PRODUCTION OF PORK IN THE REPUBLIC OF NORTH MACEDONIA AND THE OTHER FORMER YUGOSLAV COUNTRIES
Keywords:
pork, fattening, breeding, production, farms, measuresAbstract
With the growth of the global population, the demand for food rises, coupled with changes in dietary habits, improvements in living standards, and the development of the meat processing industry. These factors have led to the creation of pig breeds that contain more meat and significantly less subcutaneous fat. Consequently, in commercial fattening practices in countries with advanced pig production, meat breeds of pigs and their hybrids are predominant. This research focuses on pork production in the Republic of Macedonia and other former Yugoslav countries from 2012 to 2022. Data for this study was sourced from the Food and Agriculture Organization of the United Nations (FAO) website. Pork production holds the largest share of overall meat production in the Republic of Serbia, the Republic of Croatia, and the Republic of North Macedonia. During the period from 2012 to 2022, the Republic of Serbia was the largest pork producer among the former Yugoslav countries, with an average production of 304,999.91 tons, followed by the Republic of Croatia with 109,540.27 tons, the Republic of Slovenia with 30,277.64 tons, the Republic of North Macedonia with 12,396.36 tons, the Federation of Bosnia and Herzegovina with 9,373.75 tons, and the Republic of Montenegro as the smallest producer with 3,247.01 tons. The average pork production in the Republic of Serbia during this period was 2.78 times higher than that of the Republic of Croatia, 10.07 times higher than that of the Republic of Slovenia, 24.60 times higher than that of the Republic of Macedonia, 32.54 times higher than that of the Federation of Bosnia and Herzegovina, and 93.93 times higher than that of the Republic of Montenegro. The former Yugoslav countries need to implement measures to enhance the health and welfare of fattening pigs, emphasize biosecurity measures to prevent the spread of African swine fever, continuously improve the genetic potential of fattening pigs, and provide ongoing education for producers.
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