H—29

Feed-supply. —The early months of the 1949-50 dairying season were exceptionally good in all North Island dairying districts, with production exceeding previous records. The relatively small number of pigs being bred again proved inadequate to cope with the supply of dairy by-products available for them over these months, considerable wastage occurring. A limited amount of interest was shown in conservation of surplus skimmed milk and buttermilk in the form of curd, and, in a small way, in Taranaki the concentration of the solids of whey for pig-feeding has been attempted. The better way to tackle the problem, that of adjusting the breeding programme to fit pigs to the fluctuating feed-supplies, does not appear to be fully appreciated, and prices for weaner and store pigs have reached record levels in the spring months. The reaction to these high prices would normally be that extra sows would be bred, but evidence of this effect so far is completely lacking. Associated with this reluctance under present conditions to breed more sows is the reluctance on the part of dairy-farmers to provide special crops for wintering pigs. There is no evidence that more supplementary crops are being grown for pig-feeding. Rather better supplies of barley have been available this season, but the price is such that only very limited quantities can be used economically in pig-production. Less maize was grown than during the previous season and practically only that grown on farms to be used at home for pig-feeding was actually available for this purpose. Only on the farms where the crops are produced has it been possible to use substantial amounts of any of these grains for pig-feeding. A very limited number of farmers with cropping experience, and where conditions are suitable, produce crops of sugar-beet, carrots, and other special crops for pigs, but this practice shows no sign of spreading. Supplies of meat meal have been insufficient to meet all needs and pig-raisers have been severely restricted in the quantities they have been able to obtain. This has been a factor militating against wintering of pigs and also against full utilization of whey. Grades " K " and " L " tallow were again available for pig-feeders and some 400 tons were withdrawn from export stocks for this purpose. This has undoubtedly been a great help to those farmers wintering store pigs, and with the relaxation of controls over the inedible grades of tallow they will no doubt continue to be used to at least the same extent. Grading.—A trial was made during the 1948-49 season of the system of grading proposed by a committee set up by the National Pig Industry Council and approved by the Council. This trial proved successful, sorting the whole kill into 17 per cent. A's, 69 per cent. B's, and 14 per cent. C's. In the desirable weight range of 131 lb. to 160 lb., however, the break-up was 35 per cent. A, 54 per cent. B, and 11 per cent. C. It was considered that with the application of this system the break-up would quickly stabilize at approximately 30 per cent. A, 60 per cent. B, and 10 per cent. C, which would provide a very good basis for the payment of quality differentials. A comprehensive report on the requirements of a satisfactory system of grading pigs under New Zealand conditions was also prepared and circulated to all members of the National Pig Industry Council before the annual general meeting of the Council at which the results of the trial were reported and a recommendation in favour of the system made. However, the National Council decided to delay introduction of the system on the grounds that its immediate introduction would be likely to affect total production by causing some farmers to cease pig-production. Carcass Competitions. —In the absence of grading and application of the carcassquality scheme these competitions, which vary from small entries in local A. and P. shows to large inter-district competitions, have formed the only means whereby the producer can check up on the carcass quality of his pigs. Considerable effort during the year has been put into revising the judging standards for both baconers and porkers and a final draft has been prepared and dispatched to all judges for their approval before publication.

4* —H 29

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