The latest red meat and livestock sector statistics are now available to view and download from the Hybu Cig Cymru – Meat Promotion Wales (HCC) website.
Hybu Cig Cymru - Meat Promotion Wales (HCC) has revealed that its publication 'The Little Book of Meat Facts' is now available to view and download.
According to HCC, 'The Little Book of Meat Facts' is an annual compilation of "key industry information and useful data". It provides general statistics - a comprehensive overview of Welsh agriculture - followed by in-depth sections on cattle, sheep and pigs. HCC said that its purpose is to inform readers of Wales’ 14,067 sheep and lamb holdings and 6,790 beef holdings, providing information on topics such as the value of fresh and frozen red meat exports from the UK.
The publication reported, amongst other things, that:
- Welsh agriculture's gross value added (GVA) stands at £811 million and the total income from farming is £599 million
- There were 23 operating livestock auction markets in Wales, which had a total throughput of over 1.6 million head of sheep and cattle last year
- Farming efficiencies vary across Wales, with the average lamb producer operating with costs of 237p/kg liveweight, with top farms cutting that to 184p/kg liveweight
- Over 12% of lamb purchased at retail is through butchers, which is an increase on the previous year.
You can visit the HCC website and download the full publication here.
'Naturally local' campaign
Over the Christmas period, HCC ran an advertising campaign featuring PGI Welsh Beef farmers, which was broadcast across digital, radio and TV.
Using the 'Naturally local' strapline, HCC said the campaign focused on the generations of tradition that define the industry, including the extensive nature of livestock farming and how sourcing food locally is the natural choice for consumers.
One of the farmers who took part in the campaign and epitomised its ‘Naturally local’ ethos was Ben Williams of Garth Uchaf Farm in Pentyrch. Williams said: “Welsh Beef is produced in a very natural environment. It's mostly extensively farmed on the hills of Wales. I think it gives it that unique flavour, where it's slower growing by grazing ground that is rich in natural grasses and a variety of herbage."
He said: “I think the thing I enjoy most about farming is improving our production of food year on year – and in a sustainable way. These two things should always go hand in hand.
“Our hopes for the future are to continue farming in the way that we do to sustainably produce food for the local population. By buying Welsh Beef you're not only supporting a sustainable practice of farming, you're supporting a local community. I believe Welsh Beef and Welsh Lamb are the best you can get. It's produced naturally off the grass that we can grow. What more can you ask for?”
During the month of January, HCC said it will be focusing its campaign messaging towards health and nutrition information as consumers up and down the country act upon new year's resolutions and focus on healthy living.
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.
