There were more than three times the number of sheep as people in Wales last year, contributing an estimated £744 million to Welsh red meat production and accounting for 43 per cent of the total value of Welsh agricultural output during 2021.
Those are just three of the many facts that can be found packed into a newly published mine of agricultural information - Hybu Cig Cymru – Meat Promotion Wales’ (HCC) The Little Book of Meat Facts.
There are many more gems contained in the slimline volume’s pages.
For instance, Wales’ 9.5 million sheep and lambs and 1.1 million cattle produced 48,700 tonnes of sheep meat and 40,300 tonnes of beef last year. Consumer spend on lamb at retail in Wales was up 4% year-on-year.
The Little Book of Meat Facts is a pocket-sized compendium full of facts, figures and trends for the lamb, beef and pork industries. It covers everything from the size of agricultural holdings and market trends to trade data and consumer habits during 2021- another extraordinary year, with residual Brexit and Covid-19 pandemic impacts affecting the year’s activity.
HCC’s intelligence, analysis and business Insight executive, Glesni Phillips said: “The Little Book of Meat Facts is a compelling read for anyone with even the slightest interest in the sector. It provides general statistics - a comprehensive overview of Welsh agriculture - followed by in-depth sections on cattle, sheep and pigs.
“The booklet shows that, despite all the disruptions and changes still evident during 2021, the industry remains central to the economy in Wales. Large numbers are employed in the sector and it remains the backbone of our rural communities.”
Glesni added: “Without doubt, the industry will be facing fresh, and perhaps serious, challenges in the new year but we can be confident that Wales will continue to be recognised on the world map for quality, sustainable and reputable red meat production.”
The Little Book of Meat Facts is available at https://meatpromotion.wales/en/news-industry-info/market-data-resources.
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.
