Modern Hog Farming in Illinois

The agricultural landscape in America has changed dramatically over the past two generations. Growing knowledge, ongoing research and the adoption of technology have advanced modern pig farming methods. Despite the progress, the nostalgia attached to traditional farming and a rural way of life has led many to perceive the farming methods of the past as better. This simply is not true.

Farmers have adopted modern practices out of concern for animal well-being, food safety and the environment based on sound science and input from agricultural experts. In fact, some pig diseases have even been eradicated. The health of pigs has improved greatly. Better food safety measures have led to a safer pork supply. Pig farmers have successfully applied lessons from the past into the development of better farming methods today. They will continue to be resourceful, innovative and responsible producers of food for generations to come.

A complex business

Raising pigs is a complex and dynamic business. Like many other industries, pig farming faces challenges that affect how farmers run their businesses.Issues such as the economy, alternative energy, biofuels and immigration are influencing the economics of the industry. For example, regulations for alternative fuel such as the production of ethanol for cars consume a significant portion of the U.S. corn crop every year. Corn is a major feed ingredient in livestock farming, so competition for corn has caused prices to spike significantly for pig farmers. This new demand for corn has required farmers to use other feed ingredients, such as wheat, barley and dried distillers grain (a byproduct from ethanol production), to help offset the rising costs associated with feed while still meeting the nutritional needs of the pig. This is another example of how pork farmers are continuing to look for ways to produce safe, wholesome and economical pork for consumers.

Adverse crop conditions, extreme weather and increasing food and energy costs pose ongoing challenges to pig farmers. Balancing the business issues of farming with the responsibilities of animal care requires that farmers wear many hats. From agricultural economics and politics to business management and communication, today’s farmers confront a wide range of challenges. As professional businessmen, we are actively involved in the food production process, which has not always been the case.


Benefits of progress

Farmers’ commitment to continuously improve practices has resulted in better methods in many areas of farming. Learn more about how practices have evolved over time.

OLDInconsistent: indoors and outdoors. Vulnerable to extreme weather, injury, predators and illness.
NEWIndoors: protected from injury, illness and predators; comfortable temperatures year-round.
Health Management
OLDTreated pigs in response to disease and illness.
NEW: Many approaches to prevent, control and mitigate risk for animal illness and disease; better identification and treatment of individual sick animals.
Odor control
OLD: Few standardized methods to control odors.
NEW: Awareness and prevention such as dust management and vegetative windbreaks to mitigate spread of farm odors; better manure management.
OLDMost farms farrow to finish – no specialty among farms.
NEW: Specialized farms that care for pigs at each life cycle stage.
Hog Characteristics
OLD: Smaller, higher fat content: Avg. 200 pounds with 2.86 inches of back fat.
NEWLarger and leaner: Avg. 270 pounds with 0.75 inches of back fat.
OLD: Largely unregulated diet including grass, clover and even table scraps.
NEW: Strictly regimented rations including corn, wheat and soybean meal with added vitamins and minerals. Better administration of proper nutrition equitably distributed.
Nutrient management
OLD: Little manure containment and reuse; uncertain disposal.
NEW: Sophisticated systems to capture, control and use manure as fertilizer.