Steve J. Hoff Iowa State University

Publish Date: November 1, 2019

Economies of scale and the greater need for efficiency have resulted in the vast majority of pigs being raised indoors. These artificial environments have a great impact on production performance and the health status of both the pig and the worker. With the pork industry becoming more integrated, uniform-style barns are built in multiples, and an error in design can be multiplied many times over. This situation highlights the continued need for adhering to basic design principles in ventilation and environmental control.

Publish Date: April 9, 2010

The best time to lower the potential for odor and odor complaints from any swine facility is before the site is constructed. Siting and building design have a tremendous influence on odor potential, not only through position relative to neighbors, highways, parks and municipalities, but also due to the communitys perception of odor potential.

Publish Date: April 9, 2010

Pork producers that have facilities with odor problems or want to be proactive in management approaches to prevent odors have a variety of options. Some of these options are easily implemented, while others are more of a challenge. The cost and benefit of any approach should be carefully considered before implementation.