The cost of pig meat production in Great Britain increased by 8% in 2017, rising to £1.37 per kg, according to a new report from AHDB Pork.
This is just about the average cost of production in the EU, which increased by 7% to £1.36 per kg.
In Denmark, one of Britain’s main competitors, the average cost of production during 2017 was just £1.18 per kg.
The report also shows an increase in the overall average number of pigs weaned per sow per year in the 17 countries covered by AHDB’s analysis, with numbers rising 2% to finish on 27.9 in 2017. The increase in GB was 4%, bringing the average number of pigs weaned per sow per year up to 25.75, with indoor pigs on 26.97 and outdoor herds on 23.95.
“We have a challenge competing like for like with some of our global competitors and therefore need to look for more novel innovations to lower our cost of production. This may mean using lower value land for outdoor production or adopting modern technology to target producers’ attention on, and selection of, individual pigs,” said AHDB Pork’s senior analyst, Carol Davis.
The cost of pig meat production in Great Britain increased by 8% in 2017, rising to £1.37 per kg, according to a new report from AHDB Pork.
This is just about the average cost of production in the EU, which increased by 7% to £1.36 per kg.
In Denmark, one of Britain’s main competitors, the average cost of production during 2017 was just £1.18 per kg.
The report also shows an increase in the overall average number of pigs weaned per sow per year in the 17 countries covered by AHDB’s analysis, with numbers rising 2% to finish on 27.9 in 2017. The increase in GB was 4%, bringing the average number of pigs weaned per sow per year up to 25.75, with indoor pigs on 26.97 and outdoor herds on 23.95.
“We have a challenge competing like for like with some of our global competitors and therefore need to look for more novel innovations to lower our cost of production. This may mean using lower value land for outdoor production or adopting modern technology to target producers’ attention on, and selection of, individual pigs,” said AHDB Pork’s senior analyst, Carol Davis.
