English pig breeding herd falls to lowest figure on record

The English pig breeding has fallen to the lowest level ever recorded, despite an overall increase in pig numbers. 

Defra’s June livestock population update for England shows that, far from showing any signs of recovery, the breeding herd, including boars, fell back by a further 1% to 325,900 head, the smallest on record, in the year to June.

The number of sows in pig was down fractionally to 183,000 head, but there was a 5.3% fall in gilts in pig to 29,600 head and an 8.3% drop in ‘other sows’, dry sows or those kept for further breeding, to 38,600 head. This meant the female breeding (not including gilts not yet in pig) declined by 2.2% to 251,400 head.

More encouragingly, the number of gilts intended for first time breeding was up 4.3% to 66,400 head. Male breeding pigs numbers were down 3.6% to just over 8,000.

The big contraction happened between June 2021 June 2022, the height of the pig crisis, when the breeding herd (including boars) declined from 402,600 head to 328,600, an 18% drop. There was a slight recovery in June 2023, before numbers slipped back again this year.

The increase in fattening pigs was driven by a 10% increase in weaner numbers under 29kg, which AHDB livestock analyst Freya Shuttleworth said ‘may drive slaughter throughputs in the coming months as these pigs mature’.

Source: AHDB

But there were declines in young piglets (-1.9%) and older fattening pigs (-2%), which she said was ‘not a shock to most when taking into account the unfavourable weather conditions witnessed since October last year’.

While these figures are for England only, they point to an industry still showing little appetite to expand, despite a prolonged period of profitability.

However, Ms Shuttleworth added: “Despite the population figures being a stark reminder of the contraction in industry over time and the difficulties faced, it is worth noting that there have been significant productivity gains made according to industry data sets.

“Examples would include mortality figures decreasing, resulting in more piglets per sow and finished pig carcase weights increasing, meaning we can produce larger volumes of pig meat with lower slaughter numbers.”



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Posted on Categories Meat

Canadian province seeks federal help to kick organized crime out of largest lobster fishery

Canada’s largest lobster fishery, off the coast of the province of Nova Scotia, doesn’t just have an issue with First Nation groups harvesting during closed seasons. It also has a problem with organized crime, says Nova Scotia fisheries minister Kent Smith. […]

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Posted on Categories Seafood

Food microbiome mapped by researchers

While there has been a significant amount of research into the microbiomes of human beings, the microbiomes of food itself has been largely neglected. Until now.

A new study published in the journal Cell looks closer at food’s microbes. They sequenced a wide range of food metagenomes, the genetic content of a community of organisms within a given sample, to develop a ‘food microbiome,’ looking at a total of 2,533 metagenomes from 50 countries.

Secrets of food

The study used shotgun metagenomics, a technique that sequences an entire sample simultaneously, without the need for culturing. This saved the researchers a lot of time and allowed them to find out more about their subjects.

Around 65% of the food sequenced was dairy, 17% was fermented beverages, and 5% was fermented meat, although the study also included non-fermented fish, non-fermented meat, and fermented seeds.

Out of the 10,899 food-associated microbes found from the study, around half were previously unknown. These spanned all categories, although were especially found in fermented fish. These, the study suggested, can be an object for future research.

Researchers found a greater similarity between the metagenomes of similar products (for example, a metagenome of a fermented beverage was likely to be closer to another fermented beverage than fermented meat). Non-fermented products had a higher microbial diversity than fermented products.

However, there was a more striking variety between dairy products, likely due to the wider array of such products sequenced. The highest diversity was found in cheese and cheese brine.

How could this help the food industry?

A greater awareness of the food microbiome could help manufacturers identify microbes that negatively impact foods.

For example, the study did not identify many microbes that were overtly pathogenic or bad for human health, although they did find a prevalence of E. hormaechei, which is linked to some infections. They also found some that could negatively impact food preservation or flavour.

It could also, by providing greater knowledge of which microbes are to be found in which products, help food maintain a geographical identity and identify which foods deserve geographical indicators. Metagenomics could, suggested Nicola Segata, one of the researchers, be used to authenticate products to their geographical origin.

The study is also important as recent research has suggested that microbes, we eat can become members of the human microbiome, meaning that the microbes within the food we eat are not contingent but vitally important to our health.

The study found that food-associated microbes account for a whopping 56% of the infant microbiome, but only 3% of the adult microbiome. This 3%, Segata suggested, is far from inconsequential and can have a significant impact on how our microbiomes function.

The human microbiome also overlapped more with the food microbiome in Westernised than non-Westernised populations (although the researchers admitted this could reflect sampling bias).

Sourced From: Cell
‘Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome’
Published on: 29 August 2024
Doi: https://doi.org/10.1016/j.cell.2024.07.039
Authors: N. Carlino,∙ A, Blanco-Míguez, M. Punčochář, C. Mengoni, F. Pinto, A. Tatti, P. Manghi F, Armanini, M, Avagliano, C. Barcenilla, S. Breselge, R. Cabrera-Rubio, I. Calvete-Torre, M. Coakley, J. F. Cobo-Díaz, F. De Filippis, H. Dey, J. Leech, E. S. Klaassens, S. Knobloch, D. O’Neil, N. M. Quijada, C. Sabater, S. Skírnisdóttir, V. Valentino, L Walsh, MASTER EU Consortium, A. Alvarez-Ordóñez, F. Asnicar, G. Fackelmann, V Heidrich, A. Margolles, V. Thór Marteinsson, O. Rota Stabelli, M. Wagner, D. Ercolini, P. D. Cotter, N. Segata, E. Pasolli



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Bucks County Biscotti Co. launches seasonal flavor

QUEENSBURY, NY. — Bucks County Biscotti Co. has added a pumpkin pecan flavor to its biscottini line. The seasonal product arrives just in time for fall and is available for a limited time only.

“This will be our first year offering pumpkin pecan in the biscottini format,” said Riley Silbert, a 2nd generation owner of Bucks County Biscotti. “It’s always been a fan favorite and these resealable pouches are the perfect option as a teacher gift or on-the-go snacking.”

The new flavor is available at select retailers in the Mid-Atlantic and Northeast regions as well as on the company’s website.



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Brown-Forman CISO Sailaja Kotra-Turner talks cybersecurity

Brown-Forman, the owner of Jack Daniel’s whiskey and Herradura Tequila, was founded in 1870 but, like any modern company facing cybersecurity threats, it has to spend resources securing its systems and data.

However, the company has not been immune to security incidents. In 2020, the threat actors REvil ransomware breached the distiller’s systems and exfiltrated data, following which Brown-Forman invested further in its IT infrastructure.

Just Drinks sat down with Sailaja Kotra-Turner, Brown-Forman’s chief information security officer and director of global infrastructure, to talk threats and mitigating risks.

Conor Reynolds (CR): What’s a brief definition of your role at Brown-Forman?

Sailaja Kotra-Turner (SK-T): My role is security, infrastructure and operations. That’s three wings to it. Operations is combined for both security and infrastructure but I also have network servers, workstations, all that part as well, and also the security engineering, access management and governance.

CR: What types of cyber threat do you deal with?

SK-T: ​​​​​​​Areas of cybersecurity my team deals with is engineering, which is, figuring out where the new threats are and what tools and process improvements are needed. Anything that needs to be done in order to stay current with the threat landscape across the board. 

For example, we had CrowdStrike recently. We were not directly impacted by it. However, we’re also very cognisant of the fact that anybody could be impacted by a similar issue because the whole security landscape right now is very interconnected. We use third-party vendor software, whether it’s for finance like SAP or Workday for our people management.

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We’re still dependent on so many vendors, any vendor making a mistake on their end and we will be impacted one way or another. Some of the conversations that are happening right now within my team is: ‘What can we do to minimise the risk of that happening? How do we mitigate it? And what kind of plans do we need to be prepared with?’ And, more accurately, ‘okay, we have some plans, are they adequate for this new type of issue that we have not had to face in the past?’

CR: How does the threat landscape change and how quickly are new threats developing?

SK-T: ​​​​​​​As fast as we’re coming up with ways to protect ourselves, technology improvements work in all directions unfortunately. Those technology improvements are also making more attacks, more difficult attacks, more skilled attacks. Two or three years ago, I would have said you need a certain level of knowledge to be a hacker. Thanks to generative AI, now you don’t need that.

You know, ten years ago I remember first training about phishing, when we told people ‘Hey, look for grammar. That word is spelled wrong.’ We don’t see that anymore. Phishing now is so immaculate, it’s very easy. So, we’re constantly training people about how do you recognise the newest phishing, not phishing as it was ten years ago. Now we look more for tone language. Does it sound like the person you’re talking about?

CR: How big a threat is phishing these days?

SK-T: ​​​​​​​At this point, 90% plus of phishing attacks actually should be caught technologically. We use Google (Gmail), but it doesn’t matter whether it’s Google, Microsoft or whatever platform we’re using, at the end of the day 90% of phishing attacks actually are caught internally.

They’re caught by technology. The end user will not see them. We actually had a real-life test of that when, I think it was back in February where Google’s spam filters did not work for a day or two, and we saw a huge spike in the number of phishing emails that actually hit people’s desks, and the number of people that clicked on it and clicked on them definitely went up.

So, we’re actually training our end users for phishing, specifically on what I call the more difficult, the ones that look extremely realistic and have passed the basic filters.

Brown-Forman corporate logo
Credit: T. Schneider / Shutterstock.com

I’ve always believed that phishing exercises are a training mechanism, an awareness mechanism, not a punitive mechanism. Because the large part of what we’re really trying to do is recognise it sufficiently but, more importantly, if you do actually click on a phish, please let us know, because we have so many layers of protection a person clicking on a phishing email can be the start of a larger attack but it doesn’t have to be. The more important part in the phishing training for me is the reporting.

CR: You mentioned generative AI earlier. What impact is that having?

SK-T: Phishing has gotten better because generative AI can be used to write that phishing email. You have to be a little tricky about it, know what prompts to use but, at the end of the day, it can do it. 

Generative AI can write code for you. They have some basic protections, so, if you say ‘help me make an attack against company X’, it will say I’m not going to do that. But if you’re smart enough to know how to use the generative AI system and there’s lots of examples online where you can do that, you definitely can get the code for that.

It’s a whole different type of training that we’re having to do now.

Social engineering across the board is easier again. Generative AI can use a video clip to generate – and these are all free tools by the way – a voice or even video likeness of a person. I don’t know if you heard this story from a few months ago, where there was a guy that was on a meeting and actually authorised, like, half a million dollars or something like that and every other person in the meeting was an AI-generated, I’m going to say, ‘participant’ for lack of a better way, that were made to look like his co-workers. Now that’s a bit of an extreme example but those are things that are now doable. 

Our training has to keep pace with that. Now, we’re not looking at grammar errors. Now, if you’re looking at a video of a person talking, what do you watch for to make sure it’s real and not AI, what are the things to watch for? It’s a whole different type of training that we’re having to do now.

CR: Do you think we will hit a point where it’s so realistic it’s hard to tell the difference in online calls?

SK-T: ​​​​​​​Yes and that’s why we need to strengthen our processes. We cannot rely on just detection. Because no matter how good we think we are at detection, at the end of the day as human beings we will make mistakes.

It could be that I’m attending a meeting on my phone, which I know a lot of people do and you cannot catch those little telltale signs, which are so minute that you have to watch for them.

CR: How can Brown-Forman protect against that type of cybersecurity attack?

SK-T: We rely mostly for security on what is called layers of protection. [The] old-fashioned name was defence in depth, the military term. What we’re basically talking about is we have multiple layers, multiple gates that we try to stop people from moving laterally. 

The first gate is that the people, you know, make sure you understand whether it’s real or not. That’s all that phishing training and stuff. That’s level one. 

Some people will click on those emails. Some people will fall for it. It’s not the end of the world. It should not be because then we have other layers that will stop it. In the case of phishing, it could be software that’s residing on people’s workstations that will actually detect malicious software and try to stop it there. If it passes that, there’s another layer and another layer. 

For some of the stuff, it’s actually processes. For bank information, if people are actually sending bank information by email we actually tell people to pick up the phone and call somebody you know that you have a known phone number for, don’t reply to that email. If you have a different email or whatever official process there, use that official process.

CR: As the points of data collection increase in manufacturing, what are the challenges Brown-Forman faces?

SK-T: ​​​​​​​We collect a lot of data. We collect data for use in running our business, okay, so that’s on the data science, data analytics, and the platforms used to build that so let’s set that aside. That’s one set of data, the other set of data, from a security perspective, is: what are our systems doing? It’s all the log data and the body of data that’s collected in either scenario is huge.

I’ve talked about the downsides of AI earlier, now let’s talk about the positive. What AI does for us in the security space or in the data science space is it looks at all the data and tries to find patterns that are useful. You know, the security space, a useful pattern generates an alert that says, this one doesn’t look right, take a look at this it’s anomalous data. We do have sims that will actually do that for us and that creates dashboards, alerts and a super-concentrated look at it.

The facade of the Brown-Forman Corp. building in Louisville, Kentucky, 23 February 2020. Credit: Alexey Stiop / Shutterstock.com

The data generated, for me, from a security perspective is very useful. But yes, there’s such a huge amount of data that it’s not easy to make sure that we have all the data we need and to parse through that data, so we rely on a security incident and event management system to do that. 

On the data science side, that’s where it gets more interesting as we talk more and more about the proliferation of AI and wanting to use AI tools. Any AI system is only as secure as the underlying data. We can set up all kinds of access on the AI tool itself but, if the underlying data is not secure and people can access it without being authorised to do so, the system overall is not going to be secure. A lot of our focus now is on improving data governance and data security, because that will address a large part of the concern with AI security.

CR: In 2020, the REvil ransomware gang hit Brown-Forman and a significant amount of data was taken. What lessons did you learn from that cybersecurity incident?

SK-T: From a personal part, for anyone that’s on the security team a breach is a major growth and learning opportunity.

When we get stress-tested we learn so much during that process it’s actually kind of amazing because those learnings are what make the company better.

It’s a little bit of a joke when I say a company that’s most secure is about three to six months after a breach. Because they take all those learnings, they invest in the security. They make things a whole lot better. It’s about six months ish, they actually have all those in place and it’s the most secure it will ever be. Then things start to kind of level off again.

CR: Is all the security done in-house or do you work with external partners?

SK-T: We do work with a lot of third-party security firms that can range from we have a managed service provider that does our security operation centre stuff. We have some level of managed service providers again for a lot of the, what I call, run-maintain-operation activities, like doing vulnerability scans, making sure they get patched things like that.

Being in cybersecurity, we cannot just focus on the technical aspects. We need to be actually enmeshed in the business.

We have internal teams that do the engineering and architecture because that requires knowledge of Brown-Forman, both the business as well as the history of Brown-Forman and what we do. That part is almost completely internal.

Then, on the other hand, we have external providers for penetration testing, for risk assessments, again, that’s to preserve a level of segregation of duties and objectivity. We don’t want our own teams doing those assessments because we get a much more realistic picture from external providers, so, a kind of an audit function there. 

The one thing I’ll say about cybersecurity today is it’s broad. Being in cybersecurity, we cannot just focus on the technical aspects.  

We need to be actually enmeshed in the business because any risk that comes up in the world will have a cyber component to it. It’s not always about hacking. It’s about helping the company deal with any threat that might come up that has a cyber component to it.






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The National Provisioner is proud to announce our 2024 Independent Processor of the Year, Cypress Valley Meat Co.

The National Provisioner is proud to announce our 2024 Independent Processor of the Year, Cypress Valley Meat Co. Ark.-based Cypress Valley Meat has been around since 2005, standing the test of time. Through record-high inflation, a pandemic, and a family loss, the Shaw family has persevered and allowed their business to not only survive, but thrive. The success of Cypress Valley Meat has rightfully earned the company the title of Independent Processor of the Year.

To gain a deeper perspective on the CVMC business, The National Provisioner consulted with Chris Shaw, plant operations manager. He noted that President Andy Shaw first began his venture into meat processing in 2005, offering wild game processing to local customers and primarily focusing on deep processing.

As customers saw the consistently high quality of Andy’s work, they requested custom processing for cattle, hogs, and lambs in addition to wild game.

Chris Shaw, Mike Redden, Benny Jones, Dedric Nunn, Kieth Crow, Brandon Dunn

By establishing a solid reputation, CVMC was able to break into new markets. “As CVMC began to service local farmers we continued to expand to meet demand,” Chris said. “We currently have six locations with four locations under USDA inspection, one custom plant, and a return to our legacy wild game location (Vilonia, AR) in the fall of 2024.”

CVMC maintains close relationships with partner farmers, prioritizing relationship building and high-quality customer service, which can be accredited to CVMC’s artisan butchers. The company feels that their employees help set them apart from the crowd.

“Our focus on company culture and retention has allowed us to retain the talent that makes that all possible,” Chris said. “Artisan butchers are not readily available in the job market.  However, we have legacy talent that have mastered their craft and they have the ability and passion to pass this knowledge on to new team members.” The company also credits the Missouri Association of Meat Processors and American Association of Meat Processors as a great place to share industry best practices.

Meat Judging

In 2016, Cypress Valley Meat Co. began a joint venture with Grass Roots Farmers’ Cooperative, Natural State, which offers small-scale, humane poultry processing for direct-to-consumer companies. As the Grass Roots Farmers’ Cooperative was looking for a processor that could produce high-quality products and packaging, both reflecting the cooperative’s regenerative agriculture practices, they found their match in Cypress Valley Meat.

“It was an opportunity for Natural State Processing to service the needs of a direct to consumer company while maintaining the mission of reinventing the role of the processor by being a strategic partner to the farmer and destination job for our team members,” Chris said. He noted that, as one of nearly 20 independent U.S. poultry processors, Natural State continues to serve very small, small, and midsize farms.

Cypress Valley Meat Co. lobby

President Andy Shaw consistently prioritized relationships with each customer, and he did the same with his employees. By investing in skilled, invested team members, Andy was able to set the company up for continued success.

“Andy did a remarkable job of finding exceptional talent from the front line to the leadership team that were empowered to run the business like owners,” Chris said. “With a focus on What we do and How we behave the mission of the company has always been bigger than any individual.”

Kim Schroeder, Benny Jones, Brandon Dunn, Kim Shaw, Chris Shaw

Tragically, Andy passed away in 2021. In the face of massive loss, the Shaw family maintained Andy’s legacy and have propelled it forward based on the founding principles Andy instilled in the company. “Andy anchored the business with a focus on our PURPOSE,” Chris said. “Positive Perspective Always, Unified Team and Family Atmosphere, Relationships not Transactions, Pride in the Product, Openness =Honesty, Self Driven, and Embracing change.”

Chris noted that those at Cypress Valley Meat miss Andy in business, but they most miss his love and friendship.

Looking ahead, Cypress Valley Meat sees potential in the value-added category, with branded retail 

opportunities on the horizon.



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Posted on Categories Protein

Dunns Food & Drinks renews support to charity Aware Scotland

Scottish wholesaler Dunns Food & Drinks has renewed its commitment to the charity Aware Scotland for the second year in a row.

Aware Scotland’s mission is to help young people who have faced challenges achieve their potential by offering training, self-development and fulfilling experiences.

The commitment has seen Glasgow-based wholesaler Dunns partner with Queen’s Park FC to launch a programme open to youths from secondary school age up to 19. It will will include providing 50 free match tickets and exclusive access to the team’s training sessions and press conferences. One participant will also be chosen as the club’s mascot, to be featured by Queen’s Park on social media.

“We are incredibly grateful for the support of Queen’s Park and Dunns Food & Drinks,” said Aware Scotland founder Chris Glancey.

“This partnership provides invaluable opportunities for young people who have faced challenges. By offering experiences like this, we can help build confidence, resilience, and a brighter future.”

Dunns operations director Julie Dunn said: “We are proud to partner with Queen’s Park to support such a worthy cause.

“Our company has a long history of giving back to the community, and this initiative aligns perfectly with our values. We look forward to seeing the positive impact this partnership will have on the lives of young people.”





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The Compleat Food Group names new chief product officer



Howgego joins the manufacturer from Bighams, where he has spent the past seven years leading the company’s branded and own-label product strategies as commercial and sustainability director.

Prior to this, Howgego was commercial director at Higgidy, where he was responsible for the company’s commercial strategy.

His new role will see Howgego tasked with accelerating The Compleat Food Group’s growth by ‘maximising quality’ across its categories, focusing on affordable and sustainable food at every price tier.

Opportunity for growth

Commenting on his appointment, the new chief product officer said: “The Compleat Food Group is home to exciting branded and own label products across such a diverse range of categories, and there is so much opportunity for further growth.

“With an ongoing commitment to quality and creating exceptional food, The Compleat Food Group felt like an ideal place to take the next step in my career, and I am looking forward to working with the company as it enters the next phase of its journey.”

Formed in October 2021, The Compleat Food Group was created from the merger of Addo Food Group and Winterbotham Darby. An acquisition of Wrights Food Group followed in December 2021, and earlier this year the group also acquired SK Foods and Zorba Foods.

Investment in quality

Howgego’s appointment was heralded as a ‘major investment in quality’ by the business as it works to establish itself as the UK’s top chilled prepared food category.

Chief executive Nick Field added: “Our ethos at The Compleat Food Group has always been to create great quality, tasty and affordable food that people love to eat. Our growth to date has been testament to this ongoing commitment, but we are always striving to go further and to continuously improve our branded and own label offering to develop the very best food for our customers and consumers alike. 

“Mark’s wealth of experience and his passion for creating great products will be incredibly valuable as we continue in this mission, and we are delighted to welcome him to our team.”

Meanwhile, leading potato supplier Branston has announced the appointment of a new general manager at its Lincoln site.



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Rapid Prototyping Capabilities for Motors

Parvalux by maxon announced that it has designed and manufactured a series of modular components that are easily mixed and matched so that users get a paired system from one manufacturer rather than piecing together components such as motors, gearheads, brakes and encoders from various manufacturers. In a three-step selection process, designers can purchase a motor that is built to order using the company’s online configurator.

Using a modular system provides a range of options that allow designers to determine their required output performance and make a quick selection. Once this is done, users of the online configurator can fine tune their selection using a range of accessories including brakes, encoders, shaft extension kits and controllers. 

As part of the company’s modular drive systems, Parvalux offers a line of motors that includes PMDC (permanent magnet DC) motors, BLDC (brushless DC) motors, and single-phase or three-phase AC motors, all of which are available with inline or right-angle gearboxes. The company’s line of AC/DC motors are available in series-wound or shunt-would versions. Accessories, such as encoders and brakes are easily selected.



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EFSA updates criteria for evaluating PET recycling processes – Food Packaging Forum

On July 30, 2024, the European Food Safety Authority (EFSA) updated its guidelines on applying for either authorizing or modifying a post-consumer mechanical polyethylene terephthalate (PET) recycling process for materials and items that are intended to come into contact with food, following the new Commission Regulation (EU) 2022/1616 (FPF reported and here). 

The updated guidelines explain how EFSA will evaluate the recycling process’ ability to remove contaminants. Applicants must provide detailed information about their recycling procedure, including how they collect and pre-process the PET, how they decontaminate it, post-processing, and intended use (FPF reported). 

To assess safety, EFSA will use a challenge test with surrogate contaminants to determine the decontamination efficiency. They will then compare the level of any remaining contaminants in the recycled PET to a model that predicts how these contaminants might migrate into food. The goal is to ensure that the potential dietary exposure does not exceed 0.0025 micrograms per kilogram of body weight per day, the “lowest threshold for toxicological concern (TTC) value.” 

The application must include details on the recycling process, the results of the decontamination test, and a self-evaluation of the process. Based on the provided information, EFSA will then evaluate the safety of the PET recycling process. 

 

Reference 

EFSA (July 30, 2024) “Scientific Guidance on the criteria for the evaluation and on the preparation of applications for the safety assessment of post-consumer mechanical PET recycling processes intended to be used for manufacture of materials and articles in contact with food. 



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