Simon Coveney (Cork South Central, Fine Gael)
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That may be the case. We are considering a code of good trading practice at EU level. The conversation is taking place at EU level among Ministers and there is a good deal of pressure from farmers, primary producers and small food companies producing good quality products. Such players are feeling the squeeze by large multiples which have significant buying power and can drive down prices, especially in the horticulture sector, among others. This is something to which we need to find a solution, but it must be an EU-wide solution. If we come up with an Irish solution, retailers will simply source product from outside Ireland elsewhere in Europe. We must address this issue collectively. It is an ongoing debate in the context of the Common Agricultural Policy reform process and we are looking to support producer organisations to collectively bargain on price in order that there can be economies of scale and they can bargain with retail outlets and so on.

I understand Senator Susan O'Keeffe has good knowledge of this area and why she is sceptical about some of the practices engaged in, given the research she has conducted. On the 80:20 trim, it refers to 80% visible lean meat and 20% fat. Professor Reilly or one of the veterinary specialists will correct me if I am wrong, but that is my understanding. The higher the visible lean meat content, the less fat in the product.

Undoubtedly, there will be a significant role for DNA testing in the future to provide reassurance for the consumer and our larger clients also. Tesco has stated it will insist on DNA testing. I have already offered to other companies which will potentially source from Silvercrest that we will introduce DNA testing at the plant, on a daily basis if necessary, to reassure them. We will introduce it in a more systematic way than what we have in place, but either way, it needs some thought and work. Perhaps we might come back to the committee to get the input of members.

The straight answer to the question of whether there was evidence of frozen meat thawing and then being re-frozen is no, but I cannot definitely say it was not happening. However, we did not see any evidence which suggested it was happening.

There was a question about mechanically recovered meat. There were ingredients containing mechanically recovered meat from a different EU country on which there was a spotlight earlier in the investigation, but there was only small trace elements of equine DNA in the sample. We quickly came to the conclusion that it was not the problem product and we reported the findings to the appropriate authorities.

Another question was related to a specific test to check for mechanically recovered or de-sinewed meat, as I term it. I will outline the process for those not familiar with it. When all of the main cuts are taken from a carcass, there is some meat stuck between the bones. The meat content is removed from the carcass or bone using a pressurised system. As I understand it, this is regarded as de-sinewed or mechanically recovered meat. There is nothing wrong with it in terms of food safety issues, but I realise people do not especially like the thought of that process being used.

Senator Susan O'Keeffe asked me a question about Rangeland, but I am unsure what it was because I only have the word "Rangeland" written down. To be honest, we do not yet have detailed files from Rangeland, as we have only just gone in. I do not have reports back on auditing and so on, but we will have them soon. Therefore, I will be cautious in what I say about Rangeland to be fair to the company and ensure I am accurate in what I say.

Rangeland Foods approached us to assess its products because it was concerned about them.