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Odor can result from any livestock operation regardless of the type of animal being cared
for or the size or type of operation. The perception of odor can vary depending on the
location of the farm relative to human receptors, wind speed and direction, temperature,
humidity and the individual sensitivity of humans to odors.
Some of the compounds that cause odor from livestock operations are not unique to
agriculture and are naturally occurring. For example, naturally decaying organic materials
in wetlands, streams and rivers have the potential to create odor. Other types of odor-
causing compounds also occur as a result of human activities and other industries.
Pork producers are aware that there is a potential for odor from their farms and use a variety
of management practices to mitigate and control odors from their operations. Because odor
causing gasses can attach themselves to dust particles producers practice dust control
measures including good housekeeping inside and outside of the barns and may use
vegetative wind breaks, plant buffers or fan filters to keep dust and odor from moving off the
farm. Proper management of manure storage helps reduce odors as well. Some pork
producers use natural or synthetic covers on manure storage structures to help control odor.
Land application of manure as fertilizer is another source of odor. Land application generally
only occurs over a few days, once or twice each year. Producers know that the greatest
opportunity to reduce manure odor release is during the actual land application process. For
this reason, many producers have adopted technologies that allow them to incorporate manure
beneath the soil surface. Research has shown that this method of application can reduce the
release of odors by more than 90 percent when compared to spreading manure on the soil
surface. Data indicate that there is no difference in odor from land where manure is injected
below the soil surface and land that has not been fertilized with swine manure.1
A study conducted by Department of Natural Resources in Iowa found that very few cases - a total of 7 percent in which measurements of odor from pork production operations were taken- did the odor levels exceed the agency's benchmark threshold. In even fewer cases, a total of 4 percent, measurements taken near public use areas, educational and religious institutions, residences or commercial enterprises exceeded the benchmark thresholds.
When measurements were taken at land application sites, odor levels exceeded the threshold limit 11 percent of the time for surface application sites and only 6 percent in sites where manure was used to fertilize land by injection.2 Pork producers strive to reduce odors from pork production because it is the right thing to do for their neighbors and the communities they live and work in.
Endnotes
1 Swine Manure Land Application Practices to Minimize Odors, Robert Burns, Associate Professor of Ag and Biosystems Engineering, Iowa State University.
2 Results of Iowa DNR Animal Feeding Operations Odor Survey, Iowa DNR Ambient Air Monitoring Group, January 2006
for or the size or type of operation. The perception of odor can vary depending on the
location of the farm relative to human receptors, wind speed and direction, temperature,
humidity and the individual sensitivity of humans to odors.
Some of the compounds that cause odor from livestock operations are not unique to
agriculture and are naturally occurring. For example, naturally decaying organic materials
in wetlands, streams and rivers have the potential to create odor. Other types of odor-
causing compounds also occur as a result of human activities and other industries.
Pork producers are aware that there is a potential for odor from their farms and use a variety
of management practices to mitigate and control odors from their operations. Because odor
causing gasses can attach themselves to dust particles producers practice dust control
measures including good housekeeping inside and outside of the barns and may use
vegetative wind breaks, plant buffers or fan filters to keep dust and odor from moving off the
farm. Proper management of manure storage helps reduce odors as well. Some pork
producers use natural or synthetic covers on manure storage structures to help control odor.
Land application of manure as fertilizer is another source of odor. Land application generally
only occurs over a few days, once or twice each year. Producers know that the greatest
opportunity to reduce manure odor release is during the actual land application process. For
this reason, many producers have adopted technologies that allow them to incorporate manure
beneath the soil surface. Research has shown that this method of application can reduce the
release of odors by more than 90 percent when compared to spreading manure on the soil
surface. Data indicate that there is no difference in odor from land where manure is injected
below the soil surface and land that has not been fertilized with swine manure.1
A study conducted by Department of Natural Resources in Iowa found that very few cases - a total of 7 percent in which measurements of odor from pork production operations were taken- did the odor levels exceed the agency's benchmark threshold. In even fewer cases, a total of 4 percent, measurements taken near public use areas, educational and religious institutions, residences or commercial enterprises exceeded the benchmark thresholds.
When measurements were taken at land application sites, odor levels exceeded the threshold limit 11 percent of the time for surface application sites and only 6 percent in sites where manure was used to fertilize land by injection.2 Pork producers strive to reduce odors from pork production because it is the right thing to do for their neighbors and the communities they live and work in.
Endnotes
1 Swine Manure Land Application Practices to Minimize Odors, Robert Burns, Associate Professor of Ag and Biosystems Engineering, Iowa State University.
2 Results of Iowa DNR Animal Feeding Operations Odor Survey, Iowa DNR Ambient Air Monitoring Group, January 2006
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Information provided by: National Pork Board
