France: Industry association warns of standst...
France

Industry association warns of standstill

Culture Viande
A programme is needed to support and promote compliance with minimum standards.
A programme is needed to support and promote compliance with minimum standards.

FRANCE, Paris. In France, the Interprofession of Meat Processors (Culture Viande) has once again pointed out urgent challenges for pork producers. The industry association recently renewed its demand to continue fattening castrated boars after 1 January 2022.

There are still no alternatives to anaesthetic piglet castration being discussed and many producer groups are relying on boar fattening without considering the effects on the entire value chain.

According to Culture Viande, meat and fat from uncastrated boars are not suitable for the production of many cured meats. Many producers of dry-cured products would not process the meat at all. It is now also clear that fresh meat is too lean and too dry and therefore does not meet consumer demands.

Price is often the most important factor

The branch organisation also criticised the marketing of pork in the food retail trade. Never before had the promotional prices for fresh pork been so low as at the beginning of the current year. Pork is only used to fuel the price war between retailers. On the part of the processors, too, the price is often the most important factor. According to Culture Viande, in January 2021, almost a quarter of all pork sales promotions were at a price of less than €2 per kilogram, compared to 14% in 2019.

The inter-branch organisation sees further open building sites among fatteners. There is still too high a percentage of farms that are on the edge of what is permissible with regard to basic requirements for access to water, light and materials for employment. A programme is needed to support and promote compliance with minimum standards. There is also a need for action regarding African swine fever (ASF). There are still too many farms that violate biosecurity standards.

Source: Culture Viande
stats