If every producer took the same approach to pork production that Malcolm DeKruger does, we’d likely have fewer problems with our industry’s image. Belstra Milling, a family-owned multiplier for PIC headquartered in Demotte, Ind. opens some of its facilities to the public to help dispel the myths that exist, while still maintaining a high level of biosecurity.
“Nobody wants to shower just to see a pig, but everyone wants to see the pig,” says DeKruger, who serves as vice-president. “We’re very concerned about biosecurity but we also want to show people what we’re doing.”
To solve the problem, he installed 4 ft. x 4 ft. windows in the farrowing and nursery barns of one of his units, the Iroquois Valley Swine Breeders, LLC, and hosts tours for the public. With more than 200 visitors every year over the past 3-4 years, the operation is making an impact. In fact, DeKruger points out that nearly everyone who comes to the farm experiences an “Oh wow” moment.
Belstra Milling’s farrowing manager, Lorena Martinez, was a catalyst for the implementation of video streaming within the operation when she said, “We are taking care of your pigs. We are not afraid to show people what we do. We will not let you down.” (Go to www.RealPigFarm.com to see what’s happening in the barns.)
The operation consists of five multiplication farms and 11,500 sows with customers throughout the country. While Demotte is a typical small town, it is located in northwest Indiana, home to about 670,000 people. And it is not far from Chicago, home to 2.85 million people, “the 800-pound gorilla in the room,” in DeKruger’s words. These folks have an idea about what pork production is, but unless they’ve seen it themselves, their perception is probably not even close to reality.
DeKruger is a businessman and runs the operation as a business. His point is this: “We don’t have people making cars in their backyards – why would we want them to produce pigs in their backyards?” The message resonates with visitors and lawmakers. Pork production requires sound business practices, good managerial skills and practical training, just like any other well-run organization. While individuals are welcome to raise pigs for their own families or niche markets, that’s fine, but to provide enough food to feed the hungry in our country and in other parts of the world, it will require efficient, well-run operations like this one.
Walk the Walk
“We get these busloads of people who come down to our farm and they think it’s the greatest thing since sliced bread,” says DeKruger. “We’ve become involved in Chica-Gourmet Farm Tours and we’ve worked with the Chicago Department of Cultural Affairs and the Chicago Culinary Historical Society. We put together a video for Museum of Science and Industry – it’s a great way to reach out and touch a lot of people.
“Our attitude is ‘anytime, anywhere,’” he continues.
It’s not just about showing people what pork production is all about – it’s also about giving back to the community, and to those less fortunate. “We donate 300 lbs. of ground pork every week to the Food Bank of Northwest Indiana,” says DeKruger. “Believe it or not, there are 105 food pantries within 30 miles of our farm. High quality protein is desparately needed. We have to continue to verify to the public that we are part of the solution.”
Do Your Part
As DeKruger points out, producers don’t need to have a big operation to do what Belstra Milling does: “Everybody can do something, and whatever you do is part of the verification that you are helping feed people. Plus, it verifies what our staff is doing every day.”
DeKruger hopes what Belstra Milling has done to build stronger relationships with the public will be used as a model by other producers, to show what they can do in their own communities to showcase agriculture in general and pork production in particular.
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