Data Tables
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Articles
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| Id | Title | Subtitle | Content | Active | Archived | Category | User | Created | Modified | Actiuni |
| 6559 | QMS: Wide range of global and local factors affecting the beef market | Since mid-to-late May, prime cattle prices have been coming under pressure at Scottish abattoirs, with R4L steers falling 2.8% from a peak of 511.8p/kg in the week ending May 20 to 497.3p/kg in the week ending June 24. Nevertheless, prices still held a 9% increase over the same week of 2022 and a 24% lead over the five-year average, according to the latest market commentary from Quality Meat Scotland (QMS). | <p>One factor at play is likely to have been a short-term seasonal lift in supply, with the downwards pricing pressure not just local to Scotland, said Iain Macdonald, Market Intelligence Manager at QMS. “While prime cattle slaughter in Scotland has been affected by supply chain challenges, numbers at the price reporting abattoirs in England and Wales have been above the year-to-date average in six of the past seven weeks and were at their third highest of the year in the week to June 24”.</p> <p>However, with the spring-2021 calf crop now well over two years of age, weekly slaughter availability is set to tighten over the summer, partially offset by the spring-2022-born young bulls, he said.</p> <p>As well as a seasonal lift in availability, prime cattle numbers on farm across GB showed a year-on-year increase in the April 1 BCMS cattle population data. Though numbers in Scotland continued to show a significant decrease on a year earlier, down 2.5%, this was more than offset by a 2.3% uplift in England and Wales. After factoring in a 6% increase at GB level in the 24-30 month age group, which accounted for the largest share of prime cattle slaughter in the second quarter of the year in 2022, the short-term upwards impact on availability for slaughter is likely to have been stronger.</p> <p>Iain said: “It should also be noted that while slaughter in England and Wales does appear to have risen this year, it has not increased by as much as expected given the sharp reduction in Scotland and the likelihood of increased cross-border movements for slaughter in Q2. This could point to a build-up of cattle on farms.</p> <p>“Competition between processors for cattle has also reportedly softened due to demand-side pressures, with some of the lower value parts of the carcase becoming more challenging to sell into the food manufacturing sector. Cow prices are a good indicator of the manufacturing beef trade and they have also fallen by around 2-3% from their May peak, at a time of year when prices tend to stabilise around their seasonal highs with slaughter volumes well below their annual peak”.</p> <p>Competitive pressures may also have been influencing the market in recent weeks, with Scottish and GB cattle prices reopening a significant margin over EU levels. In the Irish Republic, R3 steer prices have fallen 4.3% since the end of April, resulting in Scottish R4L steer prices opening a 14% lead at a time of year when Irish prices are often seasonally high. A rising sterling has added to the competitive pressures, with the Irish price fall a steeper 7% when quoted in pence per kilo.</p> <p>Iain added: “The Scottish R4L steer price lead over the EU R3 young bull average has also widened, reaching 18%, having averaged around 4% in 2022. Interestingly, the softening of the EU beef market has come despite supply remaining tight this year, suggesting a weakening of demand. In the first quarter of 2023, EU beef production fell by 3.7% year-on-year, with data from the 17 member states to report April figures to Eurostat pointing to an acceleration of this decline towards 5%”.</p> <p>Meanwhile, a rising sterling has also reduced competitiveness against non-EU beef. Reports from the US point to some softening of demand in Asian markets. These external pressures may have reduced import and export prices, particularly for price sensitive lower value cuts.</p> <p>Iain said: “A further variable which may have been having some influence is the reduction in global commodity prices, which has been reducing spot prices for a range of inputs. If some of the upturn in cattle prices over the past two years reflected rising input cost pressures faced by producers, the reversal in commodity prices may now be filtering through to cattle prices.</p> <p>“In the UK, this fall in commodity prices has been added to by a rise in sterling against the US dollar. Feed wheat and barley have been trading 30-40% lower than last year’s levels in June and back towards where they had been in mid-2021. Meanwhile, spot energy, fuel and fertiliser prices are also well below their peak. Clearly however, where inputs have been bought on contract or in compound form, falling commodity prices will take longer to have a positive impact on margins”.</p> <p>Looking forward to the second half of the year, prime cattle availability is expected to remain below 2022 levels in Scotland, though the pace of decline is set to soften towards 1-2% from above 4% in the first half. Meanwhile, south of the border, the pace of year-on-year increase is expected to soften to 1-2% in the second half, once the large increase at 24-30 months in April works its way out of the system, while a continuing increase at 18-24 months in April is partially offset by a reduction at 12-18 months.</p> <p>For store cattle, availability is set to remain tight in autumn 2023, with numbers under a year old in April unchanged on a year earlier in Scotland, while being down 0.8% at GB level. A reduction in young cattle in England and Wales is set to maintain strong demand for Scottish-born calves from finishers based in England.</p> <p>Iain added: “Looking longer-term, availability for slaughter is likely to be slightly lower in 2024 across GB, based on reductions in April 2023 for cattle aged under 18 months. Meanwhile, early signs from the 2023 spring calf crop are that numbers have held up more than suggested by the contraction in the breeding herd, pointing to a smaller reduction in supply in late 2024 and early 2025 than previously anticipated. While the number of beef-sired females over 30 months of age on Scottish farms was down by 3.6% year-on-year in April, beef sired registrations in the first third of the year were only marginally behind 2022 levels, while total registrations were down less than 1%. At GB level, registrations were down by 1.2% year-on-year in the January to April period”.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-07-05 00:15:49 | 2025-08-06 04:44:01 | Details Edit Delete | |
| 7350 | QMS’s Scotch Beef Club signs Buzzworks as first group member | Acclaimed Scottish bar and restaurant group Buzzworks Holdings has become the first group member of Quality Meat Scotland’s (QMS) revitalised Scotch Beef Club. | <p style="font-weight: 400;">Buzzworks venues across the Central Belt and West of Scotland, including its Scotts and Lido restaurants, will now feature Scotch Beef steaks prominently on the menu.</p> <p style="font-weight: 400;">The Scotch Beef Club recognises and supports restaurants who are proud to serve Scotch Beef, Scotch Lamb or Specially Selected Pork, with members including everyone from small businesses to Michelin-starred establishments.</p> <p style="font-weight: 400;">Each Scotch Beef Club member’s supply chain is thoroughly checked by QMS to validate that the beef they purchase is Scotch, said club manager Gordon Newlands.</p> <p style="font-weight: 400;">"We are delighted to welcome Buzzworks as our first group member - it is brilliant that the business has chosen to focus on Scotch Beef, and it will now benefit from all of the support we offer, such as technical and marketing assistance, as well listings on our ‘Make It Scotch’ website".</p> <p style="font-weight: 400;">Gordon recently led a Scotch Beef butchery demonstration for some of the business’s team of chefs, demonstrating different cuts and how to make the most of this high quality ingredient.</p> <p style="font-weight: 400;">Scott Van Der Hoek, head of food at Buzzworks, said: “We’re all about bringing people together with feel-good dishes made from the very best local ingredients, so it was a no brainer for us to come on board with the Scotch Beef Club.</p> <p style="font-weight: 400;">"We hope that becoming a member of the Scotch Beef Club will help our guests understand our commitment to providing outstanding dining experiences with well prepared, quality ingredients.</p> <p style="font-weight: 400;">"Our team of chefs already do an outstanding job of showcasing their culinary expertise through our regularly updated menus and seasonal dishes, and we’re confident this new partnership will help us take that one step further".</p> <p style="font-weight: 400;">"By sourcing beef from accredited suppliers, we not only ensure high quality but also support local farmers dedicated to sustainable methods.</p> <p style="font-weight: 400;">"It's a tribute to their hard work and dedication, providing our chefs with exceptional ingredients while fostering a sense of environmental responsibility within our culinary practices".</p> <p style="font-weight: 400;">Gordon added: "It is fantastic to have a business the size of Buzzworks seeing membership as such a valuable opportunity. The Scotch Beef Club is open to all sizes of foodservice businesses, and we are keen to be able to offer its benefits to more companies.</p> <p style="font-weight: 400;">"QMS’s Scotch Beef Club, whose patron is HRH The Princess Royal, is a fantastic way for the Scotch PGI and Specially Selected brands to really come to the forefront of menus. We offer members plenty of marketing and technical support, helping them to make the most of Scotland’s premium red meat and to deliver a great eating experience for their customers".</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-04-30 00:10:19 | 2025-08-06 08:02:47 | Details Edit Delete | |
| 7223 | QS enables the labeling of convenience products even with a lower meat content | It is now possible to label convenience products that contain less than 50% QS or ITW meat and meat products with an extended QS test mark and the extended ITW seal. By referring to the list of ingredients, German consumers have the opportunity to reliably identify the QS and ITW components in the convenience product. This creates transparency and increases trust. | <p><span lang="EN-GB">"</span><span lang="DE">Until now, labeling convenience products with the QS test mark and the ITW seal was only possible to a limited extent. However, in order to meet the needs of our system partners and expand the range of products with QS and ITW labeling, we have, in coordination with our committees, initiated a practical and more precise labeling of these products", explains Dr. Alexander Hinrichs, QS Managing Director, the adjustments in the convenience area.</span></p> <p><span lang="DE">In the future, a convenience product must contain at least 10<strong>% </strong>QS ingredients in order to be able to label this product with the QS test mark and the addition With QS ingredients see list of ingredients. The only exception: If the eponymous portion of the product is completely QS or ITW and is at least 5<strong>%</strong>, the extended QS test mark and the ITW seal can also be used here. Products with a high proportion of meat and meat products of over 50<strong>% </strong>can continue to be labeled with the QS test mark and ITW seal as usual.</span></p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2024-03-17 00:10:39 | 2025-08-06 07:28:04 | Details Edit Delete | |
| 5990 | QS: Beef fattening fully integrated from January 2023 | From January 1, 2023, all beef cattle farms in the QS scheme will also take part in QS antibiotics monitoring. | <p>Livestock owners and veterinarians can thus better evaluate the use of antibiotics in the company, take countermeasures more quickly if action is required and thus optimize their use.</p> <p><br />For pig and poultry fattening farms, QS antibiotics monitoring has been practice for ten years. It is now a secure database for operational management and for the health status of the animals in the herd. Beef cattle are now another animal group that is fully integrated into the monitoring system. The aim of the QS monitoring programs is to generate added value for animal owners and veterinarians from the recorded data - which can be accessed and evaluated at any time , explains Dr. Alexander Hinrichs, Managing Director of QS Quality and Safety GmbH (QS).</p> <p>We offer anonymous comparisons with other companies from the same branch of business, provide individual evaluations for critical antibiotics and, for example, also use trend analyzes to show any undesirable health developments in the stock at an early stage , says Hinrichs on the services provided by QS monitoring.</p> <p>For the animal owner, the participation and assistance of the veterinarians in the QS antibiotics monitoring is important and necessary. Because the veterinarians transfer the antibiotics applications from the application and delivery receipts to the QS antibiotics database and thus provide the necessary database. The monitoring also helps the veterinarians in their day-to-day work: the comprehensive data supports stock management. In this way, veterinarians can anonymously compare farms that keep identical groups of animals and analyze the historical development in the respective stock using graphics. In combination with QS findings data and salmonella monitoring, a much more comprehensive assessment of animal health on the farm is possible.</p> <p>Many software programs in veterinary practices support the automated transfer of receipts to the QS antibiotics database. Duplicate entries in both databases are therefore not necessary and with the help of plausibility checks, duplicates and incorrect messages during data entry are avoided.<br />Hinrichs is confident that participation in QS antibiotics monitoring will also pay off in the long term for cattle farmers: We are aware that the documentation effort is unusual, especially for smaller farms. However, our experience with pigs and poultry shows that the use of antibiotics in these animal species has been reduced to the minimum that is actually therapeutically necessary in the last ten years.</p> <p>I'm sure that a comprehensive look at animal health will also pay off for beef cattle, and the documentation effort is not really higher thanks to the option of automatic forwarding to the state TAM database.</p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2022-12-31 03:02:38 | 2025-08-06 05:48:21 | Details Edit Delete | |
| 6744 | Quality meat and dairy from Britain to feature at Anuga 2023 | British red meat and dairy will take pride of place in front of a truly international audience at the leading global trade fair for the food industry, according to the Agriculture and Horticulture Development Board (AHDB). | <p><span lang="DE">Thirteen red meat exporters will join the AHDB stand at the Meat Hall at Anuga in Cologne from 7−11 October. Fourteen dairy exporters will also be on the British Dairy Pavilion, in a collaboration between UK Government and AHDB.</span></p> <p><span lang="DE">Anuga will give red meat and dairy exporters the chance to engage with international buyers, forge new trade relationships and expand the UK's presence in the global market.</span></p> <p><span lang="DE">Visitors will have the opportunity to taste quality red meat and dairy products that are naturally and sustainably produced by British farmers. Anuga 2023 is the most important event in the calendar this year for the global food industry, attracting an excess of 100,000 influential visitors from around the world, taking place every two years.</span></p> <p><span lang="DE">In addition to the exporters, four farming influencers have also been given the opportunity to attend the trade fair to gain valuable insights into the workings of global trade and promote British pork, beef, lamb and dairy.</span></p> <p><span lang="DE">Jonathan Eckley, AHDB Head of International Trade Development, said:</span></p> <p><span lang="DE">“We are excited to showcase the Union Flag at Anuga 2023 and highlight the exceptional quality of British red meat and dairy products. Our participation reflects the commitment to deliver on the objectives to develop international markets for our producers, provide valuable market analysis and insights, and promote the reputation of our products to foreign buyers.</span></p> <p><span lang="DE">“We aim to lay the groundwork for every British producer to see how important exporting is in underpinning the future of their farmgate returns. Anuga presents a unique opportunity to further strengthen existing partnerships, establish new connections and bolster the reputation of British red meat and dairy in the global marketplace”.</span></p> <p><span lang="DE">Lucy Randolph, AHDB Senior Exports Manager, added:</span></p> <p><span lang="DE">“Anuga illustrates how the collaborative approach between industry, AHDB and Government can help our exporters seize the opportunities presented on the global stage.</span></p> <p><span lang="DE">“This collaborative approach will build on the Government’s commitment earlier this year to invest £2 million to boost its programme of global trade shows and missions, £1.6 million for the GREAT food and drink campaign and a new £1 million bespoke export support fund for the dairy sector.</span></p> <p><span lang="DE">“We welcome the Government’s commitment which will complement AHDB’s £8million annual investment in exports to facilitate trade and grow our reputation as a producer of quality, safe and wholesome food”.</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-09-15 00:15:38 | 2025-08-05 11:55:43 | Details Edit Delete | |
| 7294 | Quality Meat Scotland drives innovation within the butchery sector | Scotland’s apprentice butchers are benefiting from a focus on innovation provided through the Scotch Butchers Club, run by Quality Meat Scotland (QMS). It recently partnered with industry leaders to provide learning and development opportunities for 24 apprentice butchers across Scotland, with a focus on value-added products. | <p><span lang="DE">The events, at Yorkes of Dundee and Strachans Craft Butchers in Larkhall, were led by industry experts Erin Conroy from herbs and spices specialist Verstegen, and Peter Rushforth from butchery supplier Innovative Food Ingredients.</span></p> <p><span lang="DE">After Erin and Peter demonstrated creating the value-added products, apprentices had hands-on experience making them. These included Scotch Beef chilli enchiladas, Specially Selected Pork peppercorn tenderloin, and a Scotch Lamb balti, allowing them to gain insights and skills to enhance their craft.</span></p> <p><span lang="DE">Gordon Newlands, Brand Manager at QMS said: “Product innovation remains key to enhancing profitability for Scotch Beef, Scotch Lamb, and Specially Selected Pork. By aligning with consumer preferences and offering innovative meal solutions, the butchery sector continues to thrive.</span></p> <p><span lang="DE">"Collaboration with industry partners, including Verstegen and Innovative Food Ingredients, highlights QMS's commitment to empowering young butchers and driving sales within independent butcher shops".</span></p> <p><span lang="DE">Sarah McLauchlan, an apprentice butcher from Strachan Craft Butchers in East Kilbride attended the event. She said: “It was great meet other apprentices and share ideas. Being able to learn from each other was motivating.</span></p> <p><span lang="DE">"I've noticed a growing demand from consumers for kitchen-ready products, which fits in perfectly with my role within the butcher shop and I have a real passion for it. I'm really excited about making dishes that customers want.</span></p> <p><span lang="DE">"Younger consumers are finding new recipes on TikTok and social media, then coming to the butcher shop for the ingredients to make them at home using their ovens or air fryers. It is great to see young people use their local butcher shop, and we need to make sure we are providing them with what they want".</span></p> <p><span lang="DE">Another attendee, Hayley Glen from The Butcher, The Baker in Dundee, said: "Participating in the Scotch Butchers Club event inspired me. Returning to the butchery sector after a break, I saw a growing demand for value-added products. Our shop is in a student area, we're seeing young customers come into the shop looking for easy meals they can take home and cook".</span></p> <p><span lang="DE">"Experimenting with new products, sauces and ingredients excites me, and the event provided me with new ways of using Scotch Beef mince and other ingredients. I am looking forward to trying the recipes from the event and trialling ready meals like Scotch Beef Lasagne and Scotch Lamb Cottage Pie".</span></p> <p><span lang="DE">"The event showed me how easy it was to try new things and how these could be made in different portion sizes for families or for a meal for one. Meeting other butcher apprentices at the event was fantastic and allowed us to share lots of ideas".</span></p> <p><span lang="DE">Later in the year, Quality Meat Scotland plans to host additional Value Added events, focusing on the North East and Highlands regions of Scotland.</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-04-15 00:05:50 | 2025-08-05 23:29:49 | Details Edit Delete | |
| 7732 | Quality Meat Scotland focus on what’s behind the label in new consumer marketing campaign | This week, Quality Meat Scotland (QMS) has proudly launched its authentic and emotionally engaging new marketing campaign, ‘When You Know, You Know’ developed with Edinburgh-based creative agency, Multiply. It highlights to consumers that there is simply no match for the livestock born and reared in Scotland under the QMS whole of life, whole of supply chain quality assurance schemes. | <p style="font-weight: 400;">Scotch Beef, Scotch Lamb, and Specially Selected Pork will take centre stage on television supported by outdoor, press, social media advertising and PR with messaging that is designed to educate consumers on the unique benefits of choosing quality assured red meat, taking them on a field to fork journey to fully understand the Scotch Difference.</p> <p style="font-weight: 400;">Emma Heath, Director of Marketing at QMS, said: "The theme for the new campaign is to look behind the label and everything that Scotch stands for as this is ultimately at the heart of what we do and gives us a strong foundation to build on creatively over the coming years. Our new campaign highlights that choosing Scotch Beef, Scotch Lamb, and Specially Selected Pork means opting for unmatched quality that comes from our world-class standards that were introduced around 30 years ago making them one of the first in the industry. We want to shine a spotlight on the tireless passion and expertise across the whole of the Scottish red meat supply chain.</p> <p style="font-weight: 400;">"People want to feel confident in what they’re buying, and our campaign provides that peace of mind. Scotch Beef, Scotch Lamb, and Specially Selected Pork are more than labels - they represent trust, pride of provenance and perfection in taste. This campaign reinforces why there’s simply no substitute and where people have a choice, they understand the benefits of choosing Scotch".</p> <p style="font-weight: 400;">The campaign targets a segment of consumers QMS has identified as the 'conscious lifestyler' - those who care about health and wellbeing, where their food comes from and who prioritise high standards and animal welfare. Uniquely, the 'conscious lifestyler' spans across traditional demographic targets, making this campaign appealing to a mixture of people at different life stages.</p> <p style="font-weight: 400;">Under the watchful eye of Multiply’s Creative Director Graeme Clark and directed by Richard Oliver, the ad was filmed across multiple Scottish locations, and features Stirlingshire Monitor Farmers Shona and Bruce Duncan, who rear cattle and sheep on their Inveruglas and Lands of Drumhead farms. It also highlights Adam Gallacher, a young apprentice at Saunderson’s Butchers in Edinburgh, promoting the future of Scottish butchery, and head chef Laurent Labede of Thirty Knots in South Queensferry, bringing a culinary touch to the ad.</p> <p style="font-weight: 400;">Bruce Duncan said: "It’s an incredible honour for our family to be part of the upcoming ‘When You Know, You Know’ campaign. Being able to demonstrate the passion and dedication we put into rearing our cattle and sheep is deeply rewarding. We’re proud to share the story of Scotch Beef and Scotch Lamb with the world, and we hope that consumers will feel the same pride in choosing the quality and care that defines Scottish farming".</p> <p style="font-weight: 400;">Graeme Clark, Creative Director at Multiply said: "It's rare to get the chance to tell such an incredible and authentic story from start to finish. The experience of working on this campaign for Scotch Beef, Scotch Lamb and Specially Selected Pork has been nothing short of spectacular - the animals, people and environments we captured are stunning and so uniquely Scottish. The team at Multiply are immensely proud to have worked on this, and it stands out as a career highlight for me personally".</p> <p style="font-weight: 400;">The first burst of the campaign will run for around six weeks and features a dynamic 60-second TV advert airing on STV, Borders TV, and STV Player, complemented by two further 30-second cut downs of the ad. This campaign also includes prominent billboard placements in 21 key Scottish locations, with high-impact full-motion displays at Edinburgh and Glasgow train stations.</p> <p style="font-weight: 400;">Premium online coverage will feature interviews with Scottish farmers, butchers and recipe inspiration placed in The Times and The Scottish Sun online. Targeted digital ads on popular foodie websites and social media platforms, including Facebook and Instagram, will drive traffic to <a href="http://makeitscotch.com/" data-saferedirecturl="https://www.google.com/url?q=http://makeitscotch.com&source=gmail&ust=1726643598614000&usg=AOvVaw3V0fByBQLPLm6w-5O3iTDm">makeitscotch.com</a>. To further boost visibility, a Scotch Difference masterclass for media and influencers will enhance the campaign's reach and impact. A new suite of simple and inspiring recipes will also be promoted as part of the activity.</p> <p style="font-weight: 400;">Emma Heath concluded: "Through our varied media mix, we are set to reach over 70% of Scottish adults in the initial six week launch period. We want consumers to discover more about our brands and experience that moment of realisation, clarity, and deeper understanding that truly changes the game when buying red meat. Once you grasp the Scotch difference, you’ll wonder why you’d choose anything else. We will share more detail on our planned Christmas campaign in the coming weeks".</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-17 00:10:17 | 2025-08-06 09:35:39 | Details Edit Delete | |
| 1895 | Quality Meat Scotland has a new chair | Borders farmer Kate Rowell has been appointed by Scottish ministers as the new chair of Quality Meat Scotland (QMS). | <p>Mrs Rowell, who has been a member of the QMS board since April 2015, will take over the role on October 1st when current chair Jim McLaren steps down after almost eight years at the helm.</p> <p>She is a fifth generation farmer running the 750 hectare Hundleshope farm on the Haystoun Estate, where the family have been tenants for 150 years. She runs the hill unit near Peebles with her husband Ed and their four children.</p> <p>Mrs Rowell is an Honorary President of Peebles Agricultural Society and took part in the Scottish Enterprise Rural Leadership Programme in 2015/16, attending the 2018 Oxford Farming Conference as an Emerging Leader.</p> <p>Mrs Rowell said she was delighted and very much looking forward to taking up the role of chair at the start of next month. During the coming weeks she will be spending time working closely with current chairman Jim McLaren to ensure a smooth handover and transition.</p> <p>“I feel privileged to have this opportunity to play such a pivotal role in the Scottish red meat industry. I am very much looking forward to getting out and about in the coming weeks and months to hear more from people working in all parts of the red meat industry,” said Mrs Rowell.</p> <p> </p> | 1 | Industry | 2018-09-12 06:45:47 | 2025-08-06 05:49:01 | Details Edit Delete | ||
| 1290 | Quality Meat Scotland has a new five year strategy | Levy meat board Quality Meat Scotland (QMS) unveiled a new strategy and vision for the five-year period to 2023. | <p>Jim McLaren, Chairman of QMS, said the development of new strategic priorities had followed full and careful consideration of the factors influencing the different parts of the Scottish red meat industry.</p> <p>“The development of QMS’s strategic priorities involved input from our board and executive team along with our wider staff and key stakeholders over a five-month period and took into consideration the challenges and opportunities which exist for the businesses operating in the various areas of our industry,” said Mr McLaren.</p> <p>Quality Meat Scotland’s overall strategy for 2018 to 2023 is “to support the development of a sustainable, professional, resilient and profitable Scottish red meat industry which makes an important contribution to Scotland Food & Drink’s target of £30bn by 2030”.</p> <p>This strategy is closely aligned with the Scottish Government’s economic strategy of increasing sustainable economic growth and the next phase of Scotland’s National Food and Drink Policy - Becoming a Good Food Nation as well as Scotland Food & Drink’s “Ambition 2030” vision.</p> <p><em>Photo Source: QMS</em></p> | 1 | Industry | 2018-05-21 09:56:10 | 2025-08-04 19:46:52 | Details Edit Delete | ||
| 7475 | Quality Meat Scotland on front foot to make Scotland the choice for premium red meat | The Scottish red meat sector has demonstrated considerable progress, generated opportunities and grown its ambition, a year on from the launch of Quality Meat Scotland’s (QMS’s) five-year strategy. | <p>Addressing 150 guests across farming, butchery, auction market, and processing businesses at its Royal Highland Show breakfast briefing, QMS Chair Kate Rowell highlighted engagement and collaboration with industry will cultivate the full potential of our red meat.</p> <p>This includes a refresh of the QMS committee structure to new species-specific leadership groups to support productivity and profitability. These targeted groups will take forward industry strategy work and ensure that QMS is working hand in glove with businesses to address the specific needs of the cattle, sheep and pig sectors.</p> <p>A Sustainability and Place leadership group has also been created to build on the work of QMS’s net zero steering group since 2022. This will be complemented by the £2.9m collaboration with AHDB to baseline carbon on 170 farms across Great Britain, allowing the red meat sector to demonstrate the real environmental benefits of British agricultural products and provide more accurate reflection of its position and progress towards net zero.</p> <p>The organisation continues its commitment to increasing public awareness and appetite for our quality assurance brands, with activity such as:</p> <ul> <li>new Community Marketing Fund – launched in May, this dedicated resource supports local projects and events that connect local people in Scotland and educate them on the benefits of incorporating Scotch Beef, Scotch Lamb and Specially Selected Pork into their diet</li> <li>major consumer marketing and advertising campaigns – on TV, radio and other media in the last 12 months, reaching millions of consumers. This includes the latest Meat & 2.0 campaign, which encourages people in Scotland to reimagine the tradition of ‘meat and two veg’ after research reveals almost one third report bad memories of meat and two veg mealtimes. QMS was also on TV for the first time ever over Christmas and January, which supported an increase in volume and value of red meat sales in the four-week Christmas period</li> <li>summer radio campaign – airing on Bauer stations this June, focused on how to ‘Make It A Sizzling Summer’ with our brand products</li> <li>new consumer marketing campaign – launching in early Autumn, with more details to be teased in the coming weeks</li> <li>educational initiatives – ongoing health education engagement with schools, sports clubs and youth communities, so far working with more than 2000 school pupils; working with industry to build the Scotch ambassador initiative supporting our wider reputation work in communities around Scotland; growing our Scotch Butcher’s Club encouraging apprenticeships and careers in the sector – following the success in Italy and Scotland, events will be held in other key export markets in the coming months</li> </ul> <p>Kate also highlighted QMS’s shared concerns about the need to retain suckler cow numbers. As a member of the Scottish Red Meat Resilience Group, QMS has recently written to the First Minister and Deputy First Minister putting forward these concerns.</p> <p>Kate said: "It was great to get support from the First Minister at our breakfast briefing that Scottish Government fully recognise the importance of red meat to Scotland and we look forward working with them going forward".</p> <p>After an insightful speech from Professor John Gilliland on net zero in farming, Kate’s closing remarks to the red meat supply chain were:</p> <p>"There are many other countries competing for our markets, at home and overseas, but we are on the front-foot.</p> <p>"We have an exciting, ambitious strategy, a brand story which is being strongly told and new opportunities are already emerging. We have only just begun. As a red meat sector, this is our time to work together, to make Scotland the choice for premium red meat".</p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-06-25 00:10:40 | 2025-08-06 09:57:01 | Details Edit Delete | |
| 8209 | Quality Meat Scotland showcases Scotch Lamb at Gulfood 2025 | Quality Meat Scotland (QMS) has once again highlighted the world-class quality of Scotch Lamb PGI at Gulfood 2025, one of the world's largest annual food and beverage trade exhibitions. | <p style="font-weight: 400;">The event, which took place from 17 to 21 February in Dubai, attracted over 135,000 visitors from 195 countries and saw significant trade activity across global markets.</p> <p style="font-weight: 400;">The Middle East has imported an average of £648m worth of sheep meat in recent years, demonstrating the significant potential for Scottish exporters looking to expand in the region.</p> <p style="font-weight: 400;">Throughout the four-day event, QMS engaged with international buyers at its shared stand with Agriculture and Horticulture Development Board (AHDB), offering tastings of premium Scotch Lamb prepared by expert chefs. National Chef Gary Maclean also took centre stage in the Scottish Pavilion, demonstrating the versatility of Scotch Lamb to interested buyers.</p> <p style="font-weight: 400;">The showcase underlined the exceptional taste, provenance, and sustainability credentials of Scotch Lamb, reinforcing its position as a premium red meat product on the global stage.</p> <p style="font-weight: 400;">A key highlight of QMS’s participation was the exclusive Scottish Development International (SDI) reception on the evening of 18 February, where over 200 buyers gathered to sample Scotch Lamb.</p> <p style="font-weight: 400;">QMS extended invitations to major wholesalers and retailers across the region, ensuring that key decision-makers experienced the unique flavour and high quality of Scotch Lamb firsthand. The strong presence at Gulfood underscores the commitment to expanding Scotland’s red meat exports and building lasting trade relationships.</p> <p style="font-weight: 400;">Gordon Newlands, Brand Development Manager at QMS said: “Exports are a big opportunity for Scotland’s red meat supply chain. Last year, we set ourselves the objective of making Scotland <em>the </em>choice for premium red meat as part of our five-year strategy. At Gulfood, we have been showcasing the finest quality Scotch Lamb and highlighting its provenance, traceability, and sustainability—attributes that are highly valued in the premium export market".</p> <p style="font-weight: 400;">International trade shows remain a crucial part of QMS’s export strategy. Following successful participation at events such as SIAL in Paris. QMS continues to strengthen its presence in key global markets, with a series of events planned across Europe and the Middle East in 2025.</p> | 1 | Events | adrian.lazar@industriacarnii.ro | 2025-02-28 00:10:48 | 2025-08-06 11:09:22 | Details Edit Delete | |
| 7391 | Quality Meat Scotland starts search for new Scotch ambassadors | Quality Meat Scotland (QMS) is looking for ambassadors to support its wider reputation work to promote the benefits of Scotch Beef, Scotch Lamb and Specially Selected Pork to communities around Scotland. | <p><span lang="DE">Ambassadors will be involved in various activities including on-farm food and farming events, classroom sessions and cookery demonstrations. They will also provide support at industry events such as Scotsheep, and may be asked to feature in case studies as part of campaign work as part of the role.</span></p> <p><span lang="DE">The positions help to fulfil a key part of QMS’s strategy to connect with consumers about the benefits of including red meat as part of a healthy, balanced and sustainable diet.</span></p> <p><span lang="DE">"For these roles, where ambassadors will be paid for the time involved, we are looking for candidates with a genuine passion for agriculture and who enjoy working with young people", explains Tracy Martin, Health and Education Coordinator at Quality Meat Scotland.</span></p> <p><span lang="DE">"We would welcome applications from people who have good communication and interpersonal skills, and are keen to be part of a team which is passionate about talking to people about the positives of Scotland’s red meat sector from farm to fork.</span></p> <p><span lang="DE">"It’s an opportunity to get involved in something that is really rewarding, and is crucial part of QMS’s remit to help educate people about the benefits of Scotch and Specially Selected brands. If you would like to be part of our team, we would love to hear from you".</span></p> <p><span lang="DE">Daniella Forbes, who works in a similar role as a QMS cookery demonstrator, adds: "I have been delivering cookery demos and workshops in schools around the Central Belt for over six years. The QMS initiative is such a great opportunity to showcase Scottish produce and cookery skills to our young people. Not only does it make them more knowledgeable about how our world class red meat is produced, it also encourages them to taste ingredients that may be new to them, and inspires them to cook the dishes themselves".</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-05-29 00:05:53 | 2025-08-06 07:37:01 | Details Edit Delete | |
| 7758 | Quality Meat Scotland supporting PPC environmental permit work in Scottish pig sector | For larger pig producers, the burden of working with the Pollution Prevention and Control (PPC) regulations can be considerable. Following regulations, keeping abreast of changing rules and their interpretation, dealing with inspections and maintaining paperwork just add to the already-considerable workload of running a successful pig business. | <p style="font-weight: 400;">But for larger producers in Scotland, an innovative approach involving Scottish Pig Producers, NFUS and the QMS Pig Forum, levy-funded by Quality Meat Scotland (QMS), is helping to ease the burden. It is also helping the sector work as one cohesive body with the Scottish Environmental Protection Agency (SEPA).</p> <p style="font-weight: 400;">For some years now, Perth-based environmental consultancy Johnson Allan has been contracted by QMS to assist Scottish pig producers in obtaining and maintaining PPC permits, which are required under the PPC regulations. For Julie Allan, director of Johnson Allan, it’s been a long-term project.</p> <p style="font-weight: 400;">"I started working on PPC in the pig sector when it first came in, during the 2000s. We initially visited farms to see whether they fell in the scope of the legislation, and I have been involved ever since, though the regulations and their interpretation have changed a fair bit during that time.</p> <p style="font-weight: 400;">"We are contracted to QMS so that if any Scottish pig producer is considering expanding or changing anything, we are there to help as it’s not a straightforward process".</p> <p style="font-weight: 400;">When a pig business reaches the PPC threshold of 2,000 or more pigs over 30kg, or 750 or more breeding sows, producers have to apply for a PPC permit. They pay the application fee and ongoing subscription fee, but the work to apply for the permit and assist with its maintenance is done by Johnson Allan, funded by QMS. There are currently 16 pig producers who are PPC permit holders in Scotland.</p> <p style="font-weight: 400;">"Producers often perceive the application as very involved, and it can get complicated because of the need to look at areas such as atmospheric impact. We also obtain annual updated figures from every PPC permit holder, so part of my job is chasing those numbers and making sure we have them", says Julie.</p> <p style="font-weight: 400;">The data collected for each PPC pig unit includes:</p> <ul style="font-weight: 400;"> <li>Pig capacity (based on minimum welfare standards);</li> <li>Production (number of pigs);</li> <li>Ammonia and methane emissions;</li> <li>Energy consumption (and renewables production);</li> <li>Water consumption;</li> <li>Waste production (including livestock wastes);</li> <li>Raw material consumption.</li> </ul> <p style="font-weight: 400;">"We are also starting to build up data relating to water and soil quality round each unit – nitrates, ammoniacal nitrogen and orthophosphate", she says.</p> <p style="font-weight: 400;">Having one central point - Johnson Allan - co-ordinating the PPC information from Scotland’s pig producers means the sector has a consistent approach to the legislation. This has led to a good working relationship with SEPA, with regular meetings and the opportunity to discuss regulation changes or updates and how they might be interpreted.</p> <p style="font-weight: 400;">"This means we can understand requirements and give help and guidance to producers, as well as preparing the industry for change.</p> <p style="font-weight: 400;">"We also go along on site visits when SEPA is there if farmers ask us to, and again, this leads to a good, consistent approach. In some cases, it can avoid unnecessary capital expenditure if other producers are not required to implement similar solutions".</p> <p style="font-weight: 400;">Because Julie and her fellow director Elaine Johnson specialise in environmental consultancy, they have a wide range of contacts in the sector which helps in keeping up with latest developments. This is particularly useful where farmers have to use ‘Best Available Technology’ (BAT) to mitigate environmental risks.</p> <p style="font-weight: 400;">A consistent way of implementing BAT throughout Scotland has led to a gradual improvement in environmental performance across the sector, she says. "Some BAT requirements are common sense, such as covering slurry stores, but some of the new technology can be very expensive. Our network means we also hear of new technology which is being used but is less successful, so we can let producers and SEPA know about the best, most practical options".</p> <p style="font-weight: 400;">The centralised approach also avoids the need for producers to individually employ and pay for specialists, for instance, for resource efficiency audits or emissions reporting, and means reporting is completed on time, which is crucial for compliance.</p> <p style="font-weight: 400;">Timeliness is one of the areas which has sometimes proved a challenge, she adds. "It is sometimes quite hard to get relevant, accurate information for reports from operators on time. And the other issue is ensuring we are appraised of changes to sites before they are completed or installed – it’s much easier to advise when we are involved from the start!"</p> <p style="font-weight: 400;">QMS pig specialist Allan Ward says he and Scotland’s pig producers appreciate being able to rely on a central, specialised, levy-funded resource for PPC. "They have great expertise, and it has also meant we have good discussions with SEPA where we are able to put forward any concerns. PPC is a minefield, and producers really value this approach".</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2024-09-26 00:10:29 | 2025-08-06 08:36:19 | Details Edit Delete | |
| 6778 | Quality Meat Scotland to showcase Scotland's finest on global stage | Quality Meat Scotland (QMS) is aiming to expand global trade opportunities for Scotch Beef, Scotch Lamb and Specially Selected Pork at the world’s leading food and drink trade fair. | <p><span lang="DE">A team is heading to Anuga 2023 in Germany next week to champion Scotland’s exceptional red meat products, with QMS’s emphasis on quality, provenance, sustainability, and animal welfare aligning with the fair’s overarching theme for 2023, "Sustainable Growth".</span></p> <p><span lang="DE">QMS will join the show’s other industry experts, exhibitors and visitors in an exploration of how economic growth and sustainability can coexist harmoniously in the food industry, addressing critical environmental and climate-related aspects.</span></p> <p><span lang="DE">Rural Affairs Secretary Mairi Gougeon will also be in attendance, underlining the Scottish Government’s commitment to promoting the nation’s quality produce on the global stage.</span></p> <p><span lang="DE">Sarah Millar, Chief Executive of QMS, said: "Anuga 2023 presents an unparalleled opportunity for QMS to showcase the incredible flavours and quality of Scotch Beef, Scotch Lamb, and Specially Selected Pork to a global audience. We are honoured to have Rural Affairs Secretary, Mairi Gougeon, join us and demonstrate the Scottish Government’s dedication to supporting our industry".</span></p> <p><span lang="DE">Kate Rowell, QMS Board Chair, said: "Our stand at Anuga 2023 has been designed to provide visitors with a comprehensive understanding of what sets Scottish red meat apart. We invite everyone to join us in discussions on Protected Geographical Indication (PGI), quality assurance, provenance, sustainability, and animal welfare - all pivotal areas of focus for QMS".</span></p> <p><span lang="DE">She added: "As we explore ‘Sustainable Growth’ at Anuga 2023, QMS is eager to demonstrate how Scottish red meat exemplifies the principles of quality, sustainability, and ethical production. We look forward to engaging with industry leaders and potential partners to further these ideals".</span></p> <p><span lang="DE">Visitors to the stand can look forward to engaging with the QMS team and exporters, gaining insights into production, as well as sampling an array of mouthwatering products. Award-winning chefs will be on hand to prepare tantalising selections of Scotch Beef, Scotch Lamb and Specially Selected Pork.</span></p> <p><span lang="DE">Ms Gougeon said: “Scotland has a global reputation for producing the finest food and drink products and we are open for business. We can be proud of the economic contribution our red meat sector makes, with an annual output of around £885 million from the farm gate, to processors and manufacturers, butchers and retailers - all working tirelessly to provide our people with the healthy, high quality Scotch beef, Scotch Lamb and of course our Specially Selected Pork.</span></p> <p><span lang="DE">“Increasing trade with high value export markets is a key ambition to help grow the value of our Scottish red meat industry. That groundwork is all the more important now we are outside one of the world’s most successful and lucrative markets.</span></p> <p><span lang="DE">"I am extremely proud to offer my support to QMS and all our exporters at Anuga 2023, to help secure more valuable business for Scotland. I wish all Scottish exhibitors the very best for the show".</span></p> <p><span lang="DE">Ms Millar concluded: “Anuga 2023 is an event that embodies the spirit of innovation and collaboration in the food industry. We are eager to foster partnerships, share knowledge, and inspire change in the pursuit of a more sustainable and transparent global food system.</span></p> <p><span lang="DE">"Anuga 2023 promises to be a platform for open dialogue, trust-building, and forging partnerships, all in the name of sustainable growth in the food sector. Quality Meat Scotland is proud to be part of this, championing the excellence of Scotch Lamb, Scotch Beef, and Specially Selected Pork on the world stage".</span></p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-10-05 00:05:03 | 2025-08-06 01:46:50 | Details Edit Delete | |
| 6929 | Quality Meat Scotland: From farmer to the finished product | More than 120 attended the recent Monitor Farm Scotland lamb selection event at United Auctions Huntly, including a sizeable young contingent eager to build on their sheep farming skills. | <p>The evening began with breakout sessions from Michael Wilson, Livestock Buying Manager at Woodhead Bros, Lucy Shand and Trainee Auctioneer Farquhar MacRae of United Auctions, as well as vets Olivia Busson and Alasdair Prentice of Strathbogie Vets.</p> <p>Topics included the classification of lambs and understanding market requirements, batching and presenting lambs for the live market, and ewe and lamb health for optimal production.</p> <p>Banff and Buchan Monitor Farmer, Bruce Irvine, provided a fine group of sale-ready lambs and explained how his proactive approach to lamb health has improved growth figures and the overall quality of his flock.</p> <p>Farmer Duncan Morrison, meanwhile, explained how he is developing a new sheep flock at his Deeside Monitor Farm and highlighted the importance of using accurate figures to inform decisions on selection and performance.</p> <p>Gary Raeburn of Forbes Raeburn Butchers discussed the provenance of his shops’ Scotch Lamb. Originating from a Huntly farm, the lamb used during the meeting was sourced by Quality Meat Scotland from Millers of Speyside before being butchered by Gary and his father Charles.</p> <p>Charles split the lamb lengthways and, with one half, demonstrated the traditional butchery method, which was compared to the second half which utilised modern butchery techniques. Gary explained the extra work and value that the modern techniques offered them, including the creation of award-winning ‘Scotch Lamb Stacks’, burgers, seasoned chops, colourful kebabs, attractive racks of lamb and small, intimate roasts, for retail through the shop.</p> <p>Gary said: "It was good to have people gathered from every part of the supply chain at the meeting: vets, farmers, buyers, auctioneers, butchers, and chefs. The lamb we used for the butchery demonstration came from Stevie Mutch’s farm at Huntly, and was purchased by Woodhead Bros at the Huntly Mart fat sale for Millers of Speyside. Lamb from the same suppliers made up the two lamb dishes served by The Huntly Market Café during the evening, showcasing the versatility and tenderness of Scotch Lamb".</p> <p>Beth Alexander, Monitor Farm Programme Manager, said: "Market requirements vary, from butcher to wholesale to export, so knowing which market you are supplying and understanding its requirements, such as specification, is important to optimising the marketability of your lambs. The Monitor Farm Scotland programme offers an open and honest platform for discussion. It was a rare and fantastic opportunity to bring the full supply chain together; from farmer to the finished product".</p> <p>The butchered lamb halves were auctioned off by UA trainee auctioneer Farquhar MacRae, raising £225 for the Royal Scottish Agricultural Benevolent Institution (RSABI).</p> <p>The Monitor Farm Scotland initiative is managed by QMS with support from AHDB, with funding from the Scottish Government.</p> | 1 | Market | adrian.lazar@industriacarnii.ro | 2023-12-02 00:10:58 | 2025-08-05 19:53:28 | Details Edit Delete | |
| 6703 | Quality Meat Scotland: Learn, Live, Love Lamb Week | Love Lamb Week (LLW) runs from Friday 1-7 September 2023, and the team at Quality Meat Scotland (QMS) is all set to help celebrate the provenance and versatility of Scotch Lamb by highlighting its nutritional benefits, the green pastures it hails from and delicious lamb recipes. The industry-wide initiative is supported by QMS, the Agricultural and Horticultural Development Board (AHDB), Hybu Cig Cymru (Meat Promotion Wales), LMC in Northern Ireland, Quality Meat Scotland (QMS), as well as the National Sheep Association (NSA), NFU, NFU Scotland, the Ulster Farmers’ Union and Red Tractor. | <p style="font-weight: 400;">The line up for the week includes learning about the nutritional value of lamb with dietician and QMS board member, Dr Carrie Ruxton. Immersion in the life of a shepherd with former AgriScot Sheep Farm of the Year, Calum McDiarmid, and falling in love with the taste of lamb with new recipe, which is quick and easy to cook, but packed full of flavour. </p> <p style="font-weight: 400;">“Lamb is naturally rich in protein, low in salt and provides seven vitamins and minerals that all contribute to health and well-being”, says Dr Ruxton. “One of these is vitamin B12 which supports energy production in the body. Other nutrients in lamb include niacin, which helps to reduce tiredness and fatigue, two B vitamins that help regulate our hormones, and zinc for normal immune function. </p> <p style="font-weight: 400;">“Given many people’s interests in keeping their hearts healthy, it's good to know that lamb is a source of potassium, a mineral that supports normal blood pressure. It also contains phosphorus needed for the normal growth and development of children’s bones”. </p> <p style="font-weight: 400;">With fewer than 200 calories per serving, a leg of lamb steak contains less fat than a cereal bar, yet it delivers an impressive 29 grams of protein – perfect not just for consumers but for feeding farmers like Calum McDiarmid after a long day. </p> <p style="font-weight: 400;">At Mains of Murthly, Calum has around 600 acres of land, the majority of which is grass for his 1,300 ewes. </p> <p style="font-weight: 400;">“It’s no secret that consumers are becoming more interested in where their food comes from. With environmental pressures, traceability and animal welfare top of the agenda, farmers are working tirelessly to make the journey from farm to fork as sustainable as possible”, he says. </p> <p style="font-weight: 400;">“For Scotch Lamb farmers such as myself, meeting these challenges can be demanding – but they also open the door to opportunity within the sheep sector. It’s up to us to pull together to become more efficient and meet demand”. </p> <p style="font-weight: 400;">QMS is harnessing the platform of Love Lamb Week to do just that - uniting members of the supply chain and showcasing what it does best to help stimulate demand for this sustainable source of nutrition.</p> <p style="font-weight: 400;">Kate Rowell, Chair of QMS said: “We’ve created a variety of online advertisements to illustrate how families across Scotland can enjoy Scotch Lamb, cooked in a host of different ways, and how lamb can support a healthy diet and lifestyle”. Website takeover advertising will begin on 4 September and run for three weeks, directing viewers to <a href="http://makeitscotch.com/" data-saferedirecturl="https://www.google.com/url?q=http://makeitscotch.com&source=gmail&ust=1693378757894000&usg=AOvVaw2VSKkNGly0SJUC3JnSPXLz">makeitscotch.com</a>, offering recipes for cooking inspiration, during and beyond Love Lamb Week.</p> <p style="font-weight: 400;">On the 9th of September and 23rd of September, the Royal Highland Education Trust will be exploring the Journey of Food: Sheep and Wool, with speaker Alix Ritchie, Health and Education Manager at QMS. This event will illustrate how Scotland’s quality assured livestock farms not only produce nutrient-rich red meat for us to eat, but also involve a range of interconnected natural cycles and ecosystems which benefit us all. QMS’ activities will sit alongside those of other organisations. AHDB, for example, is teaming up with popular farming influencers of social media to share ‘Shepherd’s and their Pies’.</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-08-30 00:05:17 | 2025-08-05 15:18:18 | Details Edit Delete | |
| 6840 | Quality reform and promotion: success of the Italian system | ASSICA (Meat and Cured Meat Industrial Association), ISIT (Institute of Protected Italian Cured Meats) and IVSI (Institute of Valorization of Italian Cured Meats) express their deepest satisfaction both for the inter-institutional political agreement reached on 24 October regarding the reform of the regulation EU on geographical indications which for having obtained - on 25 October - that a new sub-criterion - proposed by the European Commission - for programs aimed at the EU internal market was removed from the award criteria for EU promotion funds for the year 2024 which discriminated against red and processed meat. | <p>"I am sure that without the work of the Ministry of Agriculture, Food Sovereignty and Forestry (MASAF) with the qualified personnel of the relevant directorates and of Paolo De Castro with his office whose value is also confirmed on this occasion, it would not have been possible to obtain a political agreement on such a large package of amendment proposals which considerably improve the European Commission's proposal. We would like to underline our profound belief that the strategy adopted represents an example of successful "good practices" on community dossiers. All this with the constant and qualified collaboration of our Permanent Representation in Brussels which has never failed to provide its technical-political support. We are convinced that such a "modus-operandi" can be repeated more and more often in the future until it becomes the operational normality of our Government" declared Pietro D'Angeli, President of ASSICA.</p> <p>"We couldn't be more satisfied. All ISIT objectives were achieved. The result goes beyond all expectations, taking into account the difficulties of a negotiation which saw, especially in the Council, the majority of Member States hostile to the EU Geographical Indications system. And Paolo De Castro has confirmed, once again, that he is one of the best negotiators at European level. In my opinion, the political agreement confirms not only the political vision of GIs as one of the pillars of agri-food development of the European Union but also a system without equal in the world. Considering that the Consortia, especially the Italian ones, represent the development engine of the GIs, I consider it an extraordinary result to have maintained - in the midst of such different interests and sensitivities - not only the "status quo" with regards to their composition, representativeness and legal framework but also more and better responsibilities as proposed by the European Parliament. We are also particularly satisfied with the national exemption on the origin of animal feed which represented one of the priorities for the livestock supply chain, essential to guarantee the specificity of our Made in Italy products. Not to mention the countless further improvements such as, just to name a few, the new rules on GIs when used as ingredients, with the possibility for Member States to further strengthen the new provisions through an authorization procedure at national level and ex-officio protection also in the internet domain system, with an immediate "geoblocking" system of all illicit content" continued Lorenzo Beretta, President of ISIT.</p> <p>"With regards to the criteria of EU funds for the promotion of EU agri-food products - concluded Francesco Pizzagalli, President of IVSI - the work of MASAF, in collaboration with other Member States, has ensured that an approach aimed at avoid preconceived discrimination between products, proactive and support for all productions that demonstrate a commitment to sustainability. A formula of guaranteed success for all the Member States of the Union and for the European agri-food heritage which must be defended and helped to overcome the unexpected and burdensome international dynamics more than ever in this period. The EU promotion policy has been a real success when it comes to supporting the competitiveness of EU agri-food products and, thanks to yesterday's result, it will continue to be so for all sectors at least also during 2024".</p> | 1 | Retail | adrian.lazar@industriacarnii.ro | 2023-11-01 00:05:57 | 2025-08-06 08:53:14 | Details Edit Delete | |
| 3303 | Quality remains the main advantage for the US red meat industry | USMEF will continue to promote U.S. beef in Europe as a premium product that provides a unique and delicious dining experience, says Dan Halstrom, CEO and President of the US Meat Export Federation. | <p> </p> <p>Facing a skyrocketing demand for home meal replacement items and other convenience foods in several key export markets US Meat Export Federation (USMEF) is counting on the quality of the meat to create loialty among consumers, as Dan Halstrom, President and CEO of declared in an interview for EuroMeat News.</p> <p>Even if the trade war with China has set some barriers for US red meat exports in this market, access is not completely lost and figures in pork exports recorded this summer gives hope for a strong comeback of US red meat when those issues are to be solved by both parts involved, argues Mr. Halstrom.</p> <p>Currentl<em>y, the US is capitalizing on strong demand for red meat in Asia and several other markets. However, a decline in exports to China has impacted the industry. What other options do you have to replace China and where do you see opportunities to open new markets or expand the ones existing already?</em></p> <p>Pork exports to China actually trended upward this summer, increasing substantially year-over-year in June and setting a new monthly record in July. Both U.S. pork and beef are at a disadvantage in China due to retaliatory duties, but even with this extra burden U.S. red meat is making its way into China. However, the U.S. industry will be better positioned to serve the Chinese market if we can get back on a level playing field with our competitors. </p> <p>As for diversification of export markets, this has long been a priority for USMEF and the U.S. red meat industry. Even when access to our mainstay markets was unencumbered, USMEF worked to expand demand in regions such as Central America, South America, Southeast Asia, Oceania and Africa. Although the majority of our exports still go to larger markets in North America and North Asia, having a broad range of destinations for U.S. red meat benefits everyone in the U.S. supply chain.</p> <p><em>The current ASF situation in Asia and Europe creates the premises for a major shift in meat consumption. How is that going to influence the development of the red meat industry for the mid and long-term? Do you foresee an animal protein shortage in the market for the following years?</em> </p> <p>ASF hasn't seemed to significantly cut into Europe's pork production, and Europe's consumption of pork was already fairly flat before ASF became a prominent issue. One major impact of ASF in Europe is that it forced the EU to diversify its export markets following closure of the Russian market back in 2013. This led to the EU taking a more aggressive approach in Asian markets, especially Japan, China and South Korea. </p> <p>China's ASF-related hog losses could certainly lead to a pork shortage in that region, and in fact, this seems to be materializing as evidenced by the sharp rise in China's hog prices. Whether this prompts any significant shift in consumption remains to be seen, as Chinese consumers are traditionally quite loyal to pork. </p> <p><em>At this time, China accounts for 25% in the global meat trade but it is not the only country affected by ASF. What is the worst scenario that you have in mind regarding the ASF situation in Asia?</em> </p> <p>For everyone in the livestock and meat business, ASF is a huge concern and its containment and eventual eradication is the top priority. For the U.S. industry, we are obviously most focused on keeping ASF out of the Western Hemisphere and out of North America - though we also want to add that ASF is certainly a problem we would never wish on anyone, anywhere. </p> <p><em>What are your hopes regarding the evolution of the European market for American beef and how do you intend to take advantage of the new quota in the following years?</em> </p> <p>USMEF will continue to promote U.S. beef in Europe as a premium product that provides a unique and delicious dining experience. Once the U.S.-specific quota is implemented, we will have more opportunities to expand the customer base and introduce U.S. beef in a wider range of foodservice and retail venues. We anticipate significant growth, as European demand for U.S. beef definitely exceeds available capacity under the duty-free quota as it is currently administered. </p> <p><em>Brexit has stirred waves of uncertainty in the world and continues to do it. For the US red meat industry, a no-deal scenario is going to represent a major factor of disruption in trade? For how long?</em></p> <p> Brexit could create additional opportunities for U.S. beef in the UK, but this will, of course, depend on what kind of access is secured once the UK leaves the EU. As for the remainder of Europe, our goal is to capitalize on the momentum of the U.S.-specific beef quota and eventually create additional opportunities for U.S. pork. </p> <p><em>In the last interview for our magazine, you mentioned that USMEF is focusing on the Middle East market? What notable achievements you have obtained lately in the region?</em> </p> <p>Although not precisely in the Middle East, new market openings for U.S. beef over the past year include Morocco and Tunisia. U.S. beef is also back in the Saudi Arabian market after a BSE-related absence. Exports to Saudi Arabia are up substantially in 2019, although import restrictions make this a somewhat difficult market to serve and export volumes are still not back to the levels we were shipping prior to the market closure. </p> <p><em>New trends in consumption emerged in different markets and helped create new opportunities for meat exporters to diversify their offer. How important are trends such as online shopping, convenience, ready-to-eat for the US meat industry and what do you foresee for these channels?</em> </p> <p>Demand for home meal replacement items and other convenience foods is skyrocketing in several of our key export markets, and this trend is expected to accelerate. It's important to note that while customers love the convenience these products offer, they do not want to sacrifice quality – and that's great news for the U.S. meat industry because we are well-positioned to offer an excellent range of high-quality, economically priced beef and pork cuts that will make these items very attractive to consumers. </p> <p><em>The US cattle herd seems to have reached a peak in expansion. What impact it will have on your industry in the next couple of years?</em></p> <p> The cattle cycle may lead to tighter supplies in the next couple of years, but our focus is to continue expanding global demand for U.S. beef. When demand is strong both domestically and internationally, producers respond in a positive way. With this in mind, the next upward trend in herd expansion may not be far off. </p> <p><em>Traceability is one of the pressure points when it comes to selling abroad. What is the current situation with the traceability program in the US and how important is going to be this issue in the next couple of years?</em> </p> <p>Many U.S. producers have capitalized on value-added programs that incorporate traceability. One example is USDA's non-hormone treated cattle (NHTC) program that ensures compliance with the EU's import requirements. Traceability can also be a factor in meeting the needs or standards of specific customers, whether in the domestic or international marketplace. </p> | 1 | Industry | 2019-10-07 11:48:28 | 2025-08-05 16:02:52 | Details Edit Delete | ||
| 7346 | Queensland grainfed beef delegation to US | A recent delegate tour hosted by MLA’s North American team provided an opportunity to grow awareness of and preference for Aussie Beef among foodservice operations in the US. | <p><span lang="DE">MLA partnered with Toowoomba and Surat Basin Enterprise (TSBE) and Trade and Investment Queensland (TIQ) for a multi-day collaborative market activation in Las Vegas.</span></p> <p><span lang="DE">The aim of the partnership was to explore the opportunities presented in the American market, ultimately strengthening the position of Australia as a premier supplier of high quality, grainfed beef on a global scale.</span></p> <p><span lang="DE">Target outcomes included expanding market opportunities, networking connections, and developing in-depth market entry strategies, while increasing brand recognition and global competitiveness in the US market.</span></p> <p><span lang="DE">The tour kicked off 29 February with a luncheon at Wynn Las Vegas, including a Q&A with the hotel’s head of culinary, and included a VIP behind-the-scenes tour of the property’s state-of-the-art back-of-house banquet operations. </span></p> <p><span lang="DE">That evening was a carefully curated industry event at the Border Grill restaurant at Mandalay Bay, co-hosted by TSBE and MLA with TIQ participation. The event highlighted Queensland beef in recipes created and served by Aussie Beef Mates from the US.</span></p> <p><span lang="DE">The participating MLA Beef Mates (brand ambassadors) included chefs Alex Espinoza, Jason Fullilove and Tiffany Sawyer, working alongside Border Grill Executive Chef John Baez.</span></p> <p><span lang="DE">Las Vegas area foodservice VIPs in attendance included decision-makers from such world-renowned operations as the Venetian and the Cosmopolitan, among others.</span></p> <p><span lang="DE">The following day, delegates ventured out into the greater Las Vegas area for a foodservice immersion to deliver insights into Las Vegas operators and the US foodservice market.</span></p> <p><span lang="DE">Designed to empower Aussie Beef producers to thrive in the competitive US beef market, make connections and facilitate meaningful exchanges in developing market share for Aussie Beef, the delegate tour made strides in advancing all of these fronts.</span></p> | 1 | Industry | adrian.lazar@industriacarnii.ro | 2024-04-28 00:14:53 | 2025-08-06 09:02:24 | Details Edit Delete | |
| 1050 | <p> </p> <p>The president of UGRQ Alejandro Ugalde Tinoco has recently said in a statement that Querétaro's meat producers aim at exporting pork and beef not only to the United States and Canada but also to Asia and the Middle East.</p> <p>Mr. Tinoco says that the meat market from Saudi Arabia has a lot of potential for the Querétaro companies as the demand here is still rising, but domestic producers are still waiting to obtain permits for this market.</p> <p>Furthermore, the UGRQ president said that the union is still waiting to receive certification from the United States Department of Agriculture (USDA) to start shipments of meat.</p> | 1 | Market | 2018-04-04 13:14:25 | 2025-08-06 09:17:28 | Details Edit Delete |
