The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1919-06-14
Tbe soft and Oily Hog proh'cm.

4
dnstry division. North Carolina ASrl-
cultural Experiment Station, says the
"soft hog problem can be solved IL
certain feeding rules mentioned here
after in this article arc observed; ana
/ the Southern farmer can continue 70
fatten his porkers on peanuts and SOY
heans. which he must do TO hold down
| production costs.
! At the goth annual convention OF the
association Of Southern Agricultural
Workers Birmingham, Ala, in Feb
ruary last. the soft hog was one OF
the livest subjects under discussion,
! as the pockets Of Southern farmers
were being touched by the dockase
or price discrimination Of Two cents
/; Der pound and sometimes more, beng
made on the central markets against
peanut-fed hogs.
At the meeting referred TO the
packers views OF the question under
consideration were presented by John
J. Ferguson Of Swift & Company as
] follows:
Soft and Oily Hogs III the Packing
House.
From the packers standpoint the
South offers great possibilities for in
creased production OF hogs with de-
sirable market quality. The oppor-
! tunities for diversified crop production
are many as farmers may produce, a
rotation of feeds available during ev-
cry month OF the year, so that hoSS IN
! favorable sections Of the South can be
produced as cheaply as in the corn
! belt States. and with proper selection
of feeds. Of such quality that pork and
| other product from them may be
marketed to advantage in competitive
| markets.
!; Southern farmers who produce and
+; market soft and oily hogs must eN-
pect to receive a lower>price for them
! than they would for hard hogs be-
cause pork and other products from
soft hogs are not wanted in northern
| markets and cannot be exported to
| foreign countries. While it is true
! that hams and bacon from peanut-fed
hogs are frequently of attractive qua:-
ity, northern consumers who are ac-
! customed TO firm products do not care
TO buy them except at greatly reduced
prices.
Hog production in the South is in
! creasing so fast that local markets
, and demand in the South cannot
much longer absorb all that is produc-
ed This simply means that unless
Southern farmers produce the kin9 of
! hogs that can be shipped to outside
markets their prices and profits must
5e considerably restricted.
From a packers standpoint the fol-
lowing points are the principal ar"u-
nents against soft and Oily hogs:
!. Owing TO lack Of firmness and
attractiveness soft and oily carcasSes
cannot be exported TO foreign coun-
tries as it would be Impossible to lard
them in foreign retail markets in at
tractive condition.
2. This means their sale and dis
triburion must be confined to South
ern markets. which cannot long col-
tinue to- take all the hog products pro-
duced in the central South.
8. When not given a hard finish
with corn. barley or other hardening
feed Southern hogs are usually ship
ped at light weights. which means a
larger number of hogs to make up q
carload with a much heavier shrink in
shipment than would be shown oy a
load of heavy hogs. This means great
er loss all along the line.
/. Soft and oily hogs do not stand
shipment so we'll as hard hogs They
usually reach market in less attrac-
tive condition. therefore they sell for
lower prices.
> Carcass yield Of soft and oily
hogs is less pound for pound Of live)
weight than from hard hogs.
G. Hams. bacon and all pork cuts
from soft and oily hogs show an
unusually heavy shrink in curing-an-
other item Of f'heavy loss to the pack
er
{. Soft and oily carcasses do not
chill properly in the cooler. They
never become firm enough TO permit
cutting into economical shapely cuts
so necessary 10 present an attractive
appearance to the retailer and con-
sumer. They show 4 Very heavy waste
in retail cutting.
s. At ordinary storage tempera-
lures it is impossible TO prevent hans
bacon and standard cuts Of soft and
oily hogs from continuing to drip Oil.
which means additional shrink and
loss of food value at every stage III
handling This continuous shrink SooH
results in the meat presenting worn
and stale appearance, which sreat!r
discounts its attractivenesS TO the con-
sumer and decreases its selling value.
9. Hams and bacon from soft and
oily hogs show an excessive waste in
cooking and are therefore Very eNpan-
sive TO The consumer. Consumes
soon discover this and in their buy
ing discriminate against them.
10 Soft oily lard is Very ditiicul:
10 handle commercially without th::
addition Of hardening materials. fais
means that good pure prime steah:
lard cannot be produced and sofa
from soft and oily hogs