Differences more apparent than real
Reported differences of opinion in meat industry leaders are more apparent than real, writes industry commentator, Allan Barber, in his latest blog. In spite of recent disagreements, most notably between Keith Cooper of Silver Fern Farms and Beef and Lamb NZ, there doesn’t appear to be too much wrong with relationships between meat companies and the industry good organisation representing sheep and beef farmers, he says. Read more …
AFFCO and Meat Workers Union both holding firmGetting on for two months into the lock out interspersed with strikes, both sides in this struggle are holding firm, says meat industry commentator Allan Barber. There was a brief moment of hope of some degree of resolution at last week’s mediation, but it appears that after some progress in the morning, it all went downhill in the afternoon with some suggestion the union representatives weren’t all in agreement about what they were after. Read more…
Brad Farmerie, chef owner of New York restaurant ‘Public’.
New Yorkers got the clear message last October that New Zealand venison is the healthy red meat.
A story aired at prime-time on the ABC channel WABC featuring New York chef Brad Farmerie and a well known nutrition advisor Heidi Skolnik talking about the quality, versatility and healthy attributes of Cervena venison, from New Zealand.
According to Farmerie, “Grilled, pan seared or smoked, venison is the new “it” food,” and he should know. At his Soho restaurant Public, he prepares and serves about 10 thousand portions of it each year.
“I know for a fact, this is going to be a rockstar meat going forward, next year, the year after and everywhere from then on,” he says.
Even health food experts agree. Heidi Skolnik, a nutritionist for the New York Knicks, calls it a nutrient powerhouse, pointing out the cut is packed full of iron, zinc and vitamin B12.
“There are less calories, less fat and more nutrients than in a chicken breast and we think of chicken as healthy, which it is but this is like all of the benefits of a red meat with a fifth of the fat of beef,” Skolnik explains.
The three minute story also showed chef Farmerie, who holds a coveted Michelin star for his restaurant Public – NYC, preparing some of the dishes using Cervena venison that he serves in his restaurant.
WABC is a top rating news channel covering the tri-state area of New York, New Jersey and Connecticut – the three states have a combined population of over 18 million.
New Zealand exports around $20 million worth of venison to the USA each year. Cervena venison is a quality scheme shared by most venison exporting companies that guarantees the venison is farm-raised, tender and delicious. Deer Industry New Zealand works with venison marketing companies to increase demand for New Zealand venison.
The coverage resulted from work done by Deer Industry New Zealand. DINZ hosted a function at Public on 12 October, inviting food editors, nutritionists and chefs to an evening to sample New Zealand venison dishes created by Farmerie and to sample New Zealand wines. About 60 attended, representing food and lifestyle media including Oprah, Dr Oz, The Food Network channel and Food Arts.
The food editor of WABC, Kemberly Richardson took little persuading to produce a story about New Zealand venison, and following filming sessions with Farmerie and an interview with Skolnik, the results screened on October 19.
See the clip below:
News from the UK suggests that supermarket giant Tesco has dropped its carbon labelling scheme after four and a half years, after discovering it was taking too long and costing too much money to document each of its 70,000 products. Only about 500 of the products are labelled, with a further 1,500 in the pipeline. The company retains its commitment to carbon footprinting, but will be shifting to global supply chain issues instead.
Courtesy: B+LNZ Ltd
A recent American study of 121,432 US health professionals has come to the conclusion that consumption of red and processed meats is associated with an increased risk of early deaths from cancer and heart-disease. However, nothing could be further from the truth say nutritional experts.
The Harvard University paper ‘Red Meat Consumption and Mortality’ authored by An Pan and Qi Sun, plus associates, appeared in Archives of Internal Medicine. It dealt with two long-term studies that ran between 1980 and 2008 of two cohorts of professionals and documented 23,926 deaths. The researchers quizzed participants on their eating and lifestyle factors.
The boldly-stated conclusion of the authors was that: “Red meat consumption is associated with an increased risk of total, cardio-vascular disease and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.”
British qualified nutritionist and obesity researcher Zoe Harcombe, who has analysed the data, suggests there are numerous key problems with the study and says that “the study can at best suggest an observed relationship, or association. To make accusations about causation and risk is ignorant and erroneous.”
She also notes that the numbers are very small. “The overall risk of dying was not even one person in a hundred over a 28 year study. “If the death-rate is very small, a possible slightly higher death rate in certain circumstances is still very small. It does not warrant a scare-tactic ’13 percent greater risk of dying [from unprocessed red meat]’ headline – this is science at it’s worst,” she asserts.
Fiona Carruthers, nutrition manager for Beef + Lamb NZ agrees, pointing out that the methods used to try and predict risk of death from cancer and heart disease in this study are known to be inaccurate and unreliable. “The researchers themselves acknowledge the limitations of how they measured the amount of specific foods eaten, including red meat.”
Other similar studies have shown no risk at all, she says. “There are a number of risk factors for cancer and heart disease; obesity remains the most prevalent. Singling out one food in a condition influenced by such a wide range of factors is misleading.”
The scientific and medical communities agree eating lean red meat as part of a healthy, balanced diet is beneficial to health. It is an excellent source of protein, readily available iron, zinc, selenium, vitamin D and a range of B vitamins, as well as being a low-fat food.
“The results of a single study never change dietary advice or recommendations and this is no exception,” Carruthers says. “New Zealand beef and lamb contribute significant amounts of several nutrients to the diets of New Zealanders. Consumers should therefore be advised to continue to enjoy red meat three to four times a week as part of an overall healthy lifestyle.”
Published in from Food NZ magazine (April/May 2012).
The Glammies 2012 judging panel (right to left) are: Prime Minister John Key, Sarah Walker, Ben Batterbury and chief judge Graham Hawkes.
Prime Minister Right Hon Jon Key was on hand at the Upper Clutha A&P Show in Wanaka to select the nation’s best lamb in March.
The Prime Minister joined the judging panel for the 2012 Beef + Lamb New Zealand (B+LNZ) Golden Lamb Awards (Glammies) at the A&P show in March. Others on the panel were 2011 Supercross World Cup Champion, Sarah Walker, 2012 B+LNZ ambassador chef Ben Batterbury and chief judge and Invercargill chef Graham Hawkes.
Don Morrison of Gore with his Growbulk lamb was named as 2012 Grand Champion, taking home a cheque for $2,000, the Glammies Grand Champion trophy plus a bottle of Mt Difficulty pinot noir wine. Each finalist won a plaque showing their placing.
The Glammies, sponsored by Pfizer Animal Genetics, attracted a record 150 entries which all underwent testing at Carne Technologies. Factors such as tenderness, colour and succulence were tested to determine the top twenty finalists tasted in Wanaka.
The competition is supported by processing plants across the country, including: Alliance, Ashburton Meat Processors, Auckland Meat Processors, Blue Sky Meats (NZ) Ltd, Land Meat NZ Ltd, Silver Fern Farms and Taylor Preston.
Published in Food NZ magazine (April/May 2012).
Meat processors have won extra time to get ready for the introduction of mandatory testing for the Super Six E.coli Shiga toxin producing (STEC) serogroups for product destined for the US.
The US Food Safety and Inspection Service (FSIS) has deferred the original implementation date of 5 March to 4 June 2012, for the required introduction of testing for the Super Six E.coli (non-O157) STEC serogroups (O26, O45, O103, O0111, O121 and O145). The FSIS extension was given to give extra time for processors and laboratories to validate their test methods.
The Meat Industry Association (MIA), through MAF’s Food Safety Authority, had argued for equivalency allowing the transfer of New Zealand’s established E.coli O157:H7 ‘lotting’ arrangements to the Super Six, MIA technical manager Kevin Cresswell says. This argument was accepted – subject to MAF providing the status of the testing method validation of the non-O157 serogroups – meaning that processors here can use an alternative national programme for the sampling of raw beef product for E.coli O157:H7 and six other Shiga toxin-producing E.coli (STEC).
It will simplify the procedure too, saving time and cost, Cresswell explains. “This gives NZ approval to integrate the tests for the six new adulterants with the current E.coli O157:H7 sampling and product disposition protocol.
“This allows for one test per day per premises (as per the current O157) protocol) rather than every consignment having to be retrospectively tested at the same time it is consolidated (by 60 drill samples of frozen cartons as a minimum) as is required by Australia.”
Published in Food NZ magazine (April/May 2012).
The most comprehensive nutritional analysis of New Zealand beef and lamb ever carried out confirms it is densely-packed with nutrients essential for everyday life.
The study, carried out by scientists in the Institute of Food, Nutrition and Human Health at Massey University, analysed 65 nutrients in almost 50 cuts of New Zealand beef and lamb, both raw and cooked.
High quality protein, easily-used iron and zinc and a variety of B vitamins remain the essential parts of red meat’s nutritional make up, but the study revealed some new additions.
“Long chain omega 3 fatty acid levels are higher in meat from animals raised on pasture compared to grain. These new figures will be of particular interest to our customers overseas, as well as offering Kiwis additional health benefits,” says Professor Roger Purchas from Massey University. “Our analysis also shows New Zealand beef and lamb contributes in a small way to dietary intakes of vitamin D”. Worryingly low levels of vitamin D are being seen in Kiwi youngsters, so dietary sources are becoming increasingly important.
The new analysis also confirmed lean red meat as a low fat food, with an average fat content well below 10 percent. This underlines results of the recent Ministry of Health 2008-9 New Zealand Adult Nutrition Survey, showing red meat’s contribution to dietary fat and saturated fat intakes falling to 6.8 percent and 7.3 percent respectively, dispelling the myth it is a main source of both fat types.
“As an industry, we strive to ensure all our nutrition messages are based on robust science, having undergone rigorous scientific scrutiny,” says Scott Champion, chief executive of Beef + Lamb NZ, which funded the research. “This study provides a solid platform from which to inform and educate all of New Zealand’s customers around the world about the goodness of New Zealand beef and lamb.”
Reproduced from Food NZ magazine (April/May 2012).
The 2012 Wedderburn Sharp Blacks
New Zealand’s top five butchers are preparing for the rematch they’ve waited 12 months for.
The Wedderburn Sharp Blacks are seeking redemption after a narrow loss to Australia in the inaugural Trans Tasman Test Match last year.
Retail Meat New Zealand Manager, Fiona Greig, says the team is rearing to go after being beaten last year.
“The team is already hard at work preparing for the test match. They were gutted after last year’s loss and can’t wait to get the trophy back,” says Greig.
The next outing for the team will be a warm up at the Retail Meat New Zealand conference in March, where their peers from around the country will offer critique and ideas, before the test match in Melbourne versus the Australian team.
This year, Wedderburn are also backing the team. Wedderburn marketing manager – Australasia, Brenda Davenport says, “We are proud of our growing association with Retail Meat New Zealand, and grateful for the opportunity to sponsor this skilled team of butchers.
“Not only does it provide us the chance to support an industry we hold in high regard, but it also allows butchers hands on experience of our full range of meat processing equipment. Go the Wedderburn Sharp Blacks!”
The team, also supported by Beef + Lamb New Zealand Inc, is made up of:
Tony Egan' Greenlea Premier Meats new managing director
Greenlea Premier Meat’s new managing director Tony Egan spoke at the Fifth World Halal Research Summit in Kuala Lumpur on behalf of the NZ meat industry – the first time a New Zealander has been invited to do so. He talks to Food NZ about his return to the Egan family company and the New Zealand message he took to the Summit.
Egan is enjoying returning to the company he originally joined in 1993, starting on day one working on the beef chain.
“It’s great to be back,” he says, after his 11 years since he left his role as managing director (marketing and finance) in 2001. Not that he’s been exactly idle in between: he spent five years as chief executive for AFFCO New Zealand, which had a turnover of $1.5 billion and 3,500 staff, before moving on to head up 1,700 staff and 130 locations of New Zealand’s largest quality assurance organisation AsureQuality for another five years.
He rejoined Waikato-based Greenlea Premier Meats in December 2011. The company these days has 360 staff, employed over two sites in Morrinsville and Hamilton, and a throughput of 180,300 animals last season. The loyal staff seem to be happy with the family values promulgated by the company, which include personal touches such as Easter eggs, Christmas hams and a family open day at Morrinsville where families are invited to come in and see what their parents do at work. As one employee Zane Sayer puts it on the website, “Greenlea has a very pleasant work atmosphere and we take comfort in knowing we are able to work through the entire year.”
Having worked in private and public companies plus a State-Owned Enterprise, Egan reckons he’s covered off most of the business models now and is looking forward to putting his skills to work, both for the family company and also for the industry. He’s already a new council member of the Meat Industry Association (MIA).
His knowledge of the evolution of halal processing requirements for a variety of Muslim markets over the years, plus the fact that AsureQuality was involved in independent testing for porcine and alcohol traces on behalf of halal authorities in its 32 staff Singaporean office, made Egan the ideal contender to speak to the Fifth World Halal Research Summit in Kuala Lumpur on behalf of the industry.The Summit was held in conjunction with the Seventh World Halal Research Forum. With 1,000 delegates expected from 40 countries it was an important opportunity for New Zealand.
MAF: best halal service provider 2011
The invitation follows on from an award received by the Ministry of Agriculture & Forestry (MAF) for best service provider at the 2011 Forum – the first time a non-Muslim country had received the award and came a year after MAF implemented the Animal Products (Overseas Market Access Requirements for Halal Assurances) Notice, Egan explains.
“It’s a great credit to the work MAF’s director of market access Tony Zohrab and the rest of the MAF team have done in this area.”
Currently involving 48 certified processing plants, employing 214 qualified halal slaughtermen in this country, New Zealand’s market for exports of red meat and other edible products to Muslim markets was worth nearly $490 million to the year end June 2011, according to the MIA. With its diverse markets, and offering an outlet for reducing reliance on traditional trading partners, halal represents a sizeable cross-border sector for the meat industry to focus on to grow market share and value in line with the Red Meat Sector Strategy.
Evolution of thought
The message Egan will be taking to Kuala Lumpur on behalf of the industry is that the trade has moved away from the supply of frozen carcases to Iran in the 1970s and 80s towards newer markets in Asia.“There has been an evolution of thought and the New Zealand industry has taken the time, over the last 15-18 years, to better understand those Asian consumers,” Egan says, adding that the journey of understanding has led religion and science to come together.
The perfect example of that understanding is the innovative New Zealand-developed method of halal slaughter that through stunning livestock insensible before slaughter satisfies both Muslim religious requirements for live slaughter and New Zealand and other Western consumers’ requirements for humane slaughter. But that’s only part of the stringent processing standards in place here today as part of the accredited halal programme, which also include: segregation of halal product, supervision during processing, the training and certification of all halal slaughtermen and the commitment and urgency of the workforce to ensure compliance to halal standards.
The Halal Notice represents the evolution of thought and has formed a good foundation for the industry, giving customers an all-important government assurance that what they understand is happening is in fact occurring, Egan says.
“The paradigm has shifted from a one-dimensional process to a multi-dimensional one.”
What does the halal customer need?
The concept of halal, defined by the Qu’Ran as ‘allowed’, ‘permitted’ or lawful’ has slowly become accepted as a consumer lifestyle choice, not only encompassing religion and food, but also finance, non-food products and logistics. It provides a set of laws and guiding principles and separates out those animals that are prohibited ‘haram’ and those permitted ‘halal’, as well as outlining methods of slaughtering, prohibits consuming blood or blood products and intoxicants, such as alcohol).
Halal customer’s needs focus on the concept of ‘tayyib‘, Egan explains: “That food is wholesome, nutritional and safe. It brings in many concepts including environmental sustainability, safety and animal welfare and is not particularly onerous for New Zealand processors to provide.”
Although there are a number of other meat exporting countries servicing halal markets, he believes that New Zealand has the opportunity to take a unique approach, particularly in the innovation of processes in the wholesomeness and in the wholesomeness and food safety areas for which this country is renowned.
With an estimated 1.5 billion Muslims around the globe, halal markets are still growing. Indonesia alone, New Zealand’s largest halal market, was worth over $120 million last year and there is a growing range of other halal customers – Singapore, South Africa, China, France and the US (where there are over 10 million Muslims). Customers are interested not only in the meat itself, but also the by-products like offal. There is a growing halal market for raw materials for pharmaceutical and cosmetic use, where Egan says there is also a role for AsureQuality to play
Challenges ahead, however, include dealing with restrictive tariffs and quotas, limiting New Zealand’s access to various markets which the meat industry is working closely on with the Ministry of Foreign Affairs & Trade.
Another area is achieving a consistent understanding of what halal certification means across the many different markets.
“New Zealand’s approach is becoming increasingly accepted as the sensible approach,” Egan says, adding that his speaking opportunity outlined what New Zealand Inc is capable of and what’s possible for the future.
Tony Egan spoke at the Fifth World Halal Research Summit, 4-5 April 2012 Kuala Lumpur, Malaysia.
Reproduced with kind permission of Food NZ magazine.
