This publication addresses the two different directions in which hog production is currently moving: 1) contracting with large-scale vertical integrators (producers/packers/processors linked from farrowing to packing to the retail counter), and 2) sustainable production of a smaller number of hogs sold through alternative markets. The aspects of sustainable hog production discussed in this publication include alternative niche marketing, breed selection, alternative feeds, waste management, odor control, health concerns, and humane treatment. Basic production practices are not covered in this publication, but they are readily available in many books and through state Cooperative Extension Services.
Lance Gregner |
Oct 2021 |
Photo: Jenifer Cruickshank (Cropped from original)
Oregon 4-H faculty, staff and volunteers worked throughout the spring and summer to highlight the hard work of 4-H youth exhibitors and provide a quality educational fair experience in a healthy, safe environment.
Shana Withee, Jan Williams, Elli Korthuis, Traci Reed, Dani Annala, Wendy Hein, Erin Hansell-Heideman, Jon Gandy, Amy Derby, Susan Busler, Marilee Anderson |
May 2021 |
Photo: Lynn Ketchum, Oregon State University (Cropped from original)
This website lists the official USDA grades and standards for feeder pigs. It is useful to compare the pigs you raise with the standards. You can use this information for improving your herd or marketing your hogs.
This presentation shows examples of slaughter swine and carcasses to go along with the official USDA descriptions from their websites on Slaughter Swine and Carcass Grades (https://www.ams.usda.gov/grades-standards/pork)
When the fires started raging on Tuesday, OSU Extension employees started preparing barns and other buildings for animals, in addition to sorting through donations of food and water. Since then, they’ve been working day and night.