Pig Tales Issue 4 2009

P

IG TALES Issue 4 2009

The Official Publication of the Kansas Pork Industry

Providing A Business/Decision Checklist Producer Incentives For PQA Plus

Quick Pork Fajitas Cooking Time: 15 Minutes

PORK & PEPPERS

Pork is so delicious, it’s no surprise people eat it up quick. But did you know it also cooks up quick? Grilled, sautéed, braised or stir-fried, pork delivers a terrific meal in no time. Not to mention it’s tasty, versatile and easy to prepare. So visit us online for hundreds of simple, great-tasting recipes, and pepper your family’s meals with the delectable flavor of pork.

TheOtherWhiteMeat.com/PorkRecipes

©2009 National Pork Board, Des Moines, IA. This message funded by America’s Pork Checkoff Program.

KPA

CONTENTS 4 President’s Column Providing A Business/Decision Checklist 5 Executive Board Meetings Manhattan Meetings and Survey 6 PQA Plus Producer Incentives for PQA Plus 7 Partnering with PRice Chopper Pork Groups Partner With Retailer 8 KSU Connection Creep Feeding 9 KSU Connection Creep Feeding 10 KSU Connection Creep Feeding 11 KSU Connection Creep Feeding 12 KPA Visits Salina AMBUCS 13 Pork Chop Open 14 Community Involvement 15 Community Involvement

On the Cover Pork Pot Pies

PIG TALES The Official Publication of the Kansas Pork Industry President-CEO Tim Stroda Director Of Industry Relations Jodi Termine 2009 KPA BOARD OF DIRECTORS Chairman: Ron Suther – Blaine Kent Condray – Clifton Thomas Frederick – Hugoton Jennifer Gerety-- Seneca Alan Haverkamp – Bern Jerry Morris-- Sedgwick Pete Sherlock – Washington Michael Springer – Sycamore Jim Nelssen – Kansas State University 2009 KPPC BOARD OF DIRECTORS Chairman: Michael Springer- Sycamore Kent Condray – Clifton Alan Haverkamp – Bern Pete Sherlock- Washington Ron Suther – Blaine

1 pound ground pork 1 1/4 cups sundried tomato alfredo sauce OR alfredo sauce 1 12-oz package steam-in-bag frozen vegetable medley 1 8-oz tube refrigerated garlic breadstick dough 1 teaspoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper

Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. 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.

Cooking Directions Heat olive oil in large skillet over medium-high heat, add ground pork, salt and pepper. Brown well, drain; return to skillet. Meanwhile cook vegetables according to package directions. Add sauce and vegetables to the pork in the skillet.

Stir to combine well. Divide mixture into 4 individual-sized casserole dishes or one 9X9 baking dish. Top mixture with bread dough sticks in criss-cross pattern. Bake at 375 degrees F for 10-12 minutes. Serves 4

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785776-0442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org

Pig Tales 3

President’s Comments

Providing A Business/Decision Checklist As our industry begins a consolidation phase, unfortunately, there will be operations that become inactive or change ownership. In an attempt to answer questions from producers, I have put together a “checklist” of issues to think about when depopulating, selling or purchasing a swine operation in Kansas.

If you currently own or operate a swine unit and plan to depopulate with the intention of reentering the business in the near future, the checklist is really a maintenance schedule which will help you bring the unit back into production in an orderly fashion. Here are some points to consider: 1) Keep your permits up to date. This includes:  Kansas Department of Health and Environment water pollution control permit  Kansas Animal Health Department feedlot permit  If applicable – Kansas Department of Agriculture Water Right  Pork Quality Assurance Plus Program status  Manure spreading agreements 2) Submit a depopulation and cleanup plan to KDHE which includes the completion dates for the following tasks.  All pens and buildings including any stockpiles or compost sites must be cleaned of manure waste and spread on cropland at agronomic rates. If the operation is above 1,000 Animal Units, follow your Nutrient Utilization Plans.

Deep pit buildings may need to be refilled with fresh water to prevent damage to the structure.  All earthen retention structures shall be dewatered and liquid waste spread on cropland at agronomic rates. If the operation is above 1,000 Animal Units, follow your Nutrient Utilization Plans. Required storage capacity in each structure shall be maintained as required in the permit.  Operational logs shall be maintained and submitted as required in the permit. Annual Reports will be submitted as required in the permit.  Check with your insurance agent to ensure you have the desired coverage on vacant facilities.

If you plan on completely closing down the facility, the list becomes longer:  All earthen retention structures shall be cleaned of solid manure waste accumulations and spread on cropland at agronomic rates. KDHE recommends manure nutrient testing and soil sampling on all disposal land prior to the application of solid and liquid manure waste accumulations to prevent overloading the fields with nutrients.  Work with your KDHE District office to find feasible disposal options for any buildings or waste structures you plan to demolish. Notify your county appraiser if facilities 4 Pig Tales •

are destroyed.  Secure building entrances and pit/lagoon structures to limit liability exposure to uninvited visitors. No trespassing signs should be located around perimeter fence.  Notify utility companies to discontinue service if desired.

Please understand that even if you depopulate, you should seriously consider not giving up your KDHE permit.

If you give up your permit and decide to reopen the facility as a confined animal feeding operation, you must apply for a new permit and submit a new Waste Management Plan prior to repopulation of the facility. You will also be required to comply with Kansas Statutes and Regulation in effect at the time of the new application, including any separation distance requirements. This process can take several months to complete. Please also note:  If any remaining earthen retention structures have been cleaned of solid manure waste accumulations, the structures shall have permeability tests conducted. Results shall be submitted to KDHE. If permeability does not meet requirements, additional sealing and testing will be required before the structure can be put back into service.

For either sellers or buyers of pork operations, there are a few more considerations to weigh:  Is the operation in good standing with KDHE? Make sure any unresolved issues are disclosed and a written strategy is in place to bring the operation into compliance before any sales agreements are finalized. Neighbor attitude toward the operation should be assessed.  Make sure all parties understand the farm’s water supply situation. Is there a water right? Where are the wells located? Is there an easement for access, if needed? Is the farm on rural water?  Discuss any other utilities or easements – electricity, propane, natural gas, etc. Make sure there is an easement agreement for the access road to the unit.  Disclose and discuss the farm’s Manure Management Plan. Make sure any manure spreading agreements will pass to the new owner.  Make sure all agreements are written and all contracts/ loans/liens that may affect the facilities are known.

As we work through this difficult time, please remember the pork industry has a solid reputation for dealing in a professional manner. As transactions are taking place, strive to treat all parties with respect and dignity. As you know, our industry is a close-knit group. It’s hard to tell who might be your next business partner. Be careful not to close tomorrow’s door with today’s actions.

As always, please call if I can help.

Kansas Producer Boards Meet in Manhattan Producer leaders who sit on the Executive Boards of the Kansas Pork Producers Council and Kansas Pork Association met on July 13 to provide input on the organizational budgets for the remainder of 2009 and 2010.

Market hog prices that have been lower than projected when the 2009 budget was approved, plus some additional expenditures approved by the KPPC during the H1N1 flu crisis, prompted a review of spending for the remainder of 2009. Utilizing an on-line producer survey, KPA staff recommended spending reallocations in several program areas. The KPPC Board approved the changes which shifts programming emphasis to promoting pork to customers of retailers and foodservice outlets.

Kansas Producer Board listens as Tim Stroda discusses current programs and suggest program ideas for 2010.

At the KPA meeting, Jim Crane, Liberal, was appointed by the Board to fill a vacancy. He will be eligible for election at the Annual Meeting in February.

During the day, the election of the 2010 National Pork Producers (Pork Act) Delegates was held. Representing Kansas will be Kent Condray, Clifton; Alan Haverkamp, Bern; Pete Sherlock, Washington; and Michael Springer, Sycamore.

2009 Kansas Swine Industry Survey Guides the KPA Information collected during the 2009 Pork Industry Survey will be of major consideration on 2010 projects at the Kansas Pork Association. We thank each of you for the time that you took to fill out these surveys.

Here are an overview of a few of our answers.

As always, if you have any questions or would like more information on your association and it’s current projects, please do not hesitate to contact the office and ask for Tim.

If the industry had 100 dollars to spend. How would you allocate them in the three categories. Please type the number in the box beside the category. The three numbers should add to 100.

50.00 45.00 40.00 35.00 30.00 25.00 20.00 15.00 10.00 5.00 .00 Consumer marketing and pork promotion

Your state organizations' work is generally broken into three broad areas.

Rank each area in order of importance to your operation: 1 is most important and 5 is least important.

Public policy

Research and producer education

Your checkoff funds can be utilized to promote pork to many audiences.

Please help us prioritize by marking 1 for very important groups and 5 for least important groups.

25

25

20

1 2

15

3 10

4 5

5

20

1 2

15

3

10

4 5

5 0

0 Consumer marketing and pork promotion

Research and Producer education

Public policy

General consumers

Restaurant and foodservice decision-makers

Healthcare professionals

Retail markets News outlets - TV, (grocery stores) radio, newspapers, etc

Pig Tales 5

PQA PLUS SITE STATUS REBATE PROGRAM KPA 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 prior to December 31, 2009. The funding is available on a first-come-first-serve basis. The program began August 1, 2009.

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

• Producer must postmark the rebate form before December 31, 2009.

• 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 phone: ____________________ 6 PigPlus Tales Advisor

KPA Partners with MPPC, NPB and Price Chopper to promote retail pork sales in Kansas City area stores Sizzling pork specials were in store for shoppers in the greater Kansas City area during the week of July 12th-21st. The pork promotion was a group effort made possible by the National Pork Board and Price Chopper and supported by the Missouri and Kansas Pork Associations.

SAVE On Grilling This Summer With These PORK Specials!

Fresh All Natural Boneless Butterfly Chops

Frozen 2-Piece

Pork Tenderloins

To highlight the special pricing, ads were placed in the Kansas City Star on June 12th, 13th and 14th.

The ads focused on driving consumer purchases for summer grilling with special pricing on fresh boneless butterfly chops, frozen two piece tenderloins, fresh boneless country-style ribs and Farmland bacon.

$1.99

$1.99

per pound

per pound

The Global Team

Family Pack

Fresh All Natural Boneless Country-Style Pork Ribs

$1.99

per pound

Farmland®

Bacon

$1.99

2.1-16 oz. pkg.

Family Pack

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©2009 National Pork Board, Des Moines, IA. This message funded by America’s Pork Checkoff Program.

For recipes and additional cooking information visit TheOtherWhiteMeat.com

Above: Price Chopper works with pork producers to drive sales with hot prices on pork.

PigTek Pig Equipment Group A Division of CTB, Inc., Milford, IN USA Call 800.341.1039 or 574.658.4101 PigTek.net or choretimehog.com info@PigTek.net ®

Prices Effective July 12th through July 21st

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Price Chopper’s network of stores consists of 32 stores in the Kansas City area. The Kansas City Star has a 90% metro circulation and reaches 874,100 adult readers in the Kansas City area.

Pig Tales 7

Effects of Creep Diet Complexity on Suckling and Nursery Pig Performance Steve Dritz, Mike Tokach, Bob Goodband, Joel DeRouchey, and Jim Nelssen KSU Applied Swine

Providing highly digestible and palatable diets to piglets during lactation, creep feeding, is a management practice that may help ease the negative effects of weaning. In recent studies, pigs that consumed creep feed (eaters) have consistently shown better post-weaning feed intake and growth compared to pigs that did not consume (non-eaters) or those that were not offered creep feed. Identifying factors that can increase the proportion of eaters of creep feed within litters may be important in improving success in the nursery.

Therefore, we conducted this study to determine the effects of creep diet complexity on pre-weaning performance and the proportion of piglets consuming creep feed and nursery performance in a commercial production system.

Methods A total of 96 sows (C29 PIC) and their litters were used from a commercial sow facility in northeast Kansas. At the start of the creep feeding (day 18 of lactation), sows were allotted to 3 experimental treatments. In Treatment 1, litters were not provided any creep feed (No Creep). In Treatments 2 and 3, litters were provided either a Simple or Complex creep diet, respectively.

The Simple creep diet mainly contained 60% milo, 32% soybean meal, and 3% choice white grease, which was identical to the lactation diet offered to the sows. The Complex creep diet was mainly composed of 30% pulverized oat groats and 25% spray-dried whey, with specialty protein sources such as 10% extruded soy protein concentrate, 6% spray-dried animal plasma, and 6% select menhaden fish meal. It also contained 5% lactose and 5% choice white grease. The diet included very low levels of soybean meal (2.3%) and corn (6.15%). The Simple creep diet was in meal form while the Complex creep diet was in pellet form (2-mm pellets). Both creep diets were offered ad libi8 Pig Tales •

Figure 1. Creep feeding using a rotary feeder with a hopper.

tum from d 18 until weaning on d 21 using a rotary creep feeder with hopper (Rotecna Mini Hopper Pan, Rotecna SA, Spain; Figure 1).

From a total of 1,024 pigs weaned, 675 pigs (initial weight 14.1 lb and 21.2 days of age, C29 × 327 PIC) were allotted to 3 treatments using a completely randomized design. The treatments for this study were: • Treatment 1 - composed of pigs that were not provided any creep feed or pigs that did not consume creep feed even when offered (Non-Eater), • Treatment 2 - composed of pigs that positively consumed creep feed (Eater) • Treatment 3 – composed of pigs that were 51% Non-Eaters and 49% Eaters (Mix)

pigs consuming creep feed in whole litters. Increasing the complexity of the creep diet improved (P < 0.0001) the proportion of eaters from 28% to 68%. This suggests that the higher creep feed intake observed in litters fed the complex creep diet was due to a greater number of pigs positively consuming creep feed. This indicates that the complexity of the creep diet may be one of the most important factors in stimulating individual pigs in the litter to consume creep feed.

Figure 2. Total and daily creep feed intake of litters (mean Âą SE) fed either simple or complex creep diets. a,bP < .0006; y,zP < .0006.

Treatment 3, the mix of eaters and non-eaters was included to see if the non-eaters would â&#x20AC;&#x153;learnâ&#x20AC;? to eat feed faster when combined with pigs already consuming feed. Each treatment had 25 pigs per pen and 9 replications (pens). All pigs were fed a budget of 1 and 2 lb per pig of commercial SEW and Transition diet, respectively. Pigs were fed a standard Phase 2 diet until the end of the study (d 28 postweaning).

Pigs fed the complex creep diet had higher (13%; P < 0.03) ADG and tended to have higher (11%; P < 0.06) total gain than pigs fed the simple creep diet, with no creep pigs being intermediate (Table 1). Total and daily gains of litters fed the complex creep diet was 4 and 5% higher than litters fed the simple creep diet, respectively; however,

Effects on pre-weaning performance Litters fed the complex creep diet consumed twice the total (2.72 vs. 1.36 lb; P < 0.0006) and daily (0.91 vs.

0.45 lb; P < 0.0006) creep feed intake of litters fed the simple creep diet (Figure 2).

Creep diet complexity also influenced the proportion of Pig Tales 9

Effects of Creep Diet Complexity on Suckling and Nursery Pig Performance - Continued Steve Dritz, Mike Tokach, Bob Goodband, Joel DeRouchey, and Jim Nelssen KSU Applied Swine

differences were not significant (P > 0.58). There were no differences (P < 0.70) in both pig and litter weaning weights. The difference in daily gains between the simple and complex creep diets may be related to the dietsâ&#x20AC;&#x2122; design and quality. The complex creep diet was formulated to match the digestive capacity of young pigs, in which feed digestibility, palatability, and antigenic properties of the feed were considered. These same requirements were disregarded in the design of the simple creep diet, which may have negatively affected growth. However, the lack of differences in preweaning gains between the creep fed and non-creep fed pigs would suggest that any benefit of increasing creep diet complexity was insufficient to see appreciable effects, especially when the duration of feeding (3 days) and the amount consumed is considered.

Characteristics of pigs identified as eaters of creep feed Pigs that were identified as eaters were 7 to 8% smaller in body weight and were gaining 5 to 6% less than non-eaters prior to weaning regardless of the complexity of the creep diet (data not shown). A greater (P < 0.0001) percentage of eaters were also observed among pigs weighing in the bottom 16% of the population for both creepfed treatments; 47% in the simple creep diet and 83% in the complex creep diet.

In terms of teat location, a greater proportion of eaters were also found nursing in the middle and posterior teats (57 and 52%, respectively) than in the anterior teats (38%). Typically, piglets that nurse from the posterior teats are smaller 10 Pig Tales â&#x20AC;˘

and less competitive than those nursing from anterior teats. The lower ability of smaller pigs to compete at the udder and extract milk may predispose these pigs to consume more creep feed when it is offered.

Therefore, the higher rate of eaters in the middle and posterior teats in the current study may support this assumption. Overall, these characteristics would then suggest that there is a greater tendency for smaller pigs to become eaters. Creep feeding is then beneficial to smaller piglets within litters as an alternative source of nutrients during lactation.

Effects on post-weaning performance In the initial 3 d post-weaning (day 21 to 24), eaters had 43% greater (P < 0.01) ADG than non-eaters, with the mix group being intermediate (Table 2). The mix group tended to have higher (P < 0.08) daily gains than the non-eater group. This was mainly due to differences in initial feed intake (first 3 d post-weaning) between the groups. The eater group had higher (P < 0.002) ADFI than the non-eater and mix groups. The mix group also had higher (P < 0.02) ADFI than the

Figure 3. Percentage of fall back pigs during the initial 3 days post-weaning within each creep consumption category. Fall back pigs were those that did not gain weight or lost weight in the first 3 days postweaning. No creep = pigs that were not provided creep feed pre-weaning, Non-eater = pigs that were negative for creep feed consumption, Eater = pigs that positively consumed creep feed.

non-eater group. There were no (P > 0.23) differences in F/G between the eater, non-eater, and mix groups during the initial 3 d period. Overall, daily gain of the eater group was 6.2% higher (P < 0.05) than the noneater group, with the mix group being intermediate.

There were no differences (P > 0.14) in pig weights at d 49 between the three groups. Though weight differences were numerical, it is worthy to note that despite starting at a lighter weight, eaters were the heaviest group and were 1 lb heavier (34.1 vs. 33.1 lb) than the non-eater group at d 49.

Fall back pigs were those that did not gain weight or lost weight in the first 3 d post-weaning. Overall, 25% of the total population of weaned pigs in the study did not gain or lost weight during the initial 3 d postweaning. However, eaters of creep feed responded better to weaning, with only 17% considered fall back pigs (Figure 3). For no creep pigs and non-eaters, 28 and 29% of pigs lost weight. Postweaning daily gains of no creep pigs in the first 3 d postweaning were 33% of their preweaning daily gains, while ADG of non-eaters of both the simple and complex creep diet were 29 and 24%, respectively. Eaters of either the simple or the complex creep diet gained 45 to 48% of their preweaning daily gains.

Take Home Message • Feeding a more complex creep diet improved litter creep feed intake and the proportion of pigs consuming creep feed.

• Complexity of the creep diet is one of the most important factors in stimulating individual pigs in the litter to consume creep feed.

• Eaters of creep feed had higher postweaning feed intake, daily gains, and reduced post-weaning lag. These benefits may be achieved regardless of weaning weights, weaning age, the type of creep diet, and duration of creep feeding.

• Managing creep feeding that focuses in encouraging more individual piglets to eat is beneficial in producing weanling pigs that are better adapted to weaning, which improves post-weaning performance.

Pig Tales 11

Getting the Word Out

KPA Visits Salina AMBUCS Meeting to Educate Consumers The Kansas Pork Association joined over 120 Salina AMBUCS businessmen at the Ramada Inn in Salina for an educational breakfast on July 24th. The breakfast club was contacted by Pork Checkoff’s Operation Main Street, which arranged the speaking opportunity for the KPA. “Operation Main Street is a great way to let our customers know how the pork industry has changed over the last 30 years,” states Jodi Termine of the Kansas Pork Association. “There were questions and amazement as the group of pork enthusiasts realized how pork has been reinvented to meet consumer demand for an affordable, low fat and nutritious product.”

The National Association of American Business Clubs (AMBUCS) is a non-profit service organization consisting of a diverse group of men and women who are dedicated to creating mobility and independence for people with disabilities. Learn more about AMBUCS at http:// www.ambucs.com/ Operation Main Street, an intensive training program for the pork indusstry to help spread a positive message about the pork industry.

Producers who participate in Operation Main Street gain public speaking experience, receive training on how to deliver a positive industry message to media and the public, and walk away ready for public presentations. Learn more about Operation Main Street by contacting theoffice or at http://www.pork.org/Producers/OMS.aspx.

12 Pig Tales •

Right: Jodi Termine, KPA Staff, provided information on the pork industry to about 120 Salina AMBUCS businessmen at the Ramada Inn in Salina at an educational breakfast on July 24th.

Pork Chop Open Golf Tournament The Annual Pork Chop Open Golf Tournament was held Friday, August 28th, at Cedar Hills Golf Course in Washington.

With perfect weather and great food, all golfers involved has a great time!

The tournament brought over 50 golf enthusiasts from north central and northeast Kansas, as well as southern Nebraska. Delicious pork snacks were prepared by Frontier Farm Credit and the pork loin lunch was provided by Farmland Foods.

The players also enjoyed the chance to win $10,000 if they hit a hole-in-one on Hole 7. A few shots got close and a few landed in the pond.

Sponsors of the event included Bottenburg & Associates, ZFI Swine Semen Services, National Pork Board and the National Pork Producers Council. Hole sponsors included Farm Bureau Financial Services, Fourth and Pomeroy Associates, Inc., Hoovers, Inc., Clay Center Locker Plant, Farm Management Services, Inc., Bluestem Electric Coop Inc., Farmway Co-Op Inc., Kastl-Powell Agency Inc., Southeast Nebraska Coop, Suther Feeds, Inc., and Golf USA. Results from the Tournament were as follows: Flight 1 1st 2nd 3rd

Team Leader Jeff Brabec Andy Goeckel Gene Henderson

Flight 2 1st 2nd 3rd

Team Leader Barney Rapp Luke Johnson Barrie Luers

Flight 3 1st 2nd 3rd

Team Leader Keeler Consulting Ron Stuek Ryan Kern

Thank You Sponsors

Thank you sponsors and player and we look forward to seeing you next year!

Pig Tales 13

Kansas Pork Assocition joins Kansas FFA, Kansas 4H and various communities Kascha Bohnenblust, KS FFA Swine Proficiency Award Swine Production – Placement Kascha Bohnenblust of the Riley County FFA Chapter began her SAE in the area of swine production in 2006.

She started by feeding and watering hogs for KZK farms near Leonardville, Kansas, which is operated by her family. After several years of working for KZK, she has gained responsibilities and now vaccinates, ear notches and castrates the pigs. Kascha has found that by working close to home and for her family, she can be heavily involved in the day-to-day operations of the farm and still have the flexibility she needs to be an involved student at her high school. Although her labor is unpaid, Kascha is able to exchange labor for starter feed for her portion of the pigs. Upon graduating, Kascha plans to attend Kansas State University and major in animal science with an emphasis in preveterinary medicine. She hopes to one day move back to a rural community and operate a large-animal veterinary clinic. Kascha is the daughter of Lynn and Becky Bohnenblust. Her chapter advisor is Bob Whearty.

Sponsored by Kansas Pork Association (State) and Sunglo Feeds/Akey and Phibro Animal Health..

Austin Thompson, Newton FFA Chapter Swine Production – Entrepreneurship Austin Thompson of the Newton FFA Chapter started his SAE to raise pigs for the swine show industry. He farrows his sows twice a year, once in the winter to raise pigs for county fairs and state shows, and then again in late summer for use in shows across Texas and Oklahoma. He has taken advantage of advertising in national seedstock magazines, publishing flyers of successful pigs and consigning pigs in show pig sales to market his animals. Austin currently owns 14 sows and raises enough pigs each year to show on his own and market nationally. Austin states that one important skill he has learned is how to artificially inseminate his sows, as it allowed him to take advantage of superior genetics and eliminated the need to keep a boar in his operation. Austin plans to attend Kansas State University and complete a degree in veterinary medicine. He hopes to one day own and operate his own practice while still being involved in the swine industry. Austin is the son of Greg Thompson and Conniee Rickard, his chapter advisor is Nute Rucker. Sponsored by Kansas Pork Association (State) and LA-CO Markal.

14 Pig Tales •

Kansas Pork Assocition joins Kansas FFA, Kansas 4H and various communities Condray Farms, Inc. and KC Pork, Inc. Celebrate 30 years Condray Farms, Inc. and KC Pork, Inc. celebrated a special Independence Day this year with 30 years in business. The 30 year anniversary was formally announced at the Clifton, KS 4rth of July parade with a special sign that illustrated their support and commitment to the National Pork Producers “We Care” initiative. The “We Care” initiative is a is a joint effort of the Pork Checkoff, through the National Pork Board, and the National Pork Producers Council, to help demonstrate that producers are accountable to established ethical principles and animal well-being practices.

Condray Farms, Inc. and KC Pork, Inc. are owned and operated by the Condray Family in Clifton, KS. Congratulations Condray Farms, Inc. and KC Pork, Inc.! We wish you well on your way to another 30+ years of business!

Tyler Tebow, KS 4-H Swine Project Winner River Valley District’s Tyler Tebow, was presented the medallion in the Swine project by Micki and Ron Suther representing the Kansas Pork Association. Each year, Tyler buys small pigs, feeds them according to size, structure and muscle and then shows them on the county, district and state level. He has raised several champions during the seven years he has been in the project. He serves as a Republic Co. junior leader in the swine project and serves on county, district and state level committees. Tyler plans to major in Animal Science and Ag Business with an emphasis in Livestock Feed and Nutrition at K-State in the fall.

Pig Tales 15

PIG TALES

The Official Publication of the Kansas Pork Industry

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

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(877) ZFI-STUD - (877) 934-7883 Support the Association by becoming a member or advertising in Pig Tales!

Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org.

16 Pig Tales •

Pig Tales 17

18 Pig Tales â&#x20AC;˘