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The Wagyu Society of South Africa marked a decade of excellence with their annual conference and annual general meeting held at Maselspoort Resort and Conference Venue near Bloemfontein. Themed “Technology to shape the red meat and Wagyu industry,” the event gathered producers from across the country, including the Western Cape and Botswana.
The conference kicked off with enthusiasm as Bob Hobson, president of the Wagyu Society, set the stage for insightful discussions aimed at increasing Wagyu production to an economically sustainable venture. Industry professionals delved into critical topics ranging from meat quality to technological advancements and global market access.
Elrie Botha of Excellent Meat captivated the audience with her analysis of factors influencing meat quality across the supply chain. She stressed the importance of consumer education in shaping global meat preferences and advocated for transparency in production practices. Her insights highlighted the pivotal role of informed consumer choices in driving industry standards.
Dawie Fourie of Gigalot showcased cutting-edge technology in feedlot management. Demonstrating their radio frequency identification tag system, which boasts over 400 000 units in use across South Africa, Fourie illustrated how data-driven insights improve feed efficiency and operational effectiveness. His presentation underscored the transformative potential of technology in optimising both feedlot and on-farm processes.
Read more about Wagyu beef’s current market share here.
Enhancing traceability and sustainability
Dewald Olivier of the Red Meat Industry Services challenged market limitations, emphasising the need for enhanced traceability to access overseas markets. Highlighting the role of Global Location Numbers (GLNs) in strengthening market confidence and biosecurity. Olivier states that the unique flavour of South African red meat can be competitive in global markets and that South Africa should see it as an opportunity.
Thys Meyer of the Livestock Registering Federation delved into the Beef Genomics Program (BGP2), offering Wagyu producers a roadmap for breeding excellence. Meyer’s discussion encompassed the integration of genomic data to identify superior traits and that it is important to focus on the correct traits and gives Wagyu producers insight into the important traits to look at signalling a forward-thinking approach to sustainable Wagyu production in South Africa.
Elizra Warrender of the LTL Group underscored the importance of industry standards in ensuring sustainable meat production. Addressing critical areas such as veterinary medicine use, animal welfare, and environmental impact, Warrender advocated for alignment with international sustainability goals. Her call for transparency and proactive brand management resonated strongly with attendees navigating a dynamic global market.
Scientific benefits
Professors Arno Hugo and Frikkie Neser of the University of the Free State focussed on the scientific underpinnings of Wagyu beef. Hugo’s exploration of meat quality factors and the nutritional benefits of Wagyu fat challenged misconceptions, highlighting Wagyu’s unique attributes and that Wagyu producers should capitalise on this. Neser’s insights into genomic advancements underscored the potential for genetic improvement within South Africa’s stud industry, despite existing challenges.
The conference concluded on a note of optimism and collaboration, with stakeholders motivated to leverage technological innovations and scientific insights for sustainable Wagyu production. The event not only fostered knowledge exchange but also laid the groundwork for future industry growth and international competitiveness.
In retrospect, the Wagyu Society’s milestone conference was not merely a celebration of past achievements, but a forward-looking approach to redefining the future of Wagyu and red meat production in South Africa. As the industry navigates global trends and technological advancements, the commitment to quality, sustainability, and innovation remains steadfast – a testament to the resilience and vision of South Africa’s Wagyu community. – Danie Naude, Free State University (on behalf of Plaas Media)
