Sir; Hats off to Tesco, as it turns in yet another stellar profit report. But at what cost to the primary production base of UK farming? Working with the dedicated band of pig producers in the UK, one wonders where the evidence of true corporate responsibility is that Tesco likes to trumpet? It is time it extended beyond PR soundbites. The pig industry information campaign co-ordinated by Bpex has been exemplary. Rarely has the ground been better prepared for consumers to accept and understand the need for higher retail pork prices necessary to protect and secure a viable pig production industry here in the UK. And indeed they have done so with their wallets. Yet of the 49p/kg increase in retail pork prices reported between August and November 2007, barely 2p/kg has been passed back to producers. Even now, as the supply market begins its inevitable contraction, with pig prices rising from 108-110p/kg at the start of 2008, to closer to 120p/kg currently (with break-even still a distant 145p/kg or so), Tulip UK acted unilaterally in reducing prices by 1-2p just last week, allegedly under pressure from Tesco pork buyers. Clearly, "every little helps" is more of an internal mantra, rather than any genuine attempt to support long term supply chains. Sir Terry, do not be surprised if many of those people milling around the front of your stores in the coming weeks are not actually customers!
Invest now in food production capacity
Philip Richardson Farmer, Norfolk
Sir; Rising world food prices have provoked a spate of comment on future food security. Your columnists Tim Lang and Kevin Hawkins may disagree on the means to achieve the level of world food output that we shall need, but both agree that despite short term problems the world has sufficient capacity to feed its expanding population. The first post-war green revolution saw world productivity double within a generation. Our need for food over the next generation will more than double again, and there are no magic bullets. In most developed countries crop and animal research budgets have been cut and there are evident bottlenecks in transferring high science into practical operation. Some technologies with potential to increase yields, such as genetic modification, are held back by public perception. Huge strides to reduce agricultural protectionism across the world have been made in recent years. Global trade offers a good deal to consumers, at least in the short term. What is conveniently forgotten is that protection for agricultural production sprang from a need to increase food production by offering price security and stability to small producers. Unstable prices increase the risk of business failure and lead to lower investment and lower intensity of farming. While conservationists may see this as beneficial, de-intensification on a world scale simply exacerbates the likelihood of a worldwide food crisis. All of this may sound excessively Malthusian. I would simply ask whether the human race can afford to take the risk, this time, that Malthus may have been right. We must surely recognise the urgent need for research and for new economic systems that encourage investment in food production capacity. Twenty or 30 years from now our children may curse us if we do not.
Eleventh hour looms for Food from Britain
Jonathan Grant-Nicholas
Group communications director, Greencore
Sir; As I approach retirement after many years in the food trade, I would like to express appreciation to William Reed and the staff of The Grocer for the way in which they so ably cover the news of our industry and champion a response to many of the serious issues that face us. In this respect I would like to add my support to the efforts of Lady Sylvia Jay (Letters, The Grocer, 12 April, p24) to achieve continuity of the export work of Food from Britain. As a result of the extraordinary decision by Defra to remove funding, FFB's international offices will have to look at accepting clients from other countries, to the detriment of British exporters. Importantly also, the world-class exhibitions team, which gives support to so many companies including Greencore, faces an uncertain future. We are approaching the 11th hour and I do hope that Defra and our industry will not allow this valuable asset to wither and die.
It might be a pasty, but it's not Cornish
Peter Mitchell Cornishman in exile
Sir; While I would wholeheartedly agree with Mark Duddridge, MD of Ginsters, that Cornish pasties should secure PGI status (Letters, The Grocer, 12 April, p26), I would question his opinion on what exactly makes a genuine Cornish pasty. He states that a genuine pasty should contain minced or cut chunks of beef. I'm not sure how many of the CPA members would agree with this but my grandmother would turn in her grave at the very thought of putting minced beef into a pasty. As any self-respecting Cornish man or woman will know, only chunks of beef should be used. Of course, I guess it would suit Ginsters very much if they could continue to use mince and still call them Cornish. I hope that the CPA ensures that the criteria for meeting the PGI require producers to follow more closely a traditional Cornish pasty recipe.
Invest now in food production capacity
Philip Richardson Farmer, Norfolk
Sir; Rising world food prices have provoked a spate of comment on future food security. Your columnists Tim Lang and Kevin Hawkins may disagree on the means to achieve the level of world food output that we shall need, but both agree that despite short term problems the world has sufficient capacity to feed its expanding population. The first post-war green revolution saw world productivity double within a generation. Our need for food over the next generation will more than double again, and there are no magic bullets. In most developed countries crop and animal research budgets have been cut and there are evident bottlenecks in transferring high science into practical operation. Some technologies with potential to increase yields, such as genetic modification, are held back by public perception. Huge strides to reduce agricultural protectionism across the world have been made in recent years. Global trade offers a good deal to consumers, at least in the short term. What is conveniently forgotten is that protection for agricultural production sprang from a need to increase food production by offering price security and stability to small producers. Unstable prices increase the risk of business failure and lead to lower investment and lower intensity of farming. While conservationists may see this as beneficial, de-intensification on a world scale simply exacerbates the likelihood of a worldwide food crisis. All of this may sound excessively Malthusian. I would simply ask whether the human race can afford to take the risk, this time, that Malthus may have been right. We must surely recognise the urgent need for research and for new economic systems that encourage investment in food production capacity. Twenty or 30 years from now our children may curse us if we do not.
Eleventh hour looms for Food from Britain
Jonathan Grant-Nicholas
Group communications director, Greencore
Sir; As I approach retirement after many years in the food trade, I would like to express appreciation to William Reed and the staff of The Grocer for the way in which they so ably cover the news of our industry and champion a response to many of the serious issues that face us. In this respect I would like to add my support to the efforts of Lady Sylvia Jay (Letters, The Grocer, 12 April, p24) to achieve continuity of the export work of Food from Britain. As a result of the extraordinary decision by Defra to remove funding, FFB's international offices will have to look at accepting clients from other countries, to the detriment of British exporters. Importantly also, the world-class exhibitions team, which gives support to so many companies including Greencore, faces an uncertain future. We are approaching the 11th hour and I do hope that Defra and our industry will not allow this valuable asset to wither and die.
It might be a pasty, but it's not Cornish
Peter Mitchell Cornishman in exile
Sir; While I would wholeheartedly agree with Mark Duddridge, MD of Ginsters, that Cornish pasties should secure PGI status (Letters, The Grocer, 12 April, p26), I would question his opinion on what exactly makes a genuine Cornish pasty. He states that a genuine pasty should contain minced or cut chunks of beef. I'm not sure how many of the CPA members would agree with this but my grandmother would turn in her grave at the very thought of putting minced beef into a pasty. As any self-respecting Cornish man or woman will know, only chunks of beef should be used. Of course, I guess it would suit Ginsters very much if they could continue to use mince and still call them Cornish. I hope that the CPA ensures that the criteria for meeting the PGI require producers to follow more closely a traditional Cornish pasty recipe.
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