2017 Michigan Pork Symposium

The Michigan Pork Producers Association (MPPA) is joining efforts with Michigan State University Extension to host the annual “Michigan Pork Symposium” on February 16, 2017.

Through presentations surrounding this year’s theme, the conference is intended to provide producers with knowledge that will help them provide a growing human population an environmentally-safe, socially-acceptable, low-cost source of meat. The conference will be held at The Lansing Center in Lansing, Mich.

To register for the event, please return this form to schmitt@mipork.org.

Check out the full agenda here for the event.

For information to attend or sponsor the symposium, please contact Emily Schmitt at schmitt@mipork.org or 517-853-3782.

 

2017 Michigan Pork Symposium

On February 16, 2017, the Michigan Pork Producers Association joined efforts with Michigan State University Extension to host the 2017 Michigan Pork Symposium. The 2017 symposium focused on how in the future producers may or should work together with other commodity groups, government, suppliers, veterinarians, university research and extension. The question has been asked, “How important will these relationships be to everyone in the future?” This year’s Symposium theme was “Pork Industry Sociology & Science”, and reflected that effective networks and new research are both important if the pork chain is to experience sustained desirable outcomes. The goal of the symposium was to provide producers with knowledge that will help them provide a growing human population an environmentally-safe, socially-acceptable, low-cost source of meat. The conference also allows producers to get an update on research being done in the industry.

The Symposium started with a welcome and introductions, followed by a Michigan Department of Agriculture and Rural Development (MDARD) update by Dr. Stephen Hussey, Veterinary Program Manager for Swine, Aquaculture and Invasive Species. A outlook on the hog industry was then given by Michigan State University Professor Jim Hilker.

Dr. James Tiedje, Distinguished Professor of Microbiology and Molecular Genetics at Michigan State University, then gave a presentation on Antimicrobial Resistance.

Following Tiedje’s presentation, Representative Dan Lauwers presented Michigan Pork Producers Association Executive Vice President Sam Hines with a Declaration of Special Tribute from the State of Michigan to recognize Sam’s many years of wisdom and service to the pork industry in Michigan and the United States (pictured at right).

After a short break, Dr. Ronald Hendrick, Dean of MSU’s College of Agriculture and Natural Resources presented an MSU update.

Don Buhl, a pork producer from Minnesota, past president of the Minnesota Pork Producers Association and the National Pork Producers Council, then spoke about his experiences in life and on the farm. Don reflected on his thoughts about effective networks and partners in the pork industry as tools for local producers to utilize.

At noon, attendees were treated to a delicious, captivating lunch of pork dishes prepared by the Lansing Center’s culinary staff and National Pork Board CEO Bill Even spoke about the pork board and the goals of the Pork Checkoff. Awards were then presented to Michigan pork producers for their dedication to the industry.

In the afternoon of the Symposium, presentations were given by MSU researchers (faculty, graduate students, and undergraduate students) about recent research and extension work. Producers took interest in learning more about bacteria found in pig tonsils, nutriet fate during winter manure applcation, impact of pig wean age on gut development and more. The afternoon sessions were envisioned to be like the “Swine Day” programming experienced in decades past.

The 2017 Michigan Pork Symposium successfully provided pork farmers from around the state information about their ever-changing industries. Valuable impact is anticipated in the future as farmers use information from the symposium to produce food for the world. This event was also made possible by many significant pork industry sponsors (see page 26).