Pork purchasing power has decreased slightly.

HNN - Following recent reports of several cases of Streptococcus suis (BSS), pork sales at markets have decreased compared to before. However, buyers still choose to purchase pork from stalls selling traceable pork with veterinary inspection stamps, as well as from supermarkets.

Most of the meat in the markets has been inspected by the veterinary department.

Choose fresh meat from a reliable source.

When news of African Swine Fever (ASF) outbreaks emerged in Hue City, many predicted a drop in pork consumption at traditional markets. However, the reality was not quite like that.

During a survey at Phuong Duc market on the morning of July 11th, Ms. Le Thi Chi's meat stall still had quite a few customers. When we asked if the African Swine Fever outbreak had affected sales, Ms. Chi smiled and said, "The pigs are home-raised and have veterinary certification, so customers still trust us. If before I sold 40-50kg each morning, now it's down about 10-15%," Ms. Chi shared.

Ms. Le Thi H., a regular customer at Ms. Chi's meat stall, shared: "Even with the pandemic, my family still eats pork. The only difference is that now we are more meticulous, choosing meat with inspection stamps, and only buying meat that looks fresh and clean."

At Ben Ngu market, Ms. Le Thi S., a long-time vendor, said that her meat stall still sells meat every day, although sales have decreased compared to before. The decrease is mostly due to new customers. As Ms. S. shared, new customers are now more hesitant to buy meat. They ask about the origin and carefully examine the color of the meat. In recent days, Ms. S. only takes enough meat to sell that day, not keeping it overnight for fear that customers will suspect it's from diseased pigs.

Ms. Nguyen Thi Lan (Thuy Xuan ward) said that her family eats meat every day, but now, given the current situation, they have to limit it. When necessary, Ms. Lan chooses fresh, high-quality meat from reputable stores because they are always strictly inspected and supervised by relevant authorities. When preparing the meat, she wears gloves and cooks it thoroughly before consumption.

Despite a slight slowdown in purchasing power, pork prices at markets in Hue City remain at previous levels. Specifically, pork belly ranges from 150,000 to 160,000 VND/kg, while pork shoulder and leg are around 120,000 VND/kg.

According to many small traders, maintaining the old prices is to ensure market stability and preserve long-term relationships. This is partly because the supply of pork with quarantine certification remains safe, so it is not significantly affected by consumer apprehension.

Strengthen inspections at slaughterhouses, transport points, and trading locations.

Mr. Nguyen Van Hung, Head of the Department of Animal Husbandry and Veterinary Medicine of Hue City, said that although some cases of African Swine Fever (ASF) have appeared in the area in recent days, the Animal Husbandry and Veterinary Department has ensured that the transportation and sale of clean pork continues as normal, without disrupting the market or affecting people's livelihoods.

“There is absolutely no question of ‘blocking roads and closing markets.’ We always coordinate with relevant departments and agencies in localities, strengthening inspections at slaughterhouses, transportation points, and meat trading locations to control the source of diseased pigs and protect public health,” Mr. Hung said.

Currently, the Department of Livestock and Veterinary Medicine of Hue City advises people to raise their awareness of consumer behavior: Choose meat with clear origins and inspection stamps; do not use meat of unknown origin; cook meat thoroughly and ensure food safety and hygiene. At the same time, people should proactively report any acts of transporting or consuming sick or dead pigs that affect public health and cause public panic, negatively impacting consumer health.

According to the head of the City's Livestock and Veterinary Department, here's how to distinguish between healthy and sick pigs: Healthy pigs have bright red meat, white fat, no foul odor, and no spots or unusual marks on the skin. Sick pigs have meat with unusual colors such as dark gray, dark red, or pale green; if it feels slimy to the touch, it's likely spoiled or diseased. Additionally, people can check the elasticity of the meat; pressing a finger into the meat should not leave an indentation, stickiness, or leakage of liquid, indicating a healthy pig.

Text and photos: Song Minh

Source: https://huengaynay.vn/kinh-te/suc-mua-thit-lon-giam-nhe-155580.html