This book on Swine Production and Management emphasizes the swine rearing in totality. The contributors have provided a technical basis for the successful raising of swine in both temperate and tropical environments. Pork is consumed the most than any other terrestrial meat and the competitive position of pork as a food source both in the developed and developing countries have continued to be strengthened during the past few decades. This book contains a classic guide to swine farming that presents the reader with all the fundamental information they would need to know about breeding and farming pigs. This book is written in simple language and it deals with the basic principles of the establishment of a new swine farm, its management, good practices and ideal conditions for optimum production of the pig. Besides production and management, this book also contains marketing, the economics of production, and important diseases of pigs.

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