Pig Tales Issue 1 2016

P

IG TALES Issue 1 2016

The Official Publication of the Kansas Pork Industry

Celebrating 60 Years See pages 6 & 7 to see how it all began.

Also inside: • Crisis Texting System • Winternship Program • AgChat Conference

DON’T WAIT... BE READY! NEW ANTIBIOTICS RULES

The NEW Veterinary Feed Directive (VFD) for medically important feed-grade antibiotics and prescription rule for water-based antibiotics

TAKE EFFECT ON JANUARY 1, 2017.

YOUR CHECKLIST FOR SUCCESS Understand the new feed (VFD) and water (Rx) rules Strengthen your vet-client-patient relationship (VCPR) Communicate with your feed mill Assess your herd health and welfare strategies Renew your commitment to responsible antibiotic use Ensure your record-keeping compliance

©2015 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.

ANTIBIOTICS

RESOURCE CENTER

Visit

pork.org/antibiotics for more information.

Pork Checkoff Service Center 1.800.456.7675

contents Pig Tales • Issue 1 2016

5

Seaboard Hosts Winternship Program

5

KPA connects through Periscope

<<< 6

Students gain knowledge in animal production, feed milling and more

A how-to segment on making the perfect holiday ham with Chef Alli

KPA Celebrates 60 Years A look at how it all began

8

Panel Discussion Addresses GMOs

9

Employee Safety Toolkit

KPA sponsors feed mill tour and panel discussion for MATC class

The Pork Checkoff develops kit covering 21 key safety topics

10 Biodiesel Production Increases Profitability Guest Editorial- Richard Nelson, Mark-IV

11 National Agvocacy Conference

Farmers and industry professionals attend annual AgChat conference

13 Emergency/Crisis Texting System Get text alerts in the event of a pork industry crisis

in every issue 4

Presidentâ&#x20AC;&#x2122;s Message

12 Industry News

5

13

on the cover

Simply Saucey Bacon-Wrapped Pork Loin. For the recipe, see page 14.

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

14 Recipe 15 PQA Plus

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

2015 KPA Board of Directors Chairman: Jim Crane - Guymon Mark Crane - Chapman Kevin Deniston - Scott City Jeff Dohrman- Bushton Daniel Gerety - Seneca Jason Hall- Elkhart Scott Pfortmiller - St. John Art Sauder- Great Bend 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 director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

Celebrating 60 Years

Please take the time to read the story on pages 6 & 7 about the formation of a pork organization in Kansas. As you can tell, the farmers who started the Kansas Swine Improvement Association were serious about solving issues through their organization. I was lucky enough to have met some of these early pioneers in the Kansas industry. In my conversations with them, I can’t remember any of them ever wanting to talk about the “old days”. They were much more interested in new ideas that could help move the Kansas pork industry forward.

I particularly remember one conversation during a break in a divisive Annual Meeting in the 80s. As a staffer in my early twenties, I must have looked a little shaken because two of these early leaders stopped to talk with me in the hallway. Even though they had not been part of the Board for over a decade, they never wavered in their support of the current leadership. One comment that really struck me was “the pork industry has always been blessed with the right leader at the right time.” At 23, I’m not sure I understood what they meant, but now I do.

Through the decades, your organization changed from promotion being the “King” (Yes, there was a Kansas Cookout King) to Legislative activities becoming the main focus. In the last decade, the pendulum has swung back toward the consumer. These changes have been orchestrated by leaders who understood what the industry needed at the time and worked to make it happen.

You can see these changes by flipping through the old issues of PIG TALES. We’re currently working to scan and upload these to https://issuu.com/ kansaspork/stacks.

Today’s pork industry leaders are still serious about utilizing their association to solve problems. They also understand that new ideas are important to the future of the organization. As you flip through the insert in this issue which reviews 2015 KPA programs, I hope you are proud of the achievements of your organization.

I’m pretty sure if those two gentlemen were still with us, they would put their hand on my shoulder and say, “just keep them moving forward, Tim, they’re doing good work.”

I hope you enjoy the information about the beginning of a pork organization in the state. Through the year, we will be bringing you more memories from the association’s history.

4

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Pig Tales

Students particpate in Winternship program

Seaboard Foods, Guyman, Okla., held its sixth-annual winter internship (Winternship) program for 24 college students from across the U.S. During the week-long internship, students were given a first-hand look at the career opportunities within the company, while also gaining knowledge in animal production, pork processing, business management and support departments, including environmental resources, maintenance, feed milling and more.

“The program is a great opportunity to share our story, but is also a great ‘test drive’ for us as an employer, as well as for students looking for the right company to work for,” said Alaina Sill, Seaboard Recruiting Specialist.

The internship also included team building and leadership activities, career planning, interviewing and resume assistance.

“We love the opportunity to have essentially a

Photos courtesy of Seaboard

week-long interview with these students,” Sill said.

“But more than that, we love being able to show the students our passion and share with them why we do what we do, so that we can feed people wholesome pork.”

KPA Director of Consumer Outreach Jodi Oleen was a guest speaker during the week and gave attendees tips on agvocating through social media and sharing about the pork industry, as well as how to handle hot topics and effectively address negative comments.

“The recruitment team did such a great job identifying and pulling together a fantastic group of potential pork leaders,” Oleen said. “Kansas Pork Association was honored to be a part of the 2016 Winternship.”

KPA connects with consumers through Periscope Kansas Pork Association teamed up with Chef Alli and Kansas Farm Bureau for a how-to Periscope on making the perfect holiday ham.

Periscope is a live streaming video mobile app that enables you to “go live” on your mobile device (phone or tablet) and broadcast to viewers nationwide.

During the broadcast, viewers received step-by-step instructions for making Maple Pecan Glazed Ham, a recipe developed by Chef Alli on behalf of Kansas Farm Bureau with the pork consumer in mind. Viewers were also able to ask questions during the live video.

This recipe (or information on this recipe) was shared over 300 times on social media, drove over 350 people to kansaslivingmagazine.com and reached an audience of over 36,000 due to its online popularity.

The Periscope video received over 200 hearts from viewers, which is equivalent to a “like” button.

Visit www.periscope.tv to learn more about Periscope or to download the app.

Pig Tales • 5

s r ea

Y 0

6 g

. n 1956 a g e

A Kansas Swine b l l Improvement Association a t i was organized here Friday by Purebred w breeders and commercial hogmen interested o

h t

in doing something about a weakening demand for a k

fat pork.

One of the chief objectives of the new group is to ac promote the production b of meat-type hogs. k o Group Elects Officers o l A Elected President was Joe O’Bryan, Hiattville, Hampshire breeder and cattleman;

n i at

r b le

e C

`

vice president, Arnold Rose, Cawker City, commercial hog producer; and secretary- treasurer, Wendell Moyer, extension animal husbandry man, Kansas State College.

The board of directors will consist of the presidents of each of the breed organizations in the state and

the nine following commercial hogmen: Max Porter, Glen Elder; Fred Carp, Wichita; Elmer Musil, Blue Rapids; Clinton Trostle, Nickerson; Jim Collier, Alta Vista; Ernest DeLange, Girard; Gilman Smith, Abilene: Merton King, Potwin, and Andy Woods, Emporia.

Annual meetings will be held at the time of the Kansas Farm and Home week on the Kansas State College campus.

Dues will be $1 per member.

The hogmen voted to adopt a constitution and by-laws drawn up by the Indiana Swine Breeders Association.

Necessary revisions will be made at the first annual meeting.

“It’s high time, we took the bull by the horns,” Rose told the 40-odd producers attending. “Kansas has needed an overall swine organization for a long time.”

SW

KANSAS

IATION SOC AS

Result of Producer Interest The meeting was called at the request of producers by members of the Kansas State College Animal Husbandry Department.

Discussing possible activities for a state swine association, V. E. McAdams, extension livestock specialist, said the breeder or the commercial hogman P R O V E M EN T “who doesn’t have the meat-type hog, within a few years, will be out of date M I and probably out of business.”

INE He listed numerous activities in which the new organization could engage.

Included were barrow shows, junior groups, research, production contests similar to those for beef and lamb producers in Kansas, meetings such as a swine program at the annual Kansas State College Feeder’s day and various promotional activities.

Several hogmen indicated an interest in a central testing station for Kansas where breeding stock could be tested under uniform conditions.

MA Lewis Holland, of the Kansas State staff, said that testing stations have been NHA NS established in Ohio and Iowa and that several other states are contemplating TTAN, KA the construction of similar facilities. However, on-the-farm testing also can be

AS

1956

6

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Pig Tales

an effective way for breeders to recognize superior

animals, he pointed out. This method is less expensive.

For Use as Guide

Producers, Holland said can use testing records for the selection of animals most

desirable from the standpoint of weight for age, back fat thickness, conformation, or other factors.

“Several experiments have shown that back fat

measurements on live hogs are more closely associated with the percentage of lean cuts than carcass back fat measurements,” Holland said.

A movie, produced by Iowa State College, was shown to illustrate how producers, as well as livestock specialists, county agents and vocational agriculture teachers, can measure back fat with the use of the probing method.

In probing a small metal ruler is inserted in the back of the live hog after a small incision is made first with a knife or scalpel. An electrical instrument also has been developed for this purpose.

What is a meat-type hog? Ralph Soule, meats specialist at the college, used figures on 77 pigs entered in the 1955 National Barrow show at Austin, Minn., to illustrate. He said the average adjusted live weight of the entries was 209.25 pounds. The average body length was 29.8 inches, while the average back fat thickness was 1.55 inches.

Big Loin Eye The loin eye area averaged 4.25 square inches and the average percentage of the four lean cuts on the top 20 carcasses was 37.79 percent of the adjusted live weight.

“These figures present the standards that every swine producer should shoot for if he intends to produce a market pig that will yield acceptable cuts of pork for the consumer, “Soule challenged.

Soule said Denmark, the world’s largest exporter of hog products, has stringent quality control measures to assure the best product for export trade. Hogs are sold on a grade and yield basis.

A few of the large packers in the United States offer a choice to the producer as to whether he desires to sell on a grade and yield basis or the old way, on foot, he added. Higher prices are paid for the highest grading hogs.

“This method of marketing may be the answer in this country, as in Western Europe,” he surmised.

Soule also put in a good word for the meat hog certification program most swine associations have started.

Story courtesy of John Russell • Field Editor, Weekly Star Farmer • June 6, 1956

Pig Tales • 7

Panel discusses GMOs and animal care

A Manhattan Area Technical College (MATC) food technology class participated in a tour of the KSU feed mill, followed by a panel discussion with farmers and KSU faculty. The Kansas Pork Association, Kansas Soybean Commission and Farm Bureau sponsored the event.

Registered dietitian Anna Binder, who teaches the food technology class, has attended the Farm Food Tour and Real Pig Farming Tour and said she values the knowledge she’s gained from those trips.

“I’ve learned so much about agriculture over the last year that has made me a more knowledgeable healthcare provider,” Binder said. “I wanted my students at MATC, most of whom are studying nursing, to have the same exposure.”

The panel included Mary Mertz, Kansas farmer; Jason Woodworth, farmer and KSU animal science

research associate professor; and Steve Dritz, KSU veterinary medicine professor. Woodworth and Dritz are also both members of the KSU Applied Swine Nutrition Team.

The discussion included topics such as GMOs and animal care. “The goal was not to persuade them one way or the other on the tough subjects—such as GMO’s and antibiotic use—but to allow them to hear, and better yet SEE, another side of the story,” Binder said. The tour and panel discussion were broadcast live on Periscope, allowing others to view the tour and panel discussion, and ask questions in real time.

“The students loved the field trip,” Binder said.

“They got to ask questions and left wanting to know more. One student even went on to write a research paper for another class on GMOs.”

Are you a producer or industry professional wanting to make a positive difference? If so, become an Operation Main Street speaker and help set the record straight by telling the pork industry’s story of innovation, quality and stewardship. To learn more, visit pork.org.

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•

Pig Tales

Employee Safety Toolkit now available The Pork Checkoff has developed an Employee Safety Toolkit in an effort to help lower injury rates in hog production. The toolkit will cover 21 key safety topics, ranging from hazardous gases to good housekeeping.

The kit includes three sections: Getting Started, Support Materials and Employee Training.

Getting Started: Designed to assist in starting a formal safety program and includes instructions and all necessary forms. This section assesses your safety status and determines what needs to be done by addressing the specific hazards and safety concerns found in pork production today.

Support Material: Provides reference material, including safety standard operating procedures (SOPs), fact sheets on various safety topics, job safety analysis tools and links to safety resources on the web. SOPs address accident investigation, confined space and lockout/tagout. Job safety analysis includes forms to assess typical tasks during breeding, gestation and farrowing phases.

Employee training: Includes tools to consistently and properly train in all aspects of pork production.

Materials are available in English and Spanish and will include video, PowerPoint presentations, supplemental knowledge checks and practical skill testing ideas.

For more information, visit pork.org or call the Pork Checkoff Service Center at 800-456-7675.

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Pig Tales • 9

Guest Editorial Richard Nelson, MARC-IV

U.S. Biodiesel Production Increases Profitability for Kansas Pork Producers

As a hog farmer, everyday you deal with many areas and issues associated with the U.S. agricultural system, such as crops, demand and supply of markets, trade, food safety, and/or legislation and regulations. But did you also know that biodiesel, a renewable diesel fuel substitute produced from oils, fats, and/or waste greases, has been shown to have a direct benefit for the Kansas pork producer?

More Biodiesel, More Meal, Lower Costs The future of animal agriculture in the United States is of great interest to soybean growers, primarily due to the fact that the single largest demand for soybean meal – more than 95% of disappearance - comes from the domestic beef, swine, and poultry industries.

According to the US Environmental Protection Agency, diesel users consumed more than 1.8 billion gallons of cleaner-burning biodiesel in 2015.

Soybean oil remains a leading feedstock in the U.S. for biodiesel production. Soybean oil and meal are co-products from oilseed crushing produced in fixed proportion to one another. If oilseed crush increases to meet additional demand for one co-product (e.g. biodiesel), it will simultaneously result in a greater supply of the other co-product. If soybean oil demand increases due to biodiesel use, increased supplies of meal will put downward pressure on price. Oilseed meal, such as soybean meal, is used in livestock and poultry rations as a protein source.

In a 2015 study, Informa Economics estimated livestock producers paid $21 per ton less for soybean meal and feed costs decreased almost $1.25 per head due to increased biodiesel production. For Kansas hog producers, the annual feed bill for the state last year was $2.8 million less due to biodiesel production.

10 • Pig Tales

More Biodiesel, Increased Carcass Values Surprising to some within the livestock industry is that approximately one fourth of all animal fats, including choice white grease from hog slaughter, produced in the U.S. are used for biodiesel production. So, not only are animal fats important to the biodiesel industry, but the biodiesel industry is increasingly important to livestock producers.

More demand of animal fats for biodiesel has led to increased value of those fats. While the price of animal fats are not primary drivers in determining the prices paid for fed cattle, market hogs, or poultry, they do affect the profit margins in these industries by increasing what is referred to as the by-product “drop value.” Analysis conducted

by Centrec Consulting Group in September 2014 concluded biodiesel demand increased choice white grease and lard prices by 10.2¢ and 7.0¢ per pound respectively. The following figure shows the estimated impact that use of choice white grease generated from hog slaughter and used as a biodiesel feedstock had versus if it were not used.

...continued on page 11

...continued For Kansas hog production an additional $2.1 for energy in livestock rations. It has been million of revenue was injected into the value chain evaluated by multiple universities in beef, pork, due to the use of animal fats for biodiesel production. and poultry rations and has a tentative definition Since animal fats and tallow are used in animal for use as an animal feed ingredient by AAFCO rations (primarily in poultry rations and some beef (Association of Animal Feed Control Officials) feeding diets), concern and should be made official in For Kansas hog production an about the economic early 2016. impact of the higher It’s about the bottom line. additional $2.1 million of revenue prices on feed costs.

And while biodiesel’s benefits was injected into the value chain to the soybean sector are While the benefits due to the use of animal fats for widely understood in farm attributed to increased demand for animal fats to communities the benefits that biodiesel production. the livestock industry is carry over to animal producers somewhat mitigated by are just beginning to become the increased cost of the fats, the increased byproduct part of the dialogue. Without a doubt, production value outweighs any potential higher ration costs. and consumption of livestock plays a very large and important role in domestic and international Biodiesel co-products create an additional feedstuff agriculture and its continued profitability is Another value to the livestock sector of a growing directly linked a number of other areas within the biodiesel market that has not been discussed as agricultural sector. Biodiesel is just one of these much is additional supplies of crude glycerine, a byareas and its future production and consumption product of the biodiesel production process and a feed will, if even indirectly, help provide profitability ingredient that can be utilized by livestock producers to the Kansas hog producer.

Richard Nelson is an Associate Member of MARC-IV, a bio-based focused consulting firm located in Kearney, MO. Richard previously worked at Kansas State University for 23 years in bioenergy with a focus on biomass resources and fuels.

Farmers, industry professionals “Cultivate and Connect” The 2015 National Agvocacy Conference “Cultivate and Connect” took place in Nashville in November, with Jodi Oleen, KPA Director of Consumer Outreach, in attendance.

The annual conference is organized by AgChat Foundation, a non-profit designed to empower farmers and ranchers to leverage social media as a tool to tell agriculture’s story.

Oleen, a member of the AgChat marketing committee, was a speaker at the conference for the following sessions: “Check Your Ego and Talk to the Eaters” and “Learn the Value of Evaluating Yourself.” The sessions presented ideas on creating content for nonag food buyers, techniques for connecting online and off, available tools for evaluations and helped attendees understand their level of effectiveness online.

“I was honored to have the opportunity to learn

Oleen participated in a panel during the National Agvocacy Conference in Nashville. The conference is organized by the AgChat Foundation.

from so many amazing presenters and I hope I was able to leave some valuable tips with the attendees,” Oleen said.

Pig Tales • 11

industry news

Dietary guidelines keep meat on dinner table

Meat still has a place at Americans’ dinner tables, according to the long-awaited updated dietary guidelines. Sylvia M. Burwell and Tom Vilsack, secretaries of Health and Human Services and USDA, respectively, today released the updated nutritional guidelines that encourage Americans to adopt a series of science-based recommendations to improve how they eat to reduce obesity and prevent chronic diseases like Type 2 diabetes, hypertension and heart disease.

The U.S. government’s release of the 2015 Dietary Guidelines may be a win for the country’s meat industry, but it’s more of a win for the American consumer.

Adria Huseth was pleasantly surprised that these final recommendations include a place for lean meats, such as pork, but she sees these dietary guidelines as a promotion of a balanced diet. Huseth is a registered and licensed dietitian working for the National Pork Board.

“No American eats just one food, or only out of one food group,” she says, “this is supportive of all food groups; just a way of supporting what healthy foods to eat, fruits and vegetables, lean meat - such as pork - there are many cuts that fit into this pattern; whole grains, low-fat dairy and healthy oils.”

Huseth points to the nutrient-punch offered in one 3-ounce pork tenderloin that offers an excellent source of thiamin, selenium, protein, niacin, B vitamin, B6, phosphorous, riboflavin, zinc and potassium.

“So if you take that out of your diet, you’re going to be deficient in those nutrients and vitamins and minerals, and we don’t want any American to be deficient in these nutrients.”

These government-issued dietary guidelines are updated every five years, are the basis for developing the school lunch program and other government food programs.

Huseth is happy that lean meat, not just pork, is included in the final guidelines, and doesn’t suggest putting pork over other meats, again stressing that all Americans seek a balanced diet on the way to healthy living.

12 • Pig Tales

South Africa partially lifts ban on U.S. pork The Obama administration announced in January that South Africa will open its market to U.S. pork, a move praised by NPPC, which has been working for a number of years with the governments in the United States and in Pretoria to lift a de facto ban on U.S. pork. NPPC has not yet seen the fine print of the agreement but understands that some restrictions may remain.

“While dropping the ban on U.S. pork is great progress,” said NPPC President Dr. Ron Prestage, a veterinarian and pork producer from Camden, S.C., “there is no scientific reason to restrict any of our pork, so we’ll continue to work with both governments to get complete access to the South African market.”

South Africa’s de facto ban on U.S. pork ostensibly was to prevent the spread of Porcine Reproductive and Respiratory Syndrome (PRRS) to South African livestock even though the risk of disease transmission from U.S. pork products was negligible. There is no documented scientific case of PRRS being transmitted to domestic livestock through imported pork. Prestage noted that New Zealand, a PRRS-free nation, imported pork for 10 years from PRRS-positive countries without getting the disease.

Nominations open for 2016 Pig Farmer of the Year Award

The National Pork Board is accepting applications for its 2016 America’s Pig Farmer of the Year award through March 13 at americaspigfarmer.com.

The award recognizes a U.S. pork producer who demonstrates excellence in raising pigs using the We Care ethical principles and in sharing his or her story with the public.

Third-party judges again will help determine the final award recipient, with the winner announced during National Pork Month in October. The U.S. public also will play a role in the final outcome by voting for finalists through the Pork Checkoff’s social media outlets. The 2015 Pig Farmer of the Year was Keith Schoettmer from Indiana.

See americaspigfarmer.com for more information.

Pork Crisis Alert Text Service Announced The National Pork Board has introduced a pork industry crisis text news service, Pork Crisis Alert, which will immediately deliver essential information to U.S. pork producers in the event of a major industry-wide emergency.

“Every day, America’s pork producers are busy on their farms and may not always have immediate access to information that could impact their operation,” said Derrick Sleezer, National Pork Board president and a pig farmer from Cherokee, Iowa. “Disease outbreaks and other emergency situations can spread quickly, so America’s pig farmers need a news service to notify them immediately and enable them to take early action to safeguard their farms.”

When a pork industry-wide emergency is declared, Pork Crisis Alert will text instructions to farmers alerting them on how to access information. Thesetexts will be used strictly in the event of a true industrywide emergency and will never be used for activities unrelated to emergency communications. This database of subscribers will never be used for marketing or shared with any third parties. The system will also be tested twice each year to ensure operational accuracy

for the pig farmers who enroll in the program.

“It’s easy to sign up by texting ‘PorkCrisis’ to 97296,” Sleezer said. “I encourage all pork producers and farm employees to opt-in to receive these important alerts.

The program is like insurance in the sense that, while we hope we never need it, it is reassuring to have state-of-the-art communications resources at our fingertips.”

The service is free of charge to all participants, however, message and data rates may apply, depending on the individual’s personal or business cellular phone plan.

For more information, call the Pork Checkoff Service Center, (800) 456-7675 or visit www.pork.org/smsterms.

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THIS HARD

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Pig Tales • 13

Simply Saucy Bacon-Wrapped Pork Loin Ingredients

4 pound pork loin center roast, boneless, (untied),

fat and silver skin trimmed 1 1/2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 1 tablespoon vegetable oil 8 to 9 slices bacon 1 cup barbecue sauce, purchased

Preparation

1. Preheat oven to 450ยบF. Sprinkle pork with salt and pepper.

2. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.

3. Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends

14 Pig Tales โ ข

of bacon under string. Place on a rack in a roasting pan, tucked bacon-side down.

4. Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350ยบF and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instantread thermometer inserted in the center of the roast reads 145ยบF, about 50 minutes. Remove from oven and let stand for 10 minutes.

5. Skim fat from pan juices, leaving browned juices in pan.

6. Add barbecue sauce and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.

7. Remove strings, carve pork, and serve with sauce.

Servings: 10 6-oz.portions Prep/Cook Time: 115 minutes

For more recipes like this, visit eatpork.org.

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. 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.

• 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

The Official Publication of the Kansas Pork Industry

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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.

16 • Pig Tales