The National Pork Board is encouraging producers to participate in the Improving Pig Survivability survey before August 31. The survey will generate information about the motivations and barriers to reducing pig mortality. The results will direct research and university extension efforts and producer training topics. 

Improving Pig Survivability is a five-year project to reduce overall mortality in the U.S. commercial swine industry. The project is funded by the Pork Checkoff and the Foundation for Food and Agriculture Research (FFAR).

The project’s interdisciplinary team includes faculty and staff in research and extension, including animal science, veterinary medicine, economics and microbiology. It includes team members from Iowa State University, Kansas State University and Purdue University and also collaborates directly with the swine industry including producers and allied industry partners.

Research efforts in the project seek to identify factors contributing to swine mortality in commercial production, and to develop strategies and information that can be utilized to reduce mortality and maximize pig survivability. It also works diligently to disseminate the information learned through this project through extension and training efforts, much of which will be available on this website.

Click here to participate in the survey.