Falklands : Beefing Up the Falklands Meat Industry
Submitted by Falkland Islands News Network (Juanita Brock) 23.04.2005 (Article Archived on 07.05.2005)
THE Falklands need better coordination when it comes to getting local beef onto plates, according to a special workshop held in Stanley last Friday (15th April).
Photo(c) FIDC)
Beefing up the Falklands meat industry
THE Falklands need better coordination when it comes to getting local beef onto plates, according to a special workshop held in Stanley last Friday (15th April).
Thirty farmers, retailers and others with an interest in Falklands beef supply met at the Argos building to discuss the issues and challenges they currently face.
The Beef Day was arranged by FIDC to bring together as many people as possible involved in beef production. Farmers from the East, West, and the Islands, along with several Stanley retailers, contributed to a day of lively debate.
An FIDC survey carried out earlier this month in preparation for the day was returned by farmers holding 60 per cent of the Islands’ beef. Of those, more than 90 per cent agree that there is a problem with the supply of beef to local consumers.
Workshop participants agreed that consumers need more consistent quality and want to be able to buy beef all year round. Several retailers told the producers present that they would be able to sell more beef if it was provided regularly and was always of a high quality.
One of the session’s participants, Seafish General Manager Hamish Wylie, said afterwards: “I felt that the workshop led us all to logical conclusions that everyone agreed with. From a retailer’s perspective, I hope that following this workshop we see a rationalisation of the supply chain which will give us a regular supply of product.
He added: “Once we have this we can work with the industry to increase the consumption of local beef. I am sure that we can more than double the consumption of beef products in the local market. Also the recognition that everyone in the system has to make an adequate profit for it to be sustainable was important. “
The workshop came to the clear conclusion that there is a need for an unbiased wholesaler or processor of beef to improve the current problems with supply. Participants felt this would iron out inconsistencies in quality and supply for consumers, as well as making it easier for farmers to get their meat to market.
The most likely candidate to fill this gap at this point in time was thought to be the Falkland Islands Meat Company (FIMCo) because it already has the infrastructure in place to move animals around the Islands and to chill meat directly after processing.
The Sand Bay abattoir does not currently process beef on a regular basis, but board members are expected to consider whether this might be done in future.
Although the aim of the day was not to find a “magic wand” solution, the individuals and organisations involved left with their minds more focussed on the issues at stake and returned to their farms, shops and businesses with some serious food for thought.
For more information contact: Julian Morris on 27211
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