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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. The per capita consumption of this meat is the greatest in the world.
fewer numbers of farms and greater pork production
Pork
Control disease
Japan - High value cuts Mexico- low value cuts

2. When did pork exports increase to 178%?
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
Japan - High value cuts Mexico- low value cuts
Farrow-Finish

3. When was there a major increase in pounds of pork produced?
fewer numbers of farms and greater pork production
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 climate is drier & the population of people is less dense than most other parts of the country

4. What region mainly raises hogs in the US?
Smithfield Foods
China
The Midwest (the location is beginning to change)
Control disease

5. What is a big part of the Swine Industry in the US?
the climate is drier & the population of people is less dense than most other parts of the country
1980-2004
Specialization
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

6. 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
2000
1980-2004
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.

7. How many days are pigs weaned?
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
About 3 weeks (21 days)
Japan - High value cuts Mexico- low value cuts
Farrow-Finish

8. Describe the traits of Early (1950's) Swine Production
Farrow-Finish
Control disease
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group

9. 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)
- 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
Control disease

10. The estrous cycle length in the sow is ...
21 days
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
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.

11. What is the primary protein source for pigs?
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.
Soybean meal
Farrow-Finish
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)

12. What is Contracting?
Japan - High value cuts Mexico- low value cuts
Pork
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.
Smithfield Foods

13. The country that produces the most pork is...
Control disease
China
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

14. 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
Increased efficiency - Decreased operation costs
Soybean meal
1980-2004

15. The UF Swine Unit is what kind of farm?
1980-2004
21 days
China
Farrow-Finish

16. What is the #1 US Hog Farm?
Smithfield Foods
Specialization
Farrow-Finish
2000

17. New Hog operations are moving into the western part of the US because ...
Specialization
Smithfield Foods
- 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

18. Name the top 5 US Hog Farms
fewer numbers of farms and greater pork production
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Smithfield Foods

19. The following Swine production equipment was NOT banned from the Florida Constitution
farrowing crates - slatted floors - self feeders - waste lagoons
PSE
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.
Increased efficiency - Decreased operation costs

20. The major cause of low quality pork is...
Soybean meal
PSE
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.
2000

21. What are the 3 specializations within the Swine Industry?
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
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)

22. What is the main effect of specialization?
Increased efficiency - Decreased operation costs
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
Corn

23. 'All in All Out' type of swine production is designed to...
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Control disease
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 climate is drier & the population of people is less dense than most other parts of the country

24. 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.
About 3 weeks (21 days)
1980-2004
farrowing crates - slatted floors - self feeders - waste lagoons

25. The current US Swine Industry compared to 40yrs ago can be characterized as...
21 days
Soybean meal
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
fewer numbers of farms and greater pork production

26. Name 8 Trends Chang in the US Pork Industry.
- 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
Japan - High value cuts Mexico- low value cuts
Increased efficiency - Decreased operation costs

27. How are producers able to become more efficient today?
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
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
the climate is drier & the population of people is less dense than most other parts of the country
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.

28. What is the primary energy source for pigs?
Smithfield Foods
Corn
Soybean meal
Control disease

29. Describe the Trends in the Industry of Demand/Comsumtion.
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
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

30. Who are the largest importers of Pork from the US?
Japan - High value cuts Mexico- low value cuts
farrowing crates - slatted floors - self feeders - waste lagoons
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
21 days