ADVERTORIAL

VILLA CROP

  • The South African agricultural industry is in a good place, which often gets overshadowed by broader policy discussions.

  • The world’s largest cattle feedlot is expanding South African beef exports beyond the Middle East to take advantage of surging demand in China and other Asian markets.

  • Online food sales are growing, and beef marketers are using innovative ideas to put beef on consumers’ plates. “With online purchases, millennials are quickly changing how we are going to get food,” says Kari Underly, a master butcher in Chicago and owner of Range Partners a meat merchandising consultant.

  • As the first China International Import Expo (CIIE) held in Shanghai this last week comes to an end, attention turns to the South African beef industry, one of the clear winners of increased favourable relations between China and South Africa.

  • Two recent papers by British and other scientists are calling for big changes in the type and amounts of meat we eat. One of these papers, co-authored by Professor Mark Sutton from the Centre for Ecology and Hydrology, calls for a 50% reduction in total meat consumption.

  • If we all swapped beef burgers and bacon sandwiches for vegetarian alternatives most of the week, we could cut greenhouse gas emissions from the food sector by more than half.

  • The year 2019 will be a challenging one for South African beef cattle farmers. One challenge that became apparent by the end of 2018 was environmental related, as grain and oilseed producing areas of the country experienced dryness which led to delays in plantings, and thus leading to an increase in agricultural commodity prices, particularly maize.

  • A number of factors played together to create the perfect storm leading to the sharp decline in livestock prices during the past week. Consumers are under pressure due to our weak economic growth and relatively high energy prices and cannot pay more for protein.

  • It seems curious timing, doesn’t it, that the week that the British medical journal The Lancet came out with the recommendation to reduce our beef consumption by 90 per cent, that the new Canada Food Guide would mirror the recommendations by saying we need to reduce our consumption of red meat and sugar.

  • The recent recovery in weaner calf prices fuelled by tax purposes was short lived and did not carry though the past week. The dry conditions and lack of sufficient follow up rainfall in the grain production regions lead to price increases for yellow maize and soybeans.

  • WINDHOEK- Namibia yesterday became the first African nation to export beef to People’s Republic of China, when it transported the first 21 tonnes of beef to China the world’s largest consumer market.

  • The profitability of pork production will be under pressure from April to June due to increased animal feed prices.

  • Increased demand and optimism surrounding the beef industry is driving beef futures prices higher. China is one of the largest beef importers in the world, however the US only has approximately 1% of that market.

  • African Swine Fever spreads through China.

  • I am ending this week, not by highlighting an agricultural story that dominated the news headlines – as it is typically the case — but some encouraging developments for the South African beef industry.

  • The short week is resulting in reduced activity on the international market this week. In the US topside, rump and striploin prices all increased week-onweek while chuck and brisket prices declined week-on-week.

  • Buenos Aires, April 15th. People at the beef, pork and poultry industries are really very enthusiastic about the future, due to the Chinese expected rising demand.

  • Beef: The loss of the pig herd in China due to African Swine Fever will support the demand for US beef and benefit exports.

  • Zimbabwe’s famed beef industry, which collapsed in the 2000s following outbreaks of foot-and-mouth disease, is now rebounding.

  • People may be cutting back too much on the amount of red meat they eat; with a major opinion poll showing over half of the British public think they should only be eating half the recommended amount. 

    A poll by market research company BMG research, commissioned by Hybu Cig Cymru (HCC) showed 53 per cent of people believed recommended intake was half the 500g a week, or 70g a day, in government guidelines.

     It has prompted some nutritional experts to question whether media coverage urging people to cut down on meat consumption has gone too far and point out some groups are deficient in the key nutrients red meat can provide.

    Independent nutritionist, Dr. Zoë Harcombe, said: “Red meat is so nutrient dense that we should be embracing it at any opportunity.

     “A 150g steak would provide half the daily zinc requirement, while making an excellent contribution to our B vitamin and iron intakes.

     “With iron being the world’s most widespread nutrient deficiency, we restrict red meat at our peril, girls and women especially, as our requirements are higher.”

    HCC’s opinion poll did show most adults were aware of some of the most important nutrients from lamb, beef and pork.

    72% of respondents identified red meat was high in protein, which can support growth and maintenance of muscles.

     56% knew that it was a source of iron which was an essential mineral required to help the red blood cells transport oxygen to the rest of the body and also assists in energy production.

     

     

    HCC Consumer Executive Elwen Roberts said: “HCC’s campaigns always encourage consumers to get the right facts on what constitutes a healthy, balanced diet.

     

    “We will continue to emphasise the positive contribution that lean Welsh Lamb, Welsh Beef and pork in moderation can bring to the diet of all demographic groups.

     

    “The nutrients they contain are easily absorbed by the body, and have been proven to support mental health performance, fight tiredness and boost the immune system.

     

    “Our recent consumer campaigns have tried to drive home this message by working with leading sports stars such as Shane Williams and Elinor Snowsill to emphasise the high protein content in red meat, and its suitability as part of the diet of people with active lifestyles.”

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