World Hog news:

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Thursday, November 27, 2008Print This Page
Feed Prices Threatening Pork Industry Globally
GLOBAL - Pork producers across the world, including the British Pig Executive (BPEX), have joined forces to tackle the threat to the industry posed by rocketing feed prices. Representatives of major national pork bodies met at the 4th International Meat Secretariat (IMS) World Pork Conference in Nanjing, China, which finished last week.



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"Immediate lifts in wholesale and retail prices, and producer returns, are required for industry survival. The most significant issue is that of feed costs, which for most producers represent more than 70% of pork production costs." 
Mick Sloyan, BPEX Chief Executive
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Wheat prices, one of the main constituents of pig feed, have doubled over the last 12 months and pig producers need a rise in what they are paid or the industry will go into meltdown. At present they are losing anything up to GB£26 (US$52) for every pig they send to slaughter.

BPEX Chief Executive Mick Sloyan, who is also vice-chairman of the IMS Pork Committee, was in the group which drew up a joint statement on the crisis. The statement reads: "Immediate lifts in wholesale and retail prices, and producer returns, are required for industry survival. The most significant issue is that of feed costs, which for most producers represent more than 70% of pork production costs.

"The worldwide grain price explosion is a result of poor harvests associated with difficult climatic conditions, but the most significant impact has been caused by the massive growth in demand for grain to produce biofuels, aggravated by many countries subsidising this production.

"Producer delegates spanning four continents said they are currently carrying substantial losses on every pig produced, a large number of producers are leaving the industry and more will follow. Producers are looking at all options to increase efficiency but in the short term those efficiency gains will fall far short of what is required to stop the significant losses occurring. "Producers see two possible scenarios unfolding. Firstly, a significant drop in production worldwide due to cutbacks, followed by a dramatic increase in wholesale and retail prices, well above current levels as has been observed in China over the last year.

"The second scenario is to work with consumers, the food service sector, and retailers to increase prices paid to producers now. Increasing producer prices now, would allow production to be maintained and would mean that wholesale and retail prices would not need to increase so greatly in the medium term. "This scenario appears to be the best for all parties. Consumers will still have pork available at reasonable prices, the food service sector and retailers will be able to satisfy their customers with adequate supplies and farmers will be able to continue in business."

Producers are calling on consumers, these sectors to provide that support immediately and will be talking to retailers in their respective countries to explore how this can be done."

The organisations involved are: Canadian Pork Council, British Pig Executive, South African Pork Producers Organisation, New Zealand Pork Industry Board, Australian Pork Ltd, Nederlandse Vakbond Varkenshouders (Dutch Union of Pig farmers), the LTO, the Dutch Federation of Agriculture and Horticulture and the French Porcine National Federation, FNP.

Mick Sloyan said: "It is a problem of worldwide concern which must be tackled on a global basis. "We have already seen a start to pig meat price rises in some shops and supermarkets in Britain but it is vital those rises get back down the supply chain to the producer as fast as possible."

[mikey]

Friday, November 28, 2008Print This Page
WCRF Makes a Pig's Ear of Claims
UK - Claims that people are cutting down on eating processed meat such as bacon because of cancer fears have been rubbished by pig industry body BPEX.

 

The World Cancer Research Fund made headline news a year ago saying eating three rashers of bacon a day could significantly increase the risk of bowel cancer.

However, the average person eats only two rashers a week - way below the WCRF danger level.

Now they have followed the report up by claiming a third of the over 55s are cutting back on processed meat and overall one in ten are cutting down as a result.

BPEX head of Marketing Chris Lamb said: "I trust the rest of their research has more substance to it than just a 2,000 people standard Omnibus survey.

"It is extremely disappointing that an organisation of such stature feels it has to resort to these tactics to try to make a point. If they were to ask we'd be happy to share our detailed knowledge."

Latest figures from the TNS Worldpanel show year on year consumption of bacon has risen by 0.8 per cent overall and by 0.7 per cent in the 45 to 64 age group.

Looking at the younger consumers, those under 34 years showed an 11.4% increase, year on year.

Chris said: "The TNS Worldpanel involves 25,000 households whose shopping patterns are constantly measured to give an accurate picture of overall purchasing.

"The figures also show more than an amazing 90% of households continue to buy bacon despite the price rises of the last year.

"Bacon is still one of the nation's favourite foods and bacon sarnies have been known to be so tempting that even vegetarians can't resist them."

[mikey]

Danish and Canadian Pig Herds Fall (November 2008)
By Chris Harris, Senior Editor, ThePigSite. Our snapshot of the ongoing global pig industry trends as reported in November 2008 Whole Hog Brief. To read the full detailed analysis including all the commentary and graphical data, subscribe to the publication.

 Published monthly, Whole Hog Brief provides 10 pages of detailed analysis of global pig industry trends, summarising key data from all the major markets. If you need to keep up with global pig industry trends Whole Hog Brief is an invaluable tool.

Check out this month's contents
at the foot of the page
The latest figures from the Danish Statistics Service show that the Danish pig herd is considerably down in numbers on 2007 figures.

The Whole Hog shows that the Danish pig numbers were 12.944 million at the end of October - a rise of 4.79 per cent on the previous quarter, but still more than 1 million pigs down on the October 2007 figures.

The total breeding herd was 839,000 head 6.36 per cent down on 2007.

The Whole Hog says that Danish live exports were 96,180 tonnes between January and May, which is more than 26 per cent up on the same period in the previous year.

The Whole Hog says that there are indications that exporters are preparing for a significant down turn in values because of the global credit crunch and it adds that while producers have been able to get credit against the rising value of their land in the past, now banks are starting to refuse extended credit to farm businesses.

The Canadian pig numbers have also taken a dramatic drop according to the Whole Hog.

It reports that figures from Statistics Canada were 12.8 million head at the end of the third quarter of 2008. This is down by 1.5 per cent on the previous quarter and 10.9 per cent year on year.

The national breeding herd was 1.41 million head in October, down by 8.3 per cent compared to last year.


Global Prices Move Up
The Whole Hog's index of global prices shows pig prices still moving up with week to week changes in October of between 0.5 per cent and 0.4 per cent.

It reports that prices have been rising now for 25 weeks continually and it forecasts that the prices will continue to rise week to week as they have been boosted by tight supplies in other red meat markets.

However, it warns that weakening demand from consumers because of the present global financial crisis could knock prices for producers.

The Whole Hog also shows that EU producer prices continued to rise during October, with the average pig meat price for the last week of October reaching €157.84 per 100 kg.

The biggest rises were in the Czech Republic at 25.4 per cent but both the UK and Netherlands saw rises over 24 per cent and Germany had rises of more than 22 per cent.

Falls in Feed Prices
The record harvests, with wheat expected to reach 664 million tonnes, more than nine per cent higher than last year, is having the effect of cutting feed prices.

The Whole Hog reports that the EU cereal crop is expected to be 308 million tonnes - 20 per cent more than last year.

However, it warns that EU cereal exports could be under pressure from cheap grain from Russia and Ukraine.

North American Exports Up
Statistics Canada has reported an increase in exports of pig meat of nine per cent - 59,883 tonnes - between January and August.

The Whole Hog reports that Taiwan, Philippines and Hong Kong remain the fastest developing markets for Canadian exports. In the first eight months of the year they imported 27, 145 tonnes, 18,617 tonnes and 66,664 tonnes respectively.

However, the US, Japan and Russia are still the largest markets for Canadian pork.

While Canada has seen exports continue to rise, the US has also seen strong growth.

During August exports of pork cuts and variety meats reached 165,874 tonnes and although this was a fall of 3.9 per cent on the previous month it was 72.5 per cent up on the same time in 2007. Frozen pork cuts were up by 93.7 per cent on the previous year.

Imports on the Rise
While the US and Canada are exporting more, Australia is seeing its pork imports rise.

The Whole Hog says that the latest statistics from the Australian Bureau of Statistics show that in 2008 imports by volume fell slightly for the first eight months, but in August, imports were up by 12.9 per cent compared to a year before.

The value of the Australian dollar, high grain prices with lower pig meat exports in Australia is also forcing producers to leave the industry. This year ABARE reports that 20 per cent of producers had quit the industry.

In Japan imports rose by 4.3 per cent during July, reaching 72,167 tonnes. This was 14.2 per cent higher that imports a year ago.

Japan imported 10.9 per cent more pork from the US, while Canada saw Japan take 7.5 per cent more pork in July compared to June and 3.3 per cent year on year.

While South Korea took less pork from the US in August compared to July - down by 12.9 per cent - over the year its US pig meat imports have risen by 13 per cent.

Overall South Korea's pork imports rose by 2.4 per cent in the year with Chile showing itself making gains in that market, the Whole Hog says.

November 2008


Chris Harris, Senior Editor

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US, Mexican Facilities Approved for Meat Export
GLOBAL - US and Mexican facilities have now been approved for meat export, according to the American Meat Institute.


The United States and Mexico have reached an agreement on approving a significant number of meat processing and storage facilities for export. The US Food Safety Inspection Service (FSIS) and Mexico's food safety agency, SAGARPA, have been involved in ongoing discussions over the past 18 months to resolve this issue.

In the US, discussions have involved 109 US meat industry facilities, of which 52 have now been approved for export and another 57 facilities that are expected to be approved in the coming week. For SAGARPA's list of approved facilities, click here.

This action comes on the heels of approval by SAGARPA of administrative changes at 32 US facilities. These administrative changes, which might involve plant name changes or other paperwork issues, had the potential to create export delays at the border.

In Mexico, 13 facilities have been approved, although four of those approvals are pending corrective action. This will bring the total of Mexican meat facilities approved for exporting to the United States to more than 30.

USDA is hoping to schedule additional technical meetings in the next week or so to address cross border issues, re-listing of plants and other technical issues.

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Standards Set for Animal Feeds
VIET NAM - Animal feed can contain a maximum of 2.5mg of melamine per kg under a decision issued last Friday by the Vietnamese Ministry of Agriculture and Rural Development (MARD).



The decision was made following discussions by a team of feed consultants, including representatives from the husbandry and aquaculture departments under MARD and the Ministry of Health. The permitted level was set with reference to melamine standards in other countries such as the US, Canada and the European Union.

In principle, Viet Nam did not allow the use of any food products contaminated with melamine, including cattle feed, said head of the husbandry department Hoang Kim Giao.

"But the allowed level of 2.5mg of melamine in 1kg of animal feed is equal to zero and MARD made the decision after consulting regulations on melamine standards from many countries around the world," he said.

Under the decision, all feed with higher levels of melamine will be banned from import, production, trade and use in husbandry and aquaculture.

Earlier, MARD banned the import and trade of all materials contaminated with melamine to produce animal feed.

Businesses would have to test melamine themselves on samples of high-risk materials such as fish powder, milk and milk products. Any products testing positive for melamine must be reported to the department as soon as possible.

Melamine is added to foods to artificially boost protein levels but is harmful to humans and can cause kidney damage.

[mikey]

Monday, December 08, 2008Print This Page
Ireland Moves Quickly to Tackle Dioxin Alert
EIRE - The Irish food safety and marketing authorities have been working flat out to limit the damage to the pig meat industry caused by the discovery that some products might have been infected with dioxins through contaminated feed, writes ThePigSite senior editor, Chris Harris.



The police have launched an inquiry into the source of the contamination.

And the food authorities acted swiftly to withdraw products from the shelves and to allay consumer fears.

The swift action shows the lessons learned from other food safety crises that have been experienced across Europe - not least the last major dioxin scare to hit Europe in Belgium in 1999.

During that incident, the lack of action led to consumer panic and also cost the jobs of the agriculture and health ministers in the country.

The Belgian crisis saw hundreds of farms in Belgium, the Netherlands and France prevented from selling their products, imports of Belgian food banned across the US, Africa, Asia and the Middle East.

The uncertainty that surrounded the discovery that dioxin contaminated fat had been used to make feed for poultry, pigs and cattle, left consumers "in a fog" about which products were safe, according to a report in Le Soir at the time.

And it saw the government admitting it had no systems in place to check the ingredients of animal feed.



What are Dioxins?
Dioxins and polychlorinated biphenols (PCBs) are chemicals that get into food from the environment. They have no immediate effect on human health but can cause problems if they are absorbed into the human body at high levels for long periods.

Foods high in animal fat, such as milk, meat, fish and eggs (and foods produced with them) are the main source of dioxins and PCBs although all foods contains at least low levels of these chemicals. The levels of dioxins and PCBs in any one individual's diet will vary depending on the amounts and types of foods they eat.

The risk to health comes from eating food with high levels of dioxins and PCBs over a long period. They have been shown to cause a wide range of effects in certain animals, including cancer and damage to the immune and reproductive systems, although it appears that people may be less sensitive.

In July 2002, limits were set by the European Commission for dioxins in foods that contribute significantly to the total dietary intake of these chemicals. These foods include meat, liver, fish, eggs, milk and milk products. These limits were reviewed in 2004.

A tolerable daily intake (TDI) is the amount of a contaminant that experts recommend can on average be eaten every day over a whole lifetime without causing harm.
 
However, the Irish food authorities' swift removal of products from supermarket shelves and messages from food safety experts that the risk to humans if the products had been eaten were minimal has helped to bolster the Irish industry at a time of need.

The analytical results confirmed the presence of very high levels of dioxins in pork meat, about 100 times the EU maximum level of 1 picogramme/gram fat for dioxins and 1.5 picogramme/gramme fat for the sum of dioxins and dioxin-like PCBs.

"Rebuilding market confidence in Irish pork and bacon is now an absolute priority for Bord Bia working with the Irish pig meat industry in the wake of the weekend's comprehensive product recall," said to Aidan Cotter, Chief Executive, Bord Bia.

"Annual exports of Irish pig meat amount to €368 million, over €1 million per day, and a comprehensive action plan is now being prepared to secure our international trade, while also restoring consumer confidence on the crucially important domestic market."

Bord Bia is currently developing a tailored consumer information campaign to accompany the imminent return of Irish pork and bacon back onto retail shelves.

The campaign will highlight products produced after 7 December and that have been unaffected by the events leading up to the current pork and bacon product recall.

Through its network of international offices Bord Bia is also working closely with exporters to communicate and reassure customers about the prompt and comprehensive set of measures that have been taken by the Irish authorities in relation to the recall.

"The industry has developed an excellent track record with its customers in overseas markets and Bord Bia's focus now is to ensure these relationships are leveraged effectively as the industry seeks to re-build its market positions into the future," said Mr Cotter.

Meanwhile an international media monitoring programme has been put in place in all key markets and Bord Bia is ensuring any additional information is supplied and clarifications are made as appropriate.

Beatrice Blake, Bord Bia's general manager in London said that they were following the guidelines outlined by the Food Safety Authority of Ireland and by the chief executive.

She said that responsible reporting of the events highlighting the minimal risk that is posed to consumers has helped to ease consumer concerns.

"We acted as soon as we had full information," she said.

"We acted to protect consumer health and the reputation of the industry. We want to be back in business as soon as possible."

In the UK, one of Ireland's leading destinations for meat exports, the industry organisations the British Pig Executive and the National Pig Association said they were working closely together to monitor the situation.

The organisations were in contact with the authorities at the start of the crisis and said they were continuing to monitor the situation closely.

The contamination may have originated in the plastic packaging used for the feed.

The reports from Ireland showed that the contaminated feed had been delivered to 47 farms of which nine were pig farms.

The contaminated feed was also delivered to beef cattle farms, but as the use of this feed in cattle diets is much more limited than for pigs, and none of the farms were dairy farms, the level of alert has been less marked.

These affected farms have been blocked until an investigation which is taking place can determine if the beef had been affected to any dangerous degree.

However, the concern over pig meat products was greater because the 10 farms that has been supplied with the contaminated feed, supply 10 per cent of the Irish market and the meat was subsequently processed in plants that supply 80 per cent of the Irish processed pork market.

The Irish industry decided on the mass withdrawal of products because it was virtually impossible to trace back the contaminated products to the farms in question leaving non-contaminated products on the shelves.

Not only is the contamination the subject of a police investigation in Ireland, but the European Commission is also forming its own inquiry.

A spokesman for the European Commission said: "The Commission will organise within very short notice a meeting with the competent authorities from the affected Member States to share information and to ensure a harmonised enforcement approach across the affected Member States to ensure a high level of human health protection."

[mikey]

Monday, December 08, 2008Print This Page
Update on Irish Pork and Bacon Products
IRELAND - The Food Safety Authority of Ireland (FSAI) yesterday updated consumers on the national recall of Irish pork and bacon products.



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"The situation needs to be dealt with vigorously and transparently so that consumers and the industry can return to normality in this busy pre-Christmas market." 
Graham Furey, Ulster Farmers' Union President
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Irish pork and bacon products are being recalled as a precautionary measure from the market due to the illegal presence of a dioxin contaminant in a portion of the Irish pork and bacon available on the market.

The FSAI reiterates its advice to consumers not to consume any Irish pork or bacon products. However, it stresses that people should not be alarmed or concerned in relation to the potential risks from dioxin’s found in pork products. A short term peak exposure to dioxins and PCBs does not result in adverse health effects.

The FSAI confirms that:

The use of a contaminated ingredient added to pork feed is identified as the source of the contamination. This feed was provided to ten Irish farms which produce approximately 10% of the total supply of pigs in Ireland.
It is now considered that the profile of dioxins found is similar to those found in electronic transformer oils.
Retailers have been asked to co-operate and to assist in the collection, return and disposal of product through the supply chain. The FSAI and the Department of Agriculture, Fisheries and Food (DAFF) will work with the retail sector and producers in relation to resumption of product supply when appropriate.
The retail and hospitality industries have been briefed and advised on appropriate actions to take.
Environmental health officers (EHOs) throughout the country are assisting in this withdrawal process.
Updates will be provided as and when further information becomes available.

UFU Comment:
Following the contamination scare, Ulster Farmers' Union (UFU) President Graham Furey said, "The modern food chain has very good traceability for both animals and feed stuffs so we will be able to establish quickly the extent of the problem. Hopefully this is a very containable situation."

Mr. Furey further said the Union hopes Northern Ireland's Food Standards Agency (FSA) will be able to give clear, fact based, guidance to local consumers as quickly as possible. "The situation needs to be dealt with vigorously and transparently so that consumers and the industry can return to normality in this busy pre-Christmas market," he said.

IFA Position
Irish Farmers Association President Padraig Walshe said the withdrawal of all Irish pork products had to be seen as an emergency precautionary measure to reassure the public.

The action was taken to ensure consumer confidence in the safety of Irish-produced products, he said.

Mr Walshe said over 90 per cent of Irish production was completely free of any connection to the single source of the contaminated feed. Over the week-end Mr Walshe said the IFA has co-operated fully with the Department of Agriculture, FSAI and public health agencies to isolate the problem.

He said he was greatly heartened and highly appreciative of the many calls of support he had received from the public and consumers.

They understood this was an isolated incident said Mr Walshe.

He said with all the resources of the regulatory agencies and the industry, he intended to restore the high quality reputation associated with Irish pork and bacon.

The IFA President said: "There are over 400 farms ready to supply prime produce as soon as the logistics of the recall was completed."

He said he hoped the industry would be fully operational by Tuesday under the supervision of the Department of Agriculture, with all the necessary testing and controls in place.

Mr Walshe said there is no reason why the Irish industry cannot supply the traditional Christmas ham requirements of consumers.

He said: "Once Irish consumers are sure of the safety and high quality of the product, they will support a traditional sector that has always played an important role in Irish farming."

Statement by FSA
The FSA yesterday advised consumers not to eat pork or pork products, such as sausages, bacon, salami and ham, which are labelled as being from the Irish Republic or Northern Ireland, while it continues to investigate whether any products contaminated with dioxins have been distributed in the UK.

From the information available at this time, it is believed there is significant risk to UK consumers as adverse health effects from eating the affected products are only likely if people are exposed to relatively high levels of this contaminant for long periods.

Dioxins are chemicals that get into food from the environment and they are associated with a range of health effects when there is long term exposure to them at relatively high levels.

The Agency is continuing to monitor the situation and is in close contact with the Food Safety Authority of Ireland. If it is confirmed that any affected products have been distributed to the UK the Agency will take appropriate action to protect consumers. An urgent meeting of the UK food industry is being organised by the Agency as part of its investigation into possible distribution channels in this country.

[mikey]

Monday, December 08, 2008Print This Page
Heated Competition Fuels Pig Market
AUSTRALIA - A continuation in strong pork and bacon demand fuelled animated and, at times, heated competition at the fortnightly Ballarat pig market last Wednesday - the third last pig sale for 2008.



Stock & Land reports that with a slightly larger offering of 1144 head penned, more 31, prices for best quality gilts improved 3-5 cents a kilogram liveweight while values for entires rose on average 5-8c/kg lw.

Selling agent Crawford Dowling said best trade gilts made 330-340c/kg lw while trade “entires” were priced between 320 and 330c/kg lw.

Many pens of trade heavy to medium weights were offered in the baconer penning, the agency said.

And, although more secondary pigs were included a couple of large consignments assisted to build the numbers required for a spirited sale.

Prime heavy bacon made $325-$355 a head, topping at $374 while prime medium weights fetched $30- $325.

Prime light bacon made $280-$300.

In the pork section full competition again maintain values at very firm rates to a fortnight ago. Pork sales were mostly made between 310 and 340 with most drafts realising sale averages of 335c/kg lw.

Super trade pork made $260-$285 while medium weights made $230-$260 and light pork, $210-$230.

Values in the backfatter yarding found some adjustments made on previous improved rates although quality also declined. Heavy sows made $360-$430 while medium sows fetched $25-$350.

Crawford Dowling said the market highlight – definitely - belonged to the 380 young pigs offered in the store market. These again received intense competition from the spit trade as best spit trade made $150-$176 while while grown store $120-$178.

[mikey]

Why Do Pigs Die During Commercial Transportation?
EU - An international team of scientists, led by Spain’s Luis Fernando Gosálvez, has carried out a study in five European countries to identify and evaluate the factors involved in causing injuries or even death in pigs as they are transported to abattoirs.



The results show that the stress and suffering the animals undergo would be reduced if more time was spent on loading them properly onto trucks and the temperature was kept down.

The researchers from the University of Lérida (UL) and the University of Bristol in the United Kingdom are in agreement that the death of pigs during transportation must be considered from the perspective of animal welfare as well as the economic losses caused to the livestock sector.

“Of the 112,842 pigs that were transported in Spain between June 2003 and May 2004, 121 were dead upon arrival,” Luis Fernando Gosálvez, lead author of the study and chair in the Animal Production Department at the UL, told SINC.

The study, which has been published recently in Veterinary Record includes statistical analysis applied to a model of logistic regression in the transport of pigs at 37 abattoirs throughout five countries in the European Union: Spain (403 journeys), Portugal (169), France (65), Italy (57) and Germany (45). According to the study, the pigs’ country of origin has no affect on their risk of mortality.

The researchers ascertained the deaths and injuries suffered by the pigs, in the form of bruises and wounds, by conducting interviews with lorry drivers. Animals were bruised in 8.5 per cent of the journeys.

Gonsálvez says the risk of death would decline if more time was spent on loading each of the animals properly, including restraining them inside the lorry. The study confirms that animals were not tied up during transit in more than one quarter of the journeys.

The Spanish and British scientists also looked at other factors affecting the pigs. The air temperature experienced during travel is crucial, since pigs respond negatively and their stress levels rise in line with increasing heat. The study stresses that “pigs should not be transported during the hottest hours of the day”.

Other factors, including the use of electric prods to make the animals move, gender differences, the lack of bedding or ventilation, lack of water to keep them hydrated, and the number of stops during the journey “could also cause stress”.

[mikey]

Friday, December 12, 2008Print This Page
Improvement in Conditions for Group-Housed Sows
DENMARK - Different aspects of farrowing systems for group-housed sows and their offspring were featured at an international workshop.





Piglet mortality for group-housed sows was no larger than for confined sows. The main risk factors affecting piglet mortality were low body temperature and birth weight. (Photo: Lene Juul Pedersen, DJF)For many years it has been common practice to confine sows in crates when farrowing to save space and time. It has also been assumed that this would prevent the sows from crushing their piglets. In later years there has, however, been increasing pressure from consumers and organisations for sows to remain untethered. The alternative housing of sows in larger farrowing pens leads to new challenges and requirements for knowledge.

To this end, a number of scientists and other professionals from universities and research institutes in Denmark, England, Scotland, Norway, Switzerland, Sweden and Austria were gathered at an international workshop to share and exchange their knowledge and experience.

Among the Danish participants were senior scientist Lene Juul Pedersen from the Department of Animal Health, Welfare and Nutrition at the Faculty of Agricultural Sciences (DJF), Aarhus University. She presented her research results on piglet mortality and design of farrowing systems for penned sows and their offspring.

Piglet mortality is highest immediately following birth, but there were no significant differences between systems using crates and systems with group-housed sows. She found that the microclimate in the farrowing pen had a larger influence on piglet survival than whether the sows were crated or not.

With the objective of creating a farrowing pen that optimises piglet survival and welfare and also the welfare of the sows and farm workers, Lene Juul Pedersen has been working with Vivi Aarestrup Moustsen from Danish Pig Production on devising different designs of farrowing pens for group-housed sows. This work has resulted in some principles for the design of farrowing pens and new prototypes for pens that will be tested in practice.

At the workshop the concept of group-housed sows and their piglets was illuminated from different angles, including breeding, management, behaviour, economy and its practical application in pig production.

[mikey]

Monday, December 15, 2008Print This Page
China Revs Up to Import More Danish Pork
CHINA - The possibility for the huge Chinese population to eat Danish bacon, salami and other processed products on the basis of pork is coming in the near future.



The reason is that the Chinese import authorities have now signed a protocol with the Danish Ministry of Food and Agriculture about Danish export of heat-treated pork products to China.

Until now Danish export businesses have only been allowed to export fresh and not processed pork to China, most often so-called by-products such as tails and pig’s feet, reports Borsen.

The Minister of Foods, Eva Kjer Hansen, discussed the idea of such a protocol with the Chinese Minister for Imports and Exports Li Chingjiang in a meeting in Beijing in April. The discussions have now resulted in the signing of the protocol, and the Ministry can now take the next step which is to get the exports started.

In recent years Danish Crown has performed a massive increase of the exports to China, as the Chinese can now also afford the pork products which are a little more expensive.

[mikey]

Monday, December 15, 2008Print This Page
NZ Consumers Reject Imported Pork
NEW ZEALAND - Consumers are beginning to reject imported pork and favour local product, according to the latest import figures.

 

A New Zealand Pork released report shows a nine per cent drop in pork imports coming into the country, the first major drop in imports in seven years.

“We believe New Zealanders are waking up to how much imported product is coming into the country” says Sam McIvor New Zealand Pork CEO. “The 9 per cent drop is equivalent to 70,000kg per week. But the fact is there is still about 700,000 kgs a week coming in to be made into bacon and ham”.

“There is no doubt that New Zealanders want to know where their food comes from”. In February this year New Zealand Pork launched Country of Origin labelling to denote ‘100 per cent New Zealand grown’ bacon and ham.

“We’ve made it available free to manufacturers and retailers who can prove they use New Zealand product, and we’ve struggled to keep up with demand. The very clear feedback we have from bacon manufacturers is that their New Zealand grown product is increasing in sales. As consumers are now buying their Christmas ham we’re sure we’ll see the same trend there too.”

McIvor says that in the tough financial times consumers are reverting to brands they can trust, and the 100 per cent New Zealand message is a key component of that trust.

“This is a poignant reminder to legislators who have rejected calls for Country of Origin Labelling. We’ve taken the lead to inform consumers. My advice this Christmas is to look for the 100 per cent New Zealand pork, bacon or ham label to ensure they buy local.”

[mikey]

Monday, December 15, 2008Print This Page
Need to Promote British Pork
UK - With the pig industry increasingly dominated by imports, there is an urgent need to promote and brand British pork, which is both produced and processed in Britain, auctioneer and valuer, Peter Crichton, told an ACMC-sponsored meeting of the Suffolk Pig Discussion Group.


Mr Crichton predicted the United Kingdom total breeding herd, currently standing at 423,000 head, would dip below 400,000 sows next year. This would provide opportunities. Weaner prices were already firming and because of the shortfall in meat supplies, prices for finishers could reach 150p per kilo by July. Feed prices had dropped but wheat futures showed prices rising from £95 per tonne in January to £111 in November. He warned that in a market so influenced by imports, pig prices were still ruled by the euro and its value relative to the pound sterling.

Pigmeat sales at retail level had dropped due to the credit crisis with bacon down 5 per cent and fresh/frozen pork down 6 per cent. Chops were down a massive 16 per cent.

He pointed out that the Danish pig industry was in crisis — with producers losing up to £20 a pig — following the loss of Russian trade and their pigs would have to find a market in Europe, which could have knock-on effects in Britain. There were now fewer abattoirs — and therefore fewer pig buyers — and around 50 per cent of this sector of the industry was now in the hands of just two major importers.

[mikey]

Tuesday, December 30, 2008Print This Page
India Plans on Looking to Germany for Pig Meat
INDIA - Russia is currently putting a brake on the amount of pigmeat it imports but as one door closes another opens — India is expected to become a significant importer of pigmeat in the near future.


The most likely contender for the business will be German which saw its pigmeat exports increase 20 per cent this year as a result of buoyant demand from Russia, Hong Kong and China.

Under normal circumstances Holland and Denmark would have been in the running for the Indian market, but following cutbacks in their national herds this year they may not have sufficient supplies.

[mikey]

Monday, January 05, 2009Print This Page
Capital Clamps Down on Slaughterhouses
VIET NAM - Hanoi has tightened controls on slaughtering of poultry, pigs and cattle in the run-up to Tet.



The Hanoi City Veterinary Department has taken comprehensive measures to inspect the slaughtering and transport of poultry and cattle in order to ensure food hygiene and safety during the upcoming lunar New Year Festival (Tet).

Inspection work will be intensified in all parts of the capital city, particularly in wholesale markets and slaughter houses.

The Department has promoted the dissemination of information about food hygiene and safety regulations and implemented disinfection work at markets and transport centres, such as Ha Vi in Thuong Tin, Guot in Phu Xuyen, Minh Khai in Tu Liem and Ba La in Ha Dong.

Hanoi now has more than 260,000 head of buffalo and oxen, 1.6 million pigs and over 14 million poultry, capable of providing 70-80 percent of the city's demand for food during Tet. The city has 41 slaughterhouses and more than 41 shops and supermarkets selling high quality meat.