PTF outlines new vision for organisation
Provision Trade Federation chairman, Andy Smith has outlined a new vision and strategy for the organisation. Speaking at the PTF Annual Dinner in London, Smith set out a new direction for the PTF, which includes improved market information provision for Bacon & Pigmeat Members, as well as new membership categories. “Last month PTF was recognised as the Best Trade Organisation at the Food Management Today Industry Awards,” Smith...
FSA releases retail survey of campylobacter in chicken
The Food Standards Agency has released the latest set of figures in its ongoing survey of campylobacter in whole chicken at retail. The figures, covering the period between February and November 2014 show: 19% of chickens tested positive for campylobacter within the highest band of contamination 73% of chickens tested positive for the presence of campylobacter 7% of packaging tested positive for the presence of campylobacter. Only...
Carcase selection training for pig farmers
Pig farmers are invited to attend carcase selection training courses arranged by Hybu Cig Cymru – Meat Promotion Wales (HCC). Held at abattoirs across Wales, the events have been arranged for 2nd, 4th and 20th March. They are aimed at small or large scale producers who are keen to increase their understanding of how and when to select a perfect pig for slaughter. The course will include an explanation from experienced animal grader,...
Brussels must match us in professionalism, pig farmers tell MEPs
The British pig industry has made huge strides in professionalism— but in some areas it is being sold short by Brussels, National Pig Association chairman Richard Longthorp told MEPs at a British-bacon-and-eggs breakfast organised by the British Agriculture Bureau in association with the NFU and the NPA and hosted by Vicky Ford MEP. Longthorp pointed out that in several ways the industry was shackled by a Brussels executive that did...
IOM Awards recognise young talent
The Institute of Meat (IoM) joined forces with the Worshipful Company of Butchers (WCB) on February 24th to present its Annual Prizegiving and Awards. This much anticipated event normally takes place at Butchers’ Hall in London, but as the hall is currently mothballed because of redevelopment in the area, the 2015 Awards and luncheon took place for the first time in the palatial surroundings of Tallow Chandlers’ Hall, which is...
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