Hybu Cig Cymru – Meat Promotion Wales (HCC) has been supporting the Welsh red meat abattoir and processing sector through regional forums to explore new opportunities.
The forums are designed to help meat processers explore new opportunities, such as obtaining support to add value to produce, and new traceability technology.
Representatives from the majority of Wales’s meat processors attended meetings at Pencoed, to hear speakers from HCC, the Association of Independent Meat Suppliers (AIMS), the Food Standards Agency (FSA) and Food Innovation Wales.
Speakers from FSA explained the proposed new rules on carcase splitting, which have been widely welcomed within the industry, as well as other regulatory changes.
Experts from HCC gave an overview of industry trends and marketing initiatives, and also outlined the new technology which underpins the traceability of PGI Welsh Lamb.
Cardiff Metropolitan University’s Rhiannon Facey-Richards and Katie Pressdee outlined the role of their ‘Zero2Five’ and Food Innovation Wales Centres in the Welsh Government’s ‘Project Helix’ – a fund which could help Welsh abattoirs and cutting plants invest in creating innovative new products and processes as well as reducing waste.
John Richards, HCC’s industry development and relations manager, said that these meetings were a crucial part of HCC’s support for processors, particularly the small and medium-sized enterprises which played a vital part in the supply chain.
“This was an opportunity for HCC and various other bodies to engage with representatives of abattoirs and cutting plants, exchange ideas, and ensure that they’re aware of all the new opportunities that exist,” said Richards.
“This is a challenging time for the sector, so it was important to hear about the innovation grants through Project Helix, the new Welsh Lamb traceability technology which is underpinned by our partners in Oritain, in addition to relevant changes in regulations.”
Many representatives of the small and medium-sized processing sector said they appreciated the opportunity to share information.
Catherine Butler, owner of Hugh Phillips Gower Butcher, said: “It was nice to have a meeting where other plant owners meet and discuss mutual matters. We consider attending these events and making contacts in the industry very important for the development of our business.”
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.
