The PorkBridge educational series will begin its new distance-learning program series next month. The lineup features top industry educators and production experts and will consist of six informative programs beginning Dec. 6.

PorkBridge provides relevant and timely information to those involved with grow/finish swine operations. The series is presented by swine specialists from cooperating land-grant universities. Each session addresses daily decisions related to the grow/finish process, including feeding strategies and management, animal handling, animal health and facility ventilation.

You can participate in PorkBridge wherever it best suits your schedule-- at your home, office or swine unit. The dates and topics for the next series includes:

  • Dec 6 - Strategies to reduce feed costs: John Patience, Iowa State University
  • Feb 7, 2013 - Optimizing stocking density in wean/finish barns: Mike Ellis, University of Illinois
  • April 4 - Managing finishing pigs to improve production efficiency: Aaron Gaines, The Maschhoffs
  • June 6 - Managing heat stress: Mark Whitney, University of Minnesota
  • Aug 1 - Effect of optimizing feed withdrawal length and fiber levels prior to marketing on net return: Mike Tokach and Hyatt Frobose, Kansas State University
  • Oct. 3 – Pigs, Flu, and You: Andrew Bowman, The Ohio State University

About a week before each session, subscribers receive a CD or web link (depending on their location) that contains the seminar presentation and any additional information from the presenter. On the event date, participants call in for the audio portion and follow along with the presentation on their own computers. All sessions begin at Noon Central time and last approximately 90 minutes. 

The subscription form and payment should be received by Nov. 12 to assure receipt of program materials in time for the first session on Dec. 6. An informational brochure with subscription information is available at

Cost is $125 for the series, which includes supporting materials and one phone line per session. For more information, you can contact Sherry Hoyer, Iowa Pork Industry Center at Iowa State University at (515) 294-4496 or e-mail