Bethany Tabb, New Castle Courier-Times Staff Writer
SPRINGPORT - Showering before entering a barn filled with 4,000 hogs might seem like a strange idea, but to Matt Chapman, it's just common sense.
The entrance to Chapman's swine controlled animal feeding operation in Springport contains a changing area, a shower and laundry facilities. After hogs are brought to the barn next week, no one will be allowed in and out of the barn without a shower and a change of clothes.
These precautions are in an effort to protect the animals and keep the barn free from contaminants. Chapman says it's just one example of his farming operation's high standards that go above and beyond state regulations.
Strict regulations are typical of Maxwell Farms, the company through which Chapman is farming.
"They want us to represent them well," Chapman said. "Our name is associated with them."
Chapman is proud of his farm's modern, up-to-date technology that makes meeting those standards easy.
"It's standard USDA blueprints. It's the most efficient way to build and raise," he said.
A 2004 Purdue University graduate, Chapman grew up in a farming family. Though his father's farm was large enough to sustain his family, he said there was a limited number of ways to expand, so they decided to diversify and build a swine CAFO.
"People are eating more and more. There's a demand," Chapman said. "If we don't grow it, they'll just import it."
He soon realized his location would be perfect because it is in the middle of his family's property and surrounded by fields. When he came to his neighbors to inform them of his plans, he immediately met opposition.
"They said it'll ruin their property value ... People say, "Not in my backyard.' But there's no better location than this spot," Chapman said. "We own property all around the barn. If anyone will lose property value, it's us."
His operation was approved by the Henry County Planning Commission and Zoning Board more than a year ago despite the protests and complaints of the community.
Chapman offered to bring his neighbors to a barn identical to the operation he planned to build, but only one person accepted. Though that person was originally opposed to the CAFO, he changed his mind after seeing one. Chapman believes that if more people took the time to visit a swine CAFO like his, they would see it's not the nightmare they believe it to be.
One of his neighbors' concerns people was in regard to his ability to control the large amounts of manure produced by the extensive livestock numbers. While some CAFOs store the waste in an outdoor tank or lagoon, Chapman keeps his in the basement.
The barn floor is covered with thin slits that lead to the basement. Chapman said when the hogs walk on the floor, they will push the manure through the cracks, leaving only a small amount around the corners.
Anaerobic bacteria is added to the manure to help it break down quickly. Large fans along the sides of the barn keep the air constantly circulating, which allows the manure to dry and keeps the odor at a minimum.
"One football field is all as far as you smell it," Chapman said.
The basement can store manure for up to 18 months, allowing Chapman to apply the manure to his fields as fertilizer during planting season. He says this is a good example of organic farming.
The fans also help to control the barn climate and keep the hogs comfortable. A water system mists cool water when needed, and a heating system keeps the barn warm in the winter.
Much of the operation is automated, allowing Chapman to spend minimal time at the barn. An automatic feeding and water system ensures that the hogs always have something to eat and drink.
"Hogs have it better than most people," Chapman said. "If they don't feel good, they don't grow as fast. It's just common sense."
Chapman knows that he hasn't seen the end of the opposition to his farming operation yet. To those who call his operation a "factory farm," he replies, "You buy your T.V. out of a factory, don't you?"
"People don't realize where their food comes from. If I could make money from raising 10 pigs in my backyard, I'd do it," he said. "It's not what the consumer demands."
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