Scottish Rural Abattoirs – 18 September 2008

SCOTTISH FOOD FORTNIGHT
SCOTTISH COUNTRYSIDE ALLIANCE – LOCAL ABATTOIRS

In attendance:-
Jamie McGrigor (Con)
Liam McArthur (Lib Dem)
Elaine Murray (Lab)
Robin Harper (Green)
+ 24 others

Jim Hume said that local processing supported local rural communities.
Lack of abattoirs facilities often raised by constituents and it adds food miles.

Hamish Walls of SAOS
UK in 1978 there were 2500 abattoirs, now there are 300 abattoirs. Of those 50 now supply most of the supermarket needs. A huge number of forces hit the abattoir sector leading to these closures. (in south of Scotland – Bathgate, Linlithgow, Biggar, Hawick were sighted)

Danger local retailers will not be able to supply local produce.

Against the trend there iare new facilities at 2002 Highland Lamb (Scotch Premier) Mull & Iona Trust.

Can a local abattoir be established?
Has to build a business with existing networks and customers. Needs assets of skilled labour, chills, loading and unloading facilities, cutting plant, office facilities, suitable land, waste disposal.

Financial risk needs careful evaluation. Must know costs so that you can quantify throughput required to break even. Co-operatives can share and manage risk successfully.

Chris Walton, Peelham Farm, Berwickshire.
Abattoir issues are central to their business development.

Peelham have been selling direct since 2000. Business has grown in this time adding diversity to grow. Started with local butcher but then used cutting plant facility at Reivers Farm Foods. When started choice of abattoir at Galashiels & Whitley Bay. They currently use Whitley Bay.

Three salient points;

1. Quality i.e. of the meat products. Select animals, loading and transport. Not stressed since end product is critical.
2. Economics – Proximity to the abattoir. 120 miles round trip to Whitly Bay. 3 ½ hours of man time.
3. Prospects for the continuity of contract killing system. Pressure from all sorts of directions. Abattoirs less keen on small contract work. Reduced number of days on which they can kill.

Critical that facilities at Galashiels and Whitley Bay are maintained. Provision of local food needs a local sustainable supply chain.

Tony Bull (Islay Abattoir). Director of Dunlossit Estate.
Estate of 18,000 acres. Cattle, sheep and pigs essential for land management. To survive farmers on Islay must always diversify.

Unless could deal direct with their customers they felt they could not influence the price they get in return.

Existing abattoir closed five years ago £728,000 built a new abattoir. 50% came from public sector. And “other schemes” made cost a lot less.

Now new facility can kill all 3 species incl Highland cattle in horn. Projected throughput is 6 cattle, 20 sheep, 9 pigs per week operating 2 days per week.

Basic facts – Islay unlikely to be able to finish well.
– can reach out to niche market.
– engage directly with the consumer.

Meat Islay has been created by Mr Schroder. It is “alive and kicking” selling via website.
Cutting on site has been ruled out.
Deer license has not been applied for since handling of deer is more suited to a cutting plant than abattoir.

The abattoir allows
• Every farmer to obtain greater income
• Consume local meat
• Provide new opportunities downstream

Q
Liam McArthur MSP for Orkney raised problem of waste disposal that threatens existence of Orkney Meat.
A
Derogation to go to landfill although there is an incinerator on site in Islay.

Hamish Deans outlined that Galashiels is running at 15% capacity, only killing 4 days with pigs on only 2 days. Galashiels has a cutting plant but again under utilised. Lack of throughput has closed the other abattoirs.

HD explained it was not new abattoirs that was required. Disposal charges, meat hygiene costs all create massive costs. It is assistance with the likes of these costs that is required.

Andy McGowan (QMS)
There is over capacity in Scotland with local exceptions e.g. Islay.
Building a new abattoir is not inheritantly good if it undermines existing facilities.

1600 people employed at Broxburn yet pigs travel 150 miles. Closing Broxburn would only put people out of jobs.

Hilary Barker (SAFM)

Horned OTM cattle can only go to Paisley or the Isle of Mull. Only 11 mainland do private kill ( out of 39 abattoirs.)

Conclusion
Fund existing abattoirs to meet regulations and handle small producer animals in small batches.
Everyone needs access to abattoirs and learned that no one wants to reduce viability.