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FeedBack why??? To produce the Product the consumer wants

FeedBack why??? To produce the Product the consumer wants. Producer Processor End Product the consumer wants!. How can the fault be fixed if the producer is not getting feedback. Who bears the cost of the fault Processor – Product that he can not sell Producer – Diminished demand and return

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FeedBack why??? To produce the Product the consumer wants

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  1. FeedBack why???To produce the Product the consumer wants ProducerProcessor End Product the consumer wants!

  2. How can the fault be fixed if the producer is not getting feedback Who bears the cost of the fault • Processor – Product that he can not sell • Producer – Diminished demand and return • Consumer – Poor eating experience • Industry – Reduced demand for our Meat

  3. Grass Seed

  4. Incorrect Vaccination = Damage

  5. Bruising

  6. C. Ovis (Sheep Measles) We can not export meat with this. Do you want this on your table? Will the consumer buy Lamb again? The producer must be told so they can fix it. It can be controlled and eradicated.

  7. Dirty Stock – Poor presentationDifficult to process – E-coli, Salmonella, Trim Damage

  8. Heavy and Fat Lambs, Why Not?? • Producer – Extra feed cost as longer on feed • Producer – More work for less stock turnover • Producer – Risk of eruption of teeth • Processor – More Fat and Bone waste • Processor – Lack of demand for heavy carcass • Retail – Item is too costly to the consumer

  9. LAMB A LAMB B Cold Carcase Weight 23.0 kg GR 10.0 mm Fat Score 2 Saleable Meat Yield 57% Cold Carcase Weight 23.0 kg GR 20.0 mm Fat Score 4 Saleable Meat Yield 47%

  10. LAMB B FS 4 LAMB A FS 2 Fat/Bone: 12.2 kgs Fat: 9.9 kgs Saleable meat: 10.8 kgs Saleable meat: 13.1 kgs Assumes ave retail value = $17.40/kg

  11. LAMB B FS 4, GR 20mm LAMB A FS 2, GR 10mm Carcase cost 23.0 kg @ $4.70 per kg $108 Fat & Bone 9.9 kg Saleable Meat 13.1 kg Carcase cost 23.0 kg @ $4.70 per kg $108 Fat & Bone 12.2 kg Saleable Meat 10.8 kg Cost per kg of Saleable Meat : Cost per kg of Saleable Meat : $108÷10.8 $108÷13.1 = $10.00 per kg = $8.24 per kg

  12. LAMB A LAMB B Cold Carcass Weight 28.0 kg GR 15 mm Fat Score 3 Saleable Meat Yield 54% Cold Carcass Weight 28.0 kg GR30.0 mm Fat Score 6 Saleable Meat Yield 42%

  13. LAMB B FS 6 LAMB A FS 3 Fat/Bone: 16.2 kgs Fat: 12.9 kgs Saleable meat: 11.8 kgs Saleable meat: 15.1 kgs Retail value $205 Retail value $263 Assumes ave retail value = $17.40/kg

  14. Loss due the fat Fat/bone diff: 16.2-12.9 = 3.3kg Value of fat and bone 3.3 kgs $4.64 (6cents kg for fat/bone, 4.70 on farm carcass price) X $15.30 = Extra losses = trim costs, loss of meat sales

  15. Comparison of Selected and Unselected Broilers at 42 Days of Age Selected pedigree broiler Unselected 1957 control broiler Source: Aviagen

  16. Where to Now? • What is lack of feedback costing you? • What is poor genetics costing you? (600 grams / day or 250 grams / day) • Correct fat levels, are you wasting money? • The consumer that eats your lamb must be happy all the time • If we get all this right the consumer will pay

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