Hog Management
Although other agricultural industries are finding it challenging to engage Generation Z, the pork industry has a different story to tell. Seth Mitchell is proof that the pork industry is doubling down on developing young leaders.
Here are four ideas to boost productivity on your farm from the experts in the State of the Pork Industry Report.
In times of uncertainty, revisiting your original motivations for joining the industry is crucial. For many, it’s not solely about profit; it’s something much larger.
Although Dave Mensink values his work with the pork industry, for him, the impact that his conservation practices have on the future of his farm is more immediate. He and his wife are the first-generation of Mensinks to farm this land, but he’s hoping they are far from the last.
Publication helps producers evaluate feed uniformity and identify ingredients that may affect herd outcomes.
William & Mary scientists modeled the environmental and economic impacts of substituting various protein sources with pork in a nationally representative sample of U.S. adults. Here’s a look at the results.
An undercover video filmed in a pig barn ranked as the week’s “low” for one of the experts in the latest State of the Pork Industry Report taking a look back at the first quarter of 2025.
Efforts are often focused on reducing feed costs via custom formulations, additives and optimized transportation, but management of the feed after it arrives in the finishing barn can have a big impact on feed efficiency and costs.
Hannah Walker conducted a Lawsonia intracellularis surveillance study and developed a sampling method during her internship with Country View Family Farms.
A University of Tennessee College of Veterinary Medicine students studies how artificial intelligence can serve as a tool in scoring lung lesions of pig lungs and shares her thoughts on what’s ahead.
Creating a culture that encourages employees to think, be creative, come up with new ideas, and steer away from over process drives this industry leader every day.
The dynamics of the industry suggest that a firm pork cutout and tempered feed costs provide ample support for growth, says CoBank’s Brian Earnest.
How does adding soybean byproducts back into meal affect nursey pigs?
California’s Proposition 12 has devastated family farms, fueled market consolidation and increased food costs. Legislators brought forward The Food Security and Farm Protection Act to protect farmers and consumers from “burdensome government overreach.”
Researchers suggest this technology has the potential to improve vaccine compliance, biosecurity and overall animal welfare in commercial swine operations.
Are you being honest with yourself? It’s time to set appropriate expectations and write them down on paper.
Replacing some amount of commercial fertilizers with manure maintains annual crop yields, increases soil organic carbon storage, reduces GHG emissions, and reduces crops’ carbon footprint, the organization points out.
H5N1 is different than other new swine disease outbreaks because USDA has jurisdiction over H5 in any animal, so they have the regulatory authority, says Scanlon Daniels, DVM.
Emma Zwart presents the findings of her Porcine Astrovirus Type 4 study and the best sampling techniques she discovered for detection and surveillance of this virus.
After years of waiting and mixed signals, pork producers respond to USDA’s action to extend waivers allowing pork processors to operate at higher line speeds.
This world-renowned pork industry event returns to Des Moines June 4-5.
Two of the key messages that surfaced during the strategic planning process were to be bold and improve demand. What does that mean for producers?
The Ohio State University College of Veterinary Medicine student Patrick Jung compared two well-known antibiotics, Tylvalosin and Lincomycin, for controlling ileitis in finishing pigs.
Four pork industry experts share their take on the possibilities artificial intelligence brings to pork production.
American Association of Swine Veterinarian’s leader shares what the industry can expect in the year ahead.
E. coli is certainly not new among pigs, but it tends to ebb and flow over time — right now, infections happen to be in a peak trend.
We must address the needs of Millennials and Gen Zs to remain relevant and continue advancing the pork industry.
Sows get sick despite our best efforts. But how does this impact the piglet — especially as it relates to muscle development, feed efficiency and meat yield and quality?
What we do with where we’re placed is up to us. Don’t doubt the cumulative power of the little things. I’ve seen them add up to make a big difference in the world.
Manufacturing challenges have made Vitamin E difficult to find and afford for some producers.