Page 3 - Australian Pork Newspaper

AUSTRALIAN PORK LIMITED
NOTICE OF GENERAL MEETING
Australian Pork Limited invites its Members to the General Meeting taking place at 8.45am AEST on Tuesday 29 May 2018.
The meeting will be held at the Gold Coast Convention Centre, 2684-2690 Gold Coast Hwy, Broadbeach QLD 4218.
While only delegates are eligible to vote on the one item of business, all APL Producer Members are invited to attend the meeting.
Members wishing to attend should RSVP by Friday 25 May 2018 to Rachel Blake on rachel.blake@australianpork.com.au or 02 6270 8807.
AGENDA
Chairman’s welcome address Business

(Delegates only to vote)
Proposed resolution:

Meeting close.
Geoff Crook (right) managed the just-completed APRIL R&D process and did a top job. Occasionally he relaxes, as he did here at the APSA 2015 dinner with Pork CRC Finance manager Richard Westmacott (left) and Pork CRC Communications manager Brendon Cant.
APRIL matters in May
A TREMENDOUS amount of work by our staff and the Australa- sian Pork Research Insti- tute Limited R&D Com- mittee was completed on April 23 when the APRIL Board approved 14 proposals from its first R&D investment round.
The cash budget for the supported proposals was $951,000 and the board approved $100,000 for APRIL’s Education pro- gram in 2018-19.
All proposals included an additional 20 to 25 percent cash contribution from applicants, giving a total cash budget for the first round of about $1.2 million.
Most proposals were recommended with modi- fication and all applicants have been informed of the outcomes.
Innovative proposals
The research portfolio contains some very in- novative proposals and gets APRIL off to a good start, with the first results expected within 12-18 months.
The objective was to minimise any disruption to R&D and training ac- tivity in 2018-19, follow- ing completion of Pork CRC’s investment in R&D in 2017-2018.
This has been achieved.
While there were disap- pointing gaps in cost re-
Initiatives
duction, improving feed efficiency and manipulat- ing carcass fatness, we will address these directly with researchers and research providers and through in- novation proposals.
The R&D process worked well and special thanks goes to Geoff Crook, who managed it.
I sincerely thank all those who submitted pro- posals (42).
While only one-third of those were success- ful, everyone’s ideas were welcomed and the feed- back will help sharpen researchers’ thoughts on APRIL priorities and in- dustry needs and lead to more directed proposals in future investment rounds.
I also thank members of the R&D Committee and the 75 or so reviewers in- volved in the process.
The timeframe was tight, but all went very smoothly.
State status
I attended the meeting of the Queensland Pig Con- sultancy group and also the WAPPA Pig Day Out the week commencing April 16.
While in Queensland, I took the opportunity to visit a 4500-sow unit and its associated weaner and grower-finisher facilities.
It was one of the better piggeries I have visited in a long time, with some ex- cellent new farrowing and weaner facilities.
If this reflects where producers are investing in facilities and how units are managed, the future looks promising.
The Queensland meet- ing was informative, with members very open on where things sit now and they might be a lot better. Benchmark picture
Results from Sara Wil- lis’s benchmarking group showed that as at March 16, the average all meat price was $2.53/kg and the average operating margin was negative 17 cents/ kg and negative 24 cents when interest was includ- ed (equates to a loss of just under $20/pig, but ranged up to $36/pig).
It was not a pretty pic- ture, but I was surprised that with feed at $460/ tonne ($1.66/kg carcass weight) and labour at 43 cents/kg that the average
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Roger Campbell, as usual, bowled his audience over, with an arresting array of facts, figures and forecasts, while addressing the 2018 WAPPA Pig Day Out at Melville Bowling Club.
Brisbane chefs celebrate pork and creativity
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canapes from Ben Wil- liamson of Gerard’s Bis- tro, including crostini, mortadella, green olive and tomato; pork tar- tare, anchovy, garlic and sourdough; pork blood crumpet, egg and cav- iar; and suckling pork heart yakitori.
Cameron Matthews, who recently left Spicers Retreats to start Myrtle, prepared fermented pork, roasted carrot and XO, while the main event was pork shoulder in milk with cime di rapa from Ben O’Donoghue of Bil- lykart Kitchen.
Fitting for the venue,
the dessert included ice cream, with Stokehouse Q’s Richard Ousby cre- ating a MACCY D soft serve for his peers.
“These are clever chefs serving up delicious food, utilising the whole pig and satisfying tastebuds both savoury and sweet,” Mr Edwards said.
“Australian Pork Lim- ited developed the Pork- Star program at a time when pork was often absent from restaurant menus.
“While that’s changed, we’re so excited that chefs are embracing pork and trying new cuts, new flavour com- binations and continu-
ing to challenge them- selves and their peers.”
The PorkStar program is in its second decade of encouraging and cele- brating chefs’ pork usage.
Guests enjoyed beer from Endeavour Vin- tage Beer Co, Santa Vit- toria water and Vittoria Coffee, while Gour- met Traveller WINE matched the meals to wines from iconic Aus- tralian wine regions.
This was the final event for the Bromley Room before renova- tions commence on the historic factory, deliv- ering a new restaurant precinct in the West Vil- lage development.
www.porknews.com.au
Australian Pork Newspaper, May 2018 – Page 3
by DR ROGER CAMPBELL CEO