Pig & Poultry


Herd health priority for sustainable production


• Farm system has three key targets • Business model ‘has to be sound’ • Animal welfare is key consideration


N


orfolk pig producers Mi- chael and Ian Baker are prioritising herd health and welfare as they strive to en- sure their business remains via- ble for the future.


The two brothers farm free- range pigs across a number of breeding and fi nishing sites – and believe sustainability goes beyond environmental goals, en- compassing profi tability as well as moving towards net zero car- bon emissions.


“There are three key arms to


our business which are all inter- spersed helping us to achieve suc- cess,” explains Ian. “The fi rst is the farming system


itself. We ask ourselves whether what we’re doing is sustainable and aim to make sure we’re not depleting natural resources or re- ducing our ability to be profi table in future years.”


Commercial focus Secondly, the business operating model needs to be sound. Ian has a background in fi nance and fo- cuses on the commercial side of the business. He looks after peo- ple, workfl ow and processes, while Michael manages pig husbandry and production. These clearly defi ned roles and responsibilities are central to their success. The business employs around 60 people – which means it needs to keep delivering for the workforce locally, not just it terms of profi t.


50 ANGLIA FARMER • JULY 2021


Farm inputs “There’s still some way to go to an- swer the questions on how farm- ing might get there, but we’re cer- tainly looking at what we might change,” says Ian. “Machinery and fuel use is a


big challenge, as is animal feed. We’re not afraid to try new feed in- gredients, mixes or rations to see if this improves our environmen- tal impact, without compromising health or performance. Environmental challenges with outdoor pigs include their potential impact on soil. But pigs also benefi t the land if managed correctly – including adding nu- trients. “Healthy, content pigs are all part of the sustainability equa- tion,” says Ian.


The Baker brothers are am- bassadors for the MSD Animal Health UK Growing Healthy Pigs initiative which helps pro- ducers maximise pig health and welfare. These factors are also in-


The third important factor is


the environment. The brothers say their environmental focus is fundamental to the way they farm and work towards their ambition of achieving net zero carbon emis- sions.


They have already made a start


by measuring their carbon foot- print. They are now drawing up a plan for how they might achieve net zero by 2040, the NFU’s target timeframe for UK agricul- ture.


terlinked with improving produc- tion and carbon effi ciency.


Biosecurity “We switched to a single-parity herd a few years ago so each sow follows the same cycle, having six litters, before all are culled at the same time. Since moving to this system, we’ve seen a signifi cant reduction in antibiotic use.” All staff work on designated


sites, each with different colour- ed overalls, and follow strict bi- osecurity measures when moving from one location to another. A sep- arate yard for the main farm of- fi ce and wash facilities makes for a “pig-free base”. The brothers have a compre- hensive vaccination programme for all gilts and fi nishing pigs. To further improve welfare, they use intradermal vaccination where possible, and have invested in new pig handling facilities. Consumers expect good animal health, welfare and a good envi-


ronment too, says Ian. “There is a keenness within the supply chain to move forward with the green agenda, which is in line with pub- lic sentiment, and I have no argu- ment with that.”


Consumer understanding But low pig prices remain a chal- lenge. “There needs to be more ac- knowledgement that cheap food doesn’t necessarily go hand in hand with high animal welfare and sustainable farming.” Affordable food that gives a sensible return to farmers who adopt sustainable farming prac- tices would be benefi cial. But most people still buy their food on price and convenience. “We need clear messaging to


help make consumers aware of the consequences of the way they buy food. If they choose the cheapest option, or imported food not pro- duced to UK standards, they are not playing their part in improv- ing sustainability.”


Michael and Ian Baker farm pigs across a number of locations


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