A pig at the 2016 Washington County Fair. Photo by Sally Y. Hart

Washington County’s 4-H “Know Your Swine” workshop and production barrow weigh-in will be held in the same week next month. Students involved in the single source commercial swine class or 4-H’ers beginning in the swine project area are encouraged to attend the workshop March 13th. It will cover early care management, facilities, feeding, bio-security, and showmanship tips.

The following Saturday, March 18th, will be the production barrow weigh-in. Exhibitors may nominate up to six barrows. Pigs in the production division must be weighed and tagged by committee during the weigh-in. To get a weigh-in time, participants must contact the Extension Office by March 15th. No barrows over 45 pounds will be accepted. The weight range of 220-300 pounds will be enforced for market swine entries. Participants are reminded to clean and disinfect transport vehicles and weigh-in pigs must be isolated seven days before and after for observation.


Production Barrow Division Guidelines for 2017 Washington County Fair

A) Exhibitors may nominate a maximum of 6 barrows at the production weigh-in on Saturday, March 18, 2017, at the Washington County Fairgrounds from 8:30 a.m. to 9:30 a.m.  Pigs entered in the production division must be weighed/tagged by committee during the Saturday weigh-in. Contact the Extension Office for your weigh-in time. 
B) No barrows over 45 pounds at weigh-in will be accepted. Pigs must be ear-notched and castrated prior to weigh-in (no exceptions).
C) The swine committee will strictly enforce the market weight range of 220-300 pounds for market swine entries; exception is that production barrows will be allowed to surpass the 300 pound maximum and still be eligible for class entry and show due to the rate of gain feature in production divisions. 
D) Those participating in swine weigh-in on March 18 are reminded to clean and disinfect transport vehicles. Bring two 4-H’ers/family members to assist in handling pigs.  Isolate weigh-in pigs 7 days before and after for close observation. Watch for and report any signs of illness to the swine volunteers are weigh-in beforehand. Use sterile books and gloves.