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Weaning piglets is a critical process in swine production, marking the transition of animals from maternal milk to solid feed. This period, although essential for the healthy growth of piglets, presents a significant challenge for swine, as it not only brings stress to the animals but also increases their vulnerability to pathogens. Let's explore post-weaning management strategies aimed at minimizing piglet stress and promoting their healthy development. Post-Weaning Challenges: Weaning is a stressful phase for piglets, involving separation from sows, a change in diet, and adaptation to a new environment. These factors contribute to increased stress in the animals, which can result in reduced food consumption, daily performance decline, and increased susceptibility to diseases. However, to mitigate animal stress, we can employ post-weaning management strategies to ensure maximum comfort and minimal stress during this crucial period. Below, we see some of these management techniques: Suitable Environment: Providing a comfortable and stress-free environment is essential for the well-being of post-weaning piglets. This includes ensuring good ventilation, appropriate temperature, and ample space where animals can roam freely, socialize, and establish bonds and hierarchies. Balanced Nutrition and Nutritional Management: High-quality and highly digestible feed are crucial for the healthy growth of post-weaning piglets. Proper nutritional management involves providing a balanced diet rich in essential nutrients for the animals' growth and development. Gradual introduction of feed, along with encouragement of water consumption, is important to minimize the effects of stress on digestion and intestinal health. Specific and clean feeders should be used to ensure proper access to feed. Health Monitoring: Continuous monitoring of post-weaning piglet health is essential to identify any health problems early on, such as diarrhea or dehydration. This allows for the rapid implementation of corrective measures to minimize the impact on production. Stress Management: Strategies to reduce stress in post-weaning piglets include creating a calm and tranquil environment, minimizing abrupt changes in management, and ensuring a smooth transition to the new diet. Post-weaning management of piglets is a fundamental aspect of swine production that requires special attention to ensure the well-being and healthy development of the animals. By adopting strategies aimed at minimizing stress, providing balanced nutrition, and closely monitoring piglet health, producers can promote an environment conducive to the growth and satisfactory zootechnical performance of the animals in this crucial phase of their development.

The process of caring for newborn piglets requires meticulous attention and specific practices to ensure these animals have a healthy and promising start to life. From the first moments after birth until weaning, every detail is crucial for the well-being of piglets and the success of swine farming. Initial attention and preparation: After birth, piglets are immediately subjected to a series of essential care. To begin, they are dried with a special powder to ensure they stay warm and free from moisture, which is vital for preventing health problems due to low temperatures and humid environments. Additionally, the umbilical cords of piglets are disinfected with iodine alcohol, a crucial measure to prevent umbilical infections and bleeding. It is important to note that the first moments of life are critical for piglets, which is why they are quickly placed next to their mothers to receive warmth and colostrum, the first milk produced by the sows. Colostrum is rich in essential nutrients and antibodies, providing immunity to piglets and contributing to their health and resilience. Warm environment and proper feeding: Providing heat is essential for piglets, especially in the first weeks of life when they are not yet able to regulate their own body temperature. A simple heat lamp is used to provide warmth to newborn piglets, ensuring they remain warm and safe, away from the risk of being crushed by the mothers. As piglets grow and develop, they are gradually transferred to an environment known as a creep area, where they receive specialized care. This environment is kept warm through incandescent lamps, creating ideal conditions for the healthy growth of piglets. Weaning and proper management: Weaning is a crucial phase in the development of piglets, and it is carried out with care and attention to ensure a smooth transition from maternal diet to solid foods. During this period, piglets are grouped according to their individual needs, ensuring they receive adequate nutrition and can develop healthily. It is important to note that proper management of piglets and sows plays a fundamental role in preventing health problems and the overall well-being of the animals. This includes the removal and cauterization of piglets' tails to prevent bites and injuries, as well as ensuring that the farm facilities are always clean and well-maintained. Conclusion: Caring for newborn piglets requires dedication, knowledge, and attention to detail. From initial care after birth to weaning and beyond, each step of the process requires specific practices and a conducive environment to ensure the success of swine farming and the well-being of the animals. By following carefully established protocols and investing in proper management, producers can ensure that piglets have a healthy and promising start to life, contributing to the success and sustainability of swine farming.

On December 15, 2023, Frivatti hosted a lecture promoted by GIZ, the German Agency for Technical Cooperation for Sustainable Development, and the Brazilian group Le Mele, specialized in Biogas production. The group sees vast potential in the western region of Paraná for utilizing biomass from the pig production chain, aiming for the production of green hydrogen. This form of clean and sustainable energy does not emit CO2 and can be used in engines or to generate electricity in combustion energy cells. Presenting their project to realize this vision, attracting the attention of all participants, the group highlighted their successful achievements in the municipality of Toledo and intends to expand its business to other municipalities in the region. The lecture attracted the participation of pig chain producers. Additionally, it was attended by important authorities and representatives from the public sectors of the region.

The National Plan for Residue and Contaminant Control (PNCRC) is a program implemented in Brazil by the Ministry of Agriculture, Livestock, and Supply (MAPA) with the aim of ensuring food safety and the quality of animal products such as meat, milk, eggs, fish, honey, and others. The PNCRC establishes guidelines and measures for the control and monitoring of residues and contaminants throughout the entire production chain, from production to final consumption. It sets maximum allowed limits, outlines good practices for the production, handling, storage, transportation, and commercialization of animal products. Additionally, it promotes the training and education of producers, technicians, and professionals, and conducts inspection activities, including the collection of samples for laboratory analysis. The PNCRC seeks to ensure that animal-origin foods available in the market comply with established standards of quality and safety, protecting the health of consumers and ensuring the competitiveness of the country's agricultural sector.

This is an easy recipe that results in incredibly juicy and flavorful pork. You'll delight in the taste of this dish! Let's get to the preparation: Your Ingredients List for Pork: 3 garlic cloves; Salt to taste; Olive oil; Chimichurri sauce. Your Chimichurri Ingredients List: 5 tablespoons of parsley; 3 tablespoons of dried oregano; 2 tablespoons of ground red pepper (optional); 1 teaspoon of black pepper (optional); 2 cloves of chopped garlic; 1/4 cup warm water (to hydrate dried oregano and red pepper). If using fresh ingredients, water is not necessary; 1/2 cup red wine vinegar (gives the characteristic color of Argentine chimichurri); 1 cup sunflower oil. Pork Preparation: Step 1: Prepare the pork Season the pork with salt to taste and rub the chopped garlic cloves all over the piece; Step 2: Let it rest Let the pork marinate in the sauce for 12 hours; Step 3: Roast the pork Preheat the oven to 180ºC; Place the pork in the oven and drizzle with a thread of olive oil; Roast in the oven for approximately 40-50 minutes. Chimichurri Preparation: Chimichurri Preparation: Step 1: Chop the ingredients Finely chop these ingredients so that the chimichurri sauce becomes more homogeneous. Step 2: Mix all the ingredients Combine everything in a bowl, and it's ready! Enjoyed it? Comment and share this amazing recipe with your family!

If there's a combination that can elevate your gastronomic experience to a new level, it's the art of pairing beverages with pork cuts. In this article, we'll explore some suggestions that can turn your meal into an unforgettable experience Beer: More Than Just a Drink For pork enthusiasts, choosing the right beer can make all the difference. Heavier beers, like a dark ale or a smoked beer, are ideal choices for juicier and heartier cuts, enhancing the flavors of ribs. On the other hand, soft or citrus fruit juices, such as orange, perfectly balance the lightness of loin, providing a refreshing pairing. Wine: Elegance in Every Sip For a more refined touch, explore the world of wines. Light red wines, such as Pinot Noir, or fuller-bodied white wines, like Chardonnay, can complement roasted pork, enhancing its flavors without overpowering them. Pernil or shoulder has never been better accompanied. Cachaça: Brazilian Soul on the Table Cachaça, as a quintessential Brazilian beverage, harmonizes exceptionally well with pork sausage, especially if it has more intense flavors, like pepper. A combination that highlights the best of both traditions. Sparkling Wine: Toasting to Perfection The freshness and acidity of sparkling wine can cut through the fat and enhance the flavors of juicier cuts, such as ham. Meanwhile, a drier sparkling wine can complement the complexity of cured ham, providing a unique flavor experience. Discover Your Personal Harmony Knowing how to choose the right beverage is essential to enhance the flavours of pork. Experimenting with different combinations is not only a fun way to taste, but also a journey to discover your individual preferences. Transform every meal into a memorable gastronomic experience by exploring new harmonies and creating unforgettable moments at the table.

The quality of pork is a fundamental concern for producers, processors, and consumers worldwide. Various factors can affect this quality, from the genetics of the pigs to the methods of rearing and processing. In this article, we will explore the key factors that influence the quality of pork and how they can impact the final product that reaches consumers' tables. 1. Genetics of Pigs: The quality of pork starts with the genetics of the animals. Specific breeds are selected to produce meat with desirable characteristics, such as proper marbling, texture, and flavor. Selective cross-breeding and genetic improvement programs are used to ensure that pigs have the desired characteristics to produce high-quality meat. 2. Nutrition: The nutrition of pigs plays a crucial role in meat quality. A balanced diet, rich in essential nutrients like proteins, vitamins, and minerals, is critical for the healthy development of animals and for the quality of the meat produced. Additionally, proper feeding control allows for the raising of pigs with the ideal weight and can ensure the quality and flavor of the meat. 3. Rearing Conditions: The conditions in which pigs are raised also have a significant impact on meat quality. Clean and well-ventilated environments, with adequate space for animals to move and interact, contribute to the welfare of pigs and positively influence meat quality. Proper stress management during transportation and slaughter is also important to ensure the quality of pork. 4. Post-Slaughter Handling: Proper handling of meat after slaughter is crucial to maintain its quality. Rapid chilling of meat immediately after slaughter helps preserve its texture and juiciness. Additionally, proper storage and transportation, including maintaining proper temperature and hygiene, are essential to prevent bacterial contamination and ensure the quality and safety of pork. 5. Processing: The processing of pork, such as cutting, grinding, and packaging, can also affect its quality. The use of appropriate processing techniques and modern equipment can help maintain the integrity of the meat and ensure its quality over time. In summary, the quality of pork is influenced by a variety of factors, from the genetics of pigs to processing and storage methods. Producers, processors, and consumers should be mindful of these factors and work together to ensure that the pork produced and consumed meets the highest standards of quality and safety.

In the municipalities of Western Paraná, Frivatti's pig farms stand out as symbols of excellence in pork production. Committed to the highest biosecurity standards, farmers work to ensure an exceptional quality of life for our pigs. The health and well-being of our pigs are unquestionable priorities, reflected in careful management practices and an environment conducive to their healthy development. The heart of our commitment to excellence lies in the production of superior-quality feed, manufactured at our facility in Medianeira. Each ingredient is carefully selected, ensuring a balanced formulation that meets the specific nutritional needs of our pigs. This meticulous attention to nutrition results in healthy development, promoting not only growth but also the quality of the meat. Furthermore, Frivatti takes pride in providing the best possible treatment for its pigs. Our farmers dedicate time and effort to create an environment in which the animals feel safe, comfortable, and free from stress. This approach not only contributes to the well-being of the pigs but also reflects in the superior quality of the products we offer to our customers.

We have an industrial facility in the municipality of Itaipulândia, located in the state of Paraná. Since its inauguration in 2010, this unit was designed in the mold of Industry 4.0, representing a leap towards modernization and efficiency in production. Our unit in Itaipulândia is a living testament to the integration of advanced technologies in the production process. Equipped with intelligent systems and digital connectivity, we process 4000 pigs per day, not only meeting market demand but also setting new standards of efficiency in the industry. Committed to sustainability, at Frivatti, we value environmental responsibility. In addition to strictly complying with environmental regulations, we surpass expectations by returning effluents to nature in significantly larger quantities than required. This commitment reflects not only our pursuit of operational excellence but also our responsibility to the environment. By combining tradition and innovation, Frivatti remains at the forefront of the industry, providing not only quality products but also contributing to a more sustainable and technologically advanced sector. Industry 4.0 is the foundation on which we build our path to the future, and we will continue to lead this transformative movement, bringing benefits to both our company and the community and environment we serve.

Frivatti stands out for its specialized production process, aimed at meeting the specific needs of each business partner. With a commitment to ensuring quality, we aim to provide our customers with the best product. Our differentiator lies in the customization of pork cuts, which can be adapted to the requirements of each business partner. This approach aims not only to meet but to exceed expectations, providing the best cuts for each customer.

In the scenario of the food industry, the pursuit of innovative and sustainable methods has become a priority, and Frivatti understands this, relying on a vertical production process. The company has set a high standard by ensuring total control over all stages of pork production, from genetic matrices to efficient distribution logistics. The key to Frivatti's success lies in its genetic matrices, with high-quality sows and expertise in swine reproduction. The company significantly invests in selectively chosen animals with rigorous criteria, aiming to ensure superior genetic characteristics. This commitment to quality from the beginning of the process is essential for obtaining excellent pork. Frivatti also stands out for efficiency in its reproductive process, relying on high-quality reproductive semen collection. This meticulous care ensures the desired genetic consistency, contributing to the production of healthy and robust animals. The collection of high-quality semen becomes a vital component that effectively supplies the entire company's production chain. The total control exercised by Frivatti allows for precise traceability, ensuring that each animal is tracked from its origin to the final destination. This transparency in the production chain not only meets the growing consumer demand for information about the origin of food but also represents an ethical and responsible commitment to the quality of the final product. In addition to genetic and reproductive control, Frivatti extends its efficiency to distribution logistics. Knowing where each animal will be sent is not only an operational advantage but also a demonstration of the company's commitment to intelligent supply chain management. This strategic approach results in fast and secure delivery, ensuring the freshness and quality of the product when it reaches the end consumer. This approach not only meets market expectations but also establishes Frivatti as a benchmark in pork production, standing out as a model to be followed by the entire industry.

Biosecurity aims to prevent the entry and spread of diseases within pig farming facilities. Hygiene and Cleaning: Keeping facilities clean and disinfected reduces the presence of pathogens, lowering the risk of contamination. Health Monitoring: Implementing regular health monitoring protocols allows for the quick identification of disease signs and proactive action. Access Control: Restricting access to unauthorized individuals, equipment, and vehicles helps minimize the possibility of disease introduction to the property. Biosecurity is the security system for pigs against diseases and infections. In pig farming, it involves measures to prevent disease spread among pigs and between pigs and humans, ensuring animal and worker health, and product safety by controlling pathogens and biological risks. It's biosecurity that prevents the pork we consume from being contaminated with dangerous diseases. Biosecurity manages pig diseases, reducing pathogen transmission to humans, preventing zoonotic diseases. Preventing pig diseases safeguards pork production, ensuring food safety, and reducing risks for consumers and industry professionals. Public Health Aid: Reducing human contamination from pig diseases, biosecurity is essential to protect public health, avoiding excessive cases and infection outbreaks. Preventing Zoonoses: By controlling pig diseases, biosecurity prevents the transmission of pathogens to humans, reducing the risk of zoonotic diseases. Vector Control: Biosecurity helps control vectors like insects and rodents, which can carry pathogens from the pig population to humans. Ensuring Food Safety: By keeping pigs healthy, biosecurity ensures the quality and safety of pork, reducing the likelihood of contamination and diseases transmitted through meat consumption. Yes, biosecurity in pig farming plays a crucial role in promoting environmental sustainability. Pig farming contributes to sustainability by preventing water contamination with excess nitrogen and phosphorus and implementing proper waste management systems, such as composting and biodigesters, to turn waste into valuable resources like organic fertilizer and biogas. Correct implementation of biosecurity in pig farming benefits production, pig health, and environmental sustainability, reducing negative impacts and promoting balance in production. Sustainable Resource Use: Effective biosecurity optimizes the use of resources like water, feed, and energy. By reducing disease exposure, pigs tend to grow healthier and more efficiently, requiring fewer inputs to reach their growth potential. Pollution Minimization: Effective waste management and disease prevention reduce the need for excessive use of chemicals and medications, thereby reducing soil and water contamination by potentially harmful chemicals.