Indicators and key figures
Pig production in France: an important agricultural country
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| - Agricultural area : 29 million ha
- France : 26 millions pigs per year
- (EU 27 production : 252 million pigs per year)
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A productivity in constant progress
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| In 2010
Weaning productivity:
- average: 28 piglets/year
- 10% best: over 31 piglets/y
Global productivity:
- 22,2 pigs
Feed conversion rate:
- 2,8 kg |
At the heart of the production: professional farms of family dimension
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| - Production units between 150 et 1 000 sows and more
- 2/3 are farrow to finish
- Less farms but bigger structures
- A good health situation
- 70% Family Labour: 2 persons/+ 250 sows
- Farms with adjoining land for crops
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A collective organisation based on producer organisations
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| - > 90% of pigs: marketing, services(collection, support)
- Implication in the industry: Feedstuff industry, Genetics, Slaughtering and cutting
- Reorganization continues
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Links within the French sector 2011 movements
French pork exports for 2011
French Industrial slaughter of pigs
French Salted meat: tools to address regulatory requirements and assuring a high consumer protection level
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| Writing Good Hygiene Practices guides (HACCP) under State supervision
The Use Code of cooked pork meat, run by ifip
Microbiological controls at each process step
“Use by” dates
Management of a health database : on farm controls, on the slaughter/cutting lines, in processing units (Listeria, salmonella,…)
Epidemiological monitoring of pathogens
Traceability all along the pig industry
French Salted meat: Key figures for 2011
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The French Feedstuff industry: fully automated and efficient factories in the main crop producing area in Europe
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| - Choice of raw materials with systematic quality control
- Good practices guide
- Risk management
- National cereal supply
- Sampling of engineered feedstuff
- Flow control of raw material, feedstuff and information
- Innovative technologies and manufacturing processes (concentration, health security, investments)
- Composition according to the physiological stage of animals
- Adapting feedstuff to reduce its environmental impact : nitrogen, phosphorus...
The French pig feeding industry
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Key of success
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| - Being methodical and rigorous at each step of the process
- Being competitive to compensate security and environmental constraints
- Organization of the pig industry:
* « individual » responsible farms,
* cooperative groups supporting pig producers,
* collective tools (marketing, carcass classification...) |