An economic analysis of beef stocking rates.
ABSTRACT The Land Conversion Scheme and the prevailing maize and meat market situations have given rise to renewed interest in livestock production from cultivated pasture. The model developed by Jones and Sandland (1974) is used to determine optimum stocking rates under various circumstances. A micro-computer model, OPTSR, is developed for relatively quick solutions.
ONDERNEMERSKAP EN BEMARKINGSTRATEGIEë VIR VLEIS-BEESPRODUSENTE IN DIE VRYSTAATSTREEK / Entrepreneurship and marketing strategies for beef producers in the Free State region
Abstract In this investigation, production and market related factors which affect profitability and risk of beef production systems on Cenchrus ciliaris pastures were evaluated by using stochastic simulation. The results indicate that beef producers can influence their income considerably by adequately considering the following in their production and marketing strategies: Cyclical and seasonal beef price fluctuations, price differentials among markets and certain animal characteristics (age, grade and mass). In addition opportunity costs, interest and risk of market access materially affect both profitability and risk of a beef production system. Beef producers should adapt their production and marketing strategies to economic realities in order to achieve optimum results.
Synergistic Effect of High Temperature and High pH on the Destruction of Salmonella enteritidis and Escherichia co1i O157:H7.
This study was undertaken to determine if high temperature and high pH interact synergistically to enhance the rate of destruction of two important gram-negative foodborne pathogens, Escherichia coli O157:H7 and Salmonella enteritidis . The rates of destruction in NaHCO3-NaOH buffers at pH 7.0, 10.0, and 11.0 were determined at 35, 40, 45, 50, 55, 60, and 65°C. Use of an improved heating protocol eliminated a "tailing effect" at longer exposure times. The present study demonstrated that the combination of high pH and high temperature resulted in a highly significant synergistic interaction (P > F = 0.0001), which caused rapid death of both E. coli O157:H7 and S. enteritidis . This "alka-therm" technology might be used commercially to destroy gram-negative foodborne pathogens on various raw agricultural commodities.