•6—Lancaster- Farming,‘'Saturday I ; 'Octbber’l47l972
Pork Marketing Team Calls
For Industry Improvements
Pork producers need a pork
quality grading system, stepped
up production research, and
better market information,
concludes a special marketing
team in its report to U.S.
Secretary of Agriculture Earl L.
Butz.
These requirements, the team
believes, fulfill the study ob
jectives of discovering how to
improve the pork industry and
raise producers’ income.
Secretary Butz appointed the
pork marketing team in
February as one of five charged
with looking for ways to boost
farm income. Other teams
studied the apple, canning peach,
egg, and potato industries.
Commenting on the pork
recommendations today in a
seminar for industry leaders,
Secretary Butz said producers
are vitally interested in
producing a high quality,
nutritious product.
They are concerned, he said,
that the marketing system is not
securing for pork a relative share
of the strong consumer demand
for meats.
Recommendations, focusing on
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P. L ROHRER & BRO., INC.
SMOKETOWN, PA.
five major industry issues in
cluded:
Production Practice
Define different types of
swine production units and
estimate costs and returns of
each unit for producers.
Determine effects of unit
size on feed efficiency, growth
rate, health, and pork quality.
Determine the most ef
fective and efficient methods of
handling swine waste, par
ticularly in confinement units.
Identify causative agents
and develop prevention and
control practices to reduce in
cidence of disease and parasite
infestations, particularly those
that may have catastrophic
impact on the entire swine
population.
Intensify research in
breeding, reproduction, and
nutrition to increase the number
of pigs marketed per sow.
Identify factors responsible
for pork stress syndrome and
establish national standards for
evaluating superior sizes with
potential to produce high value
pork products.
Increased competition in feeder
Phone Lane. 397*3539
pig and slaughter hog marketing
Encourage feeder pig
producers to assemble larger lots
of pigs at fewer market points,
commingle and sort, using USDA
feeder pig standards.
“Auction selling by telephone
or teletype deserves expansion,”
the report states.
Expand and encourage the
use of slaughter hog values ex
pressed on a carcass weight basis
that reflects the value of the
wholesale cuts and by-products.
Establish a mandatory
method of carcass evaluation
when selling on a carcass weight
and grade basis using uniform
grades and carcass prices.
Aggregate market news for
hogs and pork products into
appropriate regional quotations
for producers’ adaptation to local
market situations and cir
cumstances.
—Develop an area, regional, or
national electronic carcass price
negotiating system for selling
slaughter hogs, incorporating
producer-animal identification,
uniform grading, and selling with
minimum movement to
slaughter.
Producer-animal identification
—Establish a uniform national
mandatory system of producer
and slaughter hog identification.
“In addition to disease and feed
safety concerns, “the report
states, “this system should be an
integral part of the marketing
system designed to reward in
dividual producers for marketing
high value animals and to assure
consumers of the highest quality
pork products.”
Identifying high quality pork for
consumers
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‘l2 Implement 1 # '''s£hfeP^c AB >"es‘the
grading system to improve
consumer acceptance of pork Producers are concerned
oroducts. about 016 nature of the “‘ role in
“These grades, which might be this development,” states the
called ‘prime’and‘choice’, would report. While most producers
be limited to carcasses and apparently are not receptive to
products with highly desirable the steps necessary to achieve
characteristics and provide supply or production control,
producers a goal to further im- they do expect an increasing
prove pork quality.” amount of contracting and
- Institute programs to further coordination in the industry.”
identify quantitative and Date and suggestions were
qualitative attributes of retail gathered from numerous sour
fresh and processed pork ces, including discussions with
products. h °6 producers, market
operators, processors and
distributors, educators,
researchers, and administrators
of programs related to the in
dustry. The study does not
consider, the report states, “the
many > opportunities for im
provement in the processing and
marketing of pork that can be
made only by processors or
To facilitate industry adjustment
Strengthen outlook in
formation-short, intermediate,
and long-run—to help producers
make production and marketing
decisions that will minimize
variations in supply.
—Encourage producers to take
a more active part, individually
and through association with
-
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