Taste test ranks local chicken tops

A panel of journalists, chefs and a dietician ranked the local chicken tops, in flavour, texture, appearance and smell.

The chicken portions were bought, stored and prepared in strict conditions and under the watchful eye of auditors.

The portions were delicately seasoned and cooked by the restaurant owner Steven Maresch before being served to the panel.

Poultry association CEO Kevin Lovell said, “The poultry association and the Association of Meat Importers and Exporters have been at each other’s throats over the quality of local meat. The meat importers argued that locally produced meat was of inferior quality and that imported product was of high quality. The poultry association disputed this.”

The association roped in auditing firm Binder Dijker Otte to help create a questionnaire for use in the taste test to help settle the dispute.

Together with the auditors, the poultry association held two chicken tastings, one in Cosmo City and the other in Parktown North.

Lovett explained that the bulk of chicken sold in South Africa was frozen, and that as part of the freezing process, chicken was brined.

“The process of brining makes the frozen product taste fresh. Brined chicken is a medium salt product, well within World Health Organisation limits,” he said.

The overwhelming majority of participants preferred the local chicken portions over the imported ones.

According to Lovett, 1 billion chickens are slaughtered annually in South Africa.

“If you add eggs, chicken accounts for more than 60 percent of the animal protein consumed in our country, 93 percent of South Africans consume frozen chicken,” he said. “The results show that the assertion that our product is of inferior quality is absolute rubbish. Local consumers know what they like and would only buy what they prefer. They’re on our side,” said the association’s Sol Motsepe.