Welsh meat promotion body is to stay in business

The Welsh meat promotion body HCC (Hybu Cig Cymru) should be “continued” according to the initial findings of a five-month review of its value to the industry, but its structure needs to be “refined”.

Full details of how HCC needs to change are still being discussed but the deputy minister for farming and food in Wales, Rebecca Evans, has already given the organisation her official backing in an interim report.

Designed to promote Welsh meat products both in the UK and overseas, HCC’s future has been the subject of a major review and industry consultation, running since November last year, under the guidance of Kevin Roberts. While he is still talking to a “wide range of people” to evaluate the role of HCC and its ability to deliver value for money for the Welsh Government and levy payers, his initial findings are as follows:

  • The statutory levy should continue.
  • HCC continues to be the appropriate vehicle through which appropriate statutory levies are collected and spent.
  • The role of HCC in providing market development should be continued but needs refinement.
  • There is a need to better coordinate industry development work with other services which are available in the market for knowledge transfer, for example Farming Connect.
  • Closer working and governance arrangements between HCC and the Welsh Government would benefit both organisations.
  • The entire board of HCC should be more involved in the development of strategic and corporate plans. This will ensure a greater ownership of the HCC strategy by the board. This in turn will allow each board member to fulfil more effectively the important role of leading the work of HCC and communicating with the wider industry.
  • In respect of its accountability to the industry, HCC should undertake more effective engagement with levy payers and this responsibility should extend to all board members.

Mr Roberts, who is a former director general of the NFU and also a former CEO of AHDB, will produce his final report in the summer.

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