The strength of sterling has impacted Welsh meat and will continue to do so but what can be done to overcome this to grow the market? Aidan Fortune reports.
With a new mandate from its farmers, Beef + Lamb New Zealand is now considering its market strategy going forward. Fred A’Court takes a look at the state of play for the country’s red meat exports.
This summer may see Great Britain make the toughest choice in decades as it determines its EU fate in a referendum. While there are a lot of arguments being bandied about for both sides, what does the meat industry think?
Aidan Fortune investigates
A drop in feed prices, the threat of bird flu and increased retail competition are all hitting the UK’s poultry sector, yet long-term growth is still on the cards.
With the debate on stun or non-stun slaughter still raging, Oli Haenlein examines the different arguments on how meat should be labelled, given slaughter and other welfare factors.
Training in the meat industry has not always delivered the specific skills companies need, but a new apprenticeship scheme is about to shake up the sector, as Helen Gregory reports
Despite the efforts of the ‘eat less meat’ brigade, per capita consumption of meat in target export markets is rising, and the UK should be looking to capitalise, finds Georgi Gyton.
Speaking to MTJ after the AHDB Outlook Conference on Wednesday 12 February, national poultry advisor Christopher Dickinson said it was vital not to get into a state of poultry overproduction.
Following incidences of pork contamination, the UK halal sector has had a turbulent year and the issue of who should be responsible for monitoring the sector is not yet resolved, as Nicholas Robinson reports.
Employers could be forgiven for lacking sympathy with an employee who returns from a holiday complaining they were sick while on annual leave, so they could not properly enjoy it particularly if they are sporting a suspiciously healthy-looking tan.
The demonisation of meat occurred simultaneously with the public health dietary advice to "base our meals on starchy foods" and obesity has increased tenfold since. Here are seven facts in the defence of meat to help the industry fight the "nutritional ignorance" that currently abounds.
This time last year, the biggest problem for the pork sector was the divergence between volume and value, with supermarket promotions blamed for poor returns to producers. Twelve months on and the same tension between retailers and producers exists, but Kantar Worldpanel data reveals that the amount of pork sold on promotion has fallen by 6% year-on-year. This has brought a reversal of the recent trend for volume to outstrip value, with volume declining by 0.4% while value rose 6.1% in the 52 weeks to 10 June 2012, bringing the total market value to £935m.
With improved market returns and sheep numbers finally recovering after months of decline, the Welsh meat industry could be described as relatively buoyant. But there is a lot of uncertainty surrounding the future of the sector, with high input costs, the reform of the Common Agricultural Policy (CAP), and a financially troubled eurozone putting pressure on farmers and processors.
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