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The aim of this project was to provide a pilot workshop that will communicate critical information about the use of and value-adding opportunities for alternative meats to users of those meat products in the food service, wholesale and processing industries.

Two previous RIRDC/DPI projects led by Joanne Bobbitt explored the value-adding potential of these exotic meats. The projects tested products for spoilage and pathogenic organisms in order to determine shelf-life and ensure safe meat products. This workshop builds on the outcomes of the previous research projects and enables communication of the findings to industry and the public.

The workshop was held at Primary Industries Research Victoria, Attwood Centre Victoria on 10th August 2004. The workshop was attended by 85 participants including chefs, butchers, teachers and students from hospitality courses, processors and producers. The workshop communicated the benefits of a range of new value adding opportunities for alternative meat products; cuts and supply options for the industry; and strategies for maximising food safety and product quality through correct supply chain practice relevant to the alternative meat industries.

The workshop included a series of seminars covering:

• Strategies for maximising food safety through supply chain management
• Management of eating quality issues to ensure a high quality product.
• How to use these products in your business : cuts and supply options
• A range of new value adding opportunities for alternative meats.
• Shelf life and food safety of value-added meat products

Workshop participants were treated with a lunch show-casing over 15 different valued-added alternative meat products including rabbit with plum and pepperberry glaze, lemon myrtle and chilli crocodile sausages, emu with spinach and cheese coating croc. Hela Schwarz played an integral part developing many of the value-added products, with Hospitality GippsTAFE providing the chefs and presentation expertise. The lunch was supported with trade displays from organisations that support the exotic and game meat industries.

Discussion sessions held in the afternoon provided valuable feedback from attendees about the issues they see as being priorities for the alternative meats industries. This information should contribute to strategic industry planning for DPI and RIRDC regarding future efforts and investment. The workshop provided an exciting opportunity to communicate the results of research to the food service sector.

An immediate evaluation of the workshop was made at the event, as well as a follow up evaluation after 4 months to determine changes in behaviour and attitude. Using the evaluation results, recommendations were made for refining and delivering the workshop in other states, or as the basis for the development of training materials to be incorporated into TAFE or other industry training modules.

The workshop was well received by those attending, with people finding the increased knowledge and the eating experience beneficial. All participants reported that they found the workshop to be beneficial to them and should be repeated again. This was reinforced unanimously by comments in the follow-up survey.

Some consideration should be given to the target audience for any further workshop or other program. Repeatedly two types of audiences were identified as needing promotion and education.

Firstly there is a need to continue to reach the food service sector including restaurants, butchers, chefs (including students and apprentices), catering, supermarkets and ready retail suppliers.

The second group identified was consumers themselves. Consumers continue to view exotic and game meats as a novelty, or an alternative to their main diet. Until these meats are incorporated into mainstream diets, the demand for product will be limited and will prevent uptake by retailers.

A number of key opportunities and recommendations were identified at the workshop and from the subsequent evaluations for the continued promotion and growth of the alternative meat industries.

For the development of further workshops:
 

• RIRDC consider provision of further workshops/educational/marketing program for delivery to both food service sector and consumer targets.
• Victoria, NSW, SA and QLD were all identified as areas where the program could be repeated.
• Workshops could be delivered through other providers of food sector based education – such as TAFE or Hospitality colleges.
• Workshops need to deliver essential messages of product supply, handling, shelf-life and safety.

For industry:
 

• The need to promote the health benefits of these products – low fat, low cholesterol, high iron etc
• There is a need to develop export opportunities
• There is a need to gain increasing returns from forequarter and other less desired cuts
• There is a need for the provision of cooking procedures/simple instructions for the cooking of low fat meats.
• The need for improved consistency in regulations especially between states eg Vic legislation regarding the slaughter of kangaroos.
• There is a recommendation for the formation of a Victorian or national industry group to promote “game” and other new and emerging meat products.

This project has shown that there is a perceived need to continue education and promotion of the supply, handling and opportunities for exotic and game meats. These programs need to be targeted at two audience groups: the food service sector and the consumers. The aim is that through long term education of both the food service sector and consumers, these meats become part of mainstream diets and enable significant growth of the industry.

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Last updated: September 2005
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http://www.rirdc.gov.au/reports/NAP/05-140sum.html