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2014 Chinese Pig-breeding Market Import & Export Analysis Report

ReportsnReports.com adds “Research on Pig-breeding Industry in China, 2014” report to its research database.

During 2006-2013, the amount of pig on hand increased steadily from 419 million in 2006 to 469 million in 2013, with compound annual growth rate (CAGR) of 1.6% in China; The pig-slaughtering amount kept fast growth (except 2007 and 2011) from 612 million in 2006 to 716 million in 2013, with compound annual growth rate (CAGR) of 2.27%.

During 2010-2013, generally, the amount of reproductive sows on hand fluctuated largely between quarters in China, since 2012, the growth rate over the same quarter of last year has apparently slipped. At the end of the third quarter of 2013, the amount of reproductive sows on hand amounted to 150.16 million, up 1.17% over the same period of last year.

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The pig-slaughtering amount and the amount of pig on hand in Sichuan, Hunan, Henan, and Shandong have ranked the top four for many years continually, and they are the main provinces for pig-breeding in China. During 2006-2013, the output of meat in China increased progressively in general, increasing from 70.89 million ton in 2006 to 85.36 million ton in 2013, with compound annual growth rate (CAGR) of 2.40%.

The ration of pork output in meat is stable generally; the production and consumption of meat in China take pork as primary, and beef, mutton and the meat of poultry as supplementary. The proportion of pork in total meat output is large, it was over 66% all the time before 2006, dropped to the lowest point (62%) in 2007, returned to 63% in 2008, and further recovered to 64% since 2009.

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Basically?high-end pig-breeding follows such principles as: Pollution-free water and feed, take the natural raw materials as primary, carefully and long-time breeding, large investment, so as to produce tasty green pork.At present, generally, the market for high-end pork concentrated in Beijing, Qingdao, Guagzhou etc developed cities with consumption power, and the marketing of high-end pork is not mature yet, however the future market space is vast. To some extent, it is the consumption habits of residents that restrict the extension of high-end market.

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