“The Myths and Realities of Livestock Production”

Nick Davies Karro Head of Agriculture

Gill Gallagher Sustainable Agriculture Manager

The question asked was:

“What are the myths and realities surrounding the UK livestock

industry with regards to welfare, environment and healthy

consumption of animal products?

It is time to arm ourselves with the facts, and understand how to

present them, so we can talk to the public about the realities of

what happens on our farms, breeding confidence in the industry

and its produce”

Responding to the many customer demands

Price

Food

Safety Nutritious

Taste and

Eating Quality

Environmentally sustainable

High

Animal Welfare

Convenient

Welfare

Independent audits

Reality:

• We have some of the highest standards

of pork globally

• Trusted, recognised brands globally

• Great FCR’s/DLWG

• Unhealthy/unhappy pigs don’t grow

• We have a farm that will let us down

at times !!

• Trained professionals

• Complex consumers often lacking factual

knowledge

Myth:

• Generalisation that exposés

farms are representative of our

industry & we have poor

standards and bad conditions

Reality:

• In 2016, overall usage in the UK pig

sector fell 34% in one year, to

183mg/kg/PCU

• 2017 131 mg/PCU achieved

• 2020 target 100mg/PCU

• Antibiotics were banned in 2006 as a

growth promoter

Antibiotics

Myth:

• Antibiotics are routinely used. We

aren't responsible users, we

practice prophylactic/Metaphylactic

use

Environment

Carbon Footprint by Species

0

2

4

6

8

10

12

14

16

18

Sheep Beef Milk Pig meat Eggs Poultrymeat

Wheat

CO

2e/t

*

CO2e/t*

* Per tonne carcass weight, per tonne of milk solids, per 20,000 eggs

Source: Williams et al, Environmental Burdens of Agricultural and Horticultural Commodity Production in England & Wales, LCA (ISO205)

An integrated systems-based approach to production

CO₂

CO₂

CO₂

CO₂

CH₄

CH₄

CH₄

N₂O

N₂O

CO₂

Creating a Carbon Balance Sheet for grass based ruminant

production and solutions for further improvement

Carbon Balance Sheet

91 114 137 159 182 205 228

480

600

720

840

959

1079

1199

-185

-65

55

175

295

415

535

-400

-200

0

200

400

600

800

1000

1200

1400

1.00 1.25 1.50 1.75 2.00 2.25 2.50

CO₂e

Em

issio

ns (

ton

nes/y

ear)

Stocking Density (LU/Ha)

GHG displacement by carbon sequestration based on dairy cows & followers in a grazing system on 91 ha farm (Dowth)

Dairy Cows & Followers

Gross GHG Emissions(tonnes/year)

Net Carbon Sequestration(tonnes/year)

At 2LU/ha Dowth’s

sequestration

displaces 70% of all

GHGs emitted by

dairy cows and

followers.

Carbon Neutrality achieved

below 1.37 LU/ha today!

Accounting for GHGs & Carbon Sequestration

Nutrient Optimisation

Optimising nutrient utilisation via precision nutrition

AND nutrient management

Environmental Benefits of Precision Nutrition

Creating a unique nutritional

programme designed to establish and

meet the nutrient requirements of the

pig at each life stage.

NH₃

Reduced

odour

Lower

water

intake

Less manure produced

Lower ammonia

emissions

Lower carbon

emissions

Less

soya

October 2018

Northern Ireland Case Study

Savings

Soya

6,531t

GHGs

56,167t CO₂e

Water Intake

17,266,128 litres

Slurry Volume

27,432t

22,467

Environment- the reality

3,048

2,107ha

PERCEPTION OF PORK

Not always seen as healthy

Price and Promotions are key

Shoppers tend to decide on Pork in the Supermarket

Chicken is an all-round

healthy option

Decision to buy done at home

Shoppers do look for Provenance Not as influenced by price

UK PIG MEAT CONSUMPTION

Gammon Joints

50,271 tonnes

Rashers

147,069 tonnes

Gammon Steaks

16,300 tonnes

Fresh Pork

155,736 tonnes

Cooked Ham & Pork

135,087 tonnes

UK

CONSUMPTION

504,463 tonnes

Pre Family

55,000

tonnes

10% of market

199,000

tonnes

40% of market

250,000

tonnes

50% of market

Who buys it?

The reality:

• In a well balanced diet Pork is naturally rich in protein. Protein helps

muscle growth.

• Pork provides protein and phosphorus, which are both needed for

normal growth and development of children’s bones

• Pork is a source of four essential vitamins and minerals* that help the

immune system to work normally.

*Vitamins B6 and B12, zinc and selenium.

• Pork provides five essential vitamins* that help reduce tiredness and

fatigue.

*Niacin, riboflavin, vitamins B6 and B12 and pantothenic acid

Data sourced from LOVEPORK campaign AHDB/Trading standards

Healthy Consumption

The myth:

• Pork is dry, fatty, tasteless, unhealthy

Myth:

• Unskilled

• Last resort career choice

• Lacking technology

• Don’t measure/manage and change

People/Skill/Talent needs

Reality:

• We are adaptable

• We have strong interpersonal skills

• We have time management and organization skills

• We are Tech-savvy

But are we good at always communicating all the good we do????

Tech-Savvy-Innovation-Data-smart Agri food chain

October 2018

Karro Food Group Awards

Thank you