A DELEGATION of farmers and food processing representatives has travelled to Wales to see for themselves how beef and lamb produced the Welsh way has garnered an enviable international reputation for farm-to-fork traceability.

One of the visits they made was to Rhug Estate, near Corwen.

The group, from Estonia toured north Wales visiting farms and retailers, and received a presentation on the value of the Protected Geographic Indication (PGI) accreditation enjoyed by Welsh lamb and Welsh beef by Hybu Cig Cymru – Meat Promotion Wales (HCC).

The PGI system has been in place in Wales since 2002, for beef, and 2003, for lamb.

Originally awarded by the European Union and now recognised in both the EU and UK, the designation recognises the unique characteristics of beef and lamb produced in Wales, and the full traceability of the meat at each stage of processing.

As well as a thorough audit trail, the traceability of the food is further protected by world leading science, which means that product can be sampled and tested at any point in the supply chain, to ensure it complies with a distinctive Welsh ‘fingerprint’ of origin.

The traceability credentials of Welsh meat have been central to marketing efforts over the past 20 years.

During the course of their fact-finding tour, the Estonian delegation visited Rhug Estate, as well as Ty’n Llwyfan near Conwy, home of TV presenter and farmer Gareth Wyn Jones.

Gareth Wyn Jones added: “Thanks to our farm to fork traceability customers around the world know that if it’s Welsh lamb or Welsh beef they want, that’s what they’ll get.

"It’s great that other countries want to know more, and I was pleased to offer our Estonian friends the full immersive tour at Ty’n Llwyfan.

“We were able to show them at first-hand how sheep and cattle are reared in Wales, with high standards of sustainability and welfare, and of course invite them back to the farmhouse to sample some Welsh lamb!”

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