Small Scale Hog Project

Charles W. Talbott (talbottc@ncat.edu)
Wed, 20 Oct 1999 16:15:39 -0500

Introduction: My name is Chuck Talbott and I recently received a Grant from
SARE to look at alternative methods for small scale producers to raise and
sell hogs from environmentally sound management systems. The grant is
entitled "Integrated Crop and Sylvan Systems with Swine: A State and
National Initiative". Collaborators on this project include: Greg and Lei
Gunthorp, hog producers and small farm advocates, The Carolina Farm
Stewarship Association (CFSA), as well as other local farmers and
researchers from NC A&T State University (C. Rackzowski and M. R. Reddy/Soil
Science and Water Quality and J. Upshaw, DVM and R. McKinnie, Coop. Ext.)
and J. Green, (NCSU Forage Program). I hope to develop a dialogue on
Sanet-mg with others interested in promoting small scale livestock farmers.

Objective: I. Integrated Production Systems:
Small Scale Swine producers in North Carolina (on-farm inventory of 250
animals which may translate into 10-15 sows) are required to rotate their
animals from dry-lots annually, and harvest a crop/forage before returning
pigs to the same lots. This project will look at the potential for
developing organic soils/garden plots from using swine raised on plots with
mulch as a bedding. By the hog's turning and trampling, manure and mulch
are expected to be converted into composted material for eventually
producing organic vegetables (which would eventually require alternative
wormers, etc.). The bedding (leaves, old hay bales etc.) may help to reduce
hog waste runoff and reduce parasite challenge. There is also the potential
for transferring zoanotic diseases from swine waste into the vegetables
produced. We will document these health issues.

Objective 2: The Meat of the Problem:
Greg Gunthorp (http://www.grassfarmer.com/pigs/gunthorp.html) and
generations before him, have shown we can produce pigs on the ground. The
question is can we capitalize on this management system to produce a unique
carcass that will appeal to upscale markets and translate into profit? Some
options that influence taste are in selecting breeds and diets that will
produce the desired results for pastured programs. Swine are good at
transferring flavor into the meat (fat) based on diet consumed. While at a
conference in Cuba last year, I met some Spaniards who fed their Iberian
hogs under cork trees (2 finishing hogs/Ha for three months produces
succulent Jamon Iberico). They indicated that the fatty acids from the nuts
give the meat/fat a unique taste that consumers pay up to five times the
price of commercially raised hogs. Morrison's Feeds and Feeding Textbook and
Fox Fire (feeding under Oak and Mulberry trees) also shed light on the
subject.

Objective 3: Identify and address slaughter/marketing constraints:
Another problem we face in NC is finding small slaughter and processing
plants that can provide their services to small scale producers. Many plants
are closing up due to the new waste management and/or HAACP regulations. We
plan to address this issue with State and Federal Slaughter and Processing
Administrators as well as other small livestock concerns at the CFSA Annual
Conference in November (12-14) in High Point, NC
(http://www.carolinafarmstewards.org ; Telephone: 919 542-2402;
E-mail cfsa@carolinafarmstewards.org). Highlights from the livestock forum
at the CFSA meeting will be posted in next month's news letter.

Charles W. Talbott, Ph D
Adj. Ast. Professor, NC A&T SU
101 Webb Hall
Greensboro, NC 27411
(336) 334 7672
Fax (336) 334 7288

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