Pig Tales Issue 2 2018

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Issue 2 2018

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WE’RE ABOUT TO CHANGE THE FEED INDUSTRY. AGAIN.

There’s nothing fun about maintenance and down time. That’s why a big announcement is coming your way that will change the way you look at your operation. Forever.

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contents Pig Tales • Issue 2 • 2018

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5

Pork Forum

6

Legislative Reception

7

Bacon Ambassadors Program

9

KPA Briefs

9

Swine Profitability Conference

10 Virtual Field Trips 10 Kansas ProStart Competition

In every issue 4

President’s Message

12 Industry News 14 Recipe

10 On the cover:

15 PQA Plus

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

President-CEO Tim Stroda tims@kspork.org Director of Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Kim Hanke kimh@kspork.org

2018 KPA Board of Directors Chairman: Scott Pfortmiller- St. John Jason Hall- Elkhart David Hartter- Sabetha Kenton McKee- Goff Megan Potter- Abilene Emily Roush- Lebanon Art Sauder- Great Bend Chuck Springer- Independence Jim Nelssen - Kansas State University

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President’s Message Tim Stroda, President-CEO

2018 World Pork Expo:

Bigger, Better than Ever While there are many issues swirling around the pork industry, plan to take a little break and visit the 2018 World Pork Expo. This year’s event mark its 30th anniversary by presenting the world’s largest pork-specific trade show with more exhibit space and featuring more U.S. and international companies than ever before. Presented by the National Pork Producers Council (NPPC), the world’s largest pork-specific trade show takes place Wednesday, June 6, through Friday, June 8, at the Iowa State Fairgrounds in Des Moines. Each year, more than 20,000 producers and pork professionals visit the three-day exhibition to attend educational seminars, learn more about the latest industry innovations at the trade show and network with peers. For the first time, the Jacobson Exhibition Center (JEC) will join the Varied Industries (VI) building and open its doors to Expo exhibitors and attendees. Over 500 companies will have displays. With JEC located just south of the VI building, the corridor in between will provide a new outdoor exhibit area, allowing attendees to more easily access all areas of the show. Producers and other pork professionals will find more outdoor exhibits throughout the fairgrounds, including displays around the swine, sheep and cattle barns associated with the Expo’s live hog shows. More hospitality tents will give producers the opportunity to connect with exhibitors in a more casual setting. There’s never a shortage of things to do and see at Expo. Always high on the list are the nearly two dozen free educational seminars. The PORK Academy and Business Seminars run throughout the day on Wednesday and Thursday, allowing Expo attendees to catch a discussion on topics such as marketing, herd health, nutrition, employee management and much more. Pork producers and their employees can meet leading experts and hear the latest developments in pork production and business strategies. Other must-see activities include: • Swine shows — Attend the World Pork Expo Junior National and the open shows and sale, hosted by the National Junior Swine Association (NJSA) and Team Purebred — which kick off Expo week with activities beginning on Monday, June 4. Since it began in 2003, the Expo Junior National has grown annually to become one of the nation’s premier youth shows, offering a variety of show opportunities from Monday, June 4, through Saturday, June 9 • Pre-Expo tours — Expand your experience by attending one of two tours prior to Expo. A two-day Midwest Agricultural Tour takes place on Monday, June 4, and Tuesday, June 5, and travels across Iowa into Illinois and Indiana. A one-day tour on Tuesday will provide a first-hand look at a variety of Iowa agribusinesses • NPPC hospitality tent — Visit with board members and staff for updates on legislation, regulation and public policy issues that impact their businesses • MusicFest — Interact with pork industry peers while enjoying live music, grilled pork and refreshments on Thursday evening • Big Grill — Enjoy free lunch during the show from 11 a.m. to 1 p.m. Online registration is up and running at www.worldpork.org.

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The science of gene editing takes center stage at Pork Industry Forum Science, technology and global health author and journalist Michael Specter opened the annual Pork Industry Forum, offering his insights on gene editing to the more than 350 pig farmers and pork industry professionals on site in Kansas City. Specter, who writes for The New Yorker and is currently working on a book about the breakthrough technology of gene editing, served as keynote speaker. He then led a conversation with a renowned panel of pork industry experts who each shared their perspective on the role of this emerging technology. “Gene editing is a potentially revolutionary tool that will improve the lives of humans in clear and tangible ways,â€? Specter said. “And $ODQ +DYHUNDPS %HUQ 6FRWW 3IRUWPLOOHU 6W -RKQ DQG 5R\ +HQU\ /RQJIRUG QRW SLFWXUHG we may well see the first widely accepted VHUYH DV WKH 3RUN $FW 'HOHJDWHV IURP .DQVDV benefits in animals and plants. There is a clear opportunity for the agriculture industry to lead the way.â€? In its simplest definition, gene editing technology allows for precise changes to be made to the DNA of living cells, which holds the potential to eradicate diseases, transform agriculture and enable massive leaps forward in environmental and life science. Specter and the panel’s presentation in Kansas City offered a single forum for those with a stake in pork production to share ideas on its application to the global pork industry. The panel of experts, facilitated by Specter, included: Charlie Arnot, CEO of Look East and an industry leader on food and agriculture issues, offered insight into consumer social acceptance of gene editing. Dan Kovich, a veterinarian and director of science and technology with the National Pork Producers Council, discussed the current regulatory environment for this emerging technology. Kevin Wells is on the animal science faculty at the University of Missouri’s college of agriculture, food and natural resources. With a Ph.D. in genetics, Wells highlighted the scientific benefits associated with gene editing. Bradley Wolter, is president of The Maschhoffs LLC, and a pork producer in Illinois. Wolter, who has a doctorate in swine growth and development, reviewed gene editing’s potential on-farm application. “We have to start now by generating social acceptance of gene editing,â€? Arnot said. “That means overcoming the public’s scientific illiteracy by opening a dialogue to build both acceptance and support. This will allow us to move forward as a society.â€? Wolter, of The Maschhoffs, sees concrete on-farm application of gene editing despite being so early in its development and acceptance. “It will have a positive impact on livestock production, making pigs resistant to diseases and improving food safety, animal welfare and environmental impact,â€? Wolter said. “However, you cannot invest in a technology without clearly understanding the regulatory environment.â€? “A one-size-fits all regulatory approach will not work for many emerging technologies, but especially for gene editing,â€? the National Pork Producers Council’s Kovich said. “A path forward exists, allowing for regulatory scrutiny, but trade-offs may be required. We need to establish a risk-based regulatory framework.â€? Toward that end, gene editing technology will move forward in an environment that acknowledges public interest while simultaneously encouraging investment for its expansion. Wells noted that China already is looking to the future of gene editing by investing approximately $15 billion in animal sciences. PIG TALES • 5

KPA hosts Legislative Reception and annual meeting In February, the Kansas Pork Association hosted its annual legislative reception at the historic Dillon House, located across the street from the State Capitol in Topeka. KPA board members were given the opportunity to visit with legislators while enjoying a catered meal from Pacha’s By the Pound BBQ. The reception was held in conjunction with the KPA executive board meeting and the annual meeting. Speakers included Tara Mahin of KDHE; Kylee Deniz of The National Pork Board; and John Bottenberg of Bottenberg and Associates. Mahin spoke to the board about the structure of KDHE and the goals of the organization for the coming year. She also said they hope to fill the vacant engineering program manager position soon. Deniz gave a presentation addressing how to market to millennials, as well as gave an update on the Secure Pork Supply Plan. Outgoing board member Dan Gerety, Seneca, was recognized for his contribution and support of the organization. Scott Pfortmiller, St. John, was re-elected as chairman. Megan Potter, Abilene; Kenton McKee, Goff; Emily Roush, Lebanon; and Doug Claassen, Whitewater, were elected as new members to the board.

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KPA launches Bacon Ambassadors online influencer project KPA is partnering with online influencers to grow and engage its Instagram, Facebook and Pinterest following, while creating relevant content for eatpork.org. These “Bacon Ambassadors,” with an online reach of over 2 million, will create content centered around the decadent flavors of pork and how easy it is to be creative in the kitchen or on the grill, while doing it at an affordable price. The project will run the entire 2018 calendar year, with special focus on grilling holidays. KPA Instagram followers have already increased over 5,000 since the program began. “This is a new approach to what Kansas Pork has done for years on social media,” said Jodi Oleen, KPA Director of Consumer Outreach. “We are growing our community around topics that people are passionate about. And people love grilling. After our community is up, strong, and engaged, we will work in more positive food and farming messages.”

Want to follow the influencers on this program? Find them on Instagram or Facebook. Girls Can Grill @girlscangrill Hey Grill Hey @heygrillhey Over the Fire Cooking @overthefirecooking BBQ and Bottle @bbqandbottles Girl Carnivore @girlcarnivore A Bachelor and His Grill @bachorsgrill Born 2 Fry @born2fry Tony and Maribel @tony_and_maribel The Grillin’ Fools @grillinfools

PIG TALES • 7

C E LE B R AT I N G 3 0 Y E A R S O F

2018WORLDPORKEXPO Join us in Des Moines, IA for the world’s largest pork-specific trade show

JUNE 6-8, 2018 / Register at worldpork.org Brought to you by the National Pork Producers Council

#WPX18

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KPA Briefs United Associations Conference: KPA staff presented to UAC attendees on pork production practices, as well as the Virtual Field Trip program. Attendees included Family and Consumer Science teachers, extensions agents and other related professions. • Women Managing the Farm: KPA was an exhibitor at the WMF conference in February. The conference provides resources to women in all aspects of farming operations. • Rooted in Conversation: KPA staff attended the RIC conference, which focused on providing those working in agriculture with resources for cultivating stronger relationships with consumers online. Farm Food Tour Friends in Manhattan: KPA partnered with Kansas Soybean and Kansas Farm Bureau to host a meet up of previous Farm Food Tour and Real Pig Farming Tour attendees. The event was meant to keep conversations going with bloggers, dietitians & farmers, and included sessions on cuts of meat, pesticides and more. • New-Media Marketing Boot Camp: KPA was a presenter at the 2018 Center for Rural Enterprise Engagement event. The Boot Camp is designed to provide agricultural and rural business owners and other service-oriented individuals with the tactics necessary to combat the ever-changing, newmedia technology world. • Kitchen Studio- A kitchen studio at the KPA office has been completed, which will allow room for recipe development and video creation, both live and prerecorded. 6HH SKRWR DW ULJKW

Swine Profitability Conference well attended Over 180 swine producers, allied industry representatives, KSU faculty and students attended this year’s Swine Profitability conference. The event was held at the Stanley Stout Center in Manhattan. ‘Staying Competitive in the Swine Industry’ was the theme and featured speakers from an array of swinerelated businesses, including Dr. Doug MacDougald, Southwest Vets; Ben Woolley, Sunterra Farms; Dr. Gary Louis, Seaboard Foods; and Terry Nelson, Husky Hogs. Program topics included managing pig health with minimal antibiotic use in commercial pig production, opportunities and pitfalls of producing antibiotic-free pork, future trends impacting the swine industry and rebuilding after a catastrophe. Dr. Lisa Tokach, Abilene Animal Health, also gave a presentation on life lessons learned while practicing with Dr. Steve Henry, who recently retired after more than 40 years in swine practice. KPA is a sponsor of this event. PIG TALES • 9

Spring VFT sessions completed Over 500 students from 16 schools participated in this spring’s Virtual Field Trips. Two were hosted by Kaden and Emily Roush, Lebanon, and two were hosted by Michael and Christy Springer, Sycamore. A few changes have been made to the program, including scheduling sessions according to age groups. Previously the live sessions had participants of all ages. “High school students, especially, want to ask some of the harder questions that might not be appropriate for younger students,” said Kim Hanke, Director of Communications. “Holding separate sessions was the obvious solution.” In conjunction with this, new curriculum for secondary classrooms are being developed with the help of the Nebraska Pork Producers Council. “We were lacking educational materials geared for the high school level to supplement the live tours, so we are trying to fill that gap with this new curriculum.” Another change to the program includes bringing the tech support in-house in partnership with the Kansas Soybean Commission. KPA had previously used an agency for this work. Four sessions are being scheduled for the fall

ProStart Invitational highlights student chefs in Kansas The Kansas Pork Association supported the annual Kansas ProStart Invitational as both an event sponsor and a management judge. The event was held in Wichita in March. The ProStart Invitational is a premier high school competition focused on restaurant management and culinary arts. It offers students an opportunity to showcase industry skills they learn in the classroom, network with industry leaders and learn the skills necessary for a long-term career.

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The first place teams in the culinary and management competitions earn the right to represent Kansas at the National ProStart Invitational in Providence, RI, April 27-29. The invitational is a highlight of the Restaurant Management Program curriculum sponsored by the Kansas Restaurant and Hospitality Association Educational Foundation. KPA also works with KRHA to provide funds for the Pork in Schools grants. 10 • PIG TALES

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PIG TALES or DAILY E-NEWS

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industry news Pork Exports Continued to Outpace Year-Ago Levels in February February exports of U.S. pork, beef and lamb were higher than a year ago in both volume and value, according to statistics released by USDA and compiled by USMEF. Pork exports totaled 205,466 metric tons (mt) in February, up 4 percent from last year’s large total, while export value increased 12 percent to $547.2 million. Through February, pork exports were 2 percent ahead of last year’s pace at 408,934 mt, while export value climbed 10 percent to $1.09 billion. February exports accounted for 27.8 percent of total pork production and 24 percent for muscle cuts only – up from 27.6 percent and 22.9 percent, respectively, a year ago. Through February, the percentage of total pork production exported was slightly lower year-overyear at 26.1 percent, while the percentage of muscle cuts exported edged higher to 22.7 percent. February export value averaged $56.78 per head slaughtered, up 9 percent from a year ago. Through February, per-head export value was $53.70, up 5 percent. Pork exports steady to Mexico; solid growth in Korea, Japan and Latin America February pork exports to leading volume market Mexico were steady with last year at 64,523 mt, while export value was slightly higher at $117.5 million. Through February, export volume was steady with last year’s record pace at 137,520 mt, while export value increased 3 percent to $251 million. In Japan, the leading value destination for U.S. pork, February volume was steady year-over-year at 32,418 mt, while value was up 3 percent to $134.7 million. Through February, export volume to Japan increased 6 percent from a year ago to 67,466 mt and value climbed 10 percent to $281.1 million. This included a 7 percent increase in chilled pork exports to 36,929 mt, valued at $176.9 million (up 11 percent). Pork exports to South Korea climbed 33 percent in volume (40,710 mt) and 43 percent in value ($119 million). Most U.S. pork products now enter the Korean market duty free under the Korea-U.S. Free Trade Agreement (KORUS), and high-quality, affordable U.S. pork is helping to underpin Korea’s record-breaking pork consumption. USMEF continues to help position U.S. pork in new and exciting ways in Korea, including the addition of pulled pork to many restaurant menus, a selection of high-end sausages at convenience stores and a wide array of home meal replacement and snack items sold at retail and through e-commerce. Through the first two months of 2018, other highlights for U.S. pork include: Led by strong growth in Colombia and Peru, pork exports to South America were 9 percent ahead of last year’s pace in volume (17,855 mt) and 14 percent higher in value ($43.1 million), with consumption growth in the region continuing to outpace domestic production. Solid growth in Honduras, a doubling of exports to El Salvador and a steady performance in Guatemala pushed pork export volume to Central America 16 percent above last year’s pace at 12,255 mt, while value climbed 20 percent to $28.9 million. Exports also increased year-over-year to Nicaragua, Panama and Belize. Exports to the Philippines, the mainstay destination for U.S. pork in the ASEAN and the region’s largest import market, increased 3 percent in volume (4,746 mt) and remained steady with last year’s pace in value ($10.8 million). Exceptional growth in Vietnam (901 mt valued at $3.7 million, up 272 percent and 469 percent, respectively) pushed exports to the ASEAN region 18 percent higher in volume (6,178 mt) and 29 percent higher in value ($16.9 million). Exports also increased year-over-year to Singapore, Indonesia and Malaysia. In China/Hong Kong, pork export volume fell 14 percent year-over-year to 69,515 mt, but value increased 3 percent to $164 million. Muscle cut exports increased 7 percent to 28,775 mt, while variety meat exports declined 24 percent in volume (40,740 mt) but with sharply higher prices value only dipped 2 percent to $107.4 million. The Chinese government recently imposed a 25 percent tariff on imports of U.S. pork and pork variety meat, in addition to the 12 percent tariff already in effect in China. The higher tariff rate is not reflected in the January-February results, as it took effect April 2. But the additional tariff will put U.S. pork at a significant disadvantage compared to China’s other major suppliers: the European Union, Canada, Brazil and Chile. China’s total import demand has also slowed with its rebound in domestic production and a significant decrease in domestic hog prices. 12 • PIG TALES

industry news Paraguay Market Now Opens to US Pork Under an export certificate recently negotiated between the two countries, the United States now can ship pork to Paraguay. The National Pork Producers Council welcomed the news. “Paraguay won’t be a huge market for U.S. pork, but given the current trade climate, the U.S. pork industry needs all the new markets it can get,” said NPPC President Jim Heimerl, a pork producer from Johnstown, Ohio. “This is welcome news for America’s pork producers.” While the South American country is a modest consumer of pork, there is potential for U.S. pork export growth to its nearly 6.9 million people, who have a per capita income greater than, for example, the Philippines and Vietnam, two large pork-consuming nations. The U.S. Department of Agriculture last month concluded talks with its Paraguay counterparts on the export certificate, which will allow the shipment of U.S. fresh, frozen, processed and thermally processed/commercially sterile pork and pork products. “The U.S. pork industry is very dependent on exports,” said Heimerl. “Last year, were exported nearly 27 percent of our total production, and those exports added more than $53 – representing almost 36 percent of the $149 average value of a hog in 2017 – to the price we received for each animal marketed. “The United States can’t sit on its hands when it comes to trade and watch its export markets erode. Opening new markets, even small ones like Paraguay, and expanding existing markets is imperative.”

Prepare for Seasonal Disease Challenges As some parts of the Hog Belt begin to experience Spring-like weather, the upper Midwest may still be knee-deep in snow. Regardless, this time of year can sometimes catch producers off guard when it comes to stress on pig health. Having a plan of action, however, can keep your animals healthy and your farm’s productivity on track. Weather fluctuations up risk As the days get noticeably longer, some hog-dense areas of the country may see daytime highs reaching into the 60s or higher. Unfortunately, these may be followed quickly by lows in the teens or worse, leaving pigs and people are highly susceptible to disease challenges. “This time of year when the weather is changeable can be especially hard on pigs and people,” says Lisa Becton, DVM, director of swine health and information with the Pork Checkoff. “Everyone wants to see only nice-weather conditions, but many regions of the country are not there yet. That means everyone needs to stay vigilant by monitoring herd health and enforcing biosecurity.” According to Becton, producers can often see disease threats such as porcine epidemic diarrhea virus (PEDV) and influenza in late winter along with perennial issues such as PRRS and Mycoplasma pneumonia. As many will remember from a few years ago, a disease such as PEDV, requires strict biosecurity, sanitation and the pathways taken by people, pigs and vehicles coming onto or off a farm. Biosecurity is mandatory Regardless of the season, Becton advises all producers to work with their herd veterinarian on a site-specific biosecurity plan, but the basics are always the same-keeping “dirty” and “clean” sides of a pig facility/location separate from one another. According to Becton, “If you don’t have a ‘line of separation‘ on your farm and maintain it, you don’t have actual biosecurity. In fact, you may need to create several lines within a site, because biosecurity is not just about exposure from the outside, but also about horizontal spread of disease.” At its most basic, a line of separation delineates the outside (contaminated) area from the inside (clean) area. Think in terms of drawing a line in the sand – a point at which certain parties must not cross. As always, producers should keep herd vaccinations current and use historical herd health data to help them and their herd veterinarians prepare for the disease headaches that always come as the seasons begin to change. PIG TALES • 13

Oven-Roasted

Back Ribs

Ingredients 2 racks pork back ribs 1 tablespoon paprika 1/2 teaspoon garlic (minced) 1/4 teaspoon black pepper (freshly ground) 1/4 teaspoon seasoning salt

1/2 cup ketchup 3 tablespoons brown sugar 1/2 teaspoon garlic (minced) 1 tablespoon fresh lemon juice 1/2 teaspoon crushed red pepper

Directions

Combine paprika, garlic, pepper and seasoned salt. Mix to blend. Rub each slab with paprika mixture, massaging into meat. Wrap each slab in plastic wrap. Chill several hours or overnight. Preheat oven to 375°F. Unwrap seasoned slabs and cut into serving size 3-4 rib portions. Place ribs in foil-lined baking pan and bake at 375°, for 30 minutes. Drain. Reduce oven temperature to 350°. Cover baking pan with aluminum foil and continue baking ribs at 350, for 45 minutes. Combine ketchup, brown sugar, garlic, lemon juice and red pepper flakes in 1-quart saucepan. Mix to blend. Cook over medium heat until mixture boils. Reduce heat; simmer stirring occasionally, 10 to 12 minutes. Remove from heat. Remove ribs from oven, uncover and spoon sauce over ribs. Cover, bake 10 to 15 minutes. Garnish with celery leaves and lemon slices, if desired. Serve with coleslaw and toasted whole-grain buns.

For more recipes, visit eatpork.org 14 • PIG TALES

PIG TALES

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

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Support the Association by becoming a member or advertising in Pig Tales! %HFRPH D PHPEHU WRGD\ 9LVLW RXU ZHE VLWH ZZZ NSD RUJ RU FDOO WKH .3$ RI¿FH DW WR JHW a membership or industry partner form. For advertising rates, sizes and deadlines, please contact the .3$ RI¿FH DW RU H PDLO NSD#NVSRUN RUJ 16 • PIGG TAALESS

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