MARTON

Wanganui Chronicle, Volume 77, Issue 218, 14 September 1934, Page 3

MARTON

PIG INDUSTRY OUTLINED. MR. HASTINGS AT MARTON Acclaimed wherever it has been screened as a most comprehensive and constructional outline on the pig industry. the 2300 ft. film produced by the New Zealand Co-operative Pig Marketing Association was exhibited before a large gathering of fanners in the Coronation Hall, Marton on Wednesday evening. The film was explained by Mr. N. W. Hastings, Dominion organiser of the above association, who, in a very interesting lecture, described, each phase of pig rearing for export from the initial work on the farm to the loading of carcases into the holds of Home liners. Mr. G. L. Marshall, president of the Marton branch of the New Zealand Farmers’- Union (through which organisation the meeting was convened) presided. Before presenting the film, Mr. Hastings expressed his thanks for the opportunity offered him of giving farmers in this district some adequate idea of the Pig Marketing Association and its advantages to those who availed themselves of its systematic methods and direct contact" with the English market. Mr. Hastings then proceeded to project a detailed series of moving pictures dealing with the subject. The First Scenes. Scenes taken on a typical New Zealand farm and depicting a herd of dairy cows opened this practical cinematograph display. The first point illustrated was the large percentdge of waste after the herd had supplied a quantity of butter-fat. The skimmed milk could be put to profitable advantage in pig raising providing the latter was run along systematic lines. The object of this film, Mr. Hastings stated as the scenes changed, was to educate the former to adopt proven and tested methods of utilising the waste. First and foremost was proper housing. Badly-designed sties, as the film illustrated, produced poor stock. A well-laid-out piggery was not a speculation but a business proposition. An example was shown as to how a piggery should be laid out, with several important factors stressed. Pigs havtv no sweat glands and must not be subjected to extremes of heat and cold, hence the necessity of sun shelters and, especially in the case of breeding stock, houses double boarded and droughtproof. The farrowing house must be well protected with doors which can be closed in rough weather. Emphasis was laid on these important preliminary details of the picture—the success of* pig breeding hinges greatly upon these and other detail®. Caring for Stock. Passing from the primary details to the care of young pigs the picture treated the food required, weighing methods and the system of marking. Liesides photographs of the right kind of troughs to be used the necessity for cleanliness was substantially proved. The litter was weighed collectively after the first three weeks and an average taken. After eight weeks the individual pigs were weighed and from a record chart (the pigs had already been ear marked for identification purposes) the sow’s work was reviewed on a profit and loss basis. Ready for weaning, the young pigs were turned out, the fact that no more than 12 to one grazing ground and the importance of all being the same size (for feeding purposes) being demonstrated. The examples shown in the film were fine, healthy specimens and after 12 weeks were photographed toppihg the scales at 711 b. After 16 weeks their live weight was about 1201 b each, which meant that when killed thou' weight would be in the vicinity of 8011). Handling of Pigs. Green pastures, since the pig is a natural grazer (the animal “chops” at the grass, hence the growth must be fairly long) were shown with a healthy lot of pigs ready for the works. Before leaving the farm three weights were recorded by the Pig Marketing Association (P.M.A.) and the ear-marks of each farm-owner noted and checked. There was a marked absence of flurry' and dogs, which only excite the animals unnecessarily during the operations which followed. A piece of sacking was used to induce them to board the waiting motor-truck. Examples of how blows from wood, etc., bruise the carcase and spoil it for export were given. From the nearest trucking station the pigs were handled with similar care and their ear-marks checked. It was also pointed out that pigs should not be fed within two hours of leaving the farm. Arriving at the works the same care was exercised. It must be remembered that having no sweat glands the pig will fall through sheer exhaustion if hurried unduly. Mr. Hastings pointed out. The killing and scalding and comprehensive idea of how pigs are killed and prepared for export and local consumption was given by the next few hundred feet of film. The animals were unloaded from the trucks into pens, their car-marks again checked and pigs with the same marking being kept together. This latter continued right,through until the pigs were on t>he hooks dressed and ready for the Government inspector. The killing was quick, simple and more humane than the old method of a knock on the head before the “sticker” was applied. From the slaughter-house the animals passed to the vats of hot water and from there to a machine which rapidly removed the hair. A hand trim before passing further into the various departments of the works and methodical handling brought the carcases ready for the Government inspector. Government Inspection. Each carease was carefully examined for traces of the numerous diseases which either totally condemn the carcase or bar it from export. Some interesting examples were shown, many of the cases coming under notice reflecting on the farm. Careless handling, feeding and housing, etc., emphasised the points discussed earlier in the film. No carcases left the wrnrks until this thorough examination was completed. It was an object lesson in itself, proving only too well that careless treatment and lack of proper attention on the farm may ruin a good carcase. The final scene was at the wharf, with the Federal liner Surrey loading slings of frozen porkers, etc., for the Home market. In direct contact with London, the P.M.A. carries out this work as a co-operative concern working