There is a need in the Eastern Cape Province to expand the market for fresh venison. This need is due in part to fluctuations in the export market and fragmentation of consumption in the food industry, which has led to an increased demand for specialised and customised products. A suitable method for addressing these issues and successfully marketing fresh venison in the Eastern Cape Province was required, and based on the findings of this study, niche marketing was found to be a possible marketing method to explore. This study evaluated how a strategy of niche marketing could be used to market fresh venison within the Eastern Cape Province. By analysing this main problem the research attempted to identify and understand the challenges of marketing fresh venison to the final consumer in the Eastern Cape Province and to determine whether niche marketing would be a viable option when taking into account venison’s unique characteristics. Niche marketing was characterised and discussed in the light of other marketing approaches and the most important elements of a successful niche marketing strategy were highlighted. The information resulting from scrutiny of all of these sub-problems was then used to address the challenge of marketing fresh venison to the final consumer. In-depth interviews were deemed most suitable for this study based on the nature of the topic and the depth of expertise of qualified personnel in the Eastern Cape Province fresh venison industry. Consequently, four interviews were conducted with experts in the field. Using the niche marketing concept and the strategy that drives it, namely differentiation, possible niche markets were identified. A strategy of multiple niching was adopted to address the differentiation opportunities available, based on the relevant specialist roles of fresh venison. These differentiation opportunities in turn lead to competitive advantage. Possible niche target markets identified and analysed included the tourist market, travellers (foreign and local) by air and sea, the organic aware market and the pet food market. Branding was found to be an integral element for the niche marketing of venison and is also discussed. The main problems hindering fresh venison marketing in the Eastern Cape Province were found to be consumers’ lack of knowledge of venison, cultural differences and consumer preferences, lack of a formal infrastructure and control, and a lack of accurate data. These challenges need to be addressed before fresh venison can be successfully marketed in the Eastern Cape Province. Research needs to be conducted on the venison industry and formal supply chains and control channels need to be implemented before a quality product in substantial and consistent quantities can be successfully marketed to the final consumer. Consumers and industry personnel must be educated about venison and its merits, and fresh venison must initially target white tablecloth restaurants and specialised delicatessens, where service is as important as the product itself.

The research program addressed in this study was to do an analysis of the potentials of the marketing of ostrich meat in the South African market. Being the world leader in the ostrich industry, the research’s emphasis was to establish reasons why the meat industry does not explore the South African meat market. To achieve this object, a literature study to determine the key components of the current situation was undertaken and used as a theoretical model to analyse the current situation in the market as well as in the ostrich industry. In addition to the literature study, an empirical study was conducted to identify some critical issues that have an influence on the potential of the domestic market. The survey method used, based on the key components gained from the literature study, consisted of an in-depth scan of the macro-environment and thorough investigation of the target industry. The investigation involved using the Internet and World Wide Web, print media, personal interviews and telephonic interviews. The result of the literature study was finally combined with the results of the empirical study and some recommendations were made. The recommendations were applicable to the ostrich industry in so far that implementing some plans for the meat industry can have serious consequences for the other products of the ostrich industry

The bushmeat phenomenon is spreading throughout the African continent. Wildlife species are slain and conservation areas are under increasing strain. Although studies have been conducted in east, central and western Africa, limited resources regarding this phenomenon exist. This is the first study to be conducted in the southern African region. Initially the study was intended for the whole of South Africa, but due to a lack of co-operation from other provincial governments and the unavailability of data, the study was focussed on conservation areas within KwaZulu-Natal. Data regarding bushmeat occurrences were collected from Ezemvelo KZN Wildlife and the South African Police Services. With the help of a Geographical Information System, the data was overlain with other datasets such as the National Census data and a real-world model was created to establish the correlation and relationship between the bushmeat phenomenon in southern Africa compared to other regions of the continent. The results confirmed a steady increase in the number of reported bushmeat occurrences in KwaZulu-Natal from year to year. The increase in the number of bushmeat occurrences in KwaZulu-Natal can be attributed to an increase in population and poverty as well as the lack of a substantial alternative protein source. Bushmeat are primarily targeted by members of impoverished communities in the surrounding rural areas. Bushmeat are sold at local commercial markets as a subsistence protein source for consumption by the local communities. There is no evidence of a significant international commercial trade in bushmeat in the study area. Poachers travel great distances on foot to hunt inside conservation areas where the targeted animal species are still relatively abundant. Snares are utilised as the most preferred method for poaching in all areas. Hunters also utilise traditional weapons and dogs, but the use of firearms are relatively limited. According to the information derived from the analysis, Nyala and Wildebeest were the most targeted species during poaching activities. The highest percentage of bushmeat occurrences in KwaZulu-Natal take place in Mkhuze- and Ndumo Game Reserves. One of the most troubling results of the study was the police action associated with bushmeat occurrences. In most cases no Police Action was involved and only a limited amount of bushmeat incidents resulted in arrests being made. More effective policing by the South African Police Services are recommended as well as an increase in judiciary participation. More effective documentation of bushmeat occurrences by utilising a Global Positioning System to accurately log the specific locations as well as standardised documentation procedures are recommended for all field officers in all protected areas and regions. This will enable more effective monitoring of the bushmeat phenomenon. It is essential to address the key socio-economic problems as the main cause for the increase in the number of bushmeat occurrences in KwaZulu-Natal. The illicit bushmeat trade in the areas surrounding Mkhuze- and Ndumo Game Reserve can only be brought under control once the quality of life for the surrounding communities improves and more employment opportunities are created. Community conservation and awareness programmes as well as a better understanding of, and an increase in partnerships with surrounding communities will help to alleviate the bushmeat problem. / Dissertation (MSc)--University of Pretoria, 2007. / Geography, Geoinformatics and Meteorology / MSc / Unrestricted

No description available.

Studies were conducted to provide information about bovine spleen and its potential uses in comminuted meat products. Scientific data may generate interest and lead to the better utilization of this valuable source of iron and protein in human nutrition. An effective, economical means of removing capsular and internal connective tissue from splenic pulp was found. Beef spleens were passed through a Beehive deboner with a desinewing head. The process yielded 79.1 percent mechanically separated spleen (MSS) containing 17.0 percent protein, 2.9 percent fat and 762 ppm iron. The effect of mechanical separation on protein quality was determined by protein efficiency ratio (PER). Rats fed MSS and whole spleen diets exhibited significantly greater weight gains than those fed casein. PER values for whole spleen (2.4) and MSS {2.3) were not significantly. different. The PER value of casein (2.5) was significantly higher than that of MSS but not whole spleen. Beef and pork frankfurters were produced with 0, 5, 10 and 15 percent of the meat block being MSS. Substitutions of MSS were made at the expense of the pork portion of the formula. There were no major differences in proximate composition among the treatments. No fatting or peelability problems were experienced. Vacuum packaged frankfurters were held at 2°C and evaluated at 2 week intervals for 6 weeks. Initial frankfurter color, as indicated by internal and external Hunter L values and total and nitroso-heme pigments, intensified linearly with increased MSS. Each product showed significant fading of the external surface and loss of total pigment concentration. Rate and degree of change increased with increased MSS. Internal color of all except the 15 percent product was stable. Significant losses in nitroso pigment occurred in the 5 and 15 percent products. A physical attributes panel noted intensified cured meat color and decreased resilience, binding and overall physical acceptability with increased MSS. Consumer panelists rated all products acceptable for flavor, texture and color. A bi-monthly laboratory taste panel evaluated all frankfurters, except those containing 15 percent MSS, acceptable in flavor, texture, color and overall acceptability during storage. Allo-Kramer shear values verified the trend toward softer frankfurters with increased MSS indicated by the sensory panels. Frankfurters with 5, 10 and 15 percent MSS had 2.2, 3.9 and 4.9 times more iron than the control, respectively. Level of MSS did not influence bacterial numbers in the emulsions or cooked frankfurters. During storage, mesophiles increased whereas psychrophiles and coliforms decreased. No signs of spoilage were observed after 6 weeks storage. Meat patties containing 0, 5 and 10 percent MSS yielded 69 percent after oven broiling. Taste panelists rated all patties acceptable for juiciness, flavor, mouth-feel and overall acceptability. Cooked patties with 5 and 10 percent MSS contained 2.6 and 3.8 times the iron of the all-beef control, respectively. MSS is a valuable source of protein capable of elevating the iron value of comminuted meat products while maintaining consumer acceptability. / Ph. D.

The effectiveness of selected sanitizers against bacteria attached to synthetic meat processing surfaces was determined. In initial experiments, in vitro suspensions of Shw. putrefaciens, P. fragi, S. typhimurium, and L. monocytogenes were challenged with sanitizers according to the AOAC Germicidal and Detergent Sanitizer Test (GDST). Germicides employed were chlorine (200 ppm), iodophor (25 ppm), quaternary ammonium compound and phosphoric acid (200 ppm), and peracetic acid (185 ppm). In subsequent studies, the same sanitizers were tested against bacteria attached to polyvinyl chloride, polyurethane, and high density polyethylene surfaces. Test surfaces in sterile poultry slurries were inoculated with bacterial cultures, agitated (100 rpm) for 2 hr at 18°C, and then incubated for 22-28 hr at 26°C (Shw. putrefaciens and P. fragi) or 37°C (S. typhimurium and L. monocytogenes). Scanning electron microscopy (SEM) was employed to determine microbial-surface interactions. Attached organisms remaining on surfaces after vortexing were challenged with germicides. In some cases, surfaces were treated with detergents before applying Sanitizers. Impedance microbiology was used to estimate surviving bacterial populations remaining after chemical treatments. All test sanitizers reduced levels of suspended bacterial cultures >5 logs after 30 sec, and thus, were deemed acceptable according to GDST guidelines. From SEM micrographs, the 22-28 hr surface biofilms of Shw. putrefaciens, S. typhimurium, and L. monocytogenes could be characterized as single adherent cells or cell monolayers. Conversely, the P. fragi biofilm occurred as cell aggregates or microcolonies. Although sanitizers were effective according to GDST results, in many instances, attachment to surfaces increased bacterial resistance to germicidal agents (a 5 log reduction was not observed even after 1 min of chemical exposure). Peracetic acid, overall, was the most effective sanitizer in reducing levels of attached bacteria. Where resistance to other germicides could be observed for up to 20 min, peracetic acid typically eliminated biofilm populations after 1 min. Treatment of surfaces with detergents and then sanitizers led to more effective reductions of attached bacteria. The extensive fibril production by attached S. typhimurium (versus other attached organisms in this research) may explain the greater overall sanitizer resistance of this organism as compared to other test bacteria. However, higher initial numbers of surface bacteria (time 0) may have been the reason for greater sanitizer resistance (higher survivor levels) in some experiments. It is hoped that results of this study can aid processors in developing sanitizer schemes to minimize processing surface contamination with organisms of quality and safety concern. / Ph. D.

Recent empirical research on meat demand has debated whether or not the effects of changing meat prices can explain all the observed changes in meat consumption patterns. This thesis provides a framework for modelling and testing for structural change using three commonly used demand system — a linear demand system, an inverse demand system, and the Almost Ideal Demand System (AIDS). Emphasis is placed on the statistical adequacy of the models. Two specific issues are carefully addressed: consumer concern for cholesterol and its effect on meat demand, and the dynamics of adjustment in meat consumption. When modelling the demand for beef, pork, chicken and turkey, none of the three demand systems are found to be statistically adequate, and consequently, cannot be used to address structural change issues for these particular data and commodities. The AIDS models are re-estimated in an attempt to model the demand for beef, pork, chicken and fish instead of turkey. The dynamic versions of the AIDS models using either a gradual shift spline path, a Farley-Hinich path, a variable measuring cholesterol awareness, or the log of the cholesterol awareness variable are all statistically adequate. Likelihood ratio tests on these models indicate that structural change has occurred. The significance of the cholesterol variable in the demand models indicates that health concern is an important factor in meat purchasing decisions. / Master of Science

Univ., Diss.--Potsdam, 2002.

Thesis (MComm)--Stellenbosch University, 2012. / ENGLISH ABSTRACT: This study investigates, primarily, value adding in the red meat value chain, and secondary, the scope of red meat consumption in the Langeberg on a formal level. The value chain is proposed as a value system, since the latter dispose of feedback capacity. This ability of a system means that the elements identified can change and influence each other, unlike a value chain, where information is traditionally sent linearly. Vanaf a systems approach, the production, processing and distribution of red meat are investigated by means of a qualitative and quantitative analysis of data. Critical points of change are identified to improve resource use within the value chain in order to decrease the price of meat. Changes in the red meat industry over the past 80 years had a distinct influence on the current structure of the red meat value chain. It is therefore necessary to understand the history in order to predict the future. Vanaf this viewpoint the Red Meat Scheme is discussed, as well as the typical structure of the value chain, which serves as a benchmark for the analysis to follow. Red meat refers to beef, sheep/lamb and pork. The analysis of data is done using Interactive Qualitative Analysis© and descriptive statistics. Open and close ended questions are included in questionnaires for the interviews. Respondents included are role players in the Langeberg red meat industry which are situated in the area as well as those who are directly involved, but not situated in the area. Role players in the Langeberg include producers, feedlots, agents, abattoirs, supermarkets and butcheries, while wholesalers vanaf outside who are involved in the area, are also contacted. Some interesting finding vanaf the quantitative analysis include 1) supermarkets and butcheries in the Langeberg differ, on average, only 29c/kg on a selection of meat cuts, 2) labour is the single largest expense for the majority of respondents, and 3) the per capita consumption of red meat in the area is considerably lower that the national norm: 15.78kg versus 25.39kg. If is apparent that the role of the informal market cannot be ignored and questions arise about the validity of the national norm. After analysing around 700 data cards the Red Meat Value System of the Langeberg were constructed. The most important characteristics of the system are that government regulations and supermarket standards seems to be the largest driver of change within the system, while price is the biggest receiver of influence (and therefore the largest “variable”). Recommendation that are supported by the analysis: Increase in genetic material of weaned animals leads to better quality meat; Direct supply by abattoirs to retailers increase both parties‟ ability to add value; Vertical integration in the value chain can increase the viability of enterprises; Availability of meat of different grading on retail level can increase the quality of carcasses within a given grading level; The regressive nature of VAT can decrease with the abolition of VAT on lower graded carcasses, while total abolition will benefit both the industry and consumers. / AFRIKAANSE OPSOMMING: Die studie ondersoek primêr die waardetoevoeging in die rooivleis waardeketting en sekondêr die omvang van verbruik in die Langeberg op 'n formele vlak. Die waardeketting word voorgestel as 'n waardestelsel, aangesien laasgenoemde oor wederkerende/terugvoer kapasiteit beskik. Hierdie vermoë van 'n stelsel beteken dat die elemente wat geïdentifiseer word mekaar kan verander en beïnvloed, terwyl 'n waardeketting, tradisioneel, inligting slegs lineêre aanstuur. Vanuit 'n stelselsbenadering word die produksie, verwerking en verspreiding van rooivleis ondersoek, deur gebruik te maak van beide kwalitatiewe en kwantitatiewe ontledings van data. Kritiese punte van verandering word geïdentifiseer om hulpbronne in die waardeketting beter te benut en sodoende vleis goedkoper aan die verbruiker beskikbaar te stel. Oor die afgelope 80 jaar het veranderinge in die rooivleisbedryf bepaald 'n invloed gehad op die huidige struktuur van die rooivleis waardeketting. Dit is dus nodig om die geskiedenis te verstaan om die toekoms te voorspel. Met hierdie uitgangspunt is die Rooivleisskema bespreek asook die tipiese struktuur van die waardeketting, as maatstaf vir die ontleding van data wat volg. Rooivleis verwys na bees-, skaap- en varkvleis. Die ontleding van data is gedoen m.b.v. Interactive Qualitative Analysis© en beskrywende statistiek. Vraelyste met ope en geslote vrae is gebruik tydens onderhoude. Respondente wat ingesluit is, is rolspelers in die bedryf in die Langeberg wat binne die area gesetel is, sowel as diegene wat direk betrokke is, maar nie in die area gesetel is nie. Rolspelers in die Langeberg sluit in produsente, voerkrale, agente, abattoirs, supermarkte en slaghuise, terwyl groothandelaars van buite die area wat in die area betrokke is, ook genader is. Verskeie interessanthede is gevind met die kwantitatiewe data ontleding; onder andere dat 1) supermarkte en slaghuise in die Langeberg, vir 'n mandjie van vleissnitte, met gemiddeld slegs 29c/kg verskil, 2) arbeid die grootste enkele uitgawe is vir die meerderheid van respondente en 3) die per kapita verbruik van rooivleis in die area heelwat laer is as wat die nasionale norm is, naamlik 15.78kg teenoor 25.39kg. Dit is dus duidelik dat die rol van die informele mark nie geïgnoreer kan word nie en vrae ontstaan oor die geldigheid van die nasionale norm. Na 'n ontleding van ongeveer 700 data kaarte is die Rooivleis-waardestelsel vir die Langeberg gekonstrueer. Die belangrikste kenmerke van die stelsel is dat dit wil voorkom asof regering regulasies en kettingwinkel standaarde die grootste drywer van verandering in die stelsel is, terwyl prys die grootste ontvanger van invloed (en dus die grootste “veranderlike”) is. Aanbevelings wat deur die ontleding ondersteun word: Verbetering in die genetiese materiaal van gespeende diere lei tot beter kwaliteit vleis; Direkte verskaffing deur abattoirs aan kleinhandelaars verbeter beide partye se vermoë om waarde toe te voeg; Vertikale integrasie in die waardeketting die lewensvatbaarheid van ondernemings kan verhoog; Beskikbaarstelling van verskillende graderings vleis op kleinhandelvlak die kwaliteit van die karkasse binne 'n gegewe graderingsvlak kan verbeter; Die regressiewe aard van BTW kan verminder word deur die afskaffing van BTW op laer gradering karkasse, alhoewel totale afskaffing tot groter voordeel van die bedryf en verbruikers sal wees.

Thesis (MSc)--Stellenbosch University, 1993. / ENGLISH ABSTRACT: Informal red meat trade was investigated as it occurs in the townships of the Cape Town metropole. To achieve this, an interactive research approach was followed, initially involving months of observation before scientific and empirical analysis was conducted. The informal marketing activities were described and analysed with the purpose of establishing its strengths; weaknesses, opportunities, and threats. Criteria of efficiency and effectiveness were constantly employed. ln this regard, the prevailing system was tested against consumer needs and preferences. A large degree of consistency was found between the nature of supply by the informal sector and the nature of demand from its target consumer base. On this basis, it was deduced that the informal red meat marketing system has the potential to further contribute to development and township food security. The informal marketing system, how~ver, operates under specific constraints. These were identified and subsequently recommendations were made to alleviate these constraints, in order to maximise the contribution of informal red meat trade to local development. / AFRIKAANSE OPSOMMING: Die informele bemarking van rooivleis, soos dit in die stadswyke (townships) van die Kaapstadse metropolis voorkom, is ondersoek. Deur middel van 'n interaktiewe navorsingsbenadering is daar aanvanklik maande lank net waargeneem voordat 'n wetenskaplike en empiriese analise gedoen kon word. Die werksaamhede van die informele rooivleismark is omskryf en ontleed met die oog op vasstelling van die sterk punte en swakhede, geleenthede en bedreigings van die bedryf. Kriteria van doeltreffendheid en effektiwiteit is deurgaans aangewend. In hierdie opsig is die huidige stelsel getoets aan verbruikersbehoeftes en voorkeure. Die wyse van aanbieding van die informele sektor het in 'n ruim mate ooreengestem met die aanvraag van die teikenverbruiker. Op grond hiervan word afgelei dat die stelsel van informele bemarking van rooivleis die potensiaal het om nog 'n groter bydrae te lewer tot die ontwikkeling van voedselsekuriteit in die 'townships'. Sekere faktore werk egter beperkend m op die informele bemarkingstelsel. Hierdie faktore is gei'dentifiseer en aanbevelings is gemaak ter opheffing van die beperkinge om sodoende die stelsel se bydrae tot plaaslike ontwikkeling·te maksimeer.