This episode was recorded at the 2025 Petfood Forum in Kansas City, Missouri.
This episode was recorded at the 2025 Petfood Forum in Kansas City, Missouri.
Panelists introduce themselves and their backgrounds (00:56)
Angelique shares about her company, Montego Pet Nutrition, and what they do. They are located in the Karoo area of South Africa which is famous for large herds of springbok. Springbok meat was a major export to the EU; however a foot and mouth disease outbreak resulted in an export ban in 2011, which had a major impact on the springbok industry. South Africa published a game meat strategy in 2023, but made a major oversight by not including the pet food industry. Byproducts from game meat for human consumption is a major focus of Montego Pet Nutrition. Angelique’s presentation at Petfood Forum detailed how Africa can be a contributor to the evolving pet food protein landscape. (6:48)
Gail asks about processing such a large diversity of game animals. Angelique explains that most harvest is done on-farm, with carcasses transported to plants for further processing. She goes on to describe regulatory oversight of harvest and processing, and goals for making better use of offal that is often left on-farm currently. (11:07)
Dr. Altom gives examples of why novel proteins like game meat are attractive in the pet food market for animals with allergy/inflammation challenges. The panel talks about other game meat species from around the world that have also been considered for the pet food market. (14:40)
The panel discusses sustainability and how these game meat efforts may play an important role in feeding a growing population in Africa. Unfortunately, the export ban is still in place for fresh frozen antelope meat; only ostrich, crocodile, and zebra can be exported at this time. The group goes on to talk about consumer perception of game meat. (25:05)
Angelique notes that they market the antelope product they are using as Karoo Wild, with the tagline of reward, revive and rewild. (32:46)
Panelists share their take-home thoughts. (35:32)
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Scott Sorrell (00:08):
Good evening everyone, and welcome to the Real Science Exchange, the podcast we're leading scientists and industry professionals meet over a few drinks to discuss the latest ideas and trends in animal nutrition. We've got a very interesting one here today as we continue our companion animal podcast series. The title of the presentation that we're gonna be examining is exploring fresh African game meat and pet food for novel sustainable approach to nutrition. So that's gonna be quite interesting. We're gonna be talking about that with Angelique Meiburg from South Africa.
Angelique Myburgh (00:56):
Okay, cool. But let me start with my background, 'cause that will fall, like my pets will come in with that. So I'm an animal scientist. I studied meat science as my masters where I did research on playing zebra meat. So, and
Scott Sorrell (01:11):
This was in South Africa? Yeah, this
Angelique Myburgh (01:13):
Was in South Africa at the University of Stalin, Bosch. So we had a whole meat program there, especially on gay meat 'cause we've got all these animals and there isn't baseline data on it. So what I did during that entire masters was just like looking at the chemical and physical characteristics of the meat. We aged some of the zebra meat till about 40 days. We looked at the sensory profile and the failure acid. So during my master's procrastination eats like always, I accidentally adopted a dog. Her name is Bey Bey, which means Berry and Afrikaans, which is my native language. And actually with this dog, she was about three months old. She started itching and scratching and I was like, what's wrong with this per puppy? And then I started researching pet food at the end of the day. So learning about diets, understanding what is the role of proteins and novel proteins, obviously with doing my masters. And that really sparked my interest in the pet food industry. So be c has now obviously grown. We fed her gay meat, the treats that we've launched recently. And I've also adopted another dog called Funky. So funky means Finch. She's a very loud dog,
Scott Sorrell (02:45):
There you go. Yeah, yeah. Great, great, great story. Yeah. I see you brought a guest with you. Gail tl came with you today. Gail, tell us a little bit about yourself. You're gonna serve as a color commentary by a commentator, by the way. Have you ever done that? No,
Angelique Myburgh (02:59):
But I'll give it a shot. All right. There you go. Super. So thanks for having me. I am not really in the pet food industry other than we have a subsidiary that works for my comp with it. My company owns, I've spent my entire career, 30 plus years in the human food industry. I grew up in r and d. I'm an engineer by training and I kind of slid sideways into sustainability a couple of decades ago and have been continuing that journey in the human food space. And now that my company has acquired a pet food company trying to extend our reach into a more circular food system holistically because pet foods are pet foods and farm animals are a big offtaker of some of the byproducts of human food production. So there's a huge sustainability impact associated with feeding animals. So I'm super excited to be at this forum. It's my first time here. And really looking forward to learning more about pet food.
Scott Sorrell (04:06):
Good, good. And thanks for joining us. My co-host for this session's gonna be Dr. Eric Altam. Eric, it's been a while, but welcome back. You, you're no, no stranger to the pub.
Dr. Eric Altom (04:16):
Well, thank you for having me. A little bit about my background. I'm trained as an animal scientist elected to go into nutrition and was given the opportunity to do my work at Auburn University with dogs and olfaction and different how dieting exercise impacts olfaction then joined the IMS company and had been in the pet food industry. And part of what we had done in the IMS company was looking at novel proteins. And so that was part of my role. So that is my personal professional interest in this specific topic. I'm currently director of innovation for Balchem and helping looking at new technologies in the meat science realm so that we can upcycle a lot of protein co-products. So I'm really interested in hearing this topic, hearing something about the supply chain, how these proteins have been utilized, how we can use 'em more, how we can talk about sustainability. So thank you very much for having me this. No,
Scott Sorrell (05:24):
Thanks for coming Eric. So Angelique, why don't you just start off, you're gonna be given the presentation. Is that later today or tomorrow? It's today. It's today.
Angelique Myburgh (05:32):
It's about 10
Scott Sorrell (05:32):
Past three this afternoon. Okay. It's gonna be great practice for you here. Yeah, exactly. Alright. What are, kind of, gimme an outline of the presentation. Some of the key things you're gonna be talking about today.
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Angelique Myburgh (06:48):
So basically I'm gonna talk about montega and the work that we do. We recently started using African antelope. So just a little bit of of background on Montego. So we are in South Africa. We started in the year 2000. So we are about 25 years old and we are actually in the Karu area. So the Karu area of South Africa was known to be a, or was famous for large amount, large herds of springbok. And they gave farmers in the area the chance to diversify their livestock with goats and sheep and antelopes such as springbok and they could actually export this meat to the European Union. But then in 2011, basically the industry had a major setback because there was an export ban placed on the industry. So you can just imagine the impact that had. And why was that done? Because of food and mouth disease, there was an outbreak of food and mouth disease.
Angelique Myburgh (07:45):
So that meant that the farmers actually couldn't export this meat anymore. And that just had an impact on the population of the springbok. And it also had an impact on the economy and the local communities surrounding those farms. So then in 2023, South Africa reacted to that and they actually publish a game meat strategy. And the whole goal behind that strategy is to commercialize the use of game meat again. So what they did was they allocated a lot of avenues of how game meat can be used, but they didn't even include the pet food industry. That was a massive oversight. And we are the perfect industry to use byproducts to use trimmings to use organs. So the industry did come up with some innovations where they tried to soy meat to export it to Europe. But we once to buy half cooked steak at the end of the day. And the pet food industry is then in the perfect situation to process dog food, processed cat food in dry forms, and in semi moist meeting the temperatures that's required to have a keel step. And now we can actually use the trimmings and awful and exported so that the whole reason for the presentation is actually to tell everyone that Africa can contribute to the evolving protein landscape that we are currently in.
Scott Sorrell (09:06):
So just kind of to clarify, so all of these the African game meats, these are all farmed animals. They're not wild,
Angelique Myburgh (09:13):
Wild. They, they're wild on farms, but they're extensively farmed. Got it. So they're not fed any vegetation, any supplemental feeding. The only when the only time they will be fed vegetation or food is when it's in really severe conditions when it's very dry. But otherwise they're free roaming, they don't get any additives and they just feed on the natural vegetation. Okay.
Scott Sorrell (09:37):
Alright. Very well. And then how many species would that encompass? Oh,
Angelique Myburgh (09:41):
That's quite a lot. So you've got always so
Scott Sorrell (09:43):
That, that are farmed and marketed or not farm is the wrong word, but, so
Angelique Myburgh (09:46):
For meat consumption, we've got a whole array of antelope. And antelope includes springbok, which we use at the moment and advocate for, but this also includes kudu, orx wildebeest. And it includes other animals as well, such as zebra, buffalo, warthog, giraffe. So there's a whole array of game species. The big difference is that you get game species and you get Venice or game meat and you get venison meat and sometimes it's kind of a confusion between the two. And still in South Africa they use that term interchangeably. So sometimes he will go to a restaurant and they would say venison meat, but actually it's game meat. So the difference is venison refers to deer, which is known for in the US and also in New Zealand, but they're farmed more intensively in New Zealand when South Africa game is farmed extensively. So that's also the major difference between game and venison. Yeah.
Scott Sorrell (10:45):
Yeah. And then the primary purpose for these are is for human consumption first and then you've got the byproducts. Yeah,
Angelique Myburgh (10:51):
Exactly. So the secondary products can go to pet food and be utilized. Yeah.
Scott Sorrell (10:56):
Very well.
Angelique Myburgh (10:56):
Can I ask a question? I'll, I am curious
Scott Sorrell (10:59):
Angelique Myburgh (11:07):
I I'm just curious. We, my company does a lot of primary processing in Europe. So we have abattoirs across Europe and it's very high tech and it's very much of it's automated. I'm just curious, how do you process this diversity of game animals in a great question, in an efficient way. How does that work?
Angelique Myburgh (11:26):
So there is a lot of associations in South Africa and with this associations we are also part of it, but also our professional hunters are part of it. So being part of those association you commit to ethically harvesting these animals. So what will typically will happen, a farmer will have a population of springbok, which they will need to control. So they will get professional hunters on their farm with a vet on site, and obviously the harvesting will happen. They will eviscerate the animals on the farm and that's where the sad part comes in. They leave some of those organs in the field because there isn't a mobile ature that is certified to take in those liver or kidney or hearts, which have a great nutritional value. But at the end of the day, so that's left in the field or it's given to the local community, but then the carcasses are loaded onto a cooling truck and that is transported to an abattoir where it gets de-boned and processed.
Angelique Myburgh (12:28):
Is there any opportunity to capture all of that byproduct so it doesn't get left for scavenging? Yeah,
Angelique Myburgh (12:33):
So there is some companies that are trying to build mobile abattoirs, but the biggest limitation is obviously to certify it to make sure that there's certification in place for meat safety. But yeah, that is a value chain that we can work on and I think there is plans to actively work on it.
Scott Sorrell (12:55):
What does certification look like in South Africa? I know we use veterinarians here in the United States or inspectors. Is it similar there in South Africa? Yeah,
Angelique Myburgh (13:03):
So we've got a Department of Agriculture in South Africa, and then we got, we've got a meat safety act. So game meat does fall under the Meat Safety Act meaning that we can harvest it and use commercially. So other certifications for instance at the abattoir will be, if being FFC certified it will be having a ZA certificate. So ZA certificate is a governmental certificate. Even with our paid food companies, you need to have a ZA certificate to be registered as a manufacturing site. That means that you get audited against their rules and regulations to ensure that you comply. And that's the same with Abbots was, but then also they get EU certification. So it depends on what their goal is and what they get audited on. But you will need to have an EU and a FDA certification inside Africa in order to export. So we, at our treats manufacturing facility, we are eu, UK and FDA approved.
Scott Sorrell (14:05):
So is that, is the EU your primary market?
Angelique Myburgh (14:09):
So we primarily export to the us sorry, to Africa to the other countries in Africa. We've now started exporting to the US with Guru Wild. And then we're also entering the market for, for eu. We started in the Netherlands and in Greece, but then we are obviously exploring other, other countries as well. We also export to the Middle East. And I think the next big country few countries for us will be the UAE.
Dr. Eric Altom (14:40):
Well I think it's interesting to note, step back, even a step and say, okay, why is this actually needed? Because as she alluded to with her pet, she started feeding a different protein, something the dog had never been exposed to. That has been a foundational technology and manner of taking care of dogs that do have allergies. And so as soon as the dog starts scratching everybody on the internet say, oh, you need to switch their food. They're allergic to something. Maybe, maybe not. However, if you go back even into the nineties, you will see that there were some additional single source protein, single source carbohydrate. So one of the diets that I worked with and the team was fish and potato, and then we also worked with kangaroo and oats. So in Australia there's a program again to control the kangaroo population, so it doesn't have an overburdening impact on the environment.
Dr. Eric Altom (15:44):
But here was this great protein source, how could we potentially use that venison, as you mentioned in the United States, we do not our loss does not allow us to sell any gain meat. So any white-tailed deer is a primary venison. Even elk, which is part of Wapt which would be similar to Red Stack in New Zealand, that's gonna be referred in Patagonia and South America. Venison is red stack. There are some diets now on the market that have been utilizing venison. So this to me is very exciting because there are now some very unique proteins that our dogs have never been exposed to. And for those dogs that have some very severe allergies, we can help decrease that periodic threshold through a diet regimen. And that can be part of a veterinary's overall health management program for some of these dogs.
Scott Sorrell (16:46):
Cig why would an animal have less allergies to, let's say zebra meat than it would to, you know, our beef or chicken?
Dr. Eric Altom (16:55):
You're stretching me back to the, you know, it's been a while since I've looked at some of their dermatology, but it is a inflammation response to the proteins and protein types. And so it may have been over exposure to early exposure, what have you. And it may be a decrease in some of the inflammatory markers that we have and some of the immunity development. And for that reason, they they build up an allergy or an inflammation reaction to whatever those common proteins are. But then when you expose them via a diet to proteins that they have never been exposed to, you don't see that same information reaction because you don't have, you know, that that onslaught of, of, of of information. So that's the neat thing. But, so right now you're only handling, is it, did you say the bless buck
Angelique Myburgh (17:55):
A spring
Dr. Eric Altom (17:55):
Box. Spring buck, yeah. Okay. But there's opportunities maybe in the future for Will Tobes Yeah,
Angelique Myburgh (18:02):
Other African,
Dr. Eric Altom (18:03):
Yeah, kudos water buffalo. So those are gonna be, and there are some diets now and this was very interesting at the Afco meeting, the definition of what a bison is because American bison is, is a, a unique species. And then buffalo, which we refer to colloquially for the American bison is a whole different species. So there's different types of water buffalo, you know, there's cake buffalo, South Africa, there's water buffalo and the Asian countries and things of that nature. Again, all of these unique proteins as well as the co-products that are incredibly nutritionally rich is a great opportunity to bring those into the pet food industry.
Angelique Myburgh (18:55):
No, I totally agree. And even more like additional benefits to using game meat is obviously the hyperallergenic aspect to it that you just explained. And that's one of the key components for us. We even have a dry pet food that contains gay meat and some ostrich or by the HS code. Ostrich is also seen as gay meat. So, and that's one of our top sellers. 'cause We are seeing that animals are struggling with these intolerances or these sensitivities to, towards common protein sources. So, and another thing about gamey that's unique is that flavor. It's got a very unique flavor to it. It's called a gamey flavor. And the only reason, the only way I can actually explain it to you, it's a bit metallic level, like, and that's something dogs and cats are attracted to. So it's a great appetite stimulant and it actually adds to the pal palatability of the diet as well. So it's the high polygenic benefit, the nutritional benefit, the palatability on there, and obviously the sustainability and the whole environmental impact behind it. And obviously the whole rev of revitalizing the industry and the populations of the springbok. So there's a whole feel good story about using gay meat. Are
Angelique Myburgh (20:14):
There, are there any species that would only be appropriate for pet food? So things that would not enter the human food system because of the gaminess being maybe too intense? Or would it always be? I think in most people a byproduct,
Angelique Myburgh (20:29):
I think it will always be a byproduct, but we are able to actually use high quality meat cuts. But at the end of the day, that goes to the human market and that's how we do get the trimmings to use it. But it's available. We can use primal meat cuts if you really want to do
Angelique Myburgh (20:46):
Well. I was just thinking, like you mentioned kangaroo. I have a business in Australia and I, I don't think there's a lot of human food consumption of kangaroo is there?
Dr. Eric Altom (20:56):
I don't recall there being a lot. I I know that it was part of, and it's been, you know, several years. So the program very well may have changed, but at that time it was part of the governmental program that needed to control the population in a very meth methodo, you know way. And then we also needed to pervert preserve the environment. So I don't, I have never seen kangaroo on the menu in, in my travels now, I've zebra, zebra kudu, wild tobes the wild games. Scott, for your reference, they pair exceptionally well with a Malbec. So that's, that's,
Scott Sorrell (21:44):
I was thinking more bourbon or,
Dr. Eric Altom (21:46):
Oh, well, you know, that that's, if you're it does, it has a very rich, robust flavor. And and it's great, but I haven't seen kangaroo on any menus in my travel. So
Scott Sorrell (22:00):
It, it's an interesting question though, Gail, I when, when you asked her, the first thing came to my mind is what are those in south Florida swamps, the, the anacondas or whatever, right? I can surely that's gotta be a nice protein for pet foods and I can't see myself pairing that with a good bourbon
Dr. Eric Altom (22:17):
Angelique Myburgh (22:36):
Fall out of the trees,
Dr. Eric Altom (22:37):
You see the iguanas on, on the newscast. But are there any components that are in the environment that the animals may consume that then gets stored into meat that could be harmful to dogs or cats? And the reason I think of this is I, we started looking at camels through another international governmental program, but things in the camel's diet that didn't impact the camel got stored into meat at levels that would've been harmful to dogs and cats. And again, this is 15 years ago, so my guess is no, but I always want to ask that question because again, if you're looking at a novel protein, we gotta think, you know, all sides of that Rubik's cube.
Angelique Myburgh (23:30):
Oh, that's such an interesting question. I didn't come up with anything like that yet. The vegetation in the caru area is obviously it's, there is a lot of safe plants in there. And with springbok being a ruminant as well, I don't think they will go for any funny plants. But yeah, we do see it, like for example, that flavor transfers into meat. So we've got lamb in South Africa, it's called karu lamb. And because they eat that specific vegetation, you can actually taste that herbaceousness in the meat. And we do find that in gay meat as well that it can have an impact at the meat. So at the moment what we are seeing in research is that vegetation can have an impact on taste, but it can also have an but, but like vegetation can have an impact on taste, but it can also have an impact on the fat storage of the animal. But then in terms of taste per se there are differences between the muscle types that impacts taste as well. And that's what we've seen a little bit with the sensory analysis that I did on zebra meat, but with harmful ingredients or harmful plants, we didn't come across anything like that yet. I don't foresee that being such a major issue.
Scott Sorrell (24:49):
Gail, we've been talking about the benefits to African meats, your background on sustainability. Do you do you see any benefits to sustainability, whether that's upcycled products or, or game meat? What thoughts?
Angelique Myburgh (25:05):
Well, one thing that came to mind is, is we were talking earlier is one of the slides I presented yesterday was about one of my reasons why sustainability is so important to me and to OSI as a company is that world population continues to grow. We haven't hit peak yet. There's different points of view of when of when peak will happen and what that peak will look like. But the other, the not only is population growing, it's growing disproportionately in the developing world. It's not happening in Europe and North America, it's happening in Asia and in Africa. And so I often say that in addition to a supply problem, we also have a distribution problem when it comes to feeding the world. Honestly, it never occurred to me
Angelique Myburgh (26:19):
Oh yeah, I think so Tim, I think it's a forward thinking approach as well. I mean, gaming does form part of our culinary culture in South Africa. We do a lot of re recreational hunting and then also in some parts of Africa they do consume bush meat, wild bush meat. So it's been part of our culture for many, many years. So yeah, definitely a big opportunity there, which, which is very exciting for us.
Scott Sorrell (26:45):
Yeah, lots of great benefits. Any downsides from your perspective? Angelique
Angelique Myburgh (26:50):
Downside will be due to the ban that you can't really export fresh, frozen antelope meat at the moment. The only game meat that can be exported fresh frozen is ostrich, crocodile and zebra. 'cause They don't get food and mouth disease. But at the end of the day, there are companies like Montego that can pioneer innovation and we are able to actually use gay meat and manufacture it and put it into products. So I think for now that's the only downside is that you can't export the fresh frozen meat. But then it also creates an opportunity for partnerships with companies like us that can do it.
Scott Sorrell (27:31):
Yeah. What do we know about consumer perception of these different proteins?
Angelique Myburgh (27:37):
So in the human food market, it is a little bit some people love it because of the health benefits, but it's also have a very distinct taste, like I mentioned. So a lot of preparation needs to go into these game meats to obviously make it a little bit more palliative if you don't like the gamey flavor. But yeah, at the end of the day we've got a lot of people that that consumes it, that do, that do hunting for themselves. We do find it in the retail stores. So, yeah,
Scott Sorrell (28:08):
I, I guess I'm kind of curious about the, well specifically the US market and potentially pet food owners and you know,
Angelique Myburgh (28:17):
I think there's a lot of education that still needs to happen to un for them to understand the backstory of gay meat. I mean, they do, I think link it with venison and that's the whole reason with my presentation this later out this afternoon, I do bring venison into the discussion to bring it back home to tell them this is very similar terms of nutritionals and fat and protein, but what are the differences, the species composition. And then there's also the backstory. A lot of people would think, oh, there's a downside. You need to harvest animals to obviously support the population and just to try to explain them the whole life cycle of this. So I think a lot of education still needs to happen in outside of Africa, but luckily there are species that could be compared to game animals, that makes it a lot easier.
Dr. Eric Altom (29:09):
Scott, one of my hypothesis, I guess, or my hope is that these types of meats could be, and proteins could be readily accepted by north American consumers in their pet foods specifically because veterinarians are all already well-versed in the use of novel proteins and even some of the proteins that have been novelly processed such as hydrolyzed proteins and their diets already on the market and have been on the market. So there's a foundation there to build on. And they understand that what was novel 20, 25 years ago is not novel now. So what's next to me? I think this is what's next. Also, there is a growing population that obviously is enjoying their pets in the outdoors. And so you will see as you walk the the aisles, you're gonna see a lot of the pet food bags rather than being a color and, you know, just wording. It's actually more of a scenic painting that will have depictions of various wild game various types of game. Very, a representation of the ingredient. So my hypothesis is that this will be readily accepted. We need to figure out how we can get it here, get it here safely, get it here appropriately, and start utilizing some of these proteins in, in our next generation super premium products.
Angelique Myburgh (30:49):
Yeah, and I just wanna add to that, there's a whole pet humanization trend that we currently seeing, and that's, we're seeing it in the USA and we also seeing in South Africa, people are more educated, educated about their pet's wellbeing and health, and they want to add those functional ingredients and those novel proteins to their diet, and that makes it more acceptable for pet owners.
Scott Sorrell (31:09):
Yeah, it makes sense to me, right? It's it seems more natural and I'm u
Angelique Myburgh (31:27):
To that point though, I'm just sitting here wondering about is there an overabundance of these game animals? Or are we now competing with the natural order of the predators who rely on them for food today?
Angelique Myburgh (31:43):
So that's a good question. So a lot of the game animals in South Africa is fe off, so there isn't a lot of predators and that's where it comes in, need to do population control. So we've got example like the Cape Mountain Zebra, they're near threatened if I remember correctly. So they don't get used for meat production at all. But now, because we don't really have sensors of all the an of all the Cape Mountain zebras, they've been obviously been propagating. So I heard the other day that there are a form that has got a lot of them, and now what, what do they need to do with it? They can't, they can cu them, they can collect a thousand of them for population control, but what do you do with the meat afterwards? So some instances there are more, the population is quite high, but then there's other instances where it's like, springbok, there's a lot of springbok in South Africa, but we need to diversify the land in the career region again because it was known for having springbok
Scott Sorrell (32:38):
Angelique. Any other big parts of your presentation that that we haven't covered yet that need to cover?
Angelique Myburgh (32:46):
Yeah, I basically, I think just to go back to the product that we are using, just to talk about that, that a little bit, it's called Caru Wild. And we've got such a nice tagline that we actually added to that product, and I think that just like summarizes this whole conversation and that is to reward revive and rewild. So at the end of the day, our goal is when you reward your dog with this African antelope, which has a great nutritional value, you, you help and you support reviving a once thriving industry and reviving the springbok populations. So I think that's a good summary of our, our whole goal in this, in this yeah. Thing you're trying to do.
Scott Sorrell (33:30):
Yeah. Well that's cool. You know, as a kind of wind down here, if I could get each of you to kind of summarize just a couple key takeaways and I, that was a, that was a great summary and you might have wanted to save that, but I'm gonna ask you to come up with another one. But, you know, a couple key takeaways you think that the, the audience ought to take from our conversation today. And Eric is my co-host down there. I I would love to start with you if that's all right.
Robert Mason (34:04):
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Commercial (35:15):
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Dr. Eric Altom (35:32):
Sure. I think that one of the things that people need to take away is that the pet food industry is a global industry and that we are actively collaborating together to come up with better ways, more sustainable ways to feed our pets in a healthy manner without competing with the human food products, but also making sure that we make the very most out of, in this case, any animal that we harvest that nothing goes to waste. So that would probably be my, my key takeaway, and I'm very excited again for this topic because I see these as the next generation opportunities for some of our critical care diets that we may need to manage some of the health conditions. Yeah,
Scott Sorrell (36:19):
Thanks for that Eric and Gail.
Angelique Myburgh (36:22):
Ditto
Scott Sorrell (36:23):
Angelique Myburgh (36:24):
Agree. Kind of said what I was thinking. But I'll just add to it that, you know, in my world because I do spend so much time thinking about human food and sustainability in our supply chain beef gets a really bad wrap because of it being a ruminant animal and it produces methane but it also feeds a whole lot of people and animals be with its byproducts. So being able to diversify our conversation away from beef being the only room in an animal that's part of the system and that it is a global system and there are opportunities for improvement in terms of, you know, collecting that awful and not letting it go to waste. It just opened my eyes to some different possibilities and I think it's pretty
Scott Sorrell (37:10):
Cool. Yeah. Thanks for that. Gail. Angelique again, you want another wrap up once again? Yeah. Come up with another good one.
Angelique Myburgh (37:17):
Yeah, I think the biggest thing for me is the fact that coming from Africa and you don't really see any African ingredients in the, in the global pet food industry. So like Montega, we do have this big, we call it A-B-H-A-G-A big hairy, audacious goal. And as goal is actually to get Africa on the map as a pet food manufacturing manufacturing continent. And that's what we are trying to do so we can contribute to novel proteins, we can contribute to the pet food industry and actually in a very good way. So I think that is our whole that's my wrap up. Yeah. For, for this if it makes sense. Well,
Scott Sorrell (38:02):
Well said. How can the audience find out more about Montego and your products? How can they connect with you? You got an email address Twitter account? Yes, I've
Angelique Myburgh (38:10):
Got a LinkedIn page. Linkedin, I've got a email address and we've got a website Okay. With all our products that you can see there. You can read all about career world and obviously see some of our other products and there's some snapshots of a facility as well.
Scott Sorrell (38:25):
Yep. And what is that email or the, the website?
Angelique Myburgh (38:27):
It's www.montego.co do.
Scott Sorrell (38:32):
Okay. Very well. Well thank you for that. Thanks for joining me here today. This has been a very, very interesting conversation. Look forward to your, your, your continued success. So good luck with your presentation as well to our loyal audience. Thanks for coming along once again. We hope you learned something, we hope you had some fun and we hope to see you next time here to Real Science Exchange where it's always happy hour and you're always among friends.
Commercial (38:56):
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