THREE HILLS, Alta. – When pigs moved into barns, many farmers lost the
knack of producing pork on pasture.
Bert Dening and Mike Dolinski of Alberta Agriculture hope to change
that as they travel the province looking for farmers willing to take
hogs back to the open spaces.
“Today is where it is starting for any organized natural pork program,”
said Dolinski, who is in charge of the government’s organic farming
division.
“We have a massive amount of work to do.”
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While the demand for “natural pork” is unknown, inquiries from Japan
have Dolinski’s organic division speculating a market could be built if
Alberta farmers are interested. However, this is not being sold as the
next lucrative niche market.
Dolinski remembers the promised high prices for organic products and
alternative livestock. The promises sounded good, but few actually
realized those profits.
“Always look at your worst case scenario. You may have to sell it at a
conventional price,” he said. “There are limitations of how much the
consumer will pay.”
Dolinski does not expect a large farmer response to this concept and
isn’t pushing for certified organic production. He and Dening are
suggesting natural production with limited medications and open
pastures as opposed to confined housing and prepared pig feed.
Retail sales of organic beef and pork are sluggish. It is not a big
ticket item among those who prefer organic food. Many are vegetarians
who may eat chicken but reject red meat.
“It becomes very difficult to develop a niche market on the consumer
side,” Dolinski told about 50 farmers crowded into an Alberta
Agriculture classroom in Three Hills. “The global market is an ugly
place.”
However, as consumers grow increasingly nervous over antibiotic use and
animal welfare practices, moving pigs back to the pasture may address
some of that fear.
Dolinski and Dening use their meetings with farmers to explain
husbandry techniques, grazing requirements and market possibilities.
It is estimated up to 500,000 pigs are raised in outdoor programs
across Western Canada. Most are sold into conventional markets, at the
farmgate or through farmers’ markets. Most earn no appreciable premium.
While many organic farmers have philosophical reasons, Dening said some
are starting to look for a lower-cost alternative to conventional
confined systems.
Raising pigs on pasture means relearning old husbandry skills and may
also require a different kind of hog.
Most Canadian sows are white breeds like York or Landrace. They are
fertile and good mothers, but no one is sure how they might adjust to
life outdoors.
The Japanese prefer black pigs, Dolinski said. Berkshires and Tamworths
are the correct colour, but stocks are limited.
Those who successfully raise pasture pigs have a variety of approaches.
Dening and pasture specialist Grant Lastiwka recommend rotational
grazing by controlling paddocks with electric wires. Pigs need a
variety of plants and can tolerate more than 30 percent legumes in the
mix. As monogastrics, they don’t bloat.
“The point is planned pasture management,” Lastiwka said.
A new set of skills is needed and he urges producers to be creative as
they learn to feed pigs properly on grass and manage pasture regrowth.
Pigs do well on alfalfa, smooth brome grass and some clover varieties.
Past research suggests a grazing ratio of 25, 100-200 pound hog units
on one acre of high-quality pasture.
Shelters are also needed. Some producers rely on straw bales and plenty
of bedding, while others prefer buildings.
Small A-frame huts or biotechs are suitable. The huts are big enough
for one sow and her litter. The biotech is a larger structure with
solid walls and a tarp roof.
“If we do these things, we have to do them properly,” Dening said.
“We have to make sure the pigs are healthy.”
