Cape Town – Agriculture, Forestry and Fisheries Minister Tina Joemat-Pettersson today announced the lifting of a ban on meat from regions affected by the recent outbreak of foot-and-mouth disease.

She, however, announced a suspension of all poultry exports after a confirmed outbreak of avian flu in the Western Cape.

Joemat- Pettersson, who briefed media today ahead of unveiling her R4.7-billion budget in Parliament, emphasised that a ban on the movement of live animals out of the affected regions would remain in place, while adding that “intensive surveillance” was being carried out to determine the extent of the avian flu outbreak.

But the minister, who also today announced that the department intends to introduce a compulsory community service for veterinarians to boost food security in rural areas, said she was confident that the restriction on the movement of animals would be lifted in the next two weeks and is awaiting the last round of tests before a decision could be made.

“We need to reiterate that we are in control of the situation and thus there is no need to panic,” cautioned Joemat-Pettersson, who added that so far 64 597 cattle had been vaccinated.

The foot-and-mouth outbreak was first detected in February, and was confined to northern KwaZulu-Natal.

She said the ideal would be to have only those cattle situated on the northern side of the N2 highway vaccinated. “Animals on the eastern or southern side of the N2 are being re-tested and, if positive, [they] may have to be replaced with clean ones,” she said.

Negotiations were already under way with a number of countries for opening up exports from the affected regions.

The department’s director general, Langa Zita, indicated that both Botswana and Namibia were interested in lifting the ban on meats in the affected region.

Joemat-Pettersson said the recent outbreak of avian flu on five farms around Outshoorn had led to the quarantining of these farms and to the department suspending all export of poultry and ostrich meat – which are mainly shipped to EU countries.

“Exports of ostrich meat will have to be traced back and recalled to the beginning of February 2011,” she said, adding that birds will be restricted to a 10km radius on farms.

Suspending exports was more effective for the country than having the EU impose a ban on the meat, as such a ban could take more than a year to lift if it was imposed, she added.

She said the recent crisis in the surplus of grain was “no longer there”, pointing out that traders in the Middle East and Far East were interested in buying up the surplus.

The minister said the grain surplus had emphasised the need for more agro-processing businesses in the downstream grain sector and added that her department was in talks with the Department of Trade and Industry and Economic Development as to how to develop this area more.

“The surplus should be turned into an opportunity for job creation as well as income earning for our farmers,” she said.

She said South Africa’s ascension to the Brazil, Russia, India, China and South Africa (Brics) grouping was a boon to the local agriculture sector as it would allow South Africa to more easily enter the perishable foods and processed goods market in countries which, unlike EU nations and the US, did not have farm subsidies.

Turning to her department’s plans to amend the Veterinary and Para-Veterinary Professions Act to compel veterinarians to undergo compulsory community service, Joemat-Pettersson said the situation had to be changed because of the 3 000 registered vets, only 247 registered as state vets, with only about 300 vets serving rural areas.

The target was to have 100 vets take up community service across the country by next year.

She said the move had been some time in the making, the department has also been allocated a “considerable amount” for this project, including R80 million in the first financial year that the programme started and R120 million in the second year.

The minister said the Vets Council and smallholder farmers had endorsed this move, which she added would increase food security and curb the outbreak of diseases.

She hoped to have the bill through by the beginning of next year, but veterinarian students currently doing their studies would not be required to do community service.

The idea is for the department to first seek out unemployed graduated vets, she said.

Turning to transformation, Joemat-Pettersson said the department had now set up a dedicated unit to study the respective Black Economic Empowerment (BEE) charters for agriculture, fisheries and forestry, adding that the fishing sector had been the most difficult when it came to implementing BEE.

The department is encouraging the re-opening of farm equity schemes and for farmers to grant farm workers equity.

She said the state had to take complete responsibility for the success of black farmers, but added that the department was not going to rush to get the green paper on land reform completed at the risk of food security.

“We cannot have a situation where we risk food security in our country and the fine balance we have with all stakeholders in agriculture has to be maintained,” said Joemat-Pettersson.

She said the expansion of white farmers into the continent did not mean that a “mass exodus” of white farmers from the country was under way.

“We are encouraging our white farmers to expand their operations into the continent. This means that we have better market access for our farmers and we have better opportunities for job creation,” she said, pointing out that this expansion was similar to an entity like Shoprite Checkers opening up outlets across the continent.

Turning to the pending Walmart-Massmart deal, which was currently being reviewed by local competition authorities, Joemat-Pettersson said legally binding conditions needed to be in placed to ensure that local farmers benefited. – BuaNews

Petit-Chouer Recipe We were craving for something sweet, went through our baking books and found this recipe. They looked scrumptious to an adult and they even pleased the eye of the little ones. We wanted to give them a try. For the dough you need 3 dl water 100 g butter 2 dl [...]Petit-Chouer recipe is a post from: Home Cooking


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:chef:

Starters Pressed ox cheeks and foie gras terrine, apple chutney, toastÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.00 Pan fried scallops, “boudin noir”, piquillos coulisÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £9.50 Pan-fried foie gras, crispy filo, sweet and sour sauceÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*£10.50 Baked mini camembert, garlic and herb soldiers, camembert Â*ice-cream, mixed leavesÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£8.00 Mains Gnocchi, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£12.00 Cannon of lamb, [...]

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Starters Pressed ox cheeks and foie gras terrine, apple chutney, toastÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £7.00 Mains Gnocchi, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â*Â*Â*Â* £12.00 Cannon of lamb, tagliatelle of courgettes, garlic mash, thyme jusÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*£19.00 Dessert: Caramelised lemon tart, lemon sorbet, berry coulisÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£6.00

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Nestling in the rich pastures of Kolan on the low lying rocky Island of Pag in the Adriatic Sea, Croatia's most awarded cheese producer have been taking advantage of the perfect cheese making conditions and producing award wining Paški Sir since 1995.

Sirana Gligora's portfolio of awards is already bordering on impressive and they don't come much bigger than the Best New Cheese Trophy from the World Cheese Awards. Taking a closer look at our cheeses will reveal some of the skills and expertise that goes into creating Croatia's finest cheeses.

An Infusion of artisan skills and modern technology The Gligora family can trace their own cheese making ancestry back hundreds of years from where artisan skills are pass through the generations and are regarded with as much care and attention as a family heirloom. Indeed it was Mr. Ivan Gligora, the founder of Sirana Gligora who took these skills to the next level by becoming the first qualified dairy technologist from the island. Today the Gligora Dairy uses some of the most sophisticated dairy machinery in its cheese production, but an artisan cheese maker with generations of knowledge at his fingertips is directing the creation of each batch and responding to the different qualities in the milk. The result is not a uniformed cheese but a true artisan high class product.

Paški Sir - Island of Pag Cheese Produced on the Island of Pag since ancient times where a powerful winter wind brings sea salt to the hardy aromatic plant life on the rocky pastures. Paški Sir is made using 100% Paška Ovca milk, a breed of sheep that has evolved on the island in these conditions to deliver a milk that is high in butter fat and protein, which of course is excellent for making cheese. The milk is thermised which allows the terroir to imbues itself into this stunningly creamy and extraordinarily tasty cheese. With a perfect balance between saltiness and acidity and a delightful lingering finish to savour, it's easy to see why our Paški Sir is held in such high regard. Aged for a minimum of 5 months or 12 months for mature Paški Sir, the cheese will crumble and melt in your mouth. The mature cheese displays a grainy texture which is the result of protein salt crystals forming in the eyes, a true sign of excellence. Kozlar The straights of Kotar in Croatia provide the pastures for the goats that like the sheep of Pag, are hand milked and farmed to traditional methods. The abundance of mineral water in the rich and fertile plains of Kotar permeates into the taste of our creamy goat cheese. Using the same artisan skills with a hands-on approach to developing the curds, we ensure that each batch is made to perfection. Aged for a minimum of 30 days, Kozlar is a fresh and creamy cheese with a slight citrus finish.

Žigljen A delicate infusion of cow and sheep milk which is sourced from the Dalmatian Hinterland and aged for a minimum of 4 months in our limestone cave. Newly built with SAPARD EU funding, our cave can now accommodate up to 75,000 wheels of cheese and has a fully controllable climate where our team of skilled affinures carefully turn and coat each wheel in locally produced olive oil. This mixed milk cheese has a distinguished and unique taste which is rounded off with a slightly spicy finish. Kolan Again produced from thermised cow milk from the Dalmatian Hinterland, carefully selected from herds that only graze upon natural grass and hay. This mild and pleasing cow milk cheese is named after the village in where Sirana Gligora sits. Milder in taste and colour than our other products, Kolan is aged for a minimum of 4 months where no attention to detail is overlooked during the ageing process. Like all Sirana Gligora cheeses, Kolan is washed in brine and rubbed with local olive oil helps keep the moisture inside and adds to the smooth finish.

Sirana Gligora is committed to sustaining ethical and traditional farming in Croatia, and in particular on the Island of Pag where sheep farming is often the most important source of income for many families. We have over 200 sheep of our own but we help support our community by sustaining a fair price for Pag sheep milk which is amongst the most expensive milk in Europe, we buy from over 150 of the island farmers and continue to invest for future generations to come

Pretoria - South Africa has suspended exports of ostrich meat and all live birds following an avian flu outbreak in the Western Cape.

The Department of Agriculture, Forestry and Fisheries (DAFF), together with the provincial department and the Ostrich Business Chamber - have conducted intensive veterinary investigations over the past weeks on ostrich farms in the southern Cape, which showed sero-conversion of avian influenza.

"This incident has been reported to the EU as our major trading partner and the OIE. Unfortunately, this means that the export of ostrich meat, in accordance with the agreement with the EU, has been suspended until the situation can be resolved," the department said.

EU countries are South Africa's main market for ostrich meat.

The department says movement of all ratites (ostrich family) is suspended with immediate effect, unless covered by a Red Cross permit.

It also requested the public not to panic as they are "effectively" dealing with the outbreak.

Relevant industry members and the poultry industry in general are also requested to cooperate with departmental officials in dealing with the disease outbreak. – BuaNews

FareShare rescues and redistributes surplus food to over 600 community organisations and charities throughout the UK and Ireland. The food, which comes from supporters such as Sainsbury's, Nestlé, Brakes, Marks & Spencer and Sodexo, contributed to 6.7 million meals last year for disadvantaged and vulnerable people all over the country.

4 million people in the UK go hungry regularly because they cannot afford a proper meal, while at the same time just under 3 million tonnes of food is wasted by the industry every year. If just 1% of this was accessed by FareShare it could provide 70 million meals, helping to eradicate the problem of hunger in Britain.

In addition to redistributing food FareShare runs an employability programme, providing vocational training for its volunteers and the clients of the charities it supports in fork lift truck driving, warehousing and food safety from its ITSAAR accredited training centre in London.

FareShare's Eat Well Programme provides training in food safety, nutrition, cooking on a budget and meal planning - skills essential for people moving from a chaotic lifestyle into a more secure environment. Their qualified chef designs programmes specifically to match the nutritional and social needs of the people attending courses, and helps people to gain practical skills and confidence with food.

FareShare now has 16 depots around the UK and have the capacity to redistribute three times the quantity of food they currently access. As budget cuts start to hit families and charities alike, FareShare's services are more in demand than ever and they need your help.

Food companies and individuals can make a difference through giving food or money to help fight food poverty and food waste in the UK. FareShare would love to hear from you, get in touch to find out how you can help.

140 characters. A recipe for success at KaiWeCare It takes a lot more than 140 characters for KaiWeCare to be adequately described. However I will make an attempt to do so.You may just question what is in my coffee, as I sit and write that? Nothing, aside from a pleasantly warm feeling for a group... Read More140 characters. A recipe for success at KaiWeCare is a post from: Grant Hawthorne


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Starters Broccoli soup, pea shoots, pine nutsÂ*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.50 Smoked salmon, fennel & watercress salad, beetroot dressing Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£6.50 Baked scallops in a brandy and scallops chowderÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* £9.00 Mains Green tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â*Â*Â*Â* £12.00 Grilled 28 day Perthshire beef fillet (180g), daube cottage pie, watercress (gf/df) £25.50 Red mullet “bouillabaisse”, saffron [...]

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Starters Broccoli soup, pea shoots, pine nutsÂ*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£5.50 Smoked salmon, fennel & watercress salad, beetroot dressing Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£6.50 Baked scallops in a brandy and scallops chowderÂ*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â* Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*Â*£9.00 Mains Green tagliatelle, cherry tomato sauce, wild garlic, shaved parmesanÂ*Â*Â*Â*Â* £12.00 Pan fried fillet of wild sea bass, red tagliatelle, spinach, sauce NantaiseÂ* £21.00 Grilled 28 day Perthshire [...]

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