New research on best practices at different levels of the supply chain

The Animal Health and Welfare unit, from the Directorate-General for Health and Food Safety, published a report on entire male pig best practices. The study considers practices used in production and across the supply chain in relation to the rearing and slaughter of entire males or pigs vaccinated against boar taint. Below we provide a summary of the best practices that were identified per actor.

The report focuses solely on practices that proved to be successful in commercial conditions, rather than looking at presumed best practices, current trials or future initiatives.








Farm level best practices:

    • reducing boar taint in entire males through management measures on the farm;
    • management measures to reduce aggressive behavior.

Slaughterhouse best practices:

    • monitoring to detect boar taint;
    • quantifying and managing positive carcasses;
    • obtaining assurance that vaccinated pigs do not contain detectable boar taint;
    • dealing with boar tainted meat.
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Retail and food service best practices:

    • increasing market value of meat from uncastrated pigs;
    • promoting meat from entire male pigs and/or vaccinated pigs.

Source: Animal Health and Welfare unit report, Establishing best practices on the production, the processing and the marketing of meat from uncastrated pigs or pigs vaccinated against boar taint (immunocastrated).

Click here for the full report

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