Irish beef taskforce holds second meeting

By Aidan Fortune contact

- Last updated on GMT

Irish beef taskforce holds second meeting

Related tags: Ireland, Beef, Retailers

The taskforce set up to tackle pricing inconsistencies in the Irish beef industry held its second meeting, with retailers pledging to engage with a planned sector review.

At the meeting, which took place in Dublin, representatives from Irish retailers engaged with Taskforce members on market and customer requirements, specifically in relation to the in-spec bonus criteria currently in operation for the Irish beef sector. They also committed to engaging with the independent review of these requirements which has been commissioned by the Department of Agriculture, Food and the Marine.

The Beef Taskforce was established by the Minister for Agriculture, Food and the Marine Michael Creed following an agreement on 15 September between Irish producers, processors and lobby groups​.

Minister Creed said: “The work of the Taskforce is now well under way with substantial progress made in the delivery of commitments under the beef sector agreement. I am pleased to see Irish retailers engaging constructively with the work of the Taskforce, as it is imperative that mutually beneficial relationships across the supply chain are maintained and developed to secure the future of Irish beef.”

There was also a detailed discussion on the Quality Payment System Grid, carcass classification and producer organisations, as well as a market update report.

At the meeting Irish Farmers Association (IFA) president Joe Healy told the main retailers that the unsustainable discounting of top-quality beef was “a race to the bottom that has to stop”​.

Healy said beef prices cannot continue at current loss-making levels at farm level and must be increased.

“Retailers and factories, who work together, must pass back higher market returns with a significant and immediate price rise to farmers.”

He said retailers had outlined details of their specifications, which he said were generally “a lot less onerous than those applied by the factories”​.

Related news

Related products

show more

The unique natural anti-oxidant for meat applications

The unique natural anti-oxidant for meat applications

Kancor Ingredients Limited | 28-Feb-2019 | Technical / White Paper

Fresh meat is preferred in bright red colour but is highly prone to oxidation and is colour sensitive to extracts. Kancor’s OxiKan R, a highly refined...

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

Related suppliers

comments

Post your comment

We will not publish your email address on the website

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.