French, M.H.Emson, H.E.2015-08-122015-08-121936French, M. H., & Emson, H. E. (1936). Pigs for Bacon Production. A Comparative Trial with Large White and Edelschwein Pigs. East African Agricultural Journal, 2, 241-244. https://www.cabidigitallibrary.org/doi/full/10.5555/193701001300012-8325https://kalroerepository.kalro.org/handle/0/9345The fact that the Germans prefer a much fatter carcass than is wanted by the British is reflected in the types kept by the farmers: British breeders prefer the Large White or its crosses and the Germans are breeding the Edelschwein and its crosses. Trials were made with purebred Large White and Edelschwein and their cross. There is no significant difference in fattening rates, but the carcasses differ very considerably in quality. The conformation of the two breeds is markedly different, while that of the crossbred pigs is intermediate. The great thickness of back fat and the thick streak in the Edelschwein would cause such pigs to be graded low in the British market. Secondary offals constitute a lower and sides a higher percentage of the total carcass weight. The Edelschwein starts converting its food into fat at an earlier age and has a lower rate of food utilization. In order to obtain the same proportional distribution of meat, bone, and fat as is attained by the Large White at 200 lb. live weight, the Edelschwein would have to be killed at 140 lb. The Edelschwein carcasses were too fat for bacon purposes even for the German taste, and it would have been better if the German settlers had introduced the Improved Landschwein instead of the Edelschwein. The Large White by appropriate nutrition can be fattened for the pork, bacon, and fat bacon markets, and it is evident that the adoption of one general utility breed would tend to standardise production and thereby benefit the industry as a whole.requires a standardized type of pig. The market for pig products therefore allows all the pigs of suitable age and confirmation to be converted into bacon. whilst all unsuits able pigs can be chopped into sausages.enhttp://creativecommons.org/licenses/by/3.0/Journal ContributionPigsBaconBreedingFarmershttps://www.cabidigitallibrary.org/doi/full/10.5555/19370100130