Research with organic swine systems began at the University of Minnesota West Central Research and Outreach Center in 2017. “We began asking why people get into organic swine, and also why they don’t,” says Lee Johnston, Extension swine specialist, who is based there in Morris.
The big question
Is it worth it? What to affordably feed pigs in an organic system is a major factor.
Winter hybrid rye is being grown in Minnesota as an alternative to traditional winter rye varieties. A broad research project is underway evaluating organic winter hybrid rye for swine production, involving goals for pig nutrition, meat quality, agronomics and economics.
According to Bill Lazarus, Extension economist, the cyclical nature of crop prices has to be considered. In 2022, when many crop prices were high, it was possible to save about $20 per pig by replacing half of the organic corn feed with hybrid rye and using hybrid rye straw for bedding. Corn prices have fallen, so Lazarus has worked with swine production faculty and graduate student Megan Kavanaugh to help producers know when it makes sense to pivot back to hybrid rye for feed.
Producers can sell hybrid rye they don’t use on the farm, as it has many uses for bread and cereal products, as well as for beer and spirits.
The big picture
“The unique thing about this project is that we are producing feed and bedding straw for organic pigs while enhancing crop diversity,” says Yuzhi Li, also in Morris, who is known for her research on pig behavior and welfare and organic pig production. “Hybrid rye can be used as a winter cover crop, which has benefits for the soil.”
Fertilizer matters
Hybrid rye yields higher than traditional rye, but from there it gets complicated.
“As far as organic fertilizer goes, well, the pig farmers have it covered,” says Melissa Wilson, Extension manure specialist. The project team is growing hybrid rye with swine manure as the primary nutrient source and the team is evaluating forms of manure, application rates and nutrient management.
Pleasing pigs and consumers
Once the feed is in the trough, the pigs have to eat it wholeheartedly in order to grow.
And, indeed, the pigs at the WCROC seem to find hybrid rye plenty palatable.
To determine meat quality, Ryan Cox, Extension meat specialist — along with collaborators at Hormel — works to ensure that the pork at the tip of a fork is juicy, lean and delicious.
“Organic swine production is pretty challenging,” says Li. “We have to think about the whole system, from crop production to pig nutrition to consumer satisfaction.”
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