Ten individuals from across the red meat supply chain have been named as the first intake for the new and exclusive Meat Minds programme by Hybu Cig Cymru – Meat Promotion Wales (HCC).
Launched in May by HCC, the main aims are to bring passionate and enthusiastic individuals together to develop their knowledge and experience of red meat production from farm to fork.
The programme was developed for individuals between the ages of 21-35 who would benefit from an assigned mentor, the chance to work as a group on a research project, and opportunities to make new connections and forge relationships across the sector.
The successful applicants announced at the Royal Welsh Show are:
- Craig Holly, Pontypool – butchery training officer
- Chloe Mckee, Talgarth – agriculture and sustainability manager, sheep farmer
- Dafydd Walters, Cross Hands – Business Analyst
- Daniel Owen, Penybont Fawr – lamb supply chain development manager, beef and sheep farmer
- Emma Matthews, Cowbridge – livestock buyer, sheep and beef farmer
- Gwion Parry, Pwllheli – beef and sheep farmer, fat depth and marbling ultra sound scanner
- Hywel Evans, Caernarfon – chief executive and company secretary of auctioneering company
- Jane Phillips, Builth Wells – sheep farmer and grassland advisor
- Louise Lawton, Pontypridd – meat specialist, butchery counter
- Robert Powell, Swansea – fresh food operations manager, beef & sheep farmer
HCC’s Elizabeth Swancott, Senior Market Intelligence and Research and Development Officer, said:
“We were totally blown away by the number and quality of applications received, and would like to congratulate the ten members who have been selected for the group.
“They bring with them a wide range of expertise and knowledge from across the red meat supply chain and we look forward to providing them with a platform to share their experiences with each other. We hope that this will encourage close working between the different links in the supply chain and increase understanding of the industry’s structure, challenges and opportunities.”
Group member Louise Lawton said:
“Having grown up on a working beef and sheep farm and now working in the butchery industry, I am looking forward to meeting leaders in Wales’ meat industry, learning from their experiences, and building my own networks within the industry. The knowledge the programme has to offer will be invaluable. It will give me a real sense of the part I play in the industry and how I can communicate this to our customers.”
Auctioneer Hywel Evans said:
“The programme will provide me with valuable insights into areas of the supply chain I have not yet explored in depth. Understanding these aspects will allow me to appreciate the complexities that exist in the production, processing and distribution of red meat. This knowledge will enable me in my current role to contribute more effectively to discussions and decision-making processes that impact the entire supply chain.”
