Pigs reared for Parma ham production are being slaughtered at a minimum of
nine months and weigh about 160 kg – hence cost prices of this industry are
about 20% higher than conventional pig production. Italian consumers, known for
their preference for high-quality foods, are now being said to shift to
different, cheaper varieties of 'prosciutto', as they call ham in
Italy.
Parma hams are being sold in Rome for about €24/kg, but prices can
raise up to €50. Exports are about 20% and rising only
slowly.
Eruption
Giandomenico Gusmaroli, chairman of the
Italian union of pig producers (ANAS), said: "The quick growth in feed and
energy prices have led to an eruption in an already critical situation. Our
products with traceability guarantees – our pride – hardly yield any profit and
production legislation makes it even more difficult."
Ham production used
to make the difference for producers, and other pork could be sold as
by-products. Nowadays, however, profit margins on hams have gone, Gusmaroli
explained. These other pork products should be sold against better prices, he
said.
Italy is a net importer of pork and pigs as in 2007, the country
imported 967,000 tonnes of pork and 785,000 piglets.
Related
websites:
Agrarisch Dagblad
(in Dutch)
ANAS
(in Italian)
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