Spanish pig prices will still fall, but the great question is: until where? The answer is not an easy one, but we tend to think that…
International pork trade. Spain
He was born in Cassà de la Selva (Girona) on July 7th, 1953
He is Agricultural Technical Engineer (he obtained his technical certificate from the School of Barcelona in 1973), although he has never worked as such.
Guillem Burset started his professional path as manager at the company Jaume Abras, S.A. (a pig meat butchering room) where he remained from 1977 to 1989. In those days he was elected President of the FECIC (Meat Industries Catalan Federation), holding this position from 1986 to 1989.
In 1990 he worked as manager at the Spanish delegation of the multinational Danish company ESS-FOOD which, at that time, was the first pig meat trading company at a worldwide level. He remained at ESS-FOOD Spain until December 1993.
In 1994 he was founding partner of the company Grup Unexporc, S.A., which was born with the aim of exporting Spanish pig meat. Grup Unexporc, S.A. is one of the leaders in this activity, based on the production of its major shareholders: Cárnica Batallé and Matadero Frigorífico Avinyó.
In 2005, Guillem Burset left Grup Unexporc, S.A. in order to create his own international pig meat trade company.
During the course of his professional career he has participated in several congresses as a speaker, always talking about the pig meat world trade (Pfizer Forum, UAB, Europorc…)
Guillem Burset is a chess enthusiast.
Updated CV 03-Oct-2013
September will witness a series of drops in price, like a cascade. The abattoirs demand incentives to increase the slaughterings. The limit of the fall will depend on the international context.
In Spain, August 15th will mark a turning point. The supply is recovering and the price will drop. In Europe there is an oversupply. The dollar is falling and the prices of American meat are more attractive.
Very probably, the Spanish price will remain above €1.40/kg liveweight until late July, supported by the weakness of the supply and helped by the weather.
In June, the Spanish price will keep on rising. The heart of the matter is how much more it will increase. If it is not possible to pass on the rise in the price of pigs to pork, all the upward trend will have to be at the expense of the abattoirs’ margin.
The prices rise in all Europe. In the last market session in March the German price has only grown by €0.07/kg carcass weight, and this conveys firmness and security all over the place.