February - Dykhuis Farms, INC.

Bob’s Desk
FEBRUARY
2011
I have used an Ipad since the beginning of harvest last fall.
It is an amazing little tool that keeps me connected to the Internet
and emails wherever I go. It allows me to keep up with several
aspects of my work while I am busy with something else out
of the office. My Ipad is run off local Internet or the AT&T Network.
I am writing this article on it as I sit in Grand Cayman. The
tagline of AT&T is “Rethink Possible”. I am just amazed at how
appropriate that is for that company and our time.
I am very heavy into the planning stages for this year and
into the future. I am always doing some of that but the start of a new year creates
some sense of urgency. Nicole and Kim are both working in the office now and that
gives Joe and Jason additional time to work on numbers to rethink how we do things.
We are participating with Agri Stats as a benchmarking service to see how we compare
in performance and cost of pig production, feed and trucking using the same
way of measuring. This will give us an idea of what is possible as demonstrated by
others.
We will continue to evaluate everything we do and filter it through the questions
of does it improve performance, or is it building a capital asset, or will it pay for
itself in a short period of time, and does it fit our mission.
We are working on pay and evaluations this month. We are studying area pay
for different jobs and also looking at incentive programs to promote buying and enthusiasm.
We continue to see improving performance and the new corn is very good
quality.
The market and load out crew have demonstrated a new possibility of performance
and have my congratulations.
The markets continue to work higher along with the cost of feed. We think
that is a good thing but it is like working with dynamite. We do not know where all
the pieces will land after the explosion that is going on is finished.
We need to keep that “Rethink Possible” in mind. Think back to a few years
ago and consider how many things have changed in how we do things. We need that
to continue and we need everyone’s help.
This looks like it could be a good year. Let's enjoy it!
~ Bob
In This Issue:
Page 1
Note from Bob
Lean Hog Index
February Birthdays
Employment Anniversaries
New Employees
New Births
Page 2
Rethinking Possible Highlight
Page 3
Finishing Production
Sow Production
Page 4
Crops/Nutrients
Accounting/HR/Payroll
Page 5
Safety
Maintenance
Page 6
“Sausage Tops Food Trends
for 2011”
Page 7
3rd Qtr Target Winners
Page 8
Recipe
Wouldn’t You Know...
Contact Kim Hulst with corrections or
newsworthy items you’d like to submit for
the newsletter.
khulst@dykhuisfarms.com or
call the office
Employment Anniversaries (Feb.)
John Bronkema ~ 4 yrs
Dan Dalman ~ 7 yrs
Sarah Sheridan ~ 1 yr
Juventino Ruiz ~ 1 yr
Douglas Dreyer ~ 2 yrs
Baltazar Gazca ~ 10 yrs
NEW EMPLOYEES (Jan.)
Colin Prins
Part-Time
Hidden Hollow
Happy Birthday!
Feb 1 ~ Erin Ehinger
Feb 6 ~ Sarah Sheridan
Feb 9 ~ Keith De Kleine
Feb 11 ~ Colin Prins
Feb 12 ~ Zenaido Loyola
Feb 13 ~ Gregg Taber
Feb 13 ~ Jeff Homkes
Feb 14 ~ Juventino Ruiz
Feb 23 ~ Angie Sinden
Feb 27 ~ Sylvia Torres
1
Lean hog index
12-1-2010 ~ $67.35 cwt.
1-3-2011 ~ $72.47 cwt.
1-24-2011 ~ $76.72 cwt.
Congratulations...
...to Dan Dalman on the birth
of a baby boy, Lucas, on
December 10th!

FEBRUARY
2011
Rethinking Possible Highlight
Team: Dykhuis Farms Market Hog Loading
Back Story: Subs and Deads
Getting animals transported to market alive and able to walk and move with the group and free of defects is the
ultimate goal load crews are trying to accomplish. Packing plants track all subs (an animal that is unable to keep up with
the other animals due to injury or fatigue) and deads. These animals slow down the productivity of the plant, cost more
in labor to handle, and are one of the focus areas for monitoring humane treatment of animals. Reducing subs and
deads is something that helps both our and the packer’s bottom line, but it also reduces the chance for bad press or
plant shutdowns. Our loading crews have been reducing our percentage of subs and deads year after year. Below is a
table of DFI Loading Team’s past 2 years verses an industry benchmark. The table shows our improvement from 2009 to
2010. Congratulations to all the loaders who participated in 2010 and thank you for what you do. There were right
around 30 people who loaded hogs at one point or another, but there are six men who combined to load 70% of the
hogs. Special THANKS: Frank Cronin, Baltazar Gazca, Gabe Urbina-Caballero, Joe Schaub, Filipe Carrilo, and Nic Veldkamp.
DFI 2009 2009 Benchmark DFI 2010 2010 Benchmark
Subs .178% .22% .143% .25%
Deads .194% .14% .129% .12%
Total Subs and .372% .36% .272% .37%
Deads
Animals Sold 104,846 ------ 126,875 ------
A New Possible: PERFECTION
The last turn at our Silver Shade finisher site (Erin’s Farm) we were able to sell all the hogs on the site with zero
Subs and zero Deads!!!! There were 3,736 head sold in November and December. This is the first time we have record of
where an entire site was sold with a perfect sub and dead record. This couldn’t happen without excellent pig care
throughout the turn by Joe Schaub and Kyle Nykamp, and the quality work that the loaders and truck drivers did. Congratulations
and Thank You to the loaders: Frank, Don, Joe, Kyle, Jamie, Nic, Noah, Balto, Zenaido, Sarah, Tenecia, Glenn
and Alomar.
If you see a loader today, shake their hand and give them a pat on the back!
~ Submitted by Joe Dykhuis
Pictured from left to right: Frank Cronin, Don VandeVusse, Kyle Nykamp, Joe Shaub
2

Finishing Production
Roll With The Changes …
FEBRUARY
2011
As we enter into a new year and decade, things continue to change. Anyone involved with agriculture knows the
highs and lows of raising crops and livestock and the tremendous changes that can occur in a short period of time. One
of these changes we have seen in the past few months is the dramatic rise in feed inputs. Everything has moved up in
price anywhere from 10-45%. Main ingredients such as corn, bean meal, DDGS, fat, and midds have spiked up as well as
micro ingredients such as amino acids, vitamins, and trace minerals. Luckily, unlike 2008, lean hog prices have risen as
well with summer lean futures in the mid $90’s. These are very important pigs, as myself and the field crew have expressed,
and we have to be on full alert as growers and managers of any changes in the barn that you are seeing and be
able to communicate it quickly. Even with higher lean hog prices, margins are still tight and depending on positions that
were taken, pork producers can be either losing or making money in the coming months. The market we are in compared
to 5-10 years ago is so volatile that not only do you have to be able to cope with change, but you have to constantly
expect it and embrace it. With this run in main ingredients, the savings by increasing DDGS levels is also apparent. We
currently have dramatically increased our usage and inclusion rates in all phases of production. Another unfortunate
change that has occurred is the absence of Nathan Hedden, our Indiana Finishing Manager. Nathan has made a career
and family move back to his home state of Illinois working for The Maschhoff’s. We wish him the best of success and enjoyed
the contributions he made to our team while he was here. We look forward to more change by finding a solid individual
to replace Nathan’s duties. One thing is for certain, there will always be change in our industry and how you handle
it will directly affect how successful you are.
~ Submitted by Brandon Hill
Sow Production
Looking back at 2010, in the sow units, we focused on:
~ Improving Total Born by:
1. Decreasing sow body condition to stimulate appetite in lactation
2. Adding water nipples to open sow/gilt areas in gestation
3. Continuing to work on parity structure
~ Finishing the Herd Reduction
1. Reducing HH to 3000 sows
2. Reducing labor cost per pig by working more efficiently
~ Changing barn flow to have an open sow/gilt area
~ Improving health (especially PRRS)
We have made great progress in all of these areas! We produced over 1 more pig per sow over the whole year!
This was due to higher total born, higher farrowing rate, lower pre-weaning mortality, etc.
We still have some kinks to work out on parity structure and barn flow, and I promise we will get the barns to
flow better.
Over the past 3-4 years, we have made a lot of major changes to the system/barns/etc. that have and will have a
positive impact on production. In 2011, I challenged us to change our focus to focusing on the details. We are farmers
who have control over what happens in our barns.
How can we keep things a little cleaner to prevent scours? How can we notice quicker when sows seem off?
What other things happen that if they didn’t happen could help us improve just a little? What things should we do to
help us improve just a little?
We are going to have a great year!
~ Submitted by Erin Ehinger
3

FEBRUARY
2011
Crops/Nutrients
The year 2010 proved to be another challenging year for crops in this area. The excessive amounts of moisture
beginning the first part of May and lasting to mid-July proved to create nitrogen looses to over come. These losses are
attributed to leaching and denitrification of nitrogen from the root zone. The challenge from here is to determine the
amount to be replaced and the physical battle against Mother Nature to accomplish the task. Fortunately, we made a
timely addition to our technology with the tool called OptRx by Ag Leader. These are sensors mounted on an applicator
tool bar the measures the photosynthesis of the corn plant. This relates to the nitrogen level in the plant allowing for
additional nitrogen to be added on the go all in one pass. This allowed for us to minimize the damage in an efficient
manner. We were also blessed with heat units beyond normal. These additional heat units encourage crops to maturity
early with good test weights and yields. Test weights were in the upper 50 lbs/Bu bumping 60 lbs/Bu. Corn yields
ranged from 83 Bu/A on light ground to 201 Bu/A on irrigated ground with an over all average of 152 Bu/A. Soybean
yields ranged from 37 Bu/A to 66 Bu/A with an over all average of 49 Bu/A. The early maturing crops allowed for an early
harvest being completed by November 1, 2010. Our crop plan for 2011 is to stay with 25% soybeans and 75% corn.
The fall weather was what could only be dreamed of. Not only was it great for harvest, it was also favorable for
applying manure. We applied over 14.8 million gallons in a five week period over the month of October with the drag
line handled 100% of the manure. Combined with the spring applications, 29.8 million gallons were applied in 2010. We
continue to look at different equipment and ways to make things go smoother. Pit levels continue to be adjusted as
needed in order to balance available storage space. As a reminder, pay close attention to adding extra liquid to the manure
pits. This not only diminishes our storage capacity, but it also adds costs due to handling the extra liquid. I also
want to express gratitude to the units for their cooperation in assisting in keeping record of manure storage levels,
weekly inspections, and proper operation and maintenance for DEQ requirements of CAFO’s. As a reminder, this is a requirement
of the state and must be completed accurately.
Market Opened on Wednesday, January 26, 2011 with March pricing at:
Corn $6.44/Bushel
Soybeans $13.75/Bushel
Soybean Meal $373.40/Ton
~ Submitted by Jeremy Baas
Accounting, Human Resources, & Payroll
We recently had our preliminary visit with our auditing company, Frost, PLLC. They asked some of us questions,
began doing physical inventory counts, and requested processes documentation. Everything went so smoothly that
they were done early, of which Joe Dykhuis and I were especially grateful. We were given a large list of tasks and research
to prepare before they come again in early March, when we hope to then complete the audit quickly and effectively.
For payroll, Kim and I have worked on the W-2’s, which will soon be on the way to all employees. In addition,
please note that all 2010 medical flexible reimbursements may still be submitted before March 31, 2011. Please make
sure to look at your name and address on your paychecks to make sure these are up-to-date. As always, please call the
office or visit in person at any time if you have questions.
~ Submitted by Dean Dozeman
4

FEBRUARY
2011
Safety
First off, I’d like to introduce myself to the Dykhuis Farms, Inc. family. I started here in December, and I am assisting
in Human Resources/Safety. I graduated in 2009 from Calvin College with a Bachelor’s Degree in Business Communications
(if you’re a Hope fan, we can still be friends…I promise). I’ll also be responsible for the monthly newsletter. I’ve
had a great welcoming here, and I’m excited to see what the future holds for the Human Resources and Safety departments!
Over the month of January, around 30 people received CPR and First-Aid training. At least 2 people from each
unit have been certified or recertified, and their names are clearly displayed in case of an emergency. Please notice the
new CPR posters that are hanging up in your unit (or that will be put up soon). In case of an emergency and neither one
of the CPR card holders are present, reference the CPR poster (there are both English and Spanish sides).
Managers – please mark February 15 on your calendars which will be the Annual Fire Extinguisher Check. Look
out for more information in the coming weeks.
A few reminders about wintertime safety (from Pork Checkoff):
Watch out for frostbite in you and your co-workers. Symptoms will include numbness, a red/white/yellow/blue color to the skin, waxy appearance
to the skin, and the skin will be cold to the touch.
If you are experiencing hypothermia, seek medical attention right away. Symptoms include numbness in arms and legs, muscle tension, feeling
cold and fatigued, and uncontrollable shivering.
Wear layers of clothing and cover head and neck.
Get out of wet clothes immediately.
Make sure your boots are waterproof and insulated.
Avoid drinks with caffeine because they increase the amount of fluid you lose which increases the amount of heat loss.
Constantly salt areas that are prone to becoming iced over.
INJURY REPORT (MONTH OF JANUARY)
# of Reported Injuries 1
“Safety starts with ‘S’ but begins with YOU.”
# Requiring Medical
Treatment
Injury Type
1
Twisted ankle
Author Unknown (submitted by Jeremy Baas)
~ Submitted by Kim Hulst
Maintenance
We are working on Erin’s small barn. We should have this project finished by the end of the month. In February,
we hope to complete the feed bin project by Erin’s, Highway Hogs, and Oak Grove. We are adding two rings to some of
the bins by each site.
We purchased four new portable welders; they look just like the ones we have in the units. The difference between
the new ones and the old ones is that they are built heavier, and they have a 100% duty cycle. Oak Grove, Sandy
Ridge, and the Finisher crew are each getting one; the fourth one will be used by the maintenance crew. It’s important
that we keep these welders stored in a clean, dry environment when not in use.
It’s already the end of January, and it will soon be hot so enjoy this while we can.
~ Submitted by Dave Gerrits
5

Sausage Tops Food Trends for 2011
FEBRUARY
2011
From its leaner nutrition profile to its powerful flavor experience, pork sausage is capturing the culinary world's attention
in the New Year. The Food Channel has even ranked sausage among the leading food trends for 2011.
"Look for a leaner, better quality sausage, sourced locally at farmers markets, to take on the role as the 'new bacon,'"
proclaims the Food Network. "Home butchery and the charcuterie trend that has led to renewed interest in cured meats
are additional factors here, as well."
Thanks to the great taste, versatility and value of sausage, both professional chefs and home cooks are experimenting
more with this perennial pork favorite, says Pamela Johnson, director of consumer communications for the Pork Checkoff.
"Sausage isn't just for breakfast anymore, and it's not just a pizza topping or center-of-the-plate item, either. From
jambalaya to soups to salads, people are finding many new ways to incorporate sausage as an ingredient and add a
punch of flavor to their meals."
The craft of charcuterie, the branch of cooking devoted to preserving sausage and other meats made from pork, has also
experienced a renaissance in recent years. More restaurant operators are making their own specialty sausages, says
Johnson, who notes that the Pork Checkoff has long promoted the merits of sausage and offers many sausage recipes at
TheOtherWhiteMeat.com. In recent years, the Checkoff partnered with Michael Ruhlman, author of the book
"Charcuterie: The Craft of Salting, Smoking, and Curing" to create and promote an exclusive sausage recipe.
You don't have to feel guilty about enjoying sausage, either from a health standpoint or budget considerations, adds
Stephen Gerike, director of foodservice marketing for the Pork Checkoff. Today's sausage is leaner than ever, without
sacrificing flavor, and it still offers one of the best buys in the meatcase.
"The quality of the pork that's used in sausage contributes to a high-quality product that can be part of a healthy diet. By
using high-pH meat with very good water-holding capacity, this allows for a leaner product with a good nutrition profile."
As a nutrient-rich red meat, sausage offers unique attributes not offered by plant proteins, such as:
• A good source of iron. A 3-ounce serving of pork delivers 5 percent of the daily value of iron in heme form, which is
more readily absorbed by the body. Heme iron from meat is absorbed at levels ranging from 15 percent to 35 percent,
according to the Journal of the American Dietetic Association, while iron from plant is absorbed at levels ranging from
only 2 percent to 20 percent.
• Vital vitamins. A 3-ounce serving of pork offers 8 percent of the daily value of vitamin B-12, a micronutrient not found in
plant-based foods according to the USDA's nutrient database.
It's remarkable how much flavor a juicy, 3- to 4-ounce sausage link can add to a dish, notes Gerike, who adds that drycured
sausage is all the rage in fine dining today.
"You can transform sausage into any authentic ethnic flavor you want, from mild Italian
sausage to spicy chorizo to robust bratwurst. Not only does sausage deliver an exceptional
flavor experience, but it offers a great value proposition, too. It's no wonder why
sausage has become a top food trend in 2011."
Source: Johnson, Pamela. "Sausage Tops Food Trends for 2011." Pork Leader (Pork Checkoff) 31 (20 Jan. 2011). Web.
6

FEBRUARY
2011
These units hit their 3rd Quarter targets. The target numbers they had to reach were:
Total Born: 13.0
Pre-Weaning Mortality: < 11.0%
GRANDPARENT
Grandparent:
Total Born: 13.1
HIDDEN HOLLOW
Hidden Hollow:
Total Born: 13.5
OAK GROVE
Oak Grove:
Pre-Weaning Mortality: 10.5%
Sandy Ridge
Village central/highway hogs
Sandy Ridge:
Total Born: 13.3
VC/HWH:
Total Born: 13.2
7

4 bone-in center loin pork chops, about 3/4-inch thick
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 tablespoons olive oil
Pear Glaze:
Pan-Seared Chops with Pear and Soy-Ginger Glaze
1/3 cup pear nectar, plus 2 tablespoons
1/2 cup brown sugar, packed
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh ginger root, grated
1/4 teaspoon cayenne
4 firm but ripe Anjour pears, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges
2 teaspoons cornstarch
Directions: To make glaze, bring pear nectar to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar,
ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears
frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear
mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once,
about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops and internal temperature on
a thermometer reads 160 degrees F and pears are tender, about 5 minutes. Serve immediately.
Serves 4.
FEBRUARY
2011
Prep Time: 15 mins.
Cook Time: 10 mins.
* Recip e co ur t esy o f
w w w .t h eo t h er w h it em eat .co m
Wouldn’t You Know…
The scientific name for a domestic pig is Sus scrofa domesticus.
Words like pig, cow, sheep, and calf come from the Anglo-Saxon or Old English language. After the Norman conquest
of England in 1066, the wealthy French-speaking landowners called these animals by their French names when they ate
them, giving us the words pork, beef, mutton and veal. The Anglo-Saxons, however, continued to call the animals by
their original names, so we have both sets of words.
At any time, there are probably about 850 million pigs in the world.
If a pig were to stand up tall on its hind two legs, its heart would be in the same place that your heart is when you stand
up tall.
Source: http://www.docstoc.com/docs/10577008/Interesting-Facts-About-Pigs
8