Pigkeeping

Pigkeeping, also known as hog farming or swine husbandry, is the practice of raising domestic pigs for meat, lard, or other products. It is a significant sector within agriculture worldwide, contributing to global food security and economies. Pigkeeping can range from small-scale backyard operations to large industrial farms.

The domestication of pigs is believed to have occurred thousands of years ago, likely originating from wild boars in various regions. Today's domestic pigs have been selectively bred for traits such as rapid growth, meat quality, and reproductive efficiency. Common breeds include Yorkshire, Duroc, and Landrace, each with distinct characteristics suited to different climates and production systems.

Housing for pigs varies depending on the scale and type of operation. It can include open-sided shelters, confinement buildings with slatted floors, or pasture-based systems where pigs have access to outdoor areas. Key aspects of pigkeeping involve providing appropriate nutrition, ensuring access to clean water, and managing their health through vaccination and disease prevention.

Breeding programs are crucial in commercial pig production. Sows typically farrow twice a year, producing litters of piglets. Piglets are usually weaned after a few weeks and then enter a growing or finishing phase before being sent to market. Waste management is an important consideration, with manure often collected and utilized as fertilizer.

Consumer demand for pork drives the industry. Pork is a versatile meat consumed globally in various forms, including bacon, ham, and sausages. Ethical considerations and environmental impact are increasingly important topics within pigkeeping, leading to ongoing research and development in sustainable practices.