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China’s Quarterly Pork Output Rises as Producers Increase Slaughter to Curb Overcapacity

China’s pork production rose 7% in the third quarter from a year earlier, government data showed on Monday, as hog producers accelerated slaughtering to address industry overcapacity.

Output during June-September in the world’s top pork producing nation surged to 13.48 million metric tons, a Reuters calculation based on data from the National Bureau of Statistics showed.

“The increase in pork production was mainly due to hog producers accelerating slaughter to curb overcapacity,” said Pan Chenjun, senior animal protein analyst at Rabobank in Hong Kong. “This has also contributed to recent declines in hog prices.”

Farmers slaughtered 529.92 million hogs during the first nine months of the year, up 1.8% from a year earlier.

Cash hog prices stood at 11.2 yuan ($1.57) per kg on Monday, falling from above 17 yuan per kg during the same period last year, according to consultancy MySteel data.

Home to half the world’s pigs, China’s massive hog sector struggles with a supply glut amid weak consumer demand.

Authorities have intensified efforts to rein in overcapacity, urging major firms to reduce breeding sows, keep hog weight to around 120 kg, as well as tightening credits and subsidies.

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In this special re-run episode of The Swine Nutrition Blackbelt Podcast, we bring back our conversation with Dr. Luciana Rossi, Associate Professor at the University of Milan, who discusses alternatives to antibiotics in swine nutrition. She explores antimicrobial resistance, the role of functional ingredients, and the potential of biochar in improving gut health and sustainability. Tune in now on all major platforms!

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Meet the guest: Dr. Luciana Rossi https://www.linkedin.com/in/luciana-r... is an Associate Professor at the University of Milan, specializing in animal nutrition, biotechnology, and innovative feed strategies. Her work focuses on functional ingredients, edible vaccines, and alternatives to antimicrobials to improve swine health and sustainability. Her research advances nutritional solutions that reduce disease risk and environmental impact.