“It is clear that for the same quoting [le cadran]we had a very strong deterioration of abattoirs et co-productslike the rinds of pig whose prix was divided by five in 18 months”, says Thierry Meyer, president of Inaporc and pork sector director of the Bigard group. . “The prices of fats, bones and mucus have also fallen, by more than half for the last co-product,” adds Thierry Meyer.
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Our interlocutor assesses the repercussions of the drop in prices of offal and co-products “around 15 euros per pig in loss of value”. He explains that “the loss of value caused by the sharp drop in the prices of offal and co-products had to be discounted on the prices of marketed meats, because in the pet food segment, prices have also fallen. At a reference price for pork (the dial) even slightly lower than last year, meat must be sold more expensively, also taking into account the additional environmental burdens.”
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However, for the sector director, if there is a price increase, pork remains an accessible product. “In comparison, boneless pork is sometimes cheaper than poultry. This is the case for pork tenderloin, a rather noble product. It remains cheap meat and the most consumed meat in France.”
A “deficiency” of Egalim
Thierry Meyer tells us about a hole in the racket. “Mathematical equations cannot in any way manage trade and this is indeed a deficiency of the Egalim laws whose indexation of the price of the raw material does not take into account the price deterioration of offal and co-products”. The sector director insists on the fact that “On a commercial level, the balances are constantly changing and that’s our job. Just because the price of pork is falling doesn’t mean commodity prices are falling. And when this value is missing, we have to go and find it somewhere.”
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