Contact: Cindy Cunningham
National Pork Board
[email protected]
515-223-2600

PORK Academy Seminars Offer On-Farm Tips
Attend sessions at World Pork Expo June 7-8

Des Moines, Iowa – May 22– The Pork Checkoff’s Producer Opportunity for Revenue and Knowledge (PORK) Academy sessions will return to World Pork Expo, with seminars held Wednesday, June 7, and Thursday, June 8, at the Iowa State Fairgrounds in Des Moines, Iowa. 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,” said Andrew Reinecker, chair of the Checkoff’s Producer and State Services Committee and a pig farmer from York Springs, Pennsylvania. “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.”

2017 PORK Academy seminars will be held at the Varied Industries Building, Room C. Following are the topics and schedule.

WEDNESDAY- JUNE 7, 2017
Varied Industries Building – Room C

9:15 a.m. – 10:00 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 – 145o F, with a three-minute rest, also will continue to be emphasized.

10:15 a.m. – 11:00 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. – Noon
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 HR 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 p.m. – 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 p.m. – 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.

THURSDAY- JUNE 8, 2017
Varied Industries Building – Room C

9:15 a.m. – 10:00 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 – 145o F, with a with three-minute rest, also will continue to be emphasized.

10:15 a.m. – 11:00 a.m.
Veterinary Feed Directive
Chris Rademacher, Iowa State University

This session will to answer your questions on the increased use of veterinary feed directives (VFDs) in pork production.

11:15 a.m. – Noon
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 p.m. – 2:15 p.m.
Secure Pork Supply Implementation
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 p.m. – 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 www.worldpork.org.

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The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety and sustainability and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at pork.org.