New figures: Piglet mortality in organic farming has fallen markedly
Økologisk NuA new report from the Innovation Centre for Organic Farming shows that piglet mortality in organic pig production averaged 19.4% in 2026. The most recent figure, calculated by Aarhus University (AU) based on data from 2014–2015, was 29.5%. In other words, piglet mortality has fallen by one third and is now slightly below mortality in conventional production, which stood at 20.3% in 2025. “It is positive that far more piglets survive today compared with the past. There are several reasons for this. Organic pig producers’ choice of different genetics, their purchase of breeding animals and management practices with an increased focus on piglet survival appear to have paid off. The development shows that targeted efforts can make a difference,” explains Simme Eriksen, team leader at the Innovation Centre for Organic Farming, in a press release. The mortality figures for both production systems cover the total number of piglets born, including stillborn piglets and those that die before weaning. Simme Eriksen points out that organic piglets are weaned several weeks later than conventional piglets, meaning that mortality in organic systems is measured over a longer period. Conventional piglets are typically weaned after four weeks, while organic piglets may not be weaned until they are at least seven weeks old. **A more robust breed** Since the AU study conducted more than ten years ago, over 90% of organic pig producers have switched from using pigs bred for conventional indoor production to a new breed—Topigs Norsvin—which is bred for outdoor organic production. These sows have fewer piglets, which are also larger and therefore more robust. But when conventional producers are criticised for having too many dead piglets and for failing to meet the target of 16% mortality set in 2014, it raises the question: Is a mortality rate of 19.4% in organic production still too high? “Yes, one might think so, but what figure do we actually need to reach before we are satisfied? I find that a little difficult to say, because we probably have to expect a certain level of mortality in an organic system, where the aim is to achieve more natural production and allow the sows to manage more on their own without interfering too much in natural processes,” says Hanne Kongsted, an associate professor who researches health and welfare in pig production at Aarhus University. “What can be said about the new figures is that they are roughly similar to, or slightly lower than, mortality in conventional production. So organic production is no longer worse on that parameter, which has otherwise been cited as an argument against organic production. It was also an ethical problem that organic producers previously used highly fertile sows from conventional breeding, which are not suited to the organic system,” she adds. To find out what mortality would naturally be, researchers would need to determine piglet mortality among wild boar, but no research is available on this. Pigs are, however, one of the animal species adapted to producing many offspring, which indicates that a certain level of mortality would occur naturally. **The best performers have even lower mortality** The new figures, covering 11 organic herds that all use sows with Topigs Norsvin genetics, show that the best third have mortality rates of between 14.7% and 17.0%. “It is only natural that some piglets die, even though we would like all of them to survive when they are in our care. But I do think that 19% seems like a high average, because that means there are herds both above and below this average. The variation should be used as a learning opportunity—to find out what the herds with the lowest mortality are doing differently,” says Hanne Kongsted. In 2027, the Innovation Centre for Organic Farming will therefore continue working to identify areas for future action that could contribute to a further reduction in piglet mortality, Simme Eriksen says in the innovation centre’s press release: “We now have an updated data basis that needs to be analysed thoroughly. We will then work with organic pig producers to identify the best measures to ensure that even more piglets survive. First and foremost, this is for the sake of the pigs and animal welfare, but also for the sake of agriculture. We hope to continue working on this issue in the coming years. Lower mortality is in everyone’s interest.” For Hans Erik Jørgensen, an organic pig producer and chair of the organic section of the Danish Agriculture & Food Council, the new results are no reason to rest on his laurels either. The ambition remains to ensure that even more piglets survive. On his own farm, piglet mortality has been 17.5% over the past 12 months, but in an earlier period it fell as low as 12.5%. “When we have reached 12.5%, we know that it can be done. That is hugely motivating. The challenge is to become even more knowledgeable about exactly what distinguishes the really good periods from the less successful ones, so that we can maintain the low mortality rate,” Hans Erik Jørgensen says in a press release. **Taking it to the negotiations** Michael Kjerkegaard, chair of the Organic Denmark association, believes that the positive development underlines that organic pig production is the way forward for anyone seeking to improve animal welfare. “Now that organic producers have shown that high animal welfare and lower piglet mortality go hand in hand, political priorities should reflect this as well. With the four-party pig agreement, we are facing a historic political discussion about the future of pig production. We will argue that the organic market should be strengthened, making it easier for consumers and professional kitchens to choose organic pork. We will also address price barriers, ensure that funding for research and innovation in organic farming remains available, and argue for a reformed agricultural support system that benefits farmers who take action on issues including animal welfare,” he says, pointing to another benefit: antibiotic use in organic production is many times lower than in conventional production: “This is important in the fight against antibiotic resistance. In addition, organic pigs are not fed feed treated with synthetic pesticides. That is good for biodiversity and drinking water.”
A new report from the Innovation Centre for Organic Farming shows that piglet mortality in organic pig production averages 19.4% in 2026.
The latest figure was calculated by Aarhus University (AU) based on data from 2014-2015 at 29.5%. In other words, piglet mortality has fallen by one third and is now slightly below mortality in conventional production, which was 20.3% in 2025.
“It is positive that far more piglets survive today compared with previously. There are several reasons for this. The organic pig producers’ choice of different genetics, purchase of breeding animals and management with an increased focus on piglet survival appear to have borne fruit. The development shows that a targeted effort can make a difference,” explains Simme Eriksen, team leader at the Innovation Centre for Organic Farming, in a press release.
The mortality figures for both production systems cover the total number of piglets born, including stillborn piglets, and piglets that die before weaning.
Simme Eriksen points out that organic piglets are weaned several weeks later than conventional piglets, which means that mortality in organic systems must therefore be measured over a longer period. Conventional piglets are typically weaned after four weeks, while organic piglets may not be weaned until after seven weeks at the earliest.
A more robust breed
Since the AU study more than ten years ago, over 90% of organic pig producers have switched from using pigs bred for conventional indoor production to using a new breed - Topigs Norsvin - bred for outdoor organic production. These sows have fewer piglets, which are also larger and therefore more robust.
But when conventional producers are criticised for having too many dead piglets and for failing to reach the target set in 2014 of 16% mortality, this raises the question: Is mortality of 19.4% in organic production still too high?
"Yes, one might say so, but what figure should we actually reach before we are satisfied? I find that a little difficult to say, because we must probably expect a certain level of loss in the organic system, where one tries to adopt a more natural form of production and allow the sows to manage more on their own without interfering too much in the natural processes," says associate professor Hanne Kongsted, who researches health and welfare in pig production at Aarhus University.
"What can be said about the new figures is that they are roughly similar to, or slightly lower than, mortality in conventional production. So organic production no longer performs worse on that parameter, which has otherwise been cited as an argument against the organic production method. And it was also an ethical problem that organic producers previously used the highly fertile sows from conventional breeding, which are not suited to the organic system," she adds.
If one wants to know what mortality would naturally be, one would have to find out what piglet mortality is among wild boars, but no research is available on this. Pigs are, however, one of the animal species adapted to having many offspring, which indicates that there will naturally be a certain level of loss.
The best have even lower mortality
The new figures, covering 11 organic herds, all of which use sows with genetics from Topigs Norsvin, show that the best third has mortality of between 14.7 and 17.0%.
"It is naturally to be expected that some piglets die, even though we would like all of them to survive when they are in our care. But I do think that 19% seems like a high average figure, because that means there are deviations both above and below this average in the individual herds. The variation should then be used as a learning opportunity – to find out what the herds with the lowest mortality are doing differently," says Hanne Kongsted.
In 2027, the Innovation Centre for Organic Farming will therefore continue working to identify future areas of focus that may be relevant for a continued decline in piglet mortality, Simme Eriksen explains in the press release from the innovation centre:
"We now have an updated data basis that needs to be thoroughly analysed. After that, together with the organic pig producers, we will identify the best measures to ensure that even more piglets survive. First and foremost out of consideration for the pigs and animal welfare, but also out of consideration for agriculture. We hope to continue working on the subject in the coming years. Lower mortality is in everyone’s interest."
For Hans Erik Jørgensen, an organic pig producer and chair of the organic section of the Danish Agriculture & Food Council, the new results also provide no reason to rest on one’s laurels.
The ambition remains to get even more piglets to survive. On his own farm, piglet mortality has been 17.5% over the past 12 months, but in an earlier period it fell as low as 12.5%.
"When we have been down to 12.5%, we know that it can be done. That is enormously motivating. The challenge is to become even wiser about exactly what distinguishes the really good periods from the less good ones, so that we can maintain the low mortality," says Hans Erik Jørgensen in a press release.
Taking it to the negotiations
Michael Kjerkegaard, chair of the Organic Denmark association, believes that the positive development underlines that organic pig production is the way forward if one wants to improve animal welfare.
“Now that organic producers have shown that high animal welfare and lower piglet mortality go hand in hand, political priorities should also reflect this. With the four-party pig agreement, we face a historic political discussion about the future of pig production. There we will argue that the organic market should be strengthened, so that it becomes easier for consumers and professional kitchens to choose organic pork. In addition, we will address price barriers, ensure that funding for research and innovation in organic farming continues, and argue for reformed agricultural support that benefits farmers who do something for, among other things, animal welfare,” he says, pointing to another side benefit: Namely that antibiotic use in organic production is many times lower than in conventional production:
"This is important in the effort to combat antibiotic resistance. In addition, organic pigs do not receive feed sprayed with synthetic pesticides. This is good for biodiversity and drinking water."