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QUAESTUS MULTIDISCIPLINARY RESEARCH JOURNAL
359
THE ISSUES OF THE RELATIONS OF HUNGARIAN
GAME-MEAT PRODUCTION AND SELLING
Levente KOMAREK
Szilvia TÓTH
Abstract: Due to the favorable natural features of Hungary, it is possible
for hunters to obtain the excellent "raw material", which can be placed on
the consumers’ table all over the world, after careful processing in
Hungarian game-meat production units. The study focuses on the
relationship between game-meat processing and shot game sales, with
special regard to the development of the sales and possible directions of
the development of each shot big game (red deer, fallow deer, roe-deer,
mouflon, wild boar). Hungarian game-meat processing and game sales
have undergone a major transformation over the past few years and as a
result, tests are required to find out what positive or negative changes have
occurred in this field. We applied mathematical-statistical methods to
analyze the main trends of change and to formulate the main directions of
development, regarding the strengths (S), weaknesses (W), opportunities
(O) and threats (T) of the market.
Keywords: fallow deer, game-meat, mouflon, processing, red deer, roe
deer, selling, wild boar
1. INTRODUCTION
The wild animal, as a renewable natural resource, is constantly
changing. Natural and ecological factors such as climate, habitat coverage,
and the quantity and quality of food will result in a continuous change in
the development of wildlife stocks. These factors can all change the "price"
of the game. While in some geographic regions the population of the species
is "treasured", which is worth saving, some hundreds of miles away the
intensive utilization of the wild animal population is justified (Horváth et
al. 2016, Komarek 2008).
One of the main products of hunting is game-meat. While in the
ancient times it was a means of subsistence, today it has become a so-called
"curiosity" product with significant economic value. Experience shows that
game-meat is a "dubious safety", expensive consumer product for the "non-
hunting society". This uncertainty exists in consumers even though research
repeatedly proved the excellent quality of game-meat compared to the
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360
traditional meat products. The meat of wild animals living in nature has
characteristics that are different from the meat of the farm animals (Bíró
2002). Due to the natural lifestyle, the eating habits and the quality of food
of the game species are significantly different from those of the farm
animals and can therefore be considered as "organic product", as the
"product" is created without the use of antibiotics or hormone
preparations. Out of the meats, it is game-meat that contains the most
protein (21-25%). Game-meat is fat-free, the fat content ranges from 1 to
6%, depending on the age, gender, and nutritional status of the animal. It
is predominantly rich in B vitamins (B1, B2, B6, B12) as well as in vitamin
A and vitamin D and in minerals. It has a characteristic dark red color that
is due to higher myoglobin and blood content. It is solid, with a tough
structure and it is rich in polyunsaturated fatty acids. It has many taste
enhancing materials, which provide a typical, pleasing flavour to the meat
(Gombos et al. 2012). The pH ranges from 4.8 to 5.6 in the acidic zone.
The presence of antibacterial inhibitors allows for longer shelf life,
resulting in slower deterioration of meat, and softening during the ripening
period, which increases its consumption value. It is well-known that it has
a higher number of germs, which is mainly the result of post-shooting
therapy (Bíró 2002).
After hunting, the factors influencing the quality of game-meat are
the environmental impacts on the body (temperature, contamination,
evisceration). The quality requirements differ from the classification of
slaughter animals. The quality of pigs and cattle should be determined based
on the weight of the carcase and its meat content, and they also affect the
purchase price. In case of game animals, the rating is also significantly
influenced by the location of the shot (Lőrincz et al. 1973).
Since Hungary joined the European Union, the food hygiene rules
concerning the handling of shot wild animals and their sale have been
altered by the ministry three times by amending the regulation or by creating
a new regulation (Hajas 2013), while the relevant EU law remained
unchanged. The food hygiene conditions for game-handling and sale are
governed by the current decree of 43/2011. (V.26.) VM. The Regulation
does not apply to cases where the game intended for consumption is:
- kept on a farm
- found dead
- was hunted solely for private consumption by the hunter as the final
consumer or the hunted game was handed over to the hunter, who has a
hunting ticket, by the hunting unit who owned the wild animal, or they sell
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it to the final consumer, who takes part in the wildlife management activity
as primary producer in the hunting area of hunters.
Game-meat may be sold by hunters to companies buying, selling and
processing food or directly to the final consumer. The latter option is
referred to as a "small volume of sales", subject to the following statutory
provisions: "Those hunting entities, for which the number of big game
intended for harvest in a hunting year does not exceed 100 big game (...) a
year, can sell up to 100 per cent of the big game hunted on the hunting
ground, up to a maximum of 100 big game. Those hunting entities, for
which the number of big game intended for harvest in a hunting year
exceeds 100 animals (...) a year, can sell 100 big game animals hunted on
the hunting area during the hunting season and 40 per cent of the big game
shot above this number. In case of small game, the quantitative limit is 5000
animals.
The purpose of introducing this legislation was to allow the hunting
entities as primary producers to sell the wild animals hunted on their
territory under controlled conditions, on the spot. In the case of direct sales,
however, under "controlled conditions" there are several obligations for
hunters, so it is understandable that they consider it a "simpler way" to sell
to a buying and processing company.
Game-meat is examined in two phases: ante and post mortem
(Laczay 2013). During an ante investigation, the hunter executing the shoot
is obliged to assess the status of the wild animal that is to be shot.
Consideration should be given to the behaviour of the animal, and if it is
different from the natural, the causes should be considered (e.g. illness). It
is important to have accurate visual inspection of the body. Are there any
abnormal impurities (e.g. excess faeces) visible on the animal? Is the motion
and the body condition typical of healthy wildlife? Answering these
questions should be with the utmost certainty, before culling the animal, as
there are some external signs even before the shot that determine whether
the meat can be consumed. Care should be taken not only on wildlife, but
also on the environment, and it is advisable to examine the origin of
contaminations (e.g. poisons, chemicals) (Laczay 2013).
Big game (red deer, fallow deer, roe deer, mouflon, wild boar) must
be eviscerated immediately after shooting. However, it should not be
skinned and chop up on the spot "(Bíró 2002). The process of evisceration
and its proper performance are of great importance for the preservation of
the consistency of the meat, therefore it should be carried out as quickly as
possible. Attention must be paid to the place of shooting and its cleanness.
If weather conditions are suitable, the game must be eviscerated on the spot.
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At the beginning of the evisceration, the game should be placed in a stable
back rest, and the organs must be removed from the tongue to the anus
raised from the carcass in full (Gombos et al. 2012). During the operation,
care should be taken to minimize the risk of hurting the internal organs, so
that the content of the stomach and intestinal tract would not contaminate
the valuable meat parts. Blood collected in the abdominal cavity should be
removed with a dry material. To prevent the meat from getting stuffy, the
abdominal cavity should be supported by wooden rods. After evisceration,
all visible dirt must be removed from the outside and inside of the body
(Bíró 2002).
In case of small game, the body may be stored for a maximum of 15
days at temperatures between -1 and +4 degrees Celsius without
evisceration and skinning. As a first step, the urinary bladder of cotton-tails
and hares must be emptied. The further steps of the process are very similar
to the evisceration of big game. The internal organs must be removed in
one, taking care to avoid contamination and to preserve the quality of the
meat. In case of game birds, proper cleaning is essential because there is a
high risk of stomach or intestinal injuries due to the size of the body, (Bíró
2002). "After evisceration, the truncated body of all big game for sale on
the market, together with their viscera, must be presented to the qualified
game-meat inspector or veterinarian for examination" (Laczay 2013). The
examination of the meat should preferably be carried out on the spot. If this
is not possible, the body must be transported to the wildlife collection site.
The hunter (and eviscerator) is obliged to inform the person performing the
meat testing before the shooting and about the facts of the evisceration. If
the meat inspector detects a change, he or she must notify the official
veterinarian who examines the body and then decides if the meat is suitable
for consumption. When the person conducting the test finds the body in
order, they will issue the certificate confirming that the game has been
tested, the certificate has parts of the usability decision, and that traceability
is ensured by recording the big game identification mark (Laczay 2013). In
the case of small game, a small game collection certificate will be issued.
The official veterinarian shall carry out a post-mortem inspection at
the game-meat processing plant where the following shall be carried out:
- visual inspection of the body and organs
- examination of organs by hand
- residue analysis with sample-taking
- for trichinella-sensitive animals (wild boars), Trichinella test (in
case of a positive result the meat must not be sold)
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- in case of small game, testing a representative sample of animals
of the same species (Laczay 2013).
Based on the test results the meat can be classified as follows:
- suitable for human consumption: it is justified by putting an
animal-health-mark on it
- unsuitable for human consumption
After completing the meat examination, the certificate or small game
collection certificate will be withdrawn (Laczay 2003)
The test must be carried out on the hunting area within 48 hours of
the killing (in case of small quantities of meat intended for sale or delivery
to a local consumer or directly to a catering establishment). If the meat is
suitable for consumption, the veterinarian carrying out the examination
completes the meat delivery certificate.
In the game processing plant, the carcasses first go into the receiving
pre-cooler. From the receiving pre-cooler, carcasses can move in two
directions: to the processor, or to the storage place. Pre-cooled carcasses are
frozen at -30 degrees Celsius until they are -12 degrees Celsius then they
are stored in storage chambers (Bíró 2002). The first step of processing is
melting under controlled conditions, as it is the critical point of production.
Inadequate procedures may involve a high degree of micro-proliferation
(Bíró 2002). Melted carcasses are placed in the skinning chamber and after
the hair is removed, they get on the processing path where the cutting
process begins.
There is one point where small game processing essentially differs
from poultry processing. A significant part of game birds comes from farms.
Killing is not done by cutting, it happens by striking, choking or clubbed.
The purpose of this procedure is to avoid excessive bleeding, thus
preserving the "wild nature" of the meat. The next steps (skinning, plucking,
eviscerating) are the same as those of poultry processors (Bíró 2002).
If the food hygiene rules of wild game management and sale are
observed, then the raw meat and the products made from the meat of
Hungarian game species will remain a much sought-after commodity on
European markets (Kőhalmi et al. 1996). Unfortunately, Hungarian game-
meat consumption is currently 0.4 kg/person per year (0.7-1 kg/year in the
European Union), which cannot be relied on long-term commercial levels.
With this value, considering other countries, we are among the last in
Europe. The positive qualities of wild game-meat are recognized, however,
due to the established habits and sometimes the very high consumer prices,
domestic sales are 10% in Hungary, while export sales are 90% (Abonyiné
Palotás J. et al. 2004, Komarek 2004, 2005, Süli-Zakar I. et al. 2012).
QUAESTUS MULTIDISCIPLINARY RESEARCH JOURNAL
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The product range, i.e. the finished product, moves on the widest
possible scale according to the customers' needs and current market
demands. The meat may be completely boned or remain treated as a bony
product, in a pre-cooled or fresh state. These processes naturally affect
production costs and influence output. "Due to the method and the
circumstances of the killing, and a smaller proportion of recoverable body-
parts of the output of the deer is 55-70%, while that of the boar is 30-50%”.
(Balsay 2013).
2. MATERIALS AND METHODS OF RESEARCH
For the analysis we used the statistical data available from the
Hungarian National Wildlife Management Database (OVA) as a data
source. The data provided the indicators that enabled a comparative analysis
of the Hungarian game-meat sales over a period of time and the presentation
of the main trends in the changes that took place. The analysis covers the
period from 2006 to 2016 and focuses on big game (red deer, fallow deer,
roe deer, mouflon, wild boar) that play a significant role in Hungarian game-
meat sales.
In recent years, significant changes took place in Hungarian game-
meat sales. These changes make it necessary to carry out tests and analyses
that provide answers to the question whether positive or negative changes
have taken place in game-meat sales as well as the significance and role of
which wild animal species have increased or decreased in recent years in
this field. To answer these assumptions, we applied mathematical-statistical
methods for our analysis.
3. RESULTS AND DISCUSSION
The sale of the shot wild animals has increased since the mid-1990s.
The potential of sales has been clearly in the export market, and still there
is today. In 1996, the volume of sales was 2500 tons, and by 2002 it almost
reached 7000 tons. From 2002 to 2005 (10-15% per year) the amount of
game-meat on the market was continuously reduced. The cheap game-meat
from overseas farms appeared. The decreasing demand clearly led to a
decrease in prices, which, of course, influenced purchase prices as well.
Berger and Csányi, based on the data from the National Wildlife
Management Database, investigating the period from 2005 to 2014, found
that the game sales and the resulting income increased from 16% to 26%
over a decade, and are slowly reaching the income deriving from fee
hunting. (Berger et al. 2015).
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According to Pechtol (2013, 2016), between 70% and 80% of the
shot wild animals gun goes, through food businessmen or directly, to game
processors. Some purchasers distinguish between I and II. Class products
(broken down into game species), the purchase price of which is different.
Carcasses that were shot without hurting the spine and the thigh belong to
Class I, while carcasses with injured spinal columns and thigh contaminated
with faeces or other substances. Naturally the eviscerated weight is
considered in both categories (Pechtol 2013, 2014).
Based on veterinary tests, the classification of processing and sales
are also determined. There are basically three categories to be distinguished:
- unconditionally available in hair-and-skin
- cut-up due to shooting or handling faults, the damaged parts must be
removed
- unsuitable for processing – confiscation (Balsay 2013).
In terms of sales volume between 2006 and 2016, wild boars and red
deer were the best, but the sales of all examined game-meat showed an
increasing tendency.
Sales of wild boar meat increased by 86.3% compared to the base
year of 2006 (Figure 1). Sales peaked in 2012 (5.7 million kg).
Figure 1. Hungarian wild boar meat sales (2006-2016)
Source: Author’s calculations, based on OVA data
The second most-liked game-meat among the shot big game is the
red deer meat. Its sale in the research period (2006-2016) increased by
71.3% for the final year compared to the base year (Figure 2).
R² = 0,6778
0
1.000.000
2.000.000
3.000.000
4.000.000
5.000.000
6.000.000
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
year
kg
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366
Figure 2. Hungarian red deer meat sales (2006-2016)
Source: Author’s calculations, based on OVA data
The solvent demand for roe deer meat also showed an increasing
tendency in the examined period (Figure 3). Its sale increased by 53.6% for
the final year (2016) compared to the base year (2006).
Figure 3. Hungarian roe deer meat sales (2006-2016)
Source: Author’s calculations, based on OVA data
The sales volume of fallow deer was less than that of the previous
ones in the examined period, however it had an increasing tendency.
From the 2006 base year to the year of 2016 the selling increased by
86.6%.
R² = 0,9553
0
1.000.000
2.000.000
3.000.000
4.000.000
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
year
kg
R² = 0,9111
0
200.000
400.000
600.000
800.000
1.000.000
1.200.000
1.400.000
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
year
kg
QUAESTUS MULTIDISCIPLINARY RESEARCH JOURNAL
367
Figure 4. Hungarian fallow deer meat sales (2006-2016)
Source: Author’s calculations, based on OVA data
Out of the shot game, the sale of the mouflon was somewhat hectic
in the examined period between 2006 and 2016, although its tendency was
also increasing. Compared to the values in 2006, its sale increased by 47.1%
for the year of 2016. The selling peak was in 2015 (63.098 kg).
Figure 5. Hungarian mouflon meat sales (2006-2016)
Source: Author’s calculations, based on OVA data
Export plays the decisive role in the sales of the Hungarian shot big
game. There is a significant demand for the Hungarian game-meat mainly
in European markets. Among the European countries, Germany, Austria,
the Czech Republic, the Netherlands and Italy are particularly important in
this field.
R² = 0,9635
0
50.000
100.000
150.000
200.000
250.000
300.000
350.000
400.000
450.000
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
year
kg
R² = 0,7275
0
10.000
20.000
30.000
40.000
50.000
60.000
70.000
2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016
year
kg
QUAESTUS MULTIDISCIPLINARY RESEARCH JOURNAL
368
4. CONCLUSIONS
During the last few years, Hungarian game-meat, due to its high
quality, has been highly sought after in the Western European game-meat
market. This market could take up the total Hungarian game-meat quantity,
and based on some estimates, it may even be multiplied. However, overseas
competitors should be considered as well. The largest competition in the
field of sales is the non-wild farm-game-meat on the European market,
which is regularly come from North America, New Zealand and Australian
farms, in most cases at a lower price. This can primarily cause problems
with the sale of deer and wild boar meat. The unpredictable quantity of
game-meat coming from overseas to Western Europe, and sometimes its
significant dumping, may have a significant negative impact on prices,
which unfortunately cannot be avoided.
The growth and possible collapse in the sales market are also
affected by animal health considerations and illnesses. The illnesses (such
as BSE) in domestic animals (e.g. pigs and cattle) sometimes have a
stimulating effect on the viable demand for game-meat. In this case, there
may be an increase in the volume of need for game-meat. It can also have a
beneficial, positive impact on prices.
Among our export markets, there is Germany, Austria, Italy, the
Benelux countries (mainly the Netherlands), Scandinavia, Switzerland and
France. Out of these, Germany has a decisive role. 65-70% of Hungarian
game-meat is sold to German markets. A significant part of customers
belongs to wholesale networks.
Hungarian game has a lot of competition abroad but still has
remained competitive due to its reliability, packaging and high-quality
parameters. The competitive advantage and the main value of Hungarian
game-meat is in the conditions of keeping. In Hungarian forests, wild
animals grow naturally, and therefore they can be considered organic.
Unfortunately, however, the previous parameters becoming less and less
enforceable in prices.
The domestic demand for game-meat in the Hungarian market is far
below the Western European level. While in Western Europe the per capita
consumption of game-meat is 0.7-1 kg/person/year, in Hungary it is only
0.4 kg/person/year. In the longer term, the need for game-meat may increase
with increasing domestic solvent demand and changing consumption
patterns. Consequently, it can also be beneficial for the volume of domestic
sales of companies.
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Overall, it can be concluded that the sales of the examined shot wild
animal (red deer, fallow deer, roe deer, mouflon, wild boar) showed a
growing tendency during the examined period. The largest increase was in
case of the wild boar, the lowest in the case of the mouflon. This is an
encouraging sign that the solvent demand for Hungarian game-meat and the
domestic and foreign sales opportunities will continue to grow in the future.
The assessment of the situation and market opportunities of the
Hungarian game-meat industry is supported by the SWOT analysis bellow
(Table 1). By means of this, internal and external factors have been
identified which may have a positive or negative impact on the game-meat
market and through that on the sale of game-meat.
Table 1. The SWOT-analysis of Hungarian wild game-meat sale
INTRNAL FACTORS
STRENGTHS (S)
WEAKNESSES (W)
good environmental sources
high transportations costs
excellent quality
high production costs
products with good reputation
lack of marketing
long professional past, experience
low output rate, much loss
stable market
strict animal health control
EXTRNAL FACTORS
OPPORTUNITIES (O)
THREATS (T)
increase in marketing activity
strong competition overseas
finding new markets
purchase difficulties – foreign traders
increasing health-conscious eating habits
saturating market
new product specifications
accumulating supplies
finding application possibilities
the benefits of game animals kept on farms
the unpredictability of the market
the diseases of wild animals
The excellent quality of Hungarian game-meat is recognized all over
the world; this value must be appreciated, and the production of premium-
quality products must be increased. The wild animal, as a renewable source
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370
of energy, can be a widely utilized Hungarian product, which is a profitable
product in the long term.
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NOTES ON THE AUTHORS
Levente KOMAREK (Dr. habil. PhD. PhD) associate professor, University
of Szeged, Faculty of Agriculture, Institute of Economics and Rural Development,
Andrássy street 15. 6800 Hódmezővásárhely, Hungary; e-mail: komarek@mgk.u-
szeged.hu
Szilvia TÓTH wildlife engineer; e-mail: szilviatoth0310@gmail.com
