Slaughtering / Processing

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Keeping an eye on every single finisher pig

In sheep and goat production, the system is already in use. In pig production, however, individual finisher identification has not been commonplace. Until this October – when the first finisher pig house with individual electronic ID was opened. Welcome to a whole new range of opportunities.
The Classens farm is probably the first commercial farm using an individual finisher sorting system. This ‘aerial... read more »

More articles

Reducing variability in weight of pigs

Large variations in weight of pigs within groups at slaughter can lead to either an inefficient use of resources, as some pigs have to be retained longer than others, or large variation in carcass weight, which is a problem for the processor. read more >

Challenges for organic pig production

Consumers may be showing more interest in organic products but the percentage of farmers that convert to organic production methods is still small. Here, we give an update on organic pig production and the challenges still to be overcome. read more >

Breeding a pork brand

Pork has traditionally been treated as a commodity, but as retailers force food safety and try to brand pork, producers will have to respond and change from product- to consumer- driven production. Professor Hans-Wilhelm Windhorst, director of the ISPA, Detlef Breuer from ISN, Paul Brand of Brand Quality Meat and Gustav Dronsbein from Westfleisch gave their opinions on this trend during a visit to the ISPA centre in Germany. read more >

Multi-site not for everyone

Multi-site isowean pig production systems originated in 1988 to reduce the impact of disease and to minimise risk for breeding stock production. Subsequently, commercial slaughter-pig producers became aware that pigs reared in this manner are more efficient in gaining weight and have more lean protein in the carcasses. However, owners and managers are urged to consider the policy decisions carefully before creating a multi-site system. read more >
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