Sows and gilts experience heat stress as summer temperatures rise. The effects of heat stress continue well beyond managing those few steamy summer days. Heat stress may reduce breeding success and reduce the upcoming litter size and health.

Who could predict all that it means to hog producers during a pandemic? Especially when it comes to processing facilities shutting down and not able to take your pigs. Pork producers are challenged with keeping pigs on the farm longer and are dealing with relieving the stress in crowded pig houses.

The COVID-19 pandemic affects us all, regardless of where you are in the food/meat protein supply chain. Start with baby pigs in your operation, raise them to market weight, and the market has suddenly diminished when workers at the pork processing facility are home with the virus.

“We must ‘lead well’ and think beyond the farm.” That’s the recommendation made by two University of Minnesota (UM) veterinarians, Dr. Jeff Bender, and Dr. Montse Torremorell. In their work at UM College of Veterinary Medicine and the School of Public Health, they have published several resources to help keep livestock workers healthy as they care for animals.

Animal rights activists are everywhere and being more and more aggressive. It may seem intuitive, but how to protect yourselves, your animals, and your reputation is critical for the successful production of protein.

More powerful than a locomotive? Are we talking about Superman? No, a virus. Just as fast as the 2019 Novel Coronavirus (COVID-19) has spread across the globe.

There’s been an increased buzz lately in the animal protein world following the January 5th 60 Minutes segment on antibiotics in hog production. The consumer is demanding a reduction in antibiotics in food production. But what are the effects of antibiotic withdrawal on animals?

Yes, we’re still talking about African Swine Fever (ASF) because it not only affects the pork industry, the poultry industry is benefitting from markets gained due to downturn in pork markets.