1. Livestock farming in England Wales and Northern Ireland
Ivor Ferguson - Deputy President Ulster Farmers’ Union
Vicky Scott and Kate Moore – pig farmers
Simon Bainbridge – organic beef and lamb farmer

2. Ivor Ferguson
Deputy President
Ulster Farmers’ Union
Livestock farming in Northern Ireland

3. Personal background Farming in County Armagh, Northern Ireland.
The main enterprises on the farm are pigs, sheep and cereals production.
Originally qualified from Harper Adams with qualifications in Agriculture and worked in the fertilizer industry for 8 years.
First generation farmer and have been farming for over 30 years.
As a young man I spent a lot of time on my grandfather’s farm and from that I developed a passion for it, which is why I decided to farm myself.

4. Agriculture in Northern Ireland
Northern Ireland has a long tradition in agriculture production.
Diverse range of commodities are produced – beef, lamb, pork, dairy, potatoes, fruit, vegetables, cereals, chicken.
Agriculture and food production is the biggest industry and largest employer in Northern Ireland.
Significant contributor to the NI economy - £4.5 billion.
We consume 15% of our produce in NI and export 85%.
Our food is produced to world leading standards in conjunction with quality assurance schemes such as Red Tractor and NI Farm Quality Assurance.

5. Livestock farming in Northern Ireland
Definition of livestock – generally associated with cattle, pigs and sheep.
Cattle – beef and dairy cows:
Beef cows breed high quality beef cattle for meat production
Dairy cows are dual purpose, producing both milk and beef animals.
Sheep – predominantly bred for meat and wool production in Northern Ireland.
Pigs – primarily a meat producing animal.

6. Breeds of cattle 260,000 beef cows and 310,000 dairy cows in NI.
Produce 400,000 cattle for meat each year.
Two types of beef cattle:
Native breeds – origin in the British Isles:
Aberdeen Angus, Hereford, Shorthorn
Maternal, early maturing breeds.
Continental - breeds from continental Europe.
Limousin, Charolais, Simmental, Belgian Blue
Terminal Sires – fast growing and well muscled animals – maximises meat production.
Cross breeding:
Farmers will cross cattle breeds which gets the best attributes of different breeds to improve animal performance.

7. The lifecycle of cattle

8. Growing beef cattle
Calves reared on beef cows remain with their mothers 6-9 months before being weaned.
Dairy calves are separated from their mother shortly after birth.
Milk is the main source of nutrition for young calves.
As they grow older – predominantly a grass based diet.
Diets will often be supplemented using cereals or pulses to supply energy or protein.

9. Finishing the cattle
Prime beef animals are normally slaughtered between the ages of 12 months and 30 months.
Slaughter will be conducted in high welfare abattoirs.
Finishing age dependent on market requirements and farm production model.
Beef cattle produce a wide range of products from high value steaks to mince, sausages and offal.

10. Sheep farming
2 million sheep in NI, 900,000 of which are breeding ewes:
Producing 1 million lambs for meat production per annum
Ewe lambs kept for breeding.
Sheep enjoy what is largely a forage based diet of predominately grass.
Farmers select breeds based on a number of factors:
Land type – lowland, upland and mountain
Climate
Production technique
Marketing strategy.

11. Breeds of sheep Two breeds of sheep:
Native breeds – origin in the British Isles
Suffolk, Blackface, Blue Faced Leicester
Continental – breeds from continental Europe
Texel, Charollais, Beltex
Terminal Sires - well muscled animals, maximising meat production.
Farmers cross the breeds to produce commercial lambs for meat production and to produce ewe lambs for replacement ewes.
Sheep are sheared to gather their wool in early summer, producing wool for clothes, carpets and rugs.

12. Lifecycle of a sheep

13. Pig production Pork is one of Europe’s favourite meats:
EU consumption of 40kg per person
UK consumption 24kg per person.
42,000 sows in Northern Ireland:
Provides a base for NI to market 31,000 pigs for meat each week.
Due to weather conditions and to generate maximum farm efficiency, most pigs in NI are reared indoors.
Pigs consume a mixed diet of feed including barley, wheat, corn and soya.

14. Pig lifecycle

15. Quality assurance standards
In Northern Ireland, farmers voluntarily participate in quality assurance standards

16. Quality assurance Key components of quality assurance:
UK born, reared and slaughtered pigs, sheep and cattle
Full traceability from farm to fork
High standards for animal health and welfare
Care for the environment
Food safety through the supply chain.
All independently assessed for compliance.
TRUST THE RED TRACTOR!

17. For further information go to:
Happy to take questions at the end.

18. Pig farming in England and Wales

19. Vicky Scott & Kate Moore – Pig Farmers

20. The history of pig farming
Today's pig industry has been influenced by 6000 years of history.
From the start pigs were bred to consume waste products, fertilise the land and obviously provide essential meat.
Farming has progressed; everyone used to have backyard pigs however this is very rare now and pigs are generally reared on specialist pig farms.

21. Pig breeds over the years

22. Pig breeds now

23. Glossary Sow – Female pig Boar – Male pig
Gilt – Female pig which has never had any piglets
Weaner – Piglet after being taken off its mother at 28 days
Finisher – Pig which is getting fattened ready for slaughter
Farrowing – When a sow or gilt gives birth
Serve – get the female pregnant
A I – Artificial insemination
Wean – Take the piglets off the mum

24. Indoor breeding unit 1,700 breeding sows in this unit.
Every week 72 sows are farrowed.
The sows look after their piglets until they are 28 days old.
All the animals in this unit are kept inside in straw yards until they give birth.

25. Outdoor breeding unit
England is the only country to have pigs like this on a large scale – this is perceived as the highest welfare system to house pigs in as they are in their natural environment.
40% of the UK’s pig farms are outdoors.
There are 1,200 breeding sows in this unit and the sows look after their piglets until they are 28 days old.

26. Lifecycle of a gilt into a sow
A gilt arrives onto our farm at 180 days
At 230 days we serve her with A I
At 21 days post service we scan her
At 3 months, 3 weeks and 3 days she will farrow
She is now a sow
She looks after her piglets for 28 days
We then wean her piglets off her and re-serve her 5 days later
The cycle starts again
On average each sow will have six litters in her lifetime

27. Nutrition
Good nutrition is vital and the feeding system on the farm is computerised. There is a liquid feeding system in the indoor unit using the waste products from milk, distilleries and bakers. It is essential that there is no meat in the waste products.
Wheat, barley and soya are also used for protein and fibre.
The outdoor sows are fed with similar ingredients but as a dry pellet.

28. Different housing systems
The computerised system picks up which sow is in the feeder and feeds it a particular amount of food depending on how far on in her pregnancy she is.

29. Outdoor sows in fields with huts for them to go in which are bedded up with straw.
This image shows the housing system that is used in other countries with fully slatted accommodation. Here the sows and pigs are in a controlled environment.

30. The service area - artificial insemination (AI)
The sows are artificially inseminated.
Boars (male pigs) are used to make the sows stand in the correct place when she is ready to be served (inseminated).
The sows are placed in the stalls so that they can be inseminated with the boar in front of them.

31. A freedom pen – the sow can move about and has access to straw to make a nest
Maternity ward
It is important to get the balance of welfare for the sow and piglet. Sows are quite clumsy and often lie on their piglets.
Outdoor sows farrow in an ark
Traditional farrowing pens- the sow can get up and eat and drink but it offers more safety for the piglets

32. Lifecycle of a piglet Piglets stay on their mums for 28 days.
They are then weaned off and moved into different accommodation.
Some finishers stay in the same accommodation until they are ready for slaughter. Others will move houses part way through. Finishers will have seven different diets throughout their life.
Generally finishers reach slaughter weight in 6 months and will be 110Kg.

33. Finishing accommodation
The UK is the only country that put finishers into buildings that are not designed especially for pigs!
The naturally ventilated straw sheds are perceived to be higher welfare as the pigs can run around in the straw. However, this system is less efficient as the pigs have to keep themselves warm and can burn more energy playing. Therefore, it costs more to produce a pig like this.

34. Quality standards – welfare and environment
In the UK we are not 100% self sufficient in pork and so we have to import some meat.
However, this is more than likely not reared to the same welfare standards as farmers have to meet in the UK.
In order to know that the pigs (and therefore pork, bacon and sausages) are reared to a high standard, look for the Red Tractor logo which is the UK’s minimal welfare standard.
The RSPCA logo shows that pigs have been outside at birth and then finished on straw based systems.

35. For further information go to:

36. Simon Bainbridge - where am I, who am I and what do I do?
Northumberland
Upland Farm
Family Farming
1968: £200, 2 Cows, 12 Sheep, 90 acres

37. Where am I, who am I and what do I do?
Education
Harper Adams
Tenanted Farm 360 acres
Aged 27

38. Where am I, who am I and what do I do?
16 Years on
1650 acres
700 owned
950 rented
Upland Farm
Beef & Sheep
Organic

39. Why am I a farmer ????

40. The history bit..... First Farmers Farm Towns and Villages
Medieval Forests Enclosure

41. The history bit........farm animals

42. Sheep breeding systems
Stratified System
Hill Breed Longwool
Cross Breed
Terminal Sire

44. Cattle breeding systems
Native breeds:
Aberdeen Angus
Hereford

45. Cattle breeding systems
Continental:
Limousin
Charolais
Simmental
Belgium Blue
Blonde d’Aquitaine

46. Cattle lifecycle

47. Sheep lifecycle
Type text here …

48. Health & welfare.......cattle & sheep
Worms
Fluke
Ticks
Foot Rot
Vaccinations

49. Health & welfare....cattle & sheep
Vet 24/7
Health Plans
Farm assurance
Health Schemes
Certification

50. Feed
Grazed Grasses
Clovers
Lucerne
Oats
Silage
Brassicas

51. Winter

52. Environment Higher Level stewardship Scheme Pollinators Birds Soil
Water

53. Field to Fork Food & farming......opportunities Auctioneers Sales
Ham sandwich
Food & farming......opportunities
Beer
potatoes
Field to Fork
Auctioneers
Food standards
Sales
Policy
Environment
Vets
Milk
Research
Meat
Farmers
Breeders
journalists
Retail
Nutritionist
Processors
Wine
Agronomist
Beef burger
Cheese
Grain
Bacon
Chefs
Engineering
Surveyors
Energy
Whisky
Traders
Shepherd

54. Thank you for joining us For further information, go to:
The next eSeminar will be at 10-11am on 11November 2015 – butchery techniques
For further information, go to: