Professional Documents
Culture Documents
PRODUCTION
OF
Compared
PORK
Report
ME AT
Forecologa
Carne de Cerdo
44%
56%
Sweden
284
Portugal
328
511
Austria
1.536
Italy
3.123
Spain
4.123
Germany
0
500
1.000
1.500
2.000
2.500
3.000
3.500
4.000
4.500
According to the graph, Germany has the highest meat production with 4,123
thousands of tons, followed by Spain with 3,123. The countries with the lowest
production are Sweden and Portugal, with 284 and 328 thousands of tons
respectively.
IFES
Forecologa
Carne de Cerdo
Concerning the evolution of pork meat production in member states, the tendency
is clearly stable. The following graph shows the evolution of total production in the
six countries compared in this study, from 1999 to 2002.
Evolution of total pork production 1999-2002
(thousands of tons)
10.000
8.000
6.000
4.000
2.000
0
9.656
1999
9.198
2000
9.629
2001
9.905
2002
IFES
Forecologa
Carne de Cerdo
ECONOMIC ISSUES
Production
structure.
Importance
of
production
within
European
production
The following graph demonstrates that Germany and Spain are the main producers
of the group. Italy, given its preference for beef and veal meat, has a considerably
lower production.
Evolution of pork production
4500
4000
4123
4130
Spain
3500
2892
3000
3123
2500
Italy
Austria
2000
1500
Germany
1472
1536
520
344
325
511
328
284
2002
1000
500
0
Portugal
Sweden
1999
2000
2001
The comparatively low population of Portugal, Austria and Sweden accounts for the
low production in these countries, although their preference for beef and veal also
has an influence on this issue. The following graph shows the percentage of pork
meat and beef/veal meat production within the total agricultural production of these
countries:
Percentage of beef/veal meat and pork meat
within total agricultural production. 2002
100
80
Beef/Veal
Pork
7%
8,
3%
8,
6
,3
%
%
,5
11
1
0
,9
%
6%
5,
1
3
,9
%
%
,9
11
6
,5
%
20
40
8
%
60
%
11
0
Germany
Italy
Austria
Sweden
Portugal
Spain
The highest percentage for pork corresponds to Germany, with 13.9% of total
agricultural production, followed by Austria with 11.5% and Spain with 11%. The
lowest percentages for pork production can be found in Italy (5.6%), Portugal (8.3%)
and Sweden (8.7%)
IFES
Forecologa
Carne de Cerdo
Concerning total number of animals, all six countries possessed in 2003 66.573.000
pigs, 54.5% of the total amount in the European Union. The following graph shows
the distribution of heads per country:
Pig census 2003
(thousands of heads)
1.989
Sweden
Portugal
2.344
3.305
Austria
9.166
Italy
23.518
Spain
Germany
26.251
0
5.000
10.000
15.000
20.000
25.000
30.000
The great amount of heads in Germany and Spain is remarkable, and both countries
together amount to 75% of the total pig census of all six countries. This proves that
pigs and pork meat play a major role in the agricultural sector of these two
countries. This fact is further confirmed by statistics concerning the number of
slaughtered animals, in which Germany and Spain are once again the leading
countries.
Number of pigs slaughtered in each country, 2002
(thousands of heads)
Sweden
3.282
Portugal
5.044
Austria
5.399
Italy
13.276
Spain
37.642
Germany
44.293
0
5.000
10.000
IFES
Forecologa
Carne de Cerdo
1999
2000
2001
2002
113
111
131
114
119
121
143
142
156
143
149
146
170
175
191
172
184
152
138
136
159
137
143
137
The highest prices for pork meat can be found in Italy and Portugal. The rest of the
countries presented similar prices in 2002.
According to data offered by the European Union, the consumption of pork in the six
countries studied amounted to an average of 48.6% kg per inhabitant in the period
2001-2002. Spain presents the highest consumption (65.4 kg per inhabitant),
followed by Austria (56.4 kg) and Germany. Countries like Italy or Sweden are far
from these figures; their preference for beef and veal meat accounts for the low
consumption of pork.
IFES
Forecologa
Carne de Cerdo
Pork consumption (Kg per inhabitant)
34,7
Sweden
37,9
Italy
43,6
Portugal
54,1
Germany
Austria
56,4
Spain
65,4
0
10
20
30
40
50
60
Meat consumers are currently giving a higher value to safe meats whose production
and processing (in the case of meat products) is guaranteed. At a general level,
both pork consumption and pork prices experienced a sudden upward trend during
the mad cows crisis.
Consumption of meat during this crisis turned mainly towards pork meat. This
phenomenon has gradually disappeared with the recovery of consumers confidence
in beef and veal, and nowadays the percentages of consumption are stable in all
countries.
STRUCTURAL ISSUES
Farming business: situation of small and medium-sized companies, size of
the companies, presence of co-operative companies, productivity
Most of the pig farms are small or medium-sized farms, whose number of heads
ranges between 1 and 10. Only Germany presents an exception to this, with an
average amount of 10 to 49 pigs per farm. Within each country, the geographical
situation is relevant concerning productivity level and size of the farms.
Co-operative companies created by associations play an important role in this very
competitive sector, especially for the commercialisation of pigs. These
organisations possess specific lines and cooperation agreements that give pig
farmers a certain strength when negotiating prices. This aspect has had a vital
importance for the sector in recent years, since, as we have just seen, there is a
downward trend for prices.
Main tendencies in the evolution of pig farms
The harsh competition in this sector is causing a descent in the number of smaller
farms, parallel to an increase in the size of larger farms that entails a higher number
of pigs per farm. This means that there is a tendency towards corporate
concentration.
In Spain, corporate concentration is mainly effected by integrating companies
(companies that carry out managing tasks for several small and middle-sized farms,
creating an integrated production unit).
IFES
Forecologa
Carne de Cerdo
IFES
Forecologa
-
Carne de Cerdo
Pork attendants. They must look after the animals, ensuring the survival of
piglets and providing extra care to weak animals that might die before starting the
fattening process
Other professional profiles linked to the sector are butchers and other members of
the staff in meat processing companies.
New technologies: main changes and modernisation trends, generalisation
of new information technologies.
The pork sector is an extremely innovative sector concerning technology, and
therefore production processes are highly automated. This is due to the following
fact: since the biological cycle of pigs is very short, any change in the physical
conditions where pigs develop their life cycle could influence directly final
production.
Nowadays, modernisation trends are directed to a general improvement of
infrastructures concerning ventilation and conditioning of premises, in order to
control humidity and temperature. Heating and air-conditioning systems are
increasingly used in order to minimise temperature changes that can stress the
animals and therefore decrease their feeding rhythm.
Another new tendency is the introduction of new information technologies in farms.
The need for traceability requires databases for the identification of piglets and
sows, the recording of the sows breeding histories (number of births), foodstuff
consumption, etc. These techniques are also useful to determine when a sow must
be replaced (that is, when its profitability via reproduction is lower that its feeding
costs)
TRAINING ISSUES
Training subsystems in the sector
The training offer for the pork sector is included within vocational training for
livestock breeding. The structure of the cycles varies depending on each countrys
educational system, and there is also a wide range of institutions in charge of
offering this kind of training. Some countries show a tendency towards the
IFES
Forecologa
Carne de Cerdo
IFES
10
Forecologa
Carne de Cerdo
The successive crises that have happened in recent years (bovine spongiform
encephalopaty and aphta disease) have lead to the implementation of systems that
ensure greater food safety.
The identification and register system for pigs currently in force, which is the basis
of traceability in the sector, was first developed in Council Directive 92/102/CEE
(together with regulations for cattle, sheep and goats). A second Directive
concerning health policies in the pig and cattle sectors was issued in 1997 (Council
Directive 97/12/CEE). These regulations, compulsory for all European countries, can
be summarised as follows:
All animals must be identified as soon as possible and, in any case, before
leaving their farm of origin by means of an ear tag or tattoo designating its
farm of origin.
All farms must keep a register to record all entries and sales of pigs (by lots),
identifying the date and the origin or destiny of all pigs bought or sold.
Each country must maintain a national database where data from all farm
registers is stored. These databases contain information on all the pig farms
concerning: owner, localization, productive level, health status, vaccines, etc. They
must also contain information on all commercial movements: number of animals
transferred, identification of farms of origin and destiny, dates, etc.
The pork sector gathers several positive conditions that give it a high potential for
organic production and for the revitalisation of rural areas (probably the highest
potential of all livestock activities). Experience has shown that this productive
activity can revitalise local and regional economies, and that it helps avoiding the
transfer of population to urban centres.
Importance of organic production
The pork sector can be easily adapted to organic production, especially being
extensive production of pure (that is, local) breeds. Extensive breeding of pigs
avoids the excessive stabling and density of animals.
Nevertheless, these requirements (low density and open space) are very difficult to
comply with for intensive breeding farms, which predominate in the countries
studied. This fact, together with the high profitability of intensive farms, and the
difficulty of implementing extensive breeding in some countries due to adverse
climatic conditions, are hindering organic production within the pork sector.
Experiences of organic production within the sector
All organic livestock farms must be based on an extensive (or at least semiextensive) production system. For this reason, there are comparatively few organic
pork production initiatives in the countries studied.
Some breeds, like Iberian pigs in Spain, are hardy enough to spend their lives in
herds that live in open spaces, preferably among holm oaks. These breeds are well
adapted to harsh climates and environments.
Iberian pigs, as well as other indigenous breeds originated in the countries studied,
can be the basis of organic pig farms, since they can be developed using resources
offered by the surrounding lands (grass, acorns, etc). These extensive farms are
IFES
11
Forecologa
Carne de Cerdo
also apt for the rotation of livestock, which helps avoid overexploitation of resources
and eliminates the concentration of manures.
According to all the experts consulted, organic pork products can give added quality
and food safety values to consumers, something that can improve the position of
these products in the market.
IFES
12