HCC hosts webinar to discuss Welsh red meat with farmers

HCC hosts webinar to discuss Welsh red meat with farmers

Red meat levy body Hybu Cig Cymru – Meat Promotion Wales (HCC) has organised a series of ‘Farmer Forum’ open meetings for its stakeholders, with an online webinar being held at the start of February.

HCC chair Catherine Smith (left) chaired the meeting at Glynllifon. She was joined by HCC industry development executive James Ruggeri, campaigns executive Pip Gill and head of sustainability and future policy Rachael Madeley Davies.

HCC reported that two meetings have already been held in Glynllifon near Caernarfon and another at Bridgend College. The levy body said that the next opportunity to engage with HCC staff will be an online webinar on Monday 5th February at 7pm.

Laura Pickup, HCC’s head of strategic marketing and connections, said: “The Farmer Forum meetings are a great opportunity to explain what HCC is doing to promote and defend the ‘Welsh Way’ of producing red meat. They are also a two-way discussion – a chance for producers to ask questions and express their views and opinions with us.

“It’s important that we communicate with our stakeholders, and share insight and intelligence on the red meat sector. Providing the people that work within the industry with a platform to air their views is equally important.”

Pickup encouraged stakeholders to join the upcoming webinar, saying: “So far in this latest round of meetings we have held face-to-face events at two Welsh agricultural colleges and plan to visit others across the country during 2024. They have been combined with workshops for college students during the day led by members of HCC’s industry and sustainability staff.

“Those workshops focus on topics such as eating quality and carcase grading and provide an opportunity to obtain opinions from young farmers.

“The webinar is the next meeting in our series of engagement events, and offers a chance for more people to hear from HCC.

“Attendees will be able to listen to three short presentations on our recent marketing activity for Welsh Lamb and Welsh Beef, hear about the sustainability of the Welsh red meat industry and receive the latest market data. They will also be able to share thoughts on the opportunities and challenges facing the sector and arm themselves with up-to-date information.”

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