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Printable PDF Program
Wednesday, March 31, 2010
8:45 Registration
Continental Breakfast
9:20 Welcome
Conference Chair
Session 1: The Global Pork Industry in Perspective
9:30 Global & North American Update
Challenges and issues that are affecting the global pork market.
Examining trade implications, production trends and the economic outlook
for the future.
Ken McEwan, University of Guelph - Ridgetown Campus
10:15 A Holistic View of the Future
What does the ideal pork production system of the future look like?
How will consumer demands, animal welfare concerns, niche markets, green
initiatives and other issues shape and impact the future of pork
production?
Dennis DiPietre, KnowledgeVentures LLC
11:15 Concurrent Break-Out Sessions (75 minutes):
• New Technologies for Grow-Finish
Focus on elimination of boar taint through new immunological and
genetic marker technologies. The impact on market hog production.
Presenters – Jim Squires, University of Guelph and Frank Dunshea,
University of Melbourne
• Green Initiatives
What green initiatives are available to the swine sector? Examining
some successful green projects in the swine sector.
Presenters – Don Hilborn, OMAFRA and Wilhelm Pflanz, LSZ – Baden-Württemburg
• Alternative Farrowing Systems
What alternative farrowing systems are available to producers?
Explore the practical benefits and detractions of these alternative
systems and the factors critical to success.
Presenters – Rudolf Wiedmann, LSZ – Baden-Württemburg and Larry Bowman,
Jones Feed Mills
12:30 Lunch
Session 2: Change is on the Horizon
1:45 New Horizons in Sow Nutrition
Advances in sow nutrition. Updating the nutritional requirements of
gestating and lactating sows and feeding strategies for highly prolific
sows.
Casey Neill, Pig Improvement Company
2:30 Precision Management
What are the extra things/detail items that the top 5% of production
managers are doing? Moving from good to great.
Hans Rotto, Innovative Agricultural Solutions LLC
3:15 Refreshment Break
3:45 Concurrent Break-Out Sessions (90 minutes):
• Changing Your Ingredient Paradigms
How non-traditional ingredients can play a role in reducing feed
costs. Incorporating and managing high-fibre and other alternative
ingredients into rations.
Presenters – Casey Neill, Pig Improvement Company and Ron Lackey, OMAFRA
• Management by Measurement
What gets measured gets managed. The keys to using on-farm
information in your business management decision-making process.
Presenters – Dennis DiPietre, KnowledgeVentures LLC and Janette
Richards, Consultant
• Maximizing Your Herd Health Visit
Stretching your veterinary dollars to get the most out of your herd
health visit. Vaccine and general health management tips for swine
producers.
Presenters – Kevin Vilaça, Maitland Veterinary PC and Linwood Veterinary
Services and Jeff Balfour, Jena
Farms
5:15 – 6:30 Reception (Cash bar and finger food only)
Thursday, April 1, 2010
8:00 Registration
Continental Breakfast
Session 3: Production and Cost Management
9:00 Performance versus Cost
Is maintaining top performance cost effective? What strategies should
producers take in good and bad times? What tools are available to help
make these business decisions?
Bob Morrison, University of Minnesota
9:45 Advances in Sow and Gilt Management
What needs to change in the way we manage the highly prolific sow?
What is the best way to set-up and develop gilts for longevity in
production?
Rudolf Wiedmann, LSZ – Baden-Württemburg
10:30 Refreshment Break
11:00 Concurrent Break-Out Sessions (90 minutes):
• What is My Cost of Production?
What are the steps to determining my cost of production? How do I
compare with industry benchmarks?
Presenters – Bob Morrison, University of Minnesota and John Molenhuis,
OMAFRA
• Trends for Weaning Age, Health and Nutrition
Examining the shift towards later weaning and the impact on the
nutritional needs and health management of the young piglet and sow.
Presenters – Hans Rotto, Innovative Agricultural Solutions LLC and Mike
Edwards, Jones Feed Mills
12:30 Lunch
Session 4: The Swine Industry and Consumer Perception
1:30 Food Safety, Traceability and Public Health
Lessons learned from H1N1. The role of producers and processors in
food safety, traceability and public health.
Terry Whiting, Manitoba Agriculture and Food
2:15 Between the Gate and Plate
A grocer’s perspective on the influence of consumer demands on the
value chain. What do consumers want versus what is being provided? How
can producers become active participants? Why is branding so important?
Stacie Sopinka, Loblaw Brands Ltd.
3:00 Concluding Remarks
* Topics and speakers are current at time of print and may be subject to
change.
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