The Karoo region of South Africa is in the midst of one of the worst droughts in decades. This crisis impacts on animals, humans and the ecology of the region in a dramatic way. To sustain provision of Karoo Lamb during these severe conditions, farmers are trying to maintain a free- range approach to their stock which may not be sustainable for veld and ecology in the long run.
As one of the founding principles of the Karoo Meat of Origin is the sustainability of human, animal and ecological interaction, a special drought dispensation needed to be introduced to prevent long run disaster for nature and farmers alike.

View the Special Dispensation For Drought Stricken Districts In The Karoo, Relaxation of certain standards for producers and abattoirs Effective 11 October 2019 here

Hiermee die laaste nuusbrief van 2019 waarin ons graag die lede van die Karoo Lam Sertifisering skema op hoogte bring van die jongste nuus en ook terugvoering gee uit die Algemene Jaarvergadering van MOOK.

Die afgelope jaar was ‘n moeilike jaar vir al die Karooboere in die lig van die voortslepende droogte. By die jaarvergadering is daar ‘n aantal besluite geneem om die droogte situasie met betrekking tot lamproduksie in ooreenstemming met praktyk te bring. Ons berig hieroor en ook oor die registrasie van Karoo Lam as ‘n GI in die teks hieronder … ( kliek hier om verder te lees )

Gordon Wright and Prof Johann Kirsten sat down over lunch in the Cape Winelands and discussed the issue of Karoo Lamb. Together they unpack the process and detail behind the application to certify Karoo Lamb as a Geographical Indication in order to clear up some of the confusion { Daily Maverick, 1 November 2019 } Read the full article here:

• There has in the last few weeks been considerable debate in the media related to the recent application to protect the Karoo Lamb name that was published in the government gazette of 2nd August.

   
  [ By ] Prof Johann Kirsten
   
  Most of the media reactions have been based on misunderstanding of the facts and some falsehoods. This document provides the real facts and should provide proof that the process is designed to protect everyone in the Karoo.
   
  The media articles refer to the application to register Karoo Lamb as South Africa’s first Geographical Indication (GI). This application followed 13 years of research and piloting with the idea of managing a regional or ‘collective’ brand. This new application was made according to the prescripts of the new regulations related to the registration of GIs in South Africa which was recently published in the Government Gazette of 22 March 2019. These set of rules present also one of the last pieces in the puzzle to ensure the implementation of the Economic Partnership Agreement (EPA) between South Africa and the European Union signed in 2016.
   
  Some of the commentary against the GI registration argue that it is likely to impact on livelihoods of people in the Karoo. The contrary is however more relevant. It is designed to protect the livelihoods of people in the Karoo. The only livelihoods that will be impacted on will be those people who make a living out of the Karoo name by selling products not really from the Karoo and in the process undermines the reputation and identity of the Karoo name and thereby taking away livelihoods from Karoo people.
   
  
   

  There are a number of people that will lose out when the GI rules are gazetted and are the ones most likely raising ‘objections’. They are :

   

  1. [ a ] Those outside the Karoo region claiming that their lamb is from the Karoo.
  2. [ b ] Those, that very well know that the true identity and reputation of Karoo Lamb is the grazing on the Karoo veld, but then sell “Karoo Lamb” from pastures and feed lots. They are not abiding by the true practices of Karoo Lamb and need to be banned from using the Karoo name.
  3. [ c ] Those that do not have traceability systems (or verification systems) similar to the Wine certification system in place to verify the origin of the animals.
  4. [ d ] Those with slaughtering and processing facilities that do not comply with minimum government hygiene regulations.

   
  Many of the criticisms to this application are rather unfortunate because it shows a clear misunderstanding of the nature and characteristics of provenance foods in Europe and the GI system that protect these origin-based foods in Europe. I was therefore particularly surprised by some of the arguments against this application especially from people who all enjoy the many famous European GIs such Parmigiana Reggiano, Parma Ham, Balsamic Vinegar, etc.
   
  The main issue that all these products (and Karoo Lamb and Rooibos) have in common is that the rights to their name belong to all the people from the specific region and the idea behind a GI registration is to protect the rights of the people from the region as a collective – not for any specific individual or company – but for everyone. This is why it is not a brand – it is an intellectual property (IP) right belonging to the region. This right does not belong to individuals, and the whole process of the GI application is to protect the right of a geographical region (Parma, Champagne, Karoo) from individual exploitation by people not from the region, or fraudsters within the region.
   
  A name such as the Karoo evokes images of quality and wholesomeness, a value that can be profitably used to sell cookbooks, products, experiences, etc. But nowhere is there a verification process to ensure that the name is not misappropriated, and the IP of the region not manipulated to lay claim to products from the region when it is not. It is the same worry when someone sells you Parma Ham made in Benoni or a counterfeit Rolex watch. That is precisely how people feel if they buy Karoo Lamb (which evokes the image of free range on Karoo bossies) that was raised outside the Karoo region, or in feedlots or on lucerne pastures. They will feel cheated.
   
  
   

• These principles and arguments should resonate well with someone who believes in ethically sourced and origin-based foods.

   

  So, let us now try to provide more context and information by addressing each of the incorrect points raised in the various media articles:

   
  [ 1 ] This is not an application by academics and attorneys – it was done on behalf of all Karoo farmers, abattoirs by the not for profit organisation “Meat of Origin Karoo” (MOOK) representing more than 2 million ha of Karoo farms. These more than 200 farms are signed up to ensure that their collective identity as Karoo lamb producers are protected against opportunists and that the name is not misused and misappropriated by corporates and individuals trying to make a quick buck from the Karoo reputation.
   
  [ 2 ] MOOK is affiliated with AGRI-Northern Cape and also has the blessing of AgriSA, RPO and the Red Meat Research and Development trust (RMRDT) who also funded further research on elements of putting the GI rules in place.
   
  [ 3 ] Our team worked over many years with the Western Cape, Northern Cape, Eastern Cape governments, DAFF, and the DTI to put the rules and systems in place that will grant the Karoo a GI status. Most of the research on sensory attributes, chemical analyses and the production practices of Karoo Lamb were done by the ARC and highlighted the distinctive characteristic of Karoo Lamb versus those lambs raised on planted pastures, feed lots and regions like Free State, Overberg and The Kalahari.
   
  [ 4 ] Throughout the whole decade long process, we were supported by the EU and as a result the name Karoo is already protected in the EU through their multilateral register of GIs (other examples are Ceylon Tea, Columbian Coffee).
   
  [ 5 ] In addition, because the GI legislation took about 5 years to be completed the Karoo farmers had to resort to a certification scheme which they funded by means of membership fees. This scheme is currently the only Karoo Lamb quality indication audited by SAMIC and registered with the Trademark division of CIPC. The certification scheme is in fact the pilot – which is now in its 8th year of operation– for the GI scheme for Karoo Lamb. 
   
  [ 6 ] All farmers in the Karoo qualify to participate (provided they do not have pastures or feedlots) and already many emerging farmers are signed up and benefit from the R3/kg premium above the commodity price of lamb.
   
  [ 7 ] The whole idea is to be innovative and take Karoo Lamb out of the low-level commodity market in which producers have no control over quality, price and standards. This should ensure greater value for the producers in the Karoo region.
   
  [ 8 ] This is not a hijack of the Karoo name. On the contrary; this process is aimed at preventing people not living up to the reputation and practices of Karoo Lamb to hijack the Karoo’s name and reputation. There are many examples of people in the Karoo that have hijacked the Karoo name for personal gain without supporting the integrity and honesty of maintaining Karoo lamb production practices. The production practices and supply chain structure of Karoo Lamb is open for opportunistic behaviour and a considerable amount of cheating takes place in the market. The fact is the Meat Regulations of SA and the Consumer Protection Act specify that you cannot make any claim about origin or quality without a registered AND audited protocol.
   
  [ 9 ] This reality is a huge cost for all producers and retailers wanting to differentiate themselves. The whole idea of the Karoo Lamb GI is to reduce the audit costs of individuals and also to allow them to continue to use their own trademarks as long as they comply with the rules that will be gazetted. The collective will take care of the audited costs and therefore the process should reduce the audit costs and bring about huge benefits to everyone in the Karoo.
   
  [ 10 ] The rules for Karoo lamb allow for supplementary feeding in times of drought but it still prohibits feedlot practices and pasture raising. These practices unfortunately do not provide Karoo Lamb with its unique identity and sensory attributes. The practice of feed lots and pasture grazing can in any case take place in any other region and are therefore not unique to the Karoo. The regional identity of Karoo Lamb is obtained from the natural grazing and is therefore central to the philosophy of “origin-based foods”.
   

  The best thing of being true to the Karoo philosophy is our ability to say Karoo Lamb is “in season”.

   
  [ 11 ] This implies that there is now enough grazing to be able to produce ‘real’ Karoo Lamb. This is similar to the practices of the famous Lamb GI in Mont Saint Michel in France, “Agneaux Prés-Salés du Mont Saint Michel”. These lambs are only produced when they are able to graze on the salt bushes of the plain between the main land and Mont Saint Michel. The process is strictly monitored to make sure that no lambs are marketed before the critical 6 week period of grazing on these bushes.
   

  It is hoped that this context and explanation helps to reduce the considerable misunderstanding of the GI concept. We need a mind shift from individual IP to collective IP because the Karoo identity is something that belongs to us as South Africans and all communities in the Karoo. In order to protect it from misappropriation and food fraud we need to collaborate and not accuse.

Die nuwe jaar het soos ‘n verskietende ster verby gesnel sonder dat daar kans was om nuuswaardighede met al die ondersteuners van die Karoo lam sertifisering skema te deel. Die voortslepende droogte het ook ‘n dramatiese impak op die lewering van Karoo Lam en dit is duidelik baie moeilik vir baie boere om enigsins vry lopende Karoo lam te lewer. Goeie weiding bestaan feitlik glad nie meer in baie dele van die Karoo streek nie en maak die produksie van Karoo Lam dus onmoontlik. Dit is dus ‘n strawwe toets vir die reputasie en outentiekheid van Karoo lam in hierdie moeilike tye. … Click here to view

Beste, beste wense vir 2019 en ons bid saam vir goeie reen in die Karoo hierdie jaar. Ons bied hiermee die geleentheid vir alle lede van die Karoo Meat of Origin Sertifiseringskema om klere met die KMOO sertifiseringsmerk te bestel. Die bestelvorm en fotos ter illustrasie is hierby aangeheg. U word genooi om van hierdie offer gebruik te maak en daarmee verder die naam van die Karoo met trots uit te dra … Click here to view

“If you saw a ‘Karoo Lamb’ certification sticker or badge on lamb chops, shoulder or shanks in a supermarket fridge, what would you presume it to mean? That the meat comes from a lamb raised on a farm in the Karoo, right? And has therefore lived on a diet of ‘Karoobossies’, which makes it taste just like, well, Karoo lamb? Right? Or would you be better off buying C-grade mutton?”

Tony Jackman in The Daily Maverick, 22 March 2019 | Read Tony Jackman‘s article in the Daily Maverick here
 

“Certification is the only way to ‘police’ Karoo lamb. Through the certification mark, the identity and authenticity is verified. Without certification it would not be possible for Karoo lamb to have international protection. So be thankful for the progress that the Karoo Development Foundation has made for the protection of South Africa’s traditional food heritage names.”

Sara Erasmus and Johann Kirsten in The Daily Maverick, 26 April 2019 | Read Sara Erasmus and Johann Kirsten‘s reply here
 

“In principle it is a tool to set apart a very specific product and to reap its value fully requires producers to use it and to shape it to fit its intended purpose to achieve the desired outcomes.  Indifference to such efforts to set apart a product and production process like for Certified Karoo Meat of Origin allows the marketing of unique product to revert back to the commodity norm that most producers seek to escape.”

Read Dr Danie Jordaan‘s reply “The Karoo Lamb enigma” here

Beste, die jaar 2018 is amper op ’t einde en ons wil met hierdie finale nuusbrief van 2018 lede van die Karoo Lam Sertifisering skema graag op hoogte bring van die jongste nuus en ook terugvoering gee uit die Algemene Jaarvergadering van MOOK. Die Direksie wil weereens alle lede bedank vir hul getroue ondersteuning en bydrae om MOOK en die meegaande sertifisering skema ‘n sukses te maak … Click here to view our newsletter #3 / 2018

Beste, in hierdie nuusbrief verskaf ons ‘n kort, maar belangrike mededeling, aan al ons lede insake die bemarking van gesertifiseerde Karoo vleis.

Die direksie van Meat of Origin Karoo (MOOK) wil graag van die geleentheid gebruik maak om al die lede van MOOK te bedank vir hul pligsgetroue betaling van die 2018 ledegelde. Met die afsnydatum van 31 Maart 2018 was 111 van die 120 MOOK lede van die 2017 ledelys reeds opbetaal. Dit is gelykstaande aan 92.5% en is sprekende van die lede (boere, abattoirs, kleinhandelaars) se volgehoue ondersteuning van hierdie skema. Dit beteken dus dat MOOK finansieel gesond is en in staat is om al die ouditkoste van SAMIC te betaal en ook die administrasie en ander belangrike sake vir die koördinasie van die sertifisering skema te onderhou. Waarom die streng afsnydatum vir betaling van ledegelde? …

In hierdie – die vierde en laaste – nuusbrief van 2017 verskaf ons ‘n paar interessante brokkies nuus waarmee lede van die “Karoo Meat of Origin” Sertifisering skema gedurende die komende somervakansie periode langs die braaivleisvure en op die strande kan ‘brag’. As almal moeg gesels is oor die politiek, Zimbabwe en Deon Meyer se nuutste boek, kan die feite in hierdie nuusbrief help om nuwe onderwerpe vir bespreking te stimuleer, soos: Waar kan ek ‘gesertifiseerde egte’ Karoo Lam koop? en hoe baie geld maak Karoo boere nou as gevolg van die hoër prys wat hulle vir Karoo Lam ontvang. Ons verskaf ook terugvoering oor die belangrikste besluite geneem by die onlangse MOOK jaarvergadering … [click to download newsletter]

Congratulations from all of us at the Karoo Meat Of Origin team to Kristin Reagon & Jarryd Macleod Smith from the The Sense of Taste Chef School, who won the Best Karoo Lamb Dish and Best Main Course at the One&Only Reaching for Young Stars. On the plate: Scrag-end Lamb Karoo Meat of Origin | skilpaatjie | pan fried sweetbreads | peas & carrots | mieliepap | rosemary & Reyneke Syrah Jus paired with Reyneke Shiraz Cabernet Sauvignon 2015

“A cook-off by young stars with Certified Karoo Lamb. What a great opportunity for these youngsters to experiment with the best lamb in South Africa. {source: showcook.com} The One&Only Reaching for Young Stars has been launched for the seventh consecutive year. 11 of the Cape’s top culinary academies have put forward their finest young stars to compete for top honours in what has become a unique initiative in support of South Africa’s hospitality industry. The young candidates, representing 11 academies have teamed up with 11 top hotels to add the final polish. 11 wineries are paired with their creative menus using Certified Karoo Lamb, … (read more)

Nuusbrief #3/2017 / Hierdie is die derde nuusbrief van 2017 aan alle lede van die “Karoo Meat of Origin” Sertifisering skema. In hierdie nuusbrief gee ons terugvoer oor lede betalings en maak ook die datum vir die Algemene Jaarvergadering bekend … Download newsletter

Download the newsletter

[ Download the newsletter ] In hierdie nuusbrief gee die direkteure terugvoering aan lede insake die werksaamhede van “Meat of
Orign Karoo” (MOOK) – die maatskappy sonder winsbejag wat opgerig is as verteenwoordigende
liggaam van deelnemers in die Karoolam voorsieningsketting. Ons verskaf ook besonderhede oor die
stand van die sertifiseringskema, bemarking van Karoolam en die ouditering van rolspelers.

Read the story in the Mail and Guardian below and view the diagram showing how the sensory tests of Karoo Lamb are indeed significantly different from other lamb producing regions in South Africa. The diagram shows that lamb from the Ruens (RU) and Free State (FS) associate with oily, barnyard/kraal, sheep wool, savoury/spicy and mutton-like attributes, as well as the increase in shear force and residue. On the contrary, CK, NK, HK/LO and KV (all regions in the Bo-Karoo such as Carnarvon, De Aar, Loeriesfontein, Williston, Knersvlakte) associate with herbaceous, savoury/spicy, lamblike, as well as an increase in tenderness, with CK, NK, HK/LO and KV grouped closely. The overlapping of treatments (NK, HK/LO and KV) indicates that they were very similar in terms of sensory and instrumental meat quality and barely distinguishable. When the division of the left quadrants (along PC2) are taken into consideration, it is evident that the separation of HK/CAL (Hantam Karoo/Calvinia) from the other treatments is driven by its strong association with herbaceous, gamey, sheep wool and mutton-like attributes. The other treatments show less association with these and more with lamb-like attributes, tenderness, initial juiciness and sustained juiciness.

The study confirms again it is important that people buying Karoo Lamb make sure that is from certified farms and abattoirs which are all located in the regions identified as “true” Karoo. The results also confirm that the reputation and geographical link exists and therefore the protection of Karoo lamb as a South African Geographical Indication is indeed warranted. The EU confirmed this in June 2016 when the free trade agreement between the EU and SACU was signed.

Click here to read the Mail & Guardian article “Study paves the way for Karoo lamb to join the ranks of tequila, champagne and Kobe”

View or download the brochure here

Location, menu composition, quality of the ingredients, style, plating, wine selection and ambiance – these are all elements through which restaurateurs compete and use to differentiate their offering from the competitors. Increasingly the story about the food – the origin, the culture and the hands that prepared it – serves as another way to distinguish restaurants from the pack. These stories are more than often embedded in the culinary heritage of nations. The heritage is embedded in local foods and foods that are associated with different regions and different cultures. Think about the traditional meal from a typical restaurant in the Rhône valley where you will have traditional French cuisine and wines from the region.

Tourists to South Africa also hope to experience our traditional foods and those foods, for which South Africa is known, such as: springbok, kudu, ostrich, snoek, waterblommetjiebredie, bobotie, and Karoo Lamb. In reaction to tourists’ needs restaurants respond by presenting these true South African foods as part of their menu offering. The real concern is that many of the restaurateurs do not offer the ‘real’ product to their restaurant guests. It is quite shocking to see how ill informed (or ignorant) restaurant staff, management and some chefs are when you enquire about the origin of a product that is portrayed on the menu. The question about Karoo Lamb is often telling: ‘So where in the Karoo is the lamb from?’ “from Caledon” or “from Gouda” or even “from Malmesbury” is the answer you often get. Or even better: “it is definitely from the Karoo because our supplier is XYZ and they buy from abattoir BCA”. But then we know abattoir BCA is not in the Karoo and XYZ is a supplier that cannot guarantee origin. So there is no guarantee that the product is from the Karoo veld or from an abattoir and farm that passes all government rules in terms of food safety and animal health or traceability.

To avoid the situation in which restaurants are not sure about the origin of the lamb they buy and to prevent other lamb meat being offered for sale as “Karoo Lamb” the farmers of the Karoo asked the government to protect the name of Karoo Lamb. This was done by introducing a set of rules for the use of the name Karoo Lamb and to introduce a certification mark (Certified Karoo Meat of Origin) to guarantee the origin of the lamb. Now you can make sure that suppliers do not provide you with false or unsafe products. Check out the website www.karoomeatoforigin.com to find the list of certified abattoirs and butcheries that can supply your restaurant with real and certified Karoo Lamb.

South Africa’s top chefs are already seeing the benefit of offering the certified product to their customers. At the recent Eat Out Awards, Karoo Lamb was offered as the main course to the 700 guests present. But more interesting was the fact that 10 of the 20 nominated restaurants have ‘real’ Karoo Lamb on their menus while 5 from the Top 10 restaurants serve Karoo Lamb, which they buy from certified butcher outlets. These chefs are all proud of the South African heritage, they are aware of the quality of real Karoo Lamb and they are certain it is from the Karoo. They all answer with pride: “Our lamb is from the Karoo and we are sure about it because we can track it to the abattoir and the farm”.

Look out for the certification mark stamp, roller mark and labels.

Carcass roller mark:

CERT KMOO

Carcass meat stamp (on the legs):

Meat packet labels (used by packers and butchers)

The recent stylish and glamorous Mercedes Benz EAT OUT AWARDS for 2015 on 15 November at the Grand West Casino awarded South Africa’s top chef and its top 10 restaurants. The 700 guests were treated with the best wine and food for a full afternoon from 12:00 to 6pm. The main course was a shoulder of ‘Certified’ Karoo Lamb supplied by Ryan Boon Specialty Meats and prepared by Michael Broughton of ‘Terroir’. In addition it was also interesting to note that 10 out of the 20 nominees are all dedicated to the story of Karoo Lamb and have the certified product on their menus. More interesting was the fact that FIVE from the TOP 10 restaurants, including the winner “The Test Kitchen”, serve Karoo Lamb with the origin guaranteed to their customers. That’s a whole lot of support, thank you!

KAROO lamb is one of those uniquely South African products and because of that, as well as its deliciousness, it is something we should celebrate in this country … Diane de Beer in Pretoria News, FRI 13 NOV 2015 : READ

Professor Johann Kirsten recently shared the Karoo Meat of Origin story at La Motte’s “Evening of Vintage Wine and Venison” in Franschhoek … read

The Karoo is a semi-desert area in South Africa, located in the central and western part of the country. The Karoo encompasses nearly 40% of South Africa, comparable to the size of Germany. It is a very dry area with an annual rainfall between 50 – 250 mm. The name “Karoo” is derived from the Khoisan language, meaning “place of thirst” … { READ }

Stable isotope ratio analysis: A potential analytical tool for the authentication of South African lamb meat If you have ever wondered whether the different grazing regions do
present different meat tastes, here is empirical and scientific proof
that the Karoo is indeed different to other regions of South Africa. If
you prefer the rich and herby taste of Karoo Meat it is important that
you ask for the real thing.

Click here to download

“Boere wat waarde wil toevoeg en hul vleis regstreeks aan verbruikers wil bemark, word toegelaat om dit te doen, mits hulle aan sekere voorwaardes voldoen,” skryf prof Johann Kirsten in Landbouweekblad, 03 April 2015. Lees die artikel hier (kliek)

“Hier is die riglyne wat Karooboere moet volg om te verseker hul skaapvleis word as Karoolam gesertifiseer,” skryf prof Johann Kirsten in Landbouweekblad, 27 Maart 2015. Lees die artikel hier (kliek)

“Daar lê groot kommersiële waarde opgesluit in sertifisering vanwee? die unieke reputasie van die naam “Karoo” en Karoolam. Dit moet egter behoorlik toegepas word om misbruik te voorkom,” skryf prof Johann Kirsten in Landbouweekblad, 20 Maart 2015.

Lees die artikel hier (kliek)

Gordon Wright is internationally renowned for his Karoo cuisine, using only the finest, locally sourced products. Merino lamb and mutton are of his favourite meats to work with. Here is an extract from his best- selling cook book, Veld to Fork, as well as a recipe.

Click to read

Al hoe meer boere en ondernemings is optimisties oor die beweging om Karoolam te beskerm en te bevorder. Nog boere behoort egter druk op ondernemings en slagplase te plaas om die produk as eiesoortig te bemark. Click here for the full article

“Whether it is Champagne in France or Parmigiano Reggiano in Italy, Europe has for years realised the potential and need to protect their locally produced food products that are inseparable from its terroir. This magic is not exclusive to Europe. It has taken South Africa a long time to develop the same pride in our home – grown products and the highlight has undoubtedly been our first origin certified food product: Karoo Lamb,” writes Adele Stiehler-van der Westhuizen, Executive Chef of Prue Leith Chef’s Academy. Click here for the full article

“With the official opening of the luxuriously renovated Drostdy Hotel in Graaff-Reinet, there’s never been a better reason to visit the great Karoo – the country’s hottest new gourmet destination,” writes Bernadette le Roux in Conde Nast House & Garden Gourmet Magazine.

Click here to download the full article

Dirk Gieselmann, executive chef at the new Four Seasons hotel, the WestCliff, shows off his Karoo Lamb with black olives in brioche with sun-dried tomatoes, greens and
a thyme jus in Conde Nast House & Garden Gourmet Magazine.

Click here to download the full article

Festive greetings! Click here for our latest newsletter and Festive Greetings from our Chairperson Bertus Steenkamp

The Karoo Development Foundation sponsored the design and development of unique boxes in which certified Karoo Lamb or mutton can be packed. (See the picture of the 10kg box – good for half lamb). All packers, abattoirs and butchers interested in trading in this format can order the boxes from SUNNY PACKS Manufacturing(Pty)LTD, 48 Denne Rd, Hughes Business Park Ext 58 BOKSBURG. Please contact Jaco Snyman at Jaco@sunnypacks.com or tel: 011-8785920 or fax 086-6248405 to place your order

The Story of Karoo Lamb – South Africa has a proud tapestry of people, cultures, beliefs and customs. But it’s not only our people who are diverse: SA has some unique fauna and flora too – and then there’s one of our national treasures: Karoo lamb. Read the full article

“Wet bepaal watter vleis Karoolam is” Read | Lees

Click here to read “Kos se storie word belangrik” (Beeld / Leefstyl / 5 Junie 2014)

Die geografiese identifisering van kontreiprodukte beteken Karoo lam kry deesdae wetlike beskerming. Errieda du Toit verduidelik aan watter standaarde lamsvleis moet voldoen om as ware “Karoovleis van oorsprong” gesertifiseer te kan word {Beeld LeefStyl 15 May 2014} Read the full article here

Click here to read “Kies Jou Lekkerste Lamtjops Vandag” (Die Burger)

Click here to read “Proe Streekverskille in Vleis” (Die Burger)

Verbruikers is deesdae meer ingelig en wil dus weet wat hulle koop. Die nuwe Karoo-lam-sertifiseringsmerk wat in Kaapse Food Lovers Karkets te koop is, is veel meer as net ‘n plakkertjie op jou vleis …

{Click here to download the full article}

Die talentvolle MasterChef SA-susters, Leandri en Seline van der Wat, het sommer vroeg in die reeks in kykers se harte gekruip met hulle sprankelende persoonlikhede. Leandri en Seline was onderskeidelik tweede en derde in die pas afgelope reeks van MasterChef South Africa.

{ click here to download the full article }

Tracing your food’s origin by Prof Johann Kirsten, Danie Jordaan and Melissa van der Merwe.

One of the latest trends in the market for food products is the desire among
consumers to know the origin (and history) of the food product they purchase and to be physically or emotionally connected to the farm and the producer. This consumer need for origin-based food is affecting the industry in many different ways as food processors and retailers are increasingly labelling their
products to communicate the origin of the product.

{ click here to download the full article }

Die MasterChef SA-susters Leandri en Seline van der Wat sit af Williston toe op soek na die beste lamsvleis in Suid-Afrika … Lees: Vinkel & koljander in die Karoo {beeld.com}

Marketing origin-based foodstuffs: lessons from the rooibos and Karoo lamb industries, by Cerkia Bramley, Food Law researcher at the University of Pretoria, FST Magazine August 2013 { click here to download the full article }

Lamsvleis uit die Karoo is eg Suid-Afrikaans, soos braaivleis en Mrs Ball’s. Daar is verskeie planne om boere daaruit te laat voordeel trek, maar die sertifisering van skaapvleis moet ook vir die verbruiker ekonomies sin maak {Landbouweekblad 30 AUG 2013} … Click here to download the full Landboueekblad article

(THE BUTCHER, JULY 2012) “Keep it legal: Marketing Karoo Lamb in South Africa” (click to start download)

(SUNDAY TIMES, JULY 21 2013) The Karoo Meat of Origin certification mark allows you to know your producer and to know your meat! (click to start download)

(VEEPLAAS, JUNIE 2013) Deur prof Johann Kirsten, hoof: Departement Landbou-ekonomie, Voorligting en Landelike Ontwikkeling, Universiteit van Pretoria (click to start download)

Our first newsletter is out now. Read it here (click) or subscribe to receive the next letter in your inbox

Organies, ja – Maar is dit beter? Kos wat organies or vrylopend gemerk is, is duurder. Maar is dit regtig gesonder en smaakliker? Ons het gaan koop en geproe … deur Petro-Anne Vlok in Huisgenoot 14 Oktober 2012 (Download PDF, 1 MB)

“Karoolam – oorsprong gewaarborg” deur Retha Fourie in Rooivleis, September 2012. Noem die naam Karoo, en die reaksie sal ’n rits byvoeglike naamwoorde ontlok wat almal verband hou met heilsaamheid, hunkering, ongereptheid, ongeskondenheid, egtheid, maar veral kosbaarheid waarmee daar nie gelol moet word nie – dink net aan die geweldige teenkanting wat die nuus oor die moontlike ontginning van skaliegas tot gevolg gehad het. Maar dié sentiment is baie meer as slegs ’n emosionele ervaring – dit bring mee dat die verbruiker bereid is om bietjie meer vir die produk te betaal as vir vir enige ander generiese produk … { Download PDF }

This very interesting article about a road trip to the Karoo was published in the Getaway magazine in August 2012.

Click here to download the article (PDF, 2 MB)

Karoo Meat of Origin wil julle almal graag uitnooi om ons te kom ondersteun by ons stalletjie by die Bien Donné Agri Kaap Week wat as volg sal plaasvind:

Vir die wat dit nie kan bywoon nie sal ek na afloop van die skou ‘n paar fotos op ons Webblad laai! Ons sien uit om julle almal daar te sien!

Magda en die Karoo Meat of Origin span

Download the latest Karoo Meat of Origin brochure

Ná jare se harde werk om erkenning vir Karoolam as vleis van oorsprong te kry, is daar nou ’n sertifiseringsmerk geregistreer wat die egtheid van die vleis waarborg. Die Karoo se windpompe, kort bossies en troppe skape en die uitgestrekte stilte en diep landelikheid wat dit verteenwoordig, het ’n baie spesiale plek in vele Suid-Afrikaners se harte. Vanjaar, met die aankondiging van planne om skaliegas daar te soek, het die teenstand van duisende Suid-Afrikaners getoon hoe die beskerming van dié droë landstreek met die nasionale psige ineengeweef is. Die openbare ontevredenheid was nie net teenkanting teen die ontginning van skaliegas nie, maar eerder ’n noodroep om die Karoo en al die goeie goed wat dit verteenwoordig, te beskerm. Een van die ikoniese produkte wat met die Karoo geassosieer word, is skaap- en lamsvleis, dog dese en gene probeer daaruit munt slaan; meermale tot nadeel van verbruikers…. lees die artikel in Landbou, deur Amelia Genis | Download page 01 | Download page 02 | Download page 03 |

CERTIFIED KAROO MEAT OF ORIGIN/KAROO VLEIS VAN OORSPRONG het onlangs goeie ondersteuning uit ‘n onverwagse oord ontvang. Deon Meyer het in hul kookboek “Kom Eet! Om die tafel met Anita en Deon Meyer”, sterk lansie gebreek vir Karoo lam en sterk kapsie gemaak teen  al die vervalsingspogings om die verbruikers te mislei. Hy beveel aan dat die verbuiker direk van die boer moet koop. Maar hoe sal dit werk ? Dit is presies wat hierdie sertifiseringskema wil regkry – om dit vir die verbuiker moontlik te maak om direk van die boer te koop sonder om Karoo toe te ry.

Die KDF het vir Deon Meyer van die inisiatief vertel en hy het so gereageer: “Baie dankie vir die skrywe, en die eer van die versoek. Ek het onlangs in Landbou-Weeklblad en op RSG kennis geneem van gesertifiseerde Karoo-lam, en steun graag dié uitstekende inisiatief. Ek koppel graag my naam daaraan.“

Food fraud is big business. Although the true extent is uncertain, such practices are calculated to cost the global food industry up to 25 billion (over ZAR 300 billion) per year and the UK Food Standards Agency (FSA) estimates that up to 10% of commercial food products may be counterfeit.1-2 In this time of rapid globalisation, when a single processed food product may contain ingredients sourced from a dozen different nations, numerous opportunities exist for unscrupulous food producers to fraudulently substitute or add ingredients which are cheaper, but not necessarily desirable.

What is the risk of meat species substitution, why and how does it occur, and what can be done to ensure the authenticity of the meat products you supply? This newsletter seeks to shed some light on these topics.

What we have found? In 2011, one of the FACTS food scientists, Donna Cawthorn, published a set of results from her PhD study conducted at the University of Stellenbosch, in which DNA testing was used to reveal that 9% of fish samples collected from seafood wholesalers in South Africa and a startling 31% of those collected from retail outlets were mislabelled with regards to species.3 In addition, simultaneous research commissioned by FACTS on various meat samples in this country has demonstrated that this type of fraud and species substitution is by no means limited to fish. A further significant concern revealed through our testing is the potential for meat products to be contaminated with undeclared species during processing. Cross-contamination can arise when poorly cleaned equipment or utensils are used for processing meat from two or more different meat species.

Whether deliberate or unintentional, the effects of meat product misdescription are similar, and include consumer deception, potential health risks and the inability of individuals to choose products for the sake of religious and ethical beliefs.

Why and how is fraud perpetuated? Due to their high prices, food products such as meat and fish are highly prone to substitution or adulteration, and such practices are often relatively simple to get away with. The flesh of many meat species differs only subtly in appearance and texture, making it difficult to identify the species based on visual inspection. Once meat is comminuted and incorporated into value-added products, however, identification based on appearance and other sensory parameters becomes virtually impossible. At another level, substitution of meat ingredients may involve the use of cheaper ingredients from the same declared species, but from different body parts (typically offal, connective tissue or blood), or the substitutes may be non-meat ingredients (e.g. plant or dairy sources).4 Apart from the concerns that meat substitution or adulteration generate from economical, religious or ethical viewpoints, counterfeit components may be toxic (e.g. melamine) and the undeclared addition of some ingredients (e.g. soy, wheat, dairy) can pose health risks for consumers with food allergies /intolerances.

The Orion meat saga The deliberate substitution of meat products was recently brought to the forefront in one of the biggest food-related scandals to hit the media in recent years. In November 2011, numerous news reports emerged indicating that Orion Cold Storage in Cape Town had been importing various products from different parts of the world and that the company was deliberately relabelling these as food-grade and Halaal.5-10 According to these reports, Orion was accused of, amongst others, importing pork products from Belgium and Ireland and relabelling them as Halaal sheep or beef products; importing kangaroo from Australia and water buffalo from India and selling these as beef products (often Halaal); importing non-Halaal poultry from Spain (via the UK) and relabelling the goods as Halaal; and importing non-food-grade milk powder for animal feed and relabelling it as Halaal skim milk powder fit for human consumption. These findings not only caused outrage among the Muslim community, but also sent waves of panic through the entire food industry.

Ensuring meat authenticity While knowing your meat suppliers and auditing them regularly may be an obvious step in protecting the authenticity of meat products, in many cases food fraud cannot be discovered by following a paper trail and detection requires “state of the art” scientific analysis.1 Today, DNA-based techniques are considered the most appropriate methods for making species identifications as identical copies of DNA are present in almost all tissue types of an individual, DNA is relatively stable at high temperatures and since the diversity afforded by the genetic code allows differentiation of even very closely-related species.11-13

Over the past few years, FACTS has developed a large number of DNA-based methods for the identification of meat species, both in single ingredient commodities (using DNA sequencing) and in complex food matrices (using species-specific detection methods) (see our full list of services below). The detection of the complete substitution of a single meat species with another is one of the more simple scenarios for identifying food fraud.

In general, DNA sequencing conducted on a queried sample will produce a DNA sequence or “fingerprint” which can be compared to a set of known reference sequences deposited in a credible genetic database. The identity of the specimen can thereby be established, which is either the same or different to the one expected. Investigating the partial substitution or adulteration of meat is considerably more difficult, since it is normally necessary to know the possible identity of the adulterant before it can be detected. To help alleviate the aforementioned difficulties, FACTS is very excited to have recently optimised an animal species screening method which allows the detection of 14 different animal species in a single reaction (more details below). This method, which relies on the use of species-specific DNA probes to detect certain target DNA sequences, will significantly reduce the costs and labour required to ensure product authenticity.

Food fraud is indeed a food industry issue. Consumers are highly reliant on the accurate and complete declaration of food constituents to enable them to make product choices that are consistent with their lifestyles. Brand loyalty can be severely compromised should this be found not to be the case. As such, DNA testing can be of great value for the routine monitoring of meat product authenticity and should be conducted whenever a case of meat adulteration or contamination is suspected.

Source: F.A.C.T.S.

The Karoo region presents images of wholesomeness, windmills, sheep farms, endless vistas, hospitality and wholesome food …

The region is famous for its sheep meat with its distinct taste and texture. Karoo sheep meat’s distinctive character is derived from grazing on indigenous Karoo veldt vegetation. The name “Karoo” has been abused and misappropriated by many businesses not based in the Karoo. The economic benefits have been taken from the people of the Karoo.

Now for the first time a certification mark will guarantee that you are buying true Karoo meat.

Food fraud is big business, and it has been in the news headlines in SA when it comes to fish substitution, and more recently in late 2011 with the Orion meat saga in Cape Town where the company incurred the outrage of the Muslim community due to alleged fraudulent mislabelling of meat products. Respected consultancy, FACTS, headed by the well-known Dr Harris Steinman, now offers comprehensive DNA-based testing to validate meat species.

Although the true extent is uncertain, such food fraud is calculated to cost the global food industry up to 25 billion (over ZAR 300 billion) per year and the UK Food Standards Agency (FSA) estimates that up to 10% of commercial food products may be counterfeit.

In this time of rapid globalisation, when a single processed food product may contain ingredients sourced from a dozen different nations, numerous opportunities exist for unscrupulous food producers to fraudulently substitute or add ingredients which are cheaper, but not necessarily desirable.

What is the risk of meat species substitution, why and how does it occur, and what can be done to ensure the authenticity of the meat products you supply? This newsletter seeks to shed some light on these topics.

What has FACTS (Food and Allergy Consulting and Testing Services)found?

Description: Donna CawthornIn 2011, one of FACTS’ food scientists, Donna Cawthorn (left), published a set of results from her PhD study conducted at the University of Stellenbosch, in which DNA testing was used to reveal that 9% of fish samples collected from seafood wholesalers in South Africa and a startling 31% of those collected from retail outlets were mislabelled with regards to species.

In addition, simultaneous research commissioned by FACTS on various meat samples in this country has demonstrated that this type of fraud and species substitution is by no means limited to fish.

A further significant concern revealed through its testing, it says, is the potential for meat products to be contaminated with undeclared species during processing. Cross-contamination can arise when poorly cleaned equipment or utensils are used for processing meat from two or more different meat species.

Whether deliberate or unintentional, the effects of meat product misdescription are similar, and include consumer deception, potential health risks and the inability of individuals to choose products for the sake of religious and ethical beliefs.

Why and how is fraud perpetuated?

Due to their high prices, food products such as meat and fish are highly prone to substitution or adulteration, and such practices are often relatively simple to get away with.

The flesh of many meat species differs only subtly in appearance and texture, making it difficult to identify the species based on visual inspection. Once meat is and incorporated into value-added products, however, identification based on appearance and other sensory pacomminuted rameters becomes virtually impossible.

At another level, substitution of meat ingredients may involve the use of cheaper ingredients from the same declared species, but from different body parts (typically offal, connective tissue or blood), or the substitutes may be non-meat ingredients (e.g. plant or dairy sources).

Apart from the concerns that meat substitution or adulteration generate from economical, religious or ethical viewpoints, counterfeit components may be toxic (e.g. melamine) and the undeclared addition of some ingredients (e.g. soy, wheat, dairy) can pose health risks for consumers with food allergies /intolerances.

The Orion meat saga

The deliberate substitution of meat products was recently brought to the forefront in one of the biggest food-related scandals to hit the media in recent years. In November 2011, numerous news reports emerged indicating that Orion Cold Storage in Cape Town had been importing various products from different parts of the world and that the company was deliberately relabeling these as food-grade and Halaal.

According to these reports, Orion was accused of, amongst others, importing pork products from Belgium and Ireland and relabeling them as Halaal sheep or beef products; importing kangaroo from Australia and water buffalo from India and selling these as beef products (often Halaal); importing non-Halaal poultry from Spain (via the UK) and relabeling the goods as Halaal; and importing non-food-grade milk powder for animal feed and relabeling it as Halaal skim milk powder fit for human consumption.

These findings not only caused outrage among the Muslim community, but also sent waves of panic through the entire food industry.

Ensuring meat authenticity via DNA methods

While knowing your meat suppliers and auditing them regularly may be an obvious step in protecting the authenticity of meat products, in many cases food fraud cannot be discovered by following a paper trail and detection requires “state of the art” scientific analysis.

Today, DNA-based techniques are considered the most appropriate methods for making species identifications as identical copies of DNA are present in almost all tissue types of an individual, DNA is relatively stable at high temperatures and since the diversity afforded by the genetic code allows differentiation of even very closely-related species.

Over the past few years, FACTS has developed a large number of DNA-based methods for the identification of meat species, both in single ingredient commodities (using DNA sequencing) and in complex food matrices (using species-specific detection methods).

The detection of the complete substitution of a single meat species with another is one of the more simple scenarios for identifying food fraud.

In general, DNA sequencing conducted on a queried sample will produce a DNA sequence or “fingerprint” which can be compared to a set of known reference sequences deposited in a credible genetic database. The identity of the specimen can thereby be established, which is either the same or different to the one expected.

Investigating the partial substitution or adulteration of meat is considerably more difficult, since it is normally necessary to know the possible identity of the adulterant before it can be detected.

To help alleviate these difficulties, FACTS reports that it’s very excited to have recently optimised an animal species screening method which allows the detection of 14 different animal species in a single reaction. This method, which relies on the use of species-specific DNA probes to detect certain target DNA sequences, will significantly reduce the costs and labour required to ensure product authenticity.

“Food fraud is indeed a food industry issue. Consumers are highly reliant on the accurate and complete declaration of food constituents to enable them to make product choices that are consistent with their lifestyles,” comments FACTS’ Donna Cawthorn.

“Brand loyalty can be severely compromised should this be found not to be the case. As such, DNA testing can be of great value for the routine monitoring of meat product authenticity and should be conducted whenever a case of meat adulteration or contamination is suspected.”

For article references and more on this testing, see the FACTS website.

In order to trace, record, preserve and commemorate the rich heritage which evolved in the Karoo region of South Africa, to promote social and economic development in the Karoo, and to keep in custody such heritage for the descendants of the inhabitants of the Karoo and the South African public in general, the Karoo Development Foundation was established in early 2009 as an inter vivos trust (nr IT1498/2009) in terms of Section 6 (1) of the Trust Property Control Act (Act 57 of 1988).