Traditional slaughterhouses in Hanoi, Vietnam, kill up to 2,000 pigs in one night with teams of four people splitting the duties of killing, bleeding, and gutting the animals. These traditional slaughterhouses, which have been ridiculed in the past by environmentalists for their poor sanitary conditions, will soon be replaced by modernized processing plants as part of a new program to improve food quality and hygiene for the newly affirmed member of the World Trade Organization.