Conference designed for pork producers

Purdue Extension and Indiana Pork are teaming up to present the ninth annual Southern Indiana Pork Conference during which experts will offer pork industry topic updates.

The Feb. 15 conference will run from 10:30 a.m. to 5 p.m. at the Gasthoff Amish Restaurant, 6659 E. Gasthoff Village Road, Montgomery.

Luis Santiago, Purdue extension educator for Daviess County and one of the conference organizers, said the goal is to bring together pork producers, academics, veterinarians and others in the pork business to talk about key industry issues. Topics will focus on livestock regulations as well as updates on animal health, swine reproductive practices and current swine research.

Veterinarian John Baker of the Warrick Vet Clinic will present “Health Concerns for Southern Indiana Producers,” a talk covering updates on recent diseases and actions producers can take to maintain and improve swine herd health.

Additional conference topics and speakers include:

• “Maximizing the Reproductive Function of the Modern Sow” by Kara Stewart, Purdue University reproductive physiologist.

• “Optimizing Target Market Weights and Pigs Per Wet/Dry Feeders” by Allan Schinckel, Purdue University animal breeding and genetics specialist.

• “Regulatory and Legislative Issues and How They’ll Affect You” by Indiana Pork’s Josh Trenary, executive director, and Stephanie Morris, Director of Producer Outreach.

• “Nutrition for the Modern Gilt and Sow” by Brian Richert, Purdue University swine specialist.

• “Pork Quality Assurance Plus (PQA+) Certification” by Santiago and Kenneth Eck, extension educator for Dubois County. (Producers need only attend the PQA+ portion of event if they are only interested in certification, but must register for exam and materials by calling 812-254-8668.)

Indiana Pork will provide lunch. Conference attendance and lunch are free, but reservations are required by Feb. 8 by registering on-line at http://www.cvent.com/d/s6qnvs/4W or by calling Stephanie Morris, Indiana Pork, at 317-872-7500.




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