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

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FeedBack why??? To produce the Product the consumer wants Producer Processor End Product the consumer wants!

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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 - PowerPoint PPT Presentation

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

Page 1: 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!

Page 2: FeedBack why??? To produce the Product the consumer wants

How can the fault be fixed if the producer is not getting feedback

Who bears the cost of the faultProcessor – Product that he can not sellProducer – Diminished demand and returnConsumer – Poor eating experienceIndustry – Reduced demand for our Meat

Page 3: FeedBack why??? To produce the Product the consumer wants

Grass Seed

Page 4: FeedBack why??? To produce the Product the consumer wants

Incorrect Vaccination = Damage

Page 5: FeedBack why??? To produce the Product the consumer wants

Bruising

Page 6: FeedBack why??? To produce the Product the consumer wants

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.

Page 7: FeedBack why??? To produce the Product the consumer wants

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

Page 8: FeedBack why??? To produce the Product the consumer wants

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

Page 9: FeedBack why??? To produce the Product the consumer wants

Cold Carcase Weight 23.0 kgGR 20.0 mm Fat Score 4Saleable Meat Yield 47%

LAMB BCold Carcase Weight 23.0 kgGR 10.0 mm Fat Score 2Saleable Meat Yield 57%

LAMB A

Page 10: FeedBack why??? To produce the Product the consumer wants

Fat/Bone: 12.2 kgs

Fat: 9.9 kgs

Saleable meat:10.8 kgs

Saleable meat:13.1 kgs

LAMB BFS 4

LAMB AFS 2

Assumes ave retail value = $17.40/kg

Page 11: FeedBack why??? To produce the Product the consumer wants

Carcase cost23.0 kg @ $4.70 per kg

$108

Fat & Bone 12.2 kgSaleable Meat 10.8 kgCost per kg of Saleable

Meat :$108÷10.8

= $10.00 per kg

Carcase cost23.0 kg @ $4.70 per kg

$108

Fat & Bone 9.9 kgSaleable Meat 13.1 kgCost per kg of

Saleable Meat :

$108÷13.1

= $8.24 per kg

LAMB AFS 2, GR 10mm

LAMB BFS 4, GR 20mm

Page 12: FeedBack why??? To produce the Product the consumer wants

Cold Carcass Weight 28.0 kgGR 30.0 mm Fat Score 6Saleable Meat Yield 42%

LAMB BCold Carcass Weight 28.0 kgGR 15 mm Fat Score 3Saleable Meat Yield 54%

LAMB A

Page 13: FeedBack why??? To produce the Product the consumer wants

Retail value$205

Retail value$263

Fat/Bone: 16.2 kgs

Fat: 12.9 kgs

Saleable meat:11.8 kgs

Saleable meat:15.1 kgs

LAMB BFS 6

LAMB AFS 3

Assumes ave retail value = $17.40/kg

Page 14: FeedBack why??? To produce the Product the consumer wants

Loss due the fatFat/bone diff: 16.2-12.9 = 3.3kgValue of fat and bone

3.3 kgs X $4.64 (6cents kg for fat/bone, 4.70 on farm carcass price)= $15.30

Extra losses = trim costs, loss of meat sales

Page 15: FeedBack why??? To produce the Product the consumer wants
Page 16: FeedBack why??? To produce the Product the consumer wants

Comparison of Selected and Unselected Broilers at 42 Days of Age

Unselected 1957 control broiler

Selected pedigree broiler

Source: Aviagen

Page 17: FeedBack why??? To produce the Product the consumer wants

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