The pig sector reduces by 50% the ammonia emissions per kilo of meat produced

In its commitment to a model of sustainable production based, among other aspects, on the integrated prevention and control of pollution, the Spanish pig sector has reduced in recent years by 47% the ammonia emissions per kilo of meat produced, according to data of the National Inventory of Air Pollutant Emissions 1990-2016, published by the Ministry of Agriculture, Fisheries and Food.

Thus, the figures show that in 1990 the pig sector emitted 1 kilotonne of ammonia for every 26,500 kilos of meat produced, while in 2016, with the same amount of meat produced, it emits less than 0.53 kilotonnes, a significant reduction derived from the measures adopted over these years by Spanish farms.

Likewise, during this period, 54.7% per kilo produced methane emissions from manure management, according to data from the GHG Inventory Report 1990-2016.

The data highlight not only the commitment of the sector for the care of the environment, but also show that “the increase in production, when things are done well, goes hand in hand with greater efficiency and less environmental impact”, according to Alberto Herranz, director INTERPORC.

Spanish farmers are very aware that they must apply a series of techniques to reduce greenhouse gas emissions, mainly focused on improving the storage and treatment of manures and slurries and saving water and energy.

The Spanish pig applies the European production model and complies with the most demanding legislation in the world. In fact, it was the first country in the European Union to implement it, which has made a decisive contribution to turning the sector into an “international reference of what is known as ‘modern livestock farming’, professionalized, innovative, respectful of the sensibility and needs of animals and focused on reducing environmental impact and caring for the environment. ”

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