Stockperson Development Scheme

A series of workshops delivered by technical experts, covering each stage of pig production from service to sale.

The training focuses on basic knowledge and everyday tasks and is aimed at industry newcomers or those wanting to refresh their knowledge or learn about a different department. The sessions are interactive and encourage the sharing of knowledge and practices.

You can record your attendance on PigPro – your online training record.

Course dates and locations

The next round of training will start in October 2023. If you would like to take part or book places for your team, please complete the training application form or get in touch for more information.

If you have any questions or last-minute booking requests, please call: 01904 771218.

Download the training application form

Training venues

North: Thirsk Farmers' Auction Mart, Blakey Lane, Thirsk, North Yorkshire YO7 3AB

Central: Uncle Henry's, Grayingham Grange Farm, Gainsborough, Lincolnshire DN21 4JD

East: The George Hotel, Station Street, Swaffham, Norfolk PE37 7LJ

Online: via Microsoft Teams

Sessions with low delegate numbers may be moved online. If this occurs, the cost per session will be reduced accordingly.

Course title	North (12:00pm–5pm)	Central (12:00pm–5pm)	East (12:00pm–5pm)	Online (12:00pm–5pm)
Gilt and sow management	Tuesday 10 October	Monday 16 October	Monday 9 October	Tuesday 17 October
AI, service and breeding	Tuesday 7 November	Monday 13 November	Monday 6 November	Tuesday 14 November
Farrowing management	Tuesday 5 December	Monday 11 December	Monday 4 December	Tuesday 19 December
Weaner management	Tuesday 9 January	Monday 15 January	Monday 8 January	Tuesday 16 January
Safe use of veterinary medicines	Tuesday 6 February	Monday 12 February	Monday 5 February	Tuesday 12 March
Finisher management	Tuesday 5 March	Monday 11 March	Monday 4 March	Tuesday 13 February

Download the training application form

The full course cost to levy payers is £250+VAT*. This will include all six sessions, lunch (except for the online sessions) and course materials. Individual sessions can be attended on an ad hoc basis at a cost of £50+VAT* per session.

Online sessions will be charged at a reduced rate of £30+VAT* per session, or £150+VAT* for the whole course.

If the session(s) are full at the time of booking, you will be added to a waiting list. We will review the demand on an ongoing basis and may add more training dates if needed.

Please note that a maximum of four people per business can attend the training. If you would like to book more places than this, or if you would like to attend but can't make any of the above dates, please get in touch:

E: Pork.Training@ahdb.org.uk

Learning outcomes

Gilt and sow management

To be able to:

List three key considerations when selecting gilts at birth
Describe gilt feeding options and state the importance of feeding a specialised diet
Identify three areas which should be monitored during gilt development
List four factors influencing gilt performance from rearing to selection
Identify different systems for bringing in replacement gilts

AI, service and breeding

To be able to:

List three factors contributing to sow stress at weaning and ways to reduce the impact
Explain the key factors in returning a sow to heat post-weaning
List five signs of oestrus
Explain the correct AI procedure
Define the term 'parity profile' and design ideal parity profiles within a breeding herd
Understand the importance of performance targets and how these can be set

Farrowing management

To be able to:

Identify five key tasks in preparing the farrowing house/pen
Identify the signs of farrowing and when intervention is necessary
List three key aspects of managing gilts in the farrowing house
List three important factors in piglet survival
Understand the importance of the sow diet during lactation

Weaner management

To be able to:

Identify three piglet requirements at weaning
Describe process for preparing weaner accommodation
Explain the changes to diet at weaning and important factors to consider
List two causes of stress at weaning and how these can be reduced
Explain the performance targets for weaner department and understand how to set objectives
Identify three factors affecting weaned pig growth

Finisher management

To be able to:

Understand what pigs require to grow and stay healthy
Identify three crucial daily routine checks
Pinpoint three important features that a recovery pen should include
Define FCR and understand its importance
Outline why the temperature and ventilation of a building is so essential
List three enrichment methods
Understand the importance of the finishing department on the profit of the unit
Identify three key triggers of vice
Pinpoint factors that indicate a pig is ready for slaughter
Recognise three important factors to consider when moving and handling pigs
Identify three personal safety elements a stock person should consider when handling pigs
Understand the basics of contract requirements on your unit

Safe use of veterinary medicines

To be able to:

Identify types of medicines used on farm
Explain the legal requirements and health and safety considerations for safe storage and use of veterinary medicines
Demonstrate correct injection methods
Explain when recovery pens should be used and how to manage them daily
Identify two key considerations when moving and handling pigs

Payment details

The full course cost to levy payers will be £250+VAT*, it will include all six sessions, lunch at each meeting (except for online sessions) and course materials. Individual sessions can be attended on an ad hoc basis at a cost of £50+VAT* per session.

Online sessions will be charged at a reduced rate of £30+VAT* per session, or £150+VAT* for the whole course.

Once your place(s) has been confirmed, you will receive an invoice for the training. Your booking will be confirmed on receipt of the final payment. The booking/payment deadline for each course is 14 days prior to the course start date.

Places are booked on a first come, first served basis up to a maximum of 15 places. If you need to cancel a booking, to receive a refund, this must be done a minimum of 48 hours before the first/next session.

To pay by card

Contact the AHDB levy team on 024 7647 8605 and quote the course name, date and attendee name(s).

To pay by cheque

Make cheques payable to Agriculture & Horticulture Development Board; quote the course name, date and attendee name(s) on the reverse and send to:

Agriculture and Horticulture Development Board

FAO Levy Team

Middlemarch Business Park

Siskin Parkway East

Coventry

CV3 4PE

To make a BACS payment

Account Name: AHDB
Sort Code: 20-00-00
Account Number: 70010901
IBAN: GB21BARC20000070010901
Swift/BIC Code: BARCGB22

*Discounted rate for AHDB levy payers and their employees.

Note: Non-levy payers and allied industry can apply and will be considered, but will be required to pay the full cost of the course at £700+VAT or selected individual sessions at £120+VAT.