Economics

Weather Outlook 2017 & Beyond Dr. Elwynn Taylor, Iowa State University, provides an update on what the weather will be like through 2017. Dr. Taylor enforces the idea of assigning real values to risk and understanding what they mean. Dr. Taylor discusses some of the key areas on Earth that impact corn and soybean and what to watch for. [video].

U.S. Exports & International Trade - PORK Academy Dr. Dermot Hayes, Iowa State University, walks through a detailed analysis of the global pork trade and how China is changing to meet their pork supply needs. Dr. Hayes' take aways: "China is driving world pork markets and will do so for at least 18 months." and "Unless new subsidies are introduced in China, imports should continue to grow. New subsidies will happen if China becomes concerned about a trade war." [video].

Secure Pork Supply Implementation - PORK Academy Dr. Pam Zaabel, Iowa State University, and Dr. Patrick Webb, National Pork Board, share an update on the Secure Pork Supply Plan. Dr. Zaabel outlines the current state of the plan and the details it contains. Dr. Zaabel also steps through a basic scenario of what happens when a foreign animal disease incident happens in the USA, actions that will occur, and impacts to farm operations [video].

Protein and Consumer Markets Outlook Dr. Steve Meyer, Vice President, Pork Analysis, EMI Analytics, provides a focused view on consumer demand and the short term futures that will impact prices and markets. Dr. Meyer also looks at proteins across the board and what planning farm management needs to consider [video].

Feed Ingredient Outlook Eric Scholer, Vice President, EMI Analytics, details how feed markets are working and their impacts to planning [video].

Pork Quality Initiative - Understanding Color, Ph, and Marbling - PORK Academy Jim Compart, Compart Family Farms, and Dr. Steve Larsen, National Pork Board, highlight the focus on pork quality for the consumer and what it means. Mr. Compart shares the background of how pork has been viewed in the past and the impacts of the early views that pork needed to be cooked to 160° F. Even though the temperature to cook pork is lower (145° F), families continue to follow the old approach. The National Pork Board aims to increase awareness about the lower temperature and resting time with focused consumer marketing. [video].

Compensation in Pork Production - PORK Academy Karen Hoare, National Pork Board, shares recent research on pork farm labor compensation. In summary, pork production compensation is competitive. Ms. Hoare details how the data was collected and aggregated with the help of AgCareers. The presentation also outlines the key findings on wages, staff scheduling, benefits, and visas. [video].

SwineCast 0985 Show Notes:

• Dustin Baker, National Pork Producers Council's Deputy Director for Economics & Domestic Production, stopped in to talk immigration and farm bill priorities with Dave Russell at World Pork Expo. The NPPC has developed a farm bill task force from producers across the country to help identify the top priorities as Congress moves into reauthorizing the Farm Bill. One key ask is the establishment and the enhancement of the Foot and Mouth Disease (FMD) vaccine bank.

SwineCast 0983 Show Notes:

• Taylor Cox, USDA Ag Marketing Service, discusses the Mandatory Reporting Act Reauthorization with Dave Russell. In preparation for the reauthorizing process for the Mandatory Reporting Act in 2020 was a series of stakeholder meetings with various feed animal groups and businesses to help develop a set of actions items the would help improve the Mandatory Reporting Act.