Review of the States of Jersey abattoir

Article taken from
http://www.gov.je/TransportTechnicalServices/News/Abattoir.htm

"A report was published today following a review of the States of Jersey abattoir and animal by-products services.

Earlier this year a cross-departmental States working group representing Economic Development, Planning and Environment, Transport Technical Services and the livestock industry was formed to consider opportunities to support the expansion of local meat production and sale. One of the key areas of focus for the group was the abattoir, run by TTS, and whether opportunities existed to change the operating patterns to improve efficiency, reduce costs and improve customer focus.

It was agreed that due to the specialist nature of the abattoir operation, an independent review should be carried out. UK experts Delta-innovation Ltd., were commissioned with a brief to look at the abattoir itself, operational efficiency and scenarios for increased livestock production in the future particularly with the lifting of the controls on importation of bull semen last year.

The study was carried out in August and involved the UK team viewing the abattoir process, meeting key stakeholders providing and using the service and collating comparative data from abattoirs in other locations.

Amongst the key findings was a recognition that the abattoir itself was fully fit for purpose and well equipped, meeting the regulatory standards required to process meat for human consumption. Also, that there is sufficient capacity to meet current and potential future output of livestock.

On the subject of expanding production the report identifies potential for expanding local beef mostly coming from the genetic improvements through breeding with imported semen. A significant opportunity does exist to increase pork production if local markets can be further developed. Lamb too could be expanded perhaps taking advantage of using sheep for conservation grazing to bring added benefits to the Island.

The review team, whilst recognising the inevitable challenges of a relatively low throughput, did identify a number of areas where efficiencies could be made within the abattoir service. Adjustments to the process itself coupled with further training for operatives, perhaps working with staff from UK slaughterhouses could bring about the extra efficiency required to provide a weekly service for all species without increasing costs. This would be welcomed by the industry who feels disadvantaged by the current alternate week service which means fresh pork products can only be supplied on an intermittent basis.