South West Beef & Lamb protected food names applications
Meat South West have been working to secure protected food names for South West Beef & Lamb. The applications are for PGI's (Protected Geographic Indication) for South West of England Beef & Lamb. The scheme would ensure protection of the qualities that makes South West beef and lamb so unique. The main unique quality is the grass within the region due to the climate and soil giving unique eating qualities to the meat.
In summary the main criteria are for the cattle and lambs to have been born and reared within the region and fed predominately on the grass within the region. Due to restricted processing facilities within the region it was decided to allow slaughtering and processing outside the region when necessary.
The full applications can be viewed on the Defra website www.defra.gov.uk/foodrin/foodname/wnew/index.htm or click on the link here for the beef application and the lamb application.
The applications are nearly through the UK stages and should be with Brussels for European agreement by mid December 2007. Once obtained these PGIs would give the South West a unique selling point and possible marketing opportunities within Europe. The advantages can be seen by the successes of Scottish and Welsh beef and lamb through their PGI's.
The Sheepskin Industry in the South West: Retrospect and Prospect
Meat South West and the South West Regional Development Agency undertook a study of the Sheepskin Industry, which included a workshop for involved parties and culminated in a report in March 2007.
The report aims were:
- To provide a situation and market analysis of the sheepskin industry in the South West.
- To identify opportunities for improving the profitability and sustainability of the Industry.
- To provide guidelines for the future direction of individual businesses involved in the Sheepskin Industry with particular reference to the Tanning sector.
- The report includes a detailed study of the sheep and sheepskin industries and identifies the main options the industry face at present. This is followed with some recommendations to the industry after analysis of the key findings.
To view the report click here.
Added Value
Chris Lamb from the MLC was commissioned by Meat South West to do research work on regional branding and adding value opportunities to red meat within the South West.
The report can be viewed in full by clicking here.
Chris Lambs’ conclusions included the fact that Localness is never the complete proposition; there must be consistent quality and product price. However there are a range of opportunities, with different opportunities for different groups or individuals. The South West region has advantages of tourism and a good farming reputation. There is the potential to build on a combination of premiumisation; local/regional focus; foodservice; direct sales; adding value; organic; guaranteed quality; consistency of offering.