Page 18 - Australian Pork Newspaper

FAO calls on Vietnam to declare swine fever a national emergency
THE United Nations Food and Agriculture Organization has ad- vised Vietnam to declare a rapidly spreading out- break of African swine fever as a national emer- gency.
The virus was first de- tected in the Southeast Asian country over a month ago at three farms in two northern provinces and has spread to 17 prov- inces in northern Vietnam with 239 outbreaks con- firmed, the FAO said in a statement.
According to Reuters, pork accounts for three- quarters of total meat con- sumption in Vietnam, a country of 95 million peo- ple where most of its 30 million farm-raised pigs are consumed domesti- cally.
Following meetings with Vietnamese authorities, FAO representative in Vi- etnam Albert T Lieberg said, “The loss of pigs due to ASF infection and control measures leads to a heavy economic burden to many rural families.”
Vietnam has been im- plementing strict move- ment control of pigs and pig products and culled more than 25,000, but the FAO said small farms with low biosecurity will allow ASF’s spread.
The disease, which is incurable in pigs but harmless to humans, has also spread rapidly across neighbouring China.
Beijing recently banned the import of pigs, wild boars and related products from Vietnam.
Working to strengthen agricultural innovation
THE Government has begun work to imple- ment the Ernst & Young report and help agricul- ture become a $100 bil- lion sector by 2030.
Minister for Agriculture David Littleproud said a roundtable was held re- cently to engage with gov- ernment and industry on the report findings and discuss next steps.
“EY examined whether our existing agricultural innovation system was fit for the future and would continue boosting produc- tivity,” Minister Little- proud said.
“The report has been re- leased in full and outlines our strengths and short-
comings, and a vision for the future so we can hit that $100 billion target.
“I commissioned the re- port and now is the time for action and that’s why we held this roundtable, to get key R&D and innova- tion leaders to the table and get things moving.
“Participants at the roundtable will take ac- tion on the key recom- mendations from the re- port.”
This will include con- centrating on ground work in the regions to have more farmers adopt agtech and foodtech in- novations.
“This could help more farmers use all available
agricultural data when they make decisions,” Minister Littleproud said.
“There is agreement we need to improve our innovation system and increase returns on our R&D investment.
“If we keep doing the same thing while our competitors improve then we’re going backwards.
“If we want Australia’s agricultural sector to con- tinue to grow, we need to keep innovating and en- courage farmers to adopt all available technology and innovation.”
The full report is avail- able at agriculture.gov.au/ cultivateaginnovation
www.primegro.com.au
Results are based on typical progeny growth performance achieved using Primegro Genetics grown under a high health environment and fed using the Rivalea Nutritional Program.
Recipe
Prep time 1.10 hrs Cook time 20 min Serves 4
Author: Nagi | RecipeTin Eats
Nagi’s Chinese Crispy Pork Belly
INGREDIENTS
• 800g-1.2kgporkbelly
• 11/2tbspChinesecookingwine • 1tspChinesefivespicepowder • 1tspwhitepepper
• 1tspsalt
• 1tbswhitevinegar
• 200grocksalt
METHOD
1. Usesomethingsharptoprick lots and lots of holes in the skin. You can pierce a bit into the fat but be sure not to prick through to the meat.
2. Turnporkoverandgradually drizzle / rub wine all over flesh (inc
sides) - the pork absorbs it.
3. Rubinfivespice,saltandpep- per. Turn over, pat skin dry. Refriger- ate overnight, uncovered.
4. Placeonlargepieceoffoil,fold up sides. Pat skin dry. Brush with vinegar, top with salt.
5. Bakefor60minutesat180C. Remove pork, move shelf to lowest position, flick to medium high grill/ broiler.
6. Folddownfoil,scrapeoffallsalt. Transfer pork back onto tray. Grill/ broil on low shelf for 20 – 25 min
or until golden and crispy. Cut into 1.5cm-thick slices, then cut into 3 or4pieces.Servewithplainorhot mustard.
For more pork recipes, visit pork.com.au
Page 18 – Australian Pork Newspaper, April 2019
www.porknews.com.au