Pig Tales Issue 3 2017 by Kansas Pork Association

IG TALES Issue 3 2017

The Official Publication of the Kansas Pork Industry

contents Pig Tales • Issue 3 • 2017

Schwartz to be recognized Sharon Schwartz will be awarded Don L. Good Impact Award

Biosecurity signs available Signs are available to producers free of charge

<<< 6 7

Farm Food Tour Dietitians and bloggers visit Elanco, Monsanto and more

Multi-Species Program for Youth YQCA program will debut at June’s World Pork Expo

KPA supports retail program Pork Checkoff partners with Hyvee

Restaurant crawl Events brings farmers and nutrition professionals

KPA develops new email series KPA looks to connect with legislators

in every issue 4 President’s Message 12 Industry News 14 Recipe

15 PQA Plus

style ribs with peach rosemary on the cover: Country glaze. 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 Consumer Outreach Jodi Oleen jodio@kspork.org Director of Communications Kim Hanke kimh@kspork.org

2017 KPA Board of Directors Chairman: Scott Pfortmiller- St. John Mark Crane - Chapman Daniel Gerety - Seneca Jason Hall- Elkhart David Hartter- Sabetha 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 directed to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message Tim Stroda, President-CEO

NAHMS AMU study information Forty-one Kansas swine operations will be contacted In May, the USDA’s National Animal Health Monitoring System (NAHMS), in conjunction with USDA’s National Agricultural Statistics Service (NASS), began a four month study concerning how antimicrobials are used in US swine operations. This study focuses on antimicrobial use and stewardship practices on swine nursery and grower-finisher facilities with a capacity of at least 1,000 head, according to Doug Bounds, USDA NASS Kansas Field Office. Forty-one swine operations will be contacted in Kansas. Initial contacts will be made by representatives from NASS to inquire about producer interest in participating in the study. If the producer is interested, the NASS representative will obtain producer consent

States participating in the NAHMS Antimicrobial Use on U.S. Swine Operations, 2017 Study

for inclusion in the study. In July, operators who agreed to participate in the study will be contacted to schedule an in-person interview conducted by KDA or USDA Veterinary field staff. Information collected during this study will be based on the producer’s use of antimicrobials in 2016 and will serve as a baseline comparison prior to the 2017 implementation of the Veterinary Feed Directive (VFD) by the US Food and Drug Administration (FDA). All information collected during these studies will be used for statistical purposes only and will only be published in aggregate form. Survey responses are kept confidential, by law, and are protected from Freedom of Information Act (FOIA) requests.

How the U.S. pork industry and swine producers will benefit from participating in the study • Information on antimicrobial-use practices will provide transparency to consumers and others regarding why antimicrobials are used in swine feed and/or water. • Information will also be provided on the percentage of operations using specific antimicrobials in swine feed and/or water. • Information from this study will provide a national snapshot of antimicrobial stewardship practices, such as recordkeeping related to antimicrobial use and whether a veterinarian was consulted when making the decision to use antimicrobials.

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Schwartz to receive Don L. Good Impact Award Make plans to attend third annual K-State ASI Family and Friends Reunion on Friday, Oct. 13 in Manhattan. Sharon Schwartz, Washington, Kan., long-time pork industry leader and state legislator has been selected to receive the 2017 Don L. Good Impact Award. The award, presented by the Livestock and Meat Industry Council Inc. (LMIC), is named in honor of Good, who is a former head of the Kansas State University Department of Animal Sciences and Industry (ASI), and recognizes positive impact on the livestock and meat industry or agriculture. Schwartz will be recognized during the K-State ASI Family and Friends Reunion, set for Oct. 13 at the Stanley Stout Center in Manhattan. Schwartz was instrumental in helping change the pork industry’s marketing strategy which led to the highly successful “Pork. The Other White Meat” campaign. She served two terms on the National Pork Board as well as serving on several national committees. She also has served as president of the Kansas Pork Producers Council and as an executive board member of the U.S. Meat Export Federation. Her commitment to service is not limited to the agriculture industry as she served 20 years in the Kansas Legislature. During her tenure in the legislature, Representative Schwartz served as the chair of the agriculture, chair and vice chair of appropriations, and chair of rules and regulations committees. “The Livestock and Meat Industry Council is very proud to honor Sharon with this year’s Don L. Good Impact award,” says Craig Good, LMIC president. “I have observed Sharon and her family’s leadership and accomplishments for nearly 40 years. She has been a strong voice and visionary leader on both the state and national level in the swine industry but perhaps her biggest impact on agriculture has been her many important roles in the Kansas Legislature. She has been a dedicated advocate for agriculture in the state of Kansas and Kansas State University.” Schwartz and her husband of 53 years, Leo, have two children and are proud grandparents of nine. The couple has farmed together raising hogs and cattle in Washington County. “The Department of Animal Sciences and Industry is excited to join with LMIC in recognizing Sharon for her contributions to the pork and ag industries and to the state of Kansas,” says Ken Odde, K-State ASI department head. “We invite our ASI alumni and friends and all who have worked with Sharon to join us as we recognize Sharon and celebrate her contributions to the agriculture industry on Oct. 13.” More information and registration will be available online at www.asi.k-state.edu/familyandfriends.

Farm biosecurity signs available The Kansas Pork Association has developed biosecurity signage for producers to display at property or facility entrances. The signs are 12″ x 18″ and are available for Kansas pork farmers at no charge. Contact kimh@kspork.org or 785-776-0442 with questions or to request signs. PIG TALES • 5

Farm Food Tour continues to make an impact April’s Farm Food Tour resulted in How concerned are you about the use of antibiotics in animals? the greatest positive shift in attitudes among attendees, according to Jodi Oleen, KPA Director of Consumer Outreach. “Survey analysis provided us with information showing this tour created 2 1 3 4 5 a higher level of confidence in today’s Not at all Very farming methods,” Oleen said. concerned Concerned The three-day tour hosted nine Concern decreased by 1.22 bloggers and dietitians, and included stops at Elanco, Monsanto and Central Missouri Meat and Sausage. Topics covered included antibiotic and hormone use in food animals, GMOs, bee health and meat processing. Attendees were given surveys before and after the tour to determine how informed they are on these topics. “We don’t need to fear GMOs,” said blogger Linda Ditch. “There is an important place for them in agriculture.” Christy Springer of Springer Family Foods, Sycamore, also attended the tour and discussed her family’s pig operation and answered questions about modern pig farming. The FFT is sponsored by The Kansas Soybean Commission, Kansas Farm Bureau and KPA. “I feel much more comfortable explaining GMOs to my clients, how and why they are made and their safety,” Bethany Frazier, The KC Dietitian How concerned are you about GMOs?

Not at all concerned

5 Very concerned

Concern decreased by 1.45 “All meat is antibiotic free-- you would never know it from the labels.” -Shelbi Gustafson , blogger, Everyday Mrs

How concerned are you about the use of pesticides or fertilizers in crop production?

1 Not at all concerned

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3 Concern decreased 1.56

“The scientists at Monsanto care about the work they do and its impact on the environment and Very our health .” Concerned - Linda Ditch , blogger, There and Back Again Food

New Multi-Species Program for Youth Focuses on Animal Care Youth who raise and show animals have a new tool to help them focus on quality care and food safety. The Youth for the Quality Care of Animals (YQCA) program will debut at June’s World Pork Expo in Des Moines, Iowa. Pork Checkoff staff spearheaded its development with assistance from other species organizations and livestock associations. Similar in scope to the Checkoff’s Youth Pork Quality Assurance Plus® program, the YQCA program not only sets the standard for swine exhibitors, but for all livestock exhibitors. The education and certification program is for youth producers from ages eight to 21. The program focuses on animal care, including food safety and animal wellbeing, while enhancing life skills, according to Dinah Peebles, certifications manager for the Pork Checkoff. For more info, visit yqca.org.

KPA supports retail sales The Kansas Pork Association supported the efforts of the National Pork Board’s partnership with Hyvee for promotions on ground pork during the month of May. In select stores throughout the Midwest, Hormel’s Always Tender ground pork was on sale for $2.99, a promotion which is featured in Hyvee’s May issue of Balance magazine. A ground pork burrito recipe is also featured. KPA promoted the sale on social media, as well as shared ground pork recipes. “This was a great opportunity to align national efforts with our well-developed social outreach,” said Jodi Oleen, Director of Consumer Outreach.

Maintaining Digestive Balance Shouldn’t Be

THIS HARD

Maintaining stability before and after farrowing can be a challenge for ® your sows. Feeding Levucell SB helps support a balanced digestive system naturally, especially during times of stress. Levucell SB is a unique, naturally occurring active dry yeast that has shown to help support the natural microﬂora in the large and small intestine. This helps maintain optimal nutritional status, which can positively impact microbial balance in the gut. Contact your Lallemand Animal Nutrition representative and help your sows keep a balanced digestive system with Levucell SB.

LALLEMAND ANIMAL NUTRITION

SPECIFIC FOR YOUR SUCCESS

www.lallemandanimalnutrition.com

PIG TALES • 7

Farmers, nutrition professionals unite for crawl The Kansas Pork Association and Kansas Soybean Commission sponsored a restaurant crawl that preceded the Kansas Academy of Nutrition and Dietetics (KSAND) annual conference in April. The event took place in downtown Overland Park, with attendees visiting The Tasteful Olive, Penzeys Spices and Aubrey Vineyards. Educational information was given at each stop, including nutritional and culinary value and pairings of various oils, vinegars, herbs, spices, and wines that can enhance the flavor and health of home-cooked dishes. Additionally, participants were able to speak with local farmers regarding how they produce safe food. “The attendees at this event were such an important group of people for us to reach,” said Jodi Oleen, Director of Consumer Outreach. “These are professionals who are educating people about food and it’s so important that they understand how food is grown and raised.” Special thanks to Kaden and Emily Roush of R Family Farms and Double R Genetics, Lebanon, for joining the tour to share about their pig farms. KPA also had an interactive booth during the conference that included the model pig barn and virtual reality technology. Special thanks to Kent and Marian Condray, Clifton, for working the booth and answering questions from attendees. Above: Farmers and dietitians from around the state gathered for a restaurant crawl before the KSAND annual conference. At right: Participants visited three restaurants in downtown Overland Park.

Yoder meats wins innovative pork award Yoder Meats’ cured bacon wrapped pork loin entry earned them the Most Innovative Pork Award at the 2017 Kansas Meat Processors Association Meat Product Show in April. The $250 award is sponsored by the Kansas Pork Association and is given based on qualities such as appearance, texture, color, aroma, flavor and commercial potential of the products. “The award is a very nice incentive to provide competition among our leading processors to come up with new ideas and develop them into potential new commercial products,” said Dave Schafer, KMPA Executive Director. “Thanks so much for your support in this way.” Yoder Meats, owned by Alan & Carol Waggoner, is located in Yoder, Kan. 8

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KPA develops new email series The Kansas Pork Association has developed an e-newsletter series, Real Pig Farming 101: Opening the Barn Doors, targeted at Kansas legislators, county commissioners and federal legislative staff. The goal is to give an introduction to pork production in the state. The e-newsletter features a short video about a Kansas farmer, a short cooking video and quick facts. The videos are produced by the KPA staff. “We hope to give some insight into hog production today and create a connection between farmers and legislators,” said Tim Stroda, KPA President/CEO. Roy Henry, Longford; Jerry Morris and Josh Bohrn, Sedgwick; and Alan and Curt Haverkamp, Bern, have been featured in the videos so far. To view the videos, visit www.youtube.com/KansasPork. If you are interested in having your farm featured in this series, please contact the KPA office at 785-776-0422 or kpa@kspork.org.

Kansas names new Animal Health Commissioner Kansas Secretary of Agriculture Jackie McClaskey announced this week that Dr. Justin Smith has been named as the new Kansas animal health commissioner at the Kansas Department of Agriculture. Dr. Smith will fill the role that will be vacated with the retirement of Dr. William Brown, who has served in the role since 2010. The Kansas Animal Health Board worked with a search committee to conduct a nationwide search which culminated with a final interview and public presentation on May 8. The Board nominated three candidates from which Dr. Smith was selected to serve in the role. “The Animal Health Board received some outstanding candidates for the position of animal health commissioner,” said Terry Schwarz, chair of the Kansas Animal Health Board. “The selection was a thorough process in which Dr. Smith excelled in all categories. The Board is excited to have Dr. Smith as the new commissioner, working on the various issues facing the Kansas animal health industry. We look forward to working with Dr. Smith as he takes over the leadership set into motion by Dr. Brown. We also want to thank Dr. Brown for his service to the animal health industry, and we wish him all the best in his next pursuits.” Dr. Smith has been serving as deputy commissioner in the KDA Division of Animal Health since 2013. Prior to coming to KDA as a field veterinarian in 2011, Dr. Smith managed a western Kansas ranch, worked as a private practicing veterinarian and as a livestock extension agent.

KPA Briefs

• Roy Henry, Longford, participated in a panel discussion on food and farming during the Kansas Nutrition Council annual meeting in April. • KPA staff attended the Center for Food Integrity State Planning meetings. • KPA Chairman of the Board and staff attended an Ag Town Hall in Kansas City to welcome newlyappointed Secretary of Agriculture Sonny Perdue during his visit to the Midwest. • KPA staff was on the judging panel for the Kansas FFA State Discussion Meet Competition. The competition is new this year and is designed to stimulate logical thinking, develop skills in communication and problem solving. • KPA staff met with Oklahoma Pork staff to share ideas for consumer outreach programs. • KPA staff attended National Pork Board communications and promotions meetings in Des Moines. PIG TALES • 9

Thank You

Your association works with communities, classrooms, youth programs and organizations throughout the year to support their endeavors and talk about pork. Now, they want to thank you.

10 â&#x20AC;˘ PIG TALES

KSU Department of Animal Sciences receives worldwide recognition Two of Kansas State University’s agricultural departments have been recognized among the best places in the world to study, research and begin a career. K-State’s Department of Animal Sciences and Industry and the Department of Entomology have been cited by the Center for World University Rankings (CWUR). The CWUR publishes “the largest academic ranking of global universities.” In 2017, the center is publishing its inaugural ranking of individual subjects. In a letter to Kansas State University president Richard Myers, CWUR ranked the Department of Entomology fourth in the world, and the Department of Animal Sciences and Industry ranked seventh globally. “Overall, this ranks Kansas State University #166 among global institutions with the most Top10 placements,” wrote CWUR president Nadim Mahassen. “This is an outstanding achievement. Congratulations.” The rankings by subject are based on “the number of research articles in top-tier journals. Data are obtained from Clarivate Analytics (previously the intellectual property and science business of Thomson Reuters).” K-State’s Department of Entomology earned a score of 91.29 in this ranking system, and Department of Animal Sciences and Industry has a score of 95.36. “We’ve known for years that the College of Agriculture at Kansas State University has an excellent reputation and is highly regarded nationally and internationally,” said John Floros, dean of the College of Agriculture. “We also know that we have been making significant progress in recent years, but to have several of our programs ranked in the top five or ten globally, is simply inspiring and energizing.” Ken Odde, Professor and Head of the Department of Animal Sciences and Industry, says one big advantage that K-State offers to its students is quick, easy access to field experience. “The quality and type of facilities we have are top-notch, but proximity is equally important. It’s important for research, it’s maybe more important for teaching,” Odde said. “If an instructor has to build 30 or 40 minutes of travel time into their lesson plan every time they want their students to work with growing plants or live animals, that not only cuts into teaching time, it also results in distant facilities that are underutilized.” “Having these things close to the main campus means that when there’s a teachable moment – it could be a live birth or a disease outbreak – we’re right on top of it, minutes away.”

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PIG TALES • 11

industry news Pork’s Six-Year Growth Is the Fastest in Foodservice

Pork has been the fastest-growing protein in foodservice since 2011, according to Technomic, Inc.’s 2017 Volumetric Assessment of Pork in Foodservice. Over the past six years, pork use has grown on a pound basis by more than double chicken, which is the next fastest growing protein. Pork use increased by 1.145 billion pounds, while chicken use grew by 515 million pounds. On a percentage basis, pork grew three times the rate of turkey, which is the next fastest growing protein, at 3.6 percent versus 1.2 percent. During this same time period, pork represents 61 percent of all protein growth in the foodservice industry (1.145 billion pounds of a total growth of 1.867 billion pounds). The pork category continues to increase in foodservice, with a growth rate of 0.8 percent from 2015 to 2017. Totaling 5.9 billion pounds, the growth reflects a volume increase of 114 million pounds over the 2013 to 2015 period. Processed pork continues to be a strong performer in foodservice, making up the majority of total volume. The five largest categories driving pork category growth are bacon, processed ham, breakfast sausage, ribs and pepperoni. Collectively, the categories represent 66 percent of the total volume. The love of bacon shows no signs of slowing and represents the largest share of volume, at 20 percent, or 1.2 billion pounds, growing 4 percent since 2015. As consumers demand more interesting flavor profiles and global cuisine, there has been an increase in authentic fresh pork applications. Since 2015, carnitas showed a compound annual growth rate of 5 percent and porchetta had a 15 percent increase. Notable growth in fresh pork also was seen in belly, chops and ground pork. For more information on the 2017 Volumetric Assessment of Pork in Foodservice, or to find out how pork delivers across the menu, please contact the National Pork Board at (800) 456-7675 or at foodservice@pork. org. Valuable information also can be found at porkfoodservice.org.

Survey: Producers Optimistic about Pork Industry’s Future

Each November, the National Pork Board surveys pig farmers to take the pulse of U.S. pork production. The most recent survey of 550 producers showed the seventh consecutive year of increased support for the Pork Checkoff. Support rose to a record high of 91 percent, up 1 percentage point from 2015, while opposition was unchanged at 4 percent. Producers’ No. 1 request of the Pork Checkoff was to educate consumers about pork production and the industry, followed closely by advertising and promoting pork and opening new markets. The survey also showed: Right direction/wrong track – According to 76 percent of producers, the industry is heading “in the right direction,” up from 2015’s score of 70 percent. Of those surveyed, 19 percent said the industry is “on the wrong track.” This improvement in optimism is encouraging despite the market supply pressure many may have felt with lower prices for pigs, Archer said. Biggest challenge facing producers – “Too many rules/regulations” was the No. 1 response. In previous years, the main challenge was viewed as “managing hog health and disease,” which fell to No. 4 this year. The survey also asked about the National Pork Board’s strategic plan, which was implemented early in 2015. Awareness and importance of the plan’s three goals remained strong. Based on a 10-point scale with 10 as the high, this year’s survey showed in comparison with 2015: Build Consumer Trust rated a mean score of 8.91, down from 9.04. Grow Consumer Demand rated a mean score of 8.70, up from 8.63. Drive Sustainable Production rated a mean score of 8.18, up from 7.96. Visit pork.org for more. 12 • PIG TALES

industry news Checkoff’s Science and Technology Team Delivers Results The Pork Checkoff’s producer-led Science and Technology Department committees continue to create value by focusing on research projects that help address pork industry issues. This held true in 2016 in several key areas, including substantial progress on the National Pork Board’s goal of reducing PRRS’ impact and in allocating record funds for antibiotic-related research and solutions. “Pork production is a sciencebased business, and producers deserve to get the maximum return on their investment,” said Dave Pyburn, senior vice president of science and technology for the Checkoff. He added, “Thanks to innovative collaboration and lots of hard work and strategic leadership, the Pork Checkoff continues to deliver positive results for people, pigs and the planet through funded research.”

PIG TALES • 13

Country-Style

Ribs

with peach rosemary glaze Ingredients

1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut 2 tablespoons canola oil 1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled 1 1/2 teaspoons coarse salt 1 teaspoon black pepper, coarsely ground 1/2 cup peach preserves, warmed until softened

Directions • Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes. • Prepare medium-hot fire in grill. Place ribs on grill over indirect heat (not directly over heat) & close lid. • Grill for 35 to 45 minutes, or until ribs are tender. Occasionally baste ribs on all sides with warmed preserves during last 15 minutes of grilling. Remove from grill and let rest 3 minutes. Serving suggestion: These country-style ribs are great for backyard cookouts. Serve them alongside tangy baked beans or cool coleslaw. 14 • PIG TALES

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PIG TALES

The Official Publication of the Kansas Pork Industry

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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. 16 • PIG TALES