[Music] owning ladies and gentlemen it's a great pleasure to welcome you for this wine conference organized from yesterday and today and I entitled this short roundtable the new challenge in the swine industry I should say the challenge in this way is not you talking about better meat quality and improve sustainability and also looking at the evolution of a pig production from Europe and other countries and I'm pleased to welcome Natalie kinu from if hip in France the French Pig Institute Christian Finkle sent from Denmark and from the sages organization so well known in in Europe for the quality of the pig production and for the development of the swine industry and particularly on from if true in in France in charge more about the product quality the pig product quality and as I said before the title of this short run table would be the challenges in the swine industry and there are some some some question I would say what what about the evolution of the swine industry of about the big demand regarding the type of product regarding the citizen demand not only the customer demand but also the city's and demand so I think maybe you could you could illustrate a little bit how you see this future I would say in the swine demand in the swine production demand military on the sustainability of first [Music] I think that we we can not only now well I'm a nutritionist so for some years we have looked for the best diets that can give the best growth performance best carcass quality etcetera now we have to to take into account the the demand for an increased welfare of animals also we have to formulate diets for reduce nutritional impact and that's why we are not involved presently and especially on precision feeding of animals the idea would is that not all the animals have the same nutritional requirements and then we have to supply them the right amount of the right day and so that we can we can use in a more efficient way the resources for an big production and also try to achieve the quality of the product because when you talk about precision feeding and so on we are talking more about individuals than flock based nutrition I yes come you are dealing with number of animals yes I think that we have some housing systems that allows us to work for any more individual basis for example gestating sows or lactating sows I think we can achieve an individual feeding strategies for growing pigs it's a little bit different but we are developing presently some tools and devices where we can feed each animal based on each day on his own requirements yes allowing the same strategy Christian in Denmark yes we certainly think it's important also to emphasize that if we look at the environmental impact of pig production over the last 25 to 30 years we already reduced the environmental and impact substantially by by more than 50 percent in in in some cases and certainly that's that's due to improved improved feeding improved nutrition better housing systems etc and I think that's that's a development that certainly will it will continue I foresee that more and more of our customers will demand that we can document what is actually the environmental impact of that specific cut of of the pic so I see it as you can call it a natural evolution we all we always been working within that within that area but we are likely to put more resources after that in in the future and then we will see a more diversified production you can say because we have as naturally mentioned we have challenges or issues with with animal welfare or the perception of animal welfare by our consumers so we have to reduce our environmental impact we have to ensure that we produce with as lower level of antibiotic usage as as possible and with as high a level of animal welfare as possible and it's not always a contradiction but it's not all certainly not always things that go go hand in hand so that I say that'll be one of the the main challenges for for the pork industry in in the future that we have all these issues that our on the agenda and we can't just pick one okay I will fix the environmental impact and once I've done that then I will start thinking about animal welfare for instance that's not how it works we have to address this issue and at the same time so regarding the type of demand from the consumer on the type of poor product people are looking for so as a consumer but also the citizen what is your feeling from your organization on that issue Linna pig it's a very story of the pig production in Europe linor only now but at the moment we see the fresh meat consumption who decrease in our countries in Europe so I think perhaps one reason is a pleasure of consumer is not advert up with meat we propose to the consumer and perhaps we have to develop a new new fresh meat with better turn donors better taste and to change a genetic element ation for a part of a consequence consumption when you talk about leaner meat I've heard many times that the pig meat is too lean now some people are complaining because it's too dry I will say too lean you think it's still a demand to have more lean and mean and lean meat and and it's the processor of Renaissance just also demanding form for limit at moment I think they asked for meat yeah for example my cooking industry yeah a meat industry demand meat but we have some specific part of processing industry like dry dry home sector mm-hmm who demand more moffat thomasgillam we have not animals we have less animals for this type of processing industry yeah so that's a big difference with the Chinese of the Asian industry I would say on in swine or looking at the we are targeting leaner meats and they are more I would say fond of meat with with fat and inter and intramuscular fat and on do you think that it will be a global revolution in the world to see your more lean meat and do you think that we can influence the meat by the you know not only so genetic but the breedings nutrition the management of before and yeah genetic but argumentation although speaks yeah on the specific way to produce this type of animals we have some possibilities to increase you are talking about the the social demand or so actually we we are we try to avoid castration find zones and - it's a test of demand at the end but it's also a social citizen demand out to have more taking care of the welfare of the animal and on tour yes surely but I'd just like to comment on what you say that yes for certain market said at the man for Felina Peaks there's certain areas or producers in in the US for instance who's pulling pay lean out of their out of their diets because they saying oh we're actually getting to lean for some of the markets that we are targeting but coming back to sustainability that's actually an excellent example of of how that will how that is there's an interaction between nutrition or demand for a topic and then nutritional wise because you will need it's much more expensive to produce one kilogram of fat on a pig compared to one kilogram of protein so a fatter Pig will be a less sustainable Pig in in in my opinion because you will simply meet need more input into that pig to produce one kilogram kilogram of of product yeah in with the evolution and with the importance of Chinese market that we'll see on the swine industry how do they ask you you know advice on the on the swine production because you are you have quite a limb pigs and you are you know experts in producing piglets and producing linear pigs in so how does he see is that that suppose that that interaction with the niche industry finds on European industry our strategy in Denmark has been to develop a slaughter pig that is suitable for as many markets as possible yeah and then basically butcher that pig cotton out in pieces and sell those pieces to the country where you get the highest price so that mean that you have fatter cuts on an on a pig that you can then get a better price and then target for those markets whereas it I totally agree if the the trend in in Europe or you could say more more Western inspired or urban society fat is definitely a no-go it's lean lean lean and then there's other cuts on the pig that you can then target for for those markets from my point of view I think it would be dangerous to to try and develop a genotype specifically you're only targeting the the Chinese market because it's correct now that there's a demand for a leaner Pig but I think that we will we will see a change also in the demand from the Asian markets when their society develop and so on they are going in the same direction and at least within certain areas III think the well it's not that the sort of forests in the man now will totally disappear but what I think there will be a shift in in those markets as well yeah it's interesting because in the in the big meat industry and we'd say it's really more I would say trying to value all parts of the of the pigs with different markets and so on but for the nutrition is found some so for management and so on how do you target the different issues within the same anymore because I would say maybe when you model the growth and so on you focus on zo see see miss Dorsey I would say but not on the other paths and maybe zeros or parts are more valuable in some market and so on how do you can you it's a big challenge because this we have the example of poultry with different parts of the anymore for us I think based on the discussion we had before if for example we could we could make sure that we can increase for example intramuscular fat yeah specifically as reducing the back fat this is one of the challenge we have to face I think for dealing with some markets rather ask for intramuscular fat we have some some solution but I think that not not efficient opinion but for this we can work a little bit dealing with an increased loin area compared to the hem area well I agree that we have to deal with all types of pigs or breeze and probably not only one one animals that we are being fed for harms yeah yeah yeah yeah it's important to values a different path but in that case it's also important to know which factors are influencing more I would say the Hamill's alone and and it's a different but it's the same in input readers as you mentioned and everybody is as nutritionist is focused on breast meat but we value also the rest of the carcass and some time it's very important also so it's important to take care of that everything [Music]