Pigs
Organic pig production aims to produce healthy, good quality food in an ecologically responsible way, for which the farmer gets a fair return.
The organic approach is designed to deliver positive health throughout soils, plants and crops through to the animal, avoiding the need for agrochemicals and routine antibiotics contributing positively to the environment and wildlife. Organic farmers apply management practices that aim to maintain optimum herd health.
To find out more about organic pig production download our free comprehensive introductory guide:
Market information
Fresh meat currently accounts for 5% of organic food and drink brought to the home. According to the Soil Association's Organic Market Report 2010, organic pork production fell significantly during 2009, following unprecedented growth the year before. High feed prices and nervousness among retailers about stocking product in the face of the recession affecting trade. While branded pork product sales appear to have held up well, sales of the supermarkets’ own-label products suffered as retailers reduced ranges and availability in response to lower demand.
Some retailers now feel they may have overreacted and are encouraging a little more supply, while feed prices have fallen substantially, leaving a more sensible margin. Producers relying mainly on direct and local sales are perhaps not as vulnerable to instability as those supplying the multiple retailers, but they are certainly not immune. As with any business venture, producers are advised to explore market opportunities before conversion.
Technical information
The Soil Association also produces a range of technical information - including introductory guides and suppliers lists.