Join the National Pork Board (NPB) for Pork Academy sessions where you gain insights into valuable information for your farm and learn more about how the industry is building a bigger appetite for pork.
Wednesday, June 4 Sessions
Pork Industry Economic Update
Location: Upper Varied Industries Building Meeting Room
Time: 9:30-11:00 a.m.
Speakers: Lee Schulz, chief economist, Ever.Ag; Joe Kearns, founder, Ag Rubicon; Dr. Brett Kaysen, vice president of producer and state engagement, National Pork Board
What is impacting pork demand and profitability, both in the U.S. and globally? How are corn and soybean prices impacting pork markets and pork consumption? Join Lee Schulz and Joe Kerns for an interactive session providing an economic outlook for the pork industry.
Understanding Pork Cutout Pricing
Location: Varied Industries Building, Meeting Room C
Time: 1:00-2:15 p.m.
Speakers: Rob Brenneman, Brenneman Pork; Chris Sommers and Kirk Hatfield, USDA Agriculture Marketing Service
What is the importance of pork cutout pricing, and why is it so complex? Who uses it and what should farmers know about it? Gain a foundational understanding about the pork cutout and wholesale pricing from USDA price reporters.
Taste What Pork Can Do™: Consumer Campaign Update
Location: Varied Industries Building, Meeting Room C
Time: 2:30-4:00 p.m.
Speakers: Dr. David Newman, Patrick Fleming, Jose de Jesus, Neal Hull and Mia Newman, National Pork Board Market Growth Team
National Pork Board is returning to consumer marketing in a big way with the launch of the strategic consumer marketing campaign “Taste What Pork Can Do™.” This session provides updates on the campaign development and launch, overall strategy, and retail and state collaboration. Come with your questions for the market growth team!
Thursday, June 5 Sessions
Protecting Pork’s Freedom to Operate through We Care®
Location: Varied Industries Building, Meeting Room B
Time: 9:00-10:30 a.m.
Moderator: Paul Ayers, animal care manager, The Maschhoffs
Speakers: Dr. Heather Fowler and Stephanie Wetter, NPB Sustainability Team; Dr. Frank Mitloehner, professor and air quality specialist, UC Davis; Lauren Servick, public policy and sustainability director, Minnesota Pork Board
Gain the latest information and ask your questions about current efforts focused on animal welfare, public health, and stewardship from National Pork Board experts and industry partners. Hear about ongoing swine research by the CLEAR Center and how state pork associations are using data provided through NPB programs to benefit their producers.
National Swine Health Strategy
Location: Varied Industries Building, Meeting Room C
Time: 10:30-11:45 a.m.
Moderator: Dr. Meredith Peterson, director of swine health, NPB
Speakers: Dr. Dusty Oedekoven, chief veterinarian, NPB and Dr. Anna Forseth, director of animal health, National Pork Producers Council
Producers have made swine health a clear priority for the Pork Checkoff and industry. This session features veterinarians and industry experts involved in developing the National Swine Health Strategy, offering insights on their approach and how you can have a voice in its development.
Taste What Pork Can Do™: Consumer Campaign Update (Repeat)
Location: Varied Industries Building, Meeting Room C
Time: 1:00-2:30 p.m.
Speakers: Dr. David Newman, Patrick Fleming, Jose de Jesus, and Mia Newman, National Pork Board Market Growth Team
If you missed this session on Wednesday, here’s your second chance to “Taste What Pork Can Do™”! The National Pork Board market growth team will share updates on the campaign development and launch, overall strategy, and retail and state collaboration. Come with your questions for the market growth team!
Global Protein Update
Location: Varied Industries Building, Meeting Room B
Time: 2:30-3:30 p.m.
Speaker: Dan Halstrom, president and CEO, U.S. Meat Export Federation (USMEF)
The international landscape is growing in complexity. How is the pork industry positioning itself for short- and long-term success? Learn how USMEF’s expertise and boots-on-the-ground resources create opportunities in current and emerging markets for pork exports.
