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What Are Key Sow Housing Tools Available?

Walking Through Sow Housing and Tools Available - PORK AcademyWalking Through Sow Housing and Tools Available - PORK Academy Dr. Tim Safranski, University of Missouri, shares how sow housing has changed over the last 20 years. Dr. Safranski looks at some of the parameters that define sow housing today and the movements toward group sow housing. Dr. Safranski closes with the subject of sow housing feeding systems and how to troubleshoot them. [video].

Snapshot of U.S. Exports & International Trade

U.S. Exports & International Trade - PORK AcademyU.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].

How Are We Doing With The Veterinary Feed Directive?

Veterinary Feed Directive - PORK AcademyVeterinary Feed Directive - PORK Academy Dr. Chris Rademacher, Iowa State University, digs into what swine operations and veterinarians have learned about the Veterinary Feed Directive's implementation since January 2017. Dr. Rademacher walks through several key findings and aims to address many questions from the audience. Dr. Rademacher shares data from GlobalVetLINK that highlight some of the areas VFD compliance and activity have been focused on [video].

What Is Social Media in Pork Production?

Social Media in Pork Production - PORK AcademySocial Media in Pork Production - PORK Academy Erin Brenneman (Brenneman Farms), Logan Thornton (2017 Pig Farmer of Tomorrow), and Brad Greenway (2017 America's Pig Farmer of the Year) each share their experience of connecting with people outside of agriculture, telling their farm, family, and food story. Each panelist highlights their approach to social media and what kinds of topics they talk about [video].

Sustaining The Secure Pork Supply Implementation

Secure Pork Supply Implementation - PORK AcademySecure 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].

What Ever Happened To Old Fashioned Taste And Tenderness?

Pork Quality Initiative - What Ever Happened To Old Fashioned Taste And Tenderness? - PORK AcademyPork Quality Initiative - What Ever Happened To Old Fashioned Taste And Tenderness? - PORK Academy Everett L. Forkner, Owner and President of Forkner Farms Inc., opens his presentation with "What ever happened to old fashioned taste and tenderness?" Mr. Forkner talks about the changes in how pork quality has changed over the years and what efforts are underway to help the consumer connect with the value pork [video].

Have You Reviewed Your Employee Compensation?

Compensation in Pork Production - PORK AcademyCompensation 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].

Understanding Color, Ph, and Marbling

Pork Quality Initiative - Understanding Color, Ph, and Marbling - PORK AcademyPork 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].

Auditors Coming on To Your Farm? What Should You Expect of Them?

Who Are These Auditors Coming on My Farm? - PORK AcademyWho Are These Auditors Coming on My Farm? Ms. Collette Kaster, PAACO, helps farm operations managers and staff understand what goes into becoming a certified farm auditor and what should be expected of the auditor. Ms. Kaster shares the reasoning behind certification and the value it brings to all involved. Ms. Kaster also shares what the future of auditing may bring and what is needed to improve the process [video].

What Are Some Antibiotic Alternatives?

Sub-Therapeutic Growth-Promoting Antibiotic Alternatives - PORK AcademySub-Therapeutic Growth-Promoting Antibiotic Alternatives - PORK Academy Wes Schweer, Iowa State University, provides a detailed review and evaluation of growth promoting antibiotic alternatives in the literature.

While the research does not make any recommendations on the best antibiotic growth promotant (AGP) alternatives or genetic background and health status to best evaluate on, the research does recommend necessary parameters that should be recorded and at which times, project designs to best translate smaller scaled research to the industry, and useful parameters to (or not) measure that may relate to altered pig performance/morality [video].
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