Ms Sinéad McPhillips:

I do not think that there is an exact equivalent. We have the experience of Scottish beef and Welsh beef. They have used PGI for many years. They qualified for PGI under previous PGI regulations. These were probably less onerous than what we are facing at the moment. There is certainly a preference there. Bord Bia research would establish that on our main markets, PGI status is likely to have a significant benefit, as Mr. Dowling said. When that PGI application was discussed and agreed with the beef task force, it was also agreed that if and when the PGI is successfully registered for Irish grass-fed beef, an oversight group will be established to ensure that producers have an input into and an understanding of the bonus that arises.