Written Answers. - Food Safety Standards.
Eamon Gilmore
Question:
11
Mr. Gilmore
asked the
Minister for Agriculture and Food
if his attention has been drawn to the recent study produced by Bord Bia showing that almost a quarter of all beef consumed here is imported, and that 31% of pigmeat is imported, despite more than adequate capacity in regard to each sector; the steps being taken to promote fuller consumption of the domestic product in both areas; and if he will make a statement on the matter.
[13971/02]
Paul McGrath
Question:
20
Mr. P. McGrath
asked the
Minister for Agriculture and Food
the quantity of imported beef used in the catering trade; if it is correctly labelled; if this beef meets all EU veterinary and hygiene standards; and if he will make a statement on the matter.
[14055/02]
Jim O'Keeffe
Question:
28
Mr. J. O'Keeffe
asked the
Minister for Agriculture and Food
if beef from South America is being sold here as Irish beef particularly to the catering trade; the estimated quantity involved; and the steps he is taking to deal with the matter.
[13954/02]
Bernard J. Durkan
Question:
33
Mr. Durkan
asked the
Minister for Agriculture and Food
if he is satisfied regarding the traceability of all meat and poultry products here with particular reference to allegations of relabelling; if it is intended to put in place measures to ensure that all such products purporting to be of Irish origin can be authenticated; and if he will make a statement on the matter.
[14066/02]
I propose to take Questions Nos. 11, 20, 28 and 33 together.
I am aware of the Bord Bia report referred to by the Deputy.
As far as beef is concerned, a substantial proportion of the imports come from third countries under a number of preferential quotas operated under the WTO. Much of this beef is re-exported after processing. In view of this, the consumption of imported beef here is lower than 25%. With regard to imported beef utilised in the catering trade, it is estimated that approximately 600 tonnes per annum is imported on payment of the full tariff, with some 90 tonnes being imported under the WTO arrangements I have mentioned already.
I am, however, concerned about the level of beef imports and, in particular, I am anxious to ensure that all such imports comply with relevant EU veterinary and labelling legislation. In this regard, there are stringent EU approval procedures in place which ensure that beef imported from third countries, including South America, complies with veterinary standards which are equivalent to those applicable to EU beef. As far as labelling is concerned, beef imported into the EU must be labelled with the country of origin and country of slaughter at the point of sale in retail outlets. The Food Safety Authority has recently briefed the environmental health officers, who are responsible for implementing the labelling regulations at retail level, to exercise greater vigilance in relation to misrepresentation of country of origin and any traders who misrepresent the true origin will be prosecuted.
With regard to pigmeat, it is worth noting that, when the portion of the imports that are re-exported is removed from the equation, imports account for 23% of domestic consumption. Imports from Northern Ireland are part of what is essentially a single all-island industry which offers us many advantages. Furthermore, a large portion of imports is accounted for by cuts that are not available from domestic production in sufficient quantities because they are exported to more lucrative markets. Price is also a factor in imports and this is due in part to the better production efficiencies existing in other countries and to the fact that certain cuts that are less popular in the country of origin can be sold off cheaply. However, processors here should be aware that some users of imported pigmeat have indicated that their preference for imports is due to the better consistency of quality and delivery available from imports.
It is not open to me under EU law to prevent meat imports provided that they comply with the relevant EU legislation. However, I believe that the effective promotion and marketing of meat by Bord Bia and the industry itself will help reduce meat imports. In this regard, Bord Bia carries out year-round promotional and market development activities tailored for the home market. Bord Bia's general promotional activities include media promotions, the schools programme, consumer education and the nutrition programme, including the health professionals' seminar and ongoing liaison with health professional groupings. In 2002 there will be eight media advertising promotions from January to December with clear objectives and follow-up research and evaluation. A series of consumer recipes-nutritional materials support each campaign. More specifically on pigmeat, the Bord Bia promotional activities are focused on pork and bacon cuts in surplus and work with the trade to identify how it can address competitiveness in areas showing strong import growth.
In addition, Bord Bia, in association with the Restaurants Association of Ireland and the Irish Hotels Federation and with the support of the farming community, has developed a voluntary year-round Féile Bia programme to encourage catering establishments to demonstrate their commitment to sourcing quality food. Participants are asked to outline their commitment to the programme by providing details confirming the quality and origin of food used in their kitchens. Caterers dealing with suppliers from recognised quality assurance schemes are invited to participate as are those dealing directly with high quality local providers. This initiative deserves the fullest support and participation.
The meat industry itself needs to take some steps to ensure that the meat industry here is not undermined by imports. These steps include improving competitiveness of Irish production, tackling import substitution through better supply arrangements and increasing the level of further processing. Many of these measures are in the hands of the Irish industry itself but my Department and Bord Bia will continue to encourage operators along this route.
Finally, while I am not aware of any instances where third country imported meat or poultry has been illegally labelled as Irish, it is clear that there is sufficient quantity of top quality Irish product available to fully meet demand. Recent experience, however, involving imported poultry meat from the Netherlands, which had originally been imported to that country from outside the EU, points to a need for more stringent attention to labelling within the EU in certain areas. This is a matter which I am taking up with the bodies responsible for labelling in this country and at EU level. I intend to carry out a review of the operation of the labelling regulations in this area.
