2 DEPARTMENT BULLETIN 1492, U. S. DEPT. OF AGRICULTURE 
oily 1 hogs from sections of the country known as soft-hog territories 
must accept a lower price in the usual case than if the hogs are firm. 
This price difference varies considerably, and no reliable average figure 
is available, but it is estimated at about 2 cents a pound on the live- 
weight basis. This represents a very large sum when considered col- 
lectively for the country as a unit and for any considerable period of 
time. The packer meets with various difficulties in handling soft hogs 
in the packing house and in sending the products along the channels 
of trade. (Fig. 1.) This explains the lower price which he pays for 
such hogs. The retail dealer prefers to handle products from firm 
hogs and can sell them to his customers with greater mutual satis- 
faction. Such products hold their shape better, cut better, and pre- 
sent a more attractive appearance than those from soft hogs. (Figs. 
2 and 3.) 
Fig. 1. — Lard from hard, soft, and oily carcasses 
COOPERATION IN THE INVESTIGATIONS 
On July 1, 1919, the Bureau of Animal Industry, United States 
Department of Agriculture, with cooperating agencies, undertook a 
comprehensive investigation of the soft-pork problem. It was gen- 
erally conceded that the independent work which had been done in 
a disconnected way by various institutions had not resulted in satis- 
factory progress toward solution of the problem in the United States. 
Combined effort by the department and the State experiment sta- 
tions was regarded as promising better progress and quicker solu- 
tion. Thus the investigation was begun on that basis and has been 
so conducted without interruption. The Institute of American Meat 
Packers has assisted in the work throughout by furnishing a repre- 
a The physical grades recognized in these investigations (given in decreasing order of 
firmness) are: (1) Hard, (2) medium hard, (3) medium soft, (4) soft, and (5) oily. 
