232 



Danish Meat Trade. 



■of one million per annum was exported, the highest figure 

 being 1,107,960 in 1893. With regard to swine, the total 

 exportation in 1898 amounted to 5-88,785. Of this number 

 556,723 were fat swine, and 32,062 were store swine, the 

 latter figure being rather below the average. The number 

 of fat swine exported, though lower than the figures for the 

 two previous years, is nevertheless higher than in any other 

 year. 



Development of Danish Meat Trade. 



At the close of the sixties, after the separation of Schleswig 

 and Holstein from Denmark, there came a change in the 

 development of Danish agriculture, whereby its course was 

 directed in a comparatively few years into that of an extensive 

 production of animal food, the result of which was that the 

 surplus exportation of such produce, which in 1866 was 

 valued at £777,800, amounted in 1897 to £9,444,400. It was 

 brought about by the rapidly increasing development in the 

 seventies of dairy-farming by means of co-operative dairies, 

 which in the course of a few years extended over the whole 

 country, the islands first. Naturally the export of butter 

 greatly increased from year to year. In 1885 it reached the 

 value of £1,277,800 ; in 1895 of £4,388,900 ; and it is still year 

 by year increasing. This movement not only increased the 

 number of milch cows, but gave a considerable impetus to 

 pig-rearing, as the most profitable way in which the waste 

 products of the dairy could be utilised. The surplus exporta- 

 tion of pigs kept at an average of 26,000 yearly from 1864 t° 

 1 871; with the progress in dairy-farming it increased so 

 much that, in 1872, it reached over 100,000, and in 1887, when 

 it ceased for a time, it had reached 232,000, or a value of 

 £833,300. 1 he surplus exportation of bacon and hams during 

 the latter year amounted to £666,700, so that the total 

 exports of swine and hog-products for that year amounted 

 to £1.500,000. The pigs were principally sold in Germany, 

 through the Hamburg market, whence some went into the 

 interior, whilst others were slaughtered at the local bacon 



