142 A. N. Tanner and N. Strøm-Andersen
the supply of raw materials for meat processors and dedicated ABP processors.
Another tendency is that new processors have entered the value chain and
dedicated by- product processors have been forced to change focus and secure
their supply of raw- materials because of increased competition.
The increased interest for valorising ABP is nevertheless faced with
decreasing volumes of ABP in Denmark, partly because of a higher degree of
utilisation of the animals and partly because of an increased export of piglets
and live animals to Germany and Poland. The latter has consequences for the
number of slaughtered animals at slaughterhouses in Denmark, which naturally drops when the export of piglets and live animals increases. The other
cause, a higher degree of utilisation of the slaughtered animals, is a consequence of companies being able to sell new types of cuts to new markets
(for example, pig ears, gallstones, etc. to Asian markets), which also causes a
natural drop in volumes of ABP. This has, overall, led to higher competition
of the remaining ABP, and prices have therefore gone up.
However, increasing prices for ABPs provide companies with incentives to
utilise ABPs to a higher value. Likewise, the EU regulations on ABPs and the
categorisation of by- products have caused meat processing and ABP companies to improve the utilisation of ABPs, which has led to a change in
innovative behaviour. Prior to the introduction of the regulation in 2001, the
industry did not innovate in relation to the use of ABPs. However, as we
have argued in this chapter, the regulation caused meat processing and ABP
companies to change innovative behaviour, resulting in new processes and
products valorising ABPs. Put together, it is our assessment that the changes
the ABP industry has faced during the last couple of decades and their interest
in embracing the political agenda of circularity provide industry actors a
strong incentive for valorising ABPs, adding to a circular economy.
References
Aspevik, T., Oterhals, A., Ronning, S. B., Altintzoglou, T., Wubshet, S. G., Gildberg, A., … Lindberg, D. (2017). Valorization of proteins from co- and byproducts from the fish and meat industry. Topics in Current Chemistry, 375(3), 1–28.
doi:10.1007/s41061-017-0143-6.
Coenen, L., Benneworth, P. & Truffer, B. (2012). Toward a spatial perspective on
sustainability transitions. Research Policy, 41(6), 968–979. doi:10.1016/j.respol.2012.
02.014.
Danish Agriculture & Food Council. (2016). Facts and Figures: Denmark – a Food and
Farming Country. Retrieved from https://agricultureandfood.dk/prices- statistics/
annual- statistics.
Dorado, S. (2005). Institutional entrepreneurship, partaking, and convening. Organization Studies, 26, 385–414. doi:10.1177/0170840605050873.
ECA. (2016). Combating Food Waste: An Opportunity for the EU to Improve the ResourceEfficiency of the Food Supply Chain. Luxembourg: ECA, European Court of Auditors.
EFSA. (2014). Scientific Opinion on BSE risk in bovine intestines and mesentery.
EFSA Journal, 12, 98. doi:10.2903/j.efsa.2014.3554.
the supply of raw materials for meat processors and dedicated ABP processors.
Another tendency is that new processors have entered the value chain and
dedicated by- product processors have been forced to change focus and secure
their supply of raw- materials because of increased competition.
The increased interest for valorising ABP is nevertheless faced with
decreasing volumes of ABP in Denmark, partly because of a higher degree of
utilisation of the animals and partly because of an increased export of piglets
and live animals to Germany and Poland. The latter has consequences for the
number of slaughtered animals at slaughterhouses in Denmark, which naturally drops when the export of piglets and live animals increases. The other
cause, a higher degree of utilisation of the slaughtered animals, is a consequence of companies being able to sell new types of cuts to new markets
(for example, pig ears, gallstones, etc. to Asian markets), which also causes a
natural drop in volumes of ABP. This has, overall, led to higher competition
of the remaining ABP, and prices have therefore gone up.
However, increasing prices for ABPs provide companies with incentives to
utilise ABPs to a higher value. Likewise, the EU regulations on ABPs and the
categorisation of by- products have caused meat processing and ABP companies to improve the utilisation of ABPs, which has led to a change in
innovative behaviour. Prior to the introduction of the regulation in 2001, the
industry did not innovate in relation to the use of ABPs. However, as we
have argued in this chapter, the regulation caused meat processing and ABP
companies to change innovative behaviour, resulting in new processes and
products valorising ABPs. Put together, it is our assessment that the changes
the ABP industry has faced during the last couple of decades and their interest
in embracing the political agenda of circularity provide industry actors a
strong incentive for valorising ABPs, adding to a circular economy.
References
Aspevik, T., Oterhals, A., Ronning, S. B., Altintzoglou, T., Wubshet, S. G., Gildberg, A., … Lindberg, D. (2017). Valorization of proteins from co- and byproducts from the fish and meat industry. Topics in Current Chemistry, 375(3), 1–28.
doi:10.1007/s41061-017-0143-6.
Coenen, L., Benneworth, P. & Truffer, B. (2012). Toward a spatial perspective on
sustainability transitions. Research Policy, 41(6), 968–979. doi:10.1016/j.respol.2012.
02.014.
Danish Agriculture & Food Council. (2016). Facts and Figures: Denmark – a Food and
Farming Country. Retrieved from https://agricultureandfood.dk/prices- statistics/
annual- statistics.
Dorado, S. (2005). Institutional entrepreneurship, partaking, and convening. Organization Studies, 26, 385–414. doi:10.1177/0170840605050873.
ECA. (2016). Combating Food Waste: An Opportunity for the EU to Improve the ResourceEfficiency of the Food Supply Chain. Luxembourg: ECA, European Court of Auditors.
EFSA. (2014). Scientific Opinion on BSE risk in bovine intestines and mesentery.
EFSA Journal, 12, 98. doi:10.2903/j.efsa.2014.3554.