DEVELOPMENT OF PORK PARTS MANAGEMENT PATTERN IN THE DOWNSTREAM SUPPLY CHAIN OF SWINE BUSINESS

Abstract

This study is aimed to analyze and to develop management pattern of pork parts in the downstream supply chain of swine business. It is expected that the result can be an efficient guideline for each player in the supply chain. Data collection is from documents and researches, including in-depth interview from concerned persons, referring those in the production and in the marketing, in the chain. Comparative study of pork part management showed that the supply chain of small scale entrepreneurs, namely substandard slaughterhouses and small scale butcher shops at market fair and fresh market, has not yet utilized pork parts efficiently and has lost an opportunity to add value of pork parts, such as lard, entrails, and head parts, compared with businesses which performing integrated production management. Moreover, efficiency on distribution of pork parts throughout the country was different. Some parts of Thailand show higher efficiency than the others, especially northeast and northern Thailand. It was because there were pork part collectors, gathering unwanted pork parts, such as lard, pig head mask, tongue, ears, brain, and some entrails, from some parts of the country especially central, the country’s main swine production, and southern Thailand. Those pork parts have been cut and distributed to other parts of the country that have more demand, including food processing factories. Northeast and northern Thailand have popular menus such as sour pork called “namm”, Isarn sausage, white pork sausage, Chinese sausage, and grilling recipes.