THE IMPORTANCE AND POSSIBILITY OF CARCASS QUALITY IMPROVEMENT IN HUNGARIAN PORK PRODUCTION

Autor: László Csató, András Obornik, István Nagy, Gyuléné Berzsán
Jazyk: English<br />Croatian
Rok vydání: 2000
Předmět:
Zdroj: Poljoprivreda, Vol 6, Iss 1 (2000)
Druh dokumentu: article
ISSN: 1330-7142
1848-8080
Popis: The slaughter data of the National pig database was analysed by the authors. The authors investigated the results of the (S)EUROP grade scheme, which showed the connection between the pig proportions fell into the various grade classes and their prices. The analyses started when the introduction of the (S)EUROP grade scheme took place in 1997 and was based on the official database published each week. For the sake of better overview the results were summed up to monthly intervals. The authors found that in the first period (shortly after the introduction of the grade scheme) the prices of the slaughtered pigs fell into the various grade classes differed from each other by 6-7 %. As a result of the (S)EUROP grade scheme’s introduction the proportion of the slaughtered pigs fell in the grade classes E and U increased from 18% to 27% and from 37% to 44% respectively. The proportions in the R, O, and P classes consequently decreased. Following the first period no changing pattern was found concerning these proportions which means that the improvement of the graded slaughter pigs stopped. Investigating the possible explanations the authors realised that the price differences between the grade classes decreased from 6-7% to 4-5%. Thus the meat processing industry in fact was paying more for one unit lean content of slaughtered pigs when fell into the worst categories than for those which can be found in the best categories. This however does not provide any motivation for the producers for improving carcass quality, which can only be obtained through higher costs. It can be concluded that carcass quality improvement is an important requirement for Hungary. Concerning the EU members the graded slaughter pigs can be found in the E and U categories almost exclusively. The same ratio is only 65% in Hungary. Therefore the modification of slaughtered pig prices of the E and U grade classes is vital in order to motivate the production of slaughtered pigs falling into these categories. Unless this aim is fulfilled the Hungarian slaughter pig sector loses its competitiveness.
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