Fields covered with faeces, children vomiting at school, plastic bins stuffed full of dead pigs writes Robert F Kennedy, nephew of the murdered US president,
about Smithfield's operation in Poland. It also has factory farms and slaughterhouses
in Romania, Mexico (where its fecal lagoons are said to be the cause of
flu outbreak), the UK,
http://www.smithfieldfoods.co.uk
and 5 states in the US (Virginia, North Carolina, Maryland, Kentucky, and
Florida)
about Smithfield's operation in Poland. It also has factory farms and slaughterhouses
in Romania, Mexico (where its fecal lagoons are said to be the cause of
flu outbreak), the UK,
http://www.smithfieldfoods.co.uk and 5 states in the US (Virginia, North Carolina, Maryland, Kentucky, and
Florida)
Smithfield's Invasion of Poland
Reprinted from The Ecologist
Date Published: 26/11/03
Author: Robert Kennedy Jr and Tracey Worcester
Fields covered with faeces, children vomiting at school, plastic bins stuffed full of dead pigs. Robert Kennedy and Tracy Worcester experience firsthand the reality of life in Smithfield’s Poland.
Ignoring Smithfield’s ‘no entry’ sign, we clambered over wire barriers and wrenched open the ventilation shaft of one of three vast concrete and corrugated iron sheds. The noise was deafening. Five thousand squealing pigs were crammed into strawless compartments inside the recently opened pig factory near the town of Szczecinek in the northwestern Polish province Zachodnio-Pomorskie.
Back outside, effluent from cement cesspits had over-flowed – sending a small stream of brown, stinking liquid into the lake below, which had then frozen over. In a large plastic bin we found 20 dead pigs. When we’d looked the night before, it had been empty.
It seems that the entire operation is illegal. During the communist era, the state farm had employed 44 locals. Officials told us that Prima (a Polish company now owned by Smithfield) had only been given a permit to renovate the derelict farm on condition it guaranteed 15 local jobs. Instead, no locals were employed and 5,000 pigs arrived in the dead of night. Villagers only grasped what had happened when the company began illegally dumping liquid faeces on the snow-covered fields.
People were angry and frightened, but village and township officials told us they were powerless to defend their community as the local government had taken Prima’s side.
‘If you had informed us of Smithfield’s record six months earlier,’ they told us, ‘we would have refused all permits and prevented Prima from gaining a foothold.’ Now they could only ask for our help in challenging the company on environmental grounds.
A few miles north we visited Prima’s factory farm at Nielep, where 30,000 pigs are confined. We were met at the compound gate by a tall man in a surgical face mask. Removing the mask, he identified himself as the manager and demanded that we kept away. Responding to our questions about animal welfare, he claimed that although there was no bedding for the pigs, the factory had all the appropriate permits and required number of employees. However, he refused to say exactly how many pigs were impounded, how many died each day or what mix of chemicals were pumped into them. Admitting that he had been taken to Smithfield installations in North Carolina for training, he mouthed the standard company line: ‘Our local and national opponents are selfishly concerned with animal welfare instead of feeding the world’.
Local resistance
In a nearby village, a meeting had been convened for local farmers and authorities to hear Tom Garrett of the animal rights advocacy group the Animal Welfare Institute (AWI) describe Smithfield’s record in the US. People sat in stunned silence as they tried to grasp the impending destruction of their livelihoods and community.
When Garrett had finished, the audience erupted. Many demanded that the local authorities in Poland take control of the country’s former state farms and give tenancies to former employees rather than foreign transnationals. Desperate and angry, one old lady confirmed what we had already seen: ‘The company has been spreading effluent over snow-covered fields,’ she explained. ‘People have developed rashes and stomach upsets.’ The stench from the effluent had caused vomiting, which threatened the closure of the local school and the destruction of local businesses. To raucous applause, a local politician declared: ‘Smithfield must be kicked out.’
This same cry is now being heard all over Poland, with locals signing petitions and farmers forming blockades to get Smithfield out. Across the provincial border from Zachodnio-Pomorskie is Wieckowice, a beautiful village of brick and wooden homes, shrines and long stone barns in the region of Wielkopolska. There we found several dozen local activists carrying signs outside a former state farm owned by Smithfield’s Polish subsidiary Animex. The facility has permits for only 500 cows and 500 pigs. It has been reported that it houses 17,000 pigs. The farm is 40 yards from an elementary school where residents say their children get sick and vomit because of the pig odours.
Among the protesters was Irena Kowalak, a dignified woman who served as village mayor for 35 years. She told us she had resigned recently because of intimidation by Smithfield. Andrzej
Nowakowski is the governor of Wielkopolska. Nowakowski said that the local population was unanimously and adamantly opposed to Smithfield and that he refused to give the company permits when it bought the farm two years ago. But six months later Poland’s environment ministry overrode him.
Nonetheless, thanks to the governor, Smithfield has not been able to get permits for liquid manure. So the farm uses straw bedding and has not yet devised a plan for disposing of its waste. Fields of wheat surround the pig barns, but they are never harvested because Smithfield is not interested in agriculture. To Smithfield, these fields are a place to dump the notorious wastes of industrial meat production.
A convoy of indignant Wieckowice residents took us out to see the giant pile of pig manure. On the side of a 1,000-acre wheat field was a mountain of pig waste 150 metres long, four metres high and 50 metres wide. ‘Seventeen thousand pigs for six months,’ a young man said, nodding at the pile. Local authorities have been ordering Smithfield to move the illegal pile for six months, but the company has refused. The night before our visit Smithfield covered its pile with a giant black tarpaulin, which was already inflated and writhing with the internal pressure of methane gas.
Half a mile downhill from the pile, villagers had created a public beach on a 1,500-acre lake where umbrellas shaded dozens of families swimming and playing on a steamy 90º day. Manure residues festered on the shores of a nearby bay into which Smithfield’s waste pile drains. An old man with twinkling blue eyes stuck his hand into the water, smelled his fingers and offered us a whiff. ‘Smithfield Foods,’ he announced.
Governor Nowakowski told us that there is another Smithfield factory, in Sedziny, that has 4,500 pigs but a permit for only 1,000 cows. He said his assistants were now inspecting the facility. ‘But,’ he explained, ‘the legislation is very difficult for the local government to enforce [without state support].’ Unfortunately, the federal government is not supporting the Wielkopolska authorities.
Nowakowski is not the only local politician begging for federal help. Zofia Wilczynska is a deputy in the Sejm, the lower house of Poland’s national parliament. Wilczynska has complained to the federal government that a Smithfield operation in Polczyn Zdroj is endangering the northern Polish town’s 400-year-old health spa. Right over by Poland’s northeastern border with the Russian Federation enclave of Kaliningrad (former East Prussia) another health spa, in Goldap, is also threatened by pollution and odours from a Smithfield site.
The day after our visit to Wieckowice, a member of a parliamentary agriculture committee told us that the Polish government had recently conducted an investigation of 16 Smithfield farms (14 owned by the corporation and two owned by front groups it controlled). The agricultural ministry found that every one of the farms had broken Poland’s veterinary, health and construction laws. Yet when Smithfield lacks proper permits, or is caught breaking the law, it is fined, laughably, just a few hundred dollars.
Sometimes Smithfield just buys officials off. A hundred miles north of Wieckowice, the mayor of the Western Pomeranian village Wierzchowo gave Smithfield permits for two enormous farms after the company paid his wife approximately $4,000 to perform the environmental impact assessment.
Local communities devastated
The economic impacts of Smithfield’s production methods are devastating local communities and markets. When Smithfield took over Animex, the latter’s three principal farms near Goldap employed 60 employees. Following the farms’ conversion to automated pig factories, only seven of these workers remain.
Smithfield says it wants to produce 6 million pigs in Poland each year. Polish peasants currently rear 20 million pigs per year, and a quarter of them will have to lose their livelihoods to make way for Smithfield. The corporation is already squeezing the small farms. In Western Pomerania we found that the region’s small slaughterhouses had already been closed, and that the remaining Smithfield-owned slaughterhouse would not slaughter pigs from small farms. The same will soon apply to the rest of Poland. Once Smithfield controls the slaughterhouses and has eliminated local markets, it will be able to control prices and, ultimately, the farms.
Avoiding the monoculture in Poland
Instead of reinventing itself to mimic the failed systems in Europe and the US, Poland should celebrate its assets and sell them to the world. Polish meat tastes much better than factory meat. Polish sausage is world famous. Consumers like knowing that their meat is from animals that were humanely raised in ways that are good for the environment, supportive of family farms, and free of dangerous hormones, antibiotics and chemicals. But all these things make quality meat more expensive than factory meat. And when the consumer sees free-range pork that does not look much different to a Smithfield cut, they will choose the cheaper product. The answer is branding.
When Europe opens its markets to Poland, the Poles should establish a market for their produce by using branding to draw attention to their traditional values. The AWI has offered the Polish government to help brand the country’s pork internationally. The institute specialises in helping small farmers by finding consumers who are willing to pay a premium for produce that is healthy and raised humanely and without the use of antibiotics and hormones.
Anybody who pays a premium for Polish meat will be getting a good deal. Some of the meat and sausage that we gorged on in Poland was among the best we’ve tasted. Pork of the kind produced by traditional Polish farms is widely recognised to be tastier and juicier than confinement pork of the sort produced by Smithfield.
If Poland is going to flourish rather than flounder, the nation needs to recognise its enormous strengths and start believing in itself. The words ‘produced in Poland’ should become a standard for high quality. This is no easy challenge. But the easy way out, signing a contract with Smithfield, is not the solution.
A last bastion of tradition in Poland
Poland is an oasis of traditional farming in a world dominated by agribusiness multinationals. Around 2 million Poles, about 18 per cent of the country’s population, are farmers or members of farming families. That’s as many as the rest of central Europe put together.
The Polish landscape is not yet marked by the vast monocultures of row crops that are typical of the US. Currently, Poland is a country of picturesque farm villages, with farms that average five hectares and modest homes of wood, timber and fieldstone. Typically, each farmer has a horse, a couple of cows and some pigs and chickens. Animals are raised free range and humanely. And Polish farmers rotate a variety of crops in the traditional way that fosters healthy soils.
Many Polish farmhouses still have occupied stork nests on their roofs. The country hosts 25 per cent of the world’s white stork population – some 50,000 pairs. – more than the whole of western Europe combined. Elsewhere in the continent the bird has been exterminated by modern agriculture practices: liquid manure and pesticides effectively wipe out the fish, frogs, crabs and insects that storks eat. In Denmark, for example, there are only six pairs left.
Poland has large stands of timber as well as the last sanctuaries of European bison and Europe’s last clean-flowing unregulated rivers. It has purer soils than anywhere else in Europe. Its land is uncontaminated by pesticide and fertiliser residue and almost entirely free of the heavy metals caused by industrial smokestack pollution throughout the rest of Europe.
Smithfield's Tasteless Enterprise
Millions of years of natural selection have endowed pigs with back fat to regulate their body temperature. But Smithfield gets more money from meat than from fat, so the company has bred its own strain of super-lean pigs with almost no back fat. They are highly-strung and unable to survive normal outside temperatures.
Food professionals say this extreme leanness has dramatically diminished the quality of US pork. Food magazine Saveur described the pigs of modern confinement agriculture as being so skinny that they look ‘like dachshunds’. While applauding traditional farming methods of the kind used in Poland, The New York Times Magazine stated: ‘The pork industry has managed to engineer a pig with almost no fat at all. And this is why most modern recipes for pork involve some kind of liquid – putting the meat in a marinade before cooking, basting it while cooking or braising it in broth. If you simply grill a mass-market pork chop, it becomes inedibly dry.’ The Times went on to say that free-range pork ‘is rich when sliced and sautéed, fine textured and robust in flavour. It needs nothing more than seasoning with salt’. The dryness and poor taste of confinement pork have become so bad that many major pork companies are now ‘enhancing’ their pork: adding water, flavoured liquids, or even stock to their tray-pack and prepared meats, and using red food colouring to improve its drab appearance.
Financing the Slaughter
Financial institutions like the European Bank for Reconstruction and Development (EBRD) use EU taxpayers’ money to subsidise companies like Smithfield. The result? Small farmers disappear, food quality deteriorates, animal welfare suffers. Although it claims to be ‘environmentally sensitive’, the EBRD has joined with the Polish banks BRE and Rabobank Polska to provide a $100m loan to Smithfield’s Polish subsidiary Animex.
The EBRD’s ‘project summary’ states: ‘Follow-up investigations of [EBRD] environmental staff and discussion with Smithfield management responsible for such issues demonstrated that the [Animex] facilities comply with the national requirements for environment, health and safety.’ Yet the evidence suggests that the EBRD is consciously and deliberately backing a corporate takeover of Polish agriculture. The bank’s press releases and ‘transition impact’ statements are full of talk about ‘restructuring Poland’s agribusiness and food industry’. The EBRD refers, for example, to the ‘restructuring of the meat-processing sector’ and ‘the consolidation of the agribusiness sector’.
The reality is that Poland, like the rest of the modern world, is about to bury an ancient culture based on community living, family and land stewardship for the benefit of future generations. As Tom Garrett of the Animal Welfare Institute has lamented: 'There is no salvation to be found in industrial agriculture owned and controlled by foreign multinational corporations. There is only damage.'
For more information about the EBRD’s involvement in Poland: www.bankwatch.org/issues/ebrd/animex/manimex.html.
HOW TO BYPASS SMITHFIELD PRODUCTS
As Smithfield buys local companies to front their operations, it is difficult to trace its products. The surest way of avoiding them is not to buy from supermarkets but to buy organic or locally produced pork from local butchers or farmers’ markets instead. To find information about local producers, visit: www.localfood.org.uk or www.bigbarn.org.uk.
In the UK Smithfield’s pork products are marketed under the brand name PEK. However, it is more than likely that Smithfield meat is also ending up in mass-produced products like pizzas. So, while not buying PEK-branded products is good, not buying anything containing non-organic pork is better.
Contribute to or join the AWI (www.awionline.org/membership); it is the only humane organisation fighting the cruelty of pig factory farming in Poland. But the International Coalition to Protect the Polish Countryside is also doing important work. See its website at www.icppc.sfo.pl.
Robert Kennedy Jr is the president of the Waterkeeper Alliance, an international grassroots coalition dedicated to protecting water systems from pollution; Tracy Worcester is the associate director of the International Society for Ecology and Culture (www.isec.org.uk), a non-profit organisation that aims to protect cultural and biological diversity
Reprinted from The Ecologist
Date Published: 26/11/03
Author: Robert Kennedy Jr and Tracey Worcester
Fields covered with faeces, children vomiting at school, plastic bins stuffed full of dead pigs. Robert Kennedy and Tracy Worcester experience firsthand the reality of life in Smithfield’s Poland.
Ignoring Smithfield’s ‘no entry’ sign, we clambered over wire barriers and wrenched open the ventilation shaft of one of three vast concrete and corrugated iron sheds. The noise was deafening. Five thousand squealing pigs were crammed into strawless compartments inside the recently opened pig factory near the town of Szczecinek in the northwestern Polish province Zachodnio-Pomorskie.
Back outside, effluent from cement cesspits had over-flowed – sending a small stream of brown, stinking liquid into the lake below, which had then frozen over. In a large plastic bin we found 20 dead pigs. When we’d looked the night before, it had been empty.
It seems that the entire operation is illegal. During the communist era, the state farm had employed 44 locals. Officials told us that Prima (a Polish company now owned by Smithfield) had only been given a permit to renovate the derelict farm on condition it guaranteed 15 local jobs. Instead, no locals were employed and 5,000 pigs arrived in the dead of night. Villagers only grasped what had happened when the company began illegally dumping liquid faeces on the snow-covered fields.
People were angry and frightened, but village and township officials told us they were powerless to defend their community as the local government had taken Prima’s side.
‘If you had informed us of Smithfield’s record six months earlier,’ they told us, ‘we would have refused all permits and prevented Prima from gaining a foothold.’ Now they could only ask for our help in challenging the company on environmental grounds.
A few miles north we visited Prima’s factory farm at Nielep, where 30,000 pigs are confined. We were met at the compound gate by a tall man in a surgical face mask. Removing the mask, he identified himself as the manager and demanded that we kept away. Responding to our questions about animal welfare, he claimed that although there was no bedding for the pigs, the factory had all the appropriate permits and required number of employees. However, he refused to say exactly how many pigs were impounded, how many died each day or what mix of chemicals were pumped into them. Admitting that he had been taken to Smithfield installations in North Carolina for training, he mouthed the standard company line: ‘Our local and national opponents are selfishly concerned with animal welfare instead of feeding the world’.
Local resistance
In a nearby village, a meeting had been convened for local farmers and authorities to hear Tom Garrett of the animal rights advocacy group the Animal Welfare Institute (AWI) describe Smithfield’s record in the US. People sat in stunned silence as they tried to grasp the impending destruction of their livelihoods and community.
When Garrett had finished, the audience erupted. Many demanded that the local authorities in Poland take control of the country’s former state farms and give tenancies to former employees rather than foreign transnationals. Desperate and angry, one old lady confirmed what we had already seen: ‘The company has been spreading effluent over snow-covered fields,’ she explained. ‘People have developed rashes and stomach upsets.’ The stench from the effluent had caused vomiting, which threatened the closure of the local school and the destruction of local businesses. To raucous applause, a local politician declared: ‘Smithfield must be kicked out.’
This same cry is now being heard all over Poland, with locals signing petitions and farmers forming blockades to get Smithfield out. Across the provincial border from Zachodnio-Pomorskie is Wieckowice, a beautiful village of brick and wooden homes, shrines and long stone barns in the region of Wielkopolska. There we found several dozen local activists carrying signs outside a former state farm owned by Smithfield’s Polish subsidiary Animex. The facility has permits for only 500 cows and 500 pigs. It has been reported that it houses 17,000 pigs. The farm is 40 yards from an elementary school where residents say their children get sick and vomit because of the pig odours.
Among the protesters was Irena Kowalak, a dignified woman who served as village mayor for 35 years. She told us she had resigned recently because of intimidation by Smithfield. Andrzej
Nowakowski is the governor of Wielkopolska. Nowakowski said that the local population was unanimously and adamantly opposed to Smithfield and that he refused to give the company permits when it bought the farm two years ago. But six months later Poland’s environment ministry overrode him.
Nonetheless, thanks to the governor, Smithfield has not been able to get permits for liquid manure. So the farm uses straw bedding and has not yet devised a plan for disposing of its waste. Fields of wheat surround the pig barns, but they are never harvested because Smithfield is not interested in agriculture. To Smithfield, these fields are a place to dump the notorious wastes of industrial meat production.
A convoy of indignant Wieckowice residents took us out to see the giant pile of pig manure. On the side of a 1,000-acre wheat field was a mountain of pig waste 150 metres long, four metres high and 50 metres wide. ‘Seventeen thousand pigs for six months,’ a young man said, nodding at the pile. Local authorities have been ordering Smithfield to move the illegal pile for six months, but the company has refused. The night before our visit Smithfield covered its pile with a giant black tarpaulin, which was already inflated and writhing with the internal pressure of methane gas.
Half a mile downhill from the pile, villagers had created a public beach on a 1,500-acre lake where umbrellas shaded dozens of families swimming and playing on a steamy 90º day. Manure residues festered on the shores of a nearby bay into which Smithfield’s waste pile drains. An old man with twinkling blue eyes stuck his hand into the water, smelled his fingers and offered us a whiff. ‘Smithfield Foods,’ he announced.
Governor Nowakowski told us that there is another Smithfield factory, in Sedziny, that has 4,500 pigs but a permit for only 1,000 cows. He said his assistants were now inspecting the facility. ‘But,’ he explained, ‘the legislation is very difficult for the local government to enforce [without state support].’ Unfortunately, the federal government is not supporting the Wielkopolska authorities.
Nowakowski is not the only local politician begging for federal help. Zofia Wilczynska is a deputy in the Sejm, the lower house of Poland’s national parliament. Wilczynska has complained to the federal government that a Smithfield operation in Polczyn Zdroj is endangering the northern Polish town’s 400-year-old health spa. Right over by Poland’s northeastern border with the Russian Federation enclave of Kaliningrad (former East Prussia) another health spa, in Goldap, is also threatened by pollution and odours from a Smithfield site.
The day after our visit to Wieckowice, a member of a parliamentary agriculture committee told us that the Polish government had recently conducted an investigation of 16 Smithfield farms (14 owned by the corporation and two owned by front groups it controlled). The agricultural ministry found that every one of the farms had broken Poland’s veterinary, health and construction laws. Yet when Smithfield lacks proper permits, or is caught breaking the law, it is fined, laughably, just a few hundred dollars.
Sometimes Smithfield just buys officials off. A hundred miles north of Wieckowice, the mayor of the Western Pomeranian village Wierzchowo gave Smithfield permits for two enormous farms after the company paid his wife approximately $4,000 to perform the environmental impact assessment.
Local communities devastated
The economic impacts of Smithfield’s production methods are devastating local communities and markets. When Smithfield took over Animex, the latter’s three principal farms near Goldap employed 60 employees. Following the farms’ conversion to automated pig factories, only seven of these workers remain.
Smithfield says it wants to produce 6 million pigs in Poland each year. Polish peasants currently rear 20 million pigs per year, and a quarter of them will have to lose their livelihoods to make way for Smithfield. The corporation is already squeezing the small farms. In Western Pomerania we found that the region’s small slaughterhouses had already been closed, and that the remaining Smithfield-owned slaughterhouse would not slaughter pigs from small farms. The same will soon apply to the rest of Poland. Once Smithfield controls the slaughterhouses and has eliminated local markets, it will be able to control prices and, ultimately, the farms.
Avoiding the monoculture in Poland
Instead of reinventing itself to mimic the failed systems in Europe and the US, Poland should celebrate its assets and sell them to the world. Polish meat tastes much better than factory meat. Polish sausage is world famous. Consumers like knowing that their meat is from animals that were humanely raised in ways that are good for the environment, supportive of family farms, and free of dangerous hormones, antibiotics and chemicals. But all these things make quality meat more expensive than factory meat. And when the consumer sees free-range pork that does not look much different to a Smithfield cut, they will choose the cheaper product. The answer is branding.
When Europe opens its markets to Poland, the Poles should establish a market for their produce by using branding to draw attention to their traditional values. The AWI has offered the Polish government to help brand the country’s pork internationally. The institute specialises in helping small farmers by finding consumers who are willing to pay a premium for produce that is healthy and raised humanely and without the use of antibiotics and hormones.
Anybody who pays a premium for Polish meat will be getting a good deal. Some of the meat and sausage that we gorged on in Poland was among the best we’ve tasted. Pork of the kind produced by traditional Polish farms is widely recognised to be tastier and juicier than confinement pork of the sort produced by Smithfield.
If Poland is going to flourish rather than flounder, the nation needs to recognise its enormous strengths and start believing in itself. The words ‘produced in Poland’ should become a standard for high quality. This is no easy challenge. But the easy way out, signing a contract with Smithfield, is not the solution.
A last bastion of tradition in Poland
Poland is an oasis of traditional farming in a world dominated by agribusiness multinationals. Around 2 million Poles, about 18 per cent of the country’s population, are farmers or members of farming families. That’s as many as the rest of central Europe put together.
The Polish landscape is not yet marked by the vast monocultures of row crops that are typical of the US. Currently, Poland is a country of picturesque farm villages, with farms that average five hectares and modest homes of wood, timber and fieldstone. Typically, each farmer has a horse, a couple of cows and some pigs and chickens. Animals are raised free range and humanely. And Polish farmers rotate a variety of crops in the traditional way that fosters healthy soils.
Many Polish farmhouses still have occupied stork nests on their roofs. The country hosts 25 per cent of the world’s white stork population – some 50,000 pairs. – more than the whole of western Europe combined. Elsewhere in the continent the bird has been exterminated by modern agriculture practices: liquid manure and pesticides effectively wipe out the fish, frogs, crabs and insects that storks eat. In Denmark, for example, there are only six pairs left.
Poland has large stands of timber as well as the last sanctuaries of European bison and Europe’s last clean-flowing unregulated rivers. It has purer soils than anywhere else in Europe. Its land is uncontaminated by pesticide and fertiliser residue and almost entirely free of the heavy metals caused by industrial smokestack pollution throughout the rest of Europe.
Smithfield's Tasteless Enterprise
Millions of years of natural selection have endowed pigs with back fat to regulate their body temperature. But Smithfield gets more money from meat than from fat, so the company has bred its own strain of super-lean pigs with almost no back fat. They are highly-strung and unable to survive normal outside temperatures.
Food professionals say this extreme leanness has dramatically diminished the quality of US pork. Food magazine Saveur described the pigs of modern confinement agriculture as being so skinny that they look ‘like dachshunds’. While applauding traditional farming methods of the kind used in Poland, The New York Times Magazine stated: ‘The pork industry has managed to engineer a pig with almost no fat at all. And this is why most modern recipes for pork involve some kind of liquid – putting the meat in a marinade before cooking, basting it while cooking or braising it in broth. If you simply grill a mass-market pork chop, it becomes inedibly dry.’ The Times went on to say that free-range pork ‘is rich when sliced and sautéed, fine textured and robust in flavour. It needs nothing more than seasoning with salt’. The dryness and poor taste of confinement pork have become so bad that many major pork companies are now ‘enhancing’ their pork: adding water, flavoured liquids, or even stock to their tray-pack and prepared meats, and using red food colouring to improve its drab appearance.
Financing the Slaughter
Financial institutions like the European Bank for Reconstruction and Development (EBRD) use EU taxpayers’ money to subsidise companies like Smithfield. The result? Small farmers disappear, food quality deteriorates, animal welfare suffers. Although it claims to be ‘environmentally sensitive’, the EBRD has joined with the Polish banks BRE and Rabobank Polska to provide a $100m loan to Smithfield’s Polish subsidiary Animex.
The EBRD’s ‘project summary’ states: ‘Follow-up investigations of [EBRD] environmental staff and discussion with Smithfield management responsible for such issues demonstrated that the [Animex] facilities comply with the national requirements for environment, health and safety.’ Yet the evidence suggests that the EBRD is consciously and deliberately backing a corporate takeover of Polish agriculture. The bank’s press releases and ‘transition impact’ statements are full of talk about ‘restructuring Poland’s agribusiness and food industry’. The EBRD refers, for example, to the ‘restructuring of the meat-processing sector’ and ‘the consolidation of the agribusiness sector’.
The reality is that Poland, like the rest of the modern world, is about to bury an ancient culture based on community living, family and land stewardship for the benefit of future generations. As Tom Garrett of the Animal Welfare Institute has lamented: 'There is no salvation to be found in industrial agriculture owned and controlled by foreign multinational corporations. There is only damage.'
For more information about the EBRD’s involvement in Poland: www.bankwatch.org/issues/ebrd/animex/manimex.html.
HOW TO BYPASS SMITHFIELD PRODUCTS
As Smithfield buys local companies to front their operations, it is difficult to trace its products. The surest way of avoiding them is not to buy from supermarkets but to buy organic or locally produced pork from local butchers or farmers’ markets instead. To find information about local producers, visit: www.localfood.org.uk or www.bigbarn.org.uk.
In the UK Smithfield’s pork products are marketed under the brand name PEK. However, it is more than likely that Smithfield meat is also ending up in mass-produced products like pizzas. So, while not buying PEK-branded products is good, not buying anything containing non-organic pork is better.
Contribute to or join the AWI (www.awionline.org/membership); it is the only humane organisation fighting the cruelty of pig factory farming in Poland. But the International Coalition to Protect the Polish Countryside is also doing important work. See its website at www.icppc.sfo.pl.
Robert Kennedy Jr is the president of the Waterkeeper Alliance, an international grassroots coalition dedicated to protecting water systems from pollution; Tracy Worcester is the associate director of the International Society for Ecology and Culture (www.isec.org.uk), a non-profit organisation that aims to protect cultural and biological diversity
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