Material flows in livestock product utilisation
(ref - MHS Manual for Official Control. Chapter 2.8. Animal By-products)
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- Taylor Nelson Sofres
(ref - MHS Manual for Official Control. Chapter 2.8. Animal By-products)3.2.3. MAIN PRODUCTS PRODUCED AND DISPOSAL ROUTES The disposal of the various materials identified as constituting ‘waste’ in Section 2.2 can vary in its sophistication. Probably the most basic is for:
3.2.3.1. Edible by-products to be sold for human consumption Edible offal can come from both the internal body systems of cattle, sheep and pigs and from external parts. Internal: Those from within the carcase, items such as liver and kidney are still relatively widely utilised by consumers. Some used to be more widely used, but are now difficult to find (such as, hearts, lungs and trachea, sweetbreads) and others that are now banned e.g. the brains from ruminant animals. Such offal’s are sometimes referred to as ‘red offal’ from the carcase such as liver, and ‘green offal’ referring to the digestive tract and associated organs. Some pig’s blood is still used for manufacturing black and white puddings Where permitted, blood for human consumption must be collected in a way that eliminates contamination (e.g. by use of the hollow ‘Vampire’ knife). It must remain identified with the carcase until the conclusion of its inspection and it must not be stirred by hand, only with instruments that meet hygiene requirements. Subsequent storage must be in clearly identified, non-corroding containers with close fitting lids, and it must be kept under refrigeration at a maximum temperature of +3°C. These containers must not be used for any other purpose. External: External offal includes pig heads, head meat from eligible cattle, feet, oxtail and collagen. Of the external and internal offal’s for human consumption; some are collected and processed for sale in some plants e.g. liver, hearts; some will sell this material onto pet food manufacturers; some will dispose of it as a waste product. There is also a specialist trade for certain glands and other specialist offal’s, high quality fats, that some abattoirs/cutting plants take part in and others do not (depending on whether the cost of collection is higher than the return). If the offal’s are intended for human consumption or pet food they must be handled hygienically after inspection and chilled to +3oC or below prior to dispatch. Such edible offal’s form the basis of many well-known British dishes such as liver and onions, steak and kidney pie, stuffed heart, tripe and onions. In addition bones yield marrow and can be used to produce stock, and intestines can be used as the skins for sausages., black and white pudding, With changing lifestyles and tastes they are less widely utilised by British household consumers today than in the past. The home and export market for such edible offal’s was set out in more detail in a report for EBLEX in 2006 (MLC 2006a). It describes a market that has been in decline for a number of years, with the usage of red and white meat offal’s falling by almost 50% since 1980 and only representing an estimated 2 to 3 % of total meat consumption Taylor Nelson Sofres household food panel consumption figures over a similar period were reported as indicating however, that that households only consumed a small proportion of this. However, this report indicated that there has been a renewed interest in certain sections of the catering market such as the higher quality restaurants in putting offal dishes on their menus, with the hope that this could lead to a revival in the frequency of use by households (recent experience has shown that new/revived use of various foods in recipes in the food service sector can now be a trigger to their uptake in the household sector). In addition the report also indicates, that of the small amount of edible offal that is consumed, much does not come from home produced livestock but from the large tonnage of edible offal is imported into the UK Almost all of this will come into the country in a frozen form and some such as the lamb offal’s from New Zealand are in consumer packs and are a common sight in the freezer cabinets in most supermarkets. Unfortunately the import statistics do not give a reliable figure on the amount of offal that is consumed in the UK that comes from imported sources. The discussions with the industry carried out as part of this study, confirmed the view from earlier studies that the extent to which such products are harvested by the abattoir industry varies considerably from plant to plant. 3.2.3.2. Edible co-products, sold for use in products for human consumption e.g. edible fats and greaves, casings and tripe’s. Edible co-products can be defined as those other materials derived from internal and external animal offal’s that have to be processed in some way (i.e. which for some may only mean washing), before being used wholly or as ingredients in products for human consumption They include products which as with other edible offal’s, form the basis of some well known British dishes, which are today consumed much less widely than in previous times (e.g. tripe and onions). The main edible co-products are derived from: 1. Stomachs – in cattle and sheep the rumen and reticulum – processed for tripe’s for domestic consumption or export (less so sheep); in pigs the stomach (maw) – processed today mainly for the export market (when harvested with the large intestine they are sometimes referred to as chitterlings and can be cooked and used as food on their own, or processed with other material in traditional meat products such as faggots. The other part of the stomachs of ruminant animals the omasum and abomasums are very rarely processed for human consumption today 2. Intestines – derived from the small intestines of sheep and pigs, processed primarily for use as natural casings. In cattle they are classified as risk materials and cannot be used for any purpose. The competitors to natural casings are artificial ones made from such as collagen, cellulose and even plastic. Collagen is largely derived from the inside of a small percentage of cattle hides and removed by specialist processors and used for producing man made natural sausage casings. 3. Edible fats and proteins (greaves) – derived from various fat sources from carcases which have been passed as fit for human consumption. Detail on the processing of such edible co-products and the issues was recently set out in a report for EBLEX in 2007 (Scudamore, 2007). This report indicated that although there is an increase in interest from the industry to better utilise such materials (and also the edible offal’s as identified in 3.2.3.1), rather than dispose of them as an animal by –products, the current extent of such harvesting varies from plant to plant. This was confirmed during the discussions held with the industry carried out as part of this study. The specialist nature of the processing market was also indicated by the earlier study for EBLEX (MLC 2006a). This indicated that a major factor determining usage was the accessibility to this specialist market, in that for small and medium sized abattoirs in some parts of the country the convenience of disposal through an animal by-products collector (together with the rest of the ‘waste’ material), was greater then the small and fluctuating returns that was available from devoting time and labour to harvesting the material. The later point was also confirmed in autumn 2007 at the workshop conducted by the RMIF as a follow up to industry interest and to review how to improve ‘gut room’ practices to produce better material. Tripe’s - These reports showed that in tripe sector only three main processors remain, Heys of Dewsbury, Scragg of Liverpool and Fishers of Newark, and these usually purchase their raw material ready blanched and trimmed from Scotland, Ireland and the Isle of Man. The low demand has forced many of the smaller processors out of business. The larger pig abattoirs either blanche pig maws or wash, pack and freeze fresh products for export to China, France and Italy. Unfortunately most of the medium sized and smaller abattoirs lack the facilities to either wash, pack or freeze their maws so this potential market is lost. Casings - The market for natural casings has also declined and in recent years the above reports estimated that only 15% of sausages were made with natural sheep casings mainly derived from the UK sheep flock and 10-15% used pig casings. Many of the sheep and pig casings produced in Britain are it was maintained by these reports, exported (64% for sheep casings), with some being re-imported (after further processing in China – which also dominates the pig casings market in the UK). Many small abattoirs sell their washed casings to local butchers and processors, but there are twelve independent casing processors who will purchase the casings washed and ready for final processing, the main ones being Harder Brothers, Oris, Asco, Weschenfelders. The main one of these collects from forty plus slaughterhouses, in eight of which they also manage the gut room. Some of the larger abattoirs will harvest and process the casing themselves e.g. Woodheads. The main UK competition to the natural casing market is Devro who manufacture casings from collagen. The advantage is that the Devro casing has a consistent quality and size, unlike natural casings, and many types of filling machinery will only accept man made casings. Because of this the market for hand prepared natural casings is increasingly limited to the local butchers and the low volume quality sausage manufacturer. Edible Fats - Fat extraction is a major part of the rendering process, with the production of fats and proteins for human consumption divided by the 207 report into those governed by:
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The structure of the industry varies from two fat melters co-located with large slaughterhouses e.g. Woodheads, to two standalone plants one of which – Nortech – is part of the PDM Group and reported to derive 85% of such fat from cattle, 10% from sheep and only 5 % from pigs (pig fat is in short supply and much is imported). A further large standalone plant in Northern Ireland – Duncrue Food Processors – is a leading producer of beef dripping. In addition there are an unknown number of small food businesses that will purchase high quality fat (e.g. suet and cod fat) from local abattoirs and cutting plants for processing into such as dripping. The industry depends on sourcing a quality raw material and the returns for the sale of the raw material can be such that all of the abattoirs and cutting plants interviewed as part of this study were separating such materials to a greater or lesser extent. But the market is volatile, and Scudamore reported that in 2007, the price for non-human consumption was higher than that for human consumption. In addition as energy costs increase the incentive to use all fats and tallows as a fuel grows (but there are issues here that will be raised in the rendering section). 3.2.3.3. By-products suitable for pet food to be sold to pet food manufacturers Edible offal for animal consumption e.g. pet food – can include some/all of the edible offal’s and edible co-products described above, particularly those used less for human consumption today (e.g. lungs, stomach runners/gut, green tripe- refers to unwashed tripe –etc) However, today as was indicated by an MLC confidential report prepared for Defra in 2006 a great deal of pet food also utilises the lower value prime cuts of meat, as well as meat trimmings (Defra 2006b). The pet food market collection is dominated by the main collectors - PDM, Tony Fear, Stafford By Products, Asco, Oakley, Alba, Anglia Canners, Durham Animal Feeds and to some degree Midland Meats. In addition to these companies there are numerous small manufacturers supplying frozen and cooked products with the largest being Forthglade. These small companies supply specialist pet food outlets, small super market groups and market traders. The finished pet food market is dominated by Nestle, Masterfoods (Mars UK) and Midland Meats. All the production at the Masterfoods (Pedigree) Melton Mowbray site is now for the UK market and this has opened the door for UK beef products to be used. Unfortunately Nestle produce for a worldwide market and therefore do not use UK beef products. Prices paid to abattoirs by the larger collectors are generally poor and the specifications given by certain collectors are high. PDM and Forthglade insist that any tripe and paunch purchased must be machine washed and cut to a specific specification and this eliminates many UK abattoirs as suppliers as they do not possess any type of cleaning machine. Some companies, such as Tony Fear, will take rough washed product but this has very little value (if any) although it does save on collection charges. Many of the larger collectors also insist on product being chilled to plus 3oC prior to collection. 3.2.3.4. Waste materials for rendering As will be seen in the following tables that estimate the main disposal routes the majority of red meat industry ‘waste’ (as defined by this report) is collected by companies involved in rendering the waste materials, into bone meal, fats and tallow. Prior to the BSE crisis of 1996, much of the product produced from this waste had a commercial value. Today much of it from ruminant animals, and even from non–ruminants, has to be disposed of as pure ‘waste’ product with no value. The rendering process involves the crushing and grinding of animal by-products, followed by heat treatment to reduce the moisture content and kill micro-organisms. Separation of the melted fat (tallow) from the solid (bone and protein) is achieved through spinning and pressing. The solid fraction is then ground into a powder, to become meat and bone meal (MBM). Once used in animal feed, mammalian MBM is now land filled (to be reduced by 2010), or incinerated and used as a fuel in cement kilns and power stations. The oil (tallow) resulting from the rendering process is used in a wide range of industries depending on its quality and grade:
The structure of the rendering industry and its development in recent years is set out in detail in Appendix 3 of the previously referred to report for EBLEX (MLC, 2006). To all intents and purposes the rendering industry can be regarded in economic terms as an oligopoly i.e. an industry dominated by a small number of companies, the chief one of whom is PDM, if not a monopoly. As such it has been the subject of a number of reports by the Monopolies and Mergers Commission over the years (as set out in the above report) and exonerated for various reasons, the chief one being that no one else wants to do the job! The subsidiaries of this company and the small numbers of others (e.g. Pointons in the Midlands and William Forest in Scotland (a subsidiary of Argent), charge for the collection of ‘waste’ material from those companies producing it i.e. the abattoirs, cutting plants, meat processors, butchers. A small number of abattoir companies such as ABP Shrewsbury and MacIntosh Donald have co-located rendering plants, but these are for Category 3 materials only. The prices which they charge tend to be remain fairly stable over long periods (the monopolistic nature of the rendering sector is one reason for this); they change periodically but are unlike hide and skin prices where the demand and supply is heavily influenced by global and market forces and price fluctuations are common. 3.2.3.5. Waste collection charges Yüklə 0,86 Mb. Dostları ilə paylaş:
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