As pork producers, the only way forward is to rationalize and reduce the use of antibiotics which, in addition, could be a clear business opportunity.
Emilio Magallón Botaya
Inga Food. Spain
Emilio Magallón Botaya graduated in Veterinary Medicine/Science in 1978 from the University of Saragossa, specialising in Animal Production and Agricultural Economics.
After starting his professional career as a veterinarian in rural areas, in 1981 he started working in the pig sector, first as a technician and later as the integration and production chief at Inga Food, where he now is the Nutrition and Innovation Director.
He is associate professor of Pig Production at the Faculty of Veterinary Medicine/Science of the University of Saragossa and participates as professor of Economic Analysis in the MSc in Animal Production and Health taught at the universities of Saragossa, Lleida and the Complutense University of Madrid.
He has participated in several research projects related to the pig sector, and he currently co-directs a CDTI (Centre for Industrial and Technological Development) for the genetic improvement of the Iberian pig together with the IRTA’s animal production area.
He has published several books and many dissemination articles on the Spanish pig sector, and has participated in several conferences and round tables all around Spain.
Updated CV 08-Jun-2017