Hog and Pork Production
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| style="padding: 0.25em 0.5em;" | '''The ''official'' source for the information shown in this article or section is:<br>[http://www.scouting.org/BoyScouts/AdvancementandAwards.aspx ''Handbook for Boys'', 1948 Edition'''] | | style="padding: 0.25em 0.5em;" | '''The ''official'' source for the information shown in this article or section is:<br>[http://www.scouting.org/BoyScouts/AdvancementandAwards.aspx ''Handbook for Boys'', 1948 Edition'''] | ||
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Revision as of 19:03, October 1, 2012
| Hog and Pork Production merit badge | ||||
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| Status: | Discontinued | BSA Advancement ID: | unavailable | |
| Created: | 1928 | Original/new/replaced: | ||
| Discontinued: | 1958 | Replaced by: | ||
Contents |
[[Category:Discontinued {{{group}}} merit badges]]
| Hog and Pork Production is a discontinued merit badge. Hog and Pork Production was first offered in 1928 and was replaced by Hog Production in 1958 which as then replaced by Animal Science in 1975. |
Merit badge requirements
- 1. Visit five or more farms and name and describe two to five breeds of hogs found on the farms visited.
- 2. Confer with meat market men and from their instruction draw a diagram of a hog, and mark and name the parts for butcher classification and sale of pork products.
- 3. Explain the different users of hog products for both commerce and food.
- 4. Salt at least 2 pounds of pork or smoke 2 pounds of ham, and explain method.
- 5. Describe life history of one breed of hog observed at fair stock show or on farm.
- 6. Write out a balanced ration for fattening hogs, and give reasons for its preparation.
- 7. Explain fully symptoms of hog cholera and preventative measures used.
- 8. Name the different kinds of food rations needed for hogs from weaning time to market.
OR
Comply with the 4-H Club or Home Project Requirements in the Pig Club.
| The official source for the information shown in this article or section is: Handbook for Boys, 1948 Edition |
