Conference paper Open Access
Varela, Elsa; Riudavets, Marc; Gil, Jose María
Among the profound changes that agriculture has experienced in the last 50 years, the genetic erosion of domesticated animals arises as one of them. Approximately 40% of local breeds in Europe are under risk of extinction. The Majorcan porc negre is a local pig breed and one of the key elements of the traditional rural economy of the central region of the Majorca Island. It is a very rustic breed, highly adapted to its environment. Its meat is the main ingredient of the Majorcan sobrassada, a spreadable dry cured sausage. However, the porc negre reduced productivity compared to intensive breeds and the abandonment of rural activities have led to the progressive decline of its population. This study intends to assess the social preferences for the conservation of the porc negre mallorquí, its management system and traditional products. For this purpose a choice experiment survey was conducted with a representative sample of 400 respondents in the island of Majorca. Our survey addressed the conservation of the breed, but also other aspects related to its management, the associated landscape and meat-based products. Our preliminary results show that a high heterogeneity exists in social preferences, with an overall trend indicating that people are willing to secure the breed population levels and some key elements of the management system related to tree crop diversity. Our outcomes may be of help in the design
of policy measures to support the breed and its landscape.