The Yulgilbar Foundation is a family run Private Ancillary Fund and was established in 2001 by Baillieu and Sarah Myer. The Yulgilbar Foundation’s area of focus is rural, regional and remote Australia and more specifically, on education, environment, capacity building and Alzheimer’s research. The family have had a long standing involvement in the rural industry, particularly in Northern NSW and are passionate to see rural and regional Australia prosper.
Alexandra (Tess) Camm
Nuffield Australia 2020 Scholarship winner
Tess Camm from St Lawrence, Queensland, receives a Nuffield Scholarship supported by The Yulgilbar Foundation. Tess will investigate ways to increase the value of beef co-products, particularly their potential use in biodegradable packaging, opportunities in emerging markets for nutritional and pharmaceutical products, and alternatives to the rendering process.
A fifth-generation grazier, Tess runs the successful branded beef company ‘Signature Beef’, a role that oversees the coordination and production of livestock to ensure carcasses meet market requirements and customer expectations, as well as new product development and sales. Tess holds a Bachelor of Business Management, and previously worked on her family’s grazing properties in Central Queensland.
“Currently, co-products account for more than 60 per cent of the liveweight of cattle, yet on average attract only 11 per cent of total value. By developing resilient markets for beef co-products, we can improve the stability of grid prices for producers and retail beef prices for consumers, which creates sustainable value growth across the entire supply chain,” Tess said.
“My Nuffield Scholarship will explore alternative markets and opportunities for beef co-products, such as hides, bones, blood products and other rendered items, and look at how these products can transition from commodities, to bespoke high-value products that increase industry viability.
“With emerging markets for beef co-products like pharmaceuticals, nutritional supplements, food and beverages, and collagen-based edible food packaging, there is potential for beef to be more than just a ‘centre of plate’ item. By exploring new harvesting, processing and value-adding mechanisms, we can enable new and innovative product development, as well as enhance sustainability and maximise value of production.”
Tess will share her findings with stakeholders across the supply chain to explore where the costs of processing these products is viable for their respective markets. She will visit leading enterprises across Europe, USA, South America, China and South East Asia to inform her research.