Page 3 of articles about slaughterhouse

Slaughterhouses will suffer a very complicated summer; in addition to the normal lack of pigs, there will be the absence of hundreds of thousands of piglets, victims of PRRS. Sooner rather than later, we will only be able to slaughter just four days a week.

We are witnessing a reconversion of the industry. We have seen a string of all-time record hog prices and now pork prices for processors are also rising, but large-scale distributors are only willing to raise prices in dribs and drabs.

Where would you begin to develop new and valuable information about your farm’s profitability (or lack thereof) that you are not monitoring now? Certainly, one of the most important ones is to visualize your data in a new way.

What is happening with Spanish pig prices? Guillem Burset explains this anomaly in the international market.

While pig prices and inventories are falling in most of Europe, we see the center of gravity of European pig production shifting relentlessly to the southwest of the continent.

Slaughterhouses and cutting companies plan to automate their production lines but face numerous constraints that complicate implementation...