The Pork Industry at a Glance - National Pork Board

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Quick Facts Quick Facts Introduction Table of Pork Did You Pork The History FAQ Contents Checkoff Know Facts of Pork Timeline Contract production – a business model in which one or more phases of the pig production enterprise is performed by a person or company (a “grower”) that does not own the pigs; growers provide land, buildings, labor, utilities and waste management services in return for a per pig or per pig space fee Conventional buildings – totally enclosed housing facility where the environment (temperature, humidity and lighting) and manure disposal is typically automated; automated heating, cooling and ventilation equipment is used to ensure the pig’s health and access to feed and water Cross-fostering – the practice of placing piglets from mothers with too many piglets to feed adequately to mothers with extra udder space; done preferably within the first hours after birth after piglets have consumed colostrum Crude protein – chemically analyzed protein content in a given feed Cut-out value – the weighted average value of all wholesale cuts in a pig carcass Demand – the quantities of a good consumers are willing and able to purchase at alternative prices Deep pit – pit under a hog barn used to temporarily store manure; typically below a slotted floor Disappearance, other – the amount of production that cannot be accounted for by uses where the quantity is known For pork, other disappearance is determined by: Beginning inventory (a known quantity, USDA Cold Storage Report) + Production (a known quantity, USDA Livestock Slaughter) + Imports (a known quantity, U.S. Department of Commerce and USDA FAS) = Total supply - Exports (a known quantity, U.S. Department of Commerce and USDA FAS) - Ending inventory (a known quantity, USDA Cold Storage Report) = Other Disappearance Effluent – the liquid layer of manure after solids have settled out, such as in a lagoon Estrus – period during which a gilt or sow is receptive to mating and during which ovulation occurs Estrous female – a gilt or sow in estrus Euthansia – the humane death of an animal occurring without pain or distress Farrow – to give birth to piglets Farrowing – the process of birthing for swine Farrow-to-finish operation – a production system that contains all production phases, from breeding to gestation to farrowing to nursery to grow-finishing to market Feed efficiency (or feed conversion ratio) – the amount of feed a pig consumes to gain one unit of body weight; the smaller the amount, the more efficient the pig Feeder pig – a young pig weighing 30 and 90 pounds Feeder pig operation – a production system where pigs are sold out of the nursery phase to a finishing operation to grow them to market weight Finish – to feed a pig until it reaches market weight Finisher pig – a pig that is beyond the feeder stage being raised for sale Finishing operation – an operation that purchases feeder pigs and feeds them to market weight Gestation – pregnancy; 112-114 days in length for pigs Gilt – young female that has not farrowed her first litter Greenhouse gases (GHG) – Gases that accumulate infrared radiation in the atmosphere resulting in climate change. Some result from natural processes while others are generated only through human activities. 112 Glossary
Pork Production Public Pork Names and Environment Stats Glossary Today Health Safety Numbers Quick Facts Quick Facts Greenhouse gas emissions – A term that describes greenhouse gases emitted into the atmosphere by an activity, a process, an individual or an organization. Also known as carbon emissions. Grower pig – a young pig weighing between about 50 and 200 pounds Ham – cured and smoked meat from the hind leg of pork, excluding the shank Hand mating – an individual female that is ready to be bred is exposed to an individual boar in a small pen for mating, under the supervision of the producer Harvest – the process of animals being harvested for food usage. There are two measures in the U.S. Federally inspected (FI) slaughter is the number of animals harvested in plants that are subject to inspection by USDA Food Safety Inspection Service. Commercial slaughter/ harvest includes FI slaughter and the harvest that occurs in state-inspected facilities Hoop structure – low-cost, uninsulated and naturally ventilated hoop-shaped production building; the floor is usually earthen and typically bedded with straw or cornstalk Immunization – the process of rendering a subject immune or of becoming immune, either by conventional vaccination or exposure to disease Intact pigs – male pigs that have not been castrated but have not been kept for breeding purposes Lactating – period when a sow provides milk to her pigs Lagoon – a biological treatment system designed and operated for biodegradation, or converting organic matter to a more stable end product; lagoons may be anaerobic, aerobic or facultative Litter – the group of pigs born to a sow during one farrowing; normally 8-12 pigs per litter Loin – wholesale cut of pork that is comprised of the spine and associated muscles between the shoulder and the ham Market-weight pigs – pigs that have reached 240 to 280 pounds Mating – breeding an estrous gilt or sow Meat breeds – breeds used in boar lines in crossbreeding schemes; include Hampshire, Duroc, Poland China, and Pietrain Mother breeds – used in maternal lines in crossbreeding schemes; include Yorkshire, English Large White, Landrace, and Chester White Necropsy – post-mortum excamination of a pig; used as a veterinarian diagnostic tool Non-productive sow days – days a sow is neither lactating or gestating Niche pork production – supplying unique pork and pork products in a way that specific customer segments prefer or value; does not use traditional commodity market channels and does not necessarily mean “small” Nursery pig – the growth phase from weaning until pigs enter the feeder phase Nursing pig – any pig not yet weaned Offal – entrails and internal organisms of an animal used for food Pasture system – a pork production system in which pigs are housed in large paddocks containing grass or legume forages; housing is usually limited to primitive, portable, open front buildings that are manually ventilated and bedded with straw, corn stalks or other materials as needed Glossary 113
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The Pork Industry at a Glance - National Pork Board

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