Adding Value to Pigmeat

Keelin O’Driscoll, Teagasc Research Officer, tells us about a new project which aims to provide a means to capture value associated with intrinsic and extrinsic quality of the whole pork carcass from a sustainable pork system, supporting successful diversification of the pork chain.

During the past couple of years it has become increasingly apparent that the pig industry is teetering upon the edge of becoming unsustainable economically. Layered over this, is the increasing concern of policy makers, and consumers, about the environment, and particularly the environmental impact of livestock production; thus the pillars of environmental and social sustainability are also worthy of concern at the moment.

One of the reasons that Irish pig farming is vulnerable to poor profitability is due to dependency upon imported feed ingredients, an issue that has been under the spotlight during the past year. Besides the costs, importing feed from other countries results in a low level of feed security as there is a high dependence upon international trade routes, has a carbon footprint that includes the impact of transport, and depending upon the feed ingredients that are used, could lead to food-feed competition in various regions of the world (i.e. feed for animals is grown on land that could be used to grow human food). ‘Circular food systems’ are an alternative promising pathway to ensure a sustainable food future. A key principle states that monogastric farm animals should convert agri-food production streams inedible for humans into valuable food products, recycling biomass and nutrients back into the food system. This project will be the first to assess the feasibility of integrating these sources into Irish pig diets, from quantification of potential ingredients and impact on production, to the effect upon the final product quality.

To meet these aims the Teagasc pig and food departments have joined forces to investigate ways that we can both lower the input costs (economic, environmental, societal) and add value to the pigmeat that is produced. Approximately 30% of food is lost between harvest, retail and consumer levels. Incorporation of a portion of this loss into pig diets would support a circular economy, whereby a use is found for what is currently considered a waste stream. In fact, a previous study carried out in the Teagasc pig department identified that diets that incorporate a high proportion of this type of ingredient, (termed ‘circular feed ingredients (CFIs)’) have a lower water footprint, and result in less food-feed competition, than ingredients that are typically incorporated into Irish pig diets. At the moment these are under-utilised in Irish pig diets, due to a lack of knowledge of available streams. Our first task will be to carry out a detailed exercise to identify current or potential new waste streams that could be incorporated into diets. This will impact not only the pig industry, but plant-based food processors who could attain an outlet for waste.

Following this, we will select the most promising CFIs and incorporate them into pig diets so that we can test them to account for potential increased variability in nutrient quality and density, which could impact animal performance and welfare, and also ensure that the sensory and technological quality of the meat produced is of a high standard. Once we have data on animal performance, we will then apply a Circular Food Systems model to the Irish pig industry, to predict the volume of pork that could be produced with incorporation of circular feed ingredients (CFIs) arising at different stages of the Irish Agri-food chain.

There are also missed opportunities in the market when it comes to differentiation of high-quality premium pork products. Both fresh and processed Irish pork products are a source of high quality protein. However, the Irish pork portfolio needs examination, and new opportunities to add value identified; the premium paid for value-add is significantly higher than commodity pork (43% value in export returns, v’s 19% export volume). The Teagasc food centre in Ashtown will provide underpinning science to support processing of sustainably produced pork (including lesser value cuts) into value-added products, taking cognisance of market review and focus groups. Thus, we will investigate multiple means to capture additional value in pigmeat through developing products that return significantly more than commodity, and addressing sustainability issues that are likely to become increasingly important.

Thus this project will address several key challenges from production to final product in adding value to the pork chain. It will provide a means to capture value associated with intrinsic and extrinsic quality of the whole pork carcass from a sustainable pork system, supporting successful diversification of the pork chain. Improving the environmental sustainability of pork production will also improve acceptability of pork production to the consumer, thereby adding extrinsic value to meat. The project is due to start this year, with a PhD student starting work in the autumn. Further details of the project and it’s aims can be heard in last Octobers pig edge podcast, or by contacting Keelin.odriscoll@teagasc.ie