Written answers

Thursday, 19 November 2015

Department of Agriculture, Food and the Marine

Food Safety Standards

Photo of Pearse DohertyPearse Doherty (Donegal South West, Sinn Fein)
Link to this: Individually | In context | Oireachtas source

120. To ask the Minister for Agriculture, Food and the Marine how the new requirements introduced by the Chinese authorities in which cadmium levels for live brown crab have been set at 0.5 mg per kilogram will impact on the issuance of health certificates by the Sea-Fisheries Protection Authority to exporters of live consignments of brown crab to China; the assistance which is being provided to exporters, given these new requirements; if he is aware of the negative impact which these requirements will have on the industry; the action he is taking to address this situation; and if he will make a statement on the matter. [41118/15]

Photo of Simon CoveneySimon Coveney (Cork South Central, Fine Gael)
Link to this: Individually | In context | Oireachtas source

In 2010, Ireland secured market access in China for live crab through bi-lateral co-operation between the Sea-Fisheries Protection Authority (SFPA) and their Chinese counterparts. This access built on previous arrangements for fisheries products and has more recently been part of wider trade missions to expand the access for Irish food and seafood products in China. In the specific case of live crab, I understand from the Sea-Fisheries Protection Authority that there has been a steady increase in exports most recently estimated at €3 million in value with a significant number of Irish sea-fishing boats providing this product to up to 8 seafood export companies. On 29 October 2015, the Chinese food import authorities wrote to the Irish embassy in Beijing expressing concern about the levels of the heavy metal cadmium in live crabs coming from Ireland which the authorities determined exceeded Chinese limits and requested that Ireland ensure only crabs which meet the Chinese standards for cadmium be permitted for export. I am advised that the UK are currently experiencing similar challenges.

European legislation sets a limit of 0.5 mg/kg for white muscle meat from the limbs only; however the Chinese authorities are currently applying this limit to all crabmeat. I understand that crabs take in cadmium from the environment and it builds up in the brown meat of the crab to much higher levels than the white meat. In view of the Chinese request to meet this standard for live crabs, the SFPA notified Irish crab exporters of the new monitoring requirements and the difficulties this would pose for providing health certificates for live Irish crabs intended for export to China. The SFPA followed up the notification last week with face-to-face discussions with crab industry to communicate the challenges the application of this standard presents.

As part of efforts to support the trade of compliant safe seafood, a Memorandum of Understanding is in place with the Chinese import authorities which allows for technical dialogue. With the support of the Marine Institute and the Department of Foreign Affairs and Trade, the SFPA has attempted to raise this issue with the Chinese authorities in recent weeks, so far without success. The SFPA is leading on a technical response to the communication from the Chinese authorities before the end of November with a view to meaningful dialogue around reconsideration of the tissues to which this limit applies. In order to provide additional support to the SFPA in preparing its technical response, a further meeting between the crab industry, the relevant state agencies (Bord Bia, Marine Institute and BIM), my Department and the Department of Foreign Affairs and Trade is being convened this week.

I am advised by the Marine Institute, that Irish waters have very low cadmium levels. It is important to bear in mind that heavy metals occur naturally at low levels in the marine environment and as such do not pose a food safety risk. I am satisfied that the procedures which are in place for monitoring the safety of Irish seafood, including live crab, meet the stringent European standards and consumers can continue to have high confidence in the quality of Irish seafood.

Comments

No comments

Log in or join to post a public comment.