EU PiG Newsletter December 2019

Welcome to EU PiG's final newsletter for 2019 - we wish all our subscribers a very Merry Christmas and a Happy New Year!

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Open for Entries: 2020 EU PiG Grand Prix

The 2020 European Pig Innovation Group (EU PiG) Grand Prix is open for entries until 31 January 2020. All pig producers are invited to enter their innovative ideas and examples of on-farm best practice in this annual EU-wide contest, with up to 300 producers competing to become an EU PiG Ambassador.

EU PiG is looking for entries that tackle one of eight Grand Prix challenges, identified as current priorities by the industry, within the project's key themes. There are eight different challenges each year and the challenges for 2020 are as follows:

Winning one of the eight Ambassador titles in the EU PiG Grand Prix gives producers the chance to receive international recognition of their success, share their best practice with other producers, get in touch with other Ambassadors to perhaps find their next big idea and achieve added motivation for farm staff.

For full details of the eight challenges for 2020 and how to enter, along with case studies on the previous years' winning Ambassadors, producers should visit the EU PiG website. Case studies of four of the 2018 winning Ambassadors are also available to view within this newsletter.

EU PiG Best Practices now available in other languages

Some of the EU PiG best practices are now available as fact sheets in up to nine different languages, these being Danish, Dutch, Finnish, French, German, Hungarian, Italian, Polish and Spanish. These are available for download from the EU PiG website within each case study.  Please continue to check the website for updates.

2018 Ambassador Focus: Meat Quality and Precision Production

The EU PiG project seeks to share the benefits of on-farm best practice between producers to promote a sustainable pig industry across the EU. This issue focuses on four of the project's 2018 Ambassadors and how they approach meat quality and precision production challenges.
Theme: Meat Quality
Challenge: Producing tastier pork
Ambassador: Bart Mouton and
Filip Van Laere, Belgium

Bart Mouton and Filip Van Laere achieve a higher profit from Duroc d'Olives meat, produced from a cross-breed pig fed a diet that includes olive oil. The breeding combines a white landrace sow and a Duroc boar and the meat has a reputation for being flavoursome, juicy and tender.



Theme: Meat Quality
Challenge: Homogenous groups of pigs for slaughter
Ambassador: Rick Bosgoed, Netherlands

Farmer Rick Bosgoed is saving 20 percent on the costs of starter pig feed alone by using smart technology to adjust the feed type and quantity to the weight of each pig in his new finisher building. This building houses 3000 pigs, in groups of 375 which are managed with the Nedap Pig Sorting system, making the management of finisher pigs in large groups more efficient and more accurate.

Theme: Precision Production
Challenge: Increase gilt and sow performance
Ambassador: David Goodier, UK

Farrow-to-finish producer David Goodier has reduced production costs per piglet by 4.9% through a system which monitors gilts at strategic points during their first cycle. The aim is optimise body condition and performance and improve young sow retention. 



Theme: Precision Production
Challenge: Reduce emissions
Ambassador: Marion Verhoeven, De Hoeve BV, Netherlands

De Hoeve Innovatie, a rearing and finishing business, has improved pig health and growth rates using a daily manure removal system. There are lower feed and veterinarian costs, with the potential to remove antibiotic use. It can also deliver up to 40m3 of biogas per cubic metre by removing fresh manure every day, compared to 10 m3 of biogas from 1 m3 of old manure.  Less ammonia is produced, resulting in a healthier climate within the shed which delivers these advantages for animals, humans and the environment.

The next issue will feature the best practices from the 2019 Ambassadors.

EU PiG European Thematic Network for Innovation in Pig Farming

EU PiG partners, CRPA and Gran Suino Italiano Interprofessional Organization hosted a conference "EU PiG: the European Thematic Network for Innovation in Pig Farming" held as part of the Italpig event in Cremona, Italy. This took place on Wednesday 23 October in CremonaFiere.

The aim of the conference was to improve the dissemination of innovations and best practices for the management of pig breeding.

Guido Zama, President of the Italian Gran Suino Interprofessional Organization, Vincenzo Mirra, Project Leader of Gran Suino Italiano Interprofessional Organization and representative of the Italian Regional Pig Innovation Group (RPIG), and Paolo Ferrari, Project Leader of CRPA and Leader of the Italian Regional Pig Innovation Group (RPIG) participated as guest speakers.

EU PiG introduced at OMÉK Exhibition in Budapest

The EU PiG project was introduced at the Hungarian National Agricultural and Food Exhibition and Fair - OMÉK. More than 85,000 visitors from 15 countries attended the 79th OMÉK, which presented the best of Hungarian agriculture and food over four days, 26-29 September 2019.

EU PiG partner, Hungarian Livestock and Meat Product Board (LMPB) participated at this event, using the opportunity to introduce the EU PiG project. They did this by publishing a brochure, detailing it's objectives, activities, and results. A section was dedicated to the EU PiG Ambassadors and their best practices. This brochure (in Hungarian) was given to approximately 600 delegates and is also available for download here.

Please continue to visit the EU PiG website to keep up to date in terms of developments.  The website is being refreshed over the coming months in order to further facilitate knowledge exchange to help producers drive and adopt innovation on farm. 

 

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About EU PiG

Exchanging knowledge, sharing innovation. Action to improve the pig industry.

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EU PiG Grand Prix

A contest to identify best practice in each of the project's four thematic areas.

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