lo Feb., 19 1 -^.l Tlie Pig Industry. 79 



In a paper bv Mr. London M. Douglas, the well-known English 

 authority, is the following comment on the meat industry : — 



The year igio will be memorable in connexion with the meat industry of 

 England, because of its having witnessed such a crisis in the history of the meat 

 supply as is likely to have far-reaching results. During last year it began to be 

 realized in some of the larger European States that the home supplies of meat of 

 all kinds were not keeping pace with the increase in the jjopulation, and as meats 

 from other countries and from British colonies were refused entry into these States 

 the home prices became consecjuently higher and higher. Agitation has now gone 

 so far that it is most likely that Germany, Austria, Hungary, Switzerland, France, 

 and Italy will be compelled to open their frontiers to supplies of foreign meat. 

 In Portugal, the ])rohibitions have already been removed, with the result that in 

 that country the jirices of meat have fallen to their normal level. 



This is of extreme importance to all interested in agricultural matters- 

 in Australia, as it means in the near future the opening up of enormous 

 markets. Instead of having a share of the British trade only to depend 

 upon, as an outlet for our surplus products, we shall have millions 

 of Europeans as customers. In the Age of 20th December, 1911, men- 

 tion was made that the Minister of Customs had been notified that the 

 new Swiss duty on frozen meat, smoked meat, and bacon would be 4s. ofd. 

 per cwt from ist January, 1912. The old duty varied from los. 2d. on 

 frozen meat to 4s. ofd. on fresh bacon. 



In The Grocer of i6th September, 191 i. it was stated that the French 

 Government, owing to dearness of food in that country, is allowing live 

 pigs to be imported from Denmark subject to duty, the late prohibition 

 being removed. The import duty on bacon and ham to France is 15s. 

 to 25s. per cwt., and nearly as much on fresh pork. It will be noticed 

 that the greatest quantity of the fresh pork is sent from Holland to 

 Britain. 



Considerable shipments of frozen pork have been sent to Great Britain 

 from China. Two shipments, comprising about 10,000 carcases, were 

 taken to Liverpool, but as they did not comply wdth the regulations of the 

 Local Government Board in certain technicalities the health authorities 

 refused to allow- them to go into consumption. They were to be landed 

 and placed in bond under cold storage until reshipped, probably to the 

 Isle of Man for curing into bacon and ham for re-exporting. It was 

 stated at a meeting of produce merchants that the Chinese frozen pork 

 was being cured and .sold as English bacon. Whether that is so or not 

 it is certain that if there is a glut of frozen pork it can be cured and 

 sold as bacon. 



In a report in an English paper on the pork trade last sea.son appears 

 the following statement: — 



A fair quantity of Victorian pork is on Smithfield. qo to 100 lbs. weight. 

 It is said to be rather too fat for the pork butchei, but it is of first-rate quality. 

 About 5^d. per lb. is the price. The pork trade is a disappointment to those 

 people who were last year anticipating heavy prices. Old sows this time last 

 year were making Ggd. ;'now they would be worth only half of that figure. There 

 is a slump in pigs, caused partly no doubt by the fact that the Chinese pigs are 

 iiow arriving regularly, and of good quality, and are accepted by the trade. 



In support of this we have copies of complete account sales giving the 

 results of operations of Victorian farmers on the London market, but 

 which still yielded a satisfactory return. The charge for slaughtering 

 has since been increased to 4s. 6d. per pig over 100 lbs. weight. 



