Mon, 04 Dec 2017 Ffermio


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Mon, 04 Dec 2017

Bydd Alun yn y Ffair Aeaf yn archwilio sefyllfa'r farchnad cig coch yng Nghymru. Alun finds out more about the market for red meat in Wales and Daloni visits Tyddyn Cae farm in ...


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-According to a recent report...

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-..the way customers buy red meat

-is changing.

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-Will this affect meat sales

-in Wales?

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-It's people voluntarily

-eating less meat.

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-It's not a large percentage

-but it is increasing.

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-The enterprise

-of one Lleyn family pays dividends.

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-What's the point in training the

-boys if you can't offer them work?

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-The carcass competition

-at the Winter Fair...

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-..is a huge help

-to pioneering young breeders.

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-I learnt a lot

-during this competition.

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-It's my first time but not my last.

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-I'm at the Winter Fair, the shop

-window for the red meat industry.

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-If you had a look around today,

-you'd be confident for the future...

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-..but trends are changing

-in buying and eating red meat.

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-Is the industry

-ready to meet the challenges?

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-Meat Promotion Wales worked

-with Kantar Worldpanel last year.

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-They discovered

-that flexitarianism is on the rise.

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-Flexitarians only eat meat

-occasionally.

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-The percentage of nightly meals

-that don't contain meat...

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-..has grown from 36% to 38%

-in less than three years.

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-What effect has this had

-on Welsh farmers?

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-It's important

-to research and determine...

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-..where the trends are taking us.

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-It's people voluntarily

-eating less meat.

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-It's not a large percentage

-but it is increasing.

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-You must remember that people

-eating meat in this country...

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-..with a population of 70 million,

-only 3% don't eat meat.

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-We still retain a strong market.

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-That percentage hasn't changed

-for 30 years.

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-There's a strong market

-but we have to change and adapt.

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-The market is changing

-and the demand is changing.

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-As a body and an industry, we have

-to meet the changing market.

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-Looking to the future...

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-..it's important to encourage young

-people to continue eating red meat.

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-We've seen a trend

-in the small shop sector...

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-..where fewer Welsh people

-are buying meat to cook...

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-..some cuts in particular.

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-If we look at the catering sector...

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-..there's a huge increase,

-especially with lamb.

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-There's been an increase in the sale

-of lamb in the catering industry.

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-We can do more work in educating

-young customers how to cook...

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-..and the value of cooking lamb,

-in particular, at home.

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-We currently have European

-PGI branding on our produce.

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-What's going to happen to that

-if a hard Brexit occurs?

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-Are you preparing for that now?

-Will there be a new Welsh brand?

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-We don't know what will happen

-in the future as we stand here now.

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-Knowing that we face uncertainty,

-we are working on another plan...

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-..with Defra

-and the Welsh Government.

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-If we're not part of

-the European system in the future...

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-..we'll have another plan in place.

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-Of course, time will tell.

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-We have to retain the brands

-we have.

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-That way we'll secure value

-in the market.

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-The red meat industry in Wales

-is facing challenges.

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-What's being done to promote

-the produce across the world?

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-Brexit has done very little

-to benefit us...

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-..but it has shown us that

-all our eggs are in one basket.

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-It's shown us

-that we have to target new markets.

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-There are markets out there

-without a doubt.

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-The Middle East is a market

-we should be pursuing.

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-There's been an increase in red meat

-consumption in these countries.

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-There's demand for premium red meat

-which is what we're selling.

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-We've had success

-in places like Canada.

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-We must think about China and

-America as markets for Welsh meat.

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-As we look to the future...

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-..what's the primary message

-in terms of selling red meat?

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-In Britain, we've started

-a campaign with beef...

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-..where we emphasise that red meat

-is healthy and nutritious...

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-..as part of a balanced diet.

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-It contains zinc, iron and protein.

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-That's our message

-for beef promotion.

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-With lamb, we're trying

-to promote it as a flexible meat.

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-We've introduced a website you can

-access on your mobile phone.

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-If you're wondering which cut

-to purchase, you can access recipes.

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-Some will have videos

-showing you how to cook.

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-We're presenting lamb as a flexible

-ingredient which is easy to cook.

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-There are varying opinions...

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-..about the advantages and

-disadvantages of eating red meat.

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-Informed advice

-is important for customers.

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-Dietician Sioned Quirke

-is an expert on food nutrition.

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-The topic of red meat

-is rather contentious.

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-I think that people

-are worried about eating it.

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-Research has shown that eating

-red meat a few times a week...

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-..is OK for our health.

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-Problems arise with processed meats.

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-That includes sausages and bacon.

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-We know that red meat is a good

-source of protein, folate and iron.

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-A portion of meat is the same size

-as the palm of your hand.

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-It's great if we can eat two

-to three portions of meat a week.

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-With trends such as

-flexitarianism...

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-..that cuts down on the amount

-of meat someone eats.

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-That's fine, it's no problem at all.

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-We have to make sure we have another

-source of protein in the diet.

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-I would say that the best advice...

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-..is to buy meat that hasn't been

-processed, is low in fat...

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-..and cook it at home.

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-We know the quality

-of what we've bought...

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-..and the quality of our meals.

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-We shouldn't add

-more fat and salt to it.

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-To appeal

-to the younger generation...

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-..Meat Promotion Wales invited

-Chris Roberts to cook lamb...

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-..using the asado method.

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-Chris,

-tell us more about this asado.

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-Asado is a way of cooking adopted

-by our ancestors in Patagonia.

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-Iron cross,

-mountain lambs, on the fire.

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-What's better than that?

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-What are young people

-eating these days?

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-I love putting these videos

-on Facebook.

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-A lot of young people watch them.

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-They send photos of the recipes

-they try - at least they're trying.

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-I was at a festival

-with the asado...

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-..and the youngsters

-were eating lamb for the first time.

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-They don't know about it -

-that's the problem.

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-As soon as they do, they go for it.

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-We need to educate them

-about local produce.

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-Wales has the best produce

-in the world.

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-There's something social

-about asado cooking.

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-It's not just about the food.

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-We keep the fire going

-after the lamb's been cooked.

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-Red wine, good music,

-what's better than that.

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-Is this important?

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-The wood is very important.

-You use seasoned hardwood for fuel.

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-It gives the lamb

-a subtle smokiness.

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-I have oak, beech and ash.

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-In terms of the meat's

-nutritious value...

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-..it's important

-to convey that message...

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-..especially

-when it's not processed.

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-Some people are claiming

-that red meat is bad for you...

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-..but that's all down

-to processed meat.

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-This isn't bad for you.

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-This lamb breathed Welsh air

-and ate Welsh grass.

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-The only thing I've missed so far

-is a taste of the meat.

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-I'm so glad Meat Promotion Wales

-allowed me to cook this meat here.

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-Wow, that just peels off the bone.

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-When did you start cooking this?

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-When did you start cooking this?

-

-It's been cooking for seven hours.

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-When I serve it pink, it melts

-in the mouth with crackling.

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-You can taste the depth of flavour.

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-The smokiness is subtle

-but it's still there.

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-What do you think of that?

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-What do you think of that?

-

-Lovely. Thank you, chef.

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-I'm not a chef.

-I just like cooking meat on fire.

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-My eyes are red from being here

-all day but I love it.

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-How often do you eat meat?

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-Every lunchtime and suppertime

-usually. Sometimes I eat fish.

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-I like every meat,

-pork, lamb and beef.

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-Some people claim that we eat

-too much meat these days.

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-I don't believe that.

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-It's a good source of protein

-and keeps you going.

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-It's expensive

-but you get what you pay for.

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-If you want a good cut of meat,

-you'll have to pay for it.

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-The customer has the final word.

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-It's time for a break.

-We'll be back soon.

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-.

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-Subtitles

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-Subtitles

-

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-Welcome back.

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-I'm on Tyddyn Cae farm,

-Boduan, near Pwllheli.

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-Traditionally a sheep farm

-but for the first time ever...

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-..they've just started farming

-dairy cattle.

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-I came here at the start of July

-when they were building.

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-I've come back to see how

-the new enterprise is developing.

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-We first visited Tyddyn Cae

-back in December 2008.

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-Back then,

-Tomos and Hefina Evans...

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-..were sheep farmers and tenants...

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-..to Lord Newborough

-and the Glynllifon estate.

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-They also ran the Daflod restaurant

-above the Fic in Llithfaen.

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-Things have changed here.

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-Within the last five years, they've

-bought the Whitehall in Pwllheli...

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-..they've bought Tyddyn Cae

-which includes 250 acres...

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-..and they've built

-two cattle sheds, one silage pit...

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-..one slurry pit

-and a brand-new milking parlour.

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-In the middle of the summer,

-builders and contractors were busy.

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-Coordinating the project

-was Tomos.

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-Things have moved ahead very

-quickly over the past few years.

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-Remarkably so.

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-We made the decision

-to buy the Whitehall.

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-It took two years

-to draw up plans after buying it.

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-We decided to make

-a major investment.

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-It came with

-a substantial amount of risk...

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-..looking back at it now.

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-We were so enthusiastic.

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-The business

-has worked and succeeded.

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-We decided to make another

-investment after buying Tyddyn Cae.

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-We wanted to modernise the farm

-to get the boys home.

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-Why did you decide on dairy cattle?

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-We drew up a business plan

-when we bought Tyddyn Cae.

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-We took a serious look

-at the business.

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-As we were, we had sheep and cattle.

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-We could only sustain one family

-on Tyddyn Cae.

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-In that respect, with the boys

-wanting to return home...

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-..we had to look

-at how we could get them home.

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-Milking, on paper,

-made the most financial sense.

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-That's the only thing.

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-We had to become more intensive.

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-The boys had received some training.

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-Gruffudd had been to Glynllifon...

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-..and he spent some time

-in New Zealand.

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-Ifan followed a degree course

-in Harper Adams.

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-You felt that there was no point

-in training these boys...

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-..if you couldn't offer them

-some work at home.

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-What worked in our favour...

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-..was the rise in the price of milk

-since we drew up the business plan.

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-Things are going the right way

-for us.

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-It's a 25-year investment. I have

-confidence that we can succeed.

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-There are three children -

-Ifan, Morfudd and Gruffudd.

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-Morfudd is a student in Cardiff.

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-The sons are busy preparing

-for the new enterprise.

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-How much of a decision was it

-to start dairy farming?

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-We'd been thinking about it

-for many years.

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-In the end, I think we made

-the correct decision.

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-You were all agreed.

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-Yes, we all made the decision.

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-Was this the only way forward?

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-That's what I think.

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-I don't see a bright future

-for beef and sheep.

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-You've had help from the Assembly.

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-We were fortunate to receive help

-to start the enterprise.

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-How difficult would it be

-to start something like this...

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-..without financial help?

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-It would be impossible.

-We'd have to re-assess many things.

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-Most definitely, yes.

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-You think this is the way forward.

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-Yes, yes, there's no doubt about it.

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-Tomos and the boys are busy day and

-night building the milking parlour.

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-Hefina is in the kitchen

-of the Whitehall, Pwllheli.

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-What have you been doing

-over the past nine years?

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-How have things developed for you?

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-After leaving the Daflod,

-we moved to Pwllheli.

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-We bought a run-down pub

-in the middle of town.

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-We made a big

-financial commitment to it...

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-..to try and get it

-up to this standard.

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-Here we are now, serving food.

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-You're in your element

-in the kitchen.

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-Most definitely, yes.

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-Tomos and the children were

-supportive in the first few years.

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-We hope we can support them

-while they're busy milking.

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-No regrets?

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-No regrets?

-

-Not yet!

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-They aren't diversifying

-on Tyddyn Cae farm.

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-It's a business development

-for the future.

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-The decision to start milking

-was made before the Brexit vote.

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-The result

-has caused some concern...

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-..but Tomos believes

-he's on the right track...

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-..even in a world without subsidies.

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-It strengthens our decision.

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-We have to consider life

-after Brexit.

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-I don't think we'll have

-many subsidies after Brexit.

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-After securing a milk contract

-with Glanbia on Anglesey...

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-..and after months of hard work...

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-..the milking parlour is ready

-and the milk is flowing.

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-Everyone has settled in

-to the new routine.

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-Well, Ifan, you've started milking

-and everything's going well for you.

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-Yes, everything is going well.

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-There are a few small problems

-but we're getting through them.

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-The milk market

-favours you at the moment.

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-We receive 35/36p per litre.

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-We've started at a favourable time.

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-What price had you put

-in your business plan?

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-We based our business plan on 25p.

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-It's helped us out greatly.

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-We're receiving

-a very fair price right now.

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-More importantly, Ifan,

-are you enjoying it?

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-Yes, I wouldn't be doing it

-if I didn't enjoy it.

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-I find it easy

-getting up in the morning.

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-The hours are long

-but I take great enjoyment from it.

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-Here we are, Tomos. It's worked.

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-Yes, we're finally in.

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-We took our time to get them in.

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-We were rather fortunate

-with the weather.

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-210 cattle are milked every day.

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-Yes.

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-That was part of our business plan

-and we've realised it.

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-Are you happy with your world...

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-..or are there other challenges

-ahead for you?

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-No, we're relatively happy

-as we are right now.

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-There's some construction work to do

-but it doesn't affect the milking.

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-More importantly,

-the money's coming in.

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-Are you confident about the future

-of the dairy industry?

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-Yes,

-I'm glad we made this decision now.

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-Of all the sectors available to us

-in the farming industry...

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-..I think this is

-the strongest sector.

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-We will face challenges

-from Brexit...

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-..but I'm confident

-the business will succeed.

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-Three weeks ago,

-I joined two young farmers...

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-..who'd started keeping pigs

-as part of a Menter a Busnes scheme.

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-They are Naomi Nicholas

-and Cennydd Jones.

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-I'm at the Winter Fair...

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-..to see them competing

-in the carcass competition.

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-Menter Moch Cymru is funded by

-the Rural Development Programme.

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-It was established to help

-and develop the Welsh pig sector.

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-There are around 25,000 pigs

-in Wales.

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-They produce 3,200 tonnes of pork

-annually.

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-The aim is to increase

-the Welsh herd.

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-The experience of attending

-the Winter Fair is important.

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-It's a great chance

-to receive feedback from judges.

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-Well, Cennydd,

-the big day has arrived.

0:19:420:19:45

-How many pigs are entered

-into this competition?

0:19:450:19:48

-Four of us were fortunate enough

-to be in the competition...

0:19:490:19:53

-..and I knew the four of us could

-enter a pig each in the competition.

0:19:530:19:58

-Myself, Naomi, Ffion and Kim have

-entered a pig in the competition.

0:19:590:20:03

-Did you see the carcass

-before it was judged?

0:20:030:20:06

-No, it was midday today before

-I arrived at the showground.

0:20:060:20:11

-That's when I saw my carcass

-for the first time.

0:20:110:20:15

-It was an interesting experience.

0:20:150:20:18

-I don't usually see

-the finished product.

0:20:180:20:21

-When I last spoke to you, you said

-you were holding the pig back...

0:20:210:20:26

-..because you felt

-it was growing too big.

0:20:260:20:29

-That's the mistake I made.

0:20:290:20:31

-I've compared my carcass

-with the others.

0:20:320:20:35

-I think I held it back too much.

0:20:350:20:37

-You can see that

-in the depth of the loin.

0:20:370:20:39

-It's not as good as the other pigs.

0:20:400:20:42

-It takes a long time

-to inspect and mark each carcass.

0:20:420:20:46

-Marks are awarded

-for different elements.

0:20:460:20:49

-Glyn Davies from Denbigh

-is one of the judges.

0:20:490:20:52

-Happy with the competition, Glyn?

0:20:530:20:55

-It's a good competition

-even though only four competed.

0:20:550:21:00

-What were the characteristics

-of the top two?

0:21:000:21:03

-I went with what I would want

-to sell in my shop.

0:21:030:21:06

-It was a Welsh pig.

0:21:060:21:09

-It was a sow.

0:21:090:21:10

-It had a good length, and an

-excellent shape for a Welsh pig.

0:21:110:21:15

-Very nice. I like Cennydd's pig.

0:21:150:21:19

-It was another Welsh pig.

-It had a good length.

0:21:190:21:22

-For me, it was a boar and I try

-not to sell those in the shop.

0:21:220:21:26

-The quality on the plate

-is a little inferior.

0:21:260:21:30

-Naomi entered a black pig

-in the competition.

0:21:300:21:34

-A traditional Large Black pig.

0:21:350:21:37

-It was a little too fat.

0:21:380:21:41

-That's what they're like, you have

-to slaughter them when it's time.

0:21:410:21:46

-It's a niche market,

-the traditional pigs.

0:21:460:21:49

-Not everyone wants them.

0:21:490:21:51

-Constructive criticism

-from the judge...

0:21:520:21:55

-..but did Cennydd learn anything

-from competing at the Winter Fair?

0:21:550:22:01

-I was third today.

0:22:010:22:03

-I looked at the other carcasses

-and it was a fair result.

0:22:030:22:06

-The top two had more weight on them

-and a better shape.

0:22:070:22:10

-I've learnt a lot

-from the competition.

0:22:100:22:14

-It's my first time but not my last.

0:22:150:22:17

-How confident were you

-of victory here today?

0:22:170:22:20

-I didn't know what to expect.

0:22:210:22:23

-I've never done anything like this

-before. It turned out well.

0:22:230:22:27

-The carcasses were sold later

-in the day.

0:22:290:22:32

-The hope was to invest any profit

-back into the business.

0:22:320:22:38

-Cennydd secured the best price

-of the four.

0:22:380:22:41

-His Welsh pig sold for 260.

0:22:410:22:44

-Ffion received 220, Kim 200...

0:22:440:22:49

-..and Naomi 160.

0:22:500:22:52

-That's it for this week.

0:22:550:22:57

-It's nice to say

-that we live at a time...

0:22:570:23:00

-..where young people

-can try something new.

0:23:000:23:03

-We know we'll have to be flexible

-for what awaits us in the future.

0:23:030:23:08

-For this week,

-from myself and the Ffermio crew...

0:23:080:23:12

-..thanks for your company

-and goodbye to you all.

0:23:120:23:16

-S4C Subtitles by Adnod Cyf.

0:23:340:23:36

-.

0:23:360:23:36

Bydd Alun yn y Ffair Aeaf yn archwilio sefyllfa'r farchnad cig coch yng Nghymru. Alun finds out more about the market for red meat in Wales and Daloni visits Tyddyn Cae farm in Pwllheli.