Comparative analysis of interview data from free-range pig farmers in Denmark, Italy, Norway, Slovenia and Romania

Summary in the original language of the document

In summary, land, local and national markets are limiting and facilitatory factors of organic pig production. Only in Denmark did there appear to be organic pig farming operating at scale to meet export and national market demands. Whereas Otherwise, production and consumption was much more localized, often involving direct sales networks and contracts with local retailers and restaurants. Here, organic was just one of the key qualities to support sales with the transparency for customers being deemed more important in some instances.
The result was diverse business structures with the scale and economic viability of production being limited due to the specifics of the market niche into which the pork was being sold. However, in all cases outdoor pig rearing was a value adding process that created additional important streams of revenue as part of diversified farm enterprises.
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The value of organic certification was questioned in some instances where the market was hyper localized and the practice of outdoor rearing and the transparency it produced for the consumer were considered to be of greater value.
Economic conditions were challenging for all producers and with the exception of Denmark pigs were not the sole source of income. Where sales to retailers and local restaurants were not possible, or had not been established, direct sales networks were the principal source of consumer sales. However, maintaining direct sales networks could be challenging and involved significant work, including logistics.
The high level of wellbeing and satisfaction of the farmer was a re-occuring theme which suggests that rearing pigs outdoors has mutual benefits for the farmer, the pigs and potentially the environment.