Newsletter No. 53 – Item 1
These words were written in 2007
A major buyer for Ostrich meat, who has always strived to obtain quality meat, made this statement:
“The greatest threat to our industry is the poor quality ostrich meat we continually see”
The buyer of a major supermarket chain has stated they are not interested in placing ostrich meat on their shelves again as a direct result of past negative experiences, proving just how true that statement is. Those negative experiences included consumer resistance and the refusal of the supplier to change their methods of production to meet their customer needs. The supplier implied that the skin is the primary product and they were unable to make those changes, as the changes would have a negative effect on the skins.
A report of the “First International Ostrich Meat Congress” that took place at the end of February 1997 in Oudtshoorn made up item 2 in this newsletter – see below. The ostrich mailing list was new and very active at the time. Prior to going to this conference, members of the list were asked for their thoughts on the slow development of the markets, as it was an excellent channel of communication within the industry.
The issues list members had raised were discussed since they were clearly concerns of all those on the front line marketing and hoped would continue to be addressed. 10 years on, the industry faces the same challenges. If anything, it is worse.
Item 2b discusses the dangers of bad consumer experiences. Hearing major buyers complaining of the same thing 10 years later indicates that as an industry this serious threat remains a major issue that the industry continues to fail to address on a large enough scale.
Report of First International Ostrich Meat Congress – February, 1997
Published on the ostrich list on 3rd March 1997
Last week NOPSA – The National Ostrich Processors Association of South Africa (NOPSA) hosted The First International Ostrich Meat Congress in Oudtshoorn. There were 120 delegates from 21 countries. The week should be seen as a major event in the history of the Ostrich Industry. It was not a week of delegates simply sitting and listening to a number of papers presented by various speakers – but was an opportunity for those attending to contribute in general discussion.
Three major areas were covered – The Meat (the individual muscles, their names, grades by tenderness etc.), Marketing Strategy and Hides. The delegates were also given a tour of the Abattoir, Tannery and various farms in the area.
a. The Meat
As a result of the confusion in the market as to the names and degree of tenderness of different muscles it was agreed that an internationally accepted standard should be set. An international subcommittee was formed. Before we departed, the Catalogue numbers of each muscle and Latin names had been agreed. The grading of several muscles and some trade names are still to be agreed. There is to be a further meeting of the sub committee to me held in Europe to finalise these matters.
Dr. F. Mellet of Stellenbosch University reported on the pH values of the meat and the Anatomy of the muscles. He noted that the Ostrich shows characteristics of Birds, Mammals and Reptiles.
The statement was made by one speaker that the industry is rapidly moving from the Hides as the primary product, with the meat the by-product to The Meat as the primary Product with the hides the by-product.
b. Marketing Strategy
A good deal of time was attributed to this important subject. Some statistics were presented on current numbers of birds being slaughtered, number of approved export abattoirs, numbers of birds etc. However, it was noted that these were compiled with limited data. Statistics were also shown on the dramatic growth of the Turkey and Chicken Industries in relation to the total meat market. It was noted that it would take 15million slaughter birds to satisfy 15% of the European market alone. The conclusion: there is plenty of room for every one and great potential for growth.
There was an excellent presentation covering what the housewife/consumer is looking for, what makes the consumer buy the product and how to create an international awareness. Great emphasis was also given to the fact that there will be many people over the next few years buying Ostrich for the first time. If the product is not good and that first experience is a bad one – that consumer may well never try the product again. It was noted that there has been an inconstancy in the product in the past, which must be addressed. This inconsistency is most probably a combination of the variety of ages of slaughter birds, the effects of diet, variety in classification between countries of the various muscles etc.
The price, presentation and colour of the meat were also aspects mentioned. The health aspects were seen as a major priority – the speaker highlighted the fact that we have a free range meat, that the market wants animals reared on feed free of meat source proteins, routine antibiotics, growth hormones etc.
An International Ostrich Association will be formed to promote the industry. It will prepare the International Meat Buyers Guide along with other sales literature, videos etc. It will generate and sustain general public awareness campaigns. The funding will be a combination of levies, profit from sale of promotional materials and any other means that may seem appropriate from time to time. Some of the funding will go towards research and development. The levies will be collected by the National Associations – part to be handed across to the International Association with some retained by the National Associations to promote within their individual country as each country has its own unique culture.
Delegates were warned that any bad press or experience regarding Ostrich will reflect on the industry – the consumer does not think of where that Ostrich was – simply the name Ostrich. It is essential to work together to ensure the quality and consistency of standards.
c. Ostrich Leather
Whilst this was primarily an Ostrich Meat Congress, this important product was certainly not ignored. The current grading of Ostrich skins was covered in detail. Mr. Kriek of the KKLK informed the delegates that the industry often complains that the grading is too kind to the producer – but it has been agreed to retain the standard for the next 2 years at least. It was acknowledged that there are a number of new producers now in the market and there will be a learning curve to achieve the required quality.
Discussion took place on the effect of slaughter age on the hide. It was acknowledged that the 10mth skin of a well-fed bird is very acceptable and that the 14mth slaughter age has arisen to satisfy the requirements of the feather trade. There was considerable discussion on the potential effect on price of an increasing number hides and of lower grade skins possibly coming onto the market. Examples were given of uses of these hides, which no other leather could compete with, therefore allowing the hides to retain a high value. An analogy was made with the wine industry. You will have your very high value wines, the plonks and many in-between – all made from the one product – the Grape.
All delegates visited the Tannery and were shown a large range of skins – of differing grades. A good deal of excellent discussion took place between the delegates during this visit.
The Congress was closed by the South African Minister of Agriculture – Mr. D. Hanekom. He passed on the message to the South African Industry that he offered his full support to the development of the industry. He also announced that legislation is now going through to allow the Import and Export of genetic material.
Note the fact that this was 1997 and it was accepted then that skins from 10 month birds (42 weeks old) are acceptable and that the feather industry was driving the later slaughter. Slaughter birds as late as 60 weeks is simply not commercially viable for a producer producing good quality meat.
2013: That footnote was published in 2007. This article discussed a conference that took place in South Africa in 1997 just 3 years after the South African industry was deregulated and the early countries to import ostrich were facing the challenge from importing the foundation birds and transition to commercial production.