Relative economic value of wool processing parameters for New Zealand strong wool between 2003 and 2007
Price trends for a total of 147,416 lots of wool in the strong wool segment of the New Zealand clip sold at auction between 1 July 2003 and 30 June 2007 were analysed by multiple regression analysis to determine the effect on price of five key characteristics known to affect wool processing performance. Changes in exchange rate were allowed for by covariance against the exchange rate of the US dollar on the day of the auction. The residual standard deviation within the data set was 20.4 c/kg clean. Mean values of the slope of the regression, or relative economic value, were 0.4 ± 0.2 c/ kg clean/mm change in barbe length, -1.9 ± 0.9 c/kg clean/μm change in mean fibre diameter, 2.5 ± 0.5 c/kg clean/CIE Y value change in brightness, -5.0 ± 0.6 c/kg clean/CIE Y-Z value change in intensity of yellowness and -16.8 ± 3.0 c/kg clean/% change in vegetable matter contamination. These estimated values align closely with values estimated in 1991 for the New Zealand clip as a whole confirming that despite the significant changes that have occurred within the wool processing industry the economic significance of individual wool characteristics to wool processors have not changed.
A review of wool fibre variation across the body of sheep and the effects on wool processing
Abstract Variations in wool characteristics due to location on the body of sheep are reviewed and compared with variation from other sources. The biological basis for variation and the relevance of this source of variation to industry are also discussed. For many traits, variation between sites on the body was trivial in comparison with variation between individual fibres within those sites and variation between sheep. To set the context within which wool variation could have an economic impact, fleece skirting and other wool processing steps that are influenced by fibre variation, or might increase or decrease the impact of variation are initially discussed. Processing intimately blends wool from numerous sources and distributes variation from individual fleeces and positions within fleeces among larger processing batches. Variation within fleeces and flocks is thus of limited concern in breeds with a history of selection for wool for industrially manufactured wool products. Variations in dye uptake caused by highly pigmented or medullated fibres are two exceptions that cannot be effectively hidden by blending. The balance of evidence suggests that reducing the variation in most fibre characteristics across the body of wool-producing breeds is not economically justified for conventional manufacture of apparel, interior textiles or lower value products on an industrial scale, though further research may be justified for high value uses or in breeds not selected for uniform wool production.
The status of FAO and codex alimentarius developments on vegetable proteins
The FAO is interested in increasing world protein supplies both by advising and assisting developing countries to increase their production of staple foods and by encouraging the development of technology to produce protein concentrates both from vegetable and animal sources to supplement diets which are low in protein content. Recent revisions of the amount of protein required in the diet in relation to total per capita energy requirements and the difficulties encountered in introducing novel foods into established dietary patterns has led FAO to concentrate on increased agricultural productions in developing countries as the primary means of combatting malnutrition. In the meantime, in North America and Europe, advances in the technology of processing vegetable proteins has given highly acceptable products simulating meats which are being used as meat extenders and meat analogues. The consequent increase in vegetable protein production has revealed a need for international, agreement on standardization, and it has been agreed that this will be undertaken by the Joint FAO/WHO Food Standards’ Programme. The program operates chiefly through the Codex Alimentarius, Commission, an international governmental body, the purpose of which is to protect consumers against health hazard in food and against fraud. The Commission, which has 116 member governments, controls an intensive program of work covering the composition, labeling, additives, contaminants, pesticide residues, hygiene, sampling and analysis aspects of foods and has established a procedure which allows member governments ample opportunity to reach agreement on food standards and to accept them for incorporation into national legislation. The Codex Commission, at its 12th session, decided to establish a Committee on Vegetable Proteins with the following terms of references: “to elaborate definitions and world-wide standards for vegetable protein products deriving from soybeams, cottonseed, groundnuts, cereals and from other vegetable sources as they come into use for human consumption, and to elaborate guidelines on utilization of such vegetable protein products in the food supply system, on nutritional requirements and safety on labeling and on other aspects as may seem appropriate.” The question of which country will host the Committee is still under discussion.