LETTER FROM THE EDITOR Gener Romeu Rotecna’s President
Dear Reader, For most of the big European pig-farming countries such as Germany, Holland, Denmark, France and Spain, 2003 has not exactly been a good year. The low prices paid for animals, combined with the increase in the cost of raw materials like cereals, led to below-cost pig-breeding. On the international scene, several countries look like becoming big producers in the future. One which stands out is Brazil, a country has for a long time been striving to improve its porcine sector, although experts now say that the bulk of its exports to Russia will decrease. In this edition of RotecnaWorld, we have put the spotlight on this country to find out about the challenges it faces and the characteristics of its pig-farming facilities. With regard to Europe, the key development in 2004 will be the incorporation of new countries in the European
Union. From the point of view of the porcine industry, the only country which should really concern us for the moment is Poland. Poland occupies third place in the list of producers in the Union, and is ninth in the world ranking. Its annual production of pork is 2 million tonnes, which places it in a good position, though it will have to modify many aspects of its infrastructure to satisfy the many requirements of European Union legislation. Indeed, it is our experience in such aspects that gives us the lead in this obstacle race. Finally, we would also like to highlight the article on the Smithfield Foods, Inc. giant, which has set up a highly futuristic project consisting of the conversion of slurries into biodiesel. This is one more way of dealing with an environmental problem which is of concern to any region of the world where pigs are bred. Gener Romeu Guàrdia
SUMMARY 4 6
14
16
ROTECNA WORLD EDITION: ROTECNA, s.a.
12
10
18
5
MAY 2004
ISSN: L-156-01
DESIGN: Montse Guerrero PRINT: Imprenta Barnola
ANIMAL SCIENCE RESEARCH DEPARTMENT: Maria Devant
EDITORIAL STAFF: Montse Palau
Rotecna World’s editors accept no liability for contributors’ opinion
3
LETTER FROM THE EDITOR Gener Romeu Rotecna’s President
Dear Reader, For most of the big European pig-farming countries such as Germany, Holland, Denmark, France and Spain, 2003 has not exactly been a good year. The low prices paid for animals, combined with the increase in the cost of raw materials like cereals, led to below-cost pig-breeding. On the international scene, several countries look like becoming big producers in the future. One which stands out is Brazil, a country has for a long time been striving to improve its porcine sector, although experts now say that the bulk of its exports to Russia will decrease. In this edition of RotecnaWorld, we have put the spotlight on this country to find out about the challenges it faces and the characteristics of its pig-farming facilities. With regard to Europe, the key development in 2004 will be the incorporation of new countries in the European
Union. From the point of view of the porcine industry, the only country which should really concern us for the moment is Poland. Poland occupies third place in the list of producers in the Union, and is ninth in the world ranking. Its annual production of pork is 2 million tonnes, which places it in a good position, though it will have to modify many aspects of its infrastructure to satisfy the many requirements of European Union legislation. Indeed, it is our experience in such aspects that gives us the lead in this obstacle race. Finally, we would also like to highlight the article on the Smithfield Foods, Inc. giant, which has set up a highly futuristic project consisting of the conversion of slurries into biodiesel. This is one more way of dealing with an environmental problem which is of concern to any region of the world where pigs are bred. Gener Romeu Guàrdia
SUMMARY 4 6
14
16
ROTECNA WORLD EDITION: ROTECNA, s.a.
12
10
18
5
MAY 2004
ISSN: L-156-01
DESIGN: Montse Guerrero PRINT: Imprenta Barnola
ANIMAL SCIENCE RESEARCH DEPARTMENT: Maria Devant
EDITORIAL STAFF: Montse Palau
Rotecna World’s editors accept no liability for contributors’ opinion
3
ROTECNANEWS
our international presence When ROTECNA, S.A. was founded in 1991, one of its first challenges was to export its products to wherever they could be useful.
When a company wants to open up to the international market, it has to do some thorough groundwork. We only work with dealers around the world who can offer us their experience and expert knowledge of each particular pig market. It is thanks to this that Rotecna’s products have been installed in more than 50 countries all over the world. Our first international sale was in France, and we later launched our products in Denmark, gradually building up to the current exports map, which goes from east to west and from north to south. Since our first international sale, many things have changed in the pig sector, and obviously, in our own company. The effort to add to our catalogue, the most wide-ranging on the market, never stops, as we strive to satisfy the product requirements of all our customers, whether they are in Germany, Australia or the entire American continent. The variety of work practices on farms around the world gives us the opportunity of developing a product for each need.
Our sales figures are very healthy in developing countries, for example in Asia, where it is not difficult to find pigs eating from our feeders or walking on Rotecna slats. This market has provided us with a great opportunity to expand our business in this emerging part of the world, on which many companies have set their sights because of the great business opportunities it offers. The valuable work of our International Sales Department, headed by the General Manager of Rotecna, S.A., relies on the visits our managers pay to customers. We also keep in touch with developments in the pig market through our presence at the main world trade fair events, such as World Pork Expo, Viv Europe, Viv Asia, Eurotier or Expoaviga, in Barcelona. After years of success on the international market, our next step is to defend our current share and, naturally, to increase it with the adhesion of East European countries such as Poland - which has an important pig livestock - and in Asia, without forgetting consolidation in the main and historical markets in Europe and America.
our next step is to defend our current share and to increase it. As the recognised number 1 world brand in porcine innovation, one of Rotecna’s greatest achievements in the international pig market has been to offer our customers innovation and quality, maximizing the relationship between quality and price.
This international outlook and desire to establish a worldwide 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 evolution 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 company’s growth.
all over the world 4
5
ROTECNANEWS
our international presence When ROTECNA, S.A. was founded in 1991, one of its first challenges was to export its products to wherever they could be useful.
When a company wants to open up to the international market, it has to do some thorough groundwork. We only work with dealers around the world who can offer us their experience and expert knowledge of each particular pig market. It is thanks to this that Rotecna’s products have been installed in more than 50 countries all over the world. Our first international sale was in France, and we later launched our products in Denmark, gradually building up to the current exports map, which goes from east to west and from north to south. Since our first international sale, many things have changed in the pig sector, and obviously, in our own company. The effort to add to our catalogue, the most wide-ranging on the market, never stops, as we strive to satisfy the product requirements of all our customers, whether they are in Germany, Australia or the entire American continent. The variety of work practices on farms around the world gives us the opportunity of developing a product for each need.
Our sales figures are very healthy in developing countries, for example in Asia, where it is not difficult to find pigs eating from our feeders or walking on Rotecna slats. This market has provided us with a great opportunity to expand our business in this emerging part of the world, on which many companies have set their sights because of the great business opportunities it offers. The valuable work of our International Sales Department, headed by the General Manager of Rotecna, S.A., relies on the visits our managers pay to customers. We also keep in touch with developments in the pig market through our presence at the main world trade fair events, such as World Pork Expo, Viv Europe, Viv Asia, Eurotier or Expoaviga, in Barcelona. After years of success on the international market, our next step is to defend our current share and, naturally, to increase it with the adhesion of East European countries such as Poland - which has an important pig livestock - and in Asia, without forgetting consolidation in the main and historical markets in Europe and America.
our next step is to defend our current share and to increase it. As the recognised number 1 world brand in porcine innovation, one of Rotecna’s greatest achievements in the international pig market has been to offer our customers innovation and quality, maximizing the relationship between quality and price.
This international outlook and desire to establish a worldwide 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 evolution 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 company’s growth.
all over the world 4
5
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 dramatic difference in usage did not have a great impact on performance but can increase water and slurry disposal costs. By Ph D Maria Devant, Rotecna, Spain T1
Genetic improvement of the prolificacy of sows during the last two decades has resulted in an indirect increase of milk production requirement. Nowadays, the growth rate of a litter can reach 3 kg/d, which corresponds to an estimated milk yield of about 12 kg/d (Noblet and Etienne, 1989) of which approximately 81% is water (Hurley and Bryson, 1999). Generally, water requirement in the lactating sow increases by around 40% compared to a non-lactating sow. The water intake is strongly related to feed intake and ambient temperature, but also to drinker type choice and system flow (Mroz et al, 1995). Nipple drinkers are commonly used for dispensing ad libitum water to lactating sows. In these systems water flow is critical; it must be sufficient to stimulate water intake, but not excessive to avoid spillage and increases in slurry volume. Another option is a system that maintains a constant water level in the feeding trough.
6
An experiment was conducted on a 7,000 commercial sow farm in Lleida, Spain, to compare the various systems available to producers. The drinker type and position with respect to the farrowing crate trough differed as follows: Treatment one (T1) used a VRH aqua level valve, which maintains a constant water level at a depth of 5 cm in the feeding trough. Treatment two (T2) was a nipple drinker placed in the feeding trough. Treatment three (T3) had a nipple drinker with a bowl separate from the feeding trough, positioned 10 cm above the floor. In T3, feed presentation was always dry in contrast to the other treatments where feed was mixed with the water remaining in the feeding trough. The water flow rate for T2 and T3 was 6 and 3 litres per minute, respectively.
T2
Farrowing house image In the mechanically ventilated farrowing room, where minimum and maximum room temperatures were recorded daily at 09:00, the pens were 1.6 x 2.4 m, separated by a 50 cm high modular penning system. The crates were 2.1 x 2.2 m with fingers. The floor was a combination of metal tribar for the sows, plastic for the piglets and a 1.2 x 0.4 m solid concrete nest area with under floor heating.
Experimental design A total of 224 Large White x Landrace sows were used for the experiment in seven replicates of 32 animals. Sows were weighed on entry into the farrowing pens, 24 hours after farrowing and post weaning. Sows in each experimental period farrowed within three consecutive days.
T3
Litters were standardized to12 pigs within 24 hours after birth and then weighed. Conventional pig management was followed, including tail clipping after birth and the provision of creep feed and water from piglet nipple drinkers. No new piglets were introduced or fostered after weighing. If any piglet died, the date, cause and weight were recorded. Apparent water intake of each sow was recorded with an accurate water meter (model 510, Tashia) daily at 09:00. Similarly, apparent feed intake of each sow was recorded. If any sow did not eat the whole ration, feed refusals were recorded. Two basic feed curves were used, one for gilts and one for sows (Figure 1) divided into three portions offered at 06:00, 10:00 and 18:00. The ration was a standard pelleted diet providing 3.34 Mcal of DE/kg, 16.8% CP, and 0.9% lysine. During the last 6 days of gestation the gilts and sows were fed 2 kg once a day at 06:00, dropping to 1.5 kg two days before farrowing and
7
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 dramatic difference in usage did not have a great impact on performance but can increase water and slurry disposal costs. By Ph D Maria Devant, Rotecna, Spain T1
Genetic improvement of the prolificacy of sows during the last two decades has resulted in an indirect increase of milk production requirement. Nowadays, the growth rate of a litter can reach 3 kg/d, which corresponds to an estimated milk yield of about 12 kg/d (Noblet and Etienne, 1989) of which approximately 81% is water (Hurley and Bryson, 1999). Generally, water requirement in the lactating sow increases by around 40% compared to a non-lactating sow. The water intake is strongly related to feed intake and ambient temperature, but also to drinker type choice and system flow (Mroz et al, 1995). Nipple drinkers are commonly used for dispensing ad libitum water to lactating sows. In these systems water flow is critical; it must be sufficient to stimulate water intake, but not excessive to avoid spillage and increases in slurry volume. Another option is a system that maintains a constant water level in the feeding trough.
6
An experiment was conducted on a 7,000 commercial sow farm in Lleida, Spain, to compare the various systems available to producers. The drinker type and position with respect to the farrowing crate trough differed as follows: Treatment one (T1) used a VRH aqua level valve, which maintains a constant water level at a depth of 5 cm in the feeding trough. Treatment two (T2) was a nipple drinker placed in the feeding trough. Treatment three (T3) had a nipple drinker with a bowl separate from the feeding trough, positioned 10 cm above the floor. In T3, feed presentation was always dry in contrast to the other treatments where feed was mixed with the water remaining in the feeding trough. The water flow rate for T2 and T3 was 6 and 3 litres per minute, respectively.
T2
Farrowing house image In the mechanically ventilated farrowing room, where minimum and maximum room temperatures were recorded daily at 09:00, the pens were 1.6 x 2.4 m, separated by a 50 cm high modular penning system. The crates were 2.1 x 2.2 m with fingers. The floor was a combination of metal tribar for the sows, plastic for the piglets and a 1.2 x 0.4 m solid concrete nest area with under floor heating.
Experimental design A total of 224 Large White x Landrace sows were used for the experiment in seven replicates of 32 animals. Sows were weighed on entry into the farrowing pens, 24 hours after farrowing and post weaning. Sows in each experimental period farrowed within three consecutive days.
T3
Litters were standardized to12 pigs within 24 hours after birth and then weighed. Conventional pig management was followed, including tail clipping after birth and the provision of creep feed and water from piglet nipple drinkers. No new piglets were introduced or fostered after weighing. If any piglet died, the date, cause and weight were recorded. Apparent water intake of each sow was recorded with an accurate water meter (model 510, Tashia) daily at 09:00. Similarly, apparent feed intake of each sow was recorded. If any sow did not eat the whole ration, feed refusals were recorded. Two basic feed curves were used, one for gilts and one for sows (Figure 1) divided into three portions offered at 06:00, 10:00 and 18:00. The ration was a standard pelleted diet providing 3.34 Mcal of DE/kg, 16.8% CP, and 0.9% lysine. During the last 6 days of gestation the gilts and sows were fed 2 kg once a day at 06:00, dropping to 1.5 kg two days before farrowing and
7
RESEARCH & DEVELOPMENT 1.3 kg the day before farrowing. The weaning-to-oestrus interval was also recorded.
temperature effect has been considered as a random effect and not as a fixed main effect.
Litter performance tendency
Seasonal effect considered random The study was conducted over a seven-month period through the winter and summer. Initially it was hypothesized that there could be a seasonal effect. Minimum registered room temperatures were 20, 21 and 23ºC and maximum temperatures were 23, 26 and 27ºC for the winter, spring and summer months, respectively. Average room temperatures were 21.5, 23.5 and 25 ºC for winter, spring and summer months, respectively. Most trials where the temperature effect has been studied (Messias de Bragança et al, 1998; Quiniou and Noblet, 1999) have been conducted with a constant room temperature. A temperature of 25ºC (Quiniou and Noblet, 1999) has been described as the critical temperature where feed intake is compromised. However, temperature fluctuation provides the possibility to attenuate the effects of high ambient temperature and gives the sows a certain degree of respite (Quinou et al, 2000). As in Quinou et al. (2000), the temperature fluctuated in all study replicates and average room temperature was under 25ºC. Therefore, the replicates with the season-
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 treatments 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, respectively). 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. A tendency in final litter weight, litter weight increase and piglet average daily gain was detected. Litter final weight and litter weight increase were greater with T1 compared to T2, followed by T3. An analysis of piglet mortality showed 36% died during the first 3 days, 37% died from day 3-10, regardless of the treatment. 74% of these piglets weighed 1-2 kg and the main causes were non-viable (42%), sacrificed because non-viable (22%) and crushed (21%). A significant interaction between treatment and age was detected, however, for piglet loss over 10 days of age with 36%, 53% and 85% in T1, T2 and T3, respectively.
Nutritional restriction at end Average sow apparent water and feed intake data are shown in Table 2. The average, pre- and post-farrowing water intake was highest in T3, followed by T2 and lowest in T1. A day and treatment effect was detected (Figure 2); water intake increased two days before farrowing, decreasing the farrowing day and increasing day to day after farrowing. No statistical differences in average and pre-farrowing sow apparent food intake were detected, while a tendency in post-farrowing feed intake indicated T3 sows
consumed less food than T1 or T2 sows (4.41, 4.52 and 4.55 kg, respectively). T3 also recorded the worse piglet performance results. This could be attributed to the apparent lower food intake at the end of the lactation period. Feeding dry feed did not allow the sows to maximize their food intake in the last part of the lactation. Piglet mortality analyses support the hypothesis that the nutritional restriction for T3 was at the end of the lactation period.
Ad-lib but not overflow In summary, the worst litter performance results were obtained with T3, which could be attributed to the apparent lower feed intake at the end of the lactation period. And yet water intake in T3 was twice that of T1 and T2, which supports the theory that half of the water was wasted. When the sows pushed the stem of the nip-
ple drinker, not all the water was retained in the bowl and overflowed into the slurry pit. The better litter performance result of T1 contradicts the apparent feed and water intake of T2 sows. The greater apparent water intake in T2 at the end of the lactation period was an unexpected result; it is generally accepted that animals get tired of pushing the stem and that lactating sows do not drink all the water they need. The worse performance results of T2 support the proposition that water and feed was partially wasted in the last part of the lactation where food rations are greater because of an uncontrolled water level in the feeding trough. The success of T1 is based on the maintenance of a low water level that reduces water and feed wastage, but takes advantage of the strategy to mix the feed ration with water (Roppa, 2002) to stimulate sow feed intake. References available on request.
a new look 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.
8
9
RESEARCH & DEVELOPMENT 1.3 kg the day before farrowing. The weaning-to-oestrus interval was also recorded.
temperature effect has been considered as a random effect and not as a fixed main effect.
Litter performance tendency
Seasonal effect considered random The study was conducted over a seven-month period through the winter and summer. Initially it was hypothesized that there could be a seasonal effect. Minimum registered room temperatures were 20, 21 and 23ºC and maximum temperatures were 23, 26 and 27ºC for the winter, spring and summer months, respectively. Average room temperatures were 21.5, 23.5 and 25 ºC for winter, spring and summer months, respectively. Most trials where the temperature effect has been studied (Messias de Bragança et al, 1998; Quiniou and Noblet, 1999) have been conducted with a constant room temperature. A temperature of 25ºC (Quiniou and Noblet, 1999) has been described as the critical temperature where feed intake is compromised. However, temperature fluctuation provides the possibility to attenuate the effects of high ambient temperature and gives the sows a certain degree of respite (Quinou et al, 2000). As in Quinou et al. (2000), the temperature fluctuated in all study replicates and average room temperature was under 25ºC. Therefore, the replicates with the season-
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 treatments 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, respectively). 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. A tendency in final litter weight, litter weight increase and piglet average daily gain was detected. Litter final weight and litter weight increase were greater with T1 compared to T2, followed by T3. An analysis of piglet mortality showed 36% died during the first 3 days, 37% died from day 3-10, regardless of the treatment. 74% of these piglets weighed 1-2 kg and the main causes were non-viable (42%), sacrificed because non-viable (22%) and crushed (21%). A significant interaction between treatment and age was detected, however, for piglet loss over 10 days of age with 36%, 53% and 85% in T1, T2 and T3, respectively.
Nutritional restriction at end Average sow apparent water and feed intake data are shown in Table 2. The average, pre- and post-farrowing water intake was highest in T3, followed by T2 and lowest in T1. A day and treatment effect was detected (Figure 2); water intake increased two days before farrowing, decreasing the farrowing day and increasing day to day after farrowing. No statistical differences in average and pre-farrowing sow apparent food intake were detected, while a tendency in post-farrowing feed intake indicated T3 sows
consumed less food than T1 or T2 sows (4.41, 4.52 and 4.55 kg, respectively). T3 also recorded the worse piglet performance results. This could be attributed to the apparent lower food intake at the end of the lactation period. Feeding dry feed did not allow the sows to maximize their food intake in the last part of the lactation. Piglet mortality analyses support the hypothesis that the nutritional restriction for T3 was at the end of the lactation period.
Ad-lib but not overflow In summary, the worst litter performance results were obtained with T3, which could be attributed to the apparent lower feed intake at the end of the lactation period. And yet water intake in T3 was twice that of T1 and T2, which supports the theory that half of the water was wasted. When the sows pushed the stem of the nip-
ple drinker, not all the water was retained in the bowl and overflowed into the slurry pit. The better litter performance result of T1 contradicts the apparent feed and water intake of T2 sows. The greater apparent water intake in T2 at the end of the lactation period was an unexpected result; it is generally accepted that animals get tired of pushing the stem and that lactating sows do not drink all the water they need. The worse performance results of T2 support the proposition that water and feed was partially wasted in the last part of the lactation where food rations are greater because of an uncontrolled water level in the feeding trough. The success of T1 is based on the maintenance of a low water level that reduces water and feed wastage, but takes advantage of the strategy to mix the feed ration with water (Roppa, 2002) to stimulate sow feed intake. References available on request.
a new look 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.
8
9
TECHNOLOGY After their launch three years ago, Rotenca present the updated version of our highly successful VR-H Valve. The new version incorporates two important changes. The first is a new double-layered membrane which, as a result, lasts twice as long, and the other is a simpler, more practical and much faster opening and closing mechanism. This characteristics makes the Rotecna VRH valve the best on the market for results and practicality, as all other valves are currently out-of-date in both design and features.
in assembly when attaching the membrane, as the two sides guarantee the correct functioning of the Rotecna VR-H. In this way, livestock breeders can safely fit the membrane themselves after a brief check. The new design also doubles the life of the membrane, as it can be used on both sides.
Double layer membrane for double use and duration.
VR-H valve double life and more practica ADVANTAGES: o quick openning and closing o easy assembly and dismantling o assembly without screws o symmetrical membrane design: two-sided
10
The design of the new membrane is symmetrical, or two-sided, thus eliminating the possibility of error
With regard to the opening and closing 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 changes, it took approximately fifteen minutes to close or open the valve, and now it takes just 5 seconds to do the same operation. This system enables easy assembly and dismantling, and the internal servicing of the membrane to check its condition. These changes improve the performance of the Rotecna VR-H, the success of which lies in its ability to maintain a homogenous water level and maximize water availability, an essential nutrient for productive performance in any livestock concern.
11
TECHNOLOGY After their launch three years ago, Rotenca present the updated version of our highly successful VR-H Valve. The new version incorporates two important changes. The first is a new double-layered membrane which, as a result, lasts twice as long, and the other is a simpler, more practical and much faster opening and closing mechanism. This characteristics makes the Rotecna VRH valve the best on the market for results and practicality, as all other valves are currently out-of-date in both design and features.
in assembly when attaching the membrane, as the two sides guarantee the correct functioning of the Rotecna VR-H. In this way, livestock breeders can safely fit the membrane themselves after a brief check. The new design also doubles the life of the membrane, as it can be used on both sides.
Double layer membrane for double use and duration.
VR-H valve double life and more practica ADVANTAGES: o quick openning and closing o easy assembly and dismantling o assembly without screws o symmetrical membrane design: two-sided
10
The design of the new membrane is symmetrical, or two-sided, thus eliminating the possibility of error
With regard to the opening and closing 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 changes, it took approximately fifteen minutes to close or open the valve, and now it takes just 5 seconds to do the same operation. This system enables easy assembly and dismantling, and the internal servicing of the membrane to check its condition. These changes improve the performance of the Rotecna VR-H, the success of which lies in its ability to maintain a homogenous water level and maximize water availability, an essential nutrient for productive performance in any livestock concern.
11
TECHNOLOGY
basic post the fulcrum support ADVANTAGES: o Easy installation, without building work
Rotecna, S.A. has put a simple new product on the market which functions as a support for floors: the Basic Post. This support may be used as both as a central support for features and their extremities. The supports are better equipped to take the weight of animals without the beam bending or being damaged. The Basic Post can be used in long facilities and delivery pens, thanks to the use of lower and more economical features.
710mm. During weaning, the pits can be heightened to one metre by attaching 10-cm modules, which enable the pig-farmer to alter pits to suit particular requirements. Once the Basic Post is installed, its height is adjustable. The Basic Post is not affected by damaging slurry, as it is 100% polypropylene. All these features together make the Basic Post a versatile, practical and highly profitable investment.
This support substitutes the building-walls traditionally used as a support for the beams on which 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 different parts, which has added advantages like preventing the accumulation of excrements on supports next to walls, and cutting down on construction costs. Basic Post upper part Their manoeuvrability and easy installation facilitates the reorganisation of weaning sheds, for example, and their reconversion as maternity sheds, with no need for expensive pit conversion work. By simply moving the Basic Post, the shed can be restructured to suit the pig-farmer’s requirements. The Basic Post can support any type of beam (metallic, Profile T or Delta Beam by Rotecna). Thanks to the supports, the pits can have a minimum height of 130 mm and a maximum of
SER thread
o Pit-height adjustable to requirements 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
TECHNOLOGY
basic post the fulcrum support ADVANTAGES: o Easy installation, without building work
Rotecna, S.A. has put a simple new product on the market which functions as a support for floors: the Basic Post. This support may be used as both as a central support for features and their extremities. The supports are better equipped to take the weight of animals without the beam bending or being damaged. The Basic Post can be used in long facilities and delivery pens, thanks to the use of lower and more economical features.
710mm. During weaning, the pits can be heightened to one metre by attaching 10-cm modules, which enable the pig-farmer to alter pits to suit particular requirements. Once the Basic Post is installed, its height is adjustable. The Basic Post is not affected by damaging slurry, as it is 100% polypropylene. All these features together make the Basic Post a versatile, practical and highly profitable investment.
This support substitutes the building-walls traditionally used as a support for the beams on which 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 different parts, which has added advantages like preventing the accumulation of excrements on supports next to walls, and cutting down on construction costs. Basic Post upper part Their manoeuvrability and easy installation facilitates the reorganisation of weaning sheds, for example, and their reconversion as maternity sheds, with no need for expensive pit conversion work. By simply moving the Basic Post, the shed can be restructured to suit the pig-farmer’s requirements. The Basic Post can support any type of beam (metallic, Profile T or Delta Beam by Rotecna). Thanks to the supports, the pits can have a minimum height of 130 mm and a maximum of
SER thread
o Pit-height adjustable to requirements 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 …
medi terra nean
Mediterranean cooking is characteristic of the countries around the Mediterranean Sea such as Spain, France, Italy, Greece, Turkey, Morocco, Egypt, Jordanian or Syria, and countries like Portugal or the ex-Yugoslavia, which though not actually Mediterranean, have been influenced by their neighbours. Obviously, each country has its own peculiar characteristics and differing styles of Mediterranean cooking are to be found in the same country, Spain being a clear case in point. Mediterranean cooking ñ not always the same as Mediterranean diet- has evolved over many years and benefited from the influence of many peoples: Iberians, Celts, Greeks, Romans, Barbers or Arabs. Also, the Asians (with their spices) and the Americans (potato, chocolate, tomato and pepper, thanks to the discovery of the American continent) have contributed to this wellknown and appreciated cooking. However, it was the Romans and Greeks who laid the foundations of the Mediterranean diet of today with 3 basic elements: wheat, olive oil and wine. Apart from these ingredients,
Everyday Catalan cooking is, perhaps, not so traditional as we have described it. Just like many other countries in the world today, people do not have much time to cook. Nevertheless, at weekends or on special occasions at home, hosts normally treat their guests to the traditional cooking they have inherited from their parents or grandparents. A traditional meal would consist of three dishes: a light starter (salad, soup, pasta or pulses), a fish or meat dish for the main course and finally, a dessert (usually fruit, dried fruit or dairy produce and sometimes homemade cakes). Traditional Catalan cuisine relies heavily on lightly fried ingredients (tomato, onion and sometimes, garlic) and picades ( ground almonds or hazelnuts, sometimes with garlic and parsley) and combines the food of the sea and the land (such as vegetables or mushrooms), together with a variety of meat (pork, veal, poultry, rabbit). Among the herbs most frequently used herbs are thyme, rosemary, bay and fennel; and as for species, saffron and cinnamon are the queens of the kitchen.
the essence of catalan cooking
cuisine: 14
this typical south European cooking also includes fruit and vegetables, pulses and fish and meat. Catalan cooking is a good example of the Mediterranean cuisine. Someone defined it as being mainly Mediterranean, a cousin of Occitan (Southern France), a relative of Iberian cooking (Spanish, Basque, Galician and Portuguese) and with contributions from France, England, Arabia and the Jews. Though different, these cuisines do have things in common. A great Catalan writer, Josep Pla, once said that Catalan cooking is as diverse as its landscapes: interior, coast and mountain. A definite characteristic of our cooking is that it comes from the traditional cooking of women, fishermen and countrymen.
Modern restaurant cooking is a combination of tradition and innovation. Many Catalan cooks - Ferran Adri‡ or Santi SantamarÌa to name just two ñ enjoy international acclaim. They use Mediterranean products, but combine them using different cooking styles to create (as if they were painting a picture) new dishes to delight many palates; the taste of the past with a modern day touch. If you have the chance to visit our little country, donít hesitate to try pa amb tom‡quet (bread spread with tomato), escudella, samfaina, embotits (products derived from pork) or peus de porc (pigís trotters).
15
SOMETHING ABOUT …
medi terra nean
Mediterranean cooking is characteristic of the countries around the Mediterranean Sea such as Spain, France, Italy, Greece, Turkey, Morocco, Egypt, Jordanian or Syria, and countries like Portugal or the ex-Yugoslavia, which though not actually Mediterranean, have been influenced by their neighbours. Obviously, each country has its own peculiar characteristics and differing styles of Mediterranean cooking are to be found in the same country, Spain being a clear case in point. Mediterranean cooking ñ not always the same as Mediterranean diet- has evolved over many years and benefited from the influence of many peoples: Iberians, Celts, Greeks, Romans, Barbers or Arabs. Also, the Asians (with their spices) and the Americans (potato, chocolate, tomato and pepper, thanks to the discovery of the American continent) have contributed to this wellknown and appreciated cooking. However, it was the Romans and Greeks who laid the foundations of the Mediterranean diet of today with 3 basic elements: wheat, olive oil and wine. Apart from these ingredients,
Everyday Catalan cooking is, perhaps, not so traditional as we have described it. Just like many other countries in the world today, people do not have much time to cook. Nevertheless, at weekends or on special occasions at home, hosts normally treat their guests to the traditional cooking they have inherited from their parents or grandparents. A traditional meal would consist of three dishes: a light starter (salad, soup, pasta or pulses), a fish or meat dish for the main course and finally, a dessert (usually fruit, dried fruit or dairy produce and sometimes homemade cakes). Traditional Catalan cuisine relies heavily on lightly fried ingredients (tomato, onion and sometimes, garlic) and picades ( ground almonds or hazelnuts, sometimes with garlic and parsley) and combines the food of the sea and the land (such as vegetables or mushrooms), together with a variety of meat (pork, veal, poultry, rabbit). Among the herbs most frequently used herbs are thyme, rosemary, bay and fennel; and as for species, saffron and cinnamon are the queens of the kitchen.
the essence of catalan cooking
cuisine: 14
this typical south European cooking also includes fruit and vegetables, pulses and fish and meat. Catalan cooking is a good example of the Mediterranean cuisine. Someone defined it as being mainly Mediterranean, a cousin of Occitan (Southern France), a relative of Iberian cooking (Spanish, Basque, Galician and Portuguese) and with contributions from France, England, Arabia and the Jews. Though different, these cuisines do have things in common. A great Catalan writer, Josep Pla, once said that Catalan cooking is as diverse as its landscapes: interior, coast and mountain. A definite characteristic of our cooking is that it comes from the traditional cooking of women, fishermen and countrymen.
Modern restaurant cooking is a combination of tradition and innovation. Many Catalan cooks - Ferran Adri‡ or Santi SantamarÌa to name just two ñ enjoy international acclaim. They use Mediterranean products, but combine them using different cooking styles to create (as if they were painting a picture) new dishes to delight many palates; the taste of the past with a modern day touch. If you have the chance to visit our little country, donít hesitate to try pa amb tom‡quet (bread spread with tomato), escudella, samfaina, embotits (products derived from pork) or peus de porc (pigís trotters).
15
FUTURE
smithfield to produce slurry-based fuel
In February, 2003, the North American Smithfield Foods, Inc. announced that it would invest 20 million dollars in the construction of a plant in the state of Utah to convert slurries into biodiesel for vehicles. With this investment, Smithfield will take the controlling stake in BESTbiofuel, LLC, the company in charge of running the project. When the company announced the news, the Vice-President of Engineering and Environmental Affairs of this giant American pork producer, Robert F. Urell, commented that “livestock waste can be a source of clean, renewable fuel”. Garth Boyd, Head of Environmental Technology at Smithfield Foods and the person in charge of the plant 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 solving problems caused by slurries, for the benefit of society. In reality, public opinion has always seen Smithfiled as a large scale contaminator, so this initiative should go some way to restoring the company’s reputation. The plant is being built on the company’s farms, Smithfield Circle Four Farms, housing around 57,000 sows, which produce 1 million pigs annually. Each animal produces almost 9 litres of slurry daily, including both excrements and waste water. The company chose the construction site near Milford in Utah because it is in this state that the giant pork producer has the highest concentration of pig farms. In Mr.Boyd’s view, the construction of the plant, the completion of which has been delayed a few months by the cold winter, is something of a feat of engineering, as it is by no means easy to carry out a project of these characteristics. In fact, the original idea was conceived just over two and a half years ago. Construction began in mid-2003, and Smithfield expected fuel-production 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 pumping system to transport purines to the processing plant for concentration. The concentrated liquid will then be conveyed to a second installation for the production of biogas, which will be channelled to a nearby plant where thermo-catalytic processes will convert it into biometanol.
Smithfield Foods Inc. on the verge of completing construction of plant for conversion of slurries into biodiesel. The construction of this plant commenced in April, 2003 and Smithfield expected it to be completed in February, 2004. Some years ago, in 1999, the company invested 15 million dollars in a joint project with the University of North Carolina, where research is going on into ways of converting slurries into electricity.
16
The biometanol will be transported to a plant outside the state of Utah to be converted into biodiesel from used oils, such as soya oil, animal fat or household oil. According to Smithfield, the result is a renewable, clean-burning fuel which could help engines to run for longer thanks to its improved lubricating action. The fuel will not only be used to supply the fleet of Smithfield trucks, but will also go on general sale. Speaking about this project, Jean-Mari Peltier, Advisor to the Administrator USEPA (United States Environmental Protection Agency), declared that “We should be very enthusiastic about the opportunities offered by projects like these”, adding that “we can obtain immediate benefits and possibilities for creating additional economic opportunities for livestock handlers and rural communities, too”. In the future, Smithfield Foods Inc., through BESTbioFuels LLC, plans to build other plants like that which is soon to begin operating, possibly smaller than the Utah plant, which will become the first plant of its type in the United States. Smithfield Foods Inc. has shown a firm commitment to the research and development of superior environmental technologies, as the joint project with the University of North Carolina proves. The 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 producer 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 mothers, which produce about 12 million pigs each year. Smithfield started to expand in 1981, with the takeover of its local rival, Gwaltney. The culmination of this expansion came in the year 2000, when it took over Murphy Farms, Inc. Smithfield not only trades in pork, but also in beef.
17
FUTURE
smithfield to produce slurry-based fuel
In February, 2003, the North American Smithfield Foods, Inc. announced that it would invest 20 million dollars in the construction of a plant in the state of Utah to convert slurries into biodiesel for vehicles. With this investment, Smithfield will take the controlling stake in BESTbiofuel, LLC, the company in charge of running the project. When the company announced the news, the Vice-President of Engineering and Environmental Affairs of this giant American pork producer, Robert F. Urell, commented that “livestock waste can be a source of clean, renewable fuel”. Garth Boyd, Head of Environmental Technology at Smithfield Foods and the person in charge of the plant 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 solving problems caused by slurries, for the benefit of society. In reality, public opinion has always seen Smithfiled as a large scale contaminator, so this initiative should go some way to restoring the company’s reputation. The plant is being built on the company’s farms, Smithfield Circle Four Farms, housing around 57,000 sows, which produce 1 million pigs annually. Each animal produces almost 9 litres of slurry daily, including both excrements and waste water. The company chose the construction site near Milford in Utah because it is in this state that the giant pork producer has the highest concentration of pig farms. In Mr.Boyd’s view, the construction of the plant, the completion of which has been delayed a few months by the cold winter, is something of a feat of engineering, as it is by no means easy to carry out a project of these characteristics. In fact, the original idea was conceived just over two and a half years ago. Construction began in mid-2003, and Smithfield expected fuel-production 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 pumping system to transport purines to the processing plant for concentration. The concentrated liquid will then be conveyed to a second installation for the production of biogas, which will be channelled to a nearby plant where thermo-catalytic processes will convert it into biometanol.
Smithfield Foods Inc. on the verge of completing construction of plant for conversion of slurries into biodiesel. The construction of this plant commenced in April, 2003 and Smithfield expected it to be completed in February, 2004. Some years ago, in 1999, the company invested 15 million dollars in a joint project with the University of North Carolina, where research is going on into ways of converting slurries into electricity.
16
The biometanol will be transported to a plant outside the state of Utah to be converted into biodiesel from used oils, such as soya oil, animal fat or household oil. According to Smithfield, the result is a renewable, clean-burning fuel which could help engines to run for longer thanks to its improved lubricating action. The fuel will not only be used to supply the fleet of Smithfield trucks, but will also go on general sale. Speaking about this project, Jean-Mari Peltier, Advisor to the Administrator USEPA (United States Environmental Protection Agency), declared that “We should be very enthusiastic about the opportunities offered by projects like these”, adding that “we can obtain immediate benefits and possibilities for creating additional economic opportunities for livestock handlers and rural communities, too”. In the future, Smithfield Foods Inc., through BESTbioFuels LLC, plans to build other plants like that which is soon to begin operating, possibly smaller than the Utah plant, which will become the first plant of its type in the United States. Smithfield Foods Inc. has shown a firm commitment to the research and development of superior environmental technologies, as the joint project with the University of North Carolina proves. The 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 producer 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 mothers, which produce about 12 million pigs each year. Smithfield started to expand in 1981, with the takeover of its local rival, Gwaltney. The culmination of this expansion came in the year 2000, when it took over Murphy Farms, Inc. Smithfield not only trades in pork, but also in beef.
17
SWINE PRODUCTION IN
globalisation and
Introduction.
perspectives for pig production in
In 2002, pig breeders all over the world produce 93.62 million tonnes of meat, with a livestock of about 1 billion animals. The biggest production (55.25% of the world’s total) was in Asia. In second place was the European continent, with 26.92% of production, followed by the American continent with 16.52%, Africa with 0.78% and Oceania with 0.53% (Table 1).
Luciano Roppa, Veterinary doctor
Brazil
Continuous world demographic growth has left researchers asking themselves where food will be produced in the future. Which regions will provide us with areas of land and the availibility of water for the production of food based on animal and vegetable protein? Which types of food will it be possible to produce on a large scale, to meet the needs of the world’s population? This study aims to analyse the 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.
Pig production in the world today.
Principal world producers. China is by far the biggest pigmeat producer in the world, producing 44.28 million tonnes, 47.3% of the world’s total.It is also the biggest individual consumer in terms of quantity, because almost all of its production is consumed by its more than 1.3 billion inhabitants. As we can see in table 2, the 10 biggest producers accounted for 77% of the world’s population in 2002 (Table 2).
World consumption of pork. If we divide world pork production (93.62 million tonnes) by world population, estimated at the beginning of 2003 to be 6.25 billion people, we may conclude that consumption was about 14.96 kg per
18
inhabitant. This number is very eloquent, giving pork first place in the world ranking, and earning it the title “The most consumed meat in the world”. In fact, it has been the world leader since 1976, when it overtook bovine meat. In the last 30 years, world pork consumption has grown by 1.9% a year. (Table 3).
What will world pork production be in 2010? According to FAO, world population will have reached 7 billion by 2010. To estimate world pork production in 2010, we may take two approaches: the first is to take consumption per person as the same as before (14.96%), or to assume that consumption will continue to increase at a rate of 1.9% per year. In the latter case, pork consumption per person will have reached 17.1 kg in 2010. We may consider the first possibility to be pessimistic and the second optimistic. If we multiply these two perspectives by the population of 2010 (7 billion people), this will lead us to the conclusion that world pork production will be between 104 million, taking the pessimistic view, and 120 million tonnes if we are more optimistic.
Where will pig production go up in the world? The need to increase world production over the next ten years to aid demographic 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 recent history. This study shows that in 1978, 60% of pig production was in developed countries, with developing countries producing just 40% of the total. This percentage, however, has alte-
19
SWINE PRODUCTION IN
globalisation and
Introduction.
perspectives for pig production in
In 2002, pig breeders all over the world produce 93.62 million tonnes of meat, with a livestock of about 1 billion animals. The biggest production (55.25% of the world’s total) was in Asia. In second place was the European continent, with 26.92% of production, followed by the American continent with 16.52%, Africa with 0.78% and Oceania with 0.53% (Table 1).
Luciano Roppa, Veterinary doctor
Brazil
Continuous world demographic growth has left researchers asking themselves where food will be produced in the future. Which regions will provide us with areas of land and the availibility of water for the production of food based on animal and vegetable protein? Which types of food will it be possible to produce on a large scale, to meet the needs of the world’s population? This study aims to analyse the 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.
Pig production in the world today.
Principal world producers. China is by far the biggest pigmeat producer in the world, producing 44.28 million tonnes, 47.3% of the world’s total.It is also the biggest individual consumer in terms of quantity, because almost all of its production is consumed by its more than 1.3 billion inhabitants. As we can see in table 2, the 10 biggest producers accounted for 77% of the world’s population in 2002 (Table 2).
World consumption of pork. If we divide world pork production (93.62 million tonnes) by world population, estimated at the beginning of 2003 to be 6.25 billion people, we may conclude that consumption was about 14.96 kg per
18
inhabitant. This number is very eloquent, giving pork first place in the world ranking, and earning it the title “The most consumed meat in the world”. In fact, it has been the world leader since 1976, when it overtook bovine meat. In the last 30 years, world pork consumption has grown by 1.9% a year. (Table 3).
What will world pork production be in 2010? According to FAO, world population will have reached 7 billion by 2010. To estimate world pork production in 2010, we may take two approaches: the first is to take consumption per person as the same as before (14.96%), or to assume that consumption will continue to increase at a rate of 1.9% per year. In the latter case, pork consumption per person will have reached 17.1 kg in 2010. We may consider the first possibility to be pessimistic and the second optimistic. If we multiply these two perspectives by the population of 2010 (7 billion people), this will lead us to the conclusion that world pork production will be between 104 million, taking the pessimistic view, and 120 million tonnes if we are more optimistic.
Where will pig production go up in the world? The need to increase world production over the next ten years to aid demographic 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 recent history. This study shows that in 1978, 60% of pig production was in developed countries, with developing countries producing just 40% of the total. This percentage, however, has alte-
19
SWINE PRODUCTION IN
in 2010: Developing countries will account for 60% of world pigmeat production. red drastically in recent years, with a greater proportion of pig production being concentrated in developing countries. This FAO report concluded that the situation of 1978 will be the exact opposite in 2010: Developing countries will account for 60% of world pigmeat production. Table 4 below shows this tendency clearly, based on data covering an 8-year period up to 2002. (Table 4).
them are in Brazilian territory: the Amazon and Plata/Paraná (Table 9). Brazil possesses 8% of all the planet’s available fresh water, 80% of which is to be found in the Amazon region. (Table 9).
Evolution of pork production in Brazil. Brazilian pork production grew by 172% between 1990 and 2002. This percentage increase was more than five times that of world growth (Table 6). Brazilian participation in world production went from 1.5% in 1990 to 3.05% in 2002. (Table 6).
The advantage of areas of land for planting. Large areas of land and low desertification mean that Brazil has great potential for food production. As we can see in Table 10, Brazil is already the world’s
In the 8 years between 1995 and 2002, world meat production rose by 18.68% (from 78.9 to 93.62 million tonnes). If we analyse the five biggest world producers, we will see that growth was 32.6% in China, 9.0% in the EU, 10.8% in the U.S.A and 100% in Brazil. China and Brazil, thanks to their continental dimensions and grain-producing potential, stand out among the developing countries group.
Brazilian participation in world porcine production. Brazil produced 2.68 million tonnes of pigmeat in 2002, a figure which represented 3% of total world production (Table 5). The number of pigs was just over 37 million, representing 4% of world pig livestock. (Table 5).
Principal advantages for pig production in Brazil. Brazil holds important advantages over other areas of the world. With regard to characteristics and advantages, the low cost of land, facilities and labour, its favourable climate and the growth potential of domestic consumption stand out.
potential for expanding production. Moreover, owing to its low per capita consumption, this growth need not necessarily depend on exports, though it could be based exclusively on the growing domestic market. It is important to link these considerations to the fact that Brazil is erradicating foot-and-mouth disease and is now free of classical swine fever in several of its regions, and does not have
A comparison of the characteristics of China, the United States, the European 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
PRRS. (Tables 7 and 8).
The advantage of the availability of water. Another of Brazil’s advantages is the availability of fresh water. If we observe the location of the world’s largest water reserves, two of
second biggest soya producer and the third biggest maize producer. Argentina is the fourth biggest maize producer and the third biggest of soya. (Table 10). Table 11 shows how much land in the principal countries of the world is used. Brazil is included here because of its size and its excellent possibilities for expansion. Brazil occupies over 46% of land in the South American continent and has great growth potential in agriculture, as only 14.3% of its territory is currently
exploited. By making use of all of the area available, it could produce 3 times more grain than the present figure of 100 million tonnes. (Table 11).
The advantages of low production costs. 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 competitive prices
20
21
SWINE PRODUCTION IN
in 2010: Developing countries will account for 60% of world pigmeat production. red drastically in recent years, with a greater proportion of pig production being concentrated in developing countries. This FAO report concluded that the situation of 1978 will be the exact opposite in 2010: Developing countries will account for 60% of world pigmeat production. Table 4 below shows this tendency clearly, based on data covering an 8-year period up to 2002. (Table 4).
them are in Brazilian territory: the Amazon and Plata/Paraná (Table 9). Brazil possesses 8% of all the planet’s available fresh water, 80% of which is to be found in the Amazon region. (Table 9).
Evolution of pork production in Brazil. Brazilian pork production grew by 172% between 1990 and 2002. This percentage increase was more than five times that of world growth (Table 6). Brazilian participation in world production went from 1.5% in 1990 to 3.05% in 2002. (Table 6).
The advantage of areas of land for planting. Large areas of land and low desertification mean that Brazil has great potential for food production. As we can see in Table 10, Brazil is already the world’s
In the 8 years between 1995 and 2002, world meat production rose by 18.68% (from 78.9 to 93.62 million tonnes). If we analyse the five biggest world producers, we will see that growth was 32.6% in China, 9.0% in the EU, 10.8% in the U.S.A and 100% in Brazil. China and Brazil, thanks to their continental dimensions and grain-producing potential, stand out among the developing countries group.
Brazilian participation in world porcine production. Brazil produced 2.68 million tonnes of pigmeat in 2002, a figure which represented 3% of total world production (Table 5). The number of pigs was just over 37 million, representing 4% of world pig livestock. (Table 5).
Principal advantages for pig production in Brazil. Brazil holds important advantages over other areas of the world. With regard to characteristics and advantages, the low cost of land, facilities and labour, its favourable climate and the growth potential of domestic consumption stand out.
potential for expanding production. Moreover, owing to its low per capita consumption, this growth need not necessarily depend on exports, though it could be based exclusively on the growing domestic market. It is important to link these considerations to the fact that Brazil is erradicating foot-and-mouth disease and is now free of classical swine fever in several of its regions, and does not have
A comparison of the characteristics of China, the United States, the European 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
PRRS. (Tables 7 and 8).
The advantage of the availability of water. Another of Brazil’s advantages is the availability of fresh water. If we observe the location of the world’s largest water reserves, two of
second biggest soya producer and the third biggest maize producer. Argentina is the fourth biggest maize producer and the third biggest of soya. (Table 10). Table 11 shows how much land in the principal countries of the world is used. Brazil is included here because of its size and its excellent possibilities for expansion. Brazil occupies over 46% of land in the South American continent and has great growth potential in agriculture, as only 14.3% of its territory is currently
exploited. By making use of all of the area available, it could produce 3 times more grain than the present figure of 100 million tonnes. (Table 11).
The advantages of low production costs. 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 competitive prices
20
21
SWINE PRODUCTION IN labour and land, Brazil can offer competitive prices compared to those of other regions of the world. Table 12 gives a breakdown of production costs in various countries of the world, taken from a study published in the journal Pig International, which gives its source as “Iowa’s Pork Industry Dollars and Scents, 1998”. As can be seen, Brazil can boast the lowest production costs of the world’s biggest producers (US$ 0.62 per live kilo of pig). It is worth mentioning that the cost of production in the grain-producing areas of Brazil
(the central western region) reaches US$ 0.50/kg of live pig, making it one of the lowest production costs in the world. (Table 12). Table 13 shows production costs in various Latin American countries, based on information provided by the Breeding Associations of the respective countries in 2002. The figures are explanatory and
Breaking the taboo over the consumption of pork. to increase spending power.
te occurs; it is the most consumed meat in South America (51.5%) and the least consumed in the world (27.8%). (Table 14). Table 15 shows pork consumption in several Latin American countries, and compares it with that in various developed countries with higher per capita incomes.As we can see, Chile has the highest consumption of the continent (18.5 kg per person, per year) and is the only one which consumes more than the world average. These figures show the growth potential of pork production, because if a country like Brazil, with its 175 million inhabitants, went from its present 12.6 kg to the present average level of world consumption, pork production would have to go up by 400 thousand tonnes. This means that this
- Debating profiting margins with the big supermarket chains. - Increasing the consumption of meat in natural form. In Brazil, 30% of pork is consumed in the form of sausages, ham, topside and other industrial products. This characteristic prevents greater consumption, as industrial products have higher selling prices and are only accessible to higher income groups. As they are a minority, most of the population are unable to afford pork. - Improving the presentation of raw pork cuts and developing half-prepared dishes to appeal to the modern consumer, who has little time for cooking. - Obtaining certification for the origin of the meat form the relevant bodies, to guarantee that the consumer is buying a quality product, produced by professional farms with a proven record in hygiene. - Breaking the taboo over the consumption of pork. One of the most important factors inhibiting consumption is the general unawareness of the current quality of pork. - All advances in genetics, nutrition and handling should be published in continual marketing campaigns and conferences aimed at the medical profession and nutrition experts. They should also be run in
supermarkets, butcher’s and restaurants, in such a way that the whole population has access to accurate information on the excellent quality of this product.
Brazilian imports
pork
exports
and
In 2002, Brazil was responsible for 13.25% of world exports, thus making it the 4th largest exporter in the world (behind Canada, the U.S.A and Denmark). In 2002, Brazil increased its exports to 475 million tonnes, and at this time was hoping to increase this figure to 550 million in 2003.Its main customers are
Russia, Hong Kong, Argentina and Uruguay. Brazil currently exports 19% of its annual production. (Table 16).
Conclusion Everything discussed here clearly reveals Brazil’s great competitiveness in relation to the rest of the world. Its climate, land area, water availability, grain production and low production costs are highly important contributing factors to high competitiveness. Its has great possibilities for increasing production to meet an increase in domestic consumption, and achieve a greater presence in the world export market. It is therefore in a strong position to accept the challenge of the intensifying quest for food and the inevitable world 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. Some of the main pig production problems in Brazil are inherent in developing economies. In this sense, credit difficulties, high taxes, economic instability and high interest rates are all factors which impede faster growth in production. Among the other problems, the traditionally low consumption of pork stands out. In Brazil, bovine meat and chicken are preferred by the population. In fact, the consumption of pork is very small. This may be a problem today, but it could be a great opportunity for the future. If we compare what is
the consumption of pork is very small. This may be a problem today, but it could be a great opportunity for the future. happening in South America with the rest of the world (Table 14), we will see a contrasting situation; the world preference is for pork, 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-
22
country could increase its production by 13%, thinking only of its own provisions. (Table 15). There are several reasons for this low consumption: higher costs in relation to chicken, the spending power of the population, higher profit margins in supermarket chains compared to chicken, lower dissemination, less availability in restaurants, greater inconvenience in preparation, greater consumption through industrialised processses, and taboos concerning its quality. Finding a solution to these problems involves: - Improving these countries’ economies,
23
SWINE PRODUCTION IN labour and land, Brazil can offer competitive prices compared to those of other regions of the world. Table 12 gives a breakdown of production costs in various countries of the world, taken from a study published in the journal Pig International, which gives its source as “Iowa’s Pork Industry Dollars and Scents, 1998”. As can be seen, Brazil can boast the lowest production costs of the world’s biggest producers (US$ 0.62 per live kilo of pig). It is worth mentioning that the cost of production in the grain-producing areas of Brazil
(the central western region) reaches US$ 0.50/kg of live pig, making it one of the lowest production costs in the world. (Table 12). Table 13 shows production costs in various Latin American countries, based on information provided by the Breeding Associations of the respective countries in 2002. The figures are explanatory and
Breaking the taboo over the consumption of pork. to increase spending power.
te occurs; it is the most consumed meat in South America (51.5%) and the least consumed in the world (27.8%). (Table 14). Table 15 shows pork consumption in several Latin American countries, and compares it with that in various developed countries with higher per capita incomes.As we can see, Chile has the highest consumption of the continent (18.5 kg per person, per year) and is the only one which consumes more than the world average. These figures show the growth potential of pork production, because if a country like Brazil, with its 175 million inhabitants, went from its present 12.6 kg to the present average level of world consumption, pork production would have to go up by 400 thousand tonnes. This means that this
- Debating profiting margins with the big supermarket chains. - Increasing the consumption of meat in natural form. In Brazil, 30% of pork is consumed in the form of sausages, ham, topside and other industrial products. This characteristic prevents greater consumption, as industrial products have higher selling prices and are only accessible to higher income groups. As they are a minority, most of the population are unable to afford pork. - Improving the presentation of raw pork cuts and developing half-prepared dishes to appeal to the modern consumer, who has little time for cooking. - Obtaining certification for the origin of the meat form the relevant bodies, to guarantee that the consumer is buying a quality product, produced by professional farms with a proven record in hygiene. - Breaking the taboo over the consumption of pork. One of the most important factors inhibiting consumption is the general unawareness of the current quality of pork. - All advances in genetics, nutrition and handling should be published in continual marketing campaigns and conferences aimed at the medical profession and nutrition experts. They should also be run in
supermarkets, butcher’s and restaurants, in such a way that the whole population has access to accurate information on the excellent quality of this product.
Brazilian imports
pork
exports
and
In 2002, Brazil was responsible for 13.25% of world exports, thus making it the 4th largest exporter in the world (behind Canada, the U.S.A and Denmark). In 2002, Brazil increased its exports to 475 million tonnes, and at this time was hoping to increase this figure to 550 million in 2003.Its main customers are
Russia, Hong Kong, Argentina and Uruguay. Brazil currently exports 19% of its annual production. (Table 16).
Conclusion Everything discussed here clearly reveals Brazil’s great competitiveness in relation to the rest of the world. Its climate, land area, water availability, grain production and low production costs are highly important contributing factors to high competitiveness. Its has great possibilities for increasing production to meet an increase in domestic consumption, and achieve a greater presence in the world export market. It is therefore in a strong position to accept the challenge of the intensifying quest for food and the inevitable world 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. Some of the main pig production problems in Brazil are inherent in developing economies. In this sense, credit difficulties, high taxes, economic instability and high interest rates are all factors which impede faster growth in production. Among the other problems, the traditionally low consumption of pork stands out. In Brazil, bovine meat and chicken are preferred by the population. In fact, the consumption of pork is very small. This may be a problem today, but it could be a great opportunity for the future. If we compare what is
the consumption of pork is very small. This may be a problem today, but it could be a great opportunity for the future. happening in South America with the rest of the world (Table 14), we will see a contrasting situation; the world preference is for pork, 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-
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country could increase its production by 13%, thinking only of its own provisions. (Table 15). There are several reasons for this low consumption: higher costs in relation to chicken, the spending power of the population, higher profit margins in supermarket chains compared to chicken, lower dissemination, less availability in restaurants, greater inconvenience in preparation, greater consumption through industrialised processses, and taboos concerning its quality. Finding a solution to these problems involves: - Improving these countries’ economies,
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