Organic Pig Production

This course is aimed at producers interested in rearing pigs and those currently producing pork conventionally on a small scale who wish to convert to organic production.

€100 (includes lunch) – 2 days

Course Content:

Next Course Dates: 17th Sept and 16th October in Dundrum, Co Tipperary & 23rd October and 20th November in Boyle, Co Roscommon

• Processing – including pork, bacon, ham, sausages
• Labelling, distribution & packaging
• Land management & REPS
• Husbandry - Breeds, feeding, parasites and disease, fencing, weights, housing, densities
• Costings – overheads, cert fees, transport, slaughter, processing
• Income - including livestock sales, REPS, stud, land management, product and culls

Outcomes:

You will learn in detail about the differences between organic and conventional pig production, processing techniques and impact on land management. You will also know about breeds and management of stock as well as costs to be expected and potential income.