The International Conference on Pig Survivability, originally set for Oct. 28-29 of this year, has been postponed a year due to ongoing concerns with the COVID-19 pandemic. The new dates for the conference are Oct. 27-28, 2021, and the location will remain at the Hilton Omaha in Omaha, Neb.
Organizers are disappointed that the conference will not be held this fall, yet know the decision is the right one for our attendees and our presenters. Conference organizers look forward to sharing even more information with attendees in 2021 about how they can use current information to improve survivability rates in their operations.
The organizing committee chose to alleviate the potential risk of negative impact on the industry by postponing the conference as they looked at the unknowns in terms of allowable travel by companies, businesses and universities, and other factors affecting return to normal business function due to COVID-19.
The 2021 conference objectives are to facilitate the discussion and dissemination of the most current information relative to sow, litter, weaned pig and grow-finish mortality. The aim of this conference is to bring the industry together to motivate change while providing the tools and resources to do it.
While the conference will remain an important component of the overall Improving Pig Survivability Project, other avenues of information distribution such as podcasts, fact sheets, webinars and other digital media, will continue as planned. Conference organizers are developing a strong, nationally effective Extension and outreach effort coupled with innovative applied research for this project, and they are confident that this conference will be a major piece of that effort in 2021.
In the meantime, find out more about the Improving Pig Survivability Project by clicking here.
Improving Pig Survivability is a five-year project encompassing research, education and Extension efforts with the goal of reducing overall mortality in the U.S. commercial swine industry by 1% or more per year of the project. The project is a collaboration of faculty, staff and students from Iowa State University, Kansas State University and Purdue University. The project is funded by the National Pork Board and the Foundation for Food and Agriculture Research.