Articles by Philippe Caldier

03-07 | Article

Europe’s pig producers discuss how to engage consumers at EPP Congress

16-02 | Article

IFIP acquires new tools for France’s pork and pig research

Eric Girard owns an outdoor facility near Domsure (Ain department, region Auvergne Rhône-Alpes). It consists of 22 ha of meadows, which are divided into 9 fields. Pigs are slaughtered at 12 months, at an average of 167 kg carcass weight. The target is to achieve 240 pigs/year. On average, 650 kg of feed is consumed/pig (on average € 250). Veterinary costs are below € 10/pig (one to two dewormings and erysipelas vaccination). Sales price is from € 5.30/kg carcass (cured meat) to € 5.50/kg (butchers. Photos: Philippe Caldier

27-12-2023 | Article

Farm Visit: Grazing pigs where dairy cows once roamed

24-03-2023 | Article

JRP: Carbon footprint, carcasses and coughs

07-02-2023 | Interview

Michel Marcon (IFIP): ‘A solid focus on pig R&D in France’

02-03-2022 | Article

JRP 2022: Trade disruption, microbiota and boar taint

Cultivated meat in a petri dish. Is this (part of) the future for meat consumers? - Photo: Shutterstock

24-12-2021 | News

5 very topical questions about cultured meat

This producer decided to stop castrating his male pigs. - Photo: Michel Zoeter

24-11-2021 | Article

Pork from entires, without the taint, please

Hanging over the pigs heads are the FarmSee sensors: camera-based monitoring with individual pig recognition. - Photo: Philippe Caldier

18-06-2021 | Article

Making every pig decision data-driven

Sensors can help to detect sow postural activity in a farrowing crate. - Photo: Philippe Caldier

16-02-2021 | News

JRP France: Pork quality, sow postures and gut health

Philippe Caldier Journalist

Philippe Caldier is a French independent journalist specialising in agriculture and animal production, with global geographical areas of interests (Europe, Russia and CIS countries, Middle East, Japan, South America).