report of the stakeholder group - agriculture · report of the pig industry stakeholder group | 5...

REPORT OF THE PIG INDUSTRY STAKEHOLDER GROUP | 1

REPORT OF THE PIG INDUSTRY

STAKEHOLDER GROUP

JANUARY 2016

2 | REPORT OF THE PIG INDUSTRY STAKEHOLDER GROUP

1. Introduction ..........................................................................................................3

2. Recommendations:..........................................................................................6

I. Biosecurity ....................................................................................................6

II. Animal Welfare...........................................................................................7

III. Antibiotic Usage .......................................................................................8

IV. Animal Health..........................................................................................11

V. Pig Salmonella Control Programme .........................................13

VI. Quality Assurance .................................................................................14

VII. General / Miscellaneous ...................................................................15

VIII. Marketing...................................................................................................17

IX. Feed...............................................................................................................18

X. Non Intensive Pig Sector ..................................................................19

XI. Other production Systems / UK Model...................................20

XII. Implementation of Recommendations .................................20

Appendices

Appendix 1.............................................................................................................21

Appendix 2.............................................................................................................22

CONTENTS


1. Introduction

The pig industry has a significant place in the Irish agri-economy – supporting 7,000 jobs in ruralIreland, and generating export earnings of €570m in 2014. The Irish pigmeat industry accountedfor approximately 8% (€471m) of the output value of the agri-food sector in 2014 and is the thirdmost important sector after dairy and beef, with self sufficiency levels of over 200%. There areover 320 commercial pig producers producing c. 3.5 million pigs annually.

Within the agri-industry, animal based production and productivity is influenced by four maininputs:-

1. breeding/genetics, 2. nutrition, 3. animal husbandry, and 4. animal health

The industry in Ireland has some particular strengths – for instance productivity is relativelygood. The industry is compact and relatively well organised, and there is a willingness to lookahead and plan for the future. Notwithstanding the strengths, there is broad consensus that thepig sector in Ireland faces a number of difficult challenges, particularly in the animal health,animal welfare and related areas. These challenges include:

● Dealing with endemic diseases such as PRRS● Trying to prevent the incursion of significant exotic diseases such as PED● Issues around high salmonella levels● Issues surrounding antimicrobial resistance/antibiotic usage● Compliance with the highest welfare standards

While these and other similar challenges are not unique to the Irish pig sector, in at least someareas it appears that Ireland is behind other countries in its approach. The industry is currentlyoperating with the negative consequences associated with these challenges. Addressing theseissues has the potential to significantly improve overall productivity and competitiveness whilstdelivering a more consistent and improved product into the market-place and satisfying theincreasingly demanding consumer population. Healthy animals are more efficient attransforming farm inputs into food outputs, thus maximising farm profitability and supportingcompetitiveness. Ireland’s animal populations have in general a favourable animal health status.This, however, is subject to risk factors – some external as well as inherent risks associated witha wide and varied producer and manufacturing base. As Ireland moves towards a greatersustainable intensification of production to fulfil its growth targets any associated potentialanimal health issues must be addressed and managed appropriately to ensure risks arecontrolled. It is timely for the industry to take a collective considered view on how best to addressthese challenges in order to support the development of the industry in accordance with theFood Wise 2025 vision.


Five years ago, the Department of Agriculture, Food and the Marine (DAFM) launched FoodHarvest 2020, which set out smarter and greener ways to deliver sustainable growth andrecommended a suite of actions, on a sub-sectoral basis, to support the industry’s development.Building on this growth, the Food Wise 2025 vision outlines a ten year strategy for the Irish agri-food sector to capitalise on the growing global demand for high quality, safe and nutritiousfood, and greater access to international markets, projecting food exports to increase to €19billion and to create 23,000 new jobs by 2025. Growth in the pig sector is expected to comefrom improved technical efficiencies, while significant growth opportunities will also be offeredby the sharp increase in consumer demand, particularly in emerging markets in Asia. Howeverif the sector is to build on its existing strong base and reach its optimum future potential growth,it will need to address a number of challenges. Actions should be undertaken to develop itshuman capital, competitiveness, animal health status and high food safety status to enable thefull potential of the sector to be realised.

In addition, while demand for pigmeat worldwide continues to increase, our indigenous pigindustry faces challenges from high feed and energy costs. The reliance on imported feed posesa continuing challenge for the sector due to volatility in cereal prices. In order to remaincompetitive, the industry requires a highly skilled, trained workforce and must achieve higherlevels of efficiency. The threat of disease outbreak in the sector underscores the ongoing focuson animal health and disease prevention and control strategies, particularly given the intensivenature of pig production. Special recognition is therefore due to the potential risks associatedwith current production methods, such as integrated breeding and fattening units comparedto grass based production systems, milk and beef for example. The Rural Development Plan(TAMS II) includes funding targeted at improved farm animal health and welfare, in addition tofunding for housing, investments in energy, water meters and medicine dispensers which willbenefit the sector.

The construction of a national reputation for the agri-food sector based on meeting the higheststandards of quality, food safety, animal welfare and environmental sustainability, has been atthe core of policy initiatives such as Food Wise 2025, Bord Bia Quality Assurance Programme,and Origin Green. The development of a system which can consistently meet the higheststandards of production and processing would appear to require a collaborative approach toaddressing the issues outlined above. With this in mind, it was proposed by DAFM to bringtogether a group representing all stakeholders (producers, processors, specialist pig vets, Teagascand DAFM) in the pig sector with an independent chairperson to examine the above issues,informed by extensive consultations with additional experts.

To meet the challenges set out above, over 60 recommendations were identified under thefollowing themes:- Biosecurity, Animal welfare, Antibiotic usage, Animal health, SalmonellaControl Programme, Quality Assurance, Marketing, Feed, Non Intensive Pig Sector and OtherProduction Systems / UK Model.


The application of LEAN based systems at each step of the supply chain including farms, wouldhelp the effective development of the industry.

To achieve implementation of these recommendations will require a concerted and coordinatedapproach by primary producers, industry, DAFM and State agencies. Accordingly, it has beenproposed that an Implementation Committee be established to oversee their execution.

Farmers are key actors in the supply chain and as such must be cognisant of their role as FoodBusiness Operators. As food suppliers, they have a very important role in supplying healthy,happy and wholesome pigs which satisfy customer expectations. Healthy animals minimise thepotential risk to human health, contribute to the production of safe meat and ultimately arecrucial for continued consumer confidence. They are also essential for the future developmentof the Irish pigmeat industry, and the ability of the sector to maintain and expand access topremium international markets. I believe farmers and the industry in Ireland are ready, willingand able to take on the challenges and grasp the opportunities highlighted in this report, andto continue to play a significant part in the ongoing development and growth of the Irish agri-food sector.

I would like to acknowledge all members of the group for their very valuable input todeliberations, and also the wide range of stakeholders who tendered submissions to the group.I would also like to thank Michael Sheahan, Clare Faulkner and Martina Kearney of DAFM whoprovided excellent support to the group.

Dr. Seán Brady,

Chairman

Members of Pig Industry Stakeholder Group:

Mr. Donal BradyMr. Ciaran Carroll Mr. Jim HanleyMr. Pat Kirwan Mr. Peadar MurphyMr. Mattie MooreMr. Maurice O’Brien


2. Recommendations

I. Biosecurity (i) On Farm (ii) Transport / Lairage

Recommendation Lead Ownership Others

1. Maintain existing voluntary agreed code ofpractice, on an all-Island basis, in relation to importsof live pigs & germinal products, to minimise therisks of importing diseases.

2. Improve awareness, training and implementationof internal and external bio-security measures atfarm level with input from Teagasc, DAFM,Veterinary Practitioners and Bord Bia. This shouldinclude outside vehicles and personnel. Thestandardised biosecurity scoring system developedby Ghent University to be used as a model bywhich on farm biosecurity can be objectively anduniformly measured and compared.

3. Pig slaughter plants to consider the introduction ofadditional lairage facilities (dual lairage system) tominimise cross contamination of herds at factorylevel, and to allow for daily disinfection of lairagebefore restocking.

4. Slaughter plants to provide truck washing facilitiesof the highest possible standard to facilitate easyand efficient cleaning and disinfection of pigtransport trucks. Dedicated truck washing areasshould be provided with slatted bases to minimisecross contamination, gangways to facilitate access,hot water, suitable and appropriate disinfectants asper veterinary advice, and adequate lighting fordark mornings and evenings. Factories to inspecttrucks to ensure that they have been effectivelycleaned and disinfected.

5. All sectors of the industry (intensive and nonintensive) to heighten awareness of the potentialdangers posed by legal or illegal imports of livepigs by employees or others.

Producers, AI

Companies

Teagasc, PVPs

Processors

Processors

DAFM

PVPs

DAFM,

Bord Bia

Teagasc,

Producers,

Processors


II. Animal Welfare


6. Move to greater use of unannounced welfareinspections to reinforce need for high welfarestandards to be maintained on farm at all times.

7. Where announced welfare inspections are beingcarried out by DAFM, consider co-ordinating thevisit so that it coincides with a planned health visitto the farm by the nominated PVP for the pig farm,so that both can have an input in relation towelfare issues.

8. Consider development of more specialist pigexpertise within the DAFM veterinary inspectorate,which would further contribute to a standardisedapproach to all pig welfare inspections.

9. While the owner or main shareholder must haveultimate responsibility for welfare, a namedemployee (or a number of employees on biggerunits) to be clearly allocated operationalresponsibility for animal welfare, includingresponsibility for dealing with sick and lingeringpigs in a timely manner. Named animal welfareofficers to be clearly identifiable on arrival at eachunit e.g. in reception.

10. Animal Welfare Officer training to be mandatory forall nominated officers to deal with sick andlingering pigs.

11. Consideration to be given to raising the welfarerequirements of the Bord Bia Pig QA Schemeincrementally over a three year period.

12. Courses leading to the issuing of Pig WelfareCertificate by Teagasc to be completed every 3 years as a condition of the Bord Bia QAS, rather than every 10 years at present.

DAFM

DAFM

DAFM

Producers

Teagasc

Bord Bia

Bord Bia,

Teagasc

Producers,

DAFM

All stakeholders

Producers



13. In recent years in Ireland amongst some producersthere has been a focus on increasing the numberof piglets born per sow, arguably without dueconsideration of other factors. Considerationshould be given to recalibrating targets in relationto piglets born to ensure that due consideration isgiven to the welfare, mortality,management/labour, quality, viability and otherissues associated with increased piglets numbers.Consideration to be given to examining thebenefits and advantages of a target of 14 pigletsborn alive with a birth weight of >1Kg, rather thantargeting higher numbers with lower birth weightsand potentially decreased viability and highermortality rates.

Teagasc Producers,

PVPs

III. Antibiotic Usage

Reduce overall antibiotic usage in pig sector and promote more prudent use of antibiotics bymeans of the following measures.


14. Code of Good Practice. The pig industry shoulddevelop an industry standard for the use ofantibiotics on pig units in Ireland by the end ofJune 2016, in advance of EU legislation in thisregard. We suggest that a Code of Good Practicewould be a possible way to do this.

15. Education. There should be a requirement forboth owners/managers and operatives to attendformal training or continuing professionaldevelopment (CPD) courses dealing with ways toprevent disease rather than just control it. Thesecourses also need to deal with the risks posed byAMR and how the actions of owners/managers andoperatives are contributing to this global societalproblem. Three days formal training per annum forManagers of units with >500 sows or units sendingmore than 10,000 pigs for slaughter per annum tobe set as a target to be achieved by 2017, and thisto be made a requirement of the Bord Bia QAS.

DAFM

Teagasc

Teagasc,

Bord Bia,

AHI, PVPs,

Producers,

Processors

DAFM,

Processors


16. Strengthen the financial incentives for the

maintenance of good animal health. Qualityassurance schemes provide one effective methodfor incentivising best practice. In this context,measures key to the maintenance of animal healthon pig units need to become core components ofBord Bia’s Quality Assurance Scheme (QAS). Thosewho are doing the right things and qualify formembership of the QAS scheme should berewarded in the marketplace, while those who donot meet the standard are incentivised to improvethe situation.

17. In relation to the responsible use of antibiotics, wesuggest that members of the QAS scheme wouldbe obliged to: – Develop meaningful animal health planning

programmes that start with an analysis of whatdiseases are present on the farm and what is thepattern of antibiotic use (overall volumes, cost,duration of treatment, dosage etc). In the eventthat specific diseases are identified, then astrategy (corrective action plan) needs to bedeveloped to eliminate those diseases and toprevent their re-introduction. The pattern ofantibiotic use should be compared to thestandard for responsible use laid down in theCode of Good Practice. In the event that the useis other than that laid down in the Code, then astrategy (corrective action plan) needs to bedeveloped to bring antibiotic usage in line withthe Code.

– Consider further use of vaccines whereappropriate as part of Code of Good practice toreduce the need for antibiotic usage.

– Arrange for laboratory testing to be carried outin the event that the animals fail to respond tothe initial course of antibiotics before a secondcourse of antibiotics is considered. The purposeof testing would be to ensure bacteria are theproblem and those bacteria are sensitive to theantibiotic being administered.

Bord Bia

Bord Bia

Processors,

Retailers

DAFM, PVPs,

Producers




– Use a nominated vet who visits the farmregularly (at least 4 times per annum), takingtime to inspect both the animals and thehousing and thus has a complete picture of theanimal health situation on the farm.

– Routine swabbing of herds should beundertaken as part of a rounded veterinaryservice to identify underlying or subclinicaldisease.

– Implement antibiotic treatment systems thatensure only sick animals are treated e.g. throughthe use of dual feed bins or water medicatedsystems.

18. Consider voluntary or legal measures to limit theuse of so called critically important antibiotics(CIAs) except in situations where antibioticsensitivity testing has indicated that a CIA is theonly antibiotic that will work in that situation.

19. Regulatory authorities to follow up withveterinarians where there is evidence of over-prescription or inappropriate prescribing ofantibiotics on pig farms

20. It should be a made a legal requirement that eachpig farm has a nominated vet who has overallresponsibility for the usage of antibiotics on a unit.Where a vet other than the nominated vetprescribes antibiotics for a pig unit, on eachoccasion he or she must (i) visit the pig farm andcarry out a clinical examination and/or laboratoryor other diagnostic tests as appropriate in relationto the pigs in question (ii) notify the nominated vetin writing at the time of prescribing and (iii) send acopy of the prescription to the nominated vet.

DAFM

DAFM

DAFM

Stakeholders

Veterinary

Council

of Ireland


IV. Animal Health


21. The implementation of the programme involvingfeedback of real time post-mortem data fromfactories to producers via touch screen technology,which is currently scheduled for implementation in2016/17 should be expedited and prioritised. Thepotential benefits of such feedback to pigproduction (with its short life cycle & intensivesystems) are far greater than the potential benefitsin less intensive, longer life cycle sectors such asbeef.

22. The Animal Health Ireland (AHI) Model is nowestablished and has delivered a number of benefitsin the cattle sector. Subject to agreement on asustainable funding model, the grouprecommends that the AHI role be expanded (viarecruitment of a suitable specialist/co-ordinator) tothe pig sector as soon as possible (see appendix 1).AHI could build on existing research from Teagascallied to feedback from post-mortem data fromslaughter plants when deciding on initial priorities.To kick start this process, the group recommendsthat seed funding of €250,000 be made available toAHI to cover initial recruitment and set up costs.

23. Support the recent DAFM laboratory initiative toimprove the disease surveillance footprint of thepig industry by enhancing the diagnostic servicesavailable to the industry (via collaboration withspecialist pig vets, Teagasc and UCD. This initiative(PigPathSurv) and related projects (neonatalporcine enteritis project) offer a potentiallyvaluable opportunity to build up and develop thespecialised veterinary/animal health expertiseneeded by a modern pig industry.

DAFM

DAFM

DAFM

Processors

Industry, AHI

Producers,

PVPs, Teagasc



24. Many of the major public health and animal healthrisks in the pig sector are viral (hepatitis E virus, PEDvirus etc). For that reason it is important to maintainand continue to enhance the diagnostic and otherexpertise in relation to pig virology currentlyavailable in the CVRL.

25. Ensure maintenance of sustainable sow numbersand stocking rates on each farm to mitigate againstovercrowding, the spread of disease andsubsequent antibiotic usage. Stocking rates to bechecked as part of welfare inspections and Bord BiaQA audits.

26. Examine the possibility of a financial incentive of€100 per sow for a limited period of time toencourage a reduction in sow numbers on farmswhere stocking rates are not sustainable.

27. On farms where severe or persistent diseaseproblems are present, consider the provision of afinancial incentive of €200 per sow to enableproducers to fully depopulate and restock withsows or to move into fattening. This incentive to beavailable for a two year period ending 31stDecember 2018.

28. Industry to review production planning on anongoing basis to minimise seasonal bottlenecks inprocessor capacity and subsequent overcrowdingat producer level.

29. Producers to consider that in normal circumstances48 hours “pig-free” is a sufficient timescale forpersonnel visiting pig farms to minimise the risk oftransfer of disease.

30. All stakeholders to emphasise and focus on the factthat it is in everyone’s interest to produce healthierpigs, with consequent benefits for the pigsthemselves, producers, processors, and consumers.

DAFM

Producers

DAFM

DAFM

DAFM

Producers

All Stakeholders

DAFM,

Bord Bia

Industry

Industry

Processors,

Producers


31. Complete DAFM review into the effectiveness ofcurrent Pig Salmonella Control Programme andagree amended programme as appropriate.

32. Salmonella control programme to form part of anoverall/holistic herd health approach on pig farms,rather than as a stand-alone item so that, forexample, improvements in on-farm biosecuritywill be focused on yielding generalhealth/productivity benefits, rather than justattempting to yield benefits in relation tosalmonella levels.

33. Pig Salmonella Control Plan: Producers to submitannual health plan to DAFM, including details ofanimal health planning programme as agreed withnominated PVP.

34. Review On-Farm Salmonella Control Plans as partof DAFM general Welfare Inspections.

35. Regardless of any possible changes to theSalmonella Control Programme, processors toconsider the implementation of all availableoptions at slaughter plant level that can contributeto a reduction of salmonella levels on carcases(including bunging of carcase prior todehairing/singeing, contra-flow scalding, doublesingeing, steam pasteurisation or otherdecontamination techniques).

36. Implement a system at slaughter plant level thatrewards farmers with low prevalence rates ofSalmonella.

DAFM

DAFM

Producers

DAFM

Processors

Processors

Producers,

PVPs,

Processors

PVPs


V. Pig Salmonella Control Programme



37. The overall thrust of Food Wise 2025 is to continueto move Ireland’s agri-food sector further up thequality spectrum & towards the higher end of themarket. In this regard it is necessary to (as with pigwelfare standards as set out earlier) raise the overallrequirements of the Bord Bia QA schemeincrementally over a three year period.

38. As part of this incremental raising of the Bord BiaQA pig standards, and in recognition of thechallenges and risks unique to the pig sector dueto its scale and intensity, the frequency of QA auditinspections should be increased in the pig sectorto once every twelve months.

39. Responsible use of antibiotics and measures key tothe maintenance of animal health on pig units(stocking density, bio security, hygiene, ventilation,weaning age, feeding practices) need to becomecore components of the QAS.

40. The QAS should include a set of both internal andexternal bio-security measures that memberswould be obliged to implement, as well as hygienerequirements and standards.

41. Consider extension of QA scheme to cover AIproviders given their important role in the pigsector.

Bord Bia

Bord Bia

Bord Bia

Bord Bia

Bord Bia

VI. Quality Assurance



42. Explore the possibility of composting (referred to as“containment” in the relevant legislation) as ameans of disposal of dead pigs if incinerationfacilities become available in Ireland in the future.

[Note: this is in the context that composting might providesome advantages including reducing the disease risksassociated with a knackery truck calling to pig farm).Composting is now legally permissible in Ireland. Howeverincineration/Co-incineration of the composted material isrequired, and at present there are no suitable incineration plantsin the state.]

43. Build on current loyalty between producers andprocessors by developing greater use of longerterm contracts between suppliers and processors,to facilitate a longer term, more sustainableapproach to quality pig production in Ireland.

44. Adopt principles of LEAN manufacturing across thepork supply chain.

45. Explore how best to channel TAMS funding toaddress infrastructural and other deficits in the pigsector. Areas to consider include making provisionfor new builds (not just refurbishments), provisionof measures to enhance bio-security such asshower in/shower out facilities, and extra feedmixing tanks and other structures that can facilitatetargeting medication to specific batches of pigsand hence can help reduce antibiotic usage.

46. Consider increasing the threshold to €300,000 forgrant aid available in new schemes for pig farmersgoing forward to take account of the intensivenature of the pig industry.

Producers DAFM

VII. General / Miscellaneous

Processors

Industry

DAFM

DAFM

Producers

Producers,

Teagasc

Enterprise Ireland

Stakeholders



47. Consider development of external slurry stores, andsystems to deliver slurry to these external stores(pumps etc) as part of the new pig housingdevelopments to minimise spread of airbornedisease (post emptying).

48. Consider funding measures to bird proof andvermin proof pig housing as one mechanism toimprove Biosecurity.

49. Consider the further enhancement of Teagasc’s pigadvisory service for producers via the developmentof ventilation expertise within the service.

50. In light of design improvements and the increasingpopularity of such systems in the US and in otherparts of Europe, Ireland should further explore thepotential advantages of wet/dry ad lib feedingssystems over wet feeding system. Potential areas ofbenefit include better feed conversion efficiency,improved welfare, and reduction ininjury/lameness.

51. Allied to developments in relation to grading andclassification, processors to consider paying for pigson the basis of lean meat percentage rather thanjust weight as at present.

Producers

DAFM

Teagasc

Teagasc

Processors

Producers,

DAFM



52. Review product pricing, positioning and marketing,variety and presentation of cuts.

53. Explore greater use of Irish pork produce infoodservice sector, which accounts for €91 millonof pork products and €188 million bacon products(2014 figures), the vast majority of which isimported product. Where possible, and incompliance with procurement rules, State agenciesto use Quality Assured pork products.

54. Educate consumers regarding cuts, flavour vs. fatcontent, cooking methods.

55. Keep exports strong by building on ‘green’reputation of Ireland and the “Origin Green”initiative, and by maintaining market access incurrent and emerging markets.

56. Industry to examine the value added created byextended Bord Bia marketing campaign.

57. Explore possibility of industry support for extendedmarketing campaign.

58. Explore the benefits of a “British and Irish”designation in relation to both the marketing andtraceability of pork. Traceability would be based ona DNA trace program encompassing Ireland,Northern Ireland and Britain, based on a combined‘British Isles’ database. Marketing of pork as “Britishand Irish Pork” could build on existing or similarexamples in some supermarkets and restaurantchains (for example beef in McDonalds UKrestaurants is “100% British and irish Beef”).

Bord Bia

Industry

Bord Bia

Bord Bia

Industry

Industry

DAFM

Industry

Bord Bia,

State agencies

Industry

Industry,

DAFM

Industry,

DEFRA/DARDNI

VIII.Marketing



59. The pig sector should agree as an overall strategythat it will move towards a reduction or eliminationof the use of medication in feed, through acombination of reduced medication use generallyand by using other delivery methods (watermedication or via feed systems that allow moreprecise delivery to specific batches of pigs) whichenable better targeting of medicine delivery.

60. The feasibility and desirability of setting a target ofthe elimination of medication of feed incommercial feed mills over a three year period tobe examined and agreed.

61. Consultation with feed and grain manufacturers toprovide customised feed solutions for producers i.e.with a view to minimising medicated feed inweaners where practicable, and relevantstakeholders to further consider the potential meritof ground feed versus pelleted feed and the impactof feed particle size on gut health & pig healthgenerally and on salmonella status.

Industry

Stakeholders

Industry Feed and grain

manufacturers,

Producers,

Teagasc,

DAFM

IX. Feed



62. DAFM and other stakeholders should work closelywith and actively support the Irish Pig Society in itsefforts to educate and inform the non-intensive pigsector in relation to animal health and welfareissues, biosecurity etc. DAFM to work with the IPSin producing a “one stop shop” source ofinformation in relation to the main queries thatarise in relation to regulatory and other issuespertaining to the non-intensive pig sector.

63. Bord Bia, Teagasc and other stakeholders to workclosely with and support the non-intensive sectorin growing the sector and marketing its premiumfree-range product offerings.

DAFM

Bord Bia

Irish Pig

Society

Teagasc

X. Non Intensive Pig Sector

The non-intensive pig sector in Ireland is small in terms of the number of pigs, but it is a vibrantand growing sector, with committed and enthusiastic people involved in the sector.Approximately 1500 people are registered with DAFM who have less than 100 pigs. The sectoris now represented by a new organisation called the Irish Pig Society. It is very much in theinterests of the intensive pig sector that the non-intensive sector is well informed and seen asan integral and important part of the sector.



64. Stakeholders to examine the viability and feasibilityof developing alternative production models thatwould allow the possibility of offering alternativepremium priced products in certain retail orrestaurant sectors at home or abroad.

All Stakeholders

XI. Other Production Systems / UK Model

The UK pig sector is approximately three times the size of the Irish pig sector. A significantpercentage of pigs in the UK are produced in systems that are broadly categorised as “higherwelfare” systems, with various differentiations and labelling at retail level. The most basic standardis the “Red Tractor” standard, which is broadly in line with the minimum legal requirements. OtherUK pigmeat standards in order of increased requirements include “RSPCA Assured” (formerly“Freedom Foods”) (approximately 30% of all pig production in UK is certified as RSPCA assured;requirements include no use of farrowing crates & straw bedding or similar must be used),“Outdoor Bred”, “Free Range” and “Organic”.

Approximately 42% of breeding sows in the UK are kept in outdoor systems (with access toshelter), with piglets being born and kept outdoors until weaning. While the majority of pigletsare brought indoors after weaning, approximately 65% of growing pigs are kept on strawbedded systems, with 31% being kept on concrete slats. Approximately 4% of growing pigs inthe UK spend their entire life in outdoor systems. Most retailers in the UK offer “higher welfare”pigmeat products amongst their range of products. Some supermarkets have decided to offeronly higher welfare pigmeat products – for example Waitrose’s (5.1% of UK grocery marketshare) only stock “outdoor bred” or “outdoor reared” pigmeat in their fresh British Pork, sausages,bacon, ham and gammon range; similarly in Marks and Spencers (4% grocery market share) allfresh pork is either outdoor bred or free range. Since 2013, all pork products in McDonalds UKrestaurants are from “RSPCA Assured” pig farms. Currently 99%+ of Irish pigs are bred and rearedin indoor, non-straw bedded, slatted or solid floor systems.


65. Minister to consider setting up an implementationgroup to bring forward and oversee theimplementation of the recommendations of thisgroup.

DAFM

XII. Implementation of Recommendations


Appendix 1

Potential Application of AHI model to pig sector

There are a number of important differences between the pig and cattle sectors, where AHIcurrently is active, including those relating to scale, intensify of production and industry structureand ownership. Notwithstanding these differences, a number of elements of the AHI model arepotentially applicable to the pig sector.

1. Consultation with industry to identify and areas for priority action. It is recognised that anumber of obvious areas for concern already exist including those relating to Salmonella,Mycoplasma, antimicrobial resistance (AMR) and welfare.

2. The use of TWGs reviewing science and developing best practice in prioritised areas.

3. The development and delivery of training and communication of the outputs of TWGs torelevant stakeholders.

4. Recognition of and acceptance by stakeholders of AHI as an ‘honest broker’ betweendifferent sectoral interests.

5. An emphasis on the costs and benefits of proposed solutions.

6. Experience working with databases and analysts to capture laboratory and abattoir dataand to use this to provide an evidence base for decision-making.

7. An understanding of the role of the social sciences in driving behavioural change.

8. Development of a national private laboratory network providing tests to internationallyrecognised standards (ISO 17025).

Involvement of AHI in delivering this model to the pig sector

While the current strategic plan and the annual business plans underpinning it are focusedexclusively on diseases and conditions of cattle the organisation does remain open to workingin other sectors, including pigs.

However, as recognised in the current strategic plan, an expansion of the scope of theorganisation to include other species would clearly require additional resourcing beyond thelevels currently available to AHI. A clear outcome of stakeholder consultation carried out inpreparation for the new strategic plan was that the scope of AHI’s activities should not beexpanded beyond the current level, unless: (1) the rationale for intervention has been clearlyestablished, (2) sufficient resources are made available to support such an expansion, and (3) abroad consensus in favour of the activity has been reached by the Members.


Appendix 2: Contributors

Dr. Hector Arguello, Teagasc

Mr. Michael Caffrey, Cavan

Dawn Pork and Bacon

Mr. Peter Duggan, Bord Bia

Dr. John Egan, DAFM Central Veterinary Research Laboratory

Mr. John Moriarty, DAFM Central Veterinary Research Laboratory

Mr. Eoin Ryan, DAFM Central Veterinary Research Laboratory

Ms. Maire McElroy, DAFM Central Veterinary Research Laboratory

Dr. David Graham, Animal Health Ireland

Mr. Denis Healy, DAFM Animal Remedies Division

Irish Farmer’s Association

Irish Grain and Feed Association

Irish Pig Society

JSR Farms Ltd, UK

Dr. Richard Keegan, Enterprise Ireland

Mr. Denis Kelliher, Private Veterinary Practitioner

Dr. Nola Leonard, University College Dublin

Mr. Michael Maloney, Bord Bia

Meat Industry Ireland

Mr. David Evans, Morrisons (UK)

Mr. David Nolan, DAFM Veterinary Public Health Policy

Mr. Ned Nolan, Hermitage Pigs

Mr. Jim O’Toole, Bord Bia

Rosderra Irish Meats Ltd.

Mr. James Sanderson, Norton Grange Farm, North Yorkshire

Ms. Hazel Sheridan, DAFM Animal Remedies Veterinary Section

Mr. Sean Leahy, Hilton Foods

Ms. Tracey McDermott, Tesco Ireland

Veterinary Ireland

Mr. Robert Smith, Yorkshire Farmers Livestock Marketing Ltd.


NOTES

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