Beyond Meat is a US based faux-meat production company, who have recently defied Wall Street analysts with a 600% surge in investments, based purely on the outcome of first-quarter results. Since it’s initial public offering, the share price has surged from $25 to well north of $100 dollars a share, 65% above the standard 12 month price target - with the notice to investors that it expects revenue to more than double over the next year. This has placed the company’s valuation at over US$5 billion dollars, before their first financial year is even complete. Such success on the stock market has not been matched since 2000, and the “dot com” boom, for a first day trading on the NASDAQ.

What’s the company trying to do?
The company has a lofty vision of replacing animal-based meat, and making the existing product obsolete. Beyond Meat’s CEO Ethan Brown says there are four factors which are driving consumers to choose their plant-based meat: improving human health, positively impacting climate change, addressing global resource constraints, and improving animal welfare.

What’s in their burger patties?
The top 5 ingredients in the ‘beyond burger’ are water, pea protein isolate, expeller-pressed canola oil, refined coconut oil and rice protein. Beyond Meat creates the meaty texture by feeding the ingredients into a food extrusion machine that cooks the mixture while using steam, pressure and cold water to align the proteins in a manner that mimics the structure of meat.

Does it represent a challenge to the livestock industry?
Currently, the artificial burgers are competing in the ground beef market as fast food, and are currently more expensive. However on a blind taste testing session, which you can listen to on Commodity Conversations by Mercado Analysis, the burgers were rated ‘not that bad’, and according to the authors it would be difficult to pick the difference when served if you were unknowing of the meat's constituents. Nutritionists have flagged that the product may not be the solution for health dilemmas arising from meat, which is not surprising given the largely processed nature of the product, being sold out of fast food chains.

A common skin problem seen during the wetter months is greasy heel, also known as mud fever or pastern dermatitis.

This condition is painful for horses and owners alike. It can cause discomfort and lameness in the horse, and can be very difficult for owners to treat as the condition can be quite persistent and tricky to get rid of. Horses that have pink skin and white hair on their pasterns are the most predisposed to the infection. Another major predisposing factor is standing in constant wet and muddy conditions.

Presenting as painful thick, crusty, yellow scabs around the back of the heels and the pastern, greasy heel is most commonly seen on the hind feet but can occur on all four. In severe cases, it can spread around the front of the feet and extend up the legs, the skin becomes thickened and inflamed (red), and the legs swell up.

Greasy heel usually involves a bacterial infection in the skin. Cases that are not resolving with standard treatment may need further testing to ensure there is not another underlying cause such as mites, fungi or immune mediated conditions.

Treatment initially involves clipping the hair away and washing the legs to remove all mud, followed by keeping the horse housed in dry conditions. Soaking and scrubbing the affected areas with an antiseptic detergent such as chlorhexidine to soften and remove the scabs is critical for killing the bacteria. Scab removal may need to be done in stages to avoid hurting the horse. Scab removal and washing should be followed by drying the legs and then applying a topical steroid based cream (please only do this under veterinary instruction). Pain relief should also be given.

If you're worried about your horse this winter, give us a call. 

On May 13th this year, the Vietnamese government announced that more than 1.2 million pigs (4% of the national herd) had died or been culled as a result of African swine fever (ASF). This comes only after the disease was first detected in China on 3rd August 2018. The figures below demonstrate the spread of the epidemic, in terms of geographical impact as well as the reported number of infected swine in China and its neighbours:

China: 136 ASF outbreaks detected in 32 provinces. 1,129,000 pigs have been culled in an effort to halt the further spread.

Mongolia: 3,115 pigs (more than 10% of the total pig population in Mongolia) have died or been destroyed due to the disease.

Vietnam: 1,700,000 pigs have been culled.

Cambodia: Since the Ministry of Agriculture Forestry and Fisheries confirmed its first outbreak on 2 April 2019, more than 2400 pigs have died or been culled.

How is it moving around? 
Studies of 68 outbreaks revealed three major causes spread ASF virus

• 46% by vehicles and workers without disinfection,
• 34% by swill feeding,
• 19% by the transport of live pigs.

Could this be the ‘year of the pig’ for Australia? 
According to Meat and Livestock Australia, ASF is yet to have a significant impact on the meat trade with China. China pork or poultry imports have not yet surged and expensive imported red meat is being driven by other forces, but ASF’s potential to disrupt cannot be underestimated. As products in China cold stores are run down, a reduced sow population, as well as the preventative culling will undoubtedly influence the market as the year progresses. ASF will continue to be a critical driver of world meat markets in 2019 and 2020.

Image Source: ASF situation update August 2018 to present.