EXPORT OF BACON

Otago Daily Times, Issue 18761, 15 January 1923, Page 8

EXPORT OF BACON

RESULT OF A TRIAL SHIPMENT. FAVOURABLE RECEPTION IN ENGLAND. (Fboxi Our Own Correspondent.) LONDON, November 30. There appears to be a distinct interest taken in New Zealand pork to-day, and there

are some people, in England who consider that the export of pork, and possibly of bacon as well, from the dominion may yet bo a profitable and important industry. The primary reason for any movement in this direction is doubtless owing to the low prices now obtainable for frozen beef. Dominion fanners are probably ceasing to foecT more calves than are necessary for their dairy herds, and thus skimmed milk from butter factories is available for pig-roaring. If New Zealand should ever get a substantial surplus of pigs tho producers will naturally turn to England for a market. I have been investigating tho subject in Tooley Street this week, and though there are many facts be learned, such information as I have obtained may have an important bearing on tire subject and enable farmers to understand the situation at this end. Doubtless, there are private

firms in New Zealand fully conversant with tho whole situation, but they are not always in a position to let the producers know tho requirements in this country. Frozen pigs have been sent over to England in small quantities since the early years of the century. Some odd thousand arrived here during this last English summer, but the reasons why the industry was never developed are fairly obvious. If the frozen pork had been turned into bacon in this country there was the competition of Denmark, Sweden, Holland, Ireland, Canada, and America. Not only were they nearer to the English market, but pig feeding'in most of these countries has been carried to a high art. Cereal offal, which is available in largo quantities in the thickly populated countries, makes feeding comparatively cheap. For instance, some three or four million pounds worth of this offal is exported from England to Denmark and Sweden each year. Again, it i« often stated that the bacon on a pig just pays expenses, and the profit comes from tire proper utilisation of the inside organa and other parts of the animal. Denmark and Sweden, for instance, have a market for the entrails in Germany, where they help to make up the constituents of the famous sausages of that country. America has found a use even for tho filth in tho water in which the carcase is scalded and scraped. The grease and scales are compounded into a substance which is mixed with wall plaster to make it less brittle. Nothing is wasted. FLUCTUATING MARKET.

Then, again, the market is rather uncertain. The pig is quickly reared. A shortage may be proclaimed at a certain time and prices soar. This becomes an inducement for farmers to breed pigs. Tho production is overdone, and a few months later tho market is flooded and prices drop to an unprofitable level. New Zealand, then, would enter into competition with exports, besides having the disadvantages of a long transportation and an uncertain market.

Nevertheless, efforts are now being made by certain firms to obtain quantities of New Zealand pork. There is none available at present. Tho Now Zealand Bacon and Pecking Company recently consigned several sides of greonbacon to Messrs K. and W. Davidson, who had them smoked and finished off, with the result that they obtained first prize in the London Dairy Show. Encouraged by this, a trial consignment of 300 sides has just been received and disposed of. Messrs Davidson report that on the whole the consignment was successful. Tho sides oomo as green pork—that is, salted, but not smoked—packed in coses and transported in cold storage. They were smoked on this side and disposed of at prices about equal to beat Canadian —that is, about an average of 126 s per cwt. Since then prices have

come down considerably. Great care was taken in the packing, cases worth 10s apiece in England being used for the purposb, and each cose weighed 6Glb. Such care in larger consignments would naturally take away much of the profit. Messrs Davidson see no reason why the sides should not be «ent over in bales, ns from Sweden, and as from Australia, when they get rid of their surplus. On the other hand, an expert on tho staff of the Tilley Produce Co., a man who has served many years with American packers, considers that carriage in bales from New Zealand would not be advisable. VARIETY OP WEIGHTS NEEDED.

The reception of the Now Zealand bacon by the trade was generally favourable. Not everyone was pleased, as it is always difficult to convince people that the brand they have always had is not the best and only edible product of its kind. Although small sides find greatest favour the preponderance of them in the consignment was too great. Manchester buyers, for instance, want a fairly heavy side and were not inclined to take tho New Zealand bacon. A greater variety of weights then is desirable. A week or two ago an informal meeting of bacon curers and others was held somewhere in tho north. The matter under discussion was this very question of pigs from New Zealand, and Mr E. Allison, of the National Dairy Association, was present. Some of those who attended tho were rather averse from handling New Zealand pigs, Mr Ellison said, but dunng the conference and afterwards he found out that two largo bacon curers here at least- had been buying New Zealand frozen pork apd curing it, and getting good prices for it. The suggestion is made, but not substantiated, -that the becon is not sold as hew Zealand, but as best Wiltshire. One member of an important Manchester firm.said to Mr Ellison, “Why don’t you send us the sides of green bacon from New Zealandr We can do with your bacon, but we can t handle the whole carcase. They should deal with the bye-products out there.” Amongst other results of the conference Mr Ellison is trying very hard to obtain Zealand pigs for one or two curers, and his opinion is that the industry may prove to be a payable proposition. It may be mentioned that South Africa is also a competitor in the bacon export industry, but tho pigs in that country are subjected to too much outdoor exercise and, as it was expressed in Tooley street, they become more like greyhounds than one has suggested that pigs in New Zealand might bo run on the waste femlands of the country, and thrive on the roots. The result, it was pointed out, would again be “ greyhounds.” In any case, the rough fern country was too far removed from the butter factories for a proper co-operation in the primary feeding and the finishing off process. METHOD OF TRANSPORT. As for the transport of bacon from America in winter time, it cornea in ordinary storage, in the summer in cold storage. From New Zealand bacon would necessarily have to be carried in cold storage. American bacon comes over in sowt cases with 8 to 12 sides in each, according to the weight of the side. It would probably be necessary to send the green bacon sprinkled with a mixture of borax and salt. A slightly harder cure would be necessary than in the case of European supplies. Finally, what is known as the Wiltshire cut, is the only one acceptable—that is, the whole side with both hams and without the head. TO-DAY’S MARKET PRICES. The following prices will give some idea of the market as it is to-day: HAMS. Canadian to 8-121 b, 12-16 lb, and heavy, 1023 per cwt. United States.—Long cut, 8-12 lb, 106 s to 115 s; 12-16 lb, 96s to 104 s; heavy, 95s to 100 s; short cut, 8-121 b. 104 s to 112 s; 12-161 b, 96s to 104 s; heavy, 100 s. BACON. Danieh. —Nos. 1 and 2,140 s per cwt; No. 8,138 s to 13Ds per cwt; No. 1 heavy, 140 s; No. 2 heavy, 137 s to 139 s per cwt. Swedish. —Nos. 1 and 2,136 s to 138 s; No. 3,134 sto 1365; No. 1 heavy, 136 sto 138 s; No. 2 heavy, 133 s to 1365. Canadian. —Leanest, 112 sto 1265; lean, 110 s to 1265; prime, 108 s to 120 s; heavy, 108 sto 1235; light, 106 sto 1245. United States. —Wiltshire cut —leanest 100 s to 108 s; lean, 98s to 104 a; prime, 96s to 98s; Cumberland cut, 99s to 102 s; bellies (English cut), 120 s to 125 s up to 130 s. Dutch is on an average 10s below Swedish.