Pigs
Organic pig production aims to produce healthy, good quality food in an ecologically responsible way, for which the farmer gets a fair return.
The organic approach is designed to deliver positive health throughout soils, plants and crops through to the animal, avoiding the need for agrochemicals and routine antibiotics contributing positively to the environment and wildlife. Organic farmers apply management practices that aim to maintain optimum herd health
Market information
According to TNS Worldpanel data, pork accounts for 0.7% of take-home sales of organic products in the UK. The Soil Association estimates that multiple retail sales of organic pork amounted to £10.8 million in 2008.
2008 was a rollercoaster year for organic pork production: strong demand for UK supplies in 2006 led to increases in production through 2007, and in 2008 an estimated 1,800–2,000 pigs were slaughtered per week. This is almost double the number reported in 2006. Most of these pigs were destined for supermarket shelves, either as fresh pork or processed bacon, sausages and ham, although direct and independent sales also grew strongly.
However, while branded sales of processed pork products seem to be holding up well, sales overall were reported down in most retailers by the end of 2008, by around 20% – although direct and independent sales were less badly affected. As with any business venture, producers are advised to explore market opportunities before conversion.
Technical information
The Soil Association also produces a range of technical information - including introductory guides and suppliers lists.