Pork prices continue to rise sharply

In the months before Tet, the price of live pigs sold on the market has been continuously increasing, exceeding 80,000 VND/kg, an increase of about 20,000 VND/kg compared to the same period last year and the highest in the past 5 years. The high price and the prolonged period even during the low season (after Tet, pork consumption often stagnates due to reduced demand) have caused many difficulties for both consumers and traders.

Pork stall at Lieu De market, Nghia Hung district.

Currently, the price of pork in most traditional markets in the province is high. Specifically, pork belly and lean shoulder cost from 170-180 thousand VND/kg; lean loin, rump, and ham 150 thousand VND/kg; ribs 150 thousand VND/kg; fat 70-80 thousand VND/kg... Correspondingly, the price of pork certified to meet VietGAP standards or pork sold in supermarkets and clean food stores also increased by about 20 thousand VND/kg. The price of raw meat increased, so processed foods from pork such as ham, pork floss, sausage, pate... also increased by about 25% according to the price of raw materials.

Consumers have quickly reduced pork in their family menus, causing the market to stagnate. At meat stalls in traditional markets, the amount of meat supplied is much less than before because traders are cautious about the daily increase in goods, the quality of meat is not as expected and the purchasing power of consumers has decreased. Many traders are forced to reduce their business activities, sell every other day, stop selling in the middle of the week, and only sell on weekends when they are usually crowded. Even in a market session, they only keep the price high at the beginning of the session and reduce the price at no profit at the end of the session in the hope of recovering capital. Ms. Tran Thu Ha, owner of a processed food shop on Thanh Chung Street (Nam Dinh City), said: The main raw material for the shop is pork, so although I want to keep customers, to ensure I do not lose money, I have to increase the price of the product. The prices of roasted meat, dried pork floss, pate, braised pork, etc. have all increased by 20,000 VND/kg compared to the time during Tet, but still cannot ensure the same profit as before.

Among foods, pork accounts for 65% of the consumer price index. Currently, pork prices are quite high, bringing profits to farmers and businesses. However, the continuous increase in prices over a long period of time without any signs of decreasing has made many people worried. The main reason for this price increase is that the supply of live pigs has decreased after Tet while herd restoration is slow; the hot and humid weather in late winter and early spring has created favorable conditions for African swine fever in adult pigs; and acute diarrhea in piglets has broken out. In addition, the implementation of regulations on large-scale livestock farming conditions has forced many facilities to stop or move livestock farming to other areas, causing a sharp decrease in supply. Notably, information from the Ministry of Agriculture and Environment said that in February 2025, livestock product imports reached more than 373 million USD, bringing the total import value in the first two months of this year to more than 734 million USD, an increase of 50.3% over the same period in 2024.

According to forecasts by authorities, pork prices may continue to increase in the coming time, but there will be no shortage of meat and will quickly stabilize because the hot season is approaching, and the demand for pork is no longer high. In addition, the weather is gradually stabilizing, favorable for farmers to restore their herds; the source of breeding stock is stable, and the price of animal feed is on a downward trend. The Department of Agriculture and localities in the province encourage farmers to actively restore their herds; promote the transfer and application of modern livestock technology to improve productivity, quality and disease prevention and control that may occur in pig herds, as well as the management of breeding facilities; increase the capacity of on-site breeding stock to reduce costs and ensure disease safety. Focus on market management from the stage of supplying breeds; animal feed to finished products, avoiding factors that cause instability in the pork market.

Article and photos: Nguyen Huong

Source: https://baonamdinh.vn/kinh-te/202503/gia-thit-lon-lien-tuc-tang-manh-e0c71dd/