Pigs in Australia

This four-lesson unit explores the Australian pork industry from production through to consumption. Students investigate pig breeds and their suitability to different environments across Australia, compare indoor and free-range farming systems through interactive virtual farm visits, and examine the role of biosecurity and traceability in responsible food production. The unit concludes with an exploration of nutrition, protein and consumer decision-making, encouraging students to evaluate food choices and identify Australian-grown pork products.

Each lesson is supported by a detailed Teacher Guide, an accompanying student work booklet and a range of classroom resources. Through virtual farm investigations, research activities and inquiry-based tasks, students explore pig breeds, farming environments, biosecurity, traceability and responsible food production. Students apply their learning through mapping, data collection, analysis, and evaluation activities that strengthen their understanding of Australian agriculture and food systems and informed consumer decision-making.

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Lesson 1: Pigs in Australia

Investigate Australia’s pork industry and discover how pig breeds, climate and environment influence where pigs are farmed. Students explore the characteristics of different pig breeds, examine Australia’s major pork-producing regions and analyse the environmental conditions required for successful pig production. Through research, mapping and virtual farm investigations, students develop an understanding of how animal adaptations and farming environments are connected.

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Lesson 2: On the farm: Virtual visits

Take a virtual tour of Australian indoor and free-range pig farms to explore how producers care for pigs and manage their operations. Students investigate different farming systems, observe production processes and examine the equipment, technology and infrastructure used on modern pig farms. Through scavenger hunts and farm-based investigations, students develop an understanding of the journey of pigs through the production system.

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Lesson 3: On the farm: Responsible Farming

Explore the importance of biosecurity and traceability in protecting Australia’s pig industry. Students investigate border controls, swill feeding regulations, visitor biosecurity procedures and the PigPass traceability system to understand how producers help maintain the health and safety of Australia’s pig herd. Through research and communication activities, students examine the role of responsible farming practices in supporting food production.

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Lesson 4: On the Fork: Eating Aussie Pork

Discover the nutritional benefits of pork and investigate how consumers can make informed food choices. Students explore the role of protein in a healthy diet, use dietary guidelines to plan balanced meals and compare pork products using nutrition and packaging information. Through food investigations and product comparisons, students learn how to identify Australian-grown pork products and evaluate their purchasing decisions.

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Student Work Booklet
The student work booklet supports learning across all four lessons through research tasks, virtual farm investigations, mapping activities, biosecurity projects, meal-planning exercises and product comparison activities. Designed to encourage inquiry and application of knowledge, the booklet provides opportunities for students to record observations, analyse information and communicate their understanding of Australia’s pork industry.

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REFERENCES
Access the reference document used in the development of these resources.

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This resource is a collaborative effort between Australian Pork Limited and the Primary Industries Education Foundation Australia.