THE PIG INDUSTRY IN BRITTANY - FIGURES 2013
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THE PIG
INDUSTRY
IN BRITTANY
KEY
FIGURES 2013
THE PIG CONTENTS
INDUSTRY
IN BRITTANY The Breton pig industry in France, Europe and the World 3
Costs & productivity 4
Localisation & evolution 5
Production in the European Union 6
Self-sufficiency and consumption in the European Union 7
Production and self-sufficiency worldwide 2012 8
EDITORIAL An organised industry, from production to consumption 9
Brittany is above all a farming region. Accounting for nearly Animal feed 10
60% of France’s pigs, the Breton pig industry employs 31,000 Animal production 12
people. It is located in a specialised region conducive to col- Focus on producer organisations 14
lective competition, which is necessary for developing skills,
strengthening services and consultancy and driving innova- Marketing and carcass grading 16
tion. It relies on family-run businesses, a solid organisation Process industry 19
of the various links in the chain and the transparency of inter- Further processing 20
branch relations. At the cutting edge of environmental and
quality issues, committed to excellence in health and safety, Consumption 21
the Breton pig industry is also confronted with international The french pig industry in 2011 22
trade distorsions, which constitute a threat at the European
level. An industry committed to sustainable development 23
This booklet is designed for the uninitiated as well as those The environment 24
passionate about the pig industry. It presents the riches of
Quality, health and animal welfare 26
an industry looking determinedly to the future, and with an
enduring commitment to its region. Jobs and training 28
Strong links with civil society 30
Philippe Bizien
Chairman of the Brittany Regional Pig Council (CRP) Addresses 31
The Breton pig industry in France,
Europe and the World
B rittany is the leading pig farming region in
France. French self-sufficiency in pigmeat
relies on it. The French market is characte-
rised by high consumption of hams, which leads
France to import this meat.
Though generally in surplus by volume, the ba-
lance of French international trade is still in de-
ficit by value: France is in deficit for processed
products and in surplus in low-processing pro-
ducts (live pigs, carcasses, bone-in meat).
Moreover, Breton pig production is threate-
ned by competition, particularly from Northern
Europe, led by Germany, which engages in
dumping, both social (with the cost of slaugh-
terhouse workers) and fiscal (with the flat-rate
VAT scheme).
On a global scale, Brittany stands out for its
good record in health and safety.
The pig industry in Brittany 3
The Breton pig industry in France, Europe and the World
COSTS & PRODUCTIVITY
1,00 0,21 0,17 0,15
Comparison of production costs FRANCE 1,53 Feed
1,00 0,19 0,17 0,17
in the European Union in 2011 BRITTANY 1,53 Other operational costs
1,05 0,20 0,14 0,17 Labour
(€/kg carcasse) BELGIUM 1,56
0,98 0,24 0,15 0,21 Loan repayments
DENMARK 1,59 and finance fees
1,13 0,21 0,10 0,15
SPAIN 1,59
0,97 0,29 0,14 0,21
NETHERLANDS 1,61
Sources: IFIP based on InterPIG
1,00 0,29 0,15 0,17
AUSTRIA 1,62
1,05 0,25 0,15 0,19
GERMANY 1,64
1,12 0,25 0,15 0,15
IRELAND 1,66
1,11 0,30 0,16 0,16
GREAT BRITAIN 1,72
1,02 0,28 0,28 0,35
SWEDEN 1,83
1,32 0,22 0,22 0,19
ITALY 1,88
(euros/kg) 0 0,5 1 1,5 2
Comparison of sow numbers Comparison of sow productivity**
on European pig farms* in 2010 in the various areas of Europe in 2011
DENMARK 28,8
652
DENMARK
NETHERLANDS 28,2
BRITTANY 27,2
441
FRANCE 26,7
NETHERLANDS
Sources: IFIP based on Eurostat
North-West of 25,7
GERMANY
Sources: IFIP based on InterPIG
301 IRELAND 25,4
SPAIN
BELGIUM 25,2
190 CATALONIA 24,6
(Spain)
FRANCE
AUSTRIA 23,7
174 SWEDEN 23,7
GERMANY
ITALY 23,3
0 100 200 300 400 500 600 700 REAT BRITAIN 22,6
Average number of sows per farm 0 5 10 15 20 25 30
Number of weaned piglets per sow per year
*Farms holding over 98% of total sow stock in each country, so as not to distort the average with a large **Results harmonised according to a standardised European definition
number of smallholdings representing a tiny proportion of national production. of a sow (standardisation = from 1st AI to cull)
4 The pig industry in Brittany
The Breton pig industry in France, Europe and the World
LOCALISATION & EVOLUTION
Pig densities Pig production trends
in Europe in 2011 in the principal European countries
(pig stock by region) from 2000 to 2011
6000
5000
Thousands of tonnes (carcass equivalent)
Germany
4000
Spain
3000
France
2000 Poland
Netherlands
Denmark
1000
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011
Sources: IFIP based on Eurostat and national sources
Sources: IFIP based on Eurostat and national sources
The pig industry in Brittany 5
The Breton pig industry in France, Europe and the World
PRODUCTION
IN THE EUROPEAN UNION
2 144
Gross domestic 2 540
Sweden
Finland
production
per European country
in 2012 625
Estonia
Thousands of heads 576
Latvia
29 683 1 108
Denmark
Lithuania
3 038
Ireland
10 232 24 813
United Kingdom
Netherlands 16 360
Poland
European 11 430
48 085
Germany
Belgium
Union total 2 365
Czech Rep.
130 605
257.5 25 009
Luxembourg
4 865
Austria
Slovakia
3 710
Hungary
million heads France 370 4 437
Slovenia Romania
12 593
Italy
*EU of 27 states
983
Bulgaria
4 935 43 427
Portugal Spain
1 958
-1.8 % Greece
compared
709
to 2011 69 Cyprus
Malta
Sources: IFIP based on Eurostat and national sources
6 The pig industry in Brittany
The Breton pig industry in France, Europe and the World
SELF-SUFFICIENCY AND CONSUMPTION
IN THE EUROPEAN UNION
Self-sufficiency Finland
100.8 %
and consumption SELF-SUFFICIENCY
Sweden
66.3 %
35.4 kg
by European CONSUMPTION 36.7 kg
country in 2012 Estonia
110.7 %
31.9 kg
Latvia
54.4 %
Denmark 36.5 kg
Lithuania
642.8%
66.2 %
Consumption
52.2 kg
European 45.3 kg of pork in 2012
Union self-sufficiency Ireland
188.9 %
28.0 kg United Kingdom
Netherlands
268.3 %
Poland
40.6 kg
110.9 % 53.6 %
24.4kg
39.3 kg
Belgium
236.3
43.0 kg
Germany
116.2 %
52.7 kg
Czech Rep.
84.5 %
50.3 kg
carcass equivalent
per inhabitant
*UE-27 51.6 %
Luxembourg 44.8 kg Slovakia
77.6 % 35.3 %
32.8 kg Austria 28.5 kg
106.6 %
France
107.7 % Italy
53.8 kg
Slovenia
Hungary
94.1 %
39.8 kg
Romania
72.5 %
-2.4%
31.7 kg 48.1 %
68.4 % 37.0 kg 28.1 kg compared
38.2 kg
Bulgaria
with 2011
Net exports 39.6 %
24.1 kg
2.208 Portugal
73.8 %
42.0kg
Spain
149.4 %
52.2kg Greece
45.0 %
24.6 kg
million tons
(carcass equivalent)
Malta Cyprus
45.5 % 101.1 %
29.9 kg 59.3 kg
Sources: IFIP based on Eurostat and national sources
The pig industry in Brittany 7
The Breton pig industry in France, Europe and the World
PRODUCTION AND SELF-SUFFICIENCY
WORLDWIDE 2012
Belarus Ukraine
97% 78%
420 680
Russia
Canada 72%
197% 2 482
1 945
EU (27 states)
109%
23 117 Japan
USA 50%
122% 1 275
10 580 China
98% South Korea
51 744 66%
Mexico
71% 1 067
1 231 Taiwan
Hong-Kong 92%
20% Philippines
140 96%
1 695
Countries in surplus Vietnam
Brazil Indonesia
126% 99% 100%
Countries in deficit 3 192
3 241 690
Production in thousands Australia
of T CE 67%
340
Chile South Africa
88%
135% Argentina 310
535 91%
305
Sources: FAO (Food and Agriculture Organisation) and DG Agri
8 The pig industry in Brittany
An organised industry,
from production to consumption
F eed manufacturers, farmers, slaughterhouses,
cutting plants and processing firms form a
network of closely-linked players. This network
is the very foundation of the region’s specialisa-
tion and represents the strength of the Breton
pig industry.
Firmly anchored in the region, the industry has
evolved in recent years with players coming to-
gether in a growing quest for efficiency.
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The pig industry in Brittany 9
An organised industry
ANIMAL FEED
T he animal feed industry aims to meet the
dietary needs of animals while constantly
keeping in mind food safety, animal welfare,
> Over 95% of raw materials used in pig feed
are of plant origin (see chart of feed compo-
sition).
respect for the environment, breeding perfor-
mance and the economic efficiency of animal > Over 75% of the feed requirements of pig
production. In the interests of farmers, feed in farms are met by the animal nutrition in-
Brittany is constantly adapting to regulatory and dustry, the remaining 25% being supplied by
economic constraints, as well as to the expecta- the manufacture of feed on farm.
tions of civil society. Its contribution is essential
for the quality of the final products sold by the
Breton food industry.
Feed composition
(all pig feed combined)
3-5%
Vegetable oils,
INGREDIENTS EXAMPLE INGREDIENTS
minerals, vitamins
and oligo-elements Cereals Wheat, barley, corn, triticale
Source: Feedsim Avenir
Cereal by-products Wheatgerm, middlings etc.
20-25% Oil Oilcake of colza, soya, sunflower, pea etc.
Oil- and protein-rich foods and protein-rich foods
(seeds, peas, oilcake) Minerals Calcium, Phosphorus, Sodium
Vitamins A, D, E, K and group B vitamins
Oligo-elements Copper, Zinc, Iron, etc.
er
aph
70-75%
gr
oto
Cereals and
ph
cereal by-products
rre
Source : Feedsim Avenir
Be
Le
lle
G aë
©
10 The pig industry in BrittanyAnimal feed
industry
Sanders
Tecnor Sofac Bretagne Triskalia
Tromelin Coopérative Garun-Paysanne
Cooperl Arc Atlantique
Nutrition Nutréa Le Gouessant
Coréal Nutréa
Sanders Nutréa Le Gouessant Michel
Even NA Bretagne Nutrition Animale
Cooperl Arc Atlantique
43 feed factories produce 8.5 million tons of Triskalia Agrial
Moulin d’Hyères Valorex
feed per year, including over 4.2 million tons for Le Men
Aliouest Sanders
Bretagne Coopérative Districera
pig production. Sofral St-Jacques aliments Le Gouessant
Garun-Paysanne Sanders
Cooperl
Ouest Arc Atlantique
Sanders
Brittany’s animal feed manufacturers, both coo- Richard
Triskalia
Sanders Bretagne
Triskalia
Ouest
Nutrition UFAB
peratives and private companies, are united in a Triskalia
Districera
single professional union called Nutrinoë, which Nutréa
Vern Aliments
Doux Aliments
represents 90% of Breton production. Bretagne
Aliouest
Richard
Nutrition
Source: Nutrinoë
3.40
3.30
Global feed conversion 3.20
and for fatteners 3.10
Sources: IFIP - GTE
3.00
Consumption index decreases constantly, thanks 2.90
to genetic advances, industrial know-how in 2.80 Overall consumption index
animal nutrition and research led by service 2.70
Technical consumption index (30-115)
firms, the French agricultural research institute
2.60
(InRA) and professional organisations, as well as 87 88 89 90 91 92 93 94 95 96 97 98 99 00 01 02 03 04 05 06 07 08 09 10 11 12
the technical expertise of farmers.
The pig industry in Brittany 11An organised industry
ANIMAL PRODUCTION
Developed by a handful of farmers who value Regional distribution of production
their region, pig farming is still carried out by
family-owned businesses. The breeders and
breeders fatteners bear the capital. Though
Breton pig farmers are mostly breeders fat-
teners, a proportion of piglets are raised by 34.75
fatteners as part of a processing agreement. 26.80 % of farms
33.69
% of farms
% of animals 20.26
% of farms
In figures:
In Brittany, there are:
34.08
% of animals
15.39
18.20
% of animals
pig farms*
% of farms 16.84
6,710 % of animals
(- 8% compared to 2010, linked to the difficult economic context).
Source: Uniporc Ouest - 2012
6,099 breeders*
Pig and other livestock farms
2,995 “farrow to finish” farms* in Brittany in 2012 Structure
of “breeder-fattener” farms
“breeding” farms* Pigs + 2 other livestock types
240 3,7 %
Other 1,0 %
Pigs + poultry 2,4 %
< 100 sows
Pigs + sheep 0,4 %
3,326 “fattening” farms* or goats 500 or more
3% 16 %
185
sows on average per farm Pigs + cattle 36,7 % 55,8 % 16 %
(Sources: UGPVB based on BD Porc – April 2013). 250 to 499 sows 65 %
14
million pigs produced per year
(Source: Uniporc - 2012), numbers in decline since 2011.
Pigs only
100 to 249 sows
Sources: Infocentre Identification ARSOE and EDE de Bretagne - 2012 Source: BD Porc – 2013
12 The pig industry in Brittany * Source: BD Porc - April 2013Evolution of the number of weaned piglets Breeding stock (excluding boars)
Agriculture and Forests) Bretagne Statistique Agricole Annuelle
per productive sow per year in Brittany
Sources: AGRESTE - DRAAF (Regional Department for Food,
Thousands
800
30
28.8
28 750
26
700
24
Source : IFIP-GTTT
22
650
20
18 600
574.25
16
550
70
72
76
78
80
82
86
88
90
92
96
98
00
02
06
08
10
12
74
84
94
04
19
19
19
19
19
18
19
19
19
19
19
19
20
20
20
20
20
20
19
19
19
20
1990 1995 2000 2005 2010 2012
After reaching an all-time high in 1997, breeding stock
in Brittany declined rapidly. The decrease reached 25%
in 2012, bringing total stock to less than the 1990 level.
Pork pigs slaughtered in Brittany Several factors combined to cause the decline: food and
environmental regulations, particularly in areas of struc-
15 Thousands
tural surplus (ZES), the pursuit of increased sow produc-
tivity and farmers’ desire to find a better balance in terms
14 13.8 of fattening and breeding.
13
12
Source: Uniporc Ouest
11
10
9
1995 2000 2005 2010 2012
The pig industry in Brittany 13An organised industry
FOCUS ON PRODUCER
ORGANISATIONS
I n Brittany, Producer Organisations (POs), or
associations, are at the heart of the alliance of
farmers and of production structure. They are
responsible for bringing 97% of regional produc-
tion to market.
These organisations for the most part explain Pigs sold per Breton Producers’ Organisation (% 2012)
the dynamism of production in the region. Far-
mers use them to find the services they require COOPERL ARC ATLANTIQUE 35.07 %
– guidance for the design, construction and
renovation of buildings, farming and animal AVELTIS 17.80 %
health techniques, genetics supply, and exper- PRESTOR 12.46 %
tise in environmental and energy issues. These
POs were also behind the development of quality TRISKALIA 10.34 %
standards. PORC ARMOR EVOLUTION 10.15 %
The diversity of POs is conducive to healthy com- PORELIA 5.93 %
petition, providing fertile ground for creativity,
innovation and progress. SYPROPORCS 4.35 %
ELPOR 2.03 %
All of the region’s POs come together within
UGPVB, the Breton union of meat producing GRPPO
Source: Uniporc Ouest
1.51 %
associations. UGPVB handles issues of strate-
MISCELLANEOUS 0.36 %
gic importance in technical fields (environment,
animal health, quality, R&D, marketing) and 0 5 10 15 20 25 30 35 40
also defines the rules for placing products on
the market.
14 The pig industry in BrittanyGeographic localisation of Producer Organisations (POs)
Aveltis Syproporcs Elpor
(Landerneau) Triskalia (Lamballe) (Lamballe)
Prestor (Lamballe)
(Kersaint-Plabennec)
GRPPO
(Javené)
Agrial
(Le Mans)
Porélia
(Pleyben)
Cooperl Arc Atlantique
PO head office (Lamballe)
PO branch
Porc Armor Evolution
(Loudéac)
PRESTOR
The pig industry in Brittany 15An organised industry
MARKETING
AND CARCASS GRADING
P ig prices are determined by the forces of sup-
ply and demand, based on a 25% Dutch auc-
tion system. Two sessions take place each week,
on Mondays and Thursdays, in Plérin. Operators
are present in the sales room or sometimes at
TMP Distribution
Since 18 December 2006 and in line with new
a terminal in their company offices. A market
EU regulations, carcasses are classified accor-
convention determines the rules of operation.
ding to the lean percentage of the piece. The
The price is set in Euros per kilo of carcass
new measurement tool, the Image Meater, im-
for animals weighed and classified by Uniporc
plemented in July 2013, uses imaging to obtain
Ouest technicians.
eleven precise measurements of the carcass.
Uniporc Ouest weighs, classifies, marks and These measurements enter into the equation
checks the presentation of carcasses in all in order to establish a classification.
abattoirs, and sends daily weighing sheets to
farmers on which are listed the technical cha-
racteristics of their batch (weight, TMP (=lean
percentage per piece), measurements, sex of
pigs) and the margin which, added to the basic
B
MP
st
©
price defined by the Pig Market, clearly identifies Ou
e
o rc
the actual price paid. U nip
©
The classifications applied by Uniporc Ouest de-
fine the carcass quality in terms of lean percen-
tage meat (TMP). This is the ratio of meat weight
of the 4 main pieces to the total weight of these
4 pieces.
16 The pig industry in BrittanyBonus according:
Evolution of base price meat % (TMP) and weight
1.60 €
1.40 €
T he scale of prices is intended to direct pro-
duction towards market demand. Negotiated
by the CRP (Regional Pig Council) and the UBAP
(Breton Union of Pig Abattoirs), it is applied to all
1.20 €
producer organisations and abattoirs.
1.00 €
Value per TMP point /
TMP + or - per TMP point (in €)
0.80 € baseline 56 (in €)
Source: Marché du Porc Breton
64 or more + 0.16 - 0.01
0.60 € 63 + 0.17 0
62 + 0.17 0
61 + 0.17 + 0.02
0.40 €
60 + 0.15 + 0.03
59 + 0.12 + 0.04
0.20 €
Source: Regional Pig Council (CRP)
58 + 0.08 + 0.04
57 + 0.04 + 0.04
0.00 € 56 Base Base
82 83 4 85 86 987 988 89 90 91 92 93 94 995 996 997 998 999 000 001 002 003 004 005 006 007 008 009 010 011 012
19 19 98 19 19 19 19 19 19 19 19 1 1 1 1 1 2 2 2 2 2 2 2 2 2 2 2 2 2
1 1 1 55 - 0.02 - 0.02
54 - 0.04 - 0.02
53 - 0.08 - 0.04
Added to this base price are a technical sum linked to the classification 52 - 0.12 - 0.04
of the pigs, and a quality sum corresponding to compliance with regional 51 - 0.20 - 0.08
50 or less - 0.40 - 0.20
specifications.
The pig industry in Brittany 17Carcass price 0.05 € € / kg Weight range
according to weight +0.02
0.00 € 0.00 0.00
-0.02
P ayment according to carcass weight is desi- -0.04
- 0.05 € -0.05
-0.06
gned to centre production on market needs, -0.08
- 0.10 € -0.10
Mid-range 85 to 97 kg
both in terms of weight targets and of homoge- -0.12
nisation of batches of pigs slaughtered. - 0.15 € -0.15
-0.14
Source: Regional Pig Council (CRP)
-0.16
- 0.20 €
- 0.25 €
110.1 to 120 kg
- 0.30 €
- 0.20 €
45 to 69.9 kg
- 0.35 €
- 0.30 €
- 0.40 € 70 75 80 85 97 102 103 104 105 106107 108 109 110
Kg of carcass
Distribution of weight of Breton pigs slaughtered in 2012 Distribution of TMP of Breton pigs slaughtered in 2012
7 % 18 %
16
6
14
5
12
4 10
3 8
Source: Uniporc Ouest
Source: Uniporc Ouest
6
2
4
1
2
0 0
45 48 51 54 57 60 63 66 69 72 75 78 81 84 87 90 93 96 99 102 105 108 111 114 117 120
40 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69
Weight of Breton pigs slaughtered (kg) TMP
18 The pig industry in BrittanyAn organised industry
PROCESS INDUSTRY
Activity of the principal Breton abattoirs in 2012
T he region’s slaughter and cutting industry is
a key link in the industry chain, due in parti-
cular to the vitality of the men and women em-
ployed in the area.
Gad Cooperl Arc Atlantique Abera
Today, Breton slaughterhouses and cutting LAMPAUL
LAMBALLE
plants need to elaborate increasingly complex
and safer food for consumers. In the same time, Kermené Cooperl Arc Atlantique
Socopa MONFORT
they have to remain competitive on international CHÂTEAUNEUF Loudéac
markets compared to foreign compagnies who Viandes SVA
Holvia porc TRÉMOREL
benefit from lower labour costs. Jean Hénaff S.A.
BRIEC Gatine Viandes
The professionalism of the industry is charac- Bigard
terized by the organisation of slaughter chains, Gad
Bernard JOSSELIN
refrigeration management, triage by destina-
tion, the organization of cutting rooms, and qua-
Source: Uniporc Ouest
lity assurance. Pork pigs
Culls
and piglets
This sector having also commited in the inter-
branch charter promoting pigmeat of French Thousands
origin, manufacturers are assured of a high-An organised industry
FURTHER PROCESSING
The principal processing sites in Brittany (Cooked,
cured and preserved meats)
T he Breton pork processing industry, which
produced 415,000 tonnes in 2012 (including
ready meals and salads), specialises heavily in
cooked pork-based products, such as hams, pâ- Binic Gastronomie
tés and dried sausages. Large processing firms Jean Caby Bianic
Géo
Conserverie
Haméon
Cooperl Arc Atlantique* Ets Jean Brient
have production lines for basic pork-based pro- Gad Lampaul*
Stéphan
Stalaven* Kerméné
Kerméné
ducts. For smaller companies it is harder to Guyader Pays d’Armor
Kerméné*
build a wall between the production of cooked Salaisons
de l’Arrée
Brocéliande
ALH
Les recettes
de Tinténiac
L’Uzelaise
meats and the manufacture of ready meals or Saloirs Gd saloir
Ets Clermont
Andouillerie de Daoulas Brocéliande
delicatessen products. These companies have du château ALH Salaisons
St-Nicolas
Salaisons Celtiques
successfully diversified into broader ranges to Gueguen
André
Loussouarn Salaisons
Celtiques Charcuteries
Ets Jean Brient
Charcuteries cuisinées
increase their added value. Industrial and com- Jean
S.C.O.
Jean Jean-Pierre
Caby Tallec Gourmandes de Plélan
Atelier de l’Argoat
AT Salaisons
mercial investment in these companies is also Hénaff* France du Guémené
Sté Bernard*
Sté Morlaisienne
Salaisons
Andouilles
high. de Fouesnant Groupe
Bigard*
Valia
Jean Floc’h
Salaisons Figedis
In 2012, 33% of French processed pork meats du Guémené
Charcut’Ouest
were produced in Brittany.
(Sources: Brittany Regional Chamber of Agriculture based on FICT Permanent staff
– French Federation of Pork Butchery/Deli trade)
200 or more *processed pork meats are not the only activity of the site
100 to 199
50 to 99
Sources: I.A.A. Brittany Economic Observatory CRAB
20 to 49 (Brittany Regional Chamber of Agriculture) 2013
20 The pig industry in BrittanyAn organised industry
CONSUMPTION
Average meat consumption in France
(kg carcass equivalent per person)
aporc
Sources: IFIP based on SSP, ITAVI, Institut de l’Elevage
© In
40
35 32.5
30
25.4
25
25.1
20
15
10
5 3.3
0
1995 2000 2005 2011
PORK BEEF POULTRY LAMB-MUTTON-GOAT
Distribution of household purchases
©I
nap
orc by volume per channel - 2012
FRESH PORK (excluding wholesale) 1990 2000 2008 2009 2012
Hypermarkets 27.0% 42.4% 42.6% 44.2% 47.5%
Supermarkets - minimarkets 33.5% 30.4% 28.9% 27.4%
36.4%
Hard discount 5.9% 10.6% 10.6% 9.9%
Specialist shops (butchers, delicatessens) 23.0% 12.7% 11.3% 11.0% 9.7%
Other (markets, direct sales, online sales, etc) 13.6% 4.4% 5.1% 5.2% 5.6%
Cooked and dried hams 1990 2000 2008 2009 2012
Hypermarkets 23.2% 41.3% 42.9% 44.8% 46.8%
Supermarkets - minimarkets 36.1% 30.9% 29.9% 28.5%
39.7%
Hard discount 14.4% 19.2% 18.3% 16.8%
Specialist shops (butchers, delicatessens) 20.6% 6.6% 4.5% 4.3% 3.8%
Other (markets, direct sales, online sales, etc) 16.5% 1.6% 2.5% 2.7% 4.2%
Source: IFIP based on Kantar Worldpanel – FranceAgriMer
The pig industry in Brittany 21An organised industry
THE FRENCH PIG INDUSTRY IN 2011 In figures
PRODUCTION
IMPORTS EXPORTS
Controlled production 2,070,000 t cwe
Piglets 154,100 heads; € 4.9 million Piglets 21,200 heads; € 0,8 million
IMPORTS SLAUGHTER EXPORTS
Pork pigs Controlled slaughter 2,000,250 t cwe Pork pigs
199,000 heads ; € 13.2 million; 9,600 t cwe of which pork pigs 1,940,000 t cwe 471,600 heads; € 67,2 million ; 47 200 t cwe
of which sows 56,900 t cwe
Sows 3,500 heads; € 0.9 million; 600 t cwe Truies 147,400 heads; € 36,0 million ; 27 800 t cwe
IMPORTS CUTTING EXPORTS
Fresh and frozen meats Industrial cutting 1,996,900 t cwe Fresh and frozen meats
394,000 t cwe ; € 762 million Stock 0 t cwe 508,200 heads; € 864 million
Fat 340,700 t cwe; € 87 million Fat 105,700 heads; € 34 million
PROCESSING
IMPORTS Industrial manufacture 1,450,000 t cwe EXPORTS
Artisanal manufacture 100,000 t cwe
Processed products Processed products
158,900 t cwe; € 556 million 120,200 heads; € 307 million
DISTRIBUTION
Fresh meats 446,900 t cwe
Sources: SSP, Douanes, KANTAR, Credoc
Processed products 1,550,000 t cwe
FRESH MEAT PROCESSED MEATS INCLUDING HAM
Catering 12 % Catering 13 %
Supermarkets 71 % Supermarkets 77 %
Specialised networks 17 % Specialised networks 10 %
CONTROLLED CONSUMPTION 1 862 800 t cwe
22 The pig industry in BrittanyAn industry committed
to sustainable development
A s a key player in the regional economy, the Breton pig industry is an enduring and intrinsic part of the region’s
culture and future development. Its choices are based on the pursuit of balance between the three pillars of sus-
tainable development. Each link in the industry’s chain evolves within a framework of permanent progression, with
the aim of maintaining economic activity, ensuring social advancement, respecting the environment and providing
quality to consumers.
Breton pig production Animal nutrition companies
has, for example, officially committed to the Global also work with their suppliers, within the framework of
Compact, an international initiative which invites its the Feedsim Avenir organization, to quantify the impact
members to progress in the areas of human rights, la- of animal nutrition on greenhouse gas emissions in the
bour and the environment. The long-term goal for Bre- pig industry and to suggest improvement strategies
ton pig farmers is to define sustainable development without sacrificing competitiveness.
indicators that are specific to their activity.
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The pigLeindustry
porc eninBretagne
Brittany 23
23An industry committed to sustainable development
THE ENVIRONMENT
Pig slurry In the past 20 years, agricultural practice has
undergone deep change. Pig farmers have
Evolution of cultivation practices
treatment plants invested hundreds of millions of Euros in the Alongside improvements in agronomy
knowledge, cultivation practice has undergone
in Brittany environment. Today the location and operation
of pig farms are subject to stringent regulations. much change. For example, farmers plant
Farmers rigorously apply new environmental grass alongside watercourses and always cover
standards with great professionalism. They use the ground in winter to trap nitrates.
practices that respect the environment and in- 183,000 km of hedges and embankments bor-
tend to pursue their commitment to progress. der agricultural land in Brittany and contribute
181 plants 16 plants to protecting the environment.
3 530 tN 426 tN Slurry spreading Sources: AGRESTE – DRAAF Bretagne (Regional Department for Food, Agriculture
resorbed resorbed and Forests) – Hedgerows survey 2008.
at the heart of reasoned fertilisation
Slurry is a natural fertiliser produced by animals
Evolution of animal feed
and spread each year on crops and fields ac- Today, over 90% of Breton pig farmers use
cording to strict regulations (dosage, distance, multi-phase feed, which meets the physiolo-
periods and duration of ploughing-in). Farmers gical needs of their animals. This reduces ani-
use this slurry in a reasoned way, according to mals’ emissions of nitrogen and phosphorus by
the actual needs of the plants that they grow. 15 and 25% respectively compared to ‘standard’
The use of slurry reduces the need for mineral feed.
228 plants 20 plants (chemical) fertilisers. Thus the volume of mine- Source: Nutrinoë
6 080 tN 331 tN ral fertiliser purchased fell 26% between 1998
resorbed resorbed and 2010 (source: Observatory of fertiliser sales in Brittany- 2011), which The level of technical performance acquired in
makes a positive contribution to energy saving. Brittany via the region’s specialisation in pig
tN = tonnes of nitrogen Spreading equipment is increasingly sophisti- production is responsible for low consumption
Source: UGPVB (Union of Breton Meat
cated and keeps public nuisance to a minimum. index (see page 11), and thus a significant re-
Producers’ Associations)
January 2012 Finally, all spreading operations carried out are duction in discharge at source.
noted in a fertilisation book that can be consul-
ted by the public authorities.
24 The pig industry in BrittanyA few figures:
Breton pig production is responsible for 30% of the organic nitrogen
Slurry treatment and the export 30% produced by all farm animals in Brittany.
Sources: AGRESTE – DRAAF Bretagne (Regional Department for Food, Agriculture and Forests) – RGA 2010
of effluent
Since the year 2000, over 450 slurry treatment In 2011, 90% of analyses showed a concentration of nitrates of under
plants have been created in Brittany thanks 90% 37.7 mg/l.
to the commitment of 630 pig farmers. These Sources: DREAL (Regional Department for the Environment, Planning and Housing), The environment in Brittany, maps and
key statistics, 2011.
plants transform the nitrogen and phosphorus
contained in animal waste into compost, which
Brittany is one of the very few regions that has seen a clear and conti-
is then used as a fertiliser in regions where
natural fertilisers are lacking. The majority of
-30% nuous improvement in the quality of its ground water. The average
in nitrate content of water has fallen by nearly 30% in 15 years.
plants use the biological nitrification – de-ni- 15 years
Sources : AELB (Agence de l’Eau Loire Bretagne) et DREAL, Evatuation du PMPOA, 2008.
trification process, like that used by domestic
wastewater treatment plants.
As part of farm subsidy programmes intended to contribute to impro-
Contribution to the Brittany 18 000 ving water quality, over 18,000 Breton farmers have committed to brin-
energy challenge farms ging their farms up to standard.
Sources: PMPOA report (Programme to control pollution of agricultural origin) 1 and 2, 2012
The Breton pig industry has joined the region’s
energy challenge. We are seeing an increase in
investment by farmers, leading to a reduction By mid-2010, nearly 80% of targets for the reduction of organic
80% nitrogen in Areas of Structural Surplus had been met.
in energy consumption and the production of of targets
Sources: DDTM (Local Land and Sea Authority) 22, 29, 35, 56 - 2010
renewable energy (solar, anaerobic digestion, met
etc.). In 2011 and 2012, 261 farms invested
in energy-saving equipment, within the fra- In 2011, 115,000 tonnes of organic fertilisers produced using pig
mework of the French government’s farm waste were sold to arable and fruit farmers, market gardeners, wine-
Energy Performance Plan. 115,000 t growers, and others.
Source: DRAAF, Regional Farm Building Committee of organic Source: DREAL
February 2013 fertilisers
The pig industry in Brittany 25An industry committed to sustainable development
QUALITY, HEALTH
AND ANIMAL WELFARE
T o meet consumers’ expectations, farmers
implement quality processes to improve the
traceability and food safety of their production.
Number of farms adhering to quality initiatives in 2013
Three types of process have been developed Pork pigs:
in pig farming in Brittany: 5963
VPF
• Inter-professional charter Sows:
5388
• Product quality initiative
Organic 91
• System quality initiative Pork pigs:
farming
Some initiatives can apply to the production of 2946
pork pigs or sows, in order to meet the require- CCP
ments of specific markets. Sows:
136
Agri
confiance 274
Label
Rouge
180
Sources: UGPVB (Union of Breton Meat Producers’ Associations) based on CRP,
Sylaporc, Interbiobretagne, Coop de France Ouest
© Inaporc
26 The pig industry in BrittanyRespecting animal welfare Ensuring food chain safety
Animal welfare is at the heart of farm and slaughte- Guaranteeing food safety from farm to fork is an in-
rhouse work. These professionals are committed to the dustry priority. This requires promoting good hygiene
well-being of the animals, from the farm to the abat- practice and undertaking research and development
toir. Progress initiatives are being undertaken in various (studies and experiments led by research centres).
fields – animal housing, farming practice, animal trans-
port, etc. The BDPORC professional database, which includes
For example, Breton pig farmers have invested over 300 indicators of quality and safety, records all animal mo-
million Euros in facilities to keep sows in group (Eu- vements to guarantee industry-wide traceability. It is a
rope-wide obligation since 1st January 2013). reference database used by professionals and by public
Source: UGPVB
authorities.
Working towards health and safety excellence
Health and safety-related management of farms re- A few statistics: ©C
DM
P
lies on the cooperation of veterinary teams, specialist
technicians and a network of scientists involved in the
region’s production (IFIP, AnSES, CRAB, National Vete- 3 guides to good hygiene practice:
rinary School). feed, farm and abattoir
All the industry players are united within the health and
safety organisation OVS Porc Bretagne, working toge- EPIPORC network:
ther and implementing initiatives to improve the health
of pigs and the benefits of animal feed.
141 vets
12 testing laboratories
The Breton industry has created EPIPORC, an epide-
miological surveillance network. This network includes 6,710 farms
vets, OPs, farmers and laboratories. Its size enables it
to keep a close watch on cases of disease and suspec-
ted disease, whether subject to regulations or not.
The pig industry in Brittany 27An industry committed to sustainable development
JOBS AND TRAINING
I n Brittany, the pig industry is a key source of
jobs firmly linked to the region. They are a core
strength of the region and embody Brittany’s
Focus on employment
in pig production:
Pig farmers today are veritable businessmen,
importance on the French economic landscape.
30,600 Nearly 31,000 direct jobs that cannot be deloca-
lised are generated by the pig industry.
supported by competent and motivated people.
From contact with the animals to technical mo-
nitoring, I.T. and automation, the roles in pig far-
fixed location ming today are modern, varied and interesting,
direct jobs with the main goal to feed people.
These roles are all part of a quest for excellence
in health and safety, in environmental preserva-
tion and in economic development. Pig farming
offers a diverse range of professions accessible
1,900 jobs to all – men and women alike, of any back-
in animal feed ground or origin.
Farm worker, technician, farm manager and
company director are all jobs with stimulating
6,700 jobs working conditions, based on contact with na-
in farming ture and animals. They require good observatio-
nal skills and attention to detail. Working close
to home, with hours compatible with family life,
2,500 jobs an attractive salary, autonomy, professional and
in direct services personal development… these are the benefits
of the careers available in pig farming.
11,500 jobs
in slaughter and cutting
8,000 jobs
in cooked and cured meats
Source: CRAB
(Brittany Regional Chamber of Agriculture) 2006
28 The pig industry in BrittanyA few figures:
Brittany has more than 4,000 employees working in pig Further information:
4,000
employees production
Source: CRAB (Brittany Regional Chamber of Agriculture) based on MSA as at 31/12/2012, leporcenbretagne.com
in farms specialised in large animals. savoirvert.nadoz.org (employment information)
agrimetiers.com (employment information)
30% 30% of farm employees are women anefa.org (job vacancies)
women Source: CRAB based on MSA gref-bretagne.com (training information)
portea.fr (training information)
jemelanceenagriculture.com
500 500 jobs are advertised each year in pig production
job
vacancies Source: AEF (Work and Training Association)
Up to
1.8 x min. Pig farm employees earn 1 to 1.8 times the minimum
wage wage (basic salary)
Over Over 50 agricultural colleges
50 offer training in pig farming professions
Source: DRAAF (Regional Department for Food, Agriculture and Forests)
30% As well as providing direct employment, 30% of jobs
© Gaël
of jobs in Brittany rely on agriculture and the food industry.
le Le
Ber
re pho
tog
ra
ph
er
The pig industry in Brittany 29An industry committed to sustainable development
STRONG LINKS WITH CIVIL SOCIETY
F rom feed manufacture to pig farms and abat-
toirs, the activities of the Breton pig industry
are numerous and varied. But the public is not
always aware of them or can hold negative opi-
nions of them.
Industry players strive to enlighten the public
about their work, at events such as the regional
open days for pig farms and animal feed facto-
ries. Other, more unusual promotional initia-
tives are also undertaken by Breton pig farmers
(such as urban art events in Rennes and Paris)
to encourage the public to change their opinion
of the profession.
30 The pig industry in BrittanyADDRESSES MARKETING
MPB - Marché du Porc Breton
4 avenue du Chalutier sans pitié - BP 80226
ANIMAL NUTRITION
22192 PLERIN Cedex • Tél. : 02.96.74.74.70
Nutrinoë www.marche-porc-breton.com
Maison de l’agriculture
Rond-point Maurice Le Lannou - CS 14226 PIG CLASSIFICATION
35042 RENNES Cedex • Tél. : 0.811.65.67.36
UNIPORC OUEST
www.nutrinoe.fr
Rue du Chalutier sans pitié - BP50580
22195 PLERIN Cedex • Tél. : 02.96.79.80.30
PRODUCTION
www.uniporc-ouest.com
CRP - Comité Régional Porcin
104 rue Eugène Pottier - CS 26553 GENERAL DATA
350665 RENNES Cedex • Tél. : 02.99.65.03.01
ARIP
www.leporcenbretagne.com
Association Régionale Interprofessionnelle Porcine
UGPVB 104 rue Eugène Pottier
Union des Groupements de Producteurs CS 26553 – 35065 RENNES Cedex
de Viande de Bretagne • Tél. : 02.99.65.03.01
104 rue Eugène Pottier - CS 26553
35065 RENNES Cedex • Tél. : 02.99.65.03.01 CRAB
www.ugpvb.fr Chambre Régionale d’Agriculture de Bretagne
Rond-point Maurice Le Lannou - CS 74223
FRSEA
35042 RENNES Cedex • Tél. : 02.23.48.27.50
Fédération Régionale des Syndicats
www.bretagne.synagri.com
d’Exploitants Agricoles
Rond-point Maurice Le Lannou - CS 14226
IFIP - Institut du porc
35042 RENNES Cedex • Tél. : 02.23.48.26.44
La Motte au Vicomte - BP 35104
35651 LE RHEU Cedex • Tél. : 02.99.60.98.20
HEALTH AND SAFETY
www.ifip.asso.fr
OVS Porc Bretagne - Organisme à Vocation Sanitaire
104 rue Eugène Pottier - CS 26553 UBAP - Union Bretonne des Abatteurs de Porcs
35065 RENNES Cedex • Tél. : 02.99.65.03.01 Kerbethune - BP 11 – 56500 LOCMINÉ
www.ovsporcbretagne.fr • Tél. : 02.97.61.66.00
The pig industry in Brittany 31See the brochure at…
www.leporcenbretagne.com
Comité Régional porcin de Bretagne
104, rue Eugène Pottier
CS26553
THE PIG 35065 Rennes cedex
Tél. (33) 02 99 65 03 01
Fax (33) 02 99 30 15 34
INDUSTRY
IN BRITTANY
Association Régionale
APPALOOSA 02 98 79 81 00 - September 2013
Interprofessionnelle Porcine
KEY
FIGURES 2013 104, rue Eugène Pottier
CS26553
35065 Rennes cedex
Tél. (33) 02 99 65 03 01
Fax (33) 02 99 30 15 34You can also read
