The headwinds to a 30% rise in carcass prices expected into the summer include a relative abundance of pork and all other meats coupled with much lower retail prices emerging in the meat case, ...
Spanish abattoirs are slaughtering at their maximum capacity, but nevertheless, several weeks will be needed (probably until late February) to reabsorb the accumulation of delayed pigs.
In order to dream of better prices we must find a bottom from where to rebound. We are very probably there, although Spanish market is, right now, heavier than the German one.
When global supplies of pork are large, as they are now, the name of the game for major production areas is growing net exports.
It has been years since we last saw such a risky price and situation.
The European market is saturated with pork since late summer. The WHO's report has been an ice-cold shower for the whole of the European pig sector.