3. ORIGIN OF PIG FARMING
Pig farming is the raising and breeding of domestic pigs as livestock. Pigs are farmed principally for food
and skins. Pigs are able to be farmed in many different styles of farming: intensive commercial units,
commercial free range enterprises, or extensive farming.
Historically, farm pigs were kept in small numbers and were closely associated with the residence of the
owner, or in the same village or town. They were valued as a source of meat and fat, and for their ability
to convert inedible food into meat, and were often fed household food waste when kept on a
homestead.
This industry is constantly changing due to fluctuations in prices and in the value of the Canadian dollar,
herd genetics and breeding methods, marketing contracts, markets, and new diseases.
4.
5. GMO AND THE PIG
• Canada has been in the purebred breeding business for over 100 years, working cooperatively
with many developing countries to improve pork quality through Canadian genetics.
• Canadian quality grading systems have been in place for the past three decades, advancing
carcass and quality meat characteristics. • Canadian pork accounts for 21% of world pork exports.
• Their achievement in producing uniformity is a significant advantage to the meat processing
industry. Three purebred breeds are used in breeding program, the animals grow and finish with a
uniformity that producers and meat processors appreciate and consumer demands.
• Genetic improvement is a never-ending process. Canada’s advantage in swine genetics began in
large measure with a national hog-grading system that rewarded lean carcasses, which in turn
influenced genetic selection. As a result, breeding companies are making significant gains in
harmonizing genetics with feed rations and housing systems in order to develop approved lines of
natural and organic pork for niche markets. Artificial insemination (AI) has also played a key role in
advancing Canadian genetics.
Medication use in food animal production, is closely monitored. While medications are critical for
the well-being of animals, their use (particularly of antibiotics) must always be monitored.
6. TECHNOLOGY AND
THE FARMING OF
PIGS
“Technology advancements will continue..but cannot
replace the caretaker”
From chips in the animal, right amount of feed is given to
weight of animal, to making sure the perfect temperature is
in the barns., technology is ever present in the production
of pig farming.
Data must be collected and analyzed during the animals
life, so that when the animal is slaughtered the Canadian
Food & Drug has accountability of it’s life.
Farmers also use technology for webinars, podcasts,
training videos to keep current with the key issues on
farming and workplace safety for it’s employees.
Technology also increases pig production and is very cost-
effective for the farmer once implemented.
7. ENVIROMENTAL
CONCERNS
High Density pig production can release excessive amounts of nitrogen and
phosphorus into the environment as well as high doses of copper and zinc fed
to the pigs to promote growth can accumulate in the soils. Global issues of
greenhouse gas emissions from livestock production are becoming
internationally recognized.
Farmers are taking more time to be educated on dead stock and manure
regulations, for the safety and health to both livestock and people.
Canadian processors are continually seeking ways to improve plant
sustainability as well. They recognize the importance of regenerative energy
and electrical energy reductions, and are helping move towards the reduction
of green house gas emissions.
8. ECONOMICS Revenues amounting to over three billion
Canadian dollars, the pork sector accounts for
30% of total livestock shipments and for 10% of
all farm cash receipts.
Hog production is a vital component of Canada's
agricultural economy. Each province shares in
this production in quality and in volume . Canada
is favored with adequate grain production
allowing for selective, controlled feeding and
with reasonable feed costs.
Virtually all commercial hog production in
Canada takes place in a controlled environment,
animals are kept in buildings specialized to
raising market hogs.
9. ORIGIN OF FEDERALLY AND PROVINCIALLY INSPECTED HOG
SLAUGHTER IN CANADIAN PACKING PLANTS 2017
Hogs
British Columbia 516,915
Alberta 2,597,475
Saskatchewan 340,219
Manitoba 5,402,290
Ontario 4,058,447
Quebec 8,667,197
Nova Scotia 8,699
Prince Edward
Island
1,894
CANADA TOTAL 21,593,136
10. PRODUCTION The most common hog production unit today is
a specialized farrow-to-finish operation of 200 to
250 sows, which can be managed efficiently by a
single family.
Most pig farmers buy “weaners,” piglets about
two or three months old that are no longer
reliant on their mother’s milk; they then raise the
pigs to slaughter weight (typically about 250
pounds), which on factory-style farms is attained
by the time they’re 6 months old.
The pork industry is the 4th largest farming
industry in Canada and contributes to the
economy and prosperity of the country. The pork
industry creates jobs in rural and urban areas and
provides abundant supplies of locally produced,
affordable, high-quality protein.
