The Rural Voice, 1980-11, Page 43PERTH COUNTY PORK PRODUCERS' NEWS
Observations on pig production
in European countries
BY WILLY TELLER
Beginning of July my wife and I went for a holiday to
Switzerland. A few weeks prior to leaving Canada, 1 arranged
four meetings in four different parts of Switzerland. The agenda
was S.P.F. programs in different countries in Europe, the
methods they use in Switzerland, who pays for the program and
how far did they come. 1 was told that they have approximately
38,000 sows enrolled in the Government Swine Health Service
Program. The Swedish Program is sanitation by separation and
raised under natural conditions, with access to outdoors. Only
the smaller units are involved in the Swedish Program.
The S.P.F. Program (specific pathogen free piglets acquired
by hysterectomy) is more common, especially in the larger units.
At the moment they are trying to pass a law that will restrict
units to no more than 200 sows per farm. Special regulations for
the "S.P.F." and the "Swedish Program" take the
characteristics of both methods into consideration. First of all,
they regulate the time limits for the recognition of units and the
number of health controls for piglets and slaughter pigs. Fifty
percent of the expenses for the Swine Health Service is paid by
the Confederation, 30% by the Province and 20% by the pig
owner. In order to preserve, blood lines of valuable breeding
units and to renew blood lines in initial herds, there are 3
Hysterectomy Stations at their disposal.
One station is equipped for rearing piglets and the other two
stations carry out the hysterectomies, rearing the piglets with
foster mothers in recognized units. They also use the Pyramid
system. This starts out with about 100 farms with a total of
approximately 5,000 sows (Nucleus herds). Next are the
Multipl iers (appr. 23,000 males and females) emphasis on
production of gilts for the production of weaners, then come the
weaner Producers (175,000 pigs) production of genetically
homogeneous weaners.
During the year the health condition of the herds and the farm
conditions are checked several times. In addition, a health
control is being carried out with dead piglets and slaughter pigs.
Slaughter pigs destined for the health control are either fattened
in their own breeding herd or in a suitable control fattening unit.
The control of organs is carried out in the slaughter houses by
veterinary advisers or specially instructed veterinary meat
inspectors. Alternate tissues are sent to the research institutes
for pathological -anatomical, histological and microbiological
examination. The findings are brought to the notice of the
veterinarian and the owners. The annual rate of reinfection with=
enzootic peneumonia is approximately 5%. Actually, intense
research is being done in order to introduce a test on living pigs.
They want to achieve the optimum and I was told that this could
only be accomplished by means of a regional sanitation program.
At present 20% of the total numbers are enrolled in the Swiss pig
health service. Caesarean sections and other methods are not
used at the moment. I asked why.
Answer: There is always some danger of infection when the sow
is brought back to the S.P.F. herd. The sow is not as valuable;
she has never had any Penicillin, so can be butchered.
I also had a chance to talk to different organizations in three
different Provinces. Some of them are enrolled in the
Government Health Program and some have their own standards
which are not recognized as S.P.F. Some Directors of these
organizations attended the Ontario Pork Congress and had tours
of Canadian hog farms. Most of them are familiar with what we
have and were very much impressed by the quality of our pigs.
These Associations are interested in visiting Ontario again in
the next few months and I promised them that 1 would show
them some of the good pigs we have in Ontario. Itt Switzerland
there are 29 private organizations for marketing hogs, 10 large
ones and 19 smaller ones.
Farmers tnat buy weaner pigs are advised to buy them from
one source. Mange hardly exists. For the last 2 or 3 years they
have had very good results treating mange with feed additives.
For diseases like Rhinitis, Hemophpneumonia etc., they had
very good results with aerosal sprays, which are easy to use.
They only know of one good breeder from Ontario who sold pigs
to them. Usually they buy breeding stock from other countries in
Europe and the U.S.A. Hampshires bought in the States
performed very poorly. Europe would be a good place to show
breeding stock and develop a good market. We would have to go
there and not wait till they come here.
The Danish people have specially out -fitted ships with
refrigeration units, selling their meat to England and the U.S.
Even the Hydro connections are made to fit in different ports.
Since 1972 Denmark has built up a S.P.F. Program on the
initiative of the export slaughter houses without Government
help. Their Pig Health Service is very similar to the one in
Switzerland.
GREAT BRITAIN
Despite a big effort their swine health service enrollment only
went up from 6,000 sows to approximately 10,000 sows in 7
years. They are not supported by Government.
HOLLAND
They have had a Swine Health Program since 1966, supported
by the Agriculture Dept. and Breeder -Organizations.
BELGIUM & AUSTRIA
Have no Swine Health Service.
GERMANY
Has a Swine Health Service where the Agriculture and Vet
Department work closely with Breeder Associations.
SWEDEN
Has had a Swine Health Service since 1942. It was last
reorganized in 1970. It works under the "Swedish Farmers Meat
Marketing Organization." Any Swedish farmer can participate.
At present they are looking after approximately 30,000 herds as
well as 200 nucleus herds and 6 test stations. All pigs
slaughtered have the internal organs checked and results are
sent to the Swine Health Service Centres. The Health Service is
run along the same lines as the one in Switzerland, although it
is strictly financed by the Producer Organizations.
NORWAY & FINLAND
Are running their program much the same as Sweden.
In Switzerland they told me that pigs out of their Swine Health
Program (S.P.F.) have an average feed conversion of 2.89 - 2.9
kg. while ordinary pigs have a conversion of 3.5 kg. average.
Floors in farrowing rooms were made of a mixture of P.V.G.
Polyester and Concrete, or out of clay tiles.
Some Prices: Weaners 25 kg. Swiss Franks 5.20 per kg.
Butcher Pigs Live wieght Fr. 4.10 per kg.
Feed 100 kg. Fr. 85. -
Porkchops in store Fr. 14 -
One Dollar is approximately Fr. 1.45
I hope that my observation show that it is easy to have contacts
with Pork Producers in other countries and at the same time have
scientific and practical exchanges.
THE RURAL VOICE/NOVEMBER 1980 PG. 37