Points About Porkers: Pig Council Supervisor’s Talk To Young Farmers

Bay of Plenty Beacon, Volume 12, Issue 21, 13 February 1948, Page 5

Points About Porkers: Pig Council Supervisor’s Talk To Young Farmers

After the main business had been, dealt with at the monthly meeting of the Thornton Y.F.C. last week, Mr F. Barwell, District Supervisor of the Pig Council gave a very interesting and instructive lecture on the forthcoming Y.F.C. Porker Competitions. A few extracts from his talk follow: —

r Owing to the better climatic conditions and feed abundance of this district as compared with other dis- \ ; tricts, pigs were inclined to be a bit on the fat side. At Tauranga recently at a similar competition, only six pigs out of 20 were within the weight range. The points obtained by a local farmer were out- - lined as follows:' Length, 10 points (out-'of 20), balance and depth of side 7 (10), loin fat 11 (15), shoulder fat 7 (10), possible marketing points 6 (10), a total of 41 out of 65. The weight of the .pig was 991ps, and the length was 26-a-ins. The loin fat is most important. The loin and shoulder fat measured in length is measured in l-16ths of" an inch and amounts to a total of 10 points for a pig weighing 71 to 901bs. A maximum of 7 points may be deducted for faulty castration, skin blemishes etc. Pork is not sing- y-J ed as is bacon, and a Large Black and a Large White cross is not very advisable as black patches- effect the skin. In summing up Mr Barwell explained that the three main factors to aim for were (a) .keep within the weight range; (b) length, taken from pelvis bone 1 to first rib, of suitable size; and (c) aim for good hams and' light shoulders.

At the conclusiqn, Mr Barwell explained a number of points and questions brought forward by members of the club. In. answer to what he thought the “ideal” cross in pigs he said Mr McMeekan, the leading - authority in New Zealand considers that the best cross for fat breeding and export qualities is the Large White Boar and 'a-yßerkshire sow. In his opinion, Mr Barwell stated that the Large White pig will make: ’ good pork with' good managements