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Test your basic knowledge |
Pork Industry
Start Test
Study First
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 5 factors make up Producer Efficiency?
Farrow-Finish
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
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
2. What Steps are involved in Conventional Farrow to Finish?
The Midwest (the location is beginning to change)
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
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
Farrow-Finish
3. The major cause of low quality pork is...
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
PSE
21 days
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
4. What is the primary energy source for pigs?
About 3 weeks (21 days)
Corn
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
Control disease
5. What is the primary protein source for pigs?
Soybean meal
- 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
6. When was there a major increase in pounds of pork produced?
21 days
Control disease
1980-2004
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. New Hog operations are moving into the western part of the US because ...
Corn
the climate is drier & the population of people is less dense than most other parts of the country
Soybean meal
1980-2004
8. The per capita consumption of this meat is the greatest in the world.
21 days
Specialization
Pork
About 3 weeks (21 days)
9. The current US Swine Industry compared to 40yrs ago can be characterized as...
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.
fewer numbers of farms and greater pork production
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
10. The country that produces the most pork is...
Specialization
Soybean meal
2000
China
11. What is the main effect of specialization?
Increased efficiency - Decreased operation costs
Pork
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
12. How are producers able to become more efficient today?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
the climate is drier & the population of people is less dense than most other parts of the country
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.
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
13. What are the 3 specializations within the Swine Industry?
Specialization
farrowing crates - slatted floors - self feeders - waste lagoons
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Smithfield Foods
14. The estrous cycle length in the sow is ...
The Midwest (the location is beginning to change)
Increased efficiency - Decreased operation costs
fewer numbers of farms and greater pork production
21 days
15. Describe the traits of Early (1950's) Swine Production
Specialization
Increased efficiency - Decreased operation costs
PSE
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
16. Name 8 Trends Chang in the US Pork Industry.
Corn
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
fewer numbers of farms and greater pork production
21 days
17. 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
Pork
1980-2004
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
18. What is a big part of the Swine Industry in the US?
Smithfield Foods
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.
Specialization
Control disease
19. 'All in All Out' type of swine production is designed to...
The Midwest (the location is beginning to change)
Farrow-Finish
Smithfield Foods
Control disease
20. What are most operations considered?
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.
Increased efficiency - Decreased operation costs
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
About 3 weeks (21 days)
21. The following Swine production equipment was NOT banned from the Florida Constitution
the climate is drier & the population of people is less dense than most other parts of the country
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.
farrowing crates - slatted floors - self feeders - waste lagoons
fewer numbers of farms and greater pork production
22. How many days are pigs weaned?
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
About 3 weeks (21 days)
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
1980-2004
23. When did pork exports increase to 178%?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
Corn
21 days
2000
24. Litters per Breeding Animal
Farrow-Finish
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.
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
25. What is Contracting?
Increased efficiency - Decreased operation costs
1980-2004
Soybean meal
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.
26. Name the top 5 US Hog Farms
Control disease
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
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
27. Who are the largest importers of Pork from the US?
Pork
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
Japan - High value cuts Mexico- low value cuts
Farrow-Finish
28. What is the #1 US Hog Farm?
Smithfield Foods
Corn
the climate is drier & the population of people is less dense than most other parts of the country
Soybean meal
29. The UF Swine Unit is what kind of farm?
2000
PSE
Farrow-Finish
farrowing crates - slatted floors - self feeders - waste lagoons
30. What region mainly raises hogs in the US?
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
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
Increased efficiency - Decreased operation costs