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Ohio Pork Congress hosts veteran, novice producers
By DOUG GRAVES
Ohio Correspondent

COLUMBUS, Ohio — Looking for ways to enhance pig-finishing profitability? Want to know the challenges facing a finishing environment?

Anyone wishing to further their swine industry education may want to attend the Ohio Pork Congress’ Professional Pork Producers Symposium on Wednesday, Feb. 8 at The Columbus, a Renaissance Hotel in downtown Columbus.

The featured speaker will be Matt Davis of Crawford County, Ohio. He will offer pork producers tips to enhance their swine operation. “We encourage all pork producers to attend as there will be valuable industry advice for everyone involved in the industry,” said Dick Isler, OPPC executive vice president.

Davis has overseen swine operation at Hord Livestock Co. since 1995. He previously worked in the sow units and finishing production side of the farm. Davis worked on a swine farm in northeast Ohio for five years and attended Kent State University earning a business degree. He is a professional walleye fisherman, too.

The Professional Pork Producers Symposium will address many issues that Ohio’s pork producers face. The seminar will feature national speakers and cover topics from breeding herd efficiency to issues and challenges of the packing industry.

Topics include:

•The Financial and Welfare Implications of Euthanizing Weaner Pigs
•The Use of Pro-hand Swine Training to Improve Stockperson and Animal Interactions
•Issues and Challenges in the Packing Industry
•Tips to Enhance Breeding Herd Efficiency
•The Use of Matrix in the Breeding Herd to Improve Efficiency
•Production Tips to Enhance Finisher Profitability
•Health Challenges in the Finishing Environment

Ohio Pork Congress will feature a one-day format. The Pork Congress trade show will offer the latest information from agribusiness throughout the country. The trade show will be open on Wednesday from 7:30 a.m. to 4:30 p.m.

Wednesday evening, following a live auction, the pork industry will recognize and honor leaders and outstanding pork producers at the annual Awards Banquet.

Registration will begin at 7:30 a.m. on Feb. 8. The symposium will begin at 8:30 a.m. and last until 3:30 p.m. Registration at the door will be $57.

The registration fee will include a buffet lunch and materials for the symposium and allow producers to visit the trade show floor. For details, contact the Ohio Pork Producers Council at 800-320-7991 or visit www.ohiopork.org

Top chefs to compete
Ohio’s premier chefs are coming to Columbus to compete in the Taste of Elegance chef’s competition on Tuesday Feb. 7 at The Columbus Hotel. In conjunction with the competition, guests will enjoy appetizers at the Rack of Pork White Glove reception.

Seven chefs representing white tablecloth restaurants throughout Ohio will compete in the competition.

New in 2006, the chefs will use White Marble Farms pork products from sponsors Cargill Meat Solutions and Sysco Corp.

These culinary professionals will compete for the title of Chef Par Excellence in addition to prizes totaling more than $1,700 and a chance to compete in the national competition.

Last year’s winner, Chef Matthew Langstaff, from Trattoria La Tavola in Powell went on to compete at the National Taste of Elegance. The competition highlights pork’s versatility, convenience and delicious taste.

The invitation-only event is unique in that a panel of judges dines with each chef for 10 minutes while a crowd of more than 250 guests observe.

The guests have a chance to vote on the People’s Choice Award for the most attractive presentation. During the competition guests will sample White Marble Farms chops and the steamship leg of pork, all provided by Cargill Meat Solutions and Sysco Corp.

This farm news was published in the February 1, 2006 issue of Farm World.

2/1/2006