Why Scotland must get meatier returns from its pigs

SCOTLAND needs a strategic review of its pig processing facilities if the industry is to operate profitably in the future.

That was the view of David Whiteford, of Scottish Food Quality Certification, at a meeting of the Central Scotland Pig Producers in Perth.

Whiteford said too large a proportion of Scottish pig meat went out of the country at basic commodity prices, whereas there were great opportunities in today's market for added-value pig products.

He contrasted the wide choice of pig meat cuts available on the continent with the limited use we make of pig meat in this country.

A recent demonstration in Edinburgh showed that from a single pig carcase - worth about £30 in today's depressed market - it was possible to produce meat cuts with a market value of more than £700.

"That is what we should be doing in order to ensure long-term viability for our industry," Whiteford said.

He said he thought the Scottish Government would help fund a project to examine making the most of Scotland's pig herd.

The Scottish herd is now down to around 42,000 sows from a peak of more than 70,000 only a few years ago.