Ohio Pork Producers Provide a Safe and Sustainable Food Supply
In partnership with: Ohio Department of Agriculture
Ohio ranks as the seventh-leading pork producer in the U.S., raising approximately 4.8 million market pigs annually. While each farm has its own approach to raising hogs, a shared commitment to animal wellness, food safety, and sustainability contributes to the industry’s success.
“We know more about raising pigs today than we ever have,” says Mike King, Ohio Pork Council senior director of communications and public relations. “Thanks to advanced research in all aspects of production from animal care and the environment to public health and more, today’s pig farmers are able to better care for the animals and their communities.”
Ohio farmers take many steps to ensure consumers have safe, nutritious, and sustainably raised pork products. These steps involve following strict protocols on animal care, biosecurity, and environmental stewardship.
The Business of Raising Hogs
Phil Hord, owner of Hord Farms in Bucyrus, raises thousands of pigs each year with the help of contracted family farms. The sows are bred and housed at a birthing farm, where they give birth to piglets. Once born, the piglets nurse for about three weeks. They are then weaned and taken to a growing farm under the care of other farming families until they reach market size.
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“Modern farming, technology, and science all go into raising pigs,” Hord says. “We provide the pigs, feed, and veterinary care. Our partner farms provide the human component.”
Hord says the human component is most important when considering how food gets on the table.
“Hundreds of people across the farm wake up every day to care for the animals,” he explains. “It all starts with people. There’s so much hands-on involvement to help make sure we’re providing the best, safest, and most secure food supply that is also cost-friendly.”
Prioritizing Animal Health
Producing that safe, high-quality pork supply starts with animal care, and today’s farmers are heavily involved in ensuring the safety and well-being of their hogs.
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“Farmers have close working relationships with swine veterinarians,” King says. “Pigs are not given hormones, and only given FDA-approved antibiotics by veterinary prescription when necessary. The goal is the comfort and well-being of the pigs.”
Farmers implement modern technologies to monitor living conditions as well. Barns are kept at comfortable temperatures year- round via computer-controlled ventilation.
“The farmers understand that having access to shelter, water, feed, and veterinary care at all times keeps animals happy and healthy,” King says.
To provide the best nutrition, Hord Farms uses animal research to test new feed ingredients and rations for pigs throughout the process.
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“We track metrics to formulate feed at appropriate stages,” Hord says. “We make over 90% of our feed, which positively influences how we can fine-tune the exact rations our pigs get to produce the best pork.”
Farmers also implement biosecurity procedures such as shower-in and shower-out when entering or leaving a barn to prevent germs from infecting growing pigs. “On the foreign animal disease front, the USDA is working closely with the industry to keep pig diseases out of the United States,” King says. “Diseases such as African swine fever or foot-and-mouth disease would be devastating.”
Environmental Stewardship
Ohio pork producers also focus on sustainability best practices to promote the health of people, pigs, and the planet.
“The environment, including water quality, for example, is always a high priority,” King says.“About half of Ohio’s pork producers operate in the Lake Erie watershed, and they are making special efforts to adhere to state-approved nutrient management plans to ensure things like phosphorous levels stay in check. It shows that farmers care for the land, air, and water across the state.”