How To Start Pig Farming And Pork Processing Business - Free Download PDF

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How to StartPig Farming andPork Processing BusinessPiggery Business Plan, Pig Farming Business Plan,Hog Production, Pork and Swine Production(Feeding Management, Breeding, Housing Management,Sausages, Bacon, Cooked Ham with Packaging)

IntroductionPig farmingis the raising andbreeding of pigs. Among the variouslivestock species, piggery is mostpotential source for meat productionand pigs are more efficient feedconvertersafterthebroiler.Pigrearing has traditionally been in themain occupational axis of the inceimmemorial.www.entrepreneurindia.cooftime

But at present commercial pig farming has greatly changedsocial scenario of this business in India. Now everyone isconscious about the economic importance of pig farming.Pig farming for meat production is one of the best andprofitable business ideas for people. There are severalhighly meat producing pig breeds available and Initialrequirements of small investment, quick returns andutilization of bristles and manure further increase theimportance of this

Almost all of the pig can be used as food. Preparations of pig parts intospecialties include: sausage, bacon, gammon, ham, skin into pork scratchings,feet into trotters, head into a meat jelly called head cheese (brawn), andconsumption of the liver, chitterlings and blood.The following factors can influence the type of pig farms in any given region:Available food supply suitable for pigsThe ability to deal with manure or other outputs from the pig operationLocal beliefs or traditions, including religionThe breed or type of pig available to the farmLocal diseases or conditions that affect pig growth or fecundityLocal requirements, including government zoning and/or land use lawsLocal and global market conditions and demandTraditional farming styles and

Commercial pig farming in India for meat production is one of thebest and profitable business ideas for the Indian people. There areseveral highly meat producing pig breeds available around the globe.Some of those are very suitable for commercial meat productionaccording to the weather and climate of India.Pig farming willprovide employment opportunities to seasonally employed ruralfarmers and Supplementary income to improve their livingstandards. The pig farming constitutes the livelihood of rural poorbelonging to the lowest socio-economic strata and they have nomeans to undertake scientific pig farming with improved foundationstock, proper housing, feeding and

Reasons Why You Should Invest in Pig FarmingPigs have low mortality rate compared to other animals. They aremore rugged and easier to raise. They can also survive days withoutfood or water.Pigs are also cheaper to raise compared to fishes or poultry becausethey can eat most foods that humans eat and even if you have to buyfeed for them, their feeds are cheaper than those of other animals. Ifyou do not have money for fancy pig feed, you can always make dowith stuff you can find around you or food wastes from your kitchen.This is totally impossible with

Also, you wouldn’t have to worry about people stealing your pigsbecause most people would not touch live pigs with a 6-feet pole.The immune system of pigs is higher than other animals. As long asyou give them the needed vaccines regularly, they would not fallsick. The same cannot be said for chickens which could be wipedout in one fell swoop by a disease outbreak.Pigs also generate more profit and if you ever get tired of pigfarming, you could easily dive into real estate, using your pig farmas your first construction

According to recent studies of changing scenario of AnimalHusbandry and Meat Industry in India, Pig farming with a profitof 60% topped all other types of subsidiary occupations likedairying (10%), poultry (30%) and sheep rearing which is at 22%.According to an estimate, the pork production was of Rs 1682crores and the bristles production was of Rs. 115 crores duringrecent years.The characteristic features of Pig as a livestock are the highest feedconversion efficiency, utilization of wide variety of feed stuff viz.grains, forages, damaged feeds, vegetables, fruits and garbage etc.,

higher proficiency with shorter generation interval, i.e., first breedingas early as 8-9 months of age, farrowing twice in a year and 6-12 pigletsin each farrowing. Initial requirements of small investment, quickreturns and utilization of bristles and manure further increase theimportance of this animal.Pork production in India is estimated at 464 thousand metric tons in FY2014-15. From year 2010 to 2015 pork imports increased at a CAGR of 11percent on steady demand in hotel, restaurant and institutional sector aswell in high-end retail segment. In 2015, pork imports increased by 28percent from the previous year to 527 metric

This handbook is designed for use by everyone engaged in the porkproduction. The book explains about how to raise and care for pigs, bychoosing the right breed, how to house, feed and breed them, butcheringprocess, manufacturing process of various pork products and sampleplant layouts & process flow sheets with machinery details. Majorcontents of the book are behavior of pigs, feeding management, pigbreeding, housing management, diseases, pork processing, sausages,bacon, cooked ham, chilling and freezing of meat, meat packaging.It will be a standard reference book for professionals, foodtechnologists, entrepreneurs, and others interested in startup of pigfarming and pork

Table of Contents1. IntroductionAdvantages of Pig Farming in IndiaPhysical Characteristics of PigsSWOT Analysis of Piggery SectorPig Breeds(1) Large White Yorkshire(2) Jangali Bandel/Wild Boar(3) Pygmi Bandel(4) Landrace(5) Middle White Yorkshire(6) Hurra(7) Chwanche(8) Banmpudke(9) Hampshire(10)

2. Behaviour of PigsSocial BehaviourRooting BehaviourMaternal BehaviourHuddling BehaviourLeadershipSexual Behaviour3. Feeding ManagementNutritionTypes of NutritionFeeding of BoarsFeeding of FemaleFeeding of Farrowing Sow and LitterFeeding for PigletsFeeding of Growing and Finishing PigsOrphan

WeanersBaconersGilts4. Pig BreedingManaging the SowsSelection of Breeding GiltRecognising the HeatSelecting the BoarManaging the BoarFeeding and Housing the BoarTiming the ServiceThe Birth and Care of the New-Born PigletsPreparation MeasuresBirthCare of the New Born PigletsProblems Related to the

Slow DeliveryAccidental Killing of the Piglets by the SowThe Sow Becomes ill After Farrowing5. Housing ManagementSelection of Housing LocationFencingConstruction Plan for a Good Pig House/ShedHousing and Equipment The Boar and Boar Pen The Sow and Sow Pen The Dry Sow and Dry Sow Housing Farrowing Pens Weaners and Weaner Housing Grower and Finishing PensDifferent Models/Types of Pig House/

6. DiseasesInternal Parasites(1) Roundworm Symptoms Prevention(2) Tapeworm Symptoms PreventionExternal Parasites(1) Mange Symptoms Prevention Treatment(2) Lice Symptoms Prevention

(3) Myiasis Symptoms Prevention and Treatment(4) Anaphrodisias Symptoms Prevention Treatment(5) Leptospirosis Symptoms Prevention and Treatment(6) Brucellosis Symptoms Prevention and Treatment(7) Uterine Prolapsed Symptoms Prevention and

(8) Mastitis Symptoms Prevention Treatment(9) Endometritis (Bacteria) Symptoms Prevention and TreatmentDiseases and Disorders of Digestive Tract(1) Birth Diarrhoea Symptoms Prevention Treatment(2) Red Diarrhoea or Clostridial Enteritis Symptoms Prevention and

(3) Fat Diarrhea Symptoms Prevention and Treatment(4) Post Diarrhea Symptoms Prevention and Treatment(5) Salmonellosis Symptoms Prevention and Treatment(6) Swine Dysentery Symptoms Prevention Treatment(7) Post Weaning Syndrome (Oedema Disease) Symptoms Prevention and

Diseases of the Respiratory Tract(1) Influenza Symptoms Prevention and Treatment(2) Pleural Pneumonia Symptoms Prevention and Treatment(3) Atrophic Rhinitis (Inflammation of the Nose) Symptoms Prevention and Treatment(4) Pasteurellosis Symptoms Prevention and Treatment(5) Porcine Respiratory and Reproductive Syndrome (PRRS) Symptoms Prevention and

Disease Causing Problems in Walking(1) Arthritis Symptoms Prevention and Treatment(2) Streptococcal Infections Symptoms Prevention and TreatmentNutritional Disorders(1) Anaemia Symptoms Control and TreatmentOther Diseases(1) Foot and Mouth Disease (FMD) Symptoms Prevention and Treatment(2) Hog Cholera Symptoms

(3) African Swine Fever Symptoms Control(4) Swine Influenza Symptoms Control(5) Transmissible Gastroenteritis (TGE) Control(6) Enteric Colibacillosis Symptoms Control(7) Salmonellosis Symptoms Control(8) Erysipelas Symptoms

(9) Anthrax Symptoms Prevention and TreatmentVaccination Schedule for Pigs7. Pork ProcessingStunningStunning Methods Percussion Stunning Electrical Stunning Carbon Dioxide Gas StunningBleeding Bleeding on a Rail Horizontal Bleeding Bleeding Without StunningHair or Skin RemovalSkinning

EviscerationSplitting and Head RemovalChilling the CarcassCarcass Cutting EquipmentBasic Equipment Needed for the Slaughtering OperationUseful Additional Equipment8. SausagesSausage Types(1) Fresh Sausage(2) Cooked Sausage(3) Dry & Semi-Dry Sausages(4) Luncheon Meats and Jellied ProductsSausage IngredientsSausage Recipes and ProceduresFresh Pork SausageItalian Style Pork

BratwurstNurnberger BratwurstPolish SausageSmoked KielbasaCoarse Ground BolognaFrankfurtersCooked SalamiSummer SausageDry Beef SalamiHoney LoafSpiced Luncheon LoafFamily LoafMain Types of Products Worldwide(1) Frankfurters (Wieners)(2) Grill Sausages(3) Bratwurst(4) Bologna(5)

(6) Mettwurst(7) Breakfast Sausage(8) Blood Sausage(9) Weisswurst(10)Liver SausageProcessing Stages(1) Ingredients and Additives(2) Formulation(3) Comminution(4) Smoking/CookingQuality Aspects of the Finished ProductSafety Aspects9. BaconIntroductionProcessing Stages Traditional Wiltshire Curing Injection of Pork

Immersion in a “Live Brine” Maturation Modern Wiltshire Cured Bacon Modern Bacon Production Pig Production and Slaughter Slaughter and Chilling Immersion Curing (Tank Curing) Bag Curing Dry Curing Smoking Tempering and High-Speed Slicing Packaging Storage Instructions10. Cooked HamIntroductionTypes of ProductsRaw

Processing Technology Reception Brine Injection Massaging and/or Tumbling Cooking Cooling Final ProductQuality Aspects of the Finished Product Color Texture FlavorSafety Aspects11. Chilling and Freezing of MeatDefinitionsEffects of

Microbiological EffectsMould GrowthFat RancidityPhysical EffectsIce Formation – Mechanical and Chemical EffectsEffects on Meat Properties Colour Drip Losses Cooking Losses Fatty TissueStorage LifeManagement of the Cold ChainTypes of Freezers12. Meat PackagingAdvantages of PackagingPurpose of

Requirements for Packaging Materials(1) Single-Layer Films(2) Multi-Layer FilmsTypes of Packaging(1) Controlled Atmosphere Packaging (CAP)(2) Vacuum-Packaging(3) Masterpack(4) Modified-Atmosphere PackagingPackaging Guidelines for Meat and Meat Products13. Sample Plant Layouts & Process Flow Sheetswith Machinery

Niir Project Consultancy Services (NPCS)can provide Process Technology Book onPig Farming and Pork Processing(Feeding Management, Breeding, Housing Management,Sausages, Bacon, Cooked Ham with Packaging)See s://

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Commercial pig farming in India for meat production is one of the best and profitable business ideas for the Indian people. There are several highly meat producing pig breeds available around the globe. Some of those are very suitable for commercial meat production according to the weather and climate of India. Pig farming will