MLA's 2019 State of the Industry Report is a useful snapshot of Australia's place in the global red-meat scene.
It pulls together all the important dimensions and statistics relating to livestock production, processing, meat production, consumption, key export and import players and economic importance to the nation by way of industry turnover, value-add, employment and export.
Much of that content is regularly visited and reported on by analysts and commentators in the media so the first 22 pages of the 32-page report contained few surprises.
Accordingly, many readers may not have got as far as the two-page discussion on alternative proteins tucked away in the back end of the report.
What caught my attention was the unequivocal opening statement that demand for protein is growing significantly and traditional production will need to be supplemented by non-animal based sources.
Until reading that statement I, perhaps like many others, had considered plant-based meat substitutes in the context of disruptive technology, much like Uber or Airbnb.
The latter saw profit opportunity in leveraging off the highly regulated and high-cost taxi and hotel accommodation industries whereas the early promoters of plant-based proteins seemed similarly intent on profit by leveraging off the meat industry.
Rather than promote their products as simply plant-based protein food in its own right, all the effort seemed directed at getting a product in front of consumers that supposedly looked and tasted the same as real meat as well as being described in traditional animal-based product terminology.
It seemed odd therefore that if the marketing pitch was to vegans or vegetarians, why would you want to associate the product so closely with meat?
But of course as discussed in last week's article in this column on the BrewDog Hybrid Burger, there is thought to be a wide segment of meat-eaters who would be happy to reduce their meat intake in the belief that it represents a win-win for their health and their footprint on the environment.
That explains the desire to get plant-based look-alikes into the meat cabinets.
But whether the meat sector should be concerned about the prospect of their industry being disrupted by the new kids on the block seems a moot point.
MLA says that traditional production will have to be supplemented by non-animal based sources at some stage in the future.
Quoting various sources, MLA says that global protein demand for consumption has increased by 40 per cent since 2000. Half of this increase is from Asia.
In 2018, global per capita consumption of protein was 26kg. By 2025, a further increase of 27pc is expected taking per capita consumption to 33kg.
Currently, meat-based proteins supply 66pc of global consumption needs but growth rates in meat supply are said to be slowing.
By 2025 it is projected that just 40pc will come from meat proteins.
This indicates that the composition of global protein supply will change, with the offset most likely provided by plant-based proteins.
But while identifying the inevitable, MLA also seems to be saying that the rise in plant-based protein does represent a threat (presumably to the meat industry).
Referring to the parallel development in cellular or cultured meat, the report states "Names are also an important component of the larger, more pressing threat posed by plant-based alternative proteins.
"Many of these meat substitutes such as tofu and Quorn have been around for a long time; what's new is the accelerating level of innovation that makes meat alternatives increasingly meat-like in their appearance, taste and even smell."
The report cites a prediction by Allied Market Research putting the value of the global meat substitute market at $5.2 billion by as soon as 2020.
The inference once again is the immediate threat this represents to the meat industry.
However the report does offer some comfort insomuch that plant-based and cellular products are not immune from consumer concerns.
Willingness of some consumers on one hand to try the new alternatives contrasts strongly on the other hand with general consumer trends toward natural, unadulterated and fresh foods in the developed world and increasing meat consumption in developing nations in line with increasing wealth.
It seems attitudes and perceptions will be all important in this particular quest for the consumer dollar.
North/south gap widens
THE price differential that usually develops in the final quarter between Queensland and the southern states has stepped up a gear with major Qld operators advancing grid prices 10-20c/kg since last week.
Indicator 4-tooth ox in southern Qld is now showing 580c/kg while similar types in southern NSW and SA remain at 545c. For heavy cows, the comparison is 480 versus 460c.
It is one of the interesting features of the remarkable Channel Country region that it is roughly equidistant to the major processing works in southern Australia and south-east Qld.
Accordingly the directional flow of fat cattle from this region is heavily influenced by the relative prices on offer.
The extra 35c on bullocks and 20c on cows should see a noticeable build-up of these cattle at south-east Qld works in the remaining months before the onset of high temperatures closes out the year.
However that will not offset the general decline in supply elsewhere in southern Qld.
The long-expected slump finally seems to have arrived with kill slots now little more than a week out.
In the south, meanwhile, the seasonal run is getting under way.
Wodonga last Tuesday saw a significant increase in numbers, particularly heavy trade and export type steers. Quality was described as excellent.
The big sample of heavy steers was back 11c while the modest offering of well-finished bullocks eased by 2c.
But across the border in NSW the continuing dry is still dictating play, with 1200 cows offered in Wagga on Monday in a total yarding of 4700.
At Dalby last week, cow prices showed further gains of 8-9c suggesting there may be more upside ahead if numbers remain tight.