Beef and sheep prices are pretty much on a par with 2016 values at present, but average pig values have been bolstered significantly over the past six months with end of year figures at 151.90p per deadweight kg, up almost 30p per kg on 2015.

Prices have been improving every week since April 2016 too, with the only blip in the proceedings being a modest decline in the last week of 2016. However, that was more than rectified for first week ending of 2017, when they headed north by a massive 10p per deadweight kg.

And, with the new abattoir at Brechin witnessing increased slaughterings for both pigs and now sows, the industry have a lot to be positive about, according to Andy McGowan, chief executive of Scottish Pig Producers, which markets 500,000 pigs a year.

"We have lost a few producers over the past couple of years due to various reasons, but the outlook for the industry is so much better this year compared to last January.

"UK sow numbers are down and so too are those in Europe with the result that pigmeat supplies are well down. Add to that the increased demand for pigmeat in Europe and indeed China and the reduction in the strength of sterling, and producers can look forward to continued strong demand.

"Prices usually drop in the first quarter of the year due to a fall in demand after the festive period, but I can't see values slipping as much this year, or see the continued reduction in prices we saw last year," added Mr McGowan.

Such has been the reduction of the EU pig herd due to increased regulation and falling returns on the continent, that provisional figures from the November census indicate that the German herd, at 27.3m head, is 1% down on the year and the smallest pig herd there at that time since 2010.

Data from AHDB pork also shows that the Danish herd in November was at its lowest level in almost two decades.

China on the other hand has become an increasingly important market with Chinese imports more than doubling up until the end of November 2016 while the USDA anticipates that volumes will reach a record 2.4m tonnes (carcase weight equivalent) for the 12-month period.

Chinese pigmeat imports have increased due to a number of reasons as the country looks to modernise the sector. As it is, pork production there dropped by 9% as many farms were forced to close by the government due to new environmental regulations on waste.

In addition, the Chinese government has been incentivising the sector to a move away from small to medium-sized family-run units by promoting the establishment of larger run operations that are more efficient. It is also hoped such moves will improve the health of the Chinese pig herd and particular the various swine diseases which are endemic there.

Back home and weaner values are also improving in line with the finished market with both weights witnessing increased prices in the week ended December 31.

Prices for with 30kg weaners rose by £2.96 on the previous week to £56.47/head, while, 7kg piglets saw an increase of £0.52 at £39.00 per head. This means that 7kg weaners are now over £7 higher than the same week last year, while 30kg weaners had a premium of over £17.

The only fly in the ointment for the sector appears to be that pigmeat is falling in favour with consumers as global travel and population diversification increase the availability of international cuisines and the types of food consumers now eat in the UK.

While British consumers are still most likely to opt for traditional protein-centred dishes to include meat, potatoes and vegetables over ethnic/world cuisines, new traditions are emerging according to AHDB Pork.

It claims that Italian roots of meals such as pizza and spaghetti bolognese are becoming part of the standard meal repertoire, and, Indian and Chinese cuisines are also becoming staples.

Beef has as a result benefited from both long-term and more recent changes in cuisine preference, with Italian cuisine alone accounting for almost a quarter of all meal occasions featuring beef, with the majority of this being spaghetti bolognese (even though the original dish would have used pork mince). Mexican meal options also give a boost to beef consumption, accounting for 6% of meal occasions.

Beef’s strong association with these types of dishes isn’t replicated for pork (or lamb) but it is for chicken. Almost half of all Indian dishes feature chicken and the taste perception of chicken is, no doubt, boosted by its association with dishes such as this, rather than the actual flavour of the meat. This dish association, particularly for pork, is something the sector needs to strive for, positioning it as a direct alternative to chicken, AHDB claims.