Documentations

French hot dog sausage

French liver pâté

French liver pâté

French cooked ham

French cooked ham

French raw fermented dried sausage

French raw fermented dried sausage

Electronic swine ID applied to running GTTT (technical slow-herd management system) pig farming systems

Over 2005-2006, the IFIP (French pork industry Institute) led a project supervised by the French pig farming Institute in partnership with the Brittany-centred chambers of commerce to analyse the potential…

Hydrating pigs before loading : impact on carcass performance, meat quality and processability

The primary objective of this study was to quantify the water consumption levels of pigs watered in the loading station according to two parameters: time at the trough and two…

Feed allowance to the hyper prolific sows should be increased during late gestation

How does the increase of feed allowance during the last two weeks of pregnancy influence piglets and hyper prolificsows’ characteristics at birth and during lactation? In order to answer to…

Pig barns in France : what would be the investment budget to cover current needs

In 2006, the IFIP led a series of questionnaires and diagnostic appraisals as part of a drive to produce a status report on the national installed base of pig farms**.…

Denmark : pig farms undergoing massive changes