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K-State Swine Day scheduled for Nov. 16

Article-K-State Swine Day scheduled for Nov. 16

Research to Application — increasing profitability and mitigating risk in the swine industry.

Research updates are the cornerstone of Kansas State University’s annual Swine Day planned for Thursday, November 16.

 “KSU Swine Day is one of the highlights of our year,” explains Mike Tokach, K-State Department of Animal Sciences & Industry distinguished professor and swine extension specialist. “It provides us the opportunity to share the latest research with our producers, industry partners and other stakeholders. Swine Day also provides a venue for producers and students to visit with suppliers during the trade show and with each other about the state of the industry during breaks and during lunch.”

Swine Day 2017 will kick off with a technology trade show that opens at 8 a.m. at the K-State Alumni Center, 17th and Anderson Ave., in Manhattan.

During the morning session, faculty from the KSU Swine Team will update the audience on key results from more than 50 experiments that have been conducted in the last year. Researchers from the College of Veterinary Medicine will provide a similar research update on current and emerging diseases in the afternoon. Hyatt Frobose, JYGA Technologies U.S. territory manager and swine nutrition specialist, will conclude the program with lessons he has learned from helping producers meet consumer mandates to adopt loose housing systems for gestating sows.

The Swine Day program begins at 9:30 a.m. and includes lunch. The day wraps up with a reception at 4 p.m. featuring K-State Call Hall Ice Cream.

The fee to register is $25 per person if paid by Nov. 9, and $35 after that date and at the door. Students may attend free of charge if they register by Nov. 9. Registration is available online at or by sending a check payable to Animal Sciences and Industry, addressed to: Swine Day, 218 Weber Hall, 1424 Claflin Road, Manhattan, KS 66506. For more information, contact Lois Schreiner at 785-532-1267 or [email protected].


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