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.
USING THE BENEFITS OF COMPUTERISATION TO THE FULL
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
.
WANTED: INSULT-PROOF, JUICY PORK
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!"
