Swine Waste AEU-8 Richard E. Nicolai Assistant Extension Specialist Introduction Odor from livestock production units has been well recognized and has been in the past to be assumed to be part of the business. With the trend towards larger and more concentrated production sites, odors are an issue that must be dealt with.
Odors come from the release of organic compounds during the fermentative decomposition of manure.
Odors are difficult to measure. Odors are now measure by a panel of people who agree on the minimum dilluation rate at which the odor can be detected. There is little agreement on what is an acceptable odor intensity or how many days in a year odors of various strengths should be tolerated. The most effective means to control odor is to identify its source and take appropriate action in that area. The solutions for these sources of odor are based on best management practices, i.e., common sense.