PIG puts pork production expertise online

PIG is a virtual library with information from national swine researchers contained in 200 fact sheets. Purdue University is one of 20 land-grant universities participating in the project offered by the U. S. Pork Center of Excellence.

Producers can access the site and register for a free account at the Purdue page. Registration entitles producers to search PIG for any topic they may need.

In addition to fact sheets, registered producers also can submit questions regarding pork production.

“The site provides producers the opportunity to seek expert advice on specific matters, with the goal of receiving an answer within 72 hours,” said Alan Sutton, Purdue professor of animal sciences and one of three Purdue experts associated with the project.

Sutton, who will provide expertise on environmental stewardship, is joined by Purdue’s Brian Richert, an associate professor of animal sciences and expert on swine nutrition, and Ed Pajor, associate professor of animal sciences and expert on animal behavior and well-being.

Much of the information available on PIG can also be found in the new 2007 Pork Industry Handbook that will be available Oct. 15 from Purdue Extension. Pre-orders are being taken now. It will be sold as a DVD for $45, as a two-volume spiral-bound book for $90, or both as a package for $115. Shipping is not included in these prices.

More information on the Pork Industry Handbook and an order form are available online or by calling (888) 398-4636. The order form should be mailed to the Agricultural Communication Media Distribution Center, 231 S. University St., West Lafayette, Ind. 47907 or faxed to (765) 496-1540.

For more information on the Pork Industry Handbook, contact Theresa Campbell at (765) 496-1136 or tcampbel@purdue.edu.

The U. S. Pork Center of Excellence is a public/private partnership that brings together academic research and extension related to pork production. In addition to universities, the coalition includes two governmental agencies, two industry associations and seven state pork producer associations.

Writer: Beth Forbes, (765) 494-2722, forbes@purdue.edu

Sources: Alan Sutton, (765) 494-8012, asutton@purdue.edu

Brian Richert, (765) 494-4837, brichert@purdue.edu

Ed Pajor, (765) 496-6665, pajor@purdue.edu

Theresa Campbell, (765) 496-1136, tcampbel@purdue.edu

Ag Communications: (765) 494-2722;
Beth Forbes, forbes@purdue.edu
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