The Press and Journal (Inverness, Highlands, and Islands)
Boost for Scottish pig sector
Capacity at upgraded processing plant set to double in new year
Pig production in Scotland is about to enter a new era with the modernised processing plant at Brechin due to come on stream on January 19.
The near doubling of capacity to7,500 pigs perweek comes around three monthslater than originally scheduled but it will open up the opportunity to produce “Scottish Pork for Scotof tish consumers”, according to Udny pig producer Roderic Bruce, whois chairman of Quality Pig Producers Ltd. The producer-controlled business has overseen the reconstruction and will supply the pigs through its two co-operative members, Scottish Pig Producers and Scotlean.
The QPP board consists two directors from SPP, two from Scotlean and one from plant operators and pigmeat marketeers Tulip Ltd. “It is a £10million project supported by Processing and Marketing Grant Scheme funding and is a true collaboration. It has seen the two co-operatives working more closely than ever before,” saidMr Bruce who was speaking yesterday at an industry conference at Dundee.
The 7,500 pigs to be slaughtered at Brechin might seem insignificant compared to the 200,000 pigs handled by the business in the UK and Northern Ireland but it is seen as critical for Scottish farmers to have a facility close to the production heartlands of the north-east.
Tulip has operated the Brechin plant since August 2011 with a throughput of about 4,000 pigs a week but there had been some problems, admitted Mr Bruce. He candidly acknowledged that suppliers had often been disappointed with what they saw as overly harsh grading standards and high condemnation levels. “There have been problems gaining consistency of grading and partly that is because of the changeover to Food Standards Scotland and changes in staffing. The plant is currently too cramped which is not helping but it will improve greatly as the upgrades look first class.”
Mark Heighton, supply chain manager for Tulip, said the new lairage for pigs and sows along with stateofthe- art gas stunning would improve levels of animal welfare and that a rapid chill facility would boost eating quality. “I also hope that the investment here will encourage producer re-investment in tired pig buildings and rekindle the demand for Scottish Pork. We should be able to engage far better with retailers and use Quality Meat Scotland’s Specially Selected Pork logo to advantage.”
QMS in turn used conference as a springboard for a new pork marketing strategy. The return of pig levy income to Scotland – lost after the closure of the Broxburn plant three years ago – would give the strategy a welcome boost, added Mr Heighton.
“It will improve greatly as the upgrades look first class”