Relevance of the red meat classification system to the South African informal livestock sector

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Relevance of the red meat classification system to the South African informal livestock sector Muchenje, V #., Soji, Z., Chikwanda, D., L. Mapfumo, Chikwanda, A., T. Jaja, I.F., & Mushonga, B.

1 Relevance of the red meat classification system to the South African informal livestock sector Muchenje, V #., Soji, Z., Chikwanda, D., L. Mapfumo, Chikwanda, A., T. Jaja, I.F., & Mushonga, B. 1 Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa Paper presented at the 12 th Meat Symposium, 7 th -November 2014, Pretoria, Gauteng Province, RSA 1

3 Introduction Increase in demand for all meat types in the world (Figure) Similar trends are observed in South Africa South Africa is a net importer of all meat types (DAFF, 2011; DAFF, 2012) A huge potential exists for the small-scale livestock sector However, the small scale livestock sector must comply with the food safety and quality requirements 3

4 Meat consumption

5 TRANSITIONS WITH AFRICAN FOOD SYSTEMS AFRICA AVERAGE 40% Urban 50% food consumed by Urban 60% of all marketed food urban WEST AFRICA EAST AND SOUTHERN AFRICA

6 The classification system used in the formal sector is not viewed as favourable by small scale farmers The carcass classes in the classification system are determined by physical characteristics; Age Fatness Conformation Damage Sex State of health Small scale farmers are less likely to get premium bonuses from these characteristics 6

7 Challenges besetting small scale farmers poor nutrition poor management practices inadequate knowledge multiple roles of livestock and not being abreast with current technology (Coetzee et al., 2005; Baloyi, 2010) Thus, communal farmers market their livestock through informal channels 7

8 Choice experiment for selection (Tada et al., 2013), Livestock Science

9 Objective To highlight the relevance of the classification of red meat carcasses to the informal sector and the problems the small scale farmers are in relation to the classification system 9

10 Intlanzi/Ishikawa/Fishbone Diagram

11 Causal Factor 1 Causal Factor 3 Causal Factor 5 Causal Factor 7 Causal Factor 9 Problem, effect or solution Causal Factor 2 Causal Factor 4 Causal Factor 6 Causal Factor 8 Causal Factor 10

12 SA meat production chain 50% formal sector 50% informal sector commercial farmers Subsistence farmers Emerging farmers Intensive farming systems (beef & mutton) Highly rearing intensive farming systems (swine and poultry) Extensive farming systems for Beef, mutton, swine and poultry Figure 1: Meat production chain in South Africa 12

13 Table 1: SA Livestock numbers Species Livestock numbers (Millions) Cattle 13,6 41 Sheep 24,2 12 Goats 6,7 63 Pigs 1,13 28 DAFF, 2013; AgirEco2013 % owned by communal and emerging 13

14 Reasons for keeping livestock in the Income generation Household animal protein supply (consumption) Live banks for immediate cash needs Draught power Milk and Manure informal sector Traditional rituals Thus, most communal farmers are less inclined to sell their livestock through the formal marketing 14

15 Primary producers Abattoirs Processors Wholesalers Retailers Consumers Source Adopted from South African Feedlot Association (2003) Figure 2: Formal livestock marketing channels 15

16 Primary producers Auctioneers Speculators local traders Consumers Source Adopted from South African Feedlot Association (2003) Figure 3: Informal livestock marketing channels 16

17 Street vendors selling meat 17

18 Consumers buying meat 18

19 Consumers buying meat 19

20 Incentives from formal classification system The need for carcass classification came from; An increase in the size of the distribution chain Decline in face-to-face purchasing in meat industry Thus customers require a system that describes the origin of the meat cuts, in terms of carcass descriptions 20

21 Carcass classification system describes the quality and meat yield that benefits traders and consumers It is used to predict the amount of saleable meat from the carcass A classification system needs to be accurate, simple to apply, cheap and verifiable (Strydom, 2011) 21

22 Classification at abattoir level Meat safety Act, 2000 (Act No of 40 of 2000) 495 abattoirs in South Africa, classes (A, B, C, D and E)(DAFF, 2013) Abattoir classification depends on its capacity i.e. number of animals slaughtered Abattoirs operate on the basis of a valid registration certificate where: qualified meat inspectors and classifiers of carcasses 22

23 Carcasses at the abattoir and meat pieces

24 Table 2: Pork Classification system Class Calculated % meat of carcass Fat thickness measured by means of an intrascope (mm) Suckling Pig * ** P O R C U S 61 >32 Sausage Pig * ** Rough * ** Adapted from SAMIC, 2006; APS Act (1990) 24

25 Table 3: Carcass Classification of beef, mutton and chevon based on age, conformation, damage and Sex Characteristic Class Class description Comment Age A AB B C Conformation 1 Very flat 2 Flat 3 Medium 4 Round 5 Very round Damage Sex No permanent incisors At least one but not more than two permanent incisor teeth Has at least three but not more than six permanent incisors Has more than six permanent incisors Carcass whose head is not available for determination of age is deemed to be in class C 0 Undamaged Classification considers 1 Disturbed to a slight extent damage in relation to locality, 2 Moderately disturbed extent and depth of damage 3 Is severely disturbed plus fat to meat to bone ratio The carcass of a ram or a bull as well as of a hamel, a kapeter or an ox showing signs of late castration of the A, AB, B or C age classes, are identified 25 Adapted from SAMIC, 2006; APS Act (1990)

26 Table 4: Beef carcass classification on fatness Description of carcass in respect of fatness Fatne ss class Subcutaneous fat (SF) thickness (mm) Subcutaneous fat (SF) Percentage (%) No fat 0 Nil SF < 1 Very Lean 1 SF < 1 1 SF 3.6 Lean 2 1 < SF < SF 5.6 Medium 3 3 < SF < SF 7.6 Fat 4 5 < SF < SF 9.6 Slightly over fat 5 7 < SF < SF 11.7 Excessively overfat 6 10 < SF 11.7 < SF Adapted from SAMIC, 2006; APS Act (1990) 26

27 Table 5: Mutton carcass classification on fatness Description of carcass in respect of fatness Fatness class Subcutaneous Fat (SF) Thickness (mm) Percentage (%) No fat 0 Nil SF < 1 Very lean Lean 1 2 SF < 1 1 SF 4 1 SF < SF 8.6 Medium 3 4 < SF < SF 11.6 Fat 4 7 < SF < SF 14.6 Slightly over fat 5 9 < SF < SF 17.6 Excessively fat 6 11 < SF 17.6 < SF Adapted from SAMIC, 2006; APS Act (1990) 27

28 Table 6: Chevon carcass classification Description of carcass in respect of fatness Fatness class on fatness Subcutaneous Fat (SF) (mm) Subcutaneous Fat (SF) Percentage(%) No fat 0 * * Very Lean 1 * * Lean 2 * * Medium 3 * * Fat 4 * * Slightly over fat 5 * * Excessively 6 * * overfat * means no score given Adapted from SAMIC, 2006; APS Act (1990) 28

29 Significance and benefits of a formal classification system Significance Assurance of quality Benefits Gives a platform for meat traders to describe their requirements when purchasing carcasses Brings out variety in the market with the intention of optimising consumer satisfaction Determines selling prices for carcasses and cuts 29

30 Applicability of the formal classification system to the informal livestock sector The informal sector normally doesn t use formal marketing channels such as abattoirs Low level of education amongst older communal farmers majority of small-scale and communal farmers Mistrust of the classification system and thus shun abattoirs (Musemwa et al., 2008; Tada et al., 2012) Therefore difficult for communal farmers to adopt the red meat classification system 30

31 Animals from the communal farmers do not meet the desired characteristics due to; Limited supplementary feeding Resulting in very thin animals Indigenous animals (Nguni, Afrikaner and Bonsmara) No excellent carcass traits Selling age Older animals with low premium bonuses Thus communal farmers opt to use the informal markets 31

32 Challenges that may impede implementation of the carcass classification in the informal sector Low level of management on carcass classification traits Price determination Complex nature and traditional use of livestock Availability of marketing channels 32

33 Conclusion and Recommendations The informal sector production patterns do not meet and appreciate the importance of meat carcass classification Research and development efforts on meat carcass classification to address marketing constraints faced by communal farmers promote formal marketing of livestock to ensure supply of safe meat and profitability to farmers 33

34 SAJAS Supplementary Issue

35 Acknowledgements Red Meat Research and Development Trust (RMRDT- SA) National Research Foundation (NRF) SA-Namibia Project T079 and NRF/RTF Grant Govern Mbeki Research and Development Centre of the University of Fort (Project C263) 35

Presented by Mr Rudi van der Westhuizen Executive Director SAMIC 8 March 2017

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