Test your basic knowledge |

Pork Industry

Subject : industries

Instructions:

Answer 30 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. What region mainly raises hogs in the US?
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
The Midwest (the location is beginning to change)
the climate is drier & the population of people is less dense than most other parts of the country
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights

2. When did pork exports increase to 178%?
The Midwest (the location is beginning to change)
2000
PSE
Smithfield Foods

3. Name the top 5 US Hog Farms
fewer numbers of farms and greater pork production
Corn
1980-2004
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms

4. What is the primary protein source for pigs?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
1980-2004
Soybean meal
farrowing crates - slatted floors - self feeders - waste lagoons

5. New Hog operations are moving into the western part of the US because ...
Pork
Increased efficiency - Decreased operation costs
The Midwest (the location is beginning to change)
the climate is drier & the population of people is less dense than most other parts of the country

6. What are the 3 specializations within the Swine Industry?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
China

7. Describe the traits of Early (1950's) Swine Production
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
Japan - High value cuts Mexico- low value cuts
Litters lowered the number of days weaning therefore can be sowed back into production a little quicker add up and get a lot more gain.
1. Improved herd performance - Producer efficiency 2. Fewer & bigger hog farms 3. Specialization 4. Fewer & bigger packing plants 5. Geographic shift in production 6. Integration of production and packing 7. Contracting 8. Globalization

8. The UF Swine Unit is what kind of farm?
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Pork
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Farrow-Finish

9. How many days are pigs weaned?
About 3 weeks (21 days)
Smithfield Foods
farrowing crates - slatted floors - self feeders - waste lagoons
Pork

10. What is Contracting?
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
Smithfield Foods
Big Companies contract out pigs to smaller farms for them to raise the hogs and take care of them. These companies pay for the feed and pigs.
2000

11. The estrous cycle length in the sow is ...
2000
Pork
Increased efficiency - Decreased operation costs
21 days

12. The current US Swine Industry compared to 40yrs ago can be characterized as...
Control disease
fewer numbers of farms and greater pork production
21 days
1. Improved herd performance - Producer efficiency 2. Fewer & bigger hog farms 3. Specialization 4. Fewer & bigger packing plants 5. Geographic shift in production 6. Integration of production and packing 7. Contracting 8. Globalization

13. 'All in All Out' type of swine production is designed to...
Control disease
China
Japan - High value cuts Mexico- low value cuts
Farrow-Finish

14. Litters per Breeding Animal
Litters lowered the number of days weaning therefore can be sowed back into production a little quicker add up and get a lot more gain.
Control disease
China
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms

15. What 5 factors make up Producer Efficiency?
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
2000
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
1980-2004

16. Describe the Trends in the Industry of Demand/Comsumtion.
1990-2005: production was pretty flat but gradually going up with the increased demand due to Population increasing There was a spike in 1980; There was a drastic decrease in 1975 because people had gotten out out of the industry and got back in in 1
farrowing crates - slatted floors - self feeders - waste lagoons
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)

17. Who are the largest importers of Pork from the US?
1990-2005: production was pretty flat but gradually going up with the increased demand due to Population increasing There was a spike in 1980; There was a drastic decrease in 1975 because people had gotten out out of the industry and got back in in 1
Specialization
Japan - High value cuts Mexico- low value cuts
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights

18. What is the #1 US Hog Farm?
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
2000
1990-2005: production was pretty flat but gradually going up with the increased demand due to Population increasing There was a spike in 1980; There was a drastic decrease in 1975 because people had gotten out out of the industry and got back in in 1
Smithfield Foods

19. What is the main effect of specialization?
The Midwest (the location is beginning to change)
About 3 weeks (21 days)
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Increased efficiency - Decreased operation costs

20. What is the primary energy source for pigs?
Specialization
Corn
the climate is drier & the population of people is less dense than most other parts of the country
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)

21. What are most operations considered?
the climate is drier & the population of people is less dense than most other parts of the country
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Specialization
China

22. The major cause of low quality pork is...
Soybean meal
1990-2005: production was pretty flat but gradually going up with the increased demand due to Population increasing There was a spike in 1980; There was a drastic decrease in 1975 because people had gotten out out of the industry and got back in in 1
1980-2004
PSE

23. When was there a major increase in pounds of pork produced?
Big Companies contract out pigs to smaller farms for them to raise the hogs and take care of them. These companies pay for the feed and pigs.
1980-2004
1990-2005: production was pretty flat but gradually going up with the increased demand due to Population increasing There was a spike in 1980; There was a drastic decrease in 1975 because people had gotten out out of the industry and got back in in 1
The Midwest (the location is beginning to change)

24. How are producers able to become more efficient today?
Pork
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Smithfield Foods
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.

25. The following Swine production equipment was NOT banned from the Florida Constitution
The Midwest (the location is beginning to change)
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
farrowing crates - slatted floors - self feeders - waste lagoons
PSE

26. Name 8 Trends Chang in the US Pork Industry.
farrowing crates - slatted floors - self feeders - waste lagoons
The Midwest (the location is beginning to change)
1980-2004
1. Improved herd performance - Producer efficiency 2. Fewer & bigger hog farms 3. Specialization 4. Fewer & bigger packing plants 5. Geographic shift in production 6. Integration of production and packing 7. Contracting 8. Globalization

27. What is a big part of the Swine Industry in the US?
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Smithfield Foods
Pork
Specialization

28. The per capita consumption of this meat is the greatest in the world.
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Pork

29. What Steps are involved in Conventional Farrow to Finish?
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
1980-2004
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Soybean meal

30. The country that produces the most pork is...
China
the climate is drier & the population of people is less dense than most other parts of the country
Pork
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)