MIST FAILS TO BLUR VISION FOR MARKETING RED MEAT FROM ISLAY

A plane circled overhead whilst 40 delegates gathered at the Machrie Hotel on Islay to attend a seminar exploring the opportunities for adding value to their livestock. This was not security for this seminar but some of the key speakers, Stewart Wood and Lisa Webb from the NFUS, Paul Mclaughlin from Scotland Food and Drink and Jim Fairlie from Bridge of Earn. With no break in the mist they were forced to return to Glasgow to try again in the afternoon. The presented little difficulty for the ever resourceful Gill Johnstone of Islay, Jura and Colonsay NFUS who was jointly organising the seminar with Fergus Younger from the Argyll and Bute Agricultural Forum. She promptly reshuffled the order of the day to begin with Karl Simpson previously of the Shetland Livestock Marketing Group. Karl had made the ferry journey that morning fresh from speaking to producers in Campbeltown the previous evening. Karl outlined the history of the group and explained how their main products of island lamb, hill lamb and seaweed lamb were marketed to quality products across the UK. New markets and products are being developed including air-dried mutton for the Faeroes market. Karl emphasised the key lessons learnt in Shetland, most notably having a product that had a real marketing difference backed up by a quality product. In Shetland this was provided by native Shetland sheep, which graze on seaweed in the autumn giving a unique taste. The group had gone through difficult times to achieve the success it experiences today and has been dependent on the hard work of committed directors and a sound management structure. Islay has been put on the map by the whisky industry. Next up was Duncan McGillivary the manager of the award winning Bruichladdich Distillery. Duncan now utilises 500 tonnes of locally grown barley from nearby farmers and is keen to see the benefits of this close working continues. Bruichladdich ever keen to demonstrate it’s good environmental credentials will demonstrate where the barley has travelled from and name each farm. Duncan believes that red meat from Islay can utilise the strong image of Islay the whisky industry has generated as long as producers believe in their product and their own capability and are willing to drive initiatives forward. Following a quick lunch the delegates made the short trip to visit the new Avenvogie Abattoir which is nearing completion. The Abattoir is being built by Dunlossit Estate to kill their own stock and other stock on the island. It is anticipated that the abattoir will have a through put on two days operation of 300 cattle, 1000 sheep and 450 pigs per year, but this could be expanded if there was the necessary demand. The delegates were impressed with this new resource and look forward to learning more about how it will operate in the near future. It was then back to the Machrie to meet Stewart and Lisa who had a long wait in Glasgow airport. Stewart gave a back ground to the agricultural situation on Orkney. He stressed the importance of the local farmer Scottie Harcus who had driven forward the development of Orkney meat ltd and played a key role in securing their future. Orkney Meat is looking at a positive future by aiming at the quality end of the market and is looking to expand it’s operation through co-operation. Orkney Meat is part of the Orkney food and drink group, which promotes all food, produced on Orkney. Stewart also stressed the importance of cross-sectoral co-operation to link in with issues such as transport and waste. Orkney meat is considering the use of a anaerobic digester to treat it’s waste and those of other businesses located close by, thereby reducing costs and generating income through electricity generation. Rab Smith Chair of the Local NFUS closed the meeting and thanked the speakers by presenting them with some Bruichladdich Whisky and thanked NFUS , HIE Argyll and Islands and SNH for supporting the event. Many delegates stayed on to enjoy a very good Scottish produce dinner at the Machrie. This will be Islay produce very soon!

20 February 2008