Will the Irish pig sector produce the first carbon neutral meat?
The Irish pig sector, at times, receives negative comments as it addresses a number of its challenges - financial, environmental, welfare etc. However, one of the big positives for the sector is that the carbon footprint of pigs is very low when compared to other livestock sectors.
This is principally due to the fact that pigs are monogastric (low methane production) and that the sector’s output is built upon a highly efficient base. Michael McKeon, Teagasc Pig Development Officer, explained in an article first published in the Teagasc March Pig newsletter.
The carbon footprint of Irish pork has been calculated by the EU (JRC, 2010) at 4.8 kg CO2 eq. per kilogram pork, which is significantly lower than the calculation for beef (22kgs CO2 eq.) and lamb (20kgs CO2 eq.). The Irish pig sector has the opportunity to reduce this low level even further by concentrating on five primary areas.
Benchmarking
The old adage of ‘If it’s not measured, it can’t be managed’ is very apt for this subject. The Teagasc Pig Department is currently rolling out a pilot study in conjunction with the Carbon Trust and Bord Bia to benchmark Irish pig production, thereby generating a very accurate assessment of the pig sector’s carbon footprint.
Protein substitution
The Irish pig sector, as per all European pig production, is a large importer of Brazilian soya bean. This is currently a necessity in order to obtain a protein source, but it has a double negative. One negative is the distance required to transport the feed ingredient and the other negative is continued Brazilian deforestation required in order to grow ever greater volumes of soya beans. Recent research by Peadar Lawlor, in conjunction with UCD, has shown that Irish grown beans could be used as a substitute for soya beans in pig diets if there were sufficient quantities grown. It’s estimated the pigmeat carbon footprint could be reduced by 30% if sufficient Irish beans were supplied. This alone could bring the Irish pigmeat carbon footprint down to 3.36 kg CO2 eq. In the near future, the pig’s dietary protein content may be partially supplied from grass. Pilot studies have indicated that pigs fed grass extracted protein had similar growth performance results when compared to soya bean fed pigs.
Net energy generation
The Irish pig sector is rapidly installing solar PV panels in order to meet some of its energy requirement. Department of Agriculture, Food and the Marine TAMS funding gives grant aid for installations up to 62KW output. However, the average pig farm has an abundance of roof space available for substantially more solar generation. The average size Irish pig unit (600 sow) has potentially sufficient roof space to install 1500KW of PV panels. Installations of this size would allow pig units to not only meet their own supply requirements, but also to become a significant electricity generator to the national grid. This implementation would significantly reduce pigmeat’s carbon footprint.
Feed by-products
The pig (like humans) has a great ability to eat many food types and forms, in order to meet its daily nutrient allowance. A new Teagasc project on carbon lifecycle analysis called ‘Value-Pig’, led by Keelin O’ Driscoll, is examining how by-product ingredients (e.g. dairy / bakery products) could reduce the pig’s carbon footprint further.
Production efficiency
The Irish pig sector has made very substantial improvements in feed efficiency over the last 23 years. In 2000, the average wean-sale growth rate was 584g/day, now it is 750g/day, which is the equivalent of 39 less days to reach a standardised live sale weight of 110kg. Continued genetic and nutritional advancements will allow further reductions in ‘days to slaughter’, with a beneficial carbon footprint reduction.
In conclusion, if any of the five primary areas highlighted above are implemented individually they will further reduce the carbon footprint of Irish pigmeat. However, if all five areas are addressed simultaneously, then the prospect of Irish pigmeat achieving carbon neutral status is a real possibility. The implementation of these five areas will take considerable financial investment by pig producers and therefore will not be undertaken unless the market can deliver a real and sustainable return on investment.
This article first appeared in the Teagasc Pig Newsletter for March, access the entire newsletter here.