DQS

Fire & Feast workshops spotlight important industry issues

The trader and consumer-focused workshops presented throughout The Fire & Feast Butcher’s Festival, presented by Crown National, provided useful insights from industry experts on a variety of topics of current importance to the meat industry.

The trader and consumer-focused workshops presented throughout The Fire & Feast Butcher’s Festival, presented by Crown National, provided useful insights from industry experts on a variety of topics of current importance to the meat industry.

Barbeque specialist, Judi Capleman discussed the topic ‘Key pointers for choosing or preparing a quality smoked meat, cheese or food products’, providing a useful introduction to smoked food products and a discussion about the intricacies of the various smoke methods, wood types and the difference between home-smoked and commercial products.

‘Equipment 101 for the meat fanatic and small butcher’, a workshop presented by the Managing Director and Food Technologist at Food Tec Consulting (Africa), Matie Malan addressed the importance of hygienic design in meat equipment; and the applications of manual and automatic meat processing equipment.

Commercial Account Manager for NSF International Global Food Division, Jodi-Li Buys, hosted a workshop on the important topic; ‘Why consumers should understand the importance of certification for companies selling food or meat products’, looking at elements such as the different certifications and their requirements, as well as how a consumer can assess if a product is safe.

Bringing some DIY knowledge to the workshop programme is Kobus Strydom from Firelab, an associate member of the SA Thatchers’ Association. Strydom will discuss ‘Ideas and pitfalls to avoid when building a thatched lapa/area with an open flame braai’, touching on elements such as the choice of braai, safety aspects and lapa design.

Discussing the topic ‘Food is feast and therapy all in one’, Dr Lacea Marais, of Fireseed & Associates analysed the psychological effect of various food properties; touching and consuming food prepared for a feast and unexpected food combinations which work.

Independent food safety consultant, Dinie Dreyer, focussed on ‘Consumer crisis point: What does the product label tell me about my butcher’s product?’ and provided insights regarding proper product selection, making informed choices on products and understanding what to look for.

Bisibean owners, Roelien & Andre Swanepoel, discussed the complementing of meats with coffee in ‘A meaty meal with coffee will make it a feast: Coffee as a key ingredient of life’, providing an overview of various coffee types and the production process as well as tips on using coffee as an ingredient for meaty feasts.

The head chef at the Dutch East Restaurant in Franschhoek, Pasch du Plooy, outlined ‘Consumer cost pressure point: How to choose the best meat for my special celebration or BBQ?’. The difficulty of selecting meat; species, cut, preparation method and time; personal and contextual preferences, and choosing value for money are all aspects that were touched on in this workshop.

 

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