Hybu Cig Cymru - Meat Promotion Wales (HCC) has said that falling flock and farm numbers in Wales could cause “irreparable damage” to the livestock industry if numbers dwindle further.
The falling numbers are a “real concern”, HCC chair Catherine Smith told an industry audience at the Royal Welsh Show.
Speaking at the annual breakfast function, Smith said: “Any contraction in livestock numbers would irreparably damage our industry. It’s not an exaggeration to say that the loss of productive farms would be potentially disastrous to our sector.”
She said that Wales’ 20,000 strong red meat family farm network “underpinned Wales’ economy, its communities, culture and language”.
“Together, we are a giant producer of truly great produce - but make no mistake, this industry is at an important crossroads. I cannot emphasise strongly enough how vital it is that we protect our current numbers.”
Smith continued: “Critical mass is down across Wales; latest data suggests the total number of sheep and lambs on Welsh farms was 8.7 million head - a significant 7% below numbers recorded the previous year.
“The number of lambs in Wales during the same period was down 10% on the year at 4.1 million head. Our critical mass of farms and livestock numbers ensure we can put enough top-quality, branded GI red meat into retailers and onto the tables of families across the UK - and of course, around the world.”
She said: “Every export sale matters, because it helps achieve the carcase balance essential to get best value for every lamb or beef animal produced in Wales and protect the uplifted prices we need to realise our farm returns and economic survival.
“It is not alarmist to say that, without export markets purchasing cuts that aren’t as popular in the UK , the domestic market would simply not function.”
Smith thanked HCC staff for their work, saying: “With the support of Welsh Government, with the experience of our staff and our industry’s strategic plan, HCC will strive to shape change and assist you in building a strong, resilient and sustainable red meat industry for the future.”
