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Pig production data: pork export and import figures available

The statistics of the European Union countries are shown, and the information includes data from 1988.

Friday 14 February 2014 (5 years 1 months 9 days ago)

With the aim of offering an increasingly more complete information of the pig sector, we broaden the statistics section with pig meat exports and imports data. This information joins the already existing ones about the censuses, pork production and structure of the farms. Also, we recently broadened the section with information about the two main pig producing countries in the American continent: US and Canada, and we will shortly add data about China, the biggest pig producing country in the world.

The data are classified depending on it's fresh and chilled meat or frozen meat, and they are distributed according to the different countries and years. This allows us to see the yearly evolution for each country and to compare several countries simultaneously. Besides checking the total amount of traded meat, we can also specify the kind of products (carcasses, hams, shoulders, bellies, loins, etc.)

Currently, the statistics of the European Union countries are shown, and the information includes data from 1988 to 2012.

As with the rest of the statistics, we have several interchangeable graphic formats available that will offer us different visualizations that will allow us to interpret the information more easily.

Fresh or chilled pig meat exports of the four main exporting countries in the EU

Graph 1. Evolution of the fresh and chilled meat exports of the main exporting countries in the EU from 2000 to 2012.

Main importers of fresh meat in the European Union according to the kind of products

Graph 2. Imports of fresh and chilled meat of the main EU importing countries. The importation of hams by Italy and of carcasses by Germany (the country that leads the list of exporters and importers) stands out.

The access to the data on exports and imports of the statistics section is free: you only need to be a registered user in 333 and to log in.

We remind you that you can participate directly in this section for helping in the interpretation of the data. This comments will be available to all the users.

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