A indústria de frangos brasileira, representa um importante gerador de divisas e empregos, e tem-se destacado no cenário internacional altamente competitivo, e com fortes barreiras de entrada, sejam elas de natureza econômica, sanitárias, ou econômicas disfarçadas por uma justificativa sanitária. O excelente desempenho do setor, justifica-se pelos diversos fatores, sejam eles de natureza econômica, geográfica, e pela competência das principais empresas do setor. Neste sentido, é que o presente estudo teve como objetivo analisar as principais estratégias adotadas pelas duas maiores empresas brasileiras exportadoras de carne de frango, líderes no setor. Após análise de diversos relatórios setoriais, materiais institucionais das próprias empresas, e consultas à diversos artigos sobre o setor, realizou-se um breve questionário com o objetivo de identificar as principais estratégias destas empresas, além de possíveis ferramentas de análise estratégica utilizadas. Verificou-se que as estratégias gerais das empresas baseiam-se na diversificação de produtos para atender a novos mercados. Para isso torna-se necessário o investimento em inovação, como objetivo de desenvolvimento de produtos de maior valor agregado. Além disso somente uma das empresas analisadas utiliza-se de ferramentas formais de análise estratégica, mais conhecidas pela literatura acadêmica. / The Brazilian poultry meat industry represents an important exchange value and employments maker, and has been detached it in the international market, high competitive, and with strong entry barriers, being them from economics nature, sanitary, or economics disguised by one sanitary justification. The sector excellent performance, justifies it for the different factors being from economic nature, geographic nature, and for the competence of mayor industry companies. In this sense, the present study has the objective to analysis the main strategies adopted by the big two poultry meat Brazilian exporters companies, leaders in industry. After to analysis various industry reports, institutional material of the companies, and consulting different articles about the industry, a brief questioner was prepared, with the intend to identify the main strategies of this companies, besides possible strategies analysis tools used. Find out that the companies general strategies, relies in the products diversification to attend new markets. For that, it makes necessary investment in innovation, with the objective to develop products with high aggregate value. Besides, only one of the companies analyzed, uses strategic analysis formal tools, most known in the academic literature.

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.

This thesis aims at examining processes in capitalist food production through a case study of Vion’s Halls factory in Broxburn, Scotland, which closed in 2012. The researcher uses his position as a former employee to receive interviews with former workers at the factory to gain knowledge about what happened in the factory and how that relates to bigger developments in the economy. Concepts such as buyers-driven supply chains, absolute and relative value production and flexible accumulation are guiding the interviews, using parts of the extended case method. Through this theoretical approach, the intention is to reach a better understanding of the local process and its interplay with broader developments and at the same time hopes to contribute to the theoretical field. No solid conclusion about the relationship of power in the supply chain could be gained from the interviews even if, in line with other studies, it indicates a move toward a buyers-driven supply chain with production for the retailers’ labels instead of its own brand. This was not followed by changes in the form of production with more flexibility and adaptations to rapidly changing markets, as was the case in the clothing industry. Instead, the Fordist method of standardized mass production appears to be utilized. A picture emerges of how Vion tries to counteract falling profits by intensifying the work process and extending the hours of production. This was made partly through aggressive management and the employment of skilled agency workers, getting more produced with fewer workers and without any substantial investments in new machines or technology.

No description available.

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

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.