Event Details


March 21, 2020


7:45 AM


Quality Inn
2468 NYS 414
Waterloo, NY 13165


New York Pork Producers


****POSTPONED**** New York Pork Producers Annual Meeting

March 21, 2020


Updated 3/10/20

In light of the emerging health threat and travel restrictions imposed by COVID-19, caused by the novel coronavirus, the NY Pork Producers Annual Meeting, set for March 21st, has been postponed. The event will be rescheduled once the threat has passed, and a new date is determined. If you have pre-paid your registration and would like a refund, contact info@newyorkpork.org to make the request. Otherwise, the registration fee will be saved and applied to the upcoming rescheduled meeting.


The focus of the 2020 New York Pork Producers' Annual Meeting will be how to prepare for an on-farm crisis. The meeting will take place at the Quality Inn, 2468 NYS 414, Waterloo, NY on Saturday March 21st, 2020. Registration will begin at 7:45 am with the program starting promptly at 8:30. 

Featured speakers will be Cindy Cunningham -Vice President of Communications and Dr. Patrick Webb - Director of Swine Health Programs, both from the National Pork Board. The morning session will include a disease scenario demonstration with audience participation. The afternoon will include Q & A session, Checkoff update as well as a NPPC update. The afternoon will conclude with the annual member meeting and board meeting.

Cost of the meeting will be $10.00 per person, lunch included. To guarantee your spot please send your registration from, which can be found in the attached document or on the website (www.newyorkpork.org) and payment to New York Pork Producers. The registration deadline is March 13.

This meeting will include producers, state agency personnel, veterinarians plus others. So far, the US has been fortunate to have strong biosecurity procedures at our borders to keep African Swine Fever at bay. The NY swine industry would be devastated if an outbreak occurred. Come and learn how to help protect your

This one-day meeting will also feature a trade show and a silent auction. The silent auction always includes interesting, useful and fun items. A spirit of friendly competition reigns as participants enjoy bidding against each other. Donations for the silent auction are open to everyone and are greatly appreciated.

NY Pork Producers Invitation and Registration Form (PDF; 299KB)

more content - left
Field Crops

Field Crops









more content - right

Upcoming Events

Cornell Seed Growers Field Day

July 2, 2024
Ithaca, NY

Please Save the Date for the Cornell Seed Growers Field Day to be held the morning of July 2nd.  The event will be held at the NYSIP Foundation Seed Barn, 791 Dryden Rd., Rt. 366, Ithaca, NY. 

Sustainable Poultry Production

July 12, 2024
Hamburg, NY

Join us to learn about sustainable poultry! Cornell Extension poultry specialist Amy Barkley will guide us in selecting the right breeds, establishing ecologically beneficial production, troubleshooting pests & diseases, and processing. We will tour a 5A-certified on-farm processing center and watch a demonstration. Everyone who identifies as a woman in agriculture is welcome to this free learning circle. Lunch is provided, so please register in advance! This event will allow participants to connect with fellow land stewards and producers and support everyone in learning together. We will discuss full-circle sustainable poultry production, from breed selection, housing, pests & diseases to processing and marketing. REGISTER

Led by Cornell Cooperative Extension poultry specialist Amy Barkley and farmer Kate Geiger; facilitated by American Farmland Trust NY's Women for the Land Program Associate, Caitlin Tucker, CCA.

2024 Broiler Field Day at Laughing Earth Farm

August 19, 2024 : 2024 Broiler Field Day at Laughing Earth Farm
Cropseyville, NY

Join us for a free field day to explore broiler production, processing, and finances. Zack and Annie Metzger will be our hosts. They have run this 200 year-old small diversified farm for 8 years. They process their poultry in a 20C kitchen, where they produce value-added products like sausage and dehydrated chicken feet.


No announcements at this time.