GRASS-FED BEEF-EVER INCREASING CONSUMER DEMAND

From time to time consumers are enamored by new trends in product development and generally these are mostly considered as fads unless the patronage grows consistently to establish a new line of industry with lasting impact. For example organic food movement or local foods preference or slow foods movement all started in a small way and they have now established them selves as viable businesses on their own. Similarly Atkins Diet, South Beach Diet and other similar movements started to deal with weight control were once some what popular but have since faded away for which reasons may be many. Now comes another consumer driven business alternative in the form of Grass-fed beef which is supposed to be tastier besides being more nutritious. Probably the main stream meat industry will have to blame itself for creating a strong competitor because of some of its operational practices considered unhealthy by the consumer community. Here is a look at this nascent industry in the US which seems to be posing a serious challenge to the conventional captive system of raising the animals feeding chemicals, hormones, antibiotics etc, frowned upon by the consumers.    

"It's expanded dramatically," said Alan Williams, a grass-fed beef producer and member of the Pasture Project, an effort to get more conventional producers in the Midwest switching to pasture-based systems. "In the late 1990s there were only 100 producers. Now there are more than 2,000. The market has grown from being $2 million to $3 million to over $2.5 billion in retail value." Most cattle raised in the U.S. are sent to feedlots, in Kansas and Nebraska mostly, where the animals are fattened and "finished" on a diet of corn and other grains. This feedlot system has enabled the country to develop its massive beef industry cheaply, efficiently and with less manpower. Cattle ranchers contend that a wholesale, or even partial, transition to a grass-based system would be impractical and would drive up costs. In recent years, however, critics of the feedlot system say the industry's growth has come at too high a cost for the environment, for human health and for the animals themselves. About 40% of the country's corn now goes to livestock, helping make corn the most grown, and most valuable, crop in the country. But corn production is nitrogen-intensive, and critics say that run-off from nitrogen fertilizer has contributed to polluted waterways, most notably the growing "dead zone" in the Gulf of Mexico. At the same time, cattle's corn-centric diets have contributed to fattier, less-nutritious beef that is higher in cholesterol and lower in good fatty acids, some say. Because the cost of that beef is relatively low, consumers can afford to eat more of it, often in the form of fast-food burgers. "Basically, it comes down to time," said Patricia Whisnant, president of the American Grassfed Assn., and a Missouri producer whose Rain Crow Ranch is among the largest grass-fed beef operations in the country. "You take an animal off of pasture, you give him antibiotics and corn, you're looking at harvesting that animal in 12 to 14 months. On grass, you're looking at 24 months, and more likely 28." Altogether, these factors appear to be getting the attention of consumers who are willing to pay a premium for grass-fed beef. Producers and retailers are responding. Until recently, most grass-fed beef was sold directly by the producer to the consumer, who often arranges to buy a whole side of beef through a special arrangement. Some grass-fed beef is also sold directly through buyers clubs".

This reminds one of the parallel movement which was started some years ago to force the poultry farms to change their practices involving raising of the birds in cages packed fully without allowing them any movement. To day there are new guidelines emerging that requires poultry farms to change their operations drastically to meet with standards that ensure reasonable growing environment to the birds. Probably the current trend in the consumer attitude favoring grass-fed beef may also become to morrow's industry standard.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

"TRACEABILITY" IN FOOD CHAINS-THE DNA TECHNOLOGY

Eating in a restaurant is becoming increasingly complicated with the customers being bombarded with threat perceptions regarding the "healthiness" of the menu and safety of the preparations offered by the caterer. Enjoying the food in one's favorite restaurant needs an atmosphere not marred by tension, suspicion and fear and that is why people frequent some restaurants regularly after experiencing the pleasure of eating good and safe food. Unfortunately time has changed, especially in western countries where "healthiness" has overtaken the eating quality of the foods served. Foods rich in salt or sugar or fat are being increasingly shunned because of the fear that they can damage the health from diseases like CVD, blood pressure, diabetes, over weight syndrome and obesity. Trust in the ability of a caterer to provide safe food is progressively ebbing and regulatory authorities are stepping in for safety enforcement. Latest fad that is being promoted is the DNA reading instruments which can trace the ingredients used in a food preparation and help the processor to decide on the quality of products like meat. When such "traceable" ingredients are used and when the customer is informed about it, the restaurants can charge premium prices for preparations made from them. Here is a take on this development that is taking place using modern electronic and biotechnology techniques.

The technology can determine not only where the meat came from, but also whether it's organic or Angus — or whatever the label says. Workers take DNA samples at processing and other places along the supply chain. The samples are gathered to determine the specific animals each product came from. Information kept by farmers and others involved in the raising and processing of the animals can be added to give a more complete history. DNA tracing also provides a faster way to identify the source of contaminated meat in the event of a recall, speeding the process from weeks or months to just hours. For example, it can identify the multiple animals whose parts were used in ground beef, which Holm said may be made from 1,000 different animals in a 10-pound box. The technology's ability to pinpoint particular animals could even reduce the amount of meat affected by recalls, which generally are tremendously costly for producers, suppliers and others. "In more recent years, food safety issues have become much more prominent in the supply chain here," said Ronan Loftus, co-founder of IdentiGEN Ltd., which is working with Performance Food Group on its DNA tracing. Countries like the United Kingdom and others turned to the technology because of food safety concerns, including worries about mad cow disease.

How far such "gimmicks" will impress the customers remains to be seen. Probably over the years DNA tracing may become an industry standard, especially for meat products which are accessed from different sources and it could be helpful for the industries, both processing as well as catering, to trace the source of meat supplied to them by the distributor. Besides this technique can also prevent false claims about the type of meat supplied and reveal whether good meat is adulterated with inferior ones.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com