The Australian Agribusiness Leadership Program (Scholarship)

Posted by Bernadette Fielding on Jan 11, 2017

The Australian agribusiness sector has undergone significant change over the past 25 years. Increased international investment, greater domestic competition and the opportunities

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Haverick Meats, back on track in time for Christmas

Posted by Bernadette Fielding on Dec 27, 2016

Haverick Meats, a multi-generational leading supplier of quality Australian meat was devastated by fire at their Banksmeadow facility on the 21st May 2016. With a driving

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A Year in Review

Posted by Bernadette Fielding on Dec 23, 2016

2016 was a landmark year for the AMPC and the industry we serve. With Australia’s herd at a 20 year low and cattle prices at record highs, the challenges for

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Topics: AMPC Updates

AMPC & CSIRO Future Red Meat Industry Webinar

Posted by Bernadette Fielding on Dec 23, 2016

Watch the AMPC & CSIRO Future Red Meat Industry Webinar which demonstrates and discusses the importance of innovation, as well as the importance of conducting long term

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The Indonesian Australian Partnership on Food Security Launches News Letter

Posted by Bernadette Fielding on Dec 22, 2016

The Indonesian – Australia Partnership on Food Security in the Red Meat and Cattle Sector launches a bi annual Newsletter.

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Program Advisory Committee (PAC) Ideation Workshop

Posted by Bernadette Fielding on Dec 15, 2016

AMPC held their first ideation day on the 23rd of November 2016. The day focused on the future of the red meat industry, looking particularly at the research and development path for the next 5 years.

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What is the Vital Ingredient?

Posted by Bernadette Fielding on Dec 5, 2016

AMPC's 2016 Sustainability Conference provided a platform where members, scientists, academics, consultants and producers could share some of the research, information and

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Red meat industry ready to act on risks affecting processing and its role in a sustainable industry

Posted by Bernadette Fielding on Dec 1, 2016

After two days of discussions and presentations, by more than 35 industry experts from around the world, red meat industry delegates who attended the Vital Ingredient Sustainability

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Competition, technology and innovation the key ingredients to keeping red meat industry sustainable

Posted by Bernadette Fielding on Dec 1, 2016

Improving international competition whilst reducing industry regulation were two issues to dominate the agenda of the first day of the Vital Ingredient Sustainability Conference,

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Social impact study of red meat processing in Australia

Posted by Bernadette Fielding on Nov 29, 2016

This survey has now closed.

This research project is being undertaken by researchers from Queensland University of Technology (QUT) to understand the role the Australian red meat processing industry plays in urban and rural communities.

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Securing a viable future for a vital Australian industry

Posted by Bernadette Fielding on Nov 24, 2016

Securing a viable future for a vital Australian industry

Australia’s $23 billion red meat industry is at risk from fierce international competition and changing consumer

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Cattle, climate, consumers and communities: the meat industry has a plan

Posted by Bernadette Fielding on Nov 15, 2016

Feeding seaweed to cows to cut emissions, saving rural communities and developing new and profitable Australian food products. 

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