In this file:


·         German pork production in decline

·         Swine fever puts meats from Italy, Germany off menus in Japan



German pork production in decline


By Meghan Taylor, Pig World (UK)

June 21, 2022 


Data from the European Commission shows that Germany’s overall pork production has suffered as a result of the sector’s poor profitability and ASF pressures.


Germany’s finished pig slaughter volumes fell 9% (790,000 head) year-on-year, in the first two months of 2022, to 7.9 million head. Consequently, overall production has also fallen by 11% to 755,000 tonnes, as declines in both the breeding herd and entire pig population restricts production.


German exports of fresh and frozen pork have also fallen during January and February 2022, primarily because of ASF concerns. Fresh and frozen pork exports fell to 235,000 tonnes within two months, with shipments declined to the Netherlands, Italy, Poland and Hong Kong. While Germany has been completely locked out of the Chinese market because of ASF.


However, with a shortage of available slaughter ready pigs, German pig prices soared in recent weeks. Though German meat market analysts AMI have reported that the market is now stabilising.


In an update to the ASF situation, the Freidrick-Loeffler institue shows that ASF has appeared in a handful of domestic German pig herds over the past month – mostly in areas along the Polish border...





Swine fever puts meats from Italy, Germany off menus in Japan


By Hiroyuki Maegawa, The Asahi Shimbun (Japan)

June 21, 2022


Fears of African swine fever (ASF) are keeping raw ham from Italy, along with sausages made in Germany and other renowned meat products from Europe, off Japanese tables.


The effort to contain the infectious viral disease has impacted the menu of a leading family restaurant chain in Japan, and eateries and retailers nationwide are boosting measures to find substitutes for delicacies from the European countries.


In January, the agriculture ministry banned imports of pork and processed goods from Italy.


That decision has affected the offerings of Italian restaurant chefs such as Kazunori Akita, who works at Yamagata San-Dan-Delo in Tokyo’s posh Ginza district.


After the ministry's ban, Akita, 50, received a series of emails from other cooks worrying whether they can continue using raw prosciutto ham and pancetta salted pork.


At San-Dan-Delo, deep-fired vegetables rolled in raw ham serve as a staple on its menu. The fritter dish was developed by the restaurant’s owner and chef, Masayuki Okuda, 52.


As 40 kilograms of raw ham is consumed monthly there as a main ingredient, primarily ham slices from Italy that are mass-produced at cheaper prices than their Japanese counterparts were long used at the establishment.


The ministry's decision rendered it difficult for the eatery operator to procure Italian raw ham. Products still available in Japan were processed and stocked before the import regulation, so they will disappear from the market at some point in the future.