The Technical Committee

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PRESENTED BY DR LOUIS THERON AT THE 105TH  SAPA CONGRESS HELD ON TUESDAY, 31 MAY 2011 HOSTED AT EMPERORS PALACE, GAUTENG

1. The restructuring of a new Technical Committee with the supporting subcommittees has come off the ground and the involvement and co-operation of the concerned authorities, professional services and the industry have started functioning well.
2. The following subcommittees have met regularly during the year, with representation by various groups of all role-players in the industry and related state and other institutions.

Animal diseases committee

1. With representation by the Department of Agriculture, Forestry and Fisheries, poultry veterinarians (consultants) and the industry, who will in future also include the manager of the Poultry Diseases Management Unit (PDMU), as well as ex officio the chair of the Technical Committee. Discussions with the University of Pretoria’s feed-animal production section of the Faculty of Veterinary Science, Onderstepoort were successful.  The establishment of applicable training of poultry veterinarians and supporting technicians can realise shortly to supply the needs of the industry.

Animal Welfare Committee

1. With representation of members of the SAPA, the National Society for the Prevention of Cruelty to Animals (NSPCA), a consultant (i.e. of the SAVA) and ex officio the chair of the Technical Committee. The withdrawal of the NSPCA at a late stage is regrettable, but with better understanding of mutual needs and discipline it could be re-established through continuous liaison with them.

Food Safety Committee

1. Currently, representation of the Consumer Goods Council of SA is not satisfactory, and in the light of the Consumer Protection Act the participation of such an organisation would make sense. Representation of the Departments of Agriculture, Forestry and Fisheries and of Health is resulting in positive discussions. Matters of urgent concern, such as independent meat inspection and flavour enhancement / brine injection have been discussed in depth, with considerable progress towards finding common ground.
2. The Consumer Protection Act will bring about a fundamental change in the day-to-day management of product safety, which should not make a difference with regard to the normal responsibility of the industry concerning such safe quality products.
3. The involvement of product-control persons at larger chain-store groups is considered to be of the essence, and in future they will be invited to attend meetings.

Research Selection Committee

1. Representatives of SAPA members, external experts and ex officio the chair of the Technical Committee now have the money available for the opportunity to research specific issues particular to production practices in the RSA in order to find solutions.
2. The establishment of a chair at the Faculty Veterinary Science, Onderstepoort to manage such research projects is envisaged. Funds will be made available for this purpose.

Training

1. The KwaZulu-Natal Poultry Institute (SAPA/KZNPI) presented successful training courses. The SAPA/KZNPI courses allow for the receiving of credits towards obtaining a national qualification. We would like to invite poultry producers to make use of this excellent course through the KZNPI; it would not only be of benefit to the individual, but also to the sponsoring company, as the skill shortage in the poultry industry is a real threat to the competitiveness of the industry. A new training landscape has come to the fore, which would affect training for the foreseeable future. The previous act allowed for attainment of Unit Standards, whereas the new act will change towards satisfying an occupational profile. SAPA is in the process of adjusting the training curriculum to the new standards, as well as engaging the relevant people to ensure that credits obtained will not be lost to individuals who completed the previous courses. Training will once again be held in Gauteng during August, Western Cape during September and KZN during October. Training is also being presented on poultry farms.
2. The broad function of the Technical Committee with the supporting subcommittees is, together with the role-players, to create the necessary liaison forum, be involved in government-implemented regulations, and maintain the required good image and confidence in the product as presented to the consumer.
3. Available information and advice to the SAPA Management Committee should be provided on a continuous basis. Liaison with concerned authorities and bodies involved in the poultry industry should take place with the necessary mutual acknowledgement of each other’s knowledge and integrity. Where the motive of profit is followed in a healthy way, protection of the integrity of the most affordable product is so much more important.
4. The opportunity should exist for discussions on food safety and the integrity of the product offered to the consumer to take place with the necessary authority and expertise in the suitable forum and in a transparent manner in order to create and maintain consumer trust.
5. The unfortunate media circus regarding flavour enhancement and brine injection of poultry meat has been handled with great responsibility. The proposed codes of practice and clear presentations of various levels should have left the consumer well informed and reassured.
6. It is the responsibility of the poultry industry, which has developed largely independently of government involvement with regard to industry standards and resultant food safety and product quality, to now, when there is more pressure to comply with stricter legislation and associated regulations, maintain and strengthen the confidence of the consumer.
7. It is indeed necessary that such important qualities and factors not be watered down or slackened.
8. The industry is facing major challenges. These can only be successfully addressed and handled with the necessary inputs from all the role-payers, especially with regard to national disease-management systems and control programmes, product safety and quality, and the integrity of the product that is made available to the consumer.
9. Each one of us in the industry, through the funds made available by approved levies, contributes to the necessary funding for the establishment of the required structures and ensuring the necessary technical support.
10. Funding of the essential elements to keep the industry healthy as development and change occur will probably in future be known as the watershed period – when the element of uncertainty about the capacity of the authority to manage controlled poultry diseases changed into an opportunity for the industry and the role-players concerned to perform this with precision and professionalism.

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