The 2009 Pork Bridge producer education sessions are set for 2009. All pork producers who are involved in the daily care of growing-finishing pigs can benefit from this convenient learning opportunity. The program includes six sessions.
Participation in the Pork Bridge sessions is done at home via a computer presentation which is sent to you ahead of each scheduled presentation. Participants listen to the speaker over the telephone while viewing the CD presentation on a home computer. With speaker phones and projectors or large monitors, the sessions can be viewed by several workers gathered at once.
Program content for all six Pork Bridge sessions deals with decisions related to the swine grow-finish process. Subjects include ventilation, handling, health regimens and feed management.
All Pork Bridge sessions begin at Noon Central time. Equipment requirements are telephone access and a computer with CD drive. Participants dial in to hear the speaker deliver the presentation while following along with the computer presentation which is delivered on CD about a week before each session. After each session, a time for questions and answers is provided.
Dates, topics and presenters for the sessions are:
- March 5 — Current Swine Health Challenges and Solutions, John Waddell, DVM, Sutton Veterinary Clinic
- May 7 — Managing Water Tom Guthrie, Michigan State University
- July 2 — Energy Use and Conservation for Swine Barns, Jay Harmon, Iowa State University
- Sept. 3 — Manure Value and Alteration of Composition, John Lory, University of Missouri
- Nov. 5 — Packer Perspectives on Quality of Hogs, Collette Shultz-Kaster and Roger Johnson, Farmland Foods
- Jan 7, 2010 — Marketing Your Hogs at the Ideal Weight, Mike Tokach, Kansas State University
Cost for all six sessions is $125.00. To participate in the first session, registration and payment must be received by Feb. 20, To access an online brochure for the Pork Bridge program, click here.
For more information, contact Sherry Hoyer, Iowa Pork Industry Center, 515-294-4496 or e-mail email@example.com.