The Quality and Marketing of Pork
8.1. Markets and marketing.
The ability to market pigs at the right time is a major determining factor to the success of commercial pig production. Ugandans eat a lot of pork. Therefore there is always ready market for pork in any part of the country. The bulk of pigs in Uganda are sold live. There are basically, three types of market outlets for pigs or pork in Uganda, as listed below:
1. Private Sales: These involve selling of one or more pigs to local consumers, other pig producers, butchers or middlemen. The pigs are sold live and prices are normally subject to bargaining. This method is most common among rural small-scale producers. It has the advantage of being the simplest. To ensure good prices for pigs, farmers are advised to market their pigs in groups, associations or cooperatives.
2. Direct Sales to Butcher: Here, the pigs are sold to the butcher directly by the producer without middle men. The method is more applicable to the large-scale producers. Fluctuations in prices can be serious problem in this system of pig marketing. Quality Cuts Ltd and Nalakulongo Pork Abattoir offer huge markets for pork.
3. Contract Sales: Under this system, contract is entered into with an abattoir to supply a certain number of pigs over a period of time at a set price. This condition allows the producer to plan his production strategy over a fairly long period of time. Both Quality Cuts Ltd and Nalakulongo Pork Abattoir offer such opportunities.
8.2. Carcass and meat quality.
Pork quality standard in Uganda is not yet well developed. However the commercial pork industry discriminates quality based on the considerations below. Farmers are advised to aim at producing pigs with highest pork quality. If well managed FBT produces lean and high-quality pork.
1. Conformation - This refers to the shape of the carcass. It is desirable to have a carcass that is well developed in the more valuable meat areas such as the ham and loins.
2. Lean Content - The amount of lean meat is a very important quality factor.
3. Fattiness - Too much fat in pork is generally not valued. Fat thickness can be measured even in the live pig and is one of the criteria often used in selecting animals for breeding.
4. Colour and Texture - very pale watery meat is undesirable. This can occur and is associated with a condition known as pale soft exudate (PSE) which can result from a genetic cause or poor pre-slaughter handling.
5. Flavour and Odour- Off-flavour and odours can arise from feeding high fishmeal diets or rancid fats. Boar stench can also occur in the meat of entire males.
8.3. Meat Hygiene.
1. Meat hygiene is very important in piggery enterprise. It is important to maintain high sanitary conditions when slaughtering pigs because the products of slaughtered animals provide an ideal breeding ground for bacteria.
2. Where possible, always provide for meat inspection in order to ensure that only healthy meat is approved for sale to the public. This allows you to sell your pork anywhere without any fear.
3. Meat slaughtered on the farm should also be wholesome and measures taken that no disease is circulated from the dead to the live animals.