meat research for market development for …• the domination of lean hybrids in oecd countries and...
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Meat research for market development for indigenous
pork produced by smallholders in northern Vietnam
The 66th annual meeting of the EAAP, Warsaw, Poland
02.09.2015
P.C. Mutha, L.T.T. Huyenb, A. Markemanna, A. Valle Záratea
aAnimal Husbandry and Breeding in the Tropics and Subtropics, University of Hohenheim, Stuttgart, Germany
bDepartment of Economics and Livestock Farming Systems, National Institute of Animal Science, Hanoi, Vietnam
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Rationale
• In Vietnam, demand for lean pork has been increasing in
recent years, resulting in a wide adoption of crossbreeding with
exotic genotypes by commercial pig farmers (Luc et al., Anim Prod Sci, 2014).
• The domination of lean hybrids in OECD countries and highly differentiated
consumer needs fostered the creation of niche markets for high-quality pork
production (e.g., Pugliese & Sirtori, Meat Sci, 2012).
• Customer preferences for native pork have also been reported for Vietnam
(Lapar et al., ILRI report #24, 2010), but there is hardly any information on the
feasibility of establishing value chains for indigenous pork produced by ethnic
minority farmers organized in cooperatives.
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Fig.:
Ban Lam commune,
Thuan Chau district.
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Fig.:
Photos by
Nguyen Duy Linh.
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Transfer of a Community-Based Breeding Program
Incorporating Local Breeds into Sustainable Practice
in Son La Province, Northwest Vietnam
• Overall objective
– Diversify and stabilize the incomes of farmers
• Specific objectives
– Establish an organizational structure for breeding and marketing
– Safeguard quality and traceability of regionally produced meat
– Contribute to the conservation and valorization of the Ban breed
concept presented by Valle Zárate & Markemann, Proc WCGALP, 2010
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At the interface of meat research and
market development
1. Identification of potential products and services
Identification of niche markets for breed-specific products
(Phuong et al., LRRD, 2014; Huyen et al., AsiaHiLand, 2015)
Characterization of breed-specific trait levels: Comparison of purebred Ban pigs
[6-7 months, 15 kg live weight, n=33] and commercial Piétrain x Duroc (PiDu)-
sired crossbreds [6-7 months, 58 kg live weight, n=12]
2. Planning and implementing a marketing campaign
Mapping of distribution channels (Huyen et al., AsiaHiLand, 2015)
Elaboration of a common definition of quality and a pricing system: Evaluation of
carcass quality of Ban pigs [n=51] of different live weight categories
modified after FAO Animal Production and Health Guidelines No.14, 2013 6
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Backfat thickness and meatiness
7
0
4
8
12
16
20
Ban PiDu crossbred
Backfat at P2 Backfat at GM
0
5
10
15
20
25
30
Ban PiDu crossbred
[cm2] [mm] Backfat thickness at last rib (P2)
and at Gluteus medius (GM) Loin eye area at last rib
P value for backfat at P2: <0.001
P value for backfat at GM: <0.001
P value: <0.001
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Intramuscular lipid content and fatty acid pattern
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0.0
1.0
2.0
3.0
4.0
5.0
Ban PiDu crossbred
Total fat contentLongissimus dorsi
P value = 0.053
[%]
• Proportion of saturated fatty acids
Similar in Ban pigs and PiDu crossbreds
• Proportion of monounsaturated fatty acids
Increased for PiDu crossbreds (P=0.001)
• Proportion of polyunsaturated fatty acids
Increased for Ban pigs (P=0.003)
• PUFA/SFA ratio
0.58 for Ban pigs, 0.33 for PiDu crossbreds
• Peroxidation index
30 for Ban pigs, 17 for PiDu crossbreds
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Occurrence of meat defects
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Fig.:
Scalding and de-
hairing in a small-
scale abattoir
PSE DFD
pH1
<5.8
<6.0
DL
>7%
pH24
>6.0
Ban (n=33) 3 12 33 9
PiDu crossbred (n=12) 0 50 8 17
P value (exact Fisher test) 1.000 0.013 0.136 0.598
Frequency of meat defects in the loin (%)
pH1=pH at 45 min p.m.; pH24=pH at 24 h p.m.; DL=drip loss at 72 h p.m.
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0
1
2
3
4
5
6
III
IIIIV
Lean Bones Skin Fat10
[kg]
42.1%
38.4% 41.3%
43.5%
13.6% 14.4%
14.0%
Effect of live weight class on weight and
composition of Ban carcass halves
Live weight class
<12kg: I
≥12 to <15kg: II
≥15 to <18kg: III
≥18kg: IV
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Effect of live weight at slaughter on commodity
prices under degressive pricing systems
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Price per kg carcass Price per kg lean [000 VND] [000 VND] Pricing system A
(blue line) I: 90k VND/kg LW
II: 85k VND/kg LW
III: 80k VND/kg LW
IV: 75k VND/kg LW
Pricing system B (green line)
I: 90k VND/kg LW
II + III: 80k VND/kg LW
IV: 70k VND/kg LW Live weight category within pricing system, categories with the same letter did not differ significantly (P>.05)
200
250
300
350
400
450
I II III IV
100
120
140
160
180
200
I II III IV
a
a
b
b
bc
c c
c
ab
a a a
bc
b
c
b
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Conclusions
• Indigenous Ban pork exhibits distinguishable sensory- and health-related
features, when produced within a specific production system.
• A market niche for clearly defined products of Ban pork could be established
when requirements of retailers are better understood and incorporated in the
value chain.
• Improvements of profitability along the value chain appear to be feasible by
moderately increasing live weights of slaughter pigs.
• Further steps to secure sales of Ban pigs and to strengthen the bargaining
power of cooperative members are required (formalization of contracts, active
acquisition of more costumers).
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The financial support of the
German Research Council DFG
is gratefully acknowledged.
Furthermore the authors thank the T7 project staff and the
personnel of the Veterinary Department in Son La for their
commitment and support.