porkjournal www.primarymedia.com.au
Volume 40 Issue 4
July/August 2018
Cause for optimism delivered at PPPE 2018
Industry Placement Program starts in APRIL
Australian Farm Institute Digital Farmers Conference
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porkjournal www.primarymedia.com.au
Volume 40 Issue 4
July/August 2018
EDITOR:
EDITORIAL & DESIGN
JOURNALIST/PHOTOGRAPHER PRODUCTION EDITOR
Peter Bedwell Alex Bedwell
Rosemary Embery
GRAPHIC DESIGNER
Alex Bedwell
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Dr Alice Weaver with Dr Roger Campbell, Acting CEO APRIL. Photography by Brendon Cant.
FEATURES Page 10: Australian Farm Institute Digital Farmers (Bringing Agtech to Life) Conference by Peter Bedwell
NEWS Page 4: Cause for optimism delivered at PPPE 2018 Page 8: Industry Placement Program starts in APRIL Page 8: New course to up-skill biosecurity responders Page 14: ADM expands health and wellness with aquisition of Probiotics International Ltd Page 14: New director of Australian Animal Health Page 16: Steelers sharing the joy of pork sausages Page 17: Country of origin labelling helps farmers Page 19: Big smallgoods and ham win by D’Orsogna Page 20: ACCC threatens pig producers over culling PRODUCT NEWS Page 18: CombiLift opens new facility and develops new material handling solutions
Peter Bedwell Phone: (02) 9797 2406 Mob: 0419 235 288 Email: primarymedia@bigpond.com Rates are available at www.primarymedia.com.au
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ENQUIRIES OFFICE ADDRESS: 250 Hawthorne Pde, Haberfield NSW 2045 Phone: (02) 9797 2406 Mob: 0419 235 288 Production: 0409 944 472 Email: primarymedia@bigpond.com Pork Journal consists of a bi-monthly management magazine. Published by C D Supplies Pty Ltd trading as Primary Media (ACN 091 560 557) All material copyright (editorial and advertisements) and may not be reproduced without the written consent of the publishers. Whilst every care is taken to ensure the accuracy of the contents of PORK JOURNAL, the publishers do not accept any responsibility or liability for the material herein. Code of Conduct and information about how to make a complaint can be found at www.primarymedia.com.au/aboutus
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NEWS
Cause for optimism delivered at PPPE 2018 In the final session at the 2018 Pan Pacific Pork Expo on May 31, the speakers Nathan Odell, Commercial Livestock Manager from BE Campbell, and Mr Bian Jiang, Vice President of the China Cuisine Association, delivered some good advice and cause for optimism, as the Australian pig industry faces tough market conditions. Nathan Odell posed the question, “How does a processor make a connection from a carcass to a product they want to sell?” he said. BE Campbell is 100% Australian owned and is family operated based on two sites in Sydney. “We source our pigs from independent Australian farms and connect our producers to major customers and retailers. We market pig meat through all distribution channels,” Nathan said. The company has made significant investment in its infrastructure including the de-boning room at Wetherill Park, and its tray packing facility at Arndell Park in NSW. “We buy pigs and sell pork products to supermarkets on a contract basis, then to food services, retail butchers, manufacturers (processed products), distributors and export on a spot basis at prevailing market prices.” On the topic of the ‘utility carcass’ Nathan stated that, “producers benefit from a heavier carcass as it reduces cost of production per kg and increases overall farm efficiencies. “The processor also benefits from the heavier carcass as it reduces the cost of manufacture per kg and increases boning efficiencies. “Further, customer demands and specifications require a ‘utility’ carcass, of 80 kg with a high percentage of rind on products increasing carcass yield. A utility carcass provides products that meet the demand of the most customer channels,” he said. “What do we as processors have to do to sell the heavier carcass?” he asked. “Establish new cutting lines with a major supermarket group and consider more rind-less finished goods. “De-rinding the product reduces differentiation from cheaper imported pork and decreases yield. “We have to limit bone-in products as the bone is too big for items such as chops/cutlets. “When processing a carcass into
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product, we aim to do so in a way which maximises return whilst meeting customer demands. “We improve cutting lines and conduct yield analysis to achieve optimum results as well as bench marking with overseas pork processing specialists. “We fully utilise export by-product sales,” Nathan explained. “Our aim is to produce products with specifications that fulfill customer requirements in critical areas like quality, price, consistency and taste. “Food service customers account for a small portion of our total sales and are extremely price competitive. “Asian restaurants prefer products such as bellies, necks, and shoulder. “There is demand for boneless and rindless product and there is more flexibility in this market sector on carcass size. “Product branding is achieved via the carton lid and service reliability and a key to success is to develop strong customer relationships over time.” “The manufacturing customer producing ham, salami, bacon, etc typically uses middles from Denmark that are 85 kg average and there is demand for a lean pig (14mm). “We experience difficulty in selling ham trim legs from heavy carcasses as handling size is too big and the price point too high and, of course, there is pricing competition from cheaper imported pork. “During winter months the excess supply of Aussie middle meat goes into manufacturing. “Since the country of origin labeling regulations commenced in July 2019 there is a better opportunity to promote Aussie branded smallgoods. “Typical retail butcher demand characteristics are that Asian customers prefer larger carcasses, whereas Western customers demand a lower piece unit cost and both demand a lean female carcass. “Western customers may use brands and are willing to sell value added products like BE Campbell Bruemar prime cuts. “In dealing with the export byproduct customer, we face competition on a global scale from large European and North American processors. “We cannot compete selling expensive Aussie prime cuts due to higher cost of production across the w
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1. Peter Haydon, APL Marketing Manager. 2. Nathan Odell, Commercial Livestock Manager from BE Campbell. 3. Bian Jiang, Vice President of the China Cuisine Association.
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NEWS v
supply chain. “Full carcass utilisation can be better achieved selling trotters, skin, fat, hock, jowl and offal, mostly to Asia, the main market for by-products. “The export supermarket customer offers opportunities,” Nathan said. “We can appeal to affluent consumers seeking a higher level of quality and Australian pork is seen to offer quality, consistency and perhaps most importantly, food safety. “Retail shelf branding is similar to Australia and though it is a small volume niche market, our Asian supermarkets branded BE Campbell Bruemar Maroon appeals in this sector. “The domestic supermarket customers demand a smaller package, easy to cook and a healthy product. “Customers are shifting away from bigger roasting pieces due to time and there is fierce competition for shelf space amongst other protein sources. “There are strict specification requirements like 10mm fat and a lot of rind-on meat won’t fit this specification. “Our Bruemar branding strategies include the aim for our consumers to identify with our brand and develop a brand attachment. “The retail sleeve provides brand story and a link to producers and the product is pre-marinated and is easy to cook. “Consistency is a key factor with a high quality product and we have invested significantly on product promotional activity. “Other carcass innovations include producing leaner, value cuts of pork featuring smaller portion sizes for convenience and using more of the carcass. “We have created a range of value added products like schnitzel and kebabs as well as marinated and precooked products. “Australian pork consumption is growing and there is an increase in supermarket shelf space for pork. “There is the potential for exports to China and innovation and technology advances are reducing supply chain costs,” Nathan concluded. The next speaker, Mr Bian Jiang, was well placed to add ‘legs’ to Nathan Odell’s optimistic view of Asian markets for Australian pork products. Introduced at PPPE 2018 by APL Marketing Manager Peter Haydon, Bian Jiang, Vice President of the China Cuisine Association, is truly a food industry celebrity both in his homeland and internationally. Apart from his established culinary
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Chinese celebrity chefs, Chef Wang Haiwei and Chef Li Yingtai at PPPE 2018. skills, he is a noted food industry commentator having been chief editor of the China Cuisine publication and the founding editor of Catering World. More recently he was the chief consultant of a popular documentary series A Bite of China produced by China’s CCTV. His combined knowledge of his nation’s food culture and its importance to the Chinese consumer, made him an ideal commentator on the prospects for Australian pork in a vast but complex market. ‘Chinese Catering Market – A New World for Australian Pork’ was his topic. His paper, delivered in Chinese and ably translated for an Australian audience, began by identifying the key development trend behind China’s vast food and beverage sector. That trend he said was driven “by young consumers who were born in the 1990s and the first decade of the 21st Century who have become the new engines to drive consumption,” he explained. “Statistics developed by the CCA reveal that 56% of consumers served by the overall catering industry are aged between 20 and 29. “Another key trend is that more attention is being paid to nutrition and health,” Mr Jiang explained. He outlined the functions of his organisation, the CCA, which has 3000 direct organisation members and more than 100,000 individual members. There are, he said, around eight million restaurants in China. Next Mr Jiang explained the value of pork in the Chinese culinary culture and history. “Pork grew in popularity during the Ming Dynasty (14-17th Century)
when as a result of rapid population expansion and a shortage of land rearing, pigs were an answer to feeding people. “Today pork in its many forms is the leading base material in the Chinese diet,” he said. Not only are the preferences for pork dishes and their preparation complex in China, there is even regional preferences based on numerous different breeds of pigs, some of which seem exotic to Western eyes. “Most popular cuts include loin, belly, collar, trotters and ribs and when Chinese chefs buy pork, key concerns are that the surface of fresh pork should have a gloss and there is a preference for lean meat,” he said. In concluding an interesting insight into the importance of pork to the Chinese food and catering sector, Mr Jiang made a number of suggestions as to how the CCA could help APL gain traction for Australian pork in the Chinese market. The use of celebrity chefs in China to create dishes using Australian pork would generate interest amongst consumers. “Also inviting Chinese food experts to create a better service for Chinese customers would be a critical step,” he said. The pulling power of celebrity chef cooking events was on display on the day prior to Mr Jiang’s presentation when Porkstar ace chefs Manu Fidel and Colin Fassnedge demonstrated their skills as did the CCA’s Wang Haiwei and Li Yingtai. His final advice was to, “take notice of the fast food sector that now constitutes 30% of the Chinese domestic market.”
NEWS
Industry Placement Program starts in APRIL Australasian Pork Research Institute Limited (APRIL) is considering eight applications from Australia and New Zealand, by producers, technology supply companies and veterinary groups, in the first call under APRIL’s Industry Placement Program (IPP). APRIL Board has approved funding for education in 2018/19 to support IPPs, under a scheme similar to that successfully initiated in Co-operative Research Centre for High Integrity Australian Pork, plus top-up postgraduate scholarships and honours projects. APRIL will provide the successful business applicant with $70,000 over the first two years to help cover salary and other costs associated with training the graduate/postgraduate for three years. APRIL Education Committee will make at least one call and potentially two, subject to budget, annually for IPP awards. The Education Committee, comprising Professor Frank Dunshea (Chair), University of Melbourne, Professor John Pluske, Murdoch University, Dr Eugeni Roura, University of Queensland, Dr Darryl D’Souza SunPork, Dr Rob Smits, Rivalea, Ms Heather Channon, APL and Dr Charles Rikard-Bell, Pork CRC, will meet in September to consider the applications.
Dr Alice Weaver with Acting APRIL CEO Dr Roger Campbell at the 2018 Pan Pacific Pork Expo. Interim APRIL CEO and former CRC CEO Roger Campbell said creating opportunities for graduates and postgraduates in the workforce by partnering with industry had been a successful Pork CRC platform for several years, with five IPPs being awarded under a South Australian government employment initiative which finished on June 30. “Pork CRC’s Industry Placement Program placed more than a dozen
highly credentialed young people in jobs where they engaged their academic skills and qualifications and added value to their workplaces with innovative ideas and typically youthful enthusiasm,” Dr Campbell said. Dr Alice Weaver’s University of Adelaide PhD was supported by Pork CRC and in 2016 she was the first Industry Placement Program appointment under South Australian Government funding to Pork CRC.
New course to up-skill biosecurity responders The release of a national biosecurity qualification means Australian states and territories can conduct more effective and rapid responses to biosecurity emergencies, with all biosecurity response personnel being trained to the same standard. Personnel with a Certificate III in Public Safety (Biosecurity Response Operations) are better prepared for a role in a local or state control centre or in undertaking field operations during an emergency biosecurity response. The more effective the response, the sooner affected industries can return to market following an outbreak. The Certificate III is the first qualification rolled out under the Biosecurity Emergency Response Training
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Australia (BERTA) project, representing more than two years of collaboration between the Australian Government, state and territory governments, Tocal College, Animal Health Australia (AHA) and Plant Health Australia. “BERTA’s resources and subsequent training will be invaluable to government teams likely to be involved in a biosecurity response,” said Tocal College Principal Darren Bayley. “Most importantly, staff will be able to lend their expertise across jurisdictions, with managers feeling confident that they have received the same standard of training.” With ‘biosecurity emergencies’ being so diverse, the development of BERTA materials required an enormous
collaborative effort across governments and sectors. “This project has been among the largest and most complex we’ve managed, involving a huge number of people working towards a common goal,” said AHA CEO Kathleen Plowman. “The release of the Certificate III is a significant milestone, considering the enormous efforts of everyone involved and I would like to acknowledge and thank all those involved.” The Certificate III will be followed by both a Certificate IV in Public Safety (Biosecurity Response Leadership) and Diploma in Public Safety (Biosecurity Response Management), enabling personnel to participate in and lead an incident management team.
Redefining the chemistry of biosecurity. When Virkon™ S was launched in 1986, it was the most advanced farm disinfectant for its time. It was one of the first oxidative disinfectants to be used on the farm and continues to lead the way in pig biosecurity, having been deployed successfully against a large number of diseasecausing organisms. For over 30 years, Virkon™ S has set new benchmarks in many important aspects of biosecurity, from improved handling and operator safety profiles, to proven on-farm efficacy and application flexibility. Add to this the excellent stability and long shelf life of the powder-based
formulation, and it is easy to see why Virkon™ S is used for emergency disease-control purposes. Virkon™ S was originally developed to specifically address the practical biosecurity requirements of modern-day farming and livestock production. The powerful capabilities of peroxygen-based chemistry in the formulation of Virkon™ S provide a broad spectrum of efficacy with specific focus against viral disease-causing organisms.
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SPECIAL FEATURE
Australian Farm Institute Digital Farmers (Bringing Agtech to Life) Conference Mark Peebles, the Managing Director of Alltech Leinert Australia, attended the Australian Farm Institute’s (AFI) ‘Bringing Agtech to Life’ Conference held in Pyrmont Sydney on June 13-14, 2018. He was impressed by the material presented and Pork Journal is grateful for his contribution as we believe that advances in digitally based technology can greatly assist, not only agriculture in Australia as a whole, but specifically the intensive livestock sector, including pig producers. In the welcome to the event AFI’s Executive Director Richard Heath stated that, ‘digital agriculture provides opportunities for new entrants into agriculture. “Start-ups and technology developers are bringing excitement, enthusiasm and new ways to look at old problems. “For me, this is one of the most invigorating aspects of digital agriculture yet there is still much to be done to ensure that the agriculture and technology communities understand and embrace each other’s knowledge,” Mr Heath said. In the opening keynote session on June 13, the first speaker was Mike Briers, the founding CEO of Foodagility, who explained that Sydney Fish Markets is heading down the path of Block Chain. Foodagility has been involved in more than 100 food industry projects over a ten year period, Mark reported. The next speaker in the session was Mathew Pryor who heads up Rocket Seeder, a not-for-profit member based organisation committed to supporting food and agriculture entrepreneurs. “Matthew is recognised for his expertise in building and scaling an agricultural technology business, taking it through capital raising and exit through a trade sale,” according to his biography in the event program. His background is in start ups and high risk investing; he was based in Silicon Valley in the 1980s and after moving back to Australia in partnership with Simon Holmes a Court, co-founded a company that was subsequently acquired by Jain Irrigation an ASX listed company. “The culture of innovation is what
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Professor David Lamb from UNE spoke about Smart Farms. leads to success, and luck favours those that persist and innovate,” Matthew told delegates. “The start up culture has developed over the last ten years and there is now an establishhed need for an ‘eco system’ of accelerator, incubator and the right seeding funding support at the right time. “There is a need for first a problem, then a solution and then to create a team culture with the combination of traction and technology – these are the three key elements venture capital looks for. “The speed of information flow has never been faster and you ignore consumer trends at you peril, for instance while liquid milk consumption has declined by 3% and there has been a 4% increase in alternative dairy products. “Though Australia has world class research, typically it has been poor at commercialising it. “Over management of Intellectual Property (IP) erodes value and slows innovation and start ups should be forced to demonstrate that their products provide a specific solution that solves industry needs. “Failure is the most formative learning experience and there should be no shame in it. “Sometimes we need to value ‘know
how’, or other unique attributes and resources more than just IP. “Questions for yourself everyday can be a good method of addressing flaws in any strategy and enable necessary personal change. “Don’t wait for perfection, get your idea out there even if only 60% ready. Get it right and correct later on as people use the developing technology “The book ‘Triggers’ by Martin Goldsmith could be a good read for those seeking inspiration and guidance,” Matthew concluded. Session 1 ‘Farmers’ opened with the introduction ‘Digital Ag developed so fast most farmers find it to be a confusing space where the benefits might be understood, but the implementation and pathway is anything but clear’. “What support is available to provide farmers with confidence in digital agriculture?” David Brown Hill from Merrilong Pastoral Company opened his address with a good line “Since all you people have been putting data in the ‘cloud’ it’s stopped bloody raining,” he said. Emma Leonard, a PhD candidate from UNE, speaking about digital technology stated that it “should be kept as simple as possible, to prevent incompatibility. “There is often a mi-match between w
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developers aims and a farmer’s requirement and this can result in a lack of adoption. “Many digital farming tools seemed to be designed by adolescents with high IQs and no practical experience.” Emma also pointed out that farmer education wasn’t always of a high or even basic standard. “Around 49% of peope were not comfortable with giving information to data banks and 86% think that service providers will use it improperly. “Digital Ag is more about a change of mindset than a set of gadgets.” In Session 3, ‘Technology Developers, Doug Fitch, CEO of Agworld, stated that, “according to a leading McKinsey survey conducted in 2017, Ag has the lowest adoption of technology. “Where should we focus with Agtech?” he asked. “Farmerrs work with relationships but there are new entrats coming along and they think differently. “There is a perception that technology developers are all geeks but farmers need to build relationships with them so there is a level of mutual understanding,” he said. “Value chains will be rationalised by technology and we must encourage businesses to engage with developer organisations,” he concluded. As the digital technologies replace or compliment traditional farming practices, the knowledge recquired to support new practices is also required to change. How is the education, training and research environment, changing to accommodate digital agriculture? Professor David Lamb from UNE, a physicist, revealed that at UNE the number studying ag related science had doubled in four to five years. “Immersion and inoculation of students is critical; capable, confident and competent, you can teach this but agility not so much,” he said. UNE runs smart farms for a variety of species and research purposes, also it is connected to the NBN satellite broadband and has wireless and wifi connectivity throughtout all facilities including farms. “We have numerous learning modules including a ‘smart’ farm learning hub and a dedicated rural incubator program. Professor Ian Yule from Massey University in New Zealand spoke about the need for an adaptable workforce as a result of changing requirements and changing possibilities. “There is a widening gap between tech growth and biological growth and
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with science degrees we must try not to jam too much knowledge into students but not allow them to think with too much context and not just learning the framework or learning how to learn. “We need more emphasis on data analytics and not just on engineering but the hybridization of engineering, mechatronics and biological engineering,” he said. Professor Alexander McBratney from Sydney University spoke about Agricultural commoditisation and the death spiral as costs are cut and a once valued products as it gets ever cheaper results in a critical loss in profitability . Australia is good at this, in particular in the case of protein like pig meat and chicken meat. “The wine industry on the other hand has demonstrated how it can decommoditise its products,” he said. “Digital ag is only used for optimisation and it can lead to further commoditisation by further lowering costs through technologies like digital logistics. “What could ‘New Ag’ look like with high technologies, decommotitised with value adding anf\d producer /consumer connectivity. “What are we missing? Professionalism, regulation and accreditation and maybe we need an ‘Australian College of Agriculture authority’ for accredited professional agriculturalists,” Prof McBratney suggested. Session 7, the final topic was ‘Consumers’. All agricultural products eventually ends up in the hands of a consumer. Digital Ag is about enabling new relationships and creating pathways to consumers. How will digital agriculture change the relationship between farmers and consumers? James Hutchison and Tyler Ye are the founders of James Tyler Fine foods. Their company is a next generation distributor designed to meet the needs of the booming Daigou ecommerce and O2O channels in China. The engine room behind this sales system is a ‘foreign farm to Chinese table’ cold chain system that includes all the green channel certification and processes required for fresh food products in China. Supporting this green channel is an ordering and tracking APP that offers fresh seafood, dairy, meat and summer fruit products for any Chinese agent specialising in digital sales. As of February 2018 they have delivered over 140,00 parcels in China.
Mick Keogh from the ACCC. James Hutchinson, the final speaker added some interesting insights into the vast Chinese market for fod products. “Chinese millenials spend more time on their smart phones than they do sleeping. Wechat is like the ‘Swiss Army’ knife of Apps, where you can do everything with it but it can collect huge amounts of data on the user – 72% of wine purchased in China is on-line (av A$10 a bottle). And 7.25 billion food and wine apps have been downloaded in China and (see article on PPPE 2018 papers in this issue) and 57.6 % of consumers buying food on-line are between 26-35. “Be open with a new way to connect with consumers – live streaming and use of Toa Bao (used for live streaming milk sales for instance),” said James. “Realise that the Chinese people are becoming modern, not western in their outlook and finally (and this will stir a few in marketing!), the clean and green dream does not exist and only creates a 2-3% premium at best,” James concluded. For more on these subjects go to http://farminstitute.org.au/news-andevents/digital-farmers-2018/speakerspresentations-digital-farmers-2018. The conference dinner was held on HMAS Vampire in Pyrmont Bay and the guest speaker was Mick Keogh, who enjoyed a areer with the Australian Farm Insititute before joining the ACCC. His topic was ‘Will humans be redundant in agriculture in the future?’ Pork Journal would like to thank Mark Peebes of Alltech/Leinerts for his help and comprehensive notes. No doubt the forthcoming US Alltech Lexington Seminar being held in May 2019 will deal with some of the digital technologies discussions that featured in the Digital Farmers Seminar.
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ADM expands health and wellness with aquisition of Probiotics International Ltd Archer Daniels Midland Company has announced that it has reached an agreement to acquire Probiotics International Limited (PIL), a UK-based provider of probiotic supplements for human, pet, and production-animal use. The all-cash transaction will be valued at £185 million, subject to customary adjustments. “ADM is already one of the world’s largest providers of human and animal nutrition solutions, and the acquisition of PIL will add to our extensive portfolio of products that promote health and wellness,” said Vikram Luthar, President, ADM Health & Wellness. “We took a major step in this area last year with the addition of Biopolis, and then added to our capabilities with our personalised nutrition collaboration with Mayo Clinic, our joint development agreement with Vland Biotech, and our new enzyme lab in California. Now, with the addition of PIL’s extensive sales and marketing network to our existing R&D capabilities, we are building a world class, fully integrated probiotics and nutraceuticals business.” PIL, based in Somerset, UK and known under its umbrella brand
Protexin, is a leading provider of probiotic supplements for human wellness and animal markets, including aquaculture, equine, livestock and companion animals. “With sales into more than 60 countries, PIL produces the popular Bio-Kult brand of probiotic supplements along with contract-manufactured products. The company has about 160 employees. “Early this year, we brought our wide range of animal and human nutrition product lines together into a single Nutrition business unit, with the goal of not just feeding the world, but also providing better nutrition and improving the quality of life for consumers around the globe,” said Vince Macciocchi, President of ADM’s Nutrition business unit. “A key part of that integrated Nutrition platform is our Health & Wellness business, which includes bioactives, botanical extracts and specialty nutritional oils, including innovative products such as our Onavita algal DHA oil, and Novatol Vitamin E 1490PH. The addition of PIL is just one of the many important investments we are
making to grow our entire integrated Nutrition business. From the growth of our bioactives platform, to new Animal Nutrition facilities in North America and China, to our expanding network of food and beverage ingredient innovation centres, we are enhancing our presence in a growing market and ensuring that we are the go-to provider for complete health and wellness and ingredients solutions for human and animal nutrition customers alike.” “PIL has created market-leading brands in the veterinary, equine and human health markets around the world, and we are delighted to join ADM’s Health and Wellness business. We very much look forward to building on this success,” said Jonathan Sowler, PIL commercial director. “There are great synergies with ADM and Biopolis, especially in the area of R&D, and we plan to add to an already very exciting development pipeline to provide innovative, evidence-based products of the highest quality for people and animals.” The deal is expected to close in the third quarter.
New director of Australian Animal Health CSIRO has announced Dr Trevor Drew as the new Director of the Australian Animal Health Laboratory (AAHL) following a competitive international search. Dr Drew spent more than 30 years working with various UK agricultural bodies ensuring the UK’s preparedness and laboratory response to incursions of exotic disease affecting animals and humans. His most recent role was Lead Scientist for Animal & Zoonotic Viral Diseases at the Animal and Plant Health Agency laboratories at Weybridge in the UK. In this position he led teams of scientists and veterinarians in delivering a diverse portfolio of research and surveillance for different stakeholders in the animal and human health arena. CSIRO Executive Director for Digital,
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National Facilities and Collections Dr Dave Williams said Dr Drew’s wealth of experience in public sector research and innovation would be a great benefit to AAHL and CSIRO. “Dr Drew is an active advocate of international cooperation, with a strong and established network across Asia, which will be invaluable experience for creating new opportunities for collaboration and partnership for researchers and government here in Australia,” Dr Williams said. Dr Drew said his past experience would equip him for this role at the Australian Animal Health Laboratory. “My background in leading research and surveillance on behalf of the UK to ensure preparedness, agility and innovative approaches to detection and response should be a great benefit for Australian agriculture,” Dr Drew said. “I’ve worked closely with scientists
at AAHL on a number of occasions in the past and I’m really looking forward to leading them in a new era of greater innovation and international engagement. “Working in true partnership and collaboration between academia and industry is essential if we are to meet the formidable challenges of food safety and security in the coming years.” Dr Drew will commence with CSIRO in September 2018 and will be based in Geelong, Victoria. The Australian Animal Health Laboratory (AAHL) helps protect Australia’s multi-billion dollar livestock and aquaculture industries, and the general public, from emerging infectious disease threats. It is a high-containment facility designed to allow scientific research into the most dangerous infectious agents in the world.
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NEWS
Steelers sharing the joy of pork sausages The Australian Steelers make the World’s Best so now butchers across the country are sharing the joy of pork sausages with customers. Recently, butchers have been serving up their favourite pork sausages along with recipe inspiration to help people snag a winning weeknight meal. “Our national representative butchers team, the Australian Steelers, won the World’s Best Pork Sausage at the World Butchers Challenge in Belfast for their pork and truffle creation,” said Australian Pork Limited General Manager of Marketing, Peter Haydon. “Around the world, pork sausages are very common, but in Australia, beef has become the norm. “We think the World’s Best title is a great reason for people to revisit the pork snag and get some pork sausages on their fork.” The Australian Steelers team is continuing to serve up the World’s Best sausage to their customers, as well as sharing some of their other pork sausage recipes with their peers. “People in Sydney, Melbourne, Adelaide and Cairns can get their hands on the World’s Best Pork Sausage, but around the country butchers are creating pork sausages perfect for every occasion,” Mr Haydon said. Butchers serve up pork sausages year-round, in August, they were showcasing their favourite and best. Recipe inspiration will be available in store, but also from www.pork.com.au The World’s Best Sausages are available from members of the
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S& PORK BANGERSH CREAMY MA
HEART WARMING S E FAMILY FAVOURIT Australian Pork sausages. So easy to prepare. And so very delicious. In fact, Australian butchers hold the title for world’s best pork sausage.* And we’re certain your family will agree with the judges.
Serves: 4 Cooking time: 50 mins • 2 tablespoons olive oil • 8 pork sausages • 20g butter • 2 brown onions, thinly sliced • 1 tablespoon plain flour • 1 ½ cups beef stock • 2 teaspoons Dijon mustard • 4 sprigs thyme, chopped Creamy mash • 750g Desiree potatoes, peeled and chopped • 2/3 cup hot milk • 150g butter, diced 1. To make the creamy mash, place potatoes into a large saucepan of cold salted water and bring to the boil over high heat. Reduce heat and simmer for 15-20 mins or until
tender. Remove from heat, and using a potato masher, mash potatoes. If you like your mash extra smooth, pass potatoes through a fine sieve back into the saucepan. Gradually add hot milk and butter, mashing until smooth and creamy. Season with salt and pepper. Keep warm. 2. While potatoes are cooking, heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Add sausages and cook, turning occasionally for 8 mins or until browned on all sides. Transfer to a plate. 3. Add butter and the remaining tablespoon of oil to the pan and heat over medium heat. Add onions, stirring occasionally for 25 mins or until golden and caramelised. Sprinkle flour over onions and stir until combined. Remove pan from heat, gradually add stock, stirring constantly. Return pan to a medium heat, add mustard and stir until mixture comes to the boil and thickens. 4. Add thyme and return sausages to the pan. Reduce heat and simmer for 15 mins or until sausages are warmed through. Serve with the creamy mash.
Australian Steelers Butchers Representative team is: • Adam Stratton and Paul Brady, Tender Gourmet Butchery, Macquarie Park, Eastgardens, Bondi Junction and Hornsby, NSW • Tom Bouchier, Peter Bouchier Butch rs of Distinction, Toorak, Malvern, and Moorabbin Vic • Colin Garrett, Colin’s Butchery, Zetland, NSW • Nick Dagg, Gourmet Market Meats, Earlville, QLD • Luke Leyson, Goodwood Quality Meats, Goodwood, SA
*as judged in the World Butchers’ Challenge, Belfast 2018
Castration-free pork label The Belgian supermarket chain Delhaize has recently launched a new castrationfree pork label. The concept, called ‘Better for everyone’ has now become available in all of the retailer’s stores. The main idea behind the concept is that it only uses entire boars. This has become possible thanks to the use of Piétrain boars, specially selected by breeding company PIC. These animals were selected for developing only limited amounts of boar taint. This is why it is possible to reduce slaughterline detection to as low as 2%. Apart from animal welfare benefits, the concept also focuses on both flavour and health through adjusted feeding concepts. Only locally grown grains will be used and there is rapeseed being added. This gives the meat additional omega-3 fatty acids. According to Delhaize, this will create a better balance in the fatty acids pattern in the consumers’ daily meals. Before the introduction the meat was tested by a panel to make an optimal feed ingredient selection. About 45% of the carcass will be sold as fresh meat, and 55% will be available in the shops as processed meat.
NEWS
Country of origin labelling helps farmers New Country of Origin Labels are compulsory from 1 July, making it easier for consumers to support Australian farmers, including pig farmers. The new Country of Origin labels include the Australian Made kangaroo logo, a bar chart indicating percentage of Australian ingredients and a statement of where the product was made. “The pork industry has been crying out for changes to our labelling laws, because the old ones made it hard to identify Australian products,” said Australian Pork Limited General Manager of Marketing, Peter Haydon. “While all fresh pork is proudly Australian, imported pork is being used in ham, bacon and some pre-cooked pork products. “We’re pleased the Government has changed the labels and hope they will help consumers identify Australian products more easily. “However, we encourage them to back the changes with more consumer education about how to read the new labels. “For example, the kangaroo logo will appear on packaging of products that have only been made in Australia. That’s a problem for the Australian pork industry, because it means ham and bacon made here from imported pork will still have that logo and consumers just glancing at a package will be none the wiser.” The new labelling requirements had
a two year phase-in period that ended on July 1, 2018. “While there was previously some tv advertising on the changes, consumers haven’t really had the new labels explained,” Mr Haydon said. “I know people who are passionate about buying Australian and supporting our farmers will soon suss them out,
but we’re worried most consumers may remain in the dark. “We encourage people to actively look for the new labels and check out the bar chart and words, rather than just look for the kangaroo. Plus, our famous pink PorkMark will continue to be used on products and guarantees you’re getting pork that’s 100% Australian.”
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PRODUCT NEWS
CombiLift opens new facility and develops new material handling solutions In May 2018 Pork Journal visited the new CombiLift facility at Monaghan in the Republic of Ireland. CombiLift is one of the largest manufacturers of materials handling equipment and its products sell globally, particularly in Australia and New Zealand. The company celebrated its 20th Anniversary on May 2, 2018 The company’s applications range from small walk-behind pallet lifters to gigantic mobile straddle cranes that move jumbo-sized shipping containers. Major client companies in Australia are Bunnings, Harvey Norman and Multiquip’s poultry hatchery business. The company designs products that are specific to customer requirement and its Rough Terrain (RT) model has been developed specifically for use in agricultural applications. Design features that make the RT suitable for working in restricted spaces like farm sheds, are the three wheel configuration with rear wheel steering. The wide tyres are ideal for working on soft surfaces such as straw or shavings based litter material. Many forklifts designs in common operations not only have four wheels, which can make them less maneuverable, but also bulky counterweights to the rear to balance the load carrying forks. In the RT, the mass of the unit itself performs the function of the counter weight. It also means that the Kubota diesel powered unit is incredible strong and durable; in fact it’s a mini tank. While in Monaghan a team from Combilift and Multiquip took us to a nearby broiler farm to see one of the earliest RTs in action loading crates of broilers onto a semi trailer. Jimmy O’Harte, who runs a contract pick up crew, helped CombiLift perfect the RT product by working with its designers. At the Monaghan plant all the units made, including the RT, get a three hour workout before being delivered to customers. Jimmy’s early RT has added 17,200 more hours to that procedure and it’s still going strong. Later we visited another farm using
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The combiLift Rough Terrain model developed for agricultural applications. the latest spec RT with more creature comforts like enclosed cab and a bit more technology like a weight meter showing the forks load. The RT is designed to work in harsh environments and dirt and dust filtration are a critical feature of a current RT’s design. The low mast height and three wheel design makes the RT incredibly nimble in restricted spaces and the loading crews filled the trailer in very short order. At the new Monaghan plant we toured the whole facility and learnt how a product goes from design concept, a process aided by a lot of truly amazing software, to the finished item. The production process, from cutting the heavy steel plate, progresses through shot blasting the steel components, then the application of a 2mm thick powder coating. Then the units progress down the assembly line, which is at first for a very modern plant that features a lot of advanced technology like plasma cutting and computer aided design, seems very traditional. Martin McVicar, the Managing Director and co-owner of CombiLift explained the philosophy behind the
production methods. “There may be detailed differences between each unit and we build a huge variety of purpose built equipment,” he said. “A fully robotised production line wouldn’t work as well for what we do, which is the production of custom built materials handling solutions. “That said a new CombiLift finished unit comes off the production line every 53 minutes and each carries its own ‘diary’ with components, build times and operators all carefully recorded. “This ensures traceability and a quick remedy if issues arise in the unit’s operating situation,” we were told. As CombiLift has a dedicated design team for new or adaptive product, it also has a group who use advanced software and computer based technology to ‘audit’ a materials handling solution based on specific space, operating conditions, and materials to be handled. If you think that an existing or new materials equipment design could improve the efficiency in your operations contact CombiLift Australia’s General Manager Chris Littlewood at chris.littlewood@combilift.com or mobile 0423 614 123.
NEWS
Big smallgoods and ham win by D’Orsogna Western Australian iconic smallgoods manufacturer D’Orsogna was a big winner at the 2018 Perth Royal Show Branded Meat Awards, winning Champion Ham, Champion Smallgood and gold medals for ham and salami. Champion Ham was D’Orsogna’s Premium Australian Ham off the Bone, which earlier won gold in the ham category. Champion Smallgood was D’Orsogna’s Artisan Finocchiona Salami, an Italian salami variety typical of Southern Tuscany and characterised by the use of fennel. It earlier won gold in the salami category. Champion Smallgood is awarded to the highest scoring product across all categories i.e. bacon, ham, air dried cured meats, salami and chorizo. Royal Agricultural Society of WA Councillor in Charge, Jo Pluske, who jointly presented the awards with RASWA Vice President David Thomas, said the salami category had the highest average score of all categories, with a broad variety in natural casings. “There were some exciting flavours and presentation,” Dr Pluske said. “High scores were based on excellent natural casing, presentation, colour of fat and meat particle size on the cut surface and flavour.” The ham category comprised a mix of boneless and bone-in hams, with various profiles in shape, meat cuts and flavours. Dr Pluske said entries were of high quality, with the best hams showing high standards in colour, texture, aroma, smoke flavor, salt and fat distribution. D’Orsogna Marketing Manager Paul Butcher, who attended the awards presentations at the Claremont Showgrounds Wilkinson Gallery, along with D’Orsogna Sales Manager, Jamie Neri, said D’Orsogna’s success at the Show reflected a 70 year commitment to quality. “Consistent quality equates to brand loyalty, an invaluable attribute in the hotly contested deli counter and Christmas ham categories,” he said. Headquartered in Palmyra, WA market leader D’Orsogna produces a range of cured and cooked whole and sliced hams, gourmet continental goods, bacon and cooked and fresh sausages. Earlier this year it began construction of a $66 million state-of-the-art 10,858m2 food manufacturing facility
Jamie Neri and Paul Butcher, D’Orsogna with Jo Pluske, RASWA (centre). at Merrifield Business Park, 30km north of Melbourne, which will employ 240 people and establish D’Orsogna as a national market leader in the smallgoods and meat protein food sector.
In 2018 D’Orsogna employs more than 550 people and is one of the most recognisable brands at Woolworths, Coles, Metcash and food service businesses in WA and interstate.
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NEWS
ACCC threatens pig producers over culling
Better digestion for better feed efficiency
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said the letter arose because the organisation was approached by pig industry representatives looking to understand their options. “We were asked to clarify what the available processes might be, and part of that was a discussion about whether it would be possible to authorise an agreed approach from the industry more generally to reduce supply,” he said. “Acting together would be considered to constitute a group of farmers or the industry representatives all sitting around in a meeting and discussing a proposal to reduce the supply of pig meat coming into the market, for example, culling piglets. “That falls under the definition of collusion.” Recent recipients of the warning were Stephen and Deborah Hoffrichter, who own Shark Lake Piggery in Esperance, about 720km south-east of Perth. Just last year, their pork was named Australia’s best as part of an APL-run competition. However, Mr Hoffrichter said he could not find a market for all of his pigs and get a price that covered production costs. “The prices have been dropping and it’s got that bad that, as of last
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The Australian Competition and Consumer Commission (ACCC) is threatening pig producers with cartel charges if they collectively cull piglets to reduce pork supply. The ACCC’s warning comes as Australia’s pork industry battles against an oversupplied market and low prices. The industry’s peak body, Australian Pork Limited (APL), distributed the ACCC’s letter to its members across the country. “The ACCC has recently become aware of information suggesting some pig farmers might be considering plans to euthanase piglets in response to an oversupply of pigs in the market,” the letter read. “If farmers agree to act together to reduce the number of pigs in the market, they may be involved in illegal cartel conduct.” While producers can independently decide to reduce their stock numbers, the ACCC said collective agreements would be illegal and producers could face criminal charges. “Cartels like this are illegal as they have the effect of reducing the availability of particular goods, which then artificially increases demand and prices,” the letter said. ACCC Commissioner Mick Keogh
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Top: Award winning Shark Lake Piggery owners Deborah and Stephen Hoffrichter. Above: Chopping Block owner James Sommerville. (ABC Rural: Jon Daly.) week, I’ve had to give 10 per cent of our finisher pigs away,” he said. “The worst thing about it is we’ve had to put off three of our best guys. It’s just heartbreaking.” After investing up to $1.5 million in his two-storey piggery just four years ago, Mr Hoffrichter said his business was now running at a loss of about $10,000 a week. “Hopefully, within the next few months leading into harvest, we’ll have a better understanding of where we’re going to be, because we can’t buy grain at $500 a tonne and feed pigs, because there’s no money in it,” he said. Ms Hoffrichter said the ACCC’s warning did not concern her. “I’d like them to come and knock on my door and tell me,” she said. “Any pig farmer needs to do what they have to do to keep themselves safe and operating well in their businesses.
NEWS “Screw the man. If we’ve got to do what we’ve got to do, then that’s what we’ll do.” Australian Pork Limited Chair David Lock said culling was already underway across Australia. “If they’re going to feed a pig and grow it to a point where it is marketable, and the market price still delivers them a loss, then often they will start culling, and I am sure that is starting to happen now,” he said. “They have to be humanely destroyed. That is far better than not being able to feed pigs and having them suffer.” Despite supply outstripping demand, Mr Lock said there had been no reduction of pork production in the past 18 months. Instead, pig numbers increased a further 6 per cent nationally, and 16 per cent in WA. “The prices will start to pick up again when supply falls below demand,” Mr Lock said. “I think we are quite a way from that happening. “One of the drivers that may accelerate a reduction in supply is an increased cost, driven by increased grain prices.” Under competition laws, there is an option for the industry to apply for authorisation to collectively cull, but first it must make the case that the benefits outweigh the potential reduction in competition. But the process of seeking authorisation takes a long time, according to the ACCC’s Mick Keogh. Mr Keogh said it was also “highly unlikely” it would be approved by the ACCC. “You would think there would be considerable cost to consumers in the price they pay for their pig meat, and therefore it’s unlikely that the result, in the end, would be a net public benefit,” he said. “If you go back to 1992 there was the sheep reduction scheme where the government initiated an incentive for farmers to reduce the number of sheep they had because of the oversupply of wool. “That sort of action is very much an issue for governments to consider, not for someone like the ACCC.” The oversupply has prompted the Craig Mostyn Group, owner of Linley Valley Pork and WA’s biggest pig processor, to cut its supply from non-contracted suppliers such as Shark Lake Piggery, by about 10 per cent. Mr Hoffrichter said he now had to
The ACCC says it’s “highly unlikely authorisation to cull piglets will be approved. (ABC Rural: Jon Daly.) do something with 50 finisher pigs every week. His only options were to cull, export his pork at $0.50/kg, well below $3/ kg production costs, or find his own markets. Mr Hoffrichter said he would not cull his pigs. “I want to be here in 20 years’ time. I suppose, like everyone else, I am just waiting for someone else to get out,” he said. Instead, Mr Hoffrichter has struck up a direct-supply deal with the local
butcher shop, The Chopping Block, in Esperance. Its owner James Sommerville said he was happy to help a local producer and “number-one Australian pork grower”. “He must be terrified at the moment with what’s going on with pigs, and he’s dropped his prices to help sell it through the shop and we’ve dropped our prices to help sell it for him,” Mr Sommerville said. Federal Agriculture Minister David Littleproud was contacted for comment.
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NEWS
APRIL research and development projects to progress pigs and pork Australasian Pork Research Institute Limited (APRIL) research and development projects for 2018/19 to enhance the competitiveness and sustainability of the Australasian pork industry have now been announced. APRIL funded projects amount to a total value of more than $900,000. All successful applicants have now been advised, with all providing an additional 20 to 25 per cent cash contribution to the APRIL funding. APRIL’s three programs cover resilience, cost and return on assets. Under resilience, it sought proposals on the more judicious use of antibiotics, antimicrobial resistance and novel assessment of animal welfare.
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Under cost it sought proposals to help the Australian pork industry reduce reliance on more conventional feed ingredients and help insulate the industry from global grain and soybean markets. APRIL’s target is to reduce average feed cost by 10 per cent and cost of production by 40 cents, based on ‘current’ ingredient prices. The return on assets program covers new science to markedly enhance reproduction and progeny health and performance. Roger Campbell, Interim CEO of APRIL, said the supported projects would provide new insights into antibiotic resistance and how this might be avoided, the role of enzymes and ingredients on the gut microbiome and some out of the box means of enhancing performance and reducing cost. “I am optimistic about the projects being game changers and very excited about them getting underway,� Dr Campbell said. The supported projects are as follows: A1-101 - Novel approaches for reducing antimicrobial resistant and pathogenic Gram-negative bacteria in the porcine gut - Dr Sam Abraham – Murdoch University A1-102 - Proof of concept: Oral Fluids and quantitative assessment for Porcine Chronic Respiratory Disease (PCRD) in Australian field conditions – Dr Anke Woeckel – Rivalea (Australia) Pty Ltd A1-103 - Improving enteric health, understanding impact on gut microbiome and weaner performance through the use of protease enzymes - Robert Hewitt – SunPork North A1-106 - A lab on a chip for real time pain and animal welfare biomarker measurement – Dr Robyn Terry – SARDI A2-101 - Protected vitamin and mineral premixes maintain performance of commercial pigs at reduced inclusion rates – Rob Hewitt – SunPork North A3A-101 - Improved feed efficiency, control of P2 back fat and maintenance of pork quality in finishing pigs fed bitter extracts – Dr Eugeni Roura – University of Queensland A3A-102 - Review relationship between energy intake and protein deposition in 60-100 kg pigs with modern genetics using DXA scanner – Dr Fan Liu – Rivalea (Australia) Pty Ltd A3A-103 - Feeding a single diet to pigs in the grower/finisher stage to reduce feed costs and improve feed efficiency – Dr Karen Moore – PIWA A 3B-101 - Using GnRH analogues for fixed-time AI and pregnancy support to address seasonal infertility in sows – Dr Sean O’Leary – University of Adelaide A 3B-102 - Nutritional supplementation to increase the number of pigs weaned and fertility of sows which farrow and are mated during summer /early autumn – Dr William van Wettere – University of Adelaide A 3B-103 - Identifying reciprocal chromosomal translocations to reduce early embryo mortality – Dr Darryl D’Souza – SunPork Solutions A 3B-104 - Seasonal fertility: a novel approach to alleviating seasonal infertility in sows – Dr Kate Plush – SunPork Solutions A 3B-105 - Effects of negative DCAD and vitamin D in transition diets to increase piglet weaning numbers, improve piglet weaning weight, and minimise sow condition loss during lactation – Dr Alice Weaver – Myora Farm.
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