Pig producers Combining flavour, tradition, quality and consumer demands

Transcription

1 Pig producers Combining flavour, tradition, quality and consumer demands

2 Working for sustainable gr Pigmeat is produced in all countries across the EU. Regardless of the production methods (which are numerous and include indoor, outdoor and organic), EU pig production meets stringent standards in terms of food safety, environment, animal health and welfare. Today, European pigmeat and pig products are present all over the world. The quality of these products is enjoyed and recognised by over 140 countries. Pig production is a market and consumer-oriented sector, in which exports plays an important role. A high performing and diverse economic sector The EU is the world s second largest pork producer after China, with yearly production of 22 million (carcass weight (c.w.)), and it is the largest exporter of pigmeat and pig products. The main producers in the EU are Spain, Germany, France, Denmark, Netherlands, Italy and Poland. Together they account for more than two thirds of all breeding pigs. In 2012, the average cost of production in the EU was 1.81/ kg compared to 1.40 in the USA and 1.17 in Brazil (MT). In 2015, the EU exported around million (c.w.) of pigmeat and pig products, in order to respond to the world market. The EU pigmeat and pig products external trade balances showed a surplus of 3.9 billion. Four countries (Denmark, Germany, Spain and Netherlands) make up 75 % of the total extra-eu exports, the main destinations for which are China, Japan, South Korea and the Philippines.

3 owth Pigmeat is by far the EU consumer s preferred meat, with average intake at 90 g/day/person. China is the world s biggest producer and consumer of pigmeat and pig products. China and Hong Kong combined import 2.1 million of pig and pigmeat products annually. Pigmeat Production DE 5,475, ES ,439, FR 1,938, PL 1,684, IT 1,625, DK 1,589, NL 1,282,

4 Cooperatives in the pigmeat sector Agricultural cooperatives play an important role in the coordination of the common management of the pigmeat chain at farming level, and are committed to supplying high-quality pigmeat and pig products to the consumer. The closer links between farmer and the marketplace mean that pig farmers are well placed to respond to new customer and consumer demands. New quality initiatives can be assimilated seamlessly and rapidly across the whole industry, once it has been decided that these are necessary. EU pig producers take part in different quality assurance schemes (e.g. QS (DE), QSG (DK), IKB (NL), Certus (BE), and Label rouge (FR)) which all have very detailed requirements. In 2010, the market share of cooperatives in the pigmeat sector varied from 94% in France, 86% in Denmark and 81% in Finland to 20% in Germany and Belgium and closer to 0% in the UK, Ireland and the Netherlands. In 2010, the largest cooperatives in the pigmeat sector (turnover), were Danish Crown Amba 6,062 million, HK Scan 2,125 million, Westfleisch eg 1,930 million, and Cooperl Arcatlantique 1,461 million. The first Danish pig farmers co-operative was established in 1887 and it quickly became the industry standard, with pig farmers as stakeholders in the production and processing of meat from their animals. Around 90% of pigs produced in Denmark still go to market via the cooperative system and today just two large cooperative organisations remain Danish Crown and Tican.

5 Innovation and Livestock precision farming The pig sector is determined to embrace innovation in order to maintain its economic competitiveness and address sustainability challenges. Therefore, the sector has encouraged joint funding of world-class research and development to make sure that European pig farmers remain leaders in global competition and sustainability. For example, on the breeding side, significant results have been obtained. Breeding programmes across the continent show the highest genetic potential worldwide. Key factors like a high number of weaned pigs per year, and a very high daily weight gain combined with a high feeding efficiency enable a year over year increase in both productivity and efficiency. Furthermore, pig producers have become more and more involved in precision livestock farming, which is helping to enhance their competitiveness by improving efficiency, decreasing production costs, increasing productivity, and contributing to a better use of resources. Innovation can also lead to better and more prosperous living conditions for pig producers.

6 Sustainable pig production Continuous search for improvement on the farm In order to address global challenges, pig producers are committed to increasing their efficiency, in order to produce less manure, and use less land and other natural resources, such as feed and water, that are needed to raise pigs. This is done by applying the most modern farm management techniques. Thanks to close and continuous cooperation between pig farms, researchers and the agro industry, a large number of technological solutions have been developed and are being implemented effectively in EU pig production, bringing together efficiency, environment, animal health and welfare at the highest level. Pig farmers can show that significant and continuous improvements have resulted in more sustainable production, genetic improvements, increased feed efficiency and advances in herd health. Today, pig farmers are applying new eco-efficient technologies to reduce the environmental impact of modern pig production and are committed to targets for further reduction in the years ahead. For instance, between 1985 and today, the environmental impact of producing a kg of pork has been halved.

7 From the pig farm to the fork In order to address hygiene challenges, pig producers across the EU have developed programmes to control zoonotic bacteria, such as salmonella, and many practical steps have been taken in recent years to eliminate unnecessary use of antibiotic medicines in pig production, as public concerns about the spread of antibiotic resistance have emerged. Copa and Cogeca actively contributed to set up EPRUMA, which is a multistakeholder platform linking best practice with animal health and public health. It aims to ensure best practice through responsible use of medicines in the prevention and control of animal diseases. EU pig production complies with the highest standards in terms of food safety, the environment, animal health and welfare. In fact, pig production in the EU has the highest cost of compliance with EU regulation on food safety, environment and animal welfare. Compliance costs make up between 5 and 10% of productions costs.

8 Animal Welfare Concerns about the welfare of livestock have grown significantly in recent years, and the pig industry has prioritised the maintenance of the high health status of its pig herd in order to produce thriving animals in systems that deliver high welfare standards. Practical Guidelines to Assess Fitness for Transport of Pigs Pig producers, together with other stakeholders, are already putting voluntary initiatives in place to ensure a high level of animal welfare. For example, Copa and Cogeca, together with leading EU agri-food, veterinary, road transport and animal welfare stakeholder groups, has published the Practical EU guidelines to assess the fitness of pigs for transport and is also part of the stakeholder platform of the Commission pilot project on the transport of animals. Furthermore, in collaboration with the Commission, Member States and stakeholders, Copa and Cogeca have worked on the recently published best practices with a view to the prevention of routine tail docking and the provision of enrichment material. Dr. Michael Marahrens Dr. Michael Marahrens Finally, in 2010, Copa and Cogeca, together with representatives of European meat industry, retailers, scientists, veterinarians and animal welfare NGOs, signed the voluntary declaration on alternatives to surgical castration. The signatories, with the support of the Commission, set up an Expert Group, in charge of the progress that must be made in order to meet the ambitions of the declaration.

9 High Nutritional properties of pork Pigmeat is a foodstuff with a high nutritional density that provides multiple nutritional benefits, with a wide variety of nutrients easily assimilated by the human body. A balanced diet should provide the nutrients needed to cover all of the body s daily needs, but should also help in the prevention and treatment of diseases, particularly metabolic diseases, obesity, diabetes, dyslipidaemia or cardiovascular disease. In this context, it is recommended to include 2 rations of protein of animal and vegetable origin which, ideally, should be alternated. Among its nutritional properties, it is important to underline that pork is an important source of proteins of high biological value. It also provides important minerals such as iron, potassium, phosphorus and zinc, as well as B vitamins (B1, B3, B6 and B12). World pigmeat imports are expected to remain on an upward trend (+2%) and reach 8.8 million by 2025, supported by sustained demand, mostly from existing EU trade partners in Asia and Sub-Saharan Africa.

10 Tradition, quality & rural a EU pig producers across the EU have taken advantage of the EU legislation on geographical indications (GI s) and traditional foods. The EU created systems known as Protected Designations of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG) to support the economies of rural and disadvantaged regions. The purpose of GI s is to ensure fair competition for producers and to provide the consumer with reliable information on the place and /or method of production and the quality of the product. The protection given is instrumental in preserving traditional and high-quality products and the know-how and jobs relating to them. GI s emphasise the relationship between human activity, culture, land and resources, and help to protect intangible assets such as reputation and quality standards. GI protection also provides an incentive to invest in new technologies, to innovate and to protect the high quality of these products while maintaining competitiveness.

11 reas Currently, in the EU, there are over 100 meat products and foodstuffs classified as GIs. In 2010, total sales of meat GIs totalled 3,157 million. The processing of pigmeat has a long heritage. Historians can trace this tradition back to the ancient Romans. This tradition has given rise to a wide range of products with unmistakable flavours, such as Jamon, Prosciutto crudo and cotto, Mortadella, Pancetta, Salame, Bresaola, Chorizo, Alheiras, etc. These products meet the highest standards of quality and safety, combined with the ancient and traditional know how passed down through generations of artisans in rural areas across the EU.

12 Alentejano Duroc Bísaro Landrace Iberico Hampshire Pietrain Large white This brochure was created by Copa and with the participation of the The Danish Agriculture & Food Council (DAFC) and INTERPORC. Credit photos: Federação Portuguesa de Associações de Suinicultores (FPAS), la Asociación Nacional de Productores de Ganado Porcino (ANPROGAPOR) and Danish Agriculture & Food Council (DAFC)