Page 8 of articles about production in Articles

We must come up with new strategies. The objective would be to prevent the animals going for slaughter from shedding Salmonella when they arrive at the abattoir, since they are the biggest responsible for carcass contamination.

It is difficult for a single additive to mimic the effect of the addition of antibiotics or ZnO. This is why we need to combine groups of additives in water and feed, so they act both, as prevention and treatment.

This means looking at ‘whole business decisions’, being able to do good calculations that take into account all production factors. Taking decisions on single traits, like born alive, have no place in a modern effective pig industry.

USA: PEDv created more fever than just in the pigs.

A system to check your all-in-all-out management and the consecuences of violating internal biosecurity practices.

There is a fear that President Trump’s public face to Mexico and China may result in lower export sales for the coming year.

Always well-informed economic operators think that the average price in 2017 will not be lower than €1.20/kg, which would not be bad at all.

Key points to have and to keep high-performing work teams on our farms.

2017 is setting up to be a very surprising and interesting time in the global pork industry. Everywhere around the globe where pork production is at a comparative advantage, expansion is taking place. In the US, President-elect Trump brings a completely new model of leadership…

Mr. Antonio Tavares, president of the COPA-COGECA, tells us about the current challenges for the European pig sector: the European Commission wants to ban tail docking within 3 years, but nevertheless, it does not plan legislative changes regarding castration.

How do we get good workers? What must we do to keep them? And, mostly, what do I want on my farm and which workers do I need for that?

The author analyzes the loss-making situation that is engulfing the US pig industry and links its future development to globalisation, which progress seems to be slowing down...

The USA and Canada persist in having rock bottom prices: €0.91/kg carcass, this is, 40% lower than the European prices.

This first part deals with backward and impossible data, i.e. the sows that are no longer in the farm but still appear both in the management softwatre and the 100% delivery rates in gilts.

The cost of the staff entails between 6% and 7% of the total production costs of our pigs. Nevertheless, the staff influences this cost by 100%, because almost all the tasks on a farm are manual or controlled by the staff.

Don’t be surprised over the next decade if another one or two of the large US pork production/processing chains changes hands or gains significant new partners from another country.