Pork Industry Receives Research Funding
NEW ZEALAND - The New Zealand pork industry, in conjunction with Massey University, is to receive a research grant from the Foundation for Research Science and Technology (FRST) that will assist the industry with the development of an export market in South- East Asia.
6 June 2003
3 minute read
Massey University, through the New Zealand Pork Industry Board’s research provider, the Monogastric Research Centre, has been successful in a joint application with the New Zealand Pork Industry Board, for funding for research into product quality and packaging technology for chilled meats.
Subject to finalising contractual arrangements, the funding will provide $350,000 a year for three years, and is specifically linked to the Board’s export initiative in Singapore.
The Board has been instrumental in establishing an export network involving key commercial groups within the pork industry and considerable work has been undertaken towards establishing a stable export market.
The Board’s Chief Executive, Angus Davidson said that the initiative involved the establishment of long-term market access to Singapore based on value-added pork products.
“This research will provide the knowledge base to produce pork with the specific characteristics required by export markets particularly in the areas of colour, texture, taste, and overall eating quality,“ he said.
“The market we are targeting requires fresh pork and at present little is known about the influence of processing technology on shelf life and quality of chilled pork. The research will provide the knowledge for industry to develop specific handling and packaging technologies to transport high value chilled meat cuts.
“Meanwhile we are continuing with further work to develop this market, and in fact have a representative in Singapore at the present time, discussing market access issues,“ Angus Davidson said.
Massey University’s Director of Animal Nutrition and Physiology, Dr Wouter Hendriks, said that the Monogastric Research Centre has been a long-time research provider for intensive livestock industries in New Zealand.
“We have worked closely with the pork industry for a number of years and are now delighted to have the opportunity to be able to undertake key research to assist the sector capture potentially lucrative export markets,“ he said.
Subject to finalising contractual arrangements, the funding will provide $350,000 a year for three years, and is specifically linked to the Board’s export initiative in Singapore.
The Board has been instrumental in establishing an export network involving key commercial groups within the pork industry and considerable work has been undertaken towards establishing a stable export market.
The Board’s Chief Executive, Angus Davidson said that the initiative involved the establishment of long-term market access to Singapore based on value-added pork products.
“This research will provide the knowledge base to produce pork with the specific characteristics required by export markets particularly in the areas of colour, texture, taste, and overall eating quality,“ he said.
“The market we are targeting requires fresh pork and at present little is known about the influence of processing technology on shelf life and quality of chilled pork. The research will provide the knowledge for industry to develop specific handling and packaging technologies to transport high value chilled meat cuts.
“Meanwhile we are continuing with further work to develop this market, and in fact have a representative in Singapore at the present time, discussing market access issues,“ Angus Davidson said.
Massey University’s Director of Animal Nutrition and Physiology, Dr Wouter Hendriks, said that the Monogastric Research Centre has been a long-time research provider for intensive livestock industries in New Zealand.
“We have worked closely with the pork industry for a number of years and are now delighted to have the opportunity to be able to undertake key research to assist the sector capture potentially lucrative export markets,“ he said.
