Market Development at the National Corn Growers Association. “A foreign animal disease outbreak would have an estimated $4 billion a year impact on corn farmers, which would be disastrous on top of current market conditions. In addition, an outbreak may also impact exports of animal ag products. On average, pork exports contribute 28 cents a bushel to the price of corn, so the control of infectious diseases via a vaccine bank is important not only to livestock producers but corn growers as well.” “The time to build a best-in-class FMD Vaccine Bank is now,” said Jamie Jonker, Ph.D., vice president for Sustainability & Scientific Affairs at the National Milk Producers Federation. “NMPF has been active in informing our members and the dairy community of the importance of preparation, and a vaccine bank is a crucial element of protection for the entire livestock industry. We are excited to work with other stakeholders and with USDA to reach this goal.”

Ha m

wi th Ros ema ry, Oranges and Olives

For more recipes like this, visit eatpork .org

Ingredients 1 fully-cooked boneless ham (about 6 pounds) 2 orange (quartered and cut into 1/4-inch slices, peel and all) 1/2 cup kalamata (pitted, halved lengthwise) 1 1/4 cups orange juice 1 1/4 cups white wine (fruity) 1 cup fresh rosemary (plus sprigs for garnish)

2 tablespoons olive oil 1 tablespoon Balsamico Bianco (or white wine vinegar) 2 teaspoons pepper 4 teaspoons corn starch (dissolved in 3 tablespoons cold water) 8 tablespoons unsalted butter (cut into 6 or 8 pieces) salt (to taste)

Directions • Preheat the oven to 350 degrees F. • Arrange the ham in a 9- by 13-inch baking pan and arrange the oranges and olives around the ham. In a medium bowl or measuring cup, combine the orange juice and wine. Pour 3/4 cup of the mixture into the baking pan and roast for 1 hour, basting with the pan juices and stirring the orange-olive mixture every 15 to 20 minutes. Set the remaining orange-wine mixture aside. • Meanwhile, in the bowl or a food processor, pulse the rosemary to chop. Add the oil, vinegar, and pepper and pulse to make coarse, wet paste, scraping down the bowl as necessary. • Spread the rosemary mixture over the top and sides of ham. Cover loosely with foil and continue baking until internal temperature reaches 140 degrees F, 30 to 45 minutes. Transfer the ham to a cutting board and let rest 15 to 30 minutes. • Meanwhile, use a slotted spoon to transfer the orange-olive mixture into a bowl. Place the baking pan on the stovetop over medium-high heat. Add the remaining orange-wine mixture and bring to a boil, scraping up any browned bits in the pan. Add the cornstarch mixture, stirring until the sauce thickens, 1 to 2 minutes. Remove from the heat and add the butter, stirring until it melts. Add salt to taste. • Slice enough ham to serve and arrange on plates or a platter. Spoon some of the orange mixture on top. Serve with the remaining mixture and the pan sauce on the side.

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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.