The New Zealand export meat industry has been through a considerable number of changes in the 1980s. The deregulation of export slaughter facilities, Supplementary Minimum Prices, Producer Board intervention, declining livestock numbers and domestic cost pressures have all affected the...

Technology adoption in the Australian beef industry has been low and slow compared to the intensive livestock and cropping industries. The principles of accelerated adoption provide an innovative solution to this problem. In the Beef CRC, Sustainable Beef Profit Partnership (BPP) members will...

Meat Standards Australia (MSA) represents a new beef classification system, derived from consumer preferences, which allows classifying beef in interesting ways to consumers and creates the basis for product differentiation and branding. Currently, branding of beef cuts occurs on a limited scale;...

Continuous Improvement and Innovation (CI&I) is both a management process and a management strategy. In this paper, we describe how CI&I principles have been used in a strategic planning context by the research economist group in the NSW Department of Primary Industries. We provide some...

The area of the imported weed Scotch Broom (Cytisus scoparius) is steadily expanding and eliminating natural ecosystems and their habitats of rare and endangered species in Barrington Tops National Park. A research project, funded by the CRC for Weeds Management Systems, has commenced to provide...

The chlorfluzuron incident is just one of a number of chemical residue incidents that have plagued the Australian beef industry since the late 1980s. The frequency and diversity of residue episodes in Australia have served to illustrate the potential of agricultural and veterinary chemicals to...