THE PIG INDUSTRY.

Dominion, Volume 5, Issue 1348, 27 January 1912, Page 8

THE PIG INDUSTRY.

AN OPPORTUNITY FOR NEW ZEALAND. The price '>f pork on the British markets this season has not been very encouraging to pig-breeders in this country, hnt bacon products remain at a satisfactory range of value. Further, the bacon supply to Britain is on the decline, while the consumption is increasing. The United .States, which was formerly 0110 of the. chief sources of supply, is rapidly consuming more 'of its bacon products, and the trend of events goes to show that this tendency will increase until probably in the near future the' States will he an importing rather than an exporting country. Such is the opinion of Mr. A. Kirkpatricl;, a principal of the firm of A. Kirkpatrick and Sons, baconetirers, and preserved meat and dairy produce merchants, of Thornliill,. Dumfriesshire, Scotland,■.whc israt'.prcsenti on a visit to New Zealand. New Zealand's Chance, iSpeaking of the tail-ire of bacon imports to keep piico with the British demand; Mr. \lvirkpatrick remarked ' to- a • writer for the "Farmers' Union Advocate" that there was in the Old Country at the present time a groit demand for the class of bacon America is 'supplying in decreasing quantities—certain cuts of ham for cooking purposes, other cuts for smoking, and bacon for slicing. The demand for such meat is far from satisfied, and there is here, declares the Scottish authority, a splendid opportunity for New Zealand, if the dairy-farmers of the Dominion would only increase the pig herds, end establish co-operative bacon factories. The chance to develop a most lucrative trade is unique. American methods would require to bo adopted. The meat is cured and shipped by American exporters in certain cuts to suit the British trade. It is unsnnked, and generally packed in salt, thirty-two to forty hams going to the box, When these reach the Home merchant they are washed out; sorno being smoked, and some being cooked. In the hot season there is a tremendous trade in cooked hams in Scotland. Some firms will cook from 1000 to 20110 hams weekly. While frozen pork should not be shipped to reash British markets in the warm weather, the shipment of cured meat should arrive on the market from May to October, when the demand is at its height. The Most Suitable Carcass. Speaiing of_ the pig carcass most in demand, Mr. Kirkpatrick, whoso life-time has been spent at the business in Scotland and the North of England, says the cross, which seems to suit best at Home is a Berkshire sow, and either a Yorkshire or a Tamworth boar. In this combination the fanner has in the sow the property of being thickly and evenly fleshed, while the Tamworth or. Yorkshire boar gives the desired length of carcass. The most popular weights for the Home enrer are from lHOlb. to 1601b. A profitable trade in bacon is not possible, Mr. Kirkpatrick declares, unless it is gone into on a proper basis. Not only must the pigs be of decent breeding— which implies maintenance of type bv periodical importations—but they must be properly fed, and comfortably" housed, especially duriii,j ihe topping-off period. Skim-milk, especially if pasteurised, is an excellent food material for the young glowing pig, but it should bo properly fortified with meal. .Especially, is meal or grain necessary in the topping-off stage. Mr. Kirkpitrick's advice in regard to breeding, feeding, and management of pigs is a plain reiteration of facts which authorities at this end have emphasised again and again. He has opened up, however, a vista of vast possibilities in showing us hov to cater to a trade which tho Americans have made their own, hut v. hich they 'firs now being forced to curtail by reason of increasing* local demand*. Mr. Kirkpatrick intends visiting the principal dairying districts in order to get into touch with the men directing curing operations, as well as the leading producers.