December 2011  

The Spring 2012 semester is quickly approaching. Don't miss your opportunity to take classes from some of the most knowledgeable experts in the field in the first and only online courses focused on swine. The following are offered Jan. 17-April 18th, 2012.   Basic Swine Science (2 cr.)  Basic disciplines and concepts involved in swine production, including:industry structure; trends and statistics; production phases and buildings; genetic improvement; reproduction; nutrition; health and biosecurity; nutrient management; marketing and meat quality; and career opportunities in the swine industry.    Swine Health & Biosecurity (1 cr.)  Overview of standard biosecurity protocols and identifi cationof behavior and clinical signs of illness in pigs. Treatmentadministration and prevention methods. Introduction toimmune system function and basic swine disease transmission.   Pork Product & Quality Safety (1 cr.)  Pre- and post-harvest factors aff ecting pork product qualityand safety. Overview of pork harvesting process and traits andcharacteristics of quality pork products.   Pork Export Markets (1 cr.)  Introduction to global markets; cultural preferences andcustoms associated with the pork export markets. Internationaltrade regulations and potential impact of forein animaldiseases and bioterrorism aff ecting the U.S. swine industry.   Swine Breeding & Gestation Management (1 cr.)  Concepts related to: reproductive physiology andendocrinology of boars and sows; genetic selection programs;development programs for future replacement gilts and boars;semen collection, evaluation, and preparation; detection ofestrus and artifi cial insemination; pregnancy diagnosis;feeding and housing programs for gestating sows; environmentalmanagement; records; diseases; and development ofquality assurance programs for identifying and solving reproductiveproblems.   Farrowing Management (1 cr.)  Advanced integration and application of reproductive managementconcepts during farrowing and lactation. Identifi cationof production trends; formulation of strategies to improveproductivity; and parturition and neonatal management.   Swine Nursery & Finishing Management (1 cr.)  Overview of the critical management, housing, and fi nancialconsiderations relevant to the successful operation of a swinenursery, grow-fi nish, or wean to fi nish enterprise inclucing:nutrient requirements; building and facility management; andmarketing.   Swine Manure and Nutrient Management (1 cr.) Function, application and advantages and disadvantagesof nutrient management systems. Manure production rates,manure handling systems, storage and manure managementplanning for land application and odor mitigation strategies.   For more information, please visit www.usporkcenter.org or contact Maggie DenBeste at mdenbest@iastate.edu or by calling (515) 294-5231.

 November 2011

The U.S. Pork Center of Excellence (USPCE) is gearing up for another season of tradeshows. Stop by and see us! Learn more about the education programs Swine Science Online and Professional Swine Manager offered through USPCE. These are the first and only online education programs in the United States focused on swine. You can also find out more about the Pork Information Gateway website, the National Swine Nutrition Guide and other projects in the works!   Jan. 12-13: South Dakota Pork Congress, Sioux Falls, SD    Jan. 18-19: Minnesota Pork Congress, Minneapolis, MN    Jan. 25-26: Iowa Pork Congress, Des Moines, IA    Jan. 31-Feb. 1: Illinois Pork Expo, Peoria, IL    Jan. 31-Feb. 3: National Block and Bridle Convention, Nashville, TN   Feb. 8: Missouri Pork Expo, Columbia, MO    Feb. 21: Nebraska Pork Industry Day, Lincoln, NE   For more information about USPCE, visit www.usporkcenter.org.

November 2011

November 2011 Commentary by David Meisinger     Sustainable Intensification: That is a term I heard recently during a conference related to the closing of the Q-Pork Chains Project. I really like this phrase. It covers what we are all about in agriculture as we are attempting to feed the world in a legitimate and moral manner. The word “sustainable” has become a cliché that no one understands. The small, organic, natural movement has co-opted the word, making it even more tenuous. I googled the word “sustainable” just to see what would come up on the first page. The results gave several definitions for sustainable, including the following: 1) “A detailed account of how agriculture integrates environmental health, economic profitability and economic equity.” There is nothing about small or organic in this definition.   2) “A practice of farming using principles of ecology, the study of relationships between organisms and their environment.” Most pork producers, being good environmental stewards would agree that they fit this definition of sustainable.   3) “A way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides fair wages to farmers and supports and enhances rural communities.” I really like this one. It would be very difficult for anyone on either side of the issue to argue with this definition. The argument of course comes with how we characterize each of these components of this definition.   As I have stated in columns before, our obligation as an industry is to feed America and increasingly – feed the world. In addition to the profit motive, which is strong in our free market economy, every pork producer also takes pride in the fact that they are able to fill the mouths of so many hungry people in the U.S. and indeed  - the world. Producers are still interested in  producing food in an environmentally sound and humane way. And they want to provide a very safe, high quality nutritious product. As one website pointed out, “sustainable agriculture is more a philosophy or way of life than a strict set of rules, and farmers can interpret the meaning differently. In addition, there is no legal obligation to follow any of the criteria for sustainability.” I guess my definition of sustainable agriculture, one which is going to help us sustain the appetites of so many hungry people involves “sustainable intensification.” This is morally acceptable and arguably the only way forward. We will continue to grow our operations but in a way that does not compromise the environment but  utilizes all nutrient excretion products to enhance soil fertility and offset the use of commercial fertilizers. We will continue to be concerned about each of the animals in our care for their optimum comfort and productivity. We keep our animals in a high state of health, utilizing the appropriate vaccines and prophylactic measures to ensure that animals are healthy and productive. We work to keep our water, land and air clean and minimize the carbon footprint of our production.   I know I am beginning to sound like the Ethical Principles of the We Care program of the two national pork organizations, but I strongly believe that these are the beliefs of the vast majority of producers. It certainly is the belief of all the producers I work with and know. They believe in economical viability and the need for equitable pay for their labors. But they also believe in sustainable intensification and in their desire to be a part of the solution to the world’s growing hunger.  We can feed America and much of the world. And we can continue to do it in an ethical and moral manner. That is why I am proud to work for the benefit of all our pork producers nationwide.

November 2011

In October and November, David Meisinger, executive director of the U.S. Pork Center of Excellence (USPCE), and Maggie DenBeste, program coordinator, spent time visiting with universities in the southern U.S. to make them aware of online educational opportunities available for students interested in swine science. USPCE hopes to fill that demand for swine science classes through their Swine Science Online education program. Another objective of the visit was to make the universities aware of collaborative efforts available for their faculty with USPCE. On October 17-19th they visited Auburn University, Clemson University and the University of Florida. On November 16-17th they visited Texas Tech University, Oklahoma State University and University of Arkansas. All of these universities are partnered with AG*IDEA.   Since these universities are partnered with AG*IDEA, they could list these courses at their respective campus. Until each university get the courses listed at their institution, students can enroll with universities currently offering the program.   The visits went very well, and most of the universities are interested in Swine Science Online, as they have students who would find value in the Swine Science Online program.   For more information, please visit www.usporkcenter.org or contact Maggie DenBeste at mdenbest@iastate.edu or by calling (515) 294-5231.

October 2011

Swine Science Online, Professional Swine Manager and Other USPCE Projects Promoted at National FFA Convention

October 2011

October 2011 Commentary  by David Meisinger         You have all heard the numbers: doubling of the world population by 2050. And it is not like people all over the world are well-fed now. Therefore, in addition to increased food production to feed the increasing population, we will also need further increase in food production to meet the energy demands and move toward higher incomes in developing countries. The only way to real growth in U.S. agricultural productivity is through long term investments in public research and development.   One of the problems facing us in agriculture -- and it certainly applies to the pork industry -- relates to the need to solve complex problems. It seems there are far more problems that are multi-factorial in nature than ever before. Maybe it is because we already took care of all the simple things. Nevertheless, the only way to solve these complex problems is with collaborative teams of scientists from many different disciplines all focusing on some specific issue related to the overall problem. In a recent meeting with Dr. Terry Coffey, Murphy Brown’s science director, we discussed the interest the North Carolina company has in finding an alternative to corn as the main source of energy for pigs. In the Midwest this search is not nearly as relevant. We have very few acres that are marginal or not already dedicated to corn and soybean production. No one is going to switch acres from a high production cash crop like corn to raise something to compete as pig feed. However, in North Carolina (and I suspect in a lot of other states outside the corn belt,) there is marginal land not well suited to corn production. It may be in fescue, low yielding corn or peanuts, soybeans or cotton. It would really make sense to find a crop that grows well with this soil and climate that could be fed to pigs. This kind of focus to solve a very real problem would take a concerted and collaborative effort from agronomists, animal scientists, soil scientists, engineers, economists, chemists, etc.   Another discussion Terry and I had was related to the loose housing of sows. We all know it is coming…some think sooner, others later. But rest assured the day is coming when we will need to find alternative housing for our pregnant sows. Rather than simply throw a bunch of pregnant females into a pen and call it some kind of new gestation housing, it makes more sense to re-design a gestation pen for maximum comfort of the inhabitants. This would require throwing out everything we currently use and begin again, figuring out what is best for the sow in terms of space, pen dimension, feeder location, waterer location, slat proportions, etc. Again, this is a complex problem requiring more than a simple investigation.   There are many examples of these complex problems in the worlds of swine health, sow lifetime productivity, modeling, climate variability, etc. All of these require collaboration across disciplines, with industry involvement to keep the focus on the problems and their solutions. This is the business the U.S. Pork Center of Excellence is in. Unlike most other entities working in the U.S. pork industry, we provide the mechanism to bring the requisite parties together and focus them on finding real solutions to the problem at hand. The Pork CRC in Australia already has a track record in that country of this very same approach. They are a public private partnership funded by government, allied industry, universities, and producers. Everyone has a seat at the table as they identify priority areas of research and design research projects to solve the problems. The work is done at universities, industry and  government research centers. The USPCE is set to take on the big, complex issues for the U.S. pork industry, but needs the initial line item funding in the USDA budget to get started. The Center has a lot of unrealized potential. The climate change grant proposal due at year end could be a beginning of work targeted at solving the problem of greenhouse gases produced by the pork industry and dealing with the need for adaptation of pork production to climate variability.   If U.S. pork production is to sustain its current position as the number one most efficient,  most modern industry in the world, it will require a great deal more focus placed upon research and development addressing these weighty problems. Our producers will adopt new technologies once shown their value. We just need to develop them.

 September 2011

Vietnamese pork industry veterinarians and professionals, including one from the U.S. Department of Agriculture (USDA) Foreign Agricultural Service (FAS), were in Iowa recently to learn more about U.S. agriculture. They were in Iowa from August 27-Sept. 7 and Nebraska Sept. 8-9 before returning to Vietnam.   The U.S. Pork Center of Excellence was offered a grant from the USDA-FAS to lead the group on a tour through Iowa, giving them a good taste of Iowa agriculture. The grant covered all costs involved in the tour.   David Meisinger, executive director of the U.S. Pork Center of Excellence, and Palmer Holden, professor emeritus at Iowa State University (ISU) guided them on their Iowa portion of their visit. The group spent the first few days of their trip at ISU in Ames touring the College of Veterinary Medicine, ISU Farms (dairy, swine and beef) and ISU Meat Lab, as well as the USDA National Animal Disease Lab. They learned a great deal visiting with swine reproduction specialists, geneticists, agricultural economists and experts in air quality, engineering and water quality.   The group went to Waverly to see a purebred Duroc swine farm and to Christensen Farms in Iowa Falls, where they watched the corn unloading stations and feed mill mixing area. The group also toured the Amana Colonies and went to Cinnamon Ridge Farms in Eastern Iowa. They visited the National Pork Board headquarters in Des Moines and Kemin Industries, Inc. On their last day in Iowa they were given a presentation and tour at Pioneer Hi-Bred International, followed by a tour of  Wiese & Sons Good Doin' Bulls operation and the Historic German HausBarn near Manning, Iowa.   Meisinger and Holden agree that it was a highly valuable time spent with the Vietnamese and a win-win situation for both parties.   "We built strong relationships with this group," Meisinger says. "Asian countries place a high value on personal relationships and trust with their business dealings. This tour can only help us."

   September 2011

September 2011 Commentary  by David Meisinger     Having both boy and girl children, I have always tried to ascertain why their motivation is so different. I have tried to look at the way they were brought up and the belief systems they were taught and have always been at a loss to explain the differences. My daughter is just finishing her doctorate in meat science/international trade and has always been motivated and has persevered to the point where she finds herself today. On the other hand, my boys who both have very high ACT’s and have demonstrated an above average intelligence, really don’t want to work that hard. Most people would say that they are just lazy, at least when it comes to getting ahead. I know that we as parents have enabled them providing for them in ways that our parents were unable to do. We regret that now but it doesn’t explain the difference between boys and girls.   It was only after talking to many others that I found the influence extends far beyond our family and that it is really societal. In a recent article in the Atlantic entitled “The End of Men,” author Hanna Rosin discusses some interesting statistics. Earlier this year for the first time in U.S. history, women became the majority of the workforce. And for every two men who get a college degree this year, three women will do the same. It is no different in our field of animal science. A couple of decades ago I was in a meeting, planning a workshop about the future of animal science. The late Stanley Curtis from the University of Illinois was in the room. I will never forget when he suggested we entitle it, “The Future Animal Scientist—Where is She Now.” It turned out to be prophetic.   Look how the attitude has changed in just a few short years. Ms. Rosin shared that in 1985, about half the women in a national survey said they “must have a son.” By 2003, that number had plummeted to just over 15 percent. This shift is occurring rapidly worldwide. The post-industrial economy is indifferent to men’s size and strength. The attributes most valuable today—social intelligence, open communication, the ability to sit still and focus—are at a minimum, not predominately male, according to Ms. Rosin. In fact, she asserts the opposite may be true. Women are taking leadership roles in business and government all over the world.   The role reversals underway between American men and women show up most obviously and painfully in the working class. In recent years, male support groups have sprung up throughout the Rust Belt and in other places where the postindustrial economy has turned traditional family roles upside down. Men dominate just two of the 15 job categories projected to grow the most over the next decade: janitor and computer engineer. Women have everything else—nursing, home health assistance, child care, food preparation. Many of the new jobs, says Heather Boushey of the Center for American Progress, “replace the things that women used to do in the home for free.” None is especially high-paying. But the steady accumulation of these jobs adds up to an economy that, for the working class, has become more amenable to women than men.   In the article in The Atlantic Ms. Rosin says the list of growing jobs is heavy on nurturing professions, in which women, ironically, seem to benefit from old stereotypes and habits. Theoretically, there is no reason men should not be qualified. But they have proved remarkably unable to adapt. Over the course of the past century, feminism has pushed women to do things once considered against their nature—first enter the workforce as singles, then continue to work while married and then work even with small children at home.   Many professions that started out as the province of men are now filled mostly with women—secretary and teacher come to mind. Yet I’m not aware of any that have gone the opposite way. Nursing schools have tried hard to recruit men in the past few years, with minimal success. Teaching schools, eager to recruit male role models, are having a similarly hard time. The range of acceptable masculine roles has changed comparatively little, and has perhaps even narrowed as men have shied away from some careers women have entered. According to the Bureau of Labor Statistics, women now hold 51.4 percent of managerial and professional jobs—up from 26.1 percent in 1980. They make up 54 percent of all accountants and hold about half of all banking and insurance jobs. About a third of America’s physicians are now women, as are 45 percent of associates in law firms—and both those percentages are rising fast.   “Women are knocking on the door of leadership at the very moment when their talents are especially well matched with the requirements of the day,” writes David Gergen in the introduction to Enlightened Power: How Women Are Transforming the Practice of Leadership. What are these talents? Once it was thought that leaders should be aggressive and competitive, and that men are naturally more of both. But psychological research has complicated this picture. In lab studies that simulate negotiations, men and women are just about equally assertive and competitive, with slight variations. Men tend to assert themselves in a controlling manner, while women tend to take into account the rights of others. But both styles are equally effective, write the psychologists Alice Eagly and Linda Carli, in their 2007 book, Through the Labyrinth.   We’ve all heard about the collegiate gender gap. But the implications of that gap have not yet been fully digested. Women now earn 60 percent of master’s degrees, about half of all law and medical degrees, and 42 percent of all M.B.A.s. Most important, women earn almost 60 percent of all bachelor’s degrees—the minimum requirement, in most cases, for an affluent life. In a stark reversal since the 1970s, men are now more likely than women to hold only a high-school diploma. “One would think that if men were acting in a rational way, they would be getting the education they need to get along out there,” says Tom Mortenson, a senior scholar at the Pell Institute for the Study of Opportunity in Higher Education. “But they are just failing to adapt.” And why don’t those boys step up and focus? Well, then we hear the excuses: “It’s Spring, gotta play ball.” “It’s Winter, too cold.” Guys high-five each other when they get a C, while girls beat themselves up over a B-minus. Guys play video games in each other’s rooms, while girls crowd the study hall. Girls get their degrees with no drama, while guys seem always in danger of drifting away. Whether boys have changed or not, allowing generations of boys to grow up feeling rootless and obsolete is not a recipe for a peaceful future.

 September 2011 

First Student Completes Swine Science Online and Receives Certificate  

The first student to complete Swine Science Online (SSO), the distance education online program offered through the U.S. Pork Center of Excellence, received her certificate of completion last week. Emily Haugen of Rochester, Minn., says the SSO online program is very valuable.    "I really enjoyed it," Haugen says. "The teachers were all great. They were really helpful. Even though it was online, I thought it was just as good as it would be in the classroom."   Haugen sees SSO furthering her career and making her more marketable in the industry, based on all of the knowledge and hands-on experience she has gained.   "I think it will help me to be more academically trained in my field of work and help me to pursue a great career in the pig industry."   Her ultimate career goal is to be more involved in the swine industry with both research and improving the image of animal agriculture. Haugen's current role is service person for a production company.    "I didn't realize all of the opportunities that exist with getting this certificate," Haugen says.   SSO is the first ever online undergraduate program in swine science, which was launched in 2010 through the U.S. Pork Center of Excellence. The ultimate goal of SSO is to have more academically trained students entering the pork industry. SSO offers education and training of future pork professionals to benefit the pork industry by inspiring career interest through academic training and application. The vision of SSO is to ensure that the pork industry is led and managed by individuals who have a broad educational and production experiences which have prepared them for these roles. SSO teaches scientific principles and management skills involved in pork production for an efficient and sustainable operation.   View the Spring 2012 SSO course offerings here. For further questions, contact Maggie DenBeste, program coordinator, at mdenbest@iastate.edu or at (515)294-5231.

 August 2011

 August 2011

Time is running out to take one of the Professional Swine Manager (PSM) classes offered this fall!   PSM is offering two classes for beta-testing in Fall 2011: Swine Grower/Finisher and Intro to Swine Production. The Swine Grower/Finisher Management course will be taught by Iowa Lakes Community College instructor Kristin Hammen. For questions, e-mail khammen@ilcc.cc.ia.us. The Intro to Swine Production course will be taught by Kirkwood Community College instructor Rich Rourke. E-mail Rich at richard.rourke@kirkwood.edu with questions. Both courses are great for high school students interested in the swine production industry.    Find out more online! Or contact Maggie DenBeste at mdenbest@iastate.edu or at (515) 294-5231.

August 2011

August 2011 Commentary  by David Meisinger     While China is the largest pork producer in the world, they are also the largest consumer of pork globally. Not only is their population extreme, their per capita consumption of pork is also very high by world standards. Therefore, pork is a center of the plate entrée for the Chinese people. Due to this appetite, the demand for pork and pork products is very high.   They have had their share of challenges in meeting this demand -  not the least of which is disease. Inefficient production among some sectors of the production community has also threatened their supply during a time of higher input costs, especially corn. Because of all of this, China has had to import pork to meet their country’s demand. In many cases, they import offal products that we normally don’t consume in this country anyway. Our annual record exports are enhanced by the Chinese love of pork. Therefore, they are truly eating our lunch.   However, that is not what I had in mind when I prepared this title. I am more interested in how the country is strategically setting itself up for positioning in the future. During a recent trip there, I had an opportunity to visit the Feed Research Institute of the Chinese Academy of Agricultural Sciences. I was amazed at what I found and what I kept hearing. We are facing a financial and budgeting crisis in the U.S. And while we keep hearing lip service being given to the need for agricultural research, the Chinese are doing something. Annually, the Chinese government gives 700 of their agricultural scientists the equivalent of $100,000 for their research in a competitive program. Every year, the bottom percentage is eliminated from the program and the funds are given to a more deserving recipient. In addition to the regular funding of focused projects, this program amounting to almost 3/4  of a billion dollars is targeted at whatever the researcher wants to spend it on.   The targeted work was the other thing that captured my attention. In the area of swine nutrition research, I have been a long time supporter of ongoing nutrient requirement studies and  development of a sophisticated modeling approach for swine. The need for new requirement studies begins with all the changes evidenced with improved genetics, more pork quality trait knowledge, the use of DDGS, feeding of alternative feedstuffs of every kind, and more knowledge of feed utilization. Added to that is more technical knowledge, including better lab techniques and methods.  This is all very costly and very long term work but it is being done in China at a rapid clip.   For the modeling efforts, the National Pork Board had a very aggressive effort being developed back in the 90’s, but then along came the huge financial crisis which decimated the industry, so that idea was abandoned. This is not to say there are not efforts underway to model swine production, but there is no coordinated effort to put all the various piecemeal research together in a useful application.   In a recent release of their study on the importance of agriculture and ag biosciences, Battelle stated “the potential for economic vitality and job growth in agriculture, ag bioscience and the 21st century bio-based economy is matched only by the speed with which discovery, demand and opportunity are growing—and we simply must keep pace.”   I am very pleased that the Chinese like pork so much and that they seem to like U.S. pork. However, I am also concerned that China is positioning themselves to eat our lunch in a metaphorical manner.

Read more commentary by Dr. Meisinger in previous

Be sure to check out some of the new features on our U.S. Pork Center of Excellence (USPCE) website! You'll find a direct link to purchase the extremely popular National Swine Nutrition Guide and more frequently updated news information. Find a direct link to industry jobs and internships, newsletters and an array of links to swine resources and publications.    You'll also learn more about the Pork Information Gateway (PIG), the USPCE's website loaded with reliable and science-based information geared towards producers. It's a dream for producers who want quick and easy answers to their pork production questions.   Making its debut is information about the National Swine Reproduction Troubleshooting and Management Guide on our website. This guide will assist producers in finding solutions for reproduction issues on their farm. It's in the works now and will be available in 2012.  Learn more!   And keep checking back with us! Soon we'll have videos posted on our website and a link to our YouTube site.

July 2011

The Fall 2011 semester is soon approaching, and it's time to get registered for the Swine Science Online courses, which start August 22nd, 2011. The following courses being offered are:   Basic Swine Science (2 cr.) - Basic disiplines and concepts involved in swine production, including: industry structure, trends and statistics, production phases and buildings, genetic improvement, reproduction, nutrition, health and biosecurity, nutrient management, marketing and meat quality and career opportunities in the swine industry.     Employee Mgmt/Swine Industry (1 cr.) - Effective employee management in swine production units. Assist students in understanding the principles, policies and practices related to procurement, development, maintenance and utilization of employees.     Swine Feed Mill Mgmt. (1 cr.) - Principles of feed manufacturing, equipment operation, feed and ingredient quality assurance and regulatory compliance in a modern feed milling operation. Overview of feed mill regulations and safety.     Marketing & Risk Mgmt in the Swine Industry (1 cr.) - A comprehensive view of industry structure and trends and marketing options are available in the swine industry. Management of risk between markets and/or contracts.   Contemporary Issues in the Swine Industry (1 cr.)- Evaluation of issues facing today's swine industry including: welfare, nutrient management and food safety and security. Development of skills needed for effective community relations such as media interviews and message points.     For more information on these courses, contact Maggie DenBeste at mdenbest@iastate.edu or at (515) 294-5231.       July 2011   Professional Swine Manager Program Offers Two New Courses for Beta-Testing This Fall   The Professional Swine Manager program is offering two classes for beta-testing in the Fall 2011: Swine Grower/Finisher and Intro to Swine Production. The Swine Grower/Finisher Management course will be taught by Iowa Lakes Community College instructor Kristin Hammen. For questions, e-mail khammen@ilcc.cc.ia.us. The Intro to Swine Production course will be taught by Kirkwood Community College instructor Rich Rourke. E-mail Rich at richard.rourke@kirkwood.edu with questions. Both courses are great for high school students interested in the swine production industry.    Mark your calendars for Spring 2012; two more classes will be offered for beta-testing before its official launch: Facilities Operations and Production Records.   The Professional Swine Manager education program will eventually lead to  certifications, which are being developed now. More information will be announced at a later date regarding the certification program.   For more information on the program and courses, contact Maggie DenBeste at mdenbest@iastate.edu or at (515) 294-5231.

June 2011

USPCE staff Maggie DenBeste and Kelly Mescher Collins continued making a positive difference in the pork industry by attending Operation Main Street last week before the kickoff of the World Pork Expo.   Operation Main Street is an intensive training program for producers and professionals to help spread the message about the pork industry. Through this program producers and industry professionals across the country are better prepared to upgrade the pork industry's image, starting locally.   Operation Main Street participants are provided training on delivering a positive industry message to media and the public and delivering public presentations as well. Participants are also informed about the major issues facing the pork industry, and how to correctly answer difficult questions. More than 790 speakers have been trained through Operation Main Street.     The National Pork Board says research shows that having producers promoting a positive image is paying off for the pork industry. The speakers make a positive impact by spreading the word about producers' environmental stewardship, quality and innovation.    If interested in attending Operation Main Street, call the Pork Checkoff Service Center at 800-456-PORK.

 May 2011

Professional Swine Manager continues to gain traction after the first semester of classes were well-received by students. In the Fall 2010 semester, 24 students participated in the Sow Farm Management beta test. Fifteen evaluations were completed, and all students said they would recommend the course to others.   In the Spring 2011 semester, 22 students participated in the Employer/Employee Relations beta test. Evaluations were distributed and feedback is still coming in.    In the Summer 2011, internships are available for students to be more hands-on.    In the Fall 2011, Nursery/Finishing Management and Intro to Swine Production will be offered as part of our beta-testing. Facilities Operations and Production Records will be offered in the Spring of 2012 as the final classes to be beta-tested before launch.   The Professional Swine Manager education program will eventually lead to  certifications, which are being developed now. More information will be announced at a later date regarding the certification program.   For more information on these courses, contact Maggie DenBeste at mdenbest@iastate.edu or at (515) 294-5231.

 May 2011

A core committee met May 5 to discuss the creation of the new National Swine Reproduction Guide. Modeled after the highly successful National Swine Nutrition Guide, the reproduction guide will focus on all aspects related to swine reproduction.   The committee discussed already existing factsheets on reproduction, which can be found at the Pork Information Gateway in the PIG Library at www.porkgateway.org. Individual items were assigned to committee members. The committee includes highly reputable professionals from the USDA-ARS, U.S. Meat Animal Research Center, West Virginia University, Virginia Tech, University of Missouri, Texas A&M University, Purdue University, the National Pork Board, University of Minnesota, Iowa State University, University of Illinois, North Carolina State University, Michigan State University and Kansas State University.   Follow the U.S. Pork Center of Excellence on Facebook and Twitter to find out the latest developments!

The Pork Information Gateway continues to work hard to post new, up-to-date and reliable information on the the PIG website (www.porkgateway.org). In the  near future, PIG will also be posting educational videos created by researchers at the major state ag universities on topics ranging from biosecurity to breeding and genetics.   In order to better communicate to our users, the Pork Informaton Gateway will also start sending out monthly e-mails later this summer about new Factsheets, How-Tos and videos posted on PIG. Each e-mail will also come with a monthly colomn, written by an expert in their field!   Get registered with the Pork Information Gateway today for free at www.porkgateway.org! Follow the Pork Information Gateway on Facebook for updates!

Apil 2011 Swine Science Online Seeking Students to Beta-Test a New Swine Nutrition Class    Swine Science Online (SSO) is requesting student participation for beta-testing a new SSO class - Swine Nutrition. This course is designed to increase the student's understanding of the principles involved with developing and implementing a swine feeding program, and is part of the SSO program. In this 1-credit course (equivalent to 15 contact hours), students will learn the fundamentals of feeding pigs, including understanding nutrients, factors affecting nutrient recommendations, feeding systems and management, feed ingredients and formulation of swine diets. The beta-testing course runs from May 30th to August 5th, 2011, and is to be taught by Dr. Mark Whitney from the University of Minnesota. For more information on this class, please contact Maggie DenBeste, education program coordinator at the U.S. Pork Center of Excellence at mdenbest@iastate.edu or by phone, (515) 294-5231.    Students are now enrolling in the following SSO summer and fall courses:    Summer Courses Basic Swine Lab (1 cr.)  Internship in Swine Industry (1 cr.)   Swine Feed Mill Mgmt (1 cr.)  Pork Export Markets (1 cr.)  Swine Nursery&Finishing Mgmt(1cr.)     Fall Courses Basic Swine Science (2 cr.)  Employee Mgmt/Swine Industry(1 cr.) Swine Feed Mill Mgmt. (1 cr.) Marketing & Risk Mgmt in the Swine Industry (1 cr.) Contemporary Issues in the Swine Industry (1 cr.)   For more information on these courses, contact Maggie DenBeste at mdenbest@iastate.edu or at (515) 294-5231.

National Swine Nutrition Guide Committee Seeking Input on Feedstuffs

The National Swine Nutrition Guide (NSNG) committee met April 6th to discuss updates to the NSNG and the companion Diet Formulation and Evaluation software. The committee will be updating the feedstuffs list in the software, and is seeking input from others. If  you have ideas on alternative feedstuffs that you would like to see in the feed library in the software, please send an e-mail to drdave@iastate.edu with your suggestions.

April 2011

USPCE PREPARING GRANT APPLICATIONS TO SUPPORT NEW EDUCATION AND EXTENSION PROJECT

USPCE is currently preparing several grant applications to support a new education and extension project for U.S. pork producers.  A one-time conference grant has been submitted to USDA-NIFA that would bring together academic and industry representatives from the U.S., Canada, Australia, Denmark, Holland, Brazil and England.   The conference is designed to support the efficient, profitable production of marketable pork products.  Each country will share and showcase their best education and training programs and resources that focuses on maximizing feed efficiency, preventing disease, designing efficient facilities and utilizing genetics.  Together, these factors positively impact performance, add to profitability and improve the products marketed to consumers worldwide.  Continuous improvement is a hallmark of excellent programs.  While the U.S. has a superior set of programs and resources on these topics, there is opportunity in this conference to view other excellent programs, learn effective strategies for technology transfer and collaborate on even better teaching and training resources.  This conference would also reduce duplication of effort and programming among participants, facilitate opportunity for broader networking among researchers and educators and provide an environment to understand each country’s particular strengths and challenges for pork production.  The conference’s goal is improved performance, efficiency and profitability for U.S. pork producers.

 9/20/10

HANDBOOK PROVIDES WEALTH OF INFORMATION TO PORK PRODUCERS  

WEST LAFAYETTE, Ind. - A leading how-to guide for hog producers has been revised and is available through Purdue Extension.

 8/26/10

U.S. Pork Center of Excellence Launches Swine Science Online

AMES, Iowa – After months of testing, the U.S. Pork Center of Excellence is launching classes at six universities through Swine Science Online. Starting in August, the courses will be offered at Colorado State University, Iowa State University, North Carolina State University, South Dakota State University, the University of Nebraska at Lincoln and the University of Missouri.

“The Swine Science Online curriculum is an exciting new way for students to really streamline their college degree,” said Jodi Sterle, associate professor and Extension swine specialist at Texas A&M University. “This knowledge and experience is exactly what the industry is looking for in its new employees.”

That will make students more marketable and appealing to employers upon graduation, said Tim Safranski, associate professor at the University of Missouri.

“Being able to take these courses from such prominent specialists can really set them apart from other graduates as they pursue careers with pigs,” Safranski said. “We’re really excited to have this opportunity to provide our students in-depth training in this comprehensive coverage of swine production.”

The Swine Science Online program offers a unique mix of classes and real world exposure to students, said Tom Baas, professor of animal science at Iowa State University.

“The wide range of classes that are offered provide endless opportunities to gain experience and awareness in numerous areas that will be beneficial to all participants,” Baas said. “The Swine Science Online program is an excellent way for students to obtain knowledge and training that will enhance their understanding of all aspects of the pork industry.”

It also keeps the busy person’s schedule in mind in the process, said Dana Hanson, associate professor at North Carolina State University.

“The online curriculum gives students from across the nation an opportunity to study swine science at their convenience,” Hanson said. “Students can custom design their course of study in swine science, oftentimes filling gaps with classes not offered at the university they attend.”

When all is said and done, students who have taken Swine Science Online will be better prepared, said Maggie DenBeste, program coordinator at the U.S. Pork Center of Excellence.

“The ultimate goal of the Swine Science Online Program is to have more academically trained students entering the pork industry,” DenBeste said. “After completing required and elective courses students will be able to apply for a Swine Science Online certificate administered by the U.S. Pork Center of Excellence.”

Seven courses are being offered this fall through Swine Science Online, covering topics such as basic swine science, swine health and biosecurity, breeding, gestation and farrowing management, swine business and records analysis, swine environment management and contemporary issues in the swine industry. Swine Science Online utilizes instructors from universities across the country offering academic programs in swine production and management.

To learn more, visit http://www.usporkcenter.org/home/projects/swine-science-online.aspx.

7/15/10 

NATIONAL SWINE NUTRITION GUIDE WELL-RECEIVED BY INDUSTRY, ACADEMICS

AMES, Iowa — A comprehensive swine nutrition guide released earlier this year is getting rave reviews from users.

The National Swine Nutrition Guide, funded by a United Soybean Board grant, was developed in collaboration with land-grant universities, agribusinesses and the U.S. Pork Center of Excellence, which is housed in the National Swine Research and Information Center on the Iowa State University campus.

The guide consists of a 320-page book, a 37-page set of tables and a CD with a computer diet balancer program.

The diet formulation and evaluation CD can be used to formulate swine diets on a leas-cost basis or evaluate the nutritional adequacy of existing diets. The functions can be applied to diets for sows, boars, nursery pigs, growing‐finishing pigs and replacement gilts and boars.

“This development effort has been a great collaboration between the U.S. Pork Center of Excellence, several extension nutritionists and all the major feed companies. The result is a reference book and software that will be of great value to the industry for years to come,” said David Meisinger, director of the U.S. Pork Center of Excellence.

About 400 guides have been distributed, mostly to people attending a set of regional conferences held in February and March, plus a session at the World Pork Expo in Des Moines June 10 and one in Denver July 14.

Mark Honeyman, animal science professor and coordinator of Iowa State’s research farms, has incorporated information from the guide into an upper-level swine management class he teaches.

“The book is an excellent, comprehensive resource for the producer, nutritionist, manager, teacher and student of swine nutrition and pig feeding,” Honeyman said. “It represents the best practical knowledge and application of feeding pigs in the United States.”

Honeyman updated lectures and laboratory exercises based on the new resource, and said students will leave his class with the latest understanding of swine nutrition and management.

“The pamphlet of tables is a concise reference tailored to swine that will be on my desk at all times,” he said. “The CD program will give students experience in building diets and feeding programs for pigs using the most current information.”

Bob Woerman, owner of Woerman’s Animal Nutrition Consulting in Brandon, S.D., attended a regional training session last spring and put the diet formulation software program to work immediately.

“It was fun using the program,” Woerman said. “I received a diet request from a client in North Dakota where the ingredients for growing-finishing rations are a bit more complex than some states, where fewer ingredients are offered. The program didn’t hesitate and a good final result was obtained.”

Woerman said the resource book and tables, combined with the diet formulation software, is an excellent resource for swine producers, nutritionists and veterinarians.

The National Swine Nutrition Guide is available for purchase for $125. More information is available at http://www.usporkcenter.org.

The U.S. Pork Center of Excellence was established in 2005 as a public/private partnership to bring together academic expertise in research, teaching and extension. Center partners include two governmental agencies, the national pork industry associations, 17 state pork producer associations and 24 land-grant universities.
 

U.S. PORK CENTER OF EXCELLENCE TO HOLD REGIONAL TRAINING CONFERENCES FOR NATIONAL SWINE NUTRITION GUIDE

AMES, Iowa – The National Swine Nutrition Guide will be distributed and explained at a series of regional conferences beginning in February. The guide, consisting of nutrition fact sheets, nutrient recommendation tables and diet formulation and evaluation software, will be included with an $80 conference registration or available for purchase separately for $125.

The National Swine Nutrition Guide, funded by a United Soybean Board grant, was developed in collaboration with land-grant universities, agri-businesses and the U.S. Pork Center of Excellence.

The six regional training conferences will be held in: Moses Lake, Wash. on Feb. 5; Raleigh, N.C. on Feb. 11; Kansas City, Mo. on Feb. 17; Indianapolis, Ind. on Feb. 24; Sioux City, Iowa on March 5; and Owatonna, Minn. on March 11. To register or learn more, please visit www.usporkcenter.org <http://www.usporkcenter.org>  or call (515) 294-2490. Conference registration will be open until two weeks prior to each session.

The training conferences will be administered by members of the National Swine Nutrition Guide Steering Committee. The sessions will focus on the use and application of the guide and also will include a demonstration of the Diet Formulation and Evaluation software program.

“This development effort has been a great collaboration between the U.S. Pork Center of Excellence, several extension nutritionists and all the major feed companies. The result is a reference book and software that will be of great value to the industry for years to come,” said David Meisinger, director of the U.S. Pork Center of Excellence.

The U.S. Pork Center of Excellence was established in 2005 as a public/private partnership to bring together academic expertise in research, teaching and extension related to pork production. The center is housed at the National Swine Research and Information Center on the Iowa State University campus. Center partners include two governmental agencies, the national pork industry associations, 17 state pork producer associations and 24 land-grant universities.
 

 U.S. PORK CENTER OF EXCELLENCE RECEIVES GRANT FOR COMMUNITY COLLEGE SWINE EDUCATION 
 
AMES, Iowa – The U.S. Pork Center of Excellence has been granted nearly $300,000 from the U.S. Department of Education to implement the Professional Swine Manager/Technician Certification Program for community college students and pork production workers. 
 
The grant, provided by the Fund for the Improvement of Postsecondary Education (FIPSE), will run from Jan. 1, 2010 to Dec. 31, 2011, and will cover the implementation phase of the current project funded in conjunction with National Pork Board.
 
The Professional Swine Manager/Technician Certification Program is designed to meet the industry need for consistent, research-based instruction on all phases of pork production.
 
“This new grant fits well with our mission in terms of training and education,” says U.S. Pork Center of Excellence (USPCE) Executive Director David Meisinger. “It complements the work of the Swine Science Online project, which involves four-year institutions, by allowing us to focus on two-year institutions and a certification program for all workers.”

Participants in the program may receive two types of certification: certified technician in breeding, farrowing, and/or grow-finishing, and certified swine manager. Courses will be broadcast in real-time to several sites throughout the country. Certification is obtained by successfully completing an on-line, proctored test. Certification and training records will be recorded by USPCE and National Pork Board in a database accessible to employers.

The U.S. Pork Center of Excellence was established in 2005 as a public/private partnership to bring together academic expertise in research, teaching and extension related to pork production. The center is housed at the National Swine Research and Information Center on the Iowa State University campus. USPCE partners include two governmental agencies, the national pork industry associations, 17 state pork producer associations and 24 land-grant universities.

U.S. Pork Center of Excellence Annual Meeting Held October 7-9 in Kansas City 

USPCE Annual Meeting

The USPCE Annual Meeting was held on the afternoon of Thursday, October 8. Attendees from USPCE committees, as well as Deans, Board members, USPCE staff, and other guests, were present to hear updates on the USPCE projects and programs. Eric Farrand, Husbandry Team Manager with Pfizer Animal Health, also spoke at the meeting, presenting information about “Addressing the ‘Skill’ and ‘Will’ of Doing Good Chores through Husbandry Education.” Farrand explained Pfizer’s “Individual Pig Care” program and their work in improving human capital. Following Farrand’s presentation, keynote speaker Jay Lehr gave his presentation on “The Outstanding Future for Protein Production in American Agriculture.” Lehr spoke to attendees about the public disconnect from modern agriculture and the need to promote the health benefits of protein to the public. Following the presentations, attendees enjoyed a reception sponsored by Pfizer. The USPCE would like to thank Pfizer for their generous support of our Annual Meeting.

USPCE Board of Directors Meeting

The USPCE Board of Directors met on the afternoon of October 9, with twelve Board members present, along with USPCE Staff and other guests. The Board Meeting began with a discussion about the USPCE Annual Meeting and any changes that should be considered in future planning. The Board then held a debriefing on the Deans’ Policy Council Meeting and reviewed the outcomes of the important discussion at this meeting. The Board also talked about new program directions for the USPCE and the overall direction of the Center. Following this discussion, the Financial Report was presented by Treasurer Wendy Wintersteen, and was approved by the Board. The Board meeting concluded with the election of new officers. The 2009-2010 Board of Directors Officers will be:
Chair: Mike Wehler
Vice Chair: Chris Novak
Secretary: Bobby Moser
Treasurer: Wendy Wintersteen

Deans’ Policy Council Meeting

The Deans’ Policy Council met on the morning of October 9, with sixteen deans present or represented, along with USPCE staff, Board members, and other guests. The Deans’ meeting began with a presentation by Dr. Adam Fagen, with the NAS Board on Life Sciences, who presented a speech titled “Transforming Agricultural Education for a Changing World.” Following Fagen’s presentation, the Deans received Organization and Agency Updates from the USDA/ARS, given by Dr. Eileen Thacker; USDA/NIFA, given by Dr. Adele Turzillo; National Pork Board, given by CEO Chris Novak; and National Pork Producers Council, given by CEO Neil Dierks. The Deans then heard an update on congressional activity, and followed this with a discussion on the “Addressing Grand Challenges through Science” workshop. This meeting provided a great opportunity for the Deans to discuss their opportunities to collaborate and how the USPCE could be the facilitator for this collaboration.

PIG Domain Editors' Meeting

The Pork Information Gateway Domain Editors met on October 7 and 8 prior to the USPCE Annual Meeting. During the two-day meeting, much of the discussion focused on how PIG can impact more pork producers and how we can measure this impact. Domain Editors helped develop a survey that will be administered to current and potential PIG users in an effort to determine how PIG is being used and what aspects of PIG are the most beneficial to producers. In addition, several new marketing tactics were discussed that could help to increase the use and impact of the Pork Information Gateway. PIG Domain Editors also gave updates on the status of each domain area, and they spent time discussing the need to develop documents that crossed the barriers between domains. The PIG Domain Editors plan to meet again in March, where we will follow up on the survey and marketing ideas that were developed.

Swine Science Online Curriculum and Steering Committee Meetings

Both the Swine Science Online Curriculum Leaders and Steering Committee met in conjunction with the U.S. Pork Center of Excellence Annual Meeting.  Both committees learned of the progress of the program and discussed the evaluations from the courses that were beta-tested this past summer.  They also learned that the Swine Science Online program has received program approval from Ag*Idea.  The curriculum committee reviewed current distance education learning management systems and current video capture software.  The steering committee discussed how the program will continue forward after the completion of the Higher Education Challenge grant.

National Swine Nutrition Guide Steering Committee Meeting

The National Swine Nutrition Guide Steering Committee met on October 7 and 8 prior to the USPCE Annual Meeting. The committee members spent significant time during this meeting developing the program for the Regional Education Training Sessions that will begin in February 2010. The committee members also gave updates on the status of the Factsheets for the Guide, and reviewed the Diet Formulation and Evaluation Software. The committee has plans to meet again several times before the launch of the guide with the first Regional Education Training Session in Washington on February 5, 2010.

2009 Pork Industry Handbook Now Available from Purdue Extension

The 2009 Pork Industry Handbook and DVD are now available from Purdue Extension – The Education Store. The handbook, in its third edition, is a cooperative effort of the Purdue University Cooperative Extension Service, Pork Checkoff and the U.S. Pork Center of Excellence. It has new and improved content, including industry statistics and historical data and new information on human resources, swine welfare, genetics, environmental stewardship and worker health. Also new for 2009 is a DVD version of the handbook that not only includes all of the information contained in the print version, but also color versions of all photos and graphics contained in the handbook. It also includes more than 30 how-to videos and more than 20 interactive swine management worksheets producers can use on their own farms.

Pork Industry Handbook Order Form

Pork Industry Handbook Press Release

Comprehensive Livestock Environmental Assessments and Nutrient management plans (CLEANmp) Funding Available to Producers

The Environmental Resources Coalition (ERC) – a non-profit group that works on water quality issues – has been awarded federal dollars to help livestock operators west of the Mississippi River prepare nutrient management plans and environmental assessments. The CLEANmp project is free and confidential and will benefit producers. Any producer who would like an independent environmental assessment and/or a nutrient management plan, at no cost, is welcome to apply for these services. The nutrient management plan that will be developed under the CLEANmp-West Program contains all the components of a NRCS CNMP and EPA NMP.  This all inclusive approach to developing a nutrient management plan was implemented to produce a product that would have the greatest possible value to a producer.

For more information about the project, visit http://www.erc-env.org/CLEANMP.htm or http://www.cleanmp-west.org/homepage/home-main.aspx.

For more information about the ERC, visit http://www.erc-env.org/.

MORE USPCE NEWS

National Swine Nutrition Guide Well-Received by Industry, Academics

AMES, Iowa — A comprehensive swine nutrition guide released earlier this year is getting rave reviews from users.

The National Swine Nutrition Guide, funded by a United Soybean Board grant, was developed in collaboration with land-grant universities, agribusinesses and the U.S. Pork Center of Excellence, which is housed in the National Swine Research and Information Center on the Iowa State University campus.

The guide consists of a 320-page book, a 37-page set of tables and a CD with a computer diet balancer program.

The diet formulation and evaluation CD can be used to formulate swine diets on a leas-cost basis or evaluate the nutritional adequacy of existing diets. The functions can be applied to diets for sows, boars, nursery pigs, growing‐finishing pigs and replacement gilts and boars.

“This development effort has been a great collaboration between the U.S. Pork Center of Excellence, several extension nutritionists and all the major feed companies. The result is a reference book and software that will be of great value to the industry for years to come,” said David Meisinger, director of the U.S. Pork Center of Excellence.

About 400 guides have been distributed, mostly to people attending a set of regional conferences held in February and March, plus a session at the World Pork Expo in Des Moines June 10 and one in Denver July 14.

Mark Honeyman, animal science professor and coordinator of Iowa State’s research farms, has incorporated information from the guide into an upper-level swine management class he teaches.

“The book is an excellent, comprehensive resource for the producer, nutritionist, manager, teacher and student of swine nutrition and pig feeding,” Honeyman said. “It represents the best practical knowledge and application of feeding pigs in the United States.”

Honeyman updated lectures and laboratory exercises based on the new resource, and said students will leave his class with the latest understanding of swine nutrition and management.

“The pamphlet of tables is a concise reference tailored to swine that will be on my desk at all times,” he said. “The CD program will give students experience in building diets and feeding programs for pigs using the most current information.”

Bob Woerman, owner of Woerman’s Animal Nutrition Consulting in Brandon, S.D., attended a regional training session last spring and put the diet formulation software program to work immediately.

“It was fun using the program,” Woerman said. “I received a diet request from a client in North Dakota where the ingredients for growing-finishing rations are a bit more complex than some states, where fewer ingredients are offered. The program didn’t hesitate and a good final result was obtained.”

Woerman said the resource book and tables, combined with the diet formulation software, is an excellent resource for swine producers, nutritionists and veterinarians.

The National Swine Nutrition Guide is available for purchase for $125. More information is available at http://www.usporkcenter.org.

The U.S. Pork Center of Excellence was established in 2005 as a public/private partnership to bring together academic expertise in research, teaching and extension. Center partners include two governmental agencies, the national pork industry associations, 17 state pork producer associations and 24 land-grant universities.
 

WEST LAFAYETTE, Ind. - A leading how-to guide for hog producers has been revised and is available through Purdue Extension.

The Pork Industry Handbook contains sections on a variety of issues, including breeding and genetics and swine projects. The two-volume, 1,600-plus-page guide comes in both print and DVD versions.

There is no other resource like the Pork Industry Handbook on the market, said Brian Richert, Purdue Extension swine nutrition and management specialist and handbook contributor.

"It covers everything in swine production, from reproduction to artificial insemination to business management and managing personnel," Richert said. "There are many sections in the handbook that are new and updated. It's really the best reference book out there on how to manage a swine operation from start to finish."

Richert prepared the handbook's expanded nutrition section.

"It will contain more than 30 new fact sheets related to nutrition and feed additives, especially from the standpoint of how to handle and manage your pigs when you're feeding ractopamine and what is the correct nutrition for those pigs," he said. "Another feed additive that's recently been approved is conjugated linoleic acid. That is utilized to enhance fat quality at the end of the finishing phase in pigs."

The nutrition section also provides requirement estimates on feeding pigs based on lean accretion rates and information on milk production of sows and litter size, among other topics.

"Everything is based on productivity in the nutrition section," Richert said.

Other sections in the handbook include production and management systems, swine health, animal welfare and behavior, facilities and equipment, environmental management, worker health and safety, marketing, pork quality, and pork safety. The guide also contains a section with industry statistics and historical information.

Within the DVD version users will find more than 30 videos and about 20 interactive swine management worksheets that can be customized for a user's operation.

The Pork Industry Handbook was produced by swine experts at Purdue and 18 other land-grant universities, nine state pork boards, and the National Pork Board, in cooperation with the U.S. Pork Center of Excellence and pork checkoff program. Nearly 500 editors and reviewers were involved in the project.

The print version sells for $125, the DVD version for $60 and both versions for $175. The two products and a copy of the U.S. Pork Center of Excellence's Diet Formulation and Evaluation software are available for $250. Prices do not include shipping or sales taxes where applicable.

To order or for more information, contact Purdue Extension's The Education Store toll-free at 1-888-EXT-INFO (1-888-398-4636), or visit the Pork Industry Handbook website at http://www.extension.purdue.edu/porkindustryhandbook/ 

December 2011  

December 2011 Commentary by David Meisinger       I am amazed at the disparity in comments from various people about China and its prospects. Some say that when China gets its act together, there will be no end to the opportunities it will realize. Others point to all their problems, many of which are significant, as reasons why they will never rise above to become a global superpower.   My son, JC, is a journalism student at Iowa State University. For one of his classes he wrote a paper about China and stated that “with the immense size of China, there is obviously an enormous amount of water consumed there each year.  So how is China’s water supply looking? Dirty."    Seventy percent of the nation’s fresh water sources are polluted, forcing many factories and businesses in some areas to search for clean water.   With all these environmental problems, one would expect there to be “green” efforts underway. There are – but too little avail. The problem lies in the growing trend for the Chinese people to show off their socioeconomic status with material goods, a behavior prevalent in all parts of the world. But in China, an easy way to do that is to buy a car, and size matters.  Gas-guzzling SUVs and truck sales are on a tremendous upswing. There were about 15 million private cars owned in China at the end of 2007, something not imaginable a couple decades ago.   Another problem China is facing is the inverted age structure of their population. We have all heard of China’s massive workforce and how they manufacture everything we use, so it is no surprise China has built its economy around its workforce. Low labor cost is the key competitive advantage to China’s economy. That being said, no workforce is aging faster. And on an economic level, a shrinking workforce usually leads to rising labor costs.   The other issue with the inverted age of China’s population is caring for the elderly. Today in China, the number of people over the age of 60 is around 100 million, a number expected to swell to 334 million by 2050. And if you think our social security system is bad, you should check out China’s. Less than a third of Chinese citizens living in cities have pensions, not to mention the vast number living in rural areas that make up the majority of the population.   As for the huge number of Chinese exports last year, something people fail to remember is the little idea of gross domestic product. Over half of China’s exports aren’t from Chinese-owned companies, including most high-tech products like computers. So our trade deficit with China is not nearly as bad as it looks.   Lastly, I think one of the main factors keeping China from exerting itself as a superpower is its ideology. It is one that does not relate well to many in the West, and China remains a paragon for those that argue a Communist state suppresses its citizens. It is a culture with a history of treasure, elegance, beauty and art. But China has failed to offer the world anything of artistic significance for some time. It remains a despotic one-party state that stifles the creative flow of its people and information.”   From the standpoint of the pork industry, their challenges are chemicals (melamine, clenbuterol) which show up in the meat, antibiotic residues, bacterial contaminations, diseases (FMD, PRRS, and a debilitating baby pig disease this year), small farm inefficiencies (60 percent of the farms still raise less than 500 pigs and many are backyard operations), and a preference for wet market meat (which must be local and is a food safety nightmare).   There are many that believe the future of the Chinese pork industry is promising because companies like Goldman Sachs in the U.S., DTW from the Deutsche Bank and CP in Thailand, among others, are investing huge amounts of money in large scale production, packing, feed manufacturing and infrastructure for the pork industry there. The Chinese are also soaking up all the information they can to become a force in the pork industry, including huge research investments in areas that we in the U.S. have totally abandoned ( see one of my previous commentaries).   Why is pork so important to the Chinese government? Simple. Fully 30 percent of their Consumer Price Index (CPI) is food and one-third of that is pork. Do the math. That means pork production in China represents 10 percent of the CPI. Phenomenal!!   Even if China were to meet all their challenges and realize all their goals in pork production, they will continue to increase their consumption of their favorite protein source, due to increases in the standard of living among the Chinese people, Therefore, just satisfying the growing demand of their population will require substantial increases in production.   Only time will tell where China will end up. Will they continue to be such a great export market for the USA (they are #3 in volume and #4 in value), or will they meet more of their needs internally? We’ll see.

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