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66th class of Master Pork Producers announcedIowa The coveted brass belt buckle, representative of being named a Master Pork Producer, is been presented to 11 Iowa pork producers. The Iowa Pork Producers Association and Iowa State University Extension co-sponsor the award and will introduce the 2007 class of Master Pork Producers tonight at the 2008 Iowa Pork Congress Banquet in Des Moines. The following 2007 Master Pork Producers were nominated by their peers and neighbors and are being recognized for their innovation, quality, efficiency and production records: --Larry Dau, Primghar, O'Brien County; --Mark Johnson, Cleghorn, Cherokee County; --Doug Reuter, LeMars, Plymouth County; --Galen and Shirley Van Beek, Inwood, Lyon County; --Martin and Barb Kramer, Algona, Kossuth County; --Leland and Kristeen Boyd, Charles City, Floyd County; --Harold and Karen Lantow, Fredricksburg, Chickasaw County; --Harold, Julie and Ben Sorenson, Cedar Falls, Black Hawk County; --Sean Dolan, Masonville, Buchanan County; --Chris Schroeder, St. Olaf, Clayton County; --Kurt and Heather Hora, Washington, Washington County; Dr. James McKean of the Iowa State University College of Veterinary Medicine and a member of the selection committee says nearly every type of pork producer is represented in this year's class. "(The Master Pork Producers) clearly demonstrate the production and marketing diversity that enables Iowa to compete successfully in the full range of commodity and specialty markets, domestic and international," McKean said. All of the new Master Pork Producers are PQA-certified, have written manure utilization plans and all have registered their premises in the National Animal Identification System. Today's Master Pork Producers may manage breed-to-wean facilities, transition weaned pigs to 40 lbs. to 60 lbs., nursery pigs or finish pigs either for themselves or for others under production contracts, or be a farrow-to-finish operator controlling all aspects of the farming operation. Pig and facility ownership are no longer requirements to participate in the industry. A critical factor for success today is that individuals take daily responsibility for the health and well-being of pigs under their care. Production efficiency, expertise in one or more segments of the production cycle, and an understanding of industry issues are now the standards in the selection criteria. The Master Pork Producer program was started in 1942, making this the 66th class of honorees. 2/4/08 Date: 1/30/08 Advertisement
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