The contributors to this volume, all of whom are international authorities in their own particular subjects, have considered those basic principles underlying the modern concepts of pig production. A variety of disciplines, such as genetics, nutrition, veterinary science, physiology, and economics, are represented; all have the common aim of improving efficiency of production, and the quantity and quality of the end product.

The papers in Pig Production fall into four main sections: Genetics, Environment, The Growing Pig, and the Breeding Pig. This book is a major contribution and as such will be invaluable reading for those with a specialist's interest in the subject, together with the large scaled pig producer.