Intensive pork production can result in odour problems to the neighboring population. Consequently odours can become an environmental constraintg to expanding the pig industry, especially in areas that are good for growing feed, water is available and transportation costs are reasonable. Thus, every effort must be made by the producer to reduce the frequency, intensity, duration, and the offensiveness of the odours (FIDO). Producers must design, construct, locate and manage the manure collection and storage facilities to minimize the FIDO.

It is unrealistic to expect a commercial hog operation to operate without some odour. However, the odour level of a hog operation can be significantly reduced when manure management systems are properly designed and operated. The exposure of barn workers and the neighboring population to odours must be acceptable.