2 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
URBANA — Finally,pork producers have somepositive news that has in-creased optimism forgreater profitability in thecoming year, said ChrisHurt, a Purdue Universityagricultural economist.
That good news camefrom the U.S. Departmentof Agriculture last month intwo forms.
The first was the Septem-ber Hogs and Pigs report,which indicated littlechange in the size of thebreeding herd.
The second was the feed-price lowering impacts ofhigher-than-expected corninventories revealed in theSeptember Grain Stocks re-port, Hurt said.
The combination of
stronger hog prices andlower feed prices has putthe pork outlook back intosolid black for the comingyear, he said.
Pork producers havelargely settled for the statusquo because of the uncer-tainty over feed prices. As aresult, USDA said, thebreeding herd has expandedonly slightly as producers
awaited the corn and soy-bean yield and price out-comes of the troubled 2011growing season.
“USDA indicated that thebreeding herd has increasedjust 0.6 percent over thepast year,” Hurt said. “Theexpansion is occurring inthe traditional hog produc-tion states of the Midwest.
“The breeding herd was
up 4 percent in Missouriand 3 percent each in Ohio,Indiana and Nebraska.Iowa’s herd was up 1 per-cent.”
While the breeding herdonly increased fractionally,pork production will be upby a larger percentage dueto the surging sow produc-tivity.
This summer, the numberof pigs per litter set a newquarterly record at a bitover 10 pigs. This estab-lishes the possibility thatthe yearly average will be at10 pigs or higher for thefirst time, Hurt said.
“In contrast, the weaningrate was at just nine pigs perlitter in 2005. This repre-
FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 3
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-Farm News file photo
A sow nurses her day-old young. the U.s. De-partment of agriculture anticipates the U.s. averagelitter size will grow to a fraction over 10 piglets at theend of 2011. with cash pork prices up, this is goodnews, especially for independent producers.
Economist: Outlook for pork brightens“The stronger demand will come from
very low levels of beef availablein the domestic market and from continued
growth in pork exports.”—Chris Hurt
Purdue University agricultural economist
See OUTLOOK, Page 4
2011 SALUTE TO PORK
sents an annual productivi-ty growth of about 2 per-cent,” he added.
As a result, Hurt said,pork production for thecoming year will be up 2 to
3 percent. This will be ledby the higher sow produc-tivity and by somewhat
higher market weights withlower feed prices.
“While pork produc-tion will be higher in thenext 12 months, hog pricesare expected to be higher,led by strong demand.
“The stronger demandwill come from very lowlevels of beef available inthe domestic market andfrom continued growth inpork exports.”
In the last 12 months,U.S. live hog prices aver-aged $62 per hundredpounds with a forecast of$66 for the next 12-monthperiod, the USDA said.
Feed costs are expectedto be lower over these twoperiods as well, with lowercorn and soybean mealprices.
Total feed costs are fore-cast to be about $1.75 perhundred lower in the com-ing 12 months.
“The pork profit outlookhas improved sharply in re-cent weeks,” Hurt said.“Producers had been tar-
geting $7 cash corn pricesas the profit fulcrum.
“Corn prices above $7would throw many intolosses, and prices below $7could mean profits. U.S.corn prices are expected toaverage about $5.75 perbushel over the next 12months, according to cashprice forecasts from cornfutures markets on Oct. 3.”
Of course, these cornprices are well below the$7 fulcrum and turn theprofit outlook positive.
In the past 12 months,estimated profits wereabout $5 per head.
In the next 12 months,that turns to expected prof-its above $20 per head,which would be the highestestimated returns since2006 when corn priceswere still low.
“Given the profit out-look, will producers shifttheir thoughts toward ex-pansion?” Hurt asked.“The answer is that theirthoughts may be moving in
that direction, but not theiractions.”
Large uncertainties in-clude concerns aboutworld economic growthand the impacts on porkdemand, as well as feedprices.
When corn prices canchange 40 cents in oneday, pork producers knowthe profit outlook can bealtered quickly, as was justwitnessed in the month ofSeptember.
If the current profit out-look holds over the nextsix months, then furtherexpansion can be expectedby the March or June re-ports in 2012, Hurt said.
According to Hurt,prospects for a return-to-normal yields in 2012 pro-vide the likelihood for fur-ther moderation in cornprices in the fall of 2012.
This would also be con-sidered a positive prospectthat would encourage fur-ther expansion by mid- to-late 2012.
4 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
Outlook Continued from Page 3
URBANA — Feedingmannan oligosaccharidescan fine-tune the immunesystem of pigs, suggests anew University of Illinoisstudy.
“When it comes to keep-ing pigs healthy, there aresome potentially powerfultools we can use in the dietbesides antibiotics,” saidJames Pettigrew, U of I pro-fessor of animal science.“We have a tendency tothink that we can administerhealth through a needle, bygiving pigs antibiotics, andeven through systems likeall-in/all-out pig flow.
These are important, but
there are also many healthbenefits we can realizethrough the diet.”
MOS is a product madefrom the cell wall of yeast. Itcontains carbohydrates thatmay provide special bene-fits, Pettigrew said.
Previous research showedthat it increased the growthrate in newly weaned pigsand changed the microbialpopulations in the digestivetract.
Tung Che, a postdoctoralresearch associate in Petti-grew’s laboratory, led twostudies looking at MOS andits effect on pigs experimen-tally infected with porcine
reproductive and respiratorysyndrome virus.
“We found MOS can en-hance immune responses inpigs, but it can also alleviatethe overstimulation of theimmune system,” Che said.“MOS increases the totalnumber of immune cellssuch as leukocytes and lym-phocytes in the blood at theearly stage of infection.”
This could be a big bene-fit for producers fightingPRRSV, a respiratory dis-ease that causes a reductionof immune cells.
“This is important be-cause the increase in leuko-cytes and lymphocytes canhelp the animal to fight notonly PRRSV, but also sec-ondary bacterial co-infec-tions that are common withPRRSV,” Che said.
Improving swine immunizationresearcher said diet is as key
to swine health as antibiotics
By CLAYTON RYEFarm News staff writer
NEW PROVIDENCE— Besides handling thebreeding selection choresfor his family’s swine op-eration, Derek Brown hasadded to his schedule theduties of Premier PorkYouth Ambassador forIowa.
Brown was awarded thedistinction in January dur-ing the Iowa Pork Expo.
In 2006 The Iowa PorkProducers Association cre-ated the Iowa Premier PorkYouth Ambassador as away to get more youths in-volved in the promotion ofthe Iowa pork industry.
The positions of Iowa
Pork Queen and Iowa PorkPrincess were already inexistence, but by their na-ture they were limited toyoung women.
The Iowa Premier PorkYouth ambassador wascreated to include, but isnot limited to, young men.
Derek Brown, son ofPaul and Andrea Brown,of New Providence, inHardin County, is the2011 Iowa Premier PorkYouth Ambassador, and asenior in animal science atIowa State University.
To be awarded the posi-tion of Iowa Premier PorkYouth Ambassador,Brown said he and the oth-er contestants competed
last January and werejudged on their abilities bya panel of pork industryleaders.
Brown said the judgingwas completed on a Thurs-day afternoon and the win-ners were announced thatevening at the pork pro-ducers’ banquet duringIowa Pork Expo.
Entrants were inter-viewed by the judges for10 minutes, evaluated intheir ability to communi-cate with the media, andthen were given 30 min-utes to prepare an extem-poraneous speech. Thejudges looked at contest-ants’ abilities in their skillsas they talked about the
pork industry, how theyacted in a crowd, and howthey served pork burgers.
Brown competedagainst six other men andthree women for the dis-tinction.
Since being named IowaPremier Pork Youth Am-bassador, Brown’s activi-ties have included helpinghand out pork burgers atthe Pork Expo and lastspring he traveled toWashington, D.C., wherethe Iowa Pork ProducersAssociation served porkburgers near the nation’scapital.
FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 5
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2011 SALUTE TO PORK
Adds ambassador duties to farm chores
See BROWN, Page 6
-Contributed photo
Derek Brown, right, distributes pork burgers thissummer during a promotion in washington, D.c. Heis serving as Iowa’s 2011 Premier Pork Youth am-bassador.
IsU senior promoting pork with eye on career in swine industry
During RAGBRAI inJuly, he handed out porkburgers to riders nearAnkeny.
He was at the IowaState Fair every day thissummer where he helpedin the pork tent and at theagriculture building wherehe handed out samples.
At the Animal LearningCenter, he answered ques-tions about the pork indus-try. He also handed rib-bons to the winners atswine shows during thestate fair.
Brown sees his ownidentity as a pork produc-er.
His interest in hog pro-duction started in 4-Hwhere he was a memberfor nine years, raisingshow pigs for his countyfair and competing at the
state fair level for threeyears.
On the family farm nearNew Providence, Brownis the swine breedingmanager. He is responsi-ble for selecting replace-ment gilts and choosingwhich boars to use in theirAI program.
He also decides whichboars to save and worksaround the hogs whereneeded, whether buildingfences or doing chores.
After completing hisdegree at ISU, Brownplans to either find a job inhog production or returnto the family farm.
The Brown family farmproduces hogs for NimanRanch in a farrow-to-fin-ish operation using pas-ture farrowing.
Brown said he will stay
with Niman Ranch as helikes to have a role inmanagement decisions ofproduction.
“Big corporations ownthe steps of production,”for producers who raisehogs under contract inconfinement systems, saidBrown.
He values pasture far-rowing for its “low cost,low input” methods as agood way for a beginningfarmer to start.
Besides his studies atISU, Brown has been in-volved in the Block andBridle Club, the collegeclub for animal sciencemajors, as vice presidentof the swine interestgroup.
This group will be trav-eling to Oklahoma this fallto assist in the ring during
a hog breed show at Okla-homa State University andtour a packing plant alongthe way.
One of the achieve-ments of pork producersthis past spring, Brownobserved, was when it wasannounced that pork couldbe cooked safely at 145degrees replacing the oldstandard of 160 degrees.
The lower temperaturewill help preserve themoisture and keep it fromdrying out.
Brown will be IowaPremier Pork Youth Am-bassador for one year untilnext winter’s Iowa PorkExpo when a new queen,princess and ambassadorwill be chosen.
Contact Clayton Rye at
6 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
Brown Continued from Page 5
-Contributed photo
Derek Brown, left, stands beside cheyenne mc-Nichols, of rippey, the reigning Iowa Pork Queen.they were promoting and serving pork during 2011ragBraI, when the event rolled through ankeny.
By KRISS NELSONFarm News staff writer
RIPPEY — The Iowa PorkProducers Association’s missionstatement is to “provide a unifiedvoice to promote and educate fora sustainable, socially responsi-ble, profitable and globally com-petitive pork industry.”
One way it achieves this mis-sion is through members of itsIowa Youth Pork Team, which in-
cludes the 2011 Iowa Pork Queen— Cheyenne McNichols, thedaughter of Mike McNichols, ofBouton, and Shawneene andMark Kenan, of Rippey.
McNichols was crowned the2011 Iowa Pork Queen during theIowa Pork Congress last Januaryafter a series of competitions heldin a three-day period.
“It was an intense three days ofthe judges getting to know us andhow we plan to spread the word of
pork production,” said McNi-chols.
Over the last 10 months Mc-Nichols’ duties included speakingto consumers during the WorldPork Expo and at the Iowa StateFair, as well as a trip to Washing-ton D.C., which was an eye-open-ing experience, she said.
“Seeing the more displacedconsumer and working with themwas very interesting,” she said.
She also made appearances at
several county fairs and countypork producers banquets through-out the state.
Throughout all of her appear-ances, working the Iowa StateFair was her favorite.
“I’ve had a blast and have beenso blessed to have this opportuni-ty,” she said. The State Fair is“something I have attended myentire life and it was great beingable to be there and promotesomething I’m passionate about.”
McNichols said she wasn’t for-tunate enough to grow up on aswine farm, but instead becameinterested in the pork industrywhile in 4-H.
“I talked my mom into gettinga couple of pigs from a farmerdown the road in seventh grade
FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 7
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2011 SALUTE TO PORK
A passion for pigs through 4-H
Cheyenne Mcnichols2011 Iowa Pork Queen
“I’ve had a blast and have been so blessed to havethis opportunity.”
—Cheyenne McNichols2011 Iowa Pork Queen
See QUEEN, Page 8
Iowa’s Pork
Queen learned
love of swine by
showing at fairs
and I showed throughout 4-H and have been employedon a swine farm since I was15,” said McNichols. “Ifell into it in a non-tradi-tional sort of way.”
She said it was through4-H and work experiencethat McNichols discoveredthe pork industry would bea large part of her adult life.
“I found that as soon as Iwas done with my first twopigs at the county fair it
was something I was pas-sionate about,” said McNi-chols.
“In the grand scheme ofthings, I find pride in pro-moting and educating the
public about the pork in-dustry and the importanceof the industry.”
McNichols is a 2008graduate of JeffersonScranton High School andis currently a senior at IowaState University majoringin agriculture educationand communications, witha minor in animal scienceand certification in SwineScience Online.
Swine Science Online isa joint program throughISU and the IPPA.
McNichols said she
hopes to intern with the IP-PA and possibly end upwith a career in outreachand education within thepork industry or even pos-sibly go into sales to helpachieve a more roundedknowledge base of the in-dustry first, before her ca-reer in promotion or educa-tion of pork.
Contact Kriss Nelson at
8 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
Queen Continued from Page 7
“In the grand scheme of things, I find pride in promotingand educating the public about the pork industry
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FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 9
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2011 SALUTE TO PORK
By DARCYDOUGHERTY MAULSBY
Farm News staff writerWOODWARD — For Rod and Missy
Bice, protecting Iowa’s precious naturalresources is an integral part of daily lifeat Golden Circle Pork near Woodward.
This wean-to-finish swine operation,which recently received the 2011 PorkIndustry Environmental Steward award,reflects the Bice’s century-long commit-ment to caring for the land.
“Golden Circle Pork is a name thathelps remind us of the importance ofkeeping all aspects of our farming opera-tion sustainable,” said Missy Bice. Shesaid the farm has been in the family formore than 100 years. “We want to showpeople how we care for our animals andenvironment every day.”
The Bices have planted shrubs andevergreens to help control odor near theirswine barns and provide year-round visu-al appeal on their farm, where they raise6,600 wean-to-finish pigs annually.
In addition, nutrients from the hogs’manure provides a sustainable source offertilizer, which has boosted crop yields,decreased costs, added micro nutrients to
the soil and improved soil tilth throughthe years.
Golden Circle Pork is one of four na-tional winners of the 2011 Pork IndustryEnvironmental Steward award, which ispresented by the Pork Checkoff and Na-tional Hog Farmer magazine. The Bices’operation was evaluated on its manuremanagement systems, water and soil con-servation practices, odor-control strate-gies, farm aesthetics and neighbor rela-tions, wildlife habitat promotion and in-
MIssY BICe inspects the feed inside afinishing building. “we want to showpeople how we care for our animalsand environment every day.”
See BICE, Page 10
golden circle Pork
earns national honor
Stewards of the land
-Contributed photos
roD BICe, of woodward, strolls along one of his swine buildings. a contractfeeder, Bice’s operation — golden circle Pork — was one of four operations inthe nation to earn the 2011 Pork Industry environmental steward award.
novative ideas to protectthe environment.
“The 2011 stewardsare real-world examplesof how producers demon-strate the pork industry’sWe Care principles everyday as natural protectorsof the environment and asgood neighbors in theircommunities,” said LynnHarrison, former presidentof the National PorkBoard.
Manure management When Rod Bice began
farming in 1983, he ran afarrow-to-finish swine op-eration for several years.When these buildings andequipment needed to beremodeled or replaced, theBices looked into contractfeeding.
“We found a companythat we liked, and makingthis change to contractfeeding took us from rais-ing hogs outdoors in allkinds of Iowa weather, tofeeding the hogs in a com-puter-controlled environ-ment,” said Missy Bice,who noted that the tem-perature in the barns staysoptimum all year, thanksto supplemental heat inthe winter and a watercoolant system in the sum-mer.
“This greatly improvedthe pigs’ comfort, as wellas our own.”
Manure from the farm’sthree climate-controlledbarns helps fertilize theBices’ 1,400 acres of cornand soybeans.
Flow meters on the in-
jectors ensure that theright amount is applied, asdetermined by the Bice’snutrient managementplan, approved by the
Iowa Department of Natu-ral Resources.
Rod Bice, who is a cer-tified custom manure ap-plicator, injects the ma-
nure 8 to 10 inches deepto eliminate run-off poten-tial. Auto-steer technolo-gy on his tractor allowseven more precise manure
application.“With auto-steer, we
don’t have overlaps orgaps in the field, so weknow where we are andaren’t applying manure,”he said.
Bice added that theswine nutrients haveboosted the farm’s cornyields. “The soil’s organicmatter is definitely im-proved, too, and that’ssomething that commer-cial fertilizer won’t giveyou.”
Community connectedCareful manure man-
agement, when combinedwith the use of grass wa-terways, filter strips, andterraces in the fields,
10 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
Bice Continued from Page 9
-Contributed photo
roD AnD MIssY Bice, owners of golden circle Pork, in woodward, plantedshrubs and evergreens to help control odor near their swine barns and provideyear-round visual appeal
See BICE, Page 12
FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 11
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“We drink the same wa-ter and breathe the sameair that our neighbors do,so we are committed totaking the steps that arenecessary to keep the wa-ter and air clean,” saidMissy Bice, who addedthat the couple’s children,Jacoby, Savannah, De-
laney and Brylee, help outon the farm, which alsoincludes about 200 feedercattle and a small cow-calf herd.
A farm offers a won-derful place to instill thevalues of hard work, hon-esty, responsibility andcompassion, Missy Bicesaid.
“We do a lot together asa family. It takes all of usto get things done, butwhen everyone gets in-volved, it can be a lot of
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It’s also vital for farm-ers to stay in touch withtheir neighbors, sheadded, noting that herfamily cooks and servespork loin slices duringWoodward’s annualFriends and NeighborsDay celebration.
“That’s a good way topromote pork and talk topeople in the communityabout what we do.”
It all ties back to beinga good neighbor, protect-ing the environment andtaking care of the land.
“Producing pork isn’tjust a job, it’s a way of lifethat’s been handed downto us and is something wewant to hand down to thenext generation,” RodBice said. “We need to dothings the right way sowe’ll have the opportunityto do that.”
You can contact DarcyDougherty Maulsby by e-mailat [email protected].
12 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
Bice Continued from Page 10
“Producing pork isn’t just a job, it’s a way oflife that’s been handed down to us and is
something we want to hand down to the next generation.”
—Rod BiceGolden Circle Pork, Woodward
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FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 13
2011 SALUTE TO PORK
By DOUG CLOUGHFarm News staff writerIDA GROVE — Sum-
mer means many things tomany folks. For some, itmeans it’s time to take theboat out for a day of skiingor fishing, and for othersit’s time to work on theirgardens or flower beds.
For Roger Bumann, amember of Ida County PorkProducers, it meansGrilling.
Yes, with a capital “G”as far as Bumann is con-cerned.
“There was a time,” ex-plains the master grillman,
“that we would grill at 50events a year. One year, wegrilled over 14,000 porkpatties.”
When Roger and KarenBumann began farming in1971, they were diversifiedwith corn, beans, chickens,cattle and hogs.
Since 1979, the Bu-manns have lived south-west of Ida Grove. Bumannjoined the Ida County PorkProducers in 1990 and hasbeen active in promotingpork ever since.
According to Bumann,who serves as president, theIda County Pork Producerswere “most active in the’80s when 600 peoplewould attend the annual
banquet. Today, we do a lotof benefits for people andlocal projects.”
Bumann contributed histime to hospital fundraisers,youth football and Relayfor Life.
“Of course, we have alsocooked for Ida Grove’sHeritage Days, Farm Bu-reau’s Ag Day, Ag Safetyevents for our school kids,and the state fair's PorkCongress.
“I enjoy getting to visitwith those who come toeat.”
The Ida County PorkProducers purchased itsfirst large-capacity gas grill
Grand grillman
-Contributed photo
roger BuMAnn, foreground, of Ida grove, is a staple at Ida county Pork Pro-ducer grilling events. He’s been actively promoting pork since 1990.
“We’re still grilling patties, butnow we’re also doing loins.Brats are popular more now
than ever.”—Roger Bumann
President, Ida County Pork Producers
He’s still
promoting,
though not
producing
See BUMANN, Page 14
in 1993.“Going to gas heat and
getting a larger grill thatcould be towed helped usto keep up with demand,”Bumann said. Bumanneventually wore that grillout, and in 2008 the pro-ducers received a partialgrant toward purchasing itssecond grill from HolsteinManufacturing.
“We used to do it all onsmaller, charcoal grills;this is so much better for usand the people that come toeat,” Bumann said.
Dianne Perry, of the IdaCounty Farm Bureau of-fice, said she likes to bringBumann’s grilling expert-ise to Farm Bureau events.
“Roger and his crewgrill for Ida County FarmBureau’s annual meeting at
the Ida County Fair.,” Per-ry said. “This is a largercookout as we usually feedover 300 hungry people.
“Roger has been doingthis grilling for a numberof years and has his cook-ing down to a science. Hehas his own tools that heuses as well as a few se-crets to making everythingturn out so good.”
Bumann has been a cropfarmer exclusively since2001, farming 940 acresof beans and corn. He stillactively promotes the ben-efits of pork, however, tak-ing part in numerous porkproducing events eachyear.
“We’re still grilling pat-ties, but now we’re alsodoing loins. Brats are pop-ular more now than ever,”
Bumann said, who now av-erages 25 events a year.
A few of his favoriterecipes include:
All-American porkbaby back ribs
4 pounds pork back ribsBarbecue sauce, pur-
chased or homemadeSeason ribs with salt
and pepper. Place ribs on amedium-hot grill over in-direct heat; close grill hoodand grill until ribs are ten-der, about 1 1/2 to 2 hours.(add more charcoal bri-quettes to fire, if neces-sary, to maintain grill tem-perature of about 325 to350 degrees.)
Finish by turning andbasting ribs with barbecuesauce for the last 15 min-utes.
Serve ribs directly fromthe grill or, for extra tenderribs, remove from grill,wrap in heavy aluminumfoil. Place foil-wrappedribs in brown paper bags,close bags and let ribs restfor up to an hour.
Unwrap ribs, cut intoserving pieces and servewith extra barbecue sauce.
America’s favoritepork chops
4 pork chops (3/4”thick)
3/4 cup Italian dressing1 teaspoon Worcester-
shire saucePlace all ingredients in a
self-sealing bag; seal bagand place in refrigeratorfor at least 20 minutes (or
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14 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
2011 SALUTE TO PORK
Bumann Continued from Page 13
-Farm News photo by Doug Clough
roger BuMAnn thumbs through the latest editionof the Iowa Pork Producer magazine. Bumann hasbeen a member of the Ida county Pork Producerssince 1990. He has worn out one industrial-sized gasgrill, manufactured by Holstein manufacturing, and isworking on his second. See BUMANN, Page 15
as long as overnight).Remove chops from
bag, discarding marinade,and grill over a medium-hot fire, turning once, untiljust done, about 8 to 9minutes total cooking time,until internal temperatureon a thermometer reads145 degrees, followed by a3-minute rest time.
Grilled bratwurst withonion marmalade
12 bratwursts1/4 cup olive oil3 large sweet onions,
chopped1/4 cup dry red wine1/4 cup balsamic vine-
gar1 tablespoon sugar1 teaspoon fresh thyme,
finely minced1/2 teaspoon salt1/4 teaspoon ground
pepperIn a large deep skillet,
heat oil over medium-highheat; add onions and saute,stirring frequently, untilvery soft, about 10 to 15minutes.
Add wine, vinegar and
sugar, reduce heat to lowand simmer, stirring occa-sionally, until almost all ofthe liquid has evaporated,about 10 minutes.
The onions should beslightly caramelized. Stirin thyme, salt and pepper.Remove from heat andcool. Keep chilled untilready to serve.
Prepare a medium-hotfire in grill. Grill bratwurstdirectly over fire, turning,until evenly browned,about 5 to 7 minutes. Re-move from grill and serve
with marmalade.
Grilled pork burgerswith apricot mayonnaise
1 1/2 pounds groundpork
1/4 cup onion, minced4 tablespoons fresh
cilantro, finely chopped1/2 teaspoon seasoned
salt12 slices Italian bread1/2 cup apricot pre-
serves1/2 cup mayonnaise1 teaspoon lemon juice2 teaspoons cilantro,
mincedIn large bowl combine
pork with onion, cilantroand seasoned salt; form in-to six patties and set aside.
Prepare grill for directheat grilling.
Meanwhile, for apricotmayonnaise, combine may-onnaise, preserves, lemonjuice and 2 teaspoonscilantro, set aside or coverand refrigerate until readyto serve.
Grill burgers over medi-um-high heat for about 5 to6 minutes per side; remove
and keep warm, until a ther-mometer reads 160 degrees.
Grill bread for 1 to 2minutes per side, untillightly toasted.
To assemble sandwich-es, spread mayonnaisemixture on one side ofeach slice of bread.
Top with burgers and re-maining bread slice at anangle over burger. Passany remaining apricotmayonnaise.
Contact Doug Clough at
FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 15
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2011 SALUTE TO PORK
Bumann Continued from Page 14
16 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
By LARRY KERSHNERFarm News staff writerWEBSTER CITY — It
may not be a better mouse-trap, but the world is beatinga path to the warehouses ofAbsolute Swine Insemina-tion Co. LLC, for a bettercatheter for safe, comfortabledeep insemination of giltsand sows.
One of those warehousesis manned by Mark Nelsonand Rita Wolfgram in Web-ster City. They are distribu-tors for U.S., Canada andMexico sales.
In fact, Wolfgram said,the company has distributorsworld wide having filled or-ders for Australia, Germany,Japan, China, Korea and oth-ers.
The catheter, Wolfgramsaid, provides “absolute andimmediate semen distribu-tion all the way to the utero-tubal junction.”
Although the catheter rodlooks like others, the differ-ence is a soft, membrane bal-loon that not only deploys se-men deep into the uterus, italso protects the semen fromany bacteria on the tip of therod.
“It’s like running a gun
rod down a gun barrel,” Nel-son said, explaining the waythe membrane protects se-men from contamination.
The latex balloon, madeof medical grade latex, willprevent injury to the animal.
Nelson said he first triedone of the catheters on hissow herd. He found the new
animal comfort, safety,
effectiveness = amg
-Farm News photos by Larry Kershner
MArk nelson and rita wolfgram consult in the webster city warehouse ofabsolute swine insemination co. LLc. they distribute a revolutionary insemina-tion catheter design that focuses on animal comfort and safety, and a high per-centage of fertilizing sows and gilts.
A better catheter
“I knew this would
be the only catheter
available someday.”—Mark Nelson
Pork producer, distributor
See CATHETER, Page 18
The essenTIAl designto the amg catheter isthe balloon membrane ofmedical-grade latex toavoid injuring a sow’s orgilt’s uterus.
rod saved him time, needingjust 60 seconds per pig,watched his litter size grow
by an average of 1.5 pigs,with a 5 to 10 percent in-crease in conceptions.
“I knew this would be theonly catheter availablesomeday,” Nelson said, sohe contacted the inventor,Mark Anderson, presidentof the company, to become adistributor.
Wolfgram said the laborsavings also allow breedersto do heat checks twice dai-ly. She said producers oftencomplained that with stan-dard AI rods, the processtook several minutes per pig,
therefore they only had timeto heat check once per day.
Timely semen applica-tion is essential to the AIprocess, Nelson said, andproducers need a twice dailycheck to catch sows and giltsat the right time.
The company’s trade-mark pink and purplecatheters, along with thewebsite and advertisements,were designed by RichardDizon, of Absolute Enter-prises in The Philippines.
For more information vis-it: www.abrods.com or call(866) 493-2742.
Contact Larry Kershnerat (515) 573-2141, Ext.453 or [email protected].
18 Farm News / Fort DoDge, Iowa www.farm-news.com FrIDaY, oct. 21, 2011
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2011 SALUTE TO PORK
Catheter Continued from Page 17
-Farm News photo
The InseMInATIonrods come in purple,which are smaller forgilts; and pink, whichare larger for sows.
FrIDaY, oct. 21, 2011 www.farm-news.com Farm News / Fort DoDge, Iowa 19
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