Cheap Meat: Flap Food Nations in the Pacific Islands by Deborah Gewertz, Frederick Errington

By Deborah Gewertz, Frederick Errington

Cheap Meat follows the debatable exchange in low-cost fatty cuts of lamb or mutton, referred to as "flaps," from the farms of latest Zealand and Australia to their basic markets within the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington tackle the evolution of the beef alternate itself besides the altering practices of trade in Papua New Guinea. They exhibit that flaps--which are taken from the animals' bellies and are frequently 50 percentage fat--are now not mere marketplace transactions yet facts of the social nature of nutrients regulations, illustrating and reinforcing Pacific Islanders' presumed second-class prestige relative to the white populations of Australia and New Zealand.

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We also hired a few Maori. And we got some Rumanians and Zimbabweans. Today about 30 percent of our work force is other than white Kiwi, and I don’t see any problem if it goes a lot higher, as much as 70 percent. 42 Making Flaps Some of these workers are single men, but many came with families. Housing has proven to be a real problem, especially for those with large families, but the company made a special effort to make sure that the families have settled in, paying special attention to the wives, some of whom do not speak English.

We spoke to no workers at CMP and so cannot verify if they are happy or not. ) We do not know whether the educational initiatives will bring long-term benefits either to workers or to CMP. Nor do we know what will come of Ashburton’s venture into multiculturalism. Who will be expected to learn what? Based on our previous research with middle-class white people who had to forge a community with Papua New Guineans, we suspect that many in Ashburton would feel that it was up to the Pacific Islanders 44 Making Flaps and Maori to become more like them, not vice versa.

Although traders may know about farm practices (some, for instance, had grown up on farms), their most salient competency is their knowledge of how meat is processed and the many ways in which carcasses can be cut. All have visited processing plants, and many have had hands-on experience with carcasses, either in processing plants or in butcher shops. One trader told us of a meat-industry management-training program in which he spent a year rotating through various meat-processing positions in a plant.

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