pig tales issue 1 2009

PIG TALESThe Official Publication of the Kansas Pork Industry

Issue 1 2009

KPA Keeps Producers Updated on Environmental Challenges

Dr. Zach MatzkinDr. Zach Matzkin

1004 E. Illinois St. • Assumption, IL 62510 • 217-226-4449 • Fax: 217-226-3540 • www.automatedproduction.com

Combining over 25 years of expertise in electronic sow feeding technology with industry leading service and support. Let AP and Schauer partner with you to provide sow housing solutions that maximize animal welfare and performance.

Dr. Zach Matzkin, VMD has joined the AP team as head of ESF technical support. Zach brings eight years of expertise in the installation, service and support of Schauer’s Compident ESF systems.

Jeff Schoening, ESF Sales Manager, is a 15 year veteran with AP. Jeff brings a wealth of industry experience, technical knowledge

and a reputation for first rate service and product support.

Electronic sow feeding is the only alternative to gestation crates that provides true individual animal nutrition. The electronic

identification of sows with RFID tags also opens the door to a host of other computer controlled solutions to the management of individual animals. This includes vaccination, heat detection, ultrasonic pregnancy exam and top dressing of nutritional supplements.

• Schauer is the world’s leading manufacturer of ESF systems• Thousands of units currently in use around the world• Expertise in system design and technical support• New “TOPO” user friendly computer interface system • Hand held units enable paperless barn management• Feeds up to 80 sows per Compident ESF unit• Straight ahead exit and retractable feed bowl maximizes animal throughput• Robust and reliable feed station, refined by experience

Jeff SchoeningJeff Schoening

Embrace the Future!

Your Source for InnovativeSolutionsSolutions

AP and Schauer PartnerAP and Schauer Partner

Issue 1• Pig Tales 3

The Official Publication of the

Kansas Pork Industry

Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers Council. The publisher cannot guarantee the correctness of all information or absence of errors and omissions, nor be liable for content of advertisements. We reserve the right to edit or refuse all materials.

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502, Phone 785-776-0442, Fax 785-776-9897, E-mail: [email protected], Web site: www.kspork.org

President-CeO Tim Stroda

direCtOr Of industry relatiOns

Jodi Termine

2009 KPa BOard Of direCtOrsChairman: Ron Suther – Blaine

Kent Condray – CliftonThomas Frederick – Hugoton

Jennifer Gerety-- SenecaAlan Haverkamp – BernJerry Morris-- Sedgwick

Pete Sherlock – Washington Michael Springer – Sycamore

Jim Nelssen – Kansas State University

2009 KPPC BOard Of direCtOrsChairman: Michael Springer- Sycamore

Kent Condray – CliftonAlan Haverkamp – Bern

Pete Sherlock- WashingtonRon Suther – Blaine

C O N T E N T S4 PrESidENT’S COlumN

KPA Updates Producers on Regulations

5 KPA ANNuAl mEETiNgAnnual Meeting held in Topeka

6 lENdErS CONfErENCEOverview of Event

7 WENdEll mOyEr SChOlArShiPScholarship Recipient

8 SWiNE PrOfiTAbiliTy CONfErENCEOverview of Event

9 PrOduCErS, PigS & POrKEducation Resources

10 KSu CONNECTiONFeeder Efficiency

11 KSu CONNECTiONFeeder Efficiency

12 NATiONAl POrK bOArd

13 NATiONAl POrK PrOduCErS COuNCil

14 AdvErTiSiNg

15 rECiPES

On thE COvEr

PIG TALES

Dr. Zach MatzkinDr. Zach Matzkin

1004 E. Illinois St. • Assumption, IL 62510 • 217-226-4449 • Fax: 217-226-3540 • www.automatedproduction.com

Combining over 25 years of expertise in electronic sow feeding technology with industry leading service and support. Let AP and Schauer partner with you to provide sow housing solutions that maximize animal welfare and performance.

Dr. Zach Matzkin, VMD has joined the AP team as head of ESF technical support. Zach brings eight years of expertise in the installation, service and support of Schauer’s Compident ESF systems.

Jeff Schoening, ESF Sales Manager, is a 15 year veteran with AP. Jeff brings a wealth of industry experience, technical knowledge

and a reputation for first rate service and product support.

Electronic sow feeding is the only alternative to gestation crates that provides true individual animal nutrition. The electronic

identification of sows with RFID tags also opens the door to a host of other computer controlled solutions to the management of individual animals. This includes vaccination, heat detection, ultrasonic pregnancy exam and top dressing of nutritional supplements.

• Schauer is the world’s leading manufacturer of ESF systems• Thousands of units currently in use around the world• Expertise in system design and technical support• New “TOPO” user friendly computer interface system • Hand held units enable paperless barn management• Feeds up to 80 sows per Compident ESF unit• Straight ahead exit and retractable feed bowl maximizes animal throughput• Robust and reliable feed station, refined by experience

Jeff SchoeningJeff Schoening

Embrace the Future!

Your Source for InnovativeSolutionsSolutions

AP and Schauer PartnerAP and Schauer Partner

Oven Roasted Ribs. See page 15 for recipe.

Pig Tales • Issue 1 20084

President’s Comments

Tim StrodaPresident-CEO

Kansas Pork Association

Part of the KPA’s task is to keep producers up to speed on changes in environmental regulations. In the past few months, this has almost become a full-time job.

On October 31, Environmental Protection Agency (EPA) finalized the confined animal feeding operation (CAFO) rule. While the rule was originally issued in 2003, both industry and environmental groups sued EPA over the rule. The court required EPA to make several changes, but two have been controversial around the nation.

1. The final rule clarifies which operations need a permit. It gives the option for a non-discharging facility to forgo permit coverage. However, the operation must prove they can meet a zero-discharge standard which may be difficult. In Kansas, the state CAFO program predates the EPA rules. At this time, KDHE will continue to require Kansas livestock operations with greater than 1,000 animal units to have a NPDES permit.

2. The final rule requires nutrient management plans (NMPs) were to be submitted by February 27, 2009. KDHE, KPA and Kansas State University Extension have been providing information about developing these plans for several months.

In December, EPA determined that all large CAFOs, including operations with 2,500 head of finishing swine or more, must notify state and local emergency response officials about ammonia and hydrogen sulfide emissions from their operations if they emit 100 pounds or more of these substances during any 24 hour period.

KPA staff worked with many producers to provide direction on this reporting requirement.

The National Pork Producers Council has filed a lawsuit in federal court challenging the EPA’s decision to require livestock farms

to file these reports. NPPC also is alleging that EPA violated the due process rights of farmers by failing to develop an adequate system to accept the reports, making compliance with the law impossible.

Lawsuits take time to work through the system. In the meantime, make sure you have complied with the rule.

In late February, a federal court ruled to uphold a U.S. Environmental Protection Agency decision to regulate farms for dust.

Under the regulations, livestock operations could be treated as stationary air emissions sources and be required to obtain emissions permits under federal and state laws. As a result, pork production operations could face monitoring for particulate matter such as dust from dirt roads and fields and for chemicals, including ammonia, that can form particulate matter.

As more information becomes available, the KPA will work to provide producers with the necessary tools to stay in compliance.

KPA staff is also working to help producers understand and participate in the Environmental Quality Incentives Program administered through NRCS. The signup cutoff date has been extended to Friday, April 10.

Livestock producers wanting to strengthen their farm’s environmental systems should apply at their NRCS local field office and work with them on a conservation plan.

KPA Updates Producers on regulations


KPA Annual Meeting held in topeka

The KPA Annual meeting was held February 16, 2009 at the Senate Suites, in Topeka. Of the many top-ics addressed, three positions on the Kansas Pork Association Executive Board were elected. Each position serves a three-year term. Elected were: Tom Frederick, Hugoton, Jennifer Gerety, Seneca; and Jerry Morris, Sedgwick.

Other business included the adoption of The 2009 KPA Policy Handbook. If you would like a copy of this handbook to reveiw, please contact the KPA office. Additionally, the KPA Executive Board elected Ron Suther, Blaine, to his second term as KPA Chairman.

Guest speakers included Senator Mark Taddiken, Clifton; Chris Novak, CEO of the National Pork Board; and Terry Medley, Chief of Livestock Waste Division at the Kansas Department of Health and Environment. Each guest provided the KPA Executive board with insight into thier respective industry involvement.

• ensure practices to protect public health

• Contribute to a better quality of life in our communities

• Provide safe and healthy work environment

• Protect and promote animal well-being

• Produce safe food

• Safeguard natural resources

KPAKPA

Senator Taddiken, who serves as the chair of the Senate Agriculture Committee, provided an update to the group on issues working within his committee. The Board was also able to provide input

on issues important to the pork industry.Chris Novak, provided the group with his insights into future issues the pork industry will be facing. He also talked about the work being done by the

Pork board to meet those challenges.

Terry Medley, reviews the new EPA rules regarding Confined Animal Feeding Operations (CAFO)

which were recently released.


regional seminar explores new lending solutions for pork producers

The Kansas Pork Association, the Missouri Pork Association, the Nebraska Pork Producers Associa-tion, the Iowa Pork Producers Association, the National Pork Board and National Pork Producers Council teamed up to host an education seminar for 25 agriculture lenders December 11, in St. Joseph, Mo.

The goal of the conference was to give lenders an overview of the current situation in the pork industry and educate them on how they can better serve their pork-producing clients.

“Because of the current economic crisis facing the pork industry, many producers are suffering finan-cially and are having difficulty finding ways to remain in business,” said KPA President-CEO Tim Stroda. The speakers presented the severity of the situation; however, they also highlight the reasons many pork producers are encouraged by the opportunities for profitability. Presentations included:

Situation Analysis - Mike Laughery, National Pork Board. Mike provided a short and long term view of what lies ahead for the pork industry. Market Outlook on Grain and Pig Prices - Steve Meyer, Paragon EconomicsGrain and soybean meal prices are in uncharted territory and hog futures are following. For the first

time in 30 years the agricultural market is being driven by macroeconomic factors, global economic growth, international credit and monetary policy, energy markets and related policies on climate and bio-fuels. Participants learned how this affects the pork industry.

The Glass is Half Full - John Green, National Pork BoardThe demand for pork in the U.S. and abroad is strong and growing. In addition, the international market

for U.S. Pork has been expanding at a record pace in 2008. Can these trends continue and what does that mean for U.S. pork producers in 2009 and beyond?

Risk Management - Tom Clark, CME GroupRisk Management has always played a key role in a successful agri-business. Today’s producers face

unprecedented price, volatility and uncertainty in the markets. Tom discussed how producers can use fu-tures and options for risk management, to lock-in production price levels and input costs by hedging.

Responsible Pork Initiative - Dallas Hockman, National Pork Producers CouncilDallas gave a history of this producer-led initiative as well as providing a general outline for the pro-

gram’s future activities.

Steve Meyer, Paragon Economics, gives his outlook for 2009 to the group. Dallas Hockman, NPPC, updates the group on the Responsible Pork Initiative.

Power points of the presentations are available on the KPA website or contact the KPA office for hard copies to be sent to your home or office.


2009 Kansas Pork Association Wendell Moyer Scholarship recipient Chosen

Hyatt Frobose was presented the 2009 Kansas Pork Association’s Wendell Moyer Scholarship at Kansas State University’s Swine Profitability Conference held on February 3rd, 2009. Hyatt is currently a student at Kansas State University in Animal Sciences and Industry and pursuing his Master’s degree at KSU under the Swine Nutrition Group.

Originally from Pemberton, Ohio, Frobose has been a founding member of the Great Lakes Beef Coopera-tive, participated in an internship with Danbred North America, assisted in trials with the KSU Ruminant Nutrition Research Lab, and has worked with the KSU Swine Nutrition Group on various research projects. Other activities that Frobose has been involved in include: the Livestock Judging Team, Meats Judg-ing Team, the Livestock and Meat Evaluation Team, the Academic Quadrathlon, Collegiate Farm Bureau, Block and Bridle.

The $1,000 scholarship was created to assist youth who have demonstrated an interest in the swine indus-try during their time at Kansas State Univer-sity and to encourage participation in pork production while developing leaders of tomorrow.

In 1956, Wendell Moyer, KSU Extension Swine Specialist, helped organize a small group of pork pro-ducers into the Kansas Swine Improvement Associa-tion. Now known as the Kansas Pork Association, this scholarship honors Moyers industry involvement.

Pete Sherlock DVM, Kansas Pork Association Executive Boardmember,

presented Hyatt Frobose with the 2009 Wendell Moyer Scholarship.


KPA Celebrates Another Great Swine Profitability Conference

Organized under the theme “Staying Competitive in the Swine Industry,” Kansas State University’s 2009 Swine Profitability Conference was Tuesday, Feb. 3, at the Forum Hall in the K-State Student Union. The Kansas Pork Asociation was again a sponsor of the event along with the Department of Animals Sciences and Industry, K-State Research and Extension and Kansas State University. Other sponsors included College of Veterinary Medicine, KSU, Fourth and Pomeroy Associates, Lextron Animal Health, Midwest Livestock Systems, National Pork

Board, Novus, Phibro Animal Health and Suther Feeds. Over 150 attended the conference this year, including swine producers, allied industry representatives

and students. Attendees were asked not only to be present but also to participate in the first ever Panel discussion lead by Dr. Steve Henry of the Abilene Animal Hospital.

Guests that presented during the conference included; Dr. Joe Connor, Carthage Veterinary Service,

Above: Dr. Joe Connor of Carthage Veterinary Service (front) responded to a panel question that was crafted by Dr. Steve

Henry (behind) during the Change IS Coming- What Do We Need to Do?discussion panel.

Right: Dr. Darrell Mark of the University of Nebraska addressed thecurrent market hog and grain price outlook for 2009 and beyond.

Above: Dr. Jon Wefald Kansas State University President addressed how cultures can be changed within

business and institutions during challenging times.

Carthage, Illinios; Bob Tauber, Co-Owner and CEO of New Horizon Farms, Pipestone, Minnesota; Dr. Darrel MArk, Ag Economist, University of Ne-braska; and Dr. Jon Wefald, President, Kansas State University.


new Curriculum Kit resources Available

Hot off the press, this colorful, interactive and teacher-friendly curriculum kit Producers, Pigs and Pork, has already been a huge hit among teachers that have been able to catch a peek.

The kit was developed by the National Pork Board for grades three through six. Producers, Pigs & Pork is a set of five comprehensive lessons and teaching tools that address our food supply system and highlights pork production. Each lesson includes a variety of activities which enhance students’ skills such as listing, sequencing, following directions, summarizing, illustrating and writing. Best practices and multiple teaching techniques are used to provide a meaningful learning experience for your students as they gain knowledge about pork and our food supply.

This interactive unit promotes learning in five primary topics:1. Where does my food come from?2. Where does my pork come from?3. How is my environment being protected?4. How is pork good for me?5. What’s all the buzz about pork?The Producers, Pigs and Pork unit includes: - Teacher’s Resource Guide- complete with an introduction to the

program, five comprehensive lesson plans with learning objectives, time and material requirements, activities, lesson sequence instruc-tions, and closure instructions and activities.

- Producers, Pigs & Pork storybook- a visually appealing, illus-trated story of a boy’s visit to a modern hog farm which reinforces key program messages.

- Lesson presentation DVD- which includes five video chapters to enhance the teaching experience with the consistent, visual presentation of core lesson content.

- Resource materials CD- houses all lesson plan PDF files and enables you to make multiple copies of program materials, as desired.

Producers, Pigs and Pork is available free to teachers in Kansas and educators can order the kits by con-tacting the KPA office. Producers, Pigs and Pork is a joint effort by the National Pork Board and Kansas Pork Association.

Tips for 4-Her’s in the Swine ProjectTalk with your local 3-6th grade teachers, If they re interested in using these kits, contact the KPA office and we will provide a kit to you for each teacher interested.


K-State Connection

Effects of Feeder Adjustment on Growth Performance of Finishing Pigs

Because of the increase in feed ingredient prices, more emphasis has been placed on improving effi-ciency of growing and finishing pigs. Proper feeder adjustment is often an area of focus for improvement on many swine farms. For several years we have used

feeder adjustment cards (Figure 1) as a standard for feeder adjustment. With this card, feeders were set with less than 30% of the pan covered with feed and over 70% of the pan without feed. However with new types of feeders available, we wanted to re-visit feeder opening in a commercial research facility. Therefore we conducted a trial to examine the effects of feeder opening on finishing pig growth performance.

A total of 1,250 barrows and gilts (initially 77.3 lb) were used in a 69-d study. Pigs were blocked by weight and randomly allotted to 1 of 6 treatments with 8 replications per treatment. The treatments were arranged in a 3 × 2 factorial with main effects of STACO stainless steel dry feeder setting (1, 3, or 5) and diet type (corn-soybean meal- or by-product-based (15% DDGS and 5% bakery by-product). The STACO stainless steel dry self-feeder is a 5-hole single sided feeder with a feed pan dimension of 60-in. × 7-in. × 5.75-in. (length × width × height). The height of the

feed gate in the STACO feeder can be raised or low-ered by changing the setting of the dial attached to the feed gate. There were no difference between pigs fed the corn-soybean meal diets and the diets containing DDGS and bakery by-product so only data for feeder opening is shown.

Figure 1. “Old” feeder adjustment example.

Steve Dritz, Mike Tokach, Bob Goodband, Joel DeRouchey, and Jim NelssenKSU Applied Swine

Figure 2. Example of pan coverage for feeder setting 5.




To the pork industry

Feeder coverage averaged approximately 80% of the pan with feeder opening 1 (Figure 2). Feeder open-ing 3 averaged approximately 55% of the pan covered with feed (Figure 3) and feeder setting 5 averaged ap-proximately 15% of the pan covered with feed (Figure 4). Pigs fed from feeders with increasing feeder open-ings had increased (quadratic, P < 0.03) ADG (Table 1). The pigs on feeder setting 1 and 3 grew the fastest with lower ADG for pigs fed with the feeder setting on 5. Pigs fed from feeders with increasing feeder open-ings had increased (linear, P < 0.01) ADFI. Feeder set-ting tended to influence (quadratic, P > 0.08) F/G with the best F/G occurring when feeders were on setting 3.

Our data show that feed intake and daily gain in-creased as feeder opening increased, whereas feed ef-ficiency improved at the middle feeder adjustment set-ting. These differences may be explained by increased feed wastage at a very open setting and restricted feed

table 1. Main effects of feeder adjustment on growing-finishing pig performance1

Probability, P < Feeder setting Feeder setting Item 1 3 5 SE Linear Quadratic d 0 to 69

ADG, lb 2.08 2.05 1.94 0.02 0.01 0.03 ADFI, lb 4.97 4.80 4.60 0.05 0.01 0.69 F/G 2.39 2.34 2.38 0.03 0.67 0.08

1A total of 1,250 pigs (initially 77.3 lb) were used in a 69-d experiment with 27 to 28 pigs per pen and 8 pens per treatment.

intake resulting in poorer ADG and F/G when feeders are adjusted too tightly.

This trial illustrates the importance of proper feeder management and adjustment. Feeder setting 3 (Figure 3) appeared to be the best for the type of feeder stud-ied. However, to apply this data to other dry feeder types, feeder gap opening was measured. The average gap opening for feeder setting 3 from the feed trough to the bottom of the feed plate when the feed plate is in the high position was approximately 1.15 in (Figure 5). The amount of feed covering the bottom surface of the feeder pan for this setting averaged 61%. However, the range for individual feeders on this adjustment setting was large with a range of 14 to 93%. On the basis of this data, our recommendation is for feeders to be adjusted to allow feed to cover slightly more than half of the feed pan without feed accumulating in the corners.

y = 107.47x - 69.11R2 = 0.76

0

20

40

60

80

100

0.7 0.8 0.9 1 1.1 1.2 1.3 1.4 1.5 1.6

High gap opening, in.

Pan

cov

erag

e, %

Figure 5. Percentage of pan covered with feed at different high gap opening measurements. High gap opening is the maximum distance from the feed pan to the bottom of the feeder agitation gate.


The National Pork Producers Council (NPPC) conducts public policy outreach on behalf of its 44 affiliated state association members enhancing

opportunities for the success of U.S. pork producers and other industry stakeholders by establishing the U.S. pork industry as a consistent and responsible supplier of high quality pork to the domestic and world market.

The NPPC is primarily funded through the Strategic Investment Program, a voluntary producer

investment of $.10 per $100 of value that funds state and national public policy and regulatory programs on behalf of the U.S. pork producers.

NPPC SUES EPA ON EMiSSiONS REPORTiNg RUlE

On January 19, 2009, NPPC filed a lawsuit in fed-eral court challenging the U.S. Environmental Protec-tion Agency’s decision to require livestock farms to file reports under the Environmental Protection and Community Right To Know Act (EPCRA). NPPC also is alleging that EPA violated the due process rights of farmers by failing to develop an adequate system to accept the reports, making compliance with the law impossible.

Under a rulemaking issued Dec. 18, EPA decided that large livestock farms would be required to file mandatory reports on air emissions by first making phone calls to their state and local emergency response authorities, then by filing a written notification of emissions estimates. Farms that fail to comply will face penalties of $25,000 per day. The rule goes into effect Jan. 20, 2009, the first day of the Obama admin-istration.

“In sticking the agricultural community with this unworkable rule,” said NPPC President Bryan Black, a pork producer from Canal Winchester, Ohio, “EPA not only failed to provide any guidance to farmers on compliance with the new regulation or develop an adequate system to handle the volume of reports that would be filed, but it actively engaged in efforts that undermined the ability of farmers to comply with this new, stringent rule.”

Among those efforts, EPA told state officials not to accept reports and provided on its Web site false and out-of-date information on filing reports. Additionally, the agency did not issue guidance for complying with the rule until 4:30 p.m. Jan. 16 – the last business day before the filing deadline – giving America’s 67,000

pork producers and hundreds of thousands of other livestock farmers only 30 minutes to receive, read and interpret the guidance and to develop and file the ap-propriate emissions report.

COURT UPhOldS EPA ‘dUST RUlE’ FOR FARMS

On February 24, 2009, NPPC expressed disappoint-ment with a ruling by a federal court to uphold a U.S. Environmental Protection Agency decision to regulate farms for dust.

NPPC had asked the U.S. Court of Appeals for the District of Columbia Circuit in Washington to review EPA’s decision to regulate emissions of coarse particu-late matter (PM), or dust, in rural areas. The organiza-tion had argued that while EPA identified problems with coarse PM in urban areas – where it is mostly the byproduct of engine combustion – it failed to show any health effects associated with rural dust, which comes mostly from naturally occurring organic materi-als such as plants, sand and soil.

While recognizing the distinctions between urban and rural PM sources, EPA nonetheless decided to regulate agricultural operations for coarse PM. A 2002 National Academy of Sciences report found that there were no scientifically credible methodologies for esti-mating emissions from animal feeding operations.

The appeals court accepted EPA’s decision as “rea-sonable.” In rejecting arguments from NPPC and other livestock organizations, the court adopted the so-called precautionary principle, placing the burden on the livestock industry to prove that its operations are not harming the public or the environment. Said the court: “In assessing the scientific evidence, the [livestock organizations] have mistakenly equated an absence of certainty about dangerousness with the existence of certainty about safety.”

Prior to this decision, EPA had the burden of showing there was harm to human health and the environment that needed to be addressed and of explaining why its pro-posed regulation was necessary to address that harm.

“EPA issued the revised air-quality regulations despite acknowledging that it lacks any science to support imposing them on livestock production opera-tions, and that apparently was okay with the court,” said NPPC Environment Committee Chairman Randy Spronk, a pork producer from Edgerton, Minn.


The National Pork Board has responsibility for research, promotion and consumer information projects and for communicating with

pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in

advertising, consumer information, retail and food service marketing, export market promotion, production improvement, education and technology, and swine health, pork quality and safety.

ChECKOFF AddS vAlUE wiTh FREE, ONliNE TOOlS

To help consumers utilize kitchen staples, incorpo-rate pork and prevent mealtime dilemmas, TheOth-erWhiteMeat.com has several online tools that were promoted in the latest press kit, including:

• COMING SOON! Lean Ground Pork Pocket Guide. “Ground Pork: Deliciously Simple Burgers And So Much More!”

• Pantry Pick. This handy, online tool allows users to take any pork cut and pantry ingredients they have on-hand, match a recipe using that combination, and put a tasty pork meal on the table.

• My Recipe Box. This simple solution allows families to save their favorite pork recipes in an online recipe box so they are easily accessed when it is time to whip up non “blah” meals.

wEb SiTE PROMOTES CAREERS iN PORK PROdUCTiON

Good employees are the lifeblood of any thriving business, and the Pork Checkoff has created new Web tools to provide job seekers with a better understand-ing of the skills, knowledge, and experience required to get started on a successful career path in the pork industry.

In response, the Checkoff recently launched the Careers in Pork Production site on Pork.org at www.pork.org/Careers/. The site, which includes links in the Resources Tab for job postings, also includes an organizational chart to provide an overview of the vast array of jobs available in pork production including production-managers, human resources, accounting, environment, logistics, nutrition, marketing/communi-cations, and purchasing/facilities.

The chart is interactive and includes links to job descriptions and online videos, including “A Career in Pork: It’s Not What You Think.” The Pork Board worked with Christensen Farms and Iowa Select Farms to produce the videos, which feature a sow divi-sion manager, a farrowing department lead and other pork industry professionals.

hORMEl FOOdS’ COMMiTMENT TO PQA PlUS

The National Pork Board recognizes Hormel Foods for its commit-ment to the Pork Quality Assurance Plus® (PQA Plus®) and Transport Quality Assurance® (TQA®) programs. Hormel Foods recently announced that all hogs purchased by Dec. 31, 2009, will be raised by pork producers and their employees who are certified in PQA Plus, have completed well-being assessments on their farms and have TQA certification.

“This action reaffirms pork producers’ commitment to the U.S. pork industry and its customers,” said Tim Bierman, a PQA Plus-certified pork producer from Larrabee, Iowa and National Pork Board member.

PQA Plus is a three-part process. It includes at-tending an educational and training session as well as an on-farm site evaluation to achieve PQA Plus site status. The program also includes a third component of random, statistically valid, third-party evaluation of program implementation. Results of those evalua-tions will show if the industry is improving its overall animal-care practices. There are over 20,000 pork producers who have been certified in PQA Plus to-date.

“We are also honored to fully support the pork industry’s new responsible pork initiative called ‘We Care’,” said Brian Stevens, director of pork procure-ment, Hormel Foods. “Pork producers do care about retaining the public trust and they demonstrate this by doing things right through their ethical principles. We are encouraging all pork producers to support this great pork industry initiative supported by the National Pork Producers Council and the National Pork Board.”


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In response to a member request, the Kansas Pork Association Executive Board has initiated a reward program. The Board hopes this program can serve as a deterrent to crimes being committed on member’s operations.

A maximum of a $2,500 reward will be offered to individuals who provide information that leads to the arrest and conviction of persons stealing, killing or seriously injuring swine. The Association also offers a reward to individuals who provide information that leads to the arrest and conviction of persons vandalizing pork production facilities.

The reward also may apply to informants who assist in the arrest and conviction of persons stealing livestock equipment or pharmaceuticals. If you would like to know more about the program, please give the KPA office a call at 785-776-0442.

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Almond Stuffed Pork Chops

4 boneless pork loin chops, 1 1/4-inch thick1 tablespoon butter1/4 cup chopped almonds1/4 cup chopped celery1/4 cup chopped onion2 tablespoons water1 teaspoon chicken bouillon granules1/2 teaspoon dried parsley flakes1/8 to 1/4 teaspoon almond flavor2 slices firm white bread, cut into 1/2-inch cubes

For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.

Heat oven to 375 degrees F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 degrees F. (check temperature in thickest part of meat), 35-45 minutes. Bake for 2 minutes more. Remove toothpicks from chops.

What’s for dinner tonight?

Oven Roasted Ribs

6 pounds pork spareribs1/2 teaspoon liquid smoke (optional)1/4 cup Dijon-style mustard2 tablespoons packed brown sugar2 tablespoons paprika1 tablespoon garlic powder1 1/2 teaspoons freshly ground black pepper1/2 teaspoon salt

Heat oven to 300 degrees F. Line shallow roasting pans with heavy-duty foil.Stir liquid smoke into mustard, if desired. Combine brown sugar, paprika, garlic powder, pep-

per and salt in small bowl. Brush meatier side of each slab of ribs with liquid smoke-mustard mixture or the mustard. Sprinkle brown sugar mixture evenly over mustard. Place ribs in foil-lined roasting pans.

Roast for 2 1/2-3 1/4 hours or until fork tender. (If ribs are becoming dry, cover with foil the last 30-45 minutes of roasting.) Transfer ribs to serving platter. Let stand for 10 minutes before serving.


Kansas Pork Association2601 Farm Bureau roadManhattan, KS 66502

PIG TALESThe Official Publication of the Kansas Pork Industry

ADDrESS SErvICE rEQUEStED

Support the Association by becoming a member or advertising in Pig Tales!Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. The next issue will be released in December 2008. Producer-members receive half-off ad prices. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail [email protected].

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pig tales issue 1 2009

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