1. Siôn Aron Jones Rheolwr Datblygur Diwydiant HCC Cynhadledd Hybu Cig Cymru Tachwedd 2009 Hybu Cig Cymru (HCC) Conference November 2009

2. Industry Development HCC undertakes research and development, dissemination of information and training relevant to each part of the supply chain, to ensure the Welsh red meat industry is in a position to improve quality, increase cost-effectiveness and add value to Welsh red meat products across the whole supply chain. Work with producers to enhance returns and ensure a top quality product is provided to the market. Develop sustainability within the Red Meat Supply chain.

3. Current situation (Prices)

4. The beef and sheep sectors in Wales Beef and sheep sector production in Wales plays a vital part in the rural economy. In 2007 finished sheep and lamb together with finished cattle accounted for 36% of the total value of Welsh agricultural output, worth £337m. Wales has the smallest farm holdings in the UK by size at 38.2 average area(ha). Red meat provides high quality protein with the average annual consumption of beef and veal; and mutton and lamb in Wales being 5.9 and 2.2 kg per person, respectively.

5. Current situation (Slaughterings)

6. Current situation (Breeding numbers)

7. Industry Development Siôn Aron Jones Rural Development Plan Dewi Hughes Technical Development Lynfa Davies Farming Connect Dylan Jones/ Mark Needham Industry Development

8. Technology transfer Training Communication Reducing unit cost of production Improving flock and herd health Genetic improvement R&D

9. Rural Development Programme Activities RDP Activities Genetic Improvement - Beef - Sheep Technology Development - Technology Transfer - Communication - Training Economics and Benchmarking - Data Collection - Analysis - Dissemination

10. Influencing the Welsh flock Top genetics Breeding flock Lamb Supply Abattoirs/ Livestock Markets Retailers/ Consumer Improved maternal ability Improved maternal ability Improved carcase traits Improved carcase traits Improved commercial performance Improved commercial performance Influencing the top genetics will have dramatic affects the supply chain Influencing the top genetics will have dramatic affects the supply chain Meeting market requirements Meeting market requirements

11. Technology Transfer, Communication and Training Training Carcase selection »Abattoir »Livestock markets »Shows/events Information Feedback »Develop feedback system »Feedback to farmers from abattoir

12. Technology Transfer, Communication and Training Communication Electronic communications »Web Publications (Educational, Health and Nutrition) »Booklets »Fact sheets »Invitations Industry Meetings Events »Study tours »Royal Welsh, NSA »Consumer demonstrations

13. Communication of results HCC website Farming Connect Press articles DVDs Booklets and factsheets Shows and events

14. Economics and Benchmarking (2008 – 2011) To improve the industrys level of understanding of market trends and to influence consumer behaviour –Data collection, analysis and dissemination – Business efficiency – Market prices – Consumer trends – Demand projections and market size – Competitor activities and global trends –Enable informed decision making to determine priorities and the direction of individual businesses (producers, processors and retailers)

15. Farming Connect Red Meat Development Programme 10 Demonstration farms 20 Discussion groups 3 Development farms

16. Demonstration farms - role and function Farms are provided with access to support and expert advice including:- FBS management accounts Vet heath plans Grassland specialists Nutritionist The programme also provides farmers with new technologies, to and encourages the use on new and best practice

17. Discussion groups These have several roles Such as raising awareness of national issues within the industry BTV, TB, EID Intelligence - members supplied with regular Market bulletins, text alerts, parasite forecasts. Hendy – This group had an on farm practical meeting looking at causes of lameness in sheep. Over a 1000 group members.

19. Shows and Events Knowledge transfer officers are present at the main events in Wales provide information to the wider farming community on Red meat and Farming Connect activities.

20. Welsh Beef Quality Improvement Project 330 Top 10% bulls funded (40% of cost up to £2,500) 650 Farmers attended training meetings –Health management –Breed improvement –Environmental management

21. Why does HCC fund R&D projects? HCC considers R&D to be an important aspect of developing the Welsh red meat industry and it is a key element of the Strategic Action Plan for the Welsh Red Meat Industry. Portfolio encompasses all sectors of the red meat supply chain

22. Funding sources Levy RDP Collaboration with other levy boards LINK projects

23. Project areas Genetic improvement e.g The effect of TM-QTL and other QTLs on lean meat yield and meat quality in sheep and its evaluation using VISA Environmental issues e.g Breeding of forage grasses and legumes to enhance the sustainability of grassland agriculture in the UK Animal Health e.g Breeding for resistance to footrot Product quality and safety e.g ProBeef – Plant based strategies to improve the nutritional value of beef for the consumer

24. Red Meat Roadmap for Wales In accordance with the objectives of the Strategic Action Plan, HCC has initiated work on the development of an environmental impact roadmap for Welsh red meat production. It will seek to measure the impact of the sheep and beef supply chains on the environment and investigate ways the industry can mitigate that impact without compromising individual businesses. This roadmap is also being developed with the aim of positioning the Welsh red meat industry to comply with climate change legislation whilst ensuring continued economic sustainability.

25. Strategic Context The One Wales agreement commits the Welsh Assembly Government to achieving annual greenhouse gas emission reductions of 3 percent per year from 2011 in areas of devolved responsibility. By 2050 the UK Government target is to cut 80 percent (on 1990 levels) of all greenhouse gas emissions. The Strategic Action Plan for the Welsh red meat industry recognises the need for the sector to be in a position to comply with climate change legislation whilst ensuring continued economic sustainability. An opportunity exists for the industry to adapt systems to cope with climate change and mitigate the industrys impact.

26. Progress HCC believes that the most significant advances in reducing greenhouse gas emissions can be made by improving production efficiencies through genetic improvement of livestock, improving forage management, reducing costs, improved animal health and welfare and meeting market requirements. The Welsh beef and sheep sector has made strong progress towards reducing greenhouse gases. Some of this is due to a reduction in livestock numbers but the greater contribution to emissions reduction is from improvements in efficiency and productivity. For example the use of fertiliser, which is counted in the sectors emissions calculations, has declined by around 30% on GB grassland in the last 5 years.

27. Next steps In developing the Roadmap HCC is engaging with producer representatives, processors, retailers and the Welsh Assembly Government over the coming months to develop and agree a Red Meat Roadmap for Wales.

28. Y Diwedd – The End