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OSB Pork:A Three-Year Trend Analysis

The growth in Oxford Sandy and Black (OSB) pork production over the past three years highlights the increasing popularity and demand for this rare breed. Here is a closer look at the data:

Production Volume and Pig Numbers

Between 2022 and 2024, the volume of OSB pork produced has nearly tripled, rising from 11,494.50 kg in 2022 to an impressive 31,705.50 kg in 2024. Similarly, the total weight of pigs processed increased from 14,300 kg to 39,556 kg, showcasing a significant expansion in scale.

The number of pigs within the dataset has surged, from 142 in 2022 to 465 in 2024.This sharp increase is not only a testament to the growing interest in OSB pigs but also reflects the rising number of producers providing their data. Since data collection began in 2022, more producers have engaged with the initiative, enhancing the dataset’s scope and providing a clearer picture of OSB pork production trends.

Live and Dead Weights: Efficiency andYield

Despite the growth in production, the average live weight of OSB pigs has decreased year-on-year, from 100.7 kg in 2022 to 85.07 kg in 2024. Similarly, the average dead weight has dropped from 80.95 kg to 68.18 kg.

This trend may suggest a shift towards processing pigs at a younger age or lighter weight, potentially to meet specific market preferences or to optimise feed efficiency, or more likely the significant increase in data being provided broadening the field

TheYield Ratio

The yield ratio (the percentage of the live weight converted to dead weight) has remained relatively stable over the three years, fluctuating between 78.68% in 2023 and 80.38% in 2022, with 2024 closing at 80.15%.This consistency demonstrates the reliable conversion efficiency of OSB pigs, a testament to their quality as a premium breed.

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Insights for Producers

Increased Production Scale:The sharp rise in production reflects growing confidence in the OSB breed's marketability and adaptability.

Growing Participation: Since data collection began in 2022, participation has significantly increased, with more producers sharing their pig data.This wider engagement enhances the accuracy and reliability of insights, benefiting the entire OSB community.

Optimising Pig Weights: Producers may wish to examine how weight trends align with consumer preferences, balancing economic efficiency with quality.

MaintainingYield Efficiency: Stable yield ratios suggest that current practices are effective. Continuing this consistency will be key to sustaining the breed’s reputation for high-quality pork.

Pork Cuts:The chart above shows the popularity of the various cuts of meat, greater interest is also shown on the significant use of OSB Pork for Charcuterie and the more unusual cuts like Offal

This data illustrates not only the growth and evolution of the OSB pork sector but also the increasing collaboration among producers.Together, these efforts underline the breed’s potential as a sustainable and profitable niche within the UK farming industry.