By TIM ALEXANDER
Illinois Correspondent

PEORIA, Ill. — Two Illinois pork producers brought their message to three Peoria civic organizations last week under the auspices of the National Pork Board’s Operation Main Street Program, addressing the Woman’s Club of Peoria, the Optimist Club of Peoria and the Kiwanis Club of Peoria in less than a week’s time.

“We’re trying to reach out to people who are distant from pork production,” said pork producer Steve Main, co-owner of Main Hitch Farm of Altona, to around two dozen Peoria Optimists during a Nov. 17 luncheon. “We want people to know that pork producers are not bad people, and we’re not all greedy corporate people. We want to establish a relationship with those who are not familiar with modern pork production facilities and practices.”

Main and Joel Newman, of Gentiporc were acting as pork industry ambassadors during the series of presentations, entitled “The pork industry: More than just the other white meat,” which were designed to showcase the industry’s rural economic impact and shine a spotlight on current programs the pork industry is involved in that enhance the nutritional value of pork, protect the environment and address animal welfare.

Main has co-owned Main Hitch Farm, an 800 sow farrow-to-finish operation with 1,200 acres of corn and soybeans, since 1991. He told the Optimists that his operation nets around $2 million in sales per year, “and just about that much in bills.”

Main, who earned a bachelor’s degree in animal science from the University of Illinois in 1974, described how the pork industry has changed in the last two decades in terms of hog confinement facilities, antibiotic use, fat content in pork products, the specialization of swine production farms and challenges the industry faces.

“Many of you recall the family farm of yesterday as having everything – livestock, chickens, corn, beans, etc. Today’s farms are more specialized, especially in the pork industry. During what we call the pork era of specialization, we now have different types of facilities such as start-to-finish, breeding-to-weaning, feeding to market weight and specialized facilities, such as those who would sell exclusively to a restaurant chain,” Main told the club members, many of whom admitted their knowledge of modern pork production is limited.

Main described how since as far back as the 1970’s the pork industry has reacted to consumer demand for leaner, more nutritious pork. “Consumers were looking to add more white meat, chicken and fish to their diet. We developed different lines and breeds with pig genetics to meet those demands,” said Main. “That effort led to the famous pork industry motto: ‘Pork, the Other White Meat.’”

He also touched on how pork production facilities have changed in recent years, from the adaptation of specialized birthing stalls and other modern amenities that allow pigs to be raised inside clean, ventilated structures rather than outdoors in the elements.

Main also pointed out the economic importance of pork production to Illinois, saying the industry contributes $1.9 billion annually to the state’s economy, pays $176 million in taxes and produces 18,500 jobs statewide. Upon the conclusion of his 30-minute presentation, Main fielded several questions from the Peoria Optimists.

One gentleman wanted to know how sows are used in the production process. Main replied that sows generally produce four or five litters, or about 2.2 per year, before they are sold for slaughter. The meat is then sold to production facilities such as the Bob Evans Farms plant near Galva, Ill., for use in sausage.

Another Optimist asked if pigs headed for slaughter are given enough exercise during their short lives. Main said that exercise for pigs destined for slaughter is not really an issue because of their short life cycle, but that they are well-cared for.

When asked if pigs are smart, Main confirmed that pigs are considered very intelligent animals.

Main said one of the biggest challenges pork producers face right now – aside from threats to their livelihoods from animal and environmental activist groups – is turning a profit. Prices producers fetch for their pigs are remaining low due to a robust domestic market, he said, though China’s decision to lift its ban on U.S. pork, along with other recent positive developments, will soon help balance domestic supply and demand and return producers to profitability.

High input prices for feed is no longer a top concern for pork producers due to the leveling out of the corn and soybean markets from last year’s high prices, said Main. “If the economy does well and rebounds, then we’ll do well.”

No one in the Peoria Optimist Club appeared worried about H1N1, and its association with pork products, as pork was the main dish served during the luncheon at Peoria’s popular Barrack’s Cater Inn. When finally asked about H1N1 and pigs, Main responded with a grin. “We’re more concerned now with trying to keep people from infecting pigs,” he said.