Written answers

Wednesday, 11 February 2009

Department of Agriculture and Food

Pigmeat Sector

9:00 pm

Photo of Bernard DurkanBernard Durkan (Kildare North, Fine Gael)
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Question 268: To ask the Minister for Agriculture, Fisheries and Food his plans for the development and expansion of the pork and bacon industry on home and export markets with particular reference to maintaining existing outlets and establishing new markets and the need to establish clear recognition of a quality Irish product; if he is satisfied that he has established adequate traceability and health check procedures to ensure the quality and customer confidence required on world markets; and if he will make a statement on the matter. [5303/09]

Photo of Brendan SmithBrendan Smith (Cavan-Monaghan, Fianna Fail)
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Teagasc has prepared a development strategy for the Irish pig industry, which identifies the issues facing the sector and makes certain recommendations. The 'Pig Industry Strategy Steering Group', which includes representation from my Department and all sectors of the industry, has been established for the purpose of furthering those recommendations. This group will identify, prioritise and promote actions needed to ensure a viable sustainable future for the pig sector.

Following on from the dioxin issue, Bord Bia plans a number of relevant marketing and promotion initiatives. On the Irish market a series of promotional campaigns are planned. These will commence this month and will focus on building awareness and loyalty to the Bord Bia Quality Mark. These will underline the quality of Irish pigmeat and will communicate its origin.

A customer reassurance programme will be carried out in export markets. This that will entail continued direct Bord Bia contact with customers, placing key information about the Irish pigmeat industry in context and demonstrating the integrity of Irish health controls, a trade communications programme designed to position the capability of the Irish pigmeat sector and the safety and quality measures in place to influence key decision makers in the retail, foodservice and manufacturing sectors and a programme to maximise international market access for Irish pigmeat products. This will involve communications activities designed to build confidence among national authorities and opinion formers in markets based around Ireland's health controls.

On the issue of traceability, the current position is that traceability of pork at slaughter and after is on the basis of production batch. The Department is in consultation with the EU about the possible potential to improve pork traceability so as to reduce the impact in the event of future recalls.

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