The Farmers Mart Feb/Mar 2016 - Issue 44 | Page 51

Farm News - Pigs

Pig industry
leaders unite
in plea for
support
»»LEADING FIGURES FROM
Britain’s troubled pig industry
have united to seek support
from independent butchers,
supermarkets and shoppers to
help it survive what it calls “the
worst period of low prices for
over half a decade”.
Citing the significant
contribution British pig farmers
make to the rural economy as
well as the high animal welfare
standards, the heads of AHDB
Pork, Assured Food Standards,
British Pig Association, National
Farmers Union Scotland,
National Pig Association, Pig
Veterinary Society and Quality
Meat Scotland have issued this
statement:
It said: “Even though this
country is only 40 percent selfsufficient in pork, our farmers
are losing up to £10on every
pig they sell, as a result of
European Union over-supply.
Without the support of the
rest of the food-chain, serious
contraction in the national pig
herd is inevitable. This will mean
even more imports of lowerwelfare pork in future.”
It went on to appeal to the
various levels of the supply
chain on the issue.
“Some players in the British
industry have already signalled
their intention to scale back
or quit. To prevent a much
larger exodus before the
European Union market starts
to rebalance towards the end
of this year, we are calling on all
players who rely on a thriving
domestic pig sector to take the

following actions:
Processors: Don’t exploit the
current period of over-supply to
increase your margins. You’re
already in profit, your suppliers
aren’t.
Independent butchers: Your
customers assume the pork
you sell is British. If you must
sell cheap imported product, be
honest and label it prominently
as such.
Foodservice: A majority of
diners prefer their meat to be
British. Serve British pork and
please remember to signal
the fact on your table and wall
menus.
Retailers: If you already
source 100 percent British
fresh pork, thank you. If you
don’t, make a commitment
immediately to source at least
another five percent British.
Consumers: Pork is
particularly good value at
present, as pig farmers are
being paid at 2007 levels for
their pigs. Please always make
a point of checking the pork,
bacon, ham and sausages you
buy are British.
Pig farmers: Keep taking a
pride in the excellent job you do
to produce healthy, nutritious
British pork. Your commitment
to improving efficiency and
animal welfare deserves
recognition by consumers and
everyone in the production
chain.
“With your help, we can
safeguard the future of the
higher-welfare British pig
industry.”

ENVIRONMENTAL
PERMITTING – HOW
TRAINING CAN HELP
PIG BUSINESSES
»»BESPOKE ON-FARM
workshops from AHDB Pork
are helping farm managers and
stockpeople learn more about
their responsibilities under
the Environmental Permitting
Regulations, particularly how
to avoid non-compliances and
fines.
“Environmental Permitting
Regulations (EPR), formerly
Integrated Pollution Prevention
and Control (IPPC), aim
to reduce pollution from
industrial activity by controlling
emissions,” explains Susan
Rabbich, AHDB Pork’s
environment and building
research coordinator.

“This means that indoor pig
keepers with more than 2000
finishing pig places (above
30 kg), or 750 sow places
(including served gilts), at a site
are required to obtain a permit
from the Environment Agency
(EA),” she adds.
“Other farm managers and
workers now understand their
responsibilities much better,
particularly when it comes
to inspections. And the fact
that we can also help with
permitting applications is a real
advantage.”
Email: Susan.Rabbich@ahdb.
org.uk Tel: [phone]

PIG INDUSTRY
PROFESSIONAL
REGISTER TO BE
RE-EXAMINED
»»THE PIG INDUSTRY
Professional Register (PIPR) is set
to undergo a major consultation
to focus on the functionality the
service provides, as well as its
day-to-day running and the value
it offers its members.
After being established in
2007, the organisation has seen a
steady growth in membership.
“Once we had talked to a
number of people in the industry,
a review meeting was held,” said
Sam Bowsher, skills development
coordinator at the Agriculture
& Horticulture Development
Board’s (AHDB) pork sector.
Bowsher has also organised the
review.

Consultation
open until
Friday 1 April
“From that, the suggestions
were distilled into a series of
proposals on which we now
intend to consult the whole
industry.”
Areas this includes are:
looking at the training record;
registration of events; capturing
points for events that are not
T