Pigs

Pig production is organised around distinct life-stage and purpose groupings: breeding herds (sows and boars) producing piglets, and growing–finishing operations raising pigs to market weight for pork. Commercial production frequently uses crossbred or hybrid lines developed for specific traits such as growth rate, feed efficiency, and carcass quality.

• Breeding stock — sows and boars managed for reproduction and genetic improvement.
• Growing–finishing pigs — raised from weaning to market weight primarily for pork.
• Systems range from large, environmentally controlled indoor facilities to outdoor and pasture-based operations and smallholder backyard rearing.

Commercial hybrid lines

Crossbred pigs developed by commercial breeding companies, selected for growth rate, feed efficiency, litter size, and carcass characteristics; dominant in large-scale production.

Traditional and heritage breeds

Purebred lines maintained for genetic diversity, specific market niches, or regional traditions, often with different growth and carcass profiles than commercial hybrids.

Local and landrace breeds

Adapted over generations to local climate, feed resources, and smallholder conditions in specific regions.

Breed and genetic-line diversity is documented internationally, including through FAO’s Domestic Animal Diversity Information System (DAD-IS), which records breeds and their status by country.

As monogastric omnivores, pigs are fed formulated diets rather than forage-based rations. Diets are typically built around cereal grains and protein sources, balanced with vitamins and minerals to match the animal’s life stage and production goal. This differs fundamentally from ruminant feeding, since pigs lack a rumen capable of efficiently fermenting large quantities of fibrous plant material.

Pig health and welfare depend on appropriate nutrition and water, suitable housing or shelter with attention to temperature and ventilation, biosecurity to limit disease introduction and spread, and handling and environmental enrichment suited to pigs’ intelligent and social nature.

Pig production is a major global source of animal protein and interacts closely with grain and protein-feed markets, given its reliance on formulated feed rather than grazed forage. Systems range from highly intensive, vertically integrated commercial operations to extensive outdoor and smallholder rearing, with biosecurity, manure management, and feed sourcing among the key considerations that vary by system and region.