The qualitative place of pork imports for the consumer and the industry in Japan

Jean Cordier

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Abstract: The French region, la Bretagne, is producing fourteen millions od slaughterpigs per year, which is about 53 % of the French pig production, and 7,5 % of the European production. Slaughtering in Brittany is about 50 % of the French activity, cutting is 33 % and processing 26 %. These results are still increasing every year. After a strong increase in production and processing activity, the region and the western part of France including the Pays de Loire region, was able to bring back the self-sufficiency ratio of France from 78 % in 1988 to 97 % in 1994.

Keywords: Bretagne; Viande porcine (search for similar items in EconPapers)
Date: 1995
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Published in Economie et gestion Agro-alimentaire, 1995, 34, pp.17-22

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-02392218

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