Dáil Éireann Debate, Thursday - 20 May 2004
89 Mr. Durkan asked the Minister for Agriculture and Food if husbandry practices in the breeding, production and processing of beef, lamb and pig meat are in accord with worldwide best practice; the way this can be used to enhance exports; and if he will make a statement on the matter. [15102/04]
View answerThe implementation of best practice in the breeding, production and processing of beef, lamb and pig meat is important to the continued development of the Irish meat industry. The implementation of best practice at all stages of production is a matter to which I attach great importance and to which my Department and various agencies continue to devote significant energy and resources. The future viability of meat production in Ireland is dependent on producing a high quality product that is required by the discerning customer in the premium priced markets. Improvement in the quality of our meat production can be achieved through constant review of our breeding techniques, through the use of best practice in animal husbandry at farm level and the implementation of the most modern techniques at processing level.
Breed improvement programmes with clearly defined objectives are being implemented nationally with the full support of my Department and provide a real opportunity to achieve significant progress in breed improvement over the coming years. The contribution of the Irish Cattle Breeders' Federation in this area is significant. These programmes are subject to constant review and updating in the context of changing market requirements and are tailored to meet the demands of modern farming systems.
Through its national research and advisory programmes, Teagasc and other agricultural organisations ensure that the most modern production techniques are made available to producers at farm level. At processing level, there is now increased emphasis on improved processing techniques and research and development of new and innovative products. Teagasc is to the forefront of making a significant contribution in the area of meat product development.
Consumer confidence in our products is underpinned by animal product traceability and quality assurance. My Department has made a major contribution in this vital area over the past number of years and the fruits of this investment are evident by the fact that our meat products can compete favourably in all of the premium markets throughout the world. Ireland is in a position to provide consumers with the maximum possible guarantees about the safety of Irish meat products. Bord Bia, the body charged with promoting the sale of Irish meat and other food products both at home and worldwide, in partnership with our food companies has been successful in promoting Irish meat.
