To operate compatibly within the community and to provide maximum self-protection, the pork producer must be aware of some basic information and strategy concerning odor control and practice those techniques appropriate to the location.
People react to odors according to their attitudes and previous experience.
This factor is usable by pork producers as they maintain an image of responsibility and productivity. Odor frequently becomes an issue along with complaints of water pollution, flies, noise, and other issues when there is faulty site selection, improper facility design, or inadequate management. Compounds emanating from swine buildings have never exceeded safe air standards and are not hazardous to humans. Under certain situations, such as manure pit agitation, however, dangerous gas concentrations can develop. Odors, therefore, are nuisance pollu- tants and, like other nonhazardous assaults on the environment, must be regarded accordingly.