Guillem Burset

The price of pork in Spain is well above that of Europe. With a weekly slaughter of 1,000,000 head, how will coronavirus affect slaughterhouse workers or reduce purchasing from the hotel and catering industry?

Restoring normalcy in China is the key factor in the current world market for pork. That's just how things stand.

We believe that the price of pork in Spain won't drop until after summer.

As we close an exceptional year in the pork industry, Spanish's analyst Guillem Burset analyzes the current situation and clues us in to how next year may be.

Overwhelming euphoria should not blind us or cloud our senses: What will happen when China returns to self-sufficiency?

Production reaps an ample harvest of profits while processing continues to accumulate losses. China imports more and more...

The pig price in China has grown by 27.5% in 4 weeks from an already record price.

China has been buying great volumes of pork cuts in all Europe for a few weeks. The pig price in China has shown a spectacular rise.

It is obvious that the current situation cannot last much, and that a correction will be needed soon: or our European competitors increase their prices or we reduce them.

We think that the price will remain where it is now. We don't exclude any rise: the “beep” of the electrocardiogram, but without a real projection.

China is still buying, but with a great moderation. Either way, the pig price in Spain will still grow. In late May 2019 it exceeds €1.41, and summer has not started yet.

The price of pork in Spain has risen 32% in twelve weeks. Increase in demand from China and the opening of a new slaughterhouse suggest further rises.

The rise in pork price is being so intense and important that the processing sector will have to make a superhuman effort and transfer the rises in price to the final product as soon as possible.

Guillem Burset foresees a very profitable 2019, but not for all the actors in the Spanish pig sector.

The relationship between the farmer and the abattoir, daily and passionate most of the time, ends up creating a bond. Its quality will, undoubtedly, be put to the test in Spain.

The cornerstone of the Spanish pig sector is the extreme efficiency of its abattoirs and cutting rooms.