Donald Biggar, the former chair of Quality Meat Scotland (QMS), has passed away aged 68.
Biggar, who served as chair of Quality Meat Scotland from 2005 to 2011, passed away at his home in Chapelton Farm near Castle Douglas, on Saturday 30th January.
He previously served as president for the National Farmers Union Scotland’s (NFUS) Stewartry branch and was also involved with the Royal Smithfield Club and the Scottish Agricultural College.
Alan Clarke, chief executive of QMS, said: “We are deeply saddened to hear of the sudden loss of farming stalwart, Donald Biggar.
“There can be no doubt that the news of Donald’s death has left a huge hole in the industry. "
“He was a man of decency, integrity, purpose and resolve. The outcomes that Donald Biggar secured paved the way for a sustainable and profitable Scottish red meat industry and he was dedicated to ensuring that all aspects of the supply chain could move forward with confidence.
“As Chair of QMS, Mr Biggar was heavily involved in the levy body’s transition from private company to public body accountable to the Scottish Government and helped secure the return of over £3.5m in levy from Meat and Livestock Commission before the formation of AHDB.
“Today our thoughts are with Mr Biggar’s wife Emma, children Jamie, Rachael and Duncan as well as all of his family.”
NFU Scotland president, Andrew McCornick, added: “There can be no doubt that the news of Donald’s death has left a huge hole in the industry. There are few people who will have contributed more to Scottish farming at a local, regional, national and international level than Donald Biggar.
“He was always tremendous company and the thoughts of everyone at NFU Scotland, locally and nationally, are with Donald’s family and friends at this sad time.”
Speaking on behalf of SAMW presidents, executive manager, Martin Morgan, expressed "deep sadness" at the sudden loss of Biggar, adding that he was highly respected by association members throughout his tenure as QMS Chair.
Photograph: Donald Biggar - Aberdeen Angus Cattle Society
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
