Abattoirs

Thank you for coming this evening. I'm Jim Hume - Liberal Democrat MSP for the South of Scotland ex NFUS Director, I have hill farming interests, my two sons now running the home farm and I'm now LibDem spokesman on Rural affairs, environment and energy and I'll be chairing tonight's discussion. And of course thanks go to the SCA for organising the event, Monty in particular, and of course thanks to the event staff here, caterers and to you all for coming along. note MSPs

The subject this evening of local abattoirs as I said in the Farming debate in the parliament this morning - is a cutting edge subject.-

Where our food comes from and how it's produced is one which has been talked about a great deal in recent times. I've long been a proponent of the use of local produce for many reasons. Support the local producers in any given area and you'll ensure the local economies particularly in rural settings are sustained and are able to thrive. A successful agriculture industry not only results in thriving rural communities, but has also provided Scotland with some of the most biodiverse landscape in Europe.

Lack of abattoir facilities is a point which comes up time and time again when I speak to constituents about any aspect of the food chain or in discussions in rural policy and food groups, and those involved in the food chain. And this lack of provision is getting worse with every year abattoirs closing - leading to more and more food miles being added to our meat products. We can blame legislation and supermarkets and other external forces, but it is ourselves that have to change these threats into opportunities.

Local abattoirs and meat processors could play a significant role in the food and farming system by taking animals from local farms and supplying local businesses. The opportunity to support livestock producers through abattoirs is most certainly there and is integral in helping to retain Scotland's badge of quality associated with its beef, lamb and pork. Not to mention ensuring supporting local butchers, restaurants, cafes and food retailers.

Tonight we have three speakers followed by an open question time. I shall introduce the speakers more fully as and when they come to speak but in reverse order we have the appropriately named Tony Bull from Islay abattoir, Chris Walton of Peelham Farm and to start us off we have Hamish Walls of Saos

I've known Hamish for some time probably the last ten years in such fora as Scottish Enterprise's land based advisory group where great rural work was done in the Borders and is now being spread out nationally, this was extremely important when the area was hit with F&M back in 2001, and glad to see Julian Pace also from that forum, Julian now heads up rural policy for SE with Julia Latto, , but SAOS have done a lot of work in the past on the subject of local abattoirs, and I know that Hamish if anyone can drive the agenda forward. Hamish is going to focus on market forces and ways of overcoming those - a bit late for HBOS - but in time for tonight's subject debate- ladies and gentleman - Hamish Walls.

We are lucky to have Chris Walton here of Peelham Farm, I know Chris well from my past world of NFUS and Chris and his wife Denise have really pushed the boundaries of farm diversification in Berwickshire, with their famous Tamworth pigs and excellent cross country course and they can also boast that although they haven't sold sand to the arabs, they have actually sold their Peelham Salami to the Italians. Thank you Chris Walton.

We also have Tony Bull who is involved in a very progressive estate on Islay which includes a local Abattoir. But also woodfuel projects, pig, cattle, sheep, fishing, stalking and even a quarry not to mention holiday accommodation to which Tony is taking bookings this evening - but tonight its the stunning good practice on Islay of the Dunlossit Estate Abbatoir. Tony Bull.

LOCAL ABATTOIRS: Making local meat more local

A SCOTTISH FOOD FORTNIGHT SEMINAR

Organised by the Scottish Countryside Alliance.

SEMINAR PROGRAMME:

17:45 Arrive at Holyrood. Please register in public foyer and wait to be shown up to Committee Room 2.

18:00 - 18:15 Meet and greet.

18:15 - 18:20 Chairman's introduction and scene setting

18:20 - 18:30 Hamish Walls (SAOS). Background re abattoir coverage. Market forces affecting abattoirs. Possible ways to overcome problems.

18:30 - 18:40 Chris Walton (Peelham Farm, Berwickshire) CASE STUDY. Introduction to the business and outline of problems experienced through being unable to easily access abattoir facilities.

18:40 - 18:50 Tony Bull (Islay Abattoir, Islay) CASE STUDY. How the Dunlossit Estate has overcome the problems caused by lack of abattoir facilities on Islay and how their new abattoir aims to benefit the local farming community.

18:50 - 19:15 Panel Discussion and Q&A involving all guests.

19:15 - 20:00 Opportunity to network between guests, speakers and MSPs.