Michigan’s Professional Pork Symposium features talks in the morning on pre-harvest food safety, managing production in a 20,000 grandparent sow system and odor mitigation strategies.

The lunch program highlights “The View from Washington – Managing Issues to Protect the Livelihood of Pork Producers,” with National Pork Producers Council Chief Executive Officer Neil Dierks.

Afternoon presentations cover practical ways to decrease energy use on the farm, farm management, the future of antibiotics and feed quality assurance.

A reception and Taste of Elegance program follows.

For more information, contact the Michigan Pork Producers Association at (517) 699-1245, kelpinski@mipork.org or visit www.mipork.org.

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