Apr 21, 2022
In this issue:
Unfair emissions burden on extensive farms
Demystifying the Chinese consumer
Velvet value well up on last season
Logistical hurdles but exporters confident
Venison tenderloin sells out fast in US
Venison marketer overcoming UK sales barriers
Weaner sales: two distinct markets
DINZ road trip
Photo competition – be quick!
HWEN: What’s our least bad option?
Recycling our wrapper
Celebrating 50 years of science
Immune function research
Looking for lungworm
What about deer?
Cover: This is fire water boiled venison, cooked in the spicy Sichuan style of southwest China. It’s one of dozens of new venison recipes developed to suit Chinese tastes. See page 4 on the work being done to better understand Chinese consumers and get venison on their menus.
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