Library & Resources

Monthly Archives: April 2020

Business continuity through CoVID-19

Pork producers are well aware of the need to protect their businesses from emergency animal diseases (EADs) such as foot-and-mouth disease (FMD) and African swine fever (ASF). More recently, producers have also had to be mindful of the risks that COVID-19 poses to their properties and workforce. Any disease-related disruption can have a significant impact on pork supply chains, as we are seeing in the United States. For a reminder about measures producers can take to prepare for disease-related operational risks, visit …

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APL response to current market disruption 

Market disruption caused by COVID-19 is front of mind for producers and our supply chain partners, especially the pressure being experienced by businesses exposed to the shut-down of the foodservice industry. APL has been closely monitoring supply and demand dynamics, working with all stakeholders to minimise the negative impact COVID-19 might have on our markets. Our work with exporters, government and importing countries has enabled significant volumes of Australian pork to be flown to markets including Singapore and Hong Kong. With exports …

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Hospo4Hospo rolls out across the country

APL’s helping hand for foodservice industry staff has been extended, with the Hospo4Hospo program expanding across the country. The program was launched at the start of April, partnering with restaurants to provide free pork meals for workers who had lost their jobs due to COVID-19 measures. After a two-week trial in Sydney and Perth, the program has been extended with meals also offered in Adelaide, Melbourne, Brisbane and the NSW Central Coast. In addition to a free pork meal, there’s also a social benefit for the hospitality workers, …

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Let’s #EatAloneTogether

A new campaign encouraging people to #EatAloneTogether has been launched by Restaurant & Catering Australia (R&CA), in partnership with some of Australia’s most high profile food industry personalities. The campaign is a response to the COVID-19 impacts on the sector and encourages people to order from their favourite venues and share a meal online, using the hashtag #EatAloneTogether. APL’s Mitch Edwards appears in the campaign and says people can keep celebrating those special moments and share meals together, plus support their local …

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CoVID-19 workplace safety checklist

APL have put together a checklist covering key measures around physical distancing, hygiene and cleaning, and staff and visitors that will help Australian pig producers keep their workers safe and limit the spread of COVID-19 in the workplace. Download the checklist for your workplace

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Singapore: New limits on ractopamine residues

Singapore has announced the establishment of new veterinary drug Minimum Residue Limits (MRLs), including for ractopamine in pigs. The new Singapore MRL for liver is 0.04 mg/kg. Previously there was no MRL set for ractopamine in Singapore for pigs. The announcement provides more clarity and certainty for exporters around what Singapore’s requirements are. The change will apply from 1 May 2020. APL has discussed this development with the Department of Agriculture, Water, and Environment’s National Residue Survey (NRS) team. NRS …

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Changes to the Pastoral Award 2010

The Pastoral Award 2010 has been varied to enable employers and employees to agree in writing for the employee to be paid an annualised wage or a salary instead of being paid an hourly rate, as of the first full pay period commencing on or after 1 March 2020. This arrangement might suit some employers, but may also require changes in the way timesheets and records are kept. The People in Agriculture website has some useful information and fact sheets …

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Aussie pig farmers raising ham and bacon awareness

The APL marketing team has been busy refocussing some of its efforts in recent weeks, with increased engagement in consumer digital channels. This has included an increased focus in social media to raise awareness of imports in ham and bacon. Please like and share the video, starring some of our amazing producers who volunteered their time in the creation of this important message. Despite extra pressures on all involved, this video was turned around in two weeks with no budget, and as you can …

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Understanding pig biosecurity in NSW

With the increasing threat of exotic diseases such as African swine fever reaching Australia, the NSW Pig Biosecurity – Health and Disease Survey is a project designed to better understand pig owner and producer practices and beliefs regarding pig health and disease prevention, preparedness and biosecurity across NSW. For further information about taking the survey, visit the NSW DPI website.

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CoVID-19 producer update (17 April 2020)

The CoVID-19 pandemic has thrown up challenges for Australia’s food supply chains, especially coming after severe drought conditions in eastern Australia. However a new ABARES Insights report released this week confirms almost 90 per cent of the food Australians enjoy is homegrown, making Australia’s food security among the world’s strongest. The National Farmers’ Federation has welcomed the report, saying it affirms the fact that farmers remain on the job during these unprecedented times. “Farmers are continuing to produce, in high volumes, …

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Celebrate holidays at home with a crackling Easter

Easter in 2020 might be different to what many Australians had planned, but that doesn’t mean the long weekend won’t be a wonderful opportunity to enjoy some memorable meals and a crackling break with some fresh Australian pork. Australian Pork Limited CEO, Margo Andrae, said while COVID-19 measures had forced many long weekend and school holiday plans to change, it was an opportunity to celebrate at home. “Australian pork is increasing in popularity as an affordable and highly versatile meat,” Ms Andrae …

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What’s next for the 2019 APIQ✓® Major Review?

The initial stakeholder consultation component of the 2019 APIQ✓® Major Review has now been completed by Prime Consulting International. After the Major Review reference group meeting on 22 January, there were nine stakeholder meetings between 30 January and 19 February in VIC, NSW, WA, QLD and SA, with a teleconference for Tasmanian stakeholders. During the stakeholder communication meetings participants discussed four key discussion points which had been identified by the reference group. Further, there was a significant amount of time devoted to items …

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CoVID-19 producer update (7 April 2020)

With a number of significant issues arising from the COVID-19 pandemic, we want to assure you that APL is listening to stakeholders in the supply chain and working with governments and representative bodies to limit the impact on our industry. The effective shut-down of the foodservice industry, representing 26 per cent of our market, has created significant supply chain disruption. Many producers are now facing a drop in prices, especially where exposure to the wholesale and foodservice supply chain is greatest. APL is one of a number of …

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ASF Update: PNG, mitigation and preparation

ASF confirmed in Papua New Guinea Australian pork producers remain on alert following confirmation this week the deadly virus African swine fever (ASF) has caused the death of hundreds of pigs in Papua New Guinea. Australian Pork Ltd CEO Margo Andrae said the detection of ASF in PNG reinforced the importance of the ongoing ASF mitigation work between the pork industry, government and other stakeholders. “We can’t afford any weak links in our defence against ASF. All aspects of monitoring at the border …

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Differences between science and commerce

Article originally written by Peter Haydon for Australian Pork Newspaper Last time I was involved as part of a team of technical experts was over 18 years ago, and it was with about 70 food technologists. So, I called a mentor of mine and asked him whether I might have forgotten anything about working with technical experts. His answer was annoyingly concise: “They are people, Pete, treat them like people”. So, in the first four weeks in Research and Innovation, that’s what I’ve been doing. We had some honest …

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