From the farm to the fork , how to produce « golden pork »?

1. From the farm to the fork, how to produce « golden pork »? Hanoi International FeedConference July 28th 2011 Marie Gallissot, Olmix

2. Two countries, two profiles Sows population (x1000 sows) in 2010(WATT research)

3. Two countries, two profiles → High sows population but poorproductivity Annualpork production (x1000 t) in 2010(WATT research)

4. Two countries, two profiles

5. French particularities Source: French CompetitionAuthority 85% of the volume of porkissold by supermarkets Distribution represents 49% of the price!!

6. How to improvefarmer’smargins ? • Supermarkets have monopoly on price • Farmers have verysmallmargin, and lose money • What solutions? • Reducetheircost = improveproductivity • Close • Small scaleintegrationwith value-addedpork

7. Small scaleintegration • Concept • To have a direct distribution betweenproducers and consumers, withhighqualitypork. • How? • High productivity and technicity • Ex: biosecurity, feedingstrategy, eco-friendly and sustainable practices. • Benefits • Highermargins for the farmer • Confidence of the customers

8. Le Lavandier, l’éleveur charcutier 1984: farm 1994: home mixing to have a better control of thefeed, and incorporatelinseeds for high Omega 3 content.

9. Le Lavandier, l’éleveur charcutier • Whyfeedingpigswithlinseeds? • Farmers have been usingboiledlinseed in the pastto have strongeranimals and bettertastingproducts, • Linseed has the highest content in Omega 3 : 56-71% of itstotal fattyacids, • Meat has betternutritionnalquality, whichbenefits for human have been scientificallyproven (betterfunction of cardiovascular system…), • Good way to balance today’shumandiet (toohigh in omega 6) withoutchanging habits!

10. Le Lavandier, l’éleveur charcutier 1998 : set up a processing plant, to control quality of porkfrom the farm to the fork, withfattyacidsanalysis.

11. Le Lavandier, l’éleveur charcutier Fattyacids (FA) analysis, Le Lavandier, 2006

12. Le Lavandier, l’éleveur charcutier 2011 : 460 sows, home mixing, foodprocessing, 3 shops, 6 mobile shops, 28 employees. = smallscaleintegration to becloser to the consumers.

13. Le Lavandier, l’éleveur charcutier • Successfulsmallscaleintegration system: • Quality control of the productsfrom the farmto the fork • Omega 3 pork «Bleu Blanc Cœur», good for humanhealth • Using Olmix products • for highhygiene in the pens, • to preventfrommycotoxicosis, • to manage stress on post-weaningpiglets.

14. Characteristics of Vietnamesemarket Source : FAOSTAT, 2011 • Fastgrowing population • Growingdemand for pork • 30,7 kg/capita consumed in 2009

15. Characteristics of Vietnamesemarket • Consumers attitude • Freshmeat (70%), few supermarkets (30%) • Tendancy to go more and more to the supermarket • Increase of importedfrozenmeat to accesshighqualityproduct (i.e. +24% in North Vietnam in march, 2010 because of SDRP outbreak) • In the comingyears • Supermarketswillbe more and more powerful • Farmer’smarginsismostlikelygoing to decrease • Anticipation = smallscaleintegration system! • Examples of BSLF Taiwan and Sanbanto Malaysia

16. Yong Yuan farm « BSLF » • Located in Yin Lin county, Taiwan, 600 sows • His concept « BioSecurityLiquidFeeding » • No use of antibiotics or chemical additives • Tracability of the porkfrom the farm to the fork

17. Yong Yuan farm « BSLF » • Why not to use antibiotics or chemical additives? • Theycanleaveresidues in the organs and the meatconsumed, in the form of the mothermolecules or theirmetabolites • Differenttoxicities are observed: endocrine, developmental, immunological, neurobiological, genotoxic, allergic and carcinogeniceffects on humans • Antibioticsused as growthpromoterlead to the selection of resistantpathogenicstrains, againstwhichantibiotherapyis no longer efficient for bothanimalsand humans

18. Yong Yuan farm « BSLF » • How? « Yogourt Pig » • Liquidfeedingthrough pipes from 30kg to 1 monthbeforeselling • Feed fermentation withlacticbacteria (testing to find right strain) • Dilution 4:1 • Lacticacidproduced by bacteriakeepsthe pipes clean and isbeneficialfor the pigs • Batch management « All In – All Out » • 1 batch/3 weeks • Easier management, better control of hygiene • Use of Olmix products

19. Yong Yuan farm « BSLF » • ↗ quality of the meat • Softerand tender • No drugresidues = foodsafety • 2009 « ShenNong 10 Award » fromTaiwaneseMinistry of Agriculture • Distribution by internet, restaurants, 1 supermarket • Successfulresults • 2,5 litters/year – 22/23 PSY • ↘ medicationcosts « probioticeffect » • ↗ palatability of the feed

20. Sanbanto « Premium pork » • Farm in Johor, Malaysia for 13 years, 600 sows • Concept : « Fromourfarm to your table » • Healthierproducts • Quality of the processing • « Porkloversdream »

21. Sanbanto « Premium pork » • How to produce « premium pork »? • Food safety management system (no AGPs…) • Home mixing • Software for statistics in the farm = improvedproductivity • Using Olmix products for piglets, pigs and sows • Keep the cold chainat all times • To have itsownfreshmeat shop and restaurant

22. Sanbanto « Premium pork » • Importance of the cold chain • Cold chainwillpreventfrommicrobialdevelopment and maintain gustative quality. • Cold chain has to bemaintainedat all steps in order to preventfrommicrobialgrowth • Salmonella, Campylobacter, Listeria… are responsible of foodpoisoning for human. In most cases, cold chain break isresponsible for these infections. They cause severe digestive troubles and sometimeslead to death.

23. Sanbanto « Premium pork » • Successfulresults: • 2 restaurants and freshmeatshops • Selling to other restaurants and supermarkets • 1st Malaysianpigfarmaccredited ISO22000 and HACCP • Awarded Best Farm in Malaysia 2008/2009

24. The key to produce golden pork • They care about biosecurity • Batch management • High hygiene • Security to enter the farm • Theirfeedingstrategyis important • Choice of rawmaterial • Liquidfeeding • Natural feed additives (Olmix products) • They are sustainable and eco-friendly • No AGPsnorchemical additives • Theyadd value to the pork • Omega 3, cold chain, no drugresidues…

25. The key to produce golden pork The tool to improve animal welfare in animal husbandry, Faster access to colostrum for the piglets, Control of ammonia in the farm, Prevention of bacterial development and flies repellant, Good healing properties, 100% natural, possibility to use anywhere, at anytime! … For a better life

26. The key to produce golden pork The natural growth promoter, Improved technical performances of pigs, Reduced digestive disorders and vet costs, Better homogeneity of the pigs, 100% natural, with possibility to replace AGPs. … For a better life

27. The key to produce golden pork The natural solution to prevent from mycotoxicosis, Unique worldwide patented nano-modified clay, Ability to bind a wide range of mycotoxins, Proven efficiency with in vitro dynamic model and in vivo. … For a better life

28. Golden pork in Vietnam? Thankyou for your attention! Golden porkis possible under tropical conditions, It is a good way to increasefarmer’smargin, Withincreasing power of the supermarkets, anticipation from the Europeanexampleis smart!