THE PIG INDUSTRY

New Zealand Times, Volume XXXII, Issue 7021, 8 January 1910, Page 3

THE PIG INDUSTRY

A NEGLECTED OPPORTUNITY. FARMERS PAYING PENALTY OP COMMON MISTAKE. TUBERCULOSIS AND POOR quality. At the present time, » this island aroariP« £i c W pigs. ?A“on is that a Slw r is P taken, not hy a few does Si JStffl-l-r andthere is n,n abundant supply, it is time to turn it out in the best condition possible. When piffs are sc “^ 6 -, prices high in consequence. thebuyei cannot afford to pick and ohtwse, and often has to dike pigs which he would not look at under ™mal and when pigs are plentiful, and ?Z----low, the buyer can, afford to he cinticaJ, and consequently discriminates to good effect. WHEY PIGS AT DISCOUNT. Take the present position. Buyers will raot take whey-fed pigs when they can secure skim-milk fed ones, just as, they would not take the hitter if they, could obtain properly topped off pigs.; This is why suppliers to cheese factories' in the Wairarapa are haying pigs left on their hands. POOR QUALITY SUICIDAL. The short-sighted policy of turning-off l poorly bred and improperly fed pigsj would be at once Apparent to growers if. they considered the consuming aspect off the case. If the public can depend op. securing a supply of good bacon and ham, they will buy it; but if they can only, obtain the cured meat of pigs fed en-. tirely on skim-milk and whey, they will ■very soon discard it for a more palatable article of diet, and the demand for pig, products will rapidly decline, as it isdoing at the present time. If a poor quality of supply means a weakening ia the local demand, it certainly spoils an-, nihilation of any hope of building up an' export trade. THE EXAMPLE. The production of toconerß in Denmark and some other European countries, as well as in Canada, has reached the level of a science. The pigs are properly topped-, off—the feeding of pigs on- skim-milk or whey alone. would be regarded in suonl countries as sheer madness —and. are, properly griided, as well as being Inspected for disease. At the present time, a commission of several of. the leading farmers of Canada , is travelling in Europe on behalf of the Dominion Government, to investigate the methods there in vogue in the production of pork and bacon. What are we doing? It must be admitted thut little or no interest is, taken in the production of the ideal, bacaner. Pigs are not being properly' fed, only one butter factory is pas-: tenrising its skim-milk, and there is no, special inspection of pigs for disease., AVhat else could be expected but unsat. isfaotory prices? NATURAL CAUSES OE LOW VALUES,; If. producers want to know the clue? reasons for the lower prices, we m'ay as well give them—it is the prevalence of tuberculosis, the ravages of which many of them are doing nothing to stay, and: the poor quality of the pigs available,, People are talking of exporting pigs to' London—at u meeting of Waiuku (Auck-i milk-suppliers the other day, at speaker said he had received a cabled’ offer from London to take 100 pigs per' month at sld per pound—but do they, realise what this means? Under the present drastic Homo regulations in regard' to the import of pigs, it is stipulated, that the glands must accompany the, carcase as an evidence that the animal was free of tuberculosis. And whatl chitnce would there be of a satisfactory, trade being established, providing no-' tiling but sound pigs were exported, ini view of the little attention being givento breeding, and the equal neglect of' proper topping-off? TUBERCULOSIS AND INSPECTION. It would be interesting to know the; exact extent of tuberculosis among thei pigs of-.the Dominion. This we do know' that the percentage of condemned pigs whs so_ high in 1908 that official veter-i inary inspectors were withdrawn; fromi the curing works. We know that the disease has not declined since then; in fact,. any evidence available points to an increase. Who is paying for the* pigs found to be diseased on, slaughter P. Producers , must see that if ourers have 1 to bear any loss in this connection they! cannot Ufford to pay full value. And' it must also be recognised, if there Is* no official inspection against disease, the!

consumption of bacon, and ham on local markets ia not encouraged. What with disease and poor quMlity meat it is useless producers talking of curing on a co-operative principle. Let them first of all eliminate disease by pasteurisation of skim-milk and whey, pay more attention to the production of idtUl bacon pigs, and top the pigs olf properly (by the employment of some solid food with the skim-milk or whey). Then, having an article which can command a proper value, the establishment of eo-operative curing can be proceeded with op a safe basis, and pigs become the valuable by-produot to the dairy farmer they should be.