ISSUE No. 4
1. Chile 2003
2. WOA Members Get Savings on Ostrich Magazine "Ostrich & Around"
3. Meat Standards Committee Report
4. Member Contributions and Participation
5. Chile 2003 Program
1. Chile 2003
The conference is now only a few weeks away. We look forward to meeting many of you. Those who have not yet booked we encourage you to do so as soon as possible to ensure your seat. This promises to be the most informative World Ostrich conference to date and set the scene for future conferences that can be informative, constructive and designed with a "commercial" industry in mind. I would like to remind everyone that this is the first time for those of us operating outside the United States to meet Daryl Holle and ask him directly questions from bird raising difficulties through to achieving end product quality.
As a reminder the program will be copied at the end of this Newsletter. There have been some minor changes to timing and in addition the organisation committee have added a session for members to report from their own countries. If you would like to provide a 3 minute report please communicate with Mar�a Isabel Silva at [email protected]. On behalf of the Board of Directors and Members I would like to thank Isabel for the tremendous amount of work she has done to make this conference possible. As the only board member based in Chile, the bulk of the organisational work has fallen on Isabel.
2. WOA Members Get Savings on Ostrich Magazine "Ostrich & Around"
Ostriches & Around is a magazine dedicated to the Ostrich Industry published in Italy. The editor, Gianlugi Veronisi, has made a wonderful offer to World Ostrich Association Members - adding an additional benefit to members and enhancing the means of communication and dissemination of information within our industry.
Normal subscription rates are:-
SUBSCRIPTIONS FROM ITALY: Euro 50; USD 50
SUBSCRIPTIONS FROM EUROPEAN UNION: Euro 75; USD 75
SUBSCRIPTIONS FORM OTHER COUNTRIES: Euro 100; USD 100
For WOA Members these rates are reduced to
SUBSCRIPTIONS FROM ITALY: Euro 25; USD 25
SUBSCRIPTIONS FROM EUROPEAN UNION: Euro 40; USD 40
SUBSCRIPTIONS FROM OTHER COUNTRIES: (WOA member) Euro 75; USD 75
That's a minimum saving of $25 and a maximum saving of $35.
The Board of Directors thank Gianluigi for this most generous offer to support the WOA and our members.
Any members wishing to take up this offer please communicate with Craig Culley at [email protected] and he will organise collection of subscriptions.
3. Standards Committee Report
The Meat Standards committee are delighted to report the completion and adoption now of:
The WOA Carcass Grading System: http://www.world-ostrich.org/grading.htm
The WOA Yield Classification System: http://www.world-ostrich.org/yield.htm
The WOA Factors that Influence Meat Quality: http://www.world-ostrich.org/meatqual.htm
The WOA Carcass Grading System is designed to be a Producer and Consumer Program
The WOA Yield Classification System is designed to be a Producer and Processor Program
The committee identified that there are misunderstandings of the many factors that influence meat quality and hence the development of the document to define very simply the different areas and factors that influence meat quality. We urge every member to please study this document. Much of the information is basic knowledge. However, as Ostrich is a new industry there are many who are either involved with processing meat for the first time or have been forced into processing to find a market for their birds with little or no previous experience in rearing livestock for meat production and processing. As a new industry there is a lack of supporting data as it relates to Ostrich, but the principles are the
same as for other comparable mainstream meat specie. Over time the WOA Meat Standards committee will update any relevant sections as the information becomes available and/or specific trials/tests have been carried out.
The meat committee ask any members who have any relevant information to please pass to the committee Chairman - Fiona Benson at [email protected].
These standards will be reported on and explained in detail at the Conference in Santiago and this will provide an opportunity for producers, processors and marketers to ask questions and make comments that they feel are relevant. We look forward to your input.
The committee have now started to work on Muscle Identification. Currently there are many different muscle charts in circulation - all too often with different names and/or numbers. The committee will review these documents to establish a standardisation that can fit in with different meat cultures and will report their results to our members as soon as this task is completed hopefully in time for the conference. If not completed by that time, we will report progress to date.
4. Member Participation
Contributions to this newsletter or list postings from members remain conspicuous by their absence!!! Please remember that the Board of Directors cannot be in all places therefore member participation is welcomed and encouraged.
5. Chile 2003
Wednesday 26 March 2003
17:00 - 19:00 Registration
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Thursday 27 March 2003
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8:00 - 9:15 Registration
9:30 - 9:45 Opening Speech -- Steve Warrington
9.45 - 10.45 Sales and Marketing of all Ostrich Products, Domestic, National and International -- Steve Warrington
10.45 - 11:15 Coffee Break
11:15 - 13:00 Economics of Ostrich Production and Processing, Feed Conversions, High Yields, Kill Out Percentages -- Fiona Benson and Daryl Holle
13:00 - 14:30 Lunch
14:30 - 15:15 Question and Answer Session Led by Daryl Holle
15:15 - 16:30 Ostrich Meat Workshop, practical demonstration of cutting up an Ostrich carcass -- Stan Stewart assisted by Daryl Holle
16:30 - 17:00 Coffee Break
17:00 - 18:00 WOA Standards Committee discussion, Livestock & Meat -- Led by Fiona Benson
18:00 - 18:30 Question and Answer-- Session Led by Daryl Holle
19:30 - Dinner -- a wonderful selection of local fare
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Friday 28 March 2003
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9:00 - 10:15 Production Ostrich Nutrition, the key essentials to profitable farming -- Fiona Benson and Daryl Holle
10.15 - 11.00 Marketing and Selling Ostrich Products in Chile and South America -- Steve Warrington
11:00 - 11:30 Coffee Break
11:30 - 13:00 Ostrich Production Feed Management & Farm Management -- Fiona Benson and Stan Stewart
13:00 - 14:30 Lunch
14:30 - 15:30 Question and Answer Session led by Daryl Holle
15:30 - 16:30 Ostrich Leather and Skin Quality, how to get the quality the consumer wants -- Alan Stables and Candido Gonzalez
16:30 - 17:00 Coffee Break
17:00 - 18:00 Ostrich Meat Quality, how to get the quality the consumer wants -- Daryl Holle
18:00 - 18:30 Question and Answer Session Led by Daryl Holle
19:30 - Dinner -- a wonderful selection of local fare
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Saturday 29 March 2003
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9:00 - 10:15 Ostrich Leather & Skin Workshop, grading, consistency, storing, tanning and colouring -- Alan Stables and Candido Gonzalez
10.15 - 11.00 Ostrich Processing, what does the processor need from you -- Stan Stewart and Fiona Benson
11:00 -11:30 Coffee Break
11:30 -12.00 Ostrich Oil Workshop - Sergio Escobar
12.00 -13:00 Ostrich Nutrition and Ostrich Genetics, working together to produce better livestock -- Fiona Benson and Daryl Holle
13:00 -14:30 Lunch
14:30 - 16:00 Ostrich Feather, Ostrich Oil, Ostrich Eggshell Workshop, manufacturing, selling and marketing these products for extra income -- Steve Warrington
16:00 - 16:15 Ostriches in Chile and South America -- Ricardo Mart�nez and Uca Lozano
16:15 - 17:00 Country Speaker Open Forum for updates of what is happening with ostrich production around the world -- Led by Maria Isabel Silva
17:00 - 18:00 Question and Answer Session led by Daryl Holle
19:30 - Gala Dinner -- a wonderful selection of local fare and delicious Ostrich meat recipe
Any comments or contributions please send either to this list at [email protected] or privately to
[email protected]