Adding value to prime lamb addressed at NSA event
Improving efficiency in farming practices and adding value to the finished product are two crucial factors in order to increase returns and sustainability in the lamb market, especially in the face of increasing market volatility, a recent industry seminar concluded.
The seminar, hosted at the recent National Sheep Association event in Malvern, saw industry experts come together to highlight the ways in which value can be added to prime lamb.
John Richards, industry information executive at Hybu Cig Cymru – Meat Promotion Wales (HCC), and a member of the panel, said: “A number of factors are currently affecting the red meat sector, these include the impact of the exchange rate and the demand for lamb in export markets, UK red meat sales and consumption levels, and the costs associated with processing fifth quarter products and skin prices.
“The ability to respond and react to market fluctuation and changes ultimately decides a business’s sustainability and long term viability and this is true for the sheep sector,” Richards continued. “At a farm level this could be achieved by adding value to prime lamb and making a conscious effort to meet market and consumer requirements.
“Extending the shelf life of lamb would also bring added returns to the supply chain.
“As it stands, the average shelf life of Welsh Lamb is 21 days, compared with New Zealand lamb’s shelf life of 70 days. HCC is pursuing the issue of shelf life as it is vital for increasing the market value and export potential of PGI Welsh Lamb.”
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