| || |
This is interesting; France has a history of protecting nomenclatures, most obviously through the Appellation d'origine contrôlée system. Now they are also extending that protection to names associated with meat products. Fines for transgressing the rule are significant.
France to Ban Use of Meat Terms to Describe Vegetable–based Products
BBC News | April 20, 2018
Vegetable–based products such as soya steaks or vegetarian sausages marketed as meat substitutes are to be banned in France for "misleading" consumers.
Food producers will no longer be able to use "steak", "sausage" or any other meat term to describe products that are not partly or wholly made up of meat.
The measure will also apply to vegetarian or vegan products marketed as dairy alternatives. Failure to comply will lead to fines of up to €300,000 (£260,000, $365,000).
Ireland expects to develop beef trade starting at over €100 million with China
Irish Plants to Start Trading With China in 'the Very Near Future'
Louise Hogan, FARM Ireland | April 18, 2018
Ireland is the first European beef exporter to secure access to China, where a growing middle class has helped consumption of beef rise steadily. Meat processors hailed it as an "important breakthrough" after many years of work to access the rapidly growing Chinese beef import market.
Agriculture Minister Michael Creed said the approval is for frozen boneless beef, but it may be possible to "expand the range of products over time". It has already been flagged that the marketplace could be worth well over €100m even in the early stages.
As mentioned above, traceability is becoming increasingly important, here we see the UK designing a new traceability system for livestock that "will make it simple for farmers, food chain companies and government to reap the benefits of shared data."
New Livestock Monitoring Service to Beef Up Farm to Fork Traceability
Will Chu, Food Navigator | April 6, 2018
Preparations for the UK's exit from the EU continued with news of a new Livestock Information Service designed to better track livestock movement and aid in total farm to fork traceability.
The service, operational from 2019, was described by UK environment secretary Michael Gove as "instrumental in providing guarantees to consumers about the origin of their food".
"Working hand–in–hand with industry, we will design and implement a service that puts food safety, animal health and welfare and environmental enhancement at its core."
Beef Australia 2018: for the Next Generation, a Whole New Set of Industry Challenges
Nicola Bell, The Weekly Times | April 19, 2018
The next generation will be well catered for at Beef Australia in Rockhampton next month. One of the flagship events for the younger age group is the Next Generation Forum.
Bryce Camm, Beef Australia's vice chair and Next Generation committee member, said the forum was focused on the next generation and giving them the opportunity to mix with other like–minded people.
"The program of speakers is also about giving and imparting tangible and useful knowledge," Mr Camm said.
The Next Generation Forum kicks off with a networking breakfast, followed by four speakers from different business backgrounds that are still related to beef.
A headline mentioning 2,000 producers may not seem earth shattering. However, we heard from Steve Lacey of AgForce Queensland at our Canberra board meeting. The important point is that those 2,000 producers are managing 69 million acres!
2000 Producers Embrace Online Grazing Management Program
BEEF Central | April 19, 2018
More than 2000 Queensland grazing businesses managing more than 28 million hectares of land across the state, have taken advantage of an industry–led initiative to help improve the economic, environmental and social sustainability of their grazing enterprise.
Department of Agriculture and Fisheries beef extension officer Matt Brown said the Grazing Best Management Practices (Grazing BMP) program was a free and voluntary online tool that had been delivered in the Fitzroy region since 2009.
The program – funded by the Queensland Government's Department of Environment and Science – was a partnership between DAF, Fitzroy Basin Association (FBA) and AgForce that enables producers to self–assess their management practices and identify opportunities to improve business performance, Mr Brown said.
Grass is of course the foundation of the beef industry; and it goes without saying that managing this resource is central to generating returns.
Beef Up Returns With Well–Managed Grassland
Farmers Guardian | April 10, 2018
Grass is one of the biggest resources beef producers have, yet it is often overlooked and, as a result, underperforms. And with bought–in feed representing one of the biggest costs on many beef farms, there is huge potential to improve farm profitability.
Tony Jackson, of Kite Consulting, says: "If we can improve the performance of forage, we can certainly improve the profitability of the farm."
I like this blog – I guess the author resents the word "sustainable", and may assume that all producers are doing what he has done. But he makes it clear that he has always been open to innovations and improvements. It may feel that the operation has not changed over the generations and certainly many of the parameters have remained the same. But in the meantime there has been innovation and indeed the family has endured and proved that their approach has been sustainable over three generations.
Life Is Simple: After Three Generations, I Think I've Found My Niche
Jerry Crownover, Ozark County Times | April 19, 2018
Basically, I raise beef cattle the same way my father did, which was pretty much the same way his father did. My cows calve in early spring, and we castrate, vaccinate and brand in late spring. The calves suckle their mother most of the summer while both graze on grass, and I sell them at a livestock auction barn in the fall before the yearly cycle begins again. I don't get rich, but most years I earn enough to stay in business – and I love what I do.
Oh, sure, I've adopted easier ways to do things than my predecessors; I have bigger tractors, fancier trucks and nicer cattle–handling equipment, all to make it easier on me and the animals. But it's still the same basic operation. Through the years, I've tried lots of different approaches to producing steaks and hamburgers.
I've dabbled in synchronized artificial insemination, embryo transfer, newer breeds of cattle and staggered calving times. I've tried creep–feeding, weaning and pre–conditioning, different types of vaccines and minerals, every method of fly control available and contract marketing. My cattle have sampled every brand and kind of feed, medicine, de–wormer and mineral supplement in the world and yet, all these years later, I find myself raising cattle much like we did 60 years ago.
The breeds represented in my cow herd and bull battery represent the same three breeds that dominated the beef industry a hundred years earlier. They eat grass in the summer and hay in the winter and only get grain, in the form of range cubes, to bait them into the corral when I need to catch one. My cows have numbered ear tags instead of a metal number dangling from a neck chain, and a few still have nicknames like "Short–Ears," "Black–Eyes" or "Short–Tail." But it's still the same basic operation. So, do I have a niche?
I think I do. "Sustainable Beef: Just like Grandpa's."