Request for Proposals FY2017-18Innovative packaging solutions Background ... Country and cultural preferences e.g. Halal, Kosher, Hindu ... // Improve industry knowledge and capability

Level 5, 110 Walker Street, North Sydney NSW 2060.P: +61 2 8908 5500 F: +61 2 9436 0343E: [email protected] W: ampc.com.auABN 67 082 373 448

Request for Proposals FY2017-18

About AMPC

The Australian Meat Processor Corporation (AMPC) is the Rural Research and Development Corporation forthe red meat processing industry in Australia. AMPC’s mandate is to provide research, development,extension (RD&E) and marketing services that improve the productivity, profitability and sustainability of theindustry. Red meat processor levies are strategically invested in programs that deliver a range of benefits forthe industry and the broader Australian community.

RD&E Program

In partnership with the Red Meat Processing Industry and the Australian Government, AMPC seeks to fundthe delivery of a balanced portfolio of RD&E investments across five key programs:

1. Processing Technologies2. Environment and Sustainability3. Processing Hygiene, Quality and Meat Science4. Capability, Extension and Education5. Industry Improvement, Economic Analysis and Strategic Risks

The projects should also seek to address one or more of the following six strategic risks facing the red meatindustry.

1. International Competition and Market Access2. Changing Consumption Patterns3. Climate Change4. Social Licence to Operate5. Regulatory Environment6. Supply Chain Integration

AMPC Client Centre – Submission of Preliminary Research Proposals (PRPs)

AMPC has recently implemented a new cloud-based system for proposal submission. All PreliminaryResearch Proposals must be completed and submitted via AMPC’s Client Centre.

AMPC Client Centre: Request Access to Client Centre

If you are not already registered and are interested in submitting a research proposal, click here tocomplete the Request Access to Client Centre form.

On completion and submission of the form, AMPC will send a temporary password and link to theAMPC Client Centre.

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AMPC Client Centre: Logging in for the First Time

Login to the AMPC Client Centre using your email address and temporary password, as provided byAMPC.

For security purposes, please change your password upon first login.

To assist with the submission of your proposal, please download the AMPC Client Centre User Guide.

Contact Information

Strategic RisksDavid Lean [email protected]

Please note, the Processing Hygiene, Quality and Meat Science Program is not calling for proposals in thisround of funding. Request for proposals will be advertised on the AMPC website and circulated via email toproviders as required for FY17-18.

For further information or assistance you may contact the relevant Program Manager as set out below.

AMPC Program Manager Email

Processing Technologies Brad Mathers [email protected]

Environment and Sustainability Brad Mathers [email protected]

Processing Hygiene, Quality and Meat Science David Lean [email protected]

Capability, Extension and Education Margaret Tayar [email protected]

Industry Improvement, Economic Analysis and

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mailto:[email protected]





PROGRAM 1: PROCESSING

TECHNOLOGIES

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AMPC RD&E PROGRAM OVERVIEW 2016–2017AMPC PROGRAM 1: PROCESSING TECHNOLOGIES

This program aims to improve the ability of red meat processors to compete internationally, through improved yield and productivity and novel products.

Program Drivers

As illustrated in Figure 1, the projects under this program will counter potential negative impacts to the industry, while also being guided by the MISP 2020. In addition, AMPC’s Strategic Plan 2013–2017 sets out a number of strategic imperatives, the following of which are addressed in Program 1 – Processing Technologies:

// Increase the productivity of red meat processors to compete on the international scene through new technologies and manufacturing practices

// Examine novel and efficient technologies and processes for whole carcase measurements and monitoring

// Develop new meat products

// Examine opportunities to value add from meat and meat products

// Enhance the adoption and commercialisation of new technologies and innovation in the industry

Program Goals

AMPC will address the above drivers in this program by achieving the following processing technology related goals:

// Discover novel processing technologies, for example around efficient whole-carcase measurements

// Enhance adoption and commercialisation of technology throughout the industry, enabling increased automation and building the foundation for continuous improvement through data analytics

// Improve materials handling to reduce waste

// Develop innovative meat products and possibilities for product differentiation through new process capabilities

PROGRAM 1 PROCESSING TECHNOLOGIES

Stream 1Productivity and Quality

Stream 2Sensing and Analysis

Stream 3Materials Handling

Stream 4 Value Added

Stream 5 Plant Initiated Projects (PIP)

//

//

//

Strong emerging market growth

Simpler access to markets

Rising export dependence

Consumer and Community Support

Market Growth and Diversification

Supply Chain Efficiency and Integrity

Productivity and Profitability

Leadership and Collaborative Culture

PILLARS OF AMPC'S STRATEGIC PLAN 2013–2017

Enhancing Domestic and Global

Competitiveness

Delivering to Customers

and Consumers

Product Integrity, Safety

and Wholesomeness

Improving Processing Productivity, Products

and Processes

Improving Sustainability

Building Capability andInfluencing Practice

Change

Competition and market access

Value chain integration

//

//

Program focus areaStrategic pillar (MISP 2020 or AMPC's Strategic Plan 2013–2017)

INDUSTRY TRENDS PILLARS OF THE MISP 2020 INDUSTRY RISKS

AMPC RD&E PROGRAM AND WORKSTREAMS

Figure 1. Elements influencing Processing Technologies projects

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Processing Technologies

Request for Proposal #17-T01

Increasing industry productivity through automation and sensing

Background

Australia’s red meat processing costs are the highest in the world making it difficult to compete withcountries such as India and Brazil who have lower costs. In order to remain competitive, the industry seeksto invest in R,D&E to improve processing efficiency through strategies such as improving resource efficiency,workplace safety and improving the value and recovery of meat cut/products.

This area focuses in particular on technologies that automate manual tasks and/or increase the use of manualassist technologies particularly through the use of sophisticated sensing and analysis systems that canmeasure and interpret pivotal characteristics in addition to maintaining or advancing the high workplacehealth and safety standards the industry holds.

Objectives

AMPC is seeking to invest in R,D&E and adoption programs in the areas of but not limited to:

Identification, development, and implementation of automation solutions into the Australian redmeat processing industry

Explore opportunities that increase efficiency through the increase in yield recovery whilemaintaining product quality and integrity

Investigate novel technologies that address both labour reduction and increased employeeworkplace safety, as a means to attract and retain skilled staff

Developing and implementing novel vision and sensing systems that can effectively manage highlyvariable raw materials in terms of shape, size and composition, while maintaining desirablethroughput and accuracy requirements.


Innovative packaging solutions

Background

The introduction of new packaging solutions is one of the strategies aiming to enhance the red meatprocessing industry’s ability to maintain and improve its position on global markets through the design ofnew packaging systems and solutions aimed at meeting the preferences of a diverse range of consumersgroups, extending the shelf life of products, improving product integrity and providing more environmentallyfriendly packaging options.

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Exploring innovative approaches to packaging is viewed as key to unlocking global markets as well asproviding a platform for the development of a new era of ready to eat meals manufactured in Australia andsold globally.

Objectives


Research and develop novel packaging systems that deliver extended shelf life to meat products;

Extended shelf life to meat products

Packaging options that meet the preferences of different consumer groups such as differentoverseas country preferences, ageing populations, infant requirements, healthy eating options,ready to eat meals

Provide environmentally friendly packaging options

Improve meat product characteristics including the following;

Product integrity

Colour

Eating quality

Presentation

Microbial spoilage

Reducing packaging costs

Provide options for differences in domestic and export markets

Evaluating and trialing novel approaches for shelf stable packaging options.


Value adding, developing products to satisfy the world

Background

Traditionally red meat has been predominantly sold as a commodity, with little value adding to meatproducts. Additionally, 80% of the total value is generated from only 40% of the carcase. The industry hasidentified the need to add value to meat products to meet consumer needs on both domestic and exportmarkets, as well as utilising and adding value to meat products that currently have low returns.

Projects in this area should focus on maximising the returns on its raw materials through value adding tomeat products to improve not only value but also to meet the consumer needs of different groups as eatinghabits change across the world and continue to evolve.

Objectives


Investigating changing consumer preferences and developing novel value-added products to meetthe needs of different consumers. Examples of some areas below;

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Ready-to-eat meals and other convenience oriented options

Different demographics; youth, elderly, cost sensitive

Health conscious meal options

Country and cultural preferences e.g. Halal, Kosher, Hindu

Identifying markets for and extracting extra value from non-meat products such as skins, blood andoffals

Investigating new approaches to enhance the value of lower-value meat cuts, by improving eatingquality and marketability

Consideration to be given to consumers in both domestic and international markets

Diversifying the marketplace for meat products

Research must advise pathway to industry adoption including business case.


Materials handling and pick and pack

Background

Australian red meat processors incur significant costs associated with managing the complexity aroundmaterials handling. The industry is seeking novel and innovative approaches to not only remove complexitybut to also add value to material handling through the identification and development of technologies suchas manual assist and/or automated solutions.

Objectives


Enhancing traceability

Addressing materials handling priority areas identified by the industry including;

Packing primals

Shipping container loader

Carcase Breaking

Carcase Stringing and loadout

Trim packaging

Palletisation and de-palletisation

Carton Storage and retrieval

Primal bagging

Carton labelling.

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PROGRAM 2: ENVIRONMENT AND

SUSTAINABILITY

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AMPC RD&E PROGRAM OVERVIEW 2016–2017AMPC PROGRAM 1: PROCESSING TECHNOLOGIES

This program aims to reduce the environmental impact of the Australian red meat processing industry; in response to key strategic risks around climate change and evolving consumer expectations.

Program Drivers

Figure 2 illustrates the inputs to the program’s structure, driven primarily by strategic imperatives set out in AMPC’s Strategic Plan 2013-2017 as well as risks and industry trends. The strategic imperatives addressed in this program are to:

// Improve industry knowledge and capability to achieve sustainable resource management and adapt to climate change

// Examine technologies, practices and procedures that contribute to improved waste management systems and that add value to waste products

// Explore options to integrate new technologies and improve industry infrastructure

// Maintain business sustainability and ensure efficient food safety and product integrity standards

// Maintain and enhance efficient product integrity standards and quality assurance systems

In addition, the most pressing risk is the loss of social licence to operate by which the environmental downsides of the industry are currently accepted in lieu of economic and community benefits. Secondary risks and trends driving the environment and sustainability program are: increasingly stringent emissions targets; more extreme weather events; climate change, an increasingly challenging resource environment; and increasing consumer awareness.

Program Goals

The projects in this program collectively address the above drivers by aiming to:

// Reduce energy consumption and greenhouse gas emissions

// Improve industry awareness, capabilities and attitudes to adapt to climate change

// Improve waste-water management and examine technologies, practices and procedures that could capture value from waste products

// Explore options to improve industry infrastructure

// Maintain efficient food safety and product integrity controls

AMPC PROGRAM 2: ENVIRONMENT AND SUSTAINABILITY

Figure 2. Elements influencing Environment and Sustainability projects

INDUSTRY TRENDS PILLARS OF THE MISP 2020






INDUSTRY RISKS


Stream 1Energy Efficiency

Stream 2Waste Management

Stream 3Water Conservation

Stream 4Sustainability

Stream 5Plant Initiated Projects (PIP)


PROGRAM 2 ENVIRONMENT AND

SUSTAINABILITY

Increasingly challenged resource environment

Ongoing climate change

//

//

Changing consumption patterns

Climate change

Regulatory environment

Social licence to operate


Competitiveness

Delivering to Customers and

Consumers

Product Integrity, Safety and

Wholesomeness

Improving Processing Productivity, Products

and Processes


Building Capability and Influencing Practice

Change

//

//

//

//

Strategic pillar (MISP 2020 or AMPC's Strategic Plan 2013–2017) Program focus area

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Environment & Sustainability

Request for Proposal #17-E01

Future of water recycling and purification technologies

Background

Australian red meat processing plants consume in the order of 8-18 kL of water per tonne of Hot StandardCarcase Weight (HSCW). This therefore is a major input for processors. With most Australian processorsrelying on potable town water it is also a significant expense. In attempting to reduce the requirement forusing potable water, processors look to re-use and recycle as much water as possible. It needs to berecognised that AQIS has a set of strict requirements that facilities must follow when using recycled water.Another consideration which many red meat processors have to address is the markets in which they wishto sell their products as some trade barriers exist to certain markets, which can currently dictate recycling onplant. In order to become more sustainable and more efficient with this scarce resource the industry islooking for technologies to revolutionise the way water is used and recycled.

Objectives


Potential ROI, constraints and barriers to implementation of a closed loop water recycling system

Advances that reduce the reliance on external suppliers while maintaining favourable costs-to-operate

Removal and refinement of nutrients into saleable products that increase value proposition

Reduce the burden and costs associated with continually drawing water from a town supply

Clear roadmap to implementation, which also includes any barriers to success as well as a fullbusiness case

Identify and suggest solutions to any current or potential trade related barriers.


Energy-sufficient meat processing plant

Background

Energy is used in all aspects of red meat processing and thus represents a significant operating cost to theindustry. Energy use varies between sites and is influenced by many different factors including speciesprocessed, throughput, plant configuration and processes completed, as well as the amount of refrigerationused. Traditional energy sources for processing plants are electricity from the grid, natural gas, liquefiedpetroleum gas (LPG) and coal. As the industry advances and new technologies become available the industry

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is looking to become less reliant on non-renewable energy sources and seeking to demonstrate thepracticality of taking processing plants off the grid. The achievement of this priority would help ensure notonly the longevity of the industry but build the publics’ perception of the industry as a sustainable andresponsible corporate citizen.

Objectives


Demonstrate that meat processing plants can become energy self-sufficient

Identify technologies that are reliable and available as well as identifying gaps and further researchrequired

Flexibility is critical to ensure deploy-ability to varying size in processing plants

Roadmap for implementation accompanied by full business case including ROI

Reduce and/or eliminate reliance on volatile energy market

Enhancing industry sustainability while also increasing its social licence to operate

Included case studies to demonstrate feasibility, scalability and application to the red meat industry.


On-plant waste removal and treatment practices to eliminate waste generation

Background

Red Meat processing plants generate large volumes of both wastewater and solid waste. These wastes havea high percentage of nutrients which carry significant cost to processors especially when discharging tosewer. Previous research has indicated that elements of these traditional waste streams can be value addedand sold as products in their own right. The industry is seeking to extend this research and turn componentsof these waste streams into cost neutral or preferably profit generating streams that will reduce theenvironmental impact of the industry. The conversion of unused and/or inaccessible nutrients into readilyusable nutrients and proteins through the use of advanced technologies is central to this area.

Objectives


Research alternative options for disposal of sludge and paunch waste, as landfill is no longer viewedas an acceptable or sustainable option

Critically assess what current technologies exist that can be adapted to better use biomass

Research, trial and demonstrate conversion of current waste into new products that can be used toreturn value to the industry

Analyse current waste streams and examine novel conversion technologies into energy generatingstreams

Conduct a feasibility study into processing plants becoming a zero exporter of waste.

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Climate Change

Background

The increased frequency and intensity of extreme weather events and other changes in climate are set toalter many aspects of the Australian red meat processing industry. These include availability of stock, waterand energy as well as its ability to reach consumers. The industry must be proactive to plan for and manageclimate change in these unprecedented times.

Objectives


Develop forecast capabilities for short to long term weather events that inform better decisionmaking and production planning

Identify mitigation strategies to minimise the impact of climate change on the industry

Develop quantification and mitigation strategies for supply chain management

Develop models for a hypothetical world class red meat processing plant that is designed to operatein a carbon neutral environment. This must relate back to current practices and operations to identifyopportunities.


Animal Welfare

Background

The MISP 2020 has identified ‘Welfare of the animals within our care’ as a key priority, it is imperativeindustry seeks continuous improvement of animal welfare. The red meat processing industry’s aims to ensurethe highest standards of animal welfare are implemented, maintained and verified. Consumers are alsobecoming increasingly aware and demanding ethically produced food including concern for the way animalsare treated before they are processed. The Australian red meat industry continues to respond to changingperceptions to strive for best practice.

Objectives

AMPC is seeking R,D & E programs that maintain and increase the welfare of animals to the highest possiblestandards. Suggested program areas include but not limited to:

Stock receival practices and related stress

Care of animals during lairage

Stockperson awareness, capability and training

Practices for further developing stunning technologies and their application.

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Sustainability

Background

The Australian red meat processing industry is the country’s largest manufacturing industry and contributessignificantly to the Australian economy. The significance of this industry is intensified when consideringregional Australia. Considering the strategic risks the red meat industry is facing it needs to become a moreintegrated supplier that leverages ‘brand Australia’. While becoming more responsive and adaptable toconsumer preferences and changing markets particularly those in Asia. AMPC is seeking research into areasthat will mitigate against critical strategic risks particularly; competition and market access, changingconsumption patterns, climate change, social licence to operate, regulatory environment and value chainintegration. More information on these risks can be found on our website in a report called “Strategic RisksFacing the Australian Red Meat Industry”

Objectives


To ensure the long term viability of the Australian red meat processing industry through themitigation of strategic risks

Identify current and future needs of external markets and strategies to deliver outcomes to thesemarkets

Assess areas of critical corporate social responsibility within the Australian red meat processingindustry and identify and develop benchmarks for communication to the industry stakeholders.

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PROGRAM 3: PROCESSING

HYGIENE, QUALITY AND MEAT SCIENCE

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AMPC RD&E PROGRAM OVERVIEW 2016–2017AMPC PROGRAM 3: PROCESSING HYGIENE, QUALITY AND MEAT SCIENCE

This program responds to the need to ensure the continuous delivery of high-quality standards and food safety, as a key differentiator for Australian products in light of increasing competition in this space.

Program Drivers

If the industry maintains its current trajectory, the strategic risks and industry trends indicated in Figure 3 could result in a reduction of Australia’s market share internationally due to the; reduced consumption of red meat overall and questions over Australia’s sustainability as a global leader in red meat processing industry.

In addition, the projects in this program are aligned with the following strategic imperatives from AMPC’s Strategic Plan 2013-2017:

// Expand research and development towards food safety to ensure food safety systems and practices are the landmark of Australian product

// Maintain and enhance efficient food safety and product integrity standards

// Maintain and enhance efficient product integrity standards and quality assurance systems

// Maintain and enhance world-class traceability systems

// Biosecurity, residue management and animal health standards are underpinned by sound science

// High standards of animal welfare standards are demonstrated

// Developing new meat products while delivering wholesome and consistent eating quality

Program Goals

To counter the (potential) consequences of risks and trends relating to food safety and quality and changing consumption patterns, projects in this program will expand on RD&E in food safety, to ensure systems and practices are the landmark of Australian red meat products:

// Maintaining efficient standards and quality assurance systems

// Enhance traceability systems

// Underpin biosecurity, residue management and animal health standards with scientific research

// Ensure high animal welfare standards continue to be demonstrated

// Develop new meat products

Figure 3. Elements influencing Processing Hygiene, Quality and Meat Science projects

INDUSTRY TRENDS INDUSTRY RISKS



PROGRAM 3 PROCESSING HYGIENE, QUALITY

AND MEAT SCIENCE

Consumer focus on food

safety and quality

Increasing global standards

Changing protein consumption patterns

//

//

//



Regulatory environment






Enhancing Domestic and

Global Competitiveness


Consumers


Wholesomeness

Improving Processing Productivity, Products and

Processes



Change

Stream 1Food Safety

Stream 2Integrity Systems

Stream 3Meat Science

Stream 4Transformational

Meat Science


//

//

//


PILLARS OF THE MISP 2020

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Level 5, 110 Walker Street, North Sydney NSW 2060. P: +61 2 8908 5500 F: +61 2 9436 0343 E: [email protected] W: ampc.com.au ABN 67 082 373 448

Processing Hygiene, Quality & Meat Science

Processing Hygiene, Quality & Meat Science (HQS) moves to a continuous cycle of R,D&E projects

The Processing Hygiene, Quality & Meat Science (HQS) program focuses on research and development aimed at ensuring the continuous delivery of high quality standards in food safety and quality to ensure systems and practices are exemplary in order to maintain and enhance the industry’s international reputation as a high quality, safe, ethical and sustainable producer of red meat products, as well as giving the industry a competitive edge with responsiveness to changing consumption patterns and the development of new meat products.

A strategic approach is being taken to consultation and identification of industry priorities in each of the HQS areas to ensure the R,D&E portfolio focuses on the highest priority areas that have the greatest opportunity for value-adding and return on investment to the industry along the whole value chain.

In order to achieve a balanced, considered, planned, sequential and progressive approach to the R,D&E portfolio that avoids duplication and facilitates project development, contracting and management, the HQS R,D&E program is moving away from an annual round of funding to a continuous cycle throughout the year.

As priorities for HQS projects are identified, research providers will be notified of requests for proposals via email and the AMPC website.

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https://www.ampc.com.au/research/request-for-proposals-2017-18

PROGRAM 4: CAPABILITY,

EXTENSION AND EDUCATION

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AMPC RD&E PROGRAM OVERVIEW 2016–2017

The purpose of this program is to maximise the actual benefits resulting from RD&E projects, by ensuring project outcomes are taken up by enterprises and successfully implemented along the value chain.

Program Drivers

In the geographically dispersed red meat industry, achieving the desired outcomes from each RD&E program will require collaboration, trust and sharing of insight. This program aims to build on the expertise of people in the industry by delivering cost-effective improvement in capability, extension and education, in alignment with the following strategic imperatives from AMPC’s Strategic Plan 2013-2017:

// Engage key stakeholders to create awareness and demonstrate value

// Increase industry capability and capacity

// Increase research capability and capacity

// Evaluate RD&E outcomes

// Investigate, understand, communicate and respond to changes and influences in the red meat processing industry

In addition, key strategic risks addressed are increasing competition and easier market access, losing the social license to operate and changing consumption patterns, as illustrated in Figure 4.

Program Goals

The projects in this program are a response to the above drivers, aiming to:

// Translate and communicate RD&E outputs to shareholders

// Engage key stakeholders to create awareness and demonstrate value

// Increase industry research capability and capacity

// Evaluate RD&E outcomes

// Investigate and understand matters impacting the industry


PROGRAM 4CAPABILITY, EXTENSION AND

EDUCATION

INDUSTRY TRENDS


Strong emerging market growth

Simpler access to markets

Changing protein consumption patterns

//

//

//






Stream 1Industry Capability

Stream 2Extension Services

Stream 3Scientific Education

Stream 4Vocational Training


INDUSTRY RISKS Competition and market access



The regulatory environment

//

//

//

//



Competitiveness


Consumers


Wholesomeness

Improving Processing Productivity, Products and

Processes


Change


PILLARS OF THE MISP 2020

Figure 4. Elements influencing Capability, Extension and Education projects

AMPC PROGRAM 4: CAPABILITY, EXTENSION AND EDUCATION

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Capability, Extension & Education

Request for Proposal #17-C01

Facilitation of research and development outcomes through effective industry extension and

training

Background

The value of research and development is only delivered when outcomes are taken up and successfully

implemented by enterprises along the value chain. AMPC continues to support extension and adoption

strategies to ensure R&D outputs deliver value to industry.

Objectives

AMPC is seeking to support R,D&E and adoption strategies and programs particularly in the areas of:

Developing research and development materials that can be extended to industry and other

relevant stakeholders

Undertaking education and training activities to upskill industry

Developing extension programs and networks to deliver outcomes of research and development

to specific groups

Identifying and promoting training opportunities for industry

Developing new and innovative professional development services for industry

Developing educational and training resources to address priority issues affecting the industry’s

productivity, competitiveness and sustainability.


Facilitation of research and development outcomes through effective communication and

dissemination strategies with industry

Background

The Meat Industry Strategic Plan 2020 identifies the ‘key issue:’

‘We must provide and package information in a way that readily conveys the commercial benefits of

adoption.’

The value of research and development lies in its uptake by industry and the return on investment it gives to

industry. It is therefore critical that the outcomes and outputs of R&D are effectively communicated to

industry in a way that encourages and facilitates adoption.

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This proposal focuses on:

Reviewing the current strategies for communicating R,D&E projects and dissemination to industry

of R&D outputs

Developing an industry communication, dissemination and evaluation plan for R&D outputs to

promote industry adoption of R&D outputs.

Objectives

The objectives of the project include:

Review of current strategies/methods/activities for communication and dissemination to industry

of R&D outputs through AMPC and other stakeholders such as MLA and MINTRAC

Identification of best practice models for communication

Making recommendations and developing an industry communication and dissemination plan to

promote the adoption of the R&D outputs. This plan should be based on a model for adoption of

R&D outputs and should include:

Recommendations on effective communication and dissemination related to the model and

direction on what needs to be included in every R&D project to facilitate adoption of R&D

outcomes e.g. snapshots, TED talks, case studies, pilots, launch, presentations at network

meetings, chat rooms etc.

R&D project templates and protocols to incorporate dissemination and adoption into project

proposals

Methods and protocols for consulting with industry and encouraging company participation in

R,D&E projects e.g. AMPC entering into R&D contracts with meat processing companies to

participate in R,D&E projects and entering into arrangements with ‘experts’ in particular areas

to review proposals and progress and final reports

Communication and dissemination protocols to be integrated into R&D project contracts

commissioned by AMPC

Implementation of some components of the industry communication and dissemination plan

including:

Developing the protocols associated with the dissemination of R,D&E outputs and piloting the

proposed dissemination strategy

Developing a search engine for an images library and loading existing images on to platform

Developing policies and procedures associated with the images library particularly around

consent and IP, and integrating them into project contracts, conference registrations etc.

Developing templates and style guides for a variety of products including case studies, training

materials etc.

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Developing a template and protocols for a quarterly newsletter and producing the first two

newsletters

Developing a template for, and compiling and producing the 2016/17 R,D&E projects

achievement report

Developing a template for an annual R,D&E program overview and compiling and producing the

2017/18 R,D&E program overview.


Strengthening industry R,D&E outcomes

Background

AMPC administers the statutory levies on behalf of the red meat processing industry in Australia. AMPC’s

mandate is the provision of R,D&E services to the industry. This is a critical role to take the industry into the

future through ensuring that the R,D&E program delivers the greatest value to its members through a

collaborative and connected industry and strong relationships with Government and other stakeholders.

The industry R,D&E program delivers its mandate through consultation with industry and other stakeholders

and alignment with industry priorities as expressed through the MISP 2020 and other documents such as the

AMPC Strategic Risks Facing the Red Meat Industry.

This proposal focuses on reviewing the R,D&E strategies and developing 5 year plans for each of the key

R,D&E areas informed by industry and aligned with key industry documents.

Objectives

The outputs of the project will include:

An overall strategy for the R,D&E program informed by industry and aligned with key industry

documents

5 year plans for each of the key R,D&E areas

Associated program and project management protocols, policies and procedures

Review and redevelopment of project administration and project management processes

including software, forms etc.


Building capabilities in innovation and adoption and management of new technologies

Background

The red meat processing industry, as all industries is in the midst of transformational change, in particular

encompassing the areas of the digital revolution and the introduction of other new technologies e.g. robotics,

and the associated implications of the impact of these technologies on the red meat processing workforce.

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The industry needs to have strategies in place to be able to respond rapidly to these changes and ultimately

build a culture in the industry that embraces innovation and adoption of new technologies. In order to

achieve this the industry needs to continue to build capabilities in innovation and adoption of change at all

levels of their organisations so that it is built into everything that they do.

Objectives

AMPC is seeking to support R,D&E and adoption strategies and programs particularly related to providing

pathways and opportunities for industry personnel to learn, maintain and continue to develop their skills in

the areas of innovation and adoption of new technologies. The R,D&E strategies may include areas such as:

Development of new training/education pathways and/or inclusion of new training in existing

pathways to enable skills development in innovation and adoption of new technologies, eg

implementing training pathways for maintenance personnel to manage new technologies

Customising and piloting training in innovation and managing technological change for specific

target groups in the industry

Developing an innovation focused community of practice through strategies such as face to face or

virtual networks or communities of practice

Development and implementation of a scholarship program for skills development of industry

personnel in innovation and adoption of new technologies

Developing and piloting models for innovation and adoption of new technologies

Conducting pilots/case studies associated with the uptake and adoption of innovation and new

technologies

Developing and piloting models for training of managers in innovation and new technologies

Developing and piloting models for workforce planning to resource organisations to accommodate

innovation and new technologies into the future.


Meeting current and future workforce needs

Background

It is critical for the industry to be able to attract, retain, support and develop its workforce to maintain and

improve its position on domestic and export markets and ensure its future. The industry struggles to attract

and retain the workforce it needs to resource plants effectively, to meet its business needs.

Factors contributing to difficulties meeting workforce needs include:

The regional locations of the majority of meat processing plants leading to competition with other

local industries to attract a limited supply of personnel with the skills required to conduct their

business

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The relocation to urban areas of many young people in regional locations resulting in a shortage of

young people to work in meat processing plants

Ageing workforces, a shortage of some skills e.g. maintenance and a shortage of young people for

succession

Significant numbers of temporary migrant workers in semi-skilled positions. While this meets

current needs it compounds the problem of succession.

Additionally, as for all industry, the red meat processing industry is in the midst of the technological

revolution with the pace of change accelerating relentlessly. It is critical for the industry to not only meet its

current labour needs but also to be able to make the transition to meet their labour and skills needs to

accommodate the paradigm shift associated with the future red meat processing industry.

This proposal focuses on identifying and making recommendations to meet current and future red meat

processing labour and skills needs to enable the industry to maintain the high standards it has achieved as

well as to make the transition to meet their labour and skills needs to accommodate the new world order of

the future.

Objectives

This project focuses on the following areas. They are:

Assessing the current industry workforce and identifying labour shortages, factors contributing and

challenges

Identifying and making recommendations to meet current red meat processing labour and skills

needs

Identifying the likely implications of the technological revolution on red meat processing companies

and making recommendations to meet future labour and skills needs

A particular focus on the current and future labour and skills needs in leadership and management.

The scope of this project will include but may not be limited to:

Focus on current workforce needs

Conducting an assessment of the current workforce, identifying areas of labour shortages,

contributing factors and challenges

Identifying emerging trends such as outsourcing, off-shoring etc. and their implications for the

industry

Identifying relevant existing workforce characteristics (and their implications) such as an ageing

workforce, numbers of temporary migrant workers, female workers and their positions in

organisations etc., and making recommendations to address the associated issues

Identifying areas of labour shortages and the implications of shortages for companies and the

industry and making recommendations to address the shortages

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Identifying differences between labour and skills shortages in regions across Australia and

strategies plants have used to address them.

Focus on future workforce needs

Conducting a literature search to identify business models projected for the future particularly for

related industries

Identifying major factors contributing and impacting on the models and their potential impact on

the red meat processing industry and workforce

Working with stakeholders to present material and gain their input to compile a picture of what

they believe the Australian meat processing industry may look like in the future and the implications

of that for the meat processing workforce

Identifying ways the industry might transition their workforces to the new world, whilst at the same

time maintaining the high standards it has achieved

Assessing the nature, composition, structure and competencies of workplace groups in red meat

processing plants of the future

Identifying the challenges associated with attracting, retaining and developing staff to meet future

workforce needs

Making recommendations for organisations to plan and execute the transition and resource plants

into the future with the skills needed, and continue to gain the professional development they

need.

Focus on labour and skills needs to meet current and future industry leadership and management needs

Assessing current situation with leadership and management in the red meat processing industry

and making recommendations as appropriate

Identifying current competencies in leadership and management

Conducting a review of current leadership and management training and professional

development, identifying gaps and making recommendations

Identifying current situation with attraction, retention and development of management

Assessing the implications for leadership and management of the transition and changes associated

with the technological revolution and meeting future workforce needs

Identifying the nature, composition, structure and competencies of future leaders and managers in

the industry

Identifying workforce planning strategies for companies to undertake and associated organisational

changes such as the development of relevant policies and procedures to support workforce changes

Identifying strategies for existing staff to undertake continuing professional development in

leadership and management to be able to support and develop their workforces to embrace and

accommodate change and continue to support and develop their own teams

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Identifying strategies to attract, retain and develop managers with the skills needed into the future

Making recommendations on current and future resourcing, availability, competencies, training

and professional development, gaps, attraction, retention and development.


Development and implementation of a red meat processing industry knowledge support hub

Background

The red meat processing industry is vital to the Australian economy generating $16 billion in export earnings,

placing the industry in the top five Australian export industries in 2014-15 (MISP 2020).

Through AMPC and the Australian Government, the red meat processing industry has made significant

investment in the industry via the R&D portfolio to support the industry to continue to grow and develop to

maintain and improve its position on world markets. The outputs of this research and other resources

relevant to industry need to be identified and loaded online and made available to industry and other

stakeholders.

The industry needs a one stop shop that it can go to in order to meet all of its search requirements. The first

step in this process is the construction of a search engine platform and the identification, capturing and

loading of all material onto the search engine. The biggest challenge is the on-going maintenance and

updating of the material on the search engine.

In addition to constructing the search engine and loading materials onto it, this proposal focuses on

establishing a framework for the ongoing maintenance and updating of the material as well as identifying

other possible methods of capturing and disseminating knowledge such as with the involvement of ‘experts,

chat rooms etc. The framework is likely to be a ‘virtual’ hub that may be integrated with AMPC’s core business

or linked with another industry body such as the proposed red meat processing innovation centre. The key

to its success is access to on-going funding and resources to maintain and update the information.

Objectives

This project focuses on two main areas. They are:

Construction of search engine and identification and loading of all materials onto platform

Development of framework for on-going funding and resourcing to meet industry knowledge needs

into the future.

The project would address areas including but not limited to:

Construction of search engine and loading of content

Consultation about purpose, targets, uses, industry needs, scope of search requirements, methods

and resources currently available and used, issues and challenges

Identification of scope of materials to be loaded

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Development of protocols, policies and procedures associated with loading materials e.g. consents,

IP etc.

Report on materials to be loaded onto platform

Review of current search engine and associated recommendations

Developing specifications for the search engine

Construction of search engine

Confirming consent and IP and loading all material onto search engine

Industry trial and review of the search engine in response to feedback.

Development of framework for ongoing funding and resourcing

Developing broad options for a framework to meet current and future industry knowledge needs

and how it might operate and gain ongoing funding and resourcing, strengths and challenges

Developing the business case, scope of work and business model(s) particularly focusing on

positioning of the proposed framework for ongoing funding and resourcing

Developing a financial model and budget

Gain industry and other stakeholder feedback on the proposal

Developing vision, mission and strategic plan, staffing plan and job descriptions

Identifying operational aspects, critical success factors and risks/barriers to effectiveness

Developing an implementation path and plan

Developing a customer’s engagement and communications strategy

Conducting a workshop with industry and other stakeholders to present the proposition and gain

input and feedback.


Industry partnerships for development

Background

Red meat processing companies face the challenges of every industry meeting their current and future labour

and skills needs particularly accommodating the changes associated with the digital and technological

revolutions and an ageing workforce. The red meat processing industry faces additional challenges with their

regional locations where they are competing with other industries for a limited supply of skilled labour and

there are few young people due to urbanisation. Not only is it difficult to attract staff but the regional

locations means that they have limited access to service and training providers. This impacts on retention

and professional development of staff. For example, the installation of a robot, maintenance, servicing,

training of operators and maintenance staff is more difficult from regional locations.

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This proposal focuses on models/case studies based on relationships between industry/plants/meat

processing companies and other bodies such as universities, Co-operative Research Centres, agricultural

colleges, schools for purposes such as attracting, retaining and developing personnel for their plants, working

with plants on specific research or other projects, internships, cadetships, exchange of personnel,

outsourcing, plants participating in research including trials, case studies etc. This gives meat processing

companies the opportunity to form ongoing collaborations/partnerships with organisations in their region in

particular. For example, a plant in the Wagga region might form a relationship with Charles Sturt University.

This may enable the plant to access customised training, to attract students to work in holidays, to conduct

projects resourced by university staff and students etc. The university may place students at the plant,

conduct research at the plant, second staff etc.

Objectives

This proposal aims to establish a range of models and case studies focusing on building partnerships between

meat processing plants and other bodies that leads to the adoption of research, development and extension

outcomes in plants.


Industry community of practice

Background

The red meat processing industry is comprised of plants spread across regional locations throughout

Australia. The industry workforce is made up of a diverse range of groups across its processing operations

from animal transport, through lairage to processing, packaging and loadout and associated support

functions such as meat safety, quality assurance, maintenance, environment, office functions such as

financial, HR, sales and marketing; and management. These and other factors contribute to making it difficult

for industry personnel to network, access and participate in continuing development, keep up to date, be

aware of the latest industry, technical and professional developments, raise issues, solve problems, remain

engaged, challenged and informed. This project aims to create an industry community of practice such as a

chat room that provides a platform for industry personnel to network.

Objectives

The scope of this project will include but may not be limited to:

Conducting a desktop search of similar communities of practice

Conducting a feasibility study

Developing the business case, scope of work and business model(s) particularly focusing on

positioning

Developing a framework for on-going funding and resourcing

Developing strategic plan, staffing plan and job descriptions

Identifying operational aspects, critical success factors and risks/barriers to effectiveness

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Developing implementation path and plan

Developing governance and other systems to support the community

Developing engagement proposal and communications strategy

Conducting a workshop with industry and other stakeholders to present the proposition and gain

input and feedback.


Review of work health and safety in the red meat processing industry and strategic plan to

improve performance

Background

The red meat processing industry is considered a high risk industry in regard to work health and safety (WHS).

It is difficult to gain an overall picture of industry performance due in particular to the way workplace injuries

data is collected across Australia with issues around the ANZSIC Codes and the information they enable, and

the state based collection of workers compensation data.

This proposal focuses on gaining accurate data on industry work health and safety performance in order to

inform future directions. The basis for achieving this is gaining accurate data on industry workers

compensation claims experience and input from industry on their experience with WHS. The input from meat

processing plants must reflect small, medium and large enterprises and focus on how companies are

managing WHS, what works for them and what doesn’t work.

Objectives

The main output of this project is a report on WHS in the Australian red meat processing industry that

includes workplace illness and injuries data, how WHS is managed in the industry and a strategic plan to

improve performance and inform and direct future directions for companies and the industry particularly to

inform R,D&E initiatives.


Strengthening SME adoption of R&D outcomes

Background

Small to medium enterprises (SMEs) in the red meat processing industry are generally regionally located,

geographically dispersed and focused on domestic markets. Their small scale operations generally have lower

product throughputs with non-standard processing chains operating at slower speeds. In general, they lack

the resources to utilize new technologies and don’t have the economies of scale for return on investment,

particularly as new technologies may need to be tailored to SME requirements for successful adoption. All of

these factors mean that SMEs frequently do not engage in research and development projects nor adopt the

outputs of R&D.

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SMEs as for all industry struggle to remain competitive, profitable and sustainable, meet regulatory

requirements and continue to maintain and build their markets. The challenge for AMPC and other industry

bodies is to understand the specific needs, opportunities and challenges of SMEs, have mechanisms in place

to engage with them and have research products that accommodate their needs and enable them to adopt

R&D outputs.

Objectives

The objective of this project is to develop a strategic plan for red meat processing SMEs that provides a clear

picture of the specific needs, challenges and opportunities facing SME’s and focuses on integrating SME

needs into R&D project proposals so that R&D outputs meet the needs of SMEs as well as large processors

in the industry. The plan also focuses on engagement, communication and dissemination strategies

integrated into general strategies to encourage SMEs to adopt R&D outputs.

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Industry Improvement, Economic Analysis

and addressing Strategic Risks

Request for Proposal #17-I01

Connected supply chain

Background

Currently the meat industry supply chain is fragmented with resulting inefficiencies and significant waste

impacting along the whole chain and ultimately threatening the industry’s position on world markets where

it is competing with other countries that are vertically integrated.

Industry efficiencies are becoming more and more reliant on accurate and timely supply chain information

for making operational and management decisions. Objective measurement, analysis and sharing of data

along the supply chain is a key element to improve vertical integration and building trust and collaboration

between stakeholders.

Additionally, historically there has been little focus and effort in the development of supply chain information

standards and an industry approach to a coordination of supply chain information related projects and

programs. This has resulted in duplication of activities and systems as well as difficulties communicating up

and down the supply chain.

The scope of this work should address these issues through:

Identifying and documenting the current red meat industry supply chain information related

programs and systems

Including the process for standards development (e.g. the AMILSC and NLIS)

Document the primary data sets, providers of information, users of information, custodian,

drivers, operational cost and funding model for each of these industry programs

Identify the areas of duplication and potential efficiency improvements by utilization of an

industry supply chain information standards approach

The relationships between state departments, federal departments and peak bodies for each of

the identified current red meat industry supply chain information related programs and systems

will be investigated and documented

Determine and document how other industries (e.g. grocery industry) manage supply chain

information standards and industry information portals

Development of a red meat industry adoption model and framework for moving from the existing

fragmented industry supply chain information approach to a coordinated supply chain information

standards industry model.

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Objectives

The objectives of this proposal include but are not limited to:

Documenting red meat industry information supply chain related programs and systems and areas

of duplication and potential efficiencies

Developing an operational and funding model(s) to support the development and maintenance of

red meat industry supply chain information standards and the operation of industry portals for the

storage, analysis and reporting of industry related supply chain information

Developing new more effective and efficient methods of taking objective measurements (e.g.

removing subjectivity and averaging of data), analysing and/or sharing results and enabling real

time feedback for better decisions up and down the chain in particular leveraging the digital age

Connecting measurements and data sharing platforms to existing programs

Enabling the ability to set common goals to improve animal health, welfare, genetics and

productivity

Enabling the recognition of better performers, programs and products

Enabling and motivating all in the value chain to be transparent and share relevant data to maximise

ability to compete as one market.

Request for Proposal #17-I02

The meat processing plant of the future

Background

The world is currently going through technological and digital revolutions that will have profound effects on

all aspects of industry and its workforce. As for all industries, the red meat processing industry is already

benefiting from the impact of these technologies. This includes significant changes in ICT impacting on all

areas of business, the automation of many tasks and introduction of manual assist technologies.

The Australian red meat processing industry is, by value the world’s largest exporter of beef, sheepmeat and

goat meat (MISP 2020). However the industry finds it increasingly more difficult to compete on export

markets largely due to the high cost of meat processing in comparison with many of its competitors.

Capturing the impacts of the technological and digital revolutions and utilising them in the industry will

potentially assist the industry to reduce its production costs and help it to be more competitive on world

markets.

Objectives

This project focuses on conducting a future scan of the meat processing plant of the future including the

implications for the workforce. It will also include issues, challenges and recommendations on how they may

be addressed as well as recommendations for transition to the new paradigm.

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Documents

Request for Proposals FY2017-18Innovative packaging solutions Background ... Country and cultural preferences e.g. Halal, Kosher, Hindu ... // Improve industry knowledge and capability