Pig Tales Issue 3 2010

P

IG TALES Issue 3 2010

The Official Publication of the Kansas Pork Industry

Taking the Next Step with PQA Plus It’s Pork Chop Open Time Again!

Pig Tales 1

Saucy Chili-Orange Pork Back Ribs

This summer, give your grill something to get fired up about. These Saucy Chili-Orange Pork Back Ribs are a little bit sweet, a little bit spicy, and a whole lot tender and juicy. They’re what summer was made for! Find recipes, simple grilling tips and more at TheOtherWhiteMeat.com

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©2010 National Pork Board, Des Moines, IA USA. This message funded by AmericaÕs Pork Checkoff Program.

CONTENTS PIG TALES

4 PRESIDENT’S COLUMN PQA Plus 5 PQA PLUS REBATE FORM Program Extended 6 PORK CHOP OPEN Mark Your Calenders for September 3rd 7 CALLING ALL GRILLERS National Pork Board’s Grilling Promotion

The Official Publication of the Kansas Pork Industry President-CEO Tim Stroda Director Of Industry Relations Jodi Termine

8 BIG BLUE BBQ Praising the Pig 10 EMPLOYEE CARE TOOLKIT National Pork Board’s New Kit 11 TEACHERS VISIT A HOG FARM Ag in the Classroom Offers Opportunity 12 KPA SPONSORS 4-H Emerald Circle 14 USMEF 15 RECIPE

2010 KPA BOARD OF DIRECTORS Chairman: Kent Condray – Clifton Jim Crane-- Liberal Thomas Frederick – Hugoton Jennifer Gerety-- Seneca Alan Haverkamp – Bern Jerry Morris-- Sedgwick Pete Sherlock – Washington Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University 2010 KPPC BOARD OF DIRECTORS Chairman: Michael Springer- Sycamore Kent Condray – Clifton Alan Haverkamp – Bern Pete Sherlock- Washington

ON THE COVER

Is the grill

calling your name?

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.

If so, grab a friend or two and try these ChiliOrange Country-Style Ribs.

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

See page 15 for this great recipe. If fruity isn’t your thing, check out theotherwhitemeat.com for more great pork recipes.

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

WE CARE Presidents Column by Tim Stroda Its Time to Have Your PQA Plus Site Assessement Completed Doing the right thing isn’t always easy. It takes commitment.

The 2009 Delegates to the Pork Industry Forum understood this when they called upon all pork production operations to achieve Pork Quality Assurance Plus site status designation by December 31, 2010.

Those delegates believed that all pork producers know that maintaining customers’ trust is good for business and for the pork industry. They recognized that our industry must show that we are accountable for our actions. Retailers, foodservice outlets and general consumers are demanding this commitment.

The PQA Plus Program is the cornerstone of the industry’s response to these groups. It is a continuous improvement program that outlines Good Production Practices in the areas of animal care and food safety.

This expanded version of the PQA program incorporates the latest scientific knowledge and production methods and is composed of three distinct components:  Individuals become certified through an education program;  Producer farms receive a PQA Plus site status designation through an on-farm site assessment; and  As part of a third-party verification process, sites will be randomly selected to participate in an on-farm survey. Results will track the program’s progress and determine opportunities for continuous improvement.

PQA Plus offers professional, continuing education opportunities 4 Pig Tales •

for pork producers and is strongly encouraged for all employees involved in animal care and production.

Because of the time needed to complete an on-farm site assessment, advisors will charge for this service.

The Kansas Pork Association and the National Pork Board have teamed to offer an incentive to encourage producers to have an on-farm site assessment completed this year. For each site that completes an assessment, there is a $100 rebate available. See the form on the opposite page.

Tim Stroda President-CEO Kansas Pork Association

Preparing for a PQA Plus® Site Assessment If you’re wondering what to expect with a PQA Plus site assessment, rest assured that the process offers a confidential, objective look at the well-beingof your animals.

“We want to be as transparent as we can, and the Pork Checkoff offers a number of resources to walk you through the process, from beginning to end,” said Stacy Revels, education program manager for the Pork Checkoff.

After completing these three key steps, contact a PQA Plus advisor, who can be found through pork.org, to schedule your site assessment: 1. Achieve certification.

Attain individual PQA Plus certification if you have not yet done so.

To find a PQA Plus Advisor to start the certification process, call (800) 456-7675, or visit pork.org and search “Locate a PQA Plus Advisor.”

Your advisor will most likely be a veterinarian, Extension specialist or agriculture educator.

2. Obtain a Premises Identification Number (PIN).

You must have a PIN for your pork production operation in order to have your site assessed. For more information, call (800) 456-7675.

3. Order a free brochure and DVD. The Pork Checkoff has developed a new brochure and 13-minute DVD entitled “Preparing for a Pork Quality AssurancePlus® Site Assessment.” The items are available at no charge from the Pork Checkoff’s Service Center at (800) 456-7675.

WE CARE

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 December 31, 2010. 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.

• Producer must postmark the rebate form before December 31, 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: ____________________ Pig Tales 5

WE CARE

Grab your bags and hit the road!

It’s The Pork Chop Open!

Contact the KPA with any questions!

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REACHING CONSUMERS Calling All Grillers with Groupies!

Summer grilling season is officially underway! To help make this season extra special, Melissa d’Arabia Food Network TV show host of “Ten Dollar Dinners,” and America’s pork producers are searching for the grill masters with the “Calling All Grillers with Groupies” contest.

Nothing brings people together during the summer months like food on the grill. And what’s a griller without a little help from their grilling “groupies” – those friends and family members who serve as the sidekick, the sous chef, the bartender to the “grilltender” duties or simply someone to keep the laughs flowing freely?

Tell us how you spend time around the grill with YOUR grilling groupies! From June 16 through August 31, grilling gurus can enter the contest by simply visiting theotherwhitemeat.com to submit a photograph along with a brief 50-word-or-less photo caption that explains or tells a story about how you enjoy spending time by the grill.

One grand prize winner will be selected to serve as Melissa d’Arabian’s grilling groupie at the Food Network New York City Wine & Food Festival in October.

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Pig Tales 7

REACHING CONSUMERS KPA Sponsors Big Blue BBQ What’s big and blue, with great food, people and entertainment?

Why it’s Marysville’s Annual Big Blue BBQ of course! This year’s BBQ was June the 4-5 and included AutoFest, a Kidz Que, live entertainment, a Kansas City Barbeque Society sanctioned BBQ contest and a People’s Choice Competition.

This year’s BBQ contestants came from Kansas and Nebraska to go head-to-head for the BBQ Championship. KPA was a sponsor for the BBQ contest and provided shirts and hats for attendees.

The grand champion of the Big Blue BBQ was Loren and Cheryl Hill of team Smokin Hills, Overland Park.

Reserve grand champion was the Slabs.com, Kansas City, Mo., and first runner-up was Early Bird Barbecue, Overland Park. Placing fourth was Mokan Meatheads, Grain Valley, Mo., and fifth was Smoke on Wheels, Kansas City.

“We had record crowds, record cars and record number of People’s Choice bands,” said Bob Carlson, Marysville Main Street director.

Crowds were estimated to be 5,000 for the event.

Winners included: Chicken — 1, the Slabs.com; 2, Munchin’ Hogs at the Hilton, Prairie Village; 3, Mokan Meatheads; 4, the Smoking Hills; 5, Early Bird Barbecue.

Pork Ribs — 1, the Slabs.com; 2, Wanna B’s, Olathe; 3, Grauer’s Hogwash Barbecue, Delphos; 4, Munchin’ Hogs at the Hilton; 5, Mel’s Barbecue, Oketo.

Pork Shoulder — 1, the Smoking Hills; 2, Grauer’s Hogwash Barbe8 Pig Tales •

Local BBQ fans and Big Blue BBQ staff help hand out shirts and hats to People’s Choice participants.

cue; 3, Mokan Meatheads; 4, Smoke on Wheels; 5, Early Bird Barbecue.

Briskets — 1, the Smoking Hills; 2, Wanna B’s; 3, Early Bird BBQ; 4, Smoke on Wheels; 5, Mokan Meatheads.

People’s Choice — 1, Blake Frazee, Summerfield; 2, Budda Boldacious BBQ, Marysville; 3, Hazardous Wasted Butts BBQ, Waterville; 4, Spring Creek Smokehouse, Home City; 5, Crimson and Blue, Lawrence.

Dessert category — 1, the Smoking Hills; 2, Wanna B’s; 3, Mel’s Barbecue.

KidzQue — Ages 5 to 10, 1, Carter Cupps, Lawrence; 2, Lauren Groneman, Kansas City; 3, Kaylin Groneman, Kansas City; ages 11 to 15, 1, Falon Ronnebaum, Halstead; 2, Katey Magee, Prairie Village; 3, Gregory Martin, Marysville.

Above: Bruce Nitezel and Brent Wohl aka “BMW” drove from Crete, NE for the Big Blue BBQ. While they love getting down to Kansas, this is one of the very few BBQ’s that they do here. Team “BMW” was 3rd place in the People’s Choice contest in 2009.

REACHING CONSUMERS

NEW

from the Pork Checkoff

EMPLOYEE CARE TOOL KIT

Streamline your operation’s human resource activities without adding a human resource representative to your payroll.

Using the Employee Care Tool Kit from Pork Checkoff, you can build a successful human resource management program that allows you to source, train, and retain a quality workforce. These customizable tools can help you seamlessly implement human resource functions for your operation today.

Human Resource Department Starter Kit Build skilled, loyal, and competent employees through the Human Resource Department Starter Kit. Easy-to-follow instructions, user guides, templates, and presentations allow you to create and maintain personnel records; recruit, hire, and orient new team members; and develop a performance management process to quickly onboard employees and protect the farm from legal risk.

On-the-Job Training Program Adapt and implement the On-the-Job Training Program for a consistent, rigorous training program for all employees.

Utilizing standard operating procedures, planned training activities, and regular performance feedback tools, this program can fit any operation and ensure the job is completed the right way every time.

Standard Operating Procedures Help your employees accurately, consistently, and efficiently complete day-to-day production tasks through the Standard Operating Procedures, or SOPs. By coupling these job aids with regular training and performance feedback you can build a motivated, effective workforce for your operation.

“Managing People” Workshops Establish an appropriate and effective “barn culture” through the “Managing People” Workshops. These workshops engage sow farm managers, sow farm department leads, and grow-finish managers in workshops on topics like communication, conflict resolution, and performance management without leaving the farm.

These resources are designed to be used in conjunction with the following programs and courses available from the National Pork Board: Pork Production Safety Systems, Pork Quality Assurance Plus®, Transporter Quality Assurance®, Human Resource Management in Pork Production, Your Role as a Swine Caretaker, Pork 100, and Production Series.

For more information, visit pork.org • 800-456-7675 |

Pig Tales 9

WE CARE Ag in the Classroom Visits Richard Cott and Family Kansas Foundation for Agriculture in the Classroom (KFAC) recently hosted a week-long graduate course for Kansas teachers. The course, entitled Connecting Your Classroom to Kansas Agriculture, was held June 7-11 in Manhattan at Kansas State University. The class was attended by 16 K-12 teachers from across the state.

The course provided hands-on learning opportunities for teachers desiring to integrate agriculture into all classroom subjects, and incorporated workshop activities, demonstrations and tours into the class activities. Teachers were introduced to several areas of agriculture including agronomy, biotechnology, entomology, horticulture, and animal, food and milling sciences.

Attendees also had the opportunity to interact directly with Kansas producers. KPA members, Richard, Jody and Kyle Cott of Clay Center were one of the agricultural operations that the group visited. The Cott Family explained the history of their farm, no-till farming practices and reviewed their pork production operation. Jodi Termine, KPA staff, provided a brief overview of the many tools and promotional items that are available for teachers to use in the classroom. These items are offered by Kansas Pork Producers free of charge to the Kansas teachers. For a list of these tools please contact the KPA office and ask for Jodi.

It is anticipated the experiences gained by the teachers during the course will enable them to integrate agriculture into all subjects during the upcoming school year and 10 Pig Tales •

Richard Cott of Keott Farms Clay Center takes a group picture with the 16 Kansas teachers that visited his farm with the Kansas Foundation for Agriculture in the Classroom.

beyond. “I enjoy seeing the teachers’ faces light up as they discover ways to teach their students about agriculture. They are so creative in how they incorporate agriculture into math, science, reading, social studies, music and art curriculum,” said Cathy Musick, KFAC executive director.

Full-tuition scholarships provided by agriculture donors were available, which made the course an affordable option for all Kansas teachers. The 2010 scholarship donors included ICM, Inc., Kansas Farm Bureau, Kansas Dairy Commission, Midwest Dairy Association and several county conservation districts and county Farm Bureaus.

Learn more at www.ksagclassrom.org.

The Cott Family clockwise, Jody, Richard and Kyle,examine the differences in soil profiles with tillage and no-till farming practices.

WE CARE KPA Sponsors Project Award at 4-H Emerald Circle Banquet Young entrepreneur and pork enthusiast Skyler Glenn of Scott City was recognized at the 4-H Emerald Circle Banquet, held in Manhattan on June 3.

Glenn’s recognition was for winning the 4-H State Swine Project.

The project winner was chosen based on a written application and an interview and awarded on three components: measuring the goals of the project versus the accomplishments; leadership with other Jr. leaders within 4-H and the community; and knowledge and mastery of the project matter.

To get involved with or to learn more about Kansas 4-H visit www.kansas4h.org.

From left to right: Tim Stroda, CEO Kansas Pork Association, Skyler Glenn of Scott City and Kent Condray, KPA Chairman.

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WE CARE KPA Maintains Involvment in OMS Programs Since January 2008, OMS presentations have received coverage in print, online, television and radio media outlets resulting in an audience reach of 32,460,422.

KPA continues to place importance on Operation Main Street, a program that helps producers across the country upgrade the pork industry’s image starting at the vital local level. To date in 2010 there have been over 3,800 presentations given nationwide.

OMS volunteers’ commitment in terms of person-hours of time since the beginning of the program helps put dimension on what these volunteers are giving to the industry: – OMS has trained 772 individuals. Each volunteer has invested a minimum of 1.5 days excluding travel time. That totals 9,264 hours of volunteer time just for training.

– OMS has scheduled 3,804 speeches and each speech requires an estimated four hour which equals 15,216 hours.

– Total volunteer hours for training and speaking through April 30, 2010 are 24,480 - that is the annual equivalent of almost 12 full-time employees.

As of May 2010, Kansas was scheduled for 26 OMS presentations.

Audiences include civic organizations, dieticians and various consumer gatherings.

KPA Sponsors Swine Production Awards at Kansas FFA Convention Hundreds of high school students gathered in Manhattan for the 82nd Kansas FFA Convention themed “Lead Out Loud” held from June 2-4, in McCain Auditorium on the Kansas State University Campus. During this time, attendees had the opportunity to join in many sessions, hear motivating speakers, and see agriculture students expressing their unique talents.

Kaden Roush, member of Smith Center FFA Chapter and Kelsey Harris, member of Jackson Heights FFA Chapter received a State FFA Proficiency award during the convention for outstanding accomplishments they have made in developing programs that will prepare her for a career in agriculture.

The proficiency award program recognizes students for exceptional accomplishments and excellence in a Supervised Agricultural Experience (SAE) program. This program allows students to set goals and gain real-world experience in a chosen area of the agriculture industry.

Rousch won his award in the area of Swine Production - Entrepreneurship, sponsored by the Kansas Pork Association. He has been in the swine business since he was six years old. After showing his first market hog, Rousch purchased three registered Durac sows and one-half of a boar to begin building his herd. Today, he co-owns Double R Genetics, a farrow-to-finish opera-

Tim Stroda, KPA CEO, presents Roush with his award in the area of Swine Production-Entrepreneurship.

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WE CARE KPA Sponsors Swine Production Awards at Kansas FFA Convention tion with his brother. Double R Genetics farrows 65 sows year round sending nearly 350 hogs to the market, in addition to selectively breeding and selling successful show animals.

Rousch plans to continue his education at Kansas State University and major in animal science. He is the son of Kelly and Sue Roush, and his advisor is Jessica Weltmer.

Harris won her award in the area of Swine Production - Placement, sponsored by the Kansas Pork Association. She grew up being immersed in the family’s swine operation which includes sows and boars. She is responsible for piglets that have been removed from sows, feeding, and assisting with vaccinations and castration. Harris has learned skills such as animal breeding, time management, and marketing. She kept accurate records and cost analysis plans to achieve her goal of accurately evaluating market animals to ensure the highest profitability. She says her enthusiasm and patience have been key to her success.

Harris plans to attend Cloud County Community College and Kansas State University to pursue a degree in agricultural business. She is the daughter of Clinton Harris and Delores Boling-Harris. Her advisor is Paul Lierz.

Tim Stroda, KPA CEO, presents Harris with her award in the area of Swine Production-Placement.

KPA Continues Support of KAMP Do you like your pork burgers hot? If so, your going to love Mound City Butcher Blocks’s award winning Jalapeno Pork Burger.

The Most Innovative Pork Product was sponsored by the Kansas Pork Association and was evaluated on appearance, size, shape, texture, color, aroma, texture, hardness, chewiness, flavor, salt level, seasoning, commercial potential and included a brief marketing plan. The Kansas Meat Processors Association presented the award at their annual convention.

Rick Weber, owner of Mound City Butcher Block in Mound City serves about a 50 mile radius of customers and recently expanded the small custom processing plant to include a retail division.

“The idea of the Jalapeno Pork Burger began in a search for new and different lunch ideas for the plant,” stated Weber.

“A local school teacher also tried and liked the burger. She wanted us to package it for her to take it to school for her lunch. So we smoked and seasoned the meat and packaged it for her. The idea took off from there and the other teachers at her school really enjoyed the new burger. Now many of the teachers ask for the Jalapeno Pork Burger.”

The Jalapeno Pork Burger can be found in stock at all times at Mound City Butcher Block.

For more information about the Jalapeno Pork Burger or to try one yourself, contact Mound City Butcher Block at 913-795-2228.

Pig Tales 13

REACHING CONSUMERS

A cutting demonstration of U.S. Kurobuta pork

USMEF’s Chefs Savor US Pork Excitement and the savory scent of U.S. pork were in the air last week when some 90 Chinese restaurant owners, executive chefs and members of USMEF’s Cookism Club gathered in Sanya for the 2010 spring Cookism Club meeting.

Higher potential profits through using lower-cost U.S. pork cuts was the theme of the June 23-24 event – conducted with support from the Pork Checkoff and USDA Market Access Program funds – that drew 55 club members, 19 specially invited executive guest chefs and 15 restaurant owners who paid for their own air transportation to attend.

Guest chef Patrick Barrett from Hong Kong explained to the visitors how they could realize profits up to four times higher with new low-priced U.S. pork items, and he demonstrated how with a number of U.S. pork cuts including Kurobuta 14 Pig Tales •

pork, boneless pork chop, CT Butt and jowl meat. Many of the chefs had never tasted or handled U.S. Kurobuta pork before.

“The event gave the chefs a great venue for cutting, cooking and tasting their own creations and those of their peers,” said Joel Haggard, USMEF-Asia/Pacific senior vice president. “The interaction helped the chefs and restaurant owners understand that they could look beyond regular pork cuts to develop new dishes, and that by using low-priced and economical U.S. cuts and their culinary skills, they could create exciting new menu items and make their restaurants more profitable.”

“It’s time we focus on the quality attributes of U.S. pork, such as the excellent taste and tenderness of Kurobuta,” added Steve Mo, USMEF’s South China representative.

The chefs also participated in a

dish garnish competition and enjoyed a barbecue reception where invited local chefs watched club members prepare new cuts for enjoyment during the evening.

Interest in the new cuts was evidenced by the number of inquiries made during the evening of local distributor Sanya Yameixi Frozen Company,.

USMEF also invited more than 40 local guests from hotels and restaurants in Sanya and Haikou for the second day of the event to participate in the cost analysis portion of the program. They shared their meat usage experiences with the members to better illustrate the merits of using low-priced U.S. pork menu items.

“The response of the program participants was extremely positive,” said Haggard. “We see a great opportunity to not only highlight economical U.S. pork cuts, but also to encourage more experimentation with higher quality items. Pork in China has traditionally been a carrier protein for added seasonings and flavorings. We are encouraging chefs to pay closer attention to natural U.S. pork taste and other quality attributes.”

For more information, contact Jim Herlihy at jherlihy@usmef.org.

REACHING CONSUMERS Chili-Orange Country-Stye Ribs

Ingredients: 4 pounds country-style pork ribs 1 1/2 cups orange juice, OR apple juice 1/2 cup chili sauce 2 tablespoons hoisin sauce 1 tablespoon orange rind, grated 1 tablespoon Sriracha chili sauce, OR to taste 2 teaspoons brown sugar, firmly packed

Nutrition: Calories: 577 calories Protein: 28 grams Fat: 41 grams Sodium: 1037 milligrams Cholesterol: 137 milligrams Saturated Fat: 15 grams Carbohydrates: 22 grams

Cooking Directions Place the ribs in a 4 to 5 quart Dutch oven. Add apple juice and cover. Bring mixture to a boil. Reduce heat to low and simmer 45 minutes or until tender. Combine the chili sauce, hoisin sauce, orange rind, sriracha sauce and brown sugar in a small bowl. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high.

Remove ribs from the Dutch oven and pat dry. Place ribs on grill and grill over medium hot fire 8 to 10 minutes or until glazed, turning once, and brushing with sauce.

Serves 8 to 12 Pig Tales 15

WETALES CARE IG P The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502

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

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WE CARE

Pig Tales 17

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