Test your basic knowledge |

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. What is the primary energy source for pigs?
Corn
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)
Farrow-Finish
Control disease

2. 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
Farrow-Finish
Pork
Increased efficiency - Decreased operation costs

3. When was there a major increase in pounds of pork produced?
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.
Smithfield Foods
fewer numbers of farms and greater pork production

4. 'All in All Out' type of swine production is designed to...
Control disease
Farrow-Finish
About 3 weeks (21 days)
Japan - High value cuts Mexico- low value cuts

5. Name the top 5 US Hog Farms
Corn
Soybean meal
Pork
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms

6. What is the primary protein source for pigs?
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
Corn
China
Soybean meal

7. Describe the traits of Early (1950's) Swine Production
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
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
- Farrow - Wean - Nursery - Growing - Finish (possible contracting)

8. The estrous cycle length in the sow is ...
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.
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)
21 days

9. The following Swine production equipment was NOT banned from the Florida Constitution
Control disease
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)
farrowing crates - slatted floors - self feeders - waste lagoons

10. What is the #1 US Hog Farm?
farrowing crates - slatted floors - self feeders - waste lagoons
Smithfield Foods
Japan - High value cuts Mexico- low value cuts
Farrow-Finish

11. The UF Swine Unit is what kind of farm?
About 3 weeks (21 days)
1980-2004
21 days
Farrow-Finish

12. The current US Swine Industry compared to 40yrs ago can be characterized as...
China
Corn
fewer numbers of farms and greater pork production
Japan - High value cuts Mexico- low value cuts

13. How many days are pigs weaned?
Pork
About 3 weeks (21 days)
Smithfield Foods - Premium Standard Farms - Seaboard Farms - Iowa Select Farms - Christensen Farms
All In - All Out : All come in and out at the same time; form of disease control b/c sanitize after each group

14. What is the main effect of specialization?
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.
21 days
Increased efficiency - Decreased operation costs

15. The per capita consumption of this meat is the greatest in the world.
About 3 weeks (21 days)
- Pigs/litter - Litters per breeding animal - Market pigs per breeding animal - Pork production per breeding animal - Slaughter weights
1980-2004
Pork

16. Litters per Breeding Animal
Corn
Pigs were fed outdoors and ran around Problems Caused: -Weight Loss from Running -Diseases from Dirt
About 3 weeks (21 days)
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.

17. The major cause of low quality pork is...
Pork
21 days
PSE
Farrow-Finish

18. 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-Finish
About 3 weeks (21 days)
The Midwest (the location is beginning to change)

19. Name 8 Trends Chang in the US Pork Industry.
The Midwest (the location is beginning to change)
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
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
1980-2004

20. When did pork exports increase to 178%?
PSE
Corn
2000
Increased efficiency - Decreased operation costs

21. What region mainly raises hogs in the US?
2000
The Midwest (the location is beginning to change)
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)

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

23. What is Contracting?
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.
- 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)

24. What are most operations considered?
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
PSE
1980-2004

25. Who are the largest importers of Pork from the US?
2000
Japan - High value cuts Mexico- low value cuts
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 Midwest (the location is beginning to change)

26. What 5 factors make up Producer Efficiency?
Pork
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
Breeding-gestation - Farrowing (2 to 3 wk) - Nursery (to 20 kg) - Finishing (to 115 kg; 1000 pig capacity)

27. What is a big part of the Swine Industry in the US?
Farrow-Finish
1980-2004
China
Specialization

28. 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
PSE
- 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

29. 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.
Soybean meal
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

30. New Hog operations are moving into the western part of the US because ...
Specialization
the climate is drier & the population of people is less dense than most other parts of the country
Increased efficiency - Decreased operation costs
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