The epidemic of swine fever (PPA) in China destabilizes the global market and triggers the price of meat

An outbreak of swine fever originated in Africa (safe for humans but mortal for animals) has been detected in China in recent weeks and it has all the worldwide meat producers in suspense.

The epidemic has spread rapidly throughout most of the Asian country and has required the sacrifice of almost 200 million animals, which could cause a drop in production of up to 30% in 2019. This has caused a worldwide chain reaction and the rise of meat’s price in some countries.

In the wholesale market of Lleida, a reference in Spain, the price of the kilo of pork meat has increased up to 1.30 euros (+30% since January). According to data from the Chicago Mercantile Exchange (CME) pork meat went from $ 0.61 / pound in January to $ 0.95 / pound in May.

The producers of sausages and processed meat has been affected by the rise in the price of meat. This is the reason why more and more companies are betting on incorporating innovative technological solutions in their production chain to inspect the quality of their product.

VISUM Palm is a handheld NIR developed by IRIS Technology that allows manufacturers to determine in real-time the percentage of fat/lean with the accuracy of Soxhlet method thanks to the chemometric model specially developed for this application, among other quality parameters such as protein or moisture content. To this, they would be able to standardise their product and digitise their processes.

So that, processed meat manufacturers using VISUM Palm will be able to reduce the current margin of error derived from visual appreciation, which is between 5% and 10%, which would considerably reduce the manufacturing cost. In this way, a company with a turnover of at least 10 million euros and an annual volume of 1,000 tons of production, would recover the technological investment in less than 8 months.

In these moments in which the price of the pork meat is being increased by the crisis of the swine fever, now more than ever, it is crucial to maintain stable the quality parameters of the product.