Page 12 - Australian Pork Newspaper
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Jefo announces Dr Avril Grieve as Technical Sales Representative for Australia and New Zealand
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JEFO, a global leader in high-performance non- medicated nutritional solutions for animals, recently announced Dr Avril Grieve will join the Jefo Australia team as Technical Sales Rep- resentative – Monogas- trics, effective November 19, 2018.
Jefo Australia managing director Wayne Bradshaw said, “Avril will be an out- standing asset to the Jefo Australia team.”
“She is well known in pig and poultry industries and her technical background and training will provide incomparable support to Jefo’s clients in Australia and New Zealand.
“Avril will also work very closely with Jefo’s International Monogastric R&I teams in what Jefo calls Applied Scientific Curiosity.”
Jefo Group president and founder Mr Jean Fontaine said how proud he was that Avril has decided to join the Jefo team.
“Avril is a nice person with great knowledge of the industry,” he said.
“She is a fantastic asset to our team led by Wayne Bradshaw, who has been
working with our strategic partners within Australia/ New Zealand for 14 years now, and our commitment is stronger than ever.
“Jefo is working on some exciting projects that will be launched within the next few months.
“Stay tuned to discover the solutions based on our ‘life, made easier’ com- mitment to our friends, our clients”
“Jefo is committed to the advancement of the global intensive farming industries through proven scientific solutions and Dr Grieve’s appointment is another great addition to the Jefo family,” Mr Bradshaw said.
“Avril will join Dr Mar- cio Gonçalves and Dr Roger Campbell, who were recently appointed as Global Technical Man- ager – Swine and Inter- national Swine Consult- ant, respectively.”
Avril brings with her a Bachelor of Agricultural Science (Animal Science) and a Bachelor of Arts (Psychology).
She furthered her educa- tion by completing a Doc- tor of Philosophy titled ‘The role of protease in
unlocking the nutritive value of sorghum grain for pigs’ at the University of Queensland.
In addition, she has just completed her Graduate Diploma in Education (Secondary).
She has worked in Aus- tralian and New Zealand intensive industries for 15 years and has knowledge in all areas of monogas- tric production including genetics, nutrition, animal health and research, de- velopment and extension.
Avril also has extensive experience in nutritional technical product manage- ment including exogenous enzymes, premix formula- tion and probiotics.
Furthermore, she has over six years of expe- rience in sales account management.
When asked about her new appointment, Avril said, “I have always been impressed with the Jefo product line, the team and their commitment to ani- mal science.”
“I am looking forward to my new position at Jefo where I can further de- velop my skills, take on interesting projects and challenges and continue
to work with and support people in the monogastric industry.”
Avril can be contacted on 0475 001 123 or at
About Jefo
Founded in 1982 by Mr Jean Fontaine, Jefo is a family owned company headquartered in Saint-Hy- acinthe, Quebec, Canada.
With offices in four con- tinents, Jefo employs over 320 people worldwide and commercialises its prod- ucts in 80 countries.
The Jefo Group operates
on several segments in the agribusiness industry, from innovation and de- velopment to transporta- tion, and is considered by clients as a major player without the constraints of a large multinational.
Its core business is the development, production and commercialisation of non-medicated preci- sion nutrition solutions for animals to promote a healthier circle of life on a more sustainable planet.
For further information, please visit
Dr Avril Grieve with Jefo Australia managing director Wayne Bradshaw.
Pork sausage, zucchini and tomato spaghetti
• 400g spaghetti
• 2 tablespoons olive oil
• 500g thick Italian-style pork
• 1 medium red onion, cut into
thin wedges
• 2 garlic cloves, crushed
• 300g zucchini, diced
• 1⁄2 cup dry white wine
• 200g tomato medley or cherry
tomatoes, halved
• 1 tablespoon lemon juice
• 1/2 cup flat-leaf parsley leaves,
roughly chopped
• Extra virgin olive oil, grated par-
mesan and lemon wedges, to
1. Cook spaghetti in a large sauce- pan of boiling water following packet directions. Drain and set aside.
2. Meanwhile, heat 1 tablespoon oil in a large heavy-based frying pan over medium-high heat. Snip the top off the sausage casings.
Squeeze small rough pieces of the sausage meat into the pan and cook, turning often, until golden and almost cooked through. Trans- fer to a plate and set aside.
3. Add the remaining 1 tablespoon oil to the pan and heat over medi- um-high heat. Add onion and garlic and cook, stirring often, for three to four minutes until onion is tender. Add zucchini and cook, stirring occa- sionally, for two minutes. Add wine and cook for one minute.
4. Return sausage pieces to the pan, cover and cook over medium- low heat for four to five minutes until hot. Toss through tomatoes and cook, tossing occasionally, un- til hot. Season with salt and pepper to taste.
5. Add the spaghetti to the sausage mixture and toss over medium-low heat until hot. Toss through lemon juice and parsley. Drizzle with
extra virgin olive oil, sprinkle with parmesan and serve with lemon wedges.
Prep time 15 min Cook time 15 min Serves 4
For more pork recipes, visit
Results are based on typical progeny growth performance achieved using Primegro Genetics grown under a high health environment and fed using the Rivalea Nutritional Program.
Page 12 – Australian Pork Newspaper, November 2018

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