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PIG BREEDING
IN CORSICAsustainable
association
of local breed and
natural resources
Monica Commandeur / INRA
Monica Commandeur & François Casabianca / INRA
Emmanuel Leca / CCSTI
Delphine Allin / CCSTI
Simone Riolacci, Elisabeth Bernard, Oscar Maestrini, Annet Bruins,the Corsican pig breeders, and INRA Paris
This slide presentation is the animated version of a popularized scientific poster presentation, showing Corsican pig breeding in a series of 15 posters.
The slide show is now available on the internet in English and in French.
Please send any comment for the improvement of this slide presentation or otherwise to:
For viewing the photographic exposition: http://www.ccsti-corse.asso.fr/index.php?page=12 Please visit the handouts on the notes pages beneath the slides here as well!
In Corsica, pigs are free range. This life in the open air, based on provisions from the natural environment, is very different from that of pigs kept indoors all their lives.
But, the uncontrolled movements of the pigs can lead them to stray, onto the roads and into the dumps, showing the limits of an extensive system if it is not well managed.
How to limit the straying and to train the pigs to stay on the established tracks?
Why limit the pigs’ movement? To protect the piglets from predators, to improve reproduction and birth management, and to feed the herds during difficult periods.
But, the breeders’ constructions are often made with recovered materials and can degrade the country-side.
How to get breeding practices towards better integration in the landscape and allowance of soil recuperation?
Pigs in Corsica are not black due to crossbreeding with wild boars but because the local population is part of the Iberian type (small sized coloured animals).
For its recognition this breed needs to be managed using a fixed standard with a herd book guarantee (good knowledge of their parents and their origins before identifying a future reproducer). Collaborative work led to the official recognition of the Nustrale breed in January 2006.
What type is pure bred and who should be directing the herd book criteria?
The extensive breeder must ensure that his animals are adapted to the breeding system and its constraints, like wandering for food and protection against predators.
For some breeders, a good sow is a sow that looks after her piglets. Others prefer an intelligent sow that knows its area well and is capable of teaching the tracks, the waterholes and the sleeping areas to her piglets.
The question is: what is a good sow in the Corsican breeding system?
Historically, and still within the framework of the family farm, except the autumn, the pigs are fed agricultural by-products and pigswill. In autumn, the pigs also feed on the pasture land and in the forests (chestnut and oak).
Recent research results showed that a good feed supplement is a mixture of 80% barley, 15% peas and 5% mineral and vitamin supplements, and without maize: the fat would become too oily.
How to include alien (industrial) feedstuff in a basically organic farming system?
Extensive breeding requires a lot a work both daily and seasonally.
Over the year the work is governed by the seasonal rhythm of birth, finishing and slaughtering periods.
Breeding pigs in Corsica is physically hard work, generally carried out by rustic men.
What is the significance of the seasonal and daily rhythm that ties the breeder to his farm?
A life of freedom out in the open air has its advantages: an animal living in the wild with the natural behaviour of its species and so has a better well-being.
But it has also its drawbacks: not to eat one’s fill every day, to be subject to the whims of the climate and predators, suffering during some manipulations.
How to reconcile the nature of the pigs and the management environment of the breeders?
A pig breeder in Corsica lives out in the open air; takes part in family and village life, and is proud of being what he is and including the perpetuating traditions.
The profession of breeder means also financial insecurity and the risks specific to breeding.
Socially, there are fewer and fewer perspectives for this life.
For example, how far is the nearest dentist?
Traditionally, slaughter is carried out on the farm, and the tumbera (slaughter) used to be village entertainment.
Henceforth, the breeders have to use the rare slaughter houses in Corsica.
How to achieve balance between hygiene control demands and the impact of local knowledge ?
Processing carcasses into meat products is heavy work for the whole family: it represents a peak work period during the year.
Cuts are salted; products using gut are elaborated traditionally. A wide variety of products on which the breeder can assess his work: from the birth of the piglet to prisuttu (ham) after two years of age, over three years has gone by in all.
How to conserve the link between the beneficial skills of processing and its reflection on breeding?
The sales of the breeder-processor are usually direct sales to the consumer: they are regular clients who appreciate the products well.
With the increase of clients and places of sales, the sales become impersonal and product abuse (of false origin) occurs regularly. New guarantees are needed to restore confidence in Corsican pork meat products.
How to construct a market ambience of respect and confidence for producers and consumers?
The various ways of presenting and labelling the products from extensive breeding, are becoming an essential aspect in distinguishing them from industrial products made from shipped in carcasses or pigs.
However, knowing how to appreciate these products with knowledge of their flavour and specificities is most important. This apprenticeship must be stimulated so that new clients become connoisseurs.
Both sales management and appreciation of products require specific training!
The pig breeder’s profession counts for a lot in maintaining a rural network in the mountains. It supposes that the management of natural resources is taken into account, and that a balance between incomes is tied with pig production, that the soil and the landscape is restored, and that animal welfare is ensured.
Beyond the motivations for local breeds and the defence of PDO products, the training of young breeders and the retirement of the older ones should be planned.
Is quality development without (substantial) quantity increase sufficient for sustainability?
The system of the producer, who is at the same time breeder, processor and salesman of his products has shown to maintain stability. However, it is now essential to reposition this producer within a professional debate network in order to implicate him in the future of his activity.
The recent recognition of the local breed and the expected PDO for the products are two major support points of the regional tendency.
How to organise local distinction and diversity in globalizing integrations?
Ecological sustainability: biodiversity
• in animal genetics• in animal and environment interactions• in breeders’ interactive management
Social sustainability: network diversity• in technical and social collaboration• in institutionalisation of initiatives• in administration of criteria for certification
Economic sustainability: diversity in integration
• in geographical localities• in food chains• in market ambience preferences
