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Bulletin No. 20 - Winter 2004
MiscelleanousProduction
SUAREZ P, DE ARAGON JF
Thoughts on Spanish pig production.
Pigletter, May 2001 Vol. 21, Nº3, 13-18
In the last decade, Spanish pig production has undergone great changes. The number of pig farms has drastically decreased and swine production is increasingly controlled by big companies which tend to realize a vertical integration of the entire meat production process from feed millers to slaughterhouses. Small producers try to resist developing strategies aiming at producing a particular type of meat and focusing on traceability. As regards diseases, PMWS and PRRS are major causes of concern together with enteric infections with Brachyspira spp. and other non-specific diarrheas. The national program for the control and eradication of Aujeszky's disease is still going on. Moreover, the increasing awareness of the environmental consequences linked to pig production seems to result in a progressive transfer of pig farms to the center and South of Spain where densities of populations are lower. In Europe, Spain ranks first for consumption of pork per capita and second for pork production behind Germany.
