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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. 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
Pork
The Midwest (the location is beginning to change)
2000

2. The country that produces the most pork is...
2000
China
About 3 weeks (21 days)
Specialization

3. The per capita consumption of this meat is the greatest in the world.
Pork
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
fewer numbers of farms and greater pork production
21 days

4. What are the 3 specializations within the Swine Industry?
PSE
Farrow-Finish
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)

5. 'All in All Out' type of swine production is designed to...
Increased efficiency - Decreased operation costs
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
Specialization
Control disease

6. What is the main effect of specialization?
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
About 3 weeks (21 days)
Increased efficiency - Decreased operation costs

7. What is the primary protein source for pigs?
PSE
Control disease
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
Soybean meal

8. How are producers able to become more efficient today?
21 days
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
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

9. Describe the Trends in the Industry of Demand/Comsumtion.
About 3 weeks (21 days)
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
PSE
fewer numbers of farms and greater pork production

10. What 5 factors make up Producer Efficiency?
Pork
Increased efficiency - Decreased operation costs
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
fewer numbers of farms and greater pork production

11. What is the primary energy source for pigs?
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
farrowing crates - slatted floors - self feeders - waste lagoons
Corn
Japan - High value cuts Mexico- low value cuts

12. What is the #1 US Hog Farm?
1980-2004
Pork
PSE
Smithfield Foods

13. Litters per Breeding Animal
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.
Control disease
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.

14. What is Contracting?
Increased efficiency - Decreased operation costs
farrowing crates - slatted floors - self feeders - waste lagoons
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 - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms

15. How many days are pigs weaned?
About 3 weeks (21 days)
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
1980-2004

16. Who are the largest importers of Pork from the US?
21 days
Japan - High value cuts Mexico- low value cuts
farrowing crates - slatted floors - self feeders - waste lagoons
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms

17. The UF Swine Unit is what kind of farm?
About 3 weeks (21 days)
Farrow-Finish
Pork
Japan - High value cuts Mexico- low value cuts

18. The major cause of low quality pork is...
Corn
Specialization
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.
PSE

19. When did pork exports increase to 178%?
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.
2000
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)

20. What Steps are involved in Conventional Farrow to Finish?
About 3 weeks (21 days)
21 days
Increased efficiency - Decreased operation costs
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)

21. The current US Swine Industry compared to 40yrs ago can be characterized as...
About 3 weeks (21 days)
2000
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

22. 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
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)
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

23. When was there a major increase in pounds of pork produced?
fewer numbers of farms and greater pork production
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
1980-2004
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights

24. The following Swine production equipment was NOT banned from the Florida Constitution
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group
the climate is drier & the population of people is less dense than most other parts of the country
farrowing crates - slatted floors - self feeders - waste lagoons
Farrow-Finish

25. Name 8 Trends Chang in the US Pork Industry.
the climate is drier & the population of people is less dense than most other parts of the country
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
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
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. What region mainly raises hogs in the US?
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)
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
21 days

27. The estrous cycle length in the sow is ...
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Increased efficiency - Decreased operation costs
21 days
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.

28. Name the top 5 US Hog Farms
Japan - High value cuts Mexico- low value cuts
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
Smithfield Foods

29. New Hog operations are moving into the western part of the US because ...
Japan - High value cuts Mexico- low value cuts
Increase of large scale production which allows increased producer efficiency then leads to lower consumer cost.
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

30. What is a big part of the Swine Industry in 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
- 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