Last month, Trouw Nutrition and the Shur-Gain team organized a major event called "Le Happening Porcin," a day of conferences specially designed for Quebec pig farmers.
Bringing together over 80 passionate participants in Danville, this event provided an opportunity to explore various innovative and sustainable practices in the field of pig farming.
The Porcine Happening was marked by a series of technical and inspiring conferences, focusing on the trends, issues and specificities of the current pork industry market in Quebec.
The topics covered included a presentation of the building of the future in pig production, new developments at Selko ProHydro® and Intellibond Zinc® in the nursery, an update on vaccines, prolapse management and a panel of producers on the comfort of piglets during farrowing.
Watson-Sustainability®: Tackling the Carbon Footprint
One of the keynote presentations at the event focused on the new Sustainability feature of Trouw Nutrition's Watson® solution. This tool allows farmers to simulate different scenarios to help them calculate and improve their carbon footprint, a crucial metric in the current climate change response.
By using this tool, producers can assess and improve the environmental impact of their operations, thus contributing to the preservation of our planet.
Selko Prohydro®: A responsible approach
Francis Simard, Director of Monogastric Nutrition and Development at Trouw Nutrition, also presented a flagship product of the company, Selko Prohydro®, which is part of the company's sustainability approach.
Selko Prohydro® which effectively reduces the pH of water to ensure a healthy microbial balance in the proximal intestine of animals.
Building Sustainability: A Step Towards Nature
Sébastien Fournel, a professor in the Faculty of Agricultural and Food Sciences at Université Laval, captivated the audience by presenting concepts for pig farm buildings of the future. Some research draws inspiration from nature to provide an optimal environment for the animals.
These smart buildings aim to maximize the short production chain to limit input and output losses, while reducing greenhouse gas (GHG) emissions. The idea of integrating a biomethane digester into these buildings was also presented, an innovation that would allow producers to exploit organic waste to produce a renewable energy source.
A pork BBQ presented by Chef Christian and Le Porc des Roy!
The Happening ended in style with a networking 5 to 7 and a pig dinner presented by our dear Chef Christian and the Le Porc des Roy farm!
Guests were able to feast on a delicious marinated pork loin special from Chef Christian, cooked mechoui style, and other delicacies featuring Quebec pork including… a bacon brownie!
In short, the Porcine Happening was a success, bringing together Quebec pig farmers around shared values such as sustainability, animal welfare, and innovation. Trouw Nutrition once again demonstrated its leadership role in the livestock sector by offering smart and responsible solutions for a promising future for the pork industry.
