porkjournal www.primarymedia.com.au
Volume 39 Issue 3
May/June 2017
Keenan farm equipment offers opportunites for waste management Bacon Week curtain raiser at Quay in Sydney
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porkjournal www.primarymedia.com.au
Volume 39 Issue 3
May/June 2017
EDITOR:
EDITORIAL & DESIGN
JOURNALIST/PHOTOGRAPHER PRODUCTION EDITOR
Peter Bedwell Alex Bedwell
Rosemary Embery
GRAPHIC DESIGNER
Alex Bedwell
ADVERTISING ADVERTISING SALES
Gary Griffith, General Manager Keenan/Alltech Oceania.
COVER STORY Page 8: Keenan farm equipment offers opportunities for waste management in Australia NEWS Page 4: Bacon Week curtain raiser at Quay in Sydney Page 10: APL meets with government to discuss low pig price crisis
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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Page 11: Australian Energy Storage Conference
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Page 12: Algae work to reduce piggery greenhouse gas emissions
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Page 12: Sharpest Aussies ready for world butchers challenge Page 14: Alltech/Lienert opens new Bendigo premises Page 15: Pork imports hurting Aussie pig farmers Page 21: APRIL meeting held in Western Australia PRODUCT NEWS Page 13: CCD Animal Health to distribute for DOX-AL Italia Page 16: Taking care of your sows is good practice
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.
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NEWS
Bacon Week curtain raiser at Quay in Sydney By PETER BEDWELL, Editor The Australian Bacon Week event that ran from June 25 to July 1, celebrated 100% Australian grown and produced bacon and bacon inspired dishes. As a curtain raiser to the 2017 Bacon Week, the team from Australian Pork Limited hosted a breakfast at Peter Gilmore’s fabulous Quay restaurant. With Sydney’s major eateries flat out during the VIVID festival, the Quay team of food magicians, despite having seen little sleep, produced some great dishes for their fellow food industry colleagues for breakfast on Monday June 19. Bacon tragic and Australian Pork Limited Marketing Manager Mitch Edwards stated that, “the week is a chance to combine fun, a much-loved meat and some serious messages. “Everyone loves bacon and everyone has their own favourite way to enjoy it. “This year we’re encouraging people to get involved and show us ‘Aussie Bacon’ their way. “For chef Colin Fassnidge, it’s an Aussie bacon and leftover suckling pig jaffle with pate and basil leaves, for the team at N2 Extreme Gelato, they give it a sweet twist in their creation Beauty and the Bacon,” Mitch said. “People are encouraged to share their favourite Aussie bacon creations using #aussiebacon and #baconweek. “The Australian PorkMark Bacon Awards are a highlight of the week, finding and celebrating the very best Australian bacon. “This year more than 125 bacons were put to the test by a specialist judging panel,” Mitch explained. “Fleismeister Horst Schurger and chefs Simon Bestley and Paul McDonald, assessed the appearance, aroma and taste of the products, noting that processors had again improved their products. The ACT’s Griffith Butchery took out top honours, winning the overall award as well as first in ‘full rasher’, while Barossa Fine Foods winning shortcut bacon was a prosciutto-style and was praised for fine colour and aroma while being true to its curing style. “It still shocks people when they hear that more than 70% of bacon sold in Australia is made from imported pig meat,” Mitch pointed out. “Australian Bacon week is about
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celebrating our best bacon, but also reminding people that they need to look for our pink PorkMark logo or the words ‘Product of Australia’.” In this national competition the overall winner was Griffith Butchery ACT which also came first in the ‘full rasher’ competition followed by Kanmantoo Bacon and Quality Meats, Kanmantoo, SA and third, Meatways Kambah, ACT. In the Short Cut section, first was Barossa Fine Foods, Edinburgh North, SA, followed by Rob’s British Butcher, Dandenong, Vic, and third German Butchery, Mona Vale, NSW. Griffith Butchery produces a bacon which is cured and smoked using natural smoke and a turnaround of five to seven days. Owner Richard Odell told Pork Journal that his ‘point of difference’ is “not to interfere with the basic product because of the great quality of the meat, which is sourced by me. “The quality will always shine through, and we are particularly proud at Griffith Butchery of the long term relationships we build with our farmers. “Our pork comes from Kim and Steve Roberts Bundawarra brand and are raised at Temora. This farm is well known to Pork Journal who has visited their free range w
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4 1. Kylie Roberts, Food Service Manager, APL. 2. Quay’s Bacon & Egg – slow cooked yolk, potato and pancetta crumb. 3. Award winning bacon. 4. Leonie and Richard Odell, owners of Griffith Butchery which took out the top honours
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NEWS v
pig and saltbush fed lamb operations. Richard has now been joined in the business by two of his sons, Tim and Mike, who continue their father’s ethos and firm belief in well grown produce. Barossa Fine Foods located at Edinburgh North in SA, awarded as ‘Australia’s Best Short Cut Bacon’ is a hand cured bacon from Franz Knoll’s signature and draws on a 90 year family history and recipes. “The Australian pork loin is dry cured and seasoned with a combination of pickling berries and spices infused with maple flavours. “Marinated and slowly cold smoked using Franz’s special Beechwood blend, the wonderful sweet and savoury notes are released. “The end result is a specialty bacon that is tender, juicy and bursting with flavor,” an APL release states. Andreas Knoll, a former resident of Munich in Germany, learnt to make small goods at the age of 15 in 1924. His business grew but was destroyed during WWII, but regenerated in 1946. Hans Knoll, his nephew when also just 15 learnt to make the same quality products. Hans bought the business to Australia in 1957 by working for a smallgoods maker, then established his own business, Bavaria Smallgoods. Following a family tradition, Hans’ son Franz began to work at Bavaria Smallgoods aged 15 and went to work on the very same smallgoods preparation and recipes that were established by his great uncle. Following the sale of Bavaria Smallgoods, Franz managed factories in Darwin and Sydney then returned to Adelaide in 1991 and started his own smallgoods business named Barossa Fine Foods. In 2001 the fourth generation of the Knoll family smallgoods makers began work in the business, thus continuing the long established family traditions. Barossa Fine Foods now has eight retail outlets and a new factory that supplies its product Australia wide. “While production has increased significantly, the company prides itself on staying true to traditional hand processing methods and never to compromise on the quality of our smallgoods,” Franz Knoll stated. Australian Bacon week is a fantastic initiative by APL and deserves the support it receives from the restaurant sector and food media. The enthusiasm of Mitch Edwards, Katana Smith and Kylie Roberts from APL is a key element in the loyal
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3 following for Australian Bacon Week. Like the Porkstars initiative that drives Australia’s best chefs to come up with ever more creative pork dishes, the trickle down effect can be seen in meat retailing as butchers respond to more consumer demand for pork. The combined effect of big retail support for group sow housed production and clever and consistent marketing, has resulted in a significant increase in fresh pork consumption in Australia. But the ever present pressure of imports on the processed sector makes initiatives like Australian Bacon week a vital initiative to further support local pork production and the farmers whose fine pork provides the basis for prize winning processed products.
4 1. Judges Paul McDonald, Horst Schurger and Simon Bestley. 2. Alex and Franz Knoll with APL CEO Andrew Spencer. 3. LtoR: Jane Hyland, 4Fourteen, food writers Nerida Conway and Wendy Hargraves. 4. Quay bacon buns.
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PRODUCT FEATURE
Keenan farm equipment offers opportunities for waste management in Australia By PETER BEDWELL, Editor
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n April 2017 Alltech acquired the long established Keenan farm equipment business. Both companies have a rich Irish heritage. Dr Pearse Lyons, Alltech founder and President was born in Ireland and his company has many links there. The green Keenan range of waste spreaders and other materials handling equipment are a common site on farms in many corners of the globe and now through Alltech ownership, available in Australia. “The Keenan Orbital Spreader is a heavy duty versatile spreader, capable of high work rates and trouble free operation with a wide range of farm and commercial waste: it delivers a
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remarkably uniform spreading pattern, “ according to the manufacturers product information. “The basic design of the Orbital is as simple as it is innovative, consisting of a semi cylindrical tank, rear pushing door and large flywheel at the front,” company supplied information stated. “A heavy duty hydraulic ram attached to the sliding read door pushes the waste material towards the rapidly spinning flywheel. “Forward speed of the rear door is adjusted by a hydraulic valve, thus allowing application rates to be easily altered. “Once set at the desired level, material is fed at a constant rate to the
flywheel, ensuring a smooth and consistent spread of material. “The flywheel consists of a solid steel disc with six paddles, 1.8 m in diameter, rotating at 170 rpm and a central counter rotating spinner. “The action of the flywheel first shreds the material propelling it through the side opening, where further pulverization is provided by adjusting the breaker lines at the exit. “Unloading takes no longer than 1.5 to 5 minutes (depending on material) with the tank being left completely clean and ready for the next load.. “During loading and transporting, a slurry door separates the main chamber from the flywheel so that liquids can be easily handled and starting torque is kept low. “Power to the machine is applied through a heavy duty T80 PTO shaft, featuring shearbolt and over-run
PRODUCT FEATURE Opposite page: The Keenan Orbital Spreader will suit Australian growers and in particularly those that raise pigs in straw based shelters. Left: The Keenan equipment was unveiled at the recent opening of the Alltech/ Lienert facility near Bendigo.
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protection. “For a machine with such high work rates and large capacity the power requirement is a relatively low 120 hp (89.5KW): liquid materials require slightly less power. “The Orbital accurately spreads a wide range of materials including straw based wastes, industrial sludge and poultry manure. “The sealed nature of the body assures that sloppy material is transported and spread without leakage. “Long straw based or fibrous material is easily handled by he orbital. “Centrally mounted on the flywheel is a spinner that is driven in the opposite direction. “This shreds material before the flywheel propels it outwards (typically around 20 m spread). For very highly dry matter material extra bolt-on knives can be added. “The hardened wear plates on the flywheel paddles are easily reversed or replaced. “The heavy duty rubber seals on the slurry door are maintenance free and the seals on the pushing door can be easily adjusted or replaced when necessary. Specifications are: length 6.87m, height 3.83m, width 2.58m, loading height 2.22m, unladen weight 4790 kg. PTO requirements 120 HP minimum and Hydraulic requirements are a working pressure of 2500psi. Pork Journal was able to see one of the first of the Keenan Orbital Spreaders to arrive in Australia at the new recently completed Alltech/Lienert facilty near Bendigo. Gary Griffith, General Manager for Keenan/Alltech in Australia, has gained plenty of experience working with Keenan products in New Zealand. While much of Keenan sales potential is with the dairy and beef feedlot sectors, the Keenan Orbital Spreader is very relevant to the pig and w
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PRODUCT FEATURE 1
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poultry industries. Gary took the time to explain key features of the unit at the recent open day event held at the new Alltech/Leinert facility located in Bendigo. The rugged construction is obvious and the drive to the spreader blades is through a very substantial chain system. The hydraulic powered rear door that pushes material at the fan is designed using rubber seals to avoid leakage. “This means that the farmer can transport waste material and be confident that the load is secure either around the farm or on public roads. “The waste material is projected on one side of the spreader only where external blades further brake up
material projected by the fan blades. This means waste can be accurately placed in sensitive areas such as in close proximity to creek/river beds or roadways. “The spreader unit can be controlled
1. Orbital Spreader exit grill bars further break down material. 2. Sturdy chain drive to spreader blades and part of the electronic in cab control system. 3. Rubber sealed pusher door is efficient and leak proof.
using a convenient electronic system in the tractor cab,” Mr Griffith said. Pork Journal is looking forward to seeing one of the Keenan Orbit Spreaders in action on an Australian farm in the near future.
APL meets with government to discuss low pig price crisis Low pig prices are a cause of ongoing and serious industry concern. In recent weeks, APL has been active in raising this issue with government, giving political leaders a better understanding of the current situation. CEO Andrew Spencer met advisors in the offices of the Deputy Prime Minister, the Hon Barnaby Joyce MP, and the Shadow Minister for Agriculture, Fisheries and Forestry, and Rural and Regional Australia, the Hon Joel Fitzgibbon MP to discuss the crisis
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affecting industry. A number of federal MPs – including Minister Joyce – have received correspondence from producers, and are alert to the hardships faced by many farmers in the current climate. Mr Spencer urged political leaders to support industry by raising awareness amongst their colleagues and the community. Some options to do this might include an APL-sponsored pork BBQ at Parliament House, or a consumer-
focused campaign to highlight the impact of imported ribs in the food service industry. Unfortunately, due to Australia’s international legal commitments in trade, the government is unable to simply close the door on imports. “However, APL will continue to liaise with Parliament and the Department of Agriculture and Water Resources to make sure our members’ voices continue to be heard,” said APL CEO Andrew Spencer.
NEWS
Australian Energy Storage Conference While Australia’s political class were tying themselves in knots over the future of the nation’s energy supply rambling on about ‘clean coal’ and unrealistic renewable targets in the wake of the ‘Finkel Report’, the Australian Energy Storage Conference & Exhibition took place in June 2018 at the International Convention Centre, Sydney Amongst the speakers on were Kane Thornton, CEO of the Clean Energy Council and Lara Olsen (Head of Business Development, Tesla Energy Products) who spoke about ‘accelerating the world’s transition to sustainable energy’. What was clear from a tour of the stands in the trade exhibition is that many of the world’s major economies including China and the US are well ahead of Australia in creating reliable and sustainable energy systems for the 21st Century. Looking at the sleek Tesla Model X in the exhibition hall, which claims to be the world’s fastest SUV, and equally cool design of that company’s Powerwall product it is not hard to equate Tesla today to where Apple was 25 years ago. The range of options for not only battery storage but energy control systems seem to be limitless.
For the farm sector and pork industry in particular, renewable energy solutions now offer considerable savings and even the real possibility to go off the grid. Clearly the progress made in renewable energy generation and storage means that both industry and consumers may have to take steps to ensure their own energy security in the absence of any clarity out of Canberra.
• • • • • • •
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NEWS
Algae work to reduce piggery greenhouse gas emissions Pork CRC Program 4, ‘Carbon conscious nutrient inputs and outputs’, conducts research to improve the sustainability of the pork industry, specifically to reduce greenhouse gas emissions to about 1 kg carbon dioxide (CO2) equivalent/kg pork produced. An outcome of the program has been the increasing adoption of covered anaerobic lagoons by Australian pork producers to manage greenhouse gas (GHG) emissions and recover the methane from biogas for energy production. The biogas also contains CO2. Algal biomass produced in high rate algal ponds (HRAP) treating piggery wastewater can remove CO2, from the slurry and potentially from the biogas, contributing to GHG mitigation. The biomass is also an additional source of energy, which could be released via anaerobic digestion or co-digestion with pig slurry. While other wastes, such as industrial organic wastes, fruit, vegetables and olive wastes, are commonly co-digested, there have been limited studies on the digestion of algal biomass as a sole substrate or co-digested with other wastes such as pig slurry. Flinders University research higher degree student Ryan Cheng’s Pork CRC supported PhD thesis, ‘Exploitation of wastewater grown microalgae for the production of biogas’, investigated the effect of CO2 addition on algal growth and methane production from the digestion of algae and their co-digestion with other liquid wastes, including pig slurry. Dr Cheng, who has a Bachelor of Medical Science with majors in microbiology, neuroscience and physiology and a Bachelor of Science (Hons), both from South Australia’s Flinders University, was recently awarded his doctorate. According to his PhD Supervisor, Prof Howard Fallowfield, his results question if adding CO2 enhances algal production in all types of wastewater. In Dr Cheng’s PhD research, a laboratory approach was used to examine the effect of the addition of CO2 on the growth of microalgae in wastewaters of three different strengths determined by their biochemical oxygen
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demand (BOD). “Results demonstrated that adding CO2 did not increase biomass production in wastewaters rich in organic carbon, since the CO2 produced by bacterial mineralisation, adequately supported optimal biomass production,” Dr Cheng said. Co-digestion of pig slurry with algal biomass resulted in a slightly higher methane yield. “My research ultimately provided a better understanding of how to achieve integration of algae and wastewater treatment by determining if it is necessary to supply external CO2 and evaluating the outcome of anaerobic co-digestion of algal biomass with pig slurry or waste activated sludge,” Dr Cheng said.
Dr Ryan Cheng, Flinders University.
Sharpest Aussies ready for world butchers challenge The Australian Steelers just made mince-meat of the Kiwis in the TransTasman test and now Australia’s sharpest have been selected for the 2018 World Butchers Challenge in Ireland. The prestigious butchers’ competition pitches teams of six butchers against each other in a three-hour test of skills, innovation and presentation. The Australian Steelers will be: • Adam Stratton, Tender Gourmet Butchery, NSW • Paul Brady, Tender Gourmet Butchery, NSW • Tom Bouchier, Peter Bouchier Butchers of Distinction, Vic • Colin Garrett, Colin’s Butchery, NSW • Nick Dagg, Gourmet Market Meats, QLD • Luke Leyson, Goodwood Quality Meats, SA • Reserve: Gareth Hunt, Fat Cow Butchery, QLD Sydney’s Adam Stratton will continue to captain the team.
“It’s a real honour to not only have retained my position in the team, but also to continue on as captain of the Steelers,” he said. “I’m confident that this team has the range of skills we require for the competition, from break down to valueadd. “Our recent win over the Kiwis really was a massive achievement and I’m really looking forward to the next challenge in March, in Ireland,” Adam said. Australian Pork Limited, Meat and Livestock Australia, Flavour Makers, Murray Valley Meat Wholesalers, Neild and Co, Vadals and Thompson Meat Machinery are the current sponsors of the team, but the team is seeking further sponsorship to help get them to Ireland. The World Butchers Challenge will be held in Belfast, Ireland, on March 21, 2018. Confirmed teams are New Zealand, Australia, Ireland, Italy, Germany, Bulgaria, France, Greece, Great Britain and the USA.
PRODUCT NEWS
CCD Animal Health to distribute for DOX-AL CCD Animal Health Director Jonothon Doubleday recently announced that CCD would be the Australian distributor for DOX-AL Italia. DOX-AL Italia, founded in 1974, is based near Milan in Italy and exports to 51 countries around the world with a total turnover of 45 million Euro in 2016. “In simple terms, we are totally involved in the research, development, production and sale of new products and innovative technologies for the agro-veterinary sectors,” said Mr Luca Pandolfini, DOX-AL’s Export Manager. “Over the years we’ve been able to develop and sell in the market many products and technologies which have attracted the interest of numerous companies including multinationals supplying the animal health and nutrition industries. “DOX-AL is GMP certified for the production of veterinary specialties, and FAMI-QS certified for the production of
nutritional premixes and additives. “Quality control is of great importance to our company and we have conducted more than 6000 quality control assays in 2016,” Mr Pandolfini stated. “For the first time in more than seven years genuine DOX-AL Italia products - researched, developed and manufactured in Italy – will be available on the Australian animal health market,” concluded Mr Pandolfini. “CCD Animal Health is very pleased to have been appointed exclusive Australian distributor for DOX-AL Italia,” Mr Doubleday told Pork Journal. “Currently there are four specific products registered for sale here in both the pharma and advanced animal health/nutrition markets. “More products will be available in the near future after registration procedures are complete,” he explained. Australian producers can now
benefit from the quality and consistency of DOX-AL’s BMP technology in products such as Doxalino 120 (salinomycin) and Baciclo 150 (zinc bacitracin),” he concluded.
Luca Pandolfini from DOX-AL Italia and Jonothon Doubleday from CCD.
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NEWS
Alltech/Lienert open new Bendigo premises On June 23, 2018 Alltech/Lienert Australia hosted drinks and canapés to celebrate the opening of their new premises at Bendigo Victoria. Mathew Smith, Vice President Asia Pacific for the ever growing Alltech group of companies, welcomed guests to the new premises and gave a brief history of the amazing growth of Alltech “In 1980 Dr Pearce Lyons established Alltech with just $10,000 and a big vision to sustain our planet and all things living on it, and today a global team of more than 5000 people around the world share Dr Lyons vision,” Mr Smith said. “We share a commitment to do well by doing good. In embracing the ‘ACE’ concept, we work with the animal, consumer and environment. Science is the source of our strength and Alltech has three major biosciences centers, a team of more than 100 researchers, and a global network of more than 20 research alliances. “At the core of the business is fermentation working with yeast, bacteria, enzymes and algae. We also produce a range of world class beer and spirits,” Mr Smith explained. “Our manufacturing facilities include the world’s largest yeast production
production and processing facility at Sao Pedro, Brazil, one of the two biggest commercial algae production facilities and the only one in the world dedicated to animal production at Winchester, Kentucky, USA. “At Serdan, Mexico we operate the largest solid state enzyme facility. “Soil, feed, farm, and food, this is our business: our focus on feed includes an anti biotic free program, feed efficiency, gut health management, mycotoxin management, protein management, and advanced technologies to naturally enrich food. “Alltech is proud to be a family business, 100% privately owned and our family is growing with more than 20 companies around the world in Alltech’s management with over 100 manufacturing facilities for localised production,” Mr Smith concluded. Next Mark Peebles , Lienert Australia’s General Manager explained the origins and growth of the organisation. “The Lienert family business commenced in 1970 and in 2008 took over the Provimi enterprise which had been established in Australia by acquiring Agribusiness Products (est 1977) and Janos Hoey (est 1968).
The opening of the new Alltech/Lienert complex at Bendigo was well attended.
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In 2004 Lienerts took over Supply Plus Rural Services and in September 2014 the organisation became part of the Alltech group of companies,” Mr Peebles said. “In 2015 the UK based ECO2 sustainability enterprise added further capacity to Alltech/Lienerts. “Now we have the Keenen product range to work with and in the future this will dramatically add to our business volumes, and in particular in Victoria, which is why it was important to expand our facilities in Bendigo,”he said. Though the greater proportion of Keenan’s Oceania sales will be in the dairy and beef cattle sectors their Orbital Spreader has potential in both the pig and poultry industries. Gary Griffith, Keenan’s Oceania General Manager explained the potential of the Keenan range and its origins and rise to become a global leader in on farm equipment. A new product story appears elsewhere in this issue of Pork Journal. The opening event at the new Alltech/Lienert complex at Bendigo was well attended and guests obviously appreciated the opportunity to get to know the growing Alltech/Lienert Keenan team better.
NEWS
Pork imports hurting Aussie pig farmers
Andrew Spencer, CEO APL.
cheaper ribs, Australian pork farmers are feeling the pinch. “Pork’s popularity is growing in Australia, but these imports are a significant challenge for our farmers,” Mr Spencer said. “This influx of cheap processed ribs has had a significant effect on the price of fresh Australian pork ribs, which in turn affects overall pig prices. “We are forecasting this could
equate to up to $80 million lost at the farm gate in just a year. “Australian Pork Limited is working with retailers, processors and wholesalers to try and ensure the market can accommodate our pigs. We need consumers to get more pork on their forks and for diners to ask if the ribs and bellies on their restaurant or pub menu are fresh, quality Australian pork.”
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Australian pork farmers have seen prices slide as imported pork products flood the market. The Australian pork industry has been competing with imported processed pork, like bacon and ham, for more than a decade, but now cuts like bellies are being imported and sold cooked to cafes and restaurants. In addition, ribs are also entering the country in a cooked format. Australian Pork Limited Chief Executive Officer, Andrew Spencer, said the cheap, pre-cooked products were mostly destined for the hospitality industry. “Our farmers have been competing with cheap pork imports for years, but until now it had been mostly in the ham, bacon and smallgoods space,” Mr Spencer said. “What we’re seeing now is a sudden influx of pre-cooked imported pork being sold into restaurants, takeaway outlets and hotels.” This includes ribs from North America and Europe that have been cooked and packaged. “We are seeing processed ribs that are able to just sit on a shelf for 12-24 months with no refrigeration,” Mr Spencer said. “They’ve basically been sterilised in the pack and consumers have no idea. “All fresh pork sold in Australia is from our Australian pig farmers, but there is no labelling requirement on meat served in restaurants and across the hospitality industry. That leaves consumers in the dark about the quality and origin of the pork they are eating.” As food service outlets opt for the
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PRODUCT NEWS
Taking care of your sows is good practice On a pig farm, nobody works harder than the sows. Taking good care of them isn’t just best practice – it’s good business, and it’s not simple. Beyond health, sanitation and nutrition, there are a range of behavioural concerns which farmers need to address, particularly since the transition away from gestation stalls. Environmental enrichment is becoming the new global standard for managing these problem behaviours and increasing productivity, and it’s fast gaining traction. So, what is environmental enrichment and why is it on the rise? Simply put, environmental enrichment is a specific set of measures which add complexity and interest to the farming environment for the wellbeing of the pigs. Substrates for nesting, certain types of housing (e.g. ‘free range’) and objects for play are all forms of environmental enrichment. Studies show that when a group housing environment is enriched, sows adjust to new social groups faster and with less aggression. They show more diverse, more natural behaviours and spend more time at rest. Enrichment isn’t just about productivity, either. Ethical and welfare issues are also driving consumer behaviour, and supermarkets are taking notice. Some of the biggest supermarkets in the UK (e.g. Waitrose) and across Europe are already stocking their fridges exclusively with pig products from farms with enrichment programs. But it’s not easy keeping an intelligent animal interested in an old tyre. The difficulty of finding a lasting, costeffective enrichment solution makes it impractical for a lot of Australian farmers. That’s why Ridley is looking ahead with Ridley Enrich Sow Block. According tp the company, Sow Block is a consumable 20kg block specially designed for pigs, in line with the best global enrichment standards. “As a long-term, economical way to reduce harmful behaviours in the mix, it’s simple and effective. “Like other forms of enrichment, it encourages natural behaviours and reduces stress. It’s also made from a molasses base, so it has a pleasant taste that never loses its appeal – initial results show that pigs engage with Sow Block continuously, consuming consistent quantities over time,” the
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company claimed. “Most importantly, Sow Block works. By supporting the natural foraging tendencies of pregnant sows, it has proven to reduce stress-related harmful behaviours. “As trial results show, you can expect to see fewer scratches, more time spent resting and less time spent chasing with a Sow Block in the mix.” Table 1 shows: Mean time (min) sows’ spent engaged in behaviour and posture one hour after feeding over the four days of observation, for sows in the control group and receiving 2.3 kg/ day, sows receiving a high-feeding level (4.0 kg/day) or sows receiving a Ridley Enrich SowBlock in addition to 2.3 kg feed/day. (Pork CRC funded Commercialization project) To find out more about Sow Block and other enrichment options for your pigs, contact your local Ridley representative on 1300 666 657. Pro
Sow Activity
Joe Edwards and Greg Stuart from Ridley at the Victorian Pig Fair with the SowBlock on display.
Treatment
Chase
0.29
Ridley Enrich Sow Block Group 0.08
Control Group
High Feed Group 4 kg/day 0.11
Foraging
28.5
25.7
25.2
Standing
50.6
45.9
45.3
Agonistic behaviour
1.01
0.81
0.73
Lying
9.1
13.3
13.7
Table 1: Mean time (mins) sows spent engaged in behaviour and posture 1 hour after feeding over the four days of observation, for sows in the control group and receiving 2.3 kg/day, sows receiving a high-feeding level (4.0 kg/day) or sows receiving Ridley Enrich SowBlock in addition to 2.3 kf feed/day. (Pork CRC funded Project 1C-115).
Figure 2: Mean time (secs) individual sows spent engaged in a fight 60 minutes after feeding; measure over four days, from the day of mixing. (Pork CRC funded Project 1C-115).
NEWS
ProHand Training supported by Pork SA By GRAEME POPE, Graeme Pope Consulting, Nuriootpa SA A project supported by Pork SA annually to provide stockperson training in ‘positive’ moving and handling of pigs was completed in April, with the delivery of a third facilitated ProHand session at Adelaide University’s Roseworthy Campus. Pork SA is the peak industry organisation representing SA pork producers and corporate commercial industry stakeholders. ProHand is a training program developed for Australian Pork Ltd. by the Melbourne University’s Animal Welfare Science Centre, aimed at demonstrating to farm staff the impacts routine stockperson pig handling behaviour can have upon the physical ease of moving pigs, staff safety working within piggeries, and pig growth and reproductive performance. Pork SA has supported the delivery of three ProHand training sessions facilitated by industry consultant
Graeme Pope, Nuriootpa during the past year, using the recently released internet-based version of the program. One session was attended by 35 students enrolled in Animal and Veterinary Science degrees at the Adelaide University’s Roseworthy Campus. Well over 650 SA piggery stock people have now completed the ProHand training program since its previous version was released in 2009, resulting in improvements in trainees’ workplace job satisfaction by implementing learnt ‘positive’ pig handling practices, resulting in more predictable pig behaviour while handling and moving animals around the piggery. Pigs have good colour vision, a wide angle of vision and a preference for brightly lit areas, but only a moderate ability to judge distances. Piggery stockpeople can use these innate characteristics to modify their routine handling behaviour, or make
changes to piggery infrastructure, to reduce fear amongst pigs when being moved or handled. On-farm research has shown a strong relationship exists between a stockperson’s beliefs, his/her behaviour, the fear levels in the pigs under their management and subsequent pig growth and reproductive performance. Pigs that are consistently handled with more ‘positive’ behaviours, such as pats, rubs and a hand resting on their back while moving, learn to associate positive handling behaviours with the stockperson and therefore become less fearful of humans. SA Pig Industry Funds have been invested into the delivery of ProHand training across the SA pig industry since 2009. The latest version of ProHand is now available on-line, with access managed through Australian Pork Ltd. by Ashley Norval; phone 02 6285 2200 for further details.
IMPROVE SOW BEHAVIOUR. ADD A BLOCK TO THE MIX. Adding a SOWBLOCK to the pen gives sows an opportunity to forage and explore. This results in less biting and scratching, particularly while sows are establishing their social hierarchy.
“With SOWBLOCK, injuries have been reduced by up to 44%.” 1 1. Mean number of fresh scratch injuries scored on Day 3 after mixing control sows and sows treated with SOWBLOCK (Pork CRC funded Commercialisation Project).
For more information or to add a BLOCK to your mix please contact your local Ridley representative on 1300 666 657.
“In test pens, sows spent 46% more time laying down and 72% less time chasing.” 2 2. Effect of higher feed levels or addition of SOWBLOCK to group housed gestational sows behaviour in the first four days post mixing (Pork CRC Project 1C-115).
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NEWS
Alltech swine industry tour through the US Following the Alltech ONE17 conference, a small group of Lienert employees and customers went on tour through the US with the idea of meeting with farmers, research facilities and industry people to learn about the industry to gather ideas to bring back to Australia. Alltech Australia has successfully run tours following the ONE conference for a number of years so the company implemented a separate tour for its swine customers also. The first stop was at the Ohio State University Swine research farm which although it is an older facility, it has produced some great research over the years particularly relating to Total Replacement Technology using Bioplex minerals in sows. The group was shown through the facility and was given information in regard to what type of research could be done there and what research is currently being undertaken. From there the group travelled to Hubbard Feeds in Botkins Ohio where they met with a local hog farmer and did a virtual tour of his farm. There was a great discussion on the differences between the two countries. Bradley Grey, the Sales Manager for
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Hubbard Feeds, also gave a tour of the feed mill and showed their range of products sold in the US. The following day was hosted by Dr Hans Stein from the Hans Stein Monogastric Nutrition Laboratory based at the University of Illinois, Champaign Campus. The group met with Dr Hans Stein, Dr Jim Pettigrew and their PhD students. Cassie Dickson and Damien Kelly
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presented to the group on the Australian pig industry and gave information about Lienert Australia. Dr Hans Stein gave an overview of the University and the research facility while Dr Jim Pettigrew gave an update on the US and global swine industries. The PhD students then gave presentations on their research projects and the latest findings in swine nutrition. This was a really great experience for everyone as it exposed the students to a commercial element for their research and the group came away with a lot of excitement for the future of the industry with so much enthusiasm in the room. Illinois has several Amish communities close to Champaign, so a trip to Arcola was enjoyed by everyone to see how the Amish live and taste some of their produce before heading to Fair Oaks Farm in Indiana. Fair Oaks Farm is a fully commercially operating farm that runs 2,800 sows and 38,000 dairy cows which is open to the public to tour and learn about agriculture and farming practices. The farm runs entirely from power generated by biogas from the manure from their stock. Peak periods will see up to a 1000 people a day visit the farm. The idea of the tour was to study how they manage to get a positive message across to the public in terms of pig production. This was a fantastic experience, the whole farm is very well presented and the tour shows a true representation of pig production from viewing platforms above farrowing rooms, dry
NEWS
Top: The PhD students that gave presentations at the University of Illinois, Champaign Campus. Above and left: The Fair Oaks farm with farrowing rooms and dry sow accommodation.
sow accommodation and gilt rearing areas. The staff and information boards gave accurate information and presented a really positive picture to the public. The farm is growing with an apple orchard being planted, a beef feedlot being built as well as plans for a commercial layer farm as well as looking to build a motel to accommodate visitors. The whole experience from the ONE conference to the tour was really positive and everyone came home excited by the future of our industry. After such a successful trip there will be another tour again next year before the Alltech ONE Conference which runs from May 20-23, 2018. To register your interest or to book a spot please contact your local Lienert or Alltech Representative.
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NEWS
Pork CRC students making a mark and contributing to the pork industry By BRENDON CANT, BCA PR CRC for High Integrity Australian Pork supported Animal Science Honours student, Danica Evans, who recently received First Class Honours for her work and topped her year, is now doing the Doctor of Veterinary Medicine, also at Murdoch University. Her Pork CRC Honours thesis was titled ‘Comparison of acetylated high amylose maize starch and zinc oxide for amelioration of post-weaning diarrhoea in weaned pigs’. Danica’s supervisor, Prof John Pluske and Pork CRC CEO, Dr Roger Campbell agreed her results confirmed the efficacy of zinc oxide for ameliorating diarrhoea in newly-weaned pigs, but the mechanism was yet to be definitively established. After reviewing Danica’s final report, Dr Campbell declared that the positive effects of the maize starch product, a form of resistant starch, on feed efficiency in the third week and overall were interesting and implicated a possible role for lower ileal/hindgut activity in performance. “This is possibly linked to the gut bacteria/fermentation of favourable products from the resistant starch,” Dr Campbell said. He added that the potential implications for grower/finisher pigs was exciting, but the issue, as always, would
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Professor John Pluske with Danica Evans, who received a First Class Honours and topped her year at Murdoch University. be cost, given the product was geared to the human market. When congratulating Danica, Dr Campbell said that coming first in her honours year was a fantastic achievement. “We are proud of all our Pork
CRC supported students as they contribute to the pork industry while studying, often with significant findings from their under and post graduate studies. “Many then, of course, go on and take up professional positions in industry where their good work continues,” he said. Ingunn Stensland, another former Pork CRC supported Murdoch University Honours student supervised by Prof Pluske, recently commenced employment as R&D Officer with WA’s Craig Mostyn Group, best known for its Linley Valley Pork. Dr Campbell said the uptake of Pork CRC supported students by industry had been exceptional and a clear indicator of the student and supervisor quality in Pork CRC’s education program. Of 23 postgraduates and 12 Industry Placement Program people who started with Pork CRC (HIAP), 14 postgraduates (including seven of nine yet to complete their higher degrees) and 11 IPPs are now employed. The total is 23 as two post-grads are also IPPs.
NEWS
APRIL meeting held in Western Australia Pork CRC Chairman Dennis Mutton and CEO Roger Campbell met with West Australian researchers and industry representatives on Monday, May 1 to workshop opportunities and ideas for innovative R&D as Pork CRC transitions to Australasian Pork Research Institute Limited (APRIL), which commenced in November 2016.  Pork CRC’s eighth and final investment round has been completed, with the board supporting 11 of 37 proposals at a total cash value of more than half a million dollars.  The next major investment round will be by APRIL in October-November this year.  According to Dr Campbell, Pork CRC is still open for $50,000 innovation proposals, but these must be very innovative and completed before September 30, 2018.  “So, there’s plenty of time for researchers and industry to consider their R&D options and get their good ideas into us, but I stress that proposals must be potentially system changing and/ or have realistic revenue generating potential,� he said.  “Those proposals which prove successful and warrant further research are likely to be supported longer term by APRIL.� Mr Mutton said APRIL, with an annual R&D budget of up to $2 million, would focus on supporting projects, preferably with industry partners, which would have smart outcomes, including commercialisation prospects and intellectual property generation. “APRIL will soon establish its inaugural R&D commercialisation committee and I intend to ensure it’s a strong driver capable of delivering what industry needs,� he said. “APRIL is all about encouraging and facilitating mutually beneficial and profitable relationships between industry, service providers and R&D institutes that will deliver serious game changing results. “Industry hot buttons that APRIL will likely press for change include feed efficiency, feed utilisation, pig health and antibiotic resistance and cost effective means of enhancing animal welfare. “As Roger and I move around Australia meeting with key stakeholders, we intend to take the feedback we pick up back to APRIL’s board so that our strategic plan can be consolidated and we can get down to business from day one,� Mr Mutton explained.
APRIL currently has 16 members and its Board comprises Dennis Mutton (Independent Chair), Andrew Spencer (APL), Rob van Barneveld (Member director, SunPork), Mel Bridges (Member director, Anatara Life Sciences), Kenton Shaw (Member director, Rivalea Australia), John Pluske (Member director, Murdoch University) and Edwina Beveridge (APL). Â Attendees at the WA dinner meeting were: Dennis Mutton (Pork CRC/APRIL), Roger Campbell (Pork CRC), Brendon Cant (BCA PR), Rob Wilson (Pork Innovation WA), John Pluske (Murdoch University), Jae Kim (AB Vista), Johanna Pluske (SciEcons Consulting), Emalyn Loudon (Consultant/Pork Innovation WA), Taya Clarke (Westpork); Megan Trezona (Craig Mostyn Group/Linley Valley Pork), Karen Moore (Pork Innovation WA); Diana Turpin (Portec/Pork Innovation WA), Samantha Sterndale (Murdoch University) and Ingunn Stensland (Craig Mostyn Group/Linley Valley Pork).Â
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NEWS
Shark Lake piggery produces best Oz pork High quality pork that impressed as raw and cooked product has been named Australia’s best in the second Steak Your Claim competition. The Australian Pork Limited competition attracted entries from across the country, but it was Shark Lake Piggery, Esperance, Western Australia, that took top honours. Australian Pork Limited’s General Manager of Marketing, Peter Haydon, said all APL members were invited to enter the competition and have their pork assessed by the highly qualified chef judging panel. “We know our farmers produce a high quality product, but we were looking for something a bit special, a product that they believed would outperform their peers,” he said. “A panel of three judges had the tough job of assessing the steak entries, looking for the best overall pork and noting any distinctive characteristics.” The raw and cooked pork loin steaks were independently judged against a number of criteria. These included the colour, visual appeal and marbling of the raw product, as well as the aroma, flavour, tenderness, juiciness and texture of the cooked. Stephen Hoffrichter from the familyrun Shark Lake Piggery entered the steaks from his Landrace pigs which had been fed lupins and barley. Judges commended the product as having excellent marbling, being bright and beautiful when raw and having a great flavour profile, excellent juiciness and being an al-dente style pork. ”We have worked hard on quality improvement, invested more than $2 million dollars in the last few years and worked closely with our stock providers,” Mr Hoffrichter said. “It’s really great to have our efforts rewarded in this way”. Judges awarded second place to Byron Bay Pork, NSW, for a Berkshire cross, which had been fed a mixed grain diet, while third place went to The Butcher’s Block, WA, for a Large White Berkshire cross, fed wheat, lupins and meat meal. The competition attracted significant prize money for the first three places, but also marketing opportunities. Shark Lake Piggery, Esperance, WA Stephen and Deborah Hoffrichter run Shark Lake Piggery, a family operated farm. Stephen’s family had pigs
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The judges, Paul Cooper, Paul McDonald and Alex Herbert all his life, first in South Australia before moving to Western Australia. The WA property started in pigs in 1983 as a 120 sow piggery on 250 acres. They now operate 1400 acres and run about 600 Landrace and Large White sows. The pigs are raised indoors on straw, in a double-storey shed. The Hoffrichters focus on quality. Deborah does the breeding selection, looking at physical attributes, temperament and healthy. Their winning entry was a Landrace pig, fed a diet of local lupins and barley. The pigs from Shark Lake Piggery are processed through Linley Valley, with the females exported to Singapore. It’s also available in WA from the Linley Valley brand. Byron Bay Pork, Bangalow, NSW From the beginning, John Singh has aspired to create a premium quality product. Byron Bay Pork now sells premium pork to butchers and wholesalers across Australia. In 2000, Byron Bay Pork began using Berkshire pigs and selling them into the Japanese market, before introducing them for the domestic market in 2005. He found Berkshire pork met a demand for quality pork through people like Gerry Harvey’s Security Foods and Vic’s Meats, which supplied it to high end restaurants. Byron Bay Pork now uses an F1 (Landrace and Large White cross), crossed with Berkshire to make a good pork with Berkshire traits that’s more affordable. Byron Bay Pork has 250 sows and are fed a diet formulated by John Spragg which is a mix of grains and a bit of macadamia meal.
Black Label Berkshire, The Butcher’s Block, Corrigin, WA Linton and Kerry Batt own the Butcher’s Block at Corrigin, and have developed the premium Black Label Berkshire pork brand. They first ran pigs in Darwin, after finding some for sale, but went back to Berkshires for their temperament and quality. When they returned to Western Australian, they had 10 sows and agisted them while they looked for a property that would be suitable for their piggery. They’ve had their 300-acre property near Beverley for 18 months and it has access to water, room to scale and proximity to both Perth and the Wheatbelt. The couple have 80-85 Berkshire sows grown out on straw and plans to grow their operation. The genetics for the herd came from Colin and Joy Leinert in South Australia, who they’ve had a long-term relationships with and the Leinerts continue to be mentors to Linton. The Batts credit the ongoing herd health to nutritionist, Tony Edwards, who includes local Berkshire Triticale and lupins in the feed. The Batts have bought an abattoir and butchers shop an hour from their farm, enabling them to process their own pork. The pork is processed at Corrigin Meatworks and sold to the Boatshed Market in Cottesloe as a super premium offering. They are also working with local chefs to get their pork on menus at high-end restaurants. Linton says the distinguishing features of his pork are the fat colour, which is bright and creamy; meat colour which is rose blush, and its intramuscular fat. Cooked, he says “It tastes like pork used to.”
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