Pig Tales Issue 4 2007

IG TALES P July/August 2007 • No. 4

The Official Publication of the Kansas Pork Industry

Pork ... “Grate” for Year Around Grilling

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Managing Editor Wrenn Pacheco President-Ceo Tim Stroda 2007 KPA BOARD OF DIRECTORS Chairman: Pete Sherlock – Washington Kent Condray – Clifton Chris Cox – Long Island Thomas Frederick – Hugoton Alan Haverkamp – Bern Jim Hicks – Leoti Michael Springer – Sycamore Ron Suther – Blaine Jim Nelssen – Kansas State University Kelly Wondra – Ellinwood 2007 KPPC BOARD OF DIRECTORS Chairman: Ron Suther – Blaine Steve Eichman – Westmoreland Alan Haverkamp – Bern Chris Cox – Long Island

IG TALES P

July/August 2007 • No. 4

The Official Publication of the Kansas Pork Industry

FEATURES 6

KPA/KPPC Recent Events

8

Community Out Reach Program

9

Pacheco Hired as New Communications Director

10

13

“Grate” Year Around Grilling

19

PQA Plus Information

Image Campaign Partners with Kansas Soybean Commission & Pork Chop Open

13

ABOUT THE COVER

PIG TALES May/June 2007 • No. 3

The Official Publication of the Kansas Pork Industry

10

I’m a pork producer.

I’m a soybean farmer.

Together, we raise our community’s standard of living.

Pork... “Grate” for Year Around Grilling

The swine industry is the soybean industry’s second largest domestic customer. Pork producers purchase over 8.7 million tons of locally grown soybean meal to feed their hogs. And that’s just part of their economic impact. They also account for more than 340,000 jobs nationwide, and generate more than $1.6 billion in tax revenue. A strong animal agriculture industry helps ensure a better living for pork producers, soybean farmers and the entire rural community.

Read about “Grate” Year Around Grilling

Brought to you by America’s pork producers and soybean farmers.

800-456-PORK www.pork.org www.animalag.org ©2007 National Pork Board ©2007 United Soybean Board [29348 pk 05/07]

29348 - NPB State coop KS 8.5x5.1 1

Pig Tales is the official bi-monthly publication of the Kansas Pork Association (KPA) and the Kansas Pork Producers Council (KPPC). 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. The KPA does not guarantee or endorse the performance of any products or services advertised within the publication. All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785-7760442, Fax 785-776-9897, E-mail: kpa@ kspork.org, Web site: www.kspork.org

5/9/07 11:53:12 AM

IN EVERY ISSUE 4

The President’s Corner

14

K-State Connection to the Pork Industry

16

National Pork Producers Council (NPPC) News

17

National Pork Board (NBP) News

July/August 2007 • Pig Tales

a balanced approach to programming.

In recent years, our budgets have been weighted more toward the research and producer education areas. A large part of that weighting was the funds spent on the formulation of the Kansas GOLDTM program. In 2006 and 2007, there have also been funds provided to Kansas State University for research projects. The 2008 budgets begin a shift to a more balanced approach.

Tim Stroda President-CEO Kansas Pork Association

The President’s Corner

Thank you to the producers who completed the recent on-line survey. This survey was designed to provide input to your producer leadership as they work to build the budgets for next year’s projects.

On the opposite page are the results of the survey.

While not scientific, surveys of this type do provide enough information to show trends that can be used to guide programming. At the July Executive Board meetings, this information was presented and included in discussions on present and proposed projects.

I would like to take a few minutes to work through the survey with you and provide my thoughts on the direction of the respondents.

From the answers to questions 1 and 2, it is apparent the respondents expect Pig Tales • July/August 2007

As we move to question 3, I believe the respondents are saying the associations need to provide factual information about the convenient way pork can fit into everyone’s healthy diet. While that sounds easy, we all know pork is competing with the hundreds of other messages consumers hear daily. We will keep working to provide positive messages about pork to all audiences.

Question 4 provides validation for the time and funding your associations are spending on environmental issues. The Kansas GOLDTM program is the flagship of our efforts, but I also spend a good part of my day working with environmental issues. I am currently serving on the National Pork Board’s Environmental Committee which has widened my knowledge of available resources for solutions to issues. The KPA is a member of the NRCS Kansas Technical Committee which provides recommendations on funding assistance. The KPA is working to make the programs more enticing in order to encourage participation in the environmental assistance programs.

Tied together with the environmental work is the public’s perception of the pork industry. Unfortunately, many times poor perceptions of our industry are developed through an environmental problem.

Being proactive, vigilant and accountable in your environmental practices is the long-term solution to creating a positive public perception of your farm. As an association, we are partnering with groups such as the Kansas Soybean Commission, to provide your friends and neighbors

with a reminder of your farm’s importance in your community. Billboards, radio and newspaper advertising are providing positive messages about the image of pork producers. The answers to question 5 say the respondents are in favor of continuing this program.

Questions 6 and 7 were meant to provide information on planning future producer education events. Sometimes surveys can also tell you what not to do – I don’t think we’ll be planning events via teleconference.

Question 8 highlights the respondent’s beliefs that regulations and state legislative issues could affect their ability to stay in business. The KPA is already focusing on environmental regulatory issues. We also provide input to the state legislature as needed. An example is the feral swine issue. As I hope you all know, the KPA has worked with the legislature to encourage them to provide funding for a control program. Additional funding was secured in the 2007 session. This year, almost $220,000 will be provided for work to push back the number of feral swine in our state. Your producer leadership has also pledged to support the control program by adding another $20,000 to the effort.

As you can see, Question 9 is actually very good news. If this percentage holds across the industry, we have a good chance to make real progress with this program.

If it had been the opposite, I’d be very concerned the population had outgrown any control program.

As we look ahead, information collection will always be important to the success of the organizations. Surveys are one tool to use for this job, but the most effective way to bring change is to talk with your producer leaders or myself about an issue. If you have suggestions or concerns, I’ll always be glad to listen.

1.Your state organizations’ work is generally broken into three broad areas. Rank each area in order of importance to your operation: 1 is most important and 5 is least important 1

2

3

4

5

Consumer marketing and pork promotion

40.5%(17)

35.7% (15)

19.0% (8)

0.0% (0)

4.8% (2)

Research and Producer education

42.9% (18)

28.6% (12)

21.4% (9)

7.1% (3)

0.0% (0)

Public policy

33.3% (14)

35.7% (15)

26.2% (11)

4.8% (2)

0.0% (0)

2. If the idnustry had 100 dollars to spend. How would you allocate them in the three categories. Please type the number in the box beside the category the three numbers hould add to 100.

Response Average

Response Total

Consumer marketing and pork promotion

37.74

1585

public policy

28.57

1200

Research and producer education

33.69

1415

3. Your checkoof funds can be utilized to promote pork to many audiences. Please help us prioritize by marking 1 for very important groups and 5 for least important groups.

1

2

3

4

5

General consumers

45.2% (19)

31.0% (13)

19.0% (8)

0.0% (0)

4.8% (2)

Restaurant and food service desision-makers

45.2 %(19)

38.1% (16)

9.5% (4)

4.8% (2)

2.4% (1)

Healthcare professionals

26.2% (11)

31.0% (13)

19.0% (8)

16.7% (7)

7.1% (3)

Retail markets (grocery stores)

33.3% (14)

38.1% (16)

14.3% (6)

9.5% (4)

4.8% (2)

News outlets - TV, radio, newspapers, etc

40.5 %(17)

26.2% (11)

19.0% (8)

11.9% (5)

2.4% (1)

4. As you look ahead, do you believe these issues will become a challenge for your operation? Please check 1 if very important and 5 is least important. Please list other issues you would like the organizations to address.

1

2

3

4

5

Animals rights - sow housing

45.2% (19)

21.4% (9)

16.7% (7)

2.4% (1)

14.3% (6)

Public perception of the pork industry

35.7% (15)

40.5% (17)

16.7% (7)

4.8% (2)

2.4% (1)

Environmental issues

50.0% (21)

33.3% (14)

11.9% (5)

4.8% (2)

0.0% (0)

Availability of grain/feed

28.6% (12)

23.8% (10)

35.7% (15)

9.5% (4)

2.4% (1)

21.4% (9)

45.2% (19)

23.8% (10)

9.5% (4)

0.0% (0)

Public policy

5. The Kansas pork industry has partnered with the soybean industry to promote the image of pork producers. This campaign will be developed for several counties across the state in 2007. Would you like to see this program expanded in 2008? Please mark 1 if you strongly agree and 5 if you strongly disagree.

Image Campaign

1

2

3

4

5

31.0% (13)

38.1% (16)

31.0% (13)

0.0% (0)

0.0% (0)

6. the Kansas pork industry works closely with Kansas State University’s Swine Team to provide producer education and youth opportunities. Please rank the importance of the projects to your operation. 1 most important, 5 is least important.

1

2

3

4

5

KSU Swine Day

45.2% (19)

42.9% (18)

7.1% (3)

4.8% (2)

0.0% (0)

KSU Swine Profitability Conference

40.5% (17)

45.2% (19)

9.5% (4)

2.4% (1)

2.4% (1)

9.5% (4)

4.8% (2)

42.9% (18)

28.6% (12)

14.3% (6)

16.7% (7)

4.8% (2)

40.5% (17)

21.4% (9)

16.7% (7)

Kansas Swine Classic Youth Swine Show

KSU Junior Swine Producer Day

7. The Kansas pork industry works to provide producer education programs throughout the year. What is the most efficient way to provide these programs? Please check 1 as most efficient, 5 as least efficient.

Statewide meeting Regional meeting Teleconference

1

2

3

4

5

11.9% (5)

23.8% (10)

33.3% (14)

21.4% (9)

9.5% (4)

31.0% (13)

23.8% (10)

28.6% (12)

14.3% (6)

2.4% (1) 31.0% (13)

4.8% (2)

23.8% (10)

16.7% (7)

23.8% (10)

Internet (webcast)

33.3% (14)

26.2% (11)

19.0% (8)

19.0% (8)

2.4% (1)

Self-paced learning DVD

26.2% (11)

19.0% (8)

33.3% (14)

16.7% (7)

4.8% (2)

8. The Kansas Pork Association provides a voice for its members on public policy issues to several target audience. Please rank where you believe the board should target its resources by marking 1 as most important and 5 least important.

State legislative issues National legislative issues State and national regulatory issues

1

2

3

4

5

50.0%(21)

35.7% (15)

14.3% (6)

0.0% (0)

0.0% (0)

21.4% (9)

33.3% (14)

42.9% (18)

0.0% (0)

2.4% (1)

69.0% (29)

19.0% (8)

11.9% (5)

0.0% (0)

0.0% (0)

9.Feral swine have become an emerging issue in Kansas and several other states. Have you seen feral swine in your area (within five miles of your swine unit)?

Response Percent

Response Count

Yes

2.4%

1

No

97.6%

41

July/August 2007 • Pig Tales

Implementation of Nutrient Management Plans for Livestock Operations Workshop to be held Location: Kansas State University Animal Science Farm Shop Headquarters (Corner of Marlett and College Avenues)

10:30 Calibration of manure equipment

This field day is designed to assist livestock producers, nutrient management plan (NMP) developers, and regulatory and Extension personnel how to properly implement a NMP. Demonstrations on proper sampling, calibration of manure equipment, and adjusting application rates based on soil and manure analysis will be discussed. In addition, a nationally successful producer program will provide information to inform neighbors and other community members when concerns arise from livestock operations will be presented. Swine producers can receive their KDHE Swine Certification Training for attending.

Registration Form is due by August 8, 2007

12:00 Lunch (Weber Hall, KSU Campus)

- Center pivot, Box/side spreader, etc.

Date: August 13, 2007

Cost: $20 per participant.

Agenda: 8:30 Registration (Animal Science Farm) 9:00 Why we are here – Implementing your NMP 9:15 Collection and care of manure and soil samples 10:00 Understanding and utilizing your soil and manure test results

- Nutrient crediting

12:45 Producer prospective with implementing a NMP for regulatory compliance 1:00 Neighbor to Neighbor Program – Part 1 (sponsored by Kansas Pork Association) 2:00 Break 2:15 Neighbor to Neighbor Program – Part 2 (sponsored by Kansas Pork Association) 3:15 KDHE requirements for swine operations (Session and testing for only those attending for swine certification training) For more information please contact Joel DeRouchey at 785-5322280 or jderouch@ksu.edu All swine producers attending for Swine Certification Training must register directly with Robert Gavin with KDHE by calling 785- 296-5557 or emailing rgavin@kdhe.state.ks.us. Applicable KDHE certification fees apply.

To download a registration form, visit the www.kspork.org and click on “News”

- Environmental considerations (N & P)

KPA Supports Our Troops

Big Blue BBQ Competition

The Kansas Pork Association is proud to be a part of the Yellow Ribbons from Home Campaign. The campaign was put forth by the Great Plains Television Network, KGPT 49, out of Wichita, Kan. and was aired on July 4th. The special was a one hour broadcast event which showcased messages from home, along with some entertainment stories, for the 8,000 Kansas soldiers, serving our country all over the world.

Rob Magee of Munchin’ Hogs at the Hilton, Kansas City took home the grand champion title of the Big Blue BBQ competition in Marysville, Kan. This event was held on June 2nd in Marysville, Kan. The BBQ categories were pork ribs, chicken, beef brisket and pork butt or shoulder. With a grand champion prize being 1000 dollars, reserve grand champion, 750 dollars and first runner up, 500 dollars.

The KPA received a 30 - second greeting to the troops and a chance to air the “Other White Meat” commercials, with the sponsorship of the Yellow Ribbons from Home Campaign.

To view the KPA’s messages as well as the other messages from other sponsors, family and friends, and even celebrities, visit www.kgpt49.com.

Pig Tales • July/August 2007

The Inaugural Big Blue BBQ competition was presented by the Marysville Main Street and Bruna Implement Case dealership and was sponsored by the Kansas Pork Association and other fine sponsors.

The second annual Big Blue Barbeque Barbecue Chairman Jeff Dankenbring Congratulates 2007 Overall Winner Rob Mageeand His Daughter Kaitlyn of Prairie Village, KS. will be held June © Photo by JoAnn Shum sixth and seventh in Marysville, Kan. Visit www.bigbluebarbeque.com for more information.

KPA Supports the Kansas 4-H

The Kansas Pork Association is a proud sponsor of the Kansas 4-H Foundation. Tim Stroda attended the 2007 Emerald Circle Banquet in Manhattan, Kan. This event is the premier event honoring Kansas 4-H award winners. At the Banquet, Tim presented the award of Swine Project to Taylor Herbel of Ellsworth County.

Taylor is a 10 - year Ellsworth County 4-Her. Taylor has been active in the Swine Project for nine years and loves to share his

Kpa and the KansasTheFFA Kansas Pork Association

supported the Kansas State FFA as a state sponsor in the Swine Production – Entrepreneurship and Swine Production – Placement categories in Proficiency Awards. These awards were presented to the recipients during the Third Session of the Kansas FFA State Convention. The recipient of the Swine Production – Entrepreneurship award went to Mandy Gramkow presenting the Swine Katie Gillmore from the Buhler Production - Entrepreneurship award to Katie Gillmore from Buhler FFA Chapter FFA Chapter. The Swine Production photo courtesy of Mary Kane – Placement went to Alex Goeckel from the Washington County FFA Chapter.

Through her years of showing and raising hogs Katie has grown in her knowledge of swine production and business

Introducing the Pocket Guide to pork The National Pork Board has answered all the questions you were too afraid to ask in “The Pork Tenderloin” recipe brochure.

Use this handy pocket guide to learn how to prepare pork tenderloin, without really trying.

knowledge and experience with others. Taylor has worked hard to develop good breeding stock and enjoys raising quality pigs for the consumer as well as show pigs. But Taylor says the best reward of all his work has been the new friends he has made. He will be majoring in Agricultural Engineering at Kansas State University this fall. management. In the fall Katie plans to participate on the track team at Wichita State University. She hopes to balance her college career with continued involvement in production agriculture. Katie is the daughter of Bret and Marla Gillmore and her advisors are John Clark and Jacob Lang.

Alex’s career goals are to return to his home community and start his own swine facility and feed mill. In addition to his education at Cloud County Community College, Alex plans to attend Kansas State University and earn dual degrees in Agribusiness and Feed Science. Alex is the son of Doug and Teryl Goeckel and his advisor in John Kern.

Mandy Gramkow presenting the Swine Production - Placement award to Alex Goeckel of Washington County FFA Chapter photo courtesy of Mary Kane

from Finney County displayed the “point of sales” materials provided by KPA at four of different local grocery stores. These stores were: Casper Grocery Store in Scott City; both Dillons in Garden City and Ron’s Market in Holcomb. Sage Tokach of Abilene also participated by displaying a kit at West’s Country Mart, in Abilene.

Promoting Pork across the State The Kansas Pork Association asked for your help in spreading the word across Kansas grocery stores about grilling pork.

Tokach (11) with Chris West of West’s Country Skyler Glenn Mart in Abilene, KS. from Scott County and his cousins, Kaitynn and Kyle Hammond,

Skyler Glenn and his cousins Kaitynn and Kyle Hammond at different meat markets in SW Kan. July/August 2007 • Pig Tales

connecting pork producers and communities

To be eligible you must: 2007 Pork Community Outreach Program The Kansas Pork Association is into it’s second year as a program for Kansas pork producers, “Pork Community Outreach”.

The program is designed to assist individual pork producers in becoming more involved and positively visible in their local communities.

“We’re hoping producers see this as an opportunity to build better relationships with community members,” Tim Stroda, KPA President-CEO, said.

This year, the KPA would like to offer matching funds for 100 percent of their expenses on selected community relations activities. For every $1 a producer contributes, the KPA will also contribute $1.

The purpose of this program is to multiply the positive effects of pork producer involvement in the communities where hogs are raised.

Programs eligible for cost-sharing dollars include: •

Sponsoring pork as the main dish for a community meal, golf tournament, booster club activities or charity event.

•

Hosting a hog roast or other pork meal for a near by housing development.

•

Sponsoring a local sports team (your farm name and the pork logo would be displayed on T-shirts.)

•

Sponsoring sinage at a local sporting event (your farm name and the pork logo would be displayed).

•

Sponsorship of a local festival.

•

Doing classroom visits educating youth about the nutritional value of pork and modern pork production (educational materials provided by the KPA).

•

Provide sorting boards for the county fair.

To view guidelines and to find an application form, please visit the KPA Web site, www.kspork.org. Under the news section you will find a link to the Outreach program.

Bruce and Joyce Feldhausen of Rock Hog Farms participating in a Community Outreach Event

Pig Tales • July/August 2007

•

Fill out a cost share request form and submit it to the KPA at least two weeks prior to your event.

-Contact local media in advance

•

Submit design ideas to the KPA so that appropriate logos and messages may be included.

•

Take photos during event and send to the KPA.

•

Meet KPA guidelines.

KPA Guidelines: •

Must be a significant portion of the audience that is non-family and nonemployee.

•

The sponsorship dollars must be used and visible in your local community.

•

Funds may not be used for political fund raising events.

•

KPA Committee has final decision in approving funds.

•

Limited funds available. Projects will be approved on a first come-first serve basis.

Questions? Contact the KPA Office at (785) 776-0442.

Pacheco Hired as New Communications Director Hello all! Well, if you haven’t heard, the KPA is losing Mandy Gramkow and I am the newly hired Communications Director. My name is Wrenn Pacheco and I would like to give you a little information about myself.

To begin, I come to you by way of East Texas. I grew up on a small farm, in Henderson, Texas, where my father raises commercial cattle. Growing up, I was very active in 4-H and FFA and I not only competed in leadership activities, but I also showed livestock including cattle and hogs.

After high school graduation, I moved to windy West Texas and attended Howard College in Big Spring. While there, I was a member of the collegiate livestock judging team as well as the Student Government Association Once my time was up at Howard, I moved to Texas Tech University. At Tech, I also competed on the livestock judging team, was a founding member of the beef cattle show team and was involved in Block and Bridle, as well as Agricultural Communicators of Tomorrow. I graduated from Texas Tech in the fall of 2004, with a bachelor’s degree in agricultural communications.

After graduation, I worked for an embryologist in Georgia for a while and then I moved back to Lubbock. Upon my arrival, I began working for an educational multimedia textbook company called CEV Multimedia. During my time with CEV, I got to work on many different projects, as I was a graphic designer/production coordinator.

This position allowed me to be involved in the marketing side as well as the production side of the company.

To answer the question that I know all of you are dying to hear, “why did I come to Kansas”? Well, the opportunity for my husband to begin a PhD program at Kansas State, studying cow-calf nutrition, came about and we felt this is the place for us. So, here we are!

I am looking forward to the opportunity to work with the pork producers and their support staff in the state of Kansas. Please let me know if there is anything I can do for you.

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July/August 2007 • Pig Tales

“GRATE” YEAR ROUND GRILLING Tips for Sizzling Mealtime Success from Coast to Coast, No Matter What the Season There’s no denying Americans have a thrill for the grill. In fact, according to a recent “Grilling Across America” survey, grillers fan the flames more than twice each week during the summertime months. The exciting news is that cooks everywhere no longer have to put the grill in hibernation when the temperature drops. Grilling can be a fun year-round activity with a little preparation and thought.

Pork is the perfect all-season partner when it comes to the grill, thanks to its versatile flavor and easy preparation.

Because it blends harmoniously with a variety of seasonings and ethnic flavors, grilling with pork spices up meals and helps to ward off mealtime blahs all year. No matter what the season, the National Pork Board has identified three need-toknow steps if you want to tame the year-round flame:

1.)A Place for Everything, Everything in its Place – Whether the weather outside is frightful or beautiful, think in advance about what tools might be needed to tame the flames. Pull out tongs, mitts and other supplies before you head outdoors to prevent unnecessary trips in and out of the kitchen.

If you don’t want to brave the elements, you can still get the great taste of the grill with kitchen accessories designed for indoor grilling, such as electric grills or stovetop grates.

2.)Conducive Cuts – There’s a cut of pork for every season. Before choosing your meal, think of what might be appropriate for the season and occasion. Here’s a quick reference:

o Wintertime Warrior – Cuts like chops, tenderloin and ground pork grill up in under 30 minutes

so the pork and the chef can get out of the cold and to the dinner table.

o Summertime Chillin’ – Busy weeknights can still be spiced up with “no recipe” tenderloin recipes. These simple, five-ingredient or less meals that can get dinner on the table quickly. Of

course, a laid-back weekend calls for low and slow barbeque. Few can refuse the winning trio of meaty, finger-licking flavor: back ribs, spareribs and country-style ribs.

o Fall Fixin’ – Serving a large crowd at a tailgate? Sausage is your go-to meat. Whether you call

them bangers, kielbasa, wieners, frankfurters, dogs, brats or links, grilled sausages are a crowd

favorite.

o Spring into Grilling – Getting ready for bathing suit season? Grill up a pork tenderloin. A recent study publishedin the journal Obesity revealed that including protein from lean sources of

pork, such as pork tenderloin, in your diet could help you retain more lean body mass, including

muscle, while losing weight.

3.)Get to Know Your Grill – Your grill may require some adjustments depending on the elements. Windy spring and winter days may require more charcoal to maintain consistent cooking temperatures. Keep an eye on your gas grill during inclement weather to make sure the match light hole is lit. Always make sure to keep the grill lid on as much as possible to keep heat contained, no matter what the season.

10 Pig Tales • July/August 2007

SAUCES, RUBS AND MARINADES … OH MY! Once you’ve tackled the essential steps, turn your attention to what will make your meal memorable: the flavor. No matter what time of year it is, it’s easy to adapt sauces, rubs and marinades to create dynamic meals that turn blah into “ahh!” at the family dinner table.

• Stay “Sauci-fied” – Sauces are a great flavorenhancing option that satisfy taste buds and are perfect toppings for grilled cuts such as chops and ribs. Sauces are customizable and can add a hint or a whole lot of flavor – so have fun when making your selection! To maximize flavor and prevent burning, brush on sauces 20 to 30 minutes before removing meat from the grill.

• Rub It Right – Dry rubs are a mixture of herbs and spices that are applied to the meat’s surface and combine with the meat’s natural juices to work as a “dry” marinade. Spices with a bold flavor like rosemary, cumin, coriander and cayenne work best for dry rubs and pair perfectly with pork. Rubs can be applied just before grilling or the night before cooking and, depending on your mood, apply a little or a large amount of rub to increase flavor intensity.

• Marinate Away – The primary characteristic of marinades is that they take on liquid form with three typical ingredients: an acid (such as vinegar or fruit juice), oil and herbs and spices.

Mustard, salsa, soy sauce and Italian dressing are examples of savory ingredients that can be used in marinades because they marry well with pork.

To ensure even distribution, place marinades in a self-sealing plastic bag or covered container with the cut of meat. Be sure to always marinate in the refrigerator and discard any leftover marinade.

FOR MORE INFORMATION For more inspiration for grilled meals with pork, including recipes and preparation tips, visit TheOtherWhiteMeat.com and click on “Recipes by category” on the menu bar and then on “Grilling.” While online, look under “All About Pork” on the menu bar for the demonstration video, “Fire Up the Grill.”

Backyard Barbecue Spareribs 2 slabs pork spareribs 1 cup ketchup 1/4 cup Worcestershire sauce 1 1/2 cups cherry cola soft drink 1/4 cup vinegar 2 teaspoons paprika 2 teaspoons chili powder 1 teaspoon ground black pepper 1 medium onion, chopped

Cooking Directions Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

Serving Suggestions: These classically flavored spareribs are good any time year. Serve ribs with corn on the cob, creamy cole slaw and corn muffins.

Nutrition Facts Calories - 790 calories; Protein - 41 grams; Fat - 54 grams; Sodium - 1080 Milligrams; Cholesterol - 175 milligrams; Saturated Fat - 20 grams; Carbohydrates 36 grams; Fiber - 2 grams

Grilled San Antonio Leg of Pork 3-1/2 toPepper 4 pounds fresh leg of pork Black Chops Salt and freshly ground black pepper, to taste 1/2 cup smoky barbecue sauce 1/2 cup grape jelly 2 teaspoons chili powder Cooking Directions

Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill for 1 1/2-2 hours (about 18-20 minutes per pound). Meanwhile, stir together barbecue sauce, jelly and chili powder. The last 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150-155 degrees F. Remove roast from grill and let rest 5-10 minutes before slicing to serve.

Serving Suggestions : Show your guests a little leg. This fresh leg roast is a great way to welcome the summer grilling season. Serve with grilled vegetables, fresh seasonal fruit and try Jícama Salad With Chile And Lime.

Nutrition Facts Calories - 328 calories; Protein - 38 grams; Fat - 13 grams; Sodium - 148 milligrams; Cholesterol - 110 milligrams, Saturated Fat - 4 grams; Carbohydrates - 14 grams; Fiber - 0 grams

• P•ig July/August 2007 Tales July/August 2007 Pig Tales

11

:

I’m a pork producer.

I’m a soybean farmer.

Together, we raise our community’s standard of living.

The swine industry is the soybean industry’s second largest domestic customer. Pork producers purchase over 8.7 million tons of locally grown soybean meal to feed their hogs. And that’s just part of their economic impact.

They also account for more than 340,000 jobs nationwide, and generate more than $1.6 billion in tax revenue.

A strong animal agriculture industry helps ensure a better living for pork producers, soybean farmers and the entire rural community.

Brought to you by America’s pork producers and soybean farmers.

800-456-PORK www.pork.org www.animalag.org 12 P T

July/August 2007

ig ales • ©2007 National Pork Board ©2007 United Soybean Board [29348 pk 05/07]

Image Campaign in Full Swing As you know the Pork and Soybean Checkoffs have teamed up again to spread the message of “Together, we raise our community’s standard of living.” The Kansas Soybean Commission has decided to contribute to the efforts of the Kansas Pork Association with joint advertising through different counties throughout the state.

The campaign began, in mid-May, with billboards, newspaper and radio advertisement in the counties of Brown, Nemaha and Washington. The newspaper and radio ads were ran in the Hiawatha World, Seneca-Courier Tribune and Washington County News.

Radio spots ran on KNZA FM, WIBW 580 AM and KFRM 550 AM. During the month of June the same type of advertisements ran in the counties of Wilson and Montgomery. In Wilson and Montgomery counties ads where found in the Wilson County Citizen and the Independence Daily Recorder. You could also hear the ads on WIBW-AM 580.

Currently, there are ads running in the counties of Stafford and Barton. The billboard ad can be found on East 10th Street at the City Limits in Great Bend. The newspaper ads can be found in the Great Bend Tribune, The Rocket, Ellinwood Leader, Stafford Courier and St. John News. The radio ads are also being broadcast on KFRM-AM, KVGB-AM, KBGL-AM, KCAY-AM, KRSL-AM and KAYS-AM. In the month of August the campaign will move to Norton County. So keep your eyes and your ears open for the ads.

The KPA’s plan is to cover different counties within Kansas every month until October.

Please let us know if and how the advertisements are affecting your communities.

It is time for the...

Pork Chop Open

Golf Tournament

Join the Kansas Pork Association for the Annual Pork Chop Open Golf Tournament. The tournament will be held August 17th at the Cedar Hills Golf Course, in Washington , Kan. The Tournament will begin with registration at 9 A.M and a Shotgun Start at 10 A.M., with a lunch provided after the tournament. This event is a fund-raising event for the Kansas Pork Association. Please fill out the registration form and return it with a check to the KPA by August 13th. If you have any questions please give us a call.

Pork Chop Open Golf Tournament Registration Form Friday, August 17, 2007

What is it?

The Pork Chop Open

Golf Tournament 18-hole 4 - man scramble

When is it?

Friday, August 17, 2007 Registration - 9 a.m.

Shotgun Start - 10 a.m.

Meal provided after Tournament

Where is it?

Cedar Hills Golf Course 1344 Quivira Road Washington, Kansas (785) 325-2424

Why? Fund-raising Event for the

Team Captain: Address:

Kansas Pork Association

Phone:

How? $250.00 per team

E-mail: Meal Reservations: Names of Team Members:

Shirt Size:

1.

2.

3.

4.

Registration Cost: $250 per team (includes cart, green fee & T-shirt) Check must accompany form and sent to: PLEASE RETURN BY AUGUST 13TH

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502

Send registration form & check, by August 13th to: Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502

AnyContact Questions?

KPA

(785)776-0442 kpa@kspork.org July/August 2007 • Pig Tales

13

K-State Connection High Fat Prices Limits Usage in Finishing Diets KSU Swine Extension Team

High Fat Prices Limits Usage in Finishing Diets Over the years, we have been recommending to producers to evaluate the usage of fat in finishing diets. Typically with fat prices in the range of $0.14 per lb, margin over feed costs (profitability) will improve with additions of approximately 5% added fat up to about 200 lb body weight. Adding fat improves average daily gain and feed efficiency and the value of the extra weight gain more than offsets the increase in diet costs.

However with the dramatic increase in fat price recently (> $0.30 per lb), the increase in diet cost is no longer offset by the extra weight gain even in the summer when growth rate typically slows down and it becomes more difficult in farms with limited finishing space to reach their ideal market weight. The fat economic calculator is a spreadsheet we use to determine the economic viability of adding fat to finishing diets. As you can see below, with the price estimates for corn, soybean meal, fat, and hog prices, added fat really only prices into the first growfinish diet (50 to 75 lb). Three percent will still be economical in the phase 2 and 3 nursery diets (15 to 50 lb). Because of the volatility of corn and fat prices over the past few weeks, we have made the fat economic calculator available at our web site www. asi.ksu.edu/swine. For some producers, a drop in corn price plus an increase in fat to above $.34 per pound would totally eliminate the use of fat from all finishers even the early grower stage.

K-State Fat Analysis Spreadsheet Corn, $/bu

$3.50

SBM, $/ton

$220.00

Fat, $/cwt

$32.00

Grind/mix/delivery, $/ton

$12.00

Carcass price

$70.00

Est. live price

54.00 3% Fat 6% Fat

$0.50 $0.40

$0.20 $0.10 $-

2

3

4

5

Die t

6

Die t

Die t

Die t

Die t

$ (0.20)

1

$ (0.10)

Die t

Net return, $/pig

$0.30

Getting the most from your feed dollar Most pork producers understand the impact of particle size on feed efficiency. As particle size is reduced, digestibility of the diet increases and feed efficiency is improved. Kansas 14 Pig Tales • July/August 2007

State University recommends particle size be maintained approximately 700 microns with an optimal range of 650 to 750 microns. Larger particle sizes result in poor feed efficiency, while smaller particle sizes increase the energy cost of grinding, susceptibility to ulcers, and problems with feeders and bins bridging.

Particle size of the diet can have a huge economic impact in your cost of production. For every 100 microns your particle size is greater than the recommend range, the cost for poorer feed efficiency will be about $.65 per pig. For example, if you haven’t checked your particle size recently, and it has crept up to 1,000 microns, reducing particle size to 700 microns will save you almost $2.00 for every finishing pig marketed. Ensuring proper particle size can easily be accomplished through routine maintenance like changing hammer mill screens or turning hammers. Adjusting the gap between rolls and re-grooving rolls in roller mills should also be preformed regularly.

Particle size analysis can be performed by Kansas State University for $10 each. About one to one half pound of sample (one coffee cup full) should be sent to: Kansas State University, 206 Weber Hall, Manhattan, KS 66506. Results will be sent out within 10 working days upon the arrival of the sample to the laboratory. For more information call (785)532-1277.

A Second look at Distillers Dried Grains with Solubles In the past, we have been very cautious with the addition of distillers dried grains with solubles (DDGS). This concern was based on the high cost of DDGS relative to corn prices here in Kansas as well as controversy in research results – some studies showing negative responses in growth performance versus other studies showing similar performance to a corn-soybean meal diet.

With the continual increase in ethanol plant construction, there has been a recent drop in DDGS price coupled with increases in corn price. The net result is that DDGS are beginning to price into swine diets in many areas of the country. The price of DDGS in Kansas is still higher than in many other areas, but may be reduced with increased ethanol production. A quick rule of thumb for general evaluation is that DDGS at 110% the price of corn is a breakeven. If it is equal to corn price you can save approximately $0.50 per pig, and if it is 90% the price of corn, there would be a potential savings of about $1.00 per pig.

Below are some examples diets for you to consider if DDGS is economical for you. Note that in the last diet from 220 to 250 lb we do not have any DDGS added to the diet. This is because of some recent research from JBS United Feeds presented at this month’s National Animal Science meeting. In their study, they fed pigs a control corn-soybean meal diet or diets containing 30% DDGS. They then had a DDGS withdrawal period with none, 3, or 6 week withdrawal before marketing. Their results showed that when feeding DDGS, carcass yield decreases (Figure 1). This is probably because DDGS contain more fiber than corn-soybased diets. DDGS addition also increases the protein content

to the pork industry of the diet which may also contribute to the yield difference as well. The decrease in yield results in a decrease in carcass weight (Figure 2). However, yield was not decreased when DDGS were withdrawn from the diet for the last finishing diets or about 6 weeks before marketing. Thus, the recommendation is to pull DDGS from the diet at about 220 lb. If you have an economical source of DDGS, please feel free to contact one of the state swine

extension specialists for specific diet formulation assistance.

South Dakota State University has an excellent web site for producers to evaluate the price comparison of grain and DDGS to see potential diet savings. http://ars.sdstate.edu/ SwineExt/SDSU_DDGS_Calculator_9-27-02.xls

Suggested Diets with 10% DDGS Ingredient

Diet1 50 75

Diet 2 75 130

Corn Soybean meal, 46.5% Monocalcium Phosphate, 21% P Limestone Salt Vitamin premix with phytase Trace mineral premix Lysine HCI

1254 500 7.5 20 7 3 3 5

1366 392 4.5 19 7 3 3 5

DDGS; lys:CP>2.8

Diet 3 130 170 1474 287 3.5 19 7 2.5 2.5 5

Total

200 2000.0

200 2000.0

Required TID Lys:Cal Ratio TID Lysine, % Total lysine, % TID Lysine:ME ratio, g/Mcal TID lsoleucine:lysine ratio, % TID Leucine:Lysine ration, % TID Methionine: lysineratio, % TID Met & Cys:lysine ratio, % TID Threonine: lysine ratio, % TID Tryptophan: lysine ratio, % TID Valine: lysine ratio, % ME, kcal/lb Protein, % Calcium, % Phosphorus, % Available phosphorus, % Available phosphorus equiv, % Avail P:calorie ratio, g/mcal

3.16 1.05 1.19 3.15 67% 157% 28% 57% 60% 18% 77% 1,516 19.9 0.56 0.50 0.20 0.29 0.88

2.74 0.92 1.04 2.73 68% 166% 29% 60% 60% 18% 79% 1,520 17.9 0.49 0.44 0.16 0.26 0.77

Yeild, %

77

Control 77.1

77.1

215

76.5 76

75.9

75

74

220

30% DDGS

Carcass wt, lb

78

Figure 1. Effect of DDGS withdrawal time on dressing percent

200 2000.0 2.34 0.78 0.90 2.34 68% 179% 31% 64% 61% 17.3% 81% 1,523 15.9 0.47 0.41 0.14 0.23 0.69

Diet 4 170 220

Diet 5 220 250

1551 210 3.5 19 7 2 2 5

1757 200 9 19 7 1.5 1.5 4.5

--200 2000.0 2000.0 2.05 0.69 0.79 2.05 68% 191% 33% 68% 62% 16.8% 83% 1,524 14.4 0.46 0.40 0.14 0.22 0.65

1.87 0.63 0.71 1.87 65% 180% 31% 64% 59% 16.4% 79% 1,521 12.3 0.50 0.41 0.14 0.21 0.62

Figure 2 Effect of DDGS withdrawal time on carcass weight Control 216

30% DDGS 215

213 210

209

205

Control

None

3 wk

200

6 wk

Withdrawal before market

Control

None

3 wk

6 wk

Withdrawal before market JBS United, 2007

JBS United, 2007

July/August 2007 • Pig Tales

15

The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.

The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

Trade Deal With South Korea Good For U.S. Pork WASHINGTON, D.C., June 20, 2007 – Exports of U.S. pork to South Korea under the free trade agreement negotiated between that country and the United States will be double the amount currently shipped to America’s No. 1 pork export market, Japan, the National Pork Producers Council today told the International Trade Commission.

“The U.S.-Korea FTA will give U.S. pork a big advantage in this lucrative market over other foreign competitors,” Brian Buhr, a professor of applied economics at the University of Minnesota, told the ITC in testimony on behalf of NPPC. The United States already has a 27 percent share of the total Korean pork import market, making it the largest foreign supplier of pork to the Asian nation. Canada has a 20 percent share of the Korean market, Chile a 10 percent share and European countries a 40 percent share.

“The U.S.-Republic of Korea FTA will add nearly $825 million dollars to the U.S. pork industry in additional pork exports,” Buhr told the commission. “It is the most economically important FTA since the NAFTA and will significantly impact the price of U.S. live hogs.”

The trade deal with South Korea was made possible in part because of the effective working relationship between NPPC and the National Pork Checkoff Board and their shared goal of increasing U.S. pork exports.

EPA Monitoring Study Goes Forward; Producers Protected From Violations WASHINGTON, D.C., July 17, 2006 – The National Pork Producers Council today applauded a federal court decision to dismiss challenges to the validity of air emissions agreements between the Environmental Protection Agency and livestock and poultry operations. The so-called air consent agreements protect animal feeding operations from EPA enforcement actions for past air emissions violations, as well as for violations that might occur while the agency conducts a monitoring study of emissions from farms.

Nearly 2,600 animal feeding operations (AFOs), including 1,856 hog operations, signed the agreements. NPPC worked with EPA to craft agreements protecting pork producers while allowing the agency to promulgate air emissions standards for farms.

The U.S. Court of Appeals for the D.C. Circuit today dismissed environmental groups’ petitions for review of the agreements “because exercises of EPA’s enforcement discretion are not reviewable by this court.” The groups argued that the agreements were rules disguised as enforcement actions and that EPA did not follow proper rulemaking procedures. They believe animal feeding operations should be forced to comply more quickly with existing federal air emissions statutory requirements.

The court disagreed.

Said the court: “Because the [Clean Air and other] Acts apply only to emissions above specified levels, EPA cannot enforce the statutory and regulatory requirements without determining an AFO’s emissions.”

South Korea will absorb 5 percent of total U.S. pork production, and the Korea FTA, when fully implemented, will cause live U.S. hog prices to be $10 higher than would otherwise have been the case.

Researchers from eight universities recently began monitoring air emissions from 24 sites in nine states. When the 30-month study is complete, EPA will write air emissions standards for animal feeding operations.

Under the terms of the FTA, tariffs on all frozen and processed pork products will be eliminated by 2014. Fresh chilled pork will be duty free 10 years after implementation. U.S. pork products currently face tariffs as high as 30 percent.

“The air consent agreements are necessary to take the pork industry’s environmental performance to the next level,” said Randy Spronk, a pork producer from Edgerton, Minn., and chairman of NPPC’s Environmental Policy Committee.

“By working cooperatively with EPA to conduct emissions monitoring, we are developing the body of scientific knowledge on air emissions from animal agriculture that is necessary to design and implement effective mitigation measures. It is good for agriculture, good for our environment and good for the American people.”

In addition to ambitious market access gains, South Korea has agreed to accept all pork and pork products from USDAapproved facilities. This provision lessens the likelihood of unfair technical or sanitary barriers, Buhr pointed out.

The trade deal, on which NPPC worked to get favorable treatment for U.S. pork and pork products, is pending a vote by the U.S. Congress. The National Assembly of the Republic of Korea also must approve the pact, which was formally completed April 1.

16 Pig T

ales •

July/August 2007

For more information on the NPPC, visit www.nppc.org.

The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold.

The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

The “Gladiator of Grilling” Talks Tenderloin Steven Raichlen grabbed the tongs and fired up publicity for pork across the country during this summer’s satellite media tour with the mantra, “If you ask me, pork tenderloin is the best kept secret of the grill this summer!”

“The whole thing went as smooth as silk, and it got our message across very well that pork tenderloin is great for grilling,” says Jay Foushee, a member of the Pork Checkoff’s Demand Enhancement Committee who runs a 120-sow farrowto-feeder-pig operation near Roxboro, N.C. “I saw firsthand how a satellite media tour provides a great return on our Checkoff investment because you can reach so many consumers in a short time.”

the word nationwide about our new products is icing on the cake.”

This summer, Schwan’s customers can enjoy the great taste of a grilled brat without lighting up the grill. The company’s new fully-cooked brats, which come complete with grill marks and are individually frozen in a resealable bag, only need to be heated in the microwave before serving.

The new brats follow on the success of Schwan’s Home Service’s thick-cut, fully-cooked bacon that’s ready in 60 seconds. In 2007 the product has been featured prominently in Schwan’s catalogs, complete with the Pork logo and recipes for Classic BLTs, Bacon Dip and Bacon-Wrapped Scallops with Queso Corn. Sales soared when Schwan’s customer service managers (delivery drivers) launch the “News at the Door” campaign this spring.

“The managers are educated about the product’s attributes and carry a box of the bacon to the door when they call on customers,” Crowley explains. “We’ve tried this promotional strategy to introduce other new products and present Schwan’s meal solutions, and it has been very successful for driving sales.”

Consumers eat up convenience Since today’s consumers can’t seem to get enough convenience foods, Schwan’s continues to find new ways to meet this demand. The company packages its fully-cooked bacon, for example, in bags featuring resealable zippers and complete cooking instructions.

“This way consumers have all the information they need, even if they throw the outer box away,” Crowley says.

Seventeen television and radio stations from coast to coast tuned in on June 13 to interview Raichlen, the award-winning cookbook author behind the “Barbecue! Bible®” cookbooks, who also hosts the PBS show Barbecue University. As he demonstrated his recipe for Grilled Chimichurri Tenderloin from a backyard in Boston, Raichlen highlighted the versatility and simplicity of tenderloin on the grill.

The convenience factor appeals to pork fans of all ages, from kids wanting to fix a quick snack or lunch to parents wanting to add extra pizzazz to mealtime, Crowley adds. “If you’re making cheeseburgers, you probably won’t invest the effort into frying bacon if you just want to add a few slices, but you’ll probably add bacon if all you have to do is microwave it for a minute.”

“Steven is such a big name in the food world, and he did a great job of promoting TheOtherWhiteMeat.com,” Foushee says.

“All pork producers can be proud of this satellite media tour and the powerful messages it sent about pork.”

The Pork Checkoff is pleased to strengthen its partnership with Schwan’s, adds Howard Greenblatt, national foodservice marketing manager for the National Pork Board.

Schwan’s Features Fully-Cooked Bratwursts As the demand for easy edibles soars, food companies like Schwan’s are finding new ways to include pork in convenient meal solutions, from pre-cooked bacon to new fully-cooked bratwursts.

“Schwan’s and the Pork Board share the common goal of increasing pork sales,” says Clayton Crowley, senior strategic sourcing director for Schwan’s. The Minnesota-based company delivers frozen-food to approximately 3.6 million households across America. “The Pork Checkoff’s willingness to help spread

Partnership promotes mealtime solutions

“Schwan’s is known for its high-quality products and home delivery service. With the success of their pre-cooked bacon and the launch of their new fully-cooked brats, we’re excited about the many ways that Schwan’s and the Pork Checkoff can boost pork demand.”

For more information on the Pork Checkoff, visit www.pork.org.

July/August 2007 • Pig Tales

17

Animal well-being platform strengthens new PQA Plus program. ™

Scott Burroughs of Nebraska Pork Partners is excited about how the new PQA Plus program will help showcase the industry’s commitment to sound production practices and animal care and well-being

PQA Plus incorporates the animal well-being principles of the Swine Welfare Assurance Program with the Good Production Practices of PQA Level III.

A

n enthusiastic supporter of Pork Quality Assurance, producer Scott Burroughs nonetheless believed that the Pork Checkoff-funded program could benefit from a more comprehensive animal well-being component.

After all, even as PQA certification bolstered industry confidence in the high production standards of U.S. pork producers, activists have tried to undermine public perception of the industry.

The new Pork Checkoff program, PQA Plus™, reinforces the quality production standards in the original PQA. It also incorporates thirdparty verification that helps assure producers’ commitment to animal care and well-being.

Burroughs, the chief operating officer of Nebraska Pork Partners, said his company eagerly participated in tests of PQA Plus.

“I’ve always been a big supporter of the original PQA,” Burroughs says.

“But if it had a weak spot, it was the lack of detail in animal well-being practices and third-party verification.

PQA Plus offers what we need to ensure we produce wholesome, safe food in a way that is conscious of the well-being of animals.”

18 Pig Tales • July/August 2007

©2007 National Pork Board [29365 pk 5/07-AdvertSprd-]

“It is important for the U.S. pork industry to be proactive in a variety of hot-button issues,” says Dr. Anna Butters-Johnson, an Iowa State University assistant professor and animal care expert. “Swine wellbeing, food safety and the use of antibiotics are all such areas.

PQA Plus provides producers, veterinarians and advisors the most up-to-date scientific information in those areas.”

PQA Plus comprises 10 Good Production Practices to which producers should adhere under guidance from specially trained advisors. Assessments will educate rather than penalize producers, enabling them to refine their operations. Then, an auditing component will lend further credibility to them touting their strengths to their customers, says Butters-Johnson.

Dr. Tom Wetzell, a Wells, Minnesota-based veterinarian, says it’s important to remember that swine care and well-being have always been top of mind with America’s pork producers.

“Producers and veterinarians have long tried to understand what is in the best interest of pigs,” says Wetzell. “But being able to demonstrate the measures we take to ensure well-being is even more significant today.”

And, Wetzell says, the program will work for producers small and large. “First, PQA Plus will give them peace of mind they are running their operations consistent with raising good quality pigs according to industry guidelines. Second, this is not a pass/fail assessment. It gives operators a chance to understand how they can improve and learn how they can be even more competitive.”

Burroughs says adhering to PQA Plus standards will allow the company’s farmers to proudly showcase their operations.

“PQA Plus is good for the industry in this political environment,” Burroughs says. It gives us a good story to tell that shows we are dedicated to treating our animals well.

But more important, it carries more weight because a third party is verifying it.”

A strong foundation for a stronger future.

That’s what PQA Plus™ is all about – securing a strong future by showing our commitment to pork quality and animal well-being. Built on the current PQA program, PQA Plus is an on-farm quality assurance program focusing on professionalism, social responsibility and high-quality production practices.

It’s an effective and responsible way to show your customers your personal dedication to providing the best.

To learn more about PQA Plus, your investment and how you benefit from Pork Checkoff programs, call 800-456-PORK (800-456-7675) or visit www.pork.org.

July/August 2007 • Pig Tales

19

Black Pepper Chops with Molasses

4 boneless center loin chops, 1 1/2-inch thick 1/4 cup butter 1 tablespoons molasses 1/2 teaspoon lemon juice 4 tablespoons coarsely ground black pepper Cooking Directions In small bowl blend butter, molasses and lemon juice with fork. Cover and refrigerate. Rub chops on both sides evenly with pepper. Grill chops over a medium-hot fire for 12-15 minutes, turning once. Top each chop with a tablespoon of molasses butter.

Serving Suggestions: There’s almost nothing to compare to the aroma of pork on the grill; and these chops live up to that taste memory. The molasses butter adds an unexpected and pleasant flavor punch to chops hot-off-the-grill.

Nutrition Facts Calories - 290 calories; Protein - 25 grams; Fat - 18 grams; Sodium - 168 milligrams; Cholesterol - 96 milligrams; Saturated Fat - 10 grams; Carbohydrates - 8 grams; Fiber - 2 grams

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) 7760442 to get a membership or industry partner form. The next issue will be released in July 2007.

Producer-members receive half-off ad prices. For advertising rates, sizes and deadlines, please contact Wrenn at (785) 776-0442 or E-mail wrennp@kspork.org.

PIG TALES

The Official Publication of the Kansas Pork Industry

Kansas Pork Association 2601 Farm Bureau Road Manhattan, KS 66502

ADDRESS SERVICE REQUESTED

20 Pig Tales • July/August 2007