Identifier: southernporkprod00ewin (find matches)
Title: Southern pork production
Year: 1918 (1910s)
Authors: Ewing, Perry Van
Subjects: Pork industry and trade Swine
Publisher: New York, Orange Judd Company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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lowering ofthe dressing percentage. Old sows that have raised alarge number of pigs generally have considerable wasteon their bellies that will have to be trimmed off. Federal inspection.—At the present time in all of ourlarger packing plants federal inspectors are placed to seethat no diseased meats are slaughtered and that nospoiled meats are placed on the markets. This work wasstarted several years ago, and the results of the constantcare and watchfulness have greatly increased the qualityof the packing plant output. At first the inspection wasobjected to, but the public and packers soon adjustedthemselves to the new conditions, and although thereis still ample room for improvement the work has pro-ceeded most effectively. It is unfortunate that this in- MARKETING 233 spection and supervision cannot be carried on in eventhe smaller plants. The packers usually invite federalinspection on account of the prestige it gives and be-cause the public demands federal inspected meats. For
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Home-packing products resulting from high specialization. one plant to have inspection and another not to have itgives the latter an undue advantage, because in thelatter case the condemnations will be very few, whilethe profits of the former will be greatly cut through thecondemnations by the federal inspectors. A more ex-tensive application of federal inspection is desirable. Home retail marketing of pork.—The slaughtering ofpork at home not only provides an ample supply forhome consumption, but by home slaughtering a meansis provided to secure greater returns from the hogsgrown. The hogs may be slaughtered and sold as freshpork to the butcher, or it may be retailed out and the 234 SOUTHERN PORK PRODUCTION greatest returns are realized. Many southern farmersare beginning to make a practice of curing a surplus ofpork, to be sold later on in the season, generally to aselect retail trade. The hams, shoulders and sides areespecially adapted for selling as cured meats. It is veryoften

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