PROGRAMMES (can be regarded as priority areas)
| · | Programme 1: | Sustainable natural resource utilisation |
| · | Programme 2: | Competitiveness through improvement of livestock and forage (to improve sustainability, food security and efficiency of resource use) |
| · | Programme 2A: | Animal Breeding and Genetics |
| · | Programme 2B: | Animal Nutrition and Physiology |
| · | Programme 3: | Anticipation & mitigation of agricultural risks to create a resilient red meat sector |
| · | Programme 4: | Sustainable animal health and welfare for the red meat sector |
| · | Programme 5: | Solutions, processes and technologies that will enhance the production and processing of animal products |
| · | Programme 6: | Consumer and market development of the red meat sector |
| · | Programme 7: | Commercialisation of the emerging sector |
The programmes and the convenors are summarised in the table below:
| P1. | Sustainable natural resource utilisation | Mr GM Schutte (RPO)
Mr A Mahanjana (NERPO) |
| P2. | Competitiveness through improvement of livestock and forage (to improve sustainability, food security and efficiency of resource use) | Dr Theuns Laas (SAFLA) |
| P3. | Anticipation and mitigation of agricultural risks to create a resilient red meat sector | Mr GM Schutte (RPO)
Mr A Mahanjana (NERPO) |
| P4. | Sustainable animal health and welfare for the red meat sector | Dr P Vervoort (NAHF) |
| P5. | Solutions, processes and technologies that will enhance the production and processing of animal products | Dr G Neethling (RMAA) |
| P6. | Consumer and market development of the red meat sector | Mr D Olivier (SAFA) |
| P7. | Commercialisation of the emerging sector | Dr FV Nherera-Chokuda (NERPO) |
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