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How to Start Pig Farming

By Clayton Yuetter, eHow Contributor

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A breeding sow should have 12 healthy nipples.

Pig farming can be a rewarding project, whether looking to start a small scale operation, raise
pigs for your own consumption or make it your sole business. For a pig farm to be productive,
the pigs must be grown as quickly and cheaply as possible. This involves finding inexpensive
sources of feed, as well as having properly designed facilities that allows the pigs to be handled
effectively. Careful planning is necessary before purchasing a starter stock. Have a question? Get
an answer from a Veterinarian now!

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Instructions
1.
o 1

Determine the source of your future profits. The typical place to sell pigs is at the
local market, but larger operations may be able to sell directly to slaughtering
houses or processors. Research the price you can expect for your pigs where you`
 intend to sell them to gauge the operation's profitability. Creating a
business plan is a useful tool to help measure the farm's viability.

o 2

Determine a breeding strategy. The easiest way to raise pigs is to buy piglets
yearly and grow them to market weight, although this is less profitable. You can
also have your pigs artificially inseminated, eliminating the facilities and labor
required to keep boars. You can breed your sows with natural service. If
reproducing by natural service, one boar is required for every 15 to 20 sows.

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o 3

Plan out and build the housing facilities. Outdoor pens are easier and cheaper to
construct, but also tend to be more labor-intensive because the manure must be
pitched out instead of washed away and it can be harder to move the pigs. Indoor
facilities must have a concrete floor the pigs won't slip on. If breeding your own
pigs, you will not only need pens for growing the piglets to market weight, but
also for the boars, dry sows, pregnant sows and farrowing sows. Each pen must
have a water trough and proper bedding, such as sawdust chips.

o 4

Find the cheapest, most-effective way to feed pigs. Contact local food companies
and restaurants to see if you can obtain their bakery waste at a minimal price. Pigs
grow the fastest on corn and soybeans since the grain supplies high levels or
energy and protein. Try to find the right balance between feed sources that are
inexpensive and those that increase weight the quickest.

o 5

Create a place to store manure. Even a small pig farm will produce a lot of waste.
It should be kept outside in windrows and turned regularly to keep it exposed to
air. It is best if the manure can be kept away from residential housing, due to its
unpleasant smell.

o 6
 Purchase pigs of a standard commercial meat breed. Meat breeds have been bred
to grow quickly and efficiently.

ntensive pig farming

From Wikipedia, the free encyclopedia
(Redirected from Piggery)
Jump to: navigation, search

Intensive piggeries (or hog lots) are a type of animal husbandry specialized in the raising of
domestic pigs up to slaughter weight. They are also known as an AFO or CAFO in the U.S. In
this system of pig production, grower pigs are housed indoors in group-housing or straw-lined
sheds, whilst pregnant sows are housed in sow stalls (gestation crates) or pens and give birth in
farrowing crates.

The use of sow stalls for pregnant sows has resulted in lower birth production costs; however,
this practice has led to more significant animal welfare concerns. Many of the world’s largest
producers of pigs (US, Canada, Denmark, Mexico) use sow stalls, but some nations (e.g., the
UK) and some US states (e.g., Florida, Arizona, and California) have banned their use.

Contents
 1 Intensive piggeries
o 1.1 Legislation
o 1.2 Dispute regarding farming methods
 2 Criticism of intensive piggeries
o 2.1 Sow breeding systems
o 2.2 Effects on traditional rural communities
o 2.3 Waste management and public health concerns
o 2.4 North Carolina
o 2.5 Denmark
o 2.6 New Zealand
 3 See also
 4 References
 5 External links

Intensive piggeries
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Intensive piggeries are generally large warehouse-like buildings or barns. Indoor pig systems
allow the pigs' conditions to be monitored, ensuring minimum fatalities and increased
productivity. Buildings are ventilated and their temperature regulated. Most domestic pig
varieties are susceptible to sunburn and heat stress, and all pigs lack sweat glands and cannot
cool themselves. Pigs have a limited tolerance to high temperatures and heat stress can lead to
death. Maintaining a more specific temperature within the pig-tolerance range also maximizes
growth and growth-to-feed ratio. Indoor piggeries have allowed pig farming to be undertaken in
countries or areas with unsuitable climate or soil for outdoor pig raising (e.g., Australia).[1] In an
intensive operation, pigs will no longer need access to a wallow (mud), which is their natural
cooling mechanism. Intensive piggeries control temperature through ventilation or drip water
systems (dropping water to cool the system).

Pigs are naturally omnivorous and are generally fed a combination of grains and protein sources
(soybeans, or meat and bone meal). Larger intensive pig farms may be surrounded by farmland
where feed-grain crops are grown. Consequently, piggeries are reliant on the grains industry. Pig
feed may be bought packaged, in bulk or mixed on-site. The intensive piggery system, where
pigs are confined in individual stalls, allows each pig to be allotted a portion of feed. The
individual feeding system also facilitates individual medication of pigs through feed. This has
more significance to intensive farming methods, as the proximity to other animals enables
diseases to spread more rapidly. To prevent disease spreading and encourage growth, drug
programs such as vitamins and antibiotics are administered preemptively.

Indoor systems, especially stalls and pens (i.e., ‘dry,’ not straw-lined systems) allow for the easy
collection of waste. In an indoor intensive pig farm, manure can be managed through a lagoon
system or other waste-management system. However, waste smell remains a problem which is
difficult to manage.[2] Pigs in the wild or on open farmland are naturally clean animals.

The way animals are housed in intensive systems varies. Breeding sows will spend the bulk of
their time in sow stalls (also called gestation crates) during pregnancy. The use of stalls may be
preferred as they facilitate feed management and growth control and prevent pig aggression (e.g.,
tail biting, ear biting, vulva biting, food stealing). Sows are moved to farrowing crates, with
litter, from before farrowing until weaning, to ease management of farrowing and reduce piglet
loss from sows laying on them. Dry or open time for sows can be spent in indoor pens or outdoor
pens or pastures. Houses should be clean and well ventilated but draught-free.

Piglets can be subjected to castration, tail docking to reduce tail biting, teeth clipping (to reduce
injuring their mother's nipples), and earmarking and tattooing for litter identification. Treatments
are usually made without pain killers[citation needed]. Weak runts may be slain shortly after
birth[citation needed]. Injections with a high availability iron solution often are given, as sow's milk is
low in iron. The docking due to tail biting is a common practice in intensive rearing facilities as
animals in that environment are more prone to increased levels of aggression and instability.[3]

Piglets are weaned and removed from the sows at between two and five weeks old[4] and placed
in sheds, nursery barns or directly to growout barns. Grower pigs – which comprise the bulk of
the herd – are usually housed in alternative indoor housing, such as batch pens. Group pens
generally require higher stockmanship skills. Such pens will usually not contain straw or other
material. Alternatively, a straw-lined shed may house a larger group (i.e., not batched) in age
groups. Larger swine operations use slotted floors for waste removal, and deliver bulk feed into
feeders in each pen; feed is available ad libitum.
Many countries have introduced laws to regulate treatment of farmed animals. In the US, the
federal Humane Slaughter Act[5] requires pigs to be stunned before slaughter, although
compliance and enforcement is questioned. There is concern from animal liberation/welfare
groups that the laws have not resulted in a prevention of animal suffering and that there are
"repeated violations of the Humane Slaughter Act at dozens of slaughterhouses".[6]

Legislation

Since 2003 EU legislation has:

 required that pigs be given environmental enrichment, specifically they must have
“permanent access to a sufficient quantity of material to enable proper investigation and
manipulation activities, such as straw, hay, wood, sawdust, mushroom compost, peat or a
mixture of such …”
 prohibited routine tail docking. Under the legislation tail docking may only be used as a
last resort. The law provides that farmers must first take measures to improve the pigs’
conditions and, only where these have failed to prevent tail biting, may they tail dock.[7]

In the US:

 Nine states have banned the use of gestation crates, with Rhode Island being the most
recent as of July 2012.[8]
 Discharge from CAFOs is regulated by the federal Environmental Protection Agency
(EPA). In 2003 the EPA revised the Clean Water Act (CWA) to include permitting
requirements and effluent (discharge) limitations for CAFOs. Final AFO/CAFO
regulation issued 2008 revised portions of the 2003 EPA regulated under EPA’s National
Point Discharge Elimination System (NPDES) permitting program.[9]

Dispute regarding farming methods

Many industry experts advocate intensive swine farming.[according to whom?] Regardless, intensive
piggeries have been increasingly criticized in preference of free range systems. Such systems
usually refer not to a group-pen or shedding system, but to outdoor farming systems. Those that
support outdoor systems usually do so on the grounds that they are more animal friendly and
allow pigs to experience natural activities (e.g., wallowing in mud, relating to young, rooting
soil). Outdoor systems are usually less economically productive due to increased space
requirements and higher morbidity, (though, when dealing with the killing of piglets and other
groups of swine, the methods are the same.) They also have a range of environmental impacts,
such as denitrification of soil[10][11] and erosion. Outdoor pig farming may also have welfare
implications, for example, pigs kept outside may get sunburnt and are more susceptible to heat
stress than in indoor systems, where air conditioning or similar can be used.[12][13] Outdoor pig
farming may also increase the incidence of worms and parasites in pigs.[14][15] Management of
these problems depends on local conditions, such as geography, climate, and the availability of
skilled staff.
Transition of an indoor production system to an outdoor system may present obstacles. Some
breeds of pig commonly used in intensive farming have been selectively bred to suit intensive
conditions. Lean pink-pigmented pigs are unsuited for outdoor agriculture, as they suffer sunburn
and heat stress[citation needed]. In certain environmental conditions – for example, a temperate
climate – outdoor pig farming of these breeds is possible. However, there are many other breeds
of pig suited to outdoor rearing, as they have been used in this way for centuries, such as
Gloucester Old Spot and Oxford Forest. Following the UK ban of sow stalls, the British Pig
Executive indicates that the pig farming industry in the UK has declined.[16] The increase in
production costs[17] has led to British pig-products being more expensive than those from other
countries, leading to increased imports and the need to position UK pork as a product deserving a
price premium.

In the late '90s Grampian Country Foods, then the UK’s largest pig producer, pointed out that
pigmeat production costs in the UK were 44 p/kg higher than on the continent. Grampian stated
that only 2 p/kg of this was due to the ban on stalls; the majority of the extra costs resulted from
the then strength of sterling and the fact that at that time meat and bone meal had been banned in
the UK but not on the continent. A study by the Meat and Livestock Commission in 1999, the
year that the sow stall ban came into force, found that moving from sow stalls to group housing
added just 1.6 pence to the cost of producing 1 kg of pigmeat. French and Dutch studies show
that even in the higher welfare group housing systems – ones giving more space and straw – a kg
of pigmeat costs less than 2 pence more to produce than in sow stalls.[7]

There is an alternative to both intensive and outdoor piggeries of pastured pigs where pigs are
truly raised on pasture getting most or all of their diet from grazing and foraging as innovated at
Sugar Mountain Farm in Vermont and Peasants Craft Farm & Forest in Eastern Ontario. When
provided with appropriate field settings, brush and forage the pigs do not have problems with
heat stress or sunburn, manure is naturally spread over larger areas returning the nutrients to the
soil and morbidity levels are far lower providing for a higher survival rate as well as better
profits for small farms. Techniques of managed rotational grazing are used just like with sheep,
cattle and horses to prevent overgrazing and erosion. Parasites and worms are easily controlled
through the use of co-grazing species such as poultry as well as natural anthelmintics like garlic.
In addition to being more sustainable and profitable the pastured pig operation is more humane
for both the pigs and the farmer[citation needed].

Criticism of intensive piggeries

Sows are often confined in gestation crates, which usually does not allow the pig to turn around.
Confinement farming methods have come under increasing public scrutiny due to animal welfare
and environmental concerns.

Sow breeding systems

Organized campaigns by animal activists have focused on the use of the sow stalls, such as the
'gestation crate' (sow stall) and 'farrowing crate'. The sow stall has now been banned in the UK,
certain US states, and other European countries, although it remains part of pig production in
much of the US and European Union.

Only the sows selected for breeding (i.e., pregnant sows) will spend time in a sow stall. In an
intensive system, the sow will be placed in a stall prior to service (mating) and will stay there for
at least the start of her pregnancy, when the risk of miscarriage is higher[citation needed]. The length
of the sow's gestation is 3 months, 3 weeks, and 3 days. In certain cases, sows may spend this
time in the crate. However, a variety of farming systems are used and the time in the crate may
vary from 4 weeks to the whole pregnancy.

There is also some criticism of 'farrowing crates'. A farrowing crate houses the sow in one
section and her piglets in another. It allows the sow to lie down and roll over to feed her piglets,
but keeps her piglets in a separate section. This prevents the large sow from sitting on her piglets
and killing them, which is quite common where the sow is not separated from the piglets.[18]
Sows are also prevented from being able to move other than between standing and lying. Some
models of farrowing crates may allow more space than others, and allow greater interaction
between sow and young. Well-designed farrowing pens in which the sow has ample space can be
just as effective as crates in preventing piglet mortality.[7] Some crates may also be designed with
cost-effectiveness or efficiency in mind and therefore be smaller.

Authoritative industry data indicate that moving from sow stalls to group housing added 2 pence
to the cost of producing 1 kg. of pigmeat.[7]

Many English fattening pigs are kept in barren conditions and are routinely tail docked. Since
2003 EU legislation has required pigs to be given environmental enrichment and has banned
routine tail docking. However, 80% of UK pigs are tail docked.[7]

As of 2015, it will be illegal to use sow crates on New Zealand pig farms.[19]

Effects on traditional rural communities

Common criticism of intensive piggeries is that they represent a corporatization of the traditional
rural lifestyle. Critics feel the rise of intensive piggeries has largely replaced family farming.
Between 1982 and 1987 some 21% of Iowa hog farmers went out of business.[citation needed] By
1992, another 12% had gone out of business.[citation needed] In large part, this is because intensive
piggeries are more economical than outdoor systems, pen systems, or the sty. In many pork-
producing countries (e.g., United States, Canada, Australia, Denmark) the use of intensive
piggeries has led to market rationalization and concentration. The New York Times reported that
keeping pigs and other animals in "unnaturally overcrowded" environments poses considerable
health risks for workers, neighbors, and consumers.[20]

Waste management and public health concerns

Contaminants from animal wastes can enter the environment through pathways such as through
leakage of poorly constructed manure lagoons or during major precipitation events resulting in
either overflow of lagoons and runoff from recent applications of waste to farm fields, or
atmospheric deposition followed by dry or wet fallout. Runoff can leach through permeable soils
to vulnerable aquifers that tap ground water sources for human consumption. Runoff of manure
can also find its way into surface water such as lakes, streams, and ponds.

Many contaminants are present in livestock wastes, including nutrients, pathogens, veterinary
pharmaceuticals and naturally excreted hormones. Improper disposal of animal carcasses and
abandoned livestock facilities can also contribute to water quality problems in surrounding areas
of CAFOs.

Exposure to waterborne contaminants can result from both recreational use of affected surface
water and from ingestion of drinking water derived from either contaminated surface water or
ground water. High-Risk populations are generally the very young, the elderly, pregnant women,
and immunocompromised individuals. Dermal contact may cause skin, eye, or ear infections.
Drinking water exposures to pathogens could occur in vulnerable private wells.[21]

At Varkensproefcentrum Sterksel in the Netherlands, a pig farm has been created that reuses its
waste streams. CO² and ammonia from the pig manure are reused to grow algae which in turn are
used to feed the pigs.[22]

Another method to reduce the effect on the environment is to switch to other breeds of pig. The
enviropig for example is a type of pig with the capability to digest plant phosphorus more
efficiently than ordinary pigs.

North Carolina

As of 2010, North Carolina houses approximately ten million hogs, most of which are located in
the eastern half of the state in industrialized CAFOs or Confined Animal Feeding Operations.
This was not the case twenty years ago. The initial horizontal integration and the vertical
integration that arose in this industry resulted in numerous issues, including issues of
environmental disparity, loss of work, pollution, animal rights, and overall general public health.
The most remarkable example of swine CAFO monopoly is found in the United States, where in
2001, 50 producers had control over 70% of total pork production. In 2001, the biggest CAFO
had just over 710,000 sows. [23]

Originally, Murphy Family Farms horizontally integrated the North Carolina system. They laid
the groundwork for the industry to be vertically integrated. Today the hog industry in North
Carolina is led by Smithfield Foods, which has expanded into both nationwide and international
production.[24]

The environmental justice problems in North Carolina's agroindustrialization of swine

production seem to stem from the history of the coastal region's economy, which has relied
heavily on black and low-income populations to supply the necessary agricultural labor. The
industry's shift from family-owned hog farms to factory hogging has contributed to the frequent
targeting of these areas.[25]

This swine production and pollution that accompanies factory hogging is concentrated in the
parts of North Carolina that have the highest disease rates, the least access to medical care, and
the greatest need for positive education and economic development.[26] Since hog production has
become consolidated in the coastal region of N.C., the high water tables and low-lying flood
plains have increased the risk and impact of hog farm pollution. A swine CAFO is made up of
three parts: the hog house, the “lagoon,” and the “spray field.” Waste disposal techniques used
by small-scale traditional hog farms, like using waste as fertilizer for commercially viable crops,
were adopted and expanded for use by CAFOs. Lagoons are supposed to be protected with an
impermeable liner, but some do not work properly. This can cause environmental damage, as
seen in 1995 when a lagoon burst in North Carolina. This lagoon released 25 million gallons of
noxious sludge into North Carolina’s New River and killed approximately eight to ten million
fish.[27]

The toxins emitted by the swine CAFOs can produce a variety of symptoms and illnesses
ranging from respiratory disorders, headaches, and shortness of breath to hydrogen sulfide
poisoning, bronchitis, and asthma. The potential for spray field runoff or lagoon leakage puts
nearby residents in danger of contaminated drinking water, which can lead to diseases like
samonellosis, giardiasis, Chlamydia, meningitis, crytosporidiosis, worms, and influenza.[28]

Denmark

ThePigSite.com stated that IceNews reported that in 2009 the number of pigs that arrived at
slaughterhouses with injuries incurred by planks and chains increased. IceNews cited a
Copenhagen Post report saying that increasing abuse "may be caused by the new system,
introduced in 2006, which rewards" the rushed loading of animals onto vehicles. Over 2008 and
2009, the number of pig abuse cases in Denmark had increased fivefold.[29]

Sometimes sow stalls are used to restrict the movement of sows during pregnancy. This practice
is prohibited for pigs exported to the UK. However, the method was found on some Danish
farms by British celebrity chef Jamie Oliver in a television programme for the UK's Channel 4 in
2009.[30][31]

New Zealand

According to Scoop, in 2009 the New Zealand pork industry was "dealt a shameful public
relations slap-in-the-face after its former celebrity kingpin, Mike King, outed their farming
practices as 'brutal,' 'callous' and 'evil'" on a May episode of New Zealand television show
Sunday. King condemned the "appalling treatment" of factory farmed pigs. King observed
conditions inside a New Zealand piggery, and saw a dead female pig inside a sow stall, lame and
crippled pigs and others that could barely stand, pigs either extremely depressed or highly
distressed, pigs with scars and injuries, and a lack of clean drinking water and food.

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References
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