Organic Cows And Silly Dogs Chasing Koi Carp!

Launching Big Jacks Biltong

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Big Jack is taking his Biltong to the Manchester Rugby 7′s Festival!

Jack Forster (Sale Sharks & England Saxons) is bringing his tasty and healthy South African style dried beef snack to the MR7s Festival.

The festival takes place over 3 days from 13th-15th May 2011 and is held at Broughton Park Rugby Club.

Make sure you say hello to Jack at the Festival, who will be joined by a couple of the Sharks players for a signing session!

http://www.bigjacksbiltong.com/

Organic food - fact vs. fiction

Surprisingly, there is opposition to the growing organic movement. Look carefully at each instance, however, and you will probably find someone who has a vested interest in undermining the growth of public interest in organic produce.

In the battle of the so-called experts how do you know who is right, or who is telling the truth? In an attempt to dispel some of the myths, here are a few of the most frequently asked questions.

Are organically grown foods more susceptible to microscopic pathogens?

No, there is no scientific evidence to show that organic food is any more susceptible than conventional food to any form of microscopic pathogen.

However, everyone should practice good hygiene when handling, preparing, cooking or storing food. Some basic tips are:

Keep fruit and vegetables away from meat Always use clean drinking water when rinsing fruit and vegetables Thoroughly wash your hands before and after handling raw meat Use separate utensils and cutting boards when preparing meat or vegetables Buy fresh produce that is not moldy, bruised or shrivelled

Does organic food cost more than conventional food?

There is not a straight yes or no answer to this question. Organic food prices depend on the costs of all the elements that contribute to the end product: growing, harvesting, processing, transport, packaging and storage, to name a few. Organic producers have to meet stricter regulations all through the process, and this makes the process more expensive in terms of manpower.

However, if the indirect costs of conventional farming were included in conventional food prices (clean-up of polluted water, garbage pick-up and processing, landfill and waste reclamation, environmental protection activities, health care costs), organic foods would probably be considerably cheaper than conventional foods.

Finally, demand for organic produce is high in proportion to the levels of supply, and this may also contribute to higher prices. However, the number of suppliers is increasing all the time, and this will help to bring down prices.

Does organic farming produce less than conventional farming?

Numerous studies have been conducted that demonstrate organic farming to be every bit as productive as conventional farming. The use of pesticides does not guarantee higher crop yields.

Which food safety processes are allowed in organic production?

Organic food is allowed to be pasteurised but irradiation is not permitted.

Why is organic food not allowed to be irradiated?

Ionising radiation has been used to prolong the "shelf-life" of a wide variety of foodstuffs, but in recent years increasing numbers of people have questioned whether this is good practice.

Maintaining our organic status

Organic standards

The Soil Association has probably the highest and most comprehensive standards for organic production and processing in the world.

Our standards not only meet the UK government's minimum requirements but in many areas are higher. This is particularly true with animal welfare (for example, poultry) and the use of pesticides and fertilisers.

We have also developed standards for areas not covered by government or EU regulations. These include conservation, fish farming, textiles and health and beauty care products.

Our standards are constantly under review to keep them up-to-date and to address new issues and developments as they happen. To do this we have set up a number of independent standards committees. These committees are made up of our members and licensees, researchers, advisors and other experts in their field.

The committees consider proposals and amendments to the standards and advise us on other relevant policy issues. Their recommendations are circulated to all members and licensees for consultation, with the final decision being taken by our elected council. This rigorous and open process ensures standards remain high, yet attainable.

Soil Association symbol

The Soil Association symbol is the UK's most recognised trademark for organic produce.

When used on food packaging, it tells you that produce is certified to high organic standards and provides an assurance of organic authenticity.

The organic symbol is valued by farmers, growers, processors and retailers as an important mark of their professionalism and integrity.

The organic symbol is a trademark of the Soil Association and protected by copyright. Only our licensees are entitled to use this symbol and only in association with the organic products that are included on their licence.

Regulation of organic food production

EC Council Regulation 2092/91 came into force in 1993. Since then organic food production in the European Union has been strictly regulated. Regulation 2092/91 sets out the inputs and practices which may be used in organic farming and growing, and the inspection system which must be put in place to ensure this.

New EU legislation on organic standards came into force on 1 January 2009. This consists of Council Regulation (EC) 834/2007, implemented by Commission Regulation (EC) 889/2008 and Commission Regulation (EC) 1235/2008, organic imports implementing regulation. Council Regulation (EC) 834/2007 replaces Council Regulation (EEC) 2092/1991.

• standards_834_2007.pdf [PDF, 191KB]
• standards_889_2008_implementation_rules.pdf [PDF, 1MB]
• standards_1235_2008_imports.pdf [PDF, 306KB]

International standards

The Soil Association not only works actively at a national level but also at European and international levels with the aim of achieving consistently high organic standards across all bodies and authorities.

For example we were a founder member of, and continue to play a leading role within the International Federation of Organic Agriculture Movements (IFOAM).

IFOAM's basic standards (IBS) and accreditation criteria (the IFOAM norms) are the international guidelines for organic agriculture. Members build their own standards on the basis of the IBS and accreditation criteria, and they are also utilised as models for setting national and inter-governmental standards.

Biltong is a healthy snack!

The Football World Cup has kicked off in South Africa and runs through to the 11th July. While a number of us dream of sitting in the stadiums across South Africa supporting our team hoping they make it through to the finals, our place in front of the TV is sure to be guaranteed. To all avid football supporters, a month watching the World Cup progress to the finals will mean a lot of sitting, potentially getting less exercise and more chance of wanting to snack on a few readily available foods. Snacking can result in weight gain, unless the correct foods are chosen to eat. Biltong, a type of air cured meat traditional to South Africa made by adding other ingredients like coriander, vinegar, sugar, garlic, onion, salt and pepper, offers a healthy and convenient snack.

Biltong is high in protein, low in fat and carbohydrates. There is no preparation time required in preparing this snack, other than going on line to order a supply or buying it from a known biltong (also know as Beef Jerky) retailer. Just rip open the packet and start eating.

Biltong is the latest in healthy alternatives to crisps, chocolates and biscuits. The air-cured dried meat fits in with the modern lifestyle of convenience, yet it is a healthy food for on the go. It is packed with protein and iron; all the concentrated goodness is trapped inside. Protein is known to give greater satiety (feeling of fullness) than fats and carbohydrates. Protein has a lower energy density than fat and contains a lower amount of calories than an equal weight of a higher fat snack.

Rather than reaching for the chocolate bar at half time, try snacking on biltong instead. Breakfast, lunch, tea or dinner, biltong makes a refreshing change to the typical options that are on the supermarket shelves. There are also no limits on how to enjoy this meat option. If you are having friends around to enjoy a few of the Football games with you, why not get adventurous with preparing some healthier snacks.

One idea is a Biltong and mushroom dip. This is an ideal recipe to make for a social gathering. The recipe requires: 2 spring onions, 250g button mushrooms, 30ml butter or cooking oil, 250ml mayonnaise, 125ml sour cream, 15ml lemon juice, 250ml grated biltong. To make, saute the spring onions and mushrooms in heated oil or butter. Place all ingredients except the grated dried meat, into a liquidiser and mix to a smooth, creamy texture. Add the grated biltong and mix well. Serve with whole grain bread, melba toast or carrot sticks.

visit www.bigjacksbiltong.com for more information or email at info@forsterorganicmeats.com

What does 'organic' really mean?

Forster Organic Meats