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0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:06 > 0:00:08- According to a recent report...
0:00:08 > 0:00:11- ..the way customers buy red meat - is changing.
0:00:12 > 0:00:15- Will this affect meat sales - in Wales?
0:00:15 > 0:00:18- It's people voluntarily - eating less meat.
0:00:18 > 0:00:22- It's not a large percentage - but it is increasing.
0:00:23 > 0:00:26- The enterprise - of one Lleyn family pays dividends.
0:00:26 > 0:00:33- What's the point in training the - boys if you can't offer them work?
0:00:33 > 0:00:36- The carcass competition - at the Winter Fair...
0:00:36 > 0:00:39- ..is a huge help - to pioneering young breeders.
0:00:39 > 0:00:42- I learnt a lot - during this competition.
0:00:43 > 0:00:45- It's my first time but not my last.
0:00:50 > 0:00:54- I'm at the Winter Fair, the shop - window for the red meat industry.
0:00:54 > 0:00:59- If you had a look around today, - you'd be confident for the future...
0:00:59 > 0:01:04- ..but trends are changing - in buying and eating red meat.
0:01:04 > 0:01:08- Is the industry - ready to meet the challenges?
0:01:15 > 0:01:20- Meat Promotion Wales worked - with Kantar Worldpanel last year.
0:01:20 > 0:01:24- They discovered - that flexitarianism is on the rise.
0:01:24 > 0:01:27- Flexitarians only eat meat - occasionally.
0:01:27 > 0:01:32- The percentage of nightly meals - that don't contain meat...
0:01:32 > 0:01:36- ..has grown from 36% to 38% - in less than three years.
0:01:37 > 0:01:40- What effect has this had - on Welsh farmers?
0:01:40 > 0:01:44- It's important - to research and determine...
0:01:44 > 0:01:46- ..where the trends are taking us.
0:01:46 > 0:01:49- It's people voluntarily - eating less meat.
0:01:50 > 0:01:53- It's not a large percentage - but it is increasing.
0:01:53 > 0:01:57- You must remember that people - eating meat in this country...
0:01:58 > 0:02:01- ..with a population of 70 million, - only 3% don't eat meat.
0:02:02 > 0:02:05- We still retain a strong market.
0:02:05 > 0:02:09- That percentage hasn't changed - for 30 years.
0:02:10 > 0:02:15- There's a strong market - but we have to change and adapt.
0:02:15 > 0:02:19- The market is changing - and the demand is changing.
0:02:19 > 0:02:24- As a body and an industry, we have - to meet the changing market.
0:02:24 > 0:02:26- Looking to the future...
0:02:26 > 0:02:32- ..it's important to encourage young - people to continue eating red meat.
0:02:32 > 0:02:36- We've seen a trend - in the small shop sector...
0:02:36 > 0:02:40- ..where fewer Welsh people - are buying meat to cook...
0:02:41 > 0:02:43- ..some cuts in particular.
0:02:43 > 0:02:45- If we look at the catering sector...
0:02:45 > 0:02:49- ..there's a huge increase, - especially with lamb.
0:02:49 > 0:02:53- There's been an increase in the sale - of lamb in the catering industry.
0:02:53 > 0:02:58- We can do more work in educating - young customers how to cook...
0:02:58 > 0:03:03- ..and the value of cooking lamb, - in particular, at home.
0:03:03 > 0:03:08- We currently have European - PGI branding on our produce.
0:03:08 > 0:03:12- What's going to happen to that - if a hard Brexit occurs?
0:03:13 > 0:03:17- Are you preparing for that now? - Will there be a new Welsh brand?
0:03:18 > 0:03:22- We don't know what will happen - in the future as we stand here now.
0:03:23 > 0:03:27- Knowing that we face uncertainty, - we are working on another plan...
0:03:27 > 0:03:30- ..with Defra - and the Welsh Government.
0:03:30 > 0:03:36- If we're not part of - the European system in the future...
0:03:36 > 0:03:40- ..we'll have another plan in place.
0:03:40 > 0:03:42- Of course, time will tell.
0:03:43 > 0:03:45- We have to retain the brands - we have.
0:03:45 > 0:03:50- That way we'll secure value - in the market.
0:03:50 > 0:03:55- The red meat industry in Wales - is facing challenges.
0:03:55 > 0:03:59- What's being done to promote - the produce across the world?
0:04:00 > 0:04:03- Brexit has done very little - to benefit us...
0:04:03 > 0:04:07- ..but it has shown us that - all our eggs are in one basket.
0:04:07 > 0:04:11- It's shown us - that we have to target new markets.
0:04:11 > 0:04:14- There are markets out there - without a doubt.
0:04:14 > 0:04:17- The Middle East is a market - we should be pursuing.
0:04:18 > 0:04:23- There's been an increase in red meat - consumption in these countries.
0:04:23 > 0:04:27- There's demand for premium red meat - which is what we're selling.
0:04:28 > 0:04:30- We've had success - in places like Canada.
0:04:30 > 0:04:36- We must think about China and - America as markets for Welsh meat.
0:04:36 > 0:04:38- As we look to the future...
0:04:39 > 0:04:43- ..what's the primary message - in terms of selling red meat?
0:04:43 > 0:04:47- In Britain, we've started - a campaign with beef...
0:04:47 > 0:04:52- ..where we emphasise that red meat - is healthy and nutritious...
0:04:52 > 0:04:54- ..as part of a balanced diet.
0:04:55 > 0:04:57- It contains zinc, iron and protein.
0:04:58 > 0:05:01- That's our message - for beef promotion.
0:05:02 > 0:05:06- With lamb, we're trying - to promote it as a flexible meat.
0:05:06 > 0:05:10- We've introduced a website you can - access on your mobile phone.
0:05:11 > 0:05:15- If you're wondering which cut - to purchase, you can access recipes.
0:05:15 > 0:05:18- Some will have videos - showing you how to cook.
0:05:18 > 0:05:22- We're presenting lamb as a flexible - ingredient which is easy to cook.
0:05:22 > 0:05:24- There are varying opinions...
0:05:25 > 0:05:28- ..about the advantages and - disadvantages of eating red meat.
0:05:29 > 0:05:32- Informed advice - is important for customers.
0:05:32 > 0:05:37- Dietician Sioned Quirke - is an expert on food nutrition.
0:05:37 > 0:05:40- The topic of red meat - is rather contentious.
0:05:41 > 0:05:44- I think that people - are worried about eating it.
0:05:44 > 0:05:50- Research has shown that eating - red meat a few times a week...
0:05:50 > 0:05:52- ..is OK for our health.
0:05:52 > 0:05:55- Problems arise with processed meats.
0:05:56 > 0:05:58- That includes sausages and bacon.
0:05:58 > 0:06:06- We know that red meat is a good - source of protein, folate and iron.
0:06:06 > 0:06:12- A portion of meat is the same size - as the palm of your hand.
0:06:12 > 0:06:18- It's great if we can eat two - to three portions of meat a week.
0:06:19 > 0:06:21- With trends such as - flexitarianism...
0:06:22 > 0:06:26- ..that cuts down on the amount - of meat someone eats.
0:06:26 > 0:06:29- That's fine, it's no problem at all.
0:06:29 > 0:06:34- We have to make sure we have another - source of protein in the diet.
0:06:34 > 0:06:38- I would say that the best advice...
0:06:39 > 0:06:43- ..is to buy meat that hasn't been - processed, is low in fat...
0:06:43 > 0:06:45- ..and cook it at home.
0:06:45 > 0:06:48- We know the quality - of what we've bought...
0:06:48 > 0:06:50- ..and the quality of our meals.
0:06:51 > 0:06:53- We shouldn't add - more fat and salt to it.
0:06:57 > 0:07:00- To appeal - to the younger generation...
0:07:00 > 0:07:04- ..Meat Promotion Wales invited - Chris Roberts to cook lamb...
0:07:04 > 0:07:06- ..using the asado method.
0:07:09 > 0:07:13- Chris, - tell us more about this asado.
0:07:13 > 0:07:19- Asado is a way of cooking adopted - by our ancestors in Patagonia.
0:07:19 > 0:07:22- Iron cross, - mountain lambs, on the fire.
0:07:23 > 0:07:24- What's better than that?
0:07:25 > 0:07:28- What are young people - eating these days?
0:07:28 > 0:07:31- I love putting these videos - on Facebook.
0:07:31 > 0:07:33- A lot of young people watch them.
0:07:34 > 0:07:38- They send photos of the recipes - they try - at least they're trying.
0:07:39 > 0:07:42- I was at a festival - with the asado...
0:07:42 > 0:07:46- ..and the youngsters - were eating lamb for the first time.
0:07:47 > 0:07:49- They don't know about it - - that's the problem.
0:07:50 > 0:07:52- As soon as they do, they go for it.
0:07:52 > 0:07:55- We need to educate them - about local produce.
0:07:55 > 0:07:57- Wales has the best produce - in the world.
0:07:58 > 0:08:01- There's something social - about asado cooking.
0:08:01 > 0:08:03- It's not just about the food.
0:08:03 > 0:08:06- We keep the fire going - after the lamb's been cooked.
0:08:06 > 0:08:09- Red wine, good music, - what's better than that.
0:08:09 > 0:08:11- Is this important?
0:08:11 > 0:08:16- The wood is very important. - You use seasoned hardwood for fuel.
0:08:16 > 0:08:19- It gives the lamb - a subtle smokiness.
0:08:20 > 0:08:21- I have oak, beech and ash.
0:08:22 > 0:08:25- In terms of the meat's - nutritious value...
0:08:25 > 0:08:28- ..it's important - to convey that message...
0:08:28 > 0:08:31- ..especially - when it's not processed.
0:08:31 > 0:08:35- Some people are claiming - that red meat is bad for you...
0:08:35 > 0:08:38- ..but that's all down - to processed meat.
0:08:38 > 0:08:40- This isn't bad for you.
0:08:40 > 0:08:44- This lamb breathed Welsh air - and ate Welsh grass.
0:08:45 > 0:08:49- The only thing I've missed so far - is a taste of the meat.
0:08:49 > 0:08:54- I'm so glad Meat Promotion Wales - allowed me to cook this meat here.
0:08:54 > 0:08:57- Wow, that just peels off the bone.
0:08:58 > 0:08:59- When did you start cooking this?
0:08:59 > 0:09:01- When did you start cooking this?- - It's been cooking for seven hours.
0:09:01 > 0:09:06- When I serve it pink, it melts - in the mouth with crackling.
0:09:06 > 0:09:08- You can taste the depth of flavour.
0:09:08 > 0:09:12- The smokiness is subtle - but it's still there.
0:09:12 > 0:09:13- What do you think of that?
0:09:13 > 0:09:15- What do you think of that?- - Lovely. Thank you, chef.
0:09:16 > 0:09:19- I'm not a chef. - I just like cooking meat on fire.
0:09:19 > 0:09:23- My eyes are red from being here - all day but I love it.
0:09:31 > 0:09:33- How often do you eat meat?
0:09:33 > 0:09:38- Every lunchtime and suppertime - usually. Sometimes I eat fish.
0:09:38 > 0:09:43- I like every meat, - pork, lamb and beef.
0:09:43 > 0:09:47- Some people claim that we eat - too much meat these days.
0:09:47 > 0:09:49- I don't believe that.
0:09:49 > 0:09:53- It's a good source of protein - and keeps you going.
0:09:54 > 0:09:57- It's expensive - but you get what you pay for.
0:09:57 > 0:10:01- If you want a good cut of meat, - you'll have to pay for it.
0:10:07 > 0:10:09- The customer has the final word.
0:10:09 > 0:10:12- It's time for a break. - We'll be back soon.
0:10:13 > 0:10:14- .
0:10:18 > 0:10:18- Subtitles
0:10:18 > 0:10:20- Subtitles- - Subtitles
0:10:23 > 0:10:25- Welcome back.
0:10:25 > 0:10:28- I'm on Tyddyn Cae farm, - Boduan, near Pwllheli.
0:10:29 > 0:10:33- Traditionally a sheep farm - but for the first time ever...
0:10:33 > 0:10:36- ..they've just started farming - dairy cattle.
0:10:36 > 0:10:41- I came here at the start of July - when they were building.
0:10:41 > 0:10:46- I've come back to see how - the new enterprise is developing.
0:10:47 > 0:10:52- We first visited Tyddyn Cae - back in December 2008.
0:10:52 > 0:10:55- Back then, - Tomos and Hefina Evans...
0:10:55 > 0:10:58- ..were sheep farmers and tenants...
0:10:58 > 0:11:01- ..to Lord Newborough - and the Glynllifon estate.
0:11:02 > 0:11:06- They also ran the Daflod restaurant - above the Fic in Llithfaen.
0:11:07 > 0:11:09- Things have changed here.
0:11:09 > 0:11:14- Within the last five years, they've - bought the Whitehall in Pwllheli...
0:11:15 > 0:11:19- ..they've bought Tyddyn Cae - which includes 250 acres...
0:11:19 > 0:11:24- ..and they've built - two cattle sheds, one silage pit...
0:11:25 > 0:11:29- ..one slurry pit - and a brand-new milking parlour.
0:11:29 > 0:11:34- In the middle of the summer, - builders and contractors were busy.
0:11:34 > 0:11:37- Coordinating the project - was Tomos.
0:11:38 > 0:11:42- Things have moved ahead very - quickly over the past few years.
0:11:42 > 0:11:45- Remarkably so.
0:11:45 > 0:11:48- We made the decision - to buy the Whitehall.
0:11:51 > 0:11:54- It took two years - to draw up plans after buying it.
0:11:54 > 0:11:57- We decided to make - a major investment.
0:11:57 > 0:12:00- It came with - a substantial amount of risk...
0:12:02 > 0:12:04- ..looking back at it now.
0:12:04 > 0:12:06- We were so enthusiastic.
0:12:06 > 0:12:09- The business - has worked and succeeded.
0:12:09 > 0:12:13- We decided to make another - investment after buying Tyddyn Cae.
0:12:15 > 0:12:19- We wanted to modernise the farm - to get the boys home.
0:12:20 > 0:12:22- Why did you decide on dairy cattle?
0:12:23 > 0:12:26- We drew up a business plan - when we bought Tyddyn Cae.
0:12:26 > 0:12:31- We took a serious look - at the business.
0:12:33 > 0:12:35- As we were, we had sheep and cattle.
0:12:36 > 0:12:41- We could only sustain one family - on Tyddyn Cae.
0:12:42 > 0:12:46- In that respect, with the boys - wanting to return home...
0:12:47 > 0:12:52- ..we had to look - at how we could get them home.
0:12:52 > 0:12:57- Milking, on paper, - made the most financial sense.
0:12:58 > 0:13:00- That's the only thing.
0:13:00 > 0:13:03- We had to become more intensive.
0:13:03 > 0:13:06- The boys had received some training.
0:13:07 > 0:13:09- Gruffudd had been to Glynllifon...
0:13:11 > 0:13:14- ..and he spent some time - in New Zealand.
0:13:14 > 0:13:17- Ifan followed a degree course - in Harper Adams.
0:13:18 > 0:13:22- You felt that there was no point - in training these boys...
0:13:22 > 0:13:26- ..if you couldn't offer them - some work at home.
0:13:26 > 0:13:29- What worked in our favour...
0:13:29 > 0:13:34- ..was the rise in the price of milk - since we drew up the business plan.
0:13:35 > 0:13:38- Things are going the right way - for us.
0:13:38 > 0:13:43- It's a 25-year investment. I have - confidence that we can succeed.
0:13:44 > 0:13:48- There are three children - - Ifan, Morfudd and Gruffudd.
0:13:48 > 0:13:51- Morfudd is a student in Cardiff.
0:13:51 > 0:13:56- The sons are busy preparing - for the new enterprise.
0:13:56 > 0:13:59- How much of a decision was it - to start dairy farming?
0:13:59 > 0:14:03- We'd been thinking about it - for many years.
0:14:05 > 0:14:08- In the end, I think we made - the correct decision.
0:14:08 > 0:14:10- You were all agreed.
0:14:10 > 0:14:12- Yes, we all made the decision.
0:14:13 > 0:14:15- Was this the only way forward?
0:14:16 > 0:14:18- That's what I think.
0:14:18 > 0:14:21- I don't see a bright future - for beef and sheep.
0:14:22 > 0:14:24- You've had help from the Assembly.
0:14:24 > 0:14:28- We were fortunate to receive help - to start the enterprise.
0:14:28 > 0:14:32- How difficult would it be - to start something like this...
0:14:32 > 0:14:34- ..without financial help?
0:14:34 > 0:14:39- It would be impossible. - We'd have to re-assess many things.
0:14:39 > 0:14:43- Most definitely, yes.
0:14:43 > 0:14:45- You think this is the way forward.
0:14:45 > 0:14:49- Yes, yes, there's no doubt about it.
0:14:50 > 0:14:55- Tomos and the boys are busy day and - night building the milking parlour.
0:14:55 > 0:14:59- Hefina is in the kitchen - of the Whitehall, Pwllheli.
0:14:59 > 0:15:03- What have you been doing - over the past nine years?
0:15:03 > 0:15:06- How have things developed for you?
0:15:06 > 0:15:09- After leaving the Daflod, - we moved to Pwllheli.
0:15:10 > 0:15:15- We bought a run-down pub - in the middle of town.
0:15:16 > 0:15:20- We made a big - financial commitment to it...
0:15:20 > 0:15:23- ..to try and get it - up to this standard.
0:15:23 > 0:15:25- Here we are now, serving food.
0:15:26 > 0:15:29- You're in your element - in the kitchen.
0:15:29 > 0:15:31- Most definitely, yes.
0:15:32 > 0:15:37- Tomos and the children were - supportive in the first few years.
0:15:38 > 0:15:44- We hope we can support them - while they're busy milking.
0:15:44 > 0:15:46- No regrets?
0:15:46 > 0:15:48- No regrets?- - Not yet!
0:15:49 > 0:15:52- They aren't diversifying - on Tyddyn Cae farm.
0:15:52 > 0:15:56- It's a business development - for the future.
0:15:56 > 0:16:01- The decision to start milking - was made before the Brexit vote.
0:16:02 > 0:16:04- The result - has caused some concern...
0:16:04 > 0:16:08- ..but Tomos believes - he's on the right track...
0:16:08 > 0:16:11- ..even in a world without subsidies.
0:16:12 > 0:16:14- It strengthens our decision.
0:16:14 > 0:16:17- We have to consider life - after Brexit.
0:16:18 > 0:16:24- I don't think we'll have - many subsidies after Brexit.
0:16:25 > 0:16:29- After securing a milk contract - with Glanbia on Anglesey...
0:16:29 > 0:16:32- ..and after months of hard work...
0:16:32 > 0:16:36- ..the milking parlour is ready - and the milk is flowing.
0:16:36 > 0:16:40- Everyone has settled in - to the new routine.
0:16:40 > 0:16:45- Well, Ifan, you've started milking - and everything's going well for you.
0:16:46 > 0:16:48- Yes, everything is going well.
0:16:50 > 0:16:54- There are a few small problems - but we're getting through them.
0:16:54 > 0:16:57- The milk market - favours you at the moment.
0:16:58 > 0:17:01- We receive 35/36p per litre.
0:17:01 > 0:17:05- We've started at a favourable time.
0:17:07 > 0:17:10- What price had you put - in your business plan?
0:17:10 > 0:17:14- We based our business plan on 25p.
0:17:14 > 0:17:16- It's helped us out greatly.
0:17:17 > 0:17:22- We're receiving - a very fair price right now.
0:17:22 > 0:17:26- More importantly, Ifan, - are you enjoying it?
0:17:26 > 0:17:29- Yes, I wouldn't be doing it - if I didn't enjoy it.
0:17:30 > 0:17:32- I find it easy - getting up in the morning.
0:17:33 > 0:17:37- The hours are long - but I take great enjoyment from it.
0:17:37 > 0:17:42- Here we are, Tomos. It's worked.
0:17:42 > 0:17:44- Yes, we're finally in.
0:17:44 > 0:17:46- We took our time to get them in.
0:17:46 > 0:17:49- We were rather fortunate - with the weather.
0:17:49 > 0:17:54- 210 cattle are milked every day.
0:17:54 > 0:17:55- Yes.
0:17:55 > 0:18:00- That was part of our business plan - and we've realised it.
0:18:01 > 0:18:03- Are you happy with your world...
0:18:03 > 0:18:06- ..or are there other challenges - ahead for you?
0:18:06 > 0:18:11- No, we're relatively happy - as we are right now.
0:18:11 > 0:18:15- There's some construction work to do - but it doesn't affect the milking.
0:18:16 > 0:18:19- More importantly, - the money's coming in.
0:18:19 > 0:18:23- Are you confident about the future - of the dairy industry?
0:18:25 > 0:18:30- Yes, - I'm glad we made this decision now.
0:18:30 > 0:18:35- Of all the sectors available to us - in the farming industry...
0:18:36 > 0:18:42- ..I think this is - the strongest sector.
0:18:42 > 0:18:46- We will face challenges - from Brexit...
0:18:46 > 0:18:50- ..but I'm confident - the business will succeed.
0:18:53 > 0:18:56- Three weeks ago, - I joined two young farmers...
0:18:57 > 0:19:01- ..who'd started keeping pigs - as part of a Menter a Busnes scheme.
0:19:01 > 0:19:04- They are Naomi Nicholas - and Cennydd Jones.
0:19:04 > 0:19:06- I'm at the Winter Fair...
0:19:06 > 0:19:10- ..to see them competing - in the carcass competition.
0:19:12 > 0:19:18- Menter Moch Cymru is funded by - the Rural Development Programme.
0:19:18 > 0:19:23- It was established to help - and develop the Welsh pig sector.
0:19:23 > 0:19:26- There are around 25,000 pigs - in Wales.
0:19:26 > 0:19:30- They produce 3,200 tonnes of pork - annually.
0:19:30 > 0:19:33- The aim is to increase - the Welsh herd.
0:19:33 > 0:19:37- The experience of attending - the Winter Fair is important.
0:19:38 > 0:19:42- It's a great chance - to receive feedback from judges.
0:19:42 > 0:19:45- Well, Cennydd, - the big day has arrived.
0:19:45 > 0:19:48- How many pigs are entered - into this competition?
0:19:49 > 0:19:53- Four of us were fortunate enough - to be in the competition...
0:19:53 > 0:19:58- ..and I knew the four of us could - enter a pig each in the competition.
0:19:59 > 0:20:03- Myself, Naomi, Ffion and Kim have - entered a pig in the competition.
0:20:03 > 0:20:06- Did you see the carcass - before it was judged?
0:20:06 > 0:20:11- No, it was midday today before - I arrived at the showground.
0:20:11 > 0:20:15- That's when I saw my carcass - for the first time.
0:20:15 > 0:20:18- It was an interesting experience.
0:20:18 > 0:20:21- I don't usually see - the finished product.
0:20:21 > 0:20:26- When I last spoke to you, you said - you were holding the pig back...
0:20:26 > 0:20:29- ..because you felt - it was growing too big.
0:20:29 > 0:20:31- That's the mistake I made.
0:20:32 > 0:20:35- I've compared my carcass - with the others.
0:20:35 > 0:20:37- I think I held it back too much.
0:20:37 > 0:20:39- You can see that - in the depth of the loin.
0:20:40 > 0:20:42- It's not as good as the other pigs.
0:20:42 > 0:20:46- It takes a long time - to inspect and mark each carcass.
0:20:46 > 0:20:49- Marks are awarded - for different elements.
0:20:49 > 0:20:52- Glyn Davies from Denbigh - is one of the judges.
0:20:53 > 0:20:55- Happy with the competition, Glyn?
0:20:55 > 0:21:00- It's a good competition - even though only four competed.
0:21:00 > 0:21:03- What were the characteristics - of the top two?
0:21:03 > 0:21:06- I went with what I would want - to sell in my shop.
0:21:06 > 0:21:09- It was a Welsh pig.
0:21:09 > 0:21:10- It was a sow.
0:21:11 > 0:21:15- It had a good length, and an - excellent shape for a Welsh pig.
0:21:15 > 0:21:19- Very nice. I like Cennydd's pig.
0:21:19 > 0:21:22- It was another Welsh pig. - It had a good length.
0:21:22 > 0:21:26- For me, it was a boar and I try - not to sell those in the shop.
0:21:26 > 0:21:30- The quality on the plate - is a little inferior.
0:21:30 > 0:21:34- Naomi entered a black pig - in the competition.
0:21:35 > 0:21:37- A traditional Large Black pig.
0:21:38 > 0:21:41- It was a little too fat.
0:21:41 > 0:21:46- That's what they're like, you have - to slaughter them when it's time.
0:21:46 > 0:21:49- It's a niche market, - the traditional pigs.
0:21:49 > 0:21:51- Not everyone wants them.
0:21:52 > 0:21:55- Constructive criticism - from the judge...
0:21:55 > 0:22:01- ..but did Cennydd learn anything - from competing at the Winter Fair?
0:22:01 > 0:22:03- I was third today.
0:22:03 > 0:22:06- I looked at the other carcasses - and it was a fair result.
0:22:07 > 0:22:10- The top two had more weight on them - and a better shape.
0:22:10 > 0:22:14- I've learnt a lot - from the competition.
0:22:15 > 0:22:17- It's my first time but not my last.
0:22:17 > 0:22:20- How confident were you - of victory here today?
0:22:21 > 0:22:23- I didn't know what to expect.
0:22:23 > 0:22:27- I've never done anything like this - before. It turned out well.
0:22:29 > 0:22:32- The carcasses were sold later - in the day.
0:22:32 > 0:22:38- The hope was to invest any profit - back into the business.
0:22:38 > 0:22:41- Cennydd secured the best price - of the four.
0:22:41 > 0:22:44- His Welsh pig sold for 260.
0:22:44 > 0:22:49- Ffion received 220, Kim 200...
0:22:50 > 0:22:52- ..and Naomi 160.
0:22:55 > 0:22:57- That's it for this week.
0:22:57 > 0:23:00- It's nice to say - that we live at a time...
0:23:00 > 0:23:03- ..where young people - can try something new.
0:23:03 > 0:23:08- We know we'll have to be flexible - for what awaits us in the future.
0:23:08 > 0:23:12- For this week, - from myself and the Ffermio crew...
0:23:12 > 0:23:16- ..thanks for your company - and goodbye to you all.
0:23:34 > 0:23:36- S4C Subtitles by Adnod Cyf.
0:23:36 > 0:23:36- .