FUTURE AGRICULTURE: How can MEAT meet thechallenge?
MIKE NORTH
24 SEPTEMBER 2009
The risk….New Zealand as a trading nation in the world (2006)
World Production
Million tonne
NZ% of World Production
World Trade
‘000 tonne
NZ% of World Trade
Beef
61
1%
6000
7%
Game Meat
2
3%
6059
42%
Sheep Meat
9
6%
960
38%
Wool
2
10%
920
17%
Whole Milk
550
3%
6800
1%
Casein
210
21%
Butter
7
6%
770
48%
Cheese
14
3%
1200
22%
Milk Powder
7
5%
2500
35%
Source: FAOSTAT & USDA
Production figures at http://faostat.fao.org/site/569/DesktopDefault.aspx?PageID=569
Export figures are at http://faostat.fao.org/site/535/DesktopDefault.aspx?PageID=535
Milk
Meat
Population
The opportunity…The world’s population is growing, anddemanding more livestock products
Index of population and production(1960 = 100)
Moving meat products further into premiummarkets
The “Sainsbury”Integrity Pyramid
Food Safety
Nutrition
Natural Production
Labelling
Animal Welfare
Environment
Ethics
Physiological
Social
Self Actualisation
[Source: Dr Geoff Spreigel, 2000]
Sometimes it ishard to even getthe bottom of thepyramid right!
NZ meat has some advantages already...
•Our animals are pasture-raised
•World-leading humane slaughter processes
•Reputation and image with consumers
but to be competitive in the future we need to...
•Reduce the environmental footprint of meat production
•Guarantee food safety
•Guarantee a high quality eating experience
•Provide full traceability from plate to farm
•New food formats incorporating meat
•Integrate meat into new ‘smart’ foods with proven health claims
Guaranteeing Food Safety
•On-farm elimination/mitigation of pathogens
•Bacterial management via quorum sensing
•Hygienic processing
•Interventions (where markets allow)
•Natural bio-preservation (LAB) in chilled VP meat
•Educate consumers to prepare food safely
Guaranteeing Eating Quality
•Animal genetics
•Adequate nutrition, low stress transport & slaughter
•At least a minimum level of intramuscular fat
•On-line measurement/prediction of quality (e.g. NIR)
•Processed correctly
(e.g. electrical stimulation,
pH/temp window, etc)
Traceability
•Most reliable way to trace product from market back toprocessor is DNA-based technology
•Processing plant records link carcass # tosupplier
•Opportunity to allowconsumer to use bar codeto view the farm of origin
Adding Value via New Food Formats
Using the functionality of meat to:
•Underpin new food formats
•Provide new textures / mouth-feel
•Chaperone & deliver nutrients to the gut
tomato
red wine
spinach
brocolli
garlic
green tea
oats
blueberries
Whilst unprecedented opportunities exist for the useof foods and components to improve function, it isunclear which of the 25,000 food components is mostimportant and under what circumstances.
meat
milk
‘Smart’ Foods Incorporating Meat…
Foods delivered asbars, drinks, mealsand other novel forms
EXPORT$$$
Spill-overbenefits
1st and 3rd age generationsbenefit from enhancednutrient absorption
Common NZ foods with meat
Proven
nutrient delivery,palatability,convenienceand cost
Efficacytrials
Productevaluation
Meat protein – polymer interactions toproduce highly palatable, textured foodswith enhanced nutrient delivery
CombiFoods – Meat
…an example of what’s possible
The food and textiles value chain
Putting it somewhat simplistically, you either…
wear,
walk on,
eat
…some of the major products that arise from farming
And we need to eat food and wear clothes so I am optimistic!!!
or drink
Questions?