February was complicated. There is less weight and less pigs production , which would had to raise the price for the producer, but the meat market is afraid to lose competitiveness on exports.
The lack of pigs is going to become even more complicated, as soon as the Italian group Pini will begin to operate their new facilities in Binefar (Huesca). Expected to happen this spring. In the first phase about 3 million pigs will be slaughtered per year, which could be increased to 6 million when the slaughterhouse works at full capacity.
With all that is happening, it is difficult to foresee what will happen with the prices …
Labeling of Duroc. PAED Program
The Spanish pig sector is committed to a voluntary program to control the labeling of Duroc: PAED Program
Yesterday, the Spanish pork sector took a very important step in the recognition of pork meat quality, and presented to the Ministry of Agriculture, Fisheries and Food the Duroc Labeling Self-Control Program (PAED).
This is a program owned by the associations ANPROGAPOR (Association Nation of Producers of Porcine ), ANPS (National Association of Producers of Selected ) and FECIC (Business Federation of Meats and Meat Industries).
The objective of this Program is to carry out a control by an external entity, which will guarantees that the meat and meat products that include the “Duroc” mention comply with the current labeling legislation and with the requirements of this program. One of the requirements – at least one of the parents has to be purebred Duroc. The label will show “Duroc” and the racial percentage of it.
It is a voluntary program, in which the members of the whole food chain are involved, from producers to meat processing facilities.