The price of pork in Spain has risen 32% in twelve weeks. Increase in demand from China and the opening of a new slaughterhouse suggest further rises.
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Guillem Burset foresees a very profitable 2019, but not for all the actors in the Spanish pig sector.
The cornerstone of the Spanish pig sector is the extreme efficiency of its abattoirs and cutting rooms.
The almost mimetic similarity between the Spanish price curve in 2015 and 2018 ends here and now. We think that it is completely impossible that the decrease in price reaches €0.95, like then.
As a producer, aligning with a packer-processor that is exhibiting the characteristics of a long-term successful and resilient player with access to the global market is critical for success regardless of how efficient you have become as a producer.
7% drop in belly price in a single day is signaling the end of the summer seasonal prices.
Being a high performing farm is not a sufficient condition to future success.
After over 20 years of research effort, the question of how to balance efforts in Salmonella control among the preharvest, harvest, and post-harvest sectors remains alive, but ‘silver bullets’ for on-farm control of Salmonella in pigs have proven elusive.