Submitted by Thomas Pröller, meat-n-more on , Published in Archive
The intensive control of the Dutch veal sector will continue in 2005. Next year around 17.000 checks will be carried out on the keepers of slaughter calves. Accordingly, urine samples are taken from around 20% of the groups of slaughter calves. In addition, controls are carried out in slaughterhouses and calf feed manufacturers. All samples taken are screened for a variety of prohibited substances.
These intensive controls are carried out by the Stichting Kwaliteitsgarantie Vleeskalversector SKV (Quality Guarantee Foundation for the Veal Slaughter Sector). The SKV will use more than 15 inspectors for this in the coming year. Companies that have voluntarily joined the SKV are inspected. This therefore applies to almost all Dutch veal slaughterhouses, manufacturers of calf feed and veal farmers. The affiliated companies are allowed to use the SKV logo.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
Report on the status and understanding of Dutch pig farming 2003-2004
The Dutch farmers' association LTO-Nederland has published a report on its social position and the associated developments. Taking into account the wishes of society and consumers is of paramount importance.
Pig farming in the Netherlands owes its raison d'être to the development of sustainable production. The report clarifies the changes that have been initiated, but also emphasizes that these changes were only made possible because the corresponding costs could be earned in the market.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
The IKB pig quality assurance system covers the entire production chain, including feed suppliers, veterinarians and livestock transporters. In 2000 and 2001, the Dutch Meat Industry Information Office published a series of brochures describing the various links in the chain and the associated IKB regulations.
In the meantime, the regulations for all links have been tightened and expanded. It was therefore necessary to update all brochures. This affects the brochures on pig transport, pig farming, the veterinarian, the meat industry and the general IKB information leaflet.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
New ZMP/CMA studies shed light on development
Opportunities for export: In Russia, the demand for export goods, especially for selected dairy products from Germany, is so high that not all requests can be met. This was also confirmed by the lively demand at the export service center of the CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH at the inter-fairs in Düsseldorf from September 26th to 29th. Discussions between the Bonn marketing experts and Russian specialist buyers and importers as well as German exporters showed that the Russian market is on the up and offers far-reaching opportunities for German exports.
In cooperation with the ZMP Central Market and Price Report Office GmbH, the CMA has published two studies that take this upward trend into account. The economy in Russia is developing extremely dynamically, and despite the temporarily more difficult market access conditions, the export opportunities for products from the food industry in Russia can be described as promising. As the current agricultural export statistics show, the value of exports rose by 2004 percent in the first half of 10,2. As a result, Russia has pushed the USA into 10th place as the ninth largest export destination for German agricultural products and food. This trend can be seen in the product areas "live animals" as well as "food of plant origin" and "food of animal origin". German beer exports have even increased by 65 percent. The two new studies on the food trade and the market for bulk consumers in six selected Russian cities provide German companies interested in exporting an overview of basic economic data, importer profiles and export opportunities. The studies present developments, trends and perspectives for each of the two areas. For the food trade, there are also brief portraits of the most important companies in the food retail trade (LEH) and an overview of the price structures. The study on the bulk consumer market illuminates the most important facts of gastronomy and presents the competitive situation of system gastronomy in the selected cities.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
www.alone-kochen-ist-doof.de
Looking for a cooking partner? With the cooking partner search on http://www.aleine-kochen-ist-doof.de/ of the CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH, nobody has to cook alone anymore. In Germany's first free cooking dating portal, like-minded people can meet and arrange to cook, feast and celebrate. The right cooking partner can easily be found online using the search mask: Should he be male or female? Or would you prefer a cooking group? Where should the cooking partner come from, how old should he/she be? The fellow cooks that match the search criteria introduce themselves with a photo, hobbies and favorite dish. They can use stars to rate their own cooking skills. A click of the mouse enables contact to be made, and nothing should stand in the way of the culinary date. There is now a large selection of cooking partners available.
There are also numerous sections with information about cooking: In "Cooking and Co." there are shopping tips, product information and practical tips for preparation. In the "cooking lexicon" the layperson can have the specialist vocabulary of the professional chefs explained to him - from A as in scalding to Z as in chiselling. In addition to all these practical tips and explanations, of course, entertainment should not be missing: In the "Cooking Stories" users report how their cook datings went. The readers can then choose the top ten cooking stories and win attractive prizes for their voting. The author of the best cooking story will receive a visit and a private menu for the winner and his friends from professional chef Thomas Barthelmeh, as well as a cooking utensils package.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
Halving the number of keepers since 1996
In recent years, a large number of sow farmers in Germany have closed their barn doors forever. According to the livestock census of May 2004, around twelve percent gave up keeping sows compared to 2003.
Around 35.300 farms nationwide are currently engaged in piglet production. This corresponds to a decline of almost 1996 percent since 45. The stock of breeding sows has shrunk only slightly, in the remaining companies there are more breeding sows: An average breeding farm in Germany kept almost 1996 sows in 40, in 2004 there were 71 animals.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
According to press reports, Canada will soon recognize the French sanitary control system and reopen its market to French pork. The Canadian authorities reserve the right to carry out unannounced inspections of the accredited French establishments.
The French state product agency for livestock and meat Ofival does not expect the Canadian market opening to bring any fundamental improvement for the French pig sector, since other countries, especially Japan and Russia, are becoming increasingly difficult sales markets. Canada is seen primarily as an entry point into the North American market, with the USA being the next export destination. According to Ofival, the opening of the US market for French pork is likely, as the US authorities classify France as “swine fever-free”.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
What is balanced nutrition?
More and more consumers associate the need for information with the purchase of groceries: Which raw materials are used? How is it produced? What influence does this or that food have on personal well-being? Well-founded answers to these questions can support customers in their purchasing decisions. Specialists and managers in the butcher's trade who prove to be knowledgeable here distinguish themselves as knowledgeable and responsible advisors. The CMA Centrale Marketing-Gesellschaft der Deutschen Agrarwirtschaft mbH and the DFV Deutscher Fleischer-Verband eV support this concern and organize the seminar on November 8th in Bonn: "Nutritional knowledge up-to-date - for more customer advice in the butcher's specialty shop".
On this day, the participants receive comprehensive information on the importance and characteristics of a balanced diet. Seminar leader Christel Rademacher describes the relationship between carbohydrates, protein, fat, vitamins and minerals in a balanced diet. In this context, meat also plays an important role, since it contains, among other things, high-quality protein, iron, selenium and vitamins from the B group in relevant quantities and is therefore important for human nutrition. Furthermore, the nutritionist, who has a doctorate, presents the ten rules for wholesome nutrition of the German Society for Nutrition and explains what is behind the motto "5 a day".
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
Safety in use through biological tests and proof of effectiveness
More and more manufacturers of workwear are adding antibacterial textiles to their collections. You are primarily addressing customers from hygiene-sensitive areas such as healthcare and the food industry.
It is undisputed that the clothing of doctors and nurses, just like that of employees in food processing plants, can play a decisive role in the transmission of dangerous pathogens. Antibacterial finishes are therefore a powerful sales argument when marketing high-quality workwear. This is particularly true when the effectiveness is proven, ie it has been proven without a doubt by means of practical tests by a neutral body. On the other hand, the term "antibacterial" inevitably raises questions about the skin compatibility of textiles finished in this way, especially for the wearer.
Submitted by Thomas Pröller, meat-n-more on , Published in Archive
Effects of high molecular weight roast products
The effects of melanoidins, high-molecular roasted products, have hardly been researched to date; working group of dr. Veronika Somoza, private lecturer in food science at the Technical University of Munich in Garching, states: The roasted products have health-preventive benefits.
What smells nicer than freshly baked bread? One of the most important quality features, in addition to the characteristic aroma and crumb texture, is the brown color of the crust. High-molecular roasted products, so-called melanoidins, are involved in browning the crust. So far, there is hardly any data on its physiological effects, although the daily consumption of bread, a staple food, is high in Germany at around 180 g per day compared to other foods. The working group of Dr. Veronika Somoza, private lecturer in food sciences at the Technical University of Munich in Garching and deputy director of the German Research Center for Food Chemistry. The first results show that the roasted products have health-preventive benefits.
