Omega-3 rich meat from Farmer Ruud and DSM

Some 6 years ago Ruud van Dijck was the only farmer to take part in a food safety course, together with professionals from the hospitality industry. The lecturer painted an outdated and incorrect picture of the meat sector, which shocked him. How could it be that someone working in the chain with so much authority was telling complete nonsense about Dutch meat producers? He also discovered in other conversations with people that there was little understanding among consumers about food producers and the role of animals in the food system.
At the same time, he delved into the views and supplied information of various parties and had to admit that the sector still has some steps to make. Van Dijck decided to go for a new way of keeping pigs.

Sustainability, animal welfare and healthy food are no longer abstract terms for Van Dijck, but are put into practice on a daily basis at his farm in Oirlo. Van Dijck: "Because then the company has a future and my children - if they want to - can take it over. But also because I would get more challenge, enjoyment and pride out of my own business. And because I want to make a contribution to circular agriculture, which Minister Schouten is so fond of talking about."

Boer Ruud chooses differently

At Boer Ruud, the company name under which Ruud van Dijck operates, pigs are given feed that consists of at least 70% local residual flows and contains at least soy. The pigs have a high health status and require virtually no antibiotics. The meat has been awarded the 1-star Beter Leven quality mark. Moreover, the manure is processed on the own farm for the production of new crops. Still, all that was not enough for Van Dijck. "A Meat Technology teacher from HAS University of Applied Sciences advised me to look for a distinctive product to add value. The meat had to be healthier than regular pork due to a higher content of omega-3 fatty acids. I thought that was an interesting approach."
In fact, a majority of the population does not get enough omega-3 fats through daily diet, while it contributes to healthy blood pressure, brain, heart and vessels. The main source of omega-3 fatty acids is fish, but this is eaten only to a limited extent in the Netherlands and overfishing and waste mean that an alternative source is desirable. Pork could be a suitable alternative, certainly because the fatty acids are better absorbed by the body from meat and fish than from supplements. But what should pigs eat to get higher levels of omega-3 fatty acids in their meat?

"By supporting initiatives like Farmer Ruud's, we can create a new dynamic."

DSM on board

When René Bonekamp, who works at DSM Animal Nutrition, he hears about Van Dijck's plans, he is immediately enthusiastic. He sees striking parallels between Boer Ruud's ambitions and those of DSM in the field of sustainability. For instance, DSM wants to contribute to the improvement of fish stocks, combat waste and improve the quality of food. Bonekamp: "We are used to working with large, international partners. But innovation often comes from smaller parties. They think innovatively and can operate free of complex organizations and systems. By supporting initiatives like Boer Ruud's, we can create a new dynamic. We therefore decided to make our product Veramaris available free of charge. This is an oil based on algae and rich in omega-3 fatty acids, a sustainable alternative to fish oil. It is now mainly used in fish feed and we produce it in the United States. We brought it here especially for Farmer Ruud so he could investigate whether he could indeed make the meat product he wanted. For us it was also exciting, because we had not used Veramaris in pig feed before."

René Bonekamp (DSM Animail Nutrition) and Ruud van Dijck (Farmer Ruud)

HAS University of Applied Sciences analyzes: does Farmer Ruud live up to it?

Students of the HAS then analyzed whether the meat quality indeed improves and contains more omega-3 fatty acids after the modified diet. This proved to be the case: the meat contains 20% more total omega-3 fatty acids and they saw doubling in the specific omega-3 fatty acids DHA and EPA than regular pork. Next, the students looked at possible marketing strategies to draw attention to the product. Van Dijck now has a booklet full of inspiration and practical examples on the table. The original intention was for students to find out whether there was already enthusiasm among chain partners for embracing the product, but due to corona that was not possible. Van Dijck: "The students were also unable to do a taste test. That was important, because the structure and taste of the meat could change. That is why we have now tested it ourselves and fortunately that too is okay." In a new collaboration with HAS University of Applied Sciences Den Bosch, the taste aspect will be further investigated.

"If a chain partner stands up who also wants to work on more sustainable and healthy meat, then I am ready for it."

Ready for the next step

Ham question now is: how to proceed? How is Van Dijck going to find a party that wants to market this product as a healthy and sustainable alternative to regular pork? Van Dijck: "I am realistic: this will take time. The market has to be ready for it and that's not overnight. Consumers still lack a lot of knowledge and awareness about what is really sustainable and healthy. Buyers must be willing to pay just that little bit more, so that we can produce sustainable meat profitably. And the government can also help if they really want to make circular agriculture a reality in the Netherlands. At the same time, I like to anticipate and to keep developing. If a chain partner stands up who also wants to work towards more sustainable and healthier meat, then I am ready for it. I think corona has woken up many parties and shown that it is time for change and that we as farmers should also take the lead, not wait and see."
Bonekamp agrees: "This is one step in a long road. Ruud has already received a lot of pats on the back in recent years, but it will take more than that to cash in on his unique approach. He needs chain partners who see the added value and want to enter the market with him. As DSM, we want to stand beside him and use our network to help him do that."

Future

Van Dijck would like to work with customers in the future on the basis of a six-monthly cost price calculation. The price can then be adjusted twice a year where necessary and in this way sustainable production can be profitable and fair to producer, customer and end consumer.
He hopes to meet Carola Schouten on 5 October during the national trade mission and will then also have the opportunity to present his concept. It is another step on the road that Van Dijck has embarked on.
Parties who want to know more about Boer Ruud's concept or are interested in collaborating can contact Ruud van Dijck.

Sources: Foodlog, Voedingscentrum, DSM, Boer Ruud