The world consumption of pigs’ meat reached 100 million T carcass weight equivalent in 2009. In the 27 countries European Union, this figure reaches 20 million T carcass weight equivalent and is led by Germany. Worldwide, China, the European Union and USA consume 80% of the pork production. According to surveys, China will represent half of the world demand in 2020 (52 million T).
The pork production has a short cycle and a good zootechnical efficiency. That’s why this production develops so fast, just as the poultry’s. The 3 main regions of pork production correspond to the 3 main consumption basins: North America, Europe and Asia. In 2009, the world pork population represented 786 millions of individuals (153 million in Europe and 15 in France).
Pork livestock are exposed to a lot of infectious pathologies: foot-and-mouth disease, swine fever, pseudorabies. Nevertheless, the digestive diseases remain a major concern today. Veterinarians and nutritionists pay particular attention to:
Furthermore, stress situations, whether physiological or behavioral (often due to transport) are also recurrent in pigs and can reduce their resistance to viral infections. Our solutions :