Pig Tales 1

PIG TALESThe Official Publication of the Kansas Pork Industry

The Evolution of the KPA

A Year in Review

Issue 5 2010

Pig Tales • 2

Y

FIVE Reasons to Make Time for PQA Plus®

For information about PQA Pluscertifi cation and site assessment,

or to locate a state trainer, go to pork.org or call (800) 456-7675.

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Sites Assessed Represent 62% of Production

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Pig Tales 3

The Official Publication of the

Kansas Pork Industry

Pig Tales is the official publication of the Kansas Pork Association and the Kansas Pork Producers

Council. 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.

The KPA does not guarantee or endorse the performance of any products or services advertised within the publication.

All Pig Tales inquires should be directed to the editors at: Kansas Pork Association, 2601 Farm Bureau

Road, Manhattan, KS 66502, Phone 785-776-0442, Fax 785-776-9897, E-mail: kpa@

kspork.org, Web site: www.kspork.org

President-CeO Tim Stroda

direCtOr Of industry relatiOns

Jodi Termine

2010 KPa BOard Of direCtOrsChairman: Kent Condray – Clifton

Jim Crane-- LiberalThomas Frederick – Hugoton

Jennifer Gerety-- SenecaAlan Haverkamp – BernJerry Morris-- Sedgwick

Pete Sherlock – Washington Michael Springer – Sycamore

Ron Suther – BlaineJim Nelssen – Kansas State University

2010 KPPC BOard Of direCtOrsChairman: Michael Springer- Sycamore

Kent Condray – CliftonAlan Haverkamp – Bern

Pete Sherlock- Washington

C O N T E N T S4 PRESIDENT’S COLUMN Evolution of the KPA

5 ANNUAL BOARD MEETINGSNov. 18 Meeting Held in Manhattan

6 2010 SWINE DAY K-State’s Swine Day Success

7 WENDELL MOYER GRANTStudent Grant Announced

8 THANK YOU

SPECIAL INSERT- A Year in Review

10 REACHING CONSUMERS KPA Works to Connect To Consumers

12 PORK ON A MISSION NPB and KPA Work to Connect

14 PQA PLUS REBATE FORM

15 RECIPE Coriander and Cumin Roasted Rack of Pork

ON THE COVER

PIG TALES

In the holiday spirit?

Try this coriander and cumin

roasted rack of pork for a meal sure to impress. Find the recipe on page 15. As always, check out theotherwhitemeat.com for more great pork recipes.

Y

FIVE Reasons to Make Time for PQA Plus®

For information about PQA Pluscertifi cation and site assessment,

or to locate a state trainer, go to pork.org or call (800) 456-7675.

12,000

11,500

11,000

10,500

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9,500

9,000

8,500

8,000

Janu

ary

Feb

ruar

y

Mar

ch

Ap

ril

May

June

July

Aug

ust

Sites Assessed Represent 62% of Production

2010

Pig Tales • 4

WE CARE

Presidents Column by Tim Stroda

In the middle of this publication is a review of your state’s pork associa-tions’ work in the last year. I hope you enjoy reading about the various programs.

At Swine Day, I was reminded that 2011 will be the 55th year of a pork organization in the state. I thought this might be a good time to give a short summary of the evolu-tion of our associations.

In 1956, a small group of pork producers held the first meeting of the Kansas Swine Improvement As-sociation. Their purpose was to work together to make their businesses more profitable while keeping the swine industry healthy and flourish-ing statewide.

In 1971, the Kansas Swine Im-provement Association changed its name to the Kansas Pork Producers Council. The name change worked to incorporate all producers into the group, not just seedstock producers.

The KPPC worked in pork promotion and producer education through the voluntary Checkoff years and through the first 15 years of the mandatory Checkoff. The group also lobbied on legislative is-sues utilizing membership funds.

In 2001, the Kansas Pork Asso-ciation was formed during a period when the Checkoff system was in great peril. The KPA was to become the membership-driven vehicle to provide the state with a viable pork organization for the future.

As the Checkoff’s future bright-ened, producer leadership believed it would be prudent to split the duties, funding sources and boards of the associations to make a clear distinc-tion.

The KPPC’s Executive Board serves as the oversight on all Check-off activities. The producers elected each year to serve as the delegates to the National Pork Act Delegate Body become the new KPPC board.

The Kansas Pork Association’s Executive Board provides oversight on all membership-funded activities. This nine-member board is elected at the association’s annual meeting.

In 2006, your organizations took another bold step. They approved the formation of Kansas GOLD Inc., an environmental consulting firm.

If I have you confused, maybe the table below will help. The three enti-ties are separate, but each provides solutions to issues for producers.

Kansas Pork Association

• Fundedbymemberships• Lobbyingonthestateand

federallegislation• Representsproducer

membersinstateandnationalregulatoryissues

Kansas Pork Producers Council

• FundedbylegislativeCheckoff

• Promotionactivities• Researchprojects• Producerandconsumer

education

Kansas GOLD, Inc.

• EnvironmentalConsultingFirm

• SpecializesinNutrientManagementCompliance

• Customizedservicestomeetyourfarms’environ-mentalneeds

Pig Tales 5

WE CARE Executive Board Meeting Held in Manhattan

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After the excitement of Swine Day on November 18, Kansas GOLD Inc., Kansas Pork Association (KPA) and the Kansas Pork Producers Council (KPPC) Execu-tive Board members met in the Powercat Room of the Alumni Center.

The Kansas GOLD Inc. meeting included a review of possible changes in soil testing requirements and ap-proval of 2011 GOLD fees. The Kansas Pork Producers Council meeting followed with a review of programs that were supported in 2010, online initiatives, a review of national and state alliances and 2011 budgeting. The evening closed with the Kansas Pork Association’s meeting. The KPA meeting addressed EQIP, Nutrient planning in 2011, feral swine and personnel planning for 2011.

It was a long, but very productive, day for those that stayed behind on the 18. Next time you see your board members, please remember to thank them for their dedi-cation to your association.

Above: KPPC Chairman Michael Springer of Springer Family Foods takes a few minutes between Swine Day and board meetings to visit with Ag AM in Kansas’ Brian Hollman for an interview. Ag AM in Kansas is a locally produced half-hour agricultural show that can be seen on TV in the Topeka, Wichita and Western Kansas markets. For more information

on Ag AM in Kansas visit www.agaminkansas.com or find them on Facebook. .

Pig Tales • 6

WE CARE

Swine Day Held November 18

Producers, students and indus-try members packed themselves into a full

house at the KSU Alumni Center on Thursday, November 18th for the 2010 K-State Swine Day. As ex-pected, the day consisted of attend-ees listening to some of the bright-est minds within the pork industry presenting about current research findings and industry trends.

The day included speakers such as, Dr. Steve Henry, Abilene Ani-mal Hospital, addressing “Failure to Thrive: Is an Emerging Viral Disease the Cause?” and Mr. Joe Kerns of Risk Assessment and Management presenting “Managing Risk in To-day’s Swine Industry.”

The K-State Swine Team also discussed practical application of the latest K-State swine research to help improve net return of swine business and present breakthroughs in some novel areas.

Also included during the day was the technol-ogy trade show. A record 38 industry partners exhibited during this year’s K-State Swine Day to support and show their ap-preciation for your business.

For more pictures of 2010 K-State Swine

Above: Dr. Bob Goodband, K-State Swine Team, presents recent research findings to a sea of producers, students and industry partners.

2010 Kansas State University

Day visit our Facebook page and thank you KSU for another excellent Swine Day!

Below: Mr. Joe Kerns of Risk Assessment and Management explains some of the challenges and opportunities that pork producers will see in the

coming year.

Pig Tales 7

WE CARE Wendell Moyer Student Enrichment Grant Announced

In 1956, a small group of pork producers held the first meeting of the Kansas Swine Improvement Association. Their purpose was to work together to make their busi-ness more profitable while keeping the swine industry healthy and flourishing statewide. The Kansas Pork As-sociation is working every day to achieve this same goal.

One of the most effective ways that the Kansas Pork Association can make our industry more profitable and to keep it flourishing is to encourage our youth to be a part of it. The Wendell Moyer Enrichment grant was developed to do just this.

Current Kansas State University students who have completed between 25 and 100 credit hours are eligible to apply for a $1,000 scholarship by completing this form by January 26, 2011, and sending it to the Kansas Pork Association office.

The KPA would like to again congratulate Jamie Bris-coe, the recipient of the 2010 Wendell Moyer Scholar-ship and thank all of our applicants for demonstrating an interest in the 2010 Wendell Moyer Scholarship.

While previous winners of any Wendell Moyer Stu-dent Enrichment Grants are ineligible to apply. Those that applied last year are encourage you to reapply this year. When reapplying please be sure to focus on your past, present and future involvement in the swine industry. For additional information or to have the grant application form sent to you, contact the KPA office.

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Wendall Moyer Grant Process is as follows:• Applications will be reviewed by the Kansas Pork Association.• The recipient will be notified by January 28, 2011.• The recipient will be recognized during the KSU Swine Profitability Conference held February 1, 2011, at the K-State Union. Please plan to attend.• Awards will be paid directly to the recipient upon proof of enrollment.

Application process is as follows: • Completed application- Please use the form provided.• Photo- Each applicant must furnish a recent photograph, no smaller than 2” x 3”. Please enclose the picture in an envelope and attach the envelope to the application. Do not staple or tape the photo directly to the application. Do not send Polaroid or instant photos. Please identify photo with appli cant’s name on back. • High School and/or college transcript(s)

Looking for an extra $1,000 this school year?

Pig Tales • 8

WE CARE

Thank you for answering my question about the pork industry and referring me to the

Pork Checkoff website for possible internships. Also, thank you for providing me with the Pork Checkoff pamphlet and the “Career in Pork” CD.

It was a pleasure speaking with you. - Katrina Froppy

I would like to thank you for the $50 gift card I received during the recent United Associa-

tions Conference in Wichita. I look forward to using the card for pork products. We appreci-ate your exhibit at the UAC Conference. The re-sources you provide to FACS professionals are

very helpful as we educate others.- Susan Flickner, Wichita High School East

Thank you for giving us the bookmarks, stick-ers, recipes and puzzles. I learned that pigs

can run fast, they are clean and people con-sume pork the most.

- Max, Wakarusa Valley Elementary School

The Kansas Nutrition Council Annual Confer-ence received great evaluations from our at-

tendees this year, and I wanted to thank you for your part in making that a reality! We all know that I have a huge soft spot in my heart for the commodity groups here in Kansas, and I was thrilled that you all did such an effective, informa-

tive job of getting your messages out to our at-tendees. The information shared was timely, up-to-date and entertaining! Thank you for the time effort and expense that you afforded the Kansas Nutrition Council. I am sure that the messages you delivered will be repeated throughout our state by the Nutrition Educators in attendance!

- Karen Hanson, RC, LD

Thank you so much for sponsoring the Swine Production Placement Proficiency Award.

Growing up around pigs all my life has been a very rewarding and fun adventure. I received the district proficiency award and your support of the Kansas FFA Foundation made it possible

for me to begin a $50 savings bond.- Kelsey A Harris

Thank you for the recipe cards. I can’t wait to use them. I loved all the stuff you gave us. I

had a great time it was so much fun. Getting all this stuff felt like Christmas! Thank you so much!

- Miranda, Langston Hughes Elementary

We wanted to thank you for your time and for meeting with us on Friday, August 20.

It was great to get to learn more about the KPA and to learn it from someone who so obviously cares about what they are doing. We also care for our members, which is why your support is so awesome! You provide our members with opportunities that would not be possible with-out our partnership. Once again, our sincerest thank you for all you do for our 7,600 members.

- 2010-2011 Kansas FFA State Officers

On behalf of the Youth Livestock Programs and the 4-H youth in Kansas, I would like

to sincerely thank you for your generous dona-tion to the Kansas State 4-H Livestock Sweep-stakes. This is the second year to hold this event and it will open many doors for youth interested in the Animal Science Industry. Thanks again!

-4-H Youth Livestock Programs

Thank you for the awesome prizes that you provided for the Way Out West Judging

Pig Tales 9

WE CARE Camp. Without your support, our judging camp would not have been a success! Thanks again

for your support, effort and time!- 2010 Way Out West Judging Camp

We would like to wholeheartedly thank you for your donation to the Dr. Bob Hines

Swine Classic. The 2010 Swine Classic was a huge success with 85 youth showing from 31 counties across Kansas. Without your support,

these programs of would not be possible. - Jim L. Nelssen & Joel DeRouchey,

Extension Swine Specialist, KSU

KMPA wishes to thank you for continuing support of the Most Innovative Pork Prod-

uct award. The award was presented to Mound City Butcher Block owned by Rick Weber. Rick’s award winning product was called a Jalapeno Pork Burger. Your continuing interest in this award is a vote of support for our small, inde-pendent meat processors helping to market

pork across our state. -Dave Schafer, Kansas Meat Processors

Association Executive Director-

We would like to take this opportunity to thank you for sponsoring the 2010 KSU

Swine Day. We heard a lot of wonderful com-ments about he event. Without the support of the KPA, we would not be able to host such

wonderful events. Jim L. Nelssen,

Extension Swine Specialist, KSU

Thank you very much for providing the pen-cils, bookmarks, stickers, puzzles, recipes,

plus a movie about pork at the “Slice of Agri-culture” Field Trip. I didn’t know that pork is the main meat we eat. I also learned that you use

the pigs every part to make the meat. - Garrett, Baldwin Elementary School

Thank you for your presentation at our Child and Adult Care Food Program (CACFP) Fall

Workshop on October 28, 2010, in Manhattan. your presentation, “ How DOES that Piggy Get

to Market?” was well received. Several com-ments from the participants regarding your ses-sion included: did an amazing job; good ideas; very informative and useful; good presenters, highly recommended; very good; I usually don’t eat pork, but after this session I’ve decided to give pork products a try. Once again, thanks for

all your help in making our day successful!- Laura Hodgson, Child Nutrition Consultant

The cooking class, Pork Tri-Fecta, was a hit thanks to your support. The families valued

the videos, recipes, and other information on pork donated by the KPA. Thank you again for your generous support on behalf of Head Start!- Elen Garden RD/LD and Tracey Colbert,

Head Start Nutrition Coordinator

On behalf of the Kansas 4-H Foundation Board of Trustees, I want to thank you for

your recent gift to the Kansas 4-H Patron Spon-sor Program. We appreciate your support and encouragement for our 4-H youth- our future leaders. Through the support we receive from generous donors like you, we are able to ac-complish a great deal on the behalf of our Kan-

sas Youth. Thank you for your support of Kansas 4-H. It is greatly appreciated.

- Bill Keller, Chairman

Pig Tales • 10

WE CARE

The School Nutrition Association of Kansas (SNA-KS) is a nonprofit professional organization represent-ing more than 500 members who’s mission is to promote quality school nutrition programs.

Each year the SNA-KS gathers for their annual conference. This year the conference was held at the Capitol Plaza in Topeka. KPA held two educational sessions and shared in sponsoring lunch with the Mid-west Dairy Association.

The educational sessions were scheduled for staff member Jodi Ter-mine through the Operation Main-street’s 2.0 program.

“Consumers want to know where their food comes from, how it is treated and how it gets to their plate” stated Termine. “The SNA-KS asked some tough questions about pork but we really appreciate the opportunity to hear those concerns and address them with the truth about today’s pork production.”

The sessions included YouTube videos on modern farmers, Iowa producer Heidi Vittetoe’s antibotic use on her hog farm and how mod-ern farming methods allow for better piglet care. Also, the KPA handed out recipe brochures, a Kansas pork facts sheet and a post card that en-couraged attendees to connect with KPA on Facebook, Twitter, YouTube and at the blog.

After the educational sessions the KPA and the MidWest Diary Asso-ciation hosted attendees to a buffet style brunch loaded with sausage, ham and diary products.

KPA works with School Nutrition Associates of Kansas

KPA Launches‘Pigging Out and About’ Blogspot

A recent post on Pigging Out and About.

4outof10AmericansreadblogsaccordingtoaSynovate/MarketingDailystudy.Toconnectwiththosereaders,KPAlaunched“PiggingOutandAbout”inSeptember.Theblogservesasaconsumerrestaurantguide,aplacetoprovidecookingtipsandameanstoencourageporkconsumption.

TheblogisauthoredbytwoKansasCityBarbecueSocietyjudgesChrisPettyandMikeEpler,andhostsspecialgiveawaysforreaders.Giveawayshaveincluded:agrillingset,awirelessthermometer,acuttingboard,aslowcookerandajerkymaker.

Thesitehashadover1800visitorssinceitsinception.MosttraffictothesiteisbeingdrivenbyothersocialmediaoutletssuchasFacebookandTwit-ter.Makesuretocheckouthttp://piggingout-n-about.blogspot.com/toseetheblog.

Pictured Right: Mike Epler works and lives in the Kansas

City area and is working to eat his way through the lengthy list of barbecue

restaurants around the KC area. Pictured Left: Chris

Petty is from the KC area but now lives in the Hays area. His passions are good times

and good meat.

Pig Tales 11

REACHING CONSUMERS

Earlier this year the KPA was contacted by Joanie James, Harvey County Extension agent, in an effort to support a project within the Wal-ton Rural Life Center in Walton, KS. The school is part of USD 373 and became an Ag Tech charter school in 2009.

James was in search of assistance for Carol Budde’s 5th grade class of 22 students. Budde, also the winner

Walton 21st Century Rural Life Center Goes Hole Hog

of the Kansas Foundation of Ag in the Classroom’s Janet Sims Memo-rial Teacher of the Year Award, had decided to enrolled her entire class of 22 students into the 4-H Swine Project.

“The class did everything that a typical 4H-er would do, including Youth Pork Quality Assurance Certi-fication” stated James.

James went on to say that stu-

dents, teachers and local families built the pens, installed self waterers, estimated weights, tagged animals, fed and were the primary caregivers. All feed was donated by Mid-Kansas Coop in Walton.

Students that wanted to show the animals in the Harvey County Fair had to write an essay on what it meant to them to show the pigs and why they would be a good showman. Three students were chosen to show the pigs. These students also took the role of primary caregivers during the summer months proceeding the fair.

When fair day arrived, 12 students worked to transport, wash, feed and care for the animals. The pigs were purchased by the local Walton State Bank and the local Citizen State Bank. Pigs were donated back to the school for the continued learning about the food system.

Budde continued the student learning project by working with dietary managers and kitchen staff at the Walton school to serve the pork as a school lunch. The KPA pro-vided funds for processing the pigs at Krehbiels Meat Market & Deli in McPherson and the arrangements were made to have specific recipes served. The pork was served as a sausage marinara for breadsticks and also as hotdogs. Other meals will follow.

Pig Tales • 12

REACHING CONSUMERSKPA Works with Radio Networks to Highlight PQA Plus

Have you heard our call to action? From November 3rd through the 27th, the KPA teamed up with the Kansas Radio Networks to run a ra-dio campaign targeting pork produc-ers. The campaign was statewide and aired on 34 stations.

The goal of the campaign was to increase awareness of the Pork Qual-ity Assurance Plus Program, encour-age producers to participate in the certification program and to achieve site status.

In short, the Pork Quality Assur-ance Plus program reflects increas-ing customer and consumer interest in the way food animals are raised.

PQA Plus was built as a way to maintaining its food safety tradition to ensure that U.S. pork products continue to be recognized domesti-cally and internationally as the high-est quality and safest available.

It also provides information to ensure producers can measure, track and continuously improve animal wellbeing. With PQA Plus, pork producers have another tool to demonstrate that they are socially responsible.

To learn more about PQA Plus or to see if you are or aren’t certified call the KPA. Also, to learn more about certification programs such as PQA Plus, Youth PQA or TQA, go to pork.org and click on Certification.

TheChild&AdultCareFoodProgram(CACFP)isafederalprogramthatprovidesreimbursementforhealthfulmealsandsnacksservedtochildrenandadults.TheprogramisadministeredatthefederallevelbytheFoodandNutritionServiceoftheU.S.DepartmentofAgriculture.BecauseCACFPpar-ticipants’nutritionalneedsaresupportedonadailybasis,theprogramplaysavitalroleinimprovingthequalityofdaycareandmakingitmoreaffordableforfamilies.

EachyeartheKansasCACFPgathersfortheirannualconference.Attend-eesofthisconferenceinclude:childcarecentersservingmealsandsnackstochildrenwhoareenrolledforcare;HeadStartProgramsservingmealsandsnackstoenrolledchildren;afterschoolcaresitesprovidingprogrammingandsnacksforlow-incomeschoolagechildrenandyouth;emergencyshelterspro-vidingtemporaryresidenceandfoodservicetochildren;adultdaycarecentersprovidingstructured,comprehensiveservicestononresidentadultswhoarefunctionallyimpairedand/or60yearsofageorold;licensedorregisteredfam-ilyorgroupdaycarehomesparticipatingunderaKSDE-approvedsponsoringorganization.

Thisyear,throughtheOMSprogram,KPAstaffpresented“America’sPork”duringtwobreakoutsessions.Asaspecialaddition,KPAalsoscheduledBBQexpertRobRusselfromAceofHeartsBBQtoteachaporkloinrecipetoat-tendees.

KPA works with The Child and Adult Care Food Program

Rob Russel, BBQ Expert explains the versatility of pork.

Pig Tales 13

REACHING CONSUMERS Pork Checkoff Announces 2011 Internship Programs

The National Pork Board is seek-ing candidates to apply for our 2011 internship program. The Pork Board is funded through a market checkoff collection on sales of market swine in the United States. We are charged with effectively serving U.S. pork producers through the development of educational programs, coordina-tion of research projects, and in-creasing the demand for pork meat in domestic and international mar-kets. Check them out online at www.pork.org and www.theotherwhite-meat.com.

Criteria for applying: * Our internships will begin

approximately May 16, 2011 and continue through approximately August 12, 2011.

* All internships are paid, and candidates are expected to work full-time for 12 weeks. All positions are based at our office in Clive, IA.

* Resumes will be reviewed until mid-February and candidates will be interviewed through March.

* Please indicate in the subject line which internship you would like to be considered.

* No phone calls please * Interested candidates should

forward resume, cover letter, and writing samples if needed, via email to: intern@pork.org.

Opportunities include (1) pro-ducer services/outreach intern; (1) communications intern; (2) science and technology interns.

For more information on intern-ships contact the KPA office.

Pork Checkoff Supports National FFA in Developing Food and Ag Literacy Curriculum

ThePorkCheckoffhasteamedwiththeNationalFFAorganizationtocre-atetheMiddleSchoolFoodandAgriculturalLiteracyCurriculum.Itisafreeresource--availableatffa.learn.com--thatcanbeusedbyteachersasayear-longcourseorcustomizedtofitashortertimeframetoteachstudentstobecomesavvyconsumers.Thecurriculumhasmorethan150freeprepack-aged,stand-alonelessonsandeightunitstochoosefrom.

“Thisisacurriculumthatwilleducatefuturegenerationsofconsumers,”saidKarenRichter,aporkproducerfromMontgom-ery,Minn.,andmemberofthePorkCheckoffProducerServicesCommittee.“Thepurposeistoletthemknowwheretheirfoodcomesfrom.”

Ateamofindustryprofes-sionals,universityeducatorsandsecondaryagricultureeducatorsdevelopedtheframeworkinwhichthekeyconcepts,unitsandles-sonsobjectivesweredeterminedandalignedtotheAgriculture,FoodandNaturalResourcesstandards.Fromthere,ateamof20agricultureeducatorscreatedthelessonsandtheancillarymaterials.Thecurriculumhasbeentestedin32agricultureprogramsaroundthenation.

Theeightunitsinclude:*IntroductiontoAgriculturalScience*FoodScience*NaturalResources*PlantScience*AnimalScience*AgriculturalScienceandTechnology*AgriculturalIssues*CareersinAgriculture

Pig Tales • 14

REACHING CONSUMERS

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

Pig Tales 15

REACHING CONSUMERS

Nutrition:Calories:560caloriesProtein:41gramsFat:37grams

Sodium:620milligramsCholesterol:120milligramsSaturatedFat:12.5gramsCarbohydrates:18grams

Fiber:6grams

Coriander and Cumin Roasted Rack of Pork

Ingredients:1 8-rib Pork loin rack of pork, center cut, chine bone removed and Frenched1 tablespoon coriander seed, whole1 tablespoon cumin seed2 teaspoons kosher salt1 teaspoon sugar1 teaspoon chipotle chile powder

Cooking Directions

If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish; set aside. Cut 4 long pieces of plastic wrap. Place 1 piece horizon-tally on work surface and the remaining 3 pieces vertically on the first piece. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack. Wrap tightly in the plastic wrap. Place on a tray or shallow pan and refrigerate for 8 to 12 hours. Pre-heat oven to 350° F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 150° F. Remove roast from oven. Loosely cover with foil and let rest about 10 minutes or until temperature reaches 160° F.

Carve between rib bones to serve. Serves 8.

Pig Tales • 16

WE CAREKansas Pork Association2601 Farm Bureau RoadManhattan, KS 66502

PIG TALESThe Official Publication of the Kansas Pork Industry

ADDRESS SERVICE REQUESTED

Support the Association by becoming a member or advertising in Pig Tales!Become a member today! Visit our Web site, www.kpa.org or call the KPA office at (785) 776-0442 to get a membership or Industry Partner form. For advertising rates, sizes and deadlines, please contact the KPA office at (785) 776-0442 or E-mail kpa@kspork.org.

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Pig Tales 17

WE CARE

Pig Tales • 18