0521WorldPorkExpodbsr.cfm World Pork Expo seminars get down to business
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World Pork Expo seminars get down to business

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World Pork Expo’s three days are filled with information and insights, and leading that effort are the business seminars.

Scheduled for June 5 to 7, they will feature cutting-edge ideas on swine nutrition and management, and improved utilization of manure, as well as weather and market outlooks. Expo-goers will find business seminars, along with the free business-seminar luncheons, in the Varied Industries Building at the Iowa State Fairgrounds in Des Moines.

“If you’re a pork producer looking for products, technology or information, World Pork Expo is the best place to spend your time,” says Randy Spronk, president of the National Pork Producers Council. “Where else can you go to gather the information you need and have some fun at the same time?”

As a pork producer from Edgerton, Minn., Spronk adds that between the world’s largest pork-specific trade show, the seminars and the conversations with fellow producers, World Pork Expo offers ideas that can be applied today, as well as in the future. “Whether it involves animal housing, transportation or health, the industry is continually moving forward,” he says. “At World Pork Expo, you will find innovative products and ideas that you can apply back home.”

Spotlighting business management

On June 5, sponsor DSM Nutritional Products will start the Expo’s business seminars at 9 a.m. with “Understanding the Ps—Feeding Pigs for People, Planet and Profit,” three presentations outlining swine nutrition strategies to improve production efficiencies and profit. The speakers include Joel DeRouchey, Ph.D., Extension specialist at Kansas State University, along with DSM specialists, Fidelis Fru, Chris Parks, Ph.D., and Jon Bergstrom, Ph.D.

At 3 p.m. June 5, feeding for 30 sponsors Purina Animal Nutrition, Zinpro Corporation and DSM Nutritional Products will present a sow nutrition and management seminar designed to help producers achieve 30 pigs per sow per year. Organized as an interactive peer-to-peer forum, a panel of pork producers and swine nutritionists will share new tips and management insights, and answer questions.

The June 6 seminar, sponsored by SFP, will begin at 9:30 a.m., and address ways to increase the phosphorus and nitrogen availability of swine manure applied as fertilizer. Matt Werner, SFP’s research coordinator, will present results from on-farm research and discuss manure management strategies from the pit to land application.

On both June 5 and 6, the National Pork Board will sponsor a business-seminar luncheon in the upper level of the Varied Industries Building. The program will begin at 12:30 p.m. with a weather outlook from Elwynn Taylor, Ph.D., Iowa State University. Steve Meyer, Ph.D., president of Paragon Economics, will present the outlook for the crop, swine and competing meats markets, concluding by 2:30 p.m.

Rounding out this year’s seminar offerings at World Pork Expo is PORK Academy, presented by the Pork Checkoff. Throughout the day on June 5 to 6, nine seminars will address a range of topics including sow productivity and housing, food safety, exports, on-farm security and steps to protect against a foreign animal disease.

More details about the business seminars, the business-seminar luncheons and PORK Academy are available at www.worldpork.org. Regular updates are available when with World Pork Expo on Facebook, Twitter (#NPPCWPX) or download the official app by searching for “World Pork” in the Apple Store, Android Market or Blackberry’s App World.

This year, the World Pork Expo celebrates its 25th anniversary, June 5 to 7, at the Iowa State Fairgrounds in Des Moines. More than 400 commercial exhibits will be on display from 8 a.m. to 5 p.m. on June 5 and 6, as well as from 8 a.m. to 1 p.m., on June 7.

The swine breeding stock sales will continue at 8 a.m., June 8, and they will continue until about noon.

World Pork Expo is the world’s largest pork-specific trade show. For more information, visit www.nppc.org.

Date: 6/3/2013



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