Producer Connection The official publication of the Texas Pork Producers Association
‘Tis the Season State Fair of Texas Results Smithfield Premium Genetics Feature “Doing Your Homework” Part 2 - Showmanship Training Youth Spotlight: Kylie McIntosh Choosing the Right College Capitol Report
December 2014 / January 2015
A few words from the Board... e He llo from the Deep Freez
(Panhandle) of Texas,
, LLC Manager for Texas Farm
l Affairs Human Resource/Genera ough more than twenty-five years of I am Corby Barrett, the thr er, yd ng remains farm near Sn
all e thi in Perryton. From a sm management in the Pork Production Industry, on rsonally and d an ed succe pe production, marketing, to help people grow and lture”. nt wa I t tha is it y; bo mn Industry “Agricu the same in this far ally in the Food Productio professionally, and especi ural Employers over two hundred Agricult ent issue of th wi ng eti me s, ga Ve s urs ago I was in warm La allenge AG Employers today. The most pertin today. A Less than twenty-four ho relations concerns that ch ages throughout Agriculture in the United States which is ort discussing the hot labor sa sh Vi e A ye 2; controversial Hon massive emplo discussion was centered oughout the two-day event was the increasingly and limited time frame; specifically thr ort labor force for a sh gled with primary point of focus yers to fill the gap in the Pork Production. As I listened and frankly strug plo Em AG ny ma by ed d Workers an utiliz of field crops or in Dairy reasingly places on the H-2, a Foreign Agriculture st rve ha of e tim the g rin inc du ents that our government the regulatory commandm got here in the first place? Visa, I questioned how we on and AG business ar in various AG producti to make Production ye h eac s tie rsi ive Un l ge young people d to speak at severa I am blessed to be invite opportunities allow me to speak with and encoura me roots in Agriculture and many so classes. These presentation ith most of the students in these classes having ntage of these students are planning W ge perce onal and Agriculture their career. n might expect that a lar rso pe a , ds un se days were very educati would gro ck tho ba ell A “w , FF or say d nts an de 4H stu g the ar havin world All too often however, I he t being in the city and working in the electronic to make AG their future. tha ed cid de I d an my family fun but (there it is ‘but’) me long term.” for ial fic ne be the most be daughters work in te that none of my three d a part time retail sta st mu I re, he t en oc e wives, Moms, an that I claim to be inn Before anyone assumes important to state that their chosen careers as Hous important to the sustainment of our o Agriculture today. It is als gistered Nurse are all most honorable and certainly r society; be sure that I do not desire ou ion: “If we Business Woman, and a Re zens of Careers that carry similar importance to to ask ourselves this quest do s me ed na ne ay all tod uld co ure ult We . ric rld Ag wo y. However, each of us in to discredit these in any wa will?” o do not feed the world, wh ay to 9.6 billion rease from 7.2 billion tod 60% to feed a inc ll wi ion lat pu po rld on must increase by estimated that the wo Several Economists have The United Nations estimates that food producti sed dramatically over the past ten . rea or more by the year 2050 le. Pork utilization throughout the world has inc long as Pork remains to be a safe As op . pe tus n sta lio e bil 9 urc so of n tei ion uction. populat worldwide pro e on er mb nu its ure is bright for Pork Prod fut ing en the s gth thu en str se; r rea the inc fur ll , nd wi years urce, I believe that its dema and affordable protein so swer: the people lp Feed The World? The an . Who are these He ill W ho W ion est qu Now back to the tion Agriculture and influence towards Produc that you and I positively st minds to be in Production Agriculture long term will be u yo the t er: tha sw es an on e the very people? Th most influence with are, ccess the ones that you have theyers with tonight. The ones whose pictures of su at pra ile back tuck into bed and says d perhaps the ones that sm us all of an s nth mo o tw ery ev e redundant, I remind we see in this magazin y. At the risk of being too the previous edition of the da ery ev r rro mi the in u in yo end ferson that Brandon used a quote from Thomas Jef culture is our wisest pursuit, because it will in the ly ed gri art “A , he ion ole ect wh ppiness.” I Producer Conn alth, good morals, and ha contribute most to real we believe this to be true. rations, n as a viable career for gene tio uc od Pr rk Po ng ini sta With a clear focus on su we will! Corby Barrett
Since 1889 the Texas Pork Industry r fo ice Vo ed ifi Un a g 1.5536 Fax Representin .453.0615 ♦ 512.45 P.O. Box 10168
♦
Austin, TX 78766
♦
512
December 2014 / January 2015
Merry Christmas & Happy New Year
UPCOMING EVENTS DECEMBER 13th ~ Snowball Express, Weatherford, TX 13th ~ Team Purebred Bred Gilt Sale, Lebanon, IN 15th ~ No CTBR Litter Records Accepted After Dec. 15th 16th ~ Major Show CTBR Certificates price increases to $14 each 27th - 29th ~ Arizona National, Phoenix, AZ
TPPA Mission Statement “The mission of the Texas Pork Producers Association is to help our members produce and market pork for a profit.” Producer Connection is the official publication of the Texas Pork Producers Association and is published by the Texas Pork Producers Association. All inquiries should be directed to the TPPA office. Advertising Information To place an ad or for advertising rates and guidelines, please contact Texas Pork Producers Association at (512) 453-0615 or communications@texaspork.org
JANUARY 1st ~ CTBR Major Show Breeder Logs Due 15th ~ Producer Connection Advertisements due for February Issue 15th ~ CTBR Major Show Certificates price increases to $35 each 19th - 21st ~ National Western Stock Show - Denver, CO. 28th - Feb. 1st ~ NJSA Southeast Regional - Perry, GA.
Texas Pork Producers Association P.O. Box 10168 Austin, Texas 78766 512-453-0615 - Local Phone 512-451-5536 - Fax tppa@texaspork.org www.texaspork.org Texas Pork Producers Association 8500 Shoal Creek Blvd. Bldg. 4, Suite 120 Austin, Texas 78757
31st ~ NSR Winter Type Conference - Perry, GA.
Follow TPPA on: facebook & twitter
Programs are made available to pork producers without regard to race, color, sex, religion or national origin. TPPA is an equal opportunity employer.
EXECUTIVE COMMITTEE
BOARD OF DIRECTORS STAFF
President - Kenneth Kensing, Fredericksburg
Lorenzo Devora, Pipe Creek Rory Duelm, New Braunfels Mike Gruber, Dalhart Kurt Kelso, Seguin David Kempen, San Angelo Barret Klein, Boerne Cody McCleery, Weatherford Robert Peffley, Miami Chuck Real, Marion Ewrin Schwartz, Jr., San Angelo Stanley Young, Lubbock
President Elect - Kyle Stephens, Amarillo Vice President - Jimmy Hayes, Port Lavaca Immediate Past President - Melton Harms, Springtown Executive Member - Corby Barrett, Perryton Executive Member - Denny Belew, Tahoka Executive Member - Jay Winter, Lubbock
Executive Vice President Brandon R. Gunn bgunn@texaspork.org Director of Communications Cassidy Smith csmith@texaspork.org
Protect a Texas Legacy One of the many significant accomplishments of both the late Dr. T. D. Tanksley Jr. (Tank) and Dr. Howard Hesby was the establishment of the Texas Pork Hall of Honor at Texas A&M University in College Station. As Chairman of the TPPA Awards Committee, Dr. Tanksley created the idea to honor the leaders of the Texas pork industry, past & present. With Dr. Hesby’s leadership, they selected the most visible wall in the atrium of the Kleberg Animal Science building on which to display the Hall of Honor plaques. Today, there are 26 inductees to the Texas Pork Hall of Honor, dating back to the first President of the association in 1889 and many others who have worked to guide and improve our industry and TPPA. However, the Texas Pork Hall of Honor needs our help to maintain its location and prominence. Recently, Texas A&M University dedicated the atrium of the Animal Science building to honor Dr. Hesby for his dedication to the thousands of students that he counseled and taught during his lifetime. Along with this dedication, they completely remodeled the atrium, adding numerous locations for students to study or relax. Every wall and area in the atrium was completely refurbished, except for the Texas Pork Hall of Honor wall. The University wants to complete the work on the Hall of Honor wall, but TPPA needs to remove and update the plaques and display to meet the quality of the new atrium design. Some of the plaques have been damaged and some have come apart over time. TPPA needs your help to raise the funds necessary to maintain this exceptional location of honor for our industry. We need to raise $28,000 to completely upgrade the Texas Pork Hall of Honor so that visitors and students will be able to see and read about many of the people that helped build the pork industry in Texas. Your contribution will be greatly appreciated and recognized on a special plaque on the Hall of Honor wall and published in TPPA publications and media outlets. Use the form below or go to the TPPA website at www.texaspork.org and join me to help save our place of honor.
Ken Horton, former TPPA Executive Vice President
Hall of Honor Plaque Restoration Donation Form Name: Company: Address: City:
State:
Zip:
Please select a Sponsorship Level and return to TPPA Bronze: $100+
Silver: $250+
Make checks payable & mail to: TPPA - P.O. Box 10168 - Austin, TX 78766
Gold: $500+
Platinum: $750+ Thank You for the donation!
Market News Wiechman Pig Company
November 19, 2014 (Daily Buying Station) Top Butchers (200-300 lbs.) - $57.97/cwt. Sows (< 450 lbs.) - $0.61/lb. Sows (450 - 500 lbs.) - $0.64/lb. Sows (500 - 550 lbs.) - $0.66/lb. Sows (550 - 600 lbs.) - $0.67/lb. Sows (600+ lbs.) - $0.68/lb. Big Boars - $24.00 /cwt.
Gainesville Livestock Auction
Production Agriculture Needs You! This honorable Career needs bright minds like yours so that we can continue to lead the world in food production. Texas Farm, LLC, a growing Pork Production Company, is expanding its Animal Production and Production Leadership Team.
Join us!
Bring your Bright Mind and start Helping Feed the World! Contact us at 4200 South Main Perryton, Texas or contact Isabel (806) 435-5935 ext. 3100; idominguez@texasfarmpork.com or Shannon (806) 202-6457; sseay@texasfarmpork.com to start pursuing your future today.
November 18, 2014
#1 Butchers (230-270 lbs.) - $0.90 - $1.10/lb. #2 Butchers (220-280 lbs.) - $0.75 - $0.90/lb. Sows (<400 lbs.) - $0.50 - $0.75/lb. Sows (400-500 lbs.) - $0.50 - $0.55/lb. Sows (500-700 lbs.) - $0.50/lb. Feeder Pigs (25-90 lbs.) - $0.25 - $1.00/lb. Feeder Pigs (100-175 lbs.) - $0.85 - $1.25/lb. Boars (<200 lbs.) - $0.35 - $0.75/lb. Boars (300+ lbs.) - $0.20 - $0.35/lb.
Brenham Livestock Auction November 14, 2014
Butchers 1-2 Grade (230-260 lbs.) - $0.75 - $0.80/lb. Butchers 2-3 Grade (225-275 lbs.) - $0.70 - $0.75/lb. Butchers 3-4 Grade (225-275 lbs.) - $0.65 - $0.70/lb. Packer Sows 1-2 Grade (550-700 lbs.) - $0.38 - $0.40/lb. Packer Sows 2-3 Grade (350-500 lbs.) - $0.35 - $0.38/lb. Packer Sows 3-4 Grade (250-500 lbs.) - $0.34 - $0.36/lb. Lightweight Boars - $0.40 - $0.50/lb. Feeder Pigs 1-2 Grade (40-80 lbs.) - $1.20 - $1.30/lb. Feeder Pigs 2-3 Grade (40-80 lbs.) - $1.00 - $1.05/lb.
Seguin Cattle Company November 11, 2014
#1 Butchers - $0.75 - $0.90/lb. #2 Butchers - $0.60 - $0.70/lb. Sows - $0.35 - $0.60/lb. Feeder Pigs - $1.20 - $1.50/lb.
Muleshoe Livestock Auction November 15, 2014
Top Butchers (230-290 lbs.) - $0.85 - $1.10/lb. Feeder Shoats (100-160 lbs.) - $0.90 - $ 1.00/lb. Sows - $0.52 - $0.60/lb. Big Boars - $0.15 - $0.25/lb.
CHECK YOUR E-MAIL FOR WEEKLY MARKET REPORTS
Upcoming deadlines for Certified Texas Bred Registry! December 15, 2014
No Litter Records Accepted after December 15th
December 16, 2014
Major Show CTBR Certificate price increases to $14 each
Title Sponsor
January 1, 2015
Major Show Breeder Logs Due * $25.00 Fee for Late Breeder Log
January 15, 2014
Major Show CTBR Certificate price increases to $35 each
S
chaefer Livestock
Champion d n a r G e v r Rese exas T 2014 Star oief Schaefer
Wishing all exhibitors K C U L D O GO during the upcoming show season!
ex Shown by : L
Doug Schaefer 432.517.0352
Levi Schaefer 432.213.6002
Ian Schaefer 432.213.3623
www.schaeferlivestock.com Garden City, TX
Thank You Texas
for your purchases and continued support,
Good Luck
in the upcoming show season!
Happy Holidays from The Whitman Family RW Genetics
Rick, Niki, Hunter, Saige & Clay Whitman 512-540-1119
www.rwgenetics.com rwgenetics@gmail.com
4796 FM 1774 Anderson, Texas 77830
Our Responsibility. Our Promise. Get Certified. A voluntary, industry-driven program, PQA Plus® combines food safety and animal well-being principles into a widely-respected and used certification program. By becoming PQA Plus certified, pork producers demonstrate commitment to provide high quality, responsibly produced products. The program includes: • Individual certification through producer education • Site status through an on-farm site assessment • Opportunity for third-party verification to give the system credibility
Learn more about PQA Plus by visiting www.pork.org/certification or by calling the Pork Service Center at 800-456-7675.
©2013 National Pork Board. Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
Staying Busy Around the State TPPA members, staff participated in agriculture roundtable with Sen. Cornyn U.S. Senator John Cornyn (R-Texas) was in Amarillo on October 16th, meeting with Texas agriculture groups on federal policy issues. Most of the discussion focused on EPA’s “Waters of the US” rule and USDA’s delay and unwillingness to implement the new crop insurance programs authorized by the 2014 Farm Bill. Concerns over railroad backlogs and grain shipments were also discussed by a number of livestock and grains groups. Countryof-origin labeling (COOL), trade, and workforce sustainability were also major topics of discussion. The meeting was hosted by Western Equipment and included the current class of the Texas Agricultural Lifetime Leadership program.
Gunn Speaks at Colorado Pork Academy Colorado Pork Producers Council hosted their 3rd Annual Youth Pork Academy on October 10th at Island Grove in Greeley, Colorado. Brandon Gunn, Executive Vice President of TPPA, was a part of the Judges Panel, where students were welcome to ask questions on showing and judging swine. Lauren Denver, Director of Colorado Pork says, “The event was a huge success.” Other presentations consisted of nutrition, biosecurity, PQA+, carcass composition and a meat cutting demonstration. AgriLife Extension & TPPA Discuss Future Dr. Doug Steele, Director of Texas A&M AgriLife Extension, visited October 7th with TPPA Board members at the Real Hog Farm on the potential of a Swine Extension Specialist for the state. There has been a large void in the Texas pork industry since Dr. Jodi Sterle left the position several years ago to go to Iowa State University; Extension and TPPA are currently working towards reestablishing that position.
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390th Texas Animal Health Commission Meeting The Texas Animal Health Commission (TAHC) held a regularly scheduled Commission meeting on September 16, 2014, at its headquarters in Austin. The Texas Animal Health Commission (TAHC) has legislative authority to make and enforce regulations to prevent, control, and eradicate specific infectious animal diseases which endanger livestock. TAHC regulations are made and adopted by 13 governor-appointed commissioners who represent the general public and various livestock industries and professions. Jay Winter of Idalou serves as the state’s Swine Health Commissioner. The following rules were adopted during the meeting and are now in effect: Chapter 51, Entry Requirements, Swine Swine: For non-commercial swine entering Texas for reasons other than immediate slaughter, the commission now requires accredited veterinarians to include a statement on certificates of veterinary inspection (i.e. health certificates) that the swine represented on the certificate have not originated from a premises known to be affected by Novel Swine Enteric Coronavirus Disease(s) (SECD), and have not been exposed to SECD within the last 30 days. Chapter 45, Reportable Diseases, Novel Swine Enteric Coronavirus Disease(s) The commission added Novel Swine Enteric Coronavirus Disease (SECD) to the list of reportable diseases. The following rule was proposed: Chapter 51, Entry Requirements, Swine To be consistent with USDA animal disease traceability and interstate movement requirements, the commission proposed changes to swine entry identification requirements to accept registration tattoos and ear notches as official identification methods. To view the details of the rules passed and proposed, visit www.tahc.state.tx.us
Texas Ag Leaders Talk Pork Brandon Gunn spoke on the Texas pork industry to the Texas Agricultural Lifetime Leadership, TALL, class during their session in the Panhandle covering the region’s ag industries. TALL is an exceptional program that strives to fulfill its mission of “creating a cadre of Texas leaders to help ensure effective understanding and encourage positive action on key issues, theories, policy and economics that will advance the agricultural industry.” TPPA also serves as one of the sponsors for the TALL program.
Livestock Ambassadors Group Training Session in the Panhandle TPPA staff working with the Texas 4-H Livestock Ambassadors group, discussing various issues affecting swine producers and the importance of positively promoting the pork industry through telling our story. The Livestock Ambassadors program strives to provide high school aged 4-H members the opportunity to develop and practice advanced leadership skills related to mentoring other youth, and to become advocates for animal agriculture.
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Day of Culinary Career Inspiration
600 Central Texas High School Culinary Arts Students at Second Annual Career Showcase ‘Day of Culinary Career Inspiration’ was held at the Palmer Events Center in Austin, TX September 30th. More than 600 culinary arts students from 21 area public high schools sharpened their knives and their job skills for the Second Annual Culinary Arts Career Conference hosted by the Austin Food & Wine Alliance. Dozens of local entrepreneurs, businesses, chefs, artisan producers, food writers, and other culinary professionals participated in the day-long conference, which included interactive competitions, panel discussions, a food truck lunch, and a culinary expo–all offering the high school students a snapshot of the diversity of culinary careers open to them in Central Texas as well as insight into how to pursue those careers. TPPA staff was on hand throughout the day to enlighten the students and teachers about the diversity of careers within agriculture and the pork industry along with common misconceptions. Brandon Gunn spoke on a career panel with other agriculture industry leaders, highlighting opportunities that extend past the kitchen. The Texas Pork Producers Association also sponsored a carcass fabrication demonstration presented by Bryan Butler of Salt and Time Butcher Shop & Salumeria.
PEDv Seminar held in Lubbock On September 17th, TPPA & Lubbock County Extension put on a PEDv seminar, providing updates on the virulent disease that has impacted many producers across the country. Speakers for the event included veterinarian Dr. Scanlon Daniels, producer Josh Krohn, Texas Swine Health Commissioner and producer Jay Winter, and TPPA staff. Following an overview of Porcine Epidemic Diarrhea Virus and the effectiveness of current vaccines, discussion focused on biosecurity for show pig exhibitors and their potential role in transmitting the disease during the showpig buying season. The program was hosted by the Bayer Museum of Agriculture.
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CAPITOL REPORT Elections are over, and whether your chosen candidate won or lost, is now a moot issue. We must look forward to working with a whole list of new office holders. But no big deal, we have been doing this now for years untold. Perhaps one of the most amazing items is the fact that every state-wide elected officer (with the exception of two members of Texas Railroad Commission) are going to be new to that particular job. Never before have we seen such a situation. True, almost all of them have previously held an elective office. However, they will be new and inexperienced in their newly elected state-wide office holder position. There will now be 8 new members of the Texas Senate. That, along with 25 new members in the Texas House, will definitely be heavily weighted toward a very new and inexperienced legislative body. With lots of weighty issues to be decided during the session, this lack of legislative knowledge of the rules, procedures and the art of governing could prove to provide a slow and challenging experience. One quick way to get a feel of where the strength lies in the Texas House, is a race for the Speaker of the House position. It is pretty well locked in that Representative Scott Turner (D-33), from the metro-plex, is spoiling for a vote on the first day of the 84th Legislature. Keep in mind the new legislature will convene and be sworn in Tuesday, January the 13th. If this speaker vote actually takes place, it could pretty well indicate how much clout ultra-conservative leadership will actually have in the 84th Legislature. Several members of the Texas Senate will now be moving upward to higher political positions. Senator Ken Paxton to Attorney General; Senator Tommy Williams to the legislative office of Texas A&M University; Senator Robert Duncan to become the new Chancellor/President of Texas Tech University; Senator Glenn Hegar to become the State Comptroller; Senator Dan Patrick to the Lt. Governor Post, and will now preside over the Texas Senate. It might be added that a number of familiar faces of important chairmen in the Texas House are going away and will be replaced by new chair persons. Examples: House Appropriations, Rep. Pitts; House Natural Resources, Rep. Ritter; House Ways and Means, Rep. Hilderbran; House Economic and Small Business Committee, Rep. Davis; and House Pensions Committee, Rep. Callegari, just to name a few. There will be 9 Chairman on the House side who are not returning. We have grown accustomed to working with these important Chairs and will miss them. There will be 25 new House members, not mentioning the possibility of Rep. Lois Kolkhorst’s moving to the Senate to replace Senator
Hegar. Republicans picked up 3 more seats: Chairman Craig Eiland retired and will be replaced by a Republican and Democrats Mary Perez and Phillip Cortez were defeated in the general election. So, currently there will be 25 new freshman members in the Texas House, along with 36 sophomore members. This will make a total of 61 members who will have from ZERO to only TWO years of experience, when the gavel rings in the 84th Texas Legislature. The House will now have 98 Republicans and 2 Democrats, still two short of a “Super Majority.” There is yet another change in the offing. Senator Hegar had a 4 year term, with 2 years remaining. There will now be a special election to replace him as he moves to the State Comptroller office. Representative Lois Kolkhorst is seeking that position. This would call for another special election to fill her vacated House seat, assuming she is elected to the Senate. This could actually mean there would then be 26 new members in the Texas House. BIG questions now looming are speculation as to whom the new Lt. Governor Patrick names as his Senate committee chairs. Over on the House side, it is also unknown who Speaker Joe Straus might appoint to fill such important House chairmanships as Appropriations, Natural Resources, Ways and Means, and the 6 other committees. The elections are over. There are lots of newly elected officials. NOW, THE REAL TEST COMES. There is a lot of difference in being popular and well financed enough to be elected, and in the art of actually governing. We can not only observe ability, but can early on see how much willingness there is to accept the hard cold fact that you are only 1 member out of two legislative bodies, which have a total of 181 members. Hopefully it will not take long for new members to realize they have to be capable of building consensus and winning support of many who don’t see every issue in the exact manner as they do. My prayer will be: Lord, they are going to be there at least 140 days; I pray that you can continue to endure and remain with them that long. Provided by: Bob Turner, TPPA Legislative Consultant
Sid Miller elected to be next Texas Agriculture Commissioner.
TPPA was one of several groups sponsoring a Meet & Greet reception for Rep. Kolkhorst in Gonzales on October 29. Rep. Kolkhorst has announced her decision to run for the Senate.
In The News with TVMDL TVMDL: WORKING TO KEEP THE TEXAS PORK INDUSTRY HEALTHY The Texas A&M Veterinary Medical Diagnostic Laboratory (TVMDL) provides services for every industry component, from reproduction to stock show testing. Annually, TVMDL performs more than 19,000 swine tests. The two full service labs, located in Amarillo and College Station, provide producers quality results at affordable prices and close to the industry’s prime locations. Prep For Stock Show Season With the major Texas stock show season just around the corner, TVMDL is gearing up to conduct the testing for many major shows in Texas, like the Houston Livestock Show and Rodeo. Show animals travel from across the country to exhibit at these shows. The stakes are high for youth exhibiting for scholarship money. As a major drug-testing laboratory, TVMDL has the responsibility to utilize the most accurate tests available when a show championship is on the line.
In a nutshell, the QE Plus offers higher sample throughput, increased sensitivity and specificity, as well as a much more cost-effective approach to screening samples compared to older methods. Competitors can rest assured TVMDL is testing their champion animal with the most accurate test procedures available. Each livestock show has their own requirements for entering the premises and rules for when, or if, a veterinarian can administer a drug on show grounds. If you have questions regarding testing for livestock shows, please contact the show directly. TVMDL can answer questions regarding disease surveillance testing. For a complete listing of swine tests offered by the TVMDL at all locations, visit our website at tvmdl.tamu.edu.
In order to provide top notch testing, TVMDL is diligently working to build a database with our new QE Plus instrument that will enable us to screen for hundreds of compounds in a single analysis of a sample. This technology is more cost effective and accurate. The traditional technologies can be costly and are not as specific for detecting target compounds, as is the QE Plus. Older type test kits can cross-react with other compounds that can cause a “false positive.” This requires additional work and expense to confirm whether the sample is truly positive for a drug or if it was a false alarm. The new technology that TVMDL now uses identifies the mass of a drug to four decimals places—an incredibly precise margin. This not only improves our confirmatory procedures but also significantly increases our sensitivity compared to the old methods. We will now be able to screen at significantly lower levels with LC/MS than was previously possible.
PORCINE EPIDEMIC DIARRHEA VIRUS (PEDV) TESTING
In 2013, a new disease agent was recognized as the cause of an epidemic that has swept through the swine industry. Now named Porcine Epidemic Diarrhea Virus or PEDV, this new disease has resulted in significant piglet losses through the U.S. Believed to have originated in China, this virus is easily spread through manure contamination of vehicles, boots and equipment, contaminated feed as well as movement of infected animals. TVMDL provides multiple testing methods to determine if an animal or herd is infected with this virus or any of its close relatives. We can also differentiate PEDV infection from other “look alike” infections, which can be caused by bacteria or other agents. A highly sensitive molecular test for PEDV is performed at the TVMDL Amarillo lab on manure or intestine samples. The cost is $25.00/sample in-state and $30.00/samples from out-of-state. For further information, contact the TVMDL lab in Amarillo at 888.646.5624.
COLLEGE STATION LAB BREAKS GROUND
On November 14, the TVMDL laboratory in College Station celebrated the groundbreaking for a new, state-of-the-art facility. The new building will house one of the largest and busiest diagnostic laboratories in the country, as well as provide space for research projects and a training facility. In 1969, the Texas State Legislature appropriated funds to build the Texas Veterinary Medical Diagnostic Laboratory in College Station. Since the doors opened, the building has had three expansions, but continues to outgrow its antiquated facilities. In May 2013, the 83rd Texas Legislature appropriated funds for the construction of a new, state-of-the-art facility for TVMDL. The reason we are able to continue to grow as a laboratory is because of our clients. Those veterinarians, animal owners and producers who put their trust in our abilities form the foundation of our efforts. TVMDL employees come to work excited and eager to support you and the good work you do in your veterinary practices, feedlots, barns, farms and ranches across this great state. There is no more important partnership at TVMDL than the one we have with our clientele. With the construction of this new laboratory, we are able to continue providing clients with top-notch diagnostic services and interpretation by experts in their field. The construction phase of this project will last about 18 months. We look forward to the grand opening of this new laboratory sometime in 2017.
TVMDL Interim Director Dr. Bruce L. Akey (left), and former TVMDL Directors Dr. Tammy R. Beckham and Dr. Konrad Eugster at the groundbreaking ceremony.
Bruce L. Akey, DVM, MS Interim Director director@tvmdl.tamu.edu
The site of the Texas A&M Veterinary Medical Diagnostic Laboratory is on the west campus at Texas A&M University.
SHIP SMART
When a client ships a sample to TVMDL, time is of the essence. How do you ship to the lab? TVMDL clients benefit from choosing a courier other than the U.S. Postal Service: • Discounted FedEx rates and labels generated in the TVMDL’s online Client Portal, found at tvmdl.tamu.edu. • Access to LSO – Lone Star Overnight courier service – discount rates • Ordering shipping supplies through TVMDL. If you are experiencing delays in shipping to our lab, please let us know. In order to perform accurate tests, we need samples in optimum condition, so how you ship is important.
NEW SIV TEST IN AMARILLO
The TVMDL lab in Amarillo is performing a new swine influenza virus test. The ELISA benefits producers because it can detect the antibodies to the swine influenza virus in serum within 7 to 14 days of infection. The test cost is $6 per animal located in state, and requires .5-1.0cc serum. For more information, contact TVMDL Amarillo at 888.646.5634. For a complete listing of swine tests offered by the TVMDL at all locations, visit our website at tvmdl.tamu.edu.
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Donald B. Lawhorn Endowed Faculty Fellowship in Swine Medicine By contributing to the Donald B. Lawhorn Endowed Faculty Fellowship in Swine Medicine at the Texas A&M College of Veterinary Medicine & Biomedical Sciences (CVM), you can make a difference in the education of tomorrow’s veterinarians in the area of treating and managing pigs and feral hogs.
endowment was initiated to insure that faculty continued to expose veterinary students to swine medicine. Doctor of veterinary medicine (DVM) graduates from the CVM proceed to careers in mixed and companion animal practices, industry, research, and regulatory medicine, all of which benefit from a working knowledge of swine medicine.
Our Objective
The Initiative There are approximately 48,000 show pigs raised in Texas every year. Several commercial operations have farms in the state that contribute to the industry. The USDA reports that there are over 500,000 market hogs in the state. Innumerable pet miniature pigs are kept and millions of feral swine roam the countryside.
Currently, veterinary medical students participate in lectures, laboratories, and extracurricular activities regarding pigs. The goal of this endowment is to support swine medicine educational opportunities for veterinary medical students. Student learning will be enhanced by endowment supported underwriting of swine industry speakers in lectures and meetings, travel to focused learning opportunities, and participation in scholastic activities that will benefit the swine industry.
Pork is the number one animal protein consumed in the world, providing a good balance of vitamins and nutrients. Feral swine contribute to income for sport ranches, damages to farms and pasture lands, and as potential reservoirs for diseases. Swine have become important models for research to improve human medicine. Dr. Donald “Bruce” Lawhorn spent his career training veterinarians, veterinary students, and pig owners in swine medicine. After his retirement, this O.J. “Bubba” Woytek, DVM ‘65, Assistant Vice President of Development Chastity Carrigan, Senior Director of Development Guy A. Sheppard, DVM ‘78, Director of Development Development Office • Office of the Dean College of Veterinary Medicine & Biomedical Sciences Texas A&M University • 4461 TAMU • College Station, TX 77843-4461 Tel. 979.845.9043 • Fax 979.862.3104 • vetmed.tamu.edu/giving/
Your Support Bringing swine specific experiences to students is increasingly difficult. The cost of providing and maintaining live animals for laboratory experiences is ever-increasing, yet the experience that students receive from hands-on interaction is irreplaceable. Maintaining the current program is essential. And, expanding opportunities for students with a real interest in swine medicine is a necessary part of educating future veterinarians with the skills to help a diverse and ever-changing industry and world.
Making a Difference in Veterinary Medicine 12
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Mark Francis Fellows Private contributions provide the Texas A&M University College of Veterinary Medicine & Biomedical Sciences with the financial help required to maintain its vitality and to strengthen its national influence.
Giving
Being a Mark Francis Fellow
Although Texas A&M University is a state-assisted institution, it must rely on private contributions and support to maintain its excellence. When you have made one or more contributions totalling $1,000 to any of the development initiatives at the college, you become a Mark Francis Fellow. Fellows help meet needs in several fundamental areas including student scholarships and financial aid, equipment, public outreach, academic programs, research, and animal treatment.
Fellows comprise a select group of College of Veterinary Medicine & Biomedical Sciences advocates who find satisfaction in close involvement with a college whose achievements are immediate, tangible, and significant.
Major Areas of Support
Fellows are the leaders for voluntary giving and set the pace for other donors to the college.
• Enroll the most talented students, regardless of their financial status • Recruit and retain the very best scholars and teachers • Provide environmental and technological resources conducive to learning and research • Provide assistance to clients who may not otherwise be able to afford life-saving medical treatment for their pets • Enhance innovative programs, such as practitioner involvement in clinical research, education, technology, basic research, new initiatives in patient care, and new thrusts in continuing education
Membership Levels As Fellows continue to give to the college, they are recognized at the following levels: Basic ..................................................$1,000–$2,499 Maroon Level I .................................$2,500–$4,999 Maroon Level II ...............................$5,000–$9,999 Maroon Level III ..............................$10,000–$24,999 Diamond Level I ..............................$25,000–$49,999 Diamond Level II .............................$50,000–$99,999 Diamond Level III ............................$100,000 and over
Fellows are people who are concerned about Texas veterinary medicine—people who recognize that the college is in a unique position to make important advancements for animals and human beings through education, research, and service.
As a Mark Francis Fellow, your gifts will enable Texas A&M University to continue its long-standing tradition of making a difference in veterinary medicine.
About Dr. Mark Francis Dr. Mark Francis became the first professor of veterinary science at Texas A&M and was largely responsible for the establishment of the College of Veterinary Medicine in 1916. He served as the college’s first dean until his death in 1936. Francis is fondly remembered for his pioneering efforts in the fight against the devastating Texas Tick Fever. He helped organize the Texas veterinary profession in 1903 and became the first president of the newly formed state organization, which later became the Texas Veterinary Medical Association (TVMA).
O.J. “Bubba” Woytek, DVM ‘65, Assistant Vice President of Development Chastity Carrigan, Senior Director of Development Guy A. Sheppard, DVM ‘78, Director of Development Development Office • Office of the Dean College of Veterinary Medicine & Biomedical Sciences Texas A&M University • 4461 TAMU • College Station, TX 77843-4461 Tel. 979.845.9043 • Fax 979.862.3104 • vetmed.tamu.edu/giving/
Making a Difference in Veterinary Medicine 13
Itâ&#x20AC;&#x2122;s Been a Long Time Coming... texaspork.org is Getting a Facelift! k peak! a e n s a s â&#x20AC;&#x2122; e Her
TPPA is in the design phase of a new and improved website to better assist our members and consumers, planned to launch this spring. Stay tuned for more details and new features available.
A 275-pound Live Pig Produces a 208-pound Carcass Shoulder 21.4 lbs. Picnic 21.6 lbs.
Loin 46 lbs. Side 28.1 lbs.
Ham 50.7 lbs.
Misc. 32.2 lbs.
Ochiltree County is the #1 Pig Producing County in Texas!
DID YOU KNOW? Feed represtents 65 to 70% of the cost of producing a pig.
tion Pork Produc ver $206 contributes o Texas Million to the economy 14
SHOW THEM weCARE. Consumers rely on us to produce quality pork in a responsible manner, so it’s important they know the principles that guide pork producers – like our commitment to animal care. Everyone involved in pork production – from farm owners to animal caretakers – has an obligation to protect and promote animal well-being at every stage of life.
TexasPork.org
Let’s show the world how much we care. Visit www.pork.org to learn more about best practices in animal care.
©2014. Funded by America’s Pork Producers and the Pork Checkoff.
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Jasper & Sullivan Belew
Brylie Mund
Taking Notes
Talkin’ Hogs
Mattlee Fischbacher
Start ‘em
ever seen a cuter showman?
young Bristol Biggs
“This one’s my favorite!”
Bryleigh Beyers
Best Friends Headed to barnyard dance!
s Send us Pic tle of your lit farmers Doing what we love!
Trick or treat
Kiddos of Real Hog Farm
Our
Futu
re
Laynee Campbell
Kenley Krohn Showing her love of pigs!
News from the
National Pork Board COMMON INDUSTRY AUDIT
Background In October 2014, the National Pork Board officially announced that a new common swine industry audit platform for pork producers, packers and processors was certified by the Professional Animal Auditor Certification Organization (PAACO) and was available to the public. Part of the driving force to create the new audit tool stemmed from the Pork Checkoff’s Board of Directors who met with their European counterparts in 2011. These overseas producers complained about audit programs in their countries that were duplicative, costly and inefficient. The concept of a common audit was first introduced at the 2013 National Pork Industry Forum and reintroduced at the 2014 World Pork Expo in Des Moines, where a coalition of packers and pork producers explained how the audit is a credible and affordable solution for improving animal well-being. Goal of Audit Tool The over arching goal of the common audit process is to provide consumers greater assurance of the care taken by farmers and pork processors to improve animal well-being and food safety. The audit tool builds on the existing Pork Quality Assurance® Plus (PQA Plus®) program and expands it to serve as a single, common audit platform for the pork industry. To help avoid duplicative, costly and inefficient audit programs that are commonplace in some countries, this new tool is designed to: • Meet individual company and customer needs. • Be focused on outcome-based criteria that measure and improve animal welfare. • Provide clarity to producers about audit standards and expectations. • Minimize duplication and prevent over-sampling. • Ensure greater integrity of the audit process through consistent application. • Provide an objective, science-based platform to facilitate continuous improvement in animal care.
NEW STRATEGIC PLAN FOCUSED Michigan, said. “This plan taps into the emotional connections consumers ON PEOPLE, PIGS AND PLANET The National Pork Board released its new strategic plan focused on anticipating and managing the changing world facing America’s pig farmers now and in the future. The plan, to be implemented starting in January 2015, will be in place through 2020 to guide the organization. During the plan’s development, it was clear that key industry stakeholders – like you – desire a better understanding about U.S. pig farming. What resulted is a commitment to greater transparency and collaboration between industry and supply chain partners, and to elevate U.S. pork as the global protein of choice by continuously and corroboratively working to do what’s right for people, pigs and the planet. The strategic plan task force – consisting of pig farmers, pork processors, retail grocery and food service customers, and others – set three distinct goals to drive National Pork Board performance. The goals, supported by a total of 17 specific and measurable end-result objectives, include: Build Consumer Trust – Working collaboratively with food chain partners, the National Pork Board will enhance consumer trust in modern pork production by promoting producer adoption of on-farm management practices that reflect the industry’s ethical principles and by sharing its commitment to continuous improvement with consumers and key stakeholders. Drive Sustainable Production – The National Pork Board will invest in research and producer education programs that enhance pork productivity and sustainability of pork production and deliver benefits to producers, their communities and consumers. Grow Consumer Demand – Working in concert with food chain partners, the National Pork Board will grow domestic and international consumer demand by focusing on pork’s improved nutrition, quality and sustainability. “At the end of the day, it’s all about helping ensure the long-term success of America’s pig farmers and their families,” Dale Norton, National Pork Board President and pig farmer from Bronson,
have with their food and fuels a fresh dialogue about modern pork production and farmers’ continuous improvement for the benefit of people, pigs and the planet, while continuing pork’s role as the global animal protein of choice. To learn more about the strategic plan, please visit: http://www.pork.org/ about-us/strategic-plan/
PLANS FOR NATIONAL SWINE HEALTH INFORMATION CENTER
The National Pork Board (NPB) is considering a proposal to create a National Swine Health Information Center, initially funded by the Pork Checkoff, as a tool to implement industry preparedness for disease challenges impacting swine. The announcement about the proposal was made during the Iowa State University Swine Disease Conference by Harry Snelson, DVM, American Association of Swine Veterinarians (AASV), Burgaw, NC, and Craig Rowles, DVM, Elite Pork, Carroll, IA. According to Snelson and Rowles, if approved, the Center would be funded for five years by an investment by the Pork Checkoff. “A board made up of representatives from the NPB, National Pork Producers Council (NPPC) and AASV will have the responsibility for setting the executive direction of the Swine Health Information Center,” Rowles explains. “AgConnect, part of the Institute for Infectious Animal Diseases (IIAD) at Texas A&M,* will work with the new Center to put geospatial data with potential disease outbreaks.” He says the Center would be used as a tool to help implement swine industry preparedness, enhance and supplement non-regulatory disease response and improve swine health management. Snelson outlined that the National Swine Health Information Center would focus on global production diseases and would establish a mechanism for evaluating disease implications and prioritizing threats. “If approved and funded, the Center would work towards recognizing and filling the resource and knowledge gaps and would establish a diagnostic and surveillance system that searches for the introduction of emerging diseases.” He says a goal
would be to produce a short white paper on each virus that specifically addresses each of the resource categories identified by a swine health expert working group earlier this year, and would highlight knowledge gaps and resource capabilities to enhance the pork industry’s preparedness to respond more effectively in the event of a disease outbreak. Rowles emphasized that the Swine Health Information Center would not be specifically responsible for a disease response plan or a duplication of current AASV, NPPC or NPB efforts. Rowles said it is important for the pork industry to be prepared for the next emerging swine disease, because it is coming. “We can’t expect USDA alone to protect our herds from emerging diseases,” he says. “Better state-federal-industry response coordination is essential.” Snelson echoed those thoughts, adding, “It is our hope that, if we can establish a center with the goal of monitoring swine diseases with access to the combined resources of swine veterinarians, producers, researchers, diagnosticians and state and federal animal health officials, we will be better prepared to respond to the next emerging disease and will not get caught again with our pants down.” It is important to note that the NPB needs to vote to approve funding before the proposal for the Swine Health Information Center can move forward.
EXPORTS ADD MORE VALUE TO U.S. PORK
The record pace of U.S. pork exports continues to accelerate and put more money in producers’ pockets, despite intense global competition and other market challenges. “We can be proud of what we’ve accomplished with exports,” said Brian Zimmerman, a pork producer from Beatrice, Neb., who chairs the Pork Checkoff’s International Trade Committee. “Through the first eight months of 2014, exports made up 28 percent of U.S. pork and pork variety meat production, and the value of exports amounted to $65.29 per hog.” The numbers reflect an upward trend from 2013, when exports comprised 26 percent of U.S. pork production, and the value of exports equated to $53.95 per head. Exports to leading markets, such as Mexico, Japan and South Korea, continue to increase. Also, for the first eight months of the year, the U.S. pork export volume was up 6 percent at 1.48 million
metric tons, while the value increased 15 percent to $4.53 billion, compared with the same time period in 2013. “The industry did not expect the volume and value to be up at this point in the year with such high pork prices,” said Becca Hendricks, vice president of international marketing for the Pork Checkoff. “U.S. pork is still very competitive globally, however, and our customers can rely on a consistent supply of high-quality pork.”
Chilled Pork Captures More Market Share Market access issues have influenced U.S. pork exports in 2014. In particular, the Russian closure of major markets caused significant global trade shifts. “While export volumes from the United States to Russia were not substantial, the impact has been seen as competitors, such as the European Union (EU) and Canada, had to find customers for product that they had been shipping to Russia,” Hendricks noted. When Russia suspended imports of EU pork in January due to African swine fever, a large increase in European pork entered Asian markets at very low prices. This has driven even more intense global competition in regions such as Asia and Latin America – both key markets for U.S. pork. Still, the United States is gaining an advantage with its chilled pork exports, which have increased in many markets. “Chilled products bring more value than frozen products,” Zimmerman said. “Plus, when customers buy chilled product, they typically buy on a consistent, 52-week basis rather than a spotty basis.” Lofty Goals Build Momentum In early November, the National Pork Board’s International Trade Committee will join other U.S. Meat Export Federation (USMEF) members in Arlington, Va., for the USMEF Strategic Planning Conference. Producers will hear from exporters and USMEF staff around the globe regarding market issues, opportunities and export priorities. The National Pork Board’s newly adopted strategic plan has set a goal of increasing U.S. pork exports by an average of 9 percent in volume and value annually by 2020. “It’s a lofty goal, but we’re working toward it by focusing on variety meats, new products and promotions to create loyalty,” Zimmerman said. “We want to keep this export momentum going.”
PORK LEADERSHIP INSTITUTE PARTICIPANTS TRAVEL TO MEXICO CITY
This past month 18 pork producers traveled to Mexico City, Mexico, as part of the Pork Leadership Institute (PLI), a group of individuals from across the country who are nominated and chosen to participate in the publicpolicy educational program each year. TPPA Board member Robert Peffley, of Smithfield Premium Genetics in Miami, is a member of the current class. PLI combines the National Pork Board’s leadership program (Pork Leadership Academy) with the NPPC’s Public Policy Leadership Institute (PPLI) to create a comprehensive training curriculum designed to develop future leaders for the pork industry. While in Mexico, attendees got a glimpse of our southern neighbor’s domestic pork industry. The group toured a traditional Mexican wet market and pork processing plant. The attendees also toured the Mexican Senate while exploring the policy component of the pork industry.
CHECKOFF HISTORY LESSON 90 Pork producers, known as the “Moline 90” started the voluntary market checkoff program in 1966. In 1985 this checkoff program, Pork Act, becomes law.
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through the Pork Checkoff, U.S. pork producers and importers pay $0.40 per $100 of value when pigs are sold and when pigs or pork products are brought into the United States. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and food service marketing, production improvement, technology, swine health, pork safety and environmental management. For more information on Checkoff-funded programs, pork producers can call the Pork Checkoff Services at (800) 456-7675 or check the website at www.pork.org.
News from the
National Pork Producers Council SENATORS TO FDA: WE WANT Antibiotic resistance isn’t strictly an animal agriculture issue. In October, MORE ANTIBIOTIC DATA Antibiotics are back in the hot seat a study found antibiotic-resistant as four senators urge the U.S. Food and Drug Administration to step up its animal antibiotics tracking. Senators Dianne Feinstein, D-Calif., Tom Harkin, D-Iowa, Kirsten Gillibrand, D-N.Y., and Elizabeth Warren D-Mass., recently sent a letter to FDA Commissioner Margaret Hamburg. The senators specifically requested improved data collection on animal antibiotic use and resistance. “We applaud your agency’s recent step to issue improved, more transparent reports on annual food animal antibiotic drug sales and distribution data,” the senators wrote in the letter, accessible here. “However, we are disappointed to learn that your agency has decided to delay proposing a rule that would further enhance data collected on this topic until next year, when the Office of Management and Budget estimated the rule would be released in 2014.” The senators also have requested the FDA “develop a plan to estimate how antibiotic sales and distribution relates to on-farm antibiotic use practices.” However, this plan may not necessarily paint an accurate picture of on-farm antibiotic usage. At last week’s National Institute of Animal Agriculture’s Antibiotic Symposium in Atlanta, Ga., veterinarians, physicians and researchers from across the continent looked at the complex issues surrounding antibiotic resistance in both animals and humans alike. Many of the speakers agreed that there is a need for on-farm use data, but there also must be meaningful metrics to fully assess the impacts of different antibiotic use practices. Responsible antibiotic usage is a priority of both the Pork Quality Assurance program and the Beef Quality Assurance program. Earlier this year, the animal-health industry commits to FDA Guidance for Industry 209 and 213, phasing out end of growth and performance uses of medically important antimicrobials. Click here to read, “Preparing for GFI 213, VFD.”
infections cost $20 billion annually.
OBAMA TO OFFER DEPORTATION RELIEF TO 250,000 FARM WORKERS President Barack Obama’s
immigration reforms would lift the threat of deportation for at least 250,000 undocumented people who work on farms, Arturo Rodriguez, the president of the United Farm Workers union said on Wednesday after meeting with Obama. “We were pleased to learn from the president today that at least 250,000 farm workers (and at least 125,000 California farm workers) will be eligible for deportation relief under his executive action,” Rodriguez said in a statement. The union held a “mock Thanksgiving feast” in front of the White House on Wednesday, and Rodriguez met with Obama, the union said. “The president committed to working with UFW to do everything possible to make sure that every farm worker who qualifies for the program gets enrolled,” Rodriguez said.
wetlands and wet areas “adjacent” to those waters are without exception defined as WOTUS; ditches, with two exceptions, are considered tributaries and, therefore, categorically WOTUS, regardless of the quantity, duration or frequency of water flowing in them; and determinations on whether “other” waters are WOTUS would be made on a case-by-case basis. According to analyses by agricultural organizations, including NPPC, and federal agencies, the rule would encompass millions of miles of streams and adjacent lands, subjecting any activity near or on them – including, for farmers, applying fertilizers and pesticides and (potentially) planting crops – to CWA permitting. The regulation also would expose farmers to citizen lawsuits, alleging, for example, that ditches on cropland should be regulated under the CWA. At least, said NPPC in its comments, after considering public comments and making any changes to the rule, the agencies should reissue the regulation prior to finalizing it. NPPC’s comments will be posted at nppc.org.
NPPC SUBMITS COMMENTS ON USDA ANNOUNCES ‘WOTUS’ PROPOSED RULE Because it has “numerous and ENFORCEMENT OF PIN substantial flaws,” a rule proposed by the REQUIREMENT FOR SECD U.S. Environmental Protection Agency TESTING and the U.S. Army Corps of Engineers Beginning Dec. 15, USDA will pay for intended to clarify their authority under the federal Clean Water Act (CWA) over various waters should be withdrawn, said NPPC in comments filed November 14. Currently, the agencies’ jurisdiction – based on several U.S. Supreme Court decisions – includes “navigable” waters and waters with a significant hydrologic connection to navigable waters. The proposed “Waters of the United States” (WOTUS) rule would broaden that to include, among other water bodies, intermittent and ephemeral streams such as the kind farmers use for drainage and irrigation. It also would cover lands adjacent to such waters. Tributaries, impoundments of tributarie,
sample testing for Porcine Epidemic Diarrhea Virus (PEDv) and Porcine Deltacoronavirus (PDCoV) only if the submission includes a valid Premises Identification Number (PIN). For submissions without a valid PIN, the submitter will be charged for the test. Through purchase agreements between USDA and the National Animal Health Laboratory Network (NAHLN), USDA covers the cost of testing samples submitted to NAHLN laboratories from farms or export quarantine facilities in the United States. Approved sample types submitted for PEDv and PDCoV testing eligible for reimbursement include intestines, feces, fecal swabs,
oral fluids and environmental samples (specifically associated with a farm site and live pigs). A federal order issued June 5 requires PINs to accompany diagnostic samples for Swine Enteric Coronavirus Diseases (SECD) testing. However, significant resources and time are being spent researching location information for submissions without a valid PIN. The federal order also requires the inclusion of the date of sample collection and the type of unit being sampled (sow, nursery, finisher) at the time of sample submission. For specific questions, contact your local Veterinary Services district offices or NAHLN program office at NAHLN@ aphis.usda.gov.
CHINA AND SOUTH KOREA CONCLUDE TRADE TALKS China and South Korea this week
concluded trade talks that will eliminate tariffs on 90 percent of goods and give China greater access to South Korea’s agricultural market. Negotiations for the free trade agreement (FTA) began in May 2012. The agreement will now go to each country’s respective legislature for final ratification. The FTA between South Korea and the United States (KORUS) entered into force in May 2012. South Korea is the fifth largest overseas market for the U.S. pork industry, with 2013 sales valued at $284 million. The KORUS provides the kind of access opportunities for U.S. pork that NPPC would like to see in all U.S. FTAs. South Korean import duties on most U.S. pork cuts of commercial significance were lowered to zero on Jan. 1, 2014. Import duties on all U.S. pork products are eliminated over a short period of time. Safeguards are applied to a very small number of commercially insignificant pork tariff lines, and where they exist, they are phased out over a short time period.
TPP MINISTERS CITE PROGRESS AT APEC SUMMIT Leaders from the 12 nations involved in the Trans-Pacific Partnership (TPP) trade pact recently released a joint statement touting significant progress and claiming to have narrowed the outstanding gaps in the negotiations. The TPP is a comprehensive regional trade negotiation that includes the United States, Australia, Brunei
Darussalam, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam. The leaders met on the sidelines of the Asia Pacific Economic Cooperation (APEC) summit that was held November 7-11 in Beijing, China. President Obama attended the annual meeting. While in Asia, he also visited Myanmar for the East Asia Summit and is slated to finish his tour in Brisbane, Australia, this weekend for the G-20 summit. In recent months, progress on the TPP has been limited due in large part to bilateral market access issues between the United States and Japan in the areas of agriculture and automobiles. The United States has never agreed to allow a trading partner to exempt as many tariff lines as Japan is requesting – 586. In the 17 free trade agreements the United States has concluded since 2000, just 233 tariff lines have been exempted from having their tariffs go to zero. Japan’s current offer is unacceptable, and NPPC will continue to push for a final TPP that aligns with the original objective of creating a high-standard, 21st century agreement that eliminates tariffs on virtually all products.
NPPC NAMES ASSISTANT DIRECTOR OF SCIENCE AND TECHNOLOGY
NPPC named Dr. Daniel Kovich as assistant director of science and technology, focusing on food and feed safety and animal handling issues. Kovich, who began his duties Nov. 17, will be located in NPPC’s Washington, D.C., office, reporting to NPPC Chief Veterinarian Dr. Liz Wagstrom. Kovich comes to NPPC from the Virginia Department of Agriculture and Consumer Services, where he managed state animal welfare and control programs, including animal control officer training and technical support, animal care inspection services, emergency animal sheltering and regulatory enforcement activity. He previously was staff veterinarian for animal health and welfare in the department’s Office of Veterinary Services and served as a foreign animal disease diagnostician. Prior to working for the state of Virginia, Kovich served in the U.S. Public Health Service – attaining the rank of lieutenant – where he was detailed to the U.S. Department
of Agriculture’s Food Safety Inspection Service as a supervisory public health veterinarian. He also worked as a research assistant for the University of Minnesota’s Center for Animal Health and Food Safety and for Iowa State University’s Department of Animal Science. Kovich received a bachelor’s degree in animal science from Iowa State University and earned a master’s degree in public health and a doctorate in veterinary medicine from the University of Minnesota.
PORK PRODUCERS WIN NATIONAL ‘FACES OF FARMING’ COMPETITION
The U.S. Farmers & Ranchers Alliance (USFRA), consisting of farmerand rancher-led organizations and agricultural partners, including NPPC, recently announced the winners for its Faces of Farming & Ranching competition. Illinois pork producer Thomas Titus and Iowa pork producer Erin Brenneman were chosen, along with three others, including Texas turkey producer Darrell Glaser, Michigan dairy producer Carla Wardin and New Mexico vegetable, nut and beef producer Jay Hill. The competition is a national search to put real faces on agriculture. Erin and Tom will spend the next year sharing their agriculture stories on a national stage through public appearances, events, media interviews and social media. The National Pork Producers Council conducts public-policy outreach on behalf of its 43 affiliated state associations, 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 markets. The Strategic Investment Program, is the primary source of funds for the National Pork Producers Council. By enrolling in SIP, you are assured a seat at the table when decisions are made regarding the future of the U.S. pork industry. For more information or to join NPPC, visit WWW.NPPC.ORG
Add variety to your holiday meals with Pork! Hasselback Sweet Potatoes with Maple Cinnamon Butter & Bacon
Ingredients: For the maple-cinnamon butter: 1 stick butter, very soft 1/4 tsp cinnamon (more to taste) 2 Tbsp maple syrup Pinch of salt
Directions: To make the maple cinnamon butter, mash together very soft butter, cinnamon, maple syrup and a pinch of salt until uniform. Taste for cinnamonness and sweetness and add more to taste if desired. Lay a ~12-inch piece of plastic wrap on your work surface. Spoon the butter into a line about the length of a stick of butter, and wrap into cylinder. Pick up the butter and twist to seal the butter in the plastic wrap. Chill until firm (this can be done several days ahead).
For the potatoes: 8 medium sweet potatoes Olive oil Using a sharp knife, cut 1/4-inch slits about 2/3 of the way through the potato. Place on Salt a foil-lined baking sheet and drizzle with olive oil and a pinch of salt and pepper. Pepper Bake for ~45 minutes, until tender all the way through (stick a fork near the bottom 4 slices of bacon, cooked to a crisp. side, where there are no cuts to check for doneness). Serve warm, with slices of maple-cinnamon butter, and topped with crumbled bacon.
Corn-Bread and Chorizo Stuffing
Cheddar Apple Sausage Balls
Ingredients: Skillet corn bread 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped 2 tablespoons vegetable oil 3 cups onions, coarsely chopped 3 cups celery ribs, coarsely chopped 2 tablespoons chopped garlic 1 teaspoon dried oregano 1 cup reduced-sodium chicken broth 1 large egg Directions: Preheat oven to 350°F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish. Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Ingredients: 1 lb bulk pork sausage with sage 2 1/2 cups shredded sharp Cheddar cheese (10 oz) 2 cups original all-purpose baking mix 1 Braeburn apple, peeled, shredded (2 cups) Paprika, if desired Directions: Preheat oven to 400°F. Line cookie sheets with cooking parchment paper. In large bowl, mix sausage, cheese, baking mix and apple with hands until well blended. Shape mixture into 1 1/2-inch balls; place 1 inch apart on cookie sheets. Bake 12 to 14 minutes or until golden brown and no longer pink. Sprinkle lightly with paprika. Serve warm.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and sauté until vegetables are softened, about 10 minutes. Add to corn bread. Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
Pork is Nutritious and delicious! Bacon-Bourbon Apple Pie
Southern Style Holiday Greens
Ingredients: 1/2 cup packed brown sugar 1 tsp. ground cinnamon 3/4 cup flour, divided 6 Tbsp. cold butter, divided 5 slices cooked bacon, crumbled 3/4 cup granulated sugar 2 Tbsp. bourbon 1 tsp. vanilla 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.) 6 cups sliced peeled Golden Delicious apples (about 6 apples)
Ingredients: 3 bunches fresh mustard greens 3 bunches fresh turnip greens 1/4 cup butter 1/2 cup dill pickle juice 5 slices bacon 1/3 cup sliced onion salt and pepper to taste Directions: Rinse the mustard and turnip greens thoroughly to remove gritty dirt, and place in a 12 quart pot with 8 cups of water. Add the butter, pickle juice, bacon and onion, and bring to a rolling boil. Continue cooking at a full boil for 20 minutes, then reduce the heat to low, and simmer for an additional 30 minutes, until tender. Taste and season with salt and pepper.
Directions: Heat oven to 400ºF. Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon. Place crust in 9-inch pie plate as directed on package for onecrust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet. Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.
Roast Pork with Sweet Potatoes, Pears and Rosemary
PorkBeInspired.com
31/2 lb. bone-in pork center loin roast, excess fat trimmed to thin layer* 1 tbs. olive oil 1 tbs. fresh rosemary, chopped, plus more for serving (or 1 tsp. of dried rosemary) Salt and freshly ground black pepper 21/2 lbs. (6 medium) sweet potatoes, peeled, and cut lengthwise into sixths 3 firm-ripe Bosc pears, cut lengthwise into quarters, cored 1 12-oz bottle hard cider** Preheat oven to 450° F. Rub pork all over with oil. Mix rosemary, 3/4 tsp. salt, and 1/2 tsp. pepper in small bowl. Rub all over pork. Place pork, bone side down, in large flameproof roasting pan. Roast 15 min. Reduce oven temperature to 350° F. Roast 15 min. more. Add sweet potatoes and pears to pan, stir gently to coat with pan juices, and spread as evenly as possible around roast. Season with salt and pepper. Roast, occasionally stirring sweet potato mixture, until instant-read food thermometer inserted in center of roast reads 145° F and the potatoes and pears are tender, about 1 hr. more. Transfer pork to carving board. Transfer sweet potato mixture to ovenproof bowl, tent with aluminum foil, and keep warm in turned-off oven. (If needed, increase oven temperature to 400° F, and continue roasting sweet potato mixture until tender, up to 15 min. longer.) Let pork stand for 10-15 min. Heat roasting pan over high heat. Add cider, bring to a boil, scraping up browned bits in pan with wooden spoon, and boil until reduced to 3/4 cup, about 5 min. Pour into sauceboat. Carve pork. Transfer to serving platter, surround with sweet potato mixture, drizzle with 3 Tbsp. of cider sauce, and sprinkle with rosemary. Serve with remaining sauce on the side. Yield: 12 3-oz. servings.
©2013 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
*Tip: If you desire to tie the roast, cotton kitchen twine (also called butcher’s twine) is handy to have on hand for a number of chores, especially tying roasts to help them keep their shape during cooking. If you don’t have it, use unwaxed and unflavored dental floss. **Substitute 1 cup apple juice and 1/2 cup dry vermouth for the hard cider, or use all apple juice.
If You’re in the Area.... Hoffbrau Steaks
Showcasing the best pork around!
Eve’s Cafe
Amarillo / DFW area
Lampasas
Chuy’s
Various Locations
* Bandera Pork Chops - Grilled w/ Jalapeño Glaze (pictured)
* Jaeger Schnitzel - Topped w/ gravy & mushrooms (pictured)
* Big as Your Face Burrito w/ Pork
* Texas Pork Rib Rack with Dr. Pepper BBQ Sauce
* Bratwurst Supreme
* Pulled Pork Tacos
* The Reuben Sandwich
* Macho Burrito
Submitted by: Sierra Stephens
Submitted by: Dennis Smith
(pictured)
Submitted by: Matt Anguiano
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CTBR Barrow Show Results RESERVE GRAND CHAMPION BARROW Judge: Kade Hummel Ashkum, IL. Exhibitor Premiums: $2,500
1st Place - Class 2 York
Exhibited by: Payton Harrel, Spearman Bred by: Rival Genetics, Candian
BREED CHAMPION
1st Place - Class 1 Black OPB
Exhibited by: Shelby Stephenson, Grandview Bred by: Chance Waldrip, Dalhart Cornerstone Ventures, LLC.
2nd Place - Class 2 Black OPB
Exhibited by: Hope Halfmann, Garden City Bred by: Kyle Stephens, Amarillo Stephens Farms
1st Place - Class 3 Black OPB
Exhibited by: Cash Martin, Abernathy Bred by: Kyle Stephens, Amarillo Stephens Farms
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CTBR Barrow Show Results Continued
BREED CHAMPION
3rd Place - Class 1 White OPB
Exhibited by: Maison BickerstaďŹ&#x20AC;, Abilene Bred by: Willard & Peyton Hill, Nevada Hill Show Pigs
1st Place - Class 2 White OPB
Exhibited by: Conner Crownover, Sunray Bred by: Kyle Stephens, Amarillo Stephens Farms
2nd Place - Class 1 Duroc
Exhibited by: Cierra Dickerson, Bryan Bred by: RW Genetics, Anderson
RESERVE BREED CHAMPION
2nd Place - Class 2 Duroc
Exhibited by: Cheyenne Zaiontz, San Antonio Bred by: Shannon & Cheyenne Zaiontz, San Antonio - Zaiontz Farm
1st Place - Class 2 Hamp
Exhibited by: Kenzie Bevins, Stinnett Bred by: Wayne & Leslie Harman, Perryton Harman Farms
3rd Place - Class 1 York
Exhibited by: Killie Jo Walser, Canadian Bred by: Walser Farms / Hot Rod Genetics, Canadian
1st Place - Class 3 Duroc
Exhibited by: Rowdy Henson, Wheeler Bred by: Walser Farms / Hot Rod Genetics, Canadian
4th Place - Class 3 Hamp
1st Place - Class 1 Hamp
Exhibited by: Abigail Albracht, Bushland Bred by: Kyle Stephens, Amarillo Stephens Farms
1st Place - Class 4 Hamp
Exhibited by: Jenna Battle, Ballinger Bred by: Craig & Lisa Bessent, Abilene Bessent Farms
Exhibited by: Kristen Kuehler, Munday Bred by: Utley Farms, Knox City
3rd Place - Class 3 York
1st Place - Class 1 Dark Cross
Exhibited by: Lindsey Lamkin, Lubbock Bred by: Gary Patterson Livestock, Dimmitt
Exhibited by: Carson Reed, Rhome Bred by: Craig & Lisa Bessent, Abilene 26 Bessent Farms
RESERVE BREED CHAMPION
1st Place - Class 2 Dark Cross Exhibited by: Laken Lucio, Lamesa Bred by: Josh Krohn, Lamesa DL Show Pigs
4th Place - Class 1 Cross
1st Place - Class 3 Dark Cross
Exhibited by: Reagan Langemeier, Marion Bred by: Fischer Show Pigs, Iowa Park
2nd Place - Class 2 Cross
Exhibited by: Ashlynn Peugh, Stanton Bred by: Josh Krohn, Lamesa DL Show Pigs
Exhibited by: Taylor Montgomery, Gilmer Bred by: Dan & Ragen Reed, Krum Reed Livestock
1st Place - Class 4 Cross
3rd Place - Class 5 Cross
Exhibited by: Jacy Mann, Lamesa Bred by: RW Genetics, Anderson
Exhibited by: Reagan Cockerham, Milford Bred by: RW Genetics, Anderson
2nd Place - Class 4 Dark Cross
Exhibited by: Emily Munguia, Corpus Christi Bred by: Rory Duelm, New Braunfels Duelm Farms
6th Place - Class 3 Cross
Exhibited by: Falon Ferguson, Kerrville Bred by: Blount Farms, Denison
4th Place - Class 6 Cross
Exhibited by: Andrea Stubbs, Clint Bred by: Kyle Stephens, Amarillo Stephens Farms
Youth Showmanship Results
Champion Novice Showmanship
Champion Junior Showmanship
Spencer Durchinal
Ashlyn Summers
Champion Senior Showmanship 27 Peyton Hill
4-H & FFA Livestock Judging Results
Team n io is iv D r io n Champion Ju fa neeDville f
Champion Senior Division Team neeDville ffa
, Mason ski, Kelton Poe zn cy or K ze ai :H Needville FFA hael Poe ak, Coach Mic ov N n to al D d, od T
Needville FFA: Ty
Myles Hackstedt,
Thomas, Kutter K orcynski, Craig To dd, Coach Michael Po e
Collegiate Livestock Judging Results Champion Senior College texas teCH un iversity
r College io n u J n io p Cham Division l a n io s s e f o Pr leGe Blinn Col
L to R: Austin Lang emeier, Taylor Fran k, Garrett Foote, Nick Fitzsimmons, Ian Schaefer. rtin,
, Chama Ma
armke y, Payton W sk v o rd o B ntley L to R: Bra rry, Brody Halfmann. e b w e Quest N
28
Swine Skillathon Results
Novice Division 1. 2. 3. 4. 5. 6.
Kase Kelso Tye Thompson Troy Brown Jameson Hopkius Zane Thompson Aspen Geter
Intermediate Division 1. 2. 3. 4. 5.
Kameron Smith Erin Steglich Blake Medders Myrah Geter Nathan Acuff
Junior Division 1. 2. 3. 4. 5. 6.
Karson Kelso Zachary Gray Reagan McCawley Landrey Rogers Taylor Williams Kaitlyn Hughes
Senior Division 1. 2. 3. 4.
Ethen Geter Ashton McCawley Michela Brown Sarah Jones
29
Southwest National Junior Judge: Gilt Show Brandon Yantis Findlay, IL.
Grand Champion
Reserve Grand Champion
Breed Champion Chester White Gilt
Breed Champion Yorkshire Gilt Exhibited by Peyton Evans
Exhibited by Libby Rogers
Breed Champion Berkshire Gilt
Reserve Breed Champion Berkshire Gilt
Reserve Breed Champion Chester White Gilt
Exhibited by McKenna Hood
Exhibited by Peyton Hill
Exhibited by Jacob Reznicek
Breed Champion Duroc Gilt
Reserve Breed Champion Duroc Gilt
Breed Champion Hampshire Gilt
Exhibited by Maticen R. KingďŹ sher
Exhibited by Ashlee Daniels
Exhibited by Parker Ralston
30
Breed Champion Landrace Gilt
Reserve Breed Champion Landrace Gilt
Exhibited by Tye Thompson
Exhibited by Jodi Toler
Reserve Breed Champion Poland China Gilt
Breed Champion Spotted Gilt
Exhibited by Maticen KingďŹ sher
Exhibited by Ashlyn Summers
Exhibited by Cooper Jones
Reserve Breed Champion Spotted Gilt
Reserve Breed Champion Yorkshire Gilt
Champion Commercial Gilt
Exhibited by Peyton Hill
Exhibited by Peyton Hill
Exhibited by Peyton Hill
Reserve Breed Champion Hampshire Gilt Exhibited by Caleb Walker
Sorry No Photo Available Breed Champion Poland China Gilt
Reserve Champion Commercial Gilt Exhibited by Cierra Dickerson
31
r Smithfield Premium Genetics e d e ht e r Robert Peffley - Miami, Texas B tlig Spo
I
n 1936, the Luter family began a small packing plant in Smithfield, Virginia, that grew to become Smithfield Foods, allowing the town of Smithfield to come to be known as the Ham Capital of the World. Smithfield founders knew that to have future success they needed to provide high quality, affordable products. Step by step, Smithfield Foods expanded and developed. During the 1980s, the company began differentiating itself by managing its supply of hogs from conception to processing. By the end of 1998, Smithfield Foods was the number one pork producer in the United States and growing internationally. Today, Smithfield Foods is the largest pork producer and processor in the United States and has a global presence in 12 countries. Murphy-Brown LLC, the livestock subsidiary of Smithfield Foods, is the world’s largest pork producer in the United States. MurphyBrown owns approximately 850,000 sows and marketed 16 million hogs in the 2013 fiscal year. Operations include 460 companyowned farms and contractual business relationships with 2,040 family farms across 12 states. Murphy-Brown is committed to producing high quality products while protecting the environment and preserving family farms. Smithfield Premium Genetics unit, based in Rose Hill, North Carolina, is responsible for improving swine genetics across the company’s production herd. Current TPPA Board member Robert Peffley is tasked with running the genetic nucleus in Texas, which is located just outside of Pampa. Robert is the Operations Manager of Smithfield Premium Genetics-Texas and has been with the company for 17 years. Robert, along with his wife Cyndie, are proud to have raised their children Leah, Laura Beth, Landon, Logan, Kyle and Shannon, on the farm. Spanning over 1,500 acres and employing 54 people, this facility has 3,600 sows farrow to finish and a 230 head boar stud. The farm is split up into 11 different sites; the sow farm, boar stud, two nursery sites, three finisher sites, isolation, an internal truck wash, a transfer station, and an administration office. Robert grew up in Las Cruces, New Mexico on a farm, but never had swine. Peffley worked in the onion fields, since his mom was an onion researcher, while she taught at Texas Tech University. Robert told us about his experience in the onion fields, “It was hard work, but it made me appreciate the dedication that farmers and ranchers give to feed the world.” Robert then moved to Lubbock, and spent the next ten years calling Lubbock home. He attended Texas Tech University but then graduated from West Texas A&M University with a degree in business. While at Tech, Robert worked for the Plant and Soil Science Department; one of his job duties was to place cattle and sheep on and off test plots of alfalfa and corn at the Tech research farm in New Deal. “I loved it! At times, we too went to where the pigs were at and I got to mess around with them some.” After graduation an opportunity arose to work with Dekalb and Robert gave it a shot and appreciated it. Once Dekalb’s business started declining, Peffley started the job hunt and choose to work for Smithfield, which at the time was National Pig Development. After 7 years in North Carolina he decided to work for Prestage Farms in Mississippi, but after 2 years there, went back to Smithfield. “I felt like job security there was better. A vertically integrated company can weather the highs and lows of the pork market,” Peffley explained. In addition to serving as the Smithfield Premium Genetics safety core team leader, Robert is a member of the Miami Booster Club and the Pork Leadership Institute; he serves as a leader on the TPPA Finance Advisory and Public Policy Committees and is the alternate on the Pork Act delegation. Robert has worked in the swine industry for over 25 years and has built many relationships and a wealth of knowledge. Peffley is most proud of his family at home and his family of employees on the farm. Whether being named Farm of the Year, sending major exports of gilts to Mexico, or doing daily projects at the farm, these accomplishments his employees do together is what makes Robert proud.
How does Smithfield Premium Genetics select its genetics? “I view Smithfield Premium Genetics not much different than show pig genetic breeders. Show pig breeders try to give you the best pig on what the show judge wants to see. We select and produce a pig that will have the highest performance and at the same time have the best quality on the dinner plate,” said Peffley. “We have to keep both our production and our consumer customers happy.” Currently, Smithfield Premium Genetics-Texas is maintaining five pure breed lines, with having had up to eight at any one time. Breeds include Large White, Landrace, Duroc, a composite Duroc/Hampshire, and a Pietran/Hampshire solely for their clientele in Mexico. Some of the biggest traits on the production side include born alive, number weaned, average daily gain, and feed conversion; although there are over a dozen traits they look at in the selection process. Each piglet is weighed at birth, weaning, and at 170 days of age. At 170 days of age, pigs are ultra-sounded to measure back fat and loin size. Limitless Opportunities The opportunities are endless with a vertically integrated company; positions are available in production, processing plants and support services. Support services include: transportation, IT, finance and human resources. A typical entry level position would include herd technicians and manager trainees. Other employee positions include production manager, site supervisors, maintenance, sanitation, CDL drivers, herd technicians and office staff. Robert explains, “Finding and keeping good employees is our biggest challenge as we face a big competitor in the oil, gas and wind industries here in the panhandle. With the world population growing and the amount of people involved in agriculture declining, the opportunity for individuals in a pork production company is endless. We need more youth to work in agriculture and be willing to spread the message of the importance of agriculture in America, to anyone willing to listen.” Anyone can go to smithfieldfoods.com or murphybrownllc.com and click the career link to see what opportunities are available. Young people can have the opportunity to work with Smithfield Premium Genetics-Texas through an internship program anytime throughout the year. Many internships have led to positions within the company, whether at the Texas location or another location throughout the United States. “Internships are the perfect way to get your foot in the door and lead to a career in production agriculture. We actually have an individual now that is a nutrition major and once she graduates, will hopefully get involved with our nutrition and feeds group.” Life on the farm is also fun! Logan cruising on the tractor; Leah and Laura show the dress code is not always coveralls and boots.
Good times are had at SPG’s Annual Family Day.
All smiles doing what you love. Robert says “SPG’s success is from having a dedicated and sharp group to work with.” Picured is the SPG Texas Management Team
As part of the Pork Leadership Institute, Peffley works with legislators, here he is pictured with Congressman Gallego on a recent DC trip. I’m sure supplying genetics across the country calls for strict Biosecurity. Can you explain what you do? “Biosecurity helps to keep our pigs and employees healthy and is a must at any operation,” Robert describes. “But here at Smithfield Premium Genetics, we have a detailed and sophisticated set of biosecurity protocols that we all follow to the letter.” No outside trucks are allowed to enter the farm, so transfer stations have been built for transferring pigs that are leaving the facilities from an internal truck to the external truck. Once an internal trailer is loaded with pigs, it will unload at the transfer station on the internal side of the building. The pigs will then walk through the building to the external side where they will be loaded onto a different trailer to be transported to harvest. Once a truck and trailer is unloaded, it goes through the truck wash for washing and disinfecting; this truck will not be used again until the next day to allow for at least an overnight downtime. To accomplish this and keep pigs moving daily, SPG has a fleet of two external trucks, two internal feed tractors and trailers. On the live haul side they have three external tractors and trailers, while internal has four. As for feed, it comes in a belly hopper bottom truck that is unloaded at the feed depot and then augured into several holding bins. When feed is needed it will be augured into the internal feed trucks, for delivery to each site.
Biosecurity doesn’t stop with pigs and feed; each employee has to park in one designated area before they go through a boot room where they leave their personal shoes and put on a pair of farm issued rubber boots. The company then provides transportation to their workplace, where then they must shower in and wear farm issued clothing, before entering into the barn. After the day of work, the employees then shower out to leave their workplace and travel back to their vehicles. All supplies go through a fogging process with disinfectant and sit for 24 hours; they then go out to the sites once a week where they are spray disinfected before being brought into the offices. Who has influenced you the most? “I would say it was my first manager and his boss at Dekalb Swine Breeders. Ken Armes and Rick Snider not only taught me the best husbandry practices possible, but really showed me how to work hard to gain employees respect and to treat your employees with respect so that in turn they will respect you,” Peffley told us. Robert says the best advice he can give to those wanting to raise hogs is based on work ethic and respect. Raising hogs is easy; learning how to deal with people is the hard part. Work hard and show your employees you are willing and able to do anything that you ask of them and you will gain their respect.
Robert’s goal every day is to have his employees go home in the same condition as they came to work. “Worker safety is our number one priority. Our employees are always ready to lend a helping hand, stay late and do whatever it takes to get the job done. Whether it is 18” of snow on the ground or 90 mph winds that have torn up some barns, they employees understand that these pigs depend on us to provide them with clean fresh feed, water and environment on a daily basis.” Other goals include uninterrupted supply of high health, high merit genetic inputs, creation of visible commercial level genetics gain, culture of innovation and execution, focus on their partners’ success and to be the best cost provider available. What does the future hold for Smithfield Premium Genetics-Texas? “Smithfield’s future is bright! Our recent merger with WH Group, which is based in China, only further strengthened our global presence. I believe we are industry leaders in giving the consumer what they want not only today, but five years from now,” said Peffley.
SPG feed depot (above) & truck wash (below)
What are challenges you see facing the pork industry? “Consumer perception on how pigs are raised is huge! Animal welfare, the environment and food safety will continue to be hot topics as well. The pork industry as a whole is headed in the right direction and needs to continue to be proactive in our message and keep the export markets open. As I get more involved I see a side that not many people do. There are many of us out there giving up our work and family time to send a message to the public. I have gotten more involved in both the state and national levels and it has given me a new perspective on what others in the industry face. I think others see the benefits as well and we need more of us out there.” Smithfield Premium Genetics-Texas is committed to the community in which they live and work. They are a member of the Pampa Chamber of Commerce and donate pork products and thousands of dollars a year to various community groups and activities, including Robert County and Top of Texas Livestock shows, PAWS, White Deer basketball tournament, Pampa softball team, Lions Club, Kiwanis, Rotary, Miami booster club, and project graduations. They also contribute to scholarship funds for Texas youth through the purchase of “Symbol” each year at the TPPA annual Pork Industry Conference. “One of my favorite events to attend each year is the Texas Pork Producers Industry Conference. Here I get to meet so many new people and get to know them better, along with listening to industry related topics to grow my knowledge.” Aside from raising hogs, Robert enjoys coaching youth basketball and baseball, playing golf, and traveling.
The use of available technology allows SPG to be more efficient and progressive.
Left: Maternity pens allows for individualized care and a safe environment for each female. Right: Employees keep detailed records of performance on offspring to help continually improve genetics.
Doing Your Homework! Part 2 If you saw the first installment of this two-part series back in October, you’ll remember we talked a lot about “Doing Your Homework.” By now, we’re pretty close to halfway through the school year and Christmas break is on the horizon. Hopefully you’ve started making ground getting your pigs conditioned to being around people and being in and out of their pen. The good news is: as long as you’ve done your part to keep your hog warm, dry, and healthy thus far, it’s definitely not too late to start working towards getting your show pig ready to hit the ring. Last issue, we talked about “The Receiving Phase” and “Life as a Show Pig.” These two segments have hopefully been very smooth for you thus far, and I hope the tips from last Written by Ian Schaefer issue have helped you out along the way. Of course, those are imperative to your success, but the next step is the MOST IMPORTANT when it comes to showmanship itself and actually driving in the ring. You can do everything else right, but if you fail here, the whole project could be jeopardized. You don’t have to have 15 years of experience or a million dollars to make this happen; you just need the determination to dedicate your time to your project. A common misstep that we see showmen make is waiting too long to begin training their hogs to show. In retrospect, it’s something I would certainly do a better job of if I were still showing. We recommend beginning two months out from your target show at the latest, or whenever they weigh about 150 pounds. It’s December, so if you’re going to San Antonio and San Angelo, you need to think about getting geared up for it, and if you’re going to Fort Worth or Denver, you’ll definitely want to fetch your preferred driving tool and get after walking your hogs! One important concept to remember is that there is a distinction between training and exercise. Training is teaching your hogs to drive with a pipe or show whip, while exercise is simply letting them out of the pen to stretch their legs. Exercising done as a team is always more enjoyable.
The following are three key objectives we outline when training show pigs: 33 “Get ‘em moving” in a straight line. 33 Teach them that you will steer them where they need to go. 33 Tap their head up. We spend a week on step 1, then a week on step 2, and then move on to step 3.
Getting their head up looks great, and I find driving a pig that will do that to be one of the neatest feelings involved in showing; BUT it cannot be considered more important than the pig walking. Really slow-moving hogs, or those standing still with their head up will very rarely get along in the show ring successfully. One of the most frustrating things for a judge is when they find a hog they believe they like, but can’t get a true read on it because the showman is coming up short. It’s the responsibility of the person driving the hog to have done the preparation at home to be ready to showcase the hog on the big day. Proper preparation eliminates frustration. Let’s talk about training in week 1. By now, the pig should be used to being out of their pen, but getting them out of the barn itself may actually be a challenge. Keep in mind, the first day you try to really train your hog, it’s very possible that just getting them outside is a win! Don’t overwork the pigs; they’ll remember better than you think the next time you try and it won’t be fun for anybody. When we do get the barrows outside we walk them in a big pen (about 20’ x 40’), but there isn’t anything wrong with no pen as long as you have plenty of space. For the surface, we use recycled bedding from the barn, which emulates the show ring at a major show fairly well.
Teach them to walk in a straight line and keep them moving.
To accomplish the first of our three major tasks to get them to drive like champions we must “get ‘em moving.” The most effective way that we’ve found to do so is to use the show whip to steer them, while patting their back with the free hand to get them to drive. A lot of pigs (some breeds more than others, we’ve found) tend to go in reverse. The best way that we’ve found to cope with this is to make sure that when they do go in reverse, they simply go backwards in a straight line and don’t get the
chance to turn around. If they do manage to turn around after backing up, they’ll figure out that is their opportunity to get away from your control and will make a habit of doing it often. By ONLY letting them back straight up and moving backwards with them, they’ll learn that it isn’t going to get them out of being worked. We have never had a hog that we weren’t able to break of the walking-backward-trick, but it is a challenge that takes patience to overcome. As mentioned, our pen is 20’ x 40’. To begin, we just walk them the length of the pen, turn around, Practicing all situations, such as coming out of the and walk it again until the pig holding pen, will pay off when it counts. gets fairly winded. For the first week, it may only last 7-8 minutes before they get tired and need to be put up until the next day. It’s important that as you progress, you increase the length of time driving your pig in order to build up their stamina. It’s become commonplace now to see hogs While training at home visualize the wear down in those tougher classes at the show, where the judge continues to evaluate situations you’ll face at the show. and come to a decision. It’s the same scenario of an athlete running track; you don’t see the long distance runners training with short sprints. We spend the second week of training barrows and gilts getting them used to steering. By now, they know to go in a straight line and typically will do so until they come to the fence or some other object that stops them. In our pen, we’d use a sort of zigzagging pattern from one end to the other, or we would choose different items around the pen and act like they’re the judge. We would show these fake “judges” a chest, rear, profile, front three-quarter, and rear three-quarter views. What’s also helpful is if you have your brother, sister, parent, ag teacher, or county agent there to help you and they can be the pretend judge for you. Whoever helps you with your pigs can also tell you which angles look the best and which angles you should showcase to the judge. It’s a completely different vantage point to be looking at the pig while showing it, rather than from 15 feet away like the judge often will. The third week and every week after can be more focused towards getting that hog’s nose up in the air like we all want to do. This is usually accomplished just by tapping under the barrow or gilt’s chin. Most of the time, because they already know that they’re supposed to go in a straight line, they’ll continue to walk forward even when their chin is being tapped with the show whip and they’ll drive up-headed. During this time, keep in mind that patting them on the back with your free hand at the same time as tapping their chin will encourage them to walk forward with their heads up. Use your driving device to teach them to steer where you want them to go and to keep that heads up cocky look. Next, we’re going to cover what you should actually do in the show ring. We’ve been talking about doing your homework. In school, if you want to do well on test day for your math class, you should have a pencil, calculator and scratch paper. With the show ring as your classroom, you better have the right tools to ace this test. That means having a brush, a towel, your show whip and whatever paperwork is needed, such as a CTBR certificate. Once those basics are covered, you’re ready.
Preparation = Confidence
Judge’s form first impressions about pigs, and at times, it can be hard for them to change what their initial thoughts were. That’s why you need to Make sure the first look is right, or else it’s going to be an uphill fight. You and your pig need to be ready to go, so when you enter the sift pen or the big ring for the first time and those judge’s eyes are dialed in, you better start showing and presenting your pig. Too often when that gate opens, exhibitors or their pigs are not ready. Those first three seconds are crucial and can be the difference between a ribbon or never getting another serious look. That’s really the only time you can be assured that the judge’s eyes are solely on your pig; my advice is to not waste it. Along with your pig looking its best, let’s not forget about ourselves and the judge’s first impression of you too! You have to look the part, which means dressing appropriately and looking sharp; no holes in the jeans, tennis shoes, untucked shirts, etc. Boys- be clean cut, fix your hair and wear a collared shirt. Girls- avoid the excessive jewelry and accessories. No doubt there are some that have turned the stock show into a fashion show, but you want to be remembered for doing an awesome job showing that great pig, rather than that distracting outfit. Putting yourself in position for success is about being seen. If your pig is not seen by the judge, how can it do well? In order to be seen, you need to have ring awareness. You’ll need to not only stay out of the pack and separate yourself from the congestion of other pigs, but you also need stay out of the corners and avoid riding the rail. The other important part to being seen is to position yourself the right distance away from the judge. The judge cannot see your pig or get the best view if you’re driving it right underneath him. There will be times when the judge wants you to drive your pig towards him or he’ll get up close for the view he wants, but staying approximately 10-15 feet away provides for a great view as that is where he will typically be surveying the ring. You must anticipate where the judge will be headed, where the pack of the other pigs are, and find space. Great examples of distance and position!
Showmanship is about putting your pig’s best attributes on display for the judge. Everything previously mentioned will help with that effort. For the pig to look its best, you want the pace to which it’s walking to be natural, not too fast, not too slow and certainly not stopping (typically happens when focused too much on keeping the head up or making it too high). Which brings us to the point of Keep ‘em on the go, if you want to win the show. When the judge’s eyes are on your pig, you need to keep driving. At the same time, you can overdrive your pig which can create a problem and get them too tired out to where they break down on you. You definitely want to avoid that if you’re going to have a chance at the end of the class. When you’re in the holding pen, you need to keep your pig cool and relaxed; spray water on it and do not let it fight with other pigs. If you’re out in the ring while the judge is still in the sift pen, let your pig take a breather. Be a student of the game. Watch earlier classes so that you know the sequence of events and can see this particular judge’s tendencies and how the ring staff operates. Since you did your homework at home, you now won’t have to focus so much on Let your pig take a breather when the your pig; you can now focus on the judge and the situation, and put yourself in the judge is not in the ring. best position. A difference seen in showmen with experience- is focus, intensity and confidence. While you want to enjoy yourself and have fun, because that’s what showing is all about, you need to show the ‘will to win’ in the ring, not show off every tooth in your mouth from the world’s biggest smile (reserve that for after you win). When you drive your hog, you need to convey to the judge that you’re the best and your hog is the best. If you show that way, the judge will definitely take notice in a good way.
These showman have the determined look of a Champion.
But there is a difference between being confident and being cocky. Showing livestock is a tremendous tool for youth development and I feel there’s no better activity out there. It’s sad to see any instance when that objective and sportsmanship is lost. So it’s important to know that If you want to win the banners, you must learn to show with manners. Stay humble in winning and gracious in defeat. Shaking the hand of the judge and your fellow competitors, and being sincere about it, is important. Remember, there’s always another show and everyone will have their day. This is also in reference to how you treat your pig. NEVER beat on your project or overuse the whip, at any time; have patience and keep your cool. While pigs are one of the smartest animals out there, it takes a lot of time to train them properly; and even then, things don’t want always go as planned. Success is where preparation and opportunity meet.
Remember to “do your homework” and you’ll ace the test!
Make sure to thank the judge and congratulate other competitors.
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December 13, 2014 • Lebanon, IN
TEAM PUREBRED BRED GILT SALE
All pure breeds and crosses; due in late Dec. and in Jan.
December 27-29, 2014 • Phoenix, AZ
ARIZONA NATIONAL
Farrowing deadline May 1, 2014 • Barrow DNA due Oct. 31
January 20-21, 2015 • Denver, CO
NATIONAL WESTERN
Farrowing deadline July, 1 2014 and after
February 6-8, 2015 • Chickasha, OK
TEAM PUREBRED SOUTHWEST REGIONAL
Grand Champion Purebred Gilt will win an Exiss Pig Popper! Farrowing deadline July 1, 2014 and after Entry deadline 1/23/15
February 21-23, 2015 • Greenwood, MS
TEAM PUREBRED MID-SOUTH REGIONAL
Please check www.teampurebred.com for more information and event updates.
TEAM PUREBRED 521 Clover Court Gibson City, IL 60936 Phone: (402) 672-5964 ray@teampurebred.com www.teampurebred.com
Farrowing deadline July 1, 2014 and after Enter online at teampurebred.com after 1/1/15. Entries due 2/9/15
Blessings to All As 2014 comes to an end, Itâ&#x20AC;&#x2122;s a great time to reflect on the year. Many memories made & great times had, Full of pigs, farming, & friends we hold so dear. We are very thankful for all of our customers, At the upcoming shows we wish you well. But we cherish the friendships with you more, And wish you all a Happy Noel!
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Kylie McKenzie McIntosh
K
ylie McKenzie McIntosh, Junior at Boerne High School, has a passion for working with her pigs. TPPA staff got the pleasure to know Kylie during the Pork Leadership Camp where her bright smile and infectious personality was a delight each and every day. Whether it be in the show ring or on the farm, she loves staying involved. Kylie, along with her parents Charlie and Dawn Vogt, and siblings Clint, Cody, Claudia, and Lillie, have been raising pigs for eighteen years. They operate a fifteen sow herd, raising Durocs, Polands, Berks, Landraces, and Crossbreds. Kylie’s show career began with a cross gilt named “Carmen”, that later became her first sow. Kylie credited “Carmen” for sparking her interest in showing swine. Although Kylie focuses the majority of her time on her pigs, she does enjoy judging Wool and Mohair, along with Plant ID and Range thru 4-H and FFA. She also enjoys participating in Swine Skill-a-thon as another way to expand her knowledge of the swine industry. Tell us about your first showing experience: My first time showing was one of the best days of my life. I was the little girl in the cute pink shirt with the “Grand Champion purple” ribbon tied in her hair. I stayed in my pig’s pen the entire day until it was time to show. When it was time to go into the ring I was so nervous, but I soon realized it wasn’t so bad. Although I did not place high, I was excited that I got a ribbon. Soon after, I was told that I would have to part with “Carmen” since it was a terminal show and the auction was the following day. Although I was told she would be going onto greener pastures, I was still devastated and cried all night long. But luck would have it, my Mimi bought her back and we were able to bring “Carmen” home to become my first sow.
What is your favorite show and why? My favorite would have to be San Antonio, because of the amazing times I’ve spent there with my family and friends. This is the time where I get to catch up with all of my stock show friends that live so far away. San Antonio has a great atmosphere with so many friendly people; I look forward to it every year! What has been your most memorable experience? This would have to be the time I won a highly competitive class at San Antonio with my Poland gilt “Fat Tina”. This was special because Ol’ “Fat Tina” was a gilt that I had raised myself, we may have not been Champion Poland that day, but in my heart she was the best. When we hit that ring in San Antonio, we worked our butts off showing, so well that the judge took notice and told me that I was one of the best showmen he had seen all day. We did not win the breed, but we were right there and I still felt that it was successful. What do you love most about showing pigs? Showmanship! My mom has always drilled me from the get go saying: “It’s not just about the pig, it’s about you and how well you work with that pig!” Showmanship makes it possible to show off how much you’ve worked with your hog and the amount of care you’ve put into raising your hog. And it’s been well worth the time, as I have won many showmanship awards over the years.
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What do you like most and least about raising pigs? Wow, there’s so many things I enjoy. I love being able to stay up all night with my step-father while we wait for a litter of piglets to be born. I also enjoy being the designated ear notcher, and having the opportunity to pick out the boars for the next breeding season. The anticipation of how the piglets will turn out is also very exciting for me. My least favorite thing about raising pigs though is having to clean pens. I don’t enjoy doing it, but I know it’s very important to my pig’s health, so it must be done. I’m also not much of a morning person so when we are traveling to shows waking up extra early can be a pain. If it were possible for me to sleep in my jeans, I definitely would just to get a few more minutes of sleep. What are you most proud of? Every year I feel like it’s a huge accomplishment just getting my hog to the show ring. What I mean by that is there’s so many things that can happen over the course of the project, from structural issues, weight management, potential sickness, etc. that having the hog ready to go is quite the feat. Is there a specific event that you feel has been most beneficial? The opportunity to participate in the Texas Pork Leadership Camp was an awesome experience. To be exposed to so much had a big impact on me, and I now have a better understanding of the swine industry outside of the show world. The pork industry represents such an important part of agriculture, we are feeding the world and developing science. I will never forget the places we visited and all the influential people within the industry I met throughout the week. Not to mention all of the memories and friendships I made on the trip are unforgettable. Who has helped you the most in raising and showing hogs? Many people have contributed to my success throughout my showing career. My stepfather, Charlie, has taught me the majority of what I know about the hog world, while making me the showman I am today. He is the guy I can go to when I need help with my hogs and is always there for me. I am truly thankful for having him in my life.
My mother is the one person I can count on for supporting me through all of my endeavors. She says to “Never give up because this will all pay off in the end!” Thanks to her, I will always strive to do my best, be the best person I can be, and live my life to the fullest with no regrets! I also owe a lot to my Extension Agent, Stephen Zoeller, and my Ag Teachers Joanna Marsh and Kelly Doster, all of whom have pushed me to be the best that I can be. A special thank you is also necessary for Lori Langbein Hohmann and Kari Beth Langbein, who have been great mentors, and have helped me with skill-athon, at the shows, and with my pageants. What are your strengths/weaknesses? One of my favorite quotes is by Mother Theresa and is, “Be faithful in small things because it is in them that your strength lies.” I’m very confident in who I am and what I want. I am also very optimistic, always trying to see the good in people and in any situation. One of my weaknesses would have to be that I strive for perfection, which I know is not always possible because nothing is perfect. What is your school and community involvement like? Outside of the pig world I live a crazy busy life! I’m a Varsity cheerleader for Boerne High School, the Vice President of the Boerne FFA Chapter, Hill District FFA Reporter, President of Kendall Co. 4-H Swine Club and Council Delegate for Kendall Co. 4-H Council. I’m also involved with pageants, being the Princess of Berges Fest, Miss Berges Fest and currently Kendall Co. Fair Princess. I love to attend football and baseball games, getting snow cones with my little sister, Lillie and shopping with my Mimi and Aunt Gigi. I love spending as much time as possible with my family and friends. I am currently in the Top 25% of my class and will be graduating next year. I plan to keep up the grades while staying active in my numerous organizations. My goal is to go out with a bang so focusing on my swine projects will be a must. After graduation I would like to continue raising show pigs and helping my little sister with her show projects, while attending Texas Tech University and majoring in Agriculture Education. I would love to be an Ag Teacher so I can pass on the knowledge that I have learned for generations to come.
MY BIGGEST ACCOMPLISHMENTS
KENDALL CO. * Reserve Grand Champion Gilt - 2014 * Champion DOPB Barrow, Hamp Gilt, Sr. Showman- 2014 * Champion Duroc Gilt - 2011 * Champion DOPB Gilt - 2010 SAN ANGELO * 3rd Place Duroc, 4th Place Berk & 5th Place Poland Gilt - 2014 SAN ANTONIO * Top Placing Duroc Barrow - 2014 * 1st Place Poland Gilt - 2013 * Placing Gilts every year since 2010 & Barrows since 2011 TPPA YOUTH SYMPOSIUM SWINE SKILLATHON * High Overall Individual, Sr.- 2012 * 2nd High Overall Individual, Sr. - 2013
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hool… c S h g i H g n duati ? You’re Gra Now What
By: Cassie Godwin If you are a high school senior, you are probably sitting in algebra planning your fun-filled weekend consisting of Friday night football games, parties and getting your livestock ready for stock show season. The forefront of your mind is brimming to the edge with exciting upcoming events, but in the back of your mind lays the lurking question that will soon have to be answered. That question happens to be “Where am I going to college?” For some of you, a crystal clear vision instantly pops into your head filled with scenes of you enjoying tailgates, new classes and dorm life on your favorite college campus. For others, the vision might take on the resemblance of flashing question marks. Whether you already have a closet filled with your favorite college’s school colors, or you have a stack of brochures of prospects, I promise that both state of minds are perfectly normal, as well is that overwhelming and confusing feeling you probably get when thinking about your future. After all, these are big decisions that will shape your life. I know when I was in your shoes, I was a anxious about planning my future, but I followed the same advice that I’m going to bestow on you, and I now have four years of amazing college experiences under my belt. I am now a senior at Texas Tech University (TTU), but prior to becoming a Red Raider, I attended
Connors State College (CSC), which is a junior college in Warner, Oklahoma. Thus, I have had to answer that daunting question twice in the past four years. So if you are confused and nervous about taking that leap of faith in deciding which college is best for you, you are in luck, because I have a few tips to help you future college freshmen. The key to making the right choice is not basing your decision on which school has the best parties, football team or where your friends are going. The secret to having a wonderful college experience can be summed up in three simple steps: surround yourself with good people, choose a place that feels like home, and attend an institution that will put you on the path to success. Hans F. Hanson once said, “People inspire you, or they drain you— pick them wisely.” College is four years to find yourself and help you become the person you are meant to be. In order for you to be the best you can possibly be, you need to continuously surround yourself with people who genuinely care for you and only want to see you happy and successful, as you venture down your life’s path. It’s crucial that you have an excellent support system to rely on so you are able to reach your full potential. I whole-heartedly believe that I would not be the person I am today without the unfailing guidance and inspiration of several very special people. Prior to and during my time at CSC, my constant friends and mentors were Brandon Gunn and Blake Nelson. Gunn and Nelson always made time for me to sit down and talk about my future, what my dreams were, and how to accomplish those dreams. Even though I am now a Connors alum, I know I can always pick up the phone and those two very special men will always be on the other end of the line, providing the same support and motivation as they always have. When the time came for me to choose the university where I would continue my education, I knew I wanted to find a place that provided that same network of caring people. At Tech, I now have Moriah Beyers, Kayla Rathmann
and Dr. Ryan Rathmann. These three individuals provide continuous guidance, encouragement and an open ear to listen to all my questions and thoughts. With their help I have had experiences that have had a huge impact on my life. When good people who want to see you succeed surround you, you can feed off of their positive energy and are more likely to achieve your goals. When college move-in day arrives, your parents will carry your new dorm room decor up all those flights of stairs and make your new room as “home sweet home” as possible. Although you will be very excited about your new found freedom and the countless college experiences that await you, there is no denying that as your parents hug you goodbye and drive away, a homesick feeling will creep up and make you nervous. No worries, I assure you that every other college freshmen has experienced that same feeling. That is why my next piece of advice is so important: attend a school that feels like your home away from home. I’m not telling you to always stay in your comfort zone, but your college campus should make you feel safe and relaxed. The second I stepped onto Tech’s campus I knew this is where I wanted to spend the next few years of my life. Maybe it was the pretty campus or friendly people, but regardless the reason, when I first toured campus I felt welcomed and like I was home.
My final piece of advice is to do your homework and know what colleges are equipped with the professors and resources to help you succeed. One of my mentors, Dr. Ryan Rathmann always says, “Success begets success.” As you make this decision, you need to know about the classes, programs, internships, job positions and student organizations that various colleges can offer you. The college you attend should be backed with departments and programs that will broaden your horizons, enhance your knowledge, and develop you into a productive and successful student that will, in return, make you an excellent employee. As you tour different schools, fill out college applications, and make your final decision as where you will be in the fall, remember these simple tips. Even though I made the best college decisions for me and I am a very proud Red Raider, I didn’t choose Texas Tech because of our football team, the great social scene, or even Kliff Kingsbury. I chose Tech because in a way Tech chose me. I knew, from the moment I stepped onto campus and met my new support system, that this is where I belonged. It might be hard to believe, but you will get that same feeling too, when you have found the place that best fits you. All you really have to do to have an unforgettable college experience is have a great team of people encouraging you, and add a campus that feels like home, along with a program built on tradition and success. If you mix all that up, add a dash of tailgates and all-nighters, you will look back on your college years with a smile.
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The Judge’s Corner Ryan Sites
2015 San Antonio Barrow Show Ryan Sites grew up in Mountain View, Oklahoma where his family raised Chester and Crossbred show pigs for many years. He then enrolled at Eastern Oklahoma State College and was on the livestock judging team, before attending Oklahoma State University, where he too was a member of the highly competitive livestock judging team in 1997. After graduation he became the Agricultural Education instructor at Elgin, Oklahoma for nine years before taking his current position of Sales Manager for Show-Rite Show Feeds, where he travels across the country putting on feeding and showmanship clinics. Ryan has been involved in the swine industry his entire life and now, along with his wife Wendy and son Rhett, own and operate Sites Livestock located in Tuttle, breeding primarily crossbreds with an emphasis on raising competitive show pigs. Ryan is certainly no stranger to standing in the show ring with the mic, having had the privilege to judge small and large shows alike all over the nation.
What is your showmanship style preference? As far as showmanship goes, I like a hog to be heads up and on the move. Being able to see how his feet and legs work, and how he balances from the side is very important. I realize this can sometimes be difficult, which brings out a pet peeve of mine, and that’s a hog standing still in the ring. Why do you think young people should get involved with showing projects? I think showing a livestock project is one of the most beneficial things a young person can do. You not only learn the basics of hard work, dedication and time management, but also learn how to be humble in victory and a good sport in defeat. Along with the afore mentioned benefits, you also get the opportunity to meet so many people that not only become friends for life but also gain a wealth of information later on down the road. What is one of your fondest memories at the shows? I would say one of the proudest moments in the show pig world was at the Oklahoma Youth Expo in 2012; a family that is very good friends of ours had the Grand Barrow. But it wasn’t just that. The hog was raised by my dad, and my wife and all of us were there to see the judge crown that barrow. It was truly an awesome experience!
What is the most impressive hog you have ever seen? Who influenced you the most in getting involved with hogs? My involvement in the hog industry was a natural progression. To this day, one of my favorite barrows of all time was at the My dad and grandpa started raising hogs long before I was born. Iowa State Fair. This belted barrow walked in and hit me like a hard, right hook! After the show Being in the farrowing house or in the sow pens was something “Use the one that has the most of everything, was over a good friend of mine walked up and told me the only we enjoyed doing together. without sacrificing anything!” problem he saw with my judging Our family passion for the hog that day was my inability to hide industry carried on into the many hours spent in the show ring for my sister and I. Also, the long the fact that for me - when that hog hit the ring – it was over. road trips taken together as a family to hog shows and sales He said that everybody in the stands knew it too, because my are definitely memories that we will never forget. Because of eyes got huge and my jaw dropped to the ground. That barrow this, I think my ‘type’ developed over the years as combination is definitely one that I will never forget. of my interactions with so many knowledgeable people in this great industry. I can still remember sitting around ringside in amazement, watching men like Al Christian, Dr. Bob Hines and Howard Parrish evaluate classes. As I listened to them, I began to develop an appreciation of how they tied real life hog raising to market hog shows and industry standards. What is your type or kind of hog? In the sift ring or my initial sort, it is very important to be wide, square, and have muscle shape. Then, I look at balance, freshness and eye appeal. But the word ‘Complete’ describes my kind. My priorities are very simple - muscle, shape, power, and stoutness of structure are all very important as long as it comes in a balanced package. No matter what kind of trend we seek today or in the future, we have to keep hogs fundamentally sound and balanced in their build. Many times we chase a fad that takes us too far in a direction and we start having issues, whether it be structural or basic build. Therefore, the old saying I was taught many years ago of “use the one that has the most of everything, without sacrificing anything” still rings true today. With that being said, if a hog can combine as much muscle, shape and center rib for his skeletal build, along with stoutness of bone and width of structure, he will be difficult to beat.
Texas Livestock Judging Teams at the Dominate 2014 American Royal 4-H Team ll a r e v O n io p m a Ch County e p u l a d a Gu
Champion Overall Ju nior College Blinn Colleg e
, Kaylee ylie Patterson K , er ei em g Lan ck Real n. Coach Chu L to R: Reagan ah h en es ri F organ Musgrove, M
Champion Overall FFA Team Sealy FFA
L to R: Austin Young, Allison Schram, Jenn Hein, Clayton Schram, (Standing) Coach Troy Oliver
Seated (L to R): Que Chama Martin, Pa st Newberry, Brody Halfmann, yt Standing: Coach on Warmke, Brantley Bordovs ky. Brice Mund, Bla yz Gonzales, Brook e Young, Wayne e Bierschwale, Drew Morse and Assis Coach Sarah Wei tant ss.
TEXAS YOUTH GETTING IT DONE!
l a u n n A 95thNational Block & Bridle Convention
On October 23- 25, 347 Block and Bridle members, representing 35 universities from across the United States congregated in Lubbock, for the 95thAnnual National Block and Bridle Convention. Throughout convention, these agriculturalists were introduced and educated on prominent agriculture industries in the West Texas region. While in Lubbock, students were given the opportunity to visit the regionâ&#x20AC;&#x2122;s cotton operations, horse and cattle ranches, feedlots and nationally renowned agriculture museums. Block and Bridle members were able to deepen their industry knowledge by hearing from the leading industry professionals in the areas of cattle, swine, sheep and goat, poultry, meat and vet science, as well as energy, food security and legislation. The Texas Tech University Block and Bridle Club was honored to have Mr. Brandon Gunn as our swine specialist, educating students on the Texas pork industry. A major highlight of the event was working with Kids Against Hunger to package 31,968 meals in 30 minutes. These meals will be delivered to nutritionally deprived children i n Honduras and Haiti, to battle world hunger. Written by: Cassie Godwin
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Prevailing Genetics WWW.DUELMSPREVAILINGGENETICS.COM RORY DUELM 830.608.5058 * MATT LEE 830.708.4274
FMI: www.thepigpage.com or www.texasshowpigs.com
Home of 30 GRAND or RESERVE GRAND CHAMPIONS at Texas Majors!
“End of September, October, November and December pigs available at the farm”.
PIGS FOR SALE ALL DAY, EVERYDAY DELIVERY AVAILABLE. CALL FOR MORE INFO
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Texas Pork Producers Association P.O. Box 10168 Austin, Texas 78766
Merry
Christmas and Happy New Year From TPPA Staff & Board of Directors