PIG INDUSTRY

Timaru Herald, Volume CXLVII, Issue 21508, 22 November 1939, Page 3

PIG INDUSTRY

Requirements Of Britain Adjustments Necessary The adjustments necessary in pig production io meet the requirements of the United Kingdom Government in wartime were outlined by Mr M. J. Scott, Superintendent of the Pig Industry, Department of Agriculture, in a statement last week. “The acceptance for export of 25 per cent, of our pig meat as pork improves the situation as seen when last reviewed,” said Mr Scott. “When it was originally announced that pigs of only 100 to 1801 b carcass weight could be exported there was created for the pigproducer a problem that no other producer of stock had to face. He had to provide between now and next spring nearly 20 per cent, more pig feed than he usually required, and to this late in the season under conditions that made its production difficult and uncertain. “In general, the acceptance by Great Britain of 25 per cent, of our pig meat as pork of 60 to 1001 b. carcass weight removes the urgency for increasing the feed supply, except in the case of the farmer who, in the paet, has produced mainly pork. He has the alternative of selling stores or porkers at as light a weight as possible for local trade and export, and carrying the remaining pigs to light bacon. In general the pork producer who sold pigs at an average weight of 851 b. can make this average by selling half his pigs at 651 b. weight and the other half at just over 1001 b. weight. These heavier pigs take time to grow and since it is not possible to store up skim milk, it will be necessary to use extra feed as grown crops and purchased meals, when the milk supply becomes insufficient. Last Year’s Exports “Last year there were approximately 536,000 pigs exported from New Zealand, 229,000 heavier than 1001 b. (average 1281 b.) and 307,000 lighter than 1001 b. (average 721 b.). Assuming that there will be 500,000 pigs for export this year, the ratio of baconers to porkers that gives 25 per cent, by weight of pork will be roughly, three baconers to two porkers. Those who think about it will realise that the numbers of baconers and porkers that are sent away will depend on the weight at which baconers are killed. If bacon were killed at an average of 1501 b. then fewer baconers and more porkers can be exported. If bacon is killed at an average of 1101 b. the reverse is the case. The advantages of following either of these extremes will be advocated by different producers depending on their circumstances.

“If heavy bacon is produced for export it will also be produced for local consumption, and the combined effect will mean a big increase in the feed required. Quite apart from the increase in the amount of feed required there is a risk attached to making pigs too heavy. These will be overfat and be graded down. Heavy unexportables are also likely to be seriously discounted by local cures. Light porkers which must be produced if heavy baconers are, are also likely to be second quality, and unexportables in this class will not be wanted. Exporters will probably be able to help the producers in this matter by a judicious selection of the heavier bacon pigs for export, thereby making possible the shipment of the greatest numbers of light pork.

“Marketing many baconers at light weight gets pigs off hand in the early part of the season, but whether this is an advantage or not will depend on the feed that is available. The production of many light baconers requires less feed than is required to make fewer and heavier baconers. It is the best insurance against a short feed supply late in the season, since the fewer number of porkers left can be killed at lighter weights if necessary. Since no premiums are being paid for any particular weight range farmers will please themselves as to the weight at which pigs are marketed; and taking all things into consideration, it matters little whether the general decision is to produce many light baconers or fewer heavy ones. • Produce Utmost Weight of Meat "What does matter is to produce the utmost weight of meat as bacon, in the early part of the season, when abundant milk can be supplemented with grain and grown crops. There will be plenty of porkers as light weights after February to make up the 25 per cent. Of pork. “Under the present arrangement all the pigs now on hand can be killed just as in a normal season. It will not be necessary to carry any extra pigs through the winter, nor can the present conditions be made a reasonable excuse for reducing the number of pigs born during the coming season. “Farmers who have acted promptly on the suggestion that extra crops should be grown have given good service to the industry. It is only by growing extra crops for pigs that there is really any increase in production, which is increasingly limited by a shortage of feed in winter. The same absence of grown crops is at the bottom of the light or emancipated 401 b. porker killed in May. For years past this class of animal has become an increasing source of loss to the Industry. It cannot now be accepted for slaughter. Quite apart from emergency conditions, farmers would be doing themselves a good turn by making these pigs heavier. It is now imperative for them to do so, and the only way to do it is to grow more crops. Return from Crops “Records just to hand for the year 1938-39 from 350 farms all over New Zealand show that farmers who grow no crops for pigs get a return of approximately 30/- per cow, whereas those who grow roots, at the rate of one acre to every forty cows milked, get a return, after all feed costs are paid, of 40/- per cow. Those who grow one acre of roots to every ten cows get a return of 50/- per cow after paying all expenses. “The F. 0.8. price as announced by the Minister is the price that will be paid to the trade by the Marketing Department for pigs. Deduction will have to be made from this for collecting, killing, freezing, and forwarding to F. 0.8. These amount to approximately IS pence per pound so that the farmer is likely to receive a price approximating to 61 pence at works for first quality and 51 pence for second quality. Approximately 90 per cent, of pig should be first quality except in the over 160 and under 1201 b. classes. Over-fatness in the one and underfinish in the other may result in more than 10 per cent, of second grade pigs.