Inventory and characterization of traditional mediterranean pig production systems. Advantages and constraints towards its development

Abstract

Traditional high-quality meat products from Mediterranean pigs are produced in extensive-type production systems using agro-sylvo-pastoral resources. These production systems depend on a number of native resources, geological, plants and animals. These farms have extensive areas of land, using local breeds, valorise the regional agroforests and develop the practice of grazing, use less external inputs and less manpower. In this work different issues of traditional Mediterranean pig production systems are characterized and through a SWOT methodological approach (Strengths, Weaknesses, Opportunities, Threats), we discuss the main advantages and disadvantages from the point of view of sustainability and future of the traditional Mediterranean pig meat chain. Benefits: these products have a high gastronomic and economic value that the consumer values for its unique quality and environmental gains, cultural and ethical advantage; typical Mediterranean hams and sausages are recognized internationally; they present organoleptic qualities and unique dietary feature; there are protective mechanisms and quality control that allow defending the genuineness of the products (PDO, PGI). Constraints: it is common to find weaknesses at the farm management level and animal husbandry, and there are also serious threats related to natural resource management (degradation of the typical Mediterranean forest) and market competitiveness. The sustainability of Mediterranean traditional pig industry depends on the preservation of endogenous resources and the quality of management at the farm level, as well as the market transparency.