00148-Why Has the French Socialist Party Shunned the Rhetoric of the Third Way
AWA Board Meeting · The Avocado Wagyu will replicate growth in Avocado. Initially also shunned...
Transcript of AWA Board Meeting · The Avocado Wagyu will replicate growth in Avocado. Initially also shunned...
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Roadshow 2019
Dr Michael BradfieldCEO Wagyu SA
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We will cover
Wagyu in South Africa
▪ What is Wagyu?
▪ Status quo in South Africa
▪ Is Wagyu sustainable in RSA?
Wagyu global and national demand
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Principally due to high marbling, low fat melting temperature and flavour
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Wagyu in the U.S., only about 5 percent of normal U.S. beef
production from cattle such as Black Angus grades as Prime,
while 90 percent of Wagyu beef grades as Prime.
https://www.houstonchronicle.com
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In Australia, 25% of Wagyu grades
in top 1% of MLA. The other 75%
grades in top 5%
https://www.mla.com.au
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Wagyu genetic distribution
30,500 reg’n pa
600Members38 000 reg
Others: 1000’s reg’n pa
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Global Estimated Wagyu-content cattle numbers
Japan
Asia-Pacific
South America
North America
Europe
Africa
World cattle population: 1.47 billion
Total: 2.44 million or 0.2% of World Cattle Population
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HOW LONG WILL IT LAST?
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2944
105
200
300
400
518
16/17 17/18 18/19 19/20 20/21 21/22 22/23
CWB Licensees
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Red Meat Industry in SA - Beef
±14 million head of cattle in SA
▪ Estimated 40% in communal areas
Consumption
▪ 3.0 million pa
▪ 5% of current market – 150 000 pa
▪ 1% of current market – 30 000
▪ Wagyu – current supply 1 000 pa
Good growth potential
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Background
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South African Wagyu Exports
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Long-Term Study of Fatty Acid Composition of Wagyu Beef
Oleic Acid is the big positive
▪ Oleic acid is most abundant fatty acid in Wagyu beef
▪ It is a mono-unsaturated fatty acid and decreases levels of LDL, the bad cholesterol, and increases HDL, the good cholesterol
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The Avocado
Wagyu will replicate growth in Avocado.
Initially also shunned because of its “fat” but this has changed
Mainly because of understanding of its high oleic acid (60%) and health benefits
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(Smith et al 2016) Wagyu beef represents
a potential gold mine. – Marbling provides
the flavour and juiciness beef eaters crave.
– Oleic acid provides proven health benefits.
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Conclusion
Prospects: Great market (local and international)
Challenge: produce a product with integrity at a good price
Challenge: work as a team – there’s more than enough for all