Livestock tracing scheme live

David Carter, NZ Primary Industries MinisterIt’s happened at last. Today’s the day when New Zealand’s new National Animal Identification and Tracing (NAIT) scheme goes live, which will be welcome news for meat exporters.

The new National Animal Identification and Tracing (NAIT) Act, which comes into effect today, sets out the legal framework for the collection of information on livestock, their location and movement history throughout their lifetime. It also outlines the governance arrangement and powers for the NAIT organisation.

The scheme is mandatory for cattle from 1 July 2012 and for deer on 1 March 2013.

Under the NAIT scheme, cattle and deer are tagged with an electronic NAIT-approved RFID ear tag and the NAIT database stores information about each animal’s individual RFID number, its location and the contact details of the person in charge of the animal.

Announcing the news, Primary Industries Minister David Carter says: “NAIT is an important partnership between industry and the Crown which began eight years ago in recognition of the growing need for better animal identification and tracing systems.”

The Minister is delighted that over 30,000 producers and their properties are already registered on the database, which he says is a significant step in protecting New Zealand’s farmers in the international marketplace.

“Lifetime animal traceability is an asset that New Zealand can leverage as part of its international reputation for producing food to the highest standards. It is also an opportunity for farmers to increase productivity by identifying superior animals.”

In the case of a biosecurity outbreak affecting livestock, NAIT will enable a quick and efficient response reducing the impact on the agriculture sector and the entire NZ economy.

Canada joins TPP

Canada is also joining the Trans Pacific Partnership (TPP) negotiations.

The move, announced by New Zealand Minister of Trade Tim Groser today and following the news that Mexico was to join the negotiations earlier this week,  “demonstrates how dynamic this consultation process is,” the Minister says.

“Our vision for the TPP has always been to create a high-quality and comprehensive trade agreement which over time will act as a platform for wider Asia-Pacific trade liberalisation and economic integration.”

It shows that progress is being made in building an open and inclusive agreement, says the NZUS Council.

“Canada’s decision to join the TPP negotiations following Mexico’s announcement  is further proof that TPP is open to new members who believe they can meet the high standards set by the agreement,” says NZUS Council executive director Stephen Jacobi.

“Canada is a major global economy and a long-standing friend of New Zealand.  A successful outcome to the TPP negotiations will allow the economic relationship between New Zealand and Canada to reach a new level”.

New Zealand exports to Canada in 2011 were worth $597.4 million and it was our 19th largest export market. The top exports were sheep meat, beef and wine.

Jacobi foresees tough negotiations ahead on market access for agricultural products given that Canada maintains tight restrictions on supply managed industries including dairy and poultry.

“The NZUS Council’s submission to the New Zealand Government last year made clear that we considered Canada’s supply management policies incompatible with the vision of TPP as a comprehensive, high quality and ambitious agreement.  These differences will now need to be resolved at the negotiating table”.

Jacobi noted that Japan was continuing to follow the TPP process closely.

“We look forward to Japan joining the negotiations once the Japanese Government is  confident it can meet the high ambition of TPP and consultations are complete,” said Mr Jacobi.

Like the process for Mexico, the next step with regard to Canada joining the negotiations would be for the nine current TPP participants to complete any applicable domestic legal procedures. Following this, Canada would formally join the negotiations as a new participant.

Six Second Project calls on worldwide meat industry to end child starvation

An ambitious new charitable project encouraging the worldwide meat industry to spearhead a new initiative aimed at ending child starvation and hunger was launched at the recent World Meat Congress in Paris last week, endorsed by the International Meat Secretariat.

The Six-Second Project is a global non-profit organisation, based in the US, deriving its name from the appalling statistic that a child dies every six seconds from hunger or hunger-related causes. The Project aims to raise widespread awareness of that fact, to be achieved through a unified fundraising and awareness campaign led by the global meat industry. Another goal is to foster innovative and sustainable solutions to the hunger pandemic, especially in areas where the six-second statistic is the unacceptable reality, the organisation says.

The worldwide meat industry and its partners are being challenged to join the Project by participating in a unified cause ’cause marketing’ campaign to raise funds for defeating hunger.  The ambitious idea is that project partners will create special products and/or promotions and commit to donating a generous portion of sales to the Six-Second Project. Funds raised will then be used to provide grants that foster innovative and sustainable solutions to the global hunger pandemic.

“It is our hope that, by raising awareness of this global issue, the general public will also be inspired to make a difference, not only through their purchases of products from participating partners, but also through volunteering, donating and recruiting their neighbours and friends to become involved in this noble cause,” say the organisers.

In the unprecedented move – this is believed to be the first time a global industry has been challenged to confront such a crisis – the Six-Second Project is targeting the meat sector’s food production and distribution experts as it believes they have “never been better suited to accept such a challenge”.

The meat industry is not without its critics, its organisers note. “The industry is being challenged to address its environmental impact, and the sustainability of its future production. Likewise, the Six-Second Project challenges the meat industry to harness its size, strength, knowledge and diversity to become the leader in this fight. Through a unified effort to fight hunger, the industry can effect positive change by giving back to the communities that need it most.”

At the project’s launch at the World Meat Congress, chief executive of the US Meat Export Meat Federation, is reported to have said: “This is an opportunity to make meat the brand that is fighting global hunger.”

 

 

 

 

Meat season hits the wall, says Barber

Cattle supply has virtually dried up earlier than expected this season, Allan Barber has found. Writing in his most recent blog, he says settlement of the industrial dispute at AFFCO barely came in time to beat the passing of the season’s processing peak. Contrary to expectations that the supply of cattle, particularly cull dairy cows, would last until the end of June at least, the flow has virtually dried up.

Barber has been talking to B+LNZ Ltd’s Economic Service executive director Rob Davision. Read more …

Second Red Meat Sector Conference

Closing speaker for conference: clinical psychologist Nigel Latta.

High quality speakers and ample opportunities to network are on offer to delegates from the meat industry, farming and their service sectors at this year’s Red Meat Sector Conference.

We’ve been given a sneak preview of the content of the meat industry’s second annual conference, which will take place at the Rydges Lakeland Resort in Queenstown. The event is co-hosted once again by the Meat Industry Association (MIA) and Beef + Lamb New Zealand Ltd (B+LNZ).

Keynote speakers include clinical psychologist, author and self-confessed ‘wearer of socks’ Nigel Latta and Swazi Apparel’s Davey Hughes. They are joined by a dozen or so other presenters to focus once more on the core themes identified in the Red Meat Sector Strategy launched in May 2011.

After scene-setting presentations from Colin James of the Hugo Group and Richard Brown of European market research group GIRA, three sessions will cover the themes of the Sector Strategy.

In session one: meeting the needs of consumers will be the focus of Arron Hoyle of McDonald’s and Murray Johnston of Progressive Enterprises, while John Carroll of AVANZA avocado growers will look at managing market supply.

Australian and US perspectives regarding procurement will be explored in the second session, while best practices will be explored by B+LNZ Economic Service’s Rob Davison, Mark Paine of Dairy NZ and farming leader Doug Avery.

The conference will close with a session on behavioural change from Nigel Latta.

Two major social events are planned during the conference; a Welcome Cocktail Function, supported by Hamburg Sud, to be held on the evening of Sunday 15 July; and a Gala Dinner, sponsored by Maersk Line, to be held on the evening of Monday 16 July at which Davey Hughes of Swazi Apparel will speak.

For the first time, ANZ bank has taken the premier sponsorship role.

Don’t miss out: register online and find more information at www.mia.co.nz.

RED MEAT SECTOR CONFERENCE: THANKS TO SPONSORS

Premier: ANZ

Gala Dinner: Maersk Line

Welcome Cocktail Function: Hamburg Sud NZ Ltd.

Pre-networking drinks: Milmeq

Morning and afternoon teas: Triton Commercial Systems

Gold: AgResearch, Bell Gully, Ecolab, Milmeq and System Controls Ltd.

Silver: Industrial Research Ltd, NAIT Ltd, Port of Tauranga, SATO NZ Ltd and Sealed Air NZ.

Delegate bags: Bemis Flexible Packaging Australasia Ltd.

Other: Marfret Compagnie Maritime.

Published in Food NZ magazine (June/July 2012).

 

Eton College chef ‘perfectly seasoned’

Louisa Matthews: 2012 UK-NZ Culinary Challenge winner.

New Zealand venison featured in a British competition for young chefs in April.

The winner of the 2012 Air NZ UK-NZ Culinary Challenge is 20-year-old Louisa Matthews, a young chef from Eton College in Windsor. She fought off tough competition from eight other finalists in a cook-off at Westminster Kingsway College in London to win the opportunity of a lifetime to travel to New Zealand on a three-week study trip experiencing the country’s top restaurants, visiting award-winning vineyards and suppliers, with the option of one week to explore the country.

Showcasing New Zealand venison, manuka honey and Bramley apples, Louisa’s award-winning menu comprised ‘perfectly seasoned and richly flavoured’ roast seabass with aioli crab croquette, mussel stew and winter vegetables, roast loin of venison, venison tortellini and Foie Gras foam; and a steamed manuka honey sponge, caramelised Bramley apple ice-cream and nettle beignet.

The UK-NZ Culinary Challenge was founded by well known Kiwi chef Peter Gordon, owner/chef of Providores and Tapa Room in London. Gordon commented that the eight finalists – all chosen from high calibre entries – “did themselves proud. Dishes were very creative with a good use of secondary cuts of venison from the rib cooked on the bone through to liver and kidneys, along with other interesting ingredients such as foraged foods and pulses. In the kitchen, the amount of gadgetary was a far cry from  the days of young chefs simply using a knife and pan, with molecular gastronomy making an appearance in the form of pea jellies through to foams.

“The qualty of the entries is a fantastic indication of how highly respected the competition is amongst tutors and employers around the UK in regards to the advancement of their junior staff and students.”

Steve Mulcahy, vice-president of competition organiser the British Craft Guild of Chefs, commented that he had no doubt Louisa will be a great ambassador for the competition when she travels to New Zealand to take up this once in a lifetime prize.

The other finalists were: Laura Daniels (Manchester College; Trung Nguyen (Westminster Kinsway College); Luke Orwin (Pan Heggarty Restaurant, Newcastle-Upon-Tyne); Joshua Saunders (Worcester College of Technology); Thomas Sturrock (Kopapa Restaurant, London).

Judges included: Peter Gordon, chef/proprieter The Providores and Tapa Room; David Mulcahy, culinary director Sodexco and Ireland; Anna Hansen, chef/proprieter The Modern Pantry; Sophie Wright, previous winner of the challenge and celebrity chef; and Cristian Hossack, head chef Providores and Tapa Room.

The UK-NZ Culinary Challenge is generously sponsored by Air New Zealand, Dudson, Bleeding Heart Restaurant, Trinity Hill Wines, Providores & Tapa Room, New Zealand Venison, New Zealand Society, Bramley Apples, Comvita and NZ Trade & Enterprise.

www.uknzculinarychallenge.com

 

Strengthening the nutrition platform

Fiona Carruthers.

The meat industry, from food technologists to promoters, now has a credible technical resource for nutritional data on beef and lamb, thanks to a bank of recently completed assessments by Beef + Lamb NZ (B+LNZ) Inc, writes nutrition manager Fiona Carruthers.

Being able to provide nutritional information is becoming increasingly important. In the United States, for example, there is now a requirement that nutritional information must be shown on package labels for certain whole cuts of meat, such as steak, or displayed on charts at the store. Previously, this information was required only for processed foods or for meat products with added ingredients such as marinades or stuffing.

B+LNZ has recently undertaken a project to assess the nutritional attributes of over 50 cuts of beef and lamb. It is the largest analysis ever done on New Zealand’s red meat. Updating and expanding the nutrition composition database strengthens the platform on which all activities and communications are based. Sound science is an integral part of B+LNZ’s nutrition portfolio and this new analysis provides a credible technical resource accessible to everyone inside and outside the industry.

In this issue, details of the sampling and methodology used in the project are explained, as well as some top line results.

Sampling

Several criteria relating to sampling and methodology had to be fulfilled in order for the new data to be eligible for inclusion in databases globally.

Samples of beef and sheep meat for analysis were derived from meat processors across the country over a six month period. The need to obtain a representative number of samples from each region was deemed unnecessary as regional variation was thought to be minimal given New Zealand’s small geographical area. The same was true for the potential influence of breed or feed on composition; it was requested all samples came from New Zealand cattle and sheep raised and finished on pasture. All of the sheep meat analysed was ‘lamb’, that is under 12 months of age without any permanent incisor teeth ‘in wear’. An ‘average’ lamb carcase was determined by selecting from carcase grades in proportion to the national slaughter statistics. Beef samples came from P2 steer carcases – those classified as having light to medium fat cover with good muscle development – weighing between 270-320kg.

Lean and fat samples were analysed separately, giving the ability to provide compositional data for cuts with varying degrees of fat trim, or fully lean, as appropriate. The need for this flexibility is underlined by evidence showing many consumers trim fat after purchasing meat, either before or after cooking.

Methodology

For each of the 23 beef and 25 lamb cuts analysed, an average of 10 samples was collected to give a total combined sample of 3kg lean tissue for both cooked and uncooked product. Sample tissue was prepared by separating bone, fat and lean muscle by boning knife. Analysis was carried out on both raw and cooked samples, using appropriate cooking methods advised by B+LNZ’s food specialist. The diagram below  summarises the procedure followed up to the stage of freeze-drying.

Nutrition methodology flow-chart.

Widely-accepted laboratory procedures were used, in line with the requirements of international nutrient databases. A total of 25 nutrients, including proximate analysis, and 40 fatty acids were analysed in the lean and fat samples. Additional data in this new data set includes figures for long chain polyunsaturated fatty acids and vitamin D. Full amino-acid profiles were determined for four uncooked, lean cuts of both beef and lamb.

Results

Fat

The new data shows New Zealand beef and lamb continue to be low fat protein options for consumers, particularly when eaten trimmed of visible fat. Many cuts remain eligible for the Heart Foundation ‘Tick’.

  • Average total fat content across all lean cuts (uncooked) = 4.66g/100g for beef, 4.65g/100g for lamb
  • Average saturated fat content across all lean cuts (uncooked) = 2.17g/100g for beef, 2.45g/100g for lamb
  • Average cholesterol content across all lean cuts (uncooked) = 43.5mg/100g for beef, 63.5mg/100g for lamb

Omega 3s

Oily fish and other seafood are undoubtedly the richest sources of omega 3s. Lean red meat provides smaller amounts but contribution to the diet may be significant when relative amounts eaten are considered.

  • Average long chain omega 3s across all lean cuts (uncooked) = 41mg/100g for beef, 48mg/100g for lamb.

Vitamin D

Vitamin D is gaining an increasing amount of scientific ‘air-time’, both due to its importance in the diet and increasing levels of insufficiency seen in the New Zealand population and other developed countries. Meat has been viewed historically as a poor source of vitamin D, but 25-OH vitamin D3 is now being recognised as a more ‘potent’ form, with a potency factor of 1.5 – 5 suggested by researchers working in this area. Initial analysis of the vitamin D data shows 100g of beef or lamb can provide about 10% of the daily vitamin D requirement (NZ/Aus = 5μg).

Nutrient claims

Data suggests eligibility for a range of nutrient claims, for example ,g iron, zinc, protein and vitamin B12, according to the trans Tasman Food Standards Code, both as a ‘source’ (≥10% RDI) and ‘good source’ (≥25% RDI), as well as being low in sodium.

This new data confirms lean New Zealand beef and lamb can be promoted on its nutritional attributes. As a nutrient-dense food, a small serving of lean red meat gives large amounts of important nutrients for good health.

Further information is available from Fiona Carruthers, nutrition manager, B+LNZ. Email: [email protected].

Published in Food NZ (June/July 2012).

 

Eyes on US BSE case

A case of the cattle brain disease bovine spongiform encephalopathy (BSE) was diagnosed in a cow in the US in April, holding global meat industry attention, but producing cautious response to date.

The United States Department of Agriculture (USDA) reported that as part of its targeted surveillance system, its Animal and Plant Inspection Service had confirmed a case of BSE in a dairy cow from central California, the first such case since 2006. USDA chief veterinary office John Clifford confirmed that it was never presented for slaughter for human consumption, so at no time presented a risk to the food supply or human health.

Clifford said tests, using immunohistochemistry and western blot tests, “confirmed that the animal was positive for atypical BSE.” Atypical BSE is a rare form of the disease that appears to occur spontaneously. It is different from classical BSE, which is associated with the consumption of ruminant protein.

The US industry leapt into action to reassure markets and consumers that the beef and dairy in the American food supply is safe with US agriculture secretary Tom Vilsack saying that USDA remained confident in the health of US cattle.

When BSE was discovered in animal in 2003, it had a major impact on the US beef industry, as a number of countries banned imports of beef from the US, including Japan and Korea, which had been major US markets.

According to the US International Trade Commission, losses to the industry ranged from $US2.5 billion to $US3.1 billion annually from 2004 through 2007.

Although most markets slowly re-opened their borders, many still impose restrictions on US and Canadian beef. For example, Japan only allows imports of U.S. beef from cattle aged 20 months or less, but its Food Safety Commission is assessing the risk of easing the limit to 30 months.

So far, the response from other countries to the current case has been cautious. Only one country, Indonesia, has banned all US beef imports and, while two major South Korean retailers were reported to have suspended sales of US beef immediately following the announcement, at the time of writing one has since resumed sales.

 Published in Food NZ (June/July 2012).

Controversy over ‘pink slime’ in the US

Photo: B+LNZ

A controversy blew up in the US in March and April about the use of lean finely textured beef (LFTB) – also pejoratively coined as ‘pink slime’ – in manufactured ground beef.

Lean, finely-textured beef (LFTB) is lean beef that is separated in a manufacturing process from fatty beef trimmings, to reduce wastage. The process involves treating the LFTB with small amounts of ammonium hydroxide gas or citric acid to eliminate any harmful bacteria present.

The process has been approved as safe by the United States Department of Agriculture and it has been reported that over 70 percent of ground beef used in the US is believed to have incorporated LFTB as an ingredient.

However, a range of media commentators, including ABC News and British celebrity chef Jamie Oliver, have criticised the practice. Despite statements by the USDA and meat industry bodies asserting that LFTB is safe for consumption, a number of major retailers and restaurant chains –  including McDonald’s and Burger King – have recently decided not to use LFTB, as a result of considerable negative publicity about the product.

As a result of the controversy, the major producer of LFTB, Beef Products Inc, announced that it is closing down three of its four processing plants. The American Meat Institute estimates that without LFTB, the industry would need 1.5 million additional head of cattle to make up the difference in beef supply.

LFTB is not used in New Zealand, as the leaner, pasture-raised New Zealand beef does not produce the high fat trimmings that provide the raw ingredient for LFTB, the MIA says.

Published in Food NZ (June/July 2012).

Mandatory livestock tracing one step closer

A Bill to deliver electronic national identification and tracing of livestock passed its third and final reading in Parliament In February.

Primary Industries Minister David Carter says the National Animal Identification and Tracing (NAIT) Bill is a significant step in protecting farmers in the international marketplace and strengthening New Zealand’s biosecurity system.

The NAIT bill sets out the legal framework for the collection of information on livestock, their location and movement history throughout their lifetime. It also outlines the governance arrangement and powers for the NAIT organisation.

“NAIT needs to be mandatory to be effective,” the Minister says. It will begin with cattle on 1 July this year and deer by 1 March 2013.

“With most other agricultural producing nations already having computerised tracing of individual animals, New Zealand simply cannot afford to lag behind,” he said, adding that NAIT is essentially an insurance policy to support New Zealand’s high livestock health status and biosecurity infrastructure, but can also be used to further improve productivity and on-farm management.

The meat industry supports the introduction of NAIT as it will give greater assurance to customers of the wholesomeness of New Zealand meat products.