An action plan designed to secure a viable long term future for the Welsh red meat industry is continuing to hit its targets.
The annual monitoring report of the Strategic Action Plan for the Welsh Red Meat Industry has concluded that Hybu Cig Cymru-Meat Promotion Wales, the Welsh Government and industry partners cooperate effectively to deliver results.
The five year strategy was launched in 2009. A new strategic plan is currently being developed and it is due to be launched in 2015.
The current strategy’s aim is to secure a profitable, efficient, sustainable and innovative Welsh red meat industry able to respond competitively to ever changing market trends in the UK and across the world to the benefit of the people of Wales.
The annual monitoring report for 2013-14 has now been published giving an update on how work is progressing.
Rebecca Evans AM, Deputy Minister for Farming and Food, said: “This year’s report shows good progress is being made in achieving our aims for a secure and profitable industry in Wales, particularly in relation to improving consumer perception.
“However, as we have seen in recent months, real challenges exist across many parts of the Welsh food industry. That is why I organised an event last month which brought together key organisations to help find a way of creating more favourable conditions for the Welsh beef sector.
“I will continue to work with HCC and businesses across the supply chain to encourage greater provision of Welsh lamb and beef in our shops and on our dinner tables.”
HCC Chairman Dai Davies said: “I am pleased with the results of the work that has been completed so far, but it is important that we do not relax. The market place is constantly changing, and everyone in the red meat sector must be prepared to adapt to meet the needs of the consumer.
“That’s why this strategic action plan is so important – it is a living document, examined on an annual basis to ensure that it is fit for purpose and meets the needs of the entire red meat supply chain right through to the customer.”
The full report can be found on the HCC website, www.hccmpw.org.uk
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.
