Pork Journal November December 2018 by Rosemary Embery

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Volume 40 Issue 6

November/December 2018

Mr Baillie & Co â&#x20AC;&#x201C; a proper butcher shop Australian Veterinary Antimicrobial Stewardship Conference 2018 Seasonâ&#x20AC;&#x2122;s best Aussie hams awarded PrintPost Approved PP10003090 ISSN 1032 3759

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porkjournal www.primarymedia.com.au

Volume 40 Issue 6

November/December 2018

EDITOR:

EDITORIAL & DESIGN

JOURNALIST/PHOTOGRAPHER PRODUCTION EDITOR

Peter Bedwell Alex Bedwell

Rosemary Embery

GRAPHIC DESIGNER

Alex Bedwell

ADVERTISING ADVERTISING SALES Peter Bedwell Phone: (02) 9797 2406 Mob: 0419 235 288 Email: primarymedia@bigpond.com Rates are available at www.primarymedia.com.au Matt Simmons from Melanda Park Free Range Pork with Stephen Baillie from Mr Baillie & C0.

FEATURES Page 8: Mr Baillie & Co – a proper butcher shop by Peter Bedwell

NEWS Page 4: Australian Veterinary Antimicrobial Stewardship Conference 2018 Page 12: World Butchers’ Challenge Sacramento 2020 Page 15: Register now for Roseworthy ‘Science and Practice of Pig Production’ course Page 16: Season’s best Aussie hams awarded Page 17: Do you know the signs of foot and mouth? Page 18: Pork Industry farewells Australian Pork Limited Chairman Enzo Allara Page 20: Alltech cuts the ribbon on new UK office PRODUCT NEWS Page 14: Nor-Grape 80 – an ultimate innvoation to prevent oxidative stress

SUBSCRIPTIONS AUSTRALIA One Year - $55.00* NEW ZEALAND One Year - NZ$80 OTHER COUNTRIES One Year: Airmail - $A90 Please send payment in Australian dollars. Send payment and full details to: 250 Hawthorne Pde, Haberfield NSW 2045 *Australian subscription rate includes GST

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 CD 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

NEWS

Australian Veterinary Antimicrobial Stewardship Conference 2018 The first Australian Veterinary Antimicrobial Stewardship Conference 2018 was held at the Twin Waters Resort on the Queensland Sunshine Coast on November 11 to 13. It was without doubt a great success and the event was well attended by representitives from livestock industries, academia and veterinarian practices. The line up of speakers from Australia and overseas was truly impressive and the whole event demonstrated that Australia’s livestock sector from protein producers to companion animal veterinary specialists are getting serious about problems associated with antmicrobial resistance and how to deal with it. In the first session on Sunday 11, ‘Surveillance – AMR and AMU, with Ian Jenson from Meat & Livestock Australia in the chair, the first speaker was Dr Raana Asgar, senior veterinary officer and her topic was ‘Surveillance of antimicrobial usage in the Australian animal sector’. First Dr Asgar explained why we need data on antimicrobial usage. “Surveillance of AM use tracks the what, when and why and how of antimicrobial use,” she said. “ID trends and sources of AM resistance, ID emergence of new antimicrobial resistance mechanisms, and obtaining of data necessary for resistance analysis can form the basis for policy recommendations. “We must evaluate AM prescribing and develop recommendations,” Dr Asgar said. “Will measuring AMU be enough?” This was the critical question posed by Dr Shabbir Simjee, Elanco’s Global Regulator & Technical Adviser (microbiology and antimicrobials). Dr Simjee explained why we needed data on AM usage including to “obtain data necessary for risk analyses, to form a basis for policy recommendation and to evaluate AM prescribing and to develop recommendations,” he said. He explained some of the complexion in the task of data collection and evaluation and the approach in the EU, which was more of a benchmarking process. “Stratification of sales data of AMs by species was an approach used

by the European Medicines Agency (Veterinary Medicines Division),” he said. “The focus of usage data needs to be on reducing resistance and not reducing use and on animal health and welfare versus public health benefits. The focuses of usage data should not be metrics used to reduce volume for the sake of public perception,” Dr Simjee concluded. Dr Kylie Hewson the Deputy Executive Director of the Australian Chicken Meat Federation (and one of the driving forces behind the AVASC 2018 conference) spoke about antimicrobial use in chicken flocks. Not only is chicken meat Australia’s most consumed protein, the broiler sector is the highest user of AMs in commercial livestock production. James Gilkerson (University of Melbourne) spoke about ‘What AMU looks like in the poultry industry’ and veterinary practice in regards to companion animals. “The production animal focus around AM resistance discussions in production animals includes food safety, AM residues in food, perception that AMU in food animals is bad and leads to AMR in people,” he said. “AMU is often seen through ‘a welfare prism’, whereas ‘hormone free’, ‘sow stall free’, ‘free range’ and ‘antiobiotic-free’ are perceived to be better for production animals and consumers,” he added. Louise Edwards, Business Development Manager - Technical from Ridley, spoke of the methodology and complexities of generating medicated feed. She also, in relation to AMU, asked, “Why can’t we leverage what the animal feed industry is already doing?” Rod James is the head of the National Centre for Antimicrobial Stewardship and his topic was ‘This is how we (humans) do it- National Antimicrobial Survey’. He explained the National Antimicrobial Prescribing Survey. “The development and implementation of the NAPS has been an ongoing collaborative partnership between the National Centre for Antimicrobial Stewardship (NCAS) and the Australian commission on Safety w and Quality in health care.

1. Dr Kylie Hewson, Executive Director of the Chicken Meat Federation. 2. James Gilkerson, University of Melbourne. 3. Louise Edwards, Business Development Manager – Technical, Ridley.

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NEWS v

“The web based survey has diversified and grown into a program that supports the challenges of AMS across Australian hospitals and age care homes,” he explained. “The data available from each NAPS module (Hospitals, Age Care, Surgical and Quality improvement) have contributed to local, jurisdictional and national antimicrobial strategies and to help improve the quality of AM prescribing,” he said. The workshop concluded with a panel session where the speakers answered many questions. Session 1 of the conference followed, and Australian Chief Veterinary Officer Dr Mark Schipp gave his perspective of veterinary antimicrobial stewardship. Dr Schipp is also the Australian delegate to the OIE (World Organisation for Animal Health) and President of the OIE assembly. In his paper he commenced by explain the national ‘one health’ approach to AMR. “AMR is a serious and long term threat to humans, animals and the environment,” he warned. “Antibiotic use in agriculture varies greatly by countries and out of 29 countries who report usage data, mostly EU but including Australia, NZ and the US, Australia is number five in the least use and New Zealand is number three. “AVAMS showcases work that underpins Australia’s strong antimicrobial stewardship foundation,” Dr Schipp stated in summarising. Professor Brendan Murphy, the Australian Chief Medical Officer next reported on antimicrobial stewardship in human health. He revealed that “Australia out of 31 OECD nations is 11th highest in use of antibiotics but hospital antibiotic use decreased by 9.2% between 2010 and 2015 after compulsory stewardship practices came into effect,” he said. A major challenge to antimicrobial stewardship in primary care settings lay with general practitioners who account for around 80% of the national AB use,” he revealed. “There is no systematic approach to stewardship in general practice, or any consistent accreditation system or standards,” he added. In Session 2 on Global Perspectives Dr Stephen Page from Advanced Veterinary Therapeutics asked “what is Antimicrobial Stewardship, and does antibiotic restriction prevent resistance?” The answer sadly is probably not.

In Session 3 ‘Understanding antimicrobial resistance and antimicrobial stewardship’ Dr Shabbir Simjee spoke of the urgent need for harmonised definitions in addressing antimicrobial resistance in veterinary medicine. The final session of the conference was ‘What does veterinary stewardship look like in practice’. Keynote speaker, Professor John Prescott, recently retired from the University of Guelf in Canada described ‘Veterinary antimicrobial stewardship in North America’. “The US announced critical regulatory change to food/animal antimicrobials in 2013. “This resulted in the removal of medically important antimicrobials being used as growth promoters and the establishment of the Veterinary Feed Directive in 2017 involving veterinary oversight of AMs in food and water. “Canada followed suit in 2014,” Professor Prescott stated. It is probably fair to state that both antimicrobial resistance awareness and regulatory action in the US are ahead of Australia.in many ways. Dr Stephen Page followed with a detailed report on ‘Veterinary antimicrobial stewardship in Australia’. “Refinement in the use of antimicrobials was one of his key recommendations. The right diagnosis, the right drug, at the right length of time. “Information about each use of an antimicrobial agent should be recorded so that total use can be evaluated and future use fine tuned,” he said. Professor Luca Guardabassi from the faculty of Health and Medical Sciences at Copenhagen University described ‘Veterinary Antimicrobial Stewardship in the EU’. He reported on the new EU action plan (2017-22) which has the aim of “making the EU a best practice region, boosting research and innovation and shaping the global agenda,” he said He described the ‘Yellow Card’ initiative, a process designed to compel those operation animal production facilities to reduce antibiotic consumption. “Reduce, Replace, Re-think is a critical strategy in the progress toward reducing anti microbial use. After a detailed report on the EU anti microbial reduction initiatives Professor Guardabassis said. “The new EU action plan is going to impact management of AMR risks CONTINUED ON PAGE 21 w

1. Dr Brendan Murphy, Australian Chief Medical Officer. 2. Dr Stephen Page, Advanced Vet Theraputics. 3. Dr Mark Schipp, Australian Chief Veterinary Officer. 4. Lauren Mackenzie, Responsible Sourcing Manager, Coles.

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LtoR: Rachel Hinkson, Tom O’Brien and Stephen Baillie at the Mr Baillie & Co butcher shop in Rozelle in Sydney.

Mr Baillie & Co, a proper butcher shop

By PETER BEDWELL

om O’Brien, a family friend of the Pork Journal crew, is a young butcher at a novel and recently established butcher shop in Rozelle, an inner western suburb of Sydney. Tom loves his work and just as much his place of work, so Pork Journal decided to take the short drive from our nearby location to have a look. Rozelle and its even more hipster neighbour Balmain, is a foody paradise. It was once a working class area for warfies and workers at the now abandoned power station but is now a

growing centre for the food obsessed. Tucked away in a little side street off busy Darling Street that connects both suburbs, is Mr Bailie & Co, a butcher shop of exquisite character, with meat offerings to more than satisfy the prosperous folk who long ago acquired the cute little terraces once occupied by a very different group of residents. Stephen Baillie, an Aussie lad who left for London to work not as a butcher, but as a wood butcher, tired of carpentry and ended up working at Chadwicks, a South London specialist butcher selling game birds and organically certified meats. It’s mission statement is ‘Our meat is responsibly British, farmed with provenance’. Having discovered what he wanted to do in his future career, Stephen completed his apprenticeship at Chadwick’s before returning to Australia. Rachel Hinkson, Stephen’s partner, has a background in retail and marketing and their combined skills are reflected in the business they established together in September 2017. Having found an ideal location for their shop, they set about designing a business that their target consumers

would appreciate and enjoy. The presentation of the products is superb and all are clearly labeled. Stephen told Pork Journal that they want their customers to know all about the meat or meat based products they buy, where it comes from and how the animals were raised. “We seek to source our meat from local and usually small scale farms and everything we sell comes from free range or pasture reared animals. “Our pigs, usually two or three whole carcasses a week, come from Melanda Park, a pasture reared farming operation located in the Hawkesbury region north of Sydney,” Stephen said. “We also source pork from Merrifield Farm and Crack Willow Farm.” A clearly visible sign delivers the kind of information Mr Baillie’s customers expect and value – the pigs are born and reared outdoors on rotated chemical free paddocks and have access to straw based shelters. The sign emphasises that there is “no confinement in stalls for any period of their existence.” “We utilise the whole carcass and find a ready market for both conventional cuts and the rest of the animal,” said Stephen. w

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• Increases proliferation and quality of ovum though increases the quality of embryos • Supports the health of the sow throughout the gestation period • Aids in the Sow’s return to service • Increases semen health in boars by improving motility and reducing sperm mortality.

• Antioxidative effect increases overall meat quality • Increase shelf life of meat and reduces drip loss • Protects meat against discoloration or browning caused by oxidation of iron

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3 “Our customer base includes the local food industry as well as individual consumers. The inner west of Sydney is probably one of the highest density areas for pubs, cafes and restaurants of all description. “Being able to help our wide customer base with everything from advice on preparation to preparing our meats to a precise specification, offers us an advantage over meat products sourced from big retail outlets,” Stephen explained. “Most importantly though, is offering meat products to a sophisticated and smart customer base who have concerns about not only animal welfare but healthy eating. “Our large range of sausages, for instance, are gluten free and made without the use of chemical preservatives. “We cure our own bacon specifically without the use of nitrates,” he said. In the hour or so of Pork Journal’s chat with Stephen and Rachel, we notice their interaction with the numerous enthusiastic customers that enter the shop. “Our Australia hams, made from pasture reared pigs, are doing really well this season,” Stephen tells Pork Journal as yet another customer arrives to order their ham. Shortly after, Matt Simmons arrives with a delivery of the three whole carcasses for the next week. Matt and Sue Simmons run the Melanda Park operation and Matt confirms that business is brisk. “Pork is definitely a main stay for our shop and it’s a meat we can use in a variety of our products and our customers appreciate the quality of the pork as well as the ‘pasture reared and chemical free’ approach that Melanda Park offers in its PROOF certification,” Stephen explained as Matt bolts off to complete more deliveries. At a time when both veganism and eating less meat is on the increase in Australia, a traditional high quality butcher’s shop offers a third way – eat less but eat better and enjoy the experience.

1. A range of pork sausges made to traditional recipes. 2. Tom prepares the cuts of meat. 3. Some of the pork cuts available. 5. Australian hams are doing well this season. 6. Matt Simmons from Melanda Park arrives with one of the free range pig carcases. Mr Baillie & Co seems to have demonstrated that it has a business model that works by emphasising quality, authenticity and personal service in a suburb where a one bedroom tin shack at 9 Foucart Street Rozelle just sold for $1,225,000. When it comes to cost, everything is relative. There will always be consumers that are price driven but also a fair number that want more than least cost.

Mr Baillie and Co of 1 National Street, Rozelle, seems to have found plenty of the latter. Chemical free and ethically reared are all very well as attributes, but what about the taste? Pork Journal sampled a couple of Stephen’s Lincolnshire pork sausages shortly after returning from visiting the store. Made to a very traditional English recipe they are simply marvelous!

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NEWS

World Butchers’ Challenge Sacramento 2020 Team Australia is looking for outstanding butchers at various levels to represent Australia at the World Butchers’ Challenge in Sacramento 2020. It is recruiting for Senior Team, Apprentice and Young Butcher competitors. The World Butchers’ Challenge is a butchery competition of epic proportions. With butchers from across the globe battling it out for the title of the World’s best, it’s often referred to as the ‘Olympics of Meat’. The concept of the World Butchers’ Challenge is to develop an environment where butchers strive to exceed current industry practice in the areas of general workmanship, meat cutting, displaying and the creative usage of beef, lamb, pork and chicken product. Through this competition, a global community has been cemented with life-long friendships formed, business opportunities unlocked and the overall trade benefiting from an injection of creativity and innovation. The competition itself is conducted over a three hour and fifteen minute period with competing teams given a side of beef, a side of pork, a whole lamb and five chickens which they must then transform into a themed display of value-added products. Teams are allowed to provide their own seasonings, spices, marinades and garnish to finish products that are designed to inspire and push the boundaries, yet which are also cookable and would sell in a retail setting. Independent judges score each team based on technique & skill, workmanship, product innovation, overall finish and presentation. Recognising that the future of our industry is in the hands of the next generation, the World Butchers’ Challenge has proudly introduced the World Champion Butcher Apprentice & Young Butcher competition. Both individual contests, Young Butcher contestants must be under 31 years of age and entrants into the Butcher Apprentice category must still be working through their trade apprenticeship at the time of competing. Modelled on the World Butchers’ Challenge, both groups of butchers have just two hours and fifteen minutes to break down a range of primal cuts into a display of pre-determined products and their own creations.

Team Australia, supported by Australian Pork Limited since 2015. In 2011, a butchery competition between New Zealand and Australia, named the Trans-Tasman Test Match, was established. Both countries nominated a team of their six best butchers, called the Pure South Sharp Blacks and the Australian Steelers respectively, and each were given three hours to break down a side of beef and a lamb into a themed display of valueadded cuts. The inaugural competition was held in New Zealand, with the Australian team taking home the first title. The following year, the competition moved to Melbourne, Australia, with the host country once again taking home the title of the best butchers in Australasia. In 2013, a team of six from the United Kingdom made the long journey across the globe to Wanaka, New Zealand, to compete in the newly-titled Tri-Nation’s Butchers’ Challenge. It was this year which marked the beginning of a winning streak for the Pure South Sharp Blacks, as they were presented with their first trophy on home soil. In 2014 New Zealand and Australia travelled to Yorkshire, England, where they were enthusiastically welcomed by the British Beefeaters who were competing for their second time. The following year, the competition made its way back to New Zealand and was held in Auckland. A side of pork

was also added to the list of cuts the teams were to break down. This competition, which was held in association with other industry events, was the biggest retail meat event to ever be held in New Zealand, and the Pure South Sharp Blacks lifted the trophy for their third consecutive time. Newcomers, France, stepped up to the plate in the 2016 competition held in the Gold Coast, Australia where it was renamed once more to the World Butchers’ Challenge. France, in its first year competing, took out the prestigious title with innovative products and style. The competition grew to new heights in 2018 as it moved to Belfast, Northern Ireland and hosted 12 competing teams. The host nation,was hugely successful in its first year competing and Team Ireland took home the win, beating out New Zealand and Australia. The recently rebranded ‘Team Australia’ has been supported by Australian Pork since 2015, and we believe the competition provides exceptional learning and development opportunities for our butchers, as well as the chance to showcase to the world our country’s amazing butchery talent. For more information about the competition and how to apply please go to worldbutcherschallengeaustralia. com.au

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Nor-Grape 80 â&#x20AC;&#x201C; an ultimate innvoation to prevent oxidative stress By JAFAR PAZANI, DVM, DVSc, PhD, MAHM, PGCAH, Technical Manager MedirAlis Pty Ltd Nor-Grape 80 is an innovative natural antioxidant and an effective tool to prevent and manage oxidative stress in farm animals formulated by Nor-Feed from France. It is a grape extract containing high level of polyphenols, anthocyanins and proanthocyanidins especially from grape seeds. It has been proven by several studies that such polyphenolic compounds have strong extra and intra cellular antioxidant activities in animals. Oxidative stress, in a simple definition, is an imbalance between the production of free radicals and the capacity of antioxidant defence of in the body of the organism. The results of many studies conducted in the last 20 years show that most of the stresses posed in animal production in molecular level relates to oxidative stress which is the main cause of growth, development, productive and reproductive performance compromise in farm animals. In fact, oxidative stress deteriorates the health of affected animal by damaging many vital organs and especially the immune system. In meat producing animals not protected against oxidative stress during their life, the quality of the meat will be impaired. In other words, the meat from such animals will be vulnerable to oxidation after slaughter. As a consequence, the meat will lose its sensory properties such as flavour, odour, texture, appearance and bright fresh colour. Discoloration or browning in meat is caused by oxidation of myoglobin to metmyoglobin after being exposed to oxygen in air. In swine production, there are many stressful situations causing exudative stresses. This starts from ovulation, placement of the ovum in the uterus, gestation period and farrowing in the sow. It continues in the piglets through piglets processing operations, vaccination, ill-health conditions, weaning and then high growth stress in intensive farming situation. Moreover, there are many environmental conditions like heat or cold stress, and husbandry, like social order stress in between growth stages, inflammation and infections which increases the stress impact.

Nutritional strategies such as utilising potent antioxidants such as Nor-Grape 80 would be a great measure along with all good pig farming, controlled environment management and husbandry practice to prevent oxidative stress. Nor-Grape 80 with a very low dosage of 8 to 15 grams per tonne of feed will be a highly efficient and economic antioxidant to prevent oxidative stress in pigs. Nor-GRAPE is a natural and sustainable antioxidant which represents an efficient solution to enhance the immune system and decrease health risks during sensitive periods. As indicated in Figure 1, the treated group of pigs with NorGrape reported nine treatments during the peripartum period against 19.5 in the control group. These results indicate that NorGrape improves the sowsâ&#x20AC;&#x2122; immunity during farrowing. The studies done by Nor-Feed, indicate that females treated by Nor-Grape during their gestation period will produce more colostrum and milk and the produced colostrum will have high level of antibodies and antioxidants. Those elevated qualities will benefit the piglets and will boost their health and growth performance. The results of a study summarised in Figure 2 showed that the meat from pigs fed with Nor-Grape during a finishing period of 52 days was significantly more resistant to drip loss than the meat from the control group. Furthermore, this supplementation also seems to enhance the red colour of the meat. Thus, such a supplementation appears to have a beneficial effect on the parameters influencing the visual impact on the consumer which are involved in the act of purchase shown in Figure 3. Figure 2: % of joints with no or little visible drip loss in packaging during 9 days of shelf life in Nor-Grape group. (Wilcoxon, p<0.01)

Figure 1: Improving sowsâ&#x20AC;&#x2122; immunity with Nor-Grape

Figure 3: Nor-Grape 80 develops a better rseistance to oxidative stress and delays the transition to the metmyoglobin step, offering more stable and longer colour to the meat.

NEWS

Register now for Roseworthy ‘Science and Practice of Pig Production’ course Pork CRC will support the registration costs and Australian Pork Limited will support the travel and accommodation costs for the first 15 producers, or their staff, who register for the 2019 ‘Science and Practice of Pig Production’ course, which will run from February 4 through to February 14, 2018 at the Roseworthy campus of the University of Adelaide. The popular course covers everything you need to know about pork production, including the latest technologies and information on reproduction, nutrition, health and production in general. The course includes visits to a piggery, an abattoir and Al centre and there will be practical demonstrations on Al, heat detection, sample collection and disease diagnosis. According to the Course Convenor

Will van Wettere from the University of Adelaide, positive feedback from previous participants suggests it’s not a course to be missed and can be career changing. Pork CRC’s ‘The Science and Practice of Pig Production’ 2018 course at Roseworthy was attended by 44 people, comprising 18 University of Adelaide undergraduates and 22 industry representatives from South Australia, Western Australia and New South Wales, plus four participants from New Zealand. “The course provides participants with a strong understanding of all aspects of pig production, from conception through to processing and it encompasses all the management required in between,” Dr van Wettere said.

Topics covered include: reproductive physiology, breeding herd management, effluent management, nutrition, health, meat quality, quality assurance and marketing. An expereinced range of guest speakers will be involved in the 2019 course, including veterinary consultant Dr Jon Bartsch, Dr Emma Greenwood, University of Adelaide, Tony Edwards and his ACE Livestock Consulting team, Professor Frank Dunshea, University of Melbourne, Dr Kate Plush, SunPork Farms and somemembers of the APL team, including Steve Miller and Andrew Robertson. To enquire and register please contact Dr van Wettere, email address: william.vanwettere@adelaide.edu.au or telephone 08 8313 7911 or mobile 0423 155 750.

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Season’s best Aussie hams awarded The winners of the annual Australian PorkMark Ham Awards were announced recently, revealing the very best trueblue hams, including traditional bone-in and boneless options. “A beautiful Australian bone-in ham is the perfect centrepiece for any celebration and they’re now in season,” said Australian Pork Limited’s Marketing and Communications Manager, Mitch Edwards. “This time of year we love to get together with our nearest and dearest, with food at the heart of those gatherings. A traditional bone-in ham can be transformed with a glorious glaze, or enjoyed carved straight from the bone, while a boneless ham can be perfect for canapes.” As people prepare for their Christmas celebrations, Mr Edwards said choosing the right ham could be a stress point, but the awards helped take the guess work out of the purchase. Fleischmeister Horst Schurger teamed up with chefs Simon Bestley and Darren Smith to assess the appearance, taste and aroma of 155 Australian hams from across the country and were pleased with the quality. Top honours this year were awarded to Pattemore’s Meats, Alexandra Hills, which took out Best Traditional Bone-in ham in Queensland and nationally, as well as the coveted Best Artisan Ham award. Judges described the ham as being very neat, with a good shape, perfect internal appearance, excellent flavour and balance.

The Best Boneless Ham was awarded to German Butchery, Bexley, which took out both the NSW and national categories. This was a fantastic product that impressed the judges with a great shape and trim, perfect colouring, very good moisture and excellently balanced sweetness. “This Christmas, impress your guests by serving a beautiful bone-in ham as your centrepiece,” Mr Edwards said. “All bone-in hams are guaranteed to be made from 100% Australian pork, so you’ll also be supporting our farmers. “However, more than 75% of ham sold in Australia is made from imported pork, so if you’re buying a boneless ham or sliced ham, look for the pink Australian Pork PorkMark logo. Otherwise, check the bar chart on the label says it’s made from at least 90% Australian ingredients.”

To see all this year’s Australian PorkMark Ham Award winners, plus recipes, tips and tricks for your Christmas ham, visit www.pork.com.au. And the winners are… National – Overall Artisan winner Pattemore’s Meats, Alexandra Hills, Queensland for their Traditional Bone-In ham. Traditional Bone-in 1. Pattemore’s Meats, Alexandra Hills, Queensland 2. Noosa Meat Centre, Noosaville, Queensland 3. Sunshine Meats, Milperra, New South Wales Boneless 1. German Butchery Pty Limited, Bexley, New South Wales 2. Barkly Smokehouse Pty Limited, Thornbury, Victoria 3. Meatways Butchery, Kambah, Australian Capital Territory

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Top: Pattemore’s Meats from Queensland took out the National and the Bone-in awards. Above: Sushine meats was third in the Bone-in awards.

Do you know the signs of foot and mouth?

Foot and Mouth Disease (FMD) is known to affect cloven hoofed animals, including cattle, sheep, goats, pigs, deer, buffalo and camelids. Thankfully Australia is lucky enough not to have this highly contagious disease of livestock. In 2013, The Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) estimated the cost of an outbreak of FMD in Australia. The amount varied considerably depending on the scale of the outbreak. For example, a smaller scale outbreak was estimated to cost approximately $6 billion over 10 years, whereas, a larger multi-state outbreak would cost significantly more – estimated to cost roughly $52 billion over the same time period. Being such a large exporter of agricultural products, most of these costs are made up of revenue losses due to loss of our international markets. The difference between the small and large outbreak scenario comes down to one key factor – early detection of the disease. Without early detection, the disease can spread unrestricted making containment and eradication a much larger job when it is detected. For this reason, it is important that everyone who works with FMDsusceptible species are familiar with the signs of the disease and if anything is found that is unusual that it is reported as quickly as possible. See the figure for some of the typical signs of FMD. Make sure you have the Emergency Animal Disease Watch Hotline (1800 675 888) somewhere accessible. This number is a 24-hour line where you can report unusual signs of disease. Every hour can make a difference!

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By JESS RUMMERY, Biosecurity & Extension Manager, Northern Australia

NEWS

Pork Industry farewells Australian Pork Limited Chairman Enzo Allara Many of the key producers and industry identities gathered in Melbourne for the APL end of year cocktail party which was held at the hallowed MCG in November. APL Chief Executive Andrew Spencer, in annoucning the departure of APL Chairman Enzo Allara said, “Enzo has a deep knowledge of the Australian food industries and he was constantly driven to make us understand that we are not just pig producers but actually a part of a developing food industry in Australia. “He was often challenging and not afraid to tell us things that at times, we did not want to hear. “He has always been a great guide to our industry for a long time,” Andrew said. Mr Spencer had also announced in October that he would leave APL in July 2019 and in the meantime assist in the selection and handing over to a suitably qualified replacement. Well known producer and industry expert Agar Kingma paid tribute to Andrew Spencer’s long stint at the helm and said it had been 14 years through

‘interesting times’. “He has encouraged a younger generation to enter the industry and help it to grow,” he said. “We are seeing the retirement of two highly experienced individuals whose jobs it has been to guide an often challenged industry through first undersupply, then followed by oversupply. “We worked to maximise the consumer/retailer pull through of the industry’s sow stall free initiative and consumers concerns and trends,” Agar said. Pork Journal has been reporting on the many highs and lows of Enzo and Andrew’s years and it is worth reflecting on the difficulties faced by levy raising bodies like APL. They can only do so much in the face of events and trends that so effect producers. Drought and other natural events are difficult to predict or manage and political decisions resulting from trade deals such as the United States’ FTA, generated a flood of imports for processed product.

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APL Chief Executive Andrew Spencer talks about Enzo Allara’s great contribution to the industry.

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Currency fluctuations can have a huge effect on import volumes, as the industry witnessed when the Australian dollar sored past the US dollar in the later Howard government years. When, through a lot of hard work and concentrated marketing effort, fresh pork sales took off, shortages developed and there were rumblings from big retail about allowing fresh as well as frozen product to be imported. As returns rose the sensible decision at the time was to expand production which of course in recent times has resulted in an oversupply situation and a price collapse, but maybe that was preferable to a totally import dominated domestic market. A singular achievement has been the increase in pork, and in particular fresh pork consumption at around 30kg per person per annum, second favourite protein source after chicken meat. Certainly cost is a factor as red

NEWS meat prices shot up but enthusiasm for the prk product was a key driver of the popularity of pork. Programs funded and developed by APL like PorkStars and the Butchers Battle Plan drove both the visibility and desirability of pork through the creative dishes of celebrity chefs and the improving retail experience for consumers delivered by imaginative high street butchers shops. Though big retail often gets a hammering in the media about its treatment of suppliers, when the industry, responding to retail and consumer concern voluntarily phased out sow stalls, the response from Coles in particular was fantastic. Some may have raised an eyebrow when Coles, in an intensive marketing campaign declared ‘sow stall pork tastes better’ but why argue when they spent millions broadcasting the news in all forms of media including TV ads. The stellar increase in pork volume consumption has also been achieved, not only against the competitive promotion of other protein sources like red meat, seafood and of course chicken meat, but in the face a growing trend in both Australia and New Zealand to either veganism or reduced meat consumption. Better labeling laws and an improvement in Australian pork to produce ham with more market appeal as well as retail support for ‘buy Australian’ has seen a distinct improvement in Australian sourced processed products. APL initiatives like the Bacon Week and Ham Week Awards and associated events are creating more support from the food media as well as consumers. Finally Pork Journal must once again congratulate the APL team which put together the 2018 Pan Pacific Pork Expo. Full marks to those in the industry that, despite a gloomy outlook, as the effects of oversupply hit made the effort to attend or join the packed trade display. The speakers in the seminars were just great and the Porkstars cookoff with Australian vs Chinese celebrity chefs was a spectacular event which must have helped to cement a better relationship between Australian producers and the vast Chinese food market. There are signs as 2018 shuffles out the door that a better balance is returning to the market for Australia’s increasingly popular’ other white meat’.

Top: APRIL Chairman Dennis Mutton (left) with Enzo Allara. Above: Agar Kingma (left) paid tribute to Enzo Allara and Andrew Spencer.

NEWS

Alltech cuts the ribbon on new UK office A newly built office in Stamford, Lincolnshire, England, was opened by Dr Mark Lyons, Alltech President and CEO, and Mrs Deirdre Lyons, Alltech Co-founder and Director of Corporate Image and Design, at an official ribbon-cutting ceremony on Thursday, December 6, 2018. The 70,000-square-foot innovative design was initiated by Deirdre Lyons in late 2015 to accommodate Alltech’s growth in an office-only site. It features an open reception area, five meeting rooms, including a purpose-built training room, offices and dedicated creative spaces. A building that cultivates collaboration was the vision for the new Alltech office in Stamford. While the initial design work started three years ago, ground was broken on the new building in November of 2016. The office now reflects the nature of Alltech’s late founder, Dr Pearse Lyons, with open spaces designed to nurture creativity and innovation. “Our new building, designed by Mrs Lyons, brings together many of our Alltech teams for greater collaboration and improved service to our customers in animal and crop nutrition,” said Alric Blake, Chief Operating Officer of Alltech. “We look forward to welcoming

LtoR: Alric Blake, Mrs Deirdre Lyons and Dr Mark Lyons cut the ribbon. customers, colleagues and friends, old and new, to Alltech Stamford.” In conjunction with the new building, manufacturing operations were

relocated to a larger, more suitable site 12 miles outside of Stamford. Stamford has been home to Alltech’s UK offices since 1988. Today, the team includes 120 highly skilled specialists who work hand in hand with feed, farming and food businesses to achieve performance targets through nutritional innovation. In addition to serving as the primary base for Alltech’s Chief Operating Officer and the global leaders of Alltech’s core animal nutrition platforms, Alltech Stamford is also home to Alltech’s UK team and Alltech E-CO2, which provides tools and services to improve the sustainability and efficiency of farming operations. “Dr Pearse Lyons established a culture of creativity and innovation at Alltech,” said Blake. “Our new UK office reflects that spirit as the company continues to grow and carry the mission forward.” Pictured at the official opening of the newly built Alltech office in Stamford, Lincolnshire, England, was Alric Blake, Alltech’s Chief Operating Officer; Mrs Deirdre Lyons, Alltech Co-founder and Director of Corporate Image and Design and Dr Mark Lyons, Alltech President and CEO.

NEWS production, no antibiotics became a stated 50% ‘must have’. “Consumers do not understand antibiotic use is agriculture and are distrustful of AB free claims,” she said. “This misunderstanding especially applies to the existence of withholding periods and residues in meat.” In the concurrent sessions on w livestock animals Dr Rick Carter, APSA_Advert_2019.pdf 1 06-Dec-18 1:01:44 PM

Australasian Pig Science Association (Inc)

APSA 2019

Above left: Dr Lechelle Van Breda, APL’s R&I Manager, Production Stewardship. Above right: Tony Peacock, CRC and Wayne Bradshaw from Jefo. w

CONTINUED FROM PAGE 6

globally and I think Australia is prepared to face this new ‘tsunami’. “Two EU countries have provided evidence that AMS interventions drastically reduce AMU and AMR in livestock – the other countries should just follow the example. “Surveillance is important to identify areas that require intervention and effects of interventions. “Resources should be reserved for constructive research and education,” Professor Guardabassi concluded. Of specific interest to pork production were three papers. The first was delived by Lauren Mackenzie who is Coles’ Responsible Sourcing Manager – Agriculture.

17 TH BIENNIAL CONFERENCE

‘Antibiotics and agriculture – the retail customer perspective’, was her subject. Lauren stated that the population group labeled as ‘millenials’ were now the dominant segment by numbers in consumer groups. This group has different concerns than previous generations and health and well-being top the list. In general, Lauren reported their extensive research revealed that consumers in general had little knowledge of antibiotic use in livestock. “Amongst people who know about the topic, the levels of knowledge are C very diverse, showing again a need for M comprehensive education. Lauren stated that once consumers Y became aware of AB use in livestock

Hilton Adelaide, Australia 17th - 20th November 2019

Mark these dates in your calendar

17th - 20TH November 2019 The Australasian Pig Science Association is pleased to announce that the 2019 APSA Biennial Conference will be held at the Hilton Adelaide, SA, Australia from 17th to 20TH November 2019.

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Submissions for the International Travel Scholarship and Extended Abstracts Open Mid January 2019 Visit the website for more details www.apsa.asn.au

NEWS v

Technical Services Manager (Pacific) for Kemin reported on an initiative conducted by Kemin and Dr Peter McKenzie, ‘Change management reduces antibiotic use on pig farms’. The trials were conducted on a number of farrow to finish farms that shared hygiene issues and consequently a reliance on antibiotics for pig health management The veterinary proposal was to change the management to achieve the desired outcomes “Changes included a move to continuous flow to all-in-all out from farrow to finish, timely and appropriate vaccinations, batch disinfection with bio film control. “Zero to minimal use of prostaglandin induction as it can interfere with colostrum production, also minimum crossfostering. “Low protein starter diets with appropriate amino acid balance and adequate omega3 fats/oils for sows and weaners and pigs housed at the appropriate stocking density and kept between the upper and lower critical temperatures with adequate ventilation. “All relevant piggery staff were involved and there was the application of an anti-Clostridial Bacillus subtilis strain. “Four successful farms completed a questionnaire

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1. Dr Rick Carter, Kemin. 2. Keynote speaker Professor John Prescott from Canada. 3. Professor Luca Guardabassi, Copenhagen University.

comparing pre-implementation status with that subsequent to the program’s introduction – the time on the program varied from 6 to 18 months,” Dr Carter explained. “Antibiotic use declined dramatically (up to 90%) with increased productivity and stopping Clostridial losses prompted implementation of the whole program by lifting staff morale and acting as a catalyst for further change,” Dr Carter reported. Speaking in Session 6, Dr Lechelle Van Breda, Australian Pork Limited’s R&I Manager, Production Stewardship, spoke first about ‘The four golden rules of pork production – biosecurity and limiting pig to pig contact, good hygiene, good nutrition and management practices that reduce stress. “AMS is important to the pig industry and we have been practicing AMS for decades with the support of pig veterinarians and the preservation of antimicrobials for future use is very important to ensure that pig health and welfare can be effectively managed,” Dr Van Breda stated. In explaining the development and implementation of an industry AMS plan, Dr Van Breda outlined key aims, being increased producer awareness of antimicrobial resistance. “We want to enhance the reputation of the Australia pork industry as a responsible steward of antimicrobial use as well as optimising pig welfare. “All producers are encouraged to have a herd health management plan compiled as a result of veterinary advice. “APIQ, the Australian pork Industry Quality control program is a scientifically based recording and production management system which incorporates food safety, traceability, welfare, biosecurity and management in production including treatment with medications and chemicals,” Dr Van Breda explained. The AVAMSC 2018 conference was a great success, particularly for a first time event. Great speakers, well organised, well supported by a range of sponsors and well attended. Antimicrobial resistance is a global problem that world health organisations predict could kill 10 million people by 2050. The success of managing AMR in pig production has been greatly influenced by the efforts of Dr Pat Mitchell in the long period when she was with APL (she is now at PIC). Pat was also along with Kylie Hewson, a driving force in getting the AVAMSC 2018 conference ‘off the ground’. Most of the presentations at the conference are available in PDF form by going to the AVAMSC 2018 conference website.

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