NOTE FROM OUR MD
 

October holds a special significance for us, not only because of its vibrant spring charm but also because it marks the beginning of the final stretch towards 2024.

I’m proud to see that in the midst of economic challenges, the rising cost of living, and frequent power outages, South Africans have found hope and unity in supporting the Springboks as they defend their title in the Rugby World Cup. Our resilience as a nation has truly shone through as we’ve rallied behind our team, reminding us that even in the tough times, we stand together.  

However, as a business, it’s crucial to acknowledge the hardships facing our economy and consumers. Interest rates have climbed nearly 5% in the past two years, and there’s speculation of a possible 2% VAT increase in the upcoming Medium Term Budget Policy Statement to fund social relief grants. These changes could significantly impact the food industry and our customers, and we must be prepared. 

On a more positive note, I’m pleased to announce that our dynamic team made quite an impact at the ANUGA Trade Fair 2023. This prestigious event was a golden opportunity for us to meet with potential customers and suppliers, and showcase our dedication, innovation, and commitment to excellence.  

Our presence at ANUGA not only strengthened our existing partnerships but also opened doors to new possibilities and collaborations with a wider international network. This was a chance to learn, grow, and gain invaluable insights into the latest industry trends and emerging markets. The knowledge and experience gained from this Trade Fair will certainly impact how we approach and strategically navigate through 2024 and beyond. 

So, despite the many hurdles facing our country, October has brought a sense of excitement and anticipation for the months ahead. Let’s make these final months of 2023 count and set the stage for a prosperous 2024.  

Thank you for your steadfast commitment to Hume International. To our new team members, a very warm welcome – glad to have you on board! 

 
 

In the news this month:

South Africa is facing a challenging festive season with a severe shortage of chicken and skyrocketing prices. Statistics from the Pietermaritzburg Economic Justice and Dignity Group (PMBEJD) reveal that the price of a 10kg bag of frozen chicken jumped by R11.33 in August. This is close to a 3% increase in just 30 days.

This crisis stems from three main factors: non-tariff trade barriers restricting imports from bird flu-free countries like Poland, Belgium, and Argentina; excessive anti-dumping duties imposed on imports from major trading partners, including Brazil; and local supply issues due to the ongoing bird flu epidemic and other pressures.

South Africa's reluctance to reopen trade with bird flu-free countries poses a non-tariff barrier that favours local producers but hurts consumers and importers. Anti-dumping duties on Brazilian chicken have discouraged imports, which reduces competition and keeps prices high. Meanwhile, a new bird flu strain, H7N6, has caused massive poultry losses. Combined with unfavourable import tariffs, this will lead to even higher prices and reduced availability.

The local poultry industry also continues to face challenges like load shedding and deteriorating water infrastructures, passing further costs to consumers. Chicken prices had already risen by up to 15% in the first two weeks of September and continue to soar.

A temporary suspension of anti-dumping duties, reopening trade with certain countries, and aligning poultry quarantine regulations can mitigate this crisis. But without action, South Africa risks an insufficient chicken supply and unaffordable prices during the festive season.

Ultimately, it is our position that poultry imports are crucial for price competitiveness and filling supply gaps during times such as these, as relying solely on local production may lead to a price catastrophe.

"A leader takes people where they want to go. A great leader takes people where they don't necessarily want to go, but ought to be." -Rosalynn Carter.

 
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Frederick Hume
Managing Director
 
 
IN THE NEWS
 
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READ MORE
Daily Maverick – Avian flu sees four million chickens destroyed, raising egg conundrum for SA consumers.
 

Avian flu has triggered an egg shortage in South Africa, and some industry players have raised concerns about supplies of chicken meat. “South Africans should brace for a chickenless festive season this year as multiple industry issues come to a head,” said Fred Hume, Managing Director of Hume International – one of the largest importers of frozen food products in South Africa.

 
 
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READ MORE
IOL News – Chicken associations cry foul as consumers face a chickenless festive season.
 

No chicken at Christmas lunch? The scenario seems apocalyptic but South Africans are facing the very real possibility of a chickenless festive season this year due to a perfect storm of supply shortages and rapid price hikes. This is the warning from meat retailer, Hume International, which deals with various national and international retailers as well as independent retail chain stores, manufacturers, wholesalers, and traders.   

 

 
 
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Listen to the full
interview here
SABC Morning Live: Fred Hume discusses the devastating bird flu outbreak currently ravaging our chicken supply in South Africa.
 

 

 
 
 

 

BUSINESS TRIPS/TRADE SHOWS

Hume International attended ANUGA 2023 from October 7th to 11th, forging invaluable connections and exploring exciting business opportunities.

The event provided a perfect platform for our dynamic team to engage with potential customers and suppliers, exchange innovative ideas, and discuss our exceptional products and services. ANUGA 2023 served to inspire and reaffirm our commitment to excellence in the global marketplace.

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NEW STARTERS

A warm and hearty welcome to our ever-growing family! We are thrilled to have you on board, bringing your unique talents, skills, and perspectives to our team.

 

Abbigail Albany - A Sales Facilitator in our Finance – Sales Admin Department.

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Etienne Draai - A Junior Desktop Engineer in our IT Department.

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Janneke Pieterse - A Sales Coordinator in our Finance – Sales Admin Department.

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Natasha Helmie - An Invoicing Clerk in our Finance – Sales Admin Department.

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Natalie Prinsloo - A Receptionist in our Admin Department

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CONGRATULATIONS

Congratulations to our recently promoted team members! Your dedication, hard work, and exceptional skills have not gone unnoticed. This well-deserved recognition reflects your commitment to our organisation's success, and we are excited to see you excel in your new roles.

Audrey Houlie was promoted from Sales Coordinator to Senior Creditors Clerk – International Suppliers, in our Finance Department.

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Wilmarie van Zyl was promoted from Local Logistics Administrative Assistant to Local Logistics Export Coordinator, in our Logistics Department.

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CONGRATULATIONS!
 

It’s time to celebrate the work anniversaries of some exceptional members of our team. Each of you has played a pivotal role in shaping our organisation and contributing to its growth. Congratulations on your work anniversaries, and here's to continued growth and success!

Anne Landman

Wendy Fischer

Yvette Erasmus

Saras Naidoo

Liezl Landman

Chrissuan Swann

Yolanda Duruwe

Lonwabo Sokuyeka

Melane Human

Johan Deyzel

Leandi Adams

Claurissa Hall

Chantel Castelein

Asanda Buzo

Emil Esau

Marius de Lange

 
SOCIAL MEDIA

We are on the road to 100k followers! 

Please continue to follow our social media pages and share and engage with our posts. You can find the links to our various channels below.

 
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FACEBOOK
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INSTAGRAM
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LINKEDIN
 


 
HAPPY BIRTHDAY ‘HUMEANS’!
Warmest congratulations to all our staff members born in the wonderful month of October! May the year ahead bring you joy, happiness, and countless reasons to smile.

Marie Jo Ellis

Siphokazi Cingco

01-October

Madelein Meyntjes

03-October

Chante Bennett

07-October

Siya Mahelu

08-October

Gert Toring

10-October

Liezl Landman

Mphumleli Jako

12-October

Jodie Meyer

14-October

McNick Grootboom

16-October

Asemahle Magutywa

24-October

Alicea Ryan

25-October

Venesa Louw

30-October

 
COMPETITION
 

Dear Humeans,   

Congratulations to our September 2023 winner, Carolyn Grobler.

We're excited to announce an exciting competition aimed at boosting engagement within our fantastic Hume International family on Facebook, Instagram, and LinkedIn!

THE CHALLENGE

Show us your Hume pride! Share a post, photo, or video that highlights your favourite aspect of working at Hume International - be it a memorable project, a team achievement, or simply a moment of collaboration that made your day! Don't forget to use #MyHumeExperience in your post.

THE PRIZE

R200 off all staff orders.

HOW TO PARTICIPATE

1. Follow Hume International on Facebook, Instagram, and LinkedIn. (You can click on the icons under the social media section above ).            

2. Create your engaging post with #MyHumeExperience 

3. Tag Hume International in your post and encourage your colleagues to join!

Let's showcase the incredible work we do and the amazing people we are!

Competition rules

You must be a current employee of Hume International to participate.
Engage with our social media content in a respectful and professional manner.
Always use the official hashtags #HumeInternational #ExcellenceInEverything


If you have any questions or need assistance, feel free to reach out to Rika Steyl. Good luck and may the most creative and engaging staff member win!

 

 

 
WEEKEND BINGE 
 
Here’s this month’s recommendations for on-demand series and movies:
 
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Surviving Summer S2

Restrictions: PG-10 -12 
On Netflix

The series follows the journey of Summer Torres, a troubled teenager who finds herself in a coastal town and discovers the world of surfing. 'Surviving Summer', a popular teen surfing drama that made its Netflix debut last June, is back on screens with an all-new season.

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Nowhere

Restrictions: PG-16   
On Netflix

Fleeing a totalitarian country, pregnant Mia must fight for her life when a violent storm knocks the container in which she has been hiding overboard. Trapped, Mia gives birth and is forced to survive to save her baby.

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BECKHAM

Restrictions: PG-13    
On Netflix

 
BECKHAM traces David Beckham’s rise from his humble beginnings in east London to an international sports superstar. The new docuseries from filmmaker Fisher Stevens examines the highs and lows of the athlete’s life through conversations with those closest to him. The remarkable story offers a new, and often surprising perspective on one of the most recognisable and scrutinised athletes of all time.
 
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Minions

Restrictions: PG 
On Netflix

 

Travel back in time with Kevin, Stuart, and Bob in this prequel that follows the Minions as they try to win the favour of supervillain Scarlet Overkill.

 
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The Kardashians S4

Restrictions: 16+ 
On Disney Plus

 
The cameras are back with full access to the personal and private lives of Kris, Kourtney, Kim, Khloé, Kendall, and Kylie. From second chances and new beginnings to unexpected blessings, they continue to bare it all together, and let us all in on the ride.
 
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Ayeye: Stripped

Restrictions: PG 16+
On Netlix

 
Following a tragic incident involving her wealthy blesser and baby daddy Mguyo (Sipho Mbele from Ses’Top La), Zoleka loses everything but their son in the blink of an eye. Unwilling to give up her lavish lifestyle, she goes looking for other men to sustain her… but why go to them when she can make them come to her online? Before she knows it, things get out of hand.

 
 
WHAT'S COOKING
 

"Yummy Oats Cookies: A delightful blend of wholesome oats and sweet indulgence in every bite." 

Thank you so much to Donnovan van Schalkwyk for sharing the Skurwejantjies recipe with us!

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Oats Cookies aka Skurwejantjies
 
RECIPE
 

Ingredients:

• 250g margarine (not butter)

• 30ml syrup

• 10ml baking soda

• 250ml white sugar

• 500ml oats

• 250ml flour

• 250ml coconut

• One egg

Method: 

1. Melt the margarine and syrup in the microwave in a microwave safe bowl.

2. Add the 10ml baking soda to the hot margarine and syrup mixture.

3. Mix in the white sugar. Give it a good stir.

4. Mix in the remaining dry ingredients: oats, flour and coconut. Give it a good mix.

5. Mix in one egg.

6. Spray and cook a baking traying of approximately 37cm x 26cm x 2cm or line with baking paper.

7. Press down the mixture into the baking tray.

8. Bake in a preheated oven of 180°C for 20minutes.

Note

1. Baking soda must be measured precise to avoid cookie dough boiling over the sides.

2. Ovens vary, so keep an eye on the temperature. They can burn quickly!

Enjoy!

 
 
 
QUOTE
 
"Excellence is the unlimited ability to improve the quality of what you have to offer." – Rick Pitino
 

Enjoyed this month’s newsletter and want to add to the next one? 

Send us your latest news, recipes, and other fun ideas for next month’s edition at media@humeint.com

 
 
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