Dan Boyle (Green Party)

The crisis that followed the recall of Irish pork and bacon products relates as much to the economy as to food safety. We need to consider the impact on the turnover of pork producers during the worst possible time of the year. Already we are seeing a short-term impact in terms of staff being laid off. Further down the production chain, the impact will be even more strongly felt on individual farms. As well as dealing with the short-term revenue losses, we will have to restore sales of Irish pork nationally and internationally to their previous levels. We will also have to consider compensatory measures, either from our much depleted national purse or, it is hoped, with the appropriate assistance of the EU. Although as yet difficult to measure, the economic impact will be significant.

As Senator Quinn noted, the Government's response to the crisis was immediate and appropriate in terms of inspiring public confidence. Lessons were learned from the experience of other countries, such as the toxins in Belgian meat, the recent mozzarella scare in Italy and the powdered milk scandal in China. If any question arises in regard to contaminants in food, the only responsible reaction is a prompt and comprehensive response. The Government and the State agencies have acted appropriately in this regard. The presence in the House of my party colleague, the Minister of State, gives me the opportunity to commend him on his reassuring statements which have helped to restore public confidence in Irish pork.

The impact of a total recall of these products is diminished by the fact that people need to be exposed to them for 40 years before they develop symptoms. If the quantities of dioxin build up in a person's system they may not feel the impact, either immediately or in the long term, on their own personal health. That is not the issue. A product was found that is a known contaminant and it should not have been in the food. It affects the quality of our branded products and our reputation in the world. We must immediately put in place systems that eliminate this risk and ensure the risk cannot happen in future. Government actions and the actions of State agencies are dedicated to that and the crisis has been handled well to date.

There is a job to be done. There are banner headlines on the 24-hour news stations and foreign newspapers that are now stating toxins have been found in Irish pork products. There will not be similar headlines in a week or ten days that will state Irish pork products are clear of toxins. Senator Quinn is correct in stating there is a big selling job to be done by Bord Bia to restore that international reputation.

The fact we have acted in the way we have and with speed is the best card we can play in restoring that confidence. As a country committed to agricultural exports of the highest quality, we can say that we acted appropriately in trying to ensure any contamination which existed is eliminated from our food chain. We can point to the example of other competing countries in the food market which have not acted similarly. It may take some time but I am sure the way in which Irish food products have been viewed in the past can be restored.

Not only is it the worst possible time for pork producers because of the Christmas market but it is not the best possible time at all for the Irish economy, as we are seeking to restore our competitive advantage, increase our exports and get more added value from our economy. The fact we have acted in the way we have should be taken as a mark of confidence. There is a danger that given the cycle of news events we have received in the past nine months in particular, we could retreat into a shell, look at the dark side and be despondent and pessimistic. We should take pride in the fact that we are capable of producing goods of the highest quality. That is what we are good at, and we must get back into the international market. If and when occurrences of this type happen, we should take appropriate measures.

We have to isolate this issue but there are lessons that can be learned in bringing a level of traceability to pork products that currently exists in regard to beef. We must ensure the risk of dioxins is minimised to the largest possible extent, and that will have ramifications for other areas of local, national or international policy. For example, should we be encouraging the creation of incinerators that produce dioxins that may end up in the food chain? These questions must be asked and I am sure they will be considered in the wider context of a review of Government policy.

The common view of all within the Chamber is that what can be done is being done. Our common hope is that Irish pork products can be restored to shop shelves in the quickest possible time. The Minister of State will get a great deal of support for the actions he has taken in this regard.