22 Rotecna World

ROTECNAWORLD NUMBER TWENTY TWO 2015

SUMMARY TECHNOLOGY study

NI-2 TEST: 30% ENERGY SAVING IN FARROWING FUTURENEWS

THE KEYS OF THE RUSSIAN EMBARGO PIGPRODUCTIONIN...

ITALY, A MARKET SPECIALISED IN HEAVY PIGS ROTECNANEWS

SUCCESSFULLY PRESENTS ITS NOVELTIES AT FIGAN 2015

LETTERFROMTHEEDITOR The European pig market seems to have stabilised over recent weeks after months of downward swings of prices, which generated insecurity ands uncertainty in the sector. However, it appears that Europe is slowly coming out of the crisis produced by the Russian veto on EU pig meat. Supply is beginning to go back to normal and the opening of new markets and increases in sales to third countries have facilitated the recovery. Nevertheless, prices are still below the averages from the same period in years.

TECHNOLOGY

60x40 cm WATER HEATED PLATE

Gener Romeu Rotecna's President

ROTECNA WORLD 22

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Together with these data that bring a glimmer of light to the European pig market, the outlook for the sector is for a growth in production. The adaptation of the farms to the Animal Welfare regulations is beginning to improve the productivity figures and low feed costs are also seen as an opportunity to improve the results.

MAY 2015 EDITION: Rotecna, s.a.- POL. IND. NAU-3, 25310 AGRAMUNT (LLEIDA) SPAIN DIRECTOR: GENER ROMEU EDITION/PRODUCTION/DESIGN: Montse GUERRERO EDITOR: TAMARA LOMBARDO TRADUCTION: CHRIS BOSWELL Print: Imprenta barnola L-41-2007

DIGITAL VERSION / issuu.com/rotecnapress Rotecna's World's editors accept no liability for contributor's opinion.

The atmosphere of optimism and recovery is tangible in the sector and we were able to note it in our recent presence in the International Animal Production Fair FIGAN 2015 held in Saragossa (Spain) in March. There was a constant stream of visitors that coincided with the indices of recovery of the livestock sector and the good prospects for growth.

On the company level, our evaluation of our stay at FIGAN is very positive. Our clients, distributors and the professionals in the sector who visited our stand were pleased with our latest novelties. The FIVE dispenser, the panels for pen divisions and the renewed 60x40 cm hydraulic heating plate are products that have already the demonstrated good acceptance they are having on the market, so we join in the optimism generated in the sector.

Gener Romeu

ROTECNANEWS

FUTURENEWS Over the four days of the fair, Rotecna was visited by many professionals, livestock farmers, clients and the company’s distributors on the Spanish market. Some of the international clients and distributors also travelled to Saragossa from such countries as Brazil, Portugal, Colombia, Peru, Guatemala and the Philippines.

View of the Rotecna stand at FIGAN 2015. Photo: RotecnaPress.

Francesco Pacussich, a Rotecna distributor in Peru told us he had never been to a large fair like FIGAN. “I have been to fairs in the sector in South America, but never before in Europe, so I was very interested in coming to see the new Rotecna products”. “It is a company that is always innovating to keep itself in the

“There are new products every year, which enables me to offer new equipment to my clients. Among the latest novelties, the design of the FIVE catches my attention and I think the panels will be very successful in Guatemala because they are much more practical to install than other systems”. He mentioned that they had been working with Rotecna for 21 years so he was sure of the quality of the products and the firm’s ability to innovate.

Finally, Jogy Mantaring from the company Vemaval in the Philippines was happy to be able to visit FIGAN 2015 and see for himself the latest additions to the Rotecna range. “I believe that the company’s new

ROTECNA SUCCESSFULLY PRESENTS ITS NOVELTIES AT FIGAN 2015 Over 65,000 professionals visited the international fair in ZaragoZa

Rotecna was present at another edition of the International Animal Production Fair FIGAN 2015 in Saragossa. It displayed its wide range of products and presented the latest additions to the catalogue: the panels for pen divisions, FIVE dispenser and the renewed 60x40 hydraulic heated plate.

The Feeding Ball, the Ni-2 and the wide range of feeders for different phases of production were also among the new products that drew most attention from the visitors.

SOMETHINGABOUT...

vanguard. They are always very attentive to what the market, the client, etc, requires and demands, and that is very important in this sector”, he added.

Regarding the firm’s new products, Emilio Díaz from Gracoinsa, a Rotecna distributor from Guatemala highlighted the good sales he expected to achieve with the new FIVE dispenser and the panels. “What I like about Rotecna is that they are always innovating.” he explained,

Despite the passing of time, the essence of this cake, that tradition says godparents have to give to their godchildren on Easter Monday, has not been lost. So, in Catalonia, this is the end of Easter week and families and friends get together for lunch and to eat the “mona”.

Image of the traditional “monas” that are given as presents at Easter.

Photo: Gremi de Pastisseria de Barcelona.

2

With over 65,000 visitors and 883 exhibitors from 28 countries, FIGAN has reinforced its position as the reference fair for the sector with a clear bid for innovation and technology.

THE “MONA DE PASQUA” The Easter cake or “Mona” (literally a female monkey) is a deeply rooted tradition in Catalan society, passed down from generation to generation, that involves giving the youngest members of the household a special cake in Holy Week.

A cake to share with family and friends

products are very good. I especially like the new FIVE dispenser. On the other hand, I think the Feeding Ball is a very good product. It’s innovative and modern and will be among the firm’s leading products in the coming years.”

The first “monas” Although it is difficult to establish the origins of this Easter cake, the first documented references date from the 15th century, which makes us think the tradition is even older. Over time, the tradition has

been maintained, but the shape and composition has changed notably.

Nowadays, the “mona” is a sponge cake covered with butter, chocolate or cream with candied fruit, decorated with feathers, chocolate figures or eggs and often accompanied by figures of the most famous children’s characters. This composition, despite differences, dates back to the 19th century, more exactly to 1875 from when we have the earliest reference to a “mona” with a figure in the middle.

If we go further back in time, according to the earliest written references, it used to habitual to make the “mona” at home, and this was made in the ring shape and made with bread dough. Later, now into the 20th century, the cake came to be adorned with hard-

THE KEYS OF THE RUSSIAN EMBARGO between nationalists and proRussians was in crescendo until reaching the current armed conflict.

A year after the start of the Russian embargo on pig meat from the European Union, the impact on the sector has been a surplus of supply and a fall in prices. On the other hand, although there has been a lot of talk of the consequences of the veto on the EU, the effects on Russia itself should also be analysed. There the shortage of supply of pork and other foodstuffs has led prices to rocket and generated loses in the industry.

ASF, a first hurdle The first cases of African Swine Fever (ASF) detected in Poland in February last year were the first reason for Russia to close its frontiers to EU pig meat. However, the European sector managed to overcome that first hurdle and divert a good part of the

meat traditionally exported to Russia to other markets.

The crisis in Ukraine, the trigger The industry hoped that a solution to the veto would finally be found, but the turbulent political and social situation in Ukraine was the straw that broke the camel’s back in the tense relations between the EU and Russia.

In November 2013, the decision of the then Ukrainian President, Viktor Yanukovych, to cancel the signing of an agreement of association and free trade with the EU led to proEuropean and nationalist demonstrations being called. Within weeks, demonstrations destabilized the Ukrainian government, led to the ousting of the president and tension

Russia’s role in the crisis in Ukraine was harshly criticized by Europe, which imposed economic sanctions on Vladimir Putin’s government.

These triggered the adoption of a new veto in August that went beyond pork and affected other food products from the West (dairy products, fish, fruit and vegetables, etc.) for a year.

Consequences for the market While there are no definitive figures regarding the impact of the Russian veto on the European food industry, in the pig sector, despite all efforts, EU exports decreased by 5% in 2014, and the new situation of oversupply of pork led to a fall in prices in the second half of the year.

The situation is not better in Russia.

Since the implementation of the embargo, retail prices of pork have soared due to the shortage of supply and it is estimated that prices of all food products affected by the ban

have increased by between 15% and 20%. Moreover, the Russian food industry is also experiencing supply problems, which the government is trying to solve by signing new trade deals.

The challenges for pig production in Russia Nevertheless, the Russian government views the current situation as an opportunity for growth for the food industry. There are markets that have shortages, and the challenge is to supply them with local produce.

In the case of the meat industry, there are five major groups in Russia accounting for 37% of domestic pig production of, who already have underway, or planned, expansion projects to continue to grow and cover the 30% of the market share hitherto covered by imports. The Russian government even has a line of support for the development of the meat industry, and hopes that by 2020 Russia will reach 3 million tons of meat and become self-sufficient in pork production.

A SWEET TRADITION FOR EASTER boiled eggs with the colourfully painted shells and with one egg for each year of the child’s age. In the Valencia region, there is still the custom of placing a hard-boiled egg on top of the cake.

On the other hand, in Catalonia the eggs were gradually replaced with chocolate eggs and figures, accompanied by feathers, chicks and images of famous characters. The chocolate figures have become ever more important and many patisseries and chocolate master display authentic large-scale works of art made form chocolate.

However, the egg is still the defining element of the Easter cake. It is a symbol of fertility and creation in many cultures, so that offerings and meals with eggs form part offspring rituals that celebrate the rebirth of nature and the joy of life.

Where does the name “mona” come from?

Just as the origins of this tradition are lost in the mists of time, the reason it is called “mona” is also uncertain, but we can find various explanations.

ornamented breadbaskets full of objects, especially pastries and cakes that the Romans offered to Ceres during April.

One hypothesis is that “mona” comes from the word “muníquies”, ancient Greek celebrations dedicated to the goddess Artemis, during which offerings were made of rounds cakes with lights, which would now be represented by the colours feathers.

Finally, there are some who consider that the term comes from old Arabic, according to which “mûna’” meant supplies, foodstuffs, and was a kind of tax to lease land paid with cakes, agricultural products and hard-boiled eggs.

Therefore, it is believed that it could be a tax that, with the years, became a tradition in the form of cake, as a legacy of the Moorish presence in the region.

Others consider that the word dates back to the floral offerings that were made in the Roman festivals of the spring as the Latin “munus” means gift or present. On the other hand, the word “munda” also exists in Latin. It is the name for the

However, the “mona” has become a traditional Easter cake. Apart from Catalonia, other regions of Spain where giving the Easter “mona” is also traditional, including Valencia, the Balearic Islands, Aragon, CastileLa Mancha and Murcia.

Image of the chocolate eggs and figures that adorn the “monas”. Photo: Gremi de Pastisseria de Barcelona.

3

ROTECNANEWS

FUTURENEWS Over the four days of the fair, Rotecna was visited by many professionals, livestock farmers, clients and the company’s distributors on the Spanish market. Some of the international clients and distributors also travelled to Saragossa from such countries as Brazil, Portugal, Colombia, Peru, Guatemala and the Philippines.

View of the Rotecna stand at FIGAN 2015. Photo: RotecnaPress.

Francesco Pacussich, a Rotecna distributor in Peru told us he had never been to a large fair like FIGAN. “I have been to fairs in the sector in South America, but never before in Europe, so I was very interested in coming to see the new Rotecna products”. “It is a company that is always innovating to keep itself in the

“There are new products every year, which enables me to offer new equipment to my clients. Among the latest novelties, the design of the FIVE catches my attention and I think the panels will be very successful in Guatemala because they are much more practical to install than other systems”. He mentioned that they had been working with Rotecna for 21 years so he was sure of the quality of the products and the firm’s ability to innovate.

Finally, Jogy Mantaring from the company Vemaval in the Philippines was happy to be able to visit FIGAN 2015 and see for himself the latest additions to the Rotecna range. “I believe that the company’s new

ROTECNA SUCCESSFULLY PRESENTS ITS NOVELTIES AT FIGAN 2015 Over 65,000 professionals visited the international fair in ZaragoZa

Rotecna was present at another edition of the International Animal Production Fair FIGAN 2015 in Saragossa. It displayed its wide range of products and presented the latest additions to the catalogue: the panels for pen divisions, FIVE dispenser and the renewed 60x40 hydraulic heated plate.

The Feeding Ball, the Ni-2 and the wide range of feeders for different phases of production were also among the new products that drew most attention from the visitors.

SOMETHINGABOUT...

vanguard. They are always very attentive to what the market, the client, etc, requires and demands, and that is very important in this sector”, he added.

Regarding the firm’s new products, Emilio Díaz from Gracoinsa, a Rotecna distributor from Guatemala highlighted the good sales he expected to achieve with the new FIVE dispenser and the panels. “What I like about Rotecna is that they are always innovating.” he explained,

Despite the passing of time, the essence of this cake, that tradition says godparents have to give to their godchildren on Easter Monday, has not been lost. So, in Catalonia, this is the end of Easter week and families and friends get together for lunch and to eat the “mona”.

Image of the traditional “monas” that are given as presents at Easter.

Photo: Gremi de Pastisseria de Barcelona.

2

With over 65,000 visitors and 883 exhibitors from 28 countries, FIGAN has reinforced its position as the reference fair for the sector with a clear bid for innovation and technology.

THE “MONA DE PASQUA” The Easter cake or “Mona” (literally a female monkey) is a deeply rooted tradition in Catalan society, passed down from generation to generation, that involves giving the youngest members of the household a special cake in Holy Week.

A cake to share with family and friends

products are very good. I especially like the new FIVE dispenser. On the other hand, I think the Feeding Ball is a very good product. It’s innovative and modern and will be among the firm’s leading products in the coming years.”

The first “monas” Although it is difficult to establish the origins of this Easter cake, the first documented references date from the 15th century, which makes us think the tradition is even older. Over time, the tradition has

been maintained, but the shape and composition has changed notably.

Nowadays, the “mona” is a sponge cake covered with butter, chocolate or cream with candied fruit, decorated with feathers, chocolate figures or eggs and often accompanied by figures of the most famous children’s characters. This composition, despite differences, dates back to the 19th century, more exactly to 1875 from when we have the earliest reference to a “mona” with a figure in the middle.

If we go further back in time, according to the earliest written references, it used to habitual to make the “mona” at home, and this was made in the ring shape and made with bread dough. Later, now into the 20th century, the cake came to be adorned with hard-

THE KEYS OF THE RUSSIAN EMBARGO between nationalists and proRussians was in crescendo until reaching the current armed conflict.

A year after the start of the Russian embargo on pig meat from the European Union, the impact on the sector has been a surplus of supply and a fall in prices. On the other hand, although there has been a lot of talk of the consequences of the veto on the EU, the effects on Russia itself should also be analysed. There the shortage of supply of pork and other foodstuffs has led prices to rocket and generated loses in the industry.

ASF, a first hurdle The first cases of African Swine Fever (ASF) detected in Poland in February last year were the first reason for Russia to close its frontiers to EU pig meat. However, the European sector managed to overcome that first hurdle and divert a good part of the

meat traditionally exported to Russia to other markets.

The crisis in Ukraine, the trigger The industry hoped that a solution to the veto would finally be found, but the turbulent political and social situation in Ukraine was the straw that broke the camel’s back in the tense relations between the EU and Russia.

In November 2013, the decision of the then Ukrainian President, Viktor Yanukovych, to cancel the signing of an agreement of association and free trade with the EU led to proEuropean and nationalist demonstrations being called. Within weeks, demonstrations destabilized the Ukrainian government, led to the ousting of the president and tension

Russia’s role in the crisis in Ukraine was harshly criticized by Europe, which imposed economic sanctions on Vladimir Putin’s government.

These triggered the adoption of a new veto in August that went beyond pork and affected other food products from the West (dairy products, fish, fruit and vegetables, etc.) for a year.

Consequences for the market While there are no definitive figures regarding the impact of the Russian veto on the European food industry, in the pig sector, despite all efforts, EU exports decreased by 5% in 2014, and the new situation of oversupply of pork led to a fall in prices in the second half of the year.

The situation is not better in Russia.

Since the implementation of the embargo, retail prices of pork have soared due to the shortage of supply and it is estimated that prices of all food products affected by the ban

have increased by between 15% and 20%. Moreover, the Russian food industry is also experiencing supply problems, which the government is trying to solve by signing new trade deals.

The challenges for pig production in Russia Nevertheless, the Russian government views the current situation as an opportunity for growth for the food industry. There are markets that have shortages, and the challenge is to supply them with local produce.

In the case of the meat industry, there are five major groups in Russia accounting for 37% of domestic pig production of, who already have underway, or planned, expansion projects to continue to grow and cover the 30% of the market share hitherto covered by imports. The Russian government even has a line of support for the development of the meat industry, and hopes that by 2020 Russia will reach 3 million tons of meat and become self-sufficient in pork production.

A SWEET TRADITION FOR EASTER boiled eggs with the colourfully painted shells and with one egg for each year of the child’s age. In the Valencia region, there is still the custom of placing a hard-boiled egg on top of the cake.

On the other hand, in Catalonia the eggs were gradually replaced with chocolate eggs and figures, accompanied by feathers, chicks and images of famous characters. The chocolate figures have become ever more important and many patisseries and chocolate master display authentic large-scale works of art made form chocolate.

However, the egg is still the defining element of the Easter cake. It is a symbol of fertility and creation in many cultures, so that offerings and meals with eggs form part offspring rituals that celebrate the rebirth of nature and the joy of life.

Where does the name “mona” come from?

Just as the origins of this tradition are lost in the mists of time, the reason it is called “mona” is also uncertain, but we can find various explanations.

ornamented breadbaskets full of objects, especially pastries and cakes that the Romans offered to Ceres during April.

One hypothesis is that “mona” comes from the word “muníquies”, ancient Greek celebrations dedicated to the goddess Artemis, during which offerings were made of rounds cakes with lights, which would now be represented by the colours feathers.

Finally, there are some who consider that the term comes from old Arabic, according to which “mûna’” meant supplies, foodstuffs, and was a kind of tax to lease land paid with cakes, agricultural products and hard-boiled eggs.

Therefore, it is believed that it could be a tax that, with the years, became a tradition in the form of cake, as a legacy of the Moorish presence in the region.

Others consider that the word dates back to the floral offerings that were made in the Roman festivals of the spring as the Latin “munus” means gift or present. On the other hand, the word “munda” also exists in Latin. It is the name for the

However, the “mona” has become a traditional Easter cake. Apart from Catalonia, other regions of Spain where giving the Easter “mona” is also traditional, including Valencia, the Balearic Islands, Aragon, CastileLa Mancha and Murcia.

Image of the chocolate eggs and figures that adorn the “monas”. Photo: Gremi de Pastisseria de Barcelona.

3

TECHNOLOGY

Marc Smet, who manages a farm of 775 sows in Belgium, remarked to the Rotecna World: “We installed a sensor to monitor and automatically regulate the desired temperature in the heated plates. Thus, as the piglets grow and produce more body heat, and this is concentrated in the area of microclimate thanks to the Ni-2 covers, we can reduce the temperature of the water heated plates and obtain an optimal temperature, while reducing energy consumption”. Marc says that the annual heating consumption has been reduced by 40% to 50%.

ROTECNA RENEWS THE 60X40 HEATED PLATE AND ADAPTS IT TO THE EFFICIENT HYDRAULIC SYSTEM

60x40 cm

David Urieta who, along with his brothers, manages a holding of 2,000 sows in Lécera (Zaragoza, Spain), told to the Informativo Porcino magazine: “In the first week, we maintain the temperature of the heated plates at between 34 and 36 degrees to achieve a temperature of 30º inside the Ni-2.

WATER HEATED PLATE MORE SIZES, MORE SOLUTIONS

TECHNOLOGY

Farrowing pen with 60x40 water heated plates. Photo: RotecnaPress.

The second week we lower the temperature of the plates to 30 degrees and at 14 days, in the spring months we can now turn off the heating”. In this sense, David also emphasizes “the insulating function of the heated plates and Ni-2 Corner closing fences, which prevent drafts and heat losses.” Due to all that, the annual savings in heating on the farm of Urieta brothers is over 30%.

TECHNICAL DATA 60x40

120x40

120x50

120x60

3,5

13

19

23

Max. thermal emission, W

70-85

140-170

170-190

200-220

Empty weight, kg

3,40

5,80

7,00

8,70

Capacity, L.

Min. flow L/min.

0,5

Max. water temperature.

50ºC

Connections, mm

Ø15

The energy efficiency of Rotecna heated plates and high degree of satisfaction among customers, have led the company to

redesign its first water heated plate 60x40 cm and adapt it to the system developed in the three 120-cm models. It is another

TECHNOLOGY STUDY

option to add to the range of heated plates that the company has on the market. have a good insulating material such as plastic in the installations, or a supply of paper at delivery, but it is essential for the piglets to have a localized heat source to provide them with the required thermal comfort (a temperature of about 35° C at birth), but at the same time, which does not harm the cooler environment the sows need (18-20° C) for their welfare.

ADVANTAGES • Wide variety of sizes, making them more versatile • Easy internal filling with water, without air bubbles (non-air cap) • Optimum temperature distribution • High energy efficiency • Anti-slip relieves Rotecna’s large family of water and electric heated plates enables a microclimate of great comfort to be created in farrowing, weaning and wean to finish. In the case of newborns, the importance of ensuring their welfare and comfort, especially during their first days of life, is even greater, and the heating plates are the best support to achieve this goal because they provide piglets with an environment and temperature appropriate to their needs. The Rotecna heated plates have very low power consumption, and facilitate lower mortality casualties and faster growth of animals.

60x40 cm water heated plate The Rotecna 60x40 cm water heated plate, with capacity of 3.5 litres, is added to the existing 120x60, 120x50 and 120x40 sizes. This smaller model gives the farmer greater flexibility to choose the heated plate that best adapts to the characteristics of the installation.

To improve efficiency, the company has redesigned its first 60x40 cm water heated plate and has adapted it to the system of internal water circuit which the 120-cm models have, and to work as a heat accumulator: hot water flows through an internal circuit (a metal tube inside) that heats the water volume in the plate, which facilitates an optimal heat distribution, ensuring a constant temperature on the surface and avoiding temperature spikes.

24

Among the characteristics of the Rotecna water heated plates is the easy of filling the water through the top of the plate, through the non-air cap, and its anti-slip surface with to facilitate the grip and comfort of the piglets.

Heated plates + Ni-2 = Energy savings In their application on the farm, the benefits and advantages of the Rotecna heated plates are multiplied if combined with the Ni-2. These two products form a perfect tandem for piglets and for creating a suitable microclimate within the Ni-2 for the needs of the piglets, and concentrating the desired temperature in a localized area, without affecting the welfare of the sow.

Through the heated plates, the farmer regulates the desired temperature inside the Ni-2. Thus, as the piglets grow and produce more body heat the temperature of the plates can be reduced, and they can even be switched off on the hottest days since, thanks to the good insulation of their material, the heat is concentrated in the microclimate area.

Among the benefits highlighted by the professionals who already use the combination of these two products are annual savings of 20% and 40% in heating in farrowing, plus optimal development and growth of the piglets, and a decrease in the mortality rate. In short, increased profitability and productivity on the farm.

NI-2 TEST:

30% ENERGY SAVING IN FARROWING

Room (Ni-2) where the test was carried out. Photo: RotecnaPress.

The piglets remain in the uterus of the sow at an even temperature of 39-40° C. At birth, the piglet is under conditions that make it very sensitive to drafts and low temperatures. The piglets are wet when born with little skin protection, from the little hair and fat they have.

These piglets have few energy reserves at the beginning of their lives and must spend energy to find a nipple, where they obtain colostrum, their first source of calories. All these factors cause all piglets lose to temperature during the first half hour of life. So, it is not only important to

Carme Soldevila, agriculture engineer.

Rotecna, s.a.

The use of Rotecna’s Ni-2 in farrowing provides the piglets with an optimal environment throughout the year. In the warmer months, the Ni-2 protects piglets from drafts generated by the humidifying panels, which work at full power during that period to lower temperatures in farrowing pens. During the colder months, the Ni-2 creates a warm microclimate for piglets, concentrating the heat provided by the plates and/or lamps. This ensures that the calories generated are concentrated in a limited space for the piglets, without increasing the overall temperature of the room. This involves energy savings for heating that can range between 30% and 40%, depending on management in the farrowing pens.

TESTED ON FARM To corroborate these figures, a test was conducted in Binapig, a commercial piglet farm, with about 1,950 productive

5

TECHNOLOGY

Marc Smet, who manages a farm of 775 sows in Belgium, remarked to the Rotecna World: “We installed a sensor to monitor and automatically regulate the desired temperature in the heated plates. Thus, as the piglets grow and produce more body heat, and this is concentrated in the area of microclimate thanks to the Ni-2 covers, we can reduce the temperature of the water heated plates and obtain an optimal temperature, while reducing energy consumption”. Marc says that the annual heating consumption has been reduced by 40% to 50%.

ROTECNA RENEWS THE 60X40 HEATED PLATE AND ADAPTS IT TO THE EFFICIENT HYDRAULIC SYSTEM

60x40 cm

David Urieta who, along with his brothers, manages a holding of 2,000 sows in Lécera (Zaragoza, Spain), told to the Informativo Porcino magazine: “In the first week, we maintain the temperature of the heated plates at between 34 and 36 degrees to achieve a temperature of 30º inside the Ni-2.

WATER HEATED PLATE MORE SIZES, MORE SOLUTIONS

TECHNOLOGY

Farrowing pen with 60x40 water heated plates. Photo: RotecnaPress.

The second week we lower the temperature of the plates to 30 degrees and at 14 days, in the spring months we can now turn off the heating”. In this sense, David also emphasizes “the insulating function of the heated plates and Ni-2 Corner closing fences, which prevent drafts and heat losses.” Due to all that, the annual savings in heating on the farm of Urieta brothers is over 30%.

TECHNICAL DATA 60x40

120x40

120x50

120x60

3,5

13

19

23

Max. thermal emission, W

70-85

140-170

170-190

200-220

Empty weight, kg

3,40

5,80

7,00

8,70

Capacity, L.

Min. flow L/min.

0,5

Max. water temperature.

50ºC

Connections, mm

Ø15

The energy efficiency of Rotecna heated plates and high degree of satisfaction among customers, have led the company to

redesign its first water heated plate 60x40 cm and adapt it to the system developed in the three 120-cm models. It is another

TECHNOLOGY STUDY

option to add to the range of heated plates that the company has on the market. have a good insulating material such as plastic in the installations, or a supply of paper at delivery, but it is essential for the piglets to have a localized heat source to provide them with the required thermal comfort (a temperature of about 35° C at birth), but at the same time, which does not harm the cooler environment the sows need (18-20° C) for their welfare.

ADVANTAGES • Wide variety of sizes, making them more versatile • Easy internal filling with water, without air bubbles (non-air cap) • Optimum temperature distribution • High energy efficiency • Anti-slip relieves Rotecna’s large family of water and electric heated plates enables a microclimate of great comfort to be created in farrowing, weaning and wean to finish. In the case of newborns, the importance of ensuring their welfare and comfort, especially during their first days of life, is even greater, and the heating plates are the best support to achieve this goal because they provide piglets with an environment and temperature appropriate to their needs. The Rotecna heated plates have very low power consumption, and facilitate lower mortality casualties and faster growth of animals.

60x40 cm water heated plate The Rotecna 60x40 cm water heated plate, with capacity of 3.5 litres, is added to the existing 120x60, 120x50 and 120x40 sizes. This smaller model gives the farmer greater flexibility to choose the heated plate that best adapts to the characteristics of the installation.

To improve efficiency, the company has redesigned its first 60x40 cm water heated plate and has adapted it to the system of internal water circuit which the 120-cm models have, and to work as a heat accumulator: hot water flows through an internal circuit (a metal tube inside) that heats the water volume in the plate, which facilitates an optimal heat distribution, ensuring a constant temperature on the surface and avoiding temperature spikes.

24

Among the characteristics of the Rotecna water heated plates is the easy of filling the water through the top of the plate, through the non-air cap, and its anti-slip surface with to facilitate the grip and comfort of the piglets.

Heated plates + Ni-2 = Energy savings In their application on the farm, the benefits and advantages of the Rotecna heated plates are multiplied if combined with the Ni-2. These two products form a perfect tandem for piglets and for creating a suitable microclimate within the Ni-2 for the needs of the piglets, and concentrating the desired temperature in a localized area, without affecting the welfare of the sow.

Through the heated plates, the farmer regulates the desired temperature inside the Ni-2. Thus, as the piglets grow and produce more body heat the temperature of the plates can be reduced, and they can even be switched off on the hottest days since, thanks to the good insulation of their material, the heat is concentrated in the microclimate area.

Among the benefits highlighted by the professionals who already use the combination of these two products are annual savings of 20% and 40% in heating in farrowing, plus optimal development and growth of the piglets, and a decrease in the mortality rate. In short, increased profitability and productivity on the farm.

NI-2 TEST:

30% ENERGY SAVING IN FARROWING

Room (Ni-2) where the test was carried out. Photo: RotecnaPress.

The piglets remain in the uterus of the sow at an even temperature of 39-40° C. At birth, the piglet is under conditions that make it very sensitive to drafts and low temperatures. The piglets are wet when born with little skin protection, from the little hair and fat they have.

These piglets have few energy reserves at the beginning of their lives and must spend energy to find a nipple, where they obtain colostrum, their first source of calories. All these factors cause all piglets lose to temperature during the first half hour of life. So, it is not only important to

Carme Soldevila, agriculture engineer.

Rotecna, s.a.

The use of Rotecna’s Ni-2 in farrowing provides the piglets with an optimal environment throughout the year. In the warmer months, the Ni-2 protects piglets from drafts generated by the humidifying panels, which work at full power during that period to lower temperatures in farrowing pens. During the colder months, the Ni-2 creates a warm microclimate for piglets, concentrating the heat provided by the plates and/or lamps. This ensures that the calories generated are concentrated in a limited space for the piglets, without increasing the overall temperature of the room. This involves energy savings for heating that can range between 30% and 40%, depending on management in the farrowing pens.

TESTED ON FARM To corroborate these figures, a test was conducted in Binapig, a commercial piglet farm, with about 1,950 productive

5

TECHNOLOGY STUDY sows in the province of Huesca (Spain). The test took place in two farrowing rooms each with 20 places and 2 electric Rotecna heating plates (600 x 400 mm, 70W) per place as the only source of heating. In one of the rooms (control), the existing temperature management was continued, with a plate surface temperature decreasing by weeks (35º C, 33º C and 29º C) and room temperature (24° C, 23° C and 22° C) (Table 1). In the other room (Ni-2), Rotecna mobile Ni-2s were installed 40 cm above the heating plates. The ambient temperature of the control room was maintained and surface temperature of plate was decreased slightly (1° or 2°) with compared with the reference values ​​in the control room. The test was repeated twice lowering the heating plate temperature by a degree in the room with the Ni-2 and three times dropping by two degrees, but always maintaining the microclimate temperature equal to or higher than the control room monitoring and that the behaviour of the piglets displayed thermal comfort. In both rooms, ambient temperature and microclimate (approximately 15 cm above ground level, over the plate) was recorded, as was the daily electricity consumption per room for heating. In addition, the mortality and average weight gain of the piglets in each room were assessed, although there were some movements of piglets.

PRODUCTIONIN...

Since the results with temperature decreased by one degree were favourable in all respects, a twodegree reduction was then assessed.

The results were also positive, with an average saving of 31% (0.86 kWh/ day in the control farrowing room compared with to 0.59 kWh/day in the Ni-2 farrowing room). Despite the 2° C decrease in the temperature of the surface of the plates, a 1.7° C higher temperature microclimate was obtained with the Ni-2 and with slightly better production results: lower mortality of piglets and greater weight gain (Table 1).

In the first test, the use of the Rotecna mobile Ni-2 led to energy savings of over 28% throughout

Considering the average consumption in both tests, a saving of approximately

Table 1. - Conditions and results of the test with the Ni-2 made on the farm decreasing the surface temperature of the plates by 1° and 2° C. Test -1º C CONTROL

NI-2

Test -2º C DIFFERENCE

CONTROL

NI-2

DIFFERENCE

PROGRAMMING DATA Theoretical panel surface temperature (ºC)

Theoretical room temperature (ºC)

S1

35

34

-1

35

33

-2

S2

33

32

-1

33

31

-2

S3

29

28

-1

29

27

-2

S1

24

0

24

0

S2

23

0

23

0

S3

22

0

22

0

TEMPERATURES

T

24,3

24,3

0,0

25,2

25,2

0,0

Microclimate temperature (ºC) T

25,6

28,0

2,4

27,1

28,9

1,7

Real room temperature (ºC)

ELECTRICITY CONSUMPTION FOR HEATING

S1

1,50

1,19

-0,31

1,32

1,12

-0,20

S2

Electricity consumption (kWh/farrowing place per day) S3

0,96

0,70

-0,26

0,88

0,55

-0,33

0,38

0,15

-0,23

0,38

0,13

-0,25

T

0,95

0,68

-0,27

0,86

0,59

-0,27

TECHNICAL RESULTS FOR PIGLETS

A MARKET SPECIALISED IN HEAVY PIGS High raw materials costs, low prices and animal welfare regulations hinder the growth of Italian pig production.

Sources: ICEX España Exportación e Inversiones and CRPA (Research Centre on Animal Production, Italy).

The Italian pig sector contrasts with the rest of the European sector for its specialisation in the production of heavy pigs for making the hams and sausages typical of the country. In this sense, 70% of the production is done under the national swine certification of the quality marks PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), giving an added value on the market.

Piglets under the Rotecna Ni-2 Mobile with LED. Photo: RotecnaPress.

Table 2. -Estimate of consumption and cost of electricity for heating with and without the use of the Ni-2 under the stated conditions.

Mortality (%)

T

13,6

9,6

-4,0

11,8

10,9

-0,9

Average daily weight gain (g/day)

T

207

207

0

198

212

14

CONTROL

NI-2

DIFFERENCE

Electricity consumption per day per place

(kWh/ place and day)

0,90

0,64

-0,26

Electricity consumption per year per place

(kWh/ place and year)

270

191

-78

Annual electricity cost per place and year

(€/place and year)

26,43

18,75

-7,68

Annual electricity cost for the farm

(€/farm and year)

10.043

7.124

-2.919

30% in heating was achieved. At the level of the farm where the test was carried out: • • • • •

Nº of productive sows: 1,950 Duration of weaning: 22 days Farrowing places: 380 Days of heating per year: 301 Price of electricity: 0.098 €/kWh

Energy savings amounted to €2,919 per year (Table 2). Still, energy savings using Ni-2 could increase further switching the plates off during the last days of weaning in the warmer months or trying to decrease the temperature further, as with two degrees less on the surface, the microclimate in the room with the Ni-2 was still two degrees higher than in the control room. However, the benefits are not only from

saving energy but also the better performance of piglets. Although there have been few tests, the results show an improvement in weight gain in the piglets, but especially a decrease in mortality of between 7.6% (from 11.8% to 10.9%) and 29.4% (from 13.6% to 9.6%). Each 1.5% fall in mortality in absolute terms, on a farm of this kind with 1,950 sows, is about 938 more piglets weaned per year, so that, by calculating an average production cost of 29 €/weaned piglets, the use of Ni-2 in terms of productivity is a profit of more than €27,000 per year (Table 3). Under these conditions, the Ni-2 is amortized in six months, so that from then on, energy savings and improved productivity become net benefits.

Table 3 - Estimated benefits of using Ni-2 in terms of piglet production, considering a 1.5% reduction in mortality in absolute terms.

Mortality

S1: 1st week of weaning; S2: 2nd week of weaning; S3: 3rd week of weaning; T: Total weaning

6

ITALY,

weaning (from 0.95 kWh/place per day in the control farrowing room, to 0.68 kWh/ place per day in the Ni-2 room). With this pattern of temperatures, about 55% of consumption occurs during the first week when temperature requirements are greater and the body heat provided by the animals is low.

Consumption in the second week it is about 35% of the total and last week only represents 10% of energy expenditure. Despite decreasing the surface temperature by a degree, with the use of Ni-2 gave a microclimate temperature 2.4° C higher (28° C as against 25.6º C in the control room), without differences in the ambient temperature. Regarding the performance of piglets, no differences in weight gain were observed, although lower piglet mortality was observed in the room with the Ni-2.

CONTROL

NI-2

DIFFERENCE

(% mortality over live piglets)

12,5

11

-1,5

(Dead piglets/farm and year)

7.815

6.877

-938

226.630

199.434

-27.196

Cost (€/farm and year)* Piglet weight on weaning

Slight increase **

*Considering a cost of €29/piglet ** Depending on the genetics, feeding, handling, etc.

However, the specialization of Italian pig sector has not been strong enough to overcome the changes and economic instability of recent years without consequences. Thus, between 2000 and 2010, 83.3% of pig farms in Italy disappeared, mainly small and medium-sized farms that could not cope with a situation fraught with difficulties: the economic crisis, the high cost of raw materials, low meat prices and adaptation to the European animal welfare standards. As a result, the number of farms in the Italian pig sector fell from 156,818 farms in 2000 to 26,197 in 2010.

Nevertheless, the transition from a family-farm based production to a more industrial type, with larger facilities, has led to an increase of 8.5% in the number of pigs, increasing the average number of animals per farm by more than 500%.

In recent years, from 2011 to 2013, the number of heavy pigs has decreased by 8.4%, but the decline has been offset by a slight 3.7% increase in meat production.

Production The main peculiarity of the production of heavy pigs in Italy is that these are fattened to 160-180 kilos, and slaughtered at around 9 months. These figures differ from the process followed in the rest of Europe, where slaughter weight is around 100-110 kilos and aged 6 months.

Moreover, the work of producers in the breeding and feeding of heavy pigs is well defined by the requirements of the PDO and PGI certification to guarantee the quality, hygiene and traceability of the production.

With a census of 8.5 million pigs in 2013, Italy ranks seventh in the European Union in head of animals, with 5.8% of the total pig population. Moreover, the number of animals in Italy has fallen for three consecutive years, but the investments made in improving the competitiveness and productivity of farms helped increase the quantity of meat produced by 3.7% to 1.6 million tons of meat between 2011 and 2013, according to data from the report Costs of

Heavy Pig Production 2014, prepared by the Italian Research Centre on Animal Production (CRPA).

Alongside the heavy pigs, in recent years production of the so-called “intermediate pig” is growing in Italy. This is an animal sacrificed at a live weight above the EU average, at between 125 and 135 kilos, but with a shorter production cycle and fewer requirements than pigs reared within the PDOs. By areas, most farms are in the north of Italy, in the regions of Lombardy, Emilia-Romagna, Piedmont and Veneto, where 84% of the country’s pig production is concentrated.

Improvements in productivity On the productivity level, the Italian market is experiencing a positive trend towards a greater number of piglets weaned per sow per year, going from 22.01 in 2010 to 23.60 in 2013. This increase is parallel to a higher number of births per sow per year (from 2.23 to 2.25) and a higher number of piglets born live per litter (from 11.12 to 11.70) in the same period (Table 1).

Table 1 –Pig meat provision in Italy (thousands tons) 2011

2012

2013

Production

1.554

1.613

1.614

Var. 13/12 0,1%

Import

1.061

994

1.022

2,8%

Export

138

135

133

-1,7%

Total consumption

2.183

2.167

2.199

1,5%

36

35,6

36,1

1,5%

57,7%

60,4%

59,5%

-0,8%

Consumption per capita (kg) Self-sufficiency

However, despite these timid improvements in productivity, the Italian pig sector is undergoing a major crisis, aggravated by a steady upward trend in raw material costs and falling prices, as in the rest of Europe, because of the Russian embargo.

Domestic consumption In 2013, the consumption of pork in Italy rose 1.5% to 36.1 kilos per person per year. The figure is positive, but reflects the Italian market’s dependence on imports, with local production only covering 60% of total demand (Table 2).

Moreover, in recent years, as a result of the loss of purchasing power among final consumers, there has

Table 2 – Technical data: Pig production in Italy 2010

2011

2012

2013

Litters per sow per year

2,23

2,25

2,25

2,25

Piglets born per birth

11,35

11,55

12,01

11,90

Live piglets per birth

11,12

11,30

11,67

11,70

Dead piglets (%)

2,0%

2,1%

2,8%

2,1%

Piglets weaned per birth

9,87

10,13

10,38

10,50

Piglets weaned per sow / year

22,01

22,79

23,35

23,60

Rate of mortality (%)

11,2%

10,3%

11,1%

10,1%

Weaning age (days)

27,5

26,9

26,5

26,1

been a slight fall in the consumption of hams and sausages, especially those produced within the PDOs and PGIs. The product that has suffered most has been cured ham, with a fall of 3.3%.

Imports and Exports With regard to Italian imports of live animals, meat and products derived from pigs, these exceeded one million tons in 2013, an increase of 2.8% over the previous year. Most of this meat comes from Germany, Holland, Spain, France and Denmark.

These figures highlight the long way still to go for the Italian pig sector to cover the 40% of the market share now covered by imports.

A positive point is the export data: despite the slowdown in international trade, foreign demand has been, in recent years, the base for maintaining the Italian pig sector. In this sense, 90% of the products that Italy exports to foreign markets are in the group of foods called salumi, a wide variety of meats and sausage made with minced and stuffed pork. In 2013, there were notable increases in exports of cooked ham (20.1%), lard (13.8%) and hams and bacon (3.9%).

However, despite the 4.7% increase in exports of salumi products in 2013, increased imports of raw materials led a 13% deficit in the balance of trade.

With major obstacles to overcome, the main challenge of Italian pig farmers is to continue working to improve the productivity of the sows without increasing production costs, in order to meet domestic demand for meat, improve the profitability of their farms and become more competitive on the market.

7

TECHNOLOGY STUDY sows in the province of Huesca (Spain). The test took place in two farrowing rooms each with 20 places and 2 electric Rotecna heating plates (600 x 400 mm, 70W) per place as the only source of heating. In one of the rooms (control), the existing temperature management was continued, with a plate surface temperature decreasing by weeks (35º C, 33º C and 29º C) and room temperature (24° C, 23° C and 22° C) (Table 1). In the other room (Ni-2), Rotecna mobile Ni-2s were installed 40 cm above the heating plates. The ambient temperature of the control room was maintained and surface temperature of plate was decreased slightly (1° or 2°) with compared with the reference values ​​in the control room. The test was repeated twice lowering the heating plate temperature by a degree in the room with the Ni-2 and three times dropping by two degrees, but always maintaining the microclimate temperature equal to or higher than the control room monitoring and that the behaviour of the piglets displayed thermal comfort. In both rooms, ambient temperature and microclimate (approximately 15 cm above ground level, over the plate) was recorded, as was the daily electricity consumption per room for heating. In addition, the mortality and average weight gain of the piglets in each room were assessed, although there were some movements of piglets.

PRODUCTIONIN...

Since the results with temperature decreased by one degree were favourable in all respects, a twodegree reduction was then assessed.

The results were also positive, with an average saving of 31% (0.86 kWh/ day in the control farrowing room compared with to 0.59 kWh/day in the Ni-2 farrowing room). Despite the 2° C decrease in the temperature of the surface of the plates, a 1.7° C higher temperature microclimate was obtained with the Ni-2 and with slightly better production results: lower mortality of piglets and greater weight gain (Table 1).

In the first test, the use of the Rotecna mobile Ni-2 led to energy savings of over 28% throughout

Considering the average consumption in both tests, a saving of approximately

Table 1. - Conditions and results of the test with the Ni-2 made on the farm decreasing the surface temperature of the plates by 1° and 2° C. Test -1º C CONTROL

NI-2

Test -2º C DIFFERENCE

CONTROL

NI-2

DIFFERENCE

PROGRAMMING DATA Theoretical panel surface temperature (ºC)

Theoretical room temperature (ºC)

S1

35

34

-1

35

33

-2

S2

33

32

-1

33

31

-2

S3

29

28

-1

29

27

-2

S1

24

0

24

0

S2

23

0

23

0

S3

22

0

22

0

TEMPERATURES

T

24,3

24,3

0,0

25,2

25,2

0,0

Microclimate temperature (ºC) T

25,6

28,0

2,4

27,1

28,9

1,7

Real room temperature (ºC)

ELECTRICITY CONSUMPTION FOR HEATING

S1

1,50

1,19

-0,31

1,32

1,12

-0,20

S2

Electricity consumption (kWh/farrowing place per day) S3

0,96

0,70

-0,26

0,88

0,55

-0,33

0,38

0,15

-0,23

0,38

0,13

-0,25

T

0,95

0,68

-0,27

0,86

0,59

-0,27

TECHNICAL RESULTS FOR PIGLETS

A MARKET SPECIALISED IN HEAVY PIGS High raw materials costs, low prices and animal welfare regulations hinder the growth of Italian pig production.

Sources: ICEX España Exportación e Inversiones and CRPA (Research Centre on Animal Production, Italy).

The Italian pig sector contrasts with the rest of the European sector for its specialisation in the production of heavy pigs for making the hams and sausages typical of the country. In this sense, 70% of the production is done under the national swine certification of the quality marks PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), giving an added value on the market.

Piglets under the Rotecna Ni-2 Mobile with LED. Photo: RotecnaPress.

Table 2. -Estimate of consumption and cost of electricity for heating with and without the use of the Ni-2 under the stated conditions.

Mortality (%)

T

13,6

9,6

-4,0

11,8

10,9

-0,9

Average daily weight gain (g/day)

T

207

207

0

198

212

14

CONTROL

NI-2

DIFFERENCE

Electricity consumption per day per place

(kWh/ place and day)

0,90

0,64

-0,26

Electricity consumption per year per place

(kWh/ place and year)

270

191

-78

Annual electricity cost per place and year

(€/place and year)

26,43

18,75

-7,68

Annual electricity cost for the farm

(€/farm and year)

10.043

7.124

-2.919

30% in heating was achieved. At the level of the farm where the test was carried out: • • • • •

Nº of productive sows: 1,950 Duration of weaning: 22 days Farrowing places: 380 Days of heating per year: 301 Price of electricity: 0.098 €/kWh

Energy savings amounted to €2,919 per year (Table 2). Still, energy savings using Ni-2 could increase further switching the plates off during the last days of weaning in the warmer months or trying to decrease the temperature further, as with two degrees less on the surface, the microclimate in the room with the Ni-2 was still two degrees higher than in the control room. However, the benefits are not only from

saving energy but also the better performance of piglets. Although there have been few tests, the results show an improvement in weight gain in the piglets, but especially a decrease in mortality of between 7.6% (from 11.8% to 10.9%) and 29.4% (from 13.6% to 9.6%). Each 1.5% fall in mortality in absolute terms, on a farm of this kind with 1,950 sows, is about 938 more piglets weaned per year, so that, by calculating an average production cost of 29 €/weaned piglets, the use of Ni-2 in terms of productivity is a profit of more than €27,000 per year (Table 3). Under these conditions, the Ni-2 is amortized in six months, so that from then on, energy savings and improved productivity become net benefits.

Table 3 - Estimated benefits of using Ni-2 in terms of piglet production, considering a 1.5% reduction in mortality in absolute terms.

Mortality

S1: 1st week of weaning; S2: 2nd week of weaning; S3: 3rd week of weaning; T: Total weaning

6

ITALY,

weaning (from 0.95 kWh/place per day in the control farrowing room, to 0.68 kWh/ place per day in the Ni-2 room). With this pattern of temperatures, about 55% of consumption occurs during the first week when temperature requirements are greater and the body heat provided by the animals is low.

Consumption in the second week it is about 35% of the total and last week only represents 10% of energy expenditure. Despite decreasing the surface temperature by a degree, with the use of Ni-2 gave a microclimate temperature 2.4° C higher (28° C as against 25.6º C in the control room), without differences in the ambient temperature. Regarding the performance of piglets, no differences in weight gain were observed, although lower piglet mortality was observed in the room with the Ni-2.

CONTROL

NI-2

DIFFERENCE

(% mortality over live piglets)

12,5

11

-1,5

(Dead piglets/farm and year)

7.815

6.877

-938

226.630

199.434

-27.196

Cost (€/farm and year)* Piglet weight on weaning

Slight increase **

*Considering a cost of €29/piglet ** Depending on the genetics, feeding, handling, etc.

However, the specialization of Italian pig sector has not been strong enough to overcome the changes and economic instability of recent years without consequences. Thus, between 2000 and 2010, 83.3% of pig farms in Italy disappeared, mainly small and medium-sized farms that could not cope with a situation fraught with difficulties: the economic crisis, the high cost of raw materials, low meat prices and adaptation to the European animal welfare standards. As a result, the number of farms in the Italian pig sector fell from 156,818 farms in 2000 to 26,197 in 2010.

Nevertheless, the transition from a family-farm based production to a more industrial type, with larger facilities, has led to an increase of 8.5% in the number of pigs, increasing the average number of animals per farm by more than 500%.

In recent years, from 2011 to 2013, the number of heavy pigs has decreased by 8.4%, but the decline has been offset by a slight 3.7% increase in meat production.

Production The main peculiarity of the production of heavy pigs in Italy is that these are fattened to 160-180 kilos, and slaughtered at around 9 months. These figures differ from the process followed in the rest of Europe, where slaughter weight is around 100-110 kilos and aged 6 months.

Moreover, the work of producers in the breeding and feeding of heavy pigs is well defined by the requirements of the PDO and PGI certification to guarantee the quality, hygiene and traceability of the production.

With a census of 8.5 million pigs in 2013, Italy ranks seventh in the European Union in head of animals, with 5.8% of the total pig population. Moreover, the number of animals in Italy has fallen for three consecutive years, but the investments made in improving the competitiveness and productivity of farms helped increase the quantity of meat produced by 3.7% to 1.6 million tons of meat between 2011 and 2013, according to data from the report Costs of

Heavy Pig Production 2014, prepared by the Italian Research Centre on Animal Production (CRPA).

Alongside the heavy pigs, in recent years production of the so-called “intermediate pig” is growing in Italy. This is an animal sacrificed at a live weight above the EU average, at between 125 and 135 kilos, but with a shorter production cycle and fewer requirements than pigs reared within the PDOs. By areas, most farms are in the north of Italy, in the regions of Lombardy, Emilia-Romagna, Piedmont and Veneto, where 84% of the country’s pig production is concentrated.

Improvements in productivity On the productivity level, the Italian market is experiencing a positive trend towards a greater number of piglets weaned per sow per year, going from 22.01 in 2010 to 23.60 in 2013. This increase is parallel to a higher number of births per sow per year (from 2.23 to 2.25) and a higher number of piglets born live per litter (from 11.12 to 11.70) in the same period (Table 1).

Table 1 –Pig meat provision in Italy (thousands tons) 2011

2012

2013

Production

1.554

1.613

1.614

Var. 13/12 0,1%

Import

1.061

994

1.022

2,8%

Export

138

135

133

-1,7%

Total consumption

2.183

2.167

2.199

1,5%

36

35,6

36,1

1,5%

57,7%

60,4%

59,5%

-0,8%

Consumption per capita (kg) Self-sufficiency

However, despite these timid improvements in productivity, the Italian pig sector is undergoing a major crisis, aggravated by a steady upward trend in raw material costs and falling prices, as in the rest of Europe, because of the Russian embargo.

Domestic consumption In 2013, the consumption of pork in Italy rose 1.5% to 36.1 kilos per person per year. The figure is positive, but reflects the Italian market’s dependence on imports, with local production only covering 60% of total demand (Table 2).

Moreover, in recent years, as a result of the loss of purchasing power among final consumers, there has

Table 2 – Technical data: Pig production in Italy 2010

2011

2012

2013

Litters per sow per year

2,23

2,25

2,25

2,25

Piglets born per birth

11,35

11,55

12,01

11,90

Live piglets per birth

11,12

11,30

11,67

11,70

Dead piglets (%)

2,0%

2,1%

2,8%

2,1%

Piglets weaned per birth

9,87

10,13

10,38

10,50

Piglets weaned per sow / year

22,01

22,79

23,35

23,60

Rate of mortality (%)

11,2%

10,3%

11,1%

10,1%

Weaning age (days)

27,5

26,9

26,5

26,1

been a slight fall in the consumption of hams and sausages, especially those produced within the PDOs and PGIs. The product that has suffered most has been cured ham, with a fall of 3.3%.

Imports and Exports With regard to Italian imports of live animals, meat and products derived from pigs, these exceeded one million tons in 2013, an increase of 2.8% over the previous year. Most of this meat comes from Germany, Holland, Spain, France and Denmark.

These figures highlight the long way still to go for the Italian pig sector to cover the 40% of the market share now covered by imports.

A positive point is the export data: despite the slowdown in international trade, foreign demand has been, in recent years, the base for maintaining the Italian pig sector. In this sense, 90% of the products that Italy exports to foreign markets are in the group of foods called salumi, a wide variety of meats and sausage made with minced and stuffed pork. In 2013, there were notable increases in exports of cooked ham (20.1%), lard (13.8%) and hams and bacon (3.9%).

However, despite the 4.7% increase in exports of salumi products in 2013, increased imports of raw materials led a 13% deficit in the balance of trade.

With major obstacles to overcome, the main challenge of Italian pig farmers is to continue working to improve the productivity of the sows without increasing production costs, in order to meet domestic demand for meat, improve the profitability of their farms and become more competitive on the market.

7

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COVER NI-2 POR PIGLETS NI-2 CORNER NI-2 MOBILE LAMPHOLDER LID WITH LED LIGHT, 5W

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CHAIN AND DISK SYSTEM • Shock absorbing teeth system.

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• Corners with easy aperture system.

• Silo extraction system with an agitator.

SLATS WEANER BLIND PARTIAL BLIND SOW TRAP SLAT WEAN TO FINISH ELECTRIC HEATED PLATE WATER HEATED PLATE CAST IRON FERROCAST LEVEL BED / RAISED

AUGER SYSTEM The silo outlet system consist of a silo boot, a transfer unit and a slide gate assembly that allows horizontal and inclined installation.

SPLAYLEG STOP