Spanish pig sector reduces emissions
According to figures in the latest National Inventory Report on Greenhouse Gases published by the Ministry of Agriculture, Fisheries and Food, the sector has seen a 14% reduction in emission between 2005 and 2017, dropping from 6,152 kilotons (kt) in 2005 to 5,275 kt in that period in 2017.
Nitrous oxide emissions have been reduced by 5%, from 335 kt in 2005 to 319 kt in 2017.
The reduction in emission has been attributed to highly technical pig farming and feeding, in which the diet of each animal has been adapted to maximize its energy and nutritional use.
According to trade body Interporc, the intake patterns of animals have been adjusted to their age and characteristics, fiber-rich ingredients and low digestibility have been replaced by cereals and proteins and amino acids and digestive enzymes have been incorporated that considerably reduce pollutant gas emissions.
Interporc added: “Spanish farmers are very aware that they must apply a series of techniques to reduce greenhouse gas emissions, mainly focused on the improvement during storage and treatment of manure and slurry and the saving of water and energy. Not surprisingly, they apply the European production model and comply with the most demanding environmental legislation.”
