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ANSCI56
Unit X
MARKETING AND SLAUGHTERING OF HOGS

Unit Objectives

 Described the ideal qualities of hogs for slaughter

 Performed the steps in slaughtering hogs
 Evaluated carcass according to wholesale and retail cuts
 Illustrated the diagram of the system and channel in marketing hogs

The final activity for fattening pigs is marketing, a vital segment of the swine industry. Final products
for marketing in swine operation will depend on the system of operations. It can either be weanlings or
starters, growers for lechon pig production, finishers for a slaughter/market hog operation or slaughtered
hogs either in whole sale or retail cuts. Marketable animals may also be in a form of breeding stocks for
replacement. It is essential for the pig raiser to identify the right market outlet and more importantly, the price
he should receive for his products. He should be acquainted with up-to-date market trends and information
on prevailing prices.
The production marketing channel is composed of swine breeders, slaughter pig growers/raisers,
traders, butchers/retailers, and processors. The breeders produce quality pigs for breeding purposes, while
the slaughter pig growers/raisers raise and grow hogs for slaughter. In general, both breeders and
growers/raisers produce and sell live pigs.
The hog traders and butchers/retailers market and distribute pork and pork products. The butchers
also convert live pigs into consumable pork cuts. On the other hand, the processors convert live pigs into
consumable fresh pork cuts and into value-added processed products
The key players of our country’s swine industry can be group into swine producers and traders, and
processors. Government agencies (research and extension organization), non-government associations, and
other organized groups also provide support services to the swine industry.
On the other hand, the processed meat industry is participated in by large meat processors carrying
well-known brand names, medium-scale meat processors, and small-scale or home-based processors.
At present, distribution of swine industry products is limited to local markets only. So far, competition
with other pork producing countries is hardly felt in the local fresh pork markets. However, implementation of
the GATT poses a threat to the local swine industry as processed pork products have started to invade the
local markets. This development, however, is positively taken as challenge by the local swine industry to
improve its production efficiency and ensure a good market position to withstand pressures created by other
pork-producing countries.
Technologies for improving swine marketing are available. However, utilization of these technologies
is limited due to lack of facilities and infrastructure. Among the needed facilities are the following:
 Walk-in weighing scales;
 Transport vehicles for live pigs and refrigerated transport vans for pork;
 Fully equipped and sanitary AAA slaughterhouses; and
 Cold storage facilities.
In marketing pigs, proper shipment and transport handling should be observed to minimize losses
due to shrinkage, bruises, injuries and possible deaths. During transport from farm to abattoir, pigs can lose
weight by 2-10% of their original weight. Much of this loss is due to defecation and urination but there is also
loss of carcass weight

Some tips to bring your pigs in good condition to their final destination:
 Group pigs according to size.
 Marketing area with loading facilities should be provided.
 Pigs are more stable while in transit if the floor of trucks or rails is bedded before loading to keep
the pigs cool and comfortable.
 Advise the drivers to slow down at sharp curves and avoid sudden stops to prevent swinging or
pilling up on either side or end of the vehicle.
 Remove all protruding nails and other pointed objects on the floor and sides of the truck or chute.
 Under loading is just as dangerous as overloading.

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Weight Pigs/sq. m
15 kg LW 9 pig s
25 kg LW 6-7 pigs
50 kg LW 3-4 pigs
80 kg LW 2-3 pigs

 Unload pigs as carefully as they were loaded.

 Use canvass or rubber slappers from discarded interior of tires during loading and unloading.
 Do not excite or ever-heat pigs

Steps in Slaughtering
 Pre-mortem inspection
 Fasting
 Stunning
o Sledge hammer
o Electric stunner
o Gas stunning
 Sticking
 Scalding (Skinning/Flaying, Flame/Singeing
 De-hairing
 Evisceration
 Post-mortem inspection
 Branding/Stamping

Marketing Channel