Hog Building Designs Topic
COLUMBUS, Ohio Not all
pigs are created equal, and their
homes shouldn't be either, said
Dale Ricker, swine associate at
the Putnam County office of
Ohio State University
Extension.
Farrowing buildings and
nurseries were baby pigs are
born and housed should be kept
warm, while buildings designed
for finishing—where older pigs
are readied for market should
be kept at around 55 degrees to
60 degrees Fahrenheit, Ricker
Passing On The
LANCASTER (Lancaster Co.)
- One of the most important
decisions a farmer makes is how,
when, and to whom the farm
will be transferred.
Passing your farm business
on the the next generation is an
issue that requires careful plan
ning and attention.
To help you in the process,
Pennsylvania Farm Link is
hosting a day-long workshop at
the Farm and Home Center in
Lancaster on Feb. 4. Individuals
who want to learn ways to suc
cessfully transfer their farm to
family members or those want
ing to locate interested begin
ning farmers are urged to
attend.
Beginning farmers, or people
who are new to farming, are also
urged to attend to discuss begin
ning farmer issues and ways to
Lancaster Farming
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said. That's because a mild, dry
environment is better for the
health and growth of finishing
hogs than a warm, humid envi
ronment is better for the health
and growth of finishing hogs
than a warm, humid environ
ment.
To learn more about the topic,
early arrivals to the 1998 Ohio
Pork Congress on Friday, Feb.
20, can participate in the
Building Design and Ventilation
Alternatives sessions presented
by Ohio State University
Topic Of Lancaster
gradually develop a farm busi
ness.
According to Farm Link
Director Marion Bowlan, "forty
five percent of Pennsylvania's
farm operators are age 55 or
older. There are two times as
many operators over the age of
65 as under the age of 35. In the
next 10 years, nearly, one quar
ter of the state's 44,800 farms
will change hands. How we
address this problem will affect
agriculture in Pennsylvania for
generations to come."
Working to assist in the suc
cessful transfer of family farms
and to help retain agricultural
lands in production,
Pennsylvania Farm Link is
sponsoring regional beginning
and retiring farmer workshops.
This year the organization is
focusing part of its resources on
southeastern Pennsylvania. The
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Extension from 8 a.m. to 10 a.m.
Subjects discussed will include
breeding and gestation building
design, farrowing and nursery
design and ventilation alterna
tives, wean to finish building
design and management,
grow/finish buildings, and hoop
structures.
"Hog prices aren't too good
now, but there has been some
money made in pork production
the past two years, so producers
are able to invest in new or
Farm
workshop, scheduled from 9 a.m.
to 3:45 p.m., will address pass
ing on the farm issues, including
business planning, farm loan
resources, legal aspects of a
transfer, marketing ideas, start
up strategies, goal setting, farm
management, communication
skills, and farmland preserva
tion programs.
Participating agencies and
individuals include
Pennsylvania Farm Link, Penn
State Cooperative Extension,
Farm Credit, Farm Service
Agency, Lancaster County
Agricultural Land Preservation
Board, American Express
Financial Advisors, an attorney,
and a panel of local farmers.
Preregistration for this free
workshop is required by calling
Farm Link at (717) 558-7726 by
Feb. 2. Lunch is on your own.
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Lancaster Farming, Saturday, January 31, 1908-CS
Of Pork Congress
remodeled buildings," Ricker
said. "We try to do programs
that producers will be interested
in, and we've been getting a lot
of questions about building
design in the past year."
Designs for all the stages in
pork production will be covered,
from breeding and gestation
through finishing. Through
slides and discussion, partici
pants should get a good
overview of what types of struc
tures have been built recently
Ricker said.
"This session should be good
for all producers, whether
they're doing something now,
next year or the year after," he
said.
Ventilation, especially of far
rowing and nursery buildings,
also will be discussed.
Ventilation systems continuous
ly remove the heat, moisture
and odors crated by livestock
and replenish the oxygen supply
by bringing in drier, cooler out
side air. Air exchange also
removes gases such as ammo
nia, hydrogen sulfide and
methane that can be harmful to
both animal and operator
health.
Other Ohio State University
Extension presentations at Pork
Congress will be composting
swine mortality certification
seminar, also on Feb. 20 from 8
a.m. to 10 a.m., two sessions
each on swine health and the
Internet, and the Swine Health
and Technology Corner with vet
erinarians and Extension Swine
Team members available
throughout the Congress to
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answer questions.
The Swine Health sessions
will take place Feb. 20 and Feb.
21 at 10 a.m. Topics discussed
during Friday's session will
include Segregated Early
Weaning (SEW) Nursery Health
Management, and Porcine
Reproduction and Respiratory
Syndrome (PRRS) and Swine
Influenza Interactions.
Saturday's topics include
Emerging Diseases, and Hazard
Analysis and Critical Control
Points (HACCP) Impact at the
Farm Level.
The Internet sessions will
cover what pork information is
available on the Internet, what
type of computer producers will
need, where to start and how to
get hooked up.
"About 30 percent of farmers
use computers, but we'll mostly
be focusing on the 70 percent
who don't and answering ques
tions they may have," said
David Meeker, director of Ohio
State's Ohio Pork Industry
Center.
The Internet sessions are
scheduled for Feb. 20 at 2 p.m.
and Feb 21 at 1 p.m.
The Ohio Pork Congress is
Feb. 19 to Feb. 21 at the Dayton
Convention Center. For more
information regarding the
Congress, call the Ohio Pork
Producers Council at (614) 882-
5887, or visit their website
(http //www.ohiopork org) For
more information about hog
building designs and ventila
tion, contact county offices of
Ohio State University
Extension.
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