Marketing

MARKETING

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Pig Rearing

The life cycle of a market pig lasts about 25 to 28 weeks or between six and seven months. They typically weigh 1 to 1.5 kg at birth and are nurtured to their market weight of up to 130 kgs.

MARKET MANAGEMENT

  • The recommended weight to sell barrows and gilts is 90-100 kgs.
  • Today, hogs average market weight is 120 kgs, hogs weighing up to 136 kgs are earning incentives by the contractors.
  • Sale of piglets at 2-3 months of age will show fast returns.
  • Prices for slaughter pigs can vary among markets. A single market is seldom the best market
  • Several branded product initiatives have also observed in the market place.
Market Segmentation
The Pig Farming Market Analysis by types is segmented into:
  • Farrow-to-finish farms
  • Farrow-to-nursery farms
  • Farrow-to-wean farms
  • Wean-to-finish farms
  • Finishing farms

Pig farming encompasses various market types depending on the stage of pig production. Farrow-to-finish farms involve the entire breeding, gestation, farrowing, and finishing process. Farrow-to-nursery farms specialize in breeding and farrowing, after which the piglets are sold to nursery farms. Farrow-to-wean farms focus solely on breeding, farrowing, and selling young piglets to wean-to-finish farms or nurseries. Wean-to-finish farms purchase young piglets and raise them until they reach market weight. Finishing farms purchase market-ready pigs and focus solely on the final stage of production before selling to the market.

The Pig Farming Market Industry Research:
  • Food Processing Enterprises
  • Supermarket
  • Retail Market

Retail markets can benefit from pig farming by ensuring a steady supply of pork for direct sales to consumers.

MARKETING

Pork production and supply for local consumption is the most neglected sector in the country. Because of the unorganized nature of the sector farmer is not getting good price.

Setting up of State of Art- Abattoir cum meat processing plants:

In India, there are very few modern state of art mechanized abattoir cum meat processing plants in various states for slaughtering of Pigs. So, we need more scientifically designed abattoirs and meat processing plants in the country.

Setting up cold storages:

Meat is nutrient dense food which makes it perishable commodity. In order to improve keeping quality of meat, cold chain is important during transport and storage till it reaches to consumers.

MAIN CHALLENGES OF SWINE PRODUCTION IN INDIA

  1. Absence of sufficient number of breeder farmers throughout the country is a major constraint leading to lesser availability of quality pigs for fattener farmers and market.
  2. Tendency of the pig grower to raise pig to marketable age on zero to negligible inputs and lesser preference of the consumers for pork from the local pigs etc.
  3. Religious taboo attached with pork consumption is also a weakness for which marketing of pork has to be confined to a selective group.
  4. Over 20% of the pigs kept in India are crossed with exotic breeds, but inbreeding has been practiced extensively because of non-systematic breeding and selection.

The various stakeholders require promotion at various levels such as technology, entrepreneurship development, and financial support to bring Indian pig farming at global level.

Further, the shrinking resources in terms of land availability, water as well as threats from the changing environment being conducive for emergence of new diseases are gradually expected to limit the capacity for pork production optimization.

PIG PRODUCTS - VALUE ADDITION

Value addition is an import avenue for efficient utilization of livestock resources with increased demand and returns. Value added products are further processed products with increasing convenience to the consumer. The growth of products industry assures the farmers a regular off take of their produce at reasonable prices and provides variety to consumer.

Advantages of meat processing
  1. To change the form or characteristics of the products so as to make it easier to market and more attractive to the consumers
  2. Facilitates in incorporation of non-meat ingredients for quality and economy
  3. Helps in preservation, transportation and distribution to cover larger population (City life becomes easier)
  4. Helps in utilization of low quality meat and by-products
  5. Development of different products with different recipe, thus varieties of value added and functional pork products can be produced
  6. Helps in fast food chain of food industries
  7. Inhibit climatic factors and destroy microorganisms that might cause deteriorative changes or spoilage
  8. Improves nutritive values.
LUIT PORK: MEATING THE QUALITY

ICAR-National Research Centre on Pig, through its research activities, developed/ standardized the technologies for processing an array of pork products viz. comminuted pork products, restructured pork products, enrobed pork products, traditional pork products, retort processed pork products etc.

These products are sold in different forms viz. ready- cooked and lightly smoked, either loose, vacuum packed, or canned, to be heated by grilling, steaming, or gentle, brief boiling etc. These products are created under the brand name ‘LUIT PORK’.

LUIT PORK: LIST OF VALUE ADDED PORK PRODUCTS

  1. PORK FRANKFURTER SAUSAGE
  2. PORK COCKTAIL SAUSAGE
  3. PORK SALAMI
  4. PORK HAM SLICE
  5. PORK NUGGETS
  6. RESTRUCTURED PORK PRODUCTS
  7. ENROBED PORK PRODUCTS
  8. PORK KOFTA
  9. PORK MOMO
  1. PORK KOFTA
  2. PORK MOMO
  3. RETORT PROCESSED PORK PRODUCTS
  4. CHILLY PORK CURRY
  5. PORK CURRY WITTH BAMBOO SHOOT
  6. MIX VEG PORK CURRY
  7. PORK VINDALOO
Potential & Scope of Value Addition

Meat processing and value addition are key for the prosperity of meat industry. So along with the production increase we can equip the farmers for value addition of products to get maximum profit.

  • Ham
  • Bacon- pork bellies are processed as cured and smoked bacon.
  • Sausages
  • Frankfurters- cured emulsion type meat sausage
  • Salami- fresh emulsion type sausage
  • Thuringer sausage-coarse, ground, fermented, semi-dry type sausage.
  • Luncheon meat- canned product from pork along with some cereal component.
  • Meat ball
  • Nuggets
  • Patties etc.

SLAUGHTER HOUSES IN OUR COUNTRY

Porkaja pork processing unit Vijayawada, AP
Government bacon factory Gannavaram, AP
Meat product of India Bacon factory Koothatukullam, Kerala
Mumbai Municipal Corporation Abattoir Deonar, Mumbai, MH
MAFCO Bacon factory National park, Borivali, Mumbai
West Bengal Livestock Development Corporation Bacon Factory Haringhatta, WB
Government Bacon Factory Kanke, Ranchi, Jharkhand
Meat Processing Complex Alwar, Rajasthan
Pork processing plant Karar, Punjab
Bacon Factory, Central Dairy Farm Aligarh, UP