I had to do some work at Burt Brothers tannery at Mascot a few years back
and the way gelatine is made would turn you off for ever.The offcuts from
the hide get chucked into a 44 gallon drum and sits outside in the weather
putrifying before it is processed.When I worked there the smell was so
horrendous that I had to go and sit in my car with the windows closed to
have lunch or smoko, and this was in summer as well, never again.
"John Savage" wrote in message
om...
There was a fellow on the radio talking about gelatine. He works where
it is manufactured and said that, contrary to popular belief, here in
Australia cow hooves are not used in making Aussie gelatine. He said that
the good quality gelatine is made from sheeps trotters and it is mainly
destined for export. The ordinary stuff for the domestic market is made
from a mix of odds-and-ends from the abattoirs--mostly scraps of cow hide
and bull pizzles.

... just thought you'd like to know.

So it's not surprising that some of the blood and bone fertilisers now
contain no blood and no bone--the abattoirs have probably found other
things to do with these waste products, too. (I'm amazed that the humble
meat pie still tastes as good as it does, considering what is allowed to
go into it under the general label "beef protein".)
--
John Savage (news address invalid; keep news replies in newsgroup)