Pork producers will have the chance to learn about regulatory, production and economic challenges in the swine industry at the 2012 Southern Indiana Pork Conference.
The conference is March 13 at the Dubois County 4-H Fairgrounds, 4157 South state Route 162, Huntingburg. It runs from 9 a.m. to 4:15 p.m. (EST).
"There is a lot of interest in recent regulatory changes that affect local pork producers, especially the potential air quality standards, manure handling and storage regulations and interest in animal wellness and ethics," said Kenneth Eck, Purdue Extension agriculture and natural resources educator in Dubois County. "These regulations and changes in production inputs are coming just as the industry is beginning to emerge from a market slump, and that has farmers concerned."
Conference presenters will cover a wide range of swine production topics. They are:
- "Is 30+ Pigs/Sow/Year Really a Good Target?" by Allan Schinckel, Purdue swine geneticist.
- "The Value of Low-Fat DDGS (dried distillers grains with solubles) for Swine" by Brian Richert, Purdue Extension swine specialist.
- "What Do Packers Want in Pork Quality, Why, And How Soon Will They Test for It?" by Mickey Latour, Purdue animal science professor and lipids specialist.
- "State Regulation Changes, and What Do They All Mean?" by Josh Trenary, Indiana Pork and Andy Tauer, Indiana Corn Marketing Council and Indiana Soybean Alliance.
- "Pork Profits: Capturing Positive Margins for 2012 & 2013" by Chris Hurt, Purdue Extension agricultural economist.
- "The Roles of Science and Ethics in Animal Welfare Debates: Lessons from Ohio and Implications for Local Producers" by Candace Croney, Purdue Extension animal well-being and ethics specialist.
- "The National Air Emissions Study: Summary and Implications" by Al Heber, Purdue Extension agricultural engineer.
- "Pork Quality Assurance Plus (PQA+) Certification" by Eck.
"Our goal this year is to get pork producers in front of industry and trade professionals who can help them meet their individual production needs," Eck said. "We have a strong base for swine production in southern Indiana, and we see this event as one way to keep producers knowledgeable for current and upcoming industry challenges."
The event is sponsored by Purdue Extension, Indiana Kitchen, Indiana Pork and Tyson Foods.
Conference registration is free, but needs to be completed by March 6. Lunch will be provided. More information is available at http://www.extension.purdue.edu/dubois