EXPORT OF PIGS.

Waipa Post, Volume XXIV, Issue 1420, 25 October 1923, Page 5

EXPORT OF PIGS.

CARCASES NOT WANTED. HOME FIRM'S OPINION. Quite recently some consideration has been given to the question of exporting frozen pork on a large scale to the Old Country, and various schemes have been submitted by local freezing companies interested, as to the method of handling this industry In this connection an enterprisingEnglish firm noticed in an English trade publication a paragraph relating to the efforts of the New Zealand producer to encourage this trade, and that firm's remarks on the matter generally throw some light on the probable reception such a trade would meet. The following is an extract from the letter: "With regard to pork, it occurred to us to say this to you that, whilst New Zealand pigs we have seen during the last year or two have been quite good quality, and have met a good demand, the value of same has been seriously affected—and this applies to frozen pigs from any country —by the importations of pork loins and pork legs from North America. The result is that pig carcases are unwanted because—and you will readily see our point—the pork loins, being well trimmed, short cut, are no waste whatever to the retail butcher and the public are demanding more of this cut almost weekly. The demand has been phenomenal during the last twelve months and we are anticipating a very much greater demand during the coming months. "To illustrate our point more clearly we would say that we ourselves have sold considerable quantities of pork loins for shipment during the winter months at IOJd per lb. ci.f. Liverpool, and to-day lid is being asked by the shippers. Whilst we do not think this price has yet been made we are confident it will be made. At the same time pig carcases are being offered from North America for August to December shipments at I\(\ per lb, and we have not been able to hear of one individual sale being recorded. If we were to make a prediction we would say that the North American pigs will be offered and might find a limited outlet at 6ld per lb before long. You probably, knowing the business thoroughly, will say that the North American shipper cannot buy hogs to make pork loins. Our reply to that is just this—that the American packer has little else to do with his hogs these days because the American bacon industry has had a very severe shaking. It will take a considerable time before the American packer can get back anything like the trade he had in pre-war days, as the abominable stuff they shipped during the war has killed the demand from the public, and probably a more important element than that is the shipments from the Continent, which are simply colossal, and being of mild cure appeal to the taste of the British public and also due to the fact that it has to be moved quickly, has little or no chance. Therefore, pork loins will come from America in ever increasing quantities."