WAGYU VIRTUAL INTERNATIONAL CONFERENCE

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Tue Nov 10, 19:00 - Wed Nov 11, 22:00
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VIRTUAL CONFERENCE

About

INTERNATIONAL ONLINE WAGYU CONFERENCE

10-12 November 2020


Host country: South Africa.

In partnership with the South African Wagyu Society and the South African National Convention Bureau.


America (CST) – 11:00-14:00

South Africa (SAST) – 19:00-22:00

Australia – 11-13 November (AEDT) – 04:00-07:00


Host country: South Africa. In partnership with the South African Wagyu Society and the South African National Convention Bureau.


HIGHLIGHTS

• Why Wagyu can make the claim that it has a superior product

• International Wagyu cook-off by some of the world’s best chefs

• Reasons to be optimistic about Wagyu’s international demand

• The case for Wagyu as part of a healthy diet

• Carcass grading technologies and systems


PROGRAMME

DAY 1

Theme: Wagyu’s international development continues

19:00-19:20 Welcome – convener and key sponsor

19:20-19:30 Opening – Mr Shogo Takeda – master breeder and international Wagyu founder

19:30-19:50 Mr Roelf Meyer – The value of cooperation

19:50-20:00 Mr Yokio Sato – Succeeding internationally by adopting Japanese values

20:00-20:30 Prof Dale Woerner – Why Wagyu can claim it has a superior product

20:30-20:45 Break

20:45-21:30 Chairmen/CEOs in the Wagyu industry – Feedback from all major countries

21:30-22:00 Panel discussion – Vision for the future of Wagyu internationally


DAY 2

Theme: Celebrating the product

19:00-19:10 Welcome – convener and key sponsor

19:10-20:15 Chef’s corner – Wagyu cookoff between four top international chefs – two from America, one from Australia and South Africa’s MasterChef

20:15-20:30 Break

20:30-21:15 Representatives from the MLA (Mr Andrew Cox) and the American industry (Mr JK Ha) – Reasons to be optimistic about international demand for Wagyu and Akaushi

21:15-21:45 Prof Alison Van Eenennaam – The importance of innovation to the future of beef production

21:45-22:15 Prof Tim Noakes – The case for Wagyu meat as part of a healthy diet

22:15 Panel discussion – Reasons to be optimistic about Wagyu


DAY 3

Technical sessions

19:00-19:10 Welcome – convener and key sponsor

19:10-19:45 Mr Andrew Cromie (ICBF) – Genetic evaluations: the Irish beef and dairy experience of going global

19:45-20:30 Carcass grading technologies and systems (15 minutes per session) – MIJ (Japan); Masterbeef OCM technology (Australia); E&V technologies (Germany)

20:30-20:45 Break

20:45-21:15 Wagyu certification programs (10 minutes per delegate)

21:15-21:45 Genetic evaluation (10 minutes per delegate)

21:45-22:15 CEOs and chairmen’s open meeting with facilitator – Feedback from the previous international conference; creating a bold joint vision; establishment of a world Wagyu organising and technical committee

Additional information

Age restriction Family friendly
Refund policy No refunds

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