Agenda Focuses On Helping Producers Stay Competitive In The Swine Industry

Kansas State University’s 2023 Swine Profitability Conference is planned for Tuesday, Feb. 7 in Manhattan.

The annual conference focuses on providing information to improve knowledge for pork producer business decisions.

“We hold two major swine events each year at K-State,” said Mike Tokach, Distinguished Professor in K-State’s Department of Animal Sciences and Industry, and K-State Research and Extension specialist.

“At Swine Day (in November), we share our latest research results. At Swine Profitability Conference, we focus on business decisions and industry-wide issues facing pork producers.”

The conference will take place at the Stanley Stout Center, 2200 Denison Avenue. The day begins with coffee and donuts at 9:15 a.m. and the program starting at 9:30 a.m. Lunch is included in the conference, which will end at 3 p.m.

Pre-registration is $25 per participant and due by Jan. 27. Attendees can register at the door for $50 per participant. More information, including online registration, is available at KSUSwine.org.

Tokach said the lineup of speakers for this year’s Swine Profitability Conference “bring a wealth of knowledge and experience to help producers increase their competitiveness.”

The agenda includes an array of swine-related businesses and organizations, including:

• Paul Yeske, Swine Vet Center, will address recent PRRS outbreaks and lessons learned.
   
• Glynn Tonsor, K-State Department of Agricultural Economics, will discuss the industry outlook in a period of elevated uncertainty.
   
• Randy Prather, Curators’ Distinguished Professor at the University of Missouri, will talk about genetically engineered swine for agriculture and medicine.
   
• Doug and Cole Claassen and families, Whitewater, Kansas, will discuss their family story and experiences with batch farrowing.
   
• Christine Mainquist-Whigham and Ethan Stephenson, Pillen Family Farms, will speak on improving efficiency through collaborative efforts in health, nutrition and management innovation.