There are more than 7,000 hog farms across Canada that raise more than 25.5 million pigs a year. About 31,000 people work in the pork industry, from farmers to processors to inspectors.
Most pigs in Canada live in barns that are designed to provide them with the ideal environment. As well as protecting against extreme hot and cold weather, barns also keep out predators and disease. Farmers protect their animals from disease by following strict biosecurity procedures such as restricting visitors and traffic to the farms, showering before entering barns and maintaining a clean environment for the pigs. These health measures reduce illness, resulting in healthier pigs and a safer food supply.
The overall health and well-being of the animals is very important right through the journey from farm to table. Canada’s Pig Code of Practice outlines protocols for animal care, housing and transportation.
The production of pork moves through the following stages:
- Breeding Barn: To protect and care for them, farmers usually keep gilts and sows in individual pens within the breeding barn for 4-5 weeks. During this time, farmers check pregnancy using ultrasound equipment. If the female pigs are not pregnant, they stay in the breeding barn. If they are pregnant, they are moved to the gestation barn.
- Gestation Barn: A sow’s gestation (pregnancy) lasts about 115 days. During this time, farmers focus on reducing sows’ stress. Individual maternity pens can be used to house sows during pregnancy, to reduce the natural aggression among sows that can result in serious injuries. Group maternity pens are another type of indoor housing system. They offer sows more freedom of movement and opportunities for social interaction, but do increase the risk of fighting.
- Farrowing Barn: The process of birthing a litter of pigs is called farrowing. Sows are moved to the farrowing barn a few days before their expected due date. Farmers constantly monitor the barn and assist sows or piglets that are having difficulties.
- Nursery Barn: Once piglets are weaned, they move to the nursery barn where they are housed with pigs of the same size and age. Here, weanlings are provided with fresh water and feed at all times. To ensure weanling comfort, the nursery is kept very warm, at 24-30˚C (75-86˚F).
- Feeder Barn: After leaving the nursery barn, pigs are moved to the feeder barn for 3 to 4 months until they reach market weight. Pigs destined for market represent over 95% of all pigs born. These pigs are raised together in open, group pens for their entire lives.
- Breeding Stock: Farmers select the pigs with the best genetics and most desirable traits to stay on the farm to add to their herd or replace existing pigs.
- Transporting: When hogs reach a weight of 180 kgs, they are ready for market. They are transported in large, specially designed trucks with ample space and ventilation. There are strict rules for animal transport in Canada. Drivers who transport hogs to federally inspected processing facilities must receive specialized animal handling training and undergo an examination process before being certified to haul.
- Market: Inspectors at the meat processing plant will fully inspect animals to ensure they were transported properly with no injuries or stress and that there is no signs of illness. Animals are quickly and humanely euthanized. Processors must follow strict provincial and federal regulations for processing and handling animals.
Source: Canadian Food Focus and FarmFood360