GRADING OF BACONERS

Dominion, Volume 33, Issue 195, 14 May 1940, Page 10

GRADING OF BACONERS

Abandonment Of Scheme Denied SOME MODIFICATION The contention that the grading of bacon pigs for export bad been either completely abandoned or considerably relaxed was denied yesterday by the Superintendent Of Hie Fig industry, Mr. M. J. Scott, who stated that grading was still being carried out with just as much care as originally. There had been some modification but uo relaxation.

Originally there were four weight classes of baeotters with a 151b.'interval between each class, covering the range of 1211 b. to 1801 b., said Mr. Scott. The inclusion of 1011 b. to 1201 b. pigs in the bacotter class necessitated another weight class or a modification of existing ones. For many reasons a modification was adopted and four weight classes with 201 b. intervals were decided on. The standards of fat measurement were eased by one-eighth of an inch for most loin measurements, so as to conform to English requirements, and were made generous for the new weight class 101 lb.-1201b., since excessive fat at this weight is not objectionable, whereas thin, light, pigs are most undesirable. The pig previously classed as Prime 3 was classed as second quality.

“Grading percentages for all baeoners and for different weight ranges, are published each month in the ‘Journal of Agriculture,’ ” said Mr. Scott. “There is a general improvement of about 2 per cent, in prime pigs which could quite reasonably be attributed to an improvement in the quality of pigs marketed.

“Complaints are also made about the excessive number of chopper pigs and pigs of 1611 b. to 1801 b. being sent forward. The numbers of these killed each month are also published in the ‘Journal,’ and the general increase in this class of pig during last year was only sto 6 per cent. When consideration is given to the acute shortage of store pigs last spring, it is rather remarkable that the increase in chop-pers-and heavyweight pigs is so small. Farmers had no option but to make pigs heavier, and by doing so have converted an apparent reduction of 20 per cent, in numbers killed into a reduction of only 10 t>er cent, in weight of pigs killed. “On the whole, producers are to be congratulated on the way in which they have adjusted production to new circumstances. They have made a real effort to do all that was asked of them at a time when a shortage of pigs made that difficult; they have increased the amount, of bacon by at least 30 per cent., and the really heavy pigs by less than 6 per cent. “Approximately a whole year elapses from the time sows are served till pigs are killed, so that a decline in killings in any month is the result of decisions made and action taken a year previously. Killings will probably continue to decline up till December of this year, but present indications are that an increase will occur sifter January, 1941.”