PIG PRODUCTS

Manawatu Standard, Volume LVI, Issue 182, 3 July 1936, Page 7

PIG PRODUCTS

TYPE IN HAM AND BACON. LOCAL TRADE AND EXPORT. One of the most interesting lectures arranged for the Dunedin Winter Show week was that of Mr C. Hausmann, of Feilding, president of the New Zealand Bacon Curers’ Association, who addressed a gathering of farmers in tho the Agricultural Hall, says tho Otago Daily Times. Mr Hausmann dealt with the best types of pig for tho production of ham and bacon for both the local and export trades. HISTORY OF . PIG RAISING. “Looking back over the past history of the pork, ham and bacon industry.” he said, “we can imagine ourselves looking at a short, stubby pig prone to fatness and known as the Poland China. Writers tell us that 5000 years ago the pig was recorded in Chinese history. Passing over a great span of time, we again find the Poland China pig in America along with such types as those known as the Duroc Jersey—a large, heavy breed. America —and I wish it known that 1 am speaking of the United States—with its vast corn and wheat holts, was indeed a suitable country for the heavy or what was also known as the Lard Pig. And even to this day the Lard Pig is in preponderance in the States. “In the early history of the importation of pork and bacon into England —the Americans sent their surplus legs either in the shape of legs of pork or cured hanie, the chines or chops were packed and forwarded in a frozen state —while the belly pieces were either used in the States as bacon (named then streakey or thick stroakey as the case would he) or some of the belly pieces were sent in tierces as pickled pork; in fact, a certain amount is still being done. But in the year 1887 tile Danish people, who had enjoyed a great trade with Germany, had received a great setback owing to the Ger-

man Government prohibiting the Danish pig coming to their country. This compelled the Danes to seek a new market, and it is from this stage onwards we find a great change coming over the type of p:g used, breed being entirely set aside and type brought to the fore. The Danes set out to supply lean polk and lean bacon and place the industry upon a commercial basis. England was at this stage importing (and mostly from the United States) £9,377,000, but with the advent of a type that created a demand this trade rapidly grew until in 1925 it reached perhaps the high-water mark of £51,800,000, of which the Danes had captured £22,000,000, U.S.A. £7,740,000, and Canada, who had also come into the market, £6,000,000. New Zealand supplied around £166,000, or IJd to every £1 the Danes had supplied. DANISH TYPE. “As I have stated before, the Danes did not concentrate on breed; they went direct for type. The sow they obtained from Germany, known as the Landrace, the boar from England (the large Yorkshire), and by fine breeding confined to each breed they reached the stago where they were in possession of a strain that gave that side of bacon known as the Wiltshire side. By concerted efforts they produced a fin-

ished animal, tlie carcase of which would meet with the requirements of the British consuming public. Denmark can proudly claim to be Hie pioneer of improvement in the pig industry, closely followed by Sweden, Germany, and Canada. “Denmark was the pioneer of a better method in the industry based on scientific tests, uniform type or strain of pig and a uniform type of food. Now, just what did tho Danes look for? First of all, conformation; secondly, fecundity; thirdly, thriftiness as to feed used; fourthly, quality of bacon. It was about 1929 that the British Government prohibited the importation of fresh meat coming into England from the Continent. This caused the Danish Government to tighten up still more on the grade of pig passed for export bacon —and colour was brought to the fore. Any pig with a black spot was classed as second—this was easily handled liecause there are only the two breeds allowable in that country. The sires Vo bo Large White and the sows, Landrace. Denmark has set the standard. Canada took her idea from the Danish people and had established a type known to us all as the Canadian Berkshire, a pig conforming again more to the Wiltshire side strain, and to such an extent have they advanced that Canada now finds a ready market in the large centres of the United Mates to the extent that her exports to England have fallen, notwithstanding an increase in the number of pigs in her Dominion. WHAT IS A BACON PIG ?

“Having dwelt on the policy of our competitors we evan well afford fo place ourselves under review. The first question then that should arise in our mind is ‘What is a bacon pig?’ A buyer knowing his requirements would look for length, finish, and smoothness —three essential points. If there were length only without the other two qualities, it was not a bacon pig. and the same remarks applied where finish and smoothness were present without length. Having found the qualities mentioned the next place to look at is the jowl. This should be firm, not flabby. The shoulder must not be the open coarse kind; with an open slioulder and fat jowl there was a heavy crest, indicating that there would he coarseness of meat. It was absolutely necessary to have meat that was tender and fine in texture, so we look for a pig to have a nice firm jowl, light shoulders and a light crest across the neck. It was desirable that the neck should not he too long. The face does not count for much in bacon curing, but it plays an important part in the strain; it denotes tho character and temperament; the head should not bo too long, but with a firm jaw. Tho back of the pig from the, neck to the tail should he slightly arched and lengthy, but not dished or humped.

“With reference to the ribs, breeders and fatteners should not be astray when talking about a well ‘sprung rib.’ The ribs should be merely arched, not barrelled; the width from the backbone to the side should not exceed seven inches; if it was any more, there was a clanger of the barrel-shaped body, which was absolutely undesirable, as it gives a hoop-ribbed side. The ribs should droii nicely down, the length of side should lie evenly between the shoul-

der and the ham —the side should come well up on to the shoulder and fit into it, while the loin should show no slackness. The rump should be nicely arched, with the tail not too high from the back. The bams should cover down to the bock, but this must be meaty and not fat. The underline wanted is a straight running somewhat parallel with the back, free from flabbiness and any distention of liank. FEEDING AND HOUSING

“Having obtained the strain from the breed that will give the desired bacon pig, care, and 1 shall say great care, must be taken in feeding and housing. [ am certain that there are many pigs having all points that are required in file young stage born healthy, but become diseased through faulty housing and bad management in the feeding. It is absolutely essential that great attention must be given to cleanliness, drainage, clean styes and dry bedding, free from draughts. Lime should be used freely in and about the - house and on the ground. Feeding should be frequent and regular and, above all, in clean troughs, free from filth and bacteria. “It would be almost impossible to over-estimate the loss' created by keeping pigs under bad conditions And under careless and indifferent management. To minimise disease in the pig it is at the weaning stage

that more and careful attention is required. The youngsters are taken from the sow, after having been fed on the rich milk, turned out in many instances to look for themselves, with probably only a little skim or whey, a few roots and the grass for their feed. The shock is too much, and is it any wonder that the wealier contracts cold and in many cases, owing to acute indigestion, a deformity which places the carcase when slaughtered in the second grade. To make pig fattening profitable, setbacks must be avoided, and can bo by management. Warmth is essential, especially for the sleeping-house. Vitamin in some form must be added to their fond. This can be done by tho use of a good meat meal, a mineral food, or the giving of cod liver oil. Use of minerals and cod liver oil in ration is desirable while the young pig is in tho weaning stage

and until they come to the fattening period. The breeder and fnttener must ever keep in mind that the article be is producing for export is a carcase for the English eurer which is to compete with tiint country that has not only set the standard but is our chief competitor —Denmark. NOT A SIDELINE. “Undoubtedly there was a time when the pig was kept on the farm ae a convenience —to consume waste products (skim milk, etc.), but trade has taken a more prolitab.o turn. A demand from the overseas markets has come to tis here in the Dominion. New Zealand pork and bacon pigs find a ready market in Jilngland anu Scotland, and when we look back over our export trade for past years we find the progress we nave made. It leaves no doubt in one’s mind but that we can produce an article that is required by. the Home market. Particularly can we say tins of our porkers while the market for the bacon can be said to be unlimited. To retain our bold we must appreciate that our standard of pigs for bacon must be equal to, if not better than, that of our competitors. We must be up on our toes. Producers must take the position seriously, and the fact that last year and tins year prices have been profitable and that no demand has been made for special quality renders the belief that we can carry oil in such a haphazard manner only misleading—we must lace up to a higher standard. It is only the high-grade article that can hold its own against competition and in the event of an over-supply or failing oil in the demand it is the second-class article that re- j ceives the setback. Buyers of our stock ,: in England will sooner or later make; a demand for an article that will be more consistent and in line with what! is sent from the Continent.

“(Jur chief competitors in the pork tro.de are the Argentine and Un.ted States, and (vliile we enjoy approximately 00 per cent, of the import of the porker trade to Great Britain we must not overlook the fact, praved last year, that the porker market is a limited one, thus requiring a good deal more of our attention to be given to tlie bacon 1 carcase, especially it we are to fill our quota. '.I he weight of carcase more in demand in the overseas market ranges from 1201 b to 16011> or a Wiltshire side from 501 b fo 701 b.

“Turning now to the retail trade, or to that class of bacon that the consumer is demanding, we find that it is a singular fact the world over (particularly the English-speaking race) that lean bacon is demanded. T he day of the fat pig has absolutely gone. The standard laid down by the British Agricultural Department for the grading of the bacon pig is very similar to that of the Danish Government, the weight of the carcase somewhat varying. The Danish system has a minim uni of 128 to a maximum of 15-1; North Ireland 126 to 175; and England 130 to ICO.” j DETAILED PARTICULARS. Length of side measurement taken from the aitchbone to first rib on a . carcase 140 to 1601 b should be 32 j indies. Colon] - .—Predominantly white. ■ | Length.—Good length from first rib to aitchbone. I

Fore end.—Light with light head, neck, .and collar. Ribs.—AVell arched. Shoulders.—Compact, slightly rounded over the top from side to side. Back.—Slightly arched, not dished or humped over the ..shoulder. Back fat.—Even and falling within these measurements. Carcase. Thickness. Inches.

free from flabbines and a distention of flank. \- Leanness should be indicated between the ribs of the carcase, and tiie visible portion of the lean meat should be free from streaks of fat. Shanks short, fine bone and free from wrijjklcs, well iheated all round and down to hocks and knees. Fat.—White and firm. Lean meat, fine grained and not rough or fibrous; no excess of fat. Kind.—Thin,, smooth, free from deeply rooted bristles. Seed cut.—Absent.

THE , MANAWATU EVENING STANDS ‘Freedom’s Wheel’ A picture sent out by tlic English A.C.U. depicting TOURS, TRIALS, HILL CLIMBING AND T.T. RACING on both Continent and Isle of Man, showing Jimmy Guthrie winning the major races on liis unapproachable Norton, screening at the Regent Sat., Mon. and Tues. Motor Cycle Enthusiasts, see this film, then see the sole agents for the Norton! PINK & COLLISON THF MflTflRRIkT MPM n ClIRfl CTDCCT PIG PRODUCTS TYPE IN HAM AND BACON. LOCAL TRADE AND EXPORT. One of the most interesting lecture arranged for the Dunedin Winter Slim week was that of Mr C. Hausmann, o Eeilding, president of the New Zealaiu Bacon Curers’ Association, who ad dressed a gathering of farmers in th the Agricultural Hall, says the Otag Daily Times. Mr Hausmann dealt witl the best trues of nig for the produe “With reference to the ribs, br< ers and fatteners should not astray when talking about a - ‘sprung rib.’ The ribs should merely arched, not barrelled; width from the backbone to the i should not exceed seven inches; it was any more, there was a dan of the barrel-shaped body, which absolutely undesirable, as it g: a hoop-ribbed side. The ribs slit 1 droii nicely down, the length of f ' should lie evenly between the sin der and the ham—the side she 1 > come well up on to the shoulder ; fit into it, while the loin should si no slackness. The rump should nicely arched, with the tail not high from tlie back. The hams shu cover down to the bock, but t must be meaty and not f at. The derline wanted is a straight runn somewhat parallel with tlie hi free from llabbiness and any dist tion of Hank. FEEDING AND HOUSING “Having obtained the strain tithe breed that will give the desi «8iLr tion of hum and bacon for botl local and export trades. tin I M- VMI MM W if you entrust that REMOVING to y us. The work will be completed £ quickly and carefully, with no breakages! We employ expert packers only, and your 9 most precious belonging* *re perfectly „ yt safe with: - 1 1 BOPMf x as*32 ■ ■WVY ■ tusmst ■ 1 BfcflS B mrcw B K*» S R5EE HISTORY OF . PIG RAISING. “Looking back over the past liistoty of the pork, ham and bacon industry.’ he said, “we can imagine oursoivo looking at a short, stubby pig prom to fatness and known as the Polanc China. Writers tell us that 5000 year ago the pig was recorded in Chinese history. Passing over a great span o time, we again find the Poland Chiiu pig in Amorica along with sucl »HiLD GEORGE ST. BRO ’Phone 6205. if types as those known as the Duroc Jersey—a large, heavy breed. Americi —and 1 wish it known that L am speak ing of the United States—with its vast corn and wheat belts, was indeec a suitable country for the heavy 01 care, must he taken in feeding < housing. [ am certain that there many pigs having all points that required in tlie young stage hi healthy, but become diseased throi . — what was also known as the Lard Pig And even to this day the Lard Pig is in preponderance in the States. “In the early history of the importation of pork and bacon into Englanc —the Americans sent their surplus legs either in the shape of legs of pork 01 cured hame, the chines or chops were packed and forwarded in a frozen state —while the belly pieces were eitliei used in tlie States as bacon (named then streakey or thick streakey as the case would he) or some of the belly faulty housing and bad managemi in the feeding. It is absolutely sential that great attention must given to cleanliness, drainage, eh styes and dry bedding, free fr draughts. Lime should he used lily in and about the - house and the ground. Feeding should be f quent and regular and, above all, clean troughs, free from filth a bacteria. “It would he almost impossible 4 k Bt ;pe( in? m ains Sfi for [0 Jl E JNE GREEN SUEDE COURTS AND TIE UPS, Cuban and Spanish heels. 17/6 BEADED BUCKLE COURTS, in kid and suede, all colours, high and low heels’ IN KID—15/g 1N SUEDE— BEAUTIFUL GOLD AND SILVER EVENING SHOES, great variety of styles. 1 FROM 2^/VICLVET EVENING SHOES, all colours, remarkable values— FROM 19 /n OBTAINABLE ONLY AT . XrJ ' U DE LUXE SHOE STORES pork; in fact, a certain amount is still being done. But in the year 1887 the Danish people, who had enjoyed a . great trade with Germany, had received a great setback owing to the German Government prohibiting the Danish pig coming to their country. This compelled the Danes to seek a new market, and it is from this stage onwards we find a great change coming over the type of p:g used, breed being entirely set aside and type brought to the fore. The Danes set out to supply lean pork and lean bacon and place the industry upon a commercial basis. England was at this stage importing (and mostly from the United States) £9,377,000, but with the advent of a type that created a demand this trade rapidly grew until in 1925 it reached keeping pigs under bad eonditic find under careless and indiffere management. To minimise disease the pig it is at the weaning stu that more and careful attention is qnired. 'flic youngsters are tal; from the sow, after having been 1 on tlie rich milk, turned out in inn instances to look for themselves, wi probably only a little skim or wlr a few roots and the grass for th feed. The shock is too much, and it any wonder that tlie weaner cc tracts cold and in many cases, owi to acuto indigestion, a deform: which places tlie carcase wh slaughtered in the second grade, make pig fattening profitable, si backs must be avoided, and can hv management. Warmth is esse tial, especially for the sleeping-lion: Vitamin in some form must he ac Also at Wellington, Napier, Wanganui Hamilton & Queen St., Auckland | 800,000, of which the Danes had captured £22,000,000, U.S.A. £7,740,000, the market, £6,000,000. New Zealand supplied around £166,000, or Ifd to every £1 the Danes had supplied. DANISH TYPE. eel to their food. This can he do by the use of a good meat meal, mineral food, or the giving of c liver oil. Use of minerals and c liver oil in ration is desirable wh the young pig is in the weaning sta and until they come to the fatten! | TS AN ILL WINC 1 ‘ “As 1 have stated before, the Danes did not concentrate on breed; they went direct- for type. The sow they obtained from Germany, known as the Landrace, the hoar lrom England (the 1 / must ever keep in mind that tl article he is producing for export a carcase for the English curer whi is to compete with that country th ■r i a. : - ... —i fv: ":" ’J ‘J! .T large Vorkshire), and by line breeding confined to each breed they reached the stago where they were in possessionot a strain that gave that side of bacon known as the Wiltshire side. By concerted efforts they produced a finished animal, the carcase of which would meet with the requirements of II IMlJ IMdLCkLUin DMIL1IMUJ Iy 1 OVFR MY r \ 1 'it WASN'T A y-j 'GOOD^ 1 FENCE X / TH 1 MRS. DOYLE..) \ M I RIGHT INTOJ / N t THE DIRtY 1™ FINK YOlA RS KENNY. OW I5NT7 RT TOO ) BRD * j v VERY GOOD ‘—sT; COLOUR BEFORE, M 3UT ILL NEVER! GET IT WHITE bRlitlGUy. I LL HAVE ) IT r SNOWY WHITE has not only set the standard but our chief competitor—Denmark. NOT A SIDELINE. “Undoubtedly there was a time wh the pig was kept oil the farm as a cc INOwr^ FOR YOU IN NO r* the British consuming public. Denvenieuee—to consume waste prodiLi (skim milk, etc-), but trade has tak a more prolitab.e turn. A demand trt the overseas markets has come to here in the Dominion. New Zeala: pork and bacon pigs find a ready nil lcet in ttngland anu Scotland, anti wh we look back over our export trade 1 past years we find the progress ' nave made. It leaves no doubt in on< ; ( neer of improvement in the pig in--dustry, closely followed by Sweden, ,<r x 1 uermuny, ana Wr^yf better method in the industry based on scientific tests, uniform type or strain of pig and a uniform type of food. Now, just what did the Danes LA* L D op >-*0 ktv te/1 r ; v \ x . UKkl C mm 3 m y m # & look for? First of all, conformation; secondly, fecundity; thirdly, thriftiness as to feed used; fourthly, quality of baeon. It was about 1929 that the British Government prohibited the importation of fresh meat coming into England from the Continent. This caused the Danish Government to tighten up still more on the grade ol pig passed for export bacon—and colmind but that we can produce i article that is required by. t.lie Hoi market. Particularly can we say this our porkers while the market for t bacon can be said to be unlimited, retain our hold we must apprecia. that our standard of pigs for bac< must be equal to, if not better tlia ■ Ilf 1 ALWAYS KFFP\ f SO THflTS I NEXT WAS H I N 3-DAY that oi our competitors. We must l>e i 1 RENTY (^PERSIL OF </ handy; WHY YOUR WASHING'S ALWAYS 1 DO COME OUT AND ADMIRE my) our was brought to the fore. Any pig with a black spot was classed as second—this was easily handled lieposition seriously, and the fact th, last year and tins year prices Tin’ been profitable and that no demai: SO MUCH si WHITER , rHRN MINE / ; • X ' ' s / SNOWY WHITE) rWASHINGbr rM lowablo in that country. The sires Vo bo Large White and the sows, Landrace. Denmark has set the standard. Canada took her idea from the Danhas been made for special quality re ders the belief that we can carry on i such a haphazard manner only misieai ing—we must iaee up to a higlii standard. It is only tlie high-gnu bf L 1 known to us all as the Canadian shire, a pig conforming again Borkin ore competition and in the event of a over-supply or falling off in the deman it is the second-class article that n c-eives the setback. Buyers of our stoc in England will sooner or later liiak a demand for an article that will L nore consistent and in line with wlui s sent from the Continent. “Our chief competitors in the por ira.de are tlie Argentine and Un.te states, and (chile we enjoy approx nately 00 per cent, of the import c he porker trade to Great Britain w mist not overlook tlie fact, praved las ;-ear, that the porker market is a lim ted one, thus requiring a good dea nore of our attention to be given t die bacon• carcase, especially it we ar o fill our quota. ’.I lie weight of carcas nore in demand in the overseas marke •anges from 120ll> to IGOlb or a Wilt hire side from 50lb to 701 b. “Turning now to the retail trade, o o that class of bacon that the con timer is demanding, we find that it is i ingular fact tlie world over (par ieulariy the English-speaking race hat lean bacon is demanded. The da; f the fat pig has absolutely gone. Tin tandard laid down by tlie Britisl L lv such an extent have they adv that Canada now finds a ready ket in the large centres of the L -Rates to the extent that her ex to England have fallen, notwilhs ing an increase in the number ol in her Dominion. WHAT IS A BACON PIG ? “Having dwelt on the policy o competitors we evan well afford to ourselves under review. The anced i i 1 j ’ i'l; i Jk k§ PERSIL\ i Ifor you! and)| f DOESN'T IT [make WASHINGji / 1 p/ nited ports tandpigs outplace first Snowy whiteness follows whe PERSIL oxygen-charged suds gi chasing up the dirt. PERSIL su are active. They don’t requir rever 0 ids e question then that should arise in our mind is ‘What is a bacon pig?’ A buyer knowing his requirements would look for length, finish, and smoothness —three essential points. If there were length only without the other two qualities, it was not a bacon pig. and the same remarks applied where finish and smoothness were present without length. Having found the qualities mentioned the next place to look at is the jowl. This should be firm, not flabby. The shoulder must not be the ' open coarse kind; with an open slioulder and fat jowl there was a heavy 1 crest, indicating that there would he s coarseness of meat. It was absolutely necessary to have meat that was tender 1 and fine in texture, so we look for a pig t ;o have a nice firm jowl, ) ight shoulders and a light crest 1 across the neck. It was desirable j hat the neck should not he too long. ‘ L’he face does not count for much in 1 3 aeon curing, but it plays an importrubbing 1 suds. REFUSE IMITATIONS THEBE’S OKU ike ordinary /azy soap 1 k j n irs ’ Agricultural Department for the grad ng of the bacon pig is very similar tc :iat of the Danish Government, the ■eight of the carcase somewhat varylg. Tlie Danish system lias a minimum t 128 to a maximum of 154; North Ire iml 120 to 175; and England 130 tc GO.” 5 DETAILED PARTIG’ULARS. Length of side measurement taken _ i. mwmak ■ haracter and temperament; the hould not bo too long, but with a aw. The back of the pig from • ONE PERSIL: Wtom 31.138.25NZ PERSIL (N.Z.) LIMITED I ,i firm carcase 140 to 1601b should be 32 the indies. m mimm WAY IS 1 utt tSIL a 1 eck to the tail should be sligli relied and lengthy, but not dished umped. tly or tc Colon]-.—Predominantly white. Length.—Good length from first rib aitchbone. Fore end.—Light with light head, ick, .and collar. _____ - n m Ribs.—Well arched. Shoulders.—Compact, slightly roundec o\Gr the tup fiuiu side to side. a RTT 3 UUJti OihJjJl^JL-LV^ OF BEDROOM :: SUITES:: WILL SURPRISE YOU. Ol tl humped over the -shoulder. Back fat.—Even and falling within ese- measurements. Carcase. Thickness. Inches. G0-] 00 J 1 s rl'M y~~ L ' inn-iRO J- to \ l|||§ Sg m > 130-160 2 to 14 160180 Vi to 12 Under Line.— Straight and thick,