of high-value lean cuts and low-value fat cuts. They were not designed to sort individual wholesale or retail cuts according to consumer preferences. In other words, a grading system which does a perfect job at one level in the market may or may not be useful at another.

CONSUMER PREFERENCES FOR PORK

Hogs and pork are subject to a certain amount of uncontrollable biological variation from animal to animal. Some variation can be controlled, of course. Meat varies in lean-to-fat proportions, color, flavor, texture, and other attributes. Not all consumers prefer the same attributes or the same combinations of attributes in the meat they eat.

The purpose of the study of consumer preferences for pork is to find (1) which attributes are important to consumers, and (2) the proportion of consumers that prefer high, medium, or low amounts of the particular attribute being studied and, if possible, (3) the intensity of these preferences in terms of price premiums that would be paid for certain qualities. A number of studies have been made or are underway relating to consumer preferences for pork. Three studies have indicated that carcass grades alone may not provide sufficient differences to be used as the basis for retail grades of pork loins. The Iowa study indicated that consumers may prefer large-muscled pork chops over small. On the average, the loins from U. S. No. 1 hogs are better in muscling than the lower grades.

Unpublished work at the University of Illinois has indicated that the U. S. No. 1 carcass, in comparison with the No. 3, could provide extra closely trimmed loins at considerably lower product cost, but that sorting and other costs would force a noncompetitive wholesale price.

One study has indicated that sorting by carcass grades may provide sufficient differences in desirability to be used as retail grades for regular hams and half-hams.

In addition to retail sales tests, questionnaire surveys of consumers have been used to see if proper attributes of quality are being considered in the grade standards.

A number of studies have been made that are not mentioned above. A statement is available of the role of grading and the economic principles involved in meat grading and consumer studies.

The Department is planning an investigation entitled "Measurement of Consumer Acceptability of Retail Pork Cuts from Meat- and Fat-Type Hogs." This will be a retail sales test type of study. The main goals of the study are to seek better methods of classifying retail pork cuts and to discover the proportion of shoppers who prefer different degrees of certain attributes in the poduct.

Initially, the attibute studied will be the fat-lean ratio. Tests will be conducted in which pork will be separated in accordance with wholesale-cut grades now being developed by the Department. Also, carcass grades may be tried again as a sorting device for the retail cuts. The tests will involve two types of a product on the store counter. The amount sold of each type will be recorded. A number of experimental stores will be used and the test will be conducted at different seasons of the year.

If consumers demonstrate greater acceptance of pork from meat-type hogs, this should further justify the trade in paying an incentive price for leaner ani

Gaarder, R. O., and Kline, E. A., What Do Consumers Want From Pork? Iowa Farm Science, December 1956. Iowa State College.

Kirtley, M. B., Consumer Acceptanct of Lean Pork Chops, Illinois Farm Economics, June 1955. University of Illinois.

Trotter, C. E., and Engelman, Gerald, Consumers Fail To Recognize Differences in Pork Grades, Science for the Farmer, summer 1957. Pennsylvania State University.

Gaarder, R. O., and Kline, E. A., What Do Consumers Want From Pork?-A Second Report, Iowa Farm Science, March 1958.

Birmingham, E., Brady, D. F., Hunter, S. M., Grady, J. C., and Kiehl, E. R., Fatness of Pork in Relation to Consumer Preference, Missouri Agricultural Experiment Station Res. Bull. 549, May 1954.

Eheart, Mary S., Thomas, H. R., and Taylor, J. C., Palatability and Chemical Differences in Cooked Smithfield Hams From Full-Fed Hogs on Peanut and Corn Rations, Food Research, 20: 6, November-December 1955.

Drayton, L. E.. Sales Tests With Selected Lean Bacon, The Economic Annalist, 27: 5, October 1957, Canada Department of Agriculture.

Roper, Elmo, Public Views Pork Dimly, The National Provisioner, 135: 15, October 13, 1956. Vrooman, C. W., Consumer Report on Pork Products, Oregon Agricultural Experiment Station Bull. 521, 1952.

Engelman, Gerald, An Economist Looks at Meat Grading and Consumer Studies, USDA, AMS. A statement to the Conference on Consumer Studies and Meat Quality, University of Missouri, Columbia, Mo., September 9, 1957.

mals. At the same time, the feasibility of using the experimental sorting methods in actual practice will be studied.

WORK WITH FARMER COOPERATIVES

Cutout tests have been conducted on several types of hogs at cooperative packing plants. These tests demonstrated clearly that hogs showing meat-type characteristics were more valuable to the packing plants. Some hogs were found to be worth as much as $3 to $4 more than others of the same live weight.

Demonstrations and meetings with farmers and packers have been used to establish the principle that meat-type hogs are superior in yield of higher priced cuts and thus are worth more money.

Meat-type hogs were purchased from Department and college breeding stations for distribution to farmers in one area. The packing plant in this area then initiated a system of paying premiums for meat-type hogs ranging from 20 to 40 cents per hundredweight.

This early work helped cooperative marketing associations establish a program for selling hogs on a price differential basis. It also helped encourage establishment of testing stations where hogs were fed and followed through slaughter to determine cutout results.

Research has been conducted by contract with Ohio State University on how to price live hogs accurately. The results of this study are being used in the trade and by educational agencies.

Present work with farmer cooperatives is devoted largely to furnishing infor mation on cutout tests and to attending meetings and conferences with groups interested in encouraging meat-type hog production and, especially, the marketing of hogs on the basic of price differentials for grades.

Pamphlets have been prepared for use of cooperative groups and others. These studies are concerned with pricing and marketing meat-type hogs."

Plans have been made to expand work previously done at Ohio State University so that better pricing methods may be found for use in marketing light and heavy butcher hogs and light sows. A national survey is planned to determine the volume of meat-type hogs marketed. Other information will be obained, such as price differentials paid, and reactions and experiences of marketing agencies and packers.

EXTENSION WORK IN THE UNITED STATES

The Cooperative Extension Service for several years has placed high priority on educational work in the production and marketing of meat-type hogs. Extension educational effort and subject matter concerning hogs and pork has been directed at working with all segments of the industry such as farmers, livestock marketing agencies, packers, processors, wholesalers, retailers, and consumers. This work has emphasized (1) obtaining increased recognition of the longtime trend toward declining demand for lard and fat cuts such as plates and jowls in relation to lean cuts such as hams and loins and the declining demand for pork in relation to competing meats; (2) bringing about improvements in the marketing system that will more adequately reflect consumer preferences to producers; and (3) obtaining greater understanding of ways of bringing about production of hogs which more nearly meet the demands of consumers. Extension workers seek to bring about the application of research findings relating to the production and marketing of meat-type hogs and pork. This includes the application of research results in genetics, nutrition, disease control, and sanitation and management; the pricing and marketing of both live hogs and pork, and consumer preferences. In addition, greater recognition of differences in quality and value of hogs being marketed is encouraged by a greater understanding and use of market grades, and establishing price differentials for meat-type hogs. Groups within each of the segments of the hog and pork industry have cooperated in this program.

Fox, R. L., Price Differentials for Live Grade Hogs, USDA, FCS Serv. Rept. 23, June 1956. Fox. R. L.. Wheeler, A. E., and Randell, C. G.. Measuring the Marketability of MeatType Hogs, USDA, FCA Cir. 152, May 1953.

LEADER TRAINING

In addition to the work being done by State extension services in training leaders, three regional workshop conferences have been held to train State extension workers and develop methods and techniques to provide information to each segment of the industry that will lead to the production and marketing of meattype hogs and pork. These were held at Austin, Minn., May 1954; Raleigh, N. C., June 1954; and Columbus, Ohio, May 1956. Research workers and representatives of different segments of the hog and pork industry also attended these conferences. At the Columbus conference, educational programs were outlined to reach each of the following groups: (a) Farmers, (b) livestock markets, (c) packers and processors, and (d) retailers and consumers. The information developed through this conference was distributed among extension personnel in all States.

EDUCATIONAL METHODS

Meetings, group and individual demonstrations, radio and press are used effectively in working with the people concerned. For example, standards for meattype hogs are demonstrated by using live hogs. These standards are used in evaluating breeding stock and slaughter hogs. The techniques of probing, measaring and weighing are also demonstrated. The interest which swine producers and others are showing as a result of continued educational work is indicated by the following examples: Iowa reported 128 meat-type hog meetings with 15,261 attending, and 67 demonstrations of live hog probing and carcass quality demonstrations before 5,948 producers; and Alabama reported 415 meetings with 11,121 attending, and 33 probing and carcass demonstrations with 2,483 attending. Work in Henry County, Ill., provides an example of results of demonstrating methods of selecting meat-type breeding stock. A 2-day school was held in 1955 attended by approximately 250 farmers. As a followup to this demonstration assistance was given in establishing a county boar testing station and a "probe and weigh program" for selecting breeding stock on the farm. As a result of these activities, more than 1,100 replacement meat-type gilts were selected by the probe-and-weigh method during 1956 in Henry County. In the same county during 1957 over 1,400 additional gilts were selected by this method.

SWINE EVALUATION

Evaluation stations.-Producers have been assisted in organizing swine improvement associations for the purpose of sponsoring swire evaluation stations. Ohio, Iowa, Michigan, Illinois, and Indiana now have stations in operation and 7 additional States are planning similar projects to begin operation in the near future. The program enables swine breeders to submit representative pigs from litters for testing feed efficiency, rate of gain, and carcass meatiness and quality. The purpose is to find the superior stocks that exist, to recognize them officially, and to promote their use. Data secured are effective in helping producers understand the superior qualities and the economic advantages of meat-type hogs, and to adjust their breeding programs accordingly.

On-farm testing.-Extension has cooperated from the beginning with the purebred swine record associations in their meat-type litter certification program. To supplement this program, the extension services in the major hog-producing States are assisting commercial hog producers in onfarm testing and selection. It is anticipated that this program will be an effective means of improving the meatiness of hogs marketed. In Iowa, county swine improvement associations for onfarm testing have been established in 30 counties during the past 2 years.

MARKET HOG GRADING

Extension workers are providing instruction in live grading through grading schools and live hog and carcass demonstrations in many States. In one State, two live-grading training schools were held during the year for salesmen of commission associations and for order and packer buyers. In some markets assistance has been provided in establishing facilities for the efficient operation of hog grading.

21494-58-pt. 3--11

PRICING

The Cooperative Extension Service has been working with all segments of the hog and pork industry in establishing price differentials which will more effectively reflect consumer preferences to producers. At some interior markets, producers now have an opportunity to sell hogs on a rail or yield-and-grade basis. In Ohio, 4 more markets started buying hogs on the basis of grade in 1956, making a total of 35 markets that are buying and selling hogs on this basis. These markets graded between three hundred seventy-five and four hundred thousand head of hogs in 1956, or between 8 and 10 percent of the hogs produced in the State. Only hogs weighing between 190 and 220 pounds were graded. These markets separate No. 1 hogs from No. 2 and No. 3 hogs. No 1 hogs are usually sold for 50 cents per hundred above those graded No. 2 and No. 3. The No. 2 and No. 3 hogs are usually sold together at the average quoted market price.

MARKETING THE MEAT-TYPE HOG

Mr. WHITTEN. This committee, as you are aware has been familiar with some of the research work and some of the developments we have had out at Beltsville in this field. One of the reasons that we, largely at the instance of Mr. Marshall, had this section in our report last year is that, while we seem to be able to produce the meat-type hog, the consumer cannot buy such a hog in the market place. The farmer not only gets no premium in the market place, but he actually gets less for his superior product.

I think others have testified to just what I am saying here.

I grew up in a section of the country where you ate a considerable amount of pork, largely cured pork. But you cannot afford to buy ham now between here and Mississippi, because at the rate they charge, you have about half fat which you cannot use at all. In the Giant and Safeway stores you buy a pork roast, but it is about half fat, and you would just as soon have it cut off. You cannot buy a piece of lean pork in the city of Washington any place that I know of with one exception.

We are glad to have this in the record because it does prove we could have the product. But it points up the need to have some way of getting that to the American public.

Mr. TRELOGAN. Mr. Wells called your attention the other day to the action taken by the American Meat Institute in announcing last July that they recommended that packers buy all hogs on a merit basis. That action by the major trade association of meat packers is very significant. To the extent that packers and buyers adopt this method, it will go a long way toward fostering the production of meat-type hogs in this country, because it will not only identify the good hogs at that stage of marketing, but it will provide for premiums being transmitted back to the farmer for the better type hog.

Mr. WHITTEN. I am serious when I say that, except for Public Law 480 where we are selling the lard and fat in foreign trade for foreign currency, I think hog prices would be terrifically low today under present conditions because we do not have any domestic use for the lard.

You may proceed.

HIGHLIGHTS OF DEPARTMENT'S RESEARCH AND SERVICE WORK ON MEATTYPE HOG

Mr. TRELOGAN. Now if the chairman would permit, I might say a few words indicating the highlights of the report on service and research work on meat-type hogs that has been and is being done in the Department.

Mr. WHITTEN. Fine.

Mr. TRELOGAN. Swine production research work done at or in cooperation with the Agricultural Research Service at the Beltsville Agricultural Research Center is one of the topics discussed. Two longtime breeding experiments with swine are currently underway. One experiment, "Selection for High and Low Degrees of Fatness in Swine" will determine and illustrate the amount of progress possible in developing meat-type strains of swine using the back-fat probe as the only selection device. This project will also add to the knowledge of the heritability of fatness in swine. The other experiment, entitled "Reciprocal Recurrent Selection for Hybrid Vigor in Swine" is a study of the practical usefulness of a method of producing a meattype hog while maximizing the amount of hybrid vigor which usually results from crossing unrelated strains or breeds of swine. The advantage of the method is that the need for developing and maintaining inbred lines is eliminated.

Other current projects are discussed, such as one on swine semen preservation which may aid greatly in the distribution of meat-type genes. Past work at Beltsville and cooperating stations is also discussed. For example, eight new breeds of swine are being registered from foundation stocks developed by research.

Laboratories of the Human Nutrition Research Division, the Animal Husbandry Research Division, and the Marketing Research Division have conducted and are continuing studies leading to a better understanding of the physical makeup of the hog. The goal of the work is to find improved methods of measuring or estimating the quality of pork cuts, carcasses, and live hogs. Measurements of live hogs are studied to find improved ways of estimating the quality of the carcasses and cuts. Measurements of pork carcasses are studied to find improved ways of estimating the quality of individual cuts without having to break the carcasses, and individual cuts are studied to provide data for defining characteristics associated with good eating quality.

The history of the development of our present swine and carcass grade standards is also discussed. The standards were proposed by the Department in 1949, adopted as official in 1952, and revised in 1955 by permitting a lesser degree of fatness in the top grades. The Department's plans for future work on the improvement of present grades and development of grades for animals and products not now covered are also outlined.

A section on consumer preferences for pork summarizes studies completed to date and discusses the Department's plans for further studies.