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) |
Recent Comments