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Pigs, Swine, or Hogs 
Pigs are very adaptable animals that eat many different foods and live in a variety of environments. Pigs weredomesticated (tamed from wild animals) thousands of years ago. They are farmed for their meat and hides (leather). There are still many wild pigs, like the wild boar, the warthog, and the bushpig. Pigs are found on every continent on Earth except Antarctica. Names: Pigs are also called hogs or swine. The adult female is called a sow. The adult male is called a boar. A baby is called a piglet. Anatomy: Pigs vary in color from brown, black, white, to pinkish. Some wild pigs have large tusks, overgrown teeth used for fighting and digging for food. Diet: Pigs are omnivores (eating plants and meat). They eat a variety of plants and small animals (like worms and snakes). Classification: Class Mammalia, Order Artiodactyla (even-toed hoofed mammals), Family Suidae (8 species of pigs). |
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| Pigs are ungulates native to Eurasia collectively grouped under the genus Sus within the Suidae family. They have been domesticated and raised as livestock by some peoples for meat (called pork) as well as for leather. Their bristly hairs are also traditionally used for brushes. Wild pigs continue to fill these functions in certain parts of the world. Pigs are omnivores, which means that they consume both plants and animals. On a small farm, or in a large household, they can be fed kitchen scraps as part or all of their diet. In the wild, they are foraging animals. Pigs that are allowed to forage may be watched by swineherds. Because of their foraging abilities and excellent sense of smell, they are used to find truffles in many European countries. They are also fattened to be eaten as ham and other types of meat, such as bacon. Pigs are highly trainable animals, and some, such as the Asian pot-bellied pig, are kept as pets. A litter of piglets typically contains between 6 and 12 animals. Occasionally, in captivity, pigs may eat their own young. Pigs lack sweat glands, thus they must have access to water or mud to cool themselves during hot weather. They also use mud as a form of sunscreen to protect their skin from sunburn. Meat from pigs is called pork (coming from the Latin words "porcinus" and "porcus"). Their trotters are often sold as the jelly-like dish of pig's feet. Hog jowls are a popular soul food. The American pig-raising industry calls pork a "white meat" (like poultry) implying it is healthier than "red meat" like beef. Both Islam and Judaism forbid the eating of pork in any form, considering the pig to be an unclean animal: no form of pig meat can be kosher or halal (see taboo food and drink) |
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| 大吃特吃 PIG OUT 大吃特吃 你见过猪吃食的样子吗？小猪们争先恐后地把头扎进食槽，狼吞虎咽地吃起来，嘴巴发出的声响在告诉主人：饭可真香啊。 英语中就用"pig out"来形容“狼吞虎咽，大吃特吃”，十分生动形象。感恩节快要到了，有些人在节日里会大吃大喝，用这个短语来说就是：Some people will pig out during Thanksgiving holidays. 如果要具体说到吃什么东西的话要加介词"on"： I watch TV and pig out on turkey and chocolate. 下面是其他与"pig"有关的俚语：in pig's eyes (决不、从不）、pig in poke（在形式上掩盖了真实特性或价值的东西）、pig it（像猪一样的生活）、make a pig's ear (out) of sth（把事情办砸,弄的一团糟）、pigs might fly（太阳从西边出来）等等。 |
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英语相关论文 No matter whom you ask, the answer will be the same: China is the No. 1 pork producer and consumer on this planet. In the year of 2000, 527 million heads of pigs were slaughtered, and nearly 50% of all pork in the world is now produced in China (NBSC, FAO, USDA, 2002). The 1.3 billion consumers seem to prefer pork over any other meats in their meals-essentially all pork produced in the country is consumed domestically. Depending on whom you ask, you will at least have some different answers about the profiles of the Chinese pig industry. In 1999, a survey conducted by NBSC (National Bureau of Statistics of China) revealed that households in rural China raised an average of 1.48 pigs (NBSC, 2000). One person of 8 in the world is a Chinese farmer. Another frequently quoted statistic is that about 80 percent of all Chinese pigs are produced in the backyards of farmers’ homes. Recent reports prepared in 2002 by hog industry associations in Zhejiang, Shanghai, Beijing, and Guangdong provinces proposed that 40 to 50 percent of the hogs were produced on ‘scale farms’ in those provinces. However, it is difficult to precisely define a ‘scale farm’ and validate the reports without more reliable data. What are the correct numbers to describe the profiles? The reality may be simple: there has been no sound and comprehensive investigation/survey accomplished so far in order to accurately profile the industry. Increasing market openness inferred by China’s accession to the World Trade Organization, continued income growth, and the shift of food consumption patterns towards more meat have attracted more and more attentions from the rest of world on Chinese pork industry. This report attempts to depict the pig industry in China by exploring the production costs and major constraints of several swine producers. Key factors and issues will accordingly be stressed to illustrate what differentiates the Chinese pig industry from other countries’ and what direction the industry is heading infor the future. Ms. Yan is 64 years old and has been raising two pigs for the last 40 years except for several extreme years in early 1960s when many people died of famine. She and her husband re-built their house in rural Shandong Provinces at least six times in the last 40 years. In those very difficult years amid the Cultural Revolution, 3 or 4 pigs a year could add a significant part of family revenue. Food grain (mainly wheat) was never enough for four young children in the early years. Selling a pig two or three times a year allowed for the purchases of other foods in return.
Table 3. Estimated Consolidated Income Statement of Ms. Yan’ 2-pig Operation, December 31,2002 Advantages to be a backyard producer Industrialization, continuous reform, and opening to the outside world are bringing about many changes in the Chinese pig industry. Observers and researchers interested in the Chinese pig industry are studying the issues currently emerging in the country in order to sketch the outlook for Chinese industry. Concerned about potential problems caused by reductions in rural incomes, the Chinese government, with a long history of planned economy, will probably continue to provide various supports to the households in agricultural areas. Pig production is one of the sectors chosen by the government to help raise farm incomes. The trend towards household specialization and expanding farm sizes will continue in the hope of increasing production efficiency. Although the pace towards privatizing state-owned swine farms is not fast enough to meet the industry expectation, the resolve of the government to drop the long—-suffered burden of poor-managed farms is evident. In Guangdong, local governments have already liquidated many swine farms, facilitating purchase by farm managers and technicians at very reasonable prices. One popular model is to let the managers own up to 40% of net assets/equity and other workers can buy the rest. After the reform the state may or may not retain shares in the business. Managers normally have to pay cash or amortize the initial cost of the transaction. Managers are. They are even allowed to buy out the farm using the future earnings in some areas. In addition, the value of a pig farm will be assessed well below the real value in order to make it affordable for managers. Newly created private swine farms can be very competitive due to the low fixed costs and total assets, at least in a short term. In addition to an immature market economy, poor infrastructure and logistics to handle live animal and chilled pork logistics will remain a major constraint for a long time. Other aspects like production efficiency are also major constraints for many Chinese swine farmers to overcome. This is not limited to technical skills. Perhaps more important is the lack of basic management skills needed to add economic value to a swine operation. Chinese consumers looking for quality and flavor seem willing to pay higher prices for pork. Pioneering companies have reported success in value-added products when they try to emphasize pork quality by cross breeding lean pigs with local Chinese breeds. Several food producers have already opened specialized stores or supermarket counters for ‘local-flavor pork’. The broiler industry has already experienced a similar change in several provinces in southern China where the fast-growing broilers have now mostly disappeared from the markets due to unfavorable eating quality. Food safety has recently caused a large amountlot of public concerns in China due to a spate of cases where pork was contaminatedfood-related toxicities. In the past 3 years, several human fatalities have resulted from pig farms deliberately adding clenbuterol to increase pig lean content. Complaints and anger from the public have forced the government to impose tighter control and establish strict new laws for quarantine and inspections. The change could potentially deter the new entries of small pig producers and reduce the number of backyard producers who have less control of the quality. Branded products from large-scale pig farms could gain advantages if they can differentiate their products in the market. China’s WTO accession along with food safety concerns could facilitate foreign pork producers in entering the high-end of the Chinese pork market. Imported pork may satisfy the needs of high-end consumers, consumers in urban areas, and foreign tourists. However, whether or not local consumers will purchase imported pork is difficult to predict and this will depend on their disposable income growth, changes in consumer preferences, and other socioal-economic factors. Even under more favorable market conditions after WTO, foreign investors in the Chinese pig industry still seem cautious. Until now, limited amounts of foreign capital have beenwere brought into breeding businesses and a few packing plants. It seems to be too early to evaluate the impacts of foreign investments. From television sets to laptop computers, all consumer products have become, to some degree, commodities in China now. The question is: Can foreign pork producers entering the Chinese market differentiate their product? If not, imports are unlikely as competition on price is difficult. In many aspects, the current industry is quite efficient at delivering product from the farm to the table. Processing, marketing and transportation costs are often relatively low. Cold storage facilities are limited and the fresh pork market is still predominant. As demand increases it is more likely that the demand for pork will be met internally. Pork production has a very long history in China and farms can be placed in rural areas quite easily. Farms will be placed where grain supplies are adequate and markets are available. The massive infrastructure investments in China haswill allowed greater ease in transportation of these grains and also sales. In many ways it can be argued that China is more likely tomay become an exporter of pork, especially of loins, as the industry matures. |
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