Livestock farming in England Wales and Northern Ireland Ivor Ferguson - Deputy President Ulster Farmers’ Union Vicky Scott and Kate Moore – pig farmers Simon Bainbridge – organic beef and lamb farmer

Ivor Ferguson Deputy President Ulster Farmers’ Union Livestock farming in Northern Ireland

Personal background Farming in County Armagh, Northern Ireland. The main enterprises on the farm are pigs, sheep and cereals production. Originally qualified from Harper Adams with qualifications in Agriculture and worked in the fertilizer industry for 8 years. First generation farmer and have been farming for over 30 years. As a young man I spent a lot of time on my grandfather’s farm and from that I developed a passion for it, which is why I decided to farm myself.

Agriculture in Northern Ireland Northern Ireland has a long tradition in agriculture production. Diverse range of commodities are produced – beef, lamb, pork, dairy, potatoes, fruit, vegetables, cereals, chicken. Agriculture and food production is the biggest industry and largest employer in Northern Ireland. Significant contributor to the NI economy - £4.5 billion. We consume 15% of our produce in NI and export 85%. Our food is produced to world leading standards in conjunction with quality assurance schemes such as Red Tractor and NI Farm Quality Assurance.

Livestock farming in Northern Ireland Definition of livestock – generally associated with cattle, pigs and sheep. Cattle – beef and dairy cows: Beef cows breed high quality beef cattle for meat production Dairy cows are dual purpose, producing both milk and beef animals. Sheep – predominantly bred for meat and wool production in Northern Ireland. Pigs – primarily a meat producing animal.

Breeds of cattle 260,000 beef cows and 310,000 dairy cows in NI. Produce 400,000 cattle for meat each year. Two types of beef cattle: Native breeds – origin in the British Isles: Aberdeen Angus, Hereford, Shorthorn Maternal, early maturing breeds. Continental - breeds from continental Europe. Limousin, Charolais, Simmental, Belgian Blue Terminal Sires – fast growing and well muscled animals – maximises meat production. Cross breeding: Farmers will cross cattle breeds which gets the best attributes of different breeds to improve animal performance.

The lifecycle of cattle

Growing beef cattle Calves reared on beef cows remain with their mothers 6-9 months before being weaned. Dairy calves are separated from their mother shortly after birth. Milk is the main source of nutrition for young calves. As they grow older – predominantly a grass based diet. Diets will often be supplemented using cereals or pulses to supply energy or protein.

Finishing the cattle Prime beef animals are normally slaughtered between the ages of 12 months and 30 months. Slaughter will be conducted in high welfare abattoirs. Finishing age dependent on market requirements and farm production model. Beef cattle produce a wide range of products from high value steaks to mince, sausages and offal.

Sheep farming 2 million sheep in NI, 900,000 of which are breeding ewes: Producing 1 million lambs for meat production per annum Ewe lambs kept for breeding. Sheep enjoy what is largely a forage based diet of predominately grass. Farmers select breeds based on a number of factors: Land type – lowland, upland and mountain Climate Production technique Marketing strategy.

Breeds of sheep Two breeds of sheep: Native breeds – origin in the British Isles Suffolk, Blackface, Blue Faced Leicester Continental – breeds from continental Europe Texel, Charollais, Beltex Terminal Sires - well muscled animals, maximising meat production. Farmers cross the breeds to produce commercial lambs for meat production and to produce ewe lambs for replacement ewes. Sheep are sheared to gather their wool in early summer, producing wool for clothes, carpets and rugs.

Lifecycle of a sheep

Pig production Pork is one of Europe’s favourite meats: EU consumption of 40kg per person UK consumption 24kg per person. 42,000 sows in Northern Ireland: Provides a base for NI to market 31,000 pigs for meat each week. Due to weather conditions and to generate maximum farm efficiency, most pigs in NI are reared indoors. Pigs consume a mixed diet of feed including barley, wheat, corn and soya.

Pig lifecycle

Quality assurance standards In Northern Ireland, farmers voluntarily participate in quality assurance standards

Quality assurance Key components of quality assurance: UK born, reared and slaughtered pigs, sheep and cattle Full traceability from farm to fork High standards for animal health and welfare Care for the environment Food safety through the supply chain. All independently assessed for compliance. TRUST THE RED TRACTOR!

For further information go to: www.beefandlambni.com www.redtractor.org.uk Happy to take questions at the end.

Pig farming in England and Wales

Vicky Scott & Kate Moore – Pig Farmers

The history of pig farming Today's pig industry has been influenced by 6000 years of history. From the start pigs were bred to consume waste products, fertilise the land and obviously provide essential meat. Farming has progressed; everyone used to have backyard pigs however this is very rare now and pigs are generally reared on specialist pig farms.

Pig breeds over the years

Pig breeds now

Glossary Sow – Female pig Boar – Male pig Gilt – Female pig which has never had any piglets Weaner – Piglet after being taken off its mother at 28 days Finisher – Pig which is getting fattened ready for slaughter Farrowing – When a sow or gilt gives birth Serve – get the female pregnant A I – Artificial insemination Wean – Take the piglets off the mum

Indoor breeding unit 1,700 breeding sows in this unit. Every week 72 sows are farrowed. The sows look after their piglets until they are 28 days old. All the animals in this unit are kept inside in straw yards until they give birth.

Outdoor breeding unit England is the only country to have pigs like this on a large scale – this is perceived as the highest welfare system to house pigs in as they are in their natural environment. 40% of the UK’s pig farms are outdoors. There are 1,200 breeding sows in this unit and the sows look after their piglets until they are 28 days old.

Lifecycle of a gilt into a sow A gilt arrives onto our farm at 180 days At 230 days we serve her with A I At 21 days post service we scan her At 3 months, 3 weeks and 3 days she will farrow She is now a sow She looks after her piglets for 28 days We then wean her piglets off her and re-serve her 5 days later The cycle starts again On average each sow will have six litters in her lifetime

Nutrition Good nutrition is vital and the feeding system on the farm is computerised. There is a liquid feeding system in the indoor unit using the waste products from milk, distilleries and bakers. It is essential that there is no meat in the waste products. Wheat, barley and soya are also used for protein and fibre. The outdoor sows are fed with similar ingredients but as a dry pellet.

Different housing systems The computerised system picks up which sow is in the feeder and feeds it a particular amount of food depending on how far on in her pregnancy she is.

Outdoor sows in fields with huts for them to go in which are bedded up with straw. This image shows the housing system that is used in other countries with fully slatted accommodation. Here the sows and pigs are in a controlled environment.

The service area - artificial insemination (AI) The sows are artificially inseminated. Boars (male pigs) are used to make the sows stand in the correct place when she is ready to be served (inseminated). The sows are placed in the stalls so that they can be inseminated with the boar in front of them.

A freedom pen – the sow can move about and has access to straw to make a nest Maternity ward It is important to get the balance of welfare for the sow and piglet. Sows are quite clumsy and often lie on their piglets. Outdoor sows farrow in an ark Traditional farrowing pens- the sow can get up and eat and drink but it offers more safety for the piglets

Lifecycle of a piglet Piglets stay on their mums for 28 days. They are then weaned off and moved into different accommodation. Some finishers stay in the same accommodation until they are ready for slaughter. Others will move houses part way through. Finishers will have seven different diets throughout their life. Generally finishers reach slaughter weight in 6 months and will be 110Kg.

Finishing accommodation The UK is the only country that put finishers into buildings that are not designed especially for pigs! The naturally ventilated straw sheds are perceived to be higher welfare as the pigs can run around in the straw. However, this system is less efficient as the pigs have to keep themselves warm and can burn more energy playing. Therefore, it costs more to produce a pig like this.

Quality standards – welfare and environment In the UK we are not 100% self sufficient in pork and so we have to import some meat. However, this is more than likely not reared to the same welfare standards as farmers have to meet in the UK. In order to know that the pigs (and therefore pork, bacon and sausages) are reared to a high standard, look for the Red Tractor logo which is the UK’s minimal welfare standard. The RSPCA logo shows that pigs have been outside at birth and then finished on straw based systems.

For further information go to: www.meatandeducation.com www.lovepork.co.uk

Simon Bainbridge - where am I, who am I and what do I do? Northumberland Upland Farm Family Farming 1968: £200, 2 Cows, 12 Sheep, 90 acres

Where am I, who am I and what do I do? Education Harper Adams Tenanted Farm 360 acres Aged 27

Where am I, who am I and what do I do? 16 Years on........................... 1650 acres 700 owned 950 rented Upland Farm Beef & Sheep Organic

Why am I a farmer ????

The history bit..... First Farmers Farm Towns and Villages Medieval Forests Enclosure

The history bit........farm animals

Sheep breeding systems Stratified System Hill Breed Longwool Cross Breed Terminal Sire

Cattle breeding systems Native breeds: Aberdeen Angus Hereford

Cattle breeding systems Continental: Limousin Charolais Simmental Belgium Blue Blonde d’Aquitaine

Cattle lifecycle

Sheep lifecycle Type text here …

Health & welfare.......cattle & sheep Worms Fluke Ticks Foot Rot Vaccinations

Health & welfare....cattle & sheep Vet 24/7 Health Plans Farm assurance Health Schemes Certification

Feed Grazed Grasses Clovers Lucerne Oats Silage Brassicas

Winter

Environment Higher Level stewardship Scheme Pollinators Birds Soil Water

Field to Fork Food & farming......opportunities Auctioneers Sales Ham sandwich Food & farming......opportunities Beer potatoes Field to Fork Auctioneers Food standards Sales Policy Environment Vets Milk Research Meat Farmers Breeders journalists Retail Nutritionist Processors Wine Agronomist Beef burger Cheese Grain Bacon Chefs Engineering Surveyors Energy Whisky Traders Shepherd

Thank you for joining us For further information, go to: The next eSeminar will be at 10-11am on 11November 2015 – butchery techniques For further information, go to: www.meatandeducation.com