Boars on the way
Boars on the way
Boars on the way is a collaboration of stakeholders from the Dutch pig sector, aiming to end castration of male pigs within the European Union. Members of the steering committee include the Dutch Pig Farmers Organisation (POV), Vion, Topigs Norsvin, the Ministry of Agriculture, and the Dutch Organisation for the Protection of Animals.
Fact sheets on ending surgical boar castration
The European Commission produced educational materials to help farmers, meat processors and retailers transitioning away from surgical castration of pigs, including factsheets on ending surgical castration and methods to detect boar taint. The PDF’s below are a schematic representation of both subjects.
In the first PDF, techniques and best practices for slaughterhouses for the detection of boar taint are presented. One of the most successful methods is the human nose method.
In the second PDF, the Commission shares a success story about a leading Dutch slaughterhouse that developed its own boar taint detection technique, based on the human nose method. With over 10 years of experience in producing boar meat, this EU market leader operates in several countries, slaughtering thousands of male pigs each week.
MISSION & GOALS
A large number of European consumers attach great and increasing importance to animal welfare. European consumers consider it important that farm animals get as little interventions as possible throughout their lives. Castration of male pigs is one of these interventions. The European pig sector takes these signals seriously. Within Boars on the way we are working on solutions to the complex castration issue.
The goal of Boars on the way is to end castration of male pigs within the European Union. This website brings together the knowledge and practical experiences of farmers and companies in the pork supply chain to produce and market entire male pigs.
Information platform
This website aims to offer an overview of the newest insights on boar management and market acceptance of boar meat. Firstly, an overview of best practices is provided. Also, as boar castration and boar meat are often discussed in the media, we provide an overview of the lastest news on the news page. On the topics page, you can find these news articles categorized by subject. Furthermore, numerous research projects have been carried out over recent years to explore the possibilities and consequences of non-castration. You find an overview of relevant scientific research on our research page. Do you know of any new information that should be covered on our website? Let us know by e-mail: info@boarsontheway.com
HISTORICAL BACKGROUND
Castration of male piglets is an age old method in pig farming. Surgical castrated pigs do not produce boar tainted carcasses. In recent years, castration (with or without sedation) is increasingly perceived as an intervention in the integrity of the pig as well as undermining the welfare of the animal. Moreover, farmers see castration of piglets as unpleasant and labor-intensive work. There are also economic disadvantages. Uncastrated pigs utilize their feed better, resulting in lower feed cost. That is also a benefit for the environment.
Large differences still exist between countries in producing and marketing non-castrated male pigs. It ranges from those countries with a lot of experience such as the United Kingdom Ireland, Spain and Portugal, to countries in which companies have started in the period 2010-2015 such as The Netherlands and Belgium. Pork food supply chains and retail organisations in these countries have successfully adapted best practices to end the surgical castration of piglets. During the last few years 2015-2017 France and Germany gradually increased the number of entire male pigs. By 2018 large pork food supply chains in 5-8 major pork producing countries have established successful directions for solutions for ending surgical castration.
DECLARATION OF BRUSSELS
In 2011 the parties involved in the European pig sector signed the declaration of Brussels. The statement expresses the ambition to end castration of male piglets in Europe in 2018.
The declaration ambitions have not yet been realized. Nevertheless, the Declaration has been an innovative and positive step facilitating communication between all stakeholders and has achieved encouraging results towards alleviating pig pain. To take care of the progress towards meeting the medium and long-term ambitions of the Declaration, the signatories have established an expert group.
Download: The latest progress report
Download: The declaration of Brussels
More information offered by the European Union
CHALLENGES
The challenges addressed by Boars on the way are:
- Preliminary measures to prevent boar taint. Best practices that have proven to be succesfull and cost effective include genomics and selecting low boar taint lines, modifying feed composition and specific farm level boar management measures. Feed measures can be introduced quickly, for genetic measures more time is required.
- Applying preventive measures can reduce boar taint prevalence to low levels. To prevent consumers being confronted with tainted meat, quality control systems as an additional safety net at the slaughter line are necessary. Detecting boar tainted carcasses at the slaughter line is necessary in order to prevent meat with boar taint reaching the market.
- Castrated pigs are less active than non-castrated pigs. Pig farmers have to deal with more active animals. They should take measures in order to prevent pigs not to act overly aggressive or active within the group.
- Special challenges arise in case of particular products or production methods, such as those for traditional products like Parma ham or in organic pork production.
STAKEHOLDERS
Below different parties involved with the boar castration issue are listed. If you have any comments or suggestions, please contact us.
Agricultural institute of Slovenia
AG-Press.eu
Agroscope
Clitravi
Copa Cogeca
COV, Centrale organisatie voor de Vleessector
Danish Meat Research Institute (DMRI)
Dierenbescherming
EFSA
Eurogroup for Animals
European Commission
Ifip, Institut du porc
ILVO Vlaanderen
Inra, Institut national de la recherche agronomique
Irta, Institute of Agrifood Research and Technology
Institut für Tierwissenschaften, Universität Bonn
Landwirtschaftskammer Nordrhein-Westfalen
LTO Nederland
Ministerie van Landbouw
Nofima
Producenten Organisatie Varkenshouderij POV
QS
SABRE
SUISAG
Swedish University of Agricultural Sciences
Swiss college of agriculture
Universiteit Gent
University of Hohenheim
VION Food Group
Wageningen University and Research Centre
Wageningen UR Livestock Research
BEST PRACTICES
These are the first ‘best practices interviews’ in a series of interviews with experts on producing and marketing (meat from) entire male pigs. During the last decade more and more exerience has been gained about the do’s and dont’s. The coming months we will be giving attention to the lessons they can teach us.
Ending castration success stories: Entire males in France and vaccination in Spain and Poland
Farmers and pork producers in France, Spain and Poland are doing their share to end surgical castration. Read their success stories and learn how they went about it.
Reducing boar taint risk in entire males
Reducing the risk of boar taint in entire males is essential for realizing market acceptance of meat from non-castrated pigs. The European Commission shared a fact sheet designed for pig supply chains,...
Pig farmer Georg Freisfeld
“The wellbeing of our pigs is at the heart of our daily routine”
Georg Freisfeld runs an arable and pig farm together with his wife Katrin. Their farm Freisfeld...
TOPICS
Boars on the way aims at facilitating knowledge exchange of integrated solutions for the development of alternatives to the surgical castration of piglets, namely raising entire males. For that purpose, we will try our best to share information on the most relevant topics.
CONSUMER & MARKET
Boar meat is pork from uncastrated male pigs. Male piglets are routinely castrated, aiming to prevent an abnormal smell of the meat (boar taint). The resistance to castrate male piglets is increasing. A large number of European consumers attach great and increasing importance to animal welfare. European consumers consider it important that farm animals get as little as possible interventions throughout their lives. Castration of male pigs is one of these interventions. When European consumers are asked to choose three main motives for buying and eating meat from a set of eleven motives; quality, price and taste are on average most often selected and no artificial ingredients, convenience and animal welfare are least often selected, with animal welfare on average over all 14 countries chosen in the top 3 by 15.0% of consumers, ranging from 28.2% of German consumers to 2.1% of Latvian consumers (Source CAMPIG, 2013).
However, not everyone is convinced of the need to end the castration of male piglets. European and international markets have different opinions about the castration of pigs. International trade, supermarkets and butchers sometimes are reluctant because they fear the possibility of pork with boar taint.
Quality control and the Gold standard
Quality assurance and quality improvement are important to maintain market share or achieve higher prices. It is expected that the relative importance of quality will only continue to increase in the future. Pork quality may refer to slaughter quality, quality of meat and on hygienic quality. Slaughter quality is about meat percentage, carcass type and ratio of meat/fat and meat/bone. Meat quality is about sensory quality (color, water binding capacity) and eating quality (tenderness, juiciness, taste and smell).
The opinion of consumers about the quality of meat always comes first. For the pork meat sector the consumer is the gold standard according to which everything is tuned. Optimizing animal welfare is important for European consumers and therefore for the pork producers. Quality is largely determined by taste and smell. It is why in Europe a lot of time and money has been spent to unravel the complex issue of boar taint and to develop solutions.
Presentation at the Animal Welfare Platform
Juni - 23
Gé Backus presented an overview of the work of the international voluntary subgroup on ending piglet castration on the June 16th 2023 meeting of the European Animal Welfare Platform....
Ending castration of piglets explained (you tube)
Short animation on YouTube about the impact of ending castration.
Footprint of entire male pigs in Europe (pdf)
Feb - 2023
Ending piglet castration in the EU results in a lower footprint of in total 4.4 million ton CO2 equivalents per year.
BOAR TAINT DETECTION
Boar taint is an unpleasant smell that can arise during the heating of pork. Boar taint can occurparticularly in meat of adult male pigs due to changes in the hormonal system when the animal is growing older. This may lead to a concentration and combination of endogenous substances in the body fat that can cause the different smell. Boar taint rarely occurs in female pigs or castrated male pigs. Meat products that are not heated will also not show boar taint.
Causes of boar taint
Research has shown that there are three endogenous substances that can cause boar taint: androstenone, skatole and indole. Androstenone is a substance that is important in the development of the sperm cells in male animals. lawn mower reviews Skatole is produced during the degradation of certain amino acids in the body. Skatole affects both male and female animals. In male pigs incidentally three times more than in female pigs. Castration of male piglets lowers the concentration of Skatole significantly. Ultimately, it is the combination and concentration of androstenone, skatole and indole which cause -the extent of- boar taint.
Complex
The detection and prevention of boar taint is particularly complex. It’s not just about finding the concentration of substances but also how consumers perceive the smell and taste of these substances. These are not uniform. Research has shown that 30% of consumers is not sensitive to androstenone. Differences are also found between consumers in different countries.
That in turn can have various causes, such as a cooking method or getting used to a product.In recent years, much research has been conducted to gain insights into consumer preferences. That the level of androstenone, skatole and indole are influencing the smell is for sure. Other conclusions are not possible. Given the complexity of boar taint it must also be added that consumer taste can differ as well.
Preventing boar taint
In the world and also in Europe, the castration of male piglets is regarded as the most common method to prevent boar taint. After castration androstenone and skatole are virtually disappeared.
In recent years much research has been carried out to identify the causes of boar taint and the ways to prevent it.
Alternatives include:
- Breeding management: the amount of androstenone and skatole is genetically determined. This means that breeding management and genetic selection provide longer-term perspective.
- Modifying feed composition by adding inuline to the feed has proven to be an effective measure to reduce the skatole content in carcasses.
- Immuno castration. By vaccinating male pigs, the growth of the testicles and hence the production of androstenone can be restrained. Opponents of this method point out that immuno castratation also interferes with the integrity of the animal.
- Management measures on the pig farm. Research has shown that a lower level of skatole can be achieved with measures at farm level. Good examples are hygiene, housing and sufficient water and feed.
- Detection in the slaughter line. During the slaughtering process controls are carried out by heating the fat and to check for an abnormal odor. This prevents the meat with boar taint to reach the consumer. The meat is not destroyed but used for products that are not heated like sausages, salami, and ham.
Using the above mentioned measure, more and more major pork supply chains in Europe have succesfully adapted the practice of producing and marketing entire male pigs.
New detection method
To meet consumer demands for high quality pork it is necessary to sort out pig carcasses containing a high concentration of the two compounds that are the cause of boar taint: skatole and androstenone.
...Promising new boar taint detection method
Okt - 2019
A new boar taint detection method, developed by the Danish Research Meat Institute DTI, detects boar taint in a quantitative and objective way. It determines skatole and androstenone...
New detection method for boar taint
At the ICoMST 2017 conference in Cork Ireland Claus Borggaard and his colleagues from the Danish Meat Research Institute presented the At-line rapid instrumental method for measuring the boar taint...
BREEDING & GENETICS
Research has shown that there are three endogenous substances that can cause boar taint: androstenone, skatole and indole. The amount of androstenone and skatole is genetically determined. This means that breeding management and genetic selection provide longer-term perspective.
FEEDING
Research has shown that there are three endogenous substances that can cause boar taint: androstenone, skatole and indole. Research has shown that a lower level of skatole can be achieved with adding inuline to thefeed. Other good examples are hygiene, housing and sufficient water and feed. Research has revealed that undesirable behaviour among boars can possibly be reduced by modifying the composition of their feed.
MANAGEMENT & HOUSING
Castrated male pigs are less active than boars. For the pig farmer and the welfare of animals housed in groups, that is an advantage. Farmers have to learn to identify and apply the do’s and don'ts of raising boars in order to prevent excessive aggressive behaviour
Presentation at the Animal Welfare Platform
Juni - 23
Gé Backus presented an overview of the work of the international voluntary subgroup on ending piglet castration on the June 16th 2023 meeting of the European Animal Welfare Platform....
Ending castration of piglets explained (you tube)
Short animation on YouTube about the impact of ending castration.
Footprint of entire male pigs in Europe (pdf)
Feb - 2023
Ending piglet castration in the EU results in a lower footprint of in total 4.4 million ton CO2 equivalents per year.
New detection method
To meet consumer demands for high quality pork it is necessary to sort out pig carcasses containing a high concentration of the two compounds that are the cause of boar taint: skatole and androstenone.
...Promising new boar taint detection method
Okt - 2019
A new boar taint detection method, developed by the Danish Research Meat Institute DTI, detects boar taint in a quantitative and objective way. It determines skatole and androstenone...
New detection method for boar taint
At the ICoMST 2017 conference in Cork Ireland Claus Borggaard and his colleagues from the Danish Meat Research Institute presented the At-line rapid instrumental method for measuring the boar taint...
FAQ
Scroll down for FAQ's about the following topics:
- General
- Farming
- Methods
- Production and checks
- Boar meat
- Market
- Consumer
Click a question to view the answer.
Boars on the way - General
What is boar meat?
Boar meat is pork from uncastrated male pigs.
What is boar taint?
Boar taint is a penetrating unpleasant odour (and accompanying taste) in pork.
Why is there so much attention in Europe for boar meat?
A large number of European consumers attach great and increasing importance to animal welfare. European consumers consider it important that farm animals get as little as possible interventions throughout their lives. Castration of male pigs is one of these interventions. The European pig sector takes the signals seriously. Within Boars2018 they are working on a solution to the complex castration issue.
Why is there so much attention in Europe for boar meat?
A large number of European consumers attach great and increasing importance to animal welfare. European consumers consider it important that farm animals get as little as possible interventions throughout their lives. Castration of male pigs is one of these interventions. The European pig sector takes the signals seriously. Within Boars2018 they are working on a solution to the complex castration issue.
Why are male piglets castrated?
Boar piglets are routinely castrated for years with the idea thus preventing a possible abnormal smell of the meat (boar taint).
Why is stopping castration of male pigs in discussion?
The main reason is that it improves animal welfare by avoiding an intervention in the male piglets. European society and consumers not only judge the eating quality of pork but also consider the way the animals are being treated as important. The resistance to castrate male piglets is increasing.
Is stopping castrating a responsible decision?
A lot of research and field tests have shown that this is possible. The meat quality can be ensured by carrying out proper checks in the slaughter line. It is known which points are important to the farmer. Finally, much information is available for the feed producers so that less food is needed for the same amount of meat. That is sustainable and contributes to the environment.
Which countries have built up experience in the production, sale and consumption of meat from uncastrated pigs?
The production, sale and consumption of meat from uncastrated pigs naturally depends on the market demand. In Europe, a clear trend can be observed. Since time, the UK and Ireland have not castrated male pigs. In Spain, this applies to about 80% of the pigs. Two years ago Dutch supermarkets have agreed not to sell any meat from castrated pigs anymore. In Germany, France and Belgium more and more market parties switch towards boar meat. The offer, purchase and acceptance of meat from uncastrated pigs shows a clear growth.
Boars on the way - Farming
What are the advantages of ending castration?
First, it means higher welfare for the farmer and the pig by not having to carry out castration nor having to undergo it. Non-castration also means more sustainability, lower costs because the pig grows better and more environmental efficiency as less feed is needed.
Why don´t pig farmers stop pig castration on a large scale?
Pig farmers are used to castrate their male piglets. They’ve always done it and slaughterhouses did not accept uncastrated male pigs because of the alleged risk of smell abnormalities and boar taint. Up till now, many pig farmers have not included the economic, environmental and welfare benefits in their decisions. Still, not all pig farmers are aware of and recognize the benefits of non-castration.
What are the consequences for pig farmers when they stop castrating their pigs?
Stopping castration of pigs offers the farmer many advantages. The pig farmer is relieved of tedious work and he has less work. Furthermore, a castrated male pig grows faster; the animal needs less food and produces less fat. The pig farmer has to take specific measures in farm management and should pay special attention to several points on the farm.
Is there a difference in keeping boars compared to barrows and gilts?
There are certainly differences. A lot of research on EU-level has been carried out and practical information and knowledge is available.
Additionally, there are farmers who have built up intensive experience with housing and management of boars. Their best practices are available. It has great value to share these experiences and accumulated knowledge.
The European ambition Boars on the way provides this information via www.boars2018.com and various other activities such as presentations, information and discussion meetings and press trips.What is the main challenge for the pig farmer?
It happens that boars overreact due to their hormones and therefore occasionally cause mutual anxiety (fight and pounce on each other). Much research has been done on how this can occur and how it can be prevented. Pig farmers who have studied it, reach good results and are perfectly capable to manage boars and profit from the financial benefits that come with it.
What keeps pig farmers from a massive switch towards boars?
The market – and for pig farmers that is the slaughterhouse- should want to buy and sell pork of non-castrated pigs. In several European countries and beyond, there is still resistance to meat from uncastrated pigs. This is often based on prejudices or stakeholders are not aware of the detection systems that can ensure the proper quality.
Customers then choose traditionally meat from castrated pigs to avoid the perceived risk of boar taint. However, the benefits for pig farmers are large. Boars are financially more attractive than gilts and barrows.Is there a difference in performances or causing boar taint when males and females are bred in the same pens versus when they are bred separated? What is the situation in the various European countries?
International research results provide a mixed picture. Some are in favour of mixed pens, others in favour of separate housing.
Research in the Sterksel Swine Innovation Centre does not show a preference for one of the two methods. Both give comparable results.
At the moment there is nog Information or research results from other countries. Dutch pig farmers breed their male and female pigs in most cases in separate pens.
There is no information available about the situation in other EU countries.
Boars on the way - Methods
What methods are available for pig farmers to prevent boar taint as much as possible?
Surgical castration as it has been conducted for many years; the testicles of the young male piglet are removed.
Immuno-castration, the boar is two times vaccinated during the rearing with a substance which suppresses the growth of the testicles.
Optimal breeding conditions of boars: proper housing, genetics, nutrition, hygiene and rest in the barn and playing material for the animals.Is immuno-castration an alternative to castration of piglets?
Immuno-castration is a legally accepted method in the European Union. In itself this is an alternative to castration. However, respecting the integrity of the animal and leaving behind any interventions on the animal is preferred by many parties. In a number of situations, however, immune-castration can be a good (intermediate) solution. This concerns pigs slaughtered at a very high weight and age and animals in organic and free-range housing systems.
Which method is most commonly used?
Worldwide, surgical castration is still by far the most used. Immuno-castration to a much lesser extent because it is expensive, labor intensive for the pig farmers and not accepted everywhere in the market (sales parties fear negative reactions from consumers).
In Europe, the number of non-castrated pigs has increased considerably in recent years. Much information is available from international research about housing methods and best practices. Pig farmers can thus achieve an animal friendly rearing of boars. Additionally, good detection methods have to ensure the quality of the meat.Which method ensures that the meat is free of boar taint?
No method nor intervention or operation during the rearing gives a 100% guarantee that abnormal smell of the meat is avoided. Therefore it is necessary that each individual bear is checked during slaughter.
Boars on the way - Production and checks
Can a castrated board still have boar taint?
That is not likely. The risk thereof is virtually zero.
Can everyone smell boar taint?
Not all people are equally sensitive to the substances androstenone, skatole and indole that cause boar taint. Some people do not smell androstenone; others think it smells nice and a third person may indeed find that it is different in the fragrance. In general women smell it better than men.
How is prevented that meat with boar taint reaches the consumer?
Slaughterhouses that process uncastrated pigs (boars) have the responsibility to ensure a reliable detection method. A good (with figures substantiated) and available method is the HNS system. For this purpose, during the slaughter process some fat of the pig is scorched and a trained inspector checks the smell. This is called the HNS system (Human Nose System). Pork that smells different is kept separate and used for products where the meat is not heated.
Is meat with boar taint destroyed?
No, there is absolutely no reason to. The meat is of excellent quality for making, for example, boiled meat products or dried sausage. Consumers can only notice boar taint if they heat the meat.
There is a difference between research figures for boar taint in Denmark and other European countries. Why is that?
This difference arises because of the existence of different parameters. In the Netherlands the average is about 3-4%. This concerns the so-called hedonic parameter for boar taint, i.e. as experts perceive it. The 10% in Denmark stands for the percentage of animals having a level of skatole and / or androstenone which is above pre-specified limit values.
For skatole the limit is >0.25ppm. At higher levels of skatole and androstenone, the chance of boar taint increases. It may be that human experts smell boar taint at 3-4% of the carcasses, while 10% of those carcasses exceed 0.25ppm.
When Danish or German experiments refer to boar taint, it generally concerns the levels of skatole (and sometimes androstenone). This is not the same as the percentage of boar taint that is perceived by humans.What percentage of pigs has different boar taint?
Research in large slaughterhouses in the Netherlands, Germany, France and Belgium shows an average from 3-5%. It varies even from farmer to farmer. With further tightening of farm management (hygiene, genetics, feeding, housing) this probably can be reduced even more.
Boars on the way - Boar meat
Can you smell the difference between boar meat and meat of barrows and gilts?
Odor is inherently personal and varies per person. Meat of boars that is judged as abnormal by professional inspectors, does not become available as fresh meat to consumers, but is processed in another way (such as cooked or dried meat).
Is there a quality difference between meat from castrated and non-castrated male pigs?
The opinions on meat quality of boars and meat from castrated pigs differ. Research shows that these differences occur in the meat-fat ratio. It may be less advantageous for boars and even for gilts. Study results also show that the harder the fat is, the better the quality of meat. Fatter pigs have harder fat. Boars are a little less fat, but the overall effect of boars on the hardness of the fat is very low. Finally, research shows that there can be a great variation between one farm and another due to overall farm management. The differences in hardness of the fat are tiny compared to the overall variation between farms.
A good diet at the end of the rearing period affects the quality of fat and hence the quality of the meat. 150 boars and gilts have been examined three times for the quality of color and juiciness (pH value and drip) of boar meat. The results were three times the same:
– There is no negative effect on the final pH measured in boars and gilts
– There is less drip loss (better juiciness) in boar meat.Can you taste the difference between boar meat and meat of barrows and gilts?
This is very difficult to determine objectively. The taste of boar meat is not really different. Nose and mouth, however, are well in communication with each other and can influence each other. It should also be taken into account that meat is usually seasoned and salted.
Boars on the way - Market
Is boar meat accepted in Europe and the rest of the world?
The attitude towards boar meat ranges from full acceptance to strong resistance. In general, in countries in which animal welfare and sustainability are important, the acceptance of boar meat is higher. At the same time there are markets which have an emotional resistance to boar meat, because boars were castrated for decades as a standard procedure by the assumption thus preventing boar taint. It requires a lot of communication efforts and substantiated scientific research to refute this prejudice.
Are animal welfare and sustainability important issues in every market?
Both welfare and sustainability play a particularly important role in the (North) West European market which is financially strong and where production conditions are considered in the overall quality perception. In Southern Europe – so far – only the product quality is the decisive factor and animal welfare and sustainability play a less prominent role. It is a challenge for the farmers, slaughterhouses and processing industry to find a good balance. This is crucial because all parts of the pig are sold worldwide on various markets. So even in markets that have less attention for animal welfare and sustainability for which they do not wish to pay.
Is there confidence in the testing method using the HNS-system (human nose)?
In the Netherlands, many studies have been carried out to confirm the reliability of the HNS system to determine a different odor. The Dutch retail is satisfied with the method. The method has already proven its reliability for several years.
Slaughter houses are mainly worried that their customers reject boar meat in advance. It is mainly an emotional resistance and perception to boar meat. Not against the control method as such.Are slaughterhouses able and willing to guarantee their customers that their boar meat does not smell different?
We cannot comment on individual market parties and their guarantees. With careful monitoring by trained inspectors of the HNS system it is possible to determine the abnormal smelling pork and to process that meat for other purposes then fresh meat. Measurements show an average of 3% boar taint. Slaughterhouses are responsible for ensuring that the meat they deliver is of the right quality.
European slaughterhouses are generally reticent in their communication regarding the slaughter and supply of boar meat. Why?
Apparently the emotional resistance against boar meat is in some countries or markets that strong that suppliers do not talk about it. They in advance fear complaints and a lower selling price.
What should be done to promote the acceptance of boar meat in the markets?
The fact is that castration is done for decades from the assumption that boar taint is a common issue. Long and intensive European scientific research shows that the current situation is completely different. It is very well possible to keep boars and manage boar taint as well. It requires continuous and transparent communication to all European stakeholders in the production chain to explain about boar meat, the quality and control.
Also, information and communication on the quality assurance and control system during the slaughter process is required to build confidence in high-quality pork from male pigs.Who should organize and carry out this communication?
Non-castration of piglets is a societal and political-market issue. All stakeholders are involved: pig farmers, slaughterhouses, the feed sector, customers in retail, industry and out-of-home markets, the national and European politics, NGOs and consumer organizations. Non-castration results in a higher level of animal welfare and sustainability. This is a general interest where everyone carries some responsibility.
Should a ban on castration not be organized by politics and laid down in law?
European politicians have discussed this subject. Together with European industry parties the ambition has been expressed to stop castration in 2018 in Europe. The European Union will not organize this via legislation, but calls on producers, processors and suppliers of pork, to realize non castration in the market place. The EU Commission sees to it that this process of transition is actually carried out and supports this goal. The latest developments show that the transition is in progress and fewer pigs in Europe are castrated.
Boars on the way - Consumers
Are consumers sensitive to boar meat with abnormal odor and can they also really smell it?
Smelling a different scent is very personal and very different. European consumer research also confirms that there are major differences in the way the scent is experienced.
One can be totally insensitive to boar taint and another will smell it clearly. Thereby it even happens that the smell is considered pleasant. It is clear that European consumers have no preconceived notions about the quality of boar meat without boar taint. The bias and emotion is at the producers, processors and sellers.Europe (including UK, Germany, Belgium, France and The Netherlands) now produces clearly more boar meat. Does this have an effect on the appreciation and marketing of pork?
Consumer’s attitude of pork is rather stable. It remains the most consumed type of meat and the increase in the amount of boar meat has no – negative – impact on the valuation and consumption.
What is the reason that pork consumption in Europe is under pressure?
The total meat consumption in Europe shows a little decrease. It then is logical that this affects also pork, the most consumed type of meat in Europe. In the Netherlands significantly more pork of boars is being sold. However, the decline in sales in the Netherlands does not differ from other countries. The Dutch consumer accepts boar meat and experiences no difference in pork from barrows or gilts.
Is there a difference in consumers’ acceptance of boar meat in different EU countries?
Research and taste tests show that consumers in several EU countries experience no difference in the preparation and consumption of pork from boars compared to pork from barrows and gilts. It does not affect their quality perception or purchasing and consumption behavior.
Voor vragen kunt u een mail sturen naar: info@boarsontheway.com