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Management has a strong influence on age and weight considerations when it comes to producing a quality weaned pig. The people as well as the processes play a critical role.

Proper bait placement and monitoring help keep rats and mice at bay.

Monarch Bioenergy, a joint venture between Smithfield Foods, Inc. and Roeslein Alternative Energy, recently finished installing manure-to-energy technology on most of Smithfield’s Northern Missouri hog finishing farms.

Western wildfires continue to rage in the west, as California’s biggest wildfire is leading to widespread evacuations of livestock. And now there are efforts underway to care for animals left behind.

While the U.S. remains free of African swine fever, the recent announcement of ASF in the Dominican Republic underscores the importance of continued detection and biosecurity efforts to protect swine in this country.

The U.S. agriculture community tends to be proud of our role in providing families around the world with safe, affordable and nutritious food. And we have reason to be. However, not everyone shares that same sentiment.

A 250-pound 4-H pig sold for $17,500 at the Monroe County Fair in Ottawa Lake, Mich., on Aug. 6. This pig wasn’t just any pig – it was the pig of 18-year-old Madison Lee, who was killed in a car accident on Aug. 1.

Weaning weight and age can vary from operation to operation because many factors must be considered. There are, however, some important rules of thumb.

Pork producers can rest assured that U.S. Customs and Border Protection ag inspectors have been and are continuing to focus “all hands on deck” to protect U.S. borders from foreign animal diseases. Here’s why.