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Collaborative Success Stories: Fresh Air


Pig

A growing population means larger (and smellier) livestock farms. University of Missouri researcher Dr. Teng Teeh Lim helps farmers keep the odors down.

Pork is a staple of the U.S. diet, but swine farms are often a source of unpleasant odors. As a result, they sometimes encounter opposition from neighboring communities. Farmers can use filters made from biomass such as wood chips, which interact with the offending compounds to reduce the smell. But how much is needed? And what kind of biomass? What about costs and maintenance? Depending on size, location and weather patterns, farms may have differing needs.

Lim partnered with researchers at Purdue University to analyze data from swine farms in Indiana and North Carolina. Using the results, Lim built an online model that farmers can use to determine farm emission rates. With better and less expensive odor control, the farmers can be better neighbors—and keep food on tables across America.

The team’s research was published in Pork Magazine.

Dr. Teng Teeh Lim is extension associate professor in the division of food systems and bioengineering, part of MU’s College of Agriculture, Food and Natural Resources.

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Related Initiative(s):
Food for the Future, Sustainable Energy,