1. FUTURE AGRICULTURE: How can MEAT meet the challenge? MIKE NORTH 24 SEPTEMBER 2009

2. The risk…. New Zealand as a trading nation in the world (2006) World Production Million tonne NZ% of World Production World Trade ‘000 tonne NZ% of World Trade Beef611%60007% Game Meat23%605942% Sheep Meat96%96038% Wool210%92017% Whole Milk5503%68001% Casein21021% Butter76%77048% Cheese143%120022% Milk Powder75%250035% Source: FAOSTAT & USDA Production figures at http://faostat.fao.org/site/569/DesktopDefault.aspx?PageID=569http://faostat.fao.org/site/569/DesktopDefault.aspx?PageID=569 Export figures are at http://faostat.fao.org/site/535/DesktopDefault.aspx?PageID=535http://faostat.fao.org/site/535/DesktopDefault.aspx?PageID=535

3. Sources: http://en.wikipedia.org/wiki/World_population, the FAOSTAT database, AgResearch analysishttp://en.wikipedia.org/wiki/World_population Milk Meat Population The opportunity… The world’s population is growing, and demanding more livestock products Index of population and production (1960 = 100)

4. Moving meat products further into premium markets The “Sainsbury” Integrity Pyramid Food Safety Nutrition Natural Production Labelling Animal Welfare Environment Ethics Physiological Social Self Actualisation [Source: Dr Geoff Spreigel, 2000] Sometimes it is hard to even get the bottom of the pyramid right!

5. NZ meat has some advantages already... Our animals are pasture-raised World-leading humane slaughter processes Reputation and image with consumers but to be competitive in the future we need to... Reduce the environmental footprint of meat production Guarantee food safety Guarantee a high quality eating experience Provide full traceability from plate to farm New food formats incorporating meat Integrate meat into new ‘smart’ foods with proven health claims

6. Guaranteeing Food Safety On-farm elimination/mitigation of pathogens Bacterial management via quorum sensing Hygienic processing Interventions (where markets allow) Natural bio-preservation (LAB) in chilled VP meat Educate consumers to prepare food safely

7. Guaranteeing Eating Quality Animal genetics Adequate nutrition, low stress transport & slaughter At least a minimum level of intramuscular fat On-line measurement/prediction of quality (e.g. NIR) Processed correctly (e.g. electrical stimulation, pH/temp window, etc)

8. Traceability Most reliable way to trace product from market back to processor is DNA-based technology Processing plant records link carcass # to supplier Opportunity to allow consumer to use bar code to view the farm of origin

9. Adding Value via New Food Formats Using the functionality of meat to: Underpin new food formats Provide new textures / mouth-feel Chaperone & deliver nutrients to the gut

10. tomatored winespinachbrocolligarlic green tea oatsblueberries Whilst unprecedented opportunities exist for the use of foods and components to improve function, it is unclear which of the 25,000 food components is most important and under what circumstances. meat milk ‘Smart’ Foods Incorporating Meat…

11. Foods delivered as bars, drinks, meals and other novel forms EXPORT $$$ Spill-over benefits 1 st and 3 rd age generations benefit from enhanced nutrient absorption Common NZ foods with meat Proven nutrient delivery, palatability, convenience and cost Efficacy trials Product evaluation Meat protein – polymer interactions to produce highly palatable, textured foods with enhanced nutrient delivery CombiFoods – Meat …an example of what’s possible

12. The food and textiles value chain Putting it somewhat simplistically, you either… wear, walk on,eat …some of the major products that arise from farming And we need to eat food and wear clothes so I am optimistic!!! or drink

13. Questions?