Browsing by Subject "soybean hulls"

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    African Swine Fever-Soybean Meal Supply China Workshop – Workshop Summary and Supplemental Information
    (2019-07-10) Shurson, Gerald C; Urriola, Pedro E; van de Ligt, Jennifer LG; Sullivan, Polly L; Sundberg, Paul
    An African swine fever-Soybean meal supply chain workshop involving key industry stakeholders was conducted on July 10, 2019 on the University of Minnesota St. Paul campus. The objectives were to 1) identify and discuss the various segments and potential risk factors of the soy supply chain in North America, 2) identify and discuss potential prevention, mitigation, and product differentiation (country of origin) strategies for soy products used in the U.S. pork industry, and 3) identify research and education needs related to foreign animal viruses and soy products. The group identified potential risk factors for African swine fever virus introduction into the United States through imported soy products including 1) contamination during transport, 2) inadequate virus inactivation in soybean hulls during processing if contaminated, 3) imported organic soybean products used in fertilizers, and 4) risk of virus spreading through manure and other routes if introduced. Prevention, mitigation, and differentiation strategies were discussed and included 1) develop a diagnostic test to assess African swine fever virus in feed, 2) explore alternatives to inter-port shipment of soybean products among U.S. ports of entry, and 3) identify and educate importers about consequences of African swine fever virus introduction and suggest prevention and mitigation methods. Several research and education outcomes were identified including 1) improve data collection on country of origin for imported soy products, 2) write a report describing the soy supply chain including reasons for imports and benefits of exports, 3) conduct more research on survivability of the virus in different feed ingredient matrices that is reproducible, 4) determine whether the virus is present in feed ingredient supply chains, 5) determine the most accurate methods to assess virus survival, and 6) determine specific factors that cause the African swine fever virus to survive in soybean meal for extended periods of time.