42 



The co-operative curing of bacon in Denmark dates back to 1887 when the farmers 

 found their live pigs shut out of Germany which had been the chief market. There were 

 at the time a number of private curing factories, but pig raisers felt they were not getting 

 full value for their stock and seeing the success that had already attended co-operative butter 

 making it required only the initiative of a few strong men to set swine slaughtering, curing 

 and marketing on a profitable basis. Established on a sound basis and governed by work- 

 able regulations the first factory succeeded and others were started until inside of three years 

 ten such organizations were in operation. This number year by year was added to until it 

 has reached 36 besides 24 private packing houses scattered over the little country so close 

 indeed in many cases that 90 per cent of the hogs killed are brought in by waggon. For 

 a number of years it is claimed proprietory owners sought by various means to discourage 

 the co-operative movement, but the foresight, persistence and stability of the Danish farmer 

 prevented even a halt in its progress until it soon was able to dominate the situation. The 

 private concerns are gradually being reduced in favour of the others, and it is only because 

 of their generous policy that they can get hogs. They not only have to pay a slightly higher 

 price than the quotations of the co-operative associations but they have to bring their hogs 

 longer distances. Whereas a co-operative factory seldom has to bring more than 10 per 

 cent of its stock by rail a proprietary factory frequently gets 50 per cent by train and those 

 from districts in which the farmers have not yet joined a co-operative association. These 

 associations have a foot hold in practically all districts where hogs are reared in considerable 

 numbers, the total membership being about 100,000. 



Manager F. L. Sieck, of a Danish Co-operative Packing House, with his family. 



Two main factors have been responsible for the success of co-operative packing associ- 

 ations from the first. No capital had to be supplied by the shareholders and each pledged 

 his entire output of fat hogs to the co-operative association. 



On the joint guarantees of shareholders the banks provide the necessary money for the 

 erection and equipment of the factory and working capital. The working fund is increased 

 in the beginning by holding back a small part of the vahie of the hogs slaughtered. When 

 this has reached an amount sufficient to carry on the work the capital sum provided by the 



