Free Range Beef Production From Small-scale & Emerging Beef Cattle .
Free Range Beef Production fromsmall-scale & emerging beef cattlefarmers in South Africa
QuestionCan high-quality beef products bedeveloped from cattle from small-scale &emerging farmer herds to cost-effectivelymeet the preferences of South African beefconsumers?
Project design Determine market specifications with retailer Determine production protocols to meetspecific market Understand the Value Chains Organise entities to supply the market Organise farmer support system Facilitate farmer adoption to produce for aspecific market Develop decision support tools
Objective 1: What are the value chain & consumerrequirements and how can small-scale farmers berewarded for meeting those market specifications? Two value chains (Woolworths/Cradock Abattoir &Woolworths / Pick ‘n Pay/Cavalier Meats), bothtargeting free-range (FR) beef Woolworths/Cradock can also use FR lower qualitybeef for FR biltong & FR other manufacturedproducts
50 km radius550 km radius (12 hours drive)250 km radiusCULLINANCRADOCK
Cavalier Abattoir Partnership www.cavalier.co.zaTeams to supply NW:Royal Bafokeng Farmers -2800 /yr LP:Waterberg District Farmers Team Sedibeng District Agripark Farmers Team FS: Fezile Dabi Farmers Team Thabo Mofotsanyane DM FT? Gert Sibande DM & Nkangala DMMP FT
Objective 2: What technology requirements,organisational structures & innovations systems &processes are needed to support these value chains?Technology requirements Animal health & welfare Traceability & animal performance recording Nutrition & animal supplementation Rangeland management Breeding herd management Crossbreeding & sire selection Beef market specifications Transport, pre-slaughter & processing managementUsing new ‘standard operating procedures’
Objective 2: What technology requirements,organisational structures & innovations systems &processes are needed to support these value chains?Organisational structures Farmer co-operatives/team led by local co-operativedevelopment experts with mentoring expertise &experience VAIMS (Value Addition Information Management System)survey tool being used to measure value chainperformance & identify improvement scenarios
Objective 2: What technology requirements,organisational structures & innovations systems &processes are needed to support these value chains?Innovation systems & processes Improve the adoption of practices & processes with positiveimpacts on business profitability & sustainability Examine the impact of primary language & culture oneffectiveness of value chain relationships Develop farmer psychologicial profiles (in beef & poultryvalue chains) & correlate profiles with farmer businessperformance to customise development programs e.g. ‘Entrepreneurs’ – challenge & mentor ‘Average’ farmers – group-based learning & peer support ‘Reluctant’ farmers – peer pressure & withdraw support
Objective 3: Develop decision-support tools torecommend the most sustainable & profitablebeef production systems for small-scale &emerging farmersObjective 4: Measure, monitor & evaluate theongoing performance of the project & all itscomponents
Market specifications forCavalier/ Woolworths retailpartnersPE StrydomAPI,Irene 2017
Woolworths - Cavalier: Criteria No fear and distressNo hunger and thirstNo pain, disease or injuryMust express normal behaviour
Woolworths - Cavalier: Criteria Farming: extensive – whole life free roaming andgrazing. No auction cattle Feeding: Licks, urea, quality hay, silage – take tocattle on pasture High energy supplement: max 1% body weight– 400 kg animal, 4 kg feed per day No animal by-products – chicken litter No added hormones or stimulants No antibiotics in feed Treat sick animals, keep records, 2 x withdrawal– 28 days 56 days Traceability – ear tag and brand mark – farm toabattoirX
Breed and sex – no bulls, no dairy
Woolworths - Cavalier: Criteria andaccommodation of deviations A, AB and B classes to 4 incisors - about 36 monthsCarcass weight limits: 180 – 300 kg.Live animal: 360 – 600 kgFat class: 1 - 3Fat classes in SA classification: 0 – 6Fat colour: Creamy to slightly yellowNo BruisingNo measles
Woolworths - Cavalier: Criteria A, AB and B classes to 4 incisors - about 36 monthsX
Woolworths - Cavalier: Criteria Fat class: 1 - 3 Fat classes in SA classification: 0 – 6Fat classes are indicated in the following manner:000 Means no visible fat on carcase111 Means a very lean carcase222 Means a lean carcase333 Means a medium fat carcase444 Means a fat carcase555 Means an over-fat carcase666 Means an excessively fat carcase
Accuracy:ExperienceColourBreed typeConformationLength of hairSelecting animals for slaughter
Well vs Lean Finished onPasture
Lean vs Very Lean
Typical fat code 2
Prevention of bruising–Transport - load size (18, 36, 72),skill–Handling of animals–Design–Mixing of animals–Horns.
Collection, loading, transport,horns, handling facilities, Lost of valueinjections Lost of weight Total rejection
Yellow and white fatand meat colour
Out of specifications Still included in program but not atpremium prices
Planned outcomes Effective networks of farmers partnerships with regionalvalue chain partners with farmers appropriately rewardedfor meeting market specifications Significantly increased capacity across all sectors of thevalue chains New tools, practices, processes & technologies thatimprove the effectiveness of beef value chains focused onsmallholder farmers Improved profitability & productivity of smallholder beefbusinesses & their communities More profitable beef production systems with a cultural fit
Effective & Profitable PartnershipsThank You!Contact: Dr NB NengovhelaEmail Address: NkhanedzeniN@daff.gov.zaTel No. 012 319 7448
Free Range Beef Production from small-scale & emerging beef cattle farmers in South Africa . Question Can high-quality beef products be . Develop farmer psychologicial profiles (in beef & poultry value chains) & correlate profiles with farmer business performance to customise development programs e.g.
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