Genetics, seasonality and human factors all play a role in getting a pork chop on a plate. And while there is no fail-safe playbook in raising hogs, three pork industry experts are sharing the production areas they would encourage producers to focus on most.
1. Health
Biosecurity is big part of the swine industry culture. But even with all the efforts made to keep disease out of barns, it can still happen. Disease management is the No. 1 topic Cara Haden, Pipestone veterinarian, talks with producers about.
One thing Haden is currently looking at is the rise of PRRS. She says even though monthly data reports aren’t showing a major increase in the disease, she’s hearing there’s a lot out there.
“We used to think we only had to worry about it in the winter months. But the last several years, we’ve seen a second peak show up in June and July,” she says. “This year is going to be no different based on what I’m hearing from people.”
As more workers and vaccinating crews are going between sites, there’s room for biosecurity improvement when it comes to disinfecting equipment. PRRS is airborne, but other bacterial pathogens, like APP, spread on people and equipment.
“I think our sow farms execute things really well — shower in, shower out,” Haden says. “We’re being really careful about equipment coming in, and we’ve got downtime for visitors. The low-hanging fruit of our industry is the grow-finish sites.”
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