Why Are Piggeries Seen As Intensive Farming?

Piggeries are seen as intensive farming because making our piggery a thriving and safe place for our beloved pigs takes a lot of hard work:

• Daily maintenance and upkeep

• Daily monitoring of a large-scale herd and giving individual attention to each animal

• Record keeping!

• Staff training

• Continuous production cycle

• Biosecurity measures

• Technology integration

  
  

Intensive Farming: Repair & Maintenance

Keeping a piggery running smoothly means ongoing maintenance is very important and a big part of daily tasks. Every day, our team needs to ensure that our pigs have a safe, clean, and comfortable environment to thrive in.

Daily Tasks Include:

• Cleaning & Disinfection: Regular cleaning of pens and equipment helps prevent the spread of disease and keeps our pigs happy.

• System Checks: We inspect feeding systems, water lines, and ventilation to ensure everything functions flawlessly.

• Repairs & Upkeep: From mending pens to repairing water nipples, feeders and feeding systems, every detail counts in maintaining a secure home for our herd.

• Environmental Care: We monitor temperature, humidity, and overall air quality to create the ideal living conditions for our pigs. This means constant repairs and maintenance of electrical systems and sensors.

These behind-the-scenes efforts might not always grab the spotlight, but they are essential to the well-being of our animals and the sustainability of our farm. Every repair, every check, and every clean is a commitment to quality care.

Daily Monitoring

How do you know if all is well in a pig pen?

Early mornings are the best time to check on your pigs and make sure everything’s running smoothly in the pen. Here’s how we do it:

Step 1: Visual Inspection

Walk around the pen, observing each pig’s behavior. Are they moving about with energy? Do they seem relaxed and engaged? Happy pigs usually greet you with a curious snort or a playful trot.

Step 2: Environment Check

Ensure the area is clean and safe, secure fencing, no excess manure, and no stray debris that could harm them. Ventilation is also very important. If it feels uncomfortable to you, it’ll be uncomfortable for them, so make sure the ventilation is correct. A tidy and comfortable environment is key to keeping our pigs healthy and happy.

Step 3: Feed and Water Review

Check that the water nipples are functional and that the feeding stations are stocked and in working condition. A well-fed pig is a happy pig!

Step 4: Health Indicators

Look for subtle signs of discomfort or illness: unusual lethargy, changes in appetite, or any visible skin issues. Even a slight change in behavior can be a clue that something’s off.

Remember, the most important thing that will give you an indication of all the above? The pigs' behaviour! You learn to know their habits, sounds, and movements, and can usually very quickly notice just by their behaviour when something is wrong.

Besides mornings, every time an employee or the manager walks into/works in a pen, all these things can be monitored and fixed/problems reported if needed. Teamwork benefits not just people, but the pigs as well.

Don’t forget to do a final check-up at the end of the day to ensure your pigs are healthy and happy for the rest of the night.

Record Keeping

Record keeping is very important in our piggery operation. It’s how we ensure every pig is healthy, every process is efficient, and every goal is met. So what do we keep record of and why?

• Growth, Breeding, Reproduction & Performance Data:

We keep record of reproductive performance like numbers born alive, birth weight, weaning weight, and fertility rates. Sow body condition and weight are monitored at specific intervals. Batch growth rates and piggery feed conversion ratios are measured and calculated to fine-tune our feeding strategies, productivity, and ensure optimum quality and health.

• Health & Medical Records:

Detailed logs of vaccinations, medications, needle use, mortality reasons, and health checks help us monitor well-being and identify trends early. This ensures early intervention and prevents the spread of disease.

• Feeding & Nutrition Logs:

Taking samples and keeping record of all incoming raw materials. Feed logs determining each phase’s feed recipe and quantities. This helps us to proactively adjust feed recipes according to the results, ensuring feed is mixed correctly to give the right balanced feed and that every pig gets the right nutrients at the right time.

• Environmental Conditions:

Daily records are kept of inspections, water availability, fence condition, repair and maintenance. Water quality tests are done every 3 months. This helps us maintain good living conditions and swiftly address any issues.

• Employee records:

Documenting training schedules and daily health and safety talks helps us with employee development and to know where there are skill gaps and when training is required. Performance reviews and disciplinary intervention ensure accountability and consistency while giving the opportunity for continuous improvement, and a safe and fair working environment for all.

Staff Training

At our piggery, our team is our greatest asset, and continuous staff training is the key to our success. Here’s why we invest in training every day:

• Enhancing Animal Welfare:

Training ensures that our team stays up-to-date with the latest animal care practices. Every pig benefits from skilled, compassionate care, leading to healthier, happier animals.

• Promoting Safety & Compliance:

A well-trained team knows how to handle equipment, manage emergencies, follow safety protocols and biosecurity measures. This not only protects our staff but also creates a secure environment for our animals.

• Boosting Operational Efficiency:

Ongoing training helps us streamline our daily processes, from feeding routines to maintenance checks. Skilled employees can quickly identify and solve issues, keeping our operation running smoothly.

• Fostering Professional Growth:

Investing in training empowers our staff, providing them with new skills and opportunities for advancement. This commitment to professional development builds a motivated, knowledgeable team.

• Adapting to Innovation:

The world of agriculture is always evolving. Regular training helps us integrate new technologies and sustainable practices into our operations, ensuring we remain at the forefront of modern pig farming.

By prioritizing staff training, we’re not just maintaining standards, we’re continually raising the bar for excellence in farming and animal care.

Continuous Production Cycle

At our piggery, intensive pig farming means managing a dynamic production cycle, one that’s in constant motion, week after week. Every phase, from farrow to finish, happens each week, and this plays a vital role in our operation. Here’s a broad look at our production cycle management:

We start the day off early (5:30 AM) to ensure we do most of the pig handling in the cooler weather for the comfort of our pigs. All employees shower into the unit (Biosecurity measures) and then after the daily health and safety talk, each dedicated team and the manager check on their designated departments, ensuring health and comfort for each pig.

The first activities of the day involve the most intensive aspects of the operation, like feeding, loading, heat identification, weighing, vaccinations and medical treatments, and weaning.

After the early morning rush, it is time for artificial insemination, which is done in a much calmer and relaxed environment, giving attention to each gilt or sow through boar contact and human interaction.

We aim to provide dedicated time for a morning break and lunch in our equipped canteens, where employees can have a reprieve from a hard day’s work.

Afternoons are mostly reserved for inspections, maintenance, record keeping, administration, and monitoring of feeding systems and inventory levels, as well as continuous care and observation in the farrowing houses, as litters are born regularly at any time of the day.

With such an early start, we aim to end the day by 4:00 PM to allow for personal and family time in the late afternoon/evening. Before going home for the night, final inspections are done by all team members in their designated areas to ensure a safe and uneventful night for all pigs.