| ORGANIC NEWS HEADLINES Monday 3 March 2008 - Edition 99 |
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| INDUSTRY: | “Australia a natural choice for organic lamb”: Nuffield Scholar |
| AGRIBUSINESS: | Organic meat - ‘Think ahead’ say certified processors |
| ENVIRONMENT: | To graze or not to graze - crop stubble? |
| HEALTH: | Weigh up the evidence - Organic food will give you less |
| GOOD TASTE: | Honey beats medicine at curing coughs |
Note:Don’t miss out on the essential read at the end of this newsletter to complete your organic advantage!
Note: If you have trouble reading this newsletter, Click here to view it in the Organic Advantage Archives
| INDUSTRY NEWS: “Australia a natural choice for organic lamb”: Nuffield Scholar |
Broken Hill sheep grazier Mr Garry Hannigan maintains Australia is “one of the best places in the world to produce organic lamb” – a view reinforced during a recent Nuffield Scholarship tour, sponsored by Meat and Livestock Australia (MLA), which identified lucrative export opportunities in North America, Europe and Asia. The following excerpts are taken from an article by Melissa Branagh published in the February issue of Australian Farm Journal.
Valued at US $27 billion in 2004, the organic sector is the fastest growing food sector in the world, reflecting a growing emphasis on health, environmental sustainability and ethical practices.
“Organic food is largely regarded as a luxury commodity in Australia, but markets in North America and Europe are well established while the Asian market is growing,” Mr Hannigan says. “And market research shows that consumers are prepared to pay for products consistent with these values.”
“The UK is stepping up its campaign for reducing food miles, but its 11 per cent increase in land conversion to organic production is not sufficient to meet growing demand, which has led to a greater reliance on imported produce.
The meat sector is similarly the fastest growing component of the US organic market, with sales rising by 37 per cent in 2006. “When US lamb prices increase, retailers move from domestic to imported lamb,” Mr Hannigan says.
Mr Hannigan says lamb is increasingly becoming part of the Japanese diet and organic meat is “starting to gain popularity”, with meat buyers for Jasco – a subsidiary of supermarket chain Aeon – claiming the Japanese organic movement is trailing the rest of the world by three years.
With demand for organic lamb abroad outstripping supply, Mr Hannigan predicts the domestic market will move in the same direction.
It is anticipated that Woolworths and Coles will require in the vicinity of 200,000 lambs per year over the next three to four years with another 200,000 lambs per year destined for the export markets of the US, Japan and Europe.
While the organic sector is carving a stronger niche within Australia’s $1 billion lamb meat industry, the volatility of supply and demand, organic conversion periods and distance to certified processors have been cited as barriers to its domestic expansion. However Mr Hannigan is confident that conditions in the Australian outback and a growing number of organic processing facilities will overcome these obstacles.
“Australia has a stringent organic certification process that warrants its high standing across the international and domestic market,” Mr Hannigan says. “But to capitalise on opportunities overseas producers must also take certification to the export level with the Japanese Agricultural Standard of Organic Agricultural Products (JAS) and the United States Department of Agriculture’s National Organic Program (USDA NOP).”
“The organic auditing process facilitates supply chain quality control and traceability from paddock to plate, farming practices are environmentally sustainable and I’m receiving a 25 to 30 per cent premium for my lamb,” Mr Hannigan says.
Mr Hannigan says that producer/finisher groups that work closely with processors and reputable exporters “will be vital to maintaining required quality and supply for export markets”.
Mr Hannigan is leading the charge in the development of a rangelands regional brand, supported by an increasing number of organic certified lamb and wool producers in the area.
The full article is available in Australian Farm Journal, February 2008.
For further information contact: Garry Hannigan, Tel: 08 8091 6498, E-mail: churinga@bigpond.com.
For further information on Nuffield Australia Farming Scholarships, contact Nuffield Australia: Tel 02 6964 6600 or E-mail enquiries@nuffield.com.au, or visit www.nuffield.com.au.
| AGRIBUSINESS NEWS: Organic meat - ‘Think ahead’ say certified processors |
Organic Markets Xtra, The Land newspaper, 28 March 2008
Organic processors are welcoming inquiries from growers interested in converting to certified organic, particularly lamb.
Toby Scales, livestock procurement manager for Cleavers the Organic Meat Company says the company is encouraging new suppliers, to cater to the ever increasing demand for organic meats.
But he warns, certified organic meat of poor quality will not fetch premiums, nor be acceptable in this high value niche market.
He provides the following recommendations:
• Growers considering entering the organic supply chain should do their research and establish the needs of the market before committing resources. “Consider carefully whether your operation is suited to the organic production system. Better to fit with your environment rather than fight against it,” says Mr. Scales.
• Aim for 100% quality: “Cleavers focus is to keep a very high quality product available to the consumer 365 days of the year. Doing this will also ensure predictable livestock premiums for the future – the primary benefit of organic production.”
“High quality carcases exhibit good muscle expression without excessive fat and ideally weigh between 18 – 23 kg over the hook.”
• Realise processors cannot respond to an instant increase in supply: “Retailers need to know the increase will be sustained before they commission more outlets/ expand existing shelf space. Ideally growers should establish communication early regarding their turnoff so as to secure convenient dates for delivery, as we are often booked up to two months in advance.”
“We encourage growers considering conversion to contact us anytime to find out more about market needs” he says. It is in everyone’s best interest that growers avoid the pitfalls and quickly realise the full potential of this rapidly growing market”.
• Consider your capacity for expansion: “Scale of production will significantly impact on cost efficiency as distances to certified abattoirs and the resulting freight impacts the bottom line. If the abattoir is close, producers are able to deliver small, fully compliant drafts. However if distances are significant filling 4 decks with fully compliant animals will require bigger numbers to draw from. The penalties can be severe if stock is not suitable.”
For a list of ACO certified organic abbatoirs and meat processors visit www.bfa.com.au and download the Fact Sheet for Certified Organic Abbatoirs and Butchers (located under Industry Resources, Technical Info/ FAQ)
| ENVIRONMENT: To graze or not to graze - crop stubble? |
Cropping Central excerpt (An initiative of the Central Qld Sustainable Farming Systems Project)
Grazing crop stubble can provide a source of fodder for cattle on a regular basis and especially during dry seasonal conditions. The question often asked is: ‘Does this grazing activity damage soil and is subsequent crop performance affected?’
Cropping Central reports on field trials by Radford on a non-cracking soil (Brigalow soil) showed cattle grazing on soil during and after rainfall increased soil bulk density in the top 20cm of the profile and increased soil penetration resistance through the profile to a depth of 45 cm.
No difference in soil properties was measured when grazing occurred on dry soil. Grazing did not alter the percentage ground cover to below the recommended 30%.
The orientation of stubble cover, however, was changed from vertical on ungrazed plots to prostrate on the grazed plots. This will affect the persistence of the cover, making the grazed areas eventually more susceptible to erosion as the prostrate cover is decomposed more rapidly than the vertical stubble.
The measured soil parameters were greater in the actual hoof prints compared with the undisturbed areas between hoof prints.
Energy use for planting a crop on grazed plots was twice that of ungrazed plots.
Crops were planted using direct drilling for both the grazed and ungrazed treatments and there was no difference in crop establishment.
There were some other tangible benefits from grazing crop stubble: herbicide application was not necessary before planting the grazed plots since the cattle had reduced weeds and crop volunteers from the previous crop cycle.
The data showed that grazing under dry soil conditions had less effect on subsequent crop establishment and yield than grazing under wet soil conditions.
Stubble grazing is recommended only while the surface soil remains dry enough to preclude any risk of soil compaction by the hooves of grazing animals.
For further information contact: Michael Braunack, DPI&F QLD Ph (07) 4983-7460.
To obtain a copy of the latest newsletter including the full article, contact the CQSFS project on cqsfs@dpi.qld.gov.au.
| HEALTH: Weigh up the evidence - Organic food will give you less |
There’s a growing body of evidence that lets consumers know it’s also what they’re not eating that makes organic an attractive option.
“There’s a lot of information out there about what certain food additives might do - organic simply makes the risk negligible,” says BFA spokesperson and nutritionist Shane Heaton. Here’s a recap on some of the most recent:
Organic evidence timeline:
1. Last week, American researchers announced artificial sweeteners could disrupt the body’s natural ability to connect sweet taste and viscosity to high caloric content – leading to unwitting weight gain (1).
In testing, animals that were exposed to artificial sweeteners failed to form an accurate link between taste and calories and when later exposed to chocolate, ate more.
Organic processing prohibits the use of sugar substitutes and aspartame. Phosphoric acid - a highly acidic ingredient in cola drinks, used to offset the extreme sweetness - is also banned.
2. Last September a study from the University of Southampton found that additives, preservatives and flavourings in common food and beverages adversely affected the behaviour of children (2).
Researchers found “clear evidence” that 3-year-old and 8-9-year-old children exposed to mixtures of artificial food colours and benzoate preservatives displayed significantly more hyperactive tendencies (increased movement, impulsivity and inattention).
Organic foods contain no artificial additives, preservatives or flavourings.
3. Last November, a World Cancer Research Report stated there is a ‘convincing link’ between high levels of nitrites and other preservatives in processed meat and cancer in the colon and rectum; two key organs of the digestive system (3).
Sodium Nitrite is barred from use in the processing of organic meat. It is commonly used for preservation and presentation purposes in non-organic products.
4. Concerns over possible connections between pesticide’s and breast cancer have recently re-surfaced in Australia (4).
There is debate over the link between organochlorine insecticides dichlorodiphenyltrichloroethane (DDT) and dieldrin in the incidence of or mortality due to breast cancer.
Research that does not support the link nevertheless states widespread past use of DDT sees residues of its metabolite DDE detected frequently in foods, especially: animal and dairy products, fish, root vegetables, and legumes (5).
Organic production systems ban the use of pesticides and the organic certification process takes a minimum three years, ensuring no remaining residues of synthetic farm inputs remain at contaminative levels on organic farms.
The BFA has a vision for the organic industry in Australia - to grow organic food sales to 10 per cent of the food market in Australia by 2020. Assurance of food origin and inputs is one good reason to buy organic and assist the organic industry to achieve its goal. More information is available at http://www.bfa.com.au/index.asp?Sec_ID=260.
References:
(1) Data: Purdue University: http://www.purdue.edu/UNS/html4ever/2004/040629.Swithers.research.html
(2) Data: University of Southhampton: http://www.soton.ac.uk/mediacentre/news/2007/sep/07_99.shtml
(3) Data: World Cancer Research Report: http://www.dietandcancerreport.org/?p=ER
(4) Data: ABC Breast cancer and pesticide probe http://www.abc.net.au/news/stories/2008/02/22/2169576.htm
(5) Data: Snedeker, S: Pesticides and Breast Cancer Risk: A Review of DDT, DDE, and Dieldrin http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1637846
| GOOD TASTE: Honey beats medicine at curing coughs |
Confectionery News 12/05:
New research from the US suggests that naturally occurring honey may ease coughs and respiratory illnesses in children more effectively than over the counter medicines.
While honey has been used for thousands of years to treat wounds and ailments, scientists have only recently begun to explain the precise effects of the natural sweetener’s antiseptic and antibacterial qualities on human health.
During the trial, scientists from the Penn State College of Medicine researchers asked parents to give either honey, honey flavoured dextromethorphan (DM), or no treatment to 105 children, between the ages of 2 and 18 children, all suffering from nocturnal coughs.
The parents were asked to report on cough frequency and severity, how bothersome the cough was, and how well both adult and child slept, both 24 hours before and during the night of the dosage.
Based on parental “symptom points”, children treated with honey improved by an average of 10.71 points compared with 8.39 points for DM-treated children and 6.41 points for those who were not treated.
Several scientific reports linking honey to health have been published in the last few years, including research suggesting that taking honey in combination with calcium supplements could help boost bone strength.
Furthermore, Spanish scientists said in February that bees that feed on honeydew produce honey with double the amount of antioxidants.
Research such as this has helped boost honey consumption around the world, with sales increasing 14 per cent between 2004 and 2006, according to market analysts Mintel.
In international terms China is currently by far the largest honey-producing nation in the world, with around a 40 per cent slice of the market, while the next biggest producers are the US, Argentina and Ukraine.
According to the American Honey Producers Association, China and Argentina have been adversely affecting America’s domestic honey industry with cheap imports, although there is a counter argument that both China and Argentina have been helping to counterbalance falling production in the US.
Editor’s note: Certified organic honey is often reported to be tastier and have greater health benefits, in meeting strict guidelines in terms of sources of bees, foraging areas, internal feeding, health care, extraction, storage and others.
The Australian Organic Standard 2006 (BFA) includes requirements such as apiary locations must ”not be located within a 5 km radius of pollution sources which may cause contamination of honey by returning foraging bees”. Also, pasteurisation is prohibited and certified honey heated to over 45 degrees Celsius cannot be “labelled “raw” or “pure” honey due to heat denaturing of enzymes.”
To complete your Organic Advantage!
About to take his first horseback ride, a learner rider was checking out the horses in the stable when the cowboy in charge asked him if he wanted an English saddle or a western saddle. “What is the difference?” asked the novice. “Well”, said the cowboy, “the English saddle is flat and the western saddle has a horn in front it it.” “better give me the English saddle,” the notice replied. “I don’t expect to be riding in traffic.”
The Organic Advantage joke of the week wins an Australian Certified Organic gift to the value of $20. Please send entries to media@bfa.com.au.
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Editor: Holly Vyner
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