Pork and dairy farmer Rob Turney describes the building process of his new high-tech indoor pig farm on the Canterbury Plains as “like putting together a giant Meccano model.”
Designed and manufactured in Denmark, the fit out and internal equipment of this advanced shed arrived at his Methven farm in 14 shipping containers, ready to be assembled when Rob transitioned from outdoor to indoor pig farming in 2021.
This state-of-the-art facility not only supports high health standards for the pigs but also allows for precise control of heating, ventilation, and individual feeding programs -- ensuring every one of the farm’s 500 sows and growing pigs receives an optimal diet.
As part of the upgrade, Rob also installed combi pens for farrowing. These innovative pens provide more space than traditional crates while limiting the risk of piglets being accidentally crushed or trampled.
Rob is a second-generation farmer. His parents emigrated to New Zealand 60 years ago, with his father initially working as a shepherd before buying land to farm sheep and beef, eventually moving into asparagus production.
Although Rob didn’t initially plan to follow in his father’s footsteps, after leaving school at 16, he embarked on an extensive overseas experience across Europe, India, Thailand, and Australia. It was during this time that he realised how much he missed farming. Returning home, he completed a two-year diploma in farm management at Lincoln University.
He purchased his current farm 32 years ago, beginning with crops before introducing pigs and later expanding into dairy. Originally, the pigs were raised in a straw-based system using straw grown on-farm. However, after installing spray irrigation and converting cropping land to dairy, Rob began sourcing grain from neighbouring farms.
“We have very low kilometres on our grain -- it comes straight from the paddock next door,” Rob says.
The move to an indoor system was driven by recurring respiratory issues in his outdoor pigs.
“We tried everything but couldn’t get on top of it, so we built the shed. It was a considerable investment, but it solved the issue --and it’s great for the pigs.”
Now housing 500 sows, the farm raises pigs from birth to market weight (110-115 kg), supplying 18 tonnes of pork to market each week.
The introduction of combi pens was a forward-thinking move, designed to future-proof farrowing facilities. A significant amount of research went into selecting the right system.
“Our top priority was animal welfare -- using the five domains model: nutrition, environment, health, behavioural interactions, and mental state,” Rob explains.
Working closely with specialist pig vet Bruce Welch and visiting numerous sow facilities, Rob ultimately chose a Danish ‘free lactation combi pen system’ that best fits his operation.
Four days before farrowing (giving birth), sows are moved into the spacious 5.5 sqm combi pens. About two days before farrowing, a gate is drawn across the pen, restricting the sow’s movement to reduce the risk of piglets being crushed.
The combi pens also feature a heated ‘creep area’ accessible only to piglets, with LED lighting and warm rubber flooring maintained at 25°C-- cosy enough to encourage piglets to stay safe until feeding time.
“The first four to five days are the riskiest. After that, we open up the gate and let the sow and piglets roam without restriction in the pen,” Rob says.
Sows move into the farm’s gestation section once mated. Here they have social spaces where they can either mix with other sows or enjoy solitude. Understanding pig behaviour is crucial to keeping them content.
Sows are grouped to receive a tailored feeding plan based on their needs -- whether it’s gaining, maintaining, or losing weight, as overweight sows can become lazy and less attentive mothers.
Using an ear tag system programmed to each sow groups’ dietary requirements, the feeders automatically provide the right allocation. If a sow doesn’t finish her meal, she can return later without losing out to more dominant animals.
“There are always ‘bully sows’ and more timid ones. Some like to wander, while others prefer their own space,” says Rob. “This system allows the timid sows to eat when they feel safe, often at night, and prevents the bullies from stealing food.”
The grower pigs are fed without restriction. Rob’s pig farm also focuses on sustainable practices. The effluent system captures waste efficiently, minimising the need for commercial fertiliser.
“The effluent drops through slats into a water layer beneath the floor, similar to a pull-plug system,” Rob explains.
“It flows into pipes that lead to an effluent pond. Some of this goes to a dairy farm 20 km away, but most is used on our own dairy farm to nourish pasture growth.”
This nutrient recycling reduces fertiliser costs and supports healthier grass for the cows.
“I want to do the best job I can for our pigs, our land, and our customers,” says Rob. “There’s a lot of misunderstanding about what farmers do, but behind the supermarket shelves, this is the reality. Like many farmers I know, we’re doing our best to support our communities and provide high-quality food for New Zealanders.
“I’m unashamedly proud to be a farmer -- I really enjoy what I do.”
