PRINCIPLES AND PERSPECTIVES OF CURRENT PI G PRODUCTION - MARKETING AND CONSUMER ASPECTS

The pork industry has received three important messages from the marke t. These are (i) meat consumption will decrease continuously and the d ecrease has been greater for beef than for pork; (ii) self sufficiency in pork has decreased in recent years, and (iii) carcase weights have increased significantly. The decreasing consumption is in part a resu lt of the change in working conditions involving less physical activit y. This decrease is exacerbated at times by ''food scares'' and real o r apparent epidemics. The consumer has consequently become more sensit ive and is not only interested in the final product, but also the qual ity of the whole production process. In this context, factors which ar e not directly associated with meat quality need to be considered. The se include environmental and health aspects; the welfare of animals du ring their productive life; their transportation and the slaughtering process; the feeding of animals, including the origin of feedstuffs an d the use of growth promoters; the genetic and geographical origin of animals, and the size of the production units. The industry is require d to make these aspects more transparent. Production and marketing act ivities react to these requirements by establishing quality programmes and brand names. The concept of a ''German high quality management sy stem'' was developed by the CMA in co-operation with food economists, meat industry experts and scientists to guarantee high standards durin g the whole production process. One need which has been identified, th is is the reduction in the number of quality programme and brand names . Concentrating on co-operation is important in realising quality mana gement and improving the marketing position. The increase in carcase w eights are market led and as a result labour costs has been accelerate d by new limits in the German pricing system and heavier carcases with a high percentage of meat made possible due to genetic improvement.