QMS suggests DNA testing as next step in authenticating beef
Scotland’s red meat promotional body, Quality Meat Scotland (QMS), has suggested that a DNA testing programme for cattle would further underpin existing measures in guaranteeing the authenticity of Scotch Beef.
Speaking in Orkney, QMS chief executive Alan Clarke said QMS would be seeking feedback from all parts of the industry on the potential benefits of introducing an official programme of DNA testing for beef.
He said: “Quality Meat Scotland has worked hard, alongside the Scottish red meat industry, to develop the Scotch Beef PGI brand which is now recognised throughout the world as an icon of quality. Our world-leading, whole-oflife, whole chain quality assurance programme, from farm to processor, underpins the brand and beef producers in Scotland benefit from a price premium for Scotch Beef PGI.
“Our marketing and communications activities over many years have ensured
0 There is a price premium linked to the Scotch Beef brand the Scotch Beef PGI brand is one of the most recognised of all food brands in Scotland, and, importantly, our market research shows that there is now a high level of understanding from consumers’ of what the brand stands for.”
Accordingly, he said, it was vital the industry was able to robustly defend the integrity of the brand from any unscrupulous activity.
He believed the introduction of a DNA monitoring programme would further strengthen the checks already in place to underpin the integrity of the Scotch Beef PGI brand.
John Armour, NFU Scotland livestock manager, said the union was keen to learn more from QMS as the proposals developed, but felt positive about what he had heard so far.
He said: “We will need to hear more on cost and methods of implementation before committing to anything at the time being.
“Anything that strengthens confidence in the Scotch Beef brand is a positive for the industry and we are committed to working with the supply chain to highlight and protect the integrity of Scottish red meat.”