act as a custodian of the intellectual property rights that vest in the name ‘Karoo’ and to work towards ensuring that the benefits that flow from commercialisation of the Karoo heritage benefits communities within the region” and its requirements of meat producers are daunting, to put it mildly, though ultimately it could perhaps best be summed up in this paragraph:In support of the objective it has put in place a certification scheme… in terms of which producers, abattoirs, butcheries, other...
Business Journey’ and ‘Our Food Story’ philosophy be a responsible and ethical buyer by giving recognition to the Karoo region for producing the wonderful good quality and tasty lamb that is shaped by the Karoo plants and geography.As it now stands, all the large food retailers source lamb from many regions and from farms with planted pastures and from intensive feed-lot operations.
Like almost every other sheep farmer, Farmer Jurie’s lambs are partly reared in feedlots. I pour him another beer, just in case.In principle, certification is a good idea since Karoo lamb is a geo-specific product that is indeed unique, like Parmesan cheese. That is, of course, only if the lamb in question has been entirely veld reared. The spectrum of karooid bushes is very broad. Only the ‘Big Six’ are applicable, which cover most of the Karoo.