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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > South African Beef Biltong

Food Engineering/Manufacturing - South African Beef Biltong

Expert: J. Peter Clark - 6/3/2009

Question
Mr. Clark - I am a South African, living in the USA, looking to take our traditional beef biltong (jerky) product to market. My family resides in the UK and have built a very successful HACCP approved manufacturer of South African meat products including the above mentioned biltong. We are interested in using and importing the spice blend and having it produced locally. Do you recommend following the contract manufacturing/packaging route or would it be easier to just import directly from the UK. I assume grocery chains/retailers prefer to work with locally manufactured food products. Is an NDA or non-compete recommended for protection purposes or do you have a better suggestion - I look forward to hearing from you.

Answer
It is certainly feasible to import your jerky from England. The preference for local production is not that strong, yet, and is driven more by consumers. There is some cachet about imported specialty foods. There are numerous jerky producers in the US who could make your product, using spice you supply or a recipe you provide. It is normal to have a confidentiality agreement, but co-packers would not survive long if they were not honest. I often recommend co-packing because it reduces risk and capital. You could start by importing to see if there is a US market, then consider local manufacturing later.

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