Research in the meat industry

Abstract

Extract

In the time available it is possible to consider only a selection of work undertaken by both the Institute and the meat industry. I would have liked to mention some current activities such as the investigations carried out by the study groups of the Meat Industry Processing Development Committee, anaerobic digestion of organic wastes, and rendering. What is mentioned will permit delegates to assess for themselves at least the meat industry's interest in re search. First, however, there is need to explain why the New Zealand meat industry is unique in comparison with those operating overseas, and how its very nature affects research policy. It sends all its exports in a frozen state to markets 12,000 miles from the source of production, and competes with a locally fresh product. Collectively, the meat industry is very large by world standards, being composed of several companies operating 34 works altogether. They all sell what I regard as a national product, but pursue a policy of independent promotion. Technically, all companies have much in common in processing a common raw material. The harvesting of this raw material is seasonal, and quantitatively the volume is of such an order that only a very high standard of technical and organizational competence can possibly handle it.