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Pork Industry

Subject : industries

Instructions:

Answer 30 questions in 15 minutes.
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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 is a big part of the Swine Industry in the US?
Specialization
farrowing crates - slatted floors - self feeders - waste lagoons
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
Smithfield Foods

2. How are producers able to become more efficient today?
Pork
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
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Increased efficiency - Decreased operation costs

3. How many days are pigs weaned?
Corn
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
About 3 weeks (21 days)

4. What is the main effect of specialization?
Increased efficiency - Decreased operation costs
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Control disease
Japan - High value cuts Mexico- low value cuts

5. Describe the Trends in the Industry of Demand/Comsumtion.
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
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
About 3 weeks (21 days)
fewer numbers of farms and greater pork production

6. What is the primary protein source for pigs?
the climate is drier & the population of people is less dense than most other parts of the country
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Soybean meal
Increased efficiency - Decreased operation costs

7. 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.
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.
Specialization
About 3 weeks (21 days)

8. What is the primary energy source for pigs?
China
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.
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Corn

9. What 5 factors make up Producer Efficiency?
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
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

10. The current US Swine Industry compared to 40yrs ago can be characterized as...
21 days
fewer numbers of farms and greater pork production
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)

11. What Steps are involved in Conventional Farrow to Finish?
21 days
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
The Midwest (the location is beginning to change)

12. What is the #1 US Hog Farm?
Smithfield Foods
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Soybean meal

13. 'All in All Out' type of swine production is designed to...
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.
Specialization
Control disease

14. The major cause of low quality pork is...
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Smithfield Foods
The Midwest (the location is beginning to change)
PSE

15. What is Contracting?
Farrow-Finish
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
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.

16. The UF Swine Unit is what kind of farm?
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Farrow-Finish
Control disease

17. New Hog operations are moving into the western part of the US because ...
Soybean meal
Japan - High value cuts Mexico- low value cuts
Increased efficiency - Decreased operation costs
the climate is drier & the population of people is less dense than most other parts of the country

18. Describe the traits of Early (1950's) Swine Production
Corn
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
farrowing crates - slatted floors - self feeders - waste lagoons

19. Who are the largest importers of Pork from the US?
PSE
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
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

20. The estrous cycle length in the sow is ...
21 days
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
fewer numbers of farms and greater pork production
Soybean meal

21. What region mainly raises hogs in the US?
Specialization
1980-2004
The Midwest (the location is beginning to change)
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.

22. When did pork exports increase to 178%?
fewer numbers of farms and greater pork production
2000
Soybean meal
Specialization

23. Name 8 Trends Chang in the US Pork Industry.
farrowing crates - slatted floors - self feeders - waste lagoons
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
Pork
Farrow-Finish

24. What are the 3 specializations within the Swine Industry?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Increased efficiency - Decreased operation costs
Pork
PSE

25. The per capita consumption of this meat is the greatest in the world.
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.
the climate is drier & the population of people is less dense than most other parts of the country
Pork
China

26. Name the top 5 US Hog Farms
Farrow-Finish
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
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
The Midwest (the location is beginning to change)

27. The following Swine production equipment was NOT banned from the Florida Constitution
Pork
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
farrowing crates - slatted floors - self feeders - waste lagoons
Soybean meal

28. What are most operations considered?
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
fewer numbers of farms and greater pork production
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Japan - High value cuts Mexico- low value cuts

29. When was there a major increase in pounds of pork produced?
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
the climate is drier & the population of people is less dense than most other parts of the country
1980-2004

30. The country that produces the most pork is...
2000
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
China
21 days