Die rol van waardetoevoeging in die produksie, verwerking en verspreiding van rooivleis in die Langeberg

[摘要] ENGLISH ABSTRACT: This study investigates, primarily, value adding in the red meat value chain, and secondary, the scope of red meat consumption in the Langeberg on a formal level. The value chain is proposed as a value system, since the latter dispose of feedback capacity. This ability of a system means that the elements identified can change and influence each other, unlike a value chain, where information is traditionally sent linearly. Vanaf a systems approach, the production, processing and distribution of red meat are investigated by means of a qualitative and quantitative analysis of data. Critical points of change are identified to improve resource use within the value chain in order to decrease the price of meat.Changes in the red meat industry over the past 80 years had a distinct influence on the current structure of the red meat value chain. It is therefore necessary to understand the history in order to predict the future. Vanaf this viewpoint the Red Meat Scheme is discussed, as well as the typical structure of the value chain, which serves as a benchmark for the analysis to follow. Red meat refers to beef, sheep/lamb and pork.The analysis of data is done using Interactive Qualitative Analysis© and descriptive statistics. Open and close ended questions are included in questionnaires for the interviews. Respondents included are role players in the Langeberg red meat industry which are situated in the area as well as those who are directly involved, but not situated in the area. Role players in the Langeberg include producers, feedlots, agents, abattoirs, supermarkets and butcheries, while wholesalers vanaf outside who are involved in the area, are also contacted.Some interesting finding vanaf the quantitative analysis include 1) supermarkets and butcheries in the Langeberg differ, on average, only 29c/kg on a selection of meat cuts, 2) labour is the single largest expense for the majority of respondents, and 3) the per capita consumption of red meat in the area is considerably lower that the national norm: 15.78kg versus 25.39kg. If is apparent that the role of the informal market cannot be ignored and questions arise about the validity of the national norm.After analysing around 700 data cards the Red Meat Value System of the Langeberg were constructed. The most important characteristics of the system are that government regulations and supermarket standards seems to be the largest driver of change within the system, while price is the biggest receiver of influence (and therefore the largest 'variable).Recommendation that are supported by the analysis: Increase in genetic material of weaned animals leads to better quality meat; Direct supply by abattoirs to retailers increase both parties‟ ability to add value; Vertical integration in the value chain can increase the viability of enterprises; Availability of meat of different grading on retail level can increase the quality of carcasses within a given grading level; The regressive nature of VAT can decrease with the abolition of VAT on lower graded carcasses, while total abolition will benefit both the industry and consumers.

[发布机构] Stellenbosch University