Optimizing pig production means evaluating different production and marketing options and choosing the combination to generate the most profit while meeting the expectations of the processor, the consumer and society, according to a series of articles from Hypor.

A MAX'ing capacity philosophy supports bottom line profits by optimizing multiple factors, rather than focusing on increasing performance in individual traits, and applies throughout the entire pork chain, optimizing weaning- and finishing capacity. In the final article in this series, Hypor focuses on MAX'ing meat capacity.

"MAX'ing meat capacity means evaluating different production and marketing options and choosing the combination that results in the most profit, while meeting the expectations of the processor, the consumer and Society," said Ernie Meyer, Manager of Production and Technical Services, Hypor USA.

"Answering society's needs is the third key success factor in optimizing meat capacity. This means using specialized sires, ensuring carcass uniformity and ensuring optimal predictability and consistency of meat and carcass quality," he said.