There are some farm now in the philippines that uses this type of system. But instead on top they put the exhaust fan on the side. They call it tunnel ventilation. The problem of this kind of system is that you need a huge amount of money to build and maintain. For sure your electricity will sky rocket. Some farm has minimized their electrical bills because they have an biogas connected to a generator.

Mosquito bite? Never heard of it?  Maybe your caretaker have mistaken the disease of your animal as due to mosquito bite.

There are some disease that causes a "mosquito bite like" mark on the skin of the animal like erysipelas, hog cholera, mange etc.

Or it is  possible that the mark in the animal is really a mosquito bite but it is not the cause of death of the animal

Welcome to this forum. Sorry i have to move the topic to buy and sell board.

If it is possible sir/madam indicate also your area. So buyer could have an idea.

Thank you

This topic has been moved to Agricultural.

http://pinoyagribusiness.com/forum/index.php?topic=84.0

Sir Albino, i have made a post in the recipe section using your recipe here . Hope you do not mind. Thank you

Original post by Sir Albino

SKINLESS LONGANISA
Materials:
3/4 kilo ground pork, lean   1/4 kilo ground pork fat
2 tbsp. salt   1 tbsp. chopped garlic
2 tbsp. wine or gin   1 tsp. pepper
1 tsp. vetsin   1 tsp. accord powder
5 tbsp. brown sugar   1/4 tsp. prague powder
1/2 tablet Vitamin C (ascorbic acid) 500 mg.
Procedure:
1. Mix ground pork and the rest of the ingredients.
2. Form into 2-3 inches long links.
3. Individually wrap in cut rite paper.
4. Allow to cure in refrigerator for 2-3 days

Original post by Sir Albino

BONELESS HAM
Materials:
  2 kilos pork meat (kasim or pigi)
Injecting solution:
1 cup water   3 tsp. prague powder
1/2 cup salt   1 tsp. vetsin
1/4 cup sugar (white)   1 tsp. cal. ham. spice
1/2 tablet ascorbic acid   
Curing solution (cover pickle)
8 cups water   1/2 cup sugar (brown)
2 cups salt   2 tbsp. prague powder
Or dry curing mixture
1 cup salt
2 tsp. prague powder
1/2 cup brown sugar

Procedure:
1. Dissolve salt and sugar in boiling water for injecting solution. Cool then strain through clean cloth. Add vetsin and prague powder. Inject the solution into different parts of the meat.
2. Soak in curing solution for 4-5 days in the refrigerator.
3.  After curing, wash off the excess salt by soaking in warm water. Drain by hanging.
COOKING OF HAM
1.  Boil the ham in enough water for 5 minutes.
2.  Discard water and boil again the ham in another water until soft. Carefully remove the skin.
3. Finally cook the ham in the following mixture for about one hour. For every kilo of ham add: ¾ cup of beer, 2 pcs. cloves, 2 pcs. bay leaves, 1 cup pineapple juice, 1 cup sugar, enough water to cover.
4.  Cover the ham with brown sugar and place in an oven until it is well-caramelized or use red hot "siyanse."

Original post by Sir Albino

TOSINO (SALTED PORK)
Materials:
Pork
Salt
Sugar salitre
Utensils:
Kitchen knife
Bowl with cover
Measuring spoon

Procedure:
1.  Slice pork into 1 cm. thickness.
2. For every kg. of meat, mix the following ingredients and rub on both sides of the pork;11/2 tbsp. salt, 4-5 tbsp. sugar, 1/3 tsp. Salitre.
3.  Place salted pork in a clean covered container and keep in a cool place or in a refrigerator for 3-5 days.
4.  Wash a little and cook. Tosino will last for 1/2 month when kept in a refrigerator.

Original post by Sir Albino

CORNED BEEF
Ingredients:
1/2 tablet ascorbic acid (500 mg.)   
2 tbsp. salt
1/2 tsp. vetsin   
1/4 tsp. prague powder
1 tsp. sugar   
1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)

Equipment:
Knife   Chopping board
Basin   Measuring spoon
Measuring cup (liquid)   Colander
Fork   
Pressure cooker (in the absence of a pressure cooker, a casserole may be used

Procedure:
1.  Wash meat thoroughly.
2.  Cut the meat into 1 inch cubes.
3.  Mix the salt, vetsin, prague powder and sugar.
4.  Mix the curing ingredients with the cubed meat.
5.  Place in covered container and cure in the refrigerator for 3-4 days.
6.  Wash the meat, add water (1/3 of its volume) and cook for 20 minutes. Remove the foam-like formation on the broth.
7.  Continue boiling until meat is soft and tender, for faster cooking use a pressure cooker and cook beef for 30 minutes at 10 lbs. pressure.
8.  Drain and cool.
9.  Flake with fork. (The flaked meat is ready for consumption). For longer storage period, follow procedures 5, 10 to 15.
10. Pack meat into bottles/cans and add broth, leave 1/4 inch head space.
11. Exhaust bottles/cans by boiling it with covers slightly closed.
12. Seal thoroughly.
13. Process at 10 lbs. pressure for 10 minutes.
14. Air-cool cans should be cooled under running water while air-cool bottles at room temperature.
15. Label and store in a cool place.

Mr. Hog most commercial farm here in the Philippines do have a high wall to prevent future problems with neighbors they call it  wind breakers. IT would work but it is costly so rather than do build it now try to wait until someone bought the farm besides you.

Mikey and everybody Thanks for the support.

Yes some also use charcoal but i prefer it to be sprinkled in the manure rather than to be mixed with the feeds. It is like what our Nanay do when they put charcoal in the refrigerator to absorb the odor. Mixing it to the feeds will decrease the odor but sometimes it also decreased the nutrients that is absorb by the pigs gut.
Some feeds manufacturer today put Yucca extract in their feed so it will minimize the odor.

THe higher the better The logic behind it is that normally gas would go up because it is lighter but it could be drag by wind so if you have a higher fence the gas will crawl up before it could be drag by the wind toward your neighbor.

Actually making gas is only an additional assest because you could use your septic more economically by having a by product that is the gas and compared to an open system it smell less.

Welcome.

Actually i do not have a farm. I used to work at 2 different feed company as a Technical veterinarian. I go from one raiser to another to check their animal etc.

If you are in a agricultural zone and not a residential then the pressure is not that high. My brother piggery is located in a residential area and even though his farm have a little smell people are not petitioning him because he know how to "Makisama". If there are pigs that are runt or small  what he do is call some of the neighbor to slaughter the pig and make letson etc for everyone. So in the end everybody is happy.

To minimize order in your farm build a good lagoon or biogas so it could minimize the odor coming from your farm. And if possible plant trees between you and the banana plantation like ilang ilang and sampaguita so even if the wind blows to their direction what they will smell is the scent of sampaguita.

Another solution is by building a high wall around your farm but it would cost you alot.

The best solution is like you said is to buy the land as  a buffer but like you said it is costly. Just hope that they would have difficulty finding a buyer you could ask for a lower price.

Greetings!

1. Is it advisable?  For my opinion it is not because you will need a bigger space to be able to accomplish this. Unless you have a big space and money for the building then you could go for it.

2. The sweddish deep bedding says you need around 16 -18 inches of bedding.

3. There is no organic feeds in the philippines. Only natural feeds. Organic means the ingredients you use in the feeds does not use synthetic fertilizer, pesticide etc.

4.  this technology will not always give you same result because mainly you are dealing with decomposing materials. You have to first master it/experiment with it to suite your environment.

5.  I would say it has little odor compared to commercial farm. You do not give bath because they have a big area and usually they choose the area where they dung. so kalimitan yun dumi nila hindi nila nahihigaan. And beside pag laging basa ang kulungan magkakaroon ng problem ang bedding mo.

you could download the organic swine farming located sa download area it has a topic about bedding sa page 16.

Mikey,

I send the file again.

Hope it could help

Thank you for visiting mysite. If you have any question about swine raising or related topics feel free to post here.