Written evidence submitted by Mr Peter Williams (BAT0017)
I believe that training is paramount for all involved from farmers, Vets, Meat Hygiene Inspectors and Slaughterhouse staff in the process of slaughtering livestock to achieve equivalent to New Zealand shelf life to enable us to export to distant destinations.
It is evident from letters received and Meetings that I have attended with Hybu Cig Cymru that they have not grasped the urgency or the realisation that Brexit is only 13 months away although they say tongue in clheek that they offer "free training courses" for farmers to cover this aspect. It is also understood that only two weeks ago, they employed a new "Supply Chain Development Executive".
In my letter to HCC, I suggested that the money they spent on the Annual Conference totalling approximately £9,598 (to include Conference facilities, accommodation, Board Members and Chairman) be put to better use by way of organising it in a popular meeting place for farmers such as a Livestock Auction Centre. This would also encourage engagement to get the message over of clean livestock to help in the process of shelf life and make it easier for HCC to account.
It is extremely disappointing that no presence is made at the Anglesey County Show being North Wales' Premier Agricultural event with over 57,000 people attending over the two days. The vast majority of these are tourists from around Anglesey and Pen Llyn and it is common knowledge that they like to barbeque and utilise local fresh meat.
Regarding the 20-20 vision into red meat, it mentions "shelf life" on three separate occasions and mentions "knowledge transfer" to the industry. It seems to have failed dismally on this aspect.
The Cabinet Secretary Lesley Griffiths has approved the latest monitoring report of the Red Meat sector meeting the goals set in the industry wide 20-20 vision strategic action plan. Members of the Committee should read the report and come to their own conclusion.
Looking back on the HCC website, I came across an event that had been held just towards the end of the Gulf food fair in Dubai where they had been promoting Welsh Lamb. A reception had been held in the British Embassy with celebrity chef Gary Rhodes cooking one of his dishes with Welsh lamb. I spoke to one of my colleagues who I had worked with in Saudi Arabia and a Member of the family who worked in the Middle East for many years, they are of the same opinion as I am, it does not bode well celebrating a Christian Saint day when you want to try and export lamb into Saudi Arabia - the home of Islam. One way of offending no doubt.
HCC seem to have the motion that Welsh lamb will sell at a premium at Saudi Arabia. One letter from HCC states that "Carcass trade is certainly worth exploring" although it should be noted that PGI Welsh lamb is likely to be exported at a "price point" which would place it as a premium product.
In a recent article in the Saudi Gazette, the price ranges for the local fat tail sheep Najdi etc range from 800 Saudi Reyal (equivalent to £152) to 1,600 Saudi Reyal (equivalent to £304) - albeit these are live animals and HCC seem to have a different perception and a belief. In my opinion, Welsh Lamb does not necessarily have to be premium to receive a good price. From my knowledge, New Zealand seem to import lamb in quietly underneath the radar - I personally would never recommend live imports due to Welfare grounds.
When and if access is gained to the lucrative lamb market in Saudi Arabia, Carcasses and cuts would need to be chilled which is imperative to shelf life.