Issue 3 2013

The Official Publication of the Kansas Pork IndustryPIG TALES

Pork Chop OpenGolf Tournament

You’re Invited to the...

18-Hole 4-Man ScrambleWhat:

Questions?

When: Friday, September 20, 2013 Registration- 9 a.m. Shotgun Start- 10 a.m.

Meal Provided After Tournament

Where: Cedar Hills Golf Course | 1344 Quivira Road, Washington, KS 66968 | 785-325-2424

Why: Fund Raising Event for the Kansas Pork Association

How: $250 Per Team | Registration Deadline: Monday, September 9, 2013

Contact KPA: 785-776-0442 | kpa@kspork.org

Pork Chop Open Golf Tournament Registration FormTeam Captain:Address:Phone:Email:Number of Meal Reservations:

Names of Team Members:1.

4.3.2.

Registration Cost: $250 Per Team(includes cart, green fee and gift)

Check must accompany form and sent to:Kansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502

Please Return By September 9

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 inquiries should be director to the Kansas Pork Association, 2601 Farm Bureau Road, Manhattan, KS 66502; www.kspork.org.

President’s Message

KPA Headlines

Association Update

Meeting Consumer Needs KPA launches new website

Just For HerKPA sponsors women’s expo

Be Inspired to Make a Difference KPA sponsors seven blood drives throughout the state

United States Meat Export Federation Report

In The Spotlight

Industry News

Featured Recipe

The Official Publication of the Kansas Pork IndustryPIG TALESKansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502Phone: 785-776-0442Fax: 785-776-9897www.kspork.org

President-CEOTim Strodatims@kspork.org

Director of Industry Relations Jodi Oleenjodio@kspork.org

Director of CommunicationsAmanda Spooamandas@kspork.org

2013 KPA Board of Directors

Chairman: Michael Springer - Neodesha

Jim Crane - LiberalKevin Deniston - Scott CityDaniel Gerety - SenecaJerry Morris - SedgwickScott Pfortmiller - StaffordJim Nelssen - Kansas State University

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On the Cover: top row L to R- Michael Springer family, Hot Tamale Pie, Mike Bellar family. Bottom row L to R: Cuban Pork Adobo Chops, Kelly Wondra family, Italian Pork Kabobs with Summer Vegetables. Recipes can be found at porkbeinspired.com.

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4 Pig Tales•

President’s MessageTim Stroda, President-CEO

One of our main functions at KPA is answering questions from farmers that call looking for information on a specific topic. Often, while researching an issue, I’ll come across timely information that should be shared. Here’s one that may have slipped off your radar, but if you have employees looking for professional development opportunities, it is time to sign up for these fall courses.

The Professional Swine Manager program is a comprehensive work-study program designed to better prepare people to manage a sow farm, a group of grow-finish units or departments within each by improving the understanding and application of fundamental science supporting generally accepted pork production practices.

The program prepares current employees and community college students to excel as farm managers and can eventually lead to becoming a Certified Swine Manager. Courses are delivered by South Central Community College in Mankato, Minn.

SWPR 1200 Breeding Stock Management Credit Hours: 3.0 credits Cost: Approx. $612 Course Schedule: Aug. 29 – Dec. 19, 2013, Thursdays, 4:00 p.m. – 6:40 p.m.Description: This online hybrid course provides a comprehensive study of the swine breeding herd. It focuses on the technical aspects of the breeding, gestation and farrowing departments in a swine operation. Topics include the conditioning, care and management of gilts, sows and boars, breeding schedules, breeding methods, stock replacement, herd integration, replacement strategies, gestation management, lactation management, reproductive health considerations, and care of piglets prior to weaning.

SWPR 1300 Nursery and Finishing Management Credit Hours: 3.0 creditsCost: Approx. $612 Course Schedule: Aug. 28 – Dec. 18, 2013, Wednesdays, 3:00 p.m. – 4:50 p.m.Description: This online hybrid course covers nursery and finish management. Topics include chilling, drafts, dampness, sanitation, social stress, nutritional stress, housing requirements, building design, ventilation and common diseases. This course also covers a study on the requirements of the growing/finishing animal to maximize production and efficiency.

Course Instructor Information: Pete Neigebauer • (507) 389-7290 • Pete.Neigebauer@southcentral.edu Registration: To register for courses, visit the South Central College website using the link listed below and enter the requested course information: https://webproc.mnscu.edu/registration/search/basic.html?campusid=270

Target Audiences• Primary – employees to become production managers• Secondary – students seeking careers in pork production

Description• The program includes hands-on learning at a farm site

combined with classroom instruction. The hands-on learning focuses on what needs to be done in the barns, while the classroom instruction focuses on the science and knowledge that allows production managers to make better decisions. Classes are developed to allow for college credit within the community college system.

• Instruction is delivered via the internet from community college instructors experienced in swine production.

• Curriculum addresses management level responsibilities in sow farm management, wean-to-finish management, human resource management, facility operation and maintenance, production records and work experience/internships. The curriculum is developed for multiple delivery methods, including home, farm or classroom.

Recognition, Diplomas and Certifications Offered • Certified Swine Manager – reproduction• Certified Swine Manager – wean-to-finish• Courses apply toward associate degree in animal science

with emphasis in swine production

Courses Offered• Breeding Stock Management (Fall 2013) • Nursery and Finishing Management (Fall 2013) • Facility Maintenance (Spring 2014) • Swine Record Systems (Spring 2014) • Employer/Employee Issues (Summer 2014) • Agribusiness Internship (Summer 2014)

Fall 2013 Courses: Hurry to reserve your spot in the class!

5Pig Tales •

KPA Hires Director of Communications

The Kansas Pork Associaton is excited to announce that a new position has been added to the staff through the hiring of a Director of Communications. The association hired Amanda Spoo, who joined the

team part-time in February 2013 and started full-time in June 2013.Born and raised in rural northeast Oregon, Spoo’s pork and agricultural

background includes being involved in her FFA chapter, of which her dad was the adviser, and exhibiting swine at her county fair. Service and building strong relationships is important to Amanda, something she grew up learning in her family’s third generation floral shop and in her parent’s BBQ catering business.

Spoo graduated in May 2013 from Kansas State University with a bachelor of science in agricultural communications and journalism with an emphasis in

agronomy. As a student, Spoo was a College of Agriculture Ambassador; was on staff for three issues of the Kansas State Agriculturist magazine, serving as editor for the its Fall 2013 issue; and served on the 2011 Agriculture Future of America Student Advisory Team. Her work and communications experience while in school included internships with Pioneer, K-State Research and Extension, ICM, Inc. and K-State’s International Grains Program.

Looking forward, Spoo’s primary area of focus will be producing and coordinating distribution of KPA publications and information including Pig Tales, Direct Line, InPursuitofPork.com, press releases and new materials. She will also assist in activities and programs, social media and membership responsibilities

“I believe farming to be one of the most honorable professions and feel privileged to be working to represent those whose livelihood is in agriculture,” Spoo says. “My heart is for people and for sharing their stories. I am excited to get to know our Kansas pork farmers and both strengthen and grow communications for the association.”

KPA Executive Board Meeting

On July 8, the Kansas Pork Association Executive Board met in Manhattan. The Board, led by Chairman Michael Springer, Neodesha, spent the day reviewing current programming and working toward the outlook for the association in 2014.

In Check-off activities, budgets and programming were evaluated, revised and approved for the remainder of 2013 and 2014. KPA staff highlighted cooperative efforts utilizing funding from the Iowa Pork Producers Association and the Kansas Soybean Commission. In the non-checkoff activities, the KPA staff provided an overview of the association’s work during the 2013 legislative session as well as providing a preview of issues for 2014.

An election of nominees for the 2014 National Pork Producers Delegate Body was held. Nominees elected include Michael Springer, Neodesha; Alan Haverkamp, Bern; Kent Condray, Clifton; and Scott Pfortmiller, Stafford.

The board heard from Steve Meyer, of Paragon Economics, who gave the group his outlook for the grain and livestock prices for the rest of 2013 and into 2014. Board member Jim Crane also gave the group a special presentation over the current state of PEDv movement in southwest Kansas and the panhandle areas of Oklahoma and Texas.

“Our staff appreciates the value of having producer guidance on our programs. The Board’s input is very helpful in making sure we are headed in the right direction,” says Tim Stroda, KPA President-CEO.

6 Pig Tales•

Hello friends in pork! For those of you who might not know me already, let me introduce myself. My name is Jodi and I help KPA manage consumer focused programs and events statewide. Since joining your staff team 5 years ago, we have added more than 25 consumer focused events to help answer questions grocery shoppers have about cooking pork, where pork comes from and life on a Kansas hog farm.

Our most influential outreach to date consists of an online outreach of about 300,000 monthly interactions, annual cooking shows that touch over 25,000 home cooks, educational outreach that targets hundreds of dietitians yearly and a unique partnership with the American Red Cross Blood Drives that reached over 200,000 Kansans.

In an effort to keep you updated on the ways your organization is making an impact in your state, we have added this column. Check back here for a summary of what KPA is up to and how you can be a part of it.

Here is a quick summary of things you won’t want to miss this issue!• Until recently, your staff consisted of two and we are really excited to

announce a new team member. Take some time to get to know her on page 5. I think you will be pleased you did.

• The average consumer spends over 20 hours online* and recent studies have shown that young people ages 13-24 spend more time online than watching TV**. This study was unique in that it is the first time internet has ever surpassed television as a major media outlet. To address this, your organization has built a fun and engaging online community that works to provide people with the information they need online. To further supplement this outreach, KPA has launched eatpork.org. On the site you will find hundreds of recipes, a link to our restaurant guide, information on Kansas farms and a Frequently Asked Question page to address the hard questions consumers have about food and farming. See full article on page 8.

• Two years ago your organization was looking at ways to give back to the local community and we did a lot of exploring to find the right fit. We wanted something fun, something different and something to truly connect us to Kansans. In 2012, KPA launched the Be Inspired to Make a Difference community program. It combines all the best things in life- pork, giving back and more pork. Read more on how Kansas farmers and KPA members are giving back on page 12.

KPA Volunteer Calendar

Association Update

Director of Industry RelationsJodi Oleen

Stay connected with us for recipes, cooking tips, coupons and pork information.

Also visit our Kansas BBQ restaurant guide at inpursuitofpork.com

Search for“KansasPork” on:

August 5-7 Hutchinson Blood DriveLocal volunteers needed to visit with families about how pigs are raised at booth with model barn.Commitment: 2-3 hours plus roundtrip travel

August 24- BaconFestJoin us to celebrate BACON! The event features a recipe contest sponsored by KPA, a Bacon Booth where attendees can win $250 in bacon, a live band and a bacon eating contest! Volunteers are needed to help with the booth.Commitment: 2-4 hours plus roundtrip travel

September 6-15- Kansas State FairKPA will provide two educational displays at the Kansas State Fair this year! Look for us in the Kansas Farm Bureau Tent and at the Kansas Veterinary Medicine building. Both locations will have the booth display and information about Kansas pork farms. Volunteer idea- Will you be at the fair? Stop by one of the two barns and talk with the passersby’s. You might be surprised how interested they are in your farm!

September 14- KSU vs. University of Mass.Football promotion at Bill Snyder Family Stadium, handing out samples before the game from the We Care trailer. Each volunteer will receive free tickets to the gameCommitment: 4-5 hours plus roundtrip travel

September 20- Pork Chop OpenSee page 2 for more information.

September 26- Western Kansas Dietetic Association dinner in Hays. Join KPA staff and dietitians from the western part of the state for a dinner! There will be a quick presentation on pork, and plenty of time to visit with dietitians that want to know more about their pork!Commitment: 2-3 hours plus roundtrip travel

Want to volunteer? Contact Jodi Oleen at 785-776-0442 or jodio@kspork.org

for more information.

7Pig Tales •

The Pursuit for Pork Continues

When dining out, the average person sticks to what they know. The barrier that often keeps consumers from going out and trying new dishes and venues is the lack

of awareness. Why risk going to a new place that they don’t know and spend money on a meal that might not turn out how they expected?

For those seeking pork in Kansas, KPA is working to close that gap with In Pursuit of Pork, an online Kansas restaurant guide. We have teamed up with Chris Petty, pictured top right, and Mike Epler, pictured bottom right, two expert food-tasters and KCBS-certified BBQ judges. These gentleman review pork dishes across the state of Kansas and send us their reviews to be shared on the blog. To make tracking their travels easier, the site features a state map that shows the location of all of the places that they have reviewed. Viewers also occasionally hear from KPA staff about coupons, giveaways and important consumer news.

“It is a great resource to know where all the good places to eat are. Personally in the western half of the state, good restaurants are fewer and farther in between,” Petty says. “I like to write for the blog because I like supporting Kansas pork farmers.”

Interested in reviews for pork near you? Visit us at http://inpursuitofpork.com/. We always welcome interaction with our viewers in the comment section or send us a recommendation of a place that Chris and Mike haven’t reviewed yet.

Ag in the Classroom

The Kansas Pork Association was a sponsor and presenter at a recent Kansas Foundation for Ag in the Classroom’s summer graduate course.

Twenty nice teachers from across the state of Kansas attended the course “Connect Your Classroom to Kansas Agriculture,” held June 10-14. KPA sponsored a lunch, serving pulled pork sandwiches. Participants heard from Jodi Oleen, KPA Director of Industry Relations and received materials to use in their classrooms.

“We learn as much from them, as they learn from us,” says Cathy Musick, Executive Director. “Our purpose is to focus on how to apply agriculture to the existing curriculum across different subjects.”

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Meeting Consumer Needs

KPA launches website that caters to consumer needs, interests and questions

In our fast-paced, technology savvy society, we take in information nearly as fast as it can be created. As a consumer it is also not unrealistic to demand for that information to be accurate, comprehensive and easily asscessible at their finger tips. Your organization is working to meet those needs in the pork industry with its recent launch of eatpork.org. Brought to you by Kansas pork farmers and powered by porkbeinspired.com, eatpork.org was officially launched on July 23. The site allows us to grow our relationship with consumers while providing them with a central location for pork resources. A recipe database and list of featured articles on kitchen tips are available to help consumers experience and comfort with pork in the kitchen. To continue fostering a healthy relationship with consumers, the Kansas Pork Association is sharing “Our Story,” by inviting them to meet a farm family and are adderessing frequently asked questions. Finally, for those who want to help share our resources, the site offers teaching tools and materials that are available for downlaod.

Annie Shultz, blogger and the voice behind mamadweeb.com took a sneak peak tour of the website before its launch. “I encourage people to visit eatpork.org because it has everything you want to know about pork,” says Shultz, a native Kansan from Riley County. “Recipes, kitchen tips, answers to important questions, coupons — there is going to be a little bit of everything.”

“What I first noticed about the site is that it is very easy to navigate and its attractive, so it is easy on the eyes,” Shultz says.

Our homepage features a scrolling slide show to display seasonal recipes, events and coupons. With the consumer in mind, social buttons and a useful links section make eatpork.org your one stop for all things pork.

8 Pig Tales•

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Eatpork.org’s bold pictures and easy navigation allows visitors to find the perfect pork recipe for family dinners, tailgating parties and holiday entertaining. It even features kitchen tips and ideas to help your dish become a success.

“Personally I am looking forward to the database of recipes and that they are easy to find and share with others online,” Shultz says.

Get to know one our Kansas pork farmers through our interactive map. Meet their family, learn about their favorite pork recipe and see their farm through pictures and video. We are excited to share their stories with you.

“Consumers sometimes feel like they have a hard time getting to know the personality behind the food they are buying. They want to support someone they know,” Shultz says.

9Pig Tales •

10 Pig Tales•

Just For HerKnowing their audience is

what the ladies behind Just For Her do best.

The expo, held at the Overland Park Convention Center, was first started in 2009 by Aimee Jacobson and Lindsay Aydelotte, who recognized the need to bring Kansas City a summer women’s event. What has become the largest women’s event in the area has seen great success. Their secret? They know what women want.

“Our mission is to provide all types of local and regional businesses, from home-based businesses to established brick and mortars, the opportunity to showcase their products and services to thousands of local women and to offer women a one-of-a-kind summer event just for her,” says Erin Todd, member of the Just For Her marketing and promotion team. “This year was our largest event to date with 275 vendors and over 12,000 attendees. We took some risks and advertised using different methods than we have

in the past which really paid off. This year we also had one staff member specifically tasked to book interviews and get live media coverage at the event so we were able to get more media coverage than ever before.”

For the past three years, the Kansas Pork Association has been the Food Sponsor at Just For Her. KPA staff and farmer volunteers attend the event with the Pork Inspiration Cafe booth, which features a chef and recipe samples, and also them to engage with expo attendants in conversation while handing out recipes and coupons.

“We are very invested in the success of Kansas Pork and try each year to better the experience for both the business and the attendees, so creativity is key at an event like this. Each business is trying to stand out from the rest and Kansas Pork does a great job using all of the resources we provide as well as thinking outside the box to be as successful as possible,” Todd says. “Kansas Pork has brought excitement to the

event by bringing in local celebrity chefs, grilling in the parking lot, giving food demonstrations and offering the yummiest food samples and recipes! We have formed a great partnership and anticipate it continuing for years to come.”

No matter how large the expo becomes, Todd credits its success with the personal touch and commitment its vendors portray.

“There’s more to the expo than providing businesses a chance to sell their products and gain new clients. It is about the customer experience and helping your brand to become a city-wide name. Kansas Pork has a chance to interact with individuals on a personal level and gain customers by showing there’s more to the brand than the food.” Todd says. “We owe a lot of the event’s success to companies like Kansas Pork, who have put their trust in our ability to run a successful event year after year. Kansas Pork shows confidence that the Just For Her expo will continue to evolve and grow.”

KPA sponsors women’s expo focused on health, family, fashion, food and more

Young attendents at the Just For Her expo in Overland Park, Kan. Chef Renee Kelly on the demonstration stage.

11Pig Tales •

Meet Chef Alli

When one asks ‘who is Chef Alli,’ you are bound to get a sassy smile and a warm laugh. Her response? “Kitchen crusader.”

Chef Alli Winters is a well-known chef from Topeka, whose primary goal as a chef is to connect with the home cook and get them in the kitchen. “I mean to inspire them. Show them that cooking should not be drudgery,” Winters says.

Instead of working as a chef at a restaurant, Chef Alli spends her time as an educator and speaker. As a friend of Kansas Pork, Chef Alli has spent time in the KPA booth “Pork Inspiration Cafe” at both the Wichita Women’s Fair and the Just For Her Kansas City expo, as well as helped with the Pork-tastic Sweepstakes via a promotional commercial with WIBW news.

“Consumers enjoy pork and want to know that it is a great option. It is healthy, great source for affordable, lean protein,” Winters says. “And I love to share with them the new internal temperature rule of 145 degrees with a three minute rest. Pink pork is perfect.”

Chef Alli says she enjoys the face-to-face interactions at events. “When they ask me what I am selling, I get to respond that I am there on behalf of Kansas pork farmers,” Winters says. “That opens up a great opportunity to talk about pork, share recipes and give them a bite of the pork that I am cooking.”

Check our our chefs online.www.ChefAllis.com

www.chefreneekelly.com

Chef Renee Kelly on the demonstration stage.

Chef Alli at the KPA booth. Preparations at the Pork Inspiration Cafe

Volunteers visit with attendees of the Just For Her expo in Overland Park, Kan.

11Pig Tales •

12 Pig Tales•

KPA sponsors seven blood drives throughout the state

The Kansas Pork Association has teamed up with the American Red

Cross for the second year as part of KPA’s Be Inspired to Make a Difference community program. The program’s purpose is to provide support to organizations that are making a difference by working to build stronger communities and a stronger Kansas.

This year, your organization is sponsoring blood drives across the state. Blood donors are greeted by Kansas pork farmers serving pulled pork sandwiches and given pig-shaped stress relievers. At each drive is a free raffle for two grocery gift cards, valued at $25 each.

“I don’t think we can do enough to thank these great people who donate their blood to help our community have a safe and reliable blood supply,” says Jason Hall, a pork farmer from Elkhart, Kan., who volunteered at the Colby Community Blood Drive. “They are real heroes because they help save so many lives. We’re happy to provide healthy food for these donors who are a shining example for all of us.”

During the summer months, blood donations often decline when schools are out of session and regular donors are on vacation. One pint of blood can save up to three lives. So for every 150 pints of blood, up to 450

patients could benefit.“The need for blood is

constant,” says Terri Dunaway, American Red Cross Central Plain Region CEO. “While blood donations tend to decrease in the summer months, these drives will help ensure blood products are readily available for patients. We are thankful to have partners like the KPA.”

Donors of all blood types are encouraged to participate. The Red Cross must collect approximately 17,000 blood donations every day to keep up with patient needs. Donated blood products are perishable as red blood cells have a shelf life of only 42 days and platelets just five days, so they must continue to be

Be Inspired Differenceto Make a

13Pig Tales •

replenished. Rh negative blood types are always in high demand because they can be transfused to both Rh positive and negative patients. Type O negative is the universal blood type and can potentially be transfused to patients with any blood type.

So far in 2013, KPA has sponsored five blood drives across the state, located in Great Bend,

Colby, Manhattan, Independence and Dodge City. KPA staff would like to extend its appreciation and gratitude to the farmers and their families who came out to volunteer at the blood drives.

The American Red Cross shelters, feeds and provides emotional support to victims of disasters; supplies about 40 percent of the nation’s blood; teaches

skills that save lives; provides international humanitarian aid; and supports military members and their families. The Red Cross is a not-for-profit organization that depends on volunteers and the generosity of the American public to perform its mission. For more information, please visit redcross.org or join our blog at http://blog.redcross.org.

WITH LIQUID GOLD IN YOUR PITS…

What is it costing you NOT to use PitCharger?

888.231.1002www.PitCharger.com

How to Donate BloodCall 1-800-RED CROSS (1-800-733-2767)

or visit redcrossblood.org to make an appointment All blood types are needed to ensure a

reliable supply for patients. A blood donor card or driver’s license, or two other forms of identification are required at check-in. Individuals who are 17 years of age (16 with parental permission in some states,) weigh at least 110 pounds and are in generally good health may be eligible to donate blood. High school students and other donors 18 years of age and younger also have to meet certain height and weight requirements.

Upcoming KPA Sponsored Drive:First Presbyterian Church, 201 E. Sherman

Hutchinson, KSAug. 5th: Noon to 7 p.m.

Aug. 6th: 11 a.m. to 6 p.m.Aug. 7th: 7 a.m. to 2 p.m.

14 Pig Tales•

China has a voracious appetite for pork. On an average day, it consumes 1.9 million pigs. Combine that with the meteoric growth in China’s economy and middle class, and pork exporters around the globe are looking longingly at the world’s most populous country.

The market for pork exports to China has come a long way over the past 30 years. Before the global purchasing potential of China was broadly appreciated, USMEF established one of the first permanent offices there representing U.S. agriculture. Until the early 2000s, USMEF operated a unique meat school in Shanghai, complete with classrooms and dormitory, that provided training on U.S. meat production, grading and inspection, specifications and food safety.

“That legacy of long-standing relationships built with importers, food service operators and retailers is a major reason why top executive chefs from China’s best restaurants attend USMEF seminars today to learn about American red meat products and understand how different cuts can be incorporated into their menus and business models,” said Philip Seng, USMEF president and CEO.

The U.S. holds a commanding lead over Germany, Denmark and Canada as the No. 1 pork supplier to China. Tapping into those long-standing relationships, USMEF recently assembled three dozen executive chefs from some of China’s top restaurants as well as leading pork importers for a workshop in Shanghai to give them a full immersion in U.S. pork.

For some of the chefs, this was their first in-depth exposure to high-quality grain-fed U.S. pork. They sampled boneless pork loin, bone-in butt, boneless CT butt, spare ribs and pork belly – steamed, deep fried, pan fried and grilled – prepared by celebrity chef Zhou Hua, who recently competed in Shanghai TV’s “Shanghai Food ACE” chef competition. Participants also received the U.S. industry’s message of product quality, food safety and quality assurance.

While its huge population (1.3 billion) makes China attractive to exporters, dramatic changes in the economic makeup of the country in recent years have added a sense of urgency. A mere 4 percent of Chinese urban households qualified as “middle class” as recently as 2000, according to a McKinsey & Company study, but that number exploded to 68 percent last year. That is driving more consumers to seek higher quality proteins. And pork is at the top of their shopping list.

“Twenty years ago – even 10 years ago – we would not have conducted U.S. pork branding awareness workshops for executive chefs from top-tier Chinese restaurants because pork was viewed as a commodity product,” said Haggard, USMEF’s senior vice president for the Asia-Pacific region. “Today, China has a developing pork brand awareness and a constantly growing number of outstanding restaurants. They are looking for the highest quality products to serve their customers.”

The China/Hong Kong region is the No. 3 market for U.S. pork exports. Through the first four months of 2013, it purchased 135,300 metric tons (298.3 million pounds) of American pork valued at $287 million.

Building Brand Awareness for U.S. Pork in China’s New Middle Class

The U.S. Meat Export Federation, www.usmef.org, is the trade association responsible for developing international markets for the U.S. red meat industry. It is funded by USDA; the beef, pork, lamb, corn and soybean checkoff programs, as well as its members representing nine industry sectors. The Kansas Pork Association is a member.

Report

Celebrity chef Zhou Hua prepared recipes using five U.S. pork cuts

Originally released June 19, 2013; U.S. Meat Export Federation

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In the Spotlight Recognizing what our farmers, members and friends are doing to go above and beyond

Know of someone who you think should be recognized in the next Pig Tales? Contact Amanda Spoo at KPA and you may see them in the next issue.

KPA sponsors Kansas FFA State Proficiency AwardsPictured left: Skylar Glenn from the Scott City FFA Chapter is this year’s winner of the Swine Production Entrepreneurship proficiency award. He currently attends Garden City Community College and is the son of Roger and Toni Glenn.

KPA supports Kansas 4-H as a 2013 Patron SponsorCallahan Grund is a nine year member of the

Sunflower District and is this year’s winner of the Swine Medallion. During the past year, Callahan has raised eleven litters of pigs that have placed in the top one third of classes at state and national shows. Besides raising hogs, Callahan shares his swine knowledge by visiting with head start children, demonstrating pork recipes at the county health fair and promoting the nutritious benefits of pork.

KPA donor at Dr. Bob Hines Kansas Youth Swine ClassicYouth ages 7-18 participated in this year’s Dr.

Bob Hines Kansas Youth Swine Classic, July 12 -13. The event held in Manhattan includes educational workshops and contests.

Shelby Holmes of Coffey County, pictured left, was awarded Senior Showmanship and exhibited the Grand Champion Prospect Hog. Braden Mai of Russell County, pictured right, exhibited the Grand Champion Market Gilt, which was also recognized as the Reserve Grand overall.

Pictured right: Kyle Anderson from the Chapman FFA Chapter is this year’s winner of the Swine Production Placement proficiency award. He plans to attend Kansas State University in the fall and is the son of Rodney and Tammy Anderson.

16 Pig Tales•

Industry News

Increase in Summer Pork SalesThe United States Department of Agriculture has

announced that June 2013 frozen pork supplies are down 14 percent from the previous month, and down nearly 5 percent on a year-over-year basis, reflecting higher demand for pork.

According to the July 23, 2013, Daily Livestock Report, total pork inventories at the end of June were 564.9 million pounds, or 4.7 percent lower than in June 2012. The Daily Livestock Report- written by economists Steve Meyer, Ph.D. and Len Steiner - also noted that “pork stocks normally decline in June, but this year the month-to-month change in pork inventories was 14.3 percent, the largest volume depletion in 20 years.”

“At a point in time when pork production is high and domestic supplies are up, this shift in inventories is great news for our producers,” said Karen Richter, a farmer from Montgomery, Minn. and president of the National Pork Board. “This market shift demonstrates that pork is hot right now and has a momentum that continues to build throughout the traditional summer grilling season.”

Earlier this week the Pork Checkoff wrapped up a six-week radio advertising campaign in an effort to capitalize on new pork chop names and favorable pork prices for consumers. The retail promotions featured ribs and chops, with specific advice at the meat case to cook pork chops “like a steak.”

Consumer education about the value and versatility of pork, the adoption of new pork cut names, and reinforcement of pork’s ideal cooking temperature were the Pork Checkoff ’s key consumer messages.

“The previous nomenclature was confusing to consumers,” Richter said. “We listened to our

consumers and chose the new cut names in order to enhance the value in the meat cuts, and used new, simplified labels that better explain proper cooking techniques. Pork remains a great value for consumers today, and the surge in pork sales this summer is great news for pork producers as well.”

New National Pork Board OfficersNewly elected National Pork Board President Karen

Richter, of Montgomery, Minn., sees great opportunity in the year ahead helping consumers understand the value and versatility of today’s pork and updating the strategic direction of America’s Pork Checkoff. The Minnesota producer was elected to head the 15-member board at a meeting held in conjunction with the recent World Pork Expo in Des Moines, Iowa.

Richter succeeds Conley Nelson, a farmer and pork producer from Algona, Iowa, who will remain on the board’s executive committee as immediate past president. Richter is in her second three-year term on the National Pork Board. She serves on the Checkoff ’s Domestic Marketing Committee and Pork Safety Quality and Human Nutrition Committee.

Serving belongside Richter for the next year is Dale Norton, a pork producer from Bronson, Mich., vice president; and Derrick Sleezer, a pork producer from Cherokee, Iowa, treasurer. The three executive officers will serve one-year terms in their positions beginning immediately.

“As we look ahead to this year, the pork industry has versatile, nutritious products that offer great value to consumers,” Norton said. “It’s important that producers continue to build trust and share our commitment with customers and consumers.”

Released July 24, 2013; National Pork Board

Released June 13, 2013; National Pork Board

17Pig Tales •

Election Results Show Japan’s Support for TPP

In a signal of support for the country’s participation in the Trans-Pacific Partnership (TPP) negotiations, voters in Japan backed Prime Minister Shinzo Abe by returning his Liberal Democratic Party (LDP) to power in the House of Councillors of the National Diet. Abe strongly supports the TPP.

In December, the LDP regained control of the lower House of Representatives from the Democratic Party of Japan (DPJ), the major opposition party. [Last month, the LDP also took control from the DPJ of the important Tokyo Metropolitan Assembly.]

Japan is set to enter the TPP talks as negotiators from countries currently in the regional trade negotiations near the end of an 11-day round in Malaysia. The TPP now includes the United States, Australia, Brunei Darussalam, Canada, Chile, Japan, Malaysia, Mexico, New Zealand, Peru, Singapore and Vietnam.

The TPP negotiations are strongly supported by the U.S. pork industry, according to the National Pork Producers Council.

“The election results show Japan’s support for the TPP,” said NPPC President Randy Spronk, a pork producer from Edgerton, Minn. “And that’s important because having Japan in a final agreement is critical to the U.S. pork industry.”

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

‘Clean’ Animal-Drug Review Bill The National Pork Producers Council praised

Congress for approving legislation to reauthorize animal-drug review laws that will give pork producers access to products that safeguard animal and public health.

The House passed, 390-12, a bill to reauthorize for five years the Animal Drug User Fee Act (ADUFA) and the Animal Generic Drug User Fee Act (AGDUFA). The House took up the measure (S. 622) approved by unanimous consent in the Senate May 8.

“We want to commend the leadership on both sides of the aisle in the Senate and House for approving this important legislation,” said NPPC President Randy Spronk, a pork producer from Edgerton, Minn.

First enacted in 2003, ADUFA and AGDUFA allow the U.S. Food and Drug Administration to collect fees from animal health companies for the review and approval of animal health products, including ones for farm animals and pets. The fees supplement the agency’s annual congressionally-approved appropriations and have enabled FDA to dramatically reduce its review time for new animal drugs, bringing medications to market more quickly while maintaining high standards for safety and effectiveness.

The legislation was approved without amendments. “NPPC thanks Sens. [Tom] Harkin and [Lamar]

Alexander and Reps. [ John] Shimkus, [Fred] Upton, [ Joe] Pitts and [Cory] Gardner for making sure this was a ‘clean’ bill,” Spronk said. “They understood that limiting our ability to keep our animals healthy and burdening producers with paperwork wasn’t going to help us produce safe food or add to the knowledge base about the important issue of antibiotic resistance.”

Stay up to date on news affecting your industry by visiting

www.pork.org and www.nppc.org.

Released July 22, 2013; National Pork Producers Council Released June 4, 2013; National Pork Producers Council

18 Pig Tales•

“Hoot-n Holler” Baby Back Pork Ribs

In a large stockpot, place both racks of ribs; add enough water to cover ribs. Add marinade, bay leaves and onion. Bring mixture to a boil over high heat. (This will create foam on top.) Reduce to medium-low heat; simmer 45 minutes or until ribs are just tender. Remove ribs from cooking liquid; drain on rimmed baking sheet. Heat grill to medium heat (about 350 degrees F.). Meanwhile, in a small mixing bowl, stir together the barbecue sauce and brown sugar. Brush over both sides of ribs. Place ribs on grill, bone side down, close lid. Grill for 7 minutes, turn and grill 7 minutes more.

Yield: 6-8 servings

Prep Time: 45 minutesCook Time: 30 minutes

Ingredients

2 racks baby back pork ribs, (about 1 1/2-pounds per rack)1 12-oz jar prepared mesquite-flavored marinade3 bay leaves1 medium onion, peeled1 cup prepared barbecue sauce, (mild or spicy)1/2 cup brown sugar

19Pig Tales •

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 kpa@kspork.org 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

20 Pig Tales•

Kansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502

PIG TALESThe Official Publication of the Kansas Pork Industry

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