Page 2 - April 2018
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Opportunities for young leaders in the Australian pork industry
THIS month I would like to update you on two currently advertised opportunities for young leaders in the Austral- ian pork industry – the Australian Pork Industry Leadership Course and the 2018 Ron Collins Memorial Travel Award.
The Australian Pork In- dustry Leadership Course is an inaugural Australian Pork Limited-commis- sioned industry-specific program to enable young leaders to build their net- works, discuss industry challenges and learn prag- matic leadership skills that may then be imple- mented into their business and the broader industry.
This program will be conducted over a 12-month duration, with three workshops incorpo- rated into the program.
Upon completion, it is anticipated participants will have developed:
• Awareness: par- ticipants have a greater awareness of their own behaviour preferences, leadership style, strengths and weaknesses. They can then build proactively on these insights.
• Skills: participants have gained pragmatic skills to lead teams, en- gage with others and com- municate effectively.
• Thinking: participants have expanded their per- spectives on business models, industry chal- lenges and problem solv- ing.
Program sessions – ses- sion one: May 4-7, 2018, Canberra – Advanced Team Challenge
This is a fast-track ex- perience to strengthen team dynamics, identify and manage communica- tion issues, and embed a practice of collaboration
• Thinking like a futur- ist;
The award has been de- signed to assist a person involved in any aspect of the Australian pork indus- try to travel overseas and further investigate a topic that is of benefit to the industry.
This award is not limited to any one area, however the purpose of the trip must be innovative and one that will benefit the Australian pork industry.
The 2016 winner was Dr Rebecca Athorn, who used the award to inves- tigate the applications of precision livestock farm- ing within the pig indus- try.
Dr Athorn travelled to Belgium to attend the EU- PLF final conference on precision livestock farm- ing in intensive livestock industries project.
She also visited farms involved in the project to see first-hand some of the discussed technologies in place, as well as meet- ing with Danish research providers.
Upon her return to Aus- tralia, Dr Athorn present- ed her findings at a num- ber of APL/Pork CRC roadshows, and will also provide a brief update at PPPE prior to the 2018 winner announcement.
Applications must be received by COB Friday, April 27, 2018.
Application forms are available on about
For further information, please contact Wayne Bradshaw on 07 4630 1500, 0429 301 500 or
For further information on either of the topics discussed, please do not hesitate to contact me on 0423 056 045 or heather. channon@australianpork.
☛ from P1
wild ginger, plus cara- melised pork hock, were cooked by host chef Mar- ty who also served a fig, honey and goat milk ice cream for dessert.
“Marty and Dan are both long-time PorkStar supporters so we’re grate- ful they were able to team up for this feast that was packed with flavour and
really showcased the ver- satility of pork,” Mr Ed- wards said.
“Australian Pork Lim- ited developed the Pork- Star program at a time when pork was often absent from restaurant menus.
“While that’s changed, we’re so excited that chefs are embracing pork and trying new cuts, new fla- vour combinations and
continuing to challenge themselves and their peers.”
Guests enjoyed beer from Endeavour Vintage Beer Co, Santa Vittoria water and Vittoria Coffee, while wines for the lunch were matched by Gourmet Traveller WINE.
The PorkStar program is in its second decade of encouraging and celebrat- ing chefs’ pork usage.
Colin Fassnidge, Martin Boetz and Mitch Edwards.
Chefs Matt Swinhoe of Ms. G’s and Martin Boetz, owner of the Cooks Co-op.
Focus areas:
• Performance pressure;
• Strengthen Inter- national relationships;
• Team dynamics; and
• Leading change.
Session three: January 29-31, 2019, Canberra – Leadership Thinking Skills Development
Leadership thinking needs particular focus in two areas: emotional intelligence and engage- ment with others (diffi- cult conversations and the more public world of me- dia) and thinking in com- plexity (how to think like a futurist).
In developing awareness of leadership issues across the sector, this workshop will aim to prepare par- ticipants for a broader leadership engagement platform, and for future roles on industry boards, associations and commu- nities.
Focus areas:
• Media training;
• Team leadership;
• Problem solving;
• Self awareness; and
• Conflict management.
Session two: October 2018, dates TBC – Overseas Expedition
Exposure to, and immer- sion in, another culture can provide new stimulus; enabling people to devel- op new perspectives, gain understanding and gener- ate innovative ideas that can then be applied in the workplace once they go home.
This component of the course will involve par- ticipants visiting various farm and processing op- erations across the supply
• Difficult tions; and
across the team.
This program is for
adventurous individuals who want to challenge their collaboration and problem solving under pressure.
It is outdoors and expe- riential and is not for the faint-hearted!
The program is designed to be inclusive, with no bias towards age, gender or physical ability.
The challenges are in the mental, social and emo- tional realms of dealing with ambiguity and ad- venture.
chain in Denmark, with the visit coinciding with the 2018 ‘Svine Kongres- sen’ – the Danish equiva- lent of the Pan Pacific Park Expo that typically attracts over 1200 pig pro- duction employees every year.
Focus areas:
• Operational leadership and management;
• Evening sessions with industry leaders.
Session one will be fa- cilitated by Zoë Routh, Inner Compass Australia, in conjunction with Out- back Initiatives.
Session two will be fa- cilitated by APL staff.
Session three will be fa- cilitated by Zoë Routh, in conjunction with select subject matter experts.
I encourage anyone who may be interested in this course to contact Ashley Norval on 0437 177 527 or at ashley.norval@aus for an application form as soon as possible.
Places are strictly lim- ited – applications will be accepted until March 25, 2018.
Ron Collins Memorial Travel Award 2018
Ron Collins was a tire- less contributor to the Australian pork industry.
In 1997 he launched his publication, Australian Pork Newspaper, where he continued to support every aspect of the pork industry.
Ron, together with Jefo Australia managing direc- tor Wayne Bradshaw, was prominent in creating the PPPE concept.
In 2003, Ron Collins passed away after a battle with cancer.
He is survived by his wife Sue and sons Ben and Tim.
Andso,asasignofre- spect for the PPPE con- cept and in recognition of Ron’s commitment to the Australian pork industry, the Ron Collins Memo- rial – Pan Pacific Pork Expo Travel Award was established.
• Systems-thinking the supply chain;
Farm feast for Sydney chefs celebrates pork
Pig Industry Calendar of Events
MAR 20 - 23 – Anuga FoodTec, Colonia, Germany
MAR 21 - 23 – Pig Focus Asia, Bangkok, Thailand
MAR 21 – World Butchers’ Challenge, Belfast, Ireland events/1038188022980633
MAR 27 - 28 – London Swine Conference, Ontario Canada www.
APR 19 - 21 – Livestock Asia, Kuala Lumpur Convention Centre, Malaysia,
MAY 15 - 16 – British Pig & Poultry Fair, Stoneleigh Park, Warwickshire, UK
MAY 16 - 17 – Forbes Stud Pig Sale, Bedgerabong Showgrounds, NSW E: Ph: 0448 419 080
MAY 20 - 22 – ONE: The Alltech Ideas Conference, Lexington, Kentucky US
MAY 30 - 31 – Pan Pacific Pork Expo, Gold Coast, Queensland
JUN 20 - 22 – VIV Europe 2018, Utrecht, The Netherlands en/Bezoeker.aspx
SEP 17 - 19 – VIV China, Nanjing International Exhibition Centre (NIEC), China aspx
How to supply event details: Send all details to Australian Pork Newspaper, PO Box 387, Cleveland, Qld 4163, call 07 3286 1833 fax: 07 3821 2637, email:
07 3286 1833
Main items include:
• 10,000L vacuum tanker
• Self-feeders
• Big Dutchman liquid feeding system
• Outside shelter tanks
• Complete milling system • Pumps and more
For more information contact or 0438 678 245
Cooks Co-op wait staff, chef Rob Kabboord of Quay Restaurant, Troy Rhodes- Brown of Muse Restaurant & Kitchen and Chris Thornton of Restaurant Mason.
Page 2 – Australian Pork Newspaper, March 2018
by HEATHER CHANNON Acting Research and Innovation General Manager
© Collins Media Pty Ltd – Contents may not be reproduced in whole or in part without written permission from the publisher. It is the responsibility of advertisers to ensure the correctness of their claims and statements. The views expressed in this publication are not necessarily those of the publisher.
Preliminary sale notice of a 400-sow outdoor piggery operation in Tasmania.

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