O R E G O N P O R K Q U A R T E R L Y

Transcription

1 VOLUME 2 ISSUE 2 OREGON PORK QUARTERLY INSIDE THIS ISSUE: Protect Yourself and Protect Your Pigs this Flu Season Niche Pork Puts Buy Local into Motion Oregon Vaccination Recommendations OPP Seminar 5 Readers Connect with Pork Ads 6 MCOOL Q & A for Pork Producers 7 Where Do Pigs Come From? O R E G O N P O R K Q U A R T E R L Y To save on postage and printing costs paper copies of the Pork Quarterly will only be sent out to those without addresses or upon request. Where Does Our Food Come From? OPP Membership and Directory Update Form 8 9 CALENDAR OF EVENTS: January OPP Board of Directors Meeting February March April CA Pork Spectacular- Merced, CA OPP Seminar, OSU Corvallis, OR 5-7 Pork Forum, Dallas, TX NJSR Western Regionals- Turloc, CA 16 OPP Board of Directors Meeting 25 Oregon Pork Producers Annual Meeting Happy New Year Pork Producers brings many changes for all of us. The Board of Directors made a decision to separate the annual seminar and meeting/banquet with hopes of more attendance to each. The seminar is scheduled for Saturday February 28th, early enough to benefit those who have or want to project pigs (see page 5). Dr. Charles Estill and his staff at OSU are working with the OPP Board of Directors to put together a great day of learning, plus a tour of OSU s Diagnostic Lab. It should be an exciting day. * * * * * * * * * ATTENTION * * * * * * * * * * OPP s annual meeting and banquet is being moved to April 25th NO farrowing, NO bad weather, NO pig sales/auctions. Unfortunately, as of the printing of the newsletter and due to the adverse weather conditions the board has been unable to meet and finalize plans. The location is still to be determined, but will not be at the old location in Albany. It will still be in the Albany/Salem area. The price of the catered dinner is expected to rise, how much will depend on how much National Pork Board and Oregon Pork Producers will be contributing. Mark your calendar to attend, as we do have election of state officers and National Pork Act Delegates. These people represent YOU - Oregon Pork Producers, so come vote. Contact Nominations Chairperson, Tim Breeding, if you are interested in having your name placed on the ballot for 2010 Pork Act Delegates or are interested in serving on the OPP Board of Directors. Terms are for 3 years and meetings are held the 3 rd Mondays of each month in Salem. OPP YEARLY MEMBERSHIP RATES: Farm/Family Membership $20.00 Junior 18 & Under Membership $5.00 Renewal Application in this issue. PRESIDENT S MESSAGE Well here it is the start of 2009 and a brand new year. What will the next 12 months hold? Maybe a review of 2008 could help us. Even that may not be the right thing to do. I have lost count of how many people have told me that 2008 was not a typical year. People have all kinds of different reasons for their opinion of why. It could be the weather, the economy, the success of their farming, politics, entertainment news, the price of gas and countless other situations. Of course we heard these same statements about And 2006, 2005 and 2004 were not normal in anyway. My point is that life is full of changes and those that can take them in stride and adapt will do so. Those that cannot take on the challenges still have something important to offer the rest of us. They will be able to let us know the next time we do have a normal year. Best Wishes to all for 2009 Glenn Goschie

2 OREGON PORK QUARTERLY PAGE 2 Oregon Pork Producers Board of Directors President Glenn Goschie 7365 Meridian Rd. NE Silverton, OR glenn@goschiefarms.com Vice President Nanette Bierma S. Barlow Rd. Woodburn, OR bierma@canby.com Treasurer Gayle Burke SE Homan Rd. Gresham. OR burkegl@earthlink.net Secretary Lee Letsch-Baum Salt Cr. Rd. Dallas, OR or Lee.letsch@wesd.org Compliance Officer Alan Wall Williams Hwy Williams, OR Nominations Claude Williamson Old Wapinitia Rd Maupin, OR oregonpork@centurytel.net Boards Members Ben Cunningham 1740 Glen Creek Rd. Salem, OR ben@nwpork.com Greg Rieben 3915 NW Mountaindale Rd. Banks, OR nebenfarm@netscape.com Richard Ten Eyck Marmot Rd. Sandy, OR or richardteneyck@hotmail.com Steve Wuergler 3040 Umpqua Hwy 99 Drain, OR wuergler@wwdb.org Pork Checkoff in the Spotlight PROTECT YOURSELF AND PROTECT YOUR PIGS THIS FLU SEASON In anticipation of this flu season, the Pork Checkoff is reminding producers, farm personnel, veterinarians and others who have contact with pigs to get the flu shot. The flu season can start as early as October and can last through May. Dr. Liz Wagstrom, assistant vice president of science and technology for the Pork Checkoff, said, "Producers and swine farm workers can reduce the risk of getting sick and bringing the flu to the farm or workplace by getting vaccinated. "The flu shot contains two type A viruses and one type B one. The A viruses may spread between people and pigs. The B virus is not of concern to the health of the animals," Wagstrom said. Humans will develop antibodies that will protect them against infection with the flu virus two weeks after taking the flu shot, she added. The flu shot is available as an injection or in a nasal spray. "The Centers for Disease Control and Prevention, or CDC, recommends that pregnant women not get the nasal vaccine," Wagstrom said. Wagstrom recommends other practices to reduce the spread of infection among workers and of the pigs with human influenza viruses. Among them is modifying sick-leave policies to encourage workers to stay away from the farm if they are suffering from acute respiratory infections. "Virus shedding is at its peak when the clinical illness is most severe, but people may remain contagious as long as the symptoms last, from three to seven days," she said. NICHE PORK PUTS BUY LOCAL INTO MOTION The market potential for niche food products remains large, and consumers buy niche products because they desire the freshness, flavor and healthful qualities which they believe these products deliver. "More customers come in every day and ask for local products," says Carl Pursh, meat and seafood director for Pennsylvaniabased McGinnis Sisters Special Food Stores, which carries many value-added pork products. To get a clearer picture of niche pork's potential; the Pork Checkoff funded a study to determine the factors that influence a consumer's decision to purchase a niche food product. "This is based on the idea that it would be more efficient to grow the niche pork category among these consumers," says Jarrod Sutton, director of retail marketing for the National Pork Board, who shared the following results during a recent Progressive Grocer webinar about how grocers and their suppliers can serve highvalue customers by incorporating niche pork into their fresh meat programs. Just about two thirds (63 percent) of consumers typically buy niche food products at a conventional grocery store, about half (53 percent) purchase them at a farmers market or food coop, 37 percent purchase them directly from local farmers and another third (33 percent) buy them at a specialty food store. When asked how frequently they buy each type of niche food product, purchasers indicate that they buy niche fruits and vegetables on average 37 times a year (about three times a month). Niche fresh or frozen pork is purchased about 16 times a year (or a little more than once a month). More than half (53 percent) of niche pork purchasers say they buy that product at a conventional grocery store. Another one-third (33 percent) purchase niche pork at specialty food stores, 23 percent purchase niche pork products at a farmers Good building ventilation and good hygiene also will reduce transmission of the flu viruses. "To prevent pigs and humans from other species influenza viruses, producers also should look at bird-proofing their buildings, protecting feed from birds and enforcing biosecurity practices such as the use of farm -specific clothing and footwear." Wagstrom also suggested chlorinating the water used on the farm, especially if it is surface or pond water since migrating fowl and other wildlife may spread different viruses. "The CDC has great information about the flu shot, who should get it and who should not. I d recommend that everybody visit their Web site for more information," Wagstrom added. The CDC s Web site is The Pork Checkoff s own fact sheet on influenza titled "Influenza: Pigs, People and Public Health" is available online at PublicHealth.aspx? c=factsheets. market or food coop, and 20 percent buy it directly from a local farmer. Healthfulness was given as the most important reason for purchasing niche pork by 25 percent of respondents. Other most important reasons included freshness, quality (14 percent), and flavor or taste (14 percent). When all mentions of reasons for purchasing niche pork products were combined, more than half of respondents cited quality, flavor or taste, freshness, and healthfulness as most important. Lack of availability in the places that consumers shop, inability to find the product locally, and price are given by one third or more of niche food purchasers as the top reason for not purchasing niche pork products more often. If these purchase barriers are removed, 77 percent of niche food purchasers are likely to extremely likely to purchase niche pork more often. For more information, contact Jarrod Sutton, JSutton@pork.org,

3 VOLUME 2 ISSUE 2 OREGON PORK QUARTERLY ADD RATES Advertising Rates for the Oregon Pork Quarterly Advertising Deadline: The Oregon Pork Quarterly is scheduled to be mailed the first week in the months of January, April, July and October. Deadline for all advertising is no later than the 10th of the month prior to publication. Ads may be sent electronic format or hard copy. Please contact us with any questions. BLACK & WHITE Call Today Fax: bonnie_wuergler@katewwdb.org COLOR QUARTER PAGE ANNUAL $80.00 $ QUARTER PAGE $20.00 $25.00 BUSINESS CARD ANNUAL $25.00 $35.00 Your advertising support will not only improve your business opportunities but also assist the Oregon Pork Producers Association Broken Spoke Ranch The Weast Family Central Point, OR weast5@charter.net Featuring: Wild Weast Show Pigs and Breeding Stock Champion Quality Show Pigs, Custom Raised Pork and Meat Goats Steve, Bonnie, Emily, Briana & Sarah Wuergler 3040 Umpqua Hwy 99, Drain, Oregon Phone: wuergler@wwdb.org Currently taking orders for Spring Project Pigs ASK US/TELL US PAGE 3 OREGON PORK PRODUCERS: The Oregon Pork Producers are dedicated to serving pork producers in the State of Oregon. NATIONAL SWINE REGISTRY: NSR services include litter registrations, performance pedigrees, breed promotion and marketing assistance. NATIONAL PORK BOARD: NPP harnesses the resources of all producers to capture opportunity, address challenges and satisfy customers. NATIONAL PORK PRODUCERS COUNCIL: NPPC conducts public policy outreach on behalf of its 43 state association members. PORK CHECKOFF: Discover everything you need to know about the world s favorite meat. PORK INFORMATION GATEWAY: To help and encourage individuals to pursue a career in the pork Industry. Are you interested in sharing your opinion or thoughts with the OPP Board of Directors? Do you have new ideas for the Oregon Pork Quarterly? Do you have an article or show results you would like published? Are you interested in advertising in the Oregon Pork Quarterly OPP Opportunities: Find out how you can get involved and make a difference! If so, contact a member of the OPP Board of Directors or the Editor.

4 OREGON PORK QUARTERLY PAGE 4 OREGON VACCINATION RECOMMENDATIONS This publication contains suggested vaccinations and health practices for pork producers in Oregon regardless of whether it is a commercial herd, small part time operation or a youth project. The old saying an ounce of prevention is worth a pound of cure really describes the value of a good swine health program. Consultation with a veterinarian that is knowledgeable in swine diseases is helpful when developing a swine vaccination and health program. Swine producers should vaccinate their pigs to prevent or decrease economic loss from important infectious diseases. Paying 25 to 50 cents per dose of a vaccine is much better than ending up with a 200 dollar dead pig. Microorganisms such as bacteria or viruses cause infectious diseases. When a pig is exposed to a microorganism, antibodies are produced. Antibodies are substances produced in the pig s body as a reaction to invasion by that microorganism. Antibodies are specific to a disease and help to fight that disease. These antibodies are part of the immune system in the pig. Immunity is the resistance to disease as a result of the production of antibodies by the immune system. Pigs usually have some antibodies naturally to resist disease. Many times the natural immunity is not high enough to prevent the disease and the animal becomes sick. Vaccines contain "safe forms" of microorganisms that are injected into a pig to help its immune system resist disease antibodies. These safe microorganisms are either killed or modified-live depending upon the type of disease it will be used against. A vaccination with these safe organisms raises the immunity level by increasing the available antibodies and this helps to prevent the animal from getting sick. This is also called having a high resistance level to disease. Second and third vaccinations for the same disease are called boosters. Boosters help to increase the immunity level even higher. Boosters are required for many vaccinations to be effective. Follow the vaccine label instructions as to when boosters are recommended. Antibiotics, such as penicillin or tetracycline, are not vaccines. Vaccines are given to prevent a disease before it occurs. Antibiotics are given to treat a disease which has already occurred. Pigs should be vaccinated for a disease before they will encounter the microorganisms causing it. It takes from 10 to 21 days after vaccination for the pig to develop a high resistance level. The exact length of time depends on the pig's age, the vaccine itself, and whether the pig has been vaccinated before. Why Animals Get Sick Examples of situations when animals will encounter a high disease challenge are: One situation is when purchased animals are brought home to your farm. Two things can happen. First, the new animals could introduce a disease organism that is not found on your farm and make your pigs sick. Or the new pigs that you purchased might not be resistant to organisms on your farm and get sick. Another situation is when animals are exposed to other animals at a gathering site such as a sales barn or at any livestock show or display. Not all animals might be immune to the organisms passed around in the barn. A third situation is when animals are observed to be sick and not separated from the rest of the population. The best way to keep animals healthy is to raise their resistance level to disease. This is done by vaccination, good nutrition, parasite control and minimizing the stress with good housing and care. It is also helpful to lower the challenge level by isolating newly purchased animals or those brought home from the fair for at least three weeks. This isolation period is important because it prevents any opportunity for the new animals to pass disease causing bacteria or viruses to the other pigs. Since it takes time to build immunity after a vaccination, it is recommended that pigs be vaccinated a minimum of 21 days prior to taking them to a show, feedlot or any new location where there are other pigs. Vaccinations are not a substitute for good pig management. If a pig's immune system is weakened by a stressful environment or inadequate nutrition, an overwhelming disease challenge can cause disease even in a vaccinated pig. Store and handle vaccines according to label directions. Keep them refrigerated or cooled, as required, and out of sunlight. Improper storage can make a vaccine ineffective. Read the label to see what diseases and microorganisms the vaccine is designed to protect against. Make sure that you follow all slaughter withdrawal dates on the label. The following vaccinations are the ones most commonly used by swine producers in Oregon. Following this vaccination guideline does not guarantee your pigs will be disease free, however, it can reduce the risk of serious losses. Your veterinarian may suggest the deletion of certain vaccines or additional vaccinations to better match the disease risk to your pigs. All Piglets (Market, Breeding and Show) 1-3 days Iron injection or oral iron 7 days Vaccinate for Atrophic Rhinitis, Erysipelas and Mycoplasma Pneumonia if the sow has not been vaccinated. 4 weeks Repeat vaccinations for Atrophic Rhinitis, Erysipelas and Mycoplasma Pneumonia or vaccinate if not previously given. Also vaccinate at this time for Actinobacillus Pleuropneumoniae weeks De-worm (This depends on weaning date, and when weaning stress is over and when combined with other pigs. Use a fecal test, if possible.) weeks Repeat Actinobacillus Pleuropneumoniae (Second de-worming is optional depending upon environmental conditions. Read withdrawal time required for the Dewormer used) Additional Vaccinations for Gilts, Sows and Show Pigs Gilts 6 months to Pre-Breeding Leptospirosis, Parvovirus and Atrophic Rhinitis. Repeat vaccinations according to label. De-wormer Sows 4-6 weeks prior to farrowing Atrophic Rhinitis and Erysipelas Optional vaccinations are Mycoplasma Pneumonia, Transmissible Gastroenteritis (TGE) and E. Coli. Prior to weaning or at weaning of litter Leptospirosis, Parvovirus and Erysipelas De-wormer Show or Project Pigs At purchase Ask the seller what vaccinations have been given. The recommended vaccinations should be the same as in the first section for piglet to market. Two weeks after purchase De-wormer Thirty days Before show Erysipelas The vaccination recommendations above are listed as individual vaccinations, but combinations are available and used routinely in the swine industry. Injecting Vaccines It is also important to use correct injection techniques. In order to be effective the vaccine must be administered properly. Use the proper needle size for the age of the pig and the type of injection. When using small gauge needles, make sure the animal is properly restrained to avoid breaking the needle. Polyhub (plastic at the base of the needle) needles are more likely to break if the animal is not properly restrained when giving an injection. The following needle sizes and lengths are recommended by the Pork Quality Assurance Program: Continued on page 5

5 VOLUME 2 ISSUE 2 PAGE 5 Intramuscular Injections Production Stage Gauge Length Baby pigs 20 or 22 5/8 or ½ Nursery 18 or 20 ¾ or 5/8 Finisher 18 1 Breeding Stock 16 or 18 1 or 1 ½ Subcutaneous Injections Nursery 18 or 20 ½ Finisher 18 ¾ Breeding Stock 16 or 18 1 Avoid injections into the ham. Damage to the ham can result in condemnation of the cut at processing time. The Pork quality Assurance Program recommends intramuscular injections be given in a spot on the neck just behind and below the ear. Subcutaneous injections should be given into the loose flaps of skin in the flank or elbow. Summary This publication provides some of the basics of immunity and vaccination in swine along with the types of vaccines that are commonly used by Oregon pork producers. It is recommended that you visit with a veterinarian that is knowledgeable in swine diseases when developing a vaccination program for your swine herd. Remember that along with vaccinations, good management is vital in preventing a disease outbreak. Finally, a sound vaccination program does not cost; it pays! This publication is a cooperative effort between the Oregon Pork Producers and Extension Animal Sciences Department at Oregon State University. OREGON PORK PRODUCERS SEMINAR RAISING HOGS Birth to Show Ring *NOTE* PRE-REGISTRATION REQUIRED Saturday February 28, AM 4 PM OSU Diagnostic Lab, Corvallis Oregon 30 th & Washington Way, MacGruder Hall Adults $30 Junior OPP Members $15 Lunch Provided TOPICS Farrowing Facilities Birthing Vaccination Program Transportation of Weaners Growing & Finishing Nutrition & Rations Transportation to Fair or Slaughter Humane Euthanasia Necropsy-what s normal? DIAGNOSTIC LAB TOUR - sample submission - tests available FAIR PREPERATION Clipping, Bathing Training, Exercise PRE-REGISTRATION IS REQUIRED, PLEASE FILL OUT FORM ON COVER PAGE AND RETURN OR CONTACT: Bonnie Wuergler 3040 Umpqua Hwy 99 Drain, Oregon bonnie_wuergler@katewwdb.com

6 OREGON PORK QUARTERLY PAGE 6 READERS CONNECT WITH PORK ADS Magazine readers have spoken, and they re taking action in response to Pork Checkofffunded advertising that has caught their eye in major publications from Family Circle to Gourmet. The Pork Checkoff s national print campaign has benefited from reader surveys that many of the magazines have conducted throughout 2008, says Laurie Bever, director of consumer advertising for the National Pork Board. The information shared from the magazines indicates our current advertising is getting noticed and resonating with our female consumer target audience. Based on recent reader surveys: The brand association category ranked high (87 percent) for the Checkoff s Pork & Jeans ad among Southern Living magazine readers. Nearly three-fourths of Gourmet magazine readers surveyed (72 percent) recalled seeing the Pork & Inkblot Tests ad. A majority (71 percent) of Family Circle readers took action including researching or purchasing pork from the Checkoff s Pork & Inkblot ad, compared to 61 percent of all other advertisers in the magazine. Out of 100 ads in Family Circle, the pork advertisement received a tremendous response, Bever says. These studies show that magazine readers are paying attention to our ads, and our goal is to drive them to our web site to get more information about pork. The tactic is working. An additional 48,876 visits to a special Pork advertising Web site were generated by magazine readers who typed in the Web address from pork s print ads. Thousands visit pork Web site Pork has also been promoted through a number of online Pork & advertisements running on seven Web sites and search engines this year. These efforts have yielded good traffic to a Pork Checkoff Web site created specifically for the Pork & ads. Online advertising proved to be an effective medium for driving interest in pork in 2008, says Bever, who notes that the ads ran on AllRecipes.com, Every Day with Rachael Ray, the Grocery Shopping Network, Weight Watchers, Real Simple, Yahoo Instant Messaging and Google Search in For April to the beginning of December, more than 35,900 conversions were recorded from pork s online ads to the Checkoff s special advertising Web site. At this site, visitors watched video messages from a friendly butcher, printed pork recipes and signed up for pork e-newsletters. Online advertising is so effective, because it provides consumers with immediate information that allows them to select a recipe that day, stop at the store on their way home from work and enjoy pork for dinner that night, says Bever, who notes that Pina Colada Pork Chops, Fiery Island Pork Chops and Honey-Pecan Pork Cutlets generated the most interest. Pork proves popular at Weight Watchers Online advertising with Weight Watchers has been especially valuable. Weight Watchers e- newsletters attracted more than 12,000 interactions with the Checkoff s advertising Web site. This has been an amazing resource for pork, Bever says. Sponsored links on Google searches also generated good traffic to the pork ad site from people seeking turkey recipes and beef ideas. This suggests that Web surfers are looking for alternatives to turkey and beef, Bever says State Fair Photos Courtesy of Steve Mapes

7 VOLUME 2 ISSUE 2 PAGE 7 MCOOL Q & A FOR PORK PRODUCERS Washington, October 1, Country-of-Origin Labeling (COOL) was implemented on September 30, As a livestock producer, you will be required to provide information on the origin of your livestock. NPPC and the National Pork Board are working with packers to help with the implementation of COOL requirements. Below is an outline of ways to comply with the COOL regulation. Producers need to communicate with their packer regarding the packer s decision on how it will comply with the new COOL regulations. Some packers may choose not to accept pigs for slaughter with a Canadian background. Also, Origin -- Product of Canada, for example. Muscle cuts of meat from animals slaughtered in a foreign country and imported to the U.S. What is type of information will be required for documentation? The new regulation allows, in addition to normal production and other records, producer affidavits (declaration of origin) as a record that can provide verification as to the origin of an animal. A producer affidavit will be considered acceptable evidence, provided it is made by someone having first-hand knowledge of the animals' origin and identifies the animals unique to the transaction. some packers may want to harvest certain pigs If you sell your animals directly to a packer, on certain days of the week or month. Packers you will likely be asked to sign an affidavit stating will indicate to producers what records will be the origin of the pigs. needed to verify origin. Records must be maintained for at least one Please communicate with your packer to find year and available within five days if requested. answers to these and other potential questions. Slaughter facilities must possess or have legal What is Country of Origin Labeling (COOL)? access to records that substantiate the origin of The 2008 Farm Bill amended the 2002 Act to animals. require retailers to notify their customers of the If slaughtered animals are part of the National Animal Identification System, an official ear country of origin of beef (including veal), lamb, pork, fish, shellfish, perishable agricultural commodities, and peanuts beginning September 30, tag or the presence of any accompanying animal markings can be used as the basis of origin claims. What is covered under the new regulation? If you are purchasing feeder pigs or weaners, The rule does not apply to covered commodities (meat products) produced and pack- declaration of origin/affidavit to indicate the origin you will need your supplier or suppliers to sign a aged before Sept. 30. of these pigs. These affidavits will need to be kept Animals present in the United States on or by the purchaser (producer), and they will be used before July 15 that remain continuously in the to substantiate the origin for the affidavit provided United States will be considered of U.S. origin. to the packer. This would include producers buying The law only applies to commodities sold at domestic and/or imported pigs. retail. What is an affidavit? Foodservice establishments are exempt. A declaration of origin or producer affidavit is a Processed food items (including those that are legal document that indicates origin of the load of cooked, cured, smoked or restructured) are exempted from labeling by the statute. Examples producer, to sign an affidavit declaring the pig s animals you are selling. A packer may ask you, a include meatloaf, meatballs, fabricated steak, country of origin. breaded veal cutlets, corned beef, sausage, It is okay for you to sign the affidavit as long breaded chicken tenders and teriyaki- flavored pork loin. Who is responsible for complying with COOL regulations? as you are the producer involved in selling the animals to the packer and have first-hand knowledge of the origin of the animals and can identify the animals in the transaction. All producers, packers, processors, distributors, who are engaged in the production, harvest, origin of the animal(s) can be the owner, contract Someone having first-hand knowledge of the processing, distribution and sale of covered commodities (pork) that will be sold at retail estab- A truck driver does not have first-hand knowl- grower and operator of operation on the premises. lishments. This does not apply to foodservice. edge of the origin of the animal(s), unless they are What are the Categories of Origin for Meat? the owner of the animal. Beef, lamb, pork, goat and chicken products Evidence that identifies the animal(s) unique to that are muscle cuts and covered. Commodities a transaction can include a tag ID, group/lot ID, fall into one of four categories established by the number of animals and premises ID. new law: An example of an Affidavit/Declaration of Country Product of the United States -- Exclusively of Origin of Livestock: from animals born, raised and slaughtered in the As this affidavit is deemed by USDA as an official record of origin, I attest through first-hand U.S. Multiple Countries-of-Origin -- Product of the knowledge, normal business records, or producer U.S. and Canada, for example. Allows flexibility for a slaughter plant to have either animals born, raised and slaughtered in the U.S. and/or animals born in Canada, raised in the U.S. and slaughtered in the U.S. affidavit(s) that all livestock referenced by this document or other communications specific to the transaction and transferred are of origin. Should the origin of my livestock become other Imported for Immediate Slaughter -- Product than that described above, I agree to notify the from animals imported from Canada for immediate slaughter in the U.S. effect until revoked in writing by the undersigned buyer/agent. This declaration shall remain in Covered Commodity that is Foreign Country-of- and is delivered to (market/ packer). Signature Date Business/Farm/Location What if you are a producer buying domestic pigs on the open market? Have your suppliers/sellers sign an affidavit. The person who signs the affidavit must have first-hand knowledge of the origin of the animal (s) and identifies the animal(s) unique to the transaction. What if you are a producer buying imported pigs on the open market? Have your suppliers/sellers sign an affidavit. Import health papers also serve as verification of origin. The person who signs the affidavit must have first-hand knowledge of the origin of the animal (s) and identifies the animal(s) unique to the transaction. What if you are a farrow to finish producer? The affidavit you supply to the packer will be the proof of origin. How and when will any audits of records occur? There will be routine supply chain audits, either initiated by USDA or retailers or packers. USDA authority for conducting audits only goes to the packers. Packers are responsible for verifying producer records. When a supply chain audit is conducted, the retailer will rely on the packer to verify origin. The packer will rely on the producer to verify origin. If the packer needs information beyond the signed affidavit, such as composite affidavits from producers where you purchased pigs, then the packer will ask for this information. USDA regulatory authority stops at the packer. Records producers can use to verify origin of their animals beyond a signed affidavit: National Animal Identification System (NAIS) - Swine ID plan. Normal Production records such as: affidavits from your supplying producers, birth records, receiving records, purchase records, animal health papers, sales receipts, animal inventory documents, feeding records, APHIS VS forms, segregation plans, State Brand requirements, breeding stock information, PQA Plus records and other similar documents. In addition, participation in USDA Quality System Verification Programs (QSVP), such as the USDA Process Verified Program (PVP) and the Quality Systems Assessment (QSA) Program that contain a source verification component, also is acceptable. These examples are not inclusive of all documents and records that may be useful to verify compliance with COOL, but they should provide a strong basis to substantiate a claim during an audit. How long do I need to keep records? USDA is requiring retailers and packers to retain records for one year. Therefore, producers should keep their records for one year after an animal is marketed. These records may include: affidavits from your supplying producers and normal production records in the previous section.

8 OREGON PORK QUARTERLY PAGE 8 Addressing consumer demands for socially responsible pork production WHERE DO PIGS COME FROM? Producers need to be able to answer this question for every load of pigs that they sell due to country of origin labeling (COOL) regulations that came into effect on Sept. 30. "The COOL rule has been in the works for years," said Steve Larsen, director of pork safety for the Pork Checkoff. "It was in the 2002 Farm Bill and it's finally time to implement it. It will not affect all producers, but it will affect most." COOL directly affects retailers and packers, but to be compliant these customers will need producers to participate too. "You don't only have to sell market hogs to have a responsibility under COOL regulations," said Larsen. "If you sell weaned pigs for another producer to finish, you have a responsibility. You must provide your customers with a declaration of origin - also known as a producer affidavit- of those pigs. If you are the buyer, you must request the document because you will be asked for the information when it's your time to sell the animals." Some producers will not be affected by COOL. "My best advice to producers is: ask your customer, be it a packer, a locker or another producer, if you need any documentation to accompany your pigs as a result of COOL coming into effect." The Pork Checkoff has put together a Web page dedicated to COOL. There, producers can find more details on COOL including exceptions to the rule, sample affidavits from industry customers and answers to frequently asked questions. The Web page can be found by clicking on the For Producers tab and navigating to the page labeled "COOL." For more information, contact Steve Larsen, SLarsen@pork.org, Read MCOOL Q & A for Pork Producers on page 7. WHERE DOES OUR FOOD COME FROM? If producers from a celebrity talk show contacted you and wanted to tour your farm, would you let them? John Kellogg, a producer from Illinois, recognized the opportunity and the importance of showing how he properly cares for his animals to millions of viewers. Having been active in the pork industry for many years, John called the Pork Checkoff to let the staff know that a producer from Oprah would be filming on his farm. The Checkoff worked with John and his son Matt to provide them with talking points and background information on the current industry issues. The Oprah show, Where does our food come from?, aired on October 21. Matt Kellogg was in the audience telling his story. Other guests on the show included Wayne Pacelle, Humane Society of the United States; Julie Buckner, Californians for Safe Food; Ryan Armstrong, a California egg producer; Nicholas Kristof, a New York Times columnist who grew up on a farm; a veal producer; and an Iowa pork producer who runs a 300 sow free-range operation. "Less than two percent of the world population is feeding the other 98 percent and then a lot of that population becomes to complacent about having a meal on the table when they want it, that they then feel they can come back and tell me how to do my job," said Matt Kellogg. Kellogg continued, "It's really kind of funny because they get their food from the grocery store. They don't get it from the farm. That's their perception. It's frustrating because they aren't informed and they may be attacking what I am doing." If you ever find yourself in a similar situation, please contact your state pork association or the Pork Checkoff. Together the two organizations can provide you with information to make the interview a success. For more information, contact Cindy Cunningham, CCunningham@pork.org, State Fair Photos Courtesy of Steve Mapes

9 VOLUME 2 ISSUE 2 OREGON PORK PRODUCER MEMBERSHIP AND DIRECTORY UPDATE FORM PAGE 9 Return to: Oregon Pork Producers, 3040 Umpqua Hwy 99, Drain, Oregon LAST NAME FIRST NAME CHILDREN NAME ADDRESS COUNTY FARM/ORGANIZATION SPOUSE NAME PHONE: HOME CELL WORK DUES: January 1 to December 31 OPP MEMBER: (Must be a member to be included in Breeders Directory) $ FARM/FAMILY MEMBERSHIP $5.00--JUNIOR MEMBERSHIP (Under 18)(Required to Participate in Oregon Bred Youth Shows) REGION: OREGON COAST NORTH-WESTERN OREGON MID-WESTERN OREGON SOUTH-WESTERN OREGON CENTRAL OREGON EASTERN OREGON OUT OF STATE TYPE OF OPERATION (CHECK ALL WHICH APPLY) PUREBRED FARROW TO FEEDER FARROW TO BBQ FARROW TO FINISH FEEDER TO FINISH BREEDS RAISED (CHECK ALL WHICH APPLY) BERKSHIRE CHESTER WHITE DUROC TYPE SOLD (CHECK ALL WHICH APPLY) BBQ BREEDING STOCK NUMBER OF SOWS: HAMPSHIRE LANDRACE SPOT FEEDER MARKET HOGS YORKSHIRE CROSSBRED OTHER, LIST PROJECT PIGS OPPORTUNITIES PLEASE CHECK YOUR AREA OF INTEREST ACTIVE MEMBER BOARD MEMBER INACTIVE MEMBER EDUCATIONAL SEMINARS PARTICIPANT SPEAKER ORGANIZER COMMITTEE MEMBER/CHAIR CHECKOFF COMPLIANCE EDUCATION ANNUAL MEETING SWINE HEALTH/WELFARE MARKETING YOUTH OREGONBRED YOUTH SHOW OTHER (DESCRIBE)

10 NAME (IF DIFFERENT FROM BELOW LABLE) ADDRESS O R E G O N P O R K Q U A R T E R L Y DAYTIME PHONE EVENING PHONE OREGON PORK PRODUCERS ANNUAL SEMINAR REGISTRATION $30 Oregon Pork Producer members and non-members $15 Junior OPP members Enclosed is $ for people Make checks payable to Oregon Pork Producers and mail to: OPP, 3040 Umpqua Hwy 99, Drain, Oregon # People Attending Oregon Pork Quarterly Editor: 3040 Umpqua Hwy 99 Drain, Bonnie Oregon Wuergler Umpqua Hwy 99 Drain, Oregon OPP We are on the web