Cause of problems that occur when pen-mating female pigs discussed in detail and possible solutions to the problems.

The use of hand-mating helps to increase reproductive performance of the sow herd.

Tips for selecting quality gilts.

Producers have two primary tools to influence genetics: selection and hybrid vigor.

Manage pig reproduction through natural mating or AI techniques.

Detecting and synchronizing estrus for successful reproduction.

A checklist to help producers raise healthy pigs.

Enhanced management skills are required for producing pigs without subtherapeutic antibiotics or feeding no antibiotics. 

New non-antimicrobial derived products such as oregano oil are also entering the market. A trial indicated improved growth rate over a non-medicated control diet.

Adapting facilities and stockperson attitude to match the natural behavior of pigs is advantageous, particularly in the areas of mating sows, farrowing litters, and sorting or moving of market pigs.

Common stress factors affecting pigs including environmental, handling, and management practices that impact health and performance.

Handling techniques and strategies to minimize stress and improve pig welfare during loading and transport operations.

Guidelines for selecting, quarantining, and successfully introducing replacement gilts to maintain herd productivity.

Practical guide covering boar fertility checks, optimal mating frequency, heat stress prevention, and a 11-point boar management summary for successful breeding programs.

This publication offers considerations for swine vaccinations based on disease, stage of production, and time of administration. These are general guidelines and not one-size-fits-all protocols for swine vaccinations. Producers should work with their veterinarians in a valid veterinary client patient relationship (VSPR) to create a final protocol for their operation.

Iowa Pork Industry Center field specialist, Dave Stender, gives an overview of the importance of record keeping to the niche producer.

A baseline feed budget enables producers to evaluate the impact of changing feed prices, and the impacts of changing feed conversion and herd productivity.

Basic record keeping can help producers decide what is best for their operation.

Find optimal levels of labor, scale, and efficiency to keep non-feed costs in balance.

Practical strategies for managing feed costs for success in pork production.

Improving feed conversion is a matter or either decreasing the amount feed fed or increasing the amount of gain, or a combination of both.

Feeding programs for niche markets should be designed for acceptable growth rates, carcass quality, and reduced cost of gain.

Tracking feed usage is an important part of record keeping. Without accurate feed records, it's impossible to evaluate diet changes that result in lower cost diet but may affect pig growth.

Production budgets can be effective planning tools when using accurate information. Three example budgets are provided as models of production budgets.

Production of niche pork has been expanding in response to increased demand. Little information is known about production efficiency of niche pork. This report provides information on production efficiency from 41 niche pork producers.

The information summarized here shows striking differences in many areas between the top 6 and bottom 6 producers. The areas with the largest differences are places with the most potential to help producers improve.

Information on business development, cost management, returns and record keeping.

Metabolizable energy, digestible lysine, and available phosphorus are three essential and costly components of pig diets that can be used to determine the relative value of alternative feeds.

Nutritional requirements of pigs are discussed in four broad categories: water, energy, amino acids, and vitamins and minerals.

Balanced pig diets contain two main components - energy and amino acids. Potential feedstuffs for appropriate use are discussed.

Barley, oats, rye, triticale, and wheat can be useful in swine feeding programs. This publication provides guidelines common to inclusion of these grains in swine diets, information specific to the feeding of each grain to the various swine classes, and summarized guidelines.

Increasing feed grain and supplement costs and the potential for feed grain inventories to be depleted due to increased demand are significant issues for producers in the pork industry.

Iowa Falls, Iowa niche marketing company sells Duroc pork to gourmet retailers, high-end restaurants and private clubs across the country.

Boise, Idaho - business selling American Kurobuta pork, which is 100% purebred Berkshire pork, along with American Wagyu and Northwest beef and other gift items.

Network of over 740 small, independent family farmers and ranchers.

Starlight, Indiana farm marketing homegrown products from its own farm market, gift shop and restaurant.

Coalition of more than 60 independent family farmers, one of the largest American suppliers of 100% certified pure heirloom Berkshire pork.

Coldwater, Michigan business sells freezer meat, roaster pigs and club pigs.

Overview of niche pork markets, consumer demand, and production considerations for alternative and specialty pork products.

MarketMaker is an electronic farm directory/food marketing/educational tool providing information about products, availability, affiliations, attributes, certifications and more.

USDA food safety guidance covering pork handling, storage, cooking temperatures, and safe preparation practices from purchase to consumption.

This full-color, coil-bound consumer-oriented guide explains buying pork and beef as whole animals (or portions thereof). Includes marketing terms and information on storage and handling, meat inspection and meat weight, and common retail pork and beef cuts. Sturdy, coated card stock meant for regular use.

Due to increased demand for pork products with superior meat quality, increased emphasis has been placed on breeding programs that focus on traits that influence meat quality.

Four major criteria are used in measuring pork quality: color, marbling, water-holding capacity, and ultimate pH.

Increased ingoing nitrite concentrations in combination with natural antimicrobials may allow production of naturally cured meats with quality and safety characteristics comparable to their conventionally cured counterparts.

Consistently producing pigs that meet market criteria is one strategy a producer can use to ensure that they receive the maximum premium from each pig.

The objective was to more precisely define the relationship between dietary fatty acid intake and pork carcass fat composition. The conclusion, limiting linoleic acid intake in daily consumption or before harvest is key to lowering carcass IV.

Differences in pork quality could not be attributed to lower ultimate pH, but could be due to variations in postmortem proteolysis associated with growth.

The document discusses factors affecting pork quality, specifically the variation in fat tissue, emphasizing genetic, dietary, and management influences. It highlights historical research on how diet compositions impact fat characteristics and outlines challenges with modern feed ingredients, such as dried distillers grains and bakery meals. Additionally, it addresses potential impacts of soft pork fat on processing, market value, and product quality, as well as measurement techniques for fat quality using iodine value.

A study was conducted to evaluate differences in performance, carcass traits, and tissue deposition rates among breeds of swine entered in the 2003 National Barrow Show Progeny Test.

Largest all-pork retail displayer in the Eastern United States, with two locations. The meat is processed in-house.

Norwalk, Iowa produces prosciutto, a thinly sliced dry-cured ham. Other products include speck, pancetta, coppa, guanciale and lardo.

Missouri-based natural pork company was formed in 2001. It also has producers in Iowa, Illinois, Kansas and Arkansas.

Major byproduct categories for the small-scale operator are explored.

Maximizing carcass utilization is critical towards the success of any meat company.  It is essential that all parts of a hog carcass be sold so that margins are similar across all parts instead of needing large margins on the desired cuts to offset negative margins on the less desirable cuts or byproducts.

What is a Recall?  When would I have to conduct a recall?  How do I initiate a recall?  What affect will a recall have on my business?  These, and many more, questions are currently being asked by small processors as they develop and implement their Hazard Analysis Critical Control Point (HACCP) programs in response to meat inspection reform.

The American Association of Meat Processors (AAMP) is North America's largest meat trade organization. It is the mission of AAMP to provide quality service, knowledge through education, regulatory representation and networking opportunities for our members.

Manure and mortality management strategies for niche pork producers.

Explore bedded housing options commonly used by niche pork producers.

Reach optimal production by understanding environmental needs and using strategies to provide the best environment.

Useful guidelines and starting points for managing optimal bedding systems.

This project demonstrated that modifying a commercially available yurt kit for use as a farrowing facility is possible, but is likely to be cost-prohibitive for most farmers. Results from this project included a producer guide for crate-free farrowing.

Case study for determining output target return for management and labor and how to determine the cost of missing production targets.

Factors determining pig flow schedules and example systems commonly followed by pork producers. 

Common myths about niche pork production are debunked. 

Information on biosecurity, disease and animal health management, facilities, genetics, nutrition and reproduction for niche pork producers.

Low-cost heat recovery system construction to reduce heating costs while maintaining proper ventilation in niche operations.

Importance of moisture management in niche pork production facilities including bedding, ventilation, and animal health impacts.