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Topigs Norsvin Canada Inc. Announces New Genetic Nucleus Production Manager

Topigs Norsvin Canada News        www.topigsnorsvin.us

Topigs Norsvin Canada announced today that Andrew Hirst has joined its staff as Genetic Nucleus Production Manager. Andrew will be based out of the Topigs Norsvin Winnipeg office. In his new role, Andrew will be responsible for overseeing the production and management of our genetic nucleus operations within Canada.

“Andrew has over 20 years experience in swine production and technical support having worked in many international hog production systems around the world, namely in the UK, Australia and New Zealand. He is a motivated and dynamic person looking for results. We welcome Andrew to our team.” said Mike Shaw, Director of Genetic Services, Topigs Norsvin Canada.

I am excited about the opportunity that exists in this industry, and in particular at Topigs Norsvin,” Andrew said. “I am extremely focused on supporting the production at our nucleus facilities and furthering our genetic program as we continue to grow and expand. I am proud and excited to become part of the Topigs Norsvin team”

Topigs Norsvin Canada is a leading swine genetics supplier in North America. Topigs Norsvin produces and develops sound, profitable pig genetic programs and breeding systems for commercial hog production and is one of the largest genetics companies in the world with business activities in over 55 countries. 

Source: Toppig Norsvin


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There’s no question the US swine industry is struggling through a down market cycle. Jason Woodworth, Research Professor at Kansas State University, spoke to attendees at the Annual Four Star Pork Industry Conference held in Muncie, Indiana in September about nutritional strategies for feeding pigs during a down market.

“Unfortunately, the goal may be to lose the least amount of money that you can during this time, and we have to look through that lens at the idea of profitability,” said Dr. Woodworth. “Our reality is that we're going to be on the bottom side of zero, and we’re trying to conserve as much as we can. I’d encourage producers to be as nimble and flexible as possible and to try to take advantage of what's going on in the market as well as what’s happening in your barns.”