Pigs
Martin Wollmann has been associated with the hog operation since he was 15 years old, and started out with shoveling and hauling manure. Joe Waldner who lives in Sprucewoods colony was the boss at the time. Today, 35 years later, Martin is running the whole hog business. “I was voted at the age of 26 to be the pig manager”, Martin told us. “My job is formulating and ordering feed, I do all record keeping, book hogs, set up ventilation computers, make decisions about which medication to use, and manage 5 other workers.” His workday is from 8:00 a.m. to 9:00 p.m. “After supper I do computer work, formulate rations, and feed weaned pigs.”
Springhill Colony runs 3 hog barns; the weanling barn (completed in1990), the sow barn (1992), and the finisher barn (1999). Six workers keep it going. Martin Wollmann looks after the whole operation. “Colin Wollmann works in the sow barn, while Gerald Waldner and Brian Hofer work in the farowing barn, wean pigs, pressure wash and look after sows and piglets during farowing. Zachary Wollmann’s job is co managing the finisher barn, selects pigs for shipping, loads pigs, pressure washing, and adjusts feeding and ventilation computers. David Wollmann is a part-time worker and his job includes pressure washes, moves and loads pigs for market and he also help wean pigs.”
The Springhill colony hog operation’s average income is about 2.5 million a year. It also supplies enough natural fertilizer for 114 acres, which is far better than chemical fertilizer. “It’s a very secure financial operation for the colony, and it also provides a lot of jobs. But there are a few dangers working there. Like, H2S, it’s a deadly gas…2 sniffs and you’re in the promise land. You also have to be on the lookout for boars. They are mean and agitated at times, and they can really hurt you,” states Martin.
The hog business has really improved since the 80’s. They have computerized feeding and ventilation, A.I. instead of natural mating, the sows have bigger litters, the pigs are also healthier, and grow faster. This is because they know more about what a pig requires nutritionally, and sometimes they use genes from Chinese pigs which have the largest litters in the world.
Working in the pig barn has its ups and downs. It means waking up in the middle of the night to check the feed supply, dealing with people, worrying about formulating and ordering feed, and having to deal with stinky hands. But, as Martin puts it, “I’ve learned a lot of things the past 35 years. I’ve learned tons about computers and ventilation, a LOT about pigs, and how to deal with workers. Plus, toothpaste does wonders for smelly hands.” Go figure.
Alyssa Wollmann
