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Further price increases expected
For this year, further increases in meat prices of between 9 and 15% are expected, says Mr Gerhard Schutte, Chief Executive Officer of the national Red Meat Producers’ Organisation (RPO).
Year-on-year the South African producer price of Grade A beef has now risen with 8.1% and is currently R38,56, excluding VAT. The year-on-year increase for South African lamb was 9% and is currently R63,76, excluding VAT. Traditionally, producer prices increases from now up until the festive season. Increases which are somewhat above inflation are expected to occur in 2017, 2018 and 2019. Read more ...
Predator control in Nature Reserves were one of the matters discussed during the last meeting of the Predation Management Forum (PMF).
Provincial legislation prohibits the control of predation in nature reserves, which seems to be a breeding ground for jackal. The problem is experienced in the Free State and the Eastern Cape, where huge losses are experienced because of non-existence of electrified fencing. Read more ...
Brine regulations going ahead
Regulations capping the brining of chicken at 15% will step in on October 22, after the Gauteng High Court, Pretoria, turned down an application to overturn or suspend these regulations.
The South African Poultry Association (SAPA) turned to court as it questioned on what scientific basis the Department of Agriculture, Forestry and Fisheries decided that frozen chicken could only be injected with up to 15% brine. Read more ...
The biggest promo trends of 2016
The PPAI (Promotional Products Association International) Expo, held annually in Las Vegas, is the world’s biggest expo of promo merchandise and branding strategies.
According to the PPAI the big trends of 2016 has so far been the following.
Cheap isn’t enough
We’re not saying that finding a good old cheap and cheerful promo product to give out as a branded gift is a total no-no. But more and more, people are moving away from responding to merchandise that feels like the brand in question has just slapped its logo on any old thing. Read more ...
Brucellosis is the number one infectious disease
The number one infectious disease in South Africa is brucellosis and an action plan driven by the Brucellosis Steering Committee of the National Animal Forum is currently being conducted, according to the monthly disease reports as informally reported by veterinarians.
Brucellosis isn’t a simple disease and can slowly eat away at the productivity of your herd. Here are a dozen things that are important for you to know about this disease:
- It is a controlled animal disease in terms of the Animal Diseases Act, a disease which causes chronic disease and there is no treatment to cure it in cattle. Read more ...
Local beef prices will follow upward trend
Internationally, the US market is expected to remain weak in coming months as domestic production continues to increase, but the expected lower steer and heifer slaughter during the third quarter will ease the pressure, according to ABSA Agri Trends.
Locally, prices are expected to follow an upward trend due to improvement in demand during the warmer months. Read more ...
Mutton prices supported by seasonal trends
Internationally, the global market prices appear to have reached a stable level currently, and are expected to trade sideways, according to ABSA Agri Trends.
Local prices are expected to be supported in line with seasonal trends. Prices are expected to peak towards the festive season. Read more ...
More than a chop
Everybody loves a lamb chop on the braai, but we also know it can be the most expensive lamb cut when you buy it from a retailor. Lamb and Mutton SA is on a mission to inform consumers that lamb meat is so much more than chops and leg of lamb. They recently featured a full page infographic in the “Weg” and “Go” magazines as well as the Agri Eco insert in community newspapers, called “So much more than a chop”. This information goes hand in hand with a new recipe category, “More than a chop” on their website www.cookingwithlamb.com. Please have a look at these recipes and let us know if you have a nice recipe featuring one of these “alternative cuts”