Burnt Dinner: Greenhouse Gas and VOC Emissions from Swine Carcass Open-Pit Burning Disposal Method

Abstract:

Disposal of animal carcasses has always been an essential part of agricultural business plans. Proper disposal is paramount to preventing the spread of diseases among livestock, as well as maintaining clean air and water. COVID-19 has changed and amplified this need. Due to meat packing plant closures, producers need to quickly dispose of sometimes thousands of healthy animals. Waiting for plants to reopen is not an option, as the animal supplies grow too large to transport safely at the plants. Pigs (Sus scrofa domesticus) are a concern, as supply quickly exceeds safety limits. Rendering of carcasses is the preferred option, as they utilize the animals in ways other than for meat production, but are currently overwhelmed. Acceptable alternatives, including incineration and burial, lack the capacity to dispose of the numbers. Open-pit burning, while often a last resort method, is an option, although can be a source of hazardous air pollutants and greenhouse gases. A small-scale field study was conducted analyzing emissions burning single pig carcasses using the open-pit method with wood fuels. Emission samples were analyzed by GC-FID and GC-MS for greenhouse gases CO2 and CH4, and VOC’s. We report emission factors for 30 compounds which impact air quality. The resulting ash was analyzed for toxic metals to estimate possible soil and watershed effects. The data can be used with carcass disposal estimates to assess the GHG and pollution impacts of open-pit burning by the agricultural community in the current COVID-19 economic circumstances.