Strategic Action Plan continues to drive forward improvements in the industry
The latest review of an ambitious strategy which aims to develop a profitable, efficient, sustainable and innovative Welsh red meat industry shows that it has already had a positive impact.
The Strategic Action Plan for the Welsh Red Meat Industry was launched in 2009 and was developed by Hybu Cig Cymru – Meat Promotion Wales in consultation with the Welsh Government and the Welsh red meat industry.
Deputy Minister for Agriculture, Food, Fisheries and European Programmes, Alun Davies, said: “The Welsh red meat industry is vitally important to Wales - it is worth around £500 million to the Welsh economy per annum and contributes significantly to employment in Wales supporting 33,000 jobs.
“The Strategic Action Plan ensures that this industry continues to adapt and grow and remains a strong and viable sector for the future.”
The latest review – for delivery between April 2011 and March 2012 - shows that work to complete the objectives set out in the Action Plan is progressing well, with a number already completed.
Dai Davies, HCC’s Chairman, said “The Strategic Action Plan is an important document for the industry. It is not something that just sets out good intentions for the industry, it identifies actions that will bring genuine improvements for the future.
“I am pleased to see how much work has already been undertaken for the benefit of the Welsh red meat industry and I am confident that this strategy will deliver a stronger and more sustainable future for the whole sector.”
Among the actions completed during the past year, highlights of delivery for HCC include:
• Exports of Welsh Lamb and Welsh Beef rose to £200 million pounds in 2011, £53 million higher than 2010.
• Consumer opinion of Welsh Lamb as ‘a brand I can trust’ increased to 85 percent in Wales (from 84 percent) and 82 percent in South East England (from 65 percent).
• Increased membership of the Welsh Lamb club to over 60 members.
• Portfolio of seven Research and Development projects maintained, focused on supporting the Welsh red meat industry.
• Preparing animals for slaughter DVD produced and disseminated to over 3,000 producers to aid in preparing livestock for the market.
• 37 beef and lamb producer ‘selection for slaughter’ courses delivered at abattoirs and livestock markets.
• Quality Management Procedures training maintained in 21 abattoirs and processors across Wales.
• Published 10 booklets/ factsheets/ leaflets on animal health and welfare for sheep and beef farmers, focusing on topics including liverfluke, reducing lamb losses and anthelmintics resistance.
• Support provided for Johne's Disease and BVD testing on beef cattle in Wales - 67 and 40 farmers respectively received support.
• ‘A sustainable future – the Welsh Red Meat Roadmap’ was published in July 2011. It identifies strategies that will assist the Welsh red meat industry in responding to environmental change.
• 16 studentships (PhD’s and MSc’s) commissioned.
• 306 farmers funded to join study tours across Europe and to the USA and three scholarships were awarded focusing on charcuterie, sheep production and climate change in North America, Australia and New Zealand..
• 11 national and international events and shows attended to target consumers.
• 634 beef and sheep farmers received training on genetic improvement and support for performance recording, Artificial Insemination (AI) and Embryo Transfer (ET).
• 3 publications produced and website development undertaken to provide healthy diet advice to children and nutritional information for decision makers in the education and health services, including a new cookbook for University students.
The full monitoring report can be found on the HCC website at www.hccmpw.org.uk and on the Welsh Government website, www.wales.gov.ukBack to news listing