CHAPTER XVI 

 MARKETING AND MARKETS 



SUCCESS with hogs involves not only economical pro- 

 duction, but also successful marketing. The responsibili- 

 ties of the producer do not end until the finished market 

 pigs pass over the scales into the possession of the buyer. 

 Since the producer has to pay the bill, the cost of market- 

 ing the live animal must be included with that of produc- 

 tion before a determination of actual profits is possible. 



For the most successful marketing, one should have 

 knowledge of the methods and cost of shipping, familiarity 

 with the system of classifying and grading hogs at the 

 large markets, an understanding of general market condi- 

 tions, and the factors which affect the supply and price 

 of hogs at the dominant market centers. A rather brief 

 consideration will be given in this chapter to the more 

 important features of each one of these points. 



MARKETING 



Three general methods or avenues are open to the 

 farmer for disposing of his hogs; namely, through the 

 large public stock yards and packing centers ; through the 

 local butcher or small packer ; and in the form of farm or 

 home-cured meats. 1 The larger part of the hogs pro- 



1 L. D. Hall, F. M. Simpson, and S. W. Doty : Rpt. 113, U. S. 

 Dept. Agr. Meat Situation in the United States, Part V, " Costs 

 and Methods of Marketing Livestock and Meats." All the 

 figures given on marketing, unless otherwise indicated, are taken 

 from this report. 



362 



