Newsletter No. 52 – Item 2 This statement “Ethical food store opens with £12 ostrich eggs” was the headline of a link published in this newsletter. The link is no longer active, but discussed the Wholefoods Store that had recently … Continue reading →
Newsletter 49 – Item 2 The WOA published a document “Factors Influencing Meat Quality”. The document covers 10 sections that indicate how many things influence the quality of meat. The influences are the same for any meat production specie and … Continue reading →
Newsletter No. 44 – November 2006 Item 2 This newsletter reporte the completion of the World Ostrich Association leather grades and published them on the web here. Premium and Super Premium are two additional grades not included in the NOPSA … Continue reading →
The World Ostrich Association (WOA) has a number of publications available to support its members. All are available free to members of the association and most are also available to download in PDF format. These are important docucments to support … Continue reading →
Newsletter No. 37 – April 2006 Item 2 Last month we announced that your directors would develop a guide to Valuing Ostrich. This has now been completed and is available to members to download on the website. Compiling the document … Continue reading →
Newsletter No. 36 – February 2006 Item 4 Many of our members have not attended conferences or training courses where the Grading system has been explained. To develop a better understanding, this section will discuss the main points of the … Continue reading →
Newsletter No. 34 – January 2006 Item 7 Benchmarking is a method of understanding the norms as achievable targets, but more importantly understanding that they are targets to be improved on. Agricultural production has survived the ongoing price/cost squeeze by … Continue reading →
Newsletter No. 23 – February 2005 Item 3 The UK Pig industry is introducing a Quality Standard Mark. The industry is investing £1million (US$1,87m) to launch the initiative. Consumers are becoming increasingly concerned about the manner in which animals producing … Continue reading →
Newsletter No. 26 – May 2005 Item 4 A benchmark is: a standard by which something can be measured or judged. Benchmarking is the process of determining who is the very best, who sets the standard and what that standard … Continue reading →
Newsletter No. 22 – January 2005 Item 4 The following is the opening statement of a document entitled “Factors Affecting Poultry Meat Quality” produced by Julie K. Northcutt a scientist from The University of Georgia: Quote: Before poultry meat quality … Continue reading →
