Welsh meat board conference to address volatility
Uncertainty and volatility caused by Brexit will be discussed by Hybu Cig Cymru – Meat Promotion Wales (HCC) at its conference in November.
The organisation will attempt to untangle political rhetoric and provide clarity over the future of the Welsh red meat sector after Brexit at its conference on 10 November at Tŷ Menai, Parc Menai, Bangor.
The annual conference will see key politicians, academics, farmers and executives from HCC clarify the future direction of the red meat industry against a trading landscape that is in geopolitical flux.
“As we enter a period of uncertainty, we must not fear the unknown as we can be confident in our quality red meat products that can hold their own in a global market,” Dai Davies, HCC chair, said in a statement.
“We must work together to achieve excellence in the new economy and fly the flag for Wales’ red meat sector. HCC’s conference this year will outline the ways in which this can be achieved.”
Speakers at the conference will see a strong ling of speakers, including: Lesley Griffiths, cabinet secretary for Environment and Rural Affairs; David Hughes, professor of food marketing at Imperial College London; Gwyn Howells, HCC’s chief executive; Andrew Slade, Welsh Government director of agriculture, food and marine; Ken Sorensen, HCC’s export agent in Scandinavia; and HCC farmers Huw Williams and Richard Roderick.
“We are very privileged to be joined by professor emeritus David Hughes, an expert on the food industry who is in demand worldwide as a knowledgeable and entertaining speaker,” commented Davies.“We also look forward to an update from the cabinet secretary for environment and rural affairs, who will play a key role in influencing the future direction of agriculture in Wales.”
Davies will chair the conference, which is also expected to cover the changing red meat sector, evolving consumer eating habits and how value can be safeguarded home and abroad at a time when overseas markets are volatile.
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