Show WEIGHT HOGS R l MORE PROFITS At this time when the stages stage lS s an all set lor bor a rapid increase in swine production the consumptive on tive lye V outloOK for lor American hog hob products continues to be l limited limit limit- I ed ea especially in foreign loreign mar luar- Consumer purchasing ing b power in the European countries coun coun- tries ries which normally take large Volumes of our hog products has been reduced even more than in this country and as asyet yet 11 no 0 evidence of material improvement improvement improvement im im- im- im provement is in sight The hog has rightly been named Y the mortgage lifter I but this lifting is power no I longer proportionate to his weight Hogs weighing from 1200 to pounds offer the pro ducer duce r the best chances for success success success suc suc- cess in swine growing principally r rally ally any because they yield a high percentage of cuts of the type quality and average weight most definitely suited to consumer consumer consumer con con- sumer demand Change in size of family and in habits o of eating eating eting eat et- ing and more work by In hi sin nin and less by brawn have lessened lessen lessen- ed the demand domand for fat cuts of I I pork and have increased that for smaller and leaner ones thereby restricting the hea heavy vy hog yielding a large proportion oft of lard and fat cuts cuts' The Tile preference for lid opt weight cuts is clearly dem demon n in in the whole wholesale al prices tea of pork products at Chicago during the week ending August Aug Aug- 15 1931 Hams weighing 10 to 12 pounds for instance sold at 13 c a pound and and 18 to 22 pound hams haIns at l c. c p Pork ark loins weighing 8 to 10 I vr Pounds sold sord at 24 cents a 3 pound a and nd those weighing 16 tj 22 23 pounds at 11 cents Likewise bat bacon Ull bellies weighing r 8 t 1 10 11 t pounds sold old at l i i cents cenNi i a l pound d dl i I I 1 while l 20 to 25 pound bellies bellies' which must be dry salt cured cure cured sold at 6 cents w 1 On the basis c of Chicago l prices ices during duIng the fi Ii fist st Est week wee fo la I August the products f from a pound hog could b b. b sold old by the packer at wholesale I for approximately per hundred pounds live wei weight basis while those f from torn a 3 JU O I. I Pound hog were worth GOO Analysis of average ho ha hog weights since 1880 indicate that swine growers in gen general w have not adjusted their pro pia I policy to meet the demand de de- r mand mId nd for light weight ho hogi especially during dining the last de de- cade The average weight of Ol I hogs slaughtered under r Federal Feder al inspection in 19 1930 0 was u pounds To continue as We have for the past fifteen years yean the upright trend in the average aver lag lag-e age weight of hogs sold for fo slaughter in face of present d di da dimand damand l mand means an extra burd burden which the swine grower c cannel canno t afford to carry tl |