Karoo Meat of Origin Minimum Standard

Karoo Meat of Origin

Minimum Standard

Doc. No.: BPR Rev. No.: 15 Minimum standards August 2014 Approved by: J. Kirsten Owner: KDF Page 2 of 13

Minimum Standard

1. Introduction:

The Certified Karoo Meat of Origin certification mark guarantees the origin of Karoo meat. This

document specifically deals with Karoo Lamb and Mutton produced and slaughtered in the

Karoo region as defined herein. Only lamb and mutton originating from (that is, born in)

the Karoo, will qualify. The name KAROO LAMB or KAROO MUTTON denotes the origin

of sheep meat products and can be associated to carcasses, freshly packed or frozen

meat or derivative products complying with these Standards.

The code of production practices for Karoo lamb and mutton producers ties in very closely with

the code of practice of good stockmanship and animal welfare, but includes specific practices to

protect the origin identification of the product as well as to ensure the unique characteristics of

the final product.

The Karoo’s reputation is well attached to the principle of free range production. Animals

should therefore have free access to natural veldt grazing, clean water and may have

simultaneous free access to additional animal feed containing cereals, silage or any other

natural plant matter but only provided as supplementary feeding (“byvoeding”) to assist during

dry spells and to improve the condition of animals during the reproductive cycle.

The Karoo name may not be attached to any animal originating from feed lots or that have

grazed on lucerne or other planted pastures because this is not in line with the Karoo image of

free range production and will not provide the sensory attributes linked to free range

production. Likewise, animals that are reared on permanent pastures will also not qualify for

the meat of origin label. It follows that animals must be reared predominantly on natural veldt

for it to be considered Karoo mutton or lamb.

The main focus of the Certified Karoo Meat of Origin scheme is to certify the origin of lamb and

mutton as from the Karoo. The mark brings into play "origin based certification" but this origin -

the Karoo - has a free range, wholesomeness and pristine identity.

2. The Karoo Region

The Karoo region is defined with reference to local municipalities listed in Schedule A (below)

and the lamb producers farming within these municipal boundaries qualify for use of the

certification mark, provided compliance with the standards presented here can be shown.

Schedule A comprises of local municipalities in which it was found that the following typical

Karoo bushes occur naturally, constituting the predominant indigenous vegetation, namely,


Plinthus karrooicus (“Silverkaroo”), Pentzia spinescens (“Skaapbossie”), Eriocephalus ericoides

(“Kapokbossie”), Salsola glabrescens (“Rivierganna”), Pentzia incana (“Ankerkaroo”) and

Pteronia glauca / Rosenia humilis (“Perdebos”). It has scientifically been shown that the

reputation or distinctive character of KAROO LAMB mainly derives from indigenous veldt

vegetation consisting of the said species.

In addition the local municipalities listed in Schedule B (below) can also qualify as forming part

of the Karoo region, but a prospective producer or farm is required to first be inspected by an

independent certification body in order to verify that at least two of the identified Karoo bushes

[Plinthus karrooicus (“Silverkaroo”), Pentzia spinescens (“Skaapbossie”), Eriocephalus ericoides

(“Kapokbossie”), Salsola glabrescens (“Rivierganna”), Pentzia incana (“Ankerkaroo”) and

Pteronia glauca / Rosenia humilis (“Perdebos”)] are present on more than 60% of the area of

specified grazing camps on the specific farm in similar ratios to those encountered on farms

situated in the local municipalities listed in Schedule A (below).

Schedule A:

Local Municipality PROVINCE DISTRICT2

Camdeboo Eastern Cape DC10

Inxuba Yethemba Eastern Cape DC13

Karoo Hoogland Northern Cape DC6

Ubuntu Northern Cape DC7

Umsobomvu Northern Cape DC7

Emthanjeni Northern Cape DC7

Kareeberg Northern Cape DC7

Beaufort West Western Cape DC5

Schedule B:

Local Municipality PROVINCE DISTRICT

Letsemeng Free State DC16

Kopanong Free State DC16

Mohokare Free State DC16

Tokologo Free State DC18

Hantam Northern Cape DC6

Kai !Garib Northern Cape DC8

!Kheis Northern Cape DC8

KhΓi-Ma Northern Cape DC6

Nama Khoi Northern Cape DC6

Kamiesberg Northern Cape DC6

Local Municipality PROVINCE DISTRICT

Siyathemba Northern Cape DC7


Siyancuma Northern Cape DC7

Renosterberg Northern Cape DC7

Thembelihle Northern Cape DC7

Sol Plaatjie Northern Cape DC9

Laingsburg Western Cape DC5

Prince Albert Western Cape DC5

The former WCDMA02 included since 2008 in the northern

portion of the Witzenberg local municipality (see Western

Cape provincial notice 6518, 29 April 2008) Western Cape DC2

Blue Crane Eastern Cape DC10

Ikwezi Eastern Cape DC10

Baviaans Eastern Cape DC10

Tsolwana Eastern Cape DC13

Gariep Eastern Cape DC14

Notes: 1 – See the Local Government: Municipal Structures Act (Act 117 of 1998)

2 – As determined by the Municipal Demarcation Board

In the spirit of defining the Karoo region as inclusive as possible, and given that the boundaries

of the Karoo are never exact, it is also possible for farms located in local municipalities outside

the demarcated region, but bordering the municipalities in Schedule B, to be classified as part

of the Karoo. In such cases farmers should provide scientific evidence that the vegetation on the

farm(s) in question resembles typical Karoo vegetation as for schedule B. This evidence should

then be verified by an independent auditing firm to ensure that the farms can be certified as

farms in the Karoo. Farmers will be expected to carry the costs of this auditing process but in

the case of emerging farmers the KDF will subsidise the costs.


A map of the Karoo Region as defined:

3. Minimum requirements to qualify for certification:

a. Farmers (production practices on the farm)

In order to qualify for certification farmers need to provide evidence that their farms are

located in the Karoo region as identified above. They also need to provide proof that they

practice free range production systems on indigenous veldt and that animals are not grazing

on permanent pastures. The reputation or distinctive character of the meat of the KAROO

derives from free range grazing or production on indigenous veldt vegetation. Hence only

lamb that feeds freely from indigenous veldt, in sizable camps representative of the

identified typical Karoo vegetation, and that has access to clean water, qualifies for use of

the name KAROO LAMB.

The occasional use of additional feeding supplements that may contain cereals, silage or any

other natural plant matter, provided as supplementary feeding (“byvoeding”), for example,

to assist during dry spells and to improve the condition of animals during the reproductive

cycle, may be allowed to a maximum of 30% of the total intake/ daily requirements. The


supplementary feeding must be given while the animal is still grazing on the Karoo veldt

and roaming freely. Only registered brand names may be fed of which the composition is

known to the farmer. It can consist of added minerals, urea, good quality hay and/or any

other acceptable forms of supplementation. Feed not to contain any feedstuff known for

excess heavy metal and pesticide disposition. Added antibiotics and other chemical

additives (e.g. ionophores, etc.) are not allowed in the feed of any animal. During

supplementary feeding, feed bins/troughs must be cleaned regularly, ensuring that old and

damp feed is removed to prevent souring. Keep accurate written records of all

supplementary feed, fed to animals on the farm.

Lamb originating from feed lots (as opposed to free grazing) does not qualify for use of the

name KAROO LAMB; free range grazing or production is a specific requirement as it is

acknowledged as a contributing factor to the taste or sensory attributes of KAROO LAMB.

Likewise, lamb mainly reared on cultivated or planted pastures, does not qualify to be

described as KAROO LAMB. In addition the following general production practices should be

adhered to:

Animals must be handled in such a way that does not compromise their welfare. Animals

may be brought off the veld and kept in pens only for the following:

Medical treatment, processing or any other form of examination.

Adverse weather conditions.

Marking/tagging of animals.

Shearing activities.

Awaiting loading for transportation.

After completion of the first four processes, the animals must be returned to veld

immediately. Farms must have well maintained handling facilities. The facilities must be well

designed to ensure the easy flow of sheep through the facility. It must be free from sharp

edges, corners and broken rails that may cause the sheep to injure them.

Owners and managers should ensure that the sheep are monitored on a routine basis to

assess the overall health of the flock. An animal health program must be in place and

reviewed at least annually. Growth stimulants: All growth stimulants, either hormonal or

anti-microbial and administered in whatever way to the animal, are prohibited. Anti-

microbial drugs: The prophylactic (preventative) treatment with any anti-microbial drug is

not allowed in this program.

Camp stocking rates should be such as to ensure that the natural environment and general

plant condition and density are not adversely affected (preventing over-grazing). Indigenous

veldt must be rested (not be exposed to over-grazing) from time to time to ensure optimum

growth and production (a planned and scientific veldt rotational system should be used).


High pressure points (water troughs, lick bins, etc.) must be managed to minimize damage

caused by trampling.

Water sources must be capable of supplying sufficient amounts of cold, fresh and clean

water to meet the requirements of healthy, grazing sheep. Water points should be clean and

free of excessive mud in and around water troughs. Drinking troughs must be cleaned on a

regular basis to eliminate the growth of algae and the deposit of waste feed and other

contaminants.

Transportation

a. Transportation of livestock must be in accordance with the regulatory procedures laid down

under the Animal Protection Act 71 of 1962.

b. Trucks must not be overloaded and all vehicles must be well maintained and constructed

with no physical protrusion, for example, hinges and latches are recessed, no bolts left

protruding.

c. Proper record keeping related to the movement of animals between farms or from farm to

abattoir is also required.

d. Animals may not be transported further than 250km from the farm to the abattoir.

e. The following paperwork also needs to be completed:

Option 1

i. The farmer delivers the animals and signs the “verwyderingssertifikaat”/

“ontvangsbewys” or similar document where it states that the animals are free range

and conforms to the rest of the specifications for free range animals.

ii. Keep a copy of this document on file for auditing purposes.

Option 2

i. Animals, ready for slaughter, may only be removed from the farm if accompanied by a

DECLARATION OF COMPLIANCE TO KAROO MEAT OF ORIGIN STANDARDS (Addendum

1).

ii. This form must be completed and signed by the producer (or an authorized person).

iii. The producer will keep a copy of the DECLARATION OF COMPLIANCE TO KAROO MEAT

OF ORIGIN STANDARDS, while the other copy will accompany the specific truck to the

dedicated abattoir. The abattoir will only accept animals for slaughter that are

accompanied by a Declaration of Compliance.

iv. Keep this copy on file for auditing purposes.

b. Abattoirs and slaughtering facilities

Abattoirs slaughtering animals for sale under the certification mark must comply with all the

requirements for food safety and traceability. It is therefore expected that sheep will be

slaughtered at abattoirs registered with the Red Meat Abattoir Association of South Africa

and will have a HAS rating of at least 75%. It will be expected of the abattoir to supply the


summary page of the HAS audit report to the auditor. This will be forwarded to KDF with the

KMOO audit report. An important factor contributing to the quality of Karoo Lamb is the

relative short distances animals travel to the abattoirs. Stress levels of animals are lower and

in support of good animal ethics and animal health standards, animals should not be

transported for more than 250 kilometres to an abattoir. Abattoirs also need to comply with

food safety regulations applicable to the meat industry as well as The Meat Safety Act. In

addition these role players must have an operational traceability system in place that has

been approved by SAMIC, which competently verify the origin of carcasses and meat

products in terms of these Rules. Added to this the abattoir needs to use the prescribed

roller mark and meat stamp as more fully described later in the document.

Only animals from certified farms will qualify to be sold with the certification mark.

Carcass classification:

Only carcasses falling in the following categories of the South African meat classification

system (as specified in Meat Classification Regulations No R863 published in the RSA

Government Gazette of 1 September 2006) qualify for certification as Karoo lamb/mutton

meat of origin:

Breed Preferably meat breed types with good

bone: muscle ratio with an even fat

distribution.

Carcass mass Class A >14 but < 25kg

Class AB >14 but <29kg

Class B >14 but <31kg

Class C >14 but <31kg

Classification Age classes A, AB, B and C

Fat classes 1 to 6

Conformation 3, 4 and 5

Damage Only F1 damage allowed

In particular, the following classes of carcasses do not qualify for certification:

Age classes: AB, BBB, CCC stamped MD indicating rams or carcasses showing signs of

late castration in those age groups


Carcasses with code 2 and 3 damage

The abattoir will only accept animals if a Declaration of Origin (or similar) accompanies the

specific truck. Karoo Meat of Origin animals should be kept separately in a dedicated pen. In

addition the following principles need to be adhered to:

i. Tracking number: The animals should each receive a unique carcass number (tracking

number), which must ensure full traceability to the live animal and the farmer.

ii. The identification mark must be visible at all times.

iii. All relevant information must be documented and recorded.

iv. At the point of carcass classification and weighing, a specific Certified Karoo Meat of

Origin stamp and CERT KMOO roller mark must be rolled/ stamped on the specific

carcasses.

v. The only exception is when animals are slaughtered for in-store butcheries of retailers

(Certified Natural as an example) operating under a KDF recognized and approved free

range protocol. In this instance the registered roller mark for this specific protocol may

be applied instead of CERT KMOO with the KMOO stamp on the leg.

vi. All Karoo Meat of Origin carcasses must be kept in a specific area of the chiller.

vii. Management shall ensure that all relevant staff has sufficient knowledge and training in

meat hygiene principles and practices.

viii. Abattoirs must ensure products are safe, of consistent high quality and meet all legal

requirements which include acts, regulations, compulsory standards, and local

ordinances.

ix. The abattoir will issue a Certificate of Compliance with every load of carcasses.

c. Meat packers and processors

For meat packers and processors the standard is traceability standard but forms the

foundation for other quality, safety, hygiene standards as well as legal requirements. This

standard is designed to be compatible with other more demanding food safety standards.

i. All food premises must have a certificate of compliance from the local authority as

required by the Food Premises Regulation R962.

ii. Enterprises that do the cutting, processing and packaging of meat or any other site

where the meat is handled or stored

must ensure the products are safe, of consistent high quality and meet all legal

requirements which include acts, regulations, compulsory standards, industry

standards and local ordinances.

is expected to do it under a clean and hygienic condition to ensure food safety,

quality and to prevent foreign body contamination.

iii. Full traceability must be in place which verifies the origin of carcasses and meat

products from farmers, abattoirs and meat processing plants. Only carcasses

accompanied by a Certificate of Compliance (issued by the abattoir) may be used for

Certified Karoo Meat of Origin purposes.


iv. All relevant information must be documented and recorded.

v. Management shall ensure that all relevant staff has sufficient knowledge and training in

meat hygiene principles and practices.

vi. Certified Karoo Meat of Origin must be accurately represented on the packaging.

d. Butcheries (private and in-store)

i. Only carcasses from certified KMOO abattoirs/ certified KMOO packing

facilities/distributors may be used under the KMOO certification mark.

ii. No audit will be done on the butchery prior to selling the product.

iii. The auditors may at any stage do un-announced audits at the butcheries. The onus is

on the butchery to:

proof traceability back to the abattoir

proof any other claims made

proof Karoo volumes in and out

iv. If a carcass is cut up into primals, the butchery is responsible to be able to proof the

abattoir of origin for the specific primal.

v. It is compulsory for a butchery to apply one of the following labeling options:

use the certification mark on their private label

add the certification mark as a separate label

use the full certification label but where the label reads tracking number it may be

changed to abattoir number. This will be the certification number of the abattoir who

supplied the meat to the butchery. It will then be possible for the customer to trace the

meat back to the abattoir on the KMOO website.

use the certification mark and the certification numbers (as per number 3) on the

private label of the butchery

vi. If a butchery wants to be able to track the lamb back to the farm the butchery needs to

apply and be audited against the Packer/ Processor standard.

4. Non-compliance:

a. In the event of any critical or unacceptable deviation from the KDF’s guidelines, certification

will be revoked with immediate effect, and the relevant party would have to cease use of the

Certified Karoo Meat of Origin mark with immediate effect (which includes removal of the

Certified Karoo Meat of Origin certification mark from already marked products not yet

sold, from menus or from advertisements).


b. Once certification has been revoked, the relevant party will have to apply afresh for

permission to use the Certification Mark; there is no automatic grant of a right to use the

Certification Mark.

c. In the event of a minor deviation, the KDF will issue a Corrective / Preventative Action

Request to be complied with within a stated time frame, and will inspect or monitor

compliance (at the licensee’s cost); failing in which case the licence will be revoked as in the

case of a critical or unacceptable deviation in the foregoing paragraph.

5. Amendment of Rules

The KDF shall have the power to amend the rules and guidelines or any specifications laid down

in terms hereof. The KDF will give due notice of any such amendments to affected licensees,

and to afford licensees a reasonable time period for compliance with such amendments.

6. Certification mark:

a. The Certification Mark will only be used in connection with meat (mutton and lamb),

regardless of breed, produced and slaughtered in the Karoo region as defined herein.

b. Only animals originating from the Karoo, and which are free of scheduled diseases, herein

referred to as Karoo sheep, will qualify for certification.

c. The Certification Mark certifies the origin of the animals and that the appropriate Certified

Karoo Meat of Origin standard has been conformed to. This includes compliance to a full

traceability system in order to trace meat carcasses and freshly packed meat products, or

derivative products, back to the farm of origin.

d. Licensees may only use the Certification Mark in the manner registered and approved by the

KDF.

The KMOO Meat stamp applied on KMOO carcasses by the abattoir:

The roller mark applied to the carcass:

CERT KMOO


Example of a product label to be used by the Packer/ Processor:

Example of the different options of product labels that may be used by a butchery or retail

chain as second label to their main label:

Example of a box label (or similar) that may be used:


e. Any and all prospective uses or applications of the Certification Mark by licensees

require the KDF’s prior consideration and approval. This implies, among other things,

that any advertising, packaging, product labelling or any other manner of use must be

submitted to the KDF for prior consideration and express approval. It has to meet

minimum industry requirements, as well as any special requirements by the KDF as

stipulated from time to time.

Karoo Meat of Origin Minimum Standard

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