1. Pig farm staffing design The staffing of the farm depends on the size of the farm, the equipment conditions, the quality of the staff, and even on the ownership of the farm. Farms with different conditions are classified according to the job's direct production staffing. Other staff are equipped with the nature of work. The veterinarian and information staff in the technical room are equipped with one for every 100 basic sows; the feed processing staff is equipped with one for every 400 to 500 pigs, and is also equipped with test-to-nail aid workers; another electrician and two guards are provided. One safe person, 1 person for accounting, cashier, and custody, and 1 cook for every 30 people. When the pig farm is small, the staff can be part-time and part-time. 2. Pig farm common table design The commonly used forms of pig farm mainly refer to two major parts of the schedule and the record table. The production plan is a guide to the orderly production of the farm. Therefore, a mating delivery plan, a herd turnover plan, and a hog production plan must be prepared. The main basis for production management is to record and improve the records of various technologies and management in production to ensure the management level and technical level of pig farms. Therefore, we must do a good job in data recording. Include: litter report form, herd change report form, breeding report form, herd weigh form, transfer group report form, pig death report form, herd change monthly report, herd daily feed consumption form, herd immunization Health month report. 3. Pigs and production design Production conditions, feeding and supply, and sales markets are the main basis for determining the size of the herd. The main basis for determining the herd structure is the pig's production performance, especially the reproductive performance, followed by the production technology level. This is a combination of internal and external factors to be considered together. (1). Production performance is mainly reproduction performance. With an annual output of 10,000 heads of hogs, if each sow can provide 10 weaned piglets per litter, and 2 litters can survive 20 piglets a year, the total number of sows needed for the year is 500. The male-female ratio at this level is 1:25, which requires 20 boars. Therefore, 520 pigs are needed for the whole game, accounting for 9.42% of the entire population. If each sow provides 24 pigs, it requires 417 sows, 17 boars and 8% breeding pigs. If only 16 pigs are provided per sow each year, 625 sows are required, 25 boars and 11.5% breeding pigs. So first of all we should understand the reproductive performance of pigs. (2). Technical level If new artificial insemination and early weaning techniques are used, the sow will produce 2.5 litters per year, 12 litters per litter will be weaned, 30 piglets will be available throughout the year, and 10,000 heads per year. The hog requires 334 sows and 2 boars. The proportion of breeding pigs can be reduced to 6.3%. The reduction of breeding pigs in itself means reducing costs and improving efficiency. Therefore, the technical level is also the main basis for affecting the structure of the herd. (3). The structure of the sow group The age structure of the sow group also has an important influence on the production index. Because the sows reproduce their live births, the general rule is that they are born at the beginning of production and produce 2 or more. Therefore, breeding sows should be based on sows. For pig farms with large structure and production organization in commercial pig farms, commercial pigs are slaughtered in batches, and mating, pregnancy, delivery, and breastfeeding of sows are carried out in batches. Each batch of sows occupies the birth bed for 42 days, and the sows also need to be sterilized for 8 to 15 days after getting out of bed. The bed can be used 6 to 7 times a year. It is generally considered in 6 batches, that is, 1 production bed allows 3 sows to go to bed 2 times respectively; in the case of few sows, it can be divided into 3 batches; in the case of many sows, in order to make full use of the boar, Dividing the sows into several batches, according to the law of estrus from 7 days to 10 days after weaning, the batch can be bred in 7 batches at intervals of 7 days or the production organization can be arranged. (4). Transformation and utilization of old farms Pig production after traditional pig house reconstruction is also the whole breeding process from the birth to the market. According to the physiological characteristics of different growth periods, it is divided into several continuous feeding stages. Become an assembly line production. In many places, after the transformation of traditional pig houses, they have achieved very good results, improved the utilization rate of housing, increased the number of breeding heads, and continuously produced in a planned manner. All of them entered and exited, keeping the stable circulation of commodity pigs stable. Reduce labor intensity, improve labor efficiency, help prevent epidemic, make the overall economic benefits of pig farms increased significantly. Many people love sweet and sour dishes so that Lishida Sweet & Sour Sauce will be the nice choice.With the great mouthfeel and Asian delicacy,this product is mainly used for dipping deep-fried dishes and spring rolls,perfect for cooking sweet and sour chicken,fish,shrimp,duck and other recipes you love.Made from high quality ingredients,it is available for bulk wholesale,especially suitable for catering and home cooking. Sweet &Sour Sauce,Chinese Sweet And Sour Sauce,Easy Sweet And Sour Sauce,Sweet And Sour Chicken Sauce KAIPING CITY LISHIDA FLAVOURING&FOOD CO.,LTD , https://www.lishidafood.com