Page 1 - April 2018
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Phone: 07 4697 3344 • Fax 07 4697 3532
Vol 22. No. 3 March 2018 Australian Pork Newspaper PO Box 387 Cleveland 4163 Phone (07) 3286 1833 Fax (07) 3821 2637 Email
D’Orsogna managing director Brad Thomason, D’Orsogna director Marco D’Orsogna, Member for Yuroke Ros Spence, Victorian Minister for Industry and Employment Ben Carroll and D’Orsogna director Eugene D’Orsogna at the sod turning at Merrifield Business Park, Melbourne, where construction has begun on a $66 million state-of-the-art 10,858sq m food- manufacturing facility for D’Orsogna.
Market-leading move east by D’Orsogna
WE think it’s healthy to al- ways test what we are doing with the funding we receive from our pig farmers and the government to ensure we are getting the best re- turn on investment for your funds.
Australian Pork Limited in- vests close to $25 million per annum on behalf of all our pig farmers and the federal government each year, and we need to have processes that get the best bang for buck.
To remind you, each time a pig is processed, a levy is generated that is collected by government and most of it ends up with APL.
In total, the levy on each processed pig is $3.425.
Seventeen and a half cents ($0.175) of this goes to the National Residue Survey and is used to conduct random residue testing of pork to sat- isfy food safety and trade- related requirements.
That means APL ends up with $3.25 per pig, of which $1 is nominated as the R&D levy and $2.25 is the Market- ing levy.
The R&D levy is matched by the government with tax- payer funds – another $1 – meaning APL ends up in to- tal with $4.25 per pig.
Multiply this by about 5.3 million pigs per year and we are funded at between $20 and $25 million.
There are quite different rules around how we are al- lowed to spend the R&D levy compared to the Marketing levy due to the fact that the government contributes to our total R&D spend.
Our funding agreement with the government dictates what R&D means and we need to be careful to comply by only using R&D levies for R&D projects.
The Marketing levy can be used for any other relevant and allowable activity in the marketing, policy or commu- nication areas.
We meet formally with the government each six months to give a briefing on our pro- gress including implement- ing our strategy, working on
Point of View
agreed actions around our performance and ensuring we are complying with the conditions outlined in our funding agreement.
So how do we decide where to invest this substantial sum of money from year to year on behalf of our industry?
A PL has comprehensive processes around choosing investment targets, whether it be through the development of our Strategic Plan on a five-year cycle involving pro- ducer consultation and input from government or our An- nual Operating Plans, which are built from the ground up through committee processes and the involvement of the APL Board.
Our Strategic Plan was developed in 2014 and dic- tates five strategic objectives, being Growing Consumer Appeal, Building Markets, Driving Value Chain Integ- rity, Leading Sustainability and Improving Capability.
All the projects APL under- takes need to be contribut- ing to one of these strategic objectives.
For allocation of our Mar- keting budget, we have in- volvement of the Market Development Committee (a committee of the APL Board), which assesses the plans for generally improv- ing demand for pork through product improvement, mar- ket development and product promotion.
These plans are then put to the Board for approval each year and reported on a regu-
lar basis back to the Board. For allocating our R&D budget, the Research and De- velopment Advisory Com- mittee (another APL Board committee) assesses business plans developed through four specialist groups proposing
projects for investment.
The four specialist groups cover the subject areas of Marketing and Eating Qual- ity, Production and Welfare, Environmental Management and Quality Assurance, Bio-
security and Food Safety. The RDAC chooses what it considers to be the best projects for implementation
in the coming year.
Projects are evaluated prior
to being commissioned in terms of the impact they can have on the industry – through individual producers for those with on-farm implications.
This evaluation contrib- utes to the decision around whether they are proceeded with or not.
We also evaluate projects upon completion to check the contribution is maximised through the project outcomes being extended to the full industry.
The whole process is long and protracted but it needs to be to get the most out of each dollar we invest – for our pig farmers and the Australian community.
If you’ve got ideas on how we could invest our funds, don’t hesitate to send us a noteorgiveusacall–we don’t have a monopoly on good ideas.
Stockyard Industries 54 King Street,
Clifton QLD 4361
07 4697 3344
including two of my fellow directors, Eugene and Marco D’Orsogna, who are here to- day, it gives me great pleas- ure to now see the D’Orsogna name, brand and products so firmly establishing on the east coast,” he said.
The D’Orsogna family first had a presence in Melbourne in 1947 when Eugene’s fa- ther, Tommaso and Marco’s father, Giovanni worked there
☛ continued P19 Farm feast for Sydney chefs celebrates pork
ICONIC Western Australian company D’Orsogna Limited has begun construction of a $66 million state-of-the-art 10,858sq m food-manufac- turing facility at Merrifield Business Park, 30km north of Melbourne, which will employ 240 people and es- tablish D’Orsogna as a na- tional market leader in the smallgoods and meat protein food sector.
Thomason, responding on be- half of the company after the launch and sod turning on the 3ha greenfield site by Victo- rian Minister for Industry and Employment Ben Carroll, said D’Orsogna had taken a strate- gic approach to making such a substantial investment after first establishing a manufac- turing footprint at Mount Wa- verley, Victoria 10 years ago.
“Marty’s property is the per- fect place for that and to have him team up with Merivale’s Dan Hong was fantastic.
“It was also really special that the pork was produced just down the road, by a producer Marty regularly works with.”
Managing director Brad
“On behalf of the D’Orsogna Board and family members,
SYDNEY’S top chefs flocked to the farm for this year’s PorkStar, celebrating Australian pork and fresh produce.
More than 100 chefs trav- elled to the newly renovated Cooks Co-op at Sackville where they enjoyed a feast pre- pared by chefs Martin Boetz and Dan Hong.
PorkStar’s Mitch Edwards said the event was a chance for chefs to come together, celebrate quality produce – in- cluding pork – and network.
“Lunch at the farm was a perfect PorkStar celebration of both Aussie pork and quality fresh produce,” Mr Edwards said.
“We know chefs like the op- portunity to get out of the kitchen, see where food is be- ing produced and enjoy dishes whipped up by their peers.
Dan prepared the canapes including sweet and sour pigs’ ears, pork banh mi, crumbed pork hock nuggets and Korean spicy pork belly.
The mains, of green curry Melanda Park pork neck and
☛ continued P2
Chefs Dan Hong, Colin Fassnidge and Troy Rhodes-Brown.
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