Pig Tales Issue 2 2013

Issue 2 2013

The Official Publication of the Kansas Pork IndustryPIG TALES

Doing All We “Can”The Power of a Name

The Kansas Pork Association and the National Pork Board are encouraging all producers to become PQA Plus certified and achieve PQA Plus Site Status. The purpose of this program is to encourage producers to be proactive in providing the best possible care for their animals and show commitment to the ethical principles of pork production as outlined in the We Care responsible pork initiative. Hav-ing a PQA Plus advisor review your operation can both improve the well-being and productivity of animals in your care by noting changes or additions that may not otherwise be noticed.

The Kansas Pork Association is offering a $100 rebate to Kansas Pork Producers completing a PQA Plus Site Assesment. The funding is available on a first-come-first-serve basis.

The following requirements and stipulations apply:

• Producer must have all site status paperwork completed.• Rebate amount may not equal more than the total assessment cost.• Rebates available on a first-come, first-served basis only as funds are available.

Please do not delay!

Please contact Tim Stroda at [email protected] or (785) 776-0442with questions or to see if funds are still available.

PQA PLUS SITE STATUS REBATE PROGRAM

Please work with your PQA Plus advisor to complete the form below.Then, detach and mail to the address on the form.

Name of producer: ___________________________________________Farm name: ________________________________________________Organization (if contract grower): ________________________________Mailing Address: ___________________________________________________________________________________________________________________________________________________________________Premise ID# or PQA Plus number ________________________________Phone: _____________________________________________________E-mail:______________________________________________________

FOR ADVISOR USE ONLYDate of assessment: ____/____/______ Total assessment cost: $__________PQA Plus Advisor (Print) ______________________________ (signature) _____________________PQA Plus Advisor phone: ____________________

Please return form and a copy of PQA Plus site

assesment certificate to:Kansas Pork Assocition

PQA Plus Rebate Program2601 Farm Bureau Road

Manhattan, KS 66502

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I s s u e 2

4 President’s Message

5 KPA Volunteer Calendar

6 Doing All We “Can” KPA celebrates Kansas Agriculture Day at the Capitol

8 Nutrition Without Boundaries KPA attends MINK 2013

9 The Power of a Name New naming system just in time for grilling season

10 See it, Stop it! Animal care starts with you

12 Industry Updates

14 Have an Event? KPA’s interactive finishing barn available for checkout

Grilling season is upon us! Why not try Grilled Ribeye Pork Chops with Easy Spicy BBQ Sauce? Find this great recipe on page 15. Check out porkbeinspired.com for more great pork recipes.

Pig TalesThe Official Publication of the Kansas Pork Industry

President-CEOTim [email protected]

Director of Industry Relations Jodi [email protected]

Director of CommunicationsAmanda [email protected]

2013 KPA Board of Directors

Chairman: Michael Springer - NeodeshaJim Crane - LiberalKevin Deniston - Scott CityDaniel Gerety - SenecaJerry Morris - SedgwickScott Pfortmiller - StaffordJim Nelssen - Kansas State University

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

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

All Pig Tales inquires should be directed to:Kansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502Phone: 785-776-0442Fax: 785-776-9897

www.kspork.orgOn The Cover

4 Pig Tales•

As I’m sure you’ve heard, we have another industry challenge in a swine disease that is new to the United States. Below is a statement from the National Pork Board. Veterinarians and researchers across the country are working to diagnose, confirm and track any patterns the disease has shown to help mitigate its effects.

This is a very fluid situation. As I’m writing this, there has not been a confirmed case in Kansas, but there are confirmed cases in four surrounding states. That’s not good news. Until there is more information, the best advice I can find says to revisit

your biosecurity plans with your employees. Please pay close attention to truck cleaning. As we get updated information, it will be posted on the News page of your website – kspork.org.

National Pork Board Statement on Porcine Epidemic Diarrhea Virus (PEDV)The United States Department of Agriculture has confirmed that porcine epidemic diarrhea virus (PEDV)

has been identified in the U.S. for the first time through testing at the National Veterinary Services Laboratory. This is not a new virus, nor is it a regulatory/reportable disease. Since PEDV is widespread in many countries, it is not a trade-restricting disease, but rather a production-related disease. PEDV may appear clinically to be the same as transmissible gastroenteritis (TGE) virus with acute diarrhea. Producers will need to work with their herd veterinarian with if any TGE-like symptoms appear and as always, maintain strict biosecurity protocols.

President’s MessageTim Stroda, President-CEO

• Porcineepidemicdiarrheavirus(PEDV)isavirussimilartotransmissiblegastroenteritis(TGE), another disease only affecting pigs. It is not zoonotic, so therefore it poses no risk to other animals or humans. Also, it poses no risk to food safety.

• PEDVhasbeenidentifiedintheU.S.inasmallnumberofherds.Thevirusisnotanew virus as it was first recognized in England in 1971. Since then, the disease has been identified in a number of European countries, and more recently in China, Korea and Japan.

• USDA,StateAnimalHealthOfficials,theAmericanAssociationofSwineVeterinariansand veterinarians at the National Pork Board are actively monitoring this disease and will make recommendations to producers as necessary.

• PEDVistransmittedviathefecal-oralrouteandmayappeartobethesameastransmissible gastroenteritis(TGE)viruswithacutediarrheawithin12to36hoursofonset.Herdveterinarians remain well versed in managing TGE-like diseases.

• LaboratorytestingistheonlywaytodiagnosePEDV.

• Asalways,producerswhoseeanysignsofillnessintheirpigsshouldnotifytheirherdveterinarian immediately to address the issue.

• PEDVdoesnotaffectporksafety.Porkremainscompletelysafetoeat.

We Care

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Stay Connected with Us

https://www.facebook.com/KansasPork https://twitter.com/KansasPork

http://www.youtube.com/user/KansasPork

KPA Volunteer Calendar

August 5 — 6 Hutchinson Blood DriveLocal volunteers needed to visit with donors and hand out pork sandwiches. This serves as a way for farmers in the area to say thank you to those in the community who give blood.

Time commitment: 2-3 hours plus travel to/from event

August

July 13 Tractor Days Ag Hall of Fame Volunteers needed to visit with families about how pigs are raised at booth with model barn.

Time commitment: 4 hours plus travel to/from event

July 24 Dodge City Blood DriveLocal volunteers needed to visit with donors and hand out pork sandwiches. This serves as a way for farmers in the area to say thank you to those in the community who give blood.


JulyJune 25 Independence Blood Drive Local volunteers needed to visit with donors and hand out pork sandwiches. This serves as a way for farmers in the area to say thank you to those in the community who give blood.


June

September 14 KSU vs University of MassachusettsFootball promotion at Bill Snyder Family Stadium, handing out samples before the game from the We Care trailer provided by the National Pork Board. Each volunteer will receive free tickets to the game.


September

Looking for something fun to do with the kids this summer? Or maybe you just love pork, people and volunteering? We have just the job for you!

Your association participates in 1—2 events per month, reaching hundreds, and sometimes thousands, of Kansans. The goals with these events are two-fold. First and foremost, KPA is working to promote the pork you produce by providing educational resources for cooking, recipes and coupons to Kansas grocery shoppers. Secondly, KPA is building on relationships within our communities. This relationship building will help us maintain our freedom to operate and show local community members how valuable your farm is to your community.

Want to volunteer? Contact Jodi Oleen at at 785-776-0442 or [email protected] for more information.

Inspiring Consumers

6 Pig Tales•

The state of Kansas celebrated its largest industry during Kansas Agriculture Week, March 12 — 19, as declared by Kansas Governor Sam Brownback.

“From the food we feed our families, to the clothes that keep us warm and the renewable energy that helps power our state, Kansans are affected by agriculture 365 days a year,” Brownback says. “Celebrating Kansas Agriculture Week gives us an opportunity to reconnect with and learn more about today’s agricultural sector and to thank the farmers and ranchers who serve our state.”

The Kansas Pork Association joined in the celebration and was a sponsor for events that took place on March 19, for Kansas Agriculture Day in Topeka, which was held in conjunction with National Agriculture Day.

The Neighbor to Neighbor statewide food drive was held in the weeks leading up to Kansas Ag Day, beginningonFebruary18,hostedbytheKansasDepartmentofAgriculture,Dillon’sFoodStores,Harvestors–TheCommunityFoodNetwork,theKansasFoodBank,theSecondHarvestCommunityFoodBankand the Kansas agricultural community. At the conclusion of the drive on Kansas Ag Day, Secretary of Agriculture Dale Rodman announcedthat58,000mealswereraisedstatewide.Hewasjoinedbyleaders in the Kansas agricultural community to conclude the drive by participating in a “BackSack” program volunteer project, which provides backpacks of food to low-income children for the weekend. The group packed 400 backpacks for local children.

Kansas Ag Day celebrations continued on March 19 at the capitol building, with a panel on a “Dialogue on Kansas Agriculture” that featured leaders in the agricultural industry to discuss current topics on nutrition, animal care, food safety, environmental stewardship, education, technology and the economy.

Following the panel, attendants enjoyed a Kansas Ag Day Reception and heard remarks from Governor Brownback and Secretary Rodman.

“The Kansas Pork Association was proud to be a sponsor for the Ag Day event. By working with the Department of Agriculture and other agricultural organizations, we can multiply the efforts of Kansas farmers to help our neighbors and remind our communities how important agriculture is to the state,” says Tim Stroda, KPA President-CEO.

Doing All We “Can”

By Amanda Spoo

The Kansas Pork Association celebrates Kansas Agriculture Day at the Capitol

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Inspiring Consumers

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KPA Hosts Food Drive in ManhattanIn support of the Neighbor to Neighbor statewide

food drive, KPA worked with KDA and Dillon’s Food Stores to organize a local food drive on March 16, 2013 at the Dillon’s Westloop location in Manhattan. Each person that donated three or more items to the food drive received a $5 — off fresh pork coupon. Overall, 150 coupons were handed out and the drive filled the food bin and a grocery cart with food items for donation. KPA staff was joined by DJ Rezac and Nicole Allen student volunteers from Food For Thought, a student organization at Kansas State University. Made up of undergraduate, graduate, veterinary students and young alumni, Food For Thought is a grass-roots organization that strives to bridge the gap between consumers and agriculture. The group was also a participant in the Pork Checkoff ’s Operation Main Street media training program in 2011. For more information on Food For Thought, check out their blog at bloggingfoodforthought.blogspot.com and find them on Facebook and Twitter (@fftgroup.)

Volunteers Nicole Allen and DJ Rezac are joined by a Dillon’s employee [center] at the food drive.

Inspiring Consumers

8 Pig Tales•

In today’s rapidly changing environment, many dieticians and health professionals question how to stay ahead of those changes in order to do their jobs. The 2013 MINK Conference, attended by more than 500 members of the Missouri Dietetic Association, the Iowa Academy of Nutrition and Dietetics,

the Nebraska Academy of Nutrition and Dietetics and the Kansas Dietetic Association, provided training and networking opportunities to develop skills in communication, collaboration and innovation in nutrition and health practices. The program theme, “Nutrition Without Boundaries,” reflected on a scope of those opportunities.

The Kansas Pork Association attended the conference held April 4-6, 2013 in Overland Park, as a booth exhibitor and event sponsor. Attendees were provided with updated materials from National Pork Board, toured the model hog finishing barn and played trivia games for prizes. As a sponsor of the Foundation and Networking evening event, activities included a “Flip the Chop and Win” game, hors d’oeuvres, raffle ticket prizes and continued networking. KPA was able to direct much of its conversation toward focusing on the new sustainability information graphic on hog farming, also featured here on this page. KPA directed its conversation toward information and educational resources on sustainability in hog farming, utilizing new graphics from the Pork Check off.

“The barn was a starting point to open conversations and show how pigs live when farmers use barns to care for them,” says Jodi Oleen, Director of Industry Relations. “We know that it is families that own and operate the farms, but many of our customers do not. After a quick look into the barn, many participants had questions. There were many great conversations that were prompted by the barn. Many in attendance had misperceptions about today’s agriculture.”

Inspiring Consumers

8 Pig Tales•

Nutrition Without Boundaries

KPA attends 2013 MINK conference

Attendees of the 2013 MINK confrence participated in “Flip the Chop and Win.”

Attendees of the 2013 MINK conference represented dietetic associations from Missouri, Iowa, Nebraska and Kansas.

Kansas Pork Association was a sponsor of the Foundation and Networking evening event.

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Inspiring Consumers

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Method Cut Thickness/ Weight

Cook to Internal Temperature

followed by3-minute rest

Average RecommendedCooking Time

(minutes per Ib. OR total minutes)

RoastingRoast at 350°F,unless otherwise noted.Roast in a shallow pan, uncovered.

New York Roast;bone-in and boneless 2 - 5 Ibs. 145°F 2 Ibs. roast = 20 minutes (per Ib.)

3½ - 5Ibs. roast = 15 minutes (per Ib.)

Tenderloin (Roast at 425°F) ½ - 1½ Ibs. 145°F 20 - 27 minutes (total)

Loin Back Ribs ------ Tender 1½ - 2 hours (total)

Spareribs/St. Louis-Style Ribs ------ Tender 1½ - 2 hours (total)

Broiling4-5 inches from heat

OR

GrillingOver direct, medium heat; turn once halfway through grilling.

Tenderloin ½ - 1½ Ibs. 145°F 20 minutes (total)

Porterhouse, New York and Ribeye Chops; thin ¾ inch 145°F 8 - 9 minutes (total)

Porterhouse, New York and Ribeye Chops; thick 1½ inch 145°F 12 - 16 minutes (total)

Shoulder Steak ½ - ¾ inch 145°F 20 minutes (total)

Shoulder Country-Style Ribs 1½ inch 145°F 12 - 16 minutes (total)

Loin Country-Style Ribs; bone-in and boneless 1½ inch 145°F 12 - 16 minutes (total)

BarbecuingOver indirect medium heat (285°F).

New York Roast;bone-in and boneless 2 - 5 Ibs. 145°F 2 Ibs. roast = 20 minutes (per Ib.)

3½ - 5Ibs. roast = 15 minutes (per Ib.)

Shoulder Roast;bone-in 3-6 Ibs. Tender 45 minutes (per Ib.)


Spareribs ------ Tender 1½ - 2 hours (total)

SautéingAdd a little cooking oil to a pan; sauté over medium-high heat and turn once halfway through cooking time.

New York Chop;thin ¾ inch 145°F 8 minutes (total)

Ribeye Chop;thin ¾ inch 145°F 8 minutes (total)

BraisingCook, covered, with a liquid at a simmer; turn once halfway through cooking time.

Sirloin Chop;bone-in and boneless ½ - ¾ inch 145°F 6 - 8 minutes (total)

Shoulder Roast;bone-in 3-6 Ibs. Tender 2 - 2½ hours (total)


Spareribs/St. Louis-Style Ribs ------ Tender 1½ - 2 hours (total)

Shoulder Steak ½ - ¾ inch 145°F 20 minutes (total)

How to Cook Pork PERFECTLY

145°F Medium Rare............................................ Warm, Pink Center150°- 155°F Medium.......................................... Warm, Slightly Pink Center155°- 160°F Medium Well.................................. Hot, White Center160°F+ Well-Done.............................................. Hot, Tough and Dry

Temperature/Color Guide

©2013 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Checkoff Program. 03

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This summer, as we visit the meat case to stock up for grilling season, things might be looking a bit different. After two years of research by the National Pork Board, the National Cattlemen’s Beef Association

and other meat industry partners, a new naming system for pork and beef cuts has been developed to make it easier for consumers to understand what they are buying and how to cook it.

The new system, approved and supported by the United States Department of Agriculture’s Food Safety Inspection Service is a voluntary program that implements new simplified names for 14 cuts of pork, many that align with consumer-friendly beef cut names. These changes provide the opportunity to redefine how pork is marketed and reshape how consumers shop for pork. The recommendation for labeling does not suggest removing the old names, but instead encourages an update that includes both the new and old, as well as an added line that offers tips for the cut’s best preparation method.

The new pork names go with a shift in how pork is cooked, says Traci Rodemeyer, director of pork information with the National Pork Board in Des Moines. Because trichinosis is no longer a problem in U.S. hogs, in 2011 the Department of Agriculture changed the recommended cooking temperature for pork from

160 degrees to 145. Once pork could be pink, a pork chop could be cooked just like a steak.

“Porterhouse steak and a Porterhouse chop are very similar in how they cook. Ribeye is a high-quality beef cut, so Ribeye will mean that for pork consumers as well. The top loin is now the New York chop,” Rodemeyer says.

The Power of a NameNew naming system just in time for grilling season

For more information visit:

http://www.meattrack.com

http://www.porkretail.org

New York Chop

Loin Back Ribs

Tenderloin

Spareribs

Porterhouse Chop

Loin Country-Style Ribs; bone-in

Ribeye Chop

New York Roast

Loin Country Style Ribs; boneless

Sirloin Chop; boneless

Shoulder Steak; bone-in

Shoulder Country-Style Ribs;

bone-in

Shoulder Roast; bone-in

Pork’s Most Popular Cuts

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For recipe ideas visit:www.PorkBeInspired.com

SIDE

St. Louis-Style Ribs

New Names to Look for in the Meatcase

Loin Chop Bone-In Porterhouse Chop

New York ChopTop Loin Chop, Boneless

Sirloin ChopSirloin Chop, Boneless

Ribeye Chop, Bone-InRib Chop, Bone-In

Ribeye ChopRib Chop, Boneless

©2013 National Pork Board, Des Moines, IA USAThis message funded by America’s Pork Producers and the Pork Checkoff.

Inspiring Consumers

10 Pig Tales•

The Center for Food Integrity and the U.S. pork and dairy industries have launched ‘See It? Stop It!SM Animal care starts with you.’ a proactive demonstration of agriculture’s commitment to farm animal care. The initiative empowers, and in fact, demands that if signs of animal abuse, neglect, mishandling or

harm are witnessed, anyone working on a farm or in a farm setting has an obligation to report it immediately. Though it is uncommon, when animal abuse, neglect, harm or mistreatment takes place, it is essential to

give animal care providers resources to swiftly report what they witness. The ‘See It? Stop It!’ initiative provides several options to enable employees to speak up to stop animal abuse. Ultimately, empowering animal caretakers and giving them responsibility to report animal abuse immediately will help assure the best care for animals.

“Asthenation’soldestanimalprotectionorganization,theAmericanHumaneAssociation(AHA)hasalong history of involvement with programs that help assure proper animal care,” said Kathi Brock, National DirectoroftheFarmAnimalProgramforAHA.“Itiscriticalforfarmmanagementtosetclearexpectationsfor animal care and to have zero tolerance for animal mistreatment. We believe ‘See It? Stop It!’ provides the tools to help set those expectations and a mechanism for reporting abuse which supports the proper care of America’s farm animals.”

The initiative demonstrates to the public that farmers are committed to good animal care and calls on anyone who witnesses abuse to stop it immediately. This includes those who are on farms to videotape animal production activities. Stopping and reporting abuse quickly is the right thing to do for animals, and it demonstrates that those involved in livestock production understand their obligation to provide sound animal care. Demonstrating this commitment is important to maintaining public trust in today’s animal agriculture.

“Those in agriculture are understandably frustrated by undercover videos. The actions of a few captured on video can taint public perception of the entire livestock community,” said Roxi Beck of the Center for Food Integrity. “Taking action to stop abuse demonstrates a genuine commitment to do what’s right for the animals on farms.”

It is the duty of farm leaders to convey the level of commitment they have to responsible animal care, while

Press release and graphics originally shared on www.SeeItStopIt.org

RAISE AWARENESS

EMPOWER EMPLOYEES

TAKE ACTION

The See it? Stop it! initiative is facilitated by The Center for Food Integrity, with funding provided by the U.S. pork and dairy industries.

}SM

Visit www.SeeItStopIt.org to access materials to help you implement the initiative on your farm, including:

Employer Checklist – provides you with guidance on how to raise awareness, empower employees and take action, if necessary. Employee Agreement – ensures employees understand their role in maintaining initiative outcomes. Visual Aids – help employees understand how the initiative serves as an extension of your animal care goals and commitments, and

provide information on how to report instances of animal abuse, harm, neglect or mishandling. There is no fee for participation in the See it? Stop it! initiative. No list of participating farms will be published for the public,

but farmers are encouraged to promote their participation and advocate for others to join the initiative.

RAISE AWARENESS

EMPOWER EMPLOYEES

TAKE ACTION


}SM

Visit www.SeeItStopIt.org to access materials to help you implement the initiative on your farm, including: Employer Checklist – provides you with guidance on how to raise awareness, empower employees and take action, if necessary. Employee Agreement – ensures employees understand their role in maintaining initiative outcomes. Visual Aids – help employees understand how the initiative serves as an extension of your animal care goals and commitments, and



Inspiring Consumers

11Pig Tales • 11Pig Tales •

empowering employees who work with or around animals to immediately report any signs of animal abuse, neglect, harm or mistreatment.

“We depend on more than 11,000 independent livestock and poultry farmers to supply us and we believe they share our commitment to proper animal treatment,” said Dean Danilson, Vice President of Animal Well-Being Programs for Tyson Foods. “Initiatives like ‘See it? Stop it!’ and our own FarmCheck™ on-farm audit program are additional ways we can assure our customers and consumers we’re producing food responsibly. In fact, reporting animal mistreatment is one of the key elements of FarmCheck™.”

Both the U.S. pork and dairy industries have provided funding for the initiative and feel it is a great way to expand upon their already strong animal care programs.

“The Pork Quality Assurance® (PQA Plus® program outlines best practices for proper animal care,” said Sherrie Niekamp, director of animal welfare for the National Pork Board. “The ‘See it? Stop It!’ initiative meshes well with the core principles of PQA Plus that pork producers have followed for more than 20 years.”

“This initiative confirms the commitmentofeveryfarmownerandmanagertodowhat’srightforanimals,”saidDallasHockman,vicepresident of governmental regulations for the National Pork Producers Council. “‘See it? Stop it!’ expands upon the industry’s ‘We Care’ program, which is grounded by ethical principles and well-being practices. ‘We Care’ helps further establish a culture that ensures proper animal care.”

BetsyFlores,SeniorDirector,AnimalHealthandWelfare,fortheNationalMilkProducersFederationstated,“Careofanimalscouldnotbemoreimportanttofarmers.Havingasysteminplacetocontactanyofseveralauthorities is imperative and ‘See it? Stop it!’ provides that resource. This initiative combines well with the dairy industry’s National Dairy FARM Program: Farmers Assuring Responsible ManagementTM to ensure the well-being of animals in our care.”

Additional information about the program, including an employer checklist, guidance for integrating the program into existing animal well-being programs, posters for use in barns and guidance on employee training is available at www.SeeItStopIt.org.

RAISE AWARENESS

EMPOWER EMPLOYEES

TAKE ACTION


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RAISE AWARENESS

EMPOWER EMPLOYEES

TAKE ACTION


}SM





The See it? Stop it! initiative operates with the following values:• Animalabuse,harm,neglectormishandlingareunacceptable

and will not be tolerated.

• Properanimalcareistheresponsibilityofeveryindividualwhois around animals.

• Individualsworkingwithoraroundanimalshaveanobligationto immediately report any signs of deliberate animal abuse, harm, neglect or mishandling to a supervisor or other individual responsible for enforcement of proper animal care.

• Thorough,ongoingandconsistentemployeetrainingandre-training are critical to responsible animal care and are necessary components of a comprehensive animal care program.

EMPLOYERSHAVEANOBLIGATIONTO:• Provide education and promote the importance of proper and

responsible animal care.

• Encourageandenableemployeestoimmediatelyreportanysignsofanimal abuse, harm, neglect or mishandling.

• Provide accessible and reliable contacts that have immediateauthority to address reports of animal care concerns.

• Takeswiftactiontocorrectallinstancesofinappropriateanimalcare.

• Ensureemployeeswhoraiseconcernsingoodfaitharenotpenalized.

How to implement the See it? Stop it! initiative on your farm: TheSeeit?Stopit!initiativehighlightsyour level of commitment to animal well-being.Yourparticipationinthisinitiative,combinedwithindustry-specific certification or animal care programs, helps you maintain food safety and demonstrates to consumers your commitment to animal care and well-being.

AS A FARM OWNER OR MANAGER, it is your duty to convey the level of commitment you have to responsible animal care, as well as to empower employees who work with or around animals to pay attention and immediately report any signs of animal abuse, harm, neglect or mishandling. See it? Stop it! can help.

What is See it? Stop it!?See it? Stop it! is a national initiative that confirms the culture of care that farm owners and managers demand of every person who comes in contact with their animals.

See it? Stop It! is not an animal care or certification program. It is a directive that requires immediate action if an employeesuspects or witnesses animal abuse, harm, neglect or mishandling. The initiative empowers employees to contact any of severalauthorities to ensure their concern is heard and addressed, and the employer affirms all reports made in good faith will be thoroughly investigated,keptconfidentialandindividualswillnotbepenalizedfor speaking up.

See it? Stop it!: Highlights the integrity of the farm’s philosophies

on responsible animal care

Helps staff understand their important role in animal protection

Providescleardirectiononhowtoreportinstancesof animal abuse, harm, neglect or mishandling

The See it? Stop it! initiative operates with the following values:• Animalabuse,harm,neglectormishandlingareunacceptable

and will not be tolerated.

• Properanimalcareistheresponsibilityofeveryindividualwhois around animals.

• Individualsworkingwithoraroundanimalshaveanobligationto immediately report any signs of deliberate animal abuse, harm, neglect or mishandling to a supervisor or other individual responsible for enforcement of proper animal care.

• Thorough,ongoingandconsistentemployeetrainingandre-training are critical to responsible animal care and are necessary components of a comprehensive animal care program.

EMPLOYERSHAVEANOBLIGATIONTO:• Provide education and promote the importance of proper and

responsible animal care.

• Encourageandenableemployeestoimmediatelyreportanysignsofanimal abuse, harm, neglect or mishandling.

• Provide accessible and reliable contacts that have immediateauthority to address reports of animal care concerns.

• Takeswiftactiontocorrectallinstancesofinappropriateanimalcare.

• Ensureemployeeswhoraiseconcernsingoodfaitharenotpenalized.

How to implement the See it? Stop it! initiative on your farm: TheSeeit?Stopit!initiativehighlightsyour level of commitment to animal well-being.Yourparticipationinthisinitiative,combinedwithindustry-specific certification or animal care programs, helps you maintain food safety and demonstrates to consumers your commitment to animal care and well-being.

AS A FARM OWNER OR MANAGER, it is your duty to convey the level of commitment you have to responsible animal care, as well as to empower employees who work with or around animals to pay attention and immediately report any signs of animal abuse, harm, neglect or mishandling. See it? Stop it! can help.

What is See it? Stop it!?See it? Stop it! is a national initiative that confirms the culture of care that farm owners and managers demand of every person who comes in contact with their animals.

See it? Stop It! is not an animal care or certification program. It is a directive that requires immediate action if an employeesuspects or witnesses animal abuse, harm, neglect or mishandling. The initiative empowers employees to contact any of severalauthorities to ensure their concern is heard and addressed, and the employer affirms all reports made in good faith will be thoroughly investigated,keptconfidentialandindividualswillnotbepenalizedfor speaking up.

See it? Stop it!: Highlights the integrity of the farm’s philosophies

on responsible animal care

Helps staff understand their important role in animal protection

Providescleardirectiononhowtoreportinstancesof animal abuse, harm, neglect or mishandling

RAISE AWARENESS

EMPOWER EMPLOYEES

TAKE ACTION


}SM

Visit www.SeeItStopIt.org to access materials to help you implement the initiative on your farm, including: Employer Checklist – provides you with guidance on how to raise awareness, empower employees and take action, if necessary. Employee Agreement – ensures employees understand their role in maintaining initiative outcomes. Visual Aids – help employees understand how the initiative serves as an extension of your animal care goals and commitments, and



Inspiring Consumers

12 Pig Tales•

Groups Want ‘Comprehensive’ FTA with EUA coalition of U.S. food and agricultural organizations

led by the National Pork Producers Council is urging the Obama administration to press the European Union to negotiate a “comprehensive” free trade agreement, including addressing sanitary-phytosanitary (SPS) barriers to trade.

In a letter signed by 47 organizations sent to U.S. Trade Representative nominee Mike Froman, the coalition expressed concern with a resolution approved last month by the European Parliament that in negotiating the Transatlantic Trade and Investment Partnership (TTIP) with the United States the EU should maintain the “precautionary principle” for SPS issues. Precautionary measures are implemented based on the mere identification of potential risk or, worse, on public perception and political considerations rather than on science-based risk assessments. The World Trade Organization requires member countries’ SPS measures to be based on scientific risk assessments.

“Precaution in the EU has become a pretext for import protectionism under the pretense of consumer safety,” wrote the coalition in its letter. “Such non-science-based measures have become the most challenging barrier to U.S. food and agricultural exports to the EU.”

Examples include certain restrictions on production methods that negatively affect exports of U.S. meat, poultry and dairy products; discriminatory and trade-restricting product labeling requirements; and regulatory barriers to biotechnology that restrict U.S. corn, soy and processed corn and soy product exports.

The coalition said SPS issues must be addressed as part of the negotiations, not simply left to some future consultative mechanism as some EU parliamentarians have suggested. Additionally, SPS provisions negotiated under the TTIP must be enforceable.

If certain sectors or measures are excluded from the TTIP, said the coalition, or placed into a “future negotiation” category, the agreement likely will fail to win the support of the food and agricultural sector.

The coalition reiterated its call for the administration to use the Trans-Pacific Partnership negotiations and other recent U.S. free trade agreements as models for talks on the TTIP.Released May 20, 2013; National Pork Producers Council

U.S. Agriculture Benefits from Japan in TPP Talks

Increased pork exports resulting from a Trans-Pacific Partnership (TPP) agreement would create more than 20,000 direct and indirect U.S. pork-related jobs, with the vast majority generated by Japan alone, said the National Pork Producers Council at a press conference held April 15, 2013.

The TPP is a regional trade negotiation that includes the United States, Australia, Brunei Darussalam, Canada, Chile, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam, which account for a combined 30 percent of global GDP. Japan already has free trade agreements with seven of the 11 TPP countries: Brunei, Chile, Malaysia, Mexico, Peru, Singapore and Vietnam. The Obama administration agreed to accept Japan into the trade negotiations.

“Increasing pork exports are important to many more Americans than just pork producers,” says NPPC Vice President and International Trade Counsel Nick Giordano, who pointed out that more than 110,000 U.S. jobs are generated by U.S. pork exports. “We expect having Japan join the TPP will likewise provide increased market opportunities and more jobs for us.”

Japan’s economy is second only to China’s in the region, and it is the fourth largest U.S. agricultural export market overall. U.S. food and agricultural exports to Japan in 2012 totaled $13.5 billion. Japan is the top value export market for U.S. pork, accounting for almost $2 billion in 2012 sales.

NPPC was joined at the press conference by the American Farm Bureau Federation, Cargill Incorporated, the National Milk Producers Federation, the National Potato Council and the U.S. Dairy Export Council. Last week, those groups and more than 70 other food and agricultural organizations sent a letter to President Obama, urging the administration to welcome Japan into the TPP talks.Released April 15, 2013; National Pork Producers Council

Industry UpdatesFrom National Pork Producers Council

Inspiring Consumers

13Pig Tales •

Agricultural Worker Bill ApplaudedThe Food Manufacturers Immigration Coalition

praised the introduction of legislation that would assist in establishing a stable workforce that can help sustain the rural communities where farmers, ranchers and food manufacturers grow and process the nation’s and world’s food supply.

The “Agricultural Guestworker Act,” introduced byHouseJudiciaryChairmanBobGoodlatte,R-Va.,replacestheimpracticalH-2Aprogramwithasensibleguestworker program. The new program, known as H-2C,modernizesandstreamlinestheagriculturalguestworker program and would be administered by the U.S. Department of Agriculture (USDA), the federal agency that understands the unique needs of America’s food manufacturers and farm and ranch operations.

The existing temporary programs for general labor skilled workers are for seasonal labor only. Under the “AgriculturalGuestworkerAct,”theH-2Cprogramwould offer workers and employers more choices in their employment arrangements, creating more flexibility and making it easier for workers to move freely throughout the marketplace to meet demands. Released April 26, 2013; National Pork Producers Council

This new program will support food manufacturers, cattle operations, dairies, hog and poultry farms and other year-round agricultural employers.

“An effective occupational visa system may be the most important barrier to illegal immigration,” the coalition says. “The right visa system with the right screening tools will in effect be a ‘virtual border.’ The ‘Agricultural Guestworker Act’ and the creation of the H-2Cprogramwouldservethediverseinterestsoftheagriculture and food manufacturing industries and will boost the modern agriculture labor market.”

Since not all agriculture jobs are the same or require the same level of skill and experience, the H-2Cprogramwouldgiveemployerstheopportunityto invest their time in training workers for jobs by allowing them an initial stay of 36 months. Workers would then be required to leave for up to three months. Aftertheperiodofleave,eachH-2Cvisaholderwould only be required to leave once every 18 months. This would provide farm labor stability and would encourage illegal farm workers to identify themselves andparticipateintheH-2Cprogram.

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KPA’s interactive finishing barn is a tool that is available to checkout for events to help viewers engage in hands-on learning. These events include, but are not limited to, school visits, open houses, OMS presentations and county fair or meetings. The display, which can be used for any age audience, includes the barn, signage, educational materials and talking points for those sharing the the barn with the public. The barn is complete with an office, visible pens, a nipple waterer, a working curtain and features messaging about modern barns. KPA encourages individuals interested in using the barn display to schedule their requests with Jodi at [email protected] or call 785-776-0042.

The election of pork producer delegate candidates for the 2014 National Pork Producers (Pork Act) Delegate Body will take place at 1:00 p.m., Monday, July 8, 2013, in conjunction with an Executive Board meeting of the Kansas Pork Association at the IGP Executive Conference Center, 1980 Kimball Avenue, Manhattan, KS 66506. All Kansas pork producers are invited to attend.

Any producer, age 18 or older, who is a resident of the state and has paid all assessments due may be considered as a delegate candidate and/or participate in the election. All eligible producers are encouraged to bring with them a sales receipt proving that hogs were sold in their name and the checkoff deducted. For more information, contact Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS, telephone 785/776-0442.

Public NoticeBy the Kansas Pork Association and the National Pork Board

Inspiring Consumers

15Pig Tales •

Preheat the grill over medium high heat and brush with olive oil. Season the chops with a generous amount of salt and pepper on both sides. Place pork on the grill for 8-9 minutes, turning once halfway through, until cooked to an internal temperature of 145 degrees F. Remove pork from the grill, tent it with foil; let it rest for 3 minutes.

Add potatoes to a pot with water, over high heat and boil for 15 minutes. Drain the water and add the heavy cream. Mash the potatoes until smooth. Stir in the chopped chives, salt and pepper.

Heattheoilinapotovermediumheat.Sautétheonionuntilsoftandaddketchup, brown sugar, Worcestershire, vinegar, and cayenne. Simmer for 15 minutes so the sauce thickens and turn off heat. Once cooled, puree the sauce in a blender. Serve the chops alongside the potatoes and a spoonful of BBQ sauce. *Oil is not included in the nutritional value since it’s for brushing the grill, vs. the chops

Yield: 4 servings

Prep Time: 10 minutesCook Time: 30 minutes

Ingredients4 ribeye (rib) pork chop, about 1-inch thicksalt and pepper, to tasteolive oil, for brushing grill grate

Chive Mashed Potatoes: 3 russet potatoes, peeled and chopped into 1-inch cubes2 tablespoons chives, chopped3 tablespoons heavy cream

Spicy BBQ Sauce: 1 teaspoon olive oil1/2 yellow onion, chopped1/4 cup ketchup1 tablespoon brown sugar1 tablespoon Worcestershire Sauce1 tablespoon apple cider vinegar1/4 teaspoon cayenne pepper

Grilled Ribeye Pork Chops with Easy Spicy BBQ Sauce

Kansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502

PIG TALESThe Official Publication of the Kansas Pork Industry

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Documents

Pig Tales Issue 2 2013