…. Young ones and most sows are ok … do not eat any with yellow fat … fat needs to be white and you’re usually good

I have done at least a preliminary look at this. As you know, it was out there some time back and then pulled due to concerns some had. I watched a video about Kaput and based on it and what I've read, you have to have your applicator's license to buy it and have to use special feeders when you put it out.

One study showed very little impact on nontarget animals. I didn't realize that it takes so long for it to work but once it does it is lights out for the hogs. Sort of amazing how it turns the fatty parts of a hog such a brilliant blue color.

One video showed them baiting the feeder for a few weeks and the hogs got used to robbing corn from the feeder. But once they replaced the corn with Kaput, they shut down feeding. As I understand it, Kaput only has a fraction of the poison (Warfarin) that rat poison contains.

Not sure why, it wasn't due to any research on my end, but when it first came out I thought it was something you put out and boom, dead hogs. While there may be more recent studies, what I saw showed a pretty long process and issues with having them eat the poison. Didn't appear to be much of an issue with nontarget things. I have no idea how they would enforce you using specialty feeders, but if you do it is going to be an expensive process if you have a large area to deal with.

I have no doubt that some will figure out a way to blend the Warfarin (via rat poison) into something the hogs will more readily consume.

I've killed them from Lubbock to Freeport, Shiner, to Huntsville.

5lbs to 400lbs

And for whatever reason, they've all been delicious.

A lot of spine /brain shots.

Just a note that domestic boars all go to make sausage in pizza. I worked in a slaughter house that bought and butchered boars. You could smell them coming down the line. Are wild boars worse smelling?