“The farmer is deceived by the price of the seed” – Ivo van Dijk interview


an interview Ivo van Dyck

Today 14:30 AM

“The journey to a fair price,” is the motto of Ivo van Dijk (26), a young entrepreneur from Twente. He started his own sausage factory a few years ago. The goal with which he began his mission: a fair price for the farmer. He tells his story in Food People.

“Dryog” sausages are made from seeds from local pig breeders. Van Dyck has worked with and with pig farmers for many years. This is where the idea of ​​starting a business originated. There was amazement about the returns barely cost-effective. He tackled the problem head on and tried to create added value for the primary sector by adding value to growing meat in a better way. This spring, the company took a big step by acquiring a sausage factory located in Enschede. A big step that also added the existing brands of sausages to the company’s range. Van Dijk also wants to have the input of these products locally in the coming years. The company now processes several hundred seeds on a yearly basis to turn them into value-added sausages: “We get the meat off the bottom shelf in the supermarket and bring it to a delicatessen so we can pay the farmer a fair price.”

Sausage with a mission, how exactly did you come up with the idea, you’re not from a farm?
“I grew up myself in the Enschede countryside and in my spare time I worked a lot with dairy farmers in the area. When I started studying at HAS, I gradually grew towards raising pigs. Working extensively with animals appealed to me. A friend from my business also runs a pig farm. We were surprised that pigs are seen She referred to it as a “residual flow” and made very little money. Especially in the transition period they are going through, the cattle rancher needs resources to pay for these changes. Wanting to give the farmers it was fair to pay the price is the basis of Drew.”

Is this meat really better quality?
“The meat comes from animals that are older and therefore more mature. We also give the pigs some extra relief. The carcasses pass within a few weeks after the last weaning round. This makes the meat fatter. Moreover, we only treat the pigs with the best meat and lean animals. Of fat. Less suited to it. It is this combination of fairly mature meat with a little cultured fat that provides the right foundation.”

How do you implement an idea as a start, isn’t it capital intensive?
“It’s not really that bad. I started my practice at home and got the first seed as a gift from my parents. I also took it to a butcher in Enschede that I already knew. He thought it was a great idea and said, ‘I’ll do it. I’d like to make sausages for you, and then You only have to pay the costs when selling sausage. This is how the idea started, once you do it. I think this is also the golden advice for people who are thinking about starting their own business: Just get started. You can think of all kinds of obstacles in advance, you only need Getting started and you can always modify your idea along the way. At the initial stage, if you have a good idea, there are many people willing to help you step forward. This is a nice experience.”

In how many stores can Dreug sausages be found now?
“Currently, our sausages can be found in about 120 deli stores across the country. And we were able to make that happen by driving around the country and getting into the stores. This also taught us a lot about exactly what consumers are doing. East. In the West, mold sausage seems to be more in demand, so we responded to it. “

Which claim to sustainability is more successful, animal welfare or the environment?
“Animal welfare attracts the consumer the most. I note that when we organize food tastings and talk to consumers. However, pig farms are also given a good price, which is really a factor that plays a role.”

So the development is going well…
“That’s right. The delicacies had quite a bit of wind in their sails during Corona and our sales increased exponentially. At some point, the butcher who made the first sausages could no longer add to our production. We ended up in a German sausage maker. They have everything they need Mechanism to produce sausages on a larger and more professional scale.Sausage has been produced there for two years now and in January I was able to acquire this sausage maker with my brother.We produce about 250 generic seeds in driog sausage.

“With the sausage factory purchase, we now also partially produce to third parties and ultimately aim to have all inputs local, where the farmer gets a fair price for his product. Our team, including me and my brother, is made up of this 6.5ft n.”

Slaughtering is done by a third party?
“Pigs are slaughtered by two small local parties. The farmers from whom we buy animals bring the pigs themselves to these slaughterhouses, where the carcasses are also cut. Then we start working with the meat in our sausage factory.”

Is the farmer now getting a better price for his animals?
“The price a farmer charges for his slag usually fluctuates around €1 per kilo. We aim to pay the ranchers around €1.80 structurally. The industry often processes old seed into minced meat and big schnitzels and makes the sector think that margins are not being made. on it, but I personally do not believe it. There is a lot of margin on the meat of the seed and the farmer is deceived by the price he gets for what he sows.”

Finally: What is your ambition with Dreug?
“After the acquisition in January, we mainly focused on perfecting the production process ourselves. In the coming months we want to focus more on the sales and growth of the Dreug brand. With the acquisition, other brands and sausage lines have been added to our company. Our ambition is to have the input of this sausage more locally and make it a good value in the next five years.Improving these flows can also help us grow the Dreug brand.If we succeed, we will also be able to pay better prices to a growing group of ranchers,money with which they can take steps toward making Livestock are more sustainable, for example by making production energy-neutral or improving animal welfare.”

In the coming years, Van Dijk also wants to get input from other sausages locally.

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