Swine Production
In 2006, our state ranked 12th
in hog production in the United
States, producing just over
2 million hogs for a total value
of about $210 million.
During that same year, the
United States produced 132
million hogs with a total value
of about $14 billion, making
Pennsylvania’s production
about 1.5 percent of the
nation's pork.
Pennsylvania’s capacity to
process live hogs into pork
products (about 14,000 hogs
per day) represents about 3.3
percent of the U.S. total.
Courses
Contributing an estimated $1 billion to Pennsylvania’s economy, the pork industry is a vital part of the Commonwealth’s agricultural production. The course offerings and research relating to swine production are a significant element of the Department of Dairy and Animal Science, and reinforce the importance of this segment of agriculture.
From swine management, to breeding evaluation, to animal welfare to meat production, the information available provides a sound basis for understanding swine production. The courses also offer solid background for a broader comprehension of animal agriculture within the context of today’s continual technological change and the dynamics of the marketplace.
Courses related to swine production in the Department of Dairy and Animal Science include the following:
- An Sc 306 - Swine Management and Production
- An Sc 324 - Value Determination of Meat Animals
- An Sc 419 - Animal Welfare
- An Sc 418 - Nutrient Management in Agricultural Systems
- An Sc 424 - Livestock Breeding Evaluation and Selection
- An Sc 426 - Advanced Judging and Selection
Featured Swine Publications in the Department of Dairy and Animal Science
The Penn State Swine Center
The Penn State Swine Center, with a herd of 75 purebred Yorkshire sows, is a major contributor to teaching and research at Penn State. This way for more information about the Swine Center.
If you have questions or comments about the Swine Production section of the DAS Web site, contact Ken Kephart, Professor of Animal Science, or Bob Mikesell, Senior Instructor.
