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Reactions to several blogs

Avid readers of this website have been responding to a couple of my previous blogs - "Using the benefit of computerisation to the full" and "Wanted: insult-proof, juicy pork". I shall be dealing with their questions and remarks (in italics) here.

Avid readers of this website have been responding to a couple of my previous blogs - "Using the benefit of computerisation to the full" and "Wanted: insult-proof, juicy pork". I shall be dealing with their questions and remarks (in italics) here.

I haven't seen that kind of recording in computer where you can mark the most important task you needs to be done. Is it a programme that we need to buy?
The only programme I know of which uses a statistical overlay is from Data Control Systems of Hull (UK) sent to me October 2004, so I hope they are still in the market as it looked good. This used software from Massey University New Zealand. Try Linda Smith at e-mail linda@dcsltd.biz. If any other computer-recording company has joined the club I'd like to have details please, for my next textbook on 'Good Ideas in Pig Production'.
What programme would you recommend for a 320 sow-to-finisher herd?
You ask which system to choose? The one which best suits your business aims!
My priorities are… Ease of inputting; simple to operate; easy to keep track of all animals; good forward forecasting against preset production targets; maximum use of graphics against targets; plenty of what-if options; good, friendly, prompt support.
If economic and statistical overlays are available these are valuable aids for the experienced producer. The updated and remodelled Easicare programme called 'PigCom' from ACMC is worth a look. Get details from pigcominfo@pigcom.co.uk .

Good that both Michael Williams' company and JSR Healthbred are actively addressing this. Grant Walling said:
I'm not sure that the demand (for marbling) is there outside the premium ranges.
He is right, sadly! And Britain remains stubbornly nearly bottom of the European per capita pork consumption table. Thus all of us in pig production must redouble our efforts to (try to) persuade the consumer and restrateur to buy pigmeat which is halfway to being tastier and not insult it in the cooking.
Grant, my household doesn't buy any expensive premium meat - we don't need to. We buy well-marbled (even 'over-marbled' these days) pork and beef (which the consumer turns away from and is sold off to clear the shelves) and then cook it slowly.
Result: our dinner guests say "Who`s your butcher? Fabulous - this is the best pork etc. I've had in years?"
Reply: "Our butcher is any supermarket who find themselves left with unsold well-marbled meat - and then Barbara knows how to cook it!"

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