The International Conference on Pig Survivability originally set for October 28-29, 2020 has been postponed a year to October 27-28, 2021.  As we looked at the unknowns in terms of allowable travel by companies, businesses and universities, and other factors affecting return to normal business function due to COVID-19, our organizing committee chose to alleviate the potential risk of negative impact on the industry by postponing the conference.

Conference objective:
The objective of the conference is to facilitate the discussion and dissemination of the most current information relative to sow, litter, weaned pig and grow-finish mortality. By featuring presentations and panel discussions from industry leaders and scientific experts, we want to bring the industry together to motivate change. We hope this will include producers, researchers, students, extension personnel, swine consultants, and representatives from allied industries. We want attendees to walk away with a sense of urgency towards the issue of mortality and some practical ideas of what to do about it.

About the project:
Improving Pig Survivability is a 5-year project encompassing research, education, and extension efforts with the goal of reducing overall mortality in the U.S. commercial swine industry by 1% or more per year of the project. The project is funded by the National Pork Board and the Foundation for Food and Agriculture Research (FFAR).

Our interdisciplinary team includes faculty and staff in research and extension, including animal science, veterinary medicine, economics, and microbiology. We have team members from Iowa State University, Kansas State University, and Purdue University. We also collaborate directly with the swine industry including producers and allied industry partners.

Research efforts in this 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. We will also work diligently to disseminate the information learned through this project through extension and training efforts, many of which will be available on our website, www.piglivability.org




The Improving Pig Survivability Project is funded by National Pork Board and Foundation for Food and Agriculture Research



Photos on this site are courtesy of the National Pork Board in Des Moines, Iowa.