EXPORT PIG TRADE

Hawera Star, Volume LIII, 10 March 1934, Page 7

EXPORT PIG TRADE

PROSPECTS FOR DOMINION

WHAT QUEENSLAND IS DOING,

STUDYING THE ENGLISH

CONSUMED

Much attention is being given to tin development of outlets overseas lot the products of the pig industry, ana there seems to be an assured market for a substantial increase in shipments or frozen pork, it is considered that a bright future awaits this trade, particularly if the carbon dioxide pro cess of transporting chilled beef can he applied to pork, in which connection experiments are now being conducted m England. The pig raiser in

the meantime must concern himself

with the requirements of the consumer. This is of the utmost importance to the future development of the industry. The Society of Chemical Industry,

England, recently issued an interesting pamphlet dealing with science as applied to the improvement of the nation’s food supply. This says: ‘The British public has fastidious tastes, and will not buy food m whicn the quality is not good. Jf the quality oi one product is good the public will purchase it to the exclusion of another in which the quality is poor. We prefer to eat good : lamb r'atliei than poor beef and good beef rather than poor mutton.” The pamphlet states that until some better market-

ing organisation for meat comes into existence m England the application -of science to the industry will be slow,

for under present conditions the production of good quality meat does not always get its reward. Under the re-cently-proposed bacon pig marketing scheme, however, there would be payment according to quality. _ It is obvious that the United Kingdom will not be prepared to pay the best prices unless the quality of the pork is in keeping with public requirements. That is what the producer in this country must study. Pig raisers in other countries, and especially in the various Australian States, are showing themselves alive to this necessity, and producers in New Zealand cannot afford to be lackadaisical in their efforts to develop their own industry. Queensland easily leads the Australian States in the number of pig, carcasses exported, and it is evident that its , departmental officials are determined to effect the improvement in type and finish which is regarded as essential to the successful and profitable development of the industry. The most important step has been the introduction of the State Government's better boar scheme, which aims at . improving quality by the introduction of boars of white-skinned breeds, such as Large Whites and Middle Whites. There has been a definite change throughout the world from the heavier fAt type of animal. Consumers now 'lnsist' on lightweight, young, fleshy, attractive and appetising meat at a reasonable price, and it is realised that the producer should arrange his production methods accordingly. This decision in favour of the white breeds is in alignment with action taken by the pig-raising industry in Northern Ireland, and also with the provisions of the pig industry improvement scheme which has lately come into force in England. Its significance should nob be overlooked. Whether New Zealand should face up to ue position in the same definite manner is a question, of course, which would bo vigorously debated. _ In the meantime there is much which can bo done to improve quality by concentrating on the desired tvpes within the particular breed preferred by the individual. For apart from the colour o* the pin- there are other features that are essential in building up an export trade. The long-bodied fleshy pig from whose carcass a maximum of nutritious pork chops could be secured is m demand. The pig must be neat and attractive, with fine, Comparatively short legs, and well-rounded hams covered with a miniumrii of fat. The loins need to be lengthy, with a large proportion of flesh and only a reasonable covering of fat. The sides and belly have to be deep and well streaked with lean while carrying a reasonable proportion of fat. The ideal proker is one that not only fills these specifications, but also one which is produced in a minimum of time, with the least waste possible and at tbe lowest cost of production. The carcasses, of course, need to be free of bruises and do producers need to be reminded that there is a great deal of truth in the old saying, ‘ half the bieedm„ is in the feeding and in the care and management of the pigs prior to anc after their birth.” The very best of breeds can be ruined by improper feeding and handling. . Guidance m this matter is not lacking, and the work of pig recording is familiarising more and more farmers with the ideals in feeding and management. 11 it u always realised that others besides ourselves are keenly alert in the matter of exploiting the export market there will be little danger of our losing any ground to them.