Category Listing Print Search Results
Producer KT - Ask BPEX - Marketing
When is British Sausage Week 2010?
Thursday, 24 June 2010
Hi - I am a Catering tutor at a College in Nottingham and would very much like to plan events to link in with British Sausage Week this year, as we have in the past. However, I cannot find the dates for this year on any website. Can you help please?
I would like to know why the price of pork has increased significantly in recent times. Is it purely to do with the increasing cost of animal feed or are there other reasons?
Wednesday, 8 April 2009
Lower supplies are the main reason for the higher pig prices. Home-produced supplies have fallen because of past declines in the breeding herd, with higher feed prices being an important factor here. Imported supplies are lower because of reduced production in some other EU countries plus the impact of a significant decline in the sterling exchange rate - which will have further pushed up import prices in UK terms.
I would like to know more about acid in feed after reading an article in Pig World
Friday, 5 September 2008
Feeding acids to pigs from 13-30 kg is common throughout Europe. They seem to have more effect in vegetable based diets rather than those high in animal protein. Their mode of action is complex but in part works by modification of gut bugs. This generally means the healthier the farm the lower the response.
In-feed acid that has been found to work in some situations is Vevovitall (benzoic) but not cheap at around 5kg/tonne at about 1.35/kg (Aug 08). New lower inclusion products based upon medium chain fatty acids (coconut oil) are looking interesting.

Few people use in-feed acids in finishing pigs now. There is mixed evidence as to whether it may help Salmonella issues due to its nature of being absorbed prior to main Salmonella populations in the hind gut.
There are protected acids but these are still not used commonly. Organic acid products fall into two categories: 1) unprotected containing formic, lactic and proppionic acids in a free form and 2) protected acids, which means the acid has been modified so it is not absorbed prior to entering the hind gut.

Many now believe acid in water is better than acid in feed - formic/lactic based products have given the best results in water.
Can you tell me where I can source 50 to 60 x 5-6 kg pork legs weekly, to make a Hampshire cooked ham?
Tuesday, 19 August 2008
Further to your enquiry we suggest you contact:

BMPA (British Meat Processors Association) - 020 7329 0776

AIMS (Association of Independent Meat Suppliers) 01609 761547

Either should be able to put you in touch with a supplier for your needs.