Page 9 - CON Boardpack July 20200708 Final_Neat

Abattoirs
SAPPO distribute guidelines and information via the RMAA to abattoirs so
that they had the tools to improve their biosecurity standards to prevent
spread of diseases, especially ASF. Dr Peter Evans is working closely with
the RMAA to ensure all the abattoirs and their employees are well
equipped and informed regarding biosecurity.

Post-Lockdown
SAPPO staff were challenged to give input on how things might change
after lockdown. Three major changes were anticipated: -

1. Types of meetings held might change, with more electronic
presentation and less face-to-face. (Human) Biosecurity at these
meetings will be more important.
2. One on one farm visits will probably continue as farmers have trust in
the veterinarians to be responsible and not come to farms if they are
a potential hazard. After all veterinarians & BDM’s have been the
industry’s agents for biosecurity.
3. Johan van der Walt was of the opinion that compartmentalisation was
becoming a bigger priority than in the past.

8.3 Consumer Education and Communication

‘Health is the new Wealth.’ SAPPO has to review the Consumer
Education programmes to address the greater awareness on healthy
eating and food safety. People are more health aware. Target
audiences must be selected carefully to convey the right messages.
Food safety was becoming more important.

Social media can in future serve as a major source of information and
knowledge in terms of consumers in the overall consumer education
approach.

Consumers’ disposable income will remain under pressure for some time.

SAPPO focused on social media during the lockdown to reach a target
market in the lower LSM groups. It was so successful that Media24 picked
up on it and gave SAPPO free space on their Move website and
extended the campaign free of charge. According to Media24’s videos
on the campaign, viewership had doubled.

The meeting noted that in-store demonstrations might change. Retailers
no longer allowing in-store demonstrations and prefer not to prepare
meat in-store. This is of concern to SAPPO. The in-store promotions
strategy reached target market groups with the right cuts and recipes.

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