March / April 2016 The Official Publication of the Ohio Pork Council P orkline Ohio CONTINUED GROWTH FOR OHIO PORK CONGRESS The 2016 Ohio Pork Congress, held February 9-10 at Columbus’ Crowne Plaza North, was host to nearly 400 individuals interested in and involved with Ohio’s pork industry. The event featured an arsenal of pork industry experts presenting on topics relevant to current issues impacting producers. Also, this year’s Ohio Pork Congress Trade Show was the largest OPC has seen since moving to the Columbus location, with 64 total exhibitors. This served as an excellent opportunity to interact with industry professionals and view the latest innovations in the pork industry. New to the 2016 Ohio Pork Congress was the addition of the Tri-State Sow Housing conference, hosted by The Ohio State University, Michigan State University and Purdue University. This special symposium was designed as an educational opportunity for producers, focused on one of the pork industry’s most widely debated animal welfare topics - sow housing. “The goal of the Ohio Pork Congress is to provide educational opportunities and information to our members, that will better enable them to successfully continue and progress within the pork industry,” said Ryan McClure, Ohio Pork Council Events Committee Chairman. “We are pleased with the continued growth of the event. Ohio is an excellent place to raise pigs, and it is the goal of the Ohio Pork Council to do all we can to provide opportunities for success for our members.” The Ohio Pork Council is focused on continued efforts to improve and grow the Ohio Pork Congress and offer valuable educational and informational programming to members and all involved in the pork industry. Emcee Marlene Eick addresses the record crowd during OPC’s annual awards banquet also held at the 2016 Ohio Pork Congress. CHEFS’ COMPETITION HIGHLIGHTS PORK AT ANNUAL TASTE OF ELEGANCE RECEPTION took top honors, earning the coveted Chef Par Excellence award. Chef Brian Dematteo of the Refectory Restaurant and Bistro in Columbus was named Superior Chef while Matthew Langstaff of Prohibition Gastro Lounge in Powell was selected Premier Chef. Langstaff also earned the People’s Choice Award. This year each of the three chefs prepared an appetizer and entrée featuring pork. Judging the event were Chef Alfonso Contrisciani, CMC, Executive Chef, Culinary Operations, Hocking College; Chef Hubert Seifert, SPAGIO Restaurant and Wine Lounge and Aubergine Private Dinner Club; and Chef Melissa Meola, Cameron Mitchell Restaurants and 2015 Chef Par Excellence. Pork for the event was donated by the J.H. Routh Packing Company in Sandusky, Ohio. Event sponsors included the Ohio Pork Council, the American Culinary Federation, the Ohio Soybean Council, J. H. Routh Packing Company, Farm Credit Mid-America, Ohio Farm Bureau Federation, United Producers, Zoetis and Ohio Grape Industries. Bourbon Braised Pork and Duet of Pork, by Chef Ma Langstaff The Ohio Pork Council’s Taste of Elegance Chefs’ Competition and Reception provides a unique opportunity for Ohio farmers to visit with chefs who prepare and showcase pork in unique and exciting ways. The event also allows for conversation on current topics relevant to the pork industry on many levels. Chef Drew Patterson of the Wexner Medical Center
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March / April 2016The Official Publication of the Ohio Pork Council
PorklineOhioCONTINUED GROWTH FOR OHIO PORK CONGRESS The 2016 Ohio Pork Congress, held February 9-10 at Columbus’ Crowne Plaza North, was host to nearly 400 individuals interested in and involved with Ohio’s pork industry. The event featured an arsenal of pork industry experts presenting on topics relevant to current issues impacting producers. Also, this year’s Ohio Pork Congress Trade Show was the largest OPC has seen since moving to the Columbus location, with 64 total exhibitors. This served as an excellent opportunity to interact with industry professionals and view the latest innovations in the pork industry. New to the 2016 Ohio Pork Congress was the addition of the Tri-State Sow Housing conference, hosted by The Ohio State University, Michigan State University and Purdue University. This special symposium was designed as an educational opportunity for producers, focused on one of the pork industry’s most widely debated animal welfare topics - sow housing.
“The goal of the Ohio Pork Congress is to provide educational opportunities and information to our members, that will better enable them to successfully continue and progress within the pork industry,” said Ryan McClure, Ohio Pork Council Events Committee
Chairman. “We are pleased with the continued growth of the event. Ohio is an excellent place to raise pigs, and it is the goal of the Ohio Pork Council to do all we can to provide opportunities for success for our members.”
The Ohio Pork Council is focused on continued efforts to improve and grow the Ohio Pork Congress and offer valuable educational and informational programming to members and all involved in the pork industry.
Emcee Marlene Eick addresses the record crowd during OPC’s annual awards banquet also held at the 2016 Ohio Pork Congress.
CHEFS’ COMPETITION HIGHLIGHTS PORK AT ANNUAL TASTE OF ELEGANCE RECEPTION
took top honors, earning the coveted Chef Par Excellence award.
Chef Brian Dematteo of the Refectory Restaurant and Bistro in Columbus was named Superior Chef while Matthew Langstaff of Prohibition Gastro Lounge in Powell was selected Premier Chef. Langstaff also earned the People’s Choice Award.
This year each of the three chefs prepared an appetizer and entrée featuring pork. Judging the event were Chef Alfonso Contrisciani, CMC, Executive Chef, Culinary Operations, Hocking College; Chef Hubert Seifert, SPAGIO Restaurant and Wine Lounge and Aubergine Private Dinner Club; and Chef Melissa Meola, Cameron Mitchell Restaurants and 2015 Chef Par Excellence.
Pork for the event was donated by the J.H. Routh Packing Company in Sandusky, Ohio.
Event sponsors included the Ohio Pork Council, the American Culinary Federation, the Ohio Soybean Council, J. H. Routh Packing Company, Farm Credit Mid-America, Ohio Farm Bureau Federation, United Producers, Zoetis and Ohio Grape Industries.
Bourbon Braised Pork and Duet of Pork, by Chef Matt Langstaff
The Ohio Pork Council’s Taste of Elegance Chefs’ Competition and Reception provides a unique opportunity for Ohio farmers to visit with chefs who prepare and showcase pork in unique and exciting ways. The event also allows for conversation on current topics relevant to the pork industry on many levels.
Chef Drew Patterson of the Wexner Medical Center
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Each year, at the Ohio Pork Council Awards Luncheon, held in conjunction with Ohio Pork Congress, OPC recognizes those who have selflessly contributed their
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Kenny and Janet Stiverson were presented the Pork Promoter of the Year Award for their continued efforts to promote pork. The award, sponsored by Ohio’s Country Journal, was presented by
Matt Reese (left).
Bill Knapke, Ohio Pork Council President (left), presented the Swine Manager of the Year Award to Bruce King (right) for his
talent and expertise in swine management.
For his support of the Ohio Pork Council and the entire pork industry, Jerry Happy (right) received the OPC Service A ward
from Bill Knapke, Ohio Pork Council President (left).Karen Isler (left) accepted the Pork Industry Excellence Award on behalf of her husband, the late Gene Isler, for a lifetime of service to the industry. Paul Kalmbach (right) presented the
award sponsored by OPC and Elanco.
time and talents to benefit the pork industry. This year’s award winners are recognized as leaders and have been extremely active in the progression and enhancement of Ohio’s pork industry.
Regulations for manure and fertilizer application for applicators in the Western Lake Erie Basin need to be considered when making fertilizer applications in 2016 and future years. The legislation affects application of manure or granular fertilizers containing nitrogen and phosphorus. Defined watersheds, which include the Western Basin of Lake Erie, need to comply with the regulations or face civil penalties.
A person may not surface apply manure in the Western Lake Erie Basin under any of the following circumstances: − on snow-covered or frozen soil; − when the top two inches of soil are saturated from precipitation; or − when the local weather forecast for the application area contains greater than a 50 percent chance of precipitation exceeding one-half inch in a 24-hour period,unless the manure is injected into the ground, incorporated within 24 hours of surface application, or applied onto a growing crop. In the event of an emergency, the chief of the division of soil and water resources or the chief’s designee can provide written consent for the manure application to be made in accordance with procedures established in USDA’s Natural Resource Conservation Service Practice Standard Code 590 for Ohio.
What are the civil penalties for non-compliance?
Rules from Ohio Department of Agriculture became effective as of 1/31/16 for civil penalties. The director may assess a civil penalty for a minor violation of up to two thousand dollars ($2,000) for each day of noncompliance, and up to ten thousand dollars ($10,000) for each day of noncompliance with a major violation.
Failure to take corrective action as specified by the director or the director’s designated representative for any minor violation may be considered a major violation of this rule.
Confined Animal Feeding FacilitiesTo utilize manure from a permitted concentrated animal feeding facility, a person must hold either a Certified Livestock Manager license or certification under Ohio’s fertilizer applicator certification program created through Senate Bill 150. The provision pertains only if applying the manure for agricultural production on more than 50 acres.
For additional details, please visit OhioPork.org/pork-council-information.
UNDERSTANDING REGULATIONS AND PENALTIES ON FERTILIZER & MANURE APPLICATION
Western Lake Erie Basin Watersheds in Ohio
Upcoming EventsOPC Board Meeting, Columbus............................March 8Ohio Nutrition Council Conference, Columbus....March 11Swine Health Symposium, Plain City...................March 16OSU Junior Swine Day, Columbus & Wooster.....March 19Taste of Home Show, Newark................................April 14Taste of Home Show, Cuyahoga Falls....................April 21Legislative Action Conference, Washington D.C...April 19-21Buckeye Bacon Bash, Columbus...........................April 23Ohio Nutrition & Dietetics Farm Tour, Columbus....May 12
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The Ohio Pork Council will be offering scholarships, ranging from $500 to $1,000 per individual. Students entering their freshman, sophomore, junior or senior year in college are encouraged
to apply. Applicants, or their parents, must be actively involved in the pork industry. Children of pork industry employees, managers and contract growers are eligible.
In honor of 42 years of service to the pork industry, as executive vice president of the Ohio Pork Council, a scholarship fund recognizes Dick Isler and provides scholarships of $1,000 to young people pursuing higher education focused on agriculture. The Ohio Pork Council Women will also be offering $500 scholarships to college students in their junior year or higher.
To obtain an application for these scholarships, please visit: OhioPork.org.
SCHOLARSHIPS FOR PORK INDUSTRY YOUTH
Brownfield Ag News
An ag economist says the trade picture for pork looks brighter in 2016.
Ron Plain, professor emeritus at the University of Missouri says the pork industry saw increased exports and decreased imports in December. “For the fourth quarter it was a better fourth quarter than the previous ones,” he says. “The overall trend is headed our direction. We’re optimistic we’re going to see a better trade picture in 2016 than we had last year.”
The pork industry increased exports more than 2 percent in 2015 over the previous year and Plain says he hopes that trend continues into 2016.
Pig caregivers are committed to their important roles. They’re expected to prevent disease, use antibiotics responsibly and look out for the well-being of pigs every day. That’s why we’re awarding fi ve caregivers with a little pomp and circumstance, not to mention a $1,000 cash prize. Let’s nominate those who best represent the interests of pigs and the pork industry.
Pig caregivers are committed to their important
THEY’VE MADE A LASTING IMPRESSION. NOW LET’S RETURN THE FAVOR.
Nominations are open earlier than ever. Nominate a caregiver now through June 16, 2016 at zoetisUS.com/HonoringCaregivers.
Role: Name: Initials: Date: Order Role: Name: Initials: Date: Order: DeadlinesGCD Offline Producer Jeff Sim Internal:
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