The Application Of HACCP System For Organic Pork Production And The Development Of Organic Pork In Shaanxi Province

Organic pork is derived from organic pigs, the breeding environment of which requires unpolluted air, soil, water, etc, the feed is organic and natural that does not add pesticide, fertilizer and chemical additive, the growth processes never use hormones, antibiotics and other synthetic drugs, and authenticated by the organic certification bodies. Meanwhile, organic pork with the notion of safety, quality, health, nutrition has captured consumers'good glances day by day. At present, the production of organic pork is increasing year by year, the output of which reached 40 million tons in 2010. However, standards and requirements for production of organic pork are very strict, which also needs to establish an efficient and practical quality control system. HACCP is a prevention-oriented assurance system for the security and quality control of food production; of which aims are to prevent the food from potential biological, chemical and physical hazards during the entire process of production. The applications of HACCP system for the organic pork can aid to minimize the hazards in the process of pork production, to ensure the production controllability and the security and reliability of final products.This paper applied the HACCP system to the production of organic pork, which was based on the organic pork's production and processing system of Shaanxi Lueyang West Canton pigs Ltd. The awareness and consumption behavior of organic pork for urban consumers and the status of organic pork production in Shaanxi were studied. Then we analyzed the current problems and proposed strategies for the development of organic pork in Shaanxi. All the results are showed below:1. According to the organic pork production and processing system for Shaanxi Lueyang West Canton pigs Ltd, the potential hazards in all aspects and the processing of organic pork production were analyzed systematically, from pig raising, slaughtering to sales, and seven critical control points were determined, including environment of piggery, fodder, pharmaceutical application, drinking water, slaughtering process, storing and transport, storing and selling. This paper determined the pertaining critical threshold values, established HACCP schedule and provided monitoring, corrective measures, verification and record-keeping procedures of HACCP .Then a complete and effective HACCP management system was formed to regulate the production of organic pork.2. A survey about people's awareness of organic pork as well as willingness to pay for that was conducted to 319 consumers from 10 cities in Shaanxi. The results showed that residents in Shaanxi have low awareness of organic pork and low purchasing power. SPSS11.5 software had also been applied to make logistic regression model, which indicated that the young consumers with higher education level show higher awareness of organic pork. In addition, married consumers with higher education and monthly income show the strongest willingness to pay for organic pork. However, the market nowadays still cannot meet the needs of these consumer groups. Organic meat may have a great market potential in the future, which calls for regulating the production and strengthening the dissemination.3. The strategies for development of organic pork industry in Shaanxi province were proposed according to the current production, consumption status and the problems existed. Moreover, this paper also emphasized that the application of HACCP system can increase the adoption rate of certified organic pork. So it will ensure a more standardized and efficient organic pork production and promote the development of organic pork industry.