LETTER FROM THE EDITOR

Gener Romeu Rotecna’s President

Dear Reader, Union. From the point of view of the porcine industry, the only country which should really concern us for the For most of the big European pig-farming countries such moment is Poland. as Germany, Holland, Denmark, France and Spain, 2003 has not exactly been a good year. The low prices paid for Poland occupies third place in the list of producers in the animals, combined with the increase in the cost of raw Union, and is ninth in the world ranking. Its annual pro- materials like cereals, led to below-cost pig-breeding. duction of pork is 2 million tonnes, which places it in a good position, though it will have to modify many On the international scene, several countries look like aspects of its infrastructure to satisfy the many require- becoming big producers in the future. One which stands ments of European Union legislation. Indeed, it is our out is Brazil, a country has for a long time been striving experience in such aspects that gives us the lead in this to improve its porcine sector, although experts now say obstacle race. that the bulk of its exports to Russia will decrease. In this Finally, we would also like to highlight the article on the edition of RotecnaWorld, we have put the spotlight on Smithfield Foods, Inc. giant, which has set up a highly this country to find out about the challenges it faces futuristic project consisting of the conversion of slurries and the characteristics of its pig-farming facilities. into biodiesel. This is one more way of dealing with an With regard to Europe, the key development in 2004 will environmental problem which is of concern to any be the incorporation of new countries in the European region of the world where pigs are bred. Gener Romeu Guàrdia SUMMARY 4 6 10 12

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ROTECNA WORLD 5 MAY 2004 ISSN: L-156-01

DESIGN: EDITION: ANIMAL SCIENCE EDITORIAL STAFF: Montse Guerrero ROTECNA, s.a. RESEARCH DEPARTMENT: Montse Palau PRINT: Maria Devant Imprenta Barnola

Rotecna World’s editors accept no liability for contributors’ opinion 3 ROTECNANEWS

When a company wants to open up to Our sales figures are very healthy in developing countries, for example the international market, it has to do in Asia, where it is not difficult to find pigs eating from our feeders or some thorough groundwork. We only walking on Rotecna slats. This market has provided us with a great work with dealers around the world who opportunity to expand our business in this emerging part of the world, can offer us their experience and expert on which many companies have set their sights because of the great knowledge of each particular pig market. business opportunities it offers. our It is thanks to this that Rotecna’s pro- ducts have been installed in more than The valuable work of our International Sales Department, headed by 50 countries all over the world. Our first the General Manager of Rotecna, S.A., relies on the visits our managers international sale was in France, and we pay to customers. We also keep in touch with developments in the pig later launched our products in Denmark, market through our presence at the main world trade fair events, such gradually building up to the current as World Pork Expo, Viv Europe, Viv Asia, Eurotier or Expoaviga, in exports map, which goes from east to inter- Barcelona. west and from north to south.

After years of success on the international market, our next step is to Since our first international sale, many defend our current share and, naturally, to increase it with the adhe- things have changed in the pig sector, sion of East European countries such as Poland - which has an impor- and obviously, in our own company. The tant pig livestock - and in Asia, without forgetting consolidation in the effort to add to our catalogue, the most national main and historical markets in Europe and America. wide-ranging on the market, never stops, as we strive to satisfy the product requi- our next step is to defend our current share and rements of all our customers, whether to increase it. they are in Germany, Australia or the presence entire American continent. The variety of work practices on farms around the As the recognised number 1 world brand in porcine innovation, one of world gives us the opportunity of develo- Rotecna’s greatest achievements in the international pig market has been to offer our customers innovation and quality, maximizing the When ROTECNA, S.A. was founded in 1991, one of its first ping a product for each need. relationship between quality and price. challenges was to export its products to wherever they could be useful.

This international outlook and desire to establish a worldwi- de presence in external markets have been one of the axes our international sales figures, have accounted for 60% of our total turnover since 1998. of our strategic development, a fact reflected by the evolu- tion of our international sales figures, which have accounted for 60% of our total turnover since 1998. This international process has meant a great investment and effort for Rotecna, and over the years has become a key to the com- pany’s growth. all over the world

45 RESEARCH & DEVELOPMENT Lookout for drinking waterduring lactation

Three different drinking systems for lactating sows have been evaluated for their effect on sow and piglet performance. A dra- matic difference in usage did not have a great impact on perfor- mance but can increase water and slurry disposal costs. By Ph D Maria Devant, Rotecna, Spain T1 T2 T3

Genetic improvement of the prolificacy of sows during An experiment was conducted on a 7,000 commercial Farrowing house image Litters were standardized to12 pigs within 24 hours after the last two decades has resulted in an indirect increa- sow farm in Lleida, Spain, to compare the various birth and then weighed. se of milk production requirement. Nowadays, the systems available to producers. The drinker type and In the mechanically ventilated farrowing room, where Conventional pig management was followed, including growth rate of a litter can reach 3 kg/d, which corres- position with respect to the farrowing crate trough dif- minimum and maximum room temperatures were recor- tail clipping after birth and the provision of creep feed ponds to an estimated milk yield of about 12 kg/d fered as follows: ded daily at 09:00, the pens were 1.6 x 2.4 m, separated and water from piglet nipple drinkers. No new piglets (Noblet and Etienne, 1989) of which approximately Treatment one (T1) used a VRH aqua level valve, which by a 50 cm high modular penning system. The crates were introduced or fostered after weighing. If any piglet 81% is water (Hurley and Bryson, 1999). Generally, maintains a constant water level at a depth of 5 cm in were 2.1 x 2.2 m with fingers. The floor was a combina- died, the date, cause and weight were recorded. water requirement in the lactating sow increases by the feeding trough. tion of metal tribar for the sows, plastic for the piglets Apparent water intake of each sow was recorded with an around 40% compared to a non-lactating sow. The Treatment two (T2) was a nipple drinker placed in the and a 1.2 x 0.4 m solid concrete nest area with under accurate water meter (model 510, Tashia) daily at 09:00. water intake is strongly related to feed intake and feeding trough. floor heating. Similarly, apparent feed intake of each sow was recorded. ambient temperature, but also to drinker type choice Treatment three (T3) had a nipple drinker with a bowl If any sow did not eat the whole ration, feed refusals and system flow (Mroz et al, 1995). separate from the feeding trough, positioned 10 cm Experimental design were recorded. Two basic feed curves were used, one for Nipple drinkers are commonly used for dispensing ad above the floor. gilts and one for sows (Figure 1) divided into three por- libitum water to lactating sows. In these systems water In T3, feed presentation was always dry in contrast to A total of 224 Large White x Landrace sows were used for tions offered at 06:00, 10:00 and 18:00. The ration was a flow is critical; it must be sufficient to stimulate water the other treatments where feed was mixed with the the experiment in seven replicates of 32 animals. Sows standard pelleted diet providing 3.34 Mcal of DE/kg, intake, but not excessive to avoid spillage and increa- water remaining in the feeding trough. The water flow were weighed on entry into the farrowing pens, 24 hours 16.8% CP, and 0.9% lysine. During the last 6 days of ges- ses in slurry volume. Another option is a system that rate for T2 and T3 was 6 and 3 litres per minute, res- after farrowing and post weaning. Sows in each experi- tation the gilts and sows were fed 2 kg once a day at maintains a constant water level in the feeding trough. pectively. mental period farrowed within three consecutive days. 06:00, dropping to 1.5 kg two days before farrowing and 67 RESEARCH & DEVELOPMENT

1.3 kg the day before farrowing. The weaning-to-oestrus temperature effect has been considered as a random interval was also recorded. effect and not as a fixed main effect. Litter performance tendency

A total of 12 sows were removed because of different pathologies that compromised their lactation. Sow and piglet performance results are summarized in Table 1. No statistical differences were detected between treat- ments in sows' initial and post farrowing body weight, initial piglet weight and lactation days (251 ± 1.5 kg, 217 ± 2.7 kg, 1.6 ± 0.01 kg, 20.2 ± 0.16 days, respecti- vely). The weaning-to-oestrus interval was also not affected by drinker type. Seventy one percent of the sows showed their first oestrus in less than 7 days, 10% between day 7-21, 7.5% after day 21 and 11.5% were culled. consumed less food than T1 or T2 sows (4.41, 4.52 and ple drinker, not all the water was retained in the bowl A tendency in final litter weight, litter weight increase 4.55 kg, respectively). T3 also recorded the worse piglet and overflowed into the slurry pit. Seasonal effect considered and piglet average daily gain was detected. Litter final performance results. This could be attributed to the The better litter performance result of T1 contradicts random weight and litter weight increase were greater with T1 apparent lower food intake at the end of the lactation the apparent feed and water intake of T2 sows. The gre- compared to T2, followed by T3. period. Feeding dry feed did not allow the sows to maxi- ater apparent water intake in T2 at the end of the lac- The study was conducted over a seven-month period An analysis of piglet mortality showed 36% died during mize their food intake in the last part of the lactation. tation period was an unexpected result; it is generally through the winter and summer. Initially it was hypo- the first 3 days, 37% died from day 3-10, regardless of Piglet mortality analyses support the hypothesis that accepted that animals get tired of pushing the stem and thesized that there could be a seasonal effect. Minimum the treatment. 74% of these piglets weighed 1-2 kg and the nutritional restriction for T3 was at the end of the that lactating sows do not drink all the water they need. registered room temperatures were 20, 21 and 23ºC and the main causes were non-viable (42%), sacrificed lactation period. The worse performance results of T2 support the propo- maximum temperatures were 23, 26 and 27ºC for the because non-viable (22%) and crushed (21%). A signifi- sition that water and feed was partially wasted in the winter, spring and summer months, respectively. cant interaction between treatment and age was detec- Ad-lib but not overflow last part of the lactation where food rations are greater Average room temperatures were 21.5, 23.5 and 25 ºC ted, however, for piglet loss over 10 days of age with because of an uncontrolled water level in the feeding for winter, spring and summer months, respectively. 36%, 53% and 85% in T1, T2 and T3, respectively. In summary, the worst litter performance results were trough. Most trials where the temperature effect has been stu- obtained with T3, which could be attributed to the The success of T1 is based on the maintenance of a low died (Messias de Bragança et al, 1998; Quiniou and Nutritional restriction at end apparent lower feed intake at the end of the lactation water level that reduces water and feed wastage, but Noblet, 1999) have been conducted with a constant period. And yet water intake in T3 was twice that of T1 takes advantage of the strategy to mix the feed ration room temperature. A temperature of 25ºC (Quiniou and Average sow apparent water and feed intake data are and T2, which supports the theory that half of the water with water (Roppa, 2002) to stimulate sow feed intake. Noblet, 1999) has been described as the critical tempe- shown in Table 2. The average, pre- and post-farrowing was wasted. When the sows pushed the stem of the nip- References available on request. rature where feed intake is compromised. However, tem- water intake was highest in T3, followed by T2 and perature fluctuation provides the possibility to attenua- lowest in T1. A day and treatment effect was detected te the effects of high ambient temperature and gives (Figure 2); water intake increased two days before farro- the sows a certain degree of respite (Quinou et al, 2000). wing, decreasing the farrowing day and increasing day As in Quinou et al. (2000), the temperature fluctuated in to day after farrowing. all study replicates and average room temperature was No statistical differences in average and pre-farrowing a new look under 25ºC. Therefore, the replicates with the season- sow apparent food intake were detected, while a ten- dency in post-farrowing feed intake indicated T3 sows ROTECNA

Taking advantage of the latest edition of the Fima Ganadera fair, Rotecna, SA presented its new corporate image.

The design of its logo, which can already be seen on all of its products, has been updated, preserving the now familiar figure of a pig, but with the addition of a more rounded outline.

As well as its new image, Rotecna, SA also released the new catalogue with its wide product range at the fair. 89 TECHNOLOGY

After their launch three years ago, in assembly when attaching the membrane, Rotenca present the updated version of as the two sides guarantee the correct func- our highly successful VR-H Valve. tioning of the Rotecna VR-H. In this way, livestock breeders can safely fit the membra- The new version incorporates two important changes. ne themselves after a brief check. The new The first is a new double-layered membrane which, as design also doubles the life of the membrane, a result, lasts twice as long, and the other is a simpler, as it can be used on both sides. more practical and much faster opening and closing mechanism. This characteristics makes the Rotecna VRH valve the best on the market for results and prac- ticality, as all other valves are currently out-of-date in both design and features.

Double layer membrane for double use and duration.

The design of the new membrane is symmetrical, VR-H or two-sided, thus eliminating the possibility of error

With regard to the opening and closing valve mechanism, the new version of the VR-H has replaced the 14 screws with a small lever which allows it to be opened and closed with a simple twisting movement. Before these double life and changes, it took approximately fifteen minu- tes to close or open the valve, and now it takes just 5 seconds to do the same operation. This system enables easy assembly and dis- more practica mantling, and the internal servicing of the membrane to check its condition. ADVANTAGES: These changes improve the performance o quick openning and closing of the Rotecna VR-H, the success of which lies in its ability to maintain a homogenous water o easy assembly and dismantling level and maximize water availability, an o assembly without screws essential nutrient for productive performance o symmetrical membrane design: two-sided in any livestock concern.

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TECHNOLOGY

Rotecna, S.A. has put a simple new product on the 710mm. During weaning, the pits can be heighte- market which functions as a support for floors: the ned to one metre by attaching 10-cm modules, Basic Post. which enable the pig-farmer to alter pits to suit particular requirements. Once the Basic Post is ins- This support may be used as both as a central sup- talled, its height is adjustable. port for features and their extremities. The sup- ports are better equipped to take the weight of The Basic Post is not affected by damaging slurry, animals without the beam bending or being dama- as it is 100% polypropylene. basic ged. The Basic Post can be used in long facilities and delivery pens, thanks to the use of lower and All these features together make the Basic Post a more economical features. versatile, practical and highly profitable investment.

This support substitutes the building-walls tradi- tionally used as a support for the beams on which post slats are installed. The supports are a good way of avoiding disruptive on-site building work in both new construction and renovation work. Also, they make it unnecessary to divide up the pit into diffe- rent parts, which has added advantages like pre- venting the accumulation of excrements on sup- ports next to walls, and cutting down on construc- the fulcrum tion costs. Basic Post upper part Their manoeuvrability and easy installation facilita- tes the reorganisation of weaning sheds, for exam- ple, and their reconversion as maternity sheds, with support no need for expensive pit conversion work. By simply moving the Basic Post, the shed can be res- tructured to suit the pig-farmer’s requirements.

The Basic Post can support any type of beam ADVANTAGES: (metallic, Profile T or Delta Beam by Rotecna). Thanks to the supports, the pits can have a mini- SER thread o Easy installation, without building mum height of 130 mm and a maximum of work o Pit-height adjustable to require- ments o Corrosion-proof Basic Post nut calibration o More hygienic: cornerless pits o No need for building-walls o Adjustable height o Less wear and tear on facilities o Highly resistant

Basic Post supporting base 12 13 SOMETHING ABOUT …

Mediterranean cooking is characteristic of the countries Everyday Catalan cooking is, perhaps, not so traditional around the Mediterranean Sea such as Spain, France, as we have described it. Just like many other countries Italy, Greece, Turkey, Morocco, Egypt, Jordanian or Syria, in the world today, people do not have much time to and countries like Portugal or the ex-Yugoslavia, which cook. Nevertheless, at weekends or on special occasions though not actually Mediterranean, have been influen- at home, hosts normally treat their guests to the tradi- ced by their neighbours. Obviously, each country has its tional cooking they have inherited from their parents or medi own peculiar characteristics and differing styles of grandparents. A traditional meal would consist of three Mediterranean cooking are to be found in the same dishes: a light starter (salad, soup, pasta or pulses), a fish country, Spain being a clear case in point. or meat dish for the main course and finally, a dessert (usually fruit, dried fruit or dairy produce and sometimes Mediterranean cooking ñ not always the same as homemade cakes). Mediterranean diet- has evolved over many years and benefited from the influence of many peoples: Iberians, Traditional Catalan cuisine relies heavily on lightly fried terra Celts, Greeks, Romans, Barbers or Arabs. Also, the Asians ingredients (tomato, onion and sometimes, garlic) and (with their spices) and the Americans (potato, chocola- picades ( ground almonds or hazelnuts, sometimes with te, tomato and pepper, thanks to the discovery of the garlic and parsley) and combines the food of the sea and American continent) have contributed to this well- the land (such as vegetables or mushrooms), together known and appreciated cooking. However, it was the with a variety of meat (pork, veal, poultry, rabbit). Romans and Greeks who laid the foundations of the Among the herbs most frequently used herbs are thyme, Mediterranean diet of today with 3 basic elements: rosemary, bay and fennel; and as for species, saffron nean wheat, olive oil and wine. Apart from these ingredients, and cinnamon are the queens of the kitchen. the essence of catalan cooking

this typical south European cooking also includes fruit Modern restaurant cooking is a combination of tradition and vegetables, pulses and fish and meat. and innovation. Many Catalan cooks - Ferran Adri‡ or Catalan cooking is a good example of the Santi SantamarÌa to name just two ñ enjoy internatio- Mediterranean cuisine. Someone defined it as being nal acclaim. They use Mediterranean products, but com- mainly Mediterranean, a cousin of Occitan (Southern bine them using different cooking styles to create (as if France), a relative of Iberian cooking (Spanish, Basque, they were painting a picture) new dishes to delight cui- Galician and Portuguese) and with contributions from many palates; the taste of the past with a modern day France, England, Arabia and the Jews. Though different, touch. these cuisines do have things in common. A great Catalan writer, Josep Pla, once said that Catalan cooking If you have the chance to visit our little country, donít is as diverse as its landscapes: interior, coast and moun- hesitate to try pa amb tom‡quet (bread spread with tain. A definite characteristic of our cooking is that it tomato), escudella, samfaina, embotits (products derived comes from the traditional cooking of women, fisher- from pork) or peus de porc (pigís trotters). sine: men and countrymen. 14 15 FUTURE

In February, 2003, the North American Smithfield Foods, Inc. announ- The biometanol will be transported to a ced that it would invest 20 million dollars in the construction of a plant plant outside the state of Utah to be in the state of Utah to convert slurries into biodiesel for vehicles. With converted into biodiesel from used oils, this investment, Smithfield will take the controlling stake in such as soya oil, animal fat or household BESTbiofuel, LLC, the company in charge of running the project. oil. According to Smithfield, the result is a renewable, clean-burning fuel which smith- When the company announced the news, the Vice-President of could help engines to run for longer Engineering and Environmental Affairs of this giant American pork pro- thanks to its improved lubricating action. ducer, Robert F. Urell, commented that “livestock waste can be a source The fuel will not only be used to supply of clean, renewable fuel”. Garth Boyd, Head of Environmental the fleet of Smithfield trucks, but will Technology at Smithfield Foods and the person in charge of the plant also go on general sale. project, claimed that the main aim of the project is to obtain clean, renewable energy, and to prove that new technologies can be applied to Speaking about this project, Jean-Mari solving problems caused by slurries, for the benefit of society. In reality, Peltier, Advisor to the Administrator field public opinion has always seen Smithfiled as a large scale contaminator, USEPA (United States Environmental so this initiative should go some way to restoring the company’s repu- Protection Agency), declared that “We tation. should be very enthusiastic about the opportunities offered by projects like to produce The plant is being built on the company’s farms, Smithfield Circle Four these”, adding that “we can obtain Farms, housing around 57,000 sows, which produce 1 million pigs immediate benefits and possibilities for annually. Each animal produces almost 9 litres of slurry daily, including creating additional economic opportuni- both excrements and waste water. The company chose the construction ties for livestock handlers and rural com- site near Milford in Utah because it is in this state that the giant pork munities, too”. slurry-based fuel producer has the highest concentration of pig farms. In Mr.Boyd’s view, the construction of the plant, the completion of which has been dela- In the future, Smithfield Foods Inc., yed a few months by the cold winter, is something of a feat of engine- through BESTbioFuels LLC, plans to build ering, as it is by no means easy to carry out a project of these charac- other plants like that which is soon to teristics. In fact, the original idea was conceived just over two and a half begin operating, possibly smaller than years ago. the Utah plant, which will become the first plant of its type in the United Construction began in mid-2003, and Smithfield expected fuel-produc- States. tion to have begun in February 2004, or that the plant would at least be ready for production. Included in the project is the construction of a Smithfield Foods Inc. has shown a firm pumping system to transport purines to the processing plant for con- commitment to the research and deve- centration. The concentrated liquid will then be conveyed to a second lopment of superior environmental tech- installation for the production of biogas, which will be channelled to a nologies, as the joint project with the nearby plant where thermo-catalytic processes will convert it into bio- University of North Carolina proves. The metanol. company hopes that the University’s research will produce positive results this year in 18 different technologies to modify or replace existing methods of treating and recycling porcine waste.

Smithfield Foods Inc is the leading pro- ducer and distributor of pork in the United States and in the world, as well as being the largest producer of sows. At present, the company owns 750,000 Smithfield Foods Inc. on the verge of comple- mothers, which produce about 12 million ting construction of plant for conversion of pigs each year. Smithfield started to expand in 1981, with the takeover of its slurries into biodiesel. local rival, Gwaltney. The culmination of this expansion came in the year 2000, The construction of this plant commenced in April, 2003 and Smithfield expected it when it took over Murphy Farms, Inc. to be completed in February, 2004. Some years ago, in 1999, the company invested Smithfield not only trades in pork, but 15 million dollars in a joint project with the University of North Carolina, where also in beef. research is going on into ways of converting slurries into electricity. 16 17 SWINE PRODUCTION IN

Introduction. inhabitant. This number is very eloquent, giving pork first place in the world ran- Continuous world demographic growth has left researchers asking king, and earning it the title “The most themselves where food will be produced in the future. Which regions consumed meat in the world”. In fact, it will provide us with areas of land and the availibility of water for the has been the world leader since 1976, production of food based on animal and vegetable protein? Which when it overtook bovine meat. In the last globali- types of food will it be possible to produce on a large scale, to meet 30 years, world pork consumption has the needs of the world’s population? This study aims to analyse the grown by 1.9% a year. (Table 3). present situation of world pig production, its growth potential, the extent to which it will be able to contribute to the production of animal protein of high biological value, and Brazil’s role in meeting the challenges of growing world food shortage. sation and Pig production in the world today. In 2002, pig breeders all over the world produce 93.62 million ton- nes of meat, with a livestock of about 1 billion animals. The biggest What will world pork production (55.25% of the world’s total) was in Asia. In second place production be in 2010? perspectives for was the European continent, with 26.92% of production, followed by the American continent with 16.52%, Africa with 0.78% and According to FAO, world population will Oceania with 0.53% (Table 1). have reached 7 billion by 2010. To esti- mate world pork production in 2010, we may take two approaches: the first is to pig production in take consumption per person as the same as before (14.96%), or to assume that consumption will continue to incre- ase at a rate of 1.9% per year. In the lat- ter case, pork consumption per person will have reached 17.1 kg in 2010. We Luciano Roppa, may consider the first possibility to be Veterinary doctor pessimistic and the second optimistic. If Principal world producers. we multiply these two perspectives by Brazil the population of 2010 (7 billion peo- China is by far the biggest pigmeat producer in the world, producing ple), this will lead us to the conclusion 44.28 million tonnes, 47.3% of the world’s total.It is also the big- that world pork production will be bet- gest individual consumer in terms of quantity, because almost all of ween 104 million, taking the pessimistic its production is consumed by its more than 1.3 billion inhabitants. view, and 120 million tonnes if we are As we can see in table 2, the 10 biggest producers accounted for more optimistic. 77% of the world’s population in 2002 (Table 2). Where will pig produc- tion go up in the world?

The need to increase world production over the next ten years to aid demogra- phic growth and curb famine leads us to ask which places will be the best, and most equipped to cater for this increase in production. An FAO document entitled “Agriculture Towards 2010” attempts to answer this worrying question, on the basis of reliable statistics which assess current trends from the viewpoint of World consumption of pork. recent history. This study shows that in 1978, 60% of pig production was in If we divide world pork production (93.62 million tonnes) by world developed countries, with developing population, estimated at the beginning of 2003 to be 6.25 billion countries producing just 40% of the people, we may conclude that consumption was about 14.96 kg per total. This percentage, however, has alte- 18 19 SWINE PRODUCTION IN

in 2010: Developing countries will account for Evolution of pork them are in Brazilian territory: the 60% of world pigmeat production. production in Brazil. Amazon and Plata/Paraná (Table 9). red drastically in recent years, with a greater proportion of pig pro- Brazil possesses 8% of all the planet’s duction being concentrated in developing countries. This FAO report Brazilian pork production grew by 172% available fresh water, 80% of which is to concluded that the situation of 1978 will be the exact opposite in between 1990 and 2002. This percenta- be found in the Amazon region. (Table 2010: Developing countries will account for 60% of world pigmeat ge increase was more than five times 9). production. Table 4 below shows this tendency clearly, based on data that of world growth (Table 6). Brazilian covering an 8-year period up to 2002. (Table 4). participation in world production went The advantage of areas from 1.5% in 1990 to 3.05% in 2002. of land for planting. (Table 6). Large areas of land and low desertifica- tion mean that Brazil has great potential for food production. As we can see in Table 10, Brazil is already the world’s

potential for expanding production. Moreover, owing to its low per In the 8 years between 1995 and 2002, world meat production rose Principal advantages capita consumption, this growth need not necessarily depend on by 18.68% (from 78.9 to 93.62 million tonnes). If we analyse the for pig production in exports, though it could be based exclusively on the growing domes- five biggest world producers, we will see that growth was 32.6% in Brazil. tic market. It is important to link these considerations to the fact second biggest soya producer and the China, 9.0% in the EU, 10.8% in the U.S.A and 100% in Brazil. China that Brazil is erradicating foot-and-mouth disease and is now free third biggest maize producer. Argentina and Brazil, thanks to their continental dimensions and grain-produ- Brazil holds important advantages over of classical swine fever in several of its regions, and does not have is the fourth biggest maize producer and cing potential, stand out among the developing countries group. other areas of the world. With regard to the third biggest of soya. (Table 10). characteristics and advantages, the low Table 11 shows how much land in the Brazilian participation in world porcine cost of land, facilities and labour, its principal countries of the world is used. production. favourable climate and the growth Brazil is included here because of its size potential of domestic consumption stand and its excellent possibilities for expan- Brazil produced 2.68 million tonnes of pigmeat in 2002, a figure out. sion. Brazil occupies over 46% of land in which represented 3% of total world production (Table 5). The num- the South American continent and has ber of pigs was just over 37 million, representing 4% of world pig A comparison of the characteristics of great growth potential in agriculture, as livestock. (Table 5). China, the United States, the European only 14.3% of its territory is currently Union and Brazil enables us to better understand the positive prospects for growth in pork production in this part of the world. Brazil has only 4.4 pigs per square kilometre, compared to 37.6 in the EU, a figure which clearly shows its

exploited. By making use of all of the PRRS. (Tables 7 and 8). area available, it could produce 3 times more grain than the present figure of The advantage of the availability of 100 million tonnes. (Table 11). water. The advantages of low Another of Brazil’s advantages is the availability of fresh water. If we production costs. observe the location of the world’s largest water reserves, two of Owing to its self-sufficiency in grain production and the low cost of premises, its self-sufficiency in grain production and the low cost of premises, labour and land, Brazil can offer com- petitive prices 20 21 SWINE PRODUCTION IN

labour and land, Brazil can offer competitive prices compared to Breaking the taboo over the con- supermarkets, butcher’s and restaurants, in such a those of other regions of the world. Table 12 gives a breakdown of sumption of pork. way that the whole population has access to accurate production costs in various countries of the world, taken from a to increase spending power. information on the excellent quality of this product. study published in the journal Pig International, which gives its Brazilian pork exports and source as “Iowa’s Pork Industry Dollars and Scents, 1998”. As can be - Debating profiting margins with the big supermar- imports seen, Brazil can boast the lowest production costs of the world’s big- te occurs; it is the most consumed meat ket chains. gest producers (US$ 0.62 per live kilo of pig). It is worth mentioning in South America (51.5%) and the least - Increasing the consumption of meat in natural form. In 2002, Brazil was responsible for 13.25% of world that the cost of production in the grain-producing areas of Brazil consumed in the world (27.8%). (Table In Brazil, 30% of pork is consumed in the form of sau- exports, thus making it the 4th largest exporter in the 14). sages, ham, topside and other industrial products. This world (behind Canada, the U.S.A and Denmark). In characteristic prevents greater consumption, as indus- 2002, Brazil increased its exports to 475 million ton- Table 15 shows pork consumption in trial products have higher selling prices and are only nes, and at this time was hoping to increase this figu- several Latin American countries, and accessible to higher income groups. As they are a re to 550 million in 2003.Its main customers are compares it with that in various develo- minority, most of the population are unable to afford ped countries with higher per capita pork. incomes.As we can see, Chile has the highest consumption of the continent - Improving the presentation of raw pork cuts and (18.5 kg per person, per year) and is the developing half-prepared dishes to appeal to the only one which consumes more than the modern consumer, who has little time for cooking. Russia, Hong Kong, Argentina and Uruguay. Brazil currently world average. These figures show the exports 19% of its annual production. (Table 16). (the central western region) reaches US$ 0.50/kg of live pig, making growth potential of pork production, - Obtaining certification for the origin of the meat it one of the lowest production costs in the world. (Table 12). because if a country like Brazil, with its form the relevant bodies, to guarantee that the con- Conclusion Table 13 shows production costs in various Latin American coun- 175 million inhabitants, went from its sumer is buying a quality product, produced by pro- tries, based on information provided by the Breeding Associations of present 12.6 kg to the present average fessional farms with a proven record in hygiene. Everything discussed here clearly reveals Brazil’s great the respective countries in 2002. The figures are explanatory and level of world consumption, pork pro- competitiveness in relation to the rest of the world. Its duction would have to go up by 400 - Breaking the taboo over the consumption of pork. climate, land area, water availability, grain production thousand tonnes. This means that this One of the most important factors inhibiting con- and low production costs are highly important contri- sumption is the general unawareness of the current buting factors to high competitiveness. Its has great quality of pork. possibilities for increasing production to meet an increase in domestic consumption, and achieve a gre- - All advances in genetics, nutrition and handling ater presence in the world export market. It is there- should be published in continual marketing cam- fore in a strong position to accept the challenge of the paigns and conferences aimed at the medical profes- intensifying quest for food and the inevitable world sion and nutrition experts. They should also be run in population growth.

show the excellent competitivity of some countries in the fight for the world pork export market. (Table 13). Principal problems of pig production in Brazil. country could increase its production by 13%, thinking only of its own provisions. Some of the main pig production problems in Brazil are inherent in (Table 15). developing economies. In this sense, credit difficulties, high taxes, economic instability and high interest rates are all factors which There are several reasons for this low impede faster growth in production. Among the other problems, the consumption: higher costs in relation to traditionally low consumption of pork stands out. In Brazil, bovine chicken, the spending power of the meat and chicken are preferred by the population. In fact, the con- population, higher profit margins in sumption of pork is very small. This may be a problem today, but it supermarket chains compared to chic- could be a great opportunity for the future. If we compare what is ken, lower dissemination, less availabi- the consumption of pork is very small. This lity in restaurants, greater inconvenience may be a problem today, but it could be a great in preparation, greater consumption opportunity for the future. through industrialised processses, and taboos concerning its quality. happening in South America with the rest of the world (Table 14), Finding a solution to these problems we will see a contrasting situation; the world preference is for pork, involves: which takes up 42% of consumption, whereas in South America, the figure is just 13.5%. In the case of bovine meat, exactly the opposi- - Improving these countries’ economies, 22 23