INCREASED numbers of new season lambs have entered the market this year, with 22% more lambs sold at Welsh auction markets between March and the end of June compared to the same period in 2016.
In England, the figure was even higher at 26%. This can be attributed to a favourable growing season and improved market prices encouraging producers to sell their lambs earlier.
For the latest week ending July 1, the new season lamb SQQ at auction markets in Wales stood at 207.5p/kg, a decrease of 15p on the previous week’s average. Despite the latest fall, the level seen is 19p above the average for the corresponding week in 2016.
John Richards, Industry Information Executive at Hybu Cig Cymru – Meat Promotion Wales (HCC) said: “Lamb prices over the last month have been significantly stronger than those during the same period last year. This is linked to the weaker Sterling which has led to UK exports bringing better returns to our exporters, with the benefits subsequently felt by producers here in Wales. We also saw less of last year’s lamb on the market during June, which also helped the trade.
“The numbers of lambs sold weighing between 32-39kg increased by almost a third. The pattern is even more evident at English auction markets as reports show that throughputs were more than 50% higher in this weight category than in the same four month period last year.”
He added: “The liveweight lamb trade in Wales held up at historically high levels for much of June, but prices have eased slightly in the last few weeks to match the expected seasonal trend.”
Looking forward, it is expected that all the domestic supermarkets will switch to stocking UK lamb over the coming weeks. This may improve demand while the export market is expected to remain resilient due to the favourable exchange rate.
“These factors should have a positive impact on the market, however, as always, the supply of lambs will dictate price fluctuations,” said John Richards. “The coming month will give us a better understanding of the true market situation. Last year the market was significantly affected due to the EU referendum in late June which caused Sterling to fall dramatically.”
For the latest week ending July 1, the new season lamb SQQ at auction markets in Wales stood at 207.5p/kg, a decrease of 15p on the previous week’s average. The latest price is some 35p below the average seen the fortnight before. Despite the latest fall, the level seen is 19p above the average for the corresponding week last year.
The deadweight lamb trade improved during early June but has come back in the last week however the latest price is significantly higher than the level seen last year. For the week ending June 24, the GB deadweight lamb price stood at 487.4p/kg, a fall of 22p on the previous week. It is reported that the deadweight trade has followed the liveweight prices and as such it is expected that the average price will be back again during the week ended July 1.
At the current levels prices are almost 75p above the deadweight price seen during the same week in 2016 which was pre-EU referendum and as such the strength of Sterling caused some difficulties for UK exporters.
FUW celebrates World School Milk Day
THE FARMERS’ Union of Wales and pupils across Wales joined countries around the world to highlight the health benefits of school milk programmes and making dairy a part of a healthy diet.
FUW Milk and Dairy Committee Chairman Dai Miles said: “It’s very important that we as an industry go to schools to promote agriculture and educate the next generation about how their food is produced.
“Milk and dairy products have an important part to play in our daily diet as they provide an important source of protein and calcium and contain essential vitamins and minerals, all of which are needed for a balanced diet.
“Indeed, the exclusion of dairy products from the ‘sugar tax’ demonstrates the role such products play in a healthy diet.”
With an increasing amount of research into milk as a recovery and re-hydration aid, there is a growing body of evidence suggesting milk may be just as effective in these areas as some sports or other energy drinks.
“Milk can definitely help pupils stay hydrated and keep their energy levels up in class and it is a much healthier option than some of the sugary drinks available. I would like to thank our schools across Wales for their support today and hope that we can continue working with them on educating pupils about farming matters and where their food comes from,” added Dai Miles.
The Carmarthenshire team, including CEO Nerys Edwards, Admin Assistant Eurgan Llewellyn and FUW Presidential Policy team delegate for South Wales Ian Rickman, visited Ysgol Gynradd y Tymbl and Ysgol Gynradd Llangadog, where they introduced the children to a few facts about milk and dairy products. The children then enjoyed a milkshake and filled out a Welsh dairy word search.
The Ceredigion branch visited Ysgol Gyfun Aberaeron where they went through 56 pints of milk in 20 minutes!
Pembrokeshire pupils at Ysgol Gymunedol Maenclochog, were joined by Dai Miles, the FUW’s Milk and Dairy Produce Committee Chairman, who spoke to the pupils in the morning assembly about how milk is produced.
Joining him were Branwen Miles, his daughter, who spoke about the nutritional benefits of milk and why it is an important part of your diet and Daisy, the Pembrokeshire FUW dairy cow.
The children enjoyed the FUW goody bags, which contained banana milkshakes, kindly donated by Daioni, cheese sticks, kindly donated by Calon Wen, Welsh language farming word puzzles, dot to dots, colouring sheets and stickers.
Children at Ysgol O M Edwards, Llanuwchllyn were joined by FUW Meirionnydd milk and dairy produce committee delegate Gwynfor Jarman, his wife Leusa Jarman and county chairman Geraint Davies.
They met each one of the years within the school and Gwynfor and Leusa gave a presentation on the health benefits of drinking milk. The children were also shown a short video, which included a visit to Gwynfor Jarman’s farm
Industry welcomes transitional plan
PROPOSALS for a period of transition, and protections for the Republic of Ireland and EU citizens living in the UK currently are welcome, but clarity on EU labour and farming subsidies is still needed commented Dr Judith Bryans, chief executive of Dairy UK, responding to the PM’s speech on Brexit in Florence last week.
Dr Bryans continued: “We welcome Prime Minister Theresa May’s proposals today to protect the common travel area of the Republic of Ireland and to protect the rights of EU citizens working in the UK. It is of upmost importance that the dairy sector can trade with confidence and certainty.
The EU is our biggest export market, and so it is vital we can continue to trade tariff-free and maintain a close and positive relationship whilst negotiations continue and beyond.
“We welcome a transition period as this would provide stability. However, we also believe it is important that both the UK and EU take steps to address ongoing concerns over access to skilled and unskilled EU labour and subsidies for UK farmers once this period ends. These represent key areas of concern for the UK dairy industry.
“Dairy UK will continue to represent the interests of the UK dairy sector to government throughout the negotiations to ensure our members can trade successfully, and consumers can continue to enjoy British dairy products.”
NFU President Meurig Raymond said: “Farmers and growers are becoming increasingly alarmed at the prospect of a ‘no deal’ departure from the EU. The resulting disruption to trade, access to labour and business stability would pose a fundamental threat to the viability of many of their businesses.
“The implementation period that the Prime Minister spoke of will be crucial if we are to reach a Brexit settlement that backs British farming, although we await further details on exactly how such a transition will work.
“We believe at least two years is needed to ensure a smooth Brexit, while also agreeing a future relationship between the EU and UK which recognises their mutual importance in terms of trade.
“With over 70% of our exports of food and non-alcoholic drinks being sent to EU markets, the NFU has been making the strongest case for a comprehensive free trade agreement between the EU and UK.
“We were pleased to hear the Prime Minister say there is no intention to impose tariffs where none currently exist, which the NFU takes as a strong commitment to securing a free trade deal with the EU.
“Any agreement should maintain as far as practicable the free flow of agri-food products between the EU and UK, and following today’s speech this remains a realistic prospect, although much now depends on proper progress being made in the negotiations.
“We were also very interested to hear the Prime Minister’s commitment to maintaining free movement of people involving a registration system for new arrivals. However, the industry desperately needs more detail on how the immigration system will work both during and after the transition – vague pledges and offers are not enough if potential workers are to be reassured that they can legally take up the jobs on offer.
“The Prime Minister’s speech today reflects many of the Brexit policies the NFU has proposed since the EU referendum. Despite the lack of detail, we hope that today’s speech will move negotiations forward so that there is stability for agriculture, businesses, the economy and society at large after Brexit.
“Brexit means hard choices – politicians on all sides must now start being more honest about the trade-offs involved and the difficult questions that need answering if we are to make it a success.”
Lamb fans get expert help on how to cook long and slow
DEVOTEES of Welsh Lamb across the UK have been enjoying practical sessions on how to get the best out of slow-cooking with versatile meat, thanks to an innovative brand partnership between Hybu Cig Cymru – Meat Promotion Wales (HCC) and AGA.
At nearly 30 of the famous range cooker’s stores and dealerships, from Nantwich to Norwich and from Tunbridge Wells to Inverness, expert chefs have been showing customers how to create fabulous family dishes like slow-roasted shoulders of PGI Welsh Lamb. HCC also provided a range of recipe leaflets, and Welsh Lamb has featured in the AGA customer magazine.
Alongside the tastings, customers across Britain had the chance to win AGA cooking accessories through a social media competition.
The promotion is part of HCC’s work in the UK domestic market, targeting demographics known to be keen to experiment with new ways of cooking lamb.
“Working with AGA has been a great opportunity for us to showcase PGI Welsh Lamb to target consumers right across Britain,” said HCC’s Marketing Manager Rhys Llywelyn. “Starting on the 1st of September during ‘Love Lamb Week’ and continuing throughout the month, the in-store demonstrations and tastings have gone down extremely well.
“People have posted videos of the recipes online, and the number of entries to the cooking accessory competition has exceeded all our expectations,” he added. “Welsh Lamb is at its peak availability at retailers across Britain in the summer and autumn, so this was a timely way of showcasing how to create fantastic dishes from under-rated cuts such as shoulders.”
AGA demonstrator and cookery writer Sarah Whitaker, who presented four days of cooking demonstrations at AGA stores in the south of England, commented: “The best flavour was from roasting in the deep tin on the first runners in the baking oven. The lamb shoulders were quite perfect and delicious, tender and juicy!”
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