Richard Longthorp, Pig Farmer[Videos] Richard can tell you a thing or two about pigs. Hes been rearing them for the last 20 years on his farms in East Yorkshire and Nottinghamshire. Hes also well known in the industry as a tireless campaigner for improved training and higher standards of animal welfare. |
All-in, all-out – too hot or too cold?[Company news]Batch production — the all-in, all-out management method for finishing pigs — is placing increasing strains on ventilation systems, particularly in older piggeries, says Tim Miller, environmental specialist with ARM Buildings. |
Thompson’s tip: Beware ‘parity drift’[Company news]In the last few years a significant number of producers have restocked or expanded their herds through organic growth. |
Piglet preference for infrared temperature and flooring[swine abstracts]The aim of these experiments was to examine piglet preferences for different types of infrared temperatures and flooring at 24 h of age. |
Pork Industry Passport[Company news]Pork Industry Training WA (PITWA) last week introduced 20 WA pork producers and piggery workers to the Pork Industry Skills Passport, which details and endorses a person’s workplace skills and competencies and provides an employer with verification. |
Dimension and design of the farrowing unit[What the experts say ]Bjarne K. Pedersen The Danish pig producers’ research organisation has tested a number of different designs. They recommend pen dimensions of 2.7x1.8 m to accommodate modern prolific breeds. |
Management of planning (II)[Management]Carles Casanovas In the first part of management of planning we basically looked at how it can help us to control returns. In this second part we will look at other applications. |
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