October Producer Connection by Texas Pork Producers Association

Producer Connection The official publication of the Texas Pork Producers Association

Pork

National

Month

October / November 2014

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A few words from your Executive...

me Hello Everyone: C. where myself and so D. n, gto hin as W m fro with plane ride back home tion Conference, visiting Ac I’m writing this on the ive lat gis Le PC NP had tion have been for the at our nation’s capitol, I e hil members of your associa W . try us ind rk po ite issues important to the ve to say that my favor ha I’d . the Texas delegation on nts me nu mo the there ing to go see a few of me his speeches, I stood so m the opportunity one even fro lls wa the on s fs ial. As I read passage any of the ideas and belie M id. was the Jefferson Memor sa he at wh of ch all. at the forethought in mu t resonates clearly with us bu in awe and was amazed nt, me nu mo his at t l one of which that is no end contribute most to rea the in he had were so spot on; ll wi it e us ca be it, re is our wisest pursu Jefferson said, “Agricultu d happiness.” wealth, good morals, an in agriculture joyment being involved en the t ou ab nk thi I t happiness, passion and And as I think abou st. It’s October. There’s be the is ar ye of e tim s u and how thi some more brings to me and all of yo peratures and hopefully tem r ole co d me lco we ch ng with the mu d this time is pork month for us) an excitement in the air, alo nth mo ery ev y stl ne ho h onth (althoug xas pastimes! rain. It’s National Pork M mes, our two favorite Te ga all otb fo d an les sa g of show pig also marks the beginnin than pigs and football! Seriously, what’s better ing n these two mind-consum ee tw be ies rit ila sim g on w are t it, there are some str r football teams right no ou , When you think abou nd ha e on On in. sk d the us thought of a pig all start off undefeated an y interests besides the obvio the ere wh on as se ng rns ginning of a promisi h hopes in each of your ba hig s great because it’s the be re’ the , nd ha er oth sa is underway. On the ve the next champion. It’ ha t gh pursuit of a championship mi t jus u yo ere wh it by pigs on the chips, want to win and do what all e W with the new crop of ba er! oth no e lik n siasm and anticipatio heightened level of enthu ent as this midst of all this excitem the in t bu er, nn ba t tha takes to have out why we ber what is important ab em rem ld ou sh we , us season is upon ote again. t Thomas Jefferson’s qu ou ab nk thi I ere wh t’s s to us, do this, and tha in the hog business mean ing be at wh of ht sig e los We must not the real s we have because of it… hip ds en fri d an ily fam r and that’s ou happiness. wealth, good morals and wn the road. k and hope to see you do luc of st be the e on ery ev I wish

89 s Pork Industry Since 18 xa Te e th r fo ice Vo ed Representing a Unifi ♦ 512.451.5536 Fax P.O. Box 10168

♦

Austin, TX 78766

♦

512.453.0615

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October / November 2014

October

National Pork Month & Breast Cancer Awareness Month TPPA Mission Statement “The mission of the Texas Pork Producers Association is to help our members produce and market pork for a profit.”

UPCOMING EVENTS OCTOBER Sept. 29th - Oct. 2nd ~ State Fair of Texas Barrow Show, Dallas, TX 6th~ Heart of Texas Fair - Breeding Gilt Show, Waco, TX 6th - 7th~ Heart of Texas Fair - Market Pig Show, Waco, TX 9th - 11th ~ NJSA Eastern Regional, Hamburg, N.Y. 23rd - 25th ~ National Block & Bridle Convention, Lubbock, TX 24th - 26th ~ American Royal Market Swine Show, Kansas City, MO 29th - Nov. 1st ~ National FFA Convention, Louisville, KY

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.

8th ~ District 1 4-H Swine Skill-a-thon Contest, Panhandle, TX

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

15th ~ Last day to Advertise for December Producer Connection

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

NOVEMBER 8th - 10th ~ North American International Livestock Exposition Junior Swine Show, Louisville, KY

19th - 22nd ~ NSR Fall Classic - Duncan, OK 30th ~ Last Day to Validate Swine - Texas FFA

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

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Executive Vice President Brandon R. Gunn bgunn@texaspork.org Director of Communications Cassidy Smith csmith@texaspork.org

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These deadlines have come and gone... September 1, 2014 ~ Litter Record Due to TPPA Office * $100.00 Fee for Late Litter Record after the above date * No Litter Records accepted after December 15, 2014

Donâ&#x20AC;&#x2122;t miss these upcoming deadlines! December 15, 2014

No Litter Records Accepted after December 15th

December 16, 2014

Major Show CTBR Certificate prices increase to $14 each

January 1, 2015

Major Show Breeder Logs Due * $25.00 Fee for Late Breeder Log

January 15, 2014

Major Show CTBR Certificate prices increase to $35 each

2014 Certified Texas Bred Registry 2

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Market News Wiechman Pig Company

September 15, 2014 (Daily Buying Station)

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.

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Top Butchers (230-290 lbs.) - $70.08/cwt. Sows (< 450 lbs.) - $0.51/lb. Sows (450 - 500 lbs.) - $0.53/lb. Sows (500 - 550 lbs.) - $0.55/lb. Sows (550 - 600 lbs.) - $0.56/lb. Sows (600+ lbs.) - $0.57/lb. Big Boars - $18.00 /cwt.

Gainesville Livestock Auction September 16, 2014

#1 Butchers (230-270 lbs.) - $0.65 - $0.75/lb. #2 Butchers (220-280 lbs.) - $0.55 - $0.65/lb. Sows (<400 lbs.) - $0.45 - $0.55/lb. Sows (400-500 lbs.) - $0.50 - $0.55/lb. Sows (500-700 lbs.) - $0.50/lb. Feeder Pigs (25-90 lbs.) - $0.35 - $0.80/lb. Feeder Pigs (100-175 lbs.) - $0.65 - $0.85/lb. Boars (<200 lbs.) - $0.35 - $0.60/lb. Boars (300+ lbs.) - $0.15 - $0.20/lb.

Brenham Livestock Auction September 12, 2014

Butchers 1-2 Grade (230-260 lbs.) - $1.00 - $1.10/lb. Butchers 2-3 Grade (225-275 lbs.) - $0.95 - $1.05/lb. Butchers 3-4 Grade (225-275 lbs.) - $0.80 - $0.95/lb. Packer Sows 1-2 Grade (550-700 lbs.) - $0.60 - $0.70/lb. Packer Sows 2-3 Grade (350-500 lbs.) - $0.50 - $0.60/lb. Packer Sows 3-4 Grade (250-500 lbs.) - $0.45 - $0.50/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 - $1.10/lb.

Seguin Cattle Company September 9, 2014

#1 Butchers - $0.68 - $0.75/lb. #2 Butchers - $0.60 - $0.62/lb. Sows - $0.45 - $0.65/lb. Feeder Pigs - $1.30 - $1.40/lb. Feeder Shoats - $0.85-$1.20/lb.

Muleshoe Livestock Auction September 13, 2014

Top Butchers (230-290 lbs.) - $0.75 - $0.83/lb. Feeder Shoats (100-160 lbs.) - $0.85 - $ 1.00/lb. Sows - $0.45 - $0.55/lb.

CHECK YOUR E-MAIL FOR WEEKLY MARKET REPORTS

9/17/2014 1:42:03 PM

2015 CTBR Foundation Gilt

WALSER FARMS/HOT ROD GENETICS FOUNDATION GILT TO BE SOLD DURING THE 2015 SAN ANGELO LIVESTOCK SHOW’S CTBR TEXAS STARS GILT SHOW AND SALE Weldon and Rodney Walser, Walser Farms/Hot Rod Genetics of Canadian will be providing one of their top females to be offered as the Texas Pork Producers Association’s Certified Texas Bred Registry 2015 Foundation Gilt. This gilt will be showcased during the 2015 San Angelo Livestock Show’s CTBR Texas Stars Gilt Show and will be sold as Lot #3 during the CTBR Texas Stars Gilt Sale. As a national leader in producing high quality show pigs and breeding stock, Walser Farms/ Hot Rod Genetics’ enthusiasm and interest in providing one of their best for the benefit of Texas youth raising and exhibiting CTBR pigs is greatly appreciated. In a recent conversation, Rodney expressed the honor and the challenge to provide a “great one”. Look forward to your chance to own one with the genetic power to build a herd. The TPPA’s CTBR Foundation Gilt Scholarship/Production Grant Award Program began in 2010 and the first TPPA Foundation Gilt Scholarships were awarded in 2011. A total of 11 awards have been presented totaling $27,500.00 in scholarship funds. Proceeds from the sale of this year’s gilt will be used to provide a foundation for support of the award. Applications will be available in the spring of 2015. Check out the TPPA website, www.texaspork.org for details.

Advertise in the December / January Producer Connection See details page 33

Miles FFA Show Pig Sale Best Kept Secret in West Texas All barrows will be Certified Texas Bred and a number of gilts will have papers.

Sunday, October 26th Judging begins at noon

Projects sold at this sale place at San Angelo & Houston Show!

Sale starts at 2:00 pm Miles Young Farmers Complex

Barrows & Gilts Available Contact: Glen Heard 325.895.1793

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Consignors include:

• • • • • • • • • • • •

Harvey Schwertner Clarence Schaefer Lange Livestock Schwartz Livestock Robert Cunningham Doug Tounget West Texas Genetics Hank Byrd Halford Show Pigs Silver Valley Show Pigs Glen Kaiser Todd Helms

Also invited:

• L & J Stock Farms • Clarence Schmidt

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Harvey Smith Recognized at West Texas A&M Ag Day for the Distinguished Alumni Award On September 5, longtime pork producer Harvey Smith was recognized at the West Texas A&M University Annual Ag Reunion and Awards Ceremony with the Distinguished Alumni Award. Harvey has always been proud of his WT degree and is not bashful publically promoting WT AG; Harvey Smith is a great spokesperson and example of a WTAMU graduate. He is very proud of the growth and development of the program over the past 20 years. Harvey was an outstanding livestock judge while at WT and was the first president of the Block N Bridle Club. As a leader in Texas pork production over the past 40 years, he and his wife, Judy, have hosted and trained many 4-H and FFA members, agents, and teachers. A proud graduate of WT Ag, a Smallwood man, Harvey and Judy Smith are highly respected community leaders and across the state in the hog arena. Smithâ&#x20AC;&#x2122;s swine farm was one of the first in the nation to integrate technology and computer systems that included production as well as exhibited show results. Harvey has shown considerable success in his field including, but not limited to, 30 years on the Texas Pork Producers Board, where he served as president for several years and was inducted into the Texas Pork Hall of Fame. In addition to the many research projects that took place on his swine operation, the Texas Pork Producers Association programs and membership programs grew significantly under his leadership, and the Certified Texas Bred and 4-H Swine Master volunteer programs flourished with his guidance. Harvey Smith was essential in integrating a stronger L to R: Dr. Dean Hawkins, Agriculture Sciences partnership between WT Ag and Texas Pork Producers. Department Head, Harvey Smith, Dr. Don Topliff, Dean of Agriculture, Science & Engineering

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October National Pork Month Pork Producers Connect Farm to Fork during October Pork Month October became known as Pork Month because it marked the time of year when hogs were traditionally marketed. Today, it serves as a celebration to thank pork producers and share their stories with consumers.

Pork is the world’s most widely eaten meat, representing 37 percent of all meat consumed, according to the USDA Foreign Agricultural Service. Some 81 percent of the population consumes pork in-home at least once in an average two-week period. As of May 2014, real per “If you eat, you have a connection to a farmer every day,” capita pork expenditures were up 7.5 percent for 2014 said Chuck Real, pork producer from Marion, Texas. compared with the same time period a year ago. “October Pork Month is an opportunity to refresh the connection consumers have with farmers. Our mission is According to retail scanner data from July 1, 2013 to to produce safe, nutritious food in a responsible manner June 30, 2014, the top five most popular pork cuts sold for families across the United States and around the are boneless New York chops, back ribs, bone-in chops, world.” spareribs and boneless tenderloin. In terms of sales, boneless New York Chops accounted for more than In 2008, pork producers adopted six We Care ethical $847 million, back ribs more than $612 million, bone-in principles at the National Pork Industry Forum. The pork chops more than $404 million, spareribs more than $387 industry follows the six guiding ethical principles of the million and boneless tenderloin more than $369 million. We Care initiative to maintain a safe, high-quality pork supply. Producers are committed to: “Consumers recognize the versatility of serving pork in • Producing safe food, their homes,” Real said. “Cook pork until the internal • Safeguarding natural resources in all industry temperature reaches between 145 degrees and 160 practices, degrees Fahrenheit, followed by a three-minute rest, this • Providing a work environment that is safe and will ensure flavorful and tender pork on the plate.” consistent with the industry’s other ethical principles, • Contributing to a better quality of life in communities, • Protecting and promoting animal well-being and • Ensuring practices to protect public health. “The ethical principles define our values and who we are,” said Corby Barrett of Perryton, Texas. “Consumers can be confident that the pork they eat was raised using these ethical principles.”

Texas Ranks

14th

in U.S. Pork Production

Pork is the World's Most Widly Eaten Meat! 4% 25%

Pork 37%

Chicken Beef

34%

Lamb

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America’s Love for Pork Continues to Burn Strong Results of a consumer tracking study released by the Pork Checkoff found that more American consumers are reporting an enduring love for pork. Key research findings show more U.S. consumers rate their enjoyment of pork higher than in previous studies. Also, consumerbuying habits measured by the U.S. Department of Agriculture also show more consumers are buying pork.

from home – is consumed by consumers in the Pork Checkoff’s target market. The total percent of pork eaten by the consumers grew significantly since the Pork Be Inspired® campaign was introduced in 2011.

“The industry is beginning to see the impact of new marketing campaigns. We’re making a distinct difference in the marketplace and in how American “People are becoming more passionate about their consumers view and buy pork,” Gunn said. “Across the consumption of pork,” said Brandon Gunn, Executive board, consumers are buying more pork from stores and Vice President of Texas Pork Producers Association. foodservice outlets.” “These studies confirm that consumers are eating more pork in recipes and as a menu item because of its value, The tracking study results are further reinforced by the flavor and versatility.” Pork Checkoff’s key measure of domestic marketing, which is real per capita consumer pork expenditures. Consumers taking part Using USDA data, consumer pork expenditures in the Pork Checkoff measure the volume (in pounds) and value (in dollars) study were asked to rate of pork sold in the United States. Data through May pork cuts on a 10-point 2014 showed year-to-date per capita pork expenditures scale, resulting in a grew by 7.5 percent. demonstrated increase in the volume of consumers The consumer tracking study also asked pork eaters, who rank pork as an eight “Other than price, what most influences your meator higher. purchasing decisions?” The top three drivers of meat purchases are quality (63 percent), followed by The tracking study indicates the size of the Pork appearance (50 percent) and convenience (32 percent). Checkoff’s consumer target market has grown to 43 percent of U.S. households, up seven points from The nationally fielded 36 percent in May 2013, the last time the survey was tracking study is conducted fielded. In 2010, the consumer target was just 27 by the Pork Checkoff twice percent of U.S. households. Growth in the target size is each calendar year and attributed to people rating pork cuts higher, as well as most recently in November their confidence in cooking meat. 2013. Respondents are representative of the U.S. The study also found that a majority of all fresh pork population for gender, age, eaten – 84 percent at home and 80 percent away ethnicity and income.

NO K U O Y DID

sents e r p e r g o rket h Each ma ork. p f o s g n i 371 serv Where did the saying “LIVING HIGH ON THE HOG” come from? – The saying originated among army enlisted men, who received shoulder and leg cuts while officers received the top loin cuts. Newsletter_October.indd 7

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Hunt for the Perfect Barbecue

ER: OC TOB al Nation Pork Month

Frankie is in charge of collecting following foods for a healthy family barbecue and he needs your help. Start at any number 1 (Lean Pork Chops) and follow the numbers in order through 10 to help him. Remember that bees, bears, ants and thunderstorms can wreck a good barbecue, so keep away from them. Here are the foods that Frankie needs to get: 1. Lean Pork Chops

6. Apples

2. Barbecue Sauce

7. Potato Salad

3. Corn-on-the-Cob

8. Cold Drinks

4. Low-Fat Potato Chips

9. Ice Cream

5. Garden Salad

10. Watermelon

ÂŠ2014 National Pork Board, Des Moines, IA USA. This message funded by Americaâ&#x20AC;&#x2122;s Pork Producers and the Pork Checkoff.

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Answers - Across 1. biosecurity 2. bacon 3. pineapple 4. tenderloin 5. farmer 6. gestation

Answers - Down 7. oink 8. pork 9. piglet 10. pepperoni 11. October 12. colostrum 13. bluebutt

2. bacon 3. pineapple 4. tenderloin 5. farmer 6. gestation

8. pork 9. piglet 10. pepperoni 11. October 12. colostrum 13. bluebutt

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Pork Cross Word

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cook delicious farmer grill ham healthy nutritious oink pig pork pork chop ribs sausage tasty tender tenderloin

Answers - Across 1. biosecurity 2. bacon 3. pineapple 4. tenderloin 5. farmer 6. gestation

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9/17/2014 1:42:09 PM

Pork Month Recipe Book Bacon-Wrapped Pork Medallions with Garlic-Mustard Butter Recipe from PorkBeInspired.com

Times: 10 minutes prep, 10 minutes cook Ingredients: 1 pork tenderloin, 1 to 1 1/4 pound 4 slices bacon, hickory-smoked Wooden picks To taste, salt and black pepper Garlic-Mustard Butter* Cooking Directions: Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden pick. Repeat with remaining pork medallions and bacon. Season both sides with salt and pepper and spray lightly with cooking spray. Broil or grill per directions below. *Remove wooden pick; serve with Garlic-Mustard Butter. Directions for Broiling: Pre-heat broiler to 500º. Broil pork mignons about 4-inches from heat source for 4-5 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. Direction for Pan-broiling: Heat skillet or grill pan over high heat; add pork mignons. Lower heat to medium-high; cook (uncovered) for 4 minutes or until nicely browned. Turn; cook an additional 4-5 minutes or until internal temperature reached 145 degrees Fahrenheit, followed by a 3-minute rest time. Directions for Grilling: Pre-heat grill to 400º. Place pork mignons directly over high heat. Close grill lid; grill for 4-5 minutes per side or until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. Serving Suggestions: Bacon lends its smoky flavor to tenderloin medallions. Cooking directions for three different methods are included. Top with Garlic-Mustard Butter and serve with baked sweet potatoes and steamed cauliflower.

Bacon-Peanut Truffles Recipe from www.yummly.com

Ingredients: 2 tablespoons dark brown sugar 1/4 teaspoon salt 3/4 cup honey-roasted peanuts 8 thick bacon slices, cooked and divided 1/3 cup creamy peanut butter Parchment paper 6 ounces bittersweet chocolate, chopped Preparation: 1. Process first 3 ingredients and 6 bacon slices in a food processor 20 to 30 seconds or until finely ground. Stir together bacon mixture and peanut butter in a small bowl until smooth. Cover and chill 2 hours. 2. Shape rounded teaspoonfuls of bacon mixture into 3/4-inch balls. Place on a parchment paper-lined baking sheet; chill 1 hour. 3. Chop remaining 2 bacon slices. Microwave chocolate in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Dip chilled bacon balls into chocolate. Place on a parchment paper-lined baking sheet. Immediately sprinkle tops with bacon. Chill 30 minutes before serving. Store in an airtight container in refrigerator up to 2 weeks.

PORK FAST FACT Pork tenderloin is just as lean as a skinless chicken breast. A 3-ounce serving of pork tenderloin has only 2.98 grams of total fat and 1.02 grams of saturated fat.

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BBQ Baby Back Ribs with Spicy Girls’ Dry Rub and Mop Sauce Recipe from PorkBeInspired.com

Times: 15 minutes prep, 2 hours cook Ingredients: 3 racks pork back ribs, about 1 1/2 pounds each 3 cups hickory or apple wood chips vegetable oil, for brushing Hickory Barbecue Mop Sauce: 2 cups hickory barbecue sauce, store bought 1 tablespoon liquid smoke 2 tablespoons maple syrup 2 tablespoons molasses, dark

Spicy Girls’ Dry Rub: 1/4 cup kosher salt 2 tablespoons black pepper, coarsely ground 1 tablespoon coriander 2 tablespoons cumin 2 tablespoons paprika 2 tablespoons thyme 2 tablespoons chili powder 1/4 cup dark brown sugar, packed

Cooking Directions: To make Spicy Girls’ Dry Rub, in medium bowl combine all ingredients for the rub and stir well to blend. Place ribs flat in a non-reactive roasting pan. Using 3/4 cup of the rub, sprinkle over both sides of each rack and rub in lightly. Set aside. Soak wood chips in cold water to cover for at least 30 minutes. Set up grill for indirect cooking. Prepare a medium fire in a charcoal grill or preheat one side of a gas or electric grill on medium. Drain chips and sprinkle half over the coals or place half in the grill’s smoker box. Place a disposable foil pan under the grate to catch drippings. Brush grill grate with vegetable oil. Arrange ribs, meaty-side down, on the side of the grill without hot coals. Cover the grill and smoke-cook the ribs for 45 minutes. Turn ribs and add remaining wood chips. Cover and grill for another 45 minutes. While ribs are grill-smoking, make Hickory Barbecue Mop Sauce. Combine store-bought hickory barbecue sauce, liquid smoke, maple syrup and molasses in a bowl. Stir well to combine. When the ribs have cooked for a total of 11/2 hours, brush the ribs generously with the mop sauce. Using longhandled tongs, slide the ribs onto the grate directly over the hot coals. Grill, uncovered, 5 minutes. Turn the ribs over, baste again, and grill another 5 minutes. Cut between the bones, slicing the racks into individual ribs. Serve immediately. Serving Suggestions: Ribs have double the flavor with a dry rub and then a great doctored sauce. Serve with fresh sliced tomatoes, grilled potatoes and sliced icy cold watermelon.

BBQ Where Did It Come From? Barbeque originated with French-speaking pirates, who called their Caribbean pork feat “de barbe et queue.” Translated, it means “from beard to tail,” reflecting the fact that the hog was an eminently versatile animal that could be consumed from head to toe. Today, barbecue translates into delicious pork on the grill.

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Bacon Wrapped Asparagus Recipe from www.yummly.com

Ingredients: 1 bunch Asparagus (use think asparagus) 1 pound Applewood Smoked Bacon Cooking Directions: 1. Par boil asparagus for 2-3 minutes; remove from boiling water and place in an ice bath for approximately 5 minutes to stop cooking. Drain water and place asparagus on kitchen towel, lightly patting to remove any excess water 2. Next line a cooking sheet with parchment paper or foil. Then take a slice of bacon and tightly wrap around the asparagus bundle (use 4-5 stalks). If done properly you won’t need to secure with a toothpick. Place on a foil wrapped cookie sheet and cook at 325° for 30 minutes, turning every 10 minutes to ensure bacon cooks fully. Turn broiler on and cook for no more than 5 minutes watching carefully and rotate so as to not burn bacon. 11

9/17/2014 1:42:11 PM

Spiced Grilled Ham with Citrus Glaze Recipe from PorkBeInspired.com

Times: 15 minutes prep, 2 hours cook Ingredients: 6 to 7 pound fully-cooked bone-in ham, trimmed 1 tablespoon ground coriander 1 tablespoon paprika 1 teaspoon cumin 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 cup lemon marmalade, * 2 tablespoons orange juice 2 tablespoons brown sugar, packed Cooking Directions: Preheat a gas or charcoal grill to medium-hot (375 to 425 degrees F). Prepare the grill for indirect cooking: For a gas grill, turn off the center burner; for a charcoal grill, bank the coals on either side; place a drip pan under the grate between the heat sources. Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in the center of the grill over the drip pan. Cover and cook, adding briquettes to a charcoal grill as necessary to maintain the heat, until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar. Brush the marmalade mixture over the ham. Cover and grill 5 minutes, until the glaze is lightly caramelized. Remove the ham from the grill, transfer to a cutting board, and let rest 15 to 30 minutes. * If you canâ&#x20AC;&#x2122;t find lemon marmalade, substitute another citrus marmalade. Roasting instructions: Preheat the oven to 400 degrees F. Position a rack in the lower third of the oven. Score a diamond pattern into the ham, about 1/8-inch deep into any fat. In a small bowl, combine the coriander, paprika, cumin, cinnamon, and cloves. Rub the spice mixture over all sides of the ham. Place the ham, flat side down, in a large shallow roasting pan and cook until the internal temperature of the ham reaches 140 degrees F, 1 1/2 to 2 hours or 15 to 18 minutes per pound. Meanwhile, in a small bowl, combine the marmalade, orange juice, and sugar. Brush the marmalade mixture over the ham. Return to the oven and roast 5 minutes, until the glaze is lightly caramelized. Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes. Serving Suggestions: Grilled or roasted asparagus would be a natural alongside this hamâ&#x20AC;&#x201D;cook whole spears while the ham is resting. Steamed or grill-roasted potatoes, tossed with butter and parsley, would also be delicious. To make the recipe your own, try using different combinations of juice and jam, jelly, or marmalade for the glazeâ&#x20AC;&#x201D;apple juice and grape jelly, orange juice and strawberry jam, or apricot nectar and orange marmalade, for example.

Newsletter_October.indd 12

9/17/2014 1:42:12 PM

Roast Pork Shoulder Caribbean-Style Recipe from PorkBeInspired.com

Pulled Pork Soft Tacos Recipe from PorkBeInspired.com

Times: 15 minutes prep, 2 hours, 50 minutes cook

Times: 10 minutes prep, 10 minutes cook

Ingredients: 4-5 pound bone-in pork shoulder 1 medium onion, thickly sliced 1 head garlic, peeled 2 tablespoons oregano 2 teaspoons cumin seed 2 teaspoons salt 1 teaspoon black peppercorns 2 bay leaves 1 tablespoon lard, OR oil Zest and juice of 1 orange, grated Zest and juice of of 1 lemon, grated Juice of 1 bitter orange

Ingredients: 1 1/4 pounds cooked pulled pork, warmed 12 5- or 6-inch corn tortillas, OR flour tortillas 3 cups iceberg lettuce, OR romaine lettuce, shredded

Cooking Directions: Using a sharp knife make several shallow cuts (about 1/2-inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate for about 4 hours, turning once, leaving the fat side up for cooking. Preheat the oven to 450 degrees F. Place the pork in the middle rack of the oven. After 30 minutes turn down the temperature to 325 degrees and cook an additional 2 hours, basting every 30 minutes or so with its own juices. Plan for a total of 25-30 minutes per pound, or until the internal temperature as measured with a meat thermometer is 160 degrees F. Remove the pork from the oven and allow to rest 15 minutes before carving, discard onions. Serving Suggestions: The less tender shoulder cut is given a long slow cooking time to create a tender meal. Serve with red beans and rice and a tropical fruit salad.

(about 1/4 head of iceberg or 1/2 small head of romaine)

1 cup salsa, purchased or homemade, or more to taste Cooking Directions: Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa. Repeat with the remaining tortillas and serve. Serving Suggestions: If you like, add cheese, guacamole, sliced avocado, or sour cream — or serve lime or radish wedges on the side. You can also replace the lettuce with finely shredded cabbage.

HOW TO PREPARE & PULL PORK 1) Place the boneless pork shoulder roast in a slow cooker. Cover with sliced onions, if desired. 2) Pour 1 cup of water into slow cooker. Other ingredients that can be used for different flavoring include: cream of mushroom, rootbeer, ginger ale. 3) Cover and cook on low; cooking times vary depending upon size of roast. A good rule of thumb is a 2 lb.. roast will take about 4 hours add an additional hour per pound. Add water as necessary. 4) Once the shoulder roast is tender and finished cooking, remove from heat and allow it to rest for 10-15 minutes. 5) Holding a large fork in each hand, begin “pulling” apart and shredding the meat into long, thin strands. Place the pork pieces in a large baking dish or pan. 6) Discard any excess fat, drizzle with sauce if desired, & serve.

Visit porkbeinspired.com for more great recipes! Newsletter_October.indd 13

9/17/2014 1:42:14 PM

Bacon Wrapped Dove

Ingredients: Italian dressing, dove breasts, deboned jalapeno peppers, brick of cream cheese cut in chunks, thin sliced bacon, cajun seasoning.

Directions: Marinate dove breasts in Italian dressing overnight. Slice each of the jalapeños in half. Remove center part of jalapeño and seeds. Put one slice of jalapeño in the dove’s rib cage. Wrap each dove with one slice of smoked bacon. Punch a tooth pick through dove to secure the bacon. Grill the dove for 20 min or until done to your taste.

Simply Saucy

Bacon-Wrapped Pork Loin PorkBeInspired.com

4 lb. boneless center-cut pork loin roast, (untied), at and silver skin trimmed 1 1/2 tsp. kosher salt 1 tsp. black pepper, freshly ground

1 tbs. vegetable oil 8 to 9 slices bacon 1 cup barbecue sauce, purchased

Preheat oven to 450°F. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes. Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down. Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350° F and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145° F, about 50 minutes. Remove from oven and let stand for 10 minutes. Skim fat from pan juices, leaving browned juices in pan. Add barbecue sauce and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes. Remove strings, carve pork, and serve with sauce. Serves 10 6-oz. portions. ©2013 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.

Apple, Cheddar and Bacon Fritter in Caramel Sauce

Sweet and savoury apple and cheddar fritters that go great topped with caramel sauce and crumbled bacon. Ingredients: Directions:” 1 pound apples, peeled, cored and shredded 1. Squeeze as much excess liquid from the shredded apples 1 cup aged cheddar cheese, shredded as you can in a tea towel. (Reserve and enjoy the fresh 4 strips bacon, cooked and crumbled apple juice!) 1/4 cup flour (or rice flour) 2. Mix everything except the frying oil. 1 large egg 3. Heat the oil in a pan over medium heat, add heaping 1 tablespoon lemon juice tablespoons of the apple mixture, forming patties and fry 1 teaspoon dijon mustard until golden brown, about 2-4 minutes per side, before 1/4 teaspoon cinnamon setting aside on paper towels to drain. salt and pepper to taste 4. Serve topped with caramel suace and crumbled bacon oil for shallow frying Prep Time: 15 minutes Cook Time: 15 minutes Servings: 4

Newsletter_October.indd 14

Recipe from Closet Cooking

9/17/2014 1:42:14 PM

If You’re in the Area.... Blue Baker

Showcasing the best pork around!

Roaring Fork

Austin & College Station

Austin

Banger’s Sausage House & Beer Garden Austin

* Blue Boar Pulled Pork & Cheddar

* Bacon Wrapped Tenderloin

* Bockwurst with carmelized onions, garlic aoli on a kolache bun (pictured)

* BBQ Pork Pizza

* Kettle of Green Chili Pork

* 15+ Different Sausages

Submitted by: Ian Schaefer

* Double Bone-In Pork Chop

* Bacon in almost every side dish!

(pictured)

Submitted by: Brandon Gunn

Submitted by: Robert Peffley

SHARE WITH US on Facebook and Twitter!!! Send us your favorite yummy pork dishes and restaurants so we can publish it here!!!

CARTOON CLIPS

Newsletter_October.indd 15

9/17/2014 1:42:16 PM

THE AUSTIN FOOD & WINE ALLIANCE PRESENTS

AUTHENTIC PIG ROAST FEATURING CENTRAL TEXAS’ TOP CHEFS PREMIUM WINES • CRAFT BEERS & SPIRITS • LIVE MUSIC

TICKETS ON SALE SOON!

SUNDAY NOVEMBER 23

STAR HILL RANCH 15000 HAMILTON POOL RD AUSTIN, TX 78738

AustinFoodWineAlliance.org

Newsletter_October.indd 16

9/17/2014 1:42:17 PM

From the High Plains to the BIG City... And Everywhere in Between “The only way to do great work is to love what you do.” This is a quote from Steve Jobs I found when I was trying to find my inspiration for this article, and that quote just simply explains my summer in a nutshell. Going into the Texas Pork Producers Association (TPPA) Summer Internship Program I had my heart set on becoming an Ag Teacher. I had plans to help teach our youth the importance of agriculture and help them the way my ag teacher helped me. But shortly after Leadership Camp, I realized that God had something different planned for my life.

is ranked 14th in all U.S. Swine production and that is with only a few commercial operations; those operations are huge!

Throughout my college career at West Texas A&M University, I have had the privilege to do multiple internships with different livestock shows and associations, all of which have provided life lessons that I will carry with me into my next chapter of life. My internship with the TPPA was different than my other experiences as an intern though. This experience made it possible for me to work firsthand with the association and producers I have grown up with.

After conference it was time to immediately start on what would be the biggest and best issue of the Producer Connection to be released in August. I helped Cassidy Smith, Director of Communications, contact advertisers, organize, design, layout and proof the publication. I learned several tricks and tips on designing ads and laying out a publication. Although hectic to get done by the deadline, it was very enjoyable for me because we got to be creative in designs and colors with the ads and learned many different effects to have different looks to the text and photos.

Over the course of the summer I had the chance to participate in many of the events, programs, and daily activities the association is involved in. My first week of the internship was a training program put on by the National Pork Board in Des Moines, Iowa during the World Pork Expo. Here we learned about the swine industry, media training and what was expected from us throughout the internship. Being exposed to what the activities and complexity of issues that the National Pork Board and National Pork Producers Council deals with on a daily basis really opened my eyes about our nation’s amazing pork industry. Every day in the office of TPPA, there were similar activities that happen as I found out how TPPA works with those national organizations as well as other state groups. One thing I’m confident in saying is that something new pops up every day; you never know what the next phone call or email will bring. Aside from the many issues and questions that are directed to the TPPA office, I worked closely on a handful of different projects. An important one for the association was the Texas Pork Leadership Camp, held in June, where 16 high school students traveled around the Texas panhandle and viewed the swine industry from conception to consumption. This was an amazing learning experience not only for the students but for me as well. Visiting the commercial hog operations and seeing the magnitude of the production and the efficiency they have to move thousands of pigs through their operation was jaw dropping. How the men and women working there took such good care to make sure every pig was taken care of, just magnified the importance and pride that our producers take in producing a safe food supply for our country. Just think, Texas

Newsletter_October.indd 17

Next up in July was our Annual Pork Industry Conference and Youth Symposium in Kerrville. In the weeks prior to the event it was fast and furious planning, organizing and preparing for the event. I helped with registration, preparing the Be Inspired informational booth and the youth program, among numerous other tasks. I attended the event as I had many times before but this time I had many responsibilities which included keeping the youth program running on schedule, helping with the registration booth and taking photos. I realized it takes a lot of planning and prep work to make not only this event, but any event, a success.

In the middle of all the activities, I was also learning more about the Certified Texas Bred Registry Program, answering phone calls, and helping members where I could. There are a lot of facets to the program I know many people like myself don’t realize about the process the office has to do to get the certificates out to them and prepared for the shows. Being a part of this internship I learned a lot about the association’s daily functions, life, and myself during my two months in Austin; but how I’ve grown from this experience surpasses everything that I was able to learn. I want to thank the Texas Pork Producers Association for giving me such a wonderful opportunity. It was a pleasure to get to work with Brandon, Cassidy, the Board of Directors, and producers throughout the summer. The people involved helped make it possible for me to finally find out where I belong, and for that I am extremely grateful. I look forward to working with you all again.

Sierra Stephens

9/17/2014 1:42:21 PM

Offering 40 July / August Litters

At the Farm Sale OCTOBER 18, 2014 Starting at 10 am until 8 pm First come, first serve Comfort, TX

Sales at farm by appointment CONTACT US Lance, Tracey, Brittni, Barrett & Baeley Allerkamp 830.739.5631 830.995.2930 52210 IH 10 East Access Rd. Comfort, Texas Newsletter_October.indd 18

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A Winning Year Tradition after Year CLASS CHAMPION HAMP BARROW

San Antonio :: Congratulations Huseman Family

CLASS CHAMPION CROSS BARROW San Angelo :: Congratulations Smith Family

CHAMPION CHESTER BARROW

RESERVE BLACK OPB BARROW

CLASS CHAMPION SPOT BARROW

CLASS CHAMPION DUROC BARROW

San Antonio :: Congratulations Butler Family

Fort Worth :: Congratulations Read Family

Houston :: Congratulations Burton Family

San Angelo :: Congratulations Flaharity Family

Your Next Champion Sells AtAt Our... Your Next Champion Sells Our... On The Farm Sales :: :: ::

Fall Premier Sale :: Saturday Sept 20 :: 10 am Fall Main Event Sale :: Sunday Oct 12 :: 10 am Fall Finale Sale :: Saturday Nov 1 :: 10 am

MAN FARM R A H

HF Focused on Success Newsletter_October.indd 19

We can help you win!

2012

2011

Gilts for Sale Daily Off the Farm

MAN FARM AR H

2013

2009

Fall Online Sale #1 :: Wednesday Oct 1 Fall Online Sale #2 :: Wednesday Oct 22 :: Fall Online Sale #3 :: Wednesday Nov 12 ::

Online Sales at Showpig.com

MAN FARM AR H

2014

3rd HIGH BREEDER

3rd high breeder

2014 Certified Texas Bred

Wayne and Leslie Harman 12498 Co Rd 16 Perryton, TX 79070 Call or Text Wayne 806-202-2175 Leslie 806-202-2176

www.Harman- Farms.com 9/17/2014 1:42:26 PM

Biosecurity Recommendations for Showpig Operations and Those Traveling Between Farms and Sales Introduction Anytime there is traffic with people coming onto swine operations, especially when traveling from farm to farm, there is an increased risk for the spread of diseases, such as PEDv, among others. PEDv transfers via feces and survives in manure for extended periods of time. Anything that is contaminated with pig manure can be a source of infection for pigs. Everyone should be aware of the role they may play in the spread of PEDv and other swine diseases. Establishing and following sound biosecurity practices is the cornerstone for reducing the risk of spreading these diseases. EVERYONE needs to be accountable for maintaining a high standard of biosecurity practices because the spread of swine diseases as a result of irresponsible behavior on our part is poor animal husbandry, a poor reflection on those responsible, and brings negativity towards the industry as a whole. With showpig-buying season upon us, the following guidelines are some considerations for families, Ag Teachers and County Agents along with swine owners to consider that will help minimize disease exposure.

Recommended Supplies for Use at Swine Farms:  BE PREPARED by having the proper supplies. Here is a checklist of supplies that should be used by farms and/or those visiting swine farms: 3 Disposable Boots – have enough for everyone to double boot at each location in case it is necessary; purchase boots with a min. of 4 ml thickness 3 Disinfectants - Tek-Trol (comes in both a liquid and an aerosol), 1Stroke, Environ, Virkon S, Synergize, or Chlorox; it is recommended to have both wipes and sprays 3 Clean Tote Box – this box should house all of the “clean” supplies (plastic boots, coveralls, trash bags, sanitizer, etc.) so that they are kept separate and are sealed away from a potentially contaminated environment 3 Trash Bags – for use in throwing away disposable items after completion of the visit

For Potential Buyers Visiting Swine Farms: 1. COMMUNICATE with the breeder/owner prior to arriving at their farm as to their expectations. Establish what direction to enter the farm, where to park, and what to wear. Follow the wishes of what each farm owner wants. Some will have specific instructions and different requirements that may be more detailed. Just because something is suitable for one, doesn’t mean that will work for everyone. Ask the owner to detail any farm-specific biosecurity protocols that you will need to follow during the visit. Ask about the current herd health status. If the farm is undergoing a disease outbreak, it is recommended to NOT visit this farm due to the increased risk of spread to other farms that will be potentially visited. 2. PARK in the designated parking area for the farm. Obey all signage regarding access to specific areas. If no parking area exists, park as far away from the livestock barn as possible on the gravel or hard surface, or park on the edge of the public road close to the location. Avoid parking/driving in muddy areas on the farm. 3. LEAVE ALL PERSONAL ITEMS in the vehicle and do not bring them onto the farm; this should include, but not be limited to pig whips/bats, ball caps, jewelry, etc. (anything

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4. 5. 6.

that manure or infected dust particles can be transported on should be avoided). If it is necessary to wear a ball cap at multiple farms then you should apply an aerosol disinfectant on it between farms. Respect the LINE OF SEPERATION at each farm. The Line of Separation is defined as the line between the area that is to be used by the visitor and the area to be used by farm personnel. DO NOT TOUCH any pigs while on the farm if you do not have to. People that touch hogs need to sanitize hands upon departure before getting back into the vehicle. When leaving REMOVE DIRTY BOOTS next to your vehicle but before you enter the vehicle. Put trash into a garbage bag and place in a location designated by the farm or away from clean supplies. Everyone should clean hands with sanitizer or wipes before entering the vehicle. Note that you should try to keep the inside of the vehicle as sanitary as possible. WASH/DISINFECT VEHICLES AND TRAILERS in between each road trip. Pay special attention to the wheel wells and undercarriage. A high temperature wash is critical. Be sure to thoroughly disinfect the inside of the vehicle between road trips. Each night during a road trip spray the inside of the vehicle with an aerosol disinfectant and wipe down the steering wheel. Shoes should be sanitized daily when traveling to farms and sales with one of the recommended disinfectants. If you are stopping at multiple farms in the same day then you should use an aerosol disinfectant (ie. Tek-trol) to spray down everyone’s shoes, clothes, and ball caps in between farms.

For Swine Farm Operators: 1. Maintain a log of visitors. 2. Establish a clear line of separation at the farm. This is a line dividing the area that is to be used by the farm for live animals (often referred to as the clean area) and the area that is outside of the live animal area (the dirty area). Only the owner goes into the pens and has contact with the pigs. Enforce no reaching into pens and zero contact with pigs by visitors. It is recommended that a separate area be used to show/view pigs. 3. Designate a parking area for visitors. 4. Traffic flow – utilize a single direction traffic flow by designating a single entrance / exit point for vehicles. 5. Foot baths – If managed correctly, provide and encourage the use of foot bath stations as people enter the farm. Refresh the solution periodically depending on level of use. However, bear in mind that a contaminated foot bath could be more detrimental than helpful. Do not rely solely on the use of a foot bath. 6. Establish a designated area away from all swine for disposable items, such as boot covers and other trash, to be collected for removal.

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2014 FALL SHOWPIG SALES TRAIL Harman Farms - Fall Online Sale #1 Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 1, 2014 8 am www.showpig.com Chester, Cross, Duroc, Poland, Spot, All Wayne Harman 806-202-2175 Leslie Harman 806-202-2176

Campbell Farms Pig Sale Date: Time: Location: Oﬀering: Contact:

October 2, 2014 8 am www.showpig.com Cross, Duroc, York, Hamp, Spot Kenny Campbell 806-787-9663 Jason 806-787-9664

Coleman County Pig Sale Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 4, 2014 6 pm Santa Anna High School Ag Barn 80 head ~ Berk, Chester, Cross, Duroc, Hamp, Poland, Spot, York All Ronnie Daniel 325-348-6023 Marie Silvis 325-348-6023

Curry Livestock - Private Treaty August Litters Date: Time: Location:

Oﬀering: CTB Cert: Contact:

October 4, 2014 All Day ~ Call for appointment At the farm; 3950 County Road 847, Dublin, TX 76446 (Corner of FM 847 and County Road 249) Additional information at www.currylivestock.com Cross, Duroc, Hamp, Poland, Spot, York All Zachary Curry 254-592-1395 Kip Curry Jr. 254-592-3504 Kip Curry Sr. 254-592-3915

West Texas Rehabilitation Center Show Pig Sale Date: Time: Location: Oﬀering: Contact:

CTB Cert: Contact:

October 4, 2014 9 am At the farm July - Early August Barrows/All Gilts ~ Berk, Chester, Cross, Duroc, Hamp, Spot, York All Denny Belew 806-470-0969 806-998-4046 Jason Belew 254-413-3848 mbelew@valornet.com

Date: Time: Location: Offering: CTB Cert: Contact: Date: Time: Location: Offering: CTB Cert: Contact: Date: Time: Location: Offering: CTB Cert: Contact:

Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 11, 2014 10 am 18599 Romberg Rd. Holland, TX 76534 40 Head ~ Chester, Cross, Hamp, Spot All Patrick Spinn 254-913-6284 Peewee 254-319-7541 Kyle Spinn 254-913-8673

October 11, 2014 Final bidding 11 am 1735 Iberis Rd, Abilene, TX 79606 40 head ~ Cross, Hamp, York All Craig Bessent 325-665-7375

Temple FFA Invitational Pig Sale

Oﬀering: CTB Cert: Contact:

CTB Cert: Contact:

October 11, 2014 Viewing at 9:30 am; Sale at 10:30 am At the Farm Berk, Chester, Duroc, Hamp, Spot, York, Cross All Tim Doege 210-667-9627 Kathy Doege 210-677-9627

Bessent Farms - On the Farm Sale #1

Location: Oﬀering:

210-601-6164 210-382-5112

Spinn Farms Sale #2

Date: Time: Location:

October 5, 2014 Check-in - 8 am, Judging - 10 am, Lunch - 12 pm, Sale - 1 pm Mullin ISD, 403 West Bulldog Drive, Mullin, TX 76864; $25 enteries, no limit and no commision Barrows & Gilts ~ Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York All Bud Day 325-938-0634 Jay Trammell 325-642-0875

October 9, 2014 8 am - 8 pm www.showpig.com 10 head ~ Berk, Cross, Duroc All Diane Elrod Nathan Elrod

Doege Showpigs - Private Treaty Sale #2

1st Annual Mullin FFA Pig Sale Date: Time:

October 6, 2014 7 pm Wylie High School Ag Barn - Abilene, TX ~ Located behind the football ﬁeld on Antilley Rd. http://Facebook.com/rehabpigsale Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York WTRC Abilene 325-793-3507 Danny Isbell 325-660-8336 Archle Jobe 325-660-8334 Denny Heathcott 325-754-5610 Allen Richburg 325-236-5666

Elrod’s Showpigs - Online Sale

Belew Farms Sale # 1 Date: Time: Location: Oﬀering:

Updated with Corrections & New Sales

October 11, 2014 Sift at 10 am, Sale at 1 pm Temple High School Ag Barn; 31st Street & Houston Avenue Berk, Cross, Duroc, Spot, York All Robert Steglich 254-718-2961

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MTM Genetics

Wall Swine Breeders Showpig Sale

Oﬀering: CTB Cert: Contact:

CTB Cert: Contact:

Date: Time: Location:

October 11, 2014 12:30 pm Wheeler County Show Barn, Highway 83 North, Wheeler, TX 79096 50 head ~ Berk, Cross, Duroc, Hamp, York All Jimmy Maddox 806-255-3553 Kevin Meek 806-662-4372

Fischbacher Show Pigs - Sale #1 Date: Time: Location:

Oﬀering: CTB Cert: Contact:

October 11, 2014 1 pm At the farm; 2001 Westline Rd, Wildorado, TX 79098; 20 miles west of Amarillo, 1 mile south of I-40 Cross, Duroc, Hamp, Poland Spot, York All Chris Fischbacher 806-336-2162

Phillips Show Pig Sale with Matt & Tammy Miller & Methvin Hog Farm Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 11, 2014 1 pm Levelland FFA Ag Barn 60 - 75 head ~ Berk, Cross, Duroc, Hamp, Poland, Spot, York Part Robbie Phillips 806-790-4345 Kevin Methvin 806-638-5140

Game On Pig Sale Date: Time: Location: Oﬀering: Contact:

October 11, 2014 4 pm Carson County Ag Building. Panhandle, TX Consignors - MVB Genetics, Cornerstone Ventures, Kevin Howell Hogs Jason Miller 806-922-3595 Kevin Howell 806-570-2046 Chance Waldrip 806-341-5764

DL Showpigs Farm Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 11, 2014 6 pm 2101 CR 24, Lamesa, TX 79331 60 head ~ Chester, Cross, Duroc, Hamp York All Josh Krohn 806-759-7735 Bridgette Krohn 806-438-2916 dlshowpigs.com

Underdog Genetics - On the Farm Sale #1 Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 11, 2014 Final Bidding at 6pm 108 Wimberly Rd. Merkel, TX 79536 Barrows & Gilts ~ Cross, Hamp, Durocs, Spots All Mason Garner 325-439-0699 Lynn Hays 325-260-5968

Harman Farms - Main Event Sale Date: Time: Location:

Oﬀering: CTB Cert: Contact:

Sunday, October 12, 2014 10 am At the farm; Visit www.harman-farms.com for more information and a map or call. Berk, Chester, Cross, Duroc, Poland, Spot All Wayne Harman 806-202-2175 Leslie Harman 806-202-2176

Date: Location: Oﬀering:

October 12, 2014 San Angelo Fairgrounds; Sales Pavilion Chester, Cross, Duroc, Hamp, Poland, Spot, York All Erwin Schwartz Jr. 325-234-5206 Clint Halfmann 402-429-4946

Taggart Farms Private Treaty Sales Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 12, 2014 Call for appointment Rogers, TX Berk, Chester, Cross, Duroc, Spot, York All Watt Taggart 254-760-4900 Amy Taggart 254-760-4901 Samuel Taggart 254-598-0357

Curry Livestock - Online Sale #2 Date: Time: Location: Oﬀering: Contact:

October 14, 2014 Bids open at 7 am, close at 8 pm www.showpig.com 20 head ~ Cross, Duroc, Hamp, Spot, York Zachary Curry 254-592-1395 Kip Curry Jr. 254-592-3504 Kip Curry Sr. 254-592-3915

Bama Showpigs Private Treaty Sales - Mid October Date: Time: Location:

Oﬀering: CTB Cert: Contact:

Mid October Viewing by appointments only 5 Miles North of Wellington Co. Rd. Q, turn back West go 2 miles. 6 litters ~ Cross, Hamp All Lloyd Bohannon 806-447-2806 806-205-1630 Alabama Bohannon 806-205-1402 806-447-2806

Belew Farms Sale # 2 Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 15, 2014 6:30 pm At the farm August Barrows ~ Berk, Chester, Cross, Duroc, Hamp, Spot, York All Denny Belew 806-470-0969 806-998-4046 Jason Belew 254-413-3848 mbelew@valornet.com

Dueml’s Best of The Best Pig Sale, Friday October 17th *CANCELLED* For the past 25 years, Duelms Best of The Best Sale has been a highlight of the fall barrow sale calendar. After much thought we have decided to cancel this year’s sale and oﬀer the previously designated group of barrows and gilts private treaty at the farm starting October 3rd. With an increased number of online and live auctions, we feel this one on one personalized approach will oﬀer the best buying experience for our customers. New groups will be moved to the shavings weekly as they are ready. For more information call Rory @ 830-608-5058 For more information call at (830)- 608-5058 also you can go to http://www.thepigpage.com/ or http://www.texasshowpigs.com/ Thank you and have a nice day, Rory D. Duelm

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Duelm’s Private Treaty Sale Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 18, 2014 9 am At the farm; New Braunfels, TX 200 head ~ Chester, Cross, Duroc, Hamp, Poland, Spot, York All Rory Duelm 830-608-5058 Matt Lee 830-708-4274

Huseman, Patterson and Hill Pig Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

L&J Stock Farms - On Farm Sale Date: Time: Location: Oﬀering: Contact:

October 18, 2014 10 am until 8 pm; First come, First serve At the Farm; 52210 IN 10 East Access Rd., Comfort, TX Cross, Hamp, Poland, Spot, York Lance Allerkamp 830-739-5631 830-995-2930

Ressmann Showpigs Private Treaty Begins Date: Time: Location: Oﬀering: Contact:

October 18, 2014 All Day At the Farm; Refugio, TX 78377 Cross, Duroc, Landrace Darryl Ressmann 361-349-0511 Derek Ressmann 361-349-0513

L&H Show Pigs Sale at the House Date: Time: Location: Oﬀering: Contact:

October 18, 2014 Barns Open at 8 am; Sale at 9:30 am At Farm; 6871 FM 236 Victoria, TX 77905 Chester, Cross, Duroc, Hamp, Poland, Spot Russel Lassmann 361-676-5453 Robert Hajek 361-550-5579

Campbell Farms Pig Sale Date: Time: Location: Oﬀering: Contact:

October 18, 2014 10:00 am Exit 37 at Hale Center, TX oﬀ I-27; go North on North Bound Service road 1/2 mile. Big tent on East side. Cross, Duroc, York, Hamp, Spot Kenny Campbell 806-787-9663 Jason 806-787-9664

W-2 Showpigs Farm Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 18, 2014 Preview at 11am; Final Bids at 1pm 1/2 mile north oﬀ I-20; Blackland Rd; Roscoe, TX 50-60 head ~ Berk, Cross, Duroc, Hamp York All Jennie Wann 325-528-8528 Zach Wilcox 325-338-4395 Cory Rains 325-236-0593

Rains Livestock Farm Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 18, 2014 Preview at 11am; Final Bids at 1pm Blackland Rd; Roscoe, TX 50 head ~ Cross, Hamp York, Poland, Spot All Cory Rains 325-236-0593 Jennie Wann 325-528-8528

Gillespie County Swine Breeders Show Pig Sale Date: Time: Location: CTB Cert: Contact:

October 18, 2014 1:30 pm Gillespie County Show Barn, Fredericksburg, TX All Kenneth Kensing 830-928-4825 Russell Kneese 830-456-3298 Wayne Rode 830-456-6176

October 18, 2014 2 pm 2499 CR 616, Nazareth, TX. 1 mile South of Nazareth on HWY 168 & 1/2 West on CR 616. 65 Head ~ Berk, Chester, Cross, Duroc, Hamp, Poland, Spot, York All Randy Huseman 806-346-4852 Scott Huseman 806-647-9435 Gary Patterson 806-418-0759 Chad Hill 806-433-7787

Schaefer Livestock Sale at the Farm Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 18, 2014 2 pm 2901 CR 130, Garden City, TX 79739 80 head ~ Berk, Chester, Cross, Duroc, Hamp, Spot, York All Doug Schaefer 432-517-0352 Ian Schaefer 432-213-3623

Heart of the Hills Show Pig Sale Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 18, 2014 6 pm Hill Country Youth Exhibit Center; Kerville, TX 125 head ~ Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York Part Bobby Balser 830-739-6593

Everything is Bigger in Texas Showpig Sale Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 18, 2014 7 pm John Kuykendall Events Center, Llano, TX 78643 150 head ~ Berk, Chester, Cross, Duroc, Hamp, Poland, Spot, York Part Craig Bauman 325-423-1177 Devyn Bauman 325-248-3155

Kerby Knaupp Showpigs - Open House Sale Date: October 19, 2014 Location: 767 Knaupp - Mohr Rd, Fredericksburg, TX 78624 Oﬀering: Chester, Duroc, Hamp, York, Cross CTB Cert: All Contact: Kerby Knaupp 830-685-3355 830-459-4826

W. Rode & Sons Show Pigs - Private Treaty Sale #2 Date: Time: Oﬀering: CTB Cert: Contact:

October 19, 2014 Viewing at 8:30 am, Sale at 10 am 65 head ~ Duroc, Cross, Hamp; Barrows & Gilts All Wayne Rode 830-456-6176 830-997-9179 www.wrodeandsons.com

4B Livestock Private Treaty - August & September Pigs Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 19, 2014 All Day At the farm; Llano, TX Cross, Duroc, Hamp, York Part Craig Bauman

325-423-1177

Fischbacher Show Pigs - Online Sale #2 Date: Oﬀering: CTB Cert: Contact:

October 21, 2014 Cross, Duroc, Hamp, Poland Spot, York All Chris Fischbacher 806-336-2162

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Harman Farms - Fall Online Sale #2 Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 22, 2014 8 am www.showpig.com Chester, Cross, Duroc, Poland, Spot, All Wayne Harman 806-202-2175 Leslie Harman 806-202-2176

Schwertner, Helms, Byrd - Showpig Sale #1 Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 22, 2014 6:30 pm Miles Young Farmers Show Complex 50-60 head All Todd Helms 432-894-5904 Harvey Schwertner 325-895-1909 Hank Byrd 940-256-2214

Elrod’s Showpigs - Online Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

October 23, 2014 8 am - 8pm www.showpig.com 15 head ~ Berk All Diane Elrod Nathan Elrod

Oﬀering: CTB Cert: Contact:

210-601-6164 210-382-5112

October 25, 2014 9 am 19702 Cyclone Branch Rd, Burlington, TX; Call for Directions 40 head ~ Cross, Duroc, Hamp, Spot, York All Mike Schneider 254-721-4162

Curry Livestock - Private Treaty Late August Litters Date: Time: Location:

Oﬀering: CTB Cert: Contact:

October 25, 2014 All Day ~ Call for appointment At the farm; 3950 County Road 847, Dublin, TX 76446 (corner of FM 847 and County Road 249) Additional information at www.currylivestock.com Berk, Cross, Duroc, Hamp, Poland, Spot, York All Zachary Curry 254-592-1395 Kip Curry Jr 254-434-1365 Kip Curry Sr 254-592-3915

Miles FFA Show Pig Sale #2 Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 26, 2014 Judging at noon; Sale at 2 pm Miles Young Farmers Show Complex Berk, Chester, Cross, Duroc, Hamp, Poland, Spot, Landrace, York All Glen Heard 325-895-1793

West Texas Genetics - Online Sale #3 Date: Oﬀering:

CTB Cert: Contact:

October 28, 2014 Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York All Clint Halfmann 402-429-4946

Duelm’s Online Sale #2 Date: Time: Location: Oﬀering:

CTB Cert: Contact:

Date: Time: Location: Oﬀering:

CTB Cert: Contact:

October 30, 2014 All day to 7 pm www.showpig.com 50 head ~ Chester, Cross, Duroc, Hamp, Poland, Spot, York All Rory Duelm 830-608-5058 Matt Lee 830-708-4274

November 1, 2014 9 am At the farm; News Braunfels, TX 200 head ~ Chester, Cross, Duroc, Hamp, Poland, Spot, York All Rory Duelm 830-608-5058 Matt Lee 830-708-4274

Bessent Farms - On the Farm Sale #2 Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 1, 2014 Final bidding 11 am 1735 Iberis Rd, Abilene, TX 79606 40 head ~ Cross, Hamp, York All Craig Bessent 325-665-7375

Harman Farms - Fall Finale Sale Date: Time: Location:

Bohemian Farms Date: Time: Location:

Duelm’s Late Private Treaty Sale

Oﬀering: CTB Cert: Contact:

November 1, 2014 10 am At the farm. Visit www.harman-farms.com for more information and a map or call. Berk, Chester, Cross, Duroc, Poland, Spot All Wayne Harman 806-202-2175 Leslie Harman 806-202-2176

Underdog Genetics - On the Farm Sale #2 Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 1, 2014 Final Bidding at 5:30 pm 108 Wimberly Rd. Merkel, TX 79536 Barrows & Gilts ~ Cross, Hamp, Durocs, Spots All Mason Garner 325-439-0699 Lynn Hays 325-260-5968

Taggart Farms Private Treaty Sales Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 2, 2014 Call for appointment Rogers, TX Berk, Chester, Cross, Duroc, Spot, York All Watt Taggart 254-760-4900 Amy Taggart 254-760-4901 Samuel Taggart 254-598-0357

Belew Farms Sale # 3 Date: Time: Location: Oﬀering:

CTB Cert: Contact:

November 2, 2014 6 pm At the farm Late August - September Barrows ~ Berk, Chester, Cross, Duroc, Hamp, Spot, York All Denny Belew 806-470-0969 806-998-4046 Jason Belew 254-413-3848 mbelew@valornet.com

Schwertner, Helms, Byrd - Showpig Sale #2 Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 3, 2014 6:30 pm Miles Young Farmers Show Complex 50-60 head All Todd Helms 432-894-5904 Harvey Schwertner 325-895-1909 Hank Byrd 940-256-2214

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Curry Livestock - Online Sale #3 Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 4, 2014 Bids open at 7am, close at 8 pm www.showpig.com 20 head ~ Cross, Duroc, Hamp, Poland, Spot, York All Zachary Curry 254-592-1395 Kip Curry Jr. 254-592-3504 Kip Curry Sr. 254-592-3915

Schaefer Livestock Online Sale Date: Time: Location: Oﬀering:

CTB Cert: Contact:

November 6, 2014 8 am Drive Online Sales 25 head ~ Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York All Doug Schaefer 432-517-0352 Ian Schaefer 432-213-3623

Curry Livestock - Private Treaty September Litters Date: Time: Location:

Oﬀering: CTB Cert: Contact:

November 8, 2014 All Day ~ Call for appointment At the farm; 3950 County Road 847, Dublin, TX 76446 (corner of FM 847 and County Road 249) Additional information at www.currylivestock.com Berk, Cross, Duroc, Hamp, Poland, Spot, York All Zachary Curry 254-592-1395 Kip Curry Jr. 254-592-3504 Kip Curry Sr. 254-592-3915

W. Rode & Sons Show Pigs - Private Treaty Sale #3 Date: Time: Oﬀering: CTB Cert: Contact:

November 9, 2014 Viewing at 8:30 am, Sale at 10 am 65 head ~ Duroc, Cross, Hamp; Barrows & Gilts All Wayne Rode 830-456-6176 830-997-9179 www.wrodeandsons.com

Fischbacher Show Pigs - Sale #3 Date: Oﬀering: CTB Cert: Contact:

November 10, 2014 Cross, Duroc, Hamp, Poland Spot, York All Chris Fischbacher 806-336-2162

Curry Livestock - Come and Get Them Date: Time: Location:

Oﬀering: CTB Cert: Contact:

November 15, 2014 All day, Call for appointment At the farm; 3950 CR 847, Dublin, TX 76446 (Corner of FM 847 and CR 249) Berk, Cross, Duroc, Hamp, Poland, Spot, York All Zachary Curry 254-592-1395 Kip Curry Jr. 254-592-3504 Kip Curry Sr. 254-592-3915

NSR Fall Classic - Weanling Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 21, 2014 6:45 pm Stephens County Fairgrounds, 2002 South 13th Street, Duncan, OK 73533. Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York Part Brian Arnold 765-427-1186 Brian Anderson 620-515-3348 Michael Lackey 765-427-3733 Blaine Evans 765-490-3731

NSR Fall Classic - Breeding Hog Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 22, 2014 9 am Stephens County Fairgrounds, 2002 South 13th Street, Duncan, OK 73533. Berk, Chester, Cross, Duroc, Hamp, Landrace, Poland, Spot, York Part Brian Arnold 765-427-1186 Brian Anderson 620-515-3348 Michael Lackey 765-427-3733 Blaine Evans 765-490-3731

One Stop Shop for all your Showpig Needs!

Harman Farms Fall Online Sale #3 Date: Location: Oﬀering: CTB Cert: Contact:

November 12, 2014 www.showpig.com Chester, Cross, Duroc, Poland, Spot All Wayne Harman 806-202-2175 Leslie Harman 806-202-2176

Elrod’s Showpigs - Online Sale Date: Time: Location: Oﬀering: CTB Cert: Contact:

November 13, 2014 8 am - 8pm www.showpig.com 20 head ~ Berk, Cross, Duroc All Diane Elrod Nathan Elrod

Texas Ranks

1st

in Youth Swine Projects 210-601-6164 210-382-5112

Duelm’s Online Sale #3 Date: Time: Location: Oﬀering:

CTB Cert: Contact:

November 13, 2014 All day to 7 pm www.showpig.com 50 head ~ Chester, Cross, Duroc, Hamp, Poland, Spot, York All Rory Duelm 830-608-5058 Matt Lee 830-708-4274

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Your Search for the

C.T.B.R.

BEST

Begins & Ends

HERE

Texas Pork Producers Association

Certified Texas Bred Registry

The Certified Texas Bred Registry program was established to promote Texas bred and raised pigs and support both the breeders and the 4-H / FFA youth of Texas who raise & show Certified Texas Bred pigs.

How does participation benefit you? ✓ Additional Premiums

• $100 premium is awarded to individuals exhibiting a CTBR Class Champion in each class of the barrow shows at the State Fair of Texas, Fort Worth Stock Show, San Antonio Livestock Exposition, Star of Texas and the Houston Livestock Show. • Premium money is distributed to all placing barrows at the San Angelo Stock Show in addition to buckles and trophies awarded to exhibitors of Champion and Reserve Champion breeds. • $46,000+ was awarded during the 2013-2014 show season to Texas 4-H and FFA students.

✓ Scholarship Opportunities

• $27,500 has been awarded to Texas students since 2011 through the CTBR program. • In 2014, three scholarships were awarded at $2,500 each.

✓ Production Grant Program

• Provide financial assistance to deserving 4-H and FFA students at a minimum amount of $2,500 who are continuing their involvement in swine production through establishing their own breeding program.

✓ Participate in the San Angelo Stock Show

• The CTBR Texas Stars Gilt Show & Select Sale and the San Angelo Barrow Show is only open to youth exhibiting pigs registered in the Certified Texas Bred Registry program. • Gilts selected for the sale brought an average of $2,275 back to each exhibitor in 2014.

How to participate?

✓ Buy your showpigs from a CTBR breeder! ✓ Exhibit your CTBR pig at a Texas Major Show or the State Fair of Texas! ✓ Become a TPPA member for additional benefits!

Visit texaspork.org to view our Breeder Directory & the Texas Sales Trail, a comprehensive list of Fall showpig sales. P.O. Box 10168

Newsletter_October.indd 27

Austin, TX 78766

512.453.0615

512.451.5536 Fax

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“Servin ng Texas Aniimal Agricultture Since 18893”

Texas Ani T imal Health Comm mission (TTAHC) Texas Por T rk Produccers Asso ociation (TTPPA)

Biosec B curityy Measures for Sw wine V Validaation What you W u shouldd know A Anytime there is congre egation of sw wine, especcially swine originating from differrent premises, there iss an increassed risk for the spread of diseases such as P Porcine Epid demic Diarrhea (PEDv),, Porcine e and Respiratory Syndrome (PRR RS), and inffluenza. Esttablishing aand followin ng sound Reproductive practices is tthe cornerstone for red ducing the risk of spreading thesee diseases. With fall biosecurity p owing are ssome consid derations fo or swine ow wners and vaalidation evvents rapidlyy approachiing, the follo alidation evvent organizzers to consiider that will help minim mize disease exposure.. va

Prior to the vvalidation evvent, it is reccommended d that owneers:    

Clean n and disinfect trailer(s) tthoroughly p prior to haulling swine Only haul swine ffrom the sam me premisess e hauled togeether, mainttain solid separation bettween If swine from diffferent premiises must be nimize fecal contaminatiion the pigs from diffferent premiises and min ontact validaation event Monitor the health of swine ‐‐ if any pig iss sick or has diarrhea, co nizers so that appropriatte alternative plans, suchh as a differeent tagging date or location, may organ be maade

during the vvalidation evvent, event o organizers sshould consiider the follo owing: Prior to and d     

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Encou urage exhibitors to repo ort sick pigs aand have an alternate plan for validating those animals, such as an alternaate date or llocation direction traffic flow by designating a single enttrance and exit point Traffic flow – utilize a single d on – maintain n appropriatte space bettween truckss and trailerss to reduce tthe Vehiccle separatio opportunity for in ncidental contact betwe een swine Desiggnate a separate line for any swine that appear tto be unhealthy at time of arrival; th hese pigs should be processed at a different locatio on or after aall healthy sw wine have beeen processed Limit foot traffic – – encourage e owners to sstay with theeir truck or ttrailer and liimit foot traffic of all individuals that are not essen ntial validatio on personneel

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  

Only have owners enter traile ers; have ow wners move pigs to the b back of traileer or gatte for validation personn nel to apply tag or allow w owners to aapply tags under direct supe ervision of vaalidation personnel Provid de and enco ourage the use of boot b bath stationss by all particcipants Equip pment disinfection – o Taaggers and p pliers should d be disinfectted betweenn each use w time for ccleaning o Have multiple e taggers and d pliers available to allow nd disinfection an o Efffective sanittizing solutio ons include SSynergize™, Tek‐Trol®, V Virkon® S, an nd bleach so olutions mixe ed and used according t o label direcction

V Validation pe ersonnel sho ould:    

Wear rubber bootts or other footwear thaat can be cleeaned and diisinfected orr dispossable boot covers that are changed between grooups of pigss from differeent premisees Clean and disinfecct hands or w wear disposaable gloves tthat are changed betweeen groups o of pigs from d different pre emises Mainttain vigilance e of biosecurity – if valid dation persoonnel observve sick swinee, take extra precautions to cle ean and disin nfect person nnel and equuipment prio or to processsing the nextt pig Establlish a designated area aw way from alll swine for ddisposable iteems, such ass boot coverrs and glovess, to be colle ected for rem moved

A After the valiidation even nt, it is recom mmended th hat owners:: 

Isolate e validated p pigs from other swine fo or at least 211 days, care for validated pigs lastt wners  Monittor swine daily for signs of sickness; if symptom s appear ow should d consult the eir private veterinary practitioner  Clean and disinfecct equipmen nt, clothing, shoes and trrailers dustry to thee best of ourr ability. Why is this important? Protect ourr local pork producers aand pork ind he risk, but reduces thee risk. Be awarre of the facttors and creeate a plan. This cannot eliminate th Fo or additional informatio on visit the N National Porkk Board web bsite at www w.pork.org This informa ation was prrovided to yo ou courtesy o of the Texass Animal Heaalth Commisssion (TAHC) and the Texas Pork Produ ucers Associaation (TPPA)).

www.tah hc.texas.gov 512‐719‐0700

ww ww.texasporrk.org 8800‐501‐76775

May 2014 4

Newsletter_October.indd 29

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Successfully Showing Yourself in the World’s Show Ring By: Cassie Godwin

What do you do for fun? What is your favorite hobby? Like every student in America, I received these questions quite often throughout my grade school career. Each time the question was presented, my response was always quick and consistent; “I show livestock.” My answer was usually followed with a perplexed look and a comment along the lines of, “How is that going to help you in the future?” For the longest time, their confusion, confused me, but as I got older I realized that the agriculture industry is often seen through a misconstrued and unclear vision. But it is time to remove those fogged and misunderstood lenses, and highlight one of our industry’s most beneficial practices; youth livestock projects. When society thinks of livestock shows and projects, the mental image that often appears is one of ribbons, banners and buckles. While awards such as those are tangible benefits of show day success, it is just the first layer of the mountain of lifelong benefits that students gain from working with livestock projects. The following list highlights what I believe are the top five qualities that are learned, and enhanced, as a result of youth showing livestock.

Networking

It is a well known fact that in life it isn’t so much about what you know, as it is who you know, and by being involved in the livestock industry you can interact with a great deal of people. Every livestock sale, show or event is a pool of influential agriculturalists for young people to dive into. Forming these connections results in two positives: future opportunities and promoting agriculture. The individuals that now lead our industry, judge livestock shows, organize these shows and manage youth associations, were once out in show rings developing the same qualities that today’s exhibitors are currently enhancing. Each introduction, handshake and conversation has potential to lead to an internship position, or possibly a career. Networking also strengthens the agriculture industry. Every member in the agriculture community, no matter how young or old, has the same ultimate goal: “to protect and promote the industry that feeds the world.” In order to maintain and improve the prosperity of the agriculture industry, it is vital that all generations of agriculturalists join forces. By coming together, young people gain invaluable insight and wisdom from older, more experienced generations, and in return, older generations get new and refreshing perspectives and opinions.

Work Ethic and Reliability

A recent article posted by US News stated that one of the most valued qualities an employee can posses is a strong work ethic. In today’s job market

Newsletter_October.indd 30

many employers are prepared and willing to train newly hired employees on company specific protocols and procedures, but skills such as a strong work ethic and dependability cannot be taught; they are qualities of a person’s character that can only be enhanced through experiences and opportunities. In the workforce, employers want employees who arrive to work early and work diligently until the task at hand is completed to perfection. When young people work with livestock projects, they are taking on a full time commitment. The well being and success of their animals is 100 percent their responsibility and takes priority over many aspects of their lives. By having such a large responsibility, students learn to keep their word and see their project through all the way to the end, as well as hard work is the first step to success.

Time Management

Our world is fast paced and operates on a tight, detailed schedule. Almost everything in life has a deadline, and those deadlines have to be met. Therefore, for any company, event or group to run smoothly, time management and prioritization are a must. Livestock exhibitors’ daily routines consist of working with and caring for their projects, school, other extra curricular activities and family time. In order to succeed at this juggling act, students have to learn how to prioritize their duties and allot the appropriate time to accomplish each one. The ability to effectively manage time will be priceless in the

9/17/2014 1:42:40 PM

workforce. It is very rare for an employee to have only one task to complete at any given time; usually each worker’s plate is full with various responsibilities, all of which are important to the success of the work place. When today’s livestock exhibitors embark on their careers, managing time will be second nature due to the fact they have been implementing that skill in their daily lives for years.

Lifelong Friendships

The agriculture community is a close-knit web of hardworking, caring and reliable people. Showing livestock gives students countless opportunities to meet and develop lasting friendships with other people who share their passion for the livestock industry. For a moment, picture your closest friends. Chances are several of the faces that popped into your mind were people you met from showing livestock. It never ceases to amaze me how you can walk into any livestock show, see a friendly smile and automatically feel at home. It is an industry that requires the help of family and friends to reach the end target. The part that makes showing livestock truly special is that at the end of the day, whether you are holding the banner at the backdrop or not, the family and friends that helped you along the way are still there and always will be.

Acceptance of Challenges & Failures with Grace

Winston Churchill once said, “Success is the ability to go from failure to failure without losing your enthusiasm.” Not everything in life is easy, and even the best planners run into obstacles that they didn’t plan on running into. The key to success and happiness is facing these challenges and failures with grace, strength and determination. The fact is you could spend every waking hour working with your hog, calf or sheep, making sure it looks the part for show day and still not take home the purple banner. You could work diligently, doing everything in your power to get your barrow ready and he could go off feed a few nights before. Circumstances like these are uncontrollable and can only be handled once they have surfaced. Dealing with challenges and failures at a young age helps students have the ability to continue on after hardships and develop an appreciation for the times they do succeed.

As a result of working with livestock projects, students learn skills and make memories that cannot be taught in a classroom. At first glance the concept of showing livestock is about walking your hog, working your steer’s hair and bracing your lamb; but it really is so much more. There will come a day when every exhibitor shows for the last time, the bright ribbons will fade and the glistening buckles will dull; but the relationships formed and qualities developed will endure long after you walk out of the show ring and into the real world.

Cassie Godwin is a senior at Texas Tech University, majoring in Agriculture Communications with a minor in Animal Science, and an often contributor to TPPA communication and marketing efforts. This past summer she was the Corporate Affairs Intern for Cargill Meat Solutions in Wichita, Kansas. At Tech, Cassie is a promising member of the Livestock Judging Team, very active in the Block & Bridle Club and Ag Communicators of Tomorrow, and serves as a Representative in the Student Government.

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Congratulations Hunter Whitman

Congratulations Cierra Dickerson Bred by

RW Genetics Rick & Niki Whitman 512.540.1119 512.540.1490 rwgenetics@gmail.com Make sure to check out www.rwgenetics.com

Champion Cross Barrow 2014 NJSA Southwest Regional

Champion Duroc Barrow 2014 Belt Buckle Bonanza

ROPE IN MORE BUSINESS? ADVERTISE WITH US!

TWO WAYS TO ADVERTISE!

E-blast Advertisement

Want to advertise your sales, shows, clinics and more! TPPA can send an E-blast advertisement out for you! • E-blast sent to all TPPA Members and County Agents • Only $50 each e-blast (additional design time charges may be apply) • Schedule to blast any day any time. • We can design the ad for you (extra fee required)

Producer Connection Official publication of TPPA.

Published bi-monthly, issues include: February, April, June, August, October, & December.

• All Issues sent to all active TPPA Members. • Apirl and August Issue will be sent to Ag Teachers and County Agents. • Issues also distributed at shows, sales, clinics and events throughout the state.

To advertise with us contact * Cassidy Smith, Director of Communications - 512.453.0615 * Newsletter_October.indd 33

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Breeder Spotlight

Utley Farms

Terry, Jennifer, John Cross and Grayson Utley

Knox City, Texas

Utley Farms is committed to hard work and dedication in raising pigs that can compete on a consistent basis throughout Texas. Growing up in a small town and being a child of an Ag teacher, Terry Utley always had animals to feed. “I showed pigs, steers and sheep, but I always knew I wanted to be in the show pig business” said Terry. “When I was attending college at Tarleton State University, I got my first chance at raising show pigs working for Charles Luedtke; he had up to seventy sows, all while doing custom hay baling.” After college Utley took a job with the Texas Cooperative Extension in Knox County as an Ag Agent, keeping him in the show industry. The youth in Utley’s county competed at the local and state levels, where they were fortunate to have a successful show career with class winners, several Breed and Reserve Breed Champions, and even a Reserve Grand barrow at the State Fair of Texas.

Knox City. They have a son, John cross, and a daughter, Grayson, ages 7 and 5 respectively.

How would you describe the hogs in your barn? The most important selection criteria for our sow herd is the females need to be sound with a good underline and will lie in the crate and raise pigs. They need to be complete, attractive and Champion Lightweight Hamp 2011 Houston Livestock Show “If you stick with good people, then good things will happen.” functional. On the other hand, show pigs need to “Being an Ag Agent, I was fortunate enough to meet some be not only big legged and great people and make great friendships along the way; one stout, but good looking, of these friends being Kyle Stephens. He has been a big help athletic and sound as well. to me and my family getting Utley Farms where it is today, They too need to look their working closely together in our breeding program, boar weight with good skin and selection and the feeding program.” hair condition. Today, Utley Farms is a 20-25 sow operation consisting of Spots, Hampshires, Chesters, Durocs and Crossbreds. What is your biggest Farrowing is primarily the end of July through September, struggle? while a few sows are also bred for March born pigs targeting As everyone knows, it’s the State Fair of Texas. “As a young family, it is an honor so hard to start a new 3rd Place Hamp at Houston to be recognized in the Breeder Spotlight. At Utley Farms, business and start a family Shown by: Kristen Kuehler we strive to make the best show pigs we can and continue at the same time, so some to improve our genetics,” says Utley. “I believe if you stick of the biggest challenge we with good people, face here at Utley Farms is then good things money; it takes a lot of cash will happen. We are flow to make this dream lucky to have a lot possible. Luckily, we are in of great friends that good standing with Citizens help us out around Bank, haha. Then you have the farm when we to worry about issues we all are out of town.” face in the pork industry, like Terry is also the PEDv, which can wipe you manager of O’Brien out overnight. 6th Place Hamp Co-op Gin and his Shown by: The Myers Family San Antonio Livestock Show The Utley Family: John Cross, Terry, wife, Jennifer, is a school teacher in Jennifer & Grayson

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“It’s hard to sore with the eagles, when you fly with the turkeys.”

What are your proudest moments? Two of them came in 2011. Our son John Cross won the Grand Champion at the Knox City local show when he was just 4 years old. We also bred the Champion Lightweight Hamp barrow at San Antonio, where the exhibitor also won a $7,500 scholarship. We’re very proud of the first boar we raised and sold in 2012 to Kyle Stephens; Django, a Spot that has done a great job so far. His littermate went on to be the Champion BOPB at the Fort Worth Stock Show in 2013; that was a heck of a litter! This past year, we had a family here in Knox City that wanted a Berk Champion Black OPB and a Spot for Houston. We Shown by: Kristen Kuehler 2013 Fort Worth Sock Show didn’t have any that age, so I called up buddy Kyle and we found a pair that went on to be the Champion Berk and Champion Spot at Houston! Even though these pigs were not bred by us, the spot was out of Django. And it was pretty cool to have a brother and sister combination in the Champion Drive of Houston that we helped 3rd Place San Antonio out with. Although that Shown by: Kayla Hunter is a few of our biggest accomplishments, we feel honored that in our short time, we have also raised high placing show pigs throughout Texas.

5th Place Hamp Shown by: The Utley Family 2014 Houston Livestock Show

High Placing Chester Shown by: Shannon Reeves 2013 Houston Livestock Show

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What advice would you give to young show pig producers? Like myself, I would recommend that you find a breeder out there and watch what they do and learn from the best in the business. And remember that family and friendships are important and that this activity is a great way to strengthen those relationships. Growing up through the 4-H and FFA programs, my wife and I have witnessed that this is one of the few things you can do as a

Django bred by Utley Farms now housed at Stephens Farms

family; it’s one of the best things! We get the opportunity to watch young kids grow and we can help influence them the way we were influenced. The people and the memories we have had will never be forgotten. When the whole Utley Family gets together, you can bet we talk about show pigs from the past to present. “Hard work, dedication and good ethics will have the most important impact on success.”

Who do you admire the most? The ones that I admire the most would be my parents, John and Fredye Utley. They have taught me that hard work, dedication and good ethics will have the most important impact on success, not only in the show ring but in life. I also dearly appreciate my wife Jennifer and our two kids; they play a big part in helping out around the barn doing daily chores and checking on the animals. Again, this program is so great because I have the opportunity to teach our kids what my parents taught me- you work hard, you try your best, and 99.9 % you will have success. If it was easy we would all be doing it. As my Dad would say “It’s hard to sore with the eagles when you fly with the turkeys!” “It is has been fun the last 6 years here at Utley Farms. We have met some great people throughout the state and made great memories doing what we are passionate about. But hopefully this is just the beginning as Utley Farms strives to continually improve the genetics, and with hard work and dedication, continue to produce winning show pigs. We will provide you with excellent service with your project from selection and feeding to grooming and showmanship; and you can count on our help at the shows to see your pig reach its full potential.” Visit www.utleyfarms.com for your next Champion!

Champion Spot (out of Django) & Champion Berk Houston Livestock Show 2014 Brother & Sister Team

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Show Pig Alley 3

♦ Over 200 years of Combined Experience ♦ Functional Pigs that WIN ♦ All breeds available in one area

RD . BO TT AB

WILD COYOTE TRAIL

2538

Newsletter_October.indd 36

NEW BERLIN

RD. LIN BER W NE

FM 226

ST. HEDWIG

Warren Lampmann 16065 New Berlin Rd. St. Hedwig, Tx 78152 830-914-2961 210-478-6239

Rodney Kelso & Sons 701 Sweet Home Rd. Seguin, Tx 78155 Kurt: 210-240-6710 Rodney: 830-305-4422 830-303-7579

Otto Luensmann 16113 New Berlin Rd. St. Hedwig, Tx 78152 830-914-2507 James Holt 88 S. Camino Real Kyle, Tx 78640 O: 512-398-5948 C: 512-217-6543

676 321

DAYTON

VICTORIA UPPER VALLEY MISSION RD

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Gerth Hog Farm 6655 West IH 10 Seguin, Tx 78155 830-914-2593

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Greg / Vince Franckowiak Ryan Kolterman 15871 St. Hedwig Rd. St. Hedwig, Tx 78152 Vince: 210-336-9428 Greg: 210-667-1325 Ryan: 210-844-8735

415

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Rory Duelm 192 Altwein Ln. New Braunfels, Tx 78130 830-608-5058 830-606-7547

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775

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Albert’s Yorkshire Farm 1442 Haeckerville Rd. Cibolo, Tx 78108 210-658-5017

CR 420

GIN R D .

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4 4

90 UIN TO SEG

1346

10 725

2538

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Dependable. Quality. Success.

- Seguin Swine Breeders Association

Real Hog Farm Chuck & Russell Real 15492 Real Roack Rd. Marion, Tx 78124 H: 830-914-2833 Chuck: 210-827-7351 Russell: 210-216-2688

3B Showpigs Troy Brown 5209 FM 775 Seguin, TX 78155 210-844-3044

Robert Huebner 251 Mt. Plesant Kingsburry, Tx 78638 830-639-4788 830-660-7101

Victory Lane Show Pigs 550 Wild Coyote Trail Marion, Tx 78124 Austin: 830-708-8686 Mackenzie: 830-708-8688 Jeﬀ: 830-708-5930

Doege Show Pigs 3085 Kusmierz Rd. St. Hedwig, Tx 78152 210-316-9627 830-200-1175 210-542-3231

L & H Show Pigs 6781 FM 236 Victoria, Tx 77905 Russell: 361-676-5453 Robert: 361-550-5579

Fey Show Pigs 2681 CR 420 Stockdale, Tx 78160 Kenneth: 830-481-3162 Keith: 830-534-3755

FDF Genetics 1918 CR 676 Dayton, Tx 77535 Roy: 979-582-8282 Lesleigh: 936-391-5045

9/17/2014 1:42:57 PM

Mark Your Calendars Now Seguin Swine Breeders 9th Annual Prospect Show December 7, 2014 Guadalupe Co. Fairgrounds

PRIZE S Cash! Buckles ! Plaques !

Reserve Gran $400 n io p m a h d Champion C d n Gra $200 Buckles for all Breed Champions Plaques to Reserve Champions Ribbons for ALL!

SHOW FORMAT

Judge: Jason Hodde

Weight Cards Due 9:00 am Showmanship 9:00 am: Pee Wee 8 & under, Junior 9-13, Senior 14 & Over Show follows Showmanship: Durocs, Hampshires, OPB, Yorkshires, Crosses GILTS & S W O BARR THER E G O T SHOW

NO BOAR S OVER 125 LBS.

Name: Address: Phone Number: No. Head:

Entry Fee ($20 per Head):

Entries Must be received by December 5th

Late Fee at Show $25 per Head

Mail Enteries to: Seguin Swine Breeders 210 E. Live Oak Seguin, TX 78155 Newsletter_October.indd 37

Contact: Travis Franke 830-379-1972

9/17/2014 1:42:57 PM

Visit our website at www.currylivestock.com

C L

Contact: Dub Stepp (817) 517-4302 Mark Estep: (817) 999-2762

RY U C

C O EST

Zach (254) 592-1395, Kip Jr. (254) 592-3504 or Farm (254) 434-1365

Show Dates: September 20-21st, October 11-12th, December : TBD Show Schedule: Registration 6-9:00 AM (SAT) & 6-7:00 AM (SUN) 35 Showmanship: 9:00 AM (SAT) & 7:00 AM (SUN) OVER $8000 BUCKLES! Saturday: Ring A & B immediately after showmanship cash/prizes Sunday: Ring C &D immediately after showmanship Ring A/C: Points/Awards Ring B/D: Points, Paybacks/Awards Entry Fees: Ring A/C: $15 per head/ring; Ring B/D: $30 per head/ring Series Fee: $3/head/ring Credit Cards Accepted! **Call for details** Contact: Kip Curry (254) 592-3915; Dub Stepp (817) 517-4302

VISIT US AT www.CTXJackpotSeries.com or LIKE US on FACEBOOK for more information! Newsletter_October.indd 38

9/17/2014 1:42:59 PM

Spots born early September thru September 20th

GRAND CHAMPION

December litters availble for June shows and WPX

Breeding Gilt Freestone Co.

Offering Gilts and Barrows

Reggie Davis 903-389-1942 - Cell 903-389-6206

RESERVE CHAMPION Market Swine Freestone Co.

Dustin O’Bannon 254-485-1824

115 FM 1580 Fairfield, TX 75840

Honesty Integrity and Passion….

Todd Helms 432-894-5904

Newsletter_October.indd 39

Harvey Schwertner 325-895-1909

Hank Byrd 940-256-2214

9/17/2014 1:43:01 PM

R is

tar S g n i Cale Merritt

ale Merritt, a senior attending Rockwall High School, is a passionate, loyal and competitive young lady, especially when it comes to the show ring. It all started when her best friend took her to the county fairgrounds to help get his pig ready for the stock show and has been hooked ever since. Cale has been showing pigs since the 5th grade and immediately developed a passion for the pork industry and helping others. She credits much of her knowledge about pigs to the Hill family, where she has had the opportunity to learn and be active with their successful swine breeding program. You can now find Cale exhibiting pigs all over country and participating in NJSA and TPPA programs and events. Tell us about your first showing experience. The first time I walked into a show ring was at my county show in the fifth grade; to say I was a nervous wreck is a huge understatement! I remember walking in and everybody just yelling at me to breathe! I got third place and was on cloud nine! Willard, Keisha and Peyton Hill told me they were proud of me and that I did a great job! I had a blast and remember asking my parents how long until I get to do it again. What is your favorite show to attend? World Pork Expo and Houston have to be my favorite shows. I love seeing all my friends I have made over the years. At WPX I get a chance to see people from all over the US that I only get to

Newsletter_October.indd 40

see once a year, and to share the passion for hogs and the swine industry with so many people is amazing. The best of both of these shows would have to be the level of competition; nothing is more satisfying than knowing you had competition when you win! What is your most memorable experience? This past year winning the Commercial Gilt show at Fort Worth. I worked my tail off getting this gilt prepared for the show and ready the ring. Anybody that knew the gilt was confident in her showing ability but knew she was good. Noone expected me to pull off the win with this gilt, but when the judge shook my hand, it was the greatest moment of all! To know my hard work paid off is the best! What is the worst and best part of showing for you? The worst would have to be parting with the pigs; whether itâ&#x20AC;&#x2122;s selling the gilts to breeders or selling a barrow at the show, it is always hard for me because every pig I show always gets a little piece of my heart. However, the best thing about showing is the people I get to meet from so many areas of the country. I also love getting to watch my piglets grow up and see all their different personalities, each one is different and has to be worked with in different ways, just as people do. Whoâ&#x20AC;&#x2122;s your favorite hog? I had a gilt, Fruiti, and she took me to the winners circle in 2012 at the Houston Livestock Show as the Reserve Supreme Champion and helped me win showmanship at the Fort Worth Livestock Show that same year. Winning aside, I loved her personality. She was so calm and gentle, anybody could love on her; not to mention she was 9/17/2014 1:43:10 PM

a natural in the show ring. She always made me look good with her showy style. I always had a friend in the barn because she would greet me every time I walked in. Now she is in Kansas producing winners and still making me proud.

* * * * * * *

MY BIGGEST ACCOMPLISHMENTS Champion York Gilt - 2014 Fort Worth Livestock Show Champion Commercial Gilt - 2014 Fort Worth Livestock Show Reserve Champion Spot Gilt - 2014 San Antonio Livestock Show 4th Overall Division 2 Durocs - 2014 World Pork Expo Champion Sr. Showman - 2012 Fort Worth Livestock Show Overall Reserve Champion Gilt - 2012 Houston Livestock Show Champion Showman Rockwall Youth Fair 7 Years in a row

What has been your biggest challenge when raising pigs? My biggest challenge is learning to be patient with not only the pigs, but also with people. I have to remind myself that things aren’t always going to go as planned or the way I want them to go, so I have to be patient and flexible…always have more than one plan. With pigs, they don’t all learn what I want from them the first time, and when I first started showing it was difficult for me to have the patience. I still have to work at it but in the end it teaches me flexibility! Another big challenge for me, and EVERYBODY that knows me will agree… are the early mornings. I am NOT a morning person at all and after 8 years of showing I still have not gotten used to it! (After working with Cale on the Texas Pork Leadership Camp, we can attest to that as well!) What has being in production agriculture taught you? So many lessons have been learned that there are too many to list here, but the biggest one I have learned is to never let others stop your success. There will always be people rooting against you, but I’ve learned to let that drive me in a positive direction. Who would you like to give a “Shout-Out” to for their help? My dad, Brett, and Uncle Craig have helped teach me about feeding and helped me train the pigs as well as hauling me everywhere I want to go! They also help me with any crazy ideas or problems I come up with or create and usually they end up fixing it!

Newsletter_October.indd 41

My mom, Loya, is always there to support me and tie my hair bow; she also always manages to take great pictures of me showing. My sister, Callie, has gone from the student to my biggest competition; she kept me on my toes and pushed me to always get better. Now she is my number one fan, even though it is mostly through FaceTime. Willard, Kiesha and Peyton Hill have provided me with great hogs since day one and taught me everything I know. So I would just like to say a HUGE THANK YOU to all of them and I love y’all very much! What is the best advice you have been given? Lose gracefully. We can all win and be happy, but to lose and still be happy for whoever won shows true integrity and character. I would like to give future showmen some advice: Be humble and stay true to who you are. Don’t do something you wouldn’t be proud of, just for the sake of winning. Win with integrity and win the right way, don’t take shortcuts. Stay humble with your winnings because you can’t win every time and it’s always a blessing when you do. Cale plans on continuing to show at national shows when she can throughout college. She wants to attend either Texas Tech University or Oklahoma State University, pursue a vet degree and one day open her own vet clinic with a showpig operation as well. We’d say Cale is well on her way as she is currently in the National Honor Society, ranked in the Top 5% of her class and was elected as “Student of the Year” in addition to helping out with the Collins County “Special Needs” Livestock Show.

9/17/2014 1:43:15 PM

Where Pigs & Youth has always been our

PASSION! Contact us for your next Purebred Gilt or Show Pig. www.realhogfarms.com

CLASS WINNER

SUPREME CHAMPION

2014 HOUSTON LIVESTOCK SHOW

2014 TEXAS STARS GILT SHOW

Exhibited by Stacey Friesenhahn: sired by Royal Red

Bred by Shannon Barbee: sired by Papi Grande

Potential Herdsman position available; inquires welcome.

Chuck Real c. 210.827.7351

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Newsletter_October.indd 42

WWW.TEXASHSOWPIGS.COM

DANNY SPARGER Home: 254.893.5929 E-mail: dsparger@cctc.net

9/17/2014 1:43:25 PM

Curtis Houy Hog Farm We will be oﬀering Duroc, Hamp, Berk, Poland, Spot & Cross born in July, August & September 36+ Litters

Boars used from Shipley Swine Genetics Duroc Boars  Red Angus  Red Bull  MoJo  Ruster Spot Boar  Son of “Off the Chart”

The BEST pigs and the BEST year we’ve ever had! What are you waiting for, your time is running out! Don’t forget us at: Gillespie County Swine Breeders Sale October 18th ON- FARM Private Treaty Happening Now!

* Finewool & Crossbred Lambs also for sale! *

Curtis Houy 643 Houy Rd • Fredericksburg, TX 78624 • 830-997-8457 Home • 830-889-8457 Cell

Newsletter_October.indd 43

9/17/2014 1:43:28 PM

Doing Your Homework! Finding quality show pigs that fit your budget, come from breeders that you trust, and are at a farm within a reasonable distance from you is challenging… Once that is out of the way, there can still be a ton of questions about how to correctly manage your project. The goal of this two-part series on show pig preparation is to hopefully take as much guesswork out of getting your pig ready as possible by providing you with some insight as to what to do on a daily basis at home. I will not delve into the complexities of what to actually feed pigs here, but we hope to cover just about everything else. If you’ve got the drive to put in the extra hours at home to make your show pigs the absolute best they can be, but aren’t quite sure where to start, this will hopefully provide you some direction. The segment in this issue will hopefully help you successfully manage your project until December, when we will then explain, in a second installment, show pig training and the basics of what to do while in the show ring. There are many great feeders and showmen and women across the entire nation, but this article will focus on what we have found to work best for us. Over the years, we’ve developed quite a few habits that we put into effect when raising our hogs to be shown. The fact that there were four kids in our family who showed growing up helped us become educated, because we were given a ton of opportunity to learn about what to do in regards to getting hogs ready for the show ring. One thing to keep in mind: Never, ever stop learning. After many years of competing, we still learn something every time we load up and head to a show. The most important piece of advice I would give is to “do your homework.” I know that’s something that isn’t always a joy to get fired up about, but when the time comes to get your pig shown, having completed your “homework” is the position you want to be in, because it’s the position you’ll have to be in to win, most of the time. These topics are broad, yet they form the basis of what we believe you should be doing to put yourself in the best possible position to win. We’ve broken the entire process down into three parts in a timeline:

r Homework?” u o Y g in o D “ is t a Wh ing: it means the follow To us,

ig the proper 33 Giving yourtpto grow environmen h l attention to healt fu re ca g in ay P 3 3 g and hair for the rin in sk g in ar p re P 3 3 ght and nutrition ei w g in ag an M 3 3 art of showing e th g n ri te as M 3 3

(1) The Receiving Phase, (2) “Life as a Show Pig” (3) The Training Phase. While we don’t formally use these titles at home, for the sake of explaining what we like to do and what we’ve found success with we will use them here.

Newsletter_October.indd 44

9/17/2014 1:43:34 PM

The Receiving Phase - Getting Started This portion includes everything that should happen in the first month that you have the hog. Chances are many exhibitors already have a few pigs on feed for the majors, and if not they will in the coming weeks. Typically, buyers will get their pigs at 8-10 weeks of age, a time in their life where stress can be fairly high, and where they can be quite sensitive to factors like weather and potential illnesses. Getting the pigs from their old home to their new one can be tough on them. I think we have all purchased hogs that we get home and are disappointed to find don’t look as “fluffy” or “happy” as when we bought them. It’s important to consider that while in transit they need to stay as warm as possible in the winter and cool in the summer. Temperature extremes and swine in general are not a great mix, so taking pigs out of a heated barn and into a trailer in the freezing cold can be a shock to them. This is something to keep in mind. Once getting the hogs home, we recommend focusing on keeping them warm and dry, while making sure their appetite is satisfied. This includes proper bedding, not putting hogs that are variable in size in the same pen, and providing fresh feed and water. If you hand-feed early on, it’s easier to tell whether or not they are eating their fill and it helps hold you accountable for checking on them, not just making sure “the self-feeder is full.” During this stage, health is crucial and any signs of discomfort need to be addressed as soon as they’re discovered. In our experience, when a pig isn’t completely healthy, their willingness to chow down at the trough is the first thing to go. We also like to get show whips, strings, water bottles, or anything else that the pigs are interested in and let them “play” with it so they know you’re not something that is trying to harm them. Getting in the pen with your pigs while they eat just to let them adjust to your presence is never a bad idea, and we also like to play the radio in our barn 24/7 so human voices are something they’re used to. Daily Care – “Life as a Show Pig” About a month after arrival or when your pigs are close to 100 pounds, we suggest that you begin weighing and washing your hogs weekly. We always chose to do this every Sunday, but feel free to pick any day of the week and stick to it, that way you know when you last weighed and you can track gain effectively. During this time, we brush three times a week with products like Purple Oil or Champions Choice, and let the pig out of their pen to walk around in a larger area on the days that we do not brush them. This is the time in a hog’s life where you will figure out how easy or difficult you predict them to be to train. If they take off running every time you let them out, you might have your hands full. It’s important to know this early on, rather than finding out they’re a “runner” as you chase your pig up and down the aisle at, let’s say, San Antonio, where there are too many people to navigate through. Dealing with the situation at home on a random afternoon is much less stressful than doing so at a stock show with hundreds of hogs and people around to spectate. We understand that you never really know how your pigs will behave at the show, but if they know you and trust you they’ll typically let you guide them wherever it is you want them to go. Teaching them that you’re the one who takes care of them makes this entire process easier. Between now and December, health is going to be the most significant challenge to your project. Things happen and your pigs can get sick, but it is our responsibility as pork producers to treat any illnesses that come about, and your success as a showman depends on it. The weather has already started to cool down in our part of the state and a harsh winter is being predicted. This is something we can deal with, but we must be aware of what we have to do for our livestock and their well-being. Remember: “Do Your Homework” and you will get along just fine.

Stay tuned for the next issue of the Producer Connection, where we will elaborate on actually getting geared up to show!

Newsletter_October.indd 45

9/17/2014 1:43:38 PM

News from the

National Pork Board NATIONAL PORK BOARD CEO STEPPING DOWN

The National Pork Board announced today that Chief Executive Officer Chris Novak will step down after six years of service to the pork industry and the Pork Checkoff. Novak is leaving Oct. 3, 2014, to assume leadership of the National Corn Growers Association. “We’re grateful to Chris for his leadership these past several years,” said Dale Norton, board president and a pork producer from Bronson, Mich. “With Chris’ guidance, our Pork Checkoff team built stronger relationships with pork producers across the country, with our state pork associations and with our partners in the food chain. Chris brought a spirit of collaboration that served our organization and our industry well.” During his six-year tenure with the National Pork Board, Novak worked tirelessly to advance the strategic goals of the Pork Checkoff. For example, a commitment to refresh the image of pork with consumers led to the creation of the new Pork. Be inspired® campaign. Since the campaign launch in 2011, pork has led all proteins in growth within foodservice, and consumer demand for U.S. pork is at an all-time high. The National Pork Board also has implemented innovative new programs in animal welfare, disease research, food chain communication and environmental sustainability. “The pork industry is truly leading the way in responding to consumers with new programs that provide greater assurance of quality, animal welfare and sustainability. I have been honored to be a part of a team that is committed to meeting the needs of our farmers and consumers,” Novak said in looking back over his time at the Checkoff. “I’m grateful to the farmers who invest in the Pork Checkoff, the Pork Checkoff’s board of directors and the Pork Checkoff state and national staff members for the opportunity to serve this great industry. I look forward to continuing to work with the livestock industry from my new position.” The National Pork Board will immediately engage an executive Newsletter_October.indd 46

search firm to assist in a national search for Novak’s replacement. Details of the search process will be announced later this month. To ensure a seamless transition, the board has named John Johnson, chief operating officer, as interim CEO. Johnson will oversee the many initiatives currently underway, including finalization of a new strategic plan and development of the 2015 budget.

NEW VACCINE TO PROTECT AGAINST PRRS

Merck Animal Health announces the introduction of PRIME PAC PRRS+, a vaccine for reducing clinical signs of reproductive disease in female breeding-age swine and respiratory disease in pigs 3 to 4 weeks of age and older due to porcine reproductive and respiratory syndrome virus (PRRSv). PRRS continues to be one of the most costly diseases affecting swine producers today. Combining productivity costs and other animal health-related expenses, losses due to PRRS in the U.S. breeding and growingpig herd is estimated at $664 million annually. “Due to the economic impact and high prevalence of PRRS in the U.S. swine herd, vaccination is crucial,” says Karen Lehe, D.V.M., DACVPM, swine senior account manager, Merck Animal Health. “Vaccination stabilizes the herd’s PRRS immunity and reduces the potential of virus circulation. It also offers producers an option that better meets the needs of their changing production practices – a labeled 2 mL dose for sows, as well as a 1 mL dose for pigs.” Results of several respiratory and reproductive challenge trials using both heterologous (different structure from vaccine virus) and homologous (same structure as virus used to make vaccine) PRRSv strains demonstrated the safety and efficacy of Prime Pac PRRS+. Clinical trial results also showed that vaccination significantly reduced viremia and the clinical signs of PRRSv, and provided four months duration of immunity, helping the herd remain as productive as possible. PRIME PAC PRRS+ is available in

convenient 20 mL and 100 mL packages, as well as a 600-sow/1200-piglet-dose Bulk Pac. To learn more about PRIME PAC PRRS+, visit www.PrimePacPRRS.com.

VETERINARIANS ENCOURAGED BY LICENSING OF SECOND PEDV VACCINE

Hog farmers are getting more help in the fight against a deadly piglet virus that has swept through 30 states and killed an estimated eight million piglets since April 2013. The U.S. Department of Agriculture recently issued a conditional license to Zoetis, Inc., for its vaccine against Porcine Epidemic Diarrhea Virus. Zoetis anticipates the vaccine will be available to veterinarians and pig farmers this month. This announcement follows the licensing of a PEDV vaccine from Harrisvaccines in Ames in June. Vaccines are one tool that hog farmers can use to combat disease in their swine herd. “This is a first step in vaccine technology and we’re encouraged to see products like these come to the market that could assist producers in dealing with this devastating disease and we’re hopeful that over time that products like these and perhaps others that could be in the pipeline will assist producers to a greater degree and allow them to be able to mitigate the potential problems associated with PEDV,” said veterinarian and hog farmer Dr. Craig Rowles of Carroll, Iowa. The two-dose inactivated vaccine, licensed for use in healthy pregnant sows and gilts, is designed to help them develop antibodies that can be transmitted to their newborn piglets, according to a Zoetis release. The vaccine is given as a 2 mL intramuscular (IM) injection to sows or gilts prior to farrowing. Two doses given three weeks apart are recommended, with the second dose given two weeks prefarrowing. Previously vaccinated sows should receive a single dose given two weeks before farrowing. Rowles is among hundreds of pig farmers nationwide whose swine enterprise has been impacted by the virus. “We broke last winter and our losses were nearly 15,000 pigs over a 9/17/2014 1:43:39 PM

six-week period and it was devastating to our business,” said Rowles. “Not only was there a financial impact, but I can tell you there is a real morale impact as well. It’s very difficult for people to go to work knowing a large part of their job each day is to determine which pigs need to be humanely euthanized because they have been so severely affected by the disease. Those are hard days for people who are working on the farm.” In order to receive the conditional license, the vaccine had to be proven safe in a field safety study and a reasonable expectation of efficacy demonstrated. “The Zoetis and Harrisvaccines tools will need further study and as time goes by, those studies will be done and I’m sure a number of producers will look at implementing these technologies on their farms to try to mitigate the risk,” Rowles said. Reports of PEDV are much lower at this time than a year ago, but there is concern that PEDV will start showing up again as colder weather arrives this fall and winter. Although PEDV is a significant health threat to young piglets, it poses no risk to food safety or to human health.

NESTLÉ ANIMAL CARE

On Aug. 21, Nestlé S.A. announced a global commitment (PDF) regarding farm animal care practices employed by its suppliers. The commitment affects all forms of livestock raised by the company’s 7,300 suppliers, addressing hot-button issues such as animal medication, housing and general care. Prior to the official announcement, New York Times writer Stephanie Strom wrote an article describing the new policy, which was acknowledged on Twitter by special interest groups Center for a Livable Future and World Animal Protection, Humane Society of the U.S. Food Policy Director Matthew Prescott, sustainability editor for The Guardian Marc Gunther and attorney Keith Good. Mercy for Animals (MFA) also commented on its blog, claiming the food company’s new policy was a response to a graphic undercover video MFA posted in December 2013. MFA went on to commend Nestlé, calling the new policy “the most sweeping animal welfare policy ever adopted by a major food distributor.”

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PORK PRODUCERS JOIN THE #REALPIGFARMING MISSION

Consumers continue to have questions about how pigs are raised, and no one knows the answers better than pork producers. The Pork Checkoff’s new social media outreach program is helping real farmers share real stories with consumers through #RealPigFarming. “We want to empower producers to have meaningful, impactful conversations on social media with consumers about what happens on their farms,” said Claire Masker, public relations manager for the Checkoff. “The hashtag (#) before Real Pig Farming helps people search social media posts with the same phrase, making it easier for them to follow conversations.” Social Forces Enlisted A team of social media agvocates, dubbed the Social Forces, were selected to speak up for pork online. Members include pork producers, university students and allied industry representatives from across the country. The Checkoff provided training on various social media platforms and talking points on major pork industry topics to help participants actively engage consumers. “It’s important for me to be active on social media to talk about modern pork production,” said Channing Gooden a pork producer from Elizabethtown, N.C., and a Social Forces team member. “Showing consumers what we do every day in our barns can help answer questions people may have about how we raise pigs.” Wanda Patsche, a Welcome, Minn., pork producer, also is excited about this opportunity. “Choosing to tell the story of #RealPigFarming through social networks helps bring consumers and pig farmers together in a way that wasn’t possible just a few years ago,” Patsche said. “Through online images and videos, we can tell our story in many different ways.” Join the Conversation ”We encourage everyone who has a passion for agriculture or a positive story to share about real pig farming to use the #RealPigFarming in status updates, tweets, Instagram photos, blogs, vlogs and other social media updates,” Masker said. Visit www.facebook.com/ RealPigFarming, or follow @ RealPigFarming on Twitter for more details.

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.

9/17/2014 1:43:39 PM

News from the

National Pork Producers Council RUSSIA IMPORT BAN

Russia banned food imports from the United States, European Union, Canada and Australia on Aug. 7 in response to Western sanctions due to the Ukraine crisis. Although the news dominated headlines, reactions were subdued regarding its ramifications in the United States. In The Wall Street Journal, Treasury Under Secretary for Terrorism and Financial Intelligence David Cohen announced, “The steps that Russia announced are likely insignificant as an impact on the U.S. economy.” Reuters pointed to Brazil as a chief beneficiary of the ban. In a featured quote in Politico Morning Agriculture, Rep. Mike Conway (R-Texas) concluded: “These sanctions are just another sign that Russia is a criminal enterprise masquerading as a country. The Russians have been using questionable tactics for years to target U.S. farmers and ranchers.”

NPPC HELPS PASS BILL TO STOP HARMFUL, COSTLY RULE

On September 9, the U.S. House voted 262-152 to approve legislation that would prevent the development and implementation of a regulation expanding the scope of the federal Clean Water Act (CWA) to cover most of the country’s water bodies, ditches and gullies, a rule that would be particularly detrimental to agriculture. The National Pork Producers Council hailed the bill’s passage and will be urging the Senate to take similar action. “NPPC is grateful that the House overwhelmingly approved legislation to stop this regulatory overreach,” said NPPC President Howard Hill, a pork producer from Cambridge, Iowa. “We need the Senate to follow the House’s lead and vote to protect America’s farmers.” The U.S. Environmental Protection Agency and the U.S. Army Corps of Engineers in April issued a proposed rule intended to clarify their authority under the CWA over various waters. Currently, that jurisdiction – based on several U.S. Supreme Court decisions – includes “navigable” waters and waters with a significant hydrologic connection Newsletter_October.indd 48

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 encompass lands adjacent to such waters. NPPC, along with other agricultural organizations, released online maps, utilizing the same federal data that EPA uses to implement the CWA, to help the public better understand the scope of the agencies’ proposal. The House bill, the “WOTUS Regulatory Overreach Protection Act,” sponsored by Rep. Steve Southerland, R-Fla., would prohibit EPA and the Corps of Engineers from “developing, finalizing, adopting, implementing, applying, administering, or enforcing” the WOTUS rule and any associated guidance attempting to clarify the scope of the clean water law. The legislation also would block a companion interpretive rule, which enumerates agricultural practices that would be exempt from the WOTUS rule. “The expanded coverage resulting from the proposed rule, which likely would negate the agricultural exemptions, could force most farmers to apply for Clean Water Act discharge permits,” said NPPC’s Hill, “and permits likely would be needed for a host of traditional farming practices such as application of pesticides and fertilizer. This rule would hand activist groups a tool they could use to file lawsuits to force farmers to obtain permits merely for planting seeds. “NPPC wants EPA to rescind its agricultural exemptions rule immediately and to either withdraw the WOTUS rule or work with agriculture to make changes in the proposal that reflect real on-farm conditions, then reopen the rule for public comment,” Hill said. The House legislation would require EPA and the Corps of Engineers to write with state and local officials a proposed rule based on consensus recommendations, which would be subject to public review.

In a letter sent recently to members of the House, NPPC, 25 state pork associations including TPPA, and dozens of other agricultural groups urged lawmakers to vote in favor of the Southerland bill. NPPC also signed on to a similar letter to House lawmakers that included national agricultural organizations and business associations.

TOP PORK COUNTRIES WANT TARIFFS ELIMINATED IN TPP

In an open letter to negotiators September 8 on the Trans-Pacific Partnership (TPP) talks, organizations representing hog farmers in Australia, Canada, Chile, Mexico and the United States called for a “comprehensive, high-quality” agreement that eliminates tariffs on nearly all products, including pork. The TPP is a regional negotiation that includes the United States, Australia, Brunei Darussalam, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam, which account for nearly 40 percent of global GDP. Australian Pork Limited, the Canadian Pork Council, the Asociación Gremial de Productores de Cerdos de Chile, the Confederacion de Porcicultores Mexicanos and the National Pork Producers Council pointed out that the agreed-upon objectives of the TPP are: that it include trade in goods – including agricultural ones – services, investment, e-commerce, competition policy and intellectual property; that there be no product or sector exclusions, especially in agriculture; that all tariffs and other market access barriers such as Japan’s Gate Price be eliminated by the end of the negotiated transition period; and that all transition periods have “commercially meaningful” timeframes, which should be short and not backloaded. “Failure to achieve these objectives,” said the groups in their letter, “would call into question the oft-stated pledge 9/17/2014 1:43:40 PM

to make TPP the gold standard for future FTAs and our ability to support the agreement.” The pork organizations also expressed concern that the TPP market access objectives won’t be achieved if negotiators accept the current trade offer from Japan, which is demanding special treatment for its agricultural sector, including exemption from tariff elimination of certain “sensitive” products, including pork. “A broad exemption for Japan will encourage other TPP countries to withhold market access concessions, backtrack on current offers, lower the ambition on rules language and possibly unravel the entire agreement,” the groups said. “Additionally, it would set a dangerous precedent for the expansion of the TPP when other nations are likely to demand a Japan-type deal.” The organizations called on their respective governments to “redouble their efforts to move Japan away from this untenable position” and, if it’s unwilling to open its markets fully to pork products, to conclude an agreement without Japan.

GROUPS RELEASE ‘WATERS OF THE U.S.’ MAPPING TOOL

The National Pork Producers Council, along with other agricultural groups, unveiled an interactive website that shows land likely to be regulated by the federal Clean Water Act (CWA) under a proposed rule from the U.S. Environmental Protection Agency and the U.S. Army Corps of Engineers. Geosyntec Consultants, headquartered in Columbia, Md., used U.S. Geologic Survey data to develop maps of 17 states, depicting the areas that would fall under the jurisdiction of EPA and the Corps of Engineers if their “Waters of the United States” rule is finalized. Currently, that jurisdiction – based on several U.S. Supreme Court decisions – includes “navigable” waters and waters with a significant hydrologic connection to navigable waters. The proposed rule would redefine “Waters of the United States” to include, among other water bodies, intermittent and ephemeral streams such as the kind farmers use for drainage and irrigation. It also would encompass lands adjacent to such waters or that fall within an Newsletter_October.indd 49

expansive definition of flood plain. Coverage areas would more than double in most of the 17 states, a separate analysis of the maps indicate. Almost the entire state of Missouri – and, potentially, all the activities in it – for example, would be subject to EPA and Corps of Engineers authority. That power could include a requirement that farmers obtain CWA discharge permits for normal farming practices such as applying fertilizer, filling ditches and planting crops, NPPC and the agricultural organizations have pointed out. Among other concerns with the proposed rule, the groups said it was issued before EPA completed a study on the hydrologic connections between intermittent waters and wetlands and larger bodies of water.

LAWMAKERS URGE USDA TO RESCIND COOL LAW IF WTO RULES AGAINST IT

House lawmakers in late July urged the U.S. Department of Agriculture to rescind the U.S. Mandatory Country of Origin Labeling (COOL) law if the World Trade Organization (WTO) rules that it violates international trade obligations. A letter signed by 112 House members sent to U.S. Trade Representative Ambassador Michael Froman and the secretary of agriculture said if the WTO rules against the United States, COOL, which requires meat to be labeled with the country or countries where the animal from which it came was born, raised and slaughtered, should be immediately rescinded to avoid retaliation from Canada and Mexico, which brought cases against the meat labeling law to the WTO. Mexico and Canada were the second and fourth largest export markets by value for U.S. pork in 2013, with exports totaling $1.22 billion and $844 million, respectively. The National Pork Producers Council, which opposed COOL when it was being debated in Congress, expects a final WTO compliance panel ruling on the labeling law to be released publicly in September.

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

CONTACT NPPC Washington D.C. Office: 122 C Street, NW Suite 875 Washington, D.C. 20001 Phone: 202-347-3600 Fax: 202-347-5265 Des Moines Office: 10676 Justin Dr. Urbandale, IA 50322 Phone: 515-278-8012 Fax: 515-278-8014

Enroll in SIP to help fight for reasonable legislation

9/17/2014 1:43:40 PM

CAPITOL REPORT Texas Pork Producers Fly Into Washington, Meet With Members Of Congress

NPPC held its fall Legislative At the conference, Action Conference in Washington, NPPC staff presented D.C. September 9-11. The biannual pork producers with “fly-in” drew from around the updates on legislative country approximately 100 pork issues. Speakers at the conference producers, who lobbied their included Larry Sabato, Founder/ congressional lawmakers on issues Director of the University of Virginia of importance to the U.S. pork Center for Politics, Former Acting industry, including but not limited to Under Secretary for Food Safety and EPA’s proposed ‘Waters of the US’ current CEO of Food Directions Beth rule, the Trans-Pacific Partnership Johnson, Dr. Steve Meyer of Paragon Trade Agreement, the upcoming Economics, along with various new Dietary Guidelines, Mandatory Congressional Representatives and L to R: Corby Barrett, Stanley Young, Country-of-Origin Labeling, and Senators. Over the two days, TPPA Antibiotics. In attendance from Brandon Dominguez, D.V.M. & Jimmy Hayes, representatives hustled around Capitol visit Washington D.C. Texas was Corby Barrett, Jimmy Hill to visit with all 38 offices of Hayes, Stanley Young, Robert the Texas delegation. This being Peffley, and Brandon Gunn. Jimmy Hayes’ third time Brandon Dominguez, to the nation’s capitol, he D.V.M., Professor at Texas adds, “This trip is extremely A&M College of Veterinary beneficial; it allows us to Medicine and new member better build relationships with of TPPA’s Swine Health our elected officials and gives committee, joined our Board us an opportunity to visit with members for the visits with them about what’s important Congress. Dr. Dominguez to us. Lobbying on behalf of was selected by NPPC the pork industry is crucial to to be a part of the Swine our future success.” Producers Veterinarian Public Policy and Capitol Hill staff and TPPA Committee Members visit with Advocacy Program. This is lawmakers also attended Lee Riley Bobbitt, Agriculture Legislative Assistant for Congressman Mike Conaway (D11) an elite group of swine vets NPPC’s Capitol Hill-famous from around the country “Rack of Pork” congressional assembled to advocate on behalf of the pork industry reception. If you are interested in participating in activities and their profession. “It was a rewarding experience to like this, please contact the TPPA office about joining the work with producers to address the current issues facing Public Policy committee. the industry; and I look forward to future interaction and “No man should be allowed to be President who doing whatever I can to help out,” says Dr. Dominguez does not understand hogs.” -Harry S. Truman of the trip to D.C.

Corby & Jimmy visiting with Congressman Ralph Hall (D4)

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Congressman Pete Gallego (D23) takes a moment to talk hogs

9/17/2014 1:43:42 PM

In The News with TVMDL Akey appointed TVMDL interim director

In September, the Texas A&M System Board of Regents appointed Bruce L. Akey, MS, DVM, interim director of the Texas A&M Veterinary Medical Diagnostic Laboratory (TVMDL). Dr. Akey began as executive deputy director at TVMDL in June of this year. “Dr. Akey has many years of outstanding leadership in veterinary diagnostics,” said Dr. Bill Dugas, acting vice chancellor and dean for Texas A&M AgriLife. “I am pleased to have Dr. Akey’s experience and expertise to guide TVMDL forward in ensuring both animal and human health for Texas.” A graduate of the College of William and Mary with a bachelor’s degree in biology, Dr. Akey also holds a master of science in parasitology from the University of Florida and a doctorate of veterinary medicine from the University of Minnesota. He served three and a half years as assistant state veterinarian for the New York State Department of Agriculture and Markets, was the chief of the Office of Laboratory Services at the Virginia Department of Agriculture and Consumer Services for 13 years, and was in private clinical practice for 4 years prior to that. From 2006 through mid-2014, Dr. Akey served as assistant dean for diagnostic operations and the executive director of the Animal Health Diagnostic Center in the College of Veterinary Medicine at Cornell University. “I look forward to working more closely with TVMDL’s clients, as well as familiarizing myself with the agriculture industries in Texas,” Dr. Akey said. “Clients are the backbone of the agency and industry needs often drive diagnostic innovation. We are a State service agency, and as such want to work with the State’s livestock industries to strengthen herd health through diagnostics.” An agency of the Texas A&M University System, TVMDL operates four veterinary diagnostic labs across Texas. The day-to-day operations of the four diagnostic laboratories will continue to promote animal health through diagnostics by testing hundreds of specimens each day and using expert professionals and state-of-the-art technology to diagnose each case. For more information on the Texas A&M Veterinary Medical Diagnostic Laboratory, visit tvmdl.tamu.edu.

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TVMDL offers swine producers top-notch testing services Between routine diagnostic testing and stock show testing, each year the Texas A&M Veterinary Medical Diagnostic Laboratory (TVMDL) analyzes 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 within relative distance to the industries prime locations. For years, TVMDL has diagnosed porcine respiratory and reproductive problems, as well as performed necropsy on swine. This year, a polymerase chain reaction (PCR) test for Porcine Epidemic Diarrhea virus (PEDv) was created and put into use at the Amarillo facility. Professionals at TVMDL are aware of the hot button topics plaguing today’s producers, but we haven’t forgotten about routine herd health tests or long-standing swine diseases. Some of our test offerings include: • Chem panel (including Lytes) - $9.60 for in-state clients, $12 for out-of-state clients; performed at College Station and Amarillo. • Lawsonia intracellularis, PCR-$30/$42; College Station • Parvovirus, hemagglutination inhibition¬—$4.80/$6; Amarillo • Porcine Circovirus type 2—$8/$9.60; Amarillo • PEDv, PCR —$25/$30; Amarillo • Porcine Reproductive and Respiratory Syndrome (PRRS), PCR—$26.40/$28.80; Amarillo • PRRS, enzyme-linked immunosorbent assay (ELISA)—$4.80/5.60; Amarillo • PRRS, indirect immunoflouescent assay—$6/$7; Amarillo • Swine Enteritis Screen, PCR—$36/$45; College Station • Swine Influenza (contact either full service lab) • Swine Influenza Virus, qPCR—$36/$42; College Station • Swine Influenza Virus N1, qPCR—$36/$42; College Station • USDA Swine Influenza Virus sequencing—$50; College Station TVMDL serves as an extension of the veterinarian in practice, and makes testing easy on producers. We are a service-oriented State agency, and we can work with you to provide the necessary tests to diagnose your herd health issues, whether bacteriological, viral or from a toxin. A full list of porcine testing offered at TVMDL is available online at tvmdl.tamu.edu, and laboratory experts are available to answer any questions. Call the Amarillo laboratory at (806) 353-7478, or College Station at (979) 845-3424.

9/17/2014 1:43:42 PM

My Life. by Sid Miller

Early Life on the Farm I grew up on a farm in Comanche County. We raised hogs, farrow to finish, as a lot of farmers did back then. In the fall after peanut harvest, we would let them glean the fields for peanuts. We also raised our own sorghum for the hogs. I can remember driving a small wagon through the field while my older brother and dad cut the maize heads to feed the hogs before the field was ready for harvest. And, I remember when my older brother nearly got eaten by the hogs when he tried to sneak a little pig away from the mama sow. About once a week, my Dad would make a trip to Abilene and buy a truck load of day-old bread to feed the hogs. I liked to get in the back of the truck and eat the day old fried pies. We raised Tamworth hogs... not sure if you could even find one of those long-snouted hogs today.

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9/17/2014 1:43:45 PM

Stock Shows and Teaching Ag In 1978, I became the Ag teacher at Gustine, Texas. My students showed hogs and other livestock all across the state. We went to 13 stock shows a year – that may be the reason they now limit the number you can go to. As a learning experience, the FFA chapter raised several pens of top hogs and sold them. It was also a fundraiser for our chapter. I started a perpetual gilt program. A freshman that wanted one was given a gilt to raise and show at no cost, and he got to keep the gilt. In turn, he had to give back to the chapter a pick of the litter, and it was passed on to another freshman student. This was a very successful program.

them with spotted Poland China Boars. I raised and sold several good show hogs over the years. I would market my top hogs to the public by selling whole or half hogs that I would take to the processing plant and then pick up and deliver to my customers. That was a lot of extra work, but it did allow me to get a premium for my top hogs.

Pork in the Legislature?

As a lawmaker, I served six terms and chaired the Agriculture and Livestock Committee. I spent most of my time trying to cut the ‘Pork’ out of Government. In addition to putting an end to feeding hogs garbage, I passed legislation to allow feral hogs to be hunted out of helicopters, better known as the I also raised hogs myself and, as the Ag “Pork Chopper” Bill. teacher, was responsible for disposing of the lunchroom slop each day. Later as a legislator, I passed a law making this illegal. However, it did make for a cheap feed supplement. My wife didn’t like it Sid Miller much when I would go to the stock Sid Miller for Texas shows, because she would have to pick Agriculture Commissioner up the slop, take it home, and feed it to the hogs. It was a messy job. I mostly www.MillerForTexas.com had Duroc sows, because they were www.facebook.com/MillerForTexas such good mothers, and used to cross Twitter: @MillerForTexas

The Texas Pork Producers Association is Proud to Endorse Sid Miller for Texas Agriculture Commissioner. After reading Sid’s story, you will see that he is the real deal. He understands our industry because he has lived it, and he will be a strong voice for us as Texas’ next Agriculture Commissioner. That is why the Texas Pork Producers Association is so strongly supporting Sid Miller in his campaign. We hope you will, too! Please visit Sid’s website at www.MillerForTexas.com and join Sid’s team. Make a $100 contribution today so that Sid will have the resources he needs to win in November. We need him to lead the fight to strengthen and promote the Texas Pork Industry, fight the EPA, and preserve our Texas Heritage. If you want to mail your contribution, please make your check payable to the Sid Miller Campaign and mail it today to: 6407 S US Hwy 377, Stephenville, TX 76401. Sid appreciates your support and I do, too. This does not reflect the opinion of individual members, but as an association, we feel that Sid Miller is the best candidate to represent us and Texas agriculture.

Brandon Gunn Executive Vice President, Texas Pork Producers Association

s the Republican nominee after the Run-Off election on May 27, Sid Miller is very likely to be your next Texas Agriculture Commissioner. Sid will work for us – to preserve the rural heritage of our great state and the traditional values of faith, family, and freedom that keep Texas strong and a special place to live, work, and raise our families. Sid believes that, sadly, the freedoms we cherish – our very way of life – are threatened by an extreme socialist agenda that is being forced upon us from Washington, D.C. That is why this election is so important, and why you must truly examine the backgrounds, records, and experience of those running to be your next Ag Commissioner. As a 4th generation Texas farmer and rancher, Sid knows what it takes to make a living off the land. Having been a conservative leader in the Texas House, he knows what it takes to keep a state agency running effectively and cost efficiently. As the former Chairman of the House Agriculture and Livestock Committee, Sid understands the inner workings of the Texas Department of Agriculture and will hit the ground running his very first day in office. Sid invites us all to examine his record of leadership and his extensive qualifications. He is confident you will see him as the best choice for conservatives. Sid Miller is deserving of your support – and your vote in the general election in November.

This advertisement was funded with Non-Checkoff funds.

Newsletter_October.indd 53

9/17/2014 1:43:46 PM

Campbell

Breeds Offering - Chester, Duroc, Hamp, Landrace, Poland, Spot And Crosses

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High Placing Poland Barrow

Guest consignors: Harkey Farms, Jace Frances, Glen Kirkland. For information contact Kenny at 806-787-9663, Jason at 806-787-9664 or jdtweeter@gmail.com Also information will be on Facebook.

Sires Used: Chester--Dead End; Duroc--Iconic, The Answer, Mr. Triple Cherry; Hamp--Trouble Maker; Poland--Strange, One Look, Tex Look, Like No Other; Spot--Bazooka; Cross--Out of Hand, Cankles, 82-5

Texas Bred on all Pigs

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High Placing Poland Gilt

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A few of our recorded successes: Class Champion Duroc at San Antonio in 2014, Bred to Iconic Champion Poland, Day 2 at Black Gold Classic High Placing Poland Barrow San Antonio 2014 --Congratulations to Valley FFA plus many Breed Champions at County Fairs

9/17/2014 1:43:49 PM

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Taggart Farms Temple, TX

“Finest Pigs at The Fairest Prices” WE HAVE PIGS FOR ALL! ✓ Texas Major Shows ✓ January through April County Shows ✓ WPX Berks, Yorks and Durocs We will have some of the �irst Bottoms Up Berkshires and Maximus Yorkshires in the World!

See us for all your show pig needs! Watt - 254.760.4900 Amy - 254.760.4901 Samuel - 254.598.0357 www.taggartfarms.com

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ALDERSON FARMS Doug Alderson Marion, TX 210-296-4479

12 Litters

Crosses Chesters Hampshires Purebred Yorks

Mote Farms benny@mote farms.com www.motefarms.com

CTBR Registered Spots 806-627-8211 - Darryl

7325 CR F Tulia, TX 79088

515-509-8313 - Benny

Schroeder Farms

Certified Texas Bred Registered Gilts

Calvin & Rose Schroeder 498 LCR 608 ~ Mart, TX ~ 76664 (Located 6 miles East of Mart at Ben Hur) House: 254-789-2068 or Cell: 254-315-0778 clrschroed@aol.com

Kerby Knaupp Showpigs

Hamps * Durocs * Chesters * Yorks * Crosses Year Round Sales

Get your next CHAMPION at one of these sales * Gillespie Co. Showpig Sale - Oct. 18th * Open House All Day - Oct. 19th 830-685-3355 830-459-4826

767 Knaupp Mohr Rd. Fredericksburg, TX

K & C FARMS BREEDS AVAILABLE Hamps, Dark Crosses, Light Crosses, Yorks, & Berks

25 + Litters Farrowed Mid-July - September

CONSIGNING TO: * Gillespie Co. Swine Breeders October 18th Call FOR INFORMATION: Kenneth & Caroline Kensing • Fredericksburg, TX • 830.997.3637 • 830.928.4845 57

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Paulk Joins Texas A&M University Faculty Paulk joined the faculty in August as an assistant professor of animal nutrition. In this position he will teach swine production and hopes to develop and teach a swine nutrition class and data management in animal production systems. Paulk will direct research in determining nutrient digestibility coefficients for new ingredients, nutrient requirements for late finishing pigs, and improving marketing strategies. His previous research has focused on nutritional effects of feed processing, determining the optimal sampling method to accurately and precisely estimate the mean and standard deviation of pig weights in a barn, Zn supplementation to finishing pigs, and dietary effects on pork fat quality. Paulk graduated from the University of Georgia with a bachelor’s degree in animal and dairy science. He received his master’s degree and doctorate in swine nutrition from Kansas State University. “We are pleased to welcome Dr. Paulk to the department. His experiences with the pork industry and commercial production will be an asset to the swine program. We look forward to his input and expertise in strengthening this program,” said Dr. Russell Cross, head of animal science.

Pork Quality Assurance® Plus This program combines food safety and animal well-being principles into a widely-respected and used certification program. The program includes: Individual certification through education Site status through an on-farm site assessment Third-party verification for credibility Alignment of 10 Good Producation (GPPs) with the We Care® Ethical Principles • Individual testing component • Required corrective action plan for site assessment noncompliant findings • • • •

Learn more about PQA Plus by visiting www.pork.org/certification or by calling the Pork Checkoff Service Center (800) 456-7675.

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pork.org/certification • (800) 456-7675 9/17/2014 1:44:06 PM

Texas Tech University Department of Animal Science 2014 Scholarship Recipients Sponsored by Texas Pork Producers Association

Kylan Carson

Ian Schaefer

Olton, TX

Garden City, TX

Austin Langemeier Marion, TX

Chase Vineyard Stephenville, TX

Texas Tech University Livestock Judging Team Wins National Barrow Show Three finish in the top 10 in an event considered the “World Series of Swine Shows.”

The Texas Tech University livestock judging team on Tuesday captured first place, and three Red Raiders finished in the top 10 individually, at the National Barrow Show in Austin, Minnesota, considered by many as the “World Series of Swine Shows.” The Texas Tech team won the swine evaluation event by four points over second-place Iowa State and also tied for first place in the reasons division. They were led by three students finishing in the top 10 – Nick Fitzsimmons from Vail, Iowa (second), Jacob McKillip from Lafayette, Indiana (ninth) and Kylan Carson from Olton (10th). “This is only the second time that Texas Tech University has won the Barrow Show in its long history. I am proud of these students’ performance and the manner in which they represent their university,” said Ryan Rathmann, the team’s coach and an assistant professor and the John W. and Doris Jones Professorship holder in the Department of Animal and Food Sciences.

Additional team members include: Brittany Blum, a senior from Howe; Hayden Brown, a senior from Midland; Colton Coker, a senior from Roby; Austin Crissman, a senior from Bells; Garrett Foote, a senior from Texico, New Mexico; Taylor Frank, a senior from Berthoud, Colorado; Cassie Godwin, a senior from Prescott, Arkansas; Austin Langemeier, a senior from Marion; Reina Lewis, a senior from Tulia; Bailey Riedel, a senior from San Luis Obispo, California; Ian Schaefer, a senior from Garden City; Taylor Tjaden, a senior from San Angelo. The team is also coached by graduate student Clay Burson and undergraduate student Blake Davis. CONTACT: Ryan Rathmann, assistant professor, Animal and Food Sciences, College of Agricultural Sciences and Natural Resources, Texas Tech University, (806) 834-7820 or ryan.rathmann@ttu.edu.

“This is an exceptional team that consistently excels both in and out of the classroom. In addition to their achievements, the students on the team gained invaluable exposure to progressive swine production systems across the Midwest on this trip and extended their network of contacts in the swine industry.” Rounding out the top five teams were Western Illinois, Ohio State and Oklahoma State.

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HEALTHY PIGS

make

SAFE PORK PorkCares.org

Pig farmers are on a mission. They are dedicated to producing safe, high-quality pork on their farms. With a legacy of using responsible practices and a commitment to ongoing improvement, pig farmers produce a high-quality product that is distributed to consumers. When it comes to responsible farming, nobody cares more about the environment, animal care, food safety and the community than a pig farmer.

ÂŠ2014 We Care Initiative. This message funded in part by Americaâ&#x20AC;&#x2122;s Pork Producers and the Pork Checkoff.

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Texas Pork Producers Association

ATTENTION: County Agents & Ag Teachers SIGN UP TODAY Why YOU Should Join... Get Informed! Stay current by receiving timely updates on: * Stock Shows * Current Issues * Market Reports * Sponsored Events * Certiﬁed Texas Bred Registry Information

What We Do...

Subscription to newsletter and annual publications Receive Spring Buyers Guide and Fall Sales Trail

Our goal is to do every thing possible to improve & increase the quality & production of the Texas swine industry.

Youth Support!

At TPPA we strive to: Provide a structure for cooperation of pork producers in Texas

Scholarship opportunities

Encourage eﬃcient production and marketing methods Promote the consumption of quality pork products Provide educational and networking opportunities for both Texas producers and youth

Develop & enhance leadership skills through activities: * Texas Pork Leadership Camp * TPPA Internships * Texas Pork Youth Symposium Connect with inﬂuential industry leaders

Represent producers in legislative and regulatory matters

Stay Connected!

Texas Pork Producers Association P.O. Box 10168 Austin, Texas 78766 512-453-0615 www.texaspork.org

Membership Driven!

Participate in Texas Pork Industry Conference and other TPPA sponsored events Networking opportunities to learn the most eﬃcient practices and new concepts Receive discounts at select hotels and insurance companies

Representing the Voice of Texas Swine Breeders & Agriculturalists Since 1889 *Join Texas Pork Producers Association TODAY* Name:

Annual Membership Valid Sept. 1st- Aug. 31st

Name of Business: Address: Phone: Producer $35

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Email: Youth $10

Professional $35

Associate $125

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WEST TEXAS GENETICS.COM Honest hog s, honest people, honest results.

APPLES EED 4-3

COUNT 4-1

50 Litters Ava ila ble! Upcoming S a les ORION

Off the Fa rm S eminole 9-30 S howpig .com 9-30

DAKOTA RED

Wa ll S wine Breeders 10-12 S howpig .com 10-28 Miles #2 10-26

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CLINT AND JULIE HALFMANN

RUNDOWN

402-429-4946 cmhalf@yahoo.com

WEST TEXAS GENETICS.COM Newsletter_October.indd 64

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DUELM’S BEST OF THE BEST PIG SALE FRIDAY, OCTOBER 17TH

CANCELED

Home Of GRAND OR RESERVE GRAND CHAMPIONS At Texas Majors

Pigs For Sale All Day Everyday. Most Pigs Are Sold Private Treaty On The Farm. For the past 25 years, Duelm’s Best Of The Best Sale has been a highlight of the fall barrow sale calendar. After much thought we have decided to cancel this year’s sale and offer the previously designated group of barrows and gilts private treaty at the farm starting October 3rd. With an increased number of online and live auctions, we feel this one on one personalized approach will offer the best buying experience for our customers. New groups will be moved to the shavings weekly as they are ready. For more information call Rory at (830) 608-5058

WWW.DUELMSPREVAILINGGENETICS.COM RORY DUELM 830.608.5058 | MATT LEE 830.708.4274

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Texas Pork Producers Association P.O. Box 10168 Austin, Texas 78766

NATIONAL SWINE REGISTRY

FALL CLASSIC

Nov. 19-22, 2014

Stephens County Fairgrounds • Duncan, Okla.

ENTRY DEADLINE: Oct. 10, 2014 Farrowing Deadline for breeding stock: April 1 and after

Offering more than 400 head of the nation’s finest breeding stock: Durocs • Hampshires • Yorkshires • Crossbred Boars • Berkshires • Chester Whites • Polands • Spots

All weanlings sell Friday night! For more information, call 765.463.3594 or visit

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