Side 12
Tour A4, 28 June: Tour leaders: Henrik Lomholt Rasmussen, Freelance journalist Anne-Marie Glistrup, journalist, Communications Officer, biographer More than 30 million Danish pigs Denmark has 13.4 million pigs and more than 30 million pigs are born annu - ally. 70 per cent of them have their roots in semen from Hatting A/S, which houses boars from the DanBred breeding system. 16-17 million pigs end up at a Danish Crown abattoir at the age of five-six months. Most pork from Danish Crown is exported just as the Danish breed - ing system has increased its export of breeding genes. You will learn more on this tour that begins at Søren Juul Jensen’s pig farm in Hornborg west of Horsens. Søren has developed a welfare pen with re - duced piglet mortality, reduced use of medicine, and 100 per cent loose sows. He receives a bonus for his special production of pigs, which are marketed by Danish Crown. 12 Danish Crown Horsens slaughters 100,000 pigs per week Second stop is at Danish Crown’s abattoir in Horsens. It is one of the world’s largest meat companies with divisions in Germany, England, Poland and Swe - den. The company is cooperatively owned by Danish farmers. A tour of the ab - attoir – with 1,330 employees who slaughter 100,000 pigs per week – follows the pigs from arrival to the packaging plant. The third visit is to the boar station Hatting A/S that makes genetic progress by using genomic selection of all breeding candidates combined with techni - cal expertise. This has given farmers with sows and own finishers considerable added value. Better protein, efficient and sustainable The tour finishes at European Protein, a company producing fermented func - tional proteins from oil seed rape, soya beans, and algae. Fermentation bene - fit the gut flora, develop the immune system and increase digestibility which makes the products more resource-efficient and sustainable. European Pro - tein invites us to a BBQ dinner. Photo: L&F As a participant, you must not have visited another pig farm or have been in contact with pigs within the 24 hours preceding the tour.
Side 13
Tour A5 28 June: Tour leaders: Stig Oddershede, Communications Manager, DLF Seeds A/S Jacob Jensen Journalist & Communications Consultant DLG New plant-based proteins Food production is currently responsible for approximately 20 per cent of to - tal global CO2 emissions. Production, processing and consumer acceptance of plant protein with less impact on the climate will be an important element in future food production. This tour gives you the opportunity to study innova - tive plant-based protein production. Grass, clover and alfalfa replace soya in poultry and pig feed BioRefine Denmark produces plant proteins based on forage grass, clover and alfalfa. The company aims to produce 7,000 tons of organic protein per year to replace soya in feed for monogastric animals such as poultry and pigs. The organic protein segment is currently the “sweet spot” for grass refinery as the commodity prices for organic soyameal are very high. With increasing 13 demands for lower climate footprints, grass protein may offer a competitive alternative to conventional soyameal in the future. Potatoes - a growing industry for food and feed KMC, which is one of the world’s leading companies within potato-based in- gredients for the food industry, has developed potato protein that is well suit - ed for plant-based and ‘free-from’ food trends. KMC processes more than one million tons of starch potatoes. The proteins are refined food products with a desirable composition of essential amino acids. KMC develops food ingredients with the aim of replacing as many animal ingredients as possible with potato-based ingredients. For example, modified potato starch can replace animal gelatinin wine gums, and potato-based in - gredients can replace casein in cheese. ***** At the end of the day, we will join Tour A4 and visit European Protein, where we will have dinner. Read more on the previous page.
