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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].

What Is The Feed Ingredient Outlook?

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

Learn More About The Infection/Prevention Chain

Introducing Infection/Prevention Chain™Introducing Infection/Prevention Chain™ Dr. Eduardo Fano, Tech Manager, Boehringer Ingelheim, shares and introduction to Infection/Prevention Chain™ to help swine operation staff and animal health professionals know about the approach. Dr. Fano says everything is connected and that mapping the processes will help teams know where the infection points exist. Take aways: The Infection/Prevention Chain concept is a tool for swine diseases management, using the whole herd approach, and it encourages systematic interventions [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].

What Is Whole Herd Swine Disease Control?

Whole herd approach to swine disease controlWhole herd approach to swine disease control Dr. Brian Payne, Regional Health Director, Pipestone System's Bethany (Illinois) and Rensselaer (Indiana) locations, brings to the audience the "in the field" practice of swine health and the focus points swine farms concentrate on. Dr. Payne talks about aiming to prevent the infections through the infection chain concept: if farm operations can minimize through preventing the infection chain then there is a better chance of not needing medication. [video].

Dr. Brian Payne - Whole herd approach to swine disease control


Whole herd approach to swine disease control - Dr. Brian Payne, Regional Health Director, Pipestone System's Bethany (Illinois) and Rensselaer (Indiana) locations, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.

Dr. Eduardo Fano - Introducing Infection/Prevention Chain Concept


Introducing Infection/Prevention Chain™ - Dr. Eduardo Fano, Tech Manager, Boehringer Ingelheim, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.

Earning Consumer Trust

Farm to Fork: Healthy Animals, Healthy Food, Healthy PeopleFarm to Fork: Healthy Animals, Healthy Food, Healthy People Dr. Justin Ransom (Customer-Focused Supply Chain Strategist at McDonald's), Dr. Tamika Sims (International Food Information Council Foundation), and Dr. Carissa Odland (Pipestone Veterinary Services) each present a view on the farm to fork path of today and into the future.

Dr. Ransom shares the view of the supply chain and its evolution. Dr. Sims shares consumer focused feedback on food & health. And Dr. Odland shares examples of how producers can earn the trust of the consumers [video].

Dr. Justin Ransom, Dr. Tamika Sims, and Dr. Carissa Odland - Farm to Fork: Healthy Animals, Healthy Food, Healthy People


Farm to Fork: Healthy Animals, Healthy Food, Healthy People - Dr. Justin Ransom, Customer-Focused Supply Chain Strategist at McDonald's; Dr. Tamika Sims, International Food Information Council Foundation; Dr. Carissa Odland, Pipestone Veterinary Services, from the 2017 World Pork Expo, June 7 - 9, 2017, Des Moines, IA, USA.

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