THE red meat industry in the South East has received a $100,000 funding boost from a state government regional development initiative to build links in the value chain and improve profitability across the sector.
In 2014, the Naracoorte Lucindale Council received $70,000 in start-up funding from the Primary Industries & Regions SA's Premium Food and Wine Co-Innovation Cluster Program to establish the Limestone Coast Red Meat Cluster and explore how clusters worked.
The latest round of funding will see the cluster work with the University of Adelaide to broaden its reach and follow up on some of the opportunities identified.
The cluster's steering committee is represented not only by red meat producers but stock agents, retailers, processors and local government representatives. Its project coordinator is Focus Facilitation's Louise Stock.
Council chief executive officer Helen Macdonald said the aim was to promote a culture of collaboration to ensure a vibrant future for the region's red meat sector.
Among the cluster program's activities is an extensive analysis of the region's red meat value chain through AusIndustry's Entrepreneurs Infrastructure Programme.
There were interviews with 28 firms across the industry supply chain, including major processors, to collect quantitative and qualitative data with the aim of identifying growth opportunities and impediments.
The final value chain-mapping report will be available later this month.
Results of a regional data analysis of the Limestone Coast are close to release, highlighting the volumes, movements, value and quality in the region.
"We often talk about this region producing some of best livestock in Australia but have we just told ourselves so many times that we now believe it or is it is actually true?" Dr Macdonald said.
"PIRSA had some state-based information but there was nothing comprehensive for the region."
They also hope to work closely with the university to disseminate research findings along the value chain, particularly in relation to winter feed deficit and issues on dark cutting meat.
Dr Macdonald said it was still early days but there were many examples around the world of successful clusters, and although less common in agriculture, collaborating along or within the value chain had led to increased profitability and innovation.
"There could be an opportunity for producers to collaborate to reduce their input costs or those working in the paddock-to-plate area may find opportunities to collaborate to reduce their transport costs - and if there is not something around processing capacity I would be surprised."
Dr Macdonald encouraged those involved in the value chain to sign up on the website to receive regular updates or contact the group.
"At the end of the day, when it comes to agriculture it is about reducing the input costs or from the processors' end, getting the product they want when they want it," she said.
"What we want to do is get more money in producers' pockets and be thinking about how the industry will innovate so it can continue to be viable."