Pig Tales Issue 3 2020

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Issue 3 2020

IG TALES

The Official Publication of the Kansas Pork Industry

Grilled Pizza with Herbed Pork and Brussels Sprouts see page 14

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contents Pig Tales • Issue 3 • 2020

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5

KPA Board Feature: Emily Roush

6

#GrillOnWithPork

7

KSU Graduate Student Awards

8

#BA Influencer Feature

9

Lesson Plans

10 Billboard Results 11 Swine Nutrition Guide 11 Pig Survivability Conference

In every issue 4

President’s Message

12 Industry News 14 Recipe

6 On the cover:

15 Secure Pork Supply Grilled Pizza w/ Herbed Pork & Brussels Sprouts. See page 14 for the recipe.

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 Communications Kim Hanke kimh@kspork.org

2020 KPA Board of Directors Chairman: Art Sauder- Great Bend Doug Claassen- Whitewater Jason Hall- Elkhart David Hartter- Sabetha Kenton McKee- Goff Megan Potter- Abilene Emily Roush- Lebanon Chuck Springer- Independence Jim Nelssen - Kansas State University

Pig Tales is the official publication of the Kansas Pork Association. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials. KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquiries should be directed to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

3

President’s Message

Tim Stroda, President/CEO

Website Assists Kansans Coping with Ag-Related Stress During recent conversations with Kansas pig farmers, I’ve noticed that you’ve moved through the disbelief of the plant closures and the sigh of relief that came with them getting back to speed sooner than many thought possible.

Unfortunately, there is now a quiet resolve that we are headed toward a long fall and winter.

KansasAgStress.org

It’s the quietness that is worrying me.

Please understand that you are not alone. Your friends and neighbors across agriculture are also struggling.

Offers resources and support for Kansas agriculture community

To help, the Kansas Department of Agriculture, along with several Kansas ag partners, has developed a website to provide resources and support to those dealing with ag-related stress. The website can be found at KansasAgStress.org.

The website addresses the challenges that Kansas farmers, ranchers and their families face in today’s ag industry. Recent natural disasters, depressed commodity prices and other issues weigh heavily on farm families and can take a toll that leads to mental and emotional distress, substance abuse, anxiety, depression and even suicide. Visitors to the website can find local and national resources for those issues, as well as support in areas ranging from stress management to financial and legal challenges.

“This website is intended to be a collaborative effort to support the emotional and financial health challenges for Kansans, especially those involved in agriculture,” Kansas Secretary of Agriculture Mike Beam said. “Many people were involved in the development of the website. Our hope is that it will be a positive resource for people struggling during difficult times.”

KansasAgStress.org features resources and support for every member of the family, from teens to aging adults. Unique resources are also available to assist our farmer veterans, who face the issues that come with farming, along with the possible challenges of being a military veteran.

“The purpose of this website is to help care for and assist Kansas farmers and ranchers in their wellbeing,” Beam said. “As more tools are developed and come available, this website will be updated and serve as a hub of current information and resources.”

This is a resource that’s here for you to utilize. If you don’t think you need it, great. However, please keep it in mind to share with anyone that could use a little help.

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#BaconAmbassador Influencer Features The Kansas Pork Association is continuing the #BaconAmbassador social influencer program for 2020.

The program partners with online bloggers to grow and engage KPA’s social followers, while also providing consumers with recipes highlighting the versatility of pork. The ten “Bacon Ambassadors” have an online reach of over 3 million, The #BaconAmbassador program has seen impressive results the past two years, garnering a combined reach of over 11 million and over 100 million impressions. Search #BaconAmbassador on Instagram and Facebook to see the conversations.

Programs sponsors include Iowa Pork Producers Association and The Pork Checkoff.

2020 #BaconAmbassadors @girlscangrill

@overthefirecooking @bbqandbottles @girlcarnivore @tony_and_maribel @grillinfools @LiveFireRepublic @BamaGrillMaster @VertSmoke @SasquatchBBQ

Meet the Influencers Over the next several issue, KPA will introduce you to the Bacon Ambassadors Tim Van Dorn of BamaGrillMaster says he comes from a family of foodies.

“When we sat down to eat one meal, we were already talking about our next meal,” he says.

“Whether it was cooking in the kitchen or grilling outside, food has always played a big role in my life.”

Van Dorn says now that he has a family of his own, he is able to share his love of cooking/grilling with them as well! “Pork is by far our go-to, so we have it at least once a week. Especially now that you are able to cook it to 145 internal temperature. That makes it so much more juicy and delicious!”

Van Dorn has over 216,000 followers on Instagram.

Tony and Maribel love the taste of pork, especially bacon and ribs. “Pork can be used in so many ways and when cooked correctly it’s the best thing ever.”

Tony and Maribel got into grilling and barbecue about 14 years ago shortly after their son was born.

“We couldn’t go out anymore to restaurants due to our son getting restless and bored quickly,” Tony said.

“We decided to start making our own food at home and wanted to cook everything outdoors. The first two years were rough but luckily for us we could eat our mistakes.”

Tony and Maribel have over 117,000 followers on Instagram.

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New lesson plans available for FCS classrooms

Lessons focus on identifying cuts of pork, cooking methods, marinating tips and proper handling and storage.

Information on how pigs are raised in Kansas is also included.

The Kansas Pork Association is offering new lesson plans to family and consumer science (FCS) teachers. KPA partnered with Udall High School family and consumer science (FCS) teacher Kacey Preston to develop the plans, which include daily lesson guides, hands-on activities, lab instructions and other supplemental materials. The lessons focus on identifying cuts of pork, cooking methods, marinating tips and proper handling and storage. Information on how pigs are raised in Kansas is also included.

“Teaching students ways to appreciate the work and dedication of Kansas farmers is essential to helping Kansas thrive,” Preston said. “Knowing my students can enjoy every bite of pork products that have been prepared properly in the classroom is a feeling of success. Helping other teachers do this is the next step to success.”

KPA also funds a Pork in the Schools grant for FCS classrooms. Through this program, teachers can request up to $75 to be used to purchase pork that will be utilized in classroom labs with students. Grants are requested through and distributed by the Kansas Restaurant and Hospitality Association.

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Billboard Results Ran for: 84 days Ad appeared/flipped: 4,050 times Cost per flip: $0.61 The Kansas Pork Association ran a billboard celebrating bacon in Great Bend to provide a positive image of the pork industry following a truck accident in the area in which several pigs were killed. Following the incident, People for the Ethical Treatment of Animals, a Washington, D.C.-based group, announced plans to place a billboard in the area that proclaims, â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;m ME, Not MEAT. See the Individual. Go Vegan.â&#x20AC;?

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K-State updates Swine Nutrition Guide Popular publication helps improve producers’ profitability Kansas State University swine specialists have updated their popular nutrition guide with the latest recommendations for nursery pigs, sows and finishing pigs.

Bob Goodband, K-State Research and Extension specialist in swine nutrition and management, said the information covers swine producer’s most frequently asked questions about nutrition and the specifics to each phase of production.

“It covers a lot of recommendations that can be quickly applied to a producer’s nutrition program,” Goodband said. “It should be able to help people with decision-making on products and nutrient specifications to help improve pig performance and lower feed costs.”

Graduate students Mariana Menegat and Hayden Williams helped lead the recent updates along with K-State faculty in applied swine nutrition.

The K-State Swine Nutrition guide was initially produced in the 1970s and is updated periodically, Goodband said. In 2019, K-State’s swine team added sections on general nutrition and nursery pigs; and earlier this year, finished sections on the breeding herd and finishing pigs. All of the recommendations are based on university research.

The guide is available online at KSUswine.org.

“In addition to the nutrition guide, that site has a lot of other information, such as premix specifications, nutrient requirements, and tools for estimating the changes in growth and profitability,” Goodband said.

Some of the online resources that K-State provides include tools for budgeting feed; estimating changes in production when adjusting pig space stocking densities; and estimating feed efficiency and return on investment when making changes to the diet.

Pig Survivability Conference postponed until 2021 The International Conference on Pig Survivability, originally set for Oct. 28-29, has been postponed a year. Improving Pig Survivability Project leaders say the decision was necessary due to ongoing concerns with the COVID-19 pandemic. The new dates for the conference are Oct. 27-28, 2021, and the location will remain at the Hilton Omaha, in Omaha, Neb.

current information relative to sow, litter, weaned pig and grow-finish mortality,” Ross says. “We want to bring the industry together to motivate change while providing the tools and resources to do it.”

The Improving Pig Survivability project has two primary objectives: to identify factors contributing to swine mortality in commercial production, and to develop strategies and information to reduce mortality and maximize pig survivability.

Read more about the project and its progress at piglivability.org.

You should look forward to continued distribution of project information. “While the conference will remain an important component of our overall project, other avenues of information distribution such as podcasts, fact sheets, webinars and other digital media will continue as planned,” says DeRouchey. “We are developing a strong, nationally effective Extension and Outreach effort, coupled with innovative applied research for this project and are confident this conference will be a major piece of that effort in 2021.”

Looking ahead to 2021 “The 2021 conference objectives are to facilitate the discussion and dissemination of the most

Those who have already registered for the 2020 conference will receive a refund. Check the conference website for more information.

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industry news SHIC begins African Swine Fever research in Vietnam The Swine Health Information Center remains intent on learning everything possible about African swine fever management and control.

These lessons will be valuable if ASF enters the United States and are part of SHIC’s preparedness mission. A $1.7 million USDA Foreign Agricultural Service grant awarded last fall to SHIC, with active support from the National Pork Producers Council, is funding ASF research which will benefit both U.S. and Vietnamese pork producers.

The grant’s overall goals include sharing veterinary knowledge and ways to prevent ASF from further spreading, while also helping to build veterinary capacity as well as strategic partnerships, and increasing trade of U.S. pork to the region. So far, six related research projects will begin. Some are under contract with SHIC using grant funds and others are potentially being funded by the National Pork Board.

In addition to these six, there are more to come. “This is a competitive process involving outside reviewers looking at priority per the call for proposals, objectives, and budget in selecting for funding,” says Paul Sundberg, SHIC executive director. The first six ASF-related research projects include field evaluation of oral fluids for detection of ASF, the validity of test-and-remove practices with ASF, examining rodents as vectors for ASF, time and temperature required for inactivation of ASF virus, composting for ASF inactivation, and methods for decontamination of truck cabs.

Field evaluation of oral fluids as a convenient, aggregate sample for early detection of ASF A field evaluation of using oral fluids for detection and surveillance of ASF virus will be conducted in Vietnam. Pen-based aggregate oral (rope) fluid testing is a non-invasive, common U.S. industry practice requiring significantly lower financial and human resources than other methods. Collaborators on this project are the Canadian Food Inspection Agency – National Centre for Foreign Animal Diseases, Vietnam National University of Agriculture, Iowa State University, National Bio and Agro-Defense Facility, USDA

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Animal Research Center and Plum Island Animal Disease Center. Funded by SHIC with USDA grant proceeds.

Using standard laboratory PCR testing, and comparing available point of care technology, to assess the validity of current ASF test-and-remove practices in commercial swine farms within Vietnam The test-and-remove protocol is based on the premise that ASF, although highly infectious, has relatively slow transmissibility. The process involves immediate removal of any sow exhibiting clinical signs, submitting blood for ASF detection

by PCR, and if the animal is determined positive, adjacent animals (two up and two down the trough from the sow) are also removed. This project will test sufficiency of this methodology for ASF elimination in the Vietnamese sow herd, while in the process testing four commercially available ASF point-of-care assays on diagnostic performance for detecting ASF in suspect and non-clinical neighboring animals. Researchers working on this study are from Boehringer Ingelheim, Iowa State University and Nong Lam University. Funded by SHIC with USDA grant proceeds.

Time and temperature required for complete inactivation of ASF virus This research being conducted by the University of Nebraska and Vietnam National University of Agriculture, is designed to simulate the sanitation protocols currently used to disinfect animal trailers, with the goal of identifying the optimal baking time and temperature required to completely inactivate ASF virus in contaminated aluminum materials.

Funded by SHIC with USDA grant proceeds.

Potential of rodents to be a vector in the transmission of ASF in two commercial farms in Vietnam with differing biosecurity levels This project is designed to determine if ASF virus can be detected in mice and rats, a potential threat of transmission. Then, if so, which tissues of mice and rats are best to sample. Next, the project will

industry news determine the impact of farm biosecurity level on rodents’ ability to carry the disease, confirming whether stringent biosecurity reduces rodent movement as compared to farms with less stringent biosecurity and older buildings. Finally, researchers will measure mouse-to-mouse transmission of ASF in a controlled, laboratory situation, determining if ASF can be transmitted between mice through direct physical contact and/or contact with feces from ASF-infected mice. Collaborators on this project are from South Dakota State University and the Vietnam National University of Agriculture.

Funded by SHIC with USDA grant proceeds.

Investigating methods for decontamination of interior surfaces (cabs) of transportation vehicles A recent report of a field investigation in Vietnam

by Kansas State University staff indicated the cabs of vehicles responsible for feed delivery and live animal movement are a common area of ASF virus contamination. This research conducted by KSU will develop a cab decontamination model that stimulates the air volume and surface type cab environment of a truck cab, then evaluate a series of procedures for efficacy against porcine epidemic diarrhea virus and ASF virus. The process will include testing in Vietnam in collaboration with Vietnamese production partners. The intended outcome is practical, efficacious and cost-effective solutions for swine producers to address the risk of contamination of cabs from numerous pathogens within a wide variety of vehicles. This project is being reviewed for funding by the National Pork Board.

Validating the composting process for ASF virus inactivation In validating the composting process for ASF virus inactivation, the research will help U.S. pork producers collect data to improve ASF outbreak response readiness and help Vietnamese pork producers better respond to and recover from ongoing ASF outbreaks there. The project team will conduct research in Vietnam to assess the effectiveness of swine carcass composting in inactivating the ASF virus and assess time and temperature requirements. The University of Maine

System acting through the University of Maine, along with an industry consultant, USDA APHIS staff and personnel at Vietnam National University of Agriculture in Hanoi are collaborating on this work.

This project is being reviewed for funding by the National Pork Board.

These research projects, as well as others to be contracted and announced, all share the mission of benefiting both U.S. pork producers with resources for readiness for reacting for foreign animal disease such as ASF while also providing much-needed information for Vietnamese producers already facing ASF infection.

NPPC Applauds USDA for First Significant FMD Vaccine Bank Purchase The establishment of a robust Foot-and-Mouth Disease (FMD) vaccine bank—a top, long-term priority for the National Pork Producers Council (NPPC)—came closer to reality as the United States Department of Agriculture (USDA) announced its first significant vaccine purchase. NPPC was instrumental in advocating for establishment of the FMD vaccine bank as part of the 2018 Farm Bill.

Currently, the USDA, which has prescribed vaccination for dealing with an FMD outbreak, does not have access to enough vaccine should an outbreak occur. FMD is an infectious viral disease that affects cloven-hooved animals, including cattle, pigs and sheep; it is not a food safety or human health threat. The disease is endemic in many parts of the world and would have widespread, long-term fallout for livestock and crop agriculture, including the immediate loss of export markets.

The 2018 Farm Bill provided $150 million in mandatory funding over the next five years for the FMD vaccine bank, the National Animal Health Laboratory Network and the National Animal Disease Preparedness Program.

According to Iowa State University research, an FMD outbreak would result in $128 billion in losses for the beef and pork sectors, $44 billion and $25 billion, respectively, to the corn and soybean farmers, and job losses of more than 1.5 million across U.S. agriculture over 10 years.

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Gril led Pizza

wi th He rbed Pork and Bruss els Sprouts Ingredients

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1 pound boneless pork chops 2 tablespoons extra-virgin olive oil 2 tablespoons fresh oregano (or 2 teaspoons dried oregano) 2 cloves garlic (minced) 1/2 teaspoon salt 1/2 teaspoon pepper pizza doughs (Homemade or store-bought) 3 cups Fontina (fontinella cheese, shredded, 12 ounces) 6 tablespoons Parmesan cheese fresh oregano (Chopped, for serving, about 1 tablespoon) hot red pepper flakes (for serving, about 1 teaspoon) balsamic reduction (optional)

• • • • • • • •

• •

3 cups flour (plus more as needed and for rolling out) 2 1/4 teaspoons instant yeast (or breadmachine yeast, 1 envelope) 1 teaspoon sugar 1 teaspoon salt 2 tablespoons extra-virgin olive oil (plus more for bowl) 1 cup cold water (as needed) 1 tablespoon extra-virgin olive oil 12 ounces brussels sprouts (ends trimmed, thinly sliced in a food processor or by hand, about 4 cups) 1/2 teaspoon salt 1/4 teaspoon pepper

Directions •

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To marinate pork: Combine oil, oregano, garlic, salt, and pepper in one-gallon sealable plastic bag. Add pork, close bag, and coat with marinade. Refrigerate for 1 to 2 hours. Let stand at room temperature for 15 minutes before grilling.

To cook Brussels sprouts: Heat oil in large skillet over high heat. Add Brussels sprouts and cook, stirring often, until lightly browned, about 4 minutes. Add 2 tablespoons water and cook until crisp-tender, about 2 minutes more. Season with salt and pepper. Transfer to bowl and let cool.

Prepare outdoor grill for direct cooking with medium-high heat (about 400 degrees F.). Brush grill grates clean. Remove pork from marinade, shaking off excess oil. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 6 to 8 minutes. Transfer to carving board and let cool. Chop pork into a 1/2-inch dice and transfer to a bowl.

To grill pizzas: Cut 5 squares of parchment paper about 9 inches square each. Punch down dough and cut into four equal pieces. Shape dough into balls, place on work surface, loosely cover with plastic wrap, and let stand 10 minutes. On very lightly floured work surface, roll and stretch each dough portion into 7- to 8-inch rounds (makes 4 pizzas). Place each round on a parchment square. Stack rounds on paper on large baking sheet.Loosely cover with plastic wrap.

Brush grill grate clean. In batches if necessary, transfer dough rounds from parchment onto grill, discarding parchment. Grill, with the lid closed, occasionally rotating rounds, until underside is seared with grill marks, 2 to 3 minutes. Adjust heat as needed – do not burn the dough!

Flip dough rounds and top with one-quarter each of Brussels sprouts and pork, followed by the Fontina and Parmesan cheese. Cover and continue cooking with the lid closed, occasionally rotating dough rounds so they don’t stick, until undersides are golden brown, 3 to 4 minutes more.

Remove from grill. Sprinkle with oregano and red pepper flakes, drizzle with balsamic glaze, if using, and serve immediately.

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15

PIG TALES

The Official Publication of the Kansas Pork Industry

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

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

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

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

877.ZFI.STUD sales@zfistud.com

Support the Association by becoming a member or advertising in Pig Tales!

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

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