Module II - Pork production
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The research in Module II will contribute to the development of a diversity of sustainable production systems at farm level that correspond to market and society demands. It is anticipated that increased diversification and flexibility will enable the design of a variety of production systems better suited to the local conditions and the specific market segments. |
Module coordinator
Prof. Michel Bonneau
| Institution: |
French National Institute for Agricultural Research |
| Department: |
UMR SENAH |
| Address: |
Laboratoire SPA |
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65 rue de Saint Brieuc |
| City and zipcode: |
35042 Rennes Cedex |
| Country: |
France |
| Email: |
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| Phone: |
+33 2 23 48 53 64 |
| Fax: |
+33 2 23 48 59 00 |
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In the existing intensive pork production system, pigs are reared indoor on slatted floors, producing foul smelling liquid manure. This system has proved to be very efficient both technically and economically.
Still, in many EU countries, pig production is not economically competitive on the world market. It is facing an increasing social rejection due to environmental and animal welfare shortcomings. The odour of the piggeries and of the liquid manure is very unpleasant and is a real nuisance to the neighbours.
It is also common that the output of pig manure results in pollution of water (nitrates and phosphorus), air (ammonia and nitrous oxide) or soil (copper, zinc). The production system is often perceived as being detrimental to the welfare of the animals.
Finally, because the same system is prevailing in all EU countries, it is likely that it is not fully adapted to local conditions that can be very variable in the various EU countries and areas.
Module II will address these challenges by analysing and optimising existing systems to enhance their reactivity to market and societal demands. New tools will be developed for integrated evaluation of the various dimensions of sustainability.
The work undertaken will consist in
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Developing tools for the integrated assessment of the various dimensions of sustainability (environmental impact, social acceptability and economy)
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Evaluating the sustainability of contrasting existing pork production systems (intensive vs extensive, welfare friendly vs standard, low cost vs high quality products)
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Developing improved systems towards a better market and sustainability orientation.
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Carsten Gydahl-Jensen, - last update:30 June 2008