World Ostrich Association Newsletter No. 104
November, 2011
Included in this edition:
Food Prices and Sustainability
Rabobank
FAO
World Population Growth
Ph in Ostrich Meat
Understanding Dry Matter in Nutrition
Annual General Meeting 2011
Food Prices and Sustainability
The theme of news for the month of September from a number of different sources is the volatility of food prices and concerns over sustainability in supply. When reading the following, we may have varying interpretations of “sustainability”. The WOA interpretation of “sustainability” is to optimise our resources whilst maintaining the integrity of production methods.
Rabobank
Rabobank published a report in September under the title of “Where’s the Beef – US Protein Production to decline sharply in 2012?” This is the executive summary of the document; the full document can be viewed at this link.
Meat and poultry production in the US is headed for a precipitous fall in 2012. The long-term structural downtrend in the cattle herd is being exacerbated by extreme drought in the South and Southwest. The chicken industry is suffering probably its worst-ever downturn in profitability, which is causing production cutbacks. Profitability in the pork industry has so far been holding steady as rising hog prices have substantially offset a dramatic increase in feed costs, but there are some early signs of increased sow slaughter as the industry comes to grips with some of the tightest corn supplies in history. Rabobank believes that US meat and poultry production could decline by nearly 5 percent year on year by mid-2012. Overall, Rabobank expects global protein supplies to tighten further in 2012 as production lags behind GDP growth. Barring major economic disruption, Rabobank believes that this will lead to another year of record prices in most markets for most proteins around the world. |
FAO
The FAO held “World Food Day” on 16th October. The focus was “Food Prices from Crisis to Stability”. The title has been chosen to shed some light on this trend and what can be done to mitigate its impact on the most vulnerable. The aim was to look seriously at what causes swings in food prices, and do what needs to be done to reduce their impact on the weakest members of global society.
Full information of the day is available at this link, it includes a link to a video of the proceedings, which start with the history of the FAO and how it was founded. It is the 60th anniversary of their move to Rome from the US. That presentation includes interesting archival film.
World Population Growth
Our BBC TV news this week discussed a new publication from the UN entitled State of World Population 2011. Figure 1, copied from pages 2 & 3 of that document, illustrates the growth in world population over the centuries and millenniums:
Figure 1 - World Population Growth [click on illustration for larger picture]
These figures put into perspective the tremendous increase in populations as food has become more readily available and illustrates just how fast this development has taken place. Farmed efficiently, ostrich have a significant role to play in helping to provide meat protein to support this increasing population.
Now moving on:
During October we have received several questions/comments from those working to understand ostrich production. The following topics discuss several of the discussions raised.
Ph in Ostrich Meat
Following his research into the industry, one correspondent asked this question:
“What concerns me most is th#66CCFFe high pH post slaughter which translates into a short shelf life. Do you feel this has a major impact on the Ostrich industry?” |
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The discussions relating to the issues of high pH in ostrich meat goes back to the first days when ostrich were first slaughtered for the meat market in South Africa in the mid 1990s. As experience was gained, this issue was quickly addressed by those commercially active. The solution is the same for all species and is discussed by the WOA in the document “Factors Influencing Meat Quality” document.
Understanding Dry Matter in Nutrition
Another very important question asked this month came from a writer wanting to understand better how to understand dry matter in reference to ostrich rations.
The question asked:
“Blue mountain recommendation tells 2.1kg/day/bird for maintenance and breeder. Is this the amount on air dry basis or dry matter basis? I am confusing dry matter basis or air dry basis and I should be grateful to have your comment on this.” |
This discussion proved it was confusion in language translation as the writer’s first language is not English even though he speaks and writes excellent English. It does however illustrate the importance of understanding the correctly the moisture content of feed and how it relates to “TOTAL NUTRIENT INTAKE”.
In this discussion the writer was confusing “method of drying” as opposed to the resulting “dry matter” when calculating “total nutrient content” consumed. Just to clarify further, the following explanations describe the differences in these terminologies.
Air Drying:
This is when ingredients are dried by air....it maybe forage lying in the field to be dried as hay by the sun. It may be grains dried in the barn, free from artificial heat, but turned regularly until the correct dry matter is achieved to enable safe storage. This is usually less than 14% moisture, with 10% to 12% moisture the optimum target.
Heat Drying:
This is the other method of drying forage crops or grains. The crops are dried through an artificial heating system suitable for the crop being dried.
Both the above methods are appropriate with the method used dependent on the local conditions. However, when formulating the rations to balance those ingredients it is important for the nutritionist to know the method used for drying and the resultant moisture content as drying methods can influence the micro-nutrients in the crop such as vitamins and enzymes. Excessive exposure to the sun, for example can leach out nutrients. Excessive artificial heat can destroy some vitamins and enzymes. When hay is sampled for nutrient content, the vitamins and enzymes are rarely sampled as it becomes too expensive....the test usually covers only basics such as protein, fibre and maybe important minerals such as calcium and phosphorous.
Dry Matter Basis vs As Fed Basis
It is extremely important when calculating the “total nutrient intake” of any animal to know the moisture content of the feed fed to the birds...whether it is fed as dry food, grazed food, fed as silage or a combination of all.
Figure 2 - Dry Matter and As Feed Moisture Content of Various Feed Ingredients
As figure 2 illustrates, Dry Matter Basis is calculating “nutrient intake” on the total dry matter of the feed fed. In comparison, the As Fed Basis calculates the total weight of the feed fed as fed, so includes any moisture. When you weigh the feed to ensure your livestock receive the correct weights, this will include any moisture...that is “as fed basis”. This paper explains this in greater detail.
The importance of understanding the “total nutrient intake fed” cannot be over emphasised.
Annual General Meeting 2011
This is a reminder that the AGM is to be held on 1st November at 20.00GMT. Please click here for full details of the Agenda and how to join in the meeting. Please remember that your votes for approval of the accounts and the minutes of the 2010 AGM need to be submitted to [email protected] any time up until 2 hours before the meeting takes place. There is also an opportunity to write any item you wish to hear discussed under “Any Other Business”. Here is a copy of the voting form:
WOA Membership AGM Voting
The following is a WOA membership VOTING FORM for the 9th Annual General meeting of the World Ostrich Association to be held at 33 Eden Grange, Little Corby, Carlisle, England on Tuesday 1st November at 20.00pm GMT (UK Time). This meeting will be held with simultaneous broadcast on Skype Chat to enable all WOA members to participate in the meeting on-line.
The VOTING FORM below is for WOA Membership voting on the items listed which form part of the AGM.
Please fill in all information below carefully and vote early enough so that your vote can be accurately counted. The cut-off time for voting at this AGM on-line is 2 hours before the AGM meeting begins on Tuesday 1st November at 22.00pm GMT (UK Time):
Please be sure to review the explanations of the voting topics before voting by clicking on the following links:
Secretary's Minutes of Previous 2010 AGM Report
Treasurer's Financial Report
After reviewing the above topics, please proceed with your vote:
World Ostrich Association Membership AGM Voting
Name: .............................................................................................................
Email: ................................................................................................................
Skype Name*: .........................................................................................................
*Skype Name required to enable Chairman to include you in meeting
See Instructions on how to join the meeting
Please cast your vote for the following topics:
1. DO YOU APPROVE THE SECRETARY'S MINUTES OF THE PREVIOUS 2010 AGM? Yes/No/Abstain
2. DO YOU APPROVE THE TREASURER'S AGM FINANCIAL REPORT? Yes/No/Abstain
DO YOU HAVE ANY QUESTIONS OR TOPICS FOR THE CHAIRMAN'S CALL FOR THE AOB (ANY OTHER BUSINESS) SEGMENT OF THE WOA AGM? If so, please type them below:
If you have any questions about this voting, please contact the Secretary: CraigCulley
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