The Hog Problem Case Study: Integrated Logistics Essay

• They slaughter 32,000 hogs per day (2,000 hogs an hour) and employees get infections from handling the guts so much

In his article “Boss Hog: The Dark Side of America’s Top Pork Producer,” (Rolling Stone Magazine, December 14, 2006) Jeff Teitz reports that not only are millions upon millions of pigs being abused and slaughtered each year by America’s largest pork producer, but, in turn, the waste produced by those pigs is polluting, destroying, and even killing others. Teitz begins by revealing that Smithfield Foods, the world’s most profitable pork processor, killed 27 million hogs last year, which is roughly equivalent to the entire human populations of America’s thirty-two largest cities. As Teitz delves deeper into statistics, he explains that more fecal matter is produced from half a million pigs at one Smithfield subsidiary than the 1.5 million

Slaughter houses started in urban areas close to the railroads and shipping ports. Cattle and other livestock arrived by railroad. After the animals were slaughtered, they would be shipped to meat counters around the country and overseas. In his book Fast Food Nation, Eric Schlosser writes about the changes in the meatpacking industry. Among those changes, Schlosser explains, Iowa Beef Packers (IBP) changed the entire meatpacking industry by turning the business of slaughtering animals into an assembly line. Meatpacking no longer requires skilled workers because each employee is only responsible for one small part of the whole; therefore, training an employee is easy and inexpensive (153). The meat packing

To make matters worse there are evident racial and socioeconomic factors that have been observed in relation to hog farms in

The fumes and accumulating waste that is pumped into lagoons are constantly leaking out and are polluting the local waterways. The pollutions and fumes are also causing people to become sick and choke from the toxic air. In 1992, family farms would control seventy percent of the hogs that were raised on their farms for consumption (173). By the year of 2007, ninety-five percent of the hog productions were from factory farms (173). This only left 5 percent to small family farms to raise their animals in the way they want it to be. Hauter (2012) argues “ the number of small family-famed hog operations in Missouri dropped from 23,000 in 1985 to 3,000 large ones in 2007, a decline of 87 percent” (180). Even though there has been a dropped in family farm business the number of hogs grown in the state has remained constant. The working conditions that the meatpacking industry is horrendous for the workers and many of them suffer a lot to keep their job. Hauter (2012) argues “according to the “Packaged with Abuse: Safety and Health Conditions….”, Smithfield has engaged in abusive labor practices in several ways” (184). The reported claims from the workers are carpal tunnel syndrome, contusions, blunt traumas from slipping and falling on wet floors, cuts and puncture, infections causing the fingernail to separate from the figure, fractures, amputations, burns, hernias, rashes, and swelling (185). Smithfield has also been

will come to market in January 2003) currently have an average carrying cost of $10/cwt, which is expected to increase to $38/cwt at maturity. The futures prices, at September 30, 2002, for lean hogs/cwt are as follows: October 2002 ……………………………$29 November 2002 …………………………$30 December 2002 ………………………… $33 January 2003 …………………………… $37 February 2003 …………………………...$42 March 2003 ……………………………...$45 Despite the fact that current spot market prices for lean hogs are below the Company’s cost, management has indicated that, based on current spot market prices for the various products, they expect to recover all production costs of the entire hog inventory on hand (i.e., live hogs and developing hogs to be internally processed and sold to third parties) at September 30, 2002. In other words, total revenues for the pork products and total revenues for the sale of the live hogs to third parties, based on current spot prices, will exceed the sum of the current capitalized

The farmers of long ago took pride in their animals treating them with kindness and care, but today they are kept in small cramp areas with countless other hogs where the ability for movement is often constricted this for the animal causes stress and in turn makes the meat more tough, and sometimes fattier. Some of these animals are filled with hormones that will increase their size making the animals today larger than the ones in the past, but larger doesn’t always mean better. The hormones that they are using can cause illness to some people this unacceptable this is not only unethical, but inhumane to the animal and how they are treated. The small hog farmers are bought out from the big business, but they still allow the farmer to raise the animals under strict guidelines that they must follow this in turn makes the small farmer feel like they “work for the man” and their understanding of the business is often shot down because they have little or no control of their farm they are told how to raise the hogs, how to process them and transport them, but at times they are the ones that have to take the fines if they are not following standing USDA procedures with the big corporation

Food factories are very disgusting places because of the way they kill animals. People are unaware of the conditions that these animals live in before they are killed and shipped to stores and restaurants. Each year in the United States

Sources say that ¨over 56 billion farmed animals are killed every year by humans and more than 3,000 animals die every second in slaughterhouses

Factory farms are defined as operations where there are more than 500 beef cattle feedlots, 500 dairy cows, 1,000 hogs, 100,000 egg-laying chickens and 500,000 boiler chickens (in annual sales) (Factory Farm Nation, 2015 Edition). The Food and Water Watch analyzed data from the U.S. Department of Agriculture (USDA) Census of Agriculture from 1997, 2002, 2007 and 2012, about the growth of animals in factory farms in the past few years. As an indication of the growing numbers, Food and Water Watch reports that livestock rose by 20 percent, that is, from 23.7 million to 28.5 million, between 2002 and 2012. Beef cattle rose by 5 percent during the same period, from 11.6 million to 12.1 million. That is about 157 beef cattle

“The meat industry is the industrialized livestock agriculture for production, preservation, and the marketing of meat.”

What do most people picture when hearing the word “farm?” Most would probably think of green pastures, white picket fences, and animals out in a field. However, factory farming exists as a much harsher reality. Factory farming is the mass containment of farm animals intended for use as livestock. This type of farming often involves cages confining the livestock, giving little to no range of motion;animals are stacked on top of each other, row on row. With factory farming, the term “free range” could almost be considered foreign. Factory farms often have very poor living conditions for the animals. For example, waste disposal is so poorly managed that the animals live amongst it, and the fumes that come from it. If the waste

What goes on inside a slaughterhouse is something the meat industry does not want you to find out about. They like to portray happy farm animals, but we both know thats not true. In the U.S alone over 500,000 animals are killed merciless every hour for their meat. “Over 56 billion farmed animals are killed every year by humans. More than

Just-in-time manufacturing may have certain detrimental effects on the environment due to the frequent deliveries that would result in increased use of transportation, which in turn would consume more fossil

First server gate a accommodated 37 trucks it took 14.3% delay, Second server which is the queue between CRS and Security took 6.1% delay, Security checking took 0.3% delay, Weightment took 30.9% delay, Movement between store took 28.8%, Unloading materials in store took 10.5% delay and Exit weightment and Checking took 9.1%.