On the farm

Animal identification

The majority of French livestock farmers are organized in groups of producers who ensure the technical support and marketing of the animals. Working between the pre- (genetically selected breeding and/or feed suppliers) and post-process (slaughterhouses, carvers, processors), they play a role in monitoring traceability.

Pigs are identified before they leave a breeding site, mandatory in France since 1980. The pig farmer identifies their animals using a tattoo or a ring in the ear. The code is 7 characters long: FR for France, two figures for the number of the geographical department and three characters for the site (e.g.: FR 35 ABC).

All farm-bred animals are logged in a studbook, which also records other information including sanitary, feed, movement data… It is used and filled in by the farmer, technical personnel and vets and monitored by French officials on farm visits.

 

The studbook

Since the law introduced on 5 June 2000, livestock farmers must use a studbook comprising different sections: type of operation, information on zootechnic, sanitary and veterinary support on the farm for each animal species, animal movements, care provided for the animals, animal feed. For the ‘movement’ section of this studbook, the farmer is required to conserve the documents accompanying the movements, in order, import and export certificates and carcass removal documents. They must be conserved for a duration of 5 years.

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An accompanying document is created for each movement of pigs between breeding sites, grouping centres, slaughterhouses and abattoirs. All pig movements have to be recorded in the national pig identification database (BDPORC) which meets the requirements of European Directive 2000/15/CE.

 

Accompanying documents and notification of pig movements in the national pig identification database

Every time pigs go in or out of a breeding site, the breeder has to complete and sign the accompanying documents. They must be conserved in a studbook for 5 years. The new regulation stipulates mandatory information including the name of the transporter, their registered number, the truck or trailer’s registration number, the driver’s signature, the identification of the location where the content was loaded or unloaded, the number of animals, the types of animals (piglets, bacon pigs, reforms, breeders), the farmer’s signature etc.
All this information is logged in the national pig identification database. One of the benefits of this national pig traceability system is the ability to improve health crisis management in order to safeguard the health of animals and consumers.

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Healthy, managed feeding

On French farms, pig feed has to meet strict quality and sanitary requirements.

In the context of precautionary measures concerning the transmission of BSE and to prevent any accidental cross-contamination of feed for ruminants, the use of bone meal was prohibited in November 2000, in France and in the European Union, in all commercial animals, including pigs.

In granular or flour form, pig feed is composed of approx. 60% cereals (wheat, corn and barley) and 35% oilseed (soya, sunflower and colza). Minerals (calcium, zinc…) and vitamins are added to fully meet the animals’ nutritional requirements.

As the major part of production costs for pig farming, feed must be technically efficient. To feed their animals, farmers mainly use the services of animal feedstuffs manufacturers. They can also produce it themselves for their own farms. Over 35% have gone down this route. In both cases, the feed is perfectly suited to the different stages of growth and the sanitary quality of feed is monitored by government offices.

Constant hygiene and sanitary monitoring

With a traditionally strong veterinary sector, France benefits from an efficient network of epidemiological monitoring. Plans to combat and eradicate the main diseases have been put in place.

The generalization of the rearing-fattening breeding model ensures optimum animal monitoring (sanitary, traceability…). By virtue of organized production, good practice in hygiene, draining, cleaning and prophylaxis are widespread throughout French pig farms.

• Anti-infection treatments and vaccinations are regularly administered on the advice of veterinaries. All medicine administered is recorded and proof is provided to authorities on request.
• Premises are emptied, cleaned and disinfected whenever animals leave. Farmers carry out periodical inspections to verify the efficiency of their disinfection methods.

Groups of pig farmers ensure sanitary monitoring. This involves several visits per year from veterinaries and technical personnel from these groups to each farm, when they visit workshops, examine animals, rearing conditions and recommend a certain amount of action plans.

Animal well-being at the forefront

Consumer expectations are accounted for in farming practices. The French pig farming industry is aware of the need for the humane treatment of animals both during the rearing phase and during transport, in compliance with European legislation.

Farmers are constantly vigilant about animal living conditions. They can rear them indoors or outdoors, by creating the necessary conditions for their well-being in both cases. They are with them on a daily basis and look after their well-being (feed, infrastructures, surroundings…).

Transport conditions for animals have been the focus of several studies carried out over previous years, aiming to improve their awareness of pigs to optimize their comfort and well-being. Current legislation is received from the EC. It is governed by direct application of a European regulation.

 

Some regulatory measures concerning pig transport:

• he animal transportation company must ensure their livestock truck drivers receive training on current regulatory measures, and also provide first aid treatment to animals in the event of an accident;
• the maximum duration of transport is fixed at 8 hours, for all adult pigs, regardless of the destination. Transport may exceed 8 hours, on condition the truck is equipped in accordance with animal protection regulation and is approved, that the pigs weigh in excess of 10 kg and that they have access to a permanent supply of water. In all cases, transport may never exceed 24 hours. For a longer journey, after 24 hours of transport, the animals are unloaded in an approved inspection station, where they must be watered, fed and allowed to rest for at least 24 hours before continuing the journey
• all transporters must be authorized, training being one of the conditions required in this respect. In the event of serious or repeated offences, this authorization may be withdrawn.

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In addition, as the pig is an animal which is highly sensitive to stress, professionals in the trade are extremely attentive to the comfort of the animal from loading to the slaughterhouse in order to ensure optimum meat quality. For this reason, all stress which can affect the tenderness and the flavour of the meat must be avoided. For this, a certain number of rules need to be respected, including swift loading and unloading of animals in calm conditions, showering on arrival at the abattoir and a period of rest before slaughter.

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