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Science - Agriculture / Brochure on sustainable poultry farming | | Dutch term or phrase: vierkantsverwaarding | The Dutch sentence is:
De kunst om aan het hele dier te verdienen heet in het veld
**vierkantsverwaarding**. Voor duurzamere productiewijzen is **vierkantsverwaarding**
extra lastig, omdat niet elke markt duurzaamheid op dezelfde manier waardeert.
Daardoor moeten de meerkosten vooral worden terugverdiend op de filet, en die
wordt onevenredig duur.
I believe this may refer to value creation on all parts of the animal (in this case chicken). Is there a proper term for this?
Any help is greatly appreciated. |
|  analyticalKudoZ activityQuestions: 7 (none open) Answers: 97
Netherlands
| | Local time: 23:15
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| | English translation:maximised carcass utilization / optimised carcass yield/value | Explanation:
of woorden van gelijke strekking.
Veel voorbeelden te vinden uit de runder-/varkenindustrie.
http://www.lei.dlo.nl/publicaties/PDF/2010/2010-014.pdf
"Ook de mogelijk verwaarding van het karkas, dat wil zeggen de mogelijkheid om alle delen van het karkas rendabel af te zetten (vierkantsverwaarding) speelt een rol in het rendement per karkas..."
http://www.valuechains.org/files/pnmwg/web_2007june2.pdf
"Maximizing carcass utilization is critical towards the success of any meat company. It is essential that all parts of a hog carcass be sold so that margins are similar across all parts instead of needing large margins on the desired cuts to offset negative margins on the less desirable cuts or byproducts."
http://www.beefresearch.org/CMDocs/BeefResearch/Beef carcass...
"Beef carcass value optimization ..."
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Note added at 1 hr (2011-12-08 20:49:23 GMT)
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... dat moet natuurlijk 'varkenSindustrie' zijn.
Nog een voorbeeld uit de gevogeltesector:
http://www.thepoultrysite.com/articles/2073/challenges-of-su...
"The aim is to optimise the value of the whole carcass, Mr Hutchinson explained. This means achieving a balance between the breast or white meat that is favoured in many markets, with the dark meat. The breast contributes around 26 to 28 per cent of the carcass weight, yet it contributes around 60 to 70 per cent of the carcass value."
(Helaas kan ik het 'confidence level' niet aanpassen, anders ging het naar 4 ;-)) |
| Selected response from:
Sindy Cremer
Ireland
Local time: 22:15
| Grading comment Thanks, Sindy! Your suggestions are very helpful.
4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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| Changes made by editors |
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| Dec 8, 2011 - Changes made by analytical: | | Restriction Fields | working => specialty |
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The translation workplace 
peer agreement (net): +1
