May 30, 2017
Source National Pork Board
The Pork Checkoff has an exciting lineup of Checkoff-sponsored events scheduled for World Pork Expo, June 7-9 at the Iowa State Fairgrounds in Des Moines. World Pork Expo attendees can stop by the Varied Industries Building (Booth 122) or the Pork Checkoff Hospitality Tent to learn more about Checkoff programs and initiatives.
Pork Checkoff Hospitality Tent (north of the Varied Industries Building)
• Breakfast will be offered beginning at 7:30 a.m. while supplies last. Stop by for snacks daily.
• Enjoy a free business luncheon June 7-8 at noon. Elwynn Taylor, climatologist for Iowa State University, will present a weather outlook, and Steve Meyer, vice president of pork analysis for Express Markets Inc., will present market updates.
Pork Checkoff Booth (Booth 122 in the Varied Industries Building)
• Have questions about Checkoff-funded education, research and promotion activities? Stop by to learn about Checkoff programs and initiatives.
• Pick up new resources from the Pork Checkoff.
The PORK Academy, sponsored by the Pork Checkoff, will offer educational seminars for producers on the latest trends in pork production. For a list of the sessions and topics covered, see below or visit Pork.org/wpx.
Also, producers and youth will have the opportunity to become certified in the Youth for the Quality Care for Animals program and Pork Quality Assurance Plus program at sessions held in conjunction with World Pork Expo.
The Pork Checkoff will once again provide dinner on June 6 and lunch on June 8-9 for junior swine exhibitors and their families. The Pork Checkoff also will sponsor activities at the World Pork Expo Junior National Hog Show. For details, visit National Junior Swine Association and Team Purebred.
PORK Academy seminars offer on-farm tips
The Pork Checkoff’s Producer Opportunity for Revenue and Knowledge Academy sessions will return to World Pork Expo, with seminars held June 7-8. The annual sessions help educate pig farmers on the latest trends in pork production.
“The PORK Academy sessions offer more than leading pork industry news,” says Andrew Reinecker, chair of the Checkoff’s Producer and State Services Committee and a pig farmer from York Springs, Pa. “Attendees learn more about different aspects of the industry and programs funded by the Pork Checkoff. The sessions also provide networking opportunities with leading industry professionals.”
PORK Academy seminars will be held at Room C in the Varied Industries Building.
9:15-10 a.m.: Pork Quality Initiative — Everett Forkner, Truline Genetics
The National Pork Board has been involved with producer-led meat-quality projects and initiatives for more than 25 years. The objective has always been to create more value to all segments of the pork chain by producing a better product for all consumers. Increasing the consistency of pork quality will be the major cornerstone of reaching this objective primarily by sorting various pork quality attributes such as pH, color and marbling. The ideal cooking temperature — 145 degrees F, with a three-minute rest, also will continue to be emphasized.
10:15-11 a.m.: Social Media in Pork Production — Erin Brenneman, Brenneman Farms; Logan Thornton, 2017 Pig Farmer of Tomorrow; Brad Greenway, 2016 America’s Pig Farmer of the Year
There are over 2.3 billion active social media users worldwide, and that number continues to climb. With so many people active on social media sites, the importance of sharing your #RealPigFarming story online continues to grow. At this session, the three producers will share how they share their farms’ stories through social media and offer tips on how you can join the conversation.
11:15 a.m.-12 p.m.: Compensation in Pork Production — Karen Hoare, National Pork Board
The 2017 survey of Employee Compensation and HR Practices in Pork Production provides both a benchmark for producers when evaluating their current human resources strategies and positive talking points when promoting careers in pork production. At this session, learn about the key findings from the survey and comparisons with the 2011 survey. Hoare also will highlight successes and opportunities for the pork industry in recruiting and retaining employees.
1:30-2:15 p.m.: Sub-Therapeutic Growth Promoting Antibiotic Alternatives — Wes Schweer, Iowa State University
Due to increased restrictions in the use of sub-therapeutic antibiotic growth promotants in pigs, there is a need to understand effective ways to evaluate dietary alternatives. This review of published literature was performed to determine how different alternatives influenced growth performance.
2:30-3:30 p.m.: Who Are the Auditors Coming onto my Farm? — Collette Kaster, PAACO
This session will provide producers with more details about the types of people who are conducting Common Swine Industry Audits, including their backgrounds, the types of training they receive and their ethical responsibilities as third-party auditors.
9:15-10 a.m.: Pork Quality Initiative — Jim Compart, Compart Family Farms Inc.
The National Pork Board has been involved with producer-led meat-quality projects and initiatives for more than 25 years. The objective has always been to create more value to all segments of the pork chain by producing a better product for all consumers. Increasing the consistency of pork quality will be the major cornerstone of reaching this objective primarily by sorting various pork quality attributes such as pH, color and marbling. The ideal cooking temperature – 145 degrees F, with a with three-minute rest, also will continue to be emphasized.
10:15-11 a.m.: Veterinary Feed Directive — Chris Rademacher, Iowa State University
This session will attempt to answer your questions on the increased use of veterinary feed directives in pork production.
11:15 a.m.-12 p.m.: Walking through Sow Housing and Tools Available — Tim Safranski, University of Missouri
This session will present an overview of sow housing, including an introduction to recently developed tools available to help you choose or use various sow housing options.
1:30-2:15 p.m.: Secure Pork Supply Implementation — Patrick Webb, National Pork Board; Pam Zaabel, Iowa State University
Business continuity for the pork industry during a foreign animal disease outbreak revolves around the ability to move animals to processing facilities and between production premises. Having the Secure Pork Supply Plan implemented prior to an outbreak enhances coordination and communication between all stakeholders. Webb and Zaabel will present an overview on the progress of the Secure Pork Supply Plan.
2:30-3:15 p.m.: U.S. Exports and International Trade — Becca Nepple, National Pork Board; Dermot Hayes, Iowa State University
Lean about U.S. pork export markets, insights into world economics and the growing opportunities for global trade.
For more information about Pork Checkoff-sponsored events and activities at World Pork Expo, call the Pork Checkoff Service Center at 800-456-7675. For information about other World Pork Expo activities, visit WorldPork.org.
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