PIGS FOR EXPORT

Sun (Auckland), Volume III, Issue 862, 4 January 1930, Page 23

PIGS FOR EXPORT

STUDY OF BUYERS’ NEEDS ENGLAND’S HEAVY DEMANDS The great hold obtained on the main bacon market in the United Kingdom by foreign competitors who have concentrated on the production of a standardised type of pig and organised the trade in bacon on at national scales are emphasised in the 12th report issued by the Imperial Economis Committee. The report states that a general change in progress in the prevailing taste for bacon. A liking for smaller and leaner cuts In place of fat heavy joints was becoming apparent in England in the latter half of the last century. The lean type of bacon and ham, and the small cut of pork, are now firmly established as the predominating requirements throughout the South of England. In the Midlands the demand is for a somewhat fatter product, and for sausages, pork pies, and “processed” meats, while further north still fatter products find a ready market.

In spite of these local differences, the general preference for the lean type of bacon is growing. Danish farmers and bacon factories have concentrated on supplying this type. Ninety years ago Great Britain was an exporter of pig meat, but today is dependent on imports for two-thirds of it ssupply. Nearly half of the total imports, which altogether are valued at £55,000,000 a year, consists of bacon from Denmark, in which practically only one type of pig, evolved largely from the large White Yorkshire strain, is maintained. Payments are based on weight and quality grades and all exports are subject to constant and strict inspection. The vast majority of pigs give dead-weight carcases between 1321bs and loSlbs. lower prices being paid for carcases outside this narrow range. Bacon so produced is marked in England as “Danish” and not under factory brands. It is 311 of the mild cured type and a very regular supply is maintained.