Pig Tales Issue 5 2014

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IG TALES

Issue 5 2014

The Official Publication of the Kansas Pork Industry

A special thank you to our

Pork Chop Open 2014 Sponsors

2014 Event Sponsors

2014 Hole Sponsors Key Feeds Zoetis Hoover’s, Inc. HogSlat, Inc. PIC, North America Kansas Soybean Commission Varney & Associates, CPAs, LLC National Pork Producers Council First National Bank of Washington

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Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502 Phone: 785-776-0442 Fax: 785-776-9897 www.kspork.org

The Official Publication of the Kansas Pork Industry

Inside This Issue...

Issue 5

7

President’s Message 4 October is Pork Month 6 Pork Chop Open 7 Chick Events: Handmade & Vintage 8 Bacon-Fest KC: It’s That Exciting 10

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United States Meat Export Federation Report 14 KPA Headlines 15 Industry News 16 Featured Recipe 18

10 President-CEO Tim Stroda tims@kspork.org Director of Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Amanda Spoo amandas@kspork.org

2014 KPA Board of Directors Chairman: Michael Springer - Neodesha Jim Crane - Liberal Mark Crane - Chapman Kevin Deniston - Scott City Jeff Dohrman- Bushton Daniel Gerety - Seneca Jason Hall, Elkhart Jerry Morris - Sedgwick Scott Pfortmiller - Stafford 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 director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

Farmland from Academy Award-Winning Director James Moll Makes Its Streaming Debut on Hulu Since the Kansas Farm Food Connection’s screening of the Farmland documentary in April, I’ve had many inquiries about when the movie will be more readily available to the public. The time is now.

Academy Award®-winning filmmaker James Moll’s feature length documentary, Farmland, is now available to stream on the free, ad-supported Hulu and Hulu Plus subscription service. Beginning October 2, Farmland will be available exclusively on the platform for four weeks - providing viewers with the opportunity to stream Farmland from their connected TVs, Blu-ray players, gaming consoles, laptops, tablets and mobile devices.

During its theatrical debut this year, Farmland was shown in more than 170 theaters across the country including Regal Cinemas, Marcus Theatres, Carmike Cinemas, Landmark Theatres, and many key independent theaters. It will now be available digitally for the first time.

Many Americans have never stepped foot on a farm or ranch or even talked to the people who grow and raise the food we eat, yet are increasingly passionate about understanding where their food comes from. Farmland takes the viewer inside the world of farming for a first-hand glimpse into the lives of six young farmers and ranchers in their twenties. Through the personal stories of these farmers and ranchers, viewers learn about their high-risk/high-reward jobs and passion for a way of life that has been passed down from generation to generation, yet continues to evolve.

“This is a film for anyone who eats,” says Moll. “It’s not what you’d expect. The world of farming is complex and often controversial, but the farmers themselves are some of the most hard-working and fascinating people I’ve ever met.”

Produced by Moll’s Allentown Productions, Farmland received notable attention during its theatrical run securing reviews in several national mediums and recognition in film festivals across the country, including Atlanta, Cleveland and Newport Beach, Calif. The film also earned a 92 percent audience rating on RottenTomatoes.com.

Farmland was made with the generous support of the U.S. Farmers & Ranchers Alliance®.

Check out the official trailer for the feature length documentary at farmlandfilm.com and be sure to watch Farmland in its entirety on Hulu: http://www.hulu.com/farmland.

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Pig Tales

Calendar& Volunteer Events

Smith Center Blood Drive Independence Blood Drive Arkansas City Blood Drive Norton Blood Drive K-State Swine Day Kingman Blood Drive

October 15 October 23 November 7 November 18 November 20 December 23

Blood Drives

Local volunteers are needed to visit with donors and hand out pork sandwiches.

This serves as a way for farmers in the area to say thank you to those in the community who give blood.

Time commitment: 2-3 hours plus travel to/from event

Mark your calendars for November 20th $25 per participant by November 9th | $35 at the door No charge for students if pre-registered

$350 for exhibitor booths Program Highlights

- Delta Corona Virus and PEDv: What Have We Learned in the Last Year?

- The Australian Swine Industry: How Retailers are Changing Our Swine Industry

Register at www.KSUswine.org

- What’s Next after a Highly Profitable Period in the Swine Industry: Has the Landscape of Expansion Changed

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Pig Tales • 5

October is Pork Month October became known as Pork Month because it marked the time of year when hogs were traditionally marketed. Today, it serves as a celebration to thank pork producers and share their stories with consumers.

“If you eat, you have a connection to a farmer every day,” says Amanda Spoo, KPA Director of Communications. “October Pork Month is an opportunity to refresh the connection consumers have with farmers, whose mission is to produce safe, nutritious food in a responsible manner for families across the United States and around the world.”

On September 26, Governor Sam Brownback proclaimed October 2014 as Kansas Pork Month.

How are you going to celebrate?

Enjoy pork with the family • Prepare a pork recipe like the “Hot Tamale Pie” (featured on pg. 18) with the family. Find other recipes at eatpork.org/recipes.

See video of real pigs and meet a Kansas pork farmer at www.youtube.com/kansaspork

Community Involvement Pigs eat a diet of _________________ & __________________ and grow to a market weight of 270 pounds.

Answer: corn and soybeans

• Use coloring and activity sheets as a fun way to teach kids about pork. These resources can be found at eatpork.org/teachingtools or at pork4kids.com

Did You Know?

Pork is the world’s most widely eaten meat and one market hog represents 371 servings of pork.

Learn more facts at kspork.org/producers/news 6 6

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Host a farm tour Invite a speaker Have a field day Sponsor a drawing or giveaway Conduct a presentation for elementary students Conduct in-store promotions Pork producer appreciation event Arrange for media interviews Grill Give out recipes Get social

Pork Chop Open KPA hosted another successful year of the annual Pork Chop Open golf tournament at the Cedar Hill Golf Course in Washington, Kan., on Friday, September 26. This year’s teams enjoyed a day of golfing, good weather and of course, great pork. Thank you to everyone who came out to participate and to this year’s event and hole sponsors featured on the inside front cover. A special you to Farmland Foods for providing the meat for the tournament meal. See everyone next year!

2014 Results Flight One 1st Place: Kenlon Johannes, Ryan Huckett, Nate Chapin, Dean Richard 2nd Place: Jerry Morris, Mike Aarstad, Michael Morris, Tim Wright 3rd Place: Gene Henderson, Brady Wyatt, Jordan Wyatt, Randy Wyatt

Flight Two 1st Place: Chris Hynek, Jeff Brabek, Heath Allen, Logan Hiltebrand 2nd Place: Steve Huneke, Rick Allison, Bill Hecht, Dave Friedrichs 3rd Place: Jason Piper, Scott Sawin, Christy Springer, Shane Throckmorten Pig Tales • 7

In the last decade, Pinterest and e-commerce sites, such as Etsy, have changed the way people shop and how they define their lifestyles.

They both define and are defined by current trends, and thrive on entrepreneurial spirit.

Pop-up marketplace events are becoming the new venue for these trends to shine and the Kansas Pork Association is joining in on the fun.

Chick Events: Handmade and Vintage took place on September 13-14 at Park Place in Leawood, Kan., and featured more than 80 local vendors specializing in handmade, homemade, art and vintage products, as well as six Park Place restaurants featuring small plate menus, drink specials and pork specialty dishes Owners Aimee Jacobson and Teddi Hernandez had this to say prior to the event, “with Etsy and Pinterest enthusiasm thriving and the vintage trend continuing to grow, this new event brand is bringing all things handcrafted, re-furbished and vintage to Johnson County. Add food and live music and we hope for a huge festival weekend.”

As a sponsor of the event, your association was there to host the “I Dig The Pig: Pork Crawl,” to highlight these pork dishes, from bacon burgers to pork sliders and cupcakes. Attendees were given a game card upon registration, and after received stamps from eating at least three of the pork dishes, were eligible to enter a drawing for a $100 gift card to one of the participating restaurants.

All attendees were invited to the Bacon Booth where they could play “Bacon Cornhole”, get pork recipes and coupons, and chat with us about pork farmers.

“This was a great event from the ground up for pork farmers to be a part of,” says Jodi Oleen, KPA Director of Consumer Outreach. “We saw many families and people who were looking to engage and learn.”

Attendance for the inaugural event was over 5,000 and its proceeds benefited local non-profit partner REbel.

To learn more about Chick Events and its partners, visit www.chickevents.com • P 8 8• Pig Tigales Tales

Pig Tales • 9

. Bacon-Fest KC .

It’s That Exciting

10 • Pig Tales

“Live. Love. Bacon.”

To anyone walking down that street, seeing a t-shirt with that profession might cause some giggles and second glances. But there’s a least one place each year in Kansas City where that philosophy is not only accepted, but encouraged.

The Kansas Pork Association joined 2,100 bacon lovers and enthusiasts at the 6th Annual BaconFest: The Other Fundraiser on August 23 at its new location in Union Station. The Kansas City event is a fundraiser for the Rehabilitation Institute of KC, an organization that provides physical rehabilitation services to youth and adults in the Kansas City area.

Every year Bacon-Fest features samples of bacon-inspired dishes by dozens of eateries, caterers and companies from the Kansas City area. The fun event includes a microbrewery station, live band, a bacon eating contest and a bacon recipe contest, judged by our very own, In Pursuit of Pork blogger, Chris Petty.

As an official sponsor, your association teamed up with the Missouri Pork Association to give attendees the “pork tailgate” experience. Back by popular demand was the “Bacon Booth” photo screen where attendees could use various signs and props, snap a picture with their friends and upload it to Twitter or Instagram with hash tag #baconfarmers, for a chance to $250 worth of bacon. Other games included “Bacon Cornhole” and “Flip the Chop,” and attendees didn’t walk away without plenty of recipe ideas and coupons to use.

For more information about Bacon-Fest KC and how you can get involved next year go to http://baconfestkc.com/.

Pig Tales • 11 Pig Tales • 11

. Caramel Bacon Pecan Chocolate Pie. 2014 Bacon-Fest KC Recipe Contest - First Place David Eaheart, Kansas City, MO Pie Crust

4 cups flour 1 tablespoon sugar 1 teaspoon salt 1 ¾ cup vegetable shortening 1 tablespoon bacon fat, frozen ½ cup cold water 1 tablespoon vinegar 1 large egg

Salted Caramel Sauce

1 cup sugar 1 tablespoon corn syrup ¼ cup water ½ cup heavy cream 1 tablespoon bacon fat 2 tablespoons butter, unsalted 1 tablespoon bourbon 1 teaspoon vanilla extract 1½ teaspoons kosher salt 1. Heat sugar, corn syrup and water in a heavy saucepan until sugar dissolves. In separate pan, heat cream and bacon fat until warm.

2. Boil until syrup turns amber. Remove from heat.

3. Carefully pour warmed cream and bacon fat into the sugar pan. Use a deep pan because it will bubble aggressively.

4.Immediately stir until smooth.

5. Stir in butter.

6. Allow cooling for about two minutes and stirring in bourbon, vanilla and salt.

7. Let cool. Sauce will thicken as it cools.

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Lacquered Pecans & Bacon Strips (Optional) 20 full pecan halves 4 strips, Daily’s Deep Applewood Smoked Bacon, cut in half ½ cup water 1 tablespoon honey 1 tablespoon agave ½ cup sugar

1. Toast pecans for 5 minutes in 350 degrees F oven.

2. Mix water, honey, agave and sugar in pan and bring to boil until syrup forms.

3. Place pecans in syrup. Cook for about two minutes.

4. Drain pecans.

5. Place half bacon strips in syrup and cook for about one minute. Drain.

6. Heat oil in a pan to 300 degrees F. 7. Place pecans in hot oil and cook for about 1 minute.

Remove and drain. (roll in sanding sugar if desired) 8. Place bacon strips in oil and cook for about 1 minute.

Remove and drain.

9. Let pecans and bacon cool and dry completely.

1. Chill bowl in freezer.

2. Stir in flour, sugar and salt.

3. Cut in shortening and bacon fat until crumble texture. Do not overwork. Chill.

4. Beat together egg, water and vinegar in separate bowl. Add egg mixture to chilled flour mixture and stir until combined.

5. Chill dough overnight.

6. Portion dough in half to make two pie shells.

7. Roll out to 1/8” thickness and put in pie pan. Crimp edges.

8. Wrap pie pan in plastic and chill until ready to fill with pecan pie filling. (Reserve remaining pie shell for another pie.)

Chocolate Ganache

10½ fl ounces heavy cream 1.8 ounces sugar 2 egg yolks Pinch salt 14.2 ounces dark chocolate 1. Stir heavy cream, sugar and yolks in a saucepan and heat

Pie Assembly

1. Drizzle thin layer of caramel over cooled pecan filling.

2. Sprinkle ¼ cup of remaining diced bacon over caramel.

3. Pour ganache over top of caramel/bacon layer.

4. Garnish with remaining caramel, lacquered pecan halves and remaining diced bacon.

Pecan Filling

¾ cup brown sugar 3 eggs 1 cup dark corn syrup 1/3 cup butter, unsalted, melted ½ teaspoon vanilla 1 tablespoon molasses 1 tablespoon bourbon 2 tablespoons flour 2 cups pecans, chopped 1¾ cups small dice, cooked Daily’s® Deep Applewood Smoked Bacon Salt, pinch 1. Preheat oven to 350 degrees F. 2. Mix brown sugar, eggs, corn syrup, butter, vanilla, molasses, bourbon and flour together. Add chopped pecans and 1 cup of diced bacon Reserve remaining bacon for caramel and garnish.

3. Pour filling in chilled pie pan.

(Should only fill about half of pie shell).

4. Cover edges of pie crust with foil. Bake in 350 degrees F oven for about 45 minutes until filling is set. Let cool completely. until simmering to make a crème anglaise.

2. Pour hot crème anglaise through Chinois (strainer) over top of chocolate.

3. Let chocolate stand for one minute.

4. Stir until smooth and shiny.

5. Cool to room temperature.

5. Let rest for at least 2 hours until ganache is sets.

Serving Suggestion

Serve slices with a smear of caramel sauce on plate and lacquered bacon strip.

Yields 1 10-inch pie Serves 8

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Pig Tales • 13

Report The U.S. Meat Export Federation, www.usmef.org, is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded

by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors. The Kansas Pork Association is a member.

U.S. Producers Lend Expertise to Meat Trade Seminar in Japan Producers from the U.S. beef, pork, corn and soybean industries traveled to Japan in September for meetings with key players in the Japanese meat trade. Two members of the delegation – Dean Black of the Iowa Beef Industry Council and Wayne Humphries of the Iowa Corn Promotion Board – gave presentations on U.S. farming practices at a USMEF seminar in Tokyo, which was attended by more than 600 meat buyers from across all sectors of the Japanese food industry. Black and Humphries explained the history and development of their family farm operations, sharing their deep passion for agriculture and commitment to producing safe and wholesome food. Dr. Robert Thaler, professor and extension specialist with the South Dakota State University Department of Animal Science, also offered details on feed formulations used by the U.S. pork and beef industries.

“Customers in Japan and across the world want to know the details of how U.S. meat is produced,” said USMEF President and CEO Philip Seng. “So this seminar focused on soil sustainability, the seed used to produce feedgrains, and the specific feeding formulations and processes that allow the U.S. industry to produce such high-quality meat.”

Seng noted that in addition to the expertise this diverse group of producers contributed to the seminar, their presence also reminded buyers of the family-centered nature of the U.S. industry and conveyed a personal commitment to producing high-quality meat products in a responsible manner.

“The personal experience of the individual U.S. producer is a very positive selling point for our meat products,” he said. “USMEF is proud to extol their commitment to quality and safety, their commitment to the land – and ultimately their commitment to the customer. These genuine qualities definitely come across in our meetings with buyers, allowing the U.S. industry to establish a very high level of trust.”

Opening remarks at the seminar were made by Seng and David Miller, minister-counselor for agricultural affairs at the U.S. Embassy in Tokyo. USMEF Economist Erin Borror presented a beef and pork market overview and Joel Haggard, senior vice president for the Asia Pacific, addressed China’s emerging influence on Asian meat markets. A presentation on USMEF’s current beef promotions in Japan was provided by USMEF-Tokyo Senior Marketing Director Takemichi Yamashoji, while USMEF pork promotions were summarized by Marketing Manager Satoshi Kato.

Following the seminar, buyers were welcomed to an evening tasting session by USMEF Secretary-Treasurer Bruce Schmoll, a soybean and corn producer from Claremont, Minnesota, and Steve Hanson of the Nebraska Beef Council.

Hanson, who owns a cow-calf operation, feedlot and corn and wheat farm near Elsie, Nebraska, offered his thoughts on the event and the future prospects for U.S. meat in Japan.

“The seminar was extremely well-conducted by USMEF, and our entire experience in Japan was very informative,” he said. “It was especially interesting to see the variety of uses for U.S. meat and the different ways it is prepared in Japan. Consumers there are definitely interested in high-end, high-quality meats, and U.S. products are very wellreceived. For our industry, the future looks extremely bright in Japan.”

Special guests at the tasting session included Ambassador Darci Vetter, chief agricultural negotiator with the Office of the U.S. Trade Representative, and staff members from the U.S. Embassy in Tokyo.

Other members of the producer delegation visiting Japan were: Scott McGregor, Iowa Soybean Association; Patrick Fitzsimmons, Minnesota Pork Board; David Bruntz, Nebraska Corn Board and Russell Vering, Nebraska Pork Producers Association.

Funding for the seminar was provided by the USDA Market Access Program (MAP) and state corn checkoff programs.

Originally released September 11, 2014; U.S. Meat Export Federation

14 • Pig Tales

KPA Sponsors KU obesity conference The 13th Annual Obesity Conference, hosted by the University of Kansas Center for Physical Activity and Weight Management, was held August 8-9, in Overland Park.

Your association both sponsored, and attended the conference with a booth that provided nutritional pork materials and continuing education resources.

The conference’s goals are to provide health care professionals and educators current evidence-based information targeting nutrition, physical activity and behavior changes. Obesity is directly associated with many diseases, including heart disease and diabetes, so there is an industry wide effort to promote the prevention and treatment of obesity at the individual and community levels.

“Being a part of these conversations and events help our farmers build relationships with those in the nutrition and health care industries who have an important role in educating grocery shoppers and families about using pork in their diets and homes,” says Jodi Oleen, KPA Director of Consumer Outreach.

Over 200 people attended the conference.

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Pig Tales • 15

Industry News National Pork Board CEO Stepping Down

The National Pork Board announced today that Chief Executive Officer Chris Novak will step down after six years of service to the pork industry and the Pork Checkoff. Novak is leaving Oct. 3, 2014, to assume leadership of the National Corn Growers Association.

“We’re grateful to Chris for his leadership these past several years,” says Dale Norton, board president and a pork producer from Bronson, Mich.

During his six-year tenure with the NPB, Novak worked tirelessly to advance the strategic goals of the Pork Checkoff. For example, a commitment to refresh the image of pork with consumers led to the creation of the new Pork Be Inspired®campaign. Since the campaign launch in 2011, pork has led all proteins in growth within foodservice, and consumer demand for U.S. pork is at an all-time high. The NPB also has implemented innovative new programs in animal welfare, disease research, food chain communication and environmental sustainability.

“The pork industry is truly leading the way in responding to consumers with new programs that provide greater assurance of quality, animal welfare and sustainability. I have been honored to be a part of a team that is committed to meeting the needs of our farmers and consumers,” Novak says in looking back over his time at the Checkoff. “I’m grateful to the farmers who invest in the Pork Checkoff, the board of directors and the state and national staff members for the opportunity to serve this great industry. I look forward to continuing to work with the livestock industry from my new position.”

The NPB will immediately engage an executive search firm to assist in a national search for Novak’s replacement.

To ensure a seamless transition, the board has named John Johnson, chief operating officer, as interim CEO. Johnson will oversee the many initiatives currently underway, including finalization of a new strategic plan and development of the 2015 budget.

“Our Strategic Planning Task Force just completed work on a new five-year strategic plan that will be presented to our board this week,” Johnson says. “We have been working on the development of this plan 16 • Pig Tales 16 • Pig Tales

throughout 2014, and we are well-positioned to continue pork’s growth and innovation.”

The Pork Checkoff will continue to facilitate the work of the Industry On-farm Audit Task Force, grow relationships with foodservice and retail leadership and finalize the metrics required for implementation of the pork industry’s new sustainability framework.

Released September 2, 2014; National Pork Board

2015 NPB Member Nominations

The Pork Checkoff ’s Board of Directors is now accepting nominations to fill five, three-year terms that will begin July 2015. Nominees may be submitted by state pork producer associations, farm organizations or anyone who pays the Pork Checkoff, including pig farmers and pork importers. A minimum of eight candidates must be ranked by Pork Act Delegates before the nominees are sent to U.S. Secretary of Agriculture Tom Vilsack for approval.

“Serving on the National Pork Board is a great opportunity for producers to show their support of the industry while helping to plan for a successful future,” NPB President Dale Norton said. “The board ensures that the industry voice is heard on a national level.”

Any pork producer or importer who has paid all Checkoff assessments due or is a representative of a producer or company that produces pigs eligible to serve.

There are 15 voluntary positions on the board, The Pork Act requires that a minimum of 12 states be represented.

Candidates also are being sought for two positions on the Pork Board Nominating Committee. Those appointed will serve a two-year term in 2015 and 2016.

The committee will solicit, interview, and recommend candidates to the Pork Act Delegate Body at the annual meeting March 5-7, 2015, in San Antonio, Tex. The application deadline is Nov. 1, 2014, with candidate interviews to be held in Des Moines Dec. 1112, 2014. Please direct application requests and questions to the National Pork Board by mail to 1776 NW 114th St., Clive, Iowa 50325. Or contact Teresa Wadsworth at (515) 223-2612 or at TWadsworth@pork.org.

Released August 21, 2014; National Pork Board

Stay up to date on news affecting your industry by visiting www.pork.org and www.nppc.org.

NPPC Helps Pass Bill to Stop Harmful, Costly Rule

The U.S. House voted on September 9, 262-152 to approve legislation that would prevent the development and implementation of a regulation expanding the scope of the federal Clean Water Act (CWA) to cover most of the country’s water bodies, ditches and gullies, a rule that would be particularly detrimental to agriculture. The National Pork Producers Council hailed the bill’s passage and will be urging the Senate to take similar action.

“NPPC is grateful that the House approved legislation to stop this regulatory overreach,” says NPPC President Howard Hill, a pork producer from Cambridge, Iowa.

The U.S. Environmental Protection Agency and the U.S. Army Corps of Engineers in April issued a proposed rule intended to clarify their authority under the CWA over various waters. Currently, that jurisdiction – based on several U.S. Supreme Court decisions – includes “navigable” waters and waters with a significant hydrologic connection to navigable waters. The proposed “Waters of the United States” (WOTUS) rule would broaden that to include, among other water bodies, intermittent and ephemeral streams such as the kind farmers use for drainage and irrigation. It also would encompass lands adjacent to such waters. NPPC released online maps, utilizing the same federal data that EPA uses to implement the CWA, to help the public better understand the scope of the agencies’ proposal.

The House bill, the “WOTUS Regulatory Overreach Protection Act,” sponsored by Rep. Steve Southerland, R-Fla., would prohibit EPA and the Corps of Engineers from “developing, finalizing, adopting, implementing, applying, administering, or enforcing” the WOTUS rule and any associated guidance attempting to clarify the scope of the clean water law. The legislation also would block a companion interpretive rule, which enumerates agricultural practices that would be exempt from the WOTUS rule.

“The expanded coverage resulting from the proposed rule, which likely would negate the agricultural exemptions, could force most farmers to apply for Clean Water Act discharge permits,” says NPPC’s Hill, “and permits likely would be needed for a host of traditional farming practices such as application of pesticides and fertilizer. This rule would hand activist groups a tool they could use to file lawsuits to force farmers to obtain permits merely for planting seeds.”

The House legislation would require EPA and the Corps of Engineers to write with state and local officials a proposed rule based on consensus recommendations, which would be

subject to public review. In a letter sent to members of the House, NPPC, 25 state pork associations and dozens of other agricultural groups urged lawmakers to vote in favor of the Southerland bill. NPPC also signed on to a similar letter to the House that included national agricultural organizations

Released September 9, 2014; National Pork Producers Council

Top Pork Countries Want Tariffs Eliminated in TPP

In an open letter to negotiators on the Trans-Pacific Partnership (TPP) talks, organizations representing hog farmers in Australia, Canada, Chile, Mexico, Peru and the U.S. called for a “comprehensive, high-quality” agreement that eliminates tariffs on nearly all products, including pork.

The TPP is a regional negotiation that includes the U.S., Australia, Brunei Darussalam, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam, which account for nearly 40 percent of global GDP. The letter from these organizations pointed out that the agreed-upon objectives of the TPP are: that it include trade in goods – including agricultural ones – services, investment, e-commerce, competition policy and intellectual property; that there be no product or sector exclusions, especially in agriculture; that all tariffs and other market access barriers such as Japan’s Gate Price be eliminated by the end of the negotiated transition period; and that all transition periods have “commercially meaningful” timeframes, which should be short and not back-loaded.

“Failure to achieve these objectives,” said the groups in their letter, “would call into question the oft-stated pledge to make TPP the gold standard for future FTAs and our ability to support the agreement.”

The letter also expressed concern that the TPP market access objectives won’t be achieved if negotiators accept the current trade offer from Japan, which is demanding special treatment for its agricultural sector, including exemption from tariff elimination of certain “sensitive” products, including pork.

“A broad exemption for Japan will encourage other TPP countries to withhold market access concessions, backtrack on current offers, lower the ambition on rules language and possibly unravel the entire agreement,” the groups said.

“Additionally, it would set a dangerous precedent for the expansion of the TPP when other nations are likely to demand a Japan-type deal.”

The organizations called on their respective governments to “redouble their efforts to move Japan away from this untenable position” and, if it’s unwilling to open its markets fully to pork products, to conclude an agreement without Japan.

Released September 8, 2014; National Pork Producers Council

Pig Tales • 17 Pig Tales • 17

HOT TAMALE PIE

Prep Time: 20 minutes Cook Time: 30 minutes Yield: 6 servings Ingredients • • • • • • • • • • • • • •

1 pound ground pork 1/2 cup yellow cornmeal 1/2 cup cold water 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper, (cayenne) 1 1/3 cups water 1 large onion, chopped 1 red bell pepper, OR yellow bell pepper, chopped 1 15 1/2-oz can red kidney beans, drained 1 10-oz can enchilada sauce 1 2 1/2-oz can sliced black olives, drained 1/4 teaspoon salt 1 cup Cheddar cheese, OR Monetery Jack cheese, shredded

18 • Pig Tales

In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper. In medium saucepan bring the 1 1/3 cups water to a boil. Slowly add cornmeal mixture; stirring constantly to make sure it does not lump.

Return to a boil, stirring constantly. Lower heat and cook for 10 minutes or until very thick, stirring occasionally. Spread the hot cornmeal mixture into a greased 7x12-inch casserole.

Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender. Stir in beans, enchilada sauce and olives. Bring to a boil.

Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350 degree F. oven for 20 minutes.

Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.

PQA PLUS SITE STATUS REBATE PROGRAM The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Having a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply: • Producer must have all site status paperwork completed.

• Rebate amount may not equal more than the total assessment cost.

• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at kpa@kspork.org or (785) 776-0442 with questions or to see if funds are still available.

Please work with your PQA Plus advisor to complete the form below.

Then, detach and mail to the address on the form.

Name of producer: ___________________________________________ Farm name: ________________________________________________ Organization (if contract grower): ________________________________ Mailing Address: _____________________________________________ ___________________________________________________________ ___________________________________________________________ Premise ID# or PQA Plus number ________________________________ Phone: _____________________________________________________ E-mail:______________________________________________________

Please return form and a copy of PQA Plus site assesment certificate to: Kansas Pork Assocition PQA Plus Rebate Program 2601 Farm Bureau Road Manhattan, KS 66502

FOR ADVISOR USE ONLY Date of assessment: ____/____/______ Total assessment cost: $__________ PQA Plus Advisor (Print) ______________________________ (signature) _____________________ PQA Plus Advisor phone: ____________________

PIG TALES

The Official Publication of the Kansas Pork Industry

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

“WE DELIVER THE MALE” Are you receiving the Service and Quality you deserve from your semen supplier?

—Family Farming Operation Since 1916 - Six Generation Family Business— —3 Days/Week Delivery - Dedicated Courier Service— —Ultra Remote KS Location - PRRSv negative since 1998—

At ZFI, we’re more than just another semen supplier. We realize that semen from genetically superior animals is of little value if it is not handled properly and delivered on time. That’s why we personally deliver our semen and maintain control of quality from our boar to your door.

877.ZFI.STUD sales@zfistud.com

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.

20 • Pig Tales