Aiming to build better businesses

LEARN: Josh Hancock, Reedy Creek (left) and Russell Kamp, Willalooka (right) with Limestone Coast Red Meat Cluster coordinator Ann Aldersey and chair Peter Stock.

Members of the Limestone Coast Red Meat Cluster (LCRMC) have been busy completing a series of workshops aimed at building better businesses.

Producers from across the SE are three quarters of the way through the four-part program, titled“Build a Better Red Meat Business by Your Design”.

Ann Alderseysaid the program had participants from Western Flat to Reedy Creek and everywhere in between, with manyagreeing it has helped their business management.

“We’ve staged it so that they are learning the fundamentals of livestock production profitability,” Ms Aldersey said.

“After learning the basic lessonsthey were applied to case studies before then being used on their own businesses.

“It’s important that producers see how buildingtheir skills can help them improve their business… there are often greater gains to be had by getting better rather than bigger from a business perspective.”

The program has also attractedinterest from potential new participants in the Limestone Coast and elsewhere in SA.

“After three sessions, we now know where to focus our efforts to improve profitability and have a clear plan to make it happen,” said Josh Hancock, livestock producer from Reedy Creek, one of the fourteen Limestone Coast red meat production businesses participating in the program.

“I’m looking forward to the final session whenwe’ll have the opportunity to build on what we’ve learnt with board-style mentoring with other participants.”

Addressing the group on Thursday, LCRMC Chair Peter Stock said that even the smallest increase in the red meat sectormade a huge difference to the overall financial health of the SE.

The LCRMC,in conjunction with business management consultancy ProAdvice, developed ‘ABetter Red Meat Business by Your Design’to build stronger red meat production businesses in the region.

The program comprises four one-day workshops, as well as coaching from experienced business consultants and mentoring between participants.

The LCRMC has developed the program’s benchmarksspecificallyfor red meat production businesses in the Limestone Coast.

This has been done through analysis of wide-ranging industry data including National LivestockIdentification Scheme, PIRSA, ABARES and Australian Bureau of Statistics.

This is the first time data from these sources have been accessed, brought together and analysed in this way with a focus on the Limestone Coast.

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