Pig farming, also known as swine farming, is the raising and breeding of domestic pigs for meat, fat, and other byproducts. It’s a significant agricultural industry globally, contributing substantially to food production.
Key Characteristics / Core Concepts
- Breeding and genetic selection for desirable traits (e.g., growth rate, meat quality).
- Specialized housing and environmental control (temperature, ventilation, hygiene).
- Nutritional management, including feed formulation and provision.
- Disease prevention and control through vaccination and biosecurity measures.
- Waste management to minimize environmental impact.
How It Works / Its Function
Pig farming involves a cycle of breeding, gestation, farrowing (giving birth), and growing pigs to market weight. Farmers carefully monitor the health and nutrition of their animals throughout this cycle to ensure efficient production and high-quality meat.
Modern pig farming often employs intensive techniques, with large numbers of pigs raised in controlled environments. However, extensive systems, involving free-range or pasture-raised pigs, also exist.
Examples
- Raising pigs for bacon production in a large-scale, industrial farm.
- A small-scale farm raising heritage breeds of pigs for high-quality pork products.
- A farm raising pigs for both meat and manure for fertilizer.
Why is it Important? / Significance
Pig farming is a crucial component of global food security, providing a significant source of protein for human consumption. Pork is a staple food in many cultures worldwide.
The industry also contributes to rural economies, providing employment and income opportunities. However, it’s important to consider and mitigate the environmental impacts, such as greenhouse gas emissions and waste management.
Related Concepts
- Livestock farming
- Meat production
- Animal welfare