Agriculture Reference
In-Depth Information
Berkshires offer a good growth rate and fair reproductive efficiency, though their litter sizes
tend to be relatively small. However, the quality of the Berkshire's meat has made it a favorite
of gourmet cuisine, with its exceptional marbling and flavor. The meat is prized in Japan,
where they are bred in the Kagoshima Prefecture.
Chester White
The Chester White is an American hog breed that originated in Pennsylvania in the early 19th
century, based on a cross of the English Chester, Lincolnshire, and Yorkshire breeds. Al-
though only a medium-sized hog, the Chester White is popular with breeders and packers be-
cause of its high quality of muscle tissue and because its lighter color has an appealing ap-
pearance to consumers. In addition, the Chester White has a high degree of cutability, mean-
ing that a larger percentage of its mass translates into marketable cuts of meat.
The biggest advantage of the Chester White lies in its exceptional breeding abilities. A
Chester sow breeds back quickly; that is to say, once she has farrowed, she may breed again
more quickly than is common in other breeds. Chester White sows are known to farrow as
many as three litters a year, and these litters often contain ten or more pigs that reach market
size. In addition, the sow carries these strengths when bred with other types of pigs, which
makes them a popular choice in crossbreeding programs.
The Chester White has a medium frame, a slightly dished face, medium-sized lop ears, and a
thick white coat. In addition, the Chester White is an extremely sound animal that is able to
maintain its health in different conditions, so smaller farmers with simpler facilities and out-
door pastures often find them a good choice.
Duroc
Durocs are a red hog that ranges from a tawny golden color to a deep mahogany. Durocs have
large lop ears that hang over their eyes, a curly tail, and a slightly dished face. The average
boar weighs about 900 pounds, and the average sow reaches 750 pounds. They are considered
a good meat breed because of the high quality of their muscle tissue, large bodies, and relat-
ively low fat content.
Considered a Northeastern breed, there is some dispute as to these hogs' origin. Some claim
they descended from the pigs brought to the New World by de Soto and Columbus, while oth-
ers believe their ancestors were the African Guineas that may have come along with the slave
ships. As a distinct breed, they originated in the early 19th century with a farmer named Isaac
