12 September 2014

1 minute read

Europe

This was mainly brought about by an increase in the production of pigmeat and broilermeat by 10.3 and 0.5 per cent respectively (Table 1). 

Table 1. Carcass weight (in kgs) of slaughted livestock

The increase in pig meat production resulted from a 5.9 per cent rise in the number of heads slaughtered (Table 2).

Table 2. Livestock (in heads) slaughtered at licensed slaughterhouses

 Broiler meat production went up by 0.5 per cent as a result of a 5.7 per cent rise in the average carcass weight, although the number of slaughtered broilers declined by 4.9 per cent (Table 3). 

Table 3. Average carcass weight (in kgs) of slaughtered livestock

 Producer Value

The producer value of animals slaughtered at licensed slaughterhouses in the period under review amounted to €6.6 million, up 1.7 per cent when compared to the second quarter of 2013 (Table 4). This resulted from an increase of 10.3 per cent in the producer value of pig meat.

Table 4. Producer value (in €) of slaughtered livestock

However, the producer value of beef and broiler meat declined by 14.5 and 6.3 per cent respectively.

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