Pig Tales Issue 6 2015

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IG TALES

Issue 6 2015

The Official Publication of the Kansas Pork Industry

Pork Farmers Visit Classrooms See page 5

Real Pig Farming Tour See page 8

Swine Day See page 12

Slow Cooker Pork Chili Warm up with this simple, hearty recipe See page 14

The Official Publication of the Kansas Pork Industry

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IG TALES

Issue 3 2015

The Official Publication of the Kansas Pork Industry

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IG TALES

Issue 4 2015

The Official Publication of the Kansas Pork Industry

• Volunteer at KPA events • Most Innovative Pork Product • Industry News

PIG TALES

Issue 5 2015

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• Pork Chop Open Results • Farm Food Tour • Chick Events

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Pig Tales is a four color, bi-monthly magazine published by the Kansas Pork Association. From event features to board reports and recipes to showcasing how to get involved, its content focuses on industry news from the state and national level. No other magazine in Kansas speaks to the Kansas pork industry like Pig Tales.

The need to inform Kansas pork producers is a priority for our Association, but we need your help. Please consider advertising with Pig Tales as an avenue to get connected with our producers.

Readership includes...

400+ Kansas pork producers 150+ allied industry supporters persons including 150+ complimentary extension and university personnel

Publishing Dates Ad Closing Dates January 12 February 1 Issue 1 February 18 April 1 Issue 2 April 17 June 1 Issue 3 June 19 August 1 Issue 4 August 19 October 1 Issue 5 October 16 December 1 Issue 6 * Publishing dates are subject to change at the discretion of the Kansas Pork Association.

Interested in advertising in Pig Tales?

Please contact us for a 2016 Advertising Packet: Kim Hanke, KPA Director of Communications (785) 776-0442 | kimh@kspork.org

IG TALES P

The Official Publication of the Kansas Pork Industry

Inside This Issue...

Issue 6 President’s Message 4 National School Lunch Week 5

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KPA Redesigns Website 6 Pork Tailgate 7 Real Pig Farming Tour 8 KPA Launches Retail Campaign 11

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Scholarships Available 11 Swine Day 12 Industry News 13 Recipe 14

12 On the cover: Black Bean Pork Chili. For the recipe, see page 14.

President-CEO Tim Stroda tims@kspork.org

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

U.S. pork industry responds to Subway

Subway recently announced it would transition to only use meat produced without the use of any antibiotics.

In response to this, The National Pork Producers Council and The National Pork Board placed an open letter to Subway in The Wall Street Journal

in an effort to share American pig farmers’ collective dissatisfaction with the announcement.

The advertisement not only reflected the U.S. PAID ADVERTISEMENT pork industry’s disappointment in Subway’s announcement, but offered an opportunity to request a meeting with the food chain’s leadership.

Dear Subway Management Team and Franchisee Owners:

sick. Dear On theSubway best managed ranch or farm, Team animals can Management get sick, as people canOwners: get sick in the cleanest andjust Franchisee and best run households. We believe that insisting Any policy decision to eliminate antibiotics from your protein supply sources – poultry, pork and on absolutely no antibiotics beef – would be a significant departure from whatignores many other food best companiespractices are doing in regards to improving responsible antibiotic use. This policy decision could put our food system in jeopardy. established by veterinarians, the pork industry and We share the opinion that everyone needs to do their part to use antibiotics responsibly – and individual farmers who have a direct interest in the reduce the antibiotic resistance threat. This includes quickly phasing out any use of medically important treat human illness) for growth promotion in farm animals as well as welfare ofantibiotics their(toanimals. increasing veterinarian oversight, which are actions that farmers and ranchers are already taking.

Some interest groups may applaud your policy We believe a move to NO antibiotics of any kind – Subway’s position decision.

Will those same groups stand with you if large – could leave livestock without access to animal health medicines and populations livestock are adversely by your could resultof in the unnecessary suffering or death ofaffected such animals. new Subway policy? is not saying “no” just to those antibiotics used in human medicine. Subway isn’t saying antibiotics only when animals are sick.” Subway is saying no antibiotics ever – even when An“use opportunity for meaningful input from the national animal health and safety could be at risk. We think that such a policy could compromise the safety of our food system.associations, Sick animals in the food system are notrepresent a good idea. Healthyfarmers animals help pork industry who farmers produce safe food. who care for animals day and night, could have been How will a hog farmer react to a fast-moving disease outbreak that could have been prevented helpful to you priorin time? to The your policy announcement. with medicine administered potential for thousands of animals to unnecessarily die Our or suffer is a real possibility. These are the consequences that farmers will have to face. opinion is that these associations could have provided We should all leave open the evidence, ability to use antibioticsfacts responsibly when animals are sick or at sense risk valuable scientific and common of getting sick. On the best managed ranch or farm, animals can get sick, just as people can get sick in the cleanestthat and bestcould run households.

We believe that insistingbetter on absolutely no antibioticsyour perspectives have helped inform ignores best practices established by veterinarians, the pork industry and individual farmers who policy-making have a direct interest process. in the welfare of their animals.

We ask you to meet with us to consider a more Some interest groups may applaud your policy decision. Will those same groups stand with you if large populations of livestock are adversely by your new policy? balanced approach.

We affected are eager to share with you the An opportunity for meaningful input from the national pork industry associations, improvement who represent pork industry’s commitment to continuous farmers who care for animals day and night, could have been helpful to you prior to your policy and antibiotic Wecould clearly disagree announcement. Ourstewardship. opinion is that these associations have provided valuable scientificwith facts and common sense perspectives that could have helped better inform your your evidence, policy.

Responsible antibiotic use makes policy-making process. sense.

Continuous improvement makes sense.

We ask you to meet with us to consider a more balanced approach.

We areremain eager to share open-minded with you the pork industry’s commitment continuous improvement and Please to thetoview that banning all antibiotic stewardship. We clearly disagree with your policy. Responsible antibiotic use makes antibiotic use is simply not the sense. Continuous improvement makes sense.

Pleaseanswer. remain open-minded to the view that banning all antibiotic use is simply not the answer.

We stand ready to engage in a dialogue with you.

Any policy decision to eliminate antibiotics from your protein supply sources – poultry, pork and beef – would be a significant departure from what many other food companies are doing in regards to improving responsible antibiotic use. This policy decision could put our food system in jeopardy.

We share the opinion that everyone needs to do their part to use antibiotics responsibly – and reduce the antibiotic resistance threat. This includes quickly phasing out any use of medically important antibiotics (to treat human illness) for growth promotion in farm animals as well as increasing veterinarian oversight, which are actions that farmers and ranchers are already taking.

We believe a move to NO antibiotics of any kind – Subway’s position – could leave livestock without access to animal health medicines and could result in the unnecessary suffering or death of such animals.

Subway is not saying “no” just to those antibiotics used in human medicine. Subway isn’t saying “use antibiotics only when animals are sick.” Subway is saying no antibiotics ever – even when animal health and safety could be at risk. We think that such a policy could compromise the safety of our food system. Sick animals in the food system are not a good idea. Healthy animals help farmers produce safe food.

How will a hog farmer react to a fast-moving disease outbreak that could have been prevented with medicine administered in time? The potential for thousands of animals to unnecessarily die or suffer is a real possibility.

These are the consequences that farmers will have to face.

We should all leave open the ability to use antibiotics responsibly when animals are sick or at risk of getting 4

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Pig Tales

We stand ready to engage in a dialogue with you.

Sincerely, Sincerely, America’s Pig Farmers America’s Pig Farmers www.porkcares.org www.porkcares.org

Pork farmers visit classrooms for School Lunch Week

Kansas pork farmers visited with students at Charles Stones Intermediate School in Garden City in October to celebrate National School Lunch Week, Farm to School Month and National Pork Month. The event, sponsored by the Kansas Department of Education and The Kansas Pork Association, centered around healthy school lunches and the farmers who raise the food.

“Having pork producers visit with students is a great way to teach kids what these farmers do every day to produce safe, nutritious food in a responsible manner,” said Jodi Oleen, KPA Director of Consumer Outreach.

Manuel Lujan, Deerfield, explains to students how barns are used in modern pig farming.

Roy Henry, owner and operator of Henrys Ltd., Longford, Kan., and Manuel Lujan, manager classes, and then ate a pulled pork lunch with students for Huff and Puff Pork, Deerfield, Kan., as well as at Charles Stones.

Oleen, gave presentations to fifth and sixth grade “School lunches are healthier than ever, with more fruits and vegetables, whole grains, and less fat and sodium,” said Tracy Johnson, Nutrition Services Director at Garden City Public Schools. “National School Lunch Week helps us educate parents and students about all the benefits of our lunch program, and the appealing choices we offer.”

Last year, Kansas schools provided more than 73 million meals and snacks to children across the state through federal Child Nutrition Programs.

The Kansas Farm to School Program helps educate children about where their food comes from and encourages connections between local farmers and schools to improve child nutrition.

Pig Tales • 5

KPA redesigns website

www.kspork.org

The Kansas Pork Association recently launched a redesigned producer website in an effort to provide a more user-friendly experience, on both desktop and mobile devices.

Key features of the site include a cleaner and more attractive design, ease of navigation and enhanced content.

“We’ve added additional farmer resources,” said Kim Hanke, Director of Communications. “We hope that this site can be a one-stop shop for our producers to access what they need.”

Other improvements include archived news posts that can be searched by month or topic, links to current and past issues of Pig Tales, integrated social media content, enhanced weather features and the addition of youth and consumer resources.

The content enhancement will also improve the website search ratings in Google.

In conjuction with the new website, KPA also updated the daily e-news layout to give a similar feel as the website.

Visit kspork.org to see the updated website.

Kansas Pork Association

2601 Farm Bureau Road • Manhattan, KS 66502 • 785-776-0442 Daily Tools

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KPA recently launched a redesigned producer website in an effort to provide a more userfriendly experience, on both desktop and mobile devices. Key features of the site include a cleaner and more attractive design, ease of navigation and enhanced content.

Provides a cost-effective manner to ensure your operation is in compliance.

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Pig Tales

KPA hosts Pork Tailgate at K-State Football Game The Pork Checkoff’s “We Care” trailer rolled into Manhattan in October for the annual Kansas Pork Tailgate, held before the KSU vs. TCU matchup. Kansas pork farmers and friends handed out over 300 pounds of pork loin samples.

The “We Care” trailer, which includes a kitchen facility and grills, is utilized nationwide to support Pork Checkoff key messaging and involve pork producers in the promotion of the pork industry.

Thank you to all of our volunteers and their families for their time and help, and to Seaboard Foods for the sponsorship of the loins.

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Tour sheds light on A

#RealPigFarming

s food trends come and go, consumers are becoming increasingly driven to learn and understand where their food comes from. The Kansas Pork Association and the Kansas Soybean Commission recently partnered to host a #RealPigFarming tour, which provided an opportunity for attendees to see first-hand how their food is raised.

The 10-person tour group, including registered dietitians and students, a chef, a Kansas pig farmer and state staff, visited Fair Oaks Farms in Fair Oaks, Indiana. Fair Oaks Farms (FOF) is a fully-functioning farm that is specifically designed for visitors to get an up-close look at agriculture and gives an inside look at pig farming and dairy farming.

At FOF’s Pig Adventure, the group learned about each phase of pig production, visiting farrowing and gestation barns, and learned about nutrition and technology used in modern pig farming.

“This adventure allowed me to see -Barb Depew, Registered Dietitian, Kansas first-hand a portion of the farm-to-fork Department of Education process,” said Gabrielle Vandergriff, Kansas State University dietetics student and president of WellCAT Ambassadors. “We were able to connect with several farmers to learn about producing methods, industry regulations and common misconceptions about farming.”

The tour also included a stop at Indiana soybean farmer Dave Rodibaugh’s farm, where the group learned about how Rodibaugh uses technology to make the best

“It was a unique experience to see how caring and passionate the animal and grain industries are about their professions.”

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Pig Tales

Join the Conversation

The Pig Adventure at Fair Oaks Farms allows visitors to learn about modern pig farming in a unique and transparent way. The group saw each phase of pig production, visiting farrowing and gestation barns, and learned about nutrition and technology used in modern pig farming.

decisions in his farming practices, and how this plays a role in feeding his pigs.

“It was a unique experience to see how caring and passionate the animal and grain industries are about their professions,” said Barb Depew, registered dietitian for the Kansas Department of Education.

Depew said the adventure also allowed her to better understand the industry requirements and compliance areas of the pork, dairy and soy operations.

“As a nutrition professional in the school programs, I will use this understanding to promote these products and resources for the health of our children,” Depew said.

Throughout the tour, attendees joined the online conversation using the hashtag #RealPigFarming, which is part of an inititve started by the National Pork Board to unite pig farmers, academics, youth and industry members to discuss how modern pork production really works.

“As a dietetic student, I feel confident that I can bridge the gap of misconception that other students or my future clients may have,” Vandergriff said. “I can apply what I’ve learned to formulate an educated opinion in regards to the farming practices of America as I finish my studies and *Data from July 1, 2014enter my career as a dietitian.”

August 28, 2015 The group also visited FOF’s Dairy Adventure, which gave a look at the milking process, and the group even witnessed the birth of a calf at the birthing barn. Search #RealPigFarming on social media to see more.

“I feel confident that I can bridge the gap of misconception that other students or my future clients may have.”

- Gabrielle Vandergriff, KSU dietetics student & president of WellCAT Ambassasdors Continued on page 10...

Pig Tales • 9

...Continued from page 9

The group dined at The Farmhouse Restaurant at Fair Oaks Farms and heard from one of their chefs about the importance of sustainability at both Fair Oaks Farms and in society.

Kansas pig farmer Christy Springer, of Springer Family Foods, joined the #RPF tour to help answer questions about modern pig farming.

Dave Rodibaugh, Indiana soybean and hog farmer, discussed how he uses technology to make the best decisions in his farming practices. He also showed the group cross-sections of a pig, showing the difference in leaness between pigs raised now and in the 1960s.

At The Pig Adventure, the group learned about each phase of pig production, visiting farrowing and gestation barns, and learned about nutrition and technology used in modern pig farming.

10 • Pig Tales

KPA launches retail program

In October, the Kansas Pork Association launched a rebate campaign through Ibotta, a coupon app for smart phones. The app requires users to take an action, such as watch a video or read a recipe, to “earn” a coupon. Once users purchase the product and scan their receipt, they earn money on the purchase.

To earn a rebate on pork, consumers must watch a pig farming video and read a pork recipe. The rebate amounts and purchase requirements vary and can be changed at KPA’s discretion. So far, rebates have been given on fresh pork chops and fresh tenderloin, with an added bonus given for purchasing pork on two or more shopping trips.

“Our goal with this campaign is to increase awareness and understanding of modern pork production practices while encouraging pork purchases at the retail counter,” said Jodi Oleen, KPA Director of Consumer Outreach.

The Ibotta offer is running statewide at participating stores, which include Walmart, Hyvee and Dillons. The campaign provides breakdowns of who is buying and where, the most common products purchased with the pork, as well as impression, engagement and sales analytics.

Since its launch in October, the campaign has generated over 95,000 brand impressions, over 4,500 shopping list placements and a 30% redemption rate.

“We are really excited about the potential of this program,” Oleen said.

Almost 3 million consumers have downloaded Ibotta, giving it more reach than all its primary competitors (10x more users than Coupons.com mobile app).

The KPA Ibotta campaign was made possible through a grant provided by Iowa Pork Producers Association.

Customers had the opportunity to earn a rebate of up to $1.50 on their purchase of any brand of fresh pork chop by watching a pig farming video and reading a pork chop recipe.

An additional seventy-five cents could also be earned when purchasing pork chops on two or more shopping trips. The rebate amount and purchase requirements vary and can be changed at KPA’s discretion.

KPA and NPPC scholarships available

Wendell Moyer Scholarship The Kansas Pork Association is currently accepting applications for the 2016 Wendell Moyer Scholarship. This is a $1,000 scholarship.

To be eligible you must be currently enrolled as a college student in Kansas with junior or senior standing majoring in an agriculture or related field with plans to pursue a career or further education with an emphasis on swine. Entries must be submitted to KPA by January 22, 2016.

Lois Britt Memorial Scholarship The National Pork Producers Council is currently accepting applications for the Lois Britt Memorial Scholarship Program sponsored by CME Group. Five $2,500 scholarships will be awarded.

To be eligible you must intend to pursue a career in the pork industry and be an undergraduate student in a two-year swine program or a four-year college of agriculture.

Entries must be submitted to NPPC by January 8, 2016.

Visit kspork.org/scholarships for complete eligibility requirements.

Pig Tales • 11

Swine Day draws producers, students & more Pork producers, veterinarians The event concluded with a reception that included and industry members joined ice cream from Call Hall.

KState students and faculty for KPA is a sponsor of Swine Day and participated in the2015 Swine Industry Day in the Technology Trade Show held during the event.

November.

This year’s program highlighted research focused on helping swine producers improve production, from genetics to nutrition to disease management and more. Participants also heard about the new rules of the Veterinary Feed Directive and how it will impact their farms.

Pat Murphy, retired professor of Biological and Agriculture Engineering, was also recognized for his 49 years at Kansas State University.

Other program highlights: • Production Consequences of Low Birth Weight Pigs • Countdown to the New Veterinary Feed Directive: What Do We Need to Know?

• Latest Update on K-State Applied Swine Nutrition Research • Impact of Feed Processing on PEDv Mitigation and Pat Murphy, retired professor of Biological and Agriculture Engineering, Pig Performance was recognized for his 49 years at Kansas State University.

• Key Profit Drivers for Future Success in the Pork Business

12 • Pig Tales

Industry News National Pork Board Defines Antibiotic Research and Education Priorities

The National Pork Board (NPB) announced the seven members of its blue ribbon panel on antibiotics, an outcome of the Pork Checkoff’s stewardship plan first defined in June. The panel includes experts with specific experience and knowledge in antibiotic practices or consumer marketing, but who are independent of NPB practices.

The panel’s call to action is to objectively review the status of antibiotic use in the pork industry and advise NPB efforts in prioritizing research and producer education programs. Also, the panel will identify opportunities for improvement in current antibiotic practices and offer guidance in how to improve antibiotic stewardship in the pork industry.

The panel members are: • Mike Apley, D.V.M. and Ph.D., food animal production medicine, Kansas State University • Bonnie Buntain, D.V.M. and professor emerita, public health and food safety, University of Calgary, and coordinator, veterinary medical and surgical program, University of Arizona • Mike Chaddock, D.V.M. and associate dean, College of Veterinary Medicine, Michigan State University • Chris Cochran, senior manager, food sustainability, Walmart • Jim McCollum, protein purchasing manager, Independent Purchasing Cooperative, Inc. • Justin Ransom, senior director, quality systems U.S., McDonald’s • Steve Solomon, M.D., public health consultant and former director of the Centers for Disease Control and Prevention’s office of antimicrobial resistance The NPB has defined a three-point plan of action focused on shaping educational outreach to pig farmers and broadly sharing information with the retail and foodservice industries and pork consumers.

As part of the new stewardship plan, the NPB has redefined its position statement nd governing policy emphasizing the industry’s commitment to using antibiotics responsibly to protect both animal health and human health.

Conclusions On Meat and cancer ‘Questionable’

Conclusions about meat and cancer from a U.N. agency were reached after including studies that did not have statistically significant results, meaning the conclusions are questionable, said NPPC, which pointed out that the conclusions were based on relatively weak statistical associations from epidemiological studies that were not designed to show cause and effect. The International Agency for Research on Cancer (IARC) classified processed meat as a cause of colorectal cancer and a possible cause of gastric cancer and red meat as a probable cause of colorectal cancer and a possible cause of pancreatic and prostate cancer. IARC previously has classified as carcinogens such things as sunlight, alcoholic beverages and being a barber. It did concluded that the relative risk of contracting cancer from consuming red or processed meat is low. Additionally, IARC noted that most colorectal cancers are caused by more than one agent and that cancer trends are related to the amount of an agent or agents consumed. A monograph on the agency’s conclusions is expected to be published next summer or fall. NPPC, which had a representative at the Oct. 6-13 meeting of IARC, said many studies show that eating lean, protein-packed and nutrient-dense processed meats such as ham can help fight obesity, which is universally accepted as one of the leading causes of cancer.

Pork Pulled From, Put Back on Federal Prisons Menus

National Pork Month got off to a rough start, with the Federal Bureau of Prisons (BOP) deciding to stop serving pork products in its 122 federal penitentiaries.

But after NPPC and Sen. Chuck Grassley, R-Iowa, weighed in on the matter, expressing concerns, BOP reversed itself. The decision to pull pork from the menu supposedly was based on a survey of federal inmates and on costs. NPPC and Grassley sent letters to BOP Director Charles Samuels Jr., asking for more details on the decision. Despite the BOP’s reversal, Grassley is pressing the agency on the reasons it purged pork from prisons.

Pig Tales • 13

Slow Cooker

Black Bean Pork Chili

Ingredients 1 1/2 lb boneless pork roast cut into 1/2-inch cubes 2 15 1/2-oz cans black beans drained 1 cup onion chopped 1 cup yellow bell pepper chopped 1 cup salsa thick and chunky 1 15 1/2-oz can diced tomatoes do not drain 2 cloves garlic minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/4 teaspoon crushed red pepper sour cream garnish Cheddar cheese shredded (garnish)

Preparation Combine all ingredients except garnishes in 3 1/2-quart slow cooker. Cover and cook on low heat setting 7 to 8 hours. Top individual bowls with sour cream and Cheddar cheese.

Servings: 4 Total Prep Time: 460 minutes Degree of Difficulty: Easy

For more recipes like this, visit eatpork.org.

14 • Pig Tales

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

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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