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Mississippi Market Bulletin

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Mississippi Market Bulletin MISSISSIPPI MARKET BULLETIN Volume 99 Number 21 Lester Spell, Jr., D.V.M., Commissioner Jackson, Mississippi November 1, 2010 Pork Checkoff’s PQA Plus® Program hits 50,000 Milestone By Cindy Cunningham foundation of the pork industry’s certify a new producer we set a new National Pork Board “We Care” initiative. But it’s one record.” thing to talk about ethical principles “What is really important, Pork Quality Assurance Plus® and another when we walk the talk,” though,” Nemechek said, “is that (PQA Plus), the pork industry’s pro- Nemechek said. “This demonstrates our customers can have confidence gram to assure the world that U.S. that producers are walking the talk.” in the safety of pork and in the ani- producers are delivering a safe and Since its introduction in 1989, mal handling practices that produc- wholesome product and that they are caring for their animals in a so- PQA has been the pork industry’s ers employ as they care for their cially responsible manner, reached flagship educational and continu- animals.” a significant milestone this week ous improvement program. Created Revels noted that the Board when the number of producers through the Pork Checkoff to pro- also has set a goal of having all op- achieving PQA Plus certification mote food safety and residue avoid- erations site-assessed by the end of reached 50,000. ance on the farm, the program was 2010. “Right now, we have assessed “All pork producers should be es- expanded in 2007 to include animal operations that represent more than pecially proud about reaching this handling practices and renamed 60 percent of all the pigs in the milestone,” said Gene Nemechek, a PQA Plus. To attain certification a Plus advisor. having all pork producers certified country. We continue to assess new swine veterinarian from Springdale, producer must meet with a trained “Getting to the 50,000 certifica- by 2010. And while we’re not quite operations each week and are mak- Arkansas, and the president of the advisor once every three years to re- tion mark has been a significant there yet, this milestone demon- ing great progress on our goal,” she National Pork Board. “Producing view the 10 Good Production Prac- undertaking by both pork producers strates the commitment of pork pro- said. safe food and providing high-qual- tices that promote pork safety and and the ag and Extension educators ducers to doing the right thing.” Pork producers, who have yet to ity care for our animals are two of animal well-being practices. and veterinarians who conduct the “When you consider that prior to become certified or site-assessed, the ethical principles that form the Additionally, to achieve site sta- certifications,” said Stacy Revels, 2007 the industry had 30,000 pro- can obtain information about the tus, a pork operation must have an manager of certification programs ducers certified, you begin to ap- PQA Plus program by calling the on-farm assessment of its animal for the Pork Checkoff. “The Nation- preciate the success of PQA Plus,” Pork Checkoff Service Center, 800- handling practices by a certified PQA al Pork Board in 2009 set a goal of Nemechek said. “Now, every time we 456-7675. Pork Promotes a Lifetime of Healthy Eating By National Pork Board health professionals,” Sheil-Brown and put these people and their fami- Bacon, Tomato, and Potatoes” at the explains. lies on the path to a healthier life- Pork Checkoff’s PorkandHealth.org Parents’ healthy habits can get “It’s part of our responsibility to style.” site. their child on the path to a lifetime provide accurate information be- “Healthy Headlines” offers pork’s • Eat more fruits and vegetables, of good eating, and the Pork Check- cause pork has a good story to tell. unique twist on some time-honored and add lean protein. According off is showing how lean protein and This awareness can arm health pro- principles of healthy eating, such to the National Cancer Institute, pork can play a key role, from break- fessionals with the knowledge they as: on an estimated daily basis, 25% fast to dinner. • Always eat breakfast—and serve need to accurately educate clients of school-age children do not eat “It’s important for the children some lean Canadian bacon. “With a single serving of vegetables, and to see their parents participating obesity rates on the rise, particularly 50% of children under age 18 eat in healthy habits so they will fol- childhood obesity, a healthy break- less than one serving of fruit. From low suit,” says Adria Sheil-Brown, fast prevents overeating through- Smoky Citrus Kabobs to Peachtree a registered dietitian and manager out the day,” says Sheil-Brown, who Pork Salad, “Healthy Headlines” of- of nutrition communications and notes that lean pork can help with fers a bumper crop of recipe ideas research for the Pork Checkoff. “It’s weight control. A study published also important for parents to get in the British Journal of Nutrition that pair lean pork with fruits and the kids involved with cooking and found that when people ate high- veggies. Pork and produce can also educate them about basic nutrition quality protein foods for breakfast, provide healthy after-school snacks along the way.” including lean Canadian bacon, they like Peachy Ham Kabobs, which kids “That’s why the latest “Healthy had a greater sense of sustained full- can make with no cooking involved. Headlines” e-newsletter distributed ness throughout the day. “Pork is spreading the message by the Pork Checkoff is packed with To encourage consumers to add that hands-on learning is a great way practical, science-based nutrition lean pork at breakfast, “Healthy for kids to experience healthy eating tips that are geared not only towards Headlines” includes a link to the and discover that good nutrition can parents but dietitians and other Peachtree Pork Salad. recipe “Baked Egg with Canadian taste great, too,” Sheil-Brown says. November 1, 2010 MISSISSIPPI MARKET BULLETIN Page 1 From Our Kitchen To Yours! ******************** We Love Pork… AUTUMN APPLE, COBB SALAD HAM ROLL-UPS HAM & GOAT CHEESE SALAD 8-12 slices ham, thinly sliced 2 slices bacon, crisp-cooked, drained & crumbled Lester Spell, Jr., D.V.M. 6 ounces cooked boneless ham, cut into match-stick size strips 1/4 cup mayonnaise 3 5-ounce bags spring mix salad greens Commissioner 1 teaspoon Dijon-style mustard 3 gala apples, cored & thinly sliced 2 eggs, hard cooked & chopped 1 cup pomegranate seeds, OR dried cranberries Market Development 1 7-ounce package glazed walnuts, OR 1 1/2 cups toasted walnut pieces 1/2 small avocado, chopped Division 1/2 small red onion, thinly sliced, halved & separated into pieces 1 roma tomato, seeded & chopped 2/3 - 3/4 cup bottled champagne vinaigrette, OR balsamic vinaigrette 2 ounces blue cheese, crumbled Mississippi Department of 1/3 cup goat cheese, crumbled Leaf lettuce or romaine Agriculture & Commerce P.O. Box 1609 Combine salad greens, apples, pomegranate seeds, walnuts, and onion in Combine mayonnaise and mustard in a medium bowl. Fold in eggs, very large salad bowl. Pour vinaigrette over mixture; gently toss until avocado, tomato, blue cheese, and bacon until combined; set aside. Layer Jackson, MS 39215-1609 lightly coated. Spoon salad mixture onto individual salad plates. Top with each ham slice with some of the lettuce. Place heaping tablespoon of egg www.mdac.state.ms.us ham; sprinkle with goat cheese. Serve immediately. Makes 8 to 12 side mixture at one end of each slice. Starting at the end with the filling, roll up dish salads. each ham slice; secure with a wooden pick. Serves 4. MISSISSIPPI MARKET BULLETIN BOTTOM-OF-THE-BOX BAKED EGG WITH CANADIAN BACON, P. O. Box 1118 CRUSHED CRACKER PORK TOMATO & POTATOES Jackson, MS 39215-1118 1 pound pork tenderloin 1 6-ounce package Canadian style bacon, chopped 1 egg, beaten Butter-flavored nonstick cooking spray Phone: 601-359-1155 1 tablespoon steak sauce 1 cup refrigerated red potato wedges, no oil added, cubed Fax: 601-359-1260 1 teaspoon garlic powder 1 small plum tomato, seeded & chopped 1 cup cheese crackers, finely crushed 2 tablespoons fresh chives, chopped Email: 2 tablespoons vegetable oil, divided 4 large eggs [email protected] 1/8 teaspoon black pepper Combine egg, steak sauce, and garlic powder in a shallow dish. Place 4 teaspoons nonfat half and half Website: crushed crackers in another shallow dish. Cut tenderloin crosswise into 4 teaspoons Swiss cheese, or Gruyere, or white cheddar, finely shredded www.msmarketbulletin.org 1/2 -inch thick slices. Pound or flatten slices with the heel of your hand to 1/4 -inch thickness. Dip each slice first into egg mixture, then cracker Preheat oven to 350º F. Coat inside of four 6-ounce ramekins or custard crumbs, turning to coat. Heat one tablespoon of oil in a large nonstick cups with cooking spray; set aside. Combine Canadian bacon, potatoes, Claude Nash skillet over medium heat until hot. Add half of pork slices and cook 4 to tomato, and chives in a medium bowl. Spoon mixture evenly in ramekins. Editor 5 minutes per side or until browned. Repeat with remaining oil and pork In each ramekin, break an egg on top of the Canadian bacon mixture and slices. Serves 4. [email protected] sprinkle with pepper. Drizzle one teaspoon half and half over each egg. Place ramekins on a baking sheet. Bake in heated oven for 15-20 minutes Denise Brewer or until egg whites are opaque and yolks have firm edges but soft in centers. GRILLED NEW POTATO SALAD Remove from oven and serve immediately.
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