Pig Tales Issue 6 2009 by Kansas Pork Association

IG TALES Issue 6 2009

The Official Publication of the Kansas Pork Industry

KPA Updates Website and Social Media PQA Plus Rebate Program Extended

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CONTENTS 4 PRESIDENT’S COLUMN KPA Updates Website and Social Media Efforts 5 KPA FOOTBALL PROMOTION Volunteers Make Promotion a Success 6 K-STATE’S 2009 SWINE DAY Swine Producers Attend Swine Day 7 KPA/KPPC BOARD MEETING Producers Gather for Their Industry 8 GETTING THE WORD OUT Kansas Pork Association Promotions 12 K-STATE CONNECTION Effects PCV Type 2 and Vaccination 16 NPPC AND NPB UPDATES 18 PQA PLUS REBATE PROGRAM National Updates 19 RECIPE Spiral Cut Ham

ON THE COVER While ham is the star of Easter, who’s to say it can’t steal the spotlight for other holidays and get togethers throughout the year? Whether it’s beautifully glazed for a winter holiday feast or slow cooked over a summer barbecue pit, ham’s versatility makes it a perfect fit for any occasion. See page 1 for this delicious spiral cut ham recipe with slow-roasted asparagus and lemon-thyme sauce.

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 Jim Crane-- Liberal 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 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. 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 Column by Tim Stroda

KPA Updates Website and Social Media Efforts It appears there is a time in every parent’s life when you fall behind the technology of the next generation. My sons just can’t understand why I don’t check my Facebook page more often or why I call them instead of texting. After two decades as a communications professional, I’ve learned that technology is a tool to be used when needed. As a beta tester of early versions of software for laying out publications such as Pig Tales, it was very clear this tool could make the job of producing a magazine infinitely more efficient. In the 1980s, the process of designing your magazine took nearly three weeks and several trips to the printer. Now, your staff produces the complete design in about three days and can e-mail the final version to any printer around the world. The incentive to use this tool is clear-cut; however other technologies have had to grow on us. Until recently, web-based communication and social media tools were seen by many in agriculture as something people in town did to waste time. However, the power of these social media tools is rapidly growing. For example, every day, more than 65 million people log in to harvest their virtual crops on the popular Facebook application “Farmville.”

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In order to harness this power, we have to explore the possibilities and utilize the tools that make sense for our associations. As a start, the KPA recently went live with an update to our website -www.kspork.org. We hope this simplified version of the site is easier to navigate as it sorts producer and consumer information into defined sections. We’ve also worked to incorporate ties to the KPA Facebook page which can be viewed at Facebook.com and a link to our Twitter page. While social media is not going to solve all of agriculture’s public relations issues, it is one tool to be used in bringing a positive message to consumers. While I’m working to upgrade my technological skills, maybe I’ll order two GPS tracking chips for my sons’ phones. Then, I won’t have to “bother” them anymore.

KPA Scores with KSU Football Promotion The KSU Wildcats took on Mizzou Saturday, November 14, with the Kansas Pork Association there to cheer them on. Over 30 producer volunteers traveled from around the state to join in on the fun, promote pork and attend the game. The KPA booth was located on the west side of the stadium. At the booth, volunteers served delicious pork loin samples provided by Prairie Fresh Prime, a product of Seaboard Foods, and prepared by Frontier Farm Credit of Marysville. The promotion also featured $1 off coupons created by the National Pork Board. The coupons were for fresh pork and could be redeemed at any grocery store nationwide. All redemption was paid for by the National Pork Board’s retail team. To get the coupons out to attendees, producers were located at entry gates to the stadium to offer the $1 off coupons to the crowd that did not stop at the booth. To draw crowds to the booth, radio ads with K-State media promoted the event. “We appreciate the support from the producer volunteers and sponsors who helped make the event successful with their enthusiasm,” said Tim Stroda, KPA PresidentCEO. Overall, the event was a super success! Over 8,000 $1 off coupons left the KPA booth and over 1,200 pork loin samples were handed out! A special thank you goes out to the Frontier Farm Credit grilling team that showed up at 4:00 am to fire the smoker and get the pork cooking!

Willie the Wildcat stops in to get some pork loin samples before the game.

Volunteers hand out coupons to game attendees.

Pork fans line up to taste fresh pork that is hot off the smoker.

Volunteers dice pork loins.

Pig Tales 5

-State’s 2009 Swine Day

Kansas State University’s Swine Day was another success. The event occurred on November 19 at the KSU Alumni Center in Manhattan. Featured presentations included an analysis of the impacts H1N1 has had on the global swine industry and a discussion of what current economic signals mean for the industry’s future. Key speakers included Dr. Steve Henry, Abilene Animal Hospital; Dr. Ingrid Garrison, State Public Health Veterinarian, KDHE; Liz WagKent Bang, Bank of the West discusses economic signals for producers. strom, Assistant Vice President, Science and Technology, National Pork Board; and Kent Bang, Bank of the West. Bang, is currently the regional Vice President for Bank of the West, specializing in swine lending. The day also included presentations on the latest findings by K-State Research and Extension scientists Dr. Bob Goodband, Dr. Mike Tokach, Dr. Steve Dritz, Dr. Joel Derouchey. Over 250 producers spent time visiting the thirty three exhibitors for the trade show. To finalize the day, attendees spent a few hours at the ice cream reception for the opportunity to talk with fellow producers, commercial vendors, KState Department of Animal Sciences and Industry faculty, and the day’s featured speakers. For more information on KSU’s Swine Day and an overview of the research presented, visit the KSU Animal Sciences and Industry website and search Swine Day. 6 Pig Tales •

Also at Swine day, there was a special opportunity for individuals in the pork industry to share what they do on a daily basis with an agricultural television program that focuses on every aspect of Kansas farming. AG am In Kansas interviewed Katie Beeler of Pork Center for Excellence, Dr. Lisa Tokach of Abilene Animal Hospital and producers Roy Henry of Longford and Lannin Zoltenko of Hardy, NE. AG am In Kansas will begin programming on WIBW in January. Programming content will include crop, livestock, and ag business news. Also, daily features on weather and events impacting the Kansas Ag industry will be included with support from KSU Extension.

Producer Roy Henry, Longford is interviewed by AG am’s Bryan Hallman.

KPA/KPPC Hosts Board Meeting Following Swine Day After the excitement of Swine Day on November 19, the Kansas Pork Association and the Kansas Pork Producers Council Executive Board members met in the Powercat Room of the Alumni Center. The meeting reviewed current NRCS EQIP updates and property tax challenges that have been faced by pork producers in certain areas of the state. Also, the KPA summarized recent promotions that included: in store holiday ham promotions, holiday ham promotions within newspapers and newsletters, social media activities, the new website, and the recent KSU football promotion. The next time you see your board members, please remember to thank them for their dedication to your association!

KPA/KPPC board members gather around while Tim Stroda, CEO, reviews current NRCS EQIP updates. Board members pictured included: Jerry Morris, Sedgwick; Michael Springer, Sycamore; Kent Condray, KC Pork; Jim Crane, Liberal; Tom Frederick, Hugoton; Jim Nelssen; Manhattan; Pete Sherlock, Washington; Alan Haverkamp, Bern; Jennifer Gerety, Seneca. Guests pictured include Joe Kramer of J-Six Farms, LP.

Pig Tales 7

Getting the Word Out

Help Us Build KPA Offers 2010 Wendell The New KPA Moyer Scholarship Restaurant Guide In 1956, Wendell Moyer helped organize a small The KPA is calling all pork producers for a very special mission and we need your help! People ask your staff all the time,“ Where can we find the best places to eat pork in KS?” To answer this question, KPA has created a Restaurant Guide on the new KPA website. The web page will include the restaurant’s location, the KPA producer’s favorite item on the menu and a few comments about the menu item. For added incentive, producers will receive one $20 gift card for each restaurant submitted. Limit 2 restaurants per producer. Call the office and let us know what is your favorite pork dish!

group of pork producers into the Kansas Swine Improvement Association. Their purpose was to work together to make their business more profitable while keeping the swine industry healthy and flourishing statewide. The KPA is working everyday to achieve this same goal. The KPA would like to encourage participation in pork production while building our leaders of tomorrow. Current KSU students who have completed between 25-100 credit hours are eligible to apply for a $1,000 scholarship. Please contact the KPA at (785) 776-0442 for more information. Deadline for application is January 26, 2010.

Reward

Reward In response to a member request, the Kansas Pork Association Executive Board has initiated a reward program. The Board hopes this program can serve as a deterrent to crimes being committed on member’s operations. A maximum of a $2,500 reward will be offered to individuals who provide information that leads to the arrest and conviction of persons stealing, killing or seriously injuring swine. The Association also offers a reward to individuals who provide information that leads to the arrest and conviction of persons vandalizing pork production facilities. The reward also may apply to informants who assist in the arrest and conviction of persons stealing livestock equipment or pharmaceuticals. If you would like to know more about the program, please give the KPA office a call at 785-776-0442. 8 Pig Tales •

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Getting the Word Out

KPA, MPA & NPB Holiday Ham Promotion The KPA staff attended the Taste of Home Cooking School in Lawrence, November 11. There were over 900 tickets sold to the event and lines wrapped around the room to sample diced pork loin. The event named “ Festive in a Flash” was held at the Holiday Inn Expo Center. The expo center showcased beautiful seasonal crafts, decorating ideas, and unique recipe ideas for the holiday season. Each attendee also received a promotional gift bag and an entry into various prize drawings. Over 900 samples of pork were handed out along with loin recipes and holiday recipes.

Kansas Pork Association, Missouri Pork Association and National Pork Board joined forces to bring consumers a special holiday present...Pork! Ads will be placed in the Kansas City Star December 19 and 20 that highlight ham sales, offer a recipe and give tips for ham preparation. (See ad below) Price Chopper’s network include 32 stores in the Kansas City area. The Kansas City Star has a 90% Metro circulation and reaches 874,000 adult readers.

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Preheat oven to 325 degrees F. Insert meat thermometer into center of ham without touching bone. Place ham in baking dish and pour cider over. Roast in oven, basting with cider every 30 minutes for a total cooking time of 21/2 hours (about 15-18 minutes per pound), or until thermometer registers 140 degrees.

Serving Suggestions: Traditional ham meets Southern inspiration. Complete the meal with Sweet Potato Casserole, Creamed Spinach, and buttermilk biscuits.

Ham Hints A little ham adds a sweet and smoky flavor to everyday dishes: • Toss a few ham cubes into macaroni and cheese for a different dinner. • Add a slice of ham to a grilled cheese sandwich for a satisfying lunch. • Stir diced ham into scrambled eggs. • Add to diced potatoes and onions for a hearty hash. • Top your favorite frozen pizza with ham.

Cooking Tips • Most hams today are ready-to-eat (look for “fully cooked” on the label). To serve hot, place in a 350°F oven until the internal temperature of the ham is 140°F (about 10-30 minutes per pound). • If you buy a ham labeled “cook before eating,” it must be cooked to an internal temperature of 160°F. • Broiling or grilling brings out the unique flavors of ham. Place a ham slice three to five inches from the heat source; broil or grill until lightly browned. • When serving boneless ham, plan on four to five servings per pound; count on two to three servings per pound for bone-in hams.

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Pig Tales 9

Getting the Word Out

KPA Updates Billboards The KPA recently received two requests from producers to update billboards located in the northeast part of the state. Both billboards were at one time used for pork promotion but had weathered badly. Nevertheless, the billboards were located close to major highways and were great opportunities to showcase pork’s fall campaign “Pick Up Pork. With the help of the National Pork Board’s graphic design crew and Thomas Sign Company of Manhattan the Kansas Pork Association made plans to erect two new “Pick Up Pork” billboards in both locations. If you happend to be traveling throught northeast Kansas, make sure to drive north on Highway K7 or go a mile west of mile marker 363 on 36. The billboards have a great picture of pork chops on the grill, both the Kansas Pork Association and the Other White Meat Logo and a reference to theotherwhitemeat. com’s website. If you have billboards that are located near major highways and would like to support the “Pick up Pork” campaign, please contact the KPA office.

Billboard located on HWY 7 near Atchison.

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KPA Participates in Bi-State Stop Animal Movement Exercise KPA along with 34 other federal, state and industry agencies participated in the first ever bi-state interstate emergency response exercise to test coordination and logistics of implementing a stop livestock movement order. The real-time exercise too place Thursday, Oct. 22, in Topeka, KS and Oklahoma City, OK and on the KS-OK boarder. The scenario was based on a simulated outbreak of foot-and-mouth disease in the eastern United States. “Many states have conducted exercises to test their response plans to highly contagious foreign animal disease within their own boarders, so this exercise provides the new dimension of coordinating activities to stop animal movement across a shared border,” said George Teagarden, commissioner of the Kansas Animal Health Department. The exercise drew national attention and visitors from other states, some of whom evaluated the process at the different sites including the Kansas and Oklahoma SEOCs and border checkpoints at Turpin, OK and Sitka, KS. Evaluators will report on the strengths and weaknesses of the exercise in an Active Action Report due out in January. The Stop Animal Movement Statewide KS-OK is funded by a grant from the U.S. Department of Homeland Security. Kansas and Oklahoma are members of the MultiState Partnership for Security in Agriculture, a consortium of 13 states that work together to protect the food and agriculture sector by sharing information and building interstate response capabilities.

Getting the Word Out

Kansas Producers Partici- KPA pate in Advocacy Training Begins Radio and Pork producers along with farmers and ranchers from around the state gathered on November 4-5 for a in-depth training on agricultural advocacy. Ten Web Ads with KU industry leaders representing the KPA, KLA, Kansas Wheat, Kansas Corn, the Kansas Grain Sorghum Producers Association, the Kansas Soybean Association and the Kansas Soybean Commission participated in the training. Kent Condray of Condray Farms, Inc./ KC Pork, Inc. and Michael Springer of Springer Family Foods represented the KPA. The training began with a visit from Kansas Secretary of Ag Josh Svaty and Center for Food Integrity Director of Development Kevin Sprouse. Staff members from each commodity group conducted sessions on social media, writing proactive-reactive letters and delivering messages to decision-makers and legislators. The training ended with a trip to WIBW-Topeka where farm broadcasters Kelly Lenz and Greg Akagi trained producers to convey a positive message through television and radio interviews.

KPA will be sponsoring 30 second ads on 34 radio stations during each University of Kansas BIG XII basketball game. The agreement also includes internet ads on the KU Athletics website. The website ads are already on the site and will continue to cycle through March 2009. The ads will link consumers to theotherwhitemeat.com. During the 2008-09 year, kuathletics.com averaged just under 1.7 million page views and 245,000 unique visitors per month. Radio advertising will air on the Jayhawk Radio Network in 28 markets. At right: Coverage map for radio ads.

KPA Board Member, Michael Springer is taped while being interviewed by Greg Akagi, WIBW-Topeka.

Kansas Pork Associatinon promotes theotherwhitemeat.com. .

Pig Tales 11

K-State Connection

Introduction Porcine circoviral disease (PCVD) clinical signs include one or more of the following in growing pigs: wasting, labored breathing, diarrhea, porcine dermatitis and nephropathy syndrome, secondary bacterial infections, and high mortality. Porcine circoviral disease is caused by infection with porcine circovirus type 2 (PCV2). Recent studies have demonstrated that the subclinical manifestation of this organism in unvaccinated pigs is also associated with significant reductions in performance of growing-finishing pigs. For this reason, many swine producers are currently vaccinating growing pigs for PCV2 with one of the

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commercially available vaccines. Although improvements in the health and performance of growing-finishing pigs have been observed with the implementation of PCV2 vaccination in the field, some producers have experienced increased difficulty in getting pigs started on feed after weaning. In most of these cases, pigs have been vaccinated for PCV2 and Mycoplasma hyopneumoniae (Mhyo) at weaning. Recent work at Kansas State University suggests that vaccination of pigs for PCV2 and Mhyo at the recommended ages may be followed by a transient reduction in nursery performance. Therefore, our objective was to compare the effects

to the pork industry

of 2 vaccination strategies for mitigating the effects of PCV2 and Mhyo on post-weaning performance. A second objective was to evaluate the combined effects of PCV2 vaccination strategy, and birth weight, on individual pig performance post-weaning. Procedures The experiment was conducted at a commercial farm in Kansas with a segregated, 3-site production system. A total of 1,995 pigs were weaned (16.4 lb and 25 d of age) in 6 groups of approximately 330 to 340 pigs to fill four 500-head rooms over a 19-d period. Prior to each weaning event, pigs scheduled to be weaned were allotted to one of 2 vaccination strategies stratified by dam and birth weight. One vaccination strategy consisted of a single full dose of CircoFLEXMycoFLEX (BI; Boehringer Ingelheim, St. Joseph, MO) administered intramuscularly at weaning. The other vaccination strategy consisted of 2 full doses of Circumvent and MYCOSILENCER (Intervet; Intervet/Schering-Plough Animal Health, Millsboro, DE) administered intramuscularly at weaning and again 22 d later. Both vaccination strategies were administered according to their product label. The BI vaccination consisted of a combination vaccine that provided an immunization for PCV2 and Mhyo with a single 2-mL injection. The Intervet vaccination required 2 separate injections each time of 2 mL of Circumvent and 1 mL of MYCOSILENCER to provide immunization for

PCV2 and Mhyo, respectively. At weaning (d 0), all pigs were randomly placed in nursery pens in groups of 25 pigs. Immediately afterward, the pigs were vaccinated with their designated vaccine. This resulted in the comingling of pigs from each vaccination treatment in all pens and in all rooms throughout the study. Pigs were weighed on d 22, 44, 74 and 156. Effects of Vaccination Strategy on Subsequent Growth From d 0 to 22, there were no differences in growth performance between the 2 vaccination strategies (Table 1). Following the second dose of Intervet on d 22, ADG of pigs vaccinated with BI was greater (P < 0.01) from d 22 to 44 than that of pigs vaccinated with Intervet. This resulted in improved (P < 0.01) ADG from d 0 to 44 for pigs vaccinated with BI. Pigs vaccinated with BI had greater (P < 0.01) ADG from d 0 to 74. During the finishing period (d 74 to 156), pigs vaccinated with Intervet had greater (P < 0.05) ADG than those vaccinated with BI. This change in the growth response between the 2 vaccination strategies resulted in similar overall (d 0 to 156) growth performance. There were no differences in percentage of pigs less than 215 lb, or mortality between the 2 vaccination Pig Tales 13

K-State Connection

Effects of Porcine Circovirus Type 2 and Mycoplasma hyopneumoniae Vaccination Strategy, Birth Weight on Post-Weaning Performance of Growing-Finishing Pigs Reared in a Commercial Environment (Cont.) strategies. The Effects of Birth Weight Category on Subsequent Growth As expected, birth weight increased (P < 0.0001) as weight category increased. Also, pre-weaning ADG, was improved (P < 0.0001) for pigs as weight category increased (Table 2). After weaning, pigs in increasing weight categories had improved ADG (P < 0.0001) for all periods (d 0 to

14 Pig Tales â&#x20AC;˘

22, d 22 to 44, d 0 to 44, d 44 to 74, d 0 to 74, d 74 to 156, and d 0 to 156). Post-weaning mortality was not affected by weight category. Discussion Although there was not an unvaccinated control group in the current experiment, the differences observed between the 2 vaccination strategies are similar to previous nursery experiments. Pigs vaccinated in the current experiment with Intervet on d 0 and 22 experienced a transient reduction in growth after administration of the second dose. We have reported a transient reduction in growth after a single dose of Circumvent, but the pigs in their experiment were primarily maternal-line (PIC 1050) barrows, considerably lighter at weaning, and were vaccinated with Respisure 1 (Pfizer Animal Health, New York, NY) at the same time. In previous studies we have observed similar differences in the growth of pigs vaccinated with 2 doses of Circumvent and 1 dose of CircoFLEX as in the current experiment. It is unclear whether the growth of pigs vaccinated with BI in the current experiment was affected by vaccination, but previous research did not observe any differences in nursery growth

to the pork industry

Effects of Porcine Circovirus Type 2 and Mycoplasma hyopneumoniae Vaccination Strategy, Birth Weight on Post-Weaning Performance of Growing-Finishing Pigs Reared in a Commercial Environment (Cont.) between pigs vaccinated with CircoFLEX and the controls. In spite of the negative effect of the Intervet vaccination strategy on nursery performance, the growth of these pigs in the finisher was better than that of pigs vaccinated using the BI strategy. As a result, overall performance was not different between the 2 vaccination strategies. Although clinical PCVD was not noted in any of the growing pig groups, this suggests that the Intervet strategy may have provided more effective immunity during the finisher phase, which led to better growth performance. The end result was the same, but the similar efficacy of the two vaccination strategies is worthy of further investigation.

different vaccination strategies resulted in differences in growth rate in the nursery and finishing phases but equal performance overall. These data also illustrate the biological differences in growth among pigs of differing birth weights. A greater understanding of these differences, and the implementation of management strategies to mitigate their effects, may result in significant improvements in overall performance.

These data demonstrate the importance of increasing birth weight for improving the lifetime growth performance of pigs (Figures 1 and 2). Although identifying differences in pre-weaning mortality between birth weight categories was not undertaken for this report, it is apparent that management strategies to increase the birth weight and growth performance of the lightest 30% of pigs born may be beneficial. In conclusion, vaccinating pigs for PCV2 and Mhyo with

Pig Tales 15

The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.

sized businesses that often use derivatives markets to hedge their price risk.

The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

NPPC’s director of science and technology, Dr. Jennifer Greiner, provided comments on food traceability at a joint Food and Drug Administration-Food Safety Inspection Service meeting held in Washington, D.C. The two-day public meeting focused on food traceability policies and how to increase the accuracy of foodborne illness and recall investigations. The meeting also served as a forum for both agencies to hear various stakeholders’ input on how they currently work to identify and trace food-borne illnesses. Greiner outlined the creation and successes of the PQA program, highlighting the reduction in the instances of violative residues in pork since the program’s inception. Another cornerstone outlined by Greiner was the 1988 development of a swine traceability system that allows animals to be traced back to their farm of origin. Part of that system is the registration of swine premises. Currently, approximately 86 percent of swine producers’ premises are registered with state animal health authorities. Panelists at the meeting emphasized the importance of how much FDA and FSIS rely on the information gathered from the state and local level. The accuracy of the data FDA and FSIS receive assists inspectors with the ability to quickly identify and successfully determine where contaminated products are in various stages in the food supply chain.

EPA MUST REGULATE GREENHOUSE GASES UNDER CLEAN AIR ACT

EPA Administrator Lisa Jackson announced that EPA finalized its endangerment finding that considers greenhouse gases (GHGs) a threat to public health. The finding, which Jackson said is designed to complement climate-change legislation now making its way through Congress, legally compels EPA to regulate under the Clean Air Act the GHGs of large emitters, those with the carbon dioxide-equivalent emissions of 25,000 tons annually. While acknowledging that climate-change legislation is the best way to curb GHG emissions because it provides a comprehensive and economy wide standard, Jackson said the finding – and subsequent EPA actions – provide businesses with an absolute certainty that the U.S. is committed and on the road to climate security. NPPC opposes Senate and House climate-change bills because they would raise energy prices and production costs.

HOUSE PASSES OTC AMENDMENT

An amendment that would strengthen regulation of over-the-counter-derivatives (OTC) passed the House Thursday as part of a financial regulatory reform bill. H.R. 4173, the “Wall Street Reform and Consumer Protection Act of 2009,” preserves the use of derivatives for end users to hedge price risks associated with their businesses while establishing a central clearing requirement for participants in the over-the-counter derivatives market. The amendment exempts from the clearing requirement commercial end users such as manufacturers, airlines and other small- to medium16 Pig Tales •

FDA, FSIS HOLD JOINT PUBLIC MEETING ON FOOD PRODUCT TRACEABILITY

USDA LAUNCHES HELP DESK FOR SMALL MEAT PROCESSORS The U.S. Department of Agriculture’s Food Safety and Inspection Service on Monday launched a toll free help desk to provide operators of small and very small meat, poultry and processed egg products establishments direct access to knowledgeable staff specialists. The help desk also will provide assistance to state and local food regulatory agencies. The new help desk initiative comes three months after USDA implemented its “Known Your Farmer, Know Your Food” program, which the help desk will support by helping small processors reduce the time and expense of dealing with agency requirements.

The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and food service marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

Protect Your Pigs Against Mycotoxins

The unusually wet weather experienced in many areas this fall not only put corn harvest way behind, but it provided ideal conditions for mold and mycotoxins to appear in corn-a potential headache for pork producers using the new-crop grain in swine rations. Although mold itself found in grain does not cause problems for livestock, pigs can be very sensitive to the mycotoxins that molds sometimes produce. In these cases, pigs may refuse to eat the affected feed, but often the symptoms may go unnoticed even as pig performance declines. According to Bob Thaler, a South Dakota Cooperative Extension swine specialist, it’s the unpredictable nature of mycotoxins that make it essential to know exactly how much is in the grain for any ratio formula to work. It’s also why producers should keep a very close eye on the quality of corn, whether they harvest it themselves or buy it from suppliers. Specifically, Thaler says the mycotoxins to watch for include: aflatoxin, zearalenone, vomitoxin (also known as DON), fumonosins and T2. “We recommend that you take samples from several different locations in the bin or load, and then send them to a certified lab for analysis. Your county Extension educator can provide more information about proper sampling and where to send it.”

Pick Up Pork Campaign Builds Social Media Buzz

The more you give, the more you get, according to the social media’s unwritten rules of online success. Through the “Pick Up Pork, The All American Value!” promotion this fall, the Pork Checkoff found a novel way to give something extra to pork fans on Facebook

and followers on Twitter. “When people became a fan of The Other White Meat Fan Page on Facebook or started following us on Twitter, they had the chance to win a $100 gift card to a nearby grocery store to pick up pork,” says Cathy Lee Fredrickson, online content manager for the Pork Checkoff. “This was a great example of permissionbased marketing that gives people the power to be associated with pork, and it was an amazing success.” In just two weeks, the contest generated 500 new Twitter followers for pork’s Twitter handle @AllAboutPork, says Fredrickson. The Pork Checkoff actively “tweeted” throughout the whole promotion, posting short messages like “loin = lean” about pork’s role in a healthy diet, pork’s value and more. As part of the “Pick Up Pork” promotion, the Pork Checkoff partnered with The Write Spot’s Ann Marie Nichols, an influential blogger and friend of pork, to share great ideas for a perfect “Pork Party Pack” to guarantee a hog-wild celebration. Nichols and the Checkoff encouraged people to visit the new TheOtherWhiteMeat.com to find inexpensive meal ideas, pork recipes that are easy on the wallet, and simple tips from America’s pork producers, who are proud to provide families across the country with good food at a great value.

October Pork Exports Show Growing Momentum Note: Statistics refer to pork plus pork variety meat, unless otherwise indicated. Pork exports continued their upward momentum with a strong performance in October. Exports of 164,092 metric tons or 361.8 million pounds represented the second-largest monthly volume this year, while pork muscle cut exports achieved their highest volume of 2009 at 128,392 metric tons or 283.1 million pounds. Year-to-date exports are down 11 percent in volume to 1.53 million metric tons or 3.37 billion pounds and 13 percent in value to $3.57 billion compared to 2008, the highest ever year for pork exports, but they remain nearly 50 percent higher than the second-best year on record, 2007. This year, exports account for 22.3 percent of total production compared to 24 percent last year, while the value of exports equates to $38.17 per hog slaughtered compared to last year’s $42.31. Pig Tales 17

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 prior to July 1, 2010. 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 July 1, 2010. • 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: ____________________ 18 Pig Tales •

Spiral-Cut Ham with Slow-Roasted Asparagus and Lemon-Thyme Sauce Ingredients: 7-8 pound spiral-sliced smoked ham, bone-in 2 1/2 pounds asparagus 2 tablespoons oil 1/2 teaspoons lemon pepper seasoning 1/4 cup cornstarch 3 tablespoons sugar 2 teaspoons chicken bouillon granules 1/4 teaspoon white pepper 1 1/4 cups water 1 cup lemon juice 1 tablespoon lemon zest, finely shredded 1/4 cup butter 2 tablespoons fresh thyme, OR parsley, snipped Cooking Directions: Heat oven to 350 degrees F. Place ham on rack in a shallow baking pan. Cover pan tightly with foil. Roast until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 135 degrees F. (about 15 minutes per pound). Meanwhile, remove and discard woody stems from asparagus spears. Arrange asparagus in a 15 x 10 x 2-inch baking pan. Drizzle with cooking oil. Sprinkle with lemon pepper seasoning. When ham reaches 135 degrees F., add asparagus to oven. Roast about 30 minutes more or until asparagus is tender and ham registers 140 degrees F. For lemon sauce, in a 1 1/2-quart saucepan combine cornstarch, sugar, bouillon granules and pepper. Stir in water, lemon juice and lemon peel. Bring to boil; reduce heat. Cook and stir until mixture is bubbly. Cook for 2 minutes more. Stir in butter and snipped thyme or parsley. To serve, slice ham. Serve with asparagus and lemon sauce. (Use remaining ham for sandwiches or another recipe.) Serves 14 to 16.

HAM101

PICKING THE PERFECT HAM Cooked vs. Uncooked • Cooked hams can be served directly from the refrigerator without heating. • To serve hot, simply unwrap and heat to an internal temperature of 140 degrees F. • Uncooked hams typically require 20 to 30 minutes per pound at 350 degrees F to heat. Dry- vs. Wet-Cured • In dry curing, salt, sugar and other seasonings are rubbed onto the ham’s surface. The ham is stored until the salt saturates the meat, anywhere from a few weeks to more than a year. • Wet-cured ham is treated with a similar brine solution containing water, salt, sugar and spices. • The brine ensures that the meat stays moist and tender and helps give ham its appealing taste and texture. Bone-In vs. Boneless • When serving bone-in ham, plan on two to three servings per pound. • A boneless ham will yield four to five servings per pound. • Bone-in hams are available whole, or as a shank or butt half.

HAM IT UP!

Pig Tales 19

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” When was the last time you got the Service and Quality you deserve from your boar stud? - Family Farming Operation Since 1916 - Six Generation Family Business - 3 Days/Week Delivery - Personal Courier Service - Ultra Remote KS Location - PRRSv FREE for 10 years -

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 - (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. 20 Pig Tales •

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