The June edition of Milk & Juice is traditionally dedicated to cheese and this year is no different. Turn to our special supplement to get your hands on the 2010 South African Dairy Championships and Qualité Awards results. Our congratulations go to all the winners, but especially to Marianne Joos and Alastair Catto, the owners of Goat Peter Cheesery at Hekpoort, northwest of Johannesburg, who won the coveted 2010 Product of the Year award for their handmade, matured Goat Peter Farm Cheese.
Of course we visited the Cheese Festival and bring you feedback on the exhibitions and delectable cheeses that adorned the stalls. We also report on the annual South African Society of Dairy Technologists’ symposium in Stellenbosch.
Our feature article in this edition addresses the subject of sustainability in packaging and we look at the latest trends and requirements in the “green” packaging trade. We also bring you the latest on South Africa’s new labeling legislation.
In keeping with our focus on cheese, we look at buffalo mozzarella, its heritage, content and uses. We also discuss organic butter and its popularity in South Africa. In other articles, we visit the impeccable Roots Restaurant, to find out how professional management puts this eatery in a class of its own. We also look at the availability of raw material for the juice industry in 2009 and discuss the challenges that await in 2010.
Lynette Louw
Editor
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Sustainable packaging is here to stay
by Lynette Louw
While dressing up your product in attractive packaging would seem like the perfect answer to all your marketing woes, presentation is not the be-all and end-all of packaging. Many aspects are to be taken into account when deciding on the perfect package for your product. One consideration which stands out above the rest and has been leading the way over the past few years, is that of sustainability.
“Sustainability” has become the packaging industry’s concept of choice, and role players in the dairy and many other industries are scurrying to adhere to its principles and guidelines. Many already have their ducks in a row and are meeting the demands of its customers and their customers – the consumer.
But what exactly does sustainability entail and how should the smaller processor become part of this new drive?
The meaning of the term
The Brundtland Commission first defined sustainability in 1987 as “development that meets the needs of today, without compromising the ability of future generations to meet their needs”.
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AB7 focuses on packaging
Africa’s Big Seven is the largest food and beverage industry trade expo on the African continent, and will showcase all the latest food and beverage industry trends and product offerings across seven food and beverage trade shows, all unified under one roof. AB7 takes place at the Gallagher Convention Centre in Midrand, near Johannesburg, South Africa, from 25 to 27 July 2010.
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Waterkloof’s green machine
Waterkloof, a newcomer to the cluster of exceptional cellars on the outskirts of the Helderberg Winelands, has welcomed a newborn to its bio-dynamic family – Bessie, a Dexter mini-cow. The estate uses the manure of its own Dexter cows in the vineyards to put back the natural organisms, bacteria and fungi in the soil, which strengthen the immunity of the vineyards by feeding it with natural compost as opposed to using harsh phosphatic fertilisers.
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USDA rules on organic dairy
The US department of agriculture (USDA) has unveiled new rules for organic livestock production, with the aim of setting consistent standards for pasture use across the dairy industry. The new rules require cattle to have access to pasture all year round, and to be out on pasture for at least 120 days. They should also receive at least 30% of their feed from pasture.
The department said that the majority of organic dairy farmers already adhere to these standards, but those that have already qualified for organic certification will have one year after the final rule is published on 17 July 2010 to implement the measures. – www.dairyreporter.com
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