Feral pig numbers ‘out of control’

According to NSW Farmers President Xavier Martin, millions of feral pigs are breeding and rampaging across the countryside, flourishing after years of heavy rain, attacking native animals and livestock, and wreaking havoc on crops and infrastructure. Mr Martin stated that the past three years had been a boom time for pigs, and that while government control efforts had made a slight dent in the overall number of pigs in certain areas, there were too many reports of a thriving breeding population to ignore.

“From the Western Riverina through the Central West and up into the Northern Tablelands, we’re hearing members tell us they’ve never seen pigs this bad before,” Mr Martin said.

“Aerial shooting over the past year saw 80 per cent more pigs culled than the year before, and authorities have distributed 74 tonnes of baits to landholders, but the numbers continue to grow particularly on public land.

“It’s clear the pig numbers are growing out of control now, and we need a drastic and sustained increase in resources for everyone involved to get on top of the problem once and for all.”

According to Local Land Services, over 63,000 feral pigs were culled in the previous year as part of coordinated aerial and on-ground shooting and baiting, though Mr Martin said anecdotal reports from farmers suggested the actual number was likely much higher. He expressed grave concern about what would happen once the state government's additional pig control funding expired on June 30.

“Trying to keep the pig numbers down farm-by-farm is a bit like trying to put out half a fire – if you’re not tackling the whole problem methodically, it’ll just keep coming back,” Mr Martin said.

“A lack of effective control on public lands is undermining our collective efforts, and we know that’s where the pigs are breeding because we see them coming onto our farms from public lands.

“We need more resources and a solid commitment from all parties involved to tackle feral pigs so we can get on top of them and stay on top of them.”

(Source: Beef Central)