Views of Farmers and Industrial Entrepreneurs on The Iberian Pig Quality Standard: An In-Depth Interview Research Study.

Alberto Ortiz,Paula Gaspar,Ahmed Elghannam,Miguel Escribano,Natalia Carrillo

doi:10.3390/ani10101772

Alberto Ortiz, Paula Gaspar + Show 3 more

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https://doi.org/10.3390/ani10101772

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Abstract

Simple SummaryThis paper aims to assess the main opinions of farmers and industrial entrepreneurs on the implementation of the current Spanish Iberian Pig Quality Standards regulation as well as on the processing technologies of Iberian cured products. The study is based on a qualitative research process through in-depth interviews, and has allowed the identification of aspects that can be improved both at the level of the Iberian meat industry and in the administrative processes in the view of the main actors of the Iberian pork sector in Spain. The aspects of the Quality Standard related to the protection of the base of the Iberian breed, the conditions of production in the traditional system (the montanera), as well as the ripening time of the products were mostly supported by the farmers and industrial entrepreneurs. However, they showed certain inconformity with the requirements established by the Quality Standard for other production systems such as the non-free-range fodder-fed and free-range fodder-fed, therefore they demanded changes in these aspects.Since 2014, the Quality Standard for Iberian meat, leg ham, shoulder ham and dry-cured loin has regulated production factors and processes involved in the raw material and manufactured products from Iberian pigs, the most important pig breed in both population size and economic importance of the southwest Iberian Peninsula. Regarding the changes to the Quality Standard that industrial entrepreneurs and farmers are currently demanding, a qualitative research study has been developed through 14 in-depth interviews with the purpose of understanding the perception of Iberian pig farmers and industrial entrepreneurs of the requirements of the currently-effective Quality Standard, as well as the conditions under which this is being applied. The results showed a consensus amongst the majority of the participants in aspects such as the maintenance of the breed base as 100% Iberian for reproductive females, weight and age requirements at the time of slaughter for the montanera category and the manufacturing lengths for dry-cured products. On the other hand, there were discrepancies between the requirements defined by the Quality Standard and those requested by the respondents for the non-free-range fodder-fed and free-range fodder-fed categories, with the industrial entrepreneurs and farmers being inclined towards the reduction in the age of slaughter of the former and the distinction in the production conditions of the latter.

Highlights

Pork meat consumption represents a major part of the diet of the European countries, with pork being the most consumed and preferred meat, before chicken and beef [1]
In recent years there has been an increasing demand of meat products deriving from autochthonous breeds that are reared in extensive systems, which is potentially due to a positive perception of society as to their contribution in the preservation of the environment [2], animal welfare [3], as well as the perceived high quality of the derivative products [4]. This is the case of the Iberian pork, the most important pig breed in both population size and economic importance of the southwest Iberian Peninsula [5]
This research study has been based on a qualitative method throughout in-depth interviews on account of its exploratory nature and because of the high level of controversy amongst the various stakeholders involved in this industry

Summary

Introduction

Pork meat consumption represents a major part of the diet of the European countries, with pork being the most consumed and preferred meat, before chicken and beef [1]. High acceptance and demand of Iberian products have enabled the development of the industry involved, which still has major problems to deal with, such as the great variability of factors associated with the various stages of the production chain, giving rise to a diversity of production models and differences in the final quality of the products. These factors include the genetic background of animal [6], the production system, the feed provided to the animal, especially during the final finishing stage [7]. This variability to which the Iberian pork products are subjected makes it difficult for the detection of any fraudulent activity that may take place within the industry [11]

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