planning tips -...

Issue 11 Winter 2017

AUSTRALIAN PORK LIMITED 1 | www.australianpork.com.au | [email protected] | Toll Free 1800 789 099

Planning tips for development

in rural areas

Make the perfect roast this winter

All you need to know about “swill feeding”

AUSTRALIAN PORK LIMITED 2 | www.australianpork.com.au | [email protected] | Toll Free 1800 789 099 3AUSTRALIAN PORK LIMITED | www.australianpork.com.au | [email protected] | Toll Free 1800 789 099

Issue 11 Winter 2017Pigs N' Mud Pigs N' MudWinter 2017 Issue 11

In this Issue

About UsKnow your APL Staff

Australian Pork Limited (APL) is a unique rural industry service body for the Australian pork in-dustry. It is a producer-owned company delivering integrated services that enhance the viability of Australia’s pig producers. The organisation aims to enhance opportunities for the sustainable growth of the Australian pork industry by delivering inte-grated marketing, innovation and policy services along the pork industry supply chain. APL pursues opportunities for the industry at both the domestic and international level.

3 When you start with pork roast, who knows where you’ll end up…

4 Processor profile: Carey Bros

5 Swill feeding: what is it and why is it illegal?

6 Planning in rural areas

7 Producers’ Guide to Pig Production and Nutrition – now available

8 Slow cooked pork shoulder with honey and ginger beer

Welcome to the Winter edition of Pigs N’ Mud, Australian Pork Limited’s (APL) newsletter for the small producer.

Dr Robyn TerryManager, Production Innovation

Dr Robyn Terry is the Research and Innovation Manager for Pro-duction Innovation at APL. Robyn is responsible for the management of R&D programs in pork production. Robyn is passionate about the pork industry, its producers and about the development of young people and seeing their passion grow for the pork industry. “I find it reward-ing to be the coordinator for the tertiary students within the Aus-tralian pork industry and witnessing that passion grow in our industry.”

Prior to working for APL Robyn completed her PhD at The Uni-versity of Adelaide focussing on oestrus stimulation in the lactating sow, supported by the Pork CRC.

Robyn is based at the Roseworthy Campus at the University of Adelaide and can be contacted on 0427 423 869 or at [email protected] or drop in and see her on campus. ‘‘ We want to

show how versatile pork

roasts can be

‘‘

Share your pig farming stories with us by contacting APL’s Corporate Publications Executive, Elzet Vermeulen by email at [email protected]

For information about APL Membership, call James Battams on 02 6270 8809 or visit the APL website at www.australianpork.com.au/members.

When you start with pork roast, who knows where you’ll end up…It is one of Australia’s favourite meats and now pork’s versatility is in the spotlight.

Australian Pork Limited has launched a new campaign, focused on pork roasts with the prompt “When you start with pork roast, who knows where you’ll end up”.

APL General Manager of Marketing, Peter Haydon, said while pork’s popularity had increased in recent years, some consumers remained unsure of how to cook and use it.

“Pork’s popularity overtook beef in 2015 and continues to grow,” he said.

“This campaign builds on the suc-cess of our How to Cook adver-tising, that showed people how to cook a pork steak.

“We want to show how versatile pork roasts can be, from beautiful roast with crackling on night one to leftovers creating delicious family favourites like pulled pork sliders.”

Peter said posters and recipe cards had been developed to help butchers

spread the word and get more pork on their customers’ forks. The reci-pes also feature on the pork.com.au website.

“Consumer research indicates that a key barrier to pork is unfamiliarity and we’ve found these versatility messages are highly motivating for them,” he said.

“Roast pork is a favourite for many families, which is one of the reasons we’re starting with this ad, but we expect to roll out more cuts in the future.”

See page 8 for a pork roast recipe.



Carey Bros family abattoir has been operating on the darling downs for 73 years. Twins, Charlie and John Carey, purchased the local Yangan slaughterhouse and butcher shop from their step brother Harold in 1944.

Today Greg Carey, the son of Charlie, along with his sons Mark and Paul, daughter Donna and his

grandson Joshua are all involved in the running of the abattoir and retail businesses. John Carey’s grandson, Wayne Carey, is also involved with the family business operating one of the butcher shops in Warwick.

The meat processing sector has taken quite a step back in recent times with nine abattoirs closing

within a 200 km radius of Carey Bros abattoir, situated in Yangan. These closures placed a consider-able strain on the plant to process cattle, lambs, pigs, goats and deer to support the domestic market in south east Queensland and north-ern New South Wales.

A large percentage of the animals processed at the Carey Bros abat-toir are processed for the domestic market in south east Queensland and northern New South Wales. These are processed as service kill for many of the meat wholesalers who take advantage of the AUS-MEAT accreditation, which allows these wholesalers to sell certified MSA graded beef to their markets.

Carey Bros abattoir also supplies service kill for the two Carey Bros butcher shops in Warwick. The Locke Street location is the flagship for Carey Bros Meats in Warwick and is currently managed by Wayne Carey. Paul Carey manages the other location at the Rose City Shopping World.

Processor profile: Carey Bros

‘‘...pigs must not

be fed or be allowed

to eat meat or

meat products...

‘‘Joshua Jensen (grandson), Donna Carey (daughter), Greg Carey (owner) and Shaun Maag (Plant Manager).

Swill feeding: what is it and why is it illegal?Most people are pretty bad at keep-ing track of what they eat, but when it comes to our pigs we need to make sure that meat is off the menu.

While years ago many people threw their food scraps and waste to their pigs, we now know that meat and food waste that’s been in contact with it is a massive disease risk.

The term “swill feeding” gets thrown around a lot, but simply, it’s food scraps and food waste that’s been in contact with meat or meat products.

Australian Pork Limited’s Manager, Production Stewardship Dr Pat Mitchell said the rules were in place to help keep pigs and other animals healthy and disease free.

“This means food scraps, most bak-ery waste, waste from restaurants and untreated cooking oils and fats are off the menu for all Australian pigs.”

Some food products can be fed to pigs, but they are specif-ic exceptions and if you’re in any doubt, don’t feed food waste to your pigs.

“It can be confusing, but there are a few foods that haven’t been included in the definition of Prohibited Pig Feed,” Pat said.

“Australian milk and milk products, rendered and commercially manu-factured meat meals, and other feed that has been approved in writing by the relevant state or territory authority.

“State departments of primary industries can provide guidance, but really, if you’re in doubt, leave it out.”

When purchasing feed, look for feeds that have been prepared under a quality assurance program, such as FeedSafe®. Also, request a vendor declaration from your feed supplier when you purchase feed so you have documentation to show that your pigs haven’t been fed any-thing contaminated with substances that may be of concern to markets for pigs.

“If you notice any unusual symp-toms in your pigs, that you think could be an emergency animal dis-ease, be on the safe side and report

it immediately to the Emergency Animal Disease Watch Hotline on 1800 675 888.”

For a fact sheet on swill feeding, visit http://australianpork.com.au/wp-content/uploads/2013/09/FACT-SHEET-Swill-feeding-its-illegal_2013.pdf. For more information, contact your state or territory’s Depart-ment of Primary Industries.

KEY FACTS:

1 Prohibited Pig Feed is de-fined as material of mam-malian origin, or any sub-stance that has come into contact with this material.

“Certain foods sourced through recycling programs can pose a risk of the introduction of certain exotic animal diseases, which have devastating impacts on our animals and rural areas.”

“Swill feeding and prohibited pig feed have a national definition across the country, so all pig farm-ers are playing by the same rules,” Pat said.

“But at its most basic level, pigs must not be fed or be allowed to eat meat or meat products, or any-thing that has been in contact with meat or meat products.

2 No pigs, including pets, can be fed swill or Prohib-ited Pig Feed.

3 Swill feeding is illegal be-cause it can contain viruses not found in Australian livestock, such as foot and mouth disease (FMD).

4 Strong penalties do apply for those caught doing the wrong thing, or who is aware that pigs are being fed Prohibited Pig Feed.

5 If in doubt, ask your State Department of Primary Industries for guidance.



Producers’ Guide to Pig Production and Nutrition – now availableThe 2017 Producers’ Guide to Pig Production and Nutrition guide is now available. The Guide replaces the ‘Wean to Sale’ and ‘Pig Produc-ers’ Guide to Nutrition’ manuals published in 1998 by the Pig Research and Development Corporation.

The purpose of this guide is to pro-vide advice to producers on how to maximise profits for every kilogram of pig meat sold using methods which are efficient, welfare friendly and sustainable.

Topics covered include:• stockperson skills• managing the weaner and the

grower-finisher pig• sale of pigs and carcass quality• feed

• water• monitoring performance• designing a nutrition program• conducting on farm nutrition

trials.

For your copy of the guide please contact Lechelle van Breda on 02 6270 8823 or by email at [email protected].

Earlier this year four APL staff went to the Roseworthy campus of the University of Adelaide to participate in the 2017 Science & Practice of Pig Production course.

We could not recommend it enough for anyone starting out in the pig industry or looking to change or improve their processes on farm,

By Meaghan Clack, Corporate and Social Media Executive

Meaghan Clack.

Course teaches all about the industryregardless of how big or small it is.

The course taught us about pig pro-duction in all systems, housing and dealing with all health and welfare concerns. We learnt how piggeries are run and how they shouldn’t be, where efficiency can be gained, where costs can become a problem and solutions to behavioural and physical issues that can occur in a piggery. We learnt all about the pig production cycle, including farrow-ing and reproduction in pigs, herd health and disease control, feed and nutrition, the environment and planning protocols, marketing and promotion, APIQü® and current research priorities and adoption.

The course brought together piggery owners and workers, university stu-dents and lab techs from all over the world – Australia, Philippines, Chile and China. This provided an excel-lent opportunity to gain a broader perspective on the pork industry

and the agricultural sector.

Some highlights included a trip to SABOR to see how boar semen is collected and packaged for artificial insemination, a trip to Big River Pork to experience the complete food production chain and the post-mor-tem and reproduction practicals.

The background knowledge from the academic and practical elements of the Pork CRC and anecdotal ex-periences from the course have in-creased capabilities within the indus-try. Producers were able to reaffirm their knowledge of the industry, and gain deeper understanding and ideas to apply on their farms.

All producers and industry repre-sentatives looking for more informa-tion about our industry should con-sider this course, no matter how big or small you are. The more knowl-edge we all have, the better industry will be placed moving forward.

As people move further away from the bright lights of the big cities, it’s becoming increasingly important to pursue sustainable development and management of rural land. Governments at all levels have made it clear that protection of the environment for the future is as important as economic and community investment.

As a land owner, land manager or property owner, you need to be aware of both your rights and responsibilities and the capacity of your land to support production, sustainably.

There are a number of import-ant questions to ask before in-vesting in land for your piggery. These include:1. is the planned activity for

this property suited to the landscape capability?

2. is there enough water?3. does the zoning of the land

allow the proposed land use or any other permit?

There are a number of checks you can undertake to ensure you don’t run into trouble later on when you are applying to your local council for your pig-gery permit. There are rigorous procedures around evaluating land before approval is given to owning and growing pigs.

Here is a ‘starter’ list to think about:• ask Council about any cur-

rent development applica-tions for the nearby area

• have other developments been approved and just not commenced?

• are there any restrictions on obtaining approval to de-veloping certain land, such as having pigs?

• check if there are any prop-erty vegetation or native vegetation plans that cover your land

• if you are preparing an application, contact Coun-cil early in the process to ensure that documentation

meets standards and ask for help early.

Across rural landscapes there are productive farming and re-source areas. If land isn’t man-aged to its capability, it may lead to negative effects on the local environment and therefore, im-pact neighbouring property and the community. For this reason, healthy and effective relation-ships with neighbours ensure individual goals can be achieved.

Lastly, think about what training you might need to manage your land appropriately. Many cours-es are available covering animal husbandry, farm and environ-mental management, chemical use and property management planning.

If you have any further question regarding the planning require-ments of farming pigs in rural areas, please contact Jo McKi-ernan at [email protected].

Planning in rural areas

AUSTRALIAN PORK LIMITED 8 | www.australianpork.com.au | [email protected] | Toll Free 1800 789 099

Issue 11 Winter 2017Pigs N' Mud

Slow cooked pork shoulder with honey and ginger beer

Cooking time:

2-3hours

Serves:

4-6

Prep

aration time:15

minutes

Ingredients:

1.5–2 kg pork shoulder, boneless400 ml ginger beer1 teaspoon ground ginger½ teaspoon ground nutmeg2 blood oranges, juice and zest½ cup honeyapple chutney1 green apple, diced30 g butter¼ cup brown sugar1 cup fruit chutney

1 Preheat oven to 160 °C.

2 Place pork shoulder in a deep baking dish, rind side up.

3 Combine the ginger beer, ground ginger, nutmeg, blood orange juice and zest in a large bowl and pour over the pork shoulder.

4 Drizzle the honey over the pork shoulder and cover with a piece of baking paper. Cover dish with a double layer of foil.

5 Fill an oven-proof dish with water and place on the top of the pork shoulder.

6 Place the weighted down pork in the oven and slow cook for 2–3 hours, until pork is soft and liquid is syrupy. Rest for 10 minutes.

7 Whilst pork is cooking, melt butter in a small saucepan and sauté diced apples for 2 min-utes. Stir in the brown sugar and cook stirring for a further 2 minutes.

8 Stir in the fruit chutney and simmer for 5 minutes. Cool prior to serving.

9 To serve, slice the pork into thick slices or squares and serve drizzled with the syrup from the baking dish.

To serve:

Roasted vegetablesApple chutney

Cooking instructions:

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