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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. The major cause of low quality pork is...
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
farrowing crates - slatted floors - self feeders - waste lagoons
The Midwest (the location is beginning to change)
PSE

2. What is the #1 US Hog Farm?
Pork
Smithfield Foods
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
farrowing crates - slatted floors - self feeders - waste lagoons

3. Describe the Trends in the Industry of Demand/Comsumtion.
Increased efficiency - Decreased operation costs
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
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
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

4. How many days are pigs weaned?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
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
2000
About 3 weeks (21 days)

5. 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
Soybean meal
PSE
The Midwest (the location is beginning to change)

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

7. 'All in All Out' type of swine production is designed to...
Control disease
21 days
Corn
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.

8. The per capita consumption of this meat is the greatest in the world.
Pork
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Increased efficiency - Decreased operation costs
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

9. Who are the largest importers of Pork from the US?
Control disease
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.
Smithfield Foods

10. When did pork exports increase to 178%?
fewer numbers of farms and greater pork production
farrowing crates - slatted floors - self feeders - waste lagoons
2000
Farrow-Finish

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

12. What is Contracting?
21 days
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.
fewer numbers of farms and greater pork production
PSE

13. What is the main effect of specialization?
Increased efficiency - Decreased operation costs
Soybean meal
PSE
Control disease

14. What are the 3 specializations within the Swine Industry?
The Midwest (the location is beginning to change)
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
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
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group

15. The following Swine production equipment was NOT banned from the Florida Constitution
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.
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
farrowing crates - slatted floors - self feeders - waste lagoons
Corn

16. 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)
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Control disease
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt

17. When was there a major increase in pounds of pork produced?
PSE
1980-2004
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
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.

18. Name 8 Trends Chang in the US Pork Industry.
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Increased efficiency - Decreased operation costs
Control disease
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

19. The current US Swine Industry compared to 40yrs ago can be characterized as...
fewer numbers of farms and greater pork production
Increased efficiency - Decreased operation costs
Control disease
China

20. The country that produces the most pork is...
China
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
PSE
Pork

21. What is a big part of the Swine Industry in the US?
The Midwest (the location is beginning to change)
Farrow-Finish
Specialization
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms

22. Describe the traits of Early (1950's) Swine Production
The Midwest (the location is beginning to change)
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
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)

23. New Hog operations are moving into the western part of the US because ...
21 days
the climate is drier & the population of people is less dense than most other parts of the country
Farrow-Finish
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group

24. The estrous cycle length in the sow is ...
21 days
2000
Specialization
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

25. 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
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Smithfield Foods
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

26. The UF Swine Unit is what kind of farm?
Japan - High value cuts Mexico- low value cuts
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
Corn
Farrow-Finish

27. 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.
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
fewer numbers of farms and greater pork production

28. Name the top 5 US Hog Farms
the climate is drier & the population of people is less dense than most other parts of the country
The Midwest (the location is beginning to change)
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Corn

29. What are most operations considered?
Pork
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)
PSE

30. What region mainly raises hogs in the US?
Smithfield Foods
Control disease
The Midwest (the location is beginning to change)
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)