Pig production

Some organic pig farmers, who mostly keep a few sows in the orchard, favour the Gloucester Old Spot. This breed produces fatter meat than the Wessex, and the successful sale of this breed needs a sympathetic local butcher with a reliable local demand. 

There has been a steady increase in the number of weaners reared conventionally per sow per year (Fig. 4.1) and the average was 21.3 in 1987. Because there are only a few organic pig producers at the moment, it is only possible to quote performance figures from limited data for the average number of organic weaners reared per sow per year, which is 18 (H. Browning, pers. comm.). 

The problem for organic producers, as for other pig farmers who have outdoor systems, is that piglet death is highly correlated with 

The use of farrowing crates is prohibited for organic producers, and so are routine teeth cutting and the automatic use of iron injections. However, a protective rail, farrowing box or nest is recommended, and teeth cutting for individual piglets or a litter when necessary to prevent injury to the sow is permitted, and so are iron injections for anaemia in the case of iron-deficient soils or chronic anaemia in free range systems. 

By weaning at eight weeks old, compared with the extreme of two weeks old, which is done conventionally, the piglet is subjected to less of a sudden dietary change, because by this age more than 50% of its diet is likely to be creep feed. Both the sow and the piglets are also less liable to be stressed by the separation. 

---

Clearly much more research needs to be carried out on organic pig production to reduce feed costs. 

Bichard, M. (1990) Breeding for Outdoor Pig Production. Outdoor Pigs. 

Coming, S. (1990) Outdoor Pig Production in the UK. Outdoor Pigs. Chalcombe Publications, Maidenhead. 

Basset-Mens C, van der Werf HMG. Scenario-based Environmental Assessment of Farming Systems the Case of Pig Production in France. Agriculture, Ecosystems Environment. 2005 105(1-2) 127-144. DOI 10.1016/j.agee.2004.05.007... 

Soybean meal is used worldwide in conventional pig production, as the most important protein source. In addition, there are high value proteins from the... 

A main objective in conventional pig production is to minimise production costs and to maximise those results that are directly rewarded by the market. 

Intensive pig production systems have shown severe negative impacts on animal health and welfare (reviewed by Borell et al., 1997 Rauw et al., 1998). Further constraints of intensive production are expected owing to the dramatic effects on environmental pollution caused by a high nutrient input... 

Pig production today faces the difficult task of effectively meeting emerging consumer concerns while remaining competitive in its major target markets. Providing a high sensorial quality of pork and meeting consumer concerns about product safety and animal welfare are identified as key attention points for future livestock production. The relevance of these issues pertains to... 

Barton Gade P (2002), Welfare of animal production in intensive and organic systems with special reference to Danish organic pig production , Meat Sci, 62, 353-358. 

Ngapo T M, Dransfield E, Martin J F, Magnusson M, Bredahl L and Nute G R (2003), Consumer perceptions pork and pig production. Insights from France, England, Sweden and Denmark , Meat Sci, 66, 125-134. 

Schworer D, Hofer A, Lorenz D and Rebsamen A (2000), Selection progress of intramuscular fat in Swiss pig production , EAAP-Publ, 100, 69-72. 

---