The 2010 Pork Mentoring Class took a tour of the Farmland Foods plant in Crete, Nebraska and I became extremely interested in the inner workings of the hog processing plant. Once the tour was over, I couldn’t wait to work with some of the good folks at Farmland to learn more during one of my professional shadowing experiences!
The first few hours of my shadowing experience were full of paperwork. The Farmland Foods employee that I shadowed showed me the write-ups he did each and every day and explained to me how the numbers were significant. He entered information into his computer about the trucks that came in, the number of hogs, the producers they came from, and how much was paid for each truck. He has two reports to do every day. One was for the information from the day before, and the other was for the information of that day. He also takes the information he received about the hogs that pertained to live weight, processed weight, loin eye area, back fat, and several other numbers and entered the information into a document for him to send off to the people who worked on the daily and weekly hog reports. Just looking at the numbers upon numbers I knew I would have been lost in mere seconds. He informed me that these records were only for hogs that were bought based on processed weight and that he had to go through every day to take out any hogs bought only on off the truck basis.