Page 28 of articles about management

Illness and injuries can cost serious economic, physical, and emotional health issues that can deter from an efficient and enjoyable production system and home life. In this article, I will list several categories of health and safety issues for workers.

Weaning is a critical event in the pig’s life. It is a very important and stressful transition that, if not handled properly, can be responsible for the occurrence of diarrhoea and/or poorly adapted piglets.

The article explains how to manage nurse sows in 3-week batch farrowing systems with a practical example.

By far, the most common and most obvious health hazard to producers and workers is accidental needle sticks. This article will focus on accidental needle sticks, what risks they present, and how to prevent them.

This time, Joan Wennberg discusses the different feeding and environmental control systems in the farrowing house with Heraclio Corchón and Javier Lorente

Sometimes, when working on the farm, we have to get up close to the sow to check its card in order to know its productive cycle. Or, whilst carrying piglets to be fostered, we ask ourselves, will that sow be a second parity one?

This article shows the different measures taken and the strategy followed to eradicate PEDv in a commercial farm: stabilization, creation of a disinfection bubble, monitoring and verification.

The disadvantage of some boxes is that some piglets are too big and lively and jump off easily.

Traditional culling policies have a threshold number of farrowings after which sows are culled —after weaning. But, what would happen if this policy were to be modified to actually consider the performance of each sow?