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US hog industry struggles

The US industry continues to struggle. Hog prices below cost of production is putting a major financial stress on much of the Pork sector. There will be significantly fewer pigs year over year by the end of 2023 and even fewer in 2024.

Our Observations

  • Major sow liquidation is underway which will decrease the U.S. sow herd by 4% – 200,000 – 250,000 sows in our opinion. A reflection of the economic conditions but also the ongoing health issue problems that over and over lead to decreased production and spikes in cost of production.
  • There is a challenge to get sows marketed currently a combination of large numbers and pork market conditions with sow mortality industrywide of 14 -15% slowed gilt placement due to market in itself will cut the sow herd.
  • We have seen many hog price debacles in the time we have been in business. The scenario today seems somewhat different. Why?
  • In other price collapses we dealt usually with spiked hog production. Year to date the U.S. has produced 1% more Pork than a year ago. With Beef production down 4.9% year to date total Red Meat production is down 2.0%. Certainly not significantly more Pork and a lot less Beef.
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Trending Video

Stress as a Nutrient Thief - Dr. Sarah Pearce

Video: Stress as a Nutrient Thief - Dr. Sarah Pearce


In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Sarah Pearce, Research Animal Physiologist with USDA ARS, explains why stress can act as a nutrient thief in pigs. She discusses gastrointestinal health, barrier integrity, inflammation, feed efficiency, stress interactions, and emerging biomarkers that may help predict performance challenges before they occur. Listen now on all major platforms!

Click here to read the full research article: https://academic.oup.com/af/article/1...

"Stress can steal calories and nutrients because energy normally used for growth is redirected toward immune activation, gut repair, and other costly survival responses."

Meet the guest: Dr. Sarah Pearce / sarah-pearce-phd-3a5881a5 earned her M.S. and Ph.D. in Nutritional Sciences from Iowa State University and currently serves as a Research Animal Physiologist with the USDA Agricultural Research Service. Her research focuses on gastrointestinal physiology, nutrition, stress biology, immune function, and productivity in pigs and poultry. Learn more from Dr. Sarah Pearce on the Swine Nutrition Black Belt Podcast, available on all major platforms.