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The green beating heart of Scotland. | 0:00:26 | 0:00:28 | |
Perthshire is big tree country. | 0:00:28 | 0:00:31 | |
A land packed with high and mighty trees. | 0:00:31 | 0:00:34 | |
Whether they're very old or very young, | 0:00:35 | 0:00:38 | |
Perthshire has them all, and it doesn't stop there. | 0:00:38 | 0:00:42 | |
This is reputed to be the birthplace of modern Scottish forestry too, | 0:00:42 | 0:00:48 | |
thanks to some pretty savvy plant hunters. | 0:00:48 | 0:00:50 | |
I'll be finding out how these planters completely | 0:00:50 | 0:00:53 | |
transformed this landscape. | 0:00:53 | 0:00:55 | |
Out along the banks of the River Tay, | 0:00:56 | 0:00:58 | |
another transformation is taking place. | 0:00:58 | 0:01:02 | |
This is the biggest reed bed in the United Kingdom. | 0:01:02 | 0:01:05 | |
At this time of year, it's being harvested for thatching. | 0:01:05 | 0:01:08 | |
But the reeds also provide sanctuary for some very special wildlife. | 0:01:08 | 0:01:13 | |
Tom's finding out how faith affects our food on a journey | 0:01:15 | 0:01:19 | |
that takes him from the farm to the abattoir. | 0:01:19 | 0:01:22 | |
The killing of animals according to religious teaching | 0:01:22 | 0:01:25 | |
for halal or kosher meat supplies is controversial, | 0:01:25 | 0:01:30 | |
because sometimes the animal is not stunned prior to slaughter. | 0:01:30 | 0:01:36 | |
So is this practice growing | 0:01:36 | 0:01:38 | |
and how do you balance the competing demands of animal welfare | 0:01:38 | 0:01:42 | |
and religious freedom? I'll be investigating. | 0:01:42 | 0:01:46 | |
And Adam's got his hands full. | 0:01:46 | 0:01:48 | |
These are Iron Age piglets. Today I'm turning them out into the field. | 0:01:48 | 0:01:52 | |
It's the first time they've ever experienced the great outdoors. | 0:01:52 | 0:01:55 | |
I think they're going to love it. | 0:01:55 | 0:01:57 | |
At the heart of Scotland, | 0:02:08 | 0:02:11 | |
Perthshire straddles the Highlands and the Lowlands. | 0:02:11 | 0:02:14 | |
It's a land of remarkable natural beauty, | 0:02:14 | 0:02:19 | |
captivating history and magnificent wildlife. | 0:02:19 | 0:02:22 | |
Scotland's longest and grandest river, the Tay, bisects Perthshire | 0:02:27 | 0:02:31 | |
as it descends from the wild and rugged southern Highlands | 0:02:31 | 0:02:34 | |
through heather-clad moors and rolling hills, | 0:02:34 | 0:02:37 | |
to fertile farmland in the east. | 0:02:37 | 0:02:39 | |
Perthshire is known as big tree country, and it's easy to see why. | 0:02:42 | 0:02:45 | |
It's home to some of Britain's most remarkable trees like this one, | 0:02:45 | 0:02:50 | |
the Fortingall Yew. | 0:02:50 | 0:02:52 | |
It's thought to be one of the oldest surviving life forms in Europe. | 0:02:52 | 0:02:57 | |
Nobody's sure exactly how old it is, because, as it's grown, | 0:02:57 | 0:03:01 | |
it's split, and the original heartwood rings | 0:03:01 | 0:03:04 | |
which would establish its true age are long gone. | 0:03:04 | 0:03:08 | |
But it could be 9,000 years old, | 0:03:08 | 0:03:11 | |
which means it would have been growing here | 0:03:11 | 0:03:14 | |
before even the pyramids were built. | 0:03:14 | 0:03:16 | |
Although the trees that cover the hills around here | 0:03:18 | 0:03:21 | |
are younger than that, | 0:03:21 | 0:03:22 | |
some of the forest can be traced way back | 0:03:22 | 0:03:24 | |
to the retreat of the ice caps at the end of the last ice age. | 0:03:24 | 0:03:28 | |
This is an ancient Caledonian pine forest. | 0:03:31 | 0:03:35 | |
In the past, forests like this would have blanketed the Highlands, | 0:03:35 | 0:03:39 | |
but now there are just a few small pockets of them left. | 0:03:39 | 0:03:42 | |
In the dim and distant past, these forests would have been home | 0:03:43 | 0:03:47 | |
to wolves and bears, | 0:03:47 | 0:03:48 | |
beavers and boars. | 0:03:48 | 0:03:51 | |
They're long gone, but there's plenty of other flora and fauna | 0:03:51 | 0:03:53 | |
that thrive here. | 0:03:53 | 0:03:55 | |
Rob Coope is an ecologist and forester | 0:03:57 | 0:03:59 | |
from the Forestry Commission. | 0:03:59 | 0:04:01 | |
Rob, how good is this type of forest for the plants | 0:04:01 | 0:04:04 | |
and animals that it supports? | 0:04:04 | 0:04:05 | |
It's tremendous. Fantastic, really. | 0:04:05 | 0:04:08 | |
As a native woodland, it's been here for 9,000 years or so, | 0:04:08 | 0:04:12 | |
and in that time, all of the plants and animals | 0:04:12 | 0:04:15 | |
have become accustomed to one another. | 0:04:15 | 0:04:17 | |
Altogether, we know of about 3,500 species in this forest. | 0:04:17 | 0:04:21 | |
It is, from a species point of view, it is extremely varied. | 0:04:21 | 0:04:25 | |
The forest is dominated by Scots pine trees that have just been nominated | 0:04:26 | 0:04:29 | |
as Scotland's national tree. | 0:04:29 | 0:04:31 | |
And we have juniper and yew. | 0:04:31 | 0:04:34 | |
These are the only three native conifers that we have Britain. | 0:04:34 | 0:04:38 | |
We also have, in this area, a lot of birch and a lot of rowan as well. | 0:04:38 | 0:04:41 | |
Everywhere you look in this forest, on every tree, | 0:04:42 | 0:04:45 | |
you will see lots and lots of lichen. | 0:04:45 | 0:04:47 | |
Altogether in the wood, we have probably 130 species of lichen. | 0:04:47 | 0:04:52 | |
Here's one that's very filamentous, and there's one that's very flat. | 0:04:52 | 0:04:55 | |
They're incredibly diverse. | 0:04:55 | 0:04:57 | |
They indicate good clean air, | 0:04:57 | 0:04:59 | |
but they also indicate a very healthy biodiversity. | 0:04:59 | 0:05:02 | |
There are whole series of species that live in here, | 0:05:02 | 0:05:05 | |
but some of them are very, very specialised. | 0:05:05 | 0:05:07 | |
One of the ones that is very characteristic | 0:05:07 | 0:05:09 | |
to this type of woodland is a small beetle, a very dull-looking beetle, | 0:05:09 | 0:05:13 | |
but lives only in dying pine. | 0:05:13 | 0:05:15 | |
Not live pine, not dead pine, but dying pine. | 0:05:15 | 0:05:18 | |
It means that, every year, there has to be some dying pine in the forest. | 0:05:18 | 0:05:22 | |
From an ecologist's point of view, that tells you that the forest | 0:05:22 | 0:05:25 | |
is going through a continual natural process of growth and death. | 0:05:25 | 0:05:30 | |
So this little dull beetle tells us | 0:05:30 | 0:05:33 | |
a very important story about the forest. | 0:05:33 | 0:05:35 | |
Even in the middle of winter, it seems so lush and green. | 0:05:35 | 0:05:39 | |
I imagine in the summer, it's, sort of, richer still, is it? | 0:05:39 | 0:05:41 | |
The diversity's here now - it's just that we can't see it. | 0:05:41 | 0:05:44 | |
Most of the insects, for instance, are all hibernating. | 0:05:44 | 0:05:47 | |
They're all hiding from the Scottish weather! | 0:05:47 | 0:05:51 | |
It's the weather that was responsible for wiping out | 0:05:54 | 0:05:56 | |
much of the Caledonian pine forest. | 0:05:56 | 0:05:59 | |
Nearby Rannoch Moor, now one of the bleakest spots in Britain, | 0:05:59 | 0:06:03 | |
but it wasn't always like this. | 0:06:03 | 0:06:05 | |
Once, it was covered with trees. | 0:06:05 | 0:06:09 | |
Then 4,000 years ago, a change in the climate meant | 0:06:09 | 0:06:11 | |
they all disappeared. | 0:06:11 | 0:06:13 | |
The only traces that remain are twisted roots in the peaty grave. | 0:06:13 | 0:06:17 | |
The same thing happened within this forest here. | 0:06:18 | 0:06:22 | |
Someone who's investigated what happened | 0:06:22 | 0:06:25 | |
is Dr Richard Tipping from the University of Stirling. | 0:06:25 | 0:06:28 | |
-Hi, Richard. -Hi, there. | 0:06:28 | 0:06:30 | |
-Found anything interesting? -We have. | 0:06:30 | 0:06:32 | |
-What have you got? -Remnants of old pine trees. | 0:06:32 | 0:06:35 | |
This is a root that's just come out. Another one there. | 0:06:35 | 0:06:38 | |
-And handfuls of the bark of these things as well. -Oh, wow. | 0:06:38 | 0:06:43 | |
So what was it, all those all those years ago, | 0:06:43 | 0:06:45 | |
that caused the trees to die out in this way? | 0:06:45 | 0:06:48 | |
We think, unfortunately, that trees growing on peat bogs, | 0:06:48 | 0:06:51 | |
this is an old peat bank that people have been digging for fuel. | 0:06:51 | 0:06:55 | |
But around 4,000 years ago, | 0:06:55 | 0:06:57 | |
it got much, much wetter, really quite quickly. | 0:06:57 | 0:07:00 | |
These trees died out, because as the water table rises in the peat, | 0:07:00 | 0:07:04 | |
these things can no longer take in oxygen. | 0:07:04 | 0:07:06 | |
They become starved, effectively, and so they die. | 0:07:06 | 0:07:09 | |
What you have is an entire forest from northern Scotland | 0:07:09 | 0:07:13 | |
down into the central lowlands pretty much dying at the same time. | 0:07:13 | 0:07:18 | |
So you have a snapshot of Scotland in prehistory, | 0:07:18 | 0:07:23 | |
some 4,000 years ago. | 0:07:23 | 0:07:25 | |
What lessons can we learn from what happened? | 0:07:25 | 0:07:27 | |
Climate change happens really very rapidly. | 0:07:29 | 0:07:32 | |
When we look back into prehistory, | 0:07:32 | 0:07:33 | |
we can recognise these climate shifts | 0:07:33 | 0:07:36 | |
are happening in less than ten years, sometimes. | 0:07:36 | 0:07:38 | |
These are very substantial climate changes. | 0:07:38 | 0:07:41 | |
-So we need to ready ourselves for change? -We do. | 0:07:41 | 0:07:43 | |
Otherwise, we end up like the pine trees. | 0:07:43 | 0:07:46 | |
Later, I'll be looking at how Perthshire | 0:07:49 | 0:07:51 | |
finally reversed the trend of deforestation | 0:07:51 | 0:07:53 | |
long after those devastating events, | 0:07:53 | 0:07:56 | |
and what tree conservationists are doing to prepare for the future. | 0:07:56 | 0:08:00 | |
Now, there are fresh calls | 0:08:02 | 0:08:03 | |
for meat that comes from religious slaughtering | 0:08:03 | 0:08:06 | |
to be labelled in our supermarkets, | 0:08:06 | 0:08:08 | |
but is there really any need? | 0:08:08 | 0:08:10 | |
Tom's report contains some images you may find upsetting. | 0:08:10 | 0:08:13 | |
Farm animals peacefully grazing by a lake. | 0:08:17 | 0:08:20 | |
An idyllic view of British agriculture. | 0:08:21 | 0:08:24 | |
But these sheep won't be here for much longer. | 0:08:26 | 0:08:29 | |
It's not a subject that most of us like to dwell on, | 0:08:29 | 0:08:32 | |
but we all know where most of these sheep are going to end up, | 0:08:32 | 0:08:35 | |
and that's the slaughterhouse. | 0:08:35 | 0:08:37 | |
For almost every one of the animals that end up on our dinner plate, | 0:08:39 | 0:08:42 | |
the process of slaughter is pretty much the same. | 0:08:42 | 0:08:45 | |
They're first stunned and then killed straight afterwards, | 0:08:45 | 0:08:48 | |
dying through blood loss. | 0:08:48 | 0:08:50 | |
So, in the case of sheep like these, they're rendered unconscious, | 0:08:50 | 0:08:53 | |
usually by an electrical stunning device, before the main blood | 0:08:53 | 0:08:57 | |
vessels in their neck are severed. | 0:08:57 | 0:08:59 | |
But on that journey from farm to fork, | 0:08:59 | 0:09:02 | |
when it comes to Jewish kosher meat or Islamic halal, | 0:09:02 | 0:09:06 | |
prepared in accordance with religious teachings, | 0:09:06 | 0:09:09 | |
the last few moments of the animal's life are clouded by controversy. | 0:09:09 | 0:09:15 | |
So what is it about halal and kosher meat | 0:09:17 | 0:09:20 | |
that provokes such contentious debate? | 0:09:20 | 0:09:23 | |
We're very keen to see the slaughter process for ourselves, | 0:09:23 | 0:09:26 | |
but many abattoirs aren't that enthusiastic | 0:09:26 | 0:09:28 | |
about letting the cameras in. | 0:09:28 | 0:09:30 | |
But here, at the biggest Muslim-owned slaughterhouse in Europe, | 0:09:30 | 0:09:33 | |
they did open the doors, because they say they've got nothing to hide. | 0:09:33 | 0:09:37 | |
Rizvan Khalid's abattoir is capable of processing | 0:09:40 | 0:09:43 | |
15,000 carcasses per week, | 0:09:43 | 0:09:46 | |
and he says animal welfare is his main priority. | 0:09:46 | 0:09:50 | |
Why have you felt comfortable to let us in here? | 0:09:50 | 0:09:53 | |
What we wanted to do, really, is just to be open and transparent | 0:09:53 | 0:09:56 | |
and show people how things are done. | 0:09:56 | 0:09:58 | |
And the sheep look pretty relaxed - | 0:09:58 | 0:10:00 | |
they're not sort of bleating or banging a lot in here, are they? | 0:10:00 | 0:10:02 | |
Yes, we've done a lot of work to try to make sure the environment | 0:10:02 | 0:10:06 | |
is conducive to the sheep's natural behaviours | 0:10:06 | 0:10:08 | |
and to slaughter them in the best possible way. | 0:10:08 | 0:10:11 | |
Well, we better go through and see that slaughter process for ourselves. | 0:10:11 | 0:10:14 | |
Yeah, on you go. | 0:10:14 | 0:10:15 | |
There is very little difference between what is happening here | 0:10:17 | 0:10:21 | |
and in most other abattoirs in Britain. | 0:10:21 | 0:10:23 | |
The animals are let in, stunned with an electric charge, and then, | 0:10:23 | 0:10:26 | |
seconds later, the slaughterman severs the vital blood vessels | 0:10:26 | 0:10:30 | |
with a cut to the neck. | 0:10:30 | 0:10:32 | |
What makes this halal is that a practising Muslim | 0:10:34 | 0:10:37 | |
is slaughtering the animal uttering the Tasmiyya, | 0:10:37 | 0:10:40 | |
an Islamic prayer. | 0:10:40 | 0:10:42 | |
HE PRAYS IN ARABIC | 0:10:42 | 0:10:46 | |
The whole process lasts probably 15 seconds, if that. | 0:10:46 | 0:10:51 | |
And what you're seeing here, | 0:10:51 | 0:10:53 | |
with the exception of the blessing part, | 0:10:53 | 0:10:55 | |
pretty much is the same for any joint that would end up | 0:10:55 | 0:10:58 | |
on your Sunday table. | 0:10:58 | 0:11:00 | |
And what is the purpose of the prayer? | 0:11:02 | 0:11:06 | |
The purpose of the prayer from a halal perspective is | 0:11:06 | 0:11:08 | |
that we cannot kill animals for no reason. | 0:11:08 | 0:11:11 | |
We're slaughtering animals over here for food | 0:11:11 | 0:11:13 | |
and we have to have the permission of God to enable us to do that. | 0:11:13 | 0:11:16 | |
Without the prayer, the animal's not halal. | 0:11:16 | 0:11:19 | |
And what is actually different between what's going on here | 0:11:19 | 0:11:21 | |
-and a mainstream slaughterhouse? -Besides the blessing, nothing. | 0:11:21 | 0:11:25 | |
What we have seen so far is the norm for around 84% of halal slaughter, | 0:11:25 | 0:11:30 | |
but what's causing the controversy is what happens to the remaining 16%, | 0:11:30 | 0:11:35 | |
animals which are killed without being stunned first. | 0:11:35 | 0:11:39 | |
This is done because some Muslims interpret the religious text | 0:11:39 | 0:11:42 | |
to mean that animals have to be fully conscious when slaughtered, | 0:11:42 | 0:11:46 | |
partly to ensure they hear the Islamic prayer as they die. | 0:11:46 | 0:11:50 | |
It's an issue that's pitted religious rights against animal welfare. | 0:11:50 | 0:11:55 | |
Here, just a small number of animals are not stunned. | 0:11:55 | 0:11:58 | |
So the next sheep coming through, | 0:11:59 | 0:12:01 | |
they're going to slaughter without stunning. | 0:12:01 | 0:12:04 | |
The animal's head is held back, the knife goes in, the blessing is said. | 0:12:04 | 0:12:09 | |
Yeah, it was conscious at the point when its throat was cut, | 0:12:09 | 0:12:13 | |
but it was very, very quick. | 0:12:13 | 0:12:15 | |
Of course, I can't tell what's going on in the brain of that animal, | 0:12:15 | 0:12:18 | |
but in terms of speed, at least, it was pretty much the same. | 0:12:18 | 0:12:21 | |
It's thought less than a fifth of all halal sheep meat | 0:12:25 | 0:12:28 | |
is slaughtered without stunning. | 0:12:28 | 0:12:30 | |
But it's not just an issue for Islam. | 0:12:30 | 0:12:32 | |
In the Jewish faith, for meat to be considered kosher, | 0:12:32 | 0:12:36 | |
every animal has to be conscious at the point of slaughter. | 0:12:36 | 0:12:39 | |
'John Blackwell, | 0:12:42 | 0:12:44 | |
'President-Elect of the British Veterinary Association, | 0:12:44 | 0:12:47 | |
'believes whether halal or kosher, killing any animal | 0:12:47 | 0:12:51 | |
'without stunning is an unnecessary compromise to welfare.' | 0:12:51 | 0:12:55 | |
Why do you think it's cruel not to stun animals? | 0:12:55 | 0:12:58 | |
All the evidence shows that animals that aren't stunned prior | 0:12:58 | 0:13:02 | |
to slaughter don't immediately lose consciousness, | 0:13:02 | 0:13:04 | |
so therefore, they are sensible, they can feel pain, | 0:13:04 | 0:13:08 | |
they can feel stimulation, and that process goes on for anything... | 0:13:08 | 0:13:12 | |
five, six seconds before they actually lose consciousness. | 0:13:12 | 0:13:15 | |
There's some research that's come out of New Zealand | 0:13:15 | 0:13:17 | |
where they've anaesthetised animals and checked their brain activity | 0:13:17 | 0:13:21 | |
by electroencephalograms, | 0:13:21 | 0:13:22 | |
what we use in human medicine to show brain death. | 0:13:22 | 0:13:26 | |
And this quite clearly shows | 0:13:26 | 0:13:28 | |
that there is increased electrical activity | 0:13:28 | 0:13:30 | |
within the brain before that period of unconsciousness comes. | 0:13:30 | 0:13:33 | |
-So what do you think should happen now? -Well, ideally, | 0:13:33 | 0:13:36 | |
we'd like to see an end of the practice of non-stunned slaughter | 0:13:36 | 0:13:39 | |
throughout the UK and all animals to be slaughtered | 0:13:39 | 0:13:42 | |
effectively stunned prior to slaughter. | 0:13:42 | 0:13:45 | |
An animal welfare in this case trumps religious sensibility? | 0:13:45 | 0:13:47 | |
Absolutely. | 0:13:47 | 0:13:48 | |
It's not just the British Veterinary Association | 0:13:48 | 0:13:51 | |
that thinks it's unacceptable. | 0:13:51 | 0:13:53 | |
So too do bodies like Compassion in World Farming and the RSPCA. | 0:13:53 | 0:13:57 | |
And they're not alone. | 0:13:57 | 0:13:59 | |
As of February, the lawmakers in Denmark banned religious slaughter | 0:13:59 | 0:14:04 | |
without prior stunning, joining the likes of Norway, | 0:14:04 | 0:14:07 | |
Iceland, Switzerland, Sweden and Poland. | 0:14:07 | 0:14:09 | |
But there are no plans to follow suit here. | 0:14:09 | 0:14:13 | |
'Nadeem Adam, from the Halal Monitoring Committee, | 0:14:13 | 0:14:16 | |
'is one of those in the Muslim community that believes | 0:14:16 | 0:14:19 | |
'only non-stunned animals can be truly halal.' | 0:14:19 | 0:14:22 | |
From an Islamic perspective, | 0:14:23 | 0:14:24 | |
it's obviously important that the animal is alive | 0:14:24 | 0:14:27 | |
and conscious at the point of slaughter. | 0:14:27 | 0:14:29 | |
First and foremost, | 0:14:29 | 0:14:31 | |
so the animal is blessed, and it can hear the words of God | 0:14:31 | 0:14:33 | |
before it departs this world, and, more importantly, | 0:14:33 | 0:14:37 | |
if an animal is stunned, there has been research | 0:14:37 | 0:14:40 | |
and there have been instances where animals are found to be dead | 0:14:40 | 0:14:43 | |
prior to slaughter and if this was to enter the supply chain | 0:14:43 | 0:14:46 | |
and a Muslim was to consume it, | 0:14:46 | 0:14:48 | |
it wouldn't actually be...it wouldn't be halal for them to do so. | 0:14:48 | 0:14:51 | |
But do you not think, you know, | 0:14:51 | 0:14:53 | |
stunned halal might be a good compromise | 0:14:53 | 0:14:55 | |
with the majority culture of Britain, | 0:14:55 | 0:14:58 | |
which does worry a great deal about animal welfare? | 0:14:58 | 0:15:00 | |
I think, when it comes to religion, | 0:15:00 | 0:15:02 | |
I don't think there is a compromise, unfortunately. | 0:15:02 | 0:15:04 | |
Purely because the laws of the land here, in the UK, | 0:15:04 | 0:15:07 | |
allow the Muslim community, and the Jewish community, | 0:15:07 | 0:15:10 | |
to practise religious slaughter, | 0:15:10 | 0:15:12 | |
and we're only practising what rights we have here. | 0:15:12 | 0:15:15 | |
Whilst Nadeem's interpretation of what is truly halal | 0:15:17 | 0:15:20 | |
is shared by just some Muslims, | 0:15:20 | 0:15:23 | |
in the Jewish faith, for meat to be considered kosher, | 0:15:23 | 0:15:26 | |
it is essential that all animals are fully conscious when killed. | 0:15:26 | 0:15:29 | |
Shimon Cohen is Campaign Director of Shechita UK, | 0:15:29 | 0:15:33 | |
a group set up to promote awareness of the Jewish slaughter method. | 0:15:33 | 0:15:38 | |
The whole process of slaughtering animals within the Jewish tradition | 0:15:38 | 0:15:42 | |
begins well before the last two seconds of the animal's life. | 0:15:42 | 0:15:45 | |
This begins at birth, on the farm. | 0:15:45 | 0:15:47 | |
We're biblically commanded to be good to animals, | 0:15:47 | 0:15:50 | |
they are God's creatures. We have to look after them, | 0:15:50 | 0:15:53 | |
we have to be concerned about the way | 0:15:53 | 0:15:54 | |
that they're brought up on the farm, | 0:15:54 | 0:15:56 | |
we have to be very concerned about their transportation. | 0:15:56 | 0:15:58 | |
We have to be concerned about the whole life of the animal, | 0:15:58 | 0:16:01 | |
not just the last two seconds of the animal's life. | 0:16:01 | 0:16:03 | |
Do you not accept that some form of anaesthetical stunning | 0:16:03 | 0:16:06 | |
-prior to having your throat cut would be less painful? -No. | 0:16:06 | 0:16:09 | |
Mechanical stunning methods, so well-loved by the animal | 0:16:09 | 0:16:12 | |
welfare lobby, actually go wrong very, very many times. | 0:16:12 | 0:16:15 | |
And the European Food Standards Agency is very troubled | 0:16:15 | 0:16:17 | |
with some of the mechanical stunning methods. | 0:16:17 | 0:16:19 | |
There's very little that can go wrong in the Shechita method | 0:16:19 | 0:16:22 | |
when you have a highly trained slaughterman, | 0:16:22 | 0:16:24 | |
a very sharp blade and an animal. | 0:16:24 | 0:16:26 | |
But this isn't just an issue about how meat is prepared | 0:16:29 | 0:16:33 | |
for religious communities. | 0:16:33 | 0:16:35 | |
It's hard enough to balance the competing demands of animal welfare | 0:16:35 | 0:16:39 | |
and religious tradition within the kosher and halal market, | 0:16:39 | 0:16:43 | |
but there's also another problem - | 0:16:43 | 0:16:45 | |
it's believed that much non-stunned meat | 0:16:45 | 0:16:48 | |
is being sold to people who don't know anything about it | 0:16:48 | 0:16:51 | |
and definitely wouldn't welcome it on their dinner plates. | 0:16:51 | 0:16:54 | |
What's being done about that? I'll be finding out later. | 0:16:54 | 0:16:57 | |
JOHN: The mighty estuary of the River Tay, | 0:17:04 | 0:17:06 | |
where Scotland's longest river finally meets the sea. | 0:17:06 | 0:17:10 | |
At two miles wide, | 0:17:12 | 0:17:14 | |
it carries more water than the Thames and the Severn put together. | 0:17:14 | 0:17:18 | |
The Tay is perhaps best known for its superb salmon fishing, | 0:17:18 | 0:17:22 | |
but here, at the estuary, it's also renowned for this - | 0:17:22 | 0:17:26 | |
the largest continuous stretch of reed bed in the UK. | 0:17:26 | 0:17:31 | |
Running for nearly ten miles along the north bank, | 0:17:32 | 0:17:35 | |
these reeds act as a natural barrier shielding the fertile | 0:17:35 | 0:17:40 | |
agricultural land beyond them from erosion. | 0:17:40 | 0:17:43 | |
But they don't just protect the land, | 0:17:43 | 0:17:45 | |
they're also a haven for birds and they're good for providing thatch. | 0:17:45 | 0:17:50 | |
'Graham Craig has been harvesting the reeds for 40 years, | 0:17:52 | 0:17:55 | |
'and today, I'm here to see how he does it.' | 0:17:55 | 0:17:58 | |
-Is this a good time of the year to be harvesting? -It is, yes. | 0:17:58 | 0:18:01 | |
It's the only time of the year we can harvest. | 0:18:01 | 0:18:03 | |
The reed is dry, the leaf is off, and there's no nesting birds, | 0:18:03 | 0:18:07 | |
-so it's the perfect time for us. -It's an intriguing-looking machine. | 0:18:07 | 0:18:10 | |
-It is indeed. -Can I come on board? -You can. -Right. | 0:18:10 | 0:18:14 | |
What's going to happen to this reed now, then, Graham? | 0:18:36 | 0:18:38 | |
All the reed we're harvesting will go for thatching. | 0:18:38 | 0:18:41 | |
-And is there still a big demand then for it? -There is, yes. | 0:18:41 | 0:18:44 | |
For the amount we harvest here, | 0:18:44 | 0:18:46 | |
cos we're now not harvesting on a commercial basis, | 0:18:46 | 0:18:49 | |
we're harvesting for the conservation purposes, so we are... | 0:18:49 | 0:18:52 | |
So this is a kind of side product now, then. | 0:18:52 | 0:18:54 | |
-This is... -..for the thatching. | 0:18:54 | 0:18:55 | |
For the RSPB, this is a side product for them. Yes, aha. | 0:18:55 | 0:18:58 | |
Why is it important then to keep cutting down the reed? | 0:18:58 | 0:19:02 | |
Different birds like different types of habitat. | 0:19:02 | 0:19:05 | |
As we come down the bed, | 0:19:05 | 0:19:06 | |
you would see different areas that I've uncut, | 0:19:06 | 0:19:09 | |
so we do it on a six-year rotation. | 0:19:09 | 0:19:10 | |
After the six years... start the cycle again. | 0:19:10 | 0:19:13 | |
So the different birds like the different densities of the reed. | 0:19:13 | 0:19:16 | |
And that way, you maintain this wonderful open reed landscape. | 0:19:16 | 0:19:20 | |
-Yes, exactly. -And make a bit of money as well. | 0:19:20 | 0:19:24 | |
And make a bit of money for the RSPB at the same time. | 0:19:24 | 0:19:27 | |
As well as thatch, reed beds offer something very special. | 0:19:29 | 0:19:32 | |
Here, you'll find some impressive wetland wildlife. | 0:19:32 | 0:19:36 | |
In particular, these reed beds are the home | 0:19:41 | 0:19:44 | |
of two species of bird which are pretty rare in this country. | 0:19:44 | 0:19:47 | |
And I want to find out a little bit more about them. | 0:19:47 | 0:19:51 | |
They're the elusive water rail and the bearded tit, | 0:19:51 | 0:19:54 | |
and someone who knows their favourite haunts is Steve Moyes | 0:19:54 | 0:19:58 | |
of the Tay Ringing Group. | 0:19:58 | 0:20:00 | |
How do you find these birds in these dense reeds? | 0:20:00 | 0:20:04 | |
With bearded tits, we use various methods. We plays tapes | 0:20:04 | 0:20:08 | |
and we trap them in nets, | 0:20:08 | 0:20:10 | |
and we ring them and measure them. | 0:20:10 | 0:20:13 | |
And the water rail, we play tapes and the pairs respond, | 0:20:13 | 0:20:17 | |
-and we can count them from that. -Have you got the tape there? -I do. | 0:20:17 | 0:20:20 | |
SHRILL BIRD CALL PLAYS | 0:20:22 | 0:20:25 | |
It's a pig-like bellow that they have. | 0:20:25 | 0:20:27 | |
A "pig-like bellow"! I like that! | 0:20:27 | 0:20:30 | |
Aye. | 0:20:32 | 0:20:33 | |
BIRDS CALL There's a response. | 0:20:33 | 0:20:36 | |
Yes, they're calling now. It's the pair. | 0:20:36 | 0:20:38 | |
-They'll move together. -How far away will they be? | 0:20:38 | 0:20:40 | |
Perhaps eight or nine metres. | 0:20:40 | 0:20:42 | |
It's very rare to actually see them. | 0:20:42 | 0:20:44 | |
-That's the frustrating bit. -Yeah. -You set up this sound ambush for them, | 0:20:44 | 0:20:48 | |
you can hear them, but you can't see them. | 0:20:48 | 0:20:50 | |
What does that tell you, that sound? | 0:20:50 | 0:20:53 | |
Well, it tells you they're on territory, | 0:20:53 | 0:20:54 | |
and it's a good territory, and they want to protect it. | 0:20:54 | 0:20:57 | |
And from now on, there will be more and more pairs come in, | 0:20:57 | 0:21:00 | |
and there will be a lot of territorial squabbling and disputes. | 0:21:00 | 0:21:03 | |
And they are quite aggressive birds, aren't they? | 0:21:03 | 0:21:06 | |
Oh, yes. They're incredibly feisty birds. | 0:21:06 | 0:21:09 | |
They have very sharp claws and very sharp bills, | 0:21:09 | 0:21:13 | |
and they'll take eggs and take chicks of others. | 0:21:13 | 0:21:15 | |
They probably take bearded tits quite often! | 0:21:15 | 0:21:18 | |
It looks to me as though you're putting out extra food for them. | 0:21:20 | 0:21:23 | |
No, it's not food. It's grit for the bearded tits. | 0:21:23 | 0:21:27 | |
Why do they need grit? | 0:21:27 | 0:21:29 | |
The bearded tits, they change their diet around September, October time. | 0:21:29 | 0:21:32 | |
And they change from invertebrates to eating reed seed. | 0:21:32 | 0:21:36 | |
They need the grit in their gizzard to help them grind the seed down. | 0:21:36 | 0:21:40 | |
If they didn't have the grit, they'd starve. | 0:21:40 | 0:21:42 | |
They wouldn't be able to feed. | 0:21:42 | 0:21:44 | |
Just tell me a little bit about their lifestyle. | 0:21:44 | 0:21:46 | |
They're hatched in the reeds, they stay in the reeds. | 0:21:46 | 0:21:48 | |
They feed in the reeds. | 0:21:48 | 0:21:50 | |
They're very mobile. They move along the whole of the reed bed. | 0:21:50 | 0:21:53 | |
They're very unusual in that it seems they pair up | 0:21:53 | 0:21:56 | |
when they're still juveniles. | 0:21:56 | 0:21:58 | |
And why are they called bearded tits, | 0:21:58 | 0:22:01 | |
cos it looks to me, from their markings, | 0:22:01 | 0:22:03 | |
-to be more of a moustache? -It's just the old name for them - | 0:22:03 | 0:22:07 | |
bearded tits. | 0:22:07 | 0:22:08 | |
They're not really a tit. They're a member of the reedling family. | 0:22:08 | 0:22:11 | |
-Really? -Yes. -So they've got the wrong name all round, then? -Yeah! | 0:22:11 | 0:22:14 | |
Now, as we've heard, the slaughter of animals without stunning, | 0:22:22 | 0:22:26 | |
for religious reasons, is highly contentious. | 0:22:26 | 0:22:29 | |
But there are more controversial claims | 0:22:29 | 0:22:32 | |
about who this meat is being sold to. | 0:22:32 | 0:22:34 | |
Tom's film contains some distressing images. | 0:22:34 | 0:22:37 | |
Every year in the UK, it's estimated as many as 35 million animals | 0:22:38 | 0:22:44 | |
could be slaughtered without stunning for the Muslim and Jewish markets. | 0:22:44 | 0:22:49 | |
It's created an emotional debate that puts animal welfare | 0:22:49 | 0:22:52 | |
up against the right of religious freedom. | 0:22:52 | 0:22:56 | |
But this isn't just an issue about how the meat is prepared | 0:22:56 | 0:22:59 | |
for those religious communities. | 0:22:59 | 0:23:01 | |
The RSPCA and the British Veterinary Association | 0:23:02 | 0:23:06 | |
claim that a significant proportion of meat killed without pre-stunning | 0:23:06 | 0:23:11 | |
is being sold to people who aren't Muslim or Jewish, | 0:23:11 | 0:23:15 | |
without their knowledge. | 0:23:15 | 0:23:17 | |
So, should we be worried that people outside | 0:23:19 | 0:23:21 | |
the Muslim and Jewish communities | 0:23:21 | 0:23:23 | |
are eating meat from animals that are fully conscious | 0:23:23 | 0:23:26 | |
at the time of slaughter? | 0:23:26 | 0:23:28 | |
John Blackwell is President-Elect of the British Veterinary Association. | 0:23:28 | 0:23:32 | |
He believes it's clear from the statistics | 0:23:32 | 0:23:35 | |
that more non-stunned meat is being produced | 0:23:35 | 0:23:37 | |
than the Muslim and Jewish communities | 0:23:37 | 0:23:40 | |
can consume by themselves. | 0:23:40 | 0:23:42 | |
John, if I can just bounce a quote | 0:23:42 | 0:23:43 | |
from the British Veterinary Association off you. You say, | 0:23:43 | 0:23:46 | |
"It's clear that a significant proportion of sheep and goat meat | 0:23:46 | 0:23:49 | |
"from non-stunned slaughter is going outside the communities | 0:23:49 | 0:23:52 | |
"for which it was intended | 0:23:52 | 0:23:54 | |
"because of its convenience for the food sector," | 0:23:54 | 0:23:56 | |
i.e., it's going to general market. | 0:23:56 | 0:23:58 | |
What facts and figures do you have to back that up? | 0:23:58 | 0:24:00 | |
I think, if you look at the amount of animals | 0:24:00 | 0:24:03 | |
that are non-stunned slaughtered on a weekly basis, | 0:24:03 | 0:24:06 | |
it's something like 4% of cattle, 10% of sheep | 0:24:06 | 0:24:09 | |
and 4% of poultry. | 0:24:09 | 0:24:11 | |
If you hang some numbers on those, | 0:24:11 | 0:24:14 | |
you're looking at 1,300-1,400 cattle a week, | 0:24:14 | 0:24:16 | |
30,000 sheep a week and about 640,000 poultry a week. | 0:24:16 | 0:24:20 | |
So then if you ramp that up into an annual figure, | 0:24:20 | 0:24:23 | |
I think it becomes quite clear that those amounts of animals | 0:24:23 | 0:24:26 | |
that are slaughtered non-stun | 0:24:26 | 0:24:28 | |
are supplying other than the market that they're intended to. | 0:24:28 | 0:24:31 | |
We've spoken to the Big Six supermarkets, | 0:24:31 | 0:24:33 | |
some of the restaurant chains, like Nando's and KFC, | 0:24:33 | 0:24:35 | |
and they say they don't do it. | 0:24:35 | 0:24:37 | |
I'm not suggesting that it's 50% or 60%, | 0:24:37 | 0:24:40 | |
but a portion of that meat | 0:24:40 | 0:24:42 | |
-is going into the general market. -You're confident of that? | 0:24:42 | 0:24:46 | |
Absolutely. If it's not labelled, | 0:24:46 | 0:24:48 | |
and there's no legal requirement to label "non-stunned" or "stunned", | 0:24:48 | 0:24:52 | |
then how do we know which is which? | 0:24:52 | 0:24:54 | |
But the statistical argument is complicated | 0:24:56 | 0:24:59 | |
and very difficult to prove, | 0:24:59 | 0:25:00 | |
partly because only some Muslims eat non-stunned meat, | 0:25:00 | 0:25:04 | |
but also because they tend to eat more red meat | 0:25:04 | 0:25:07 | |
than the rest of the population. | 0:25:07 | 0:25:09 | |
However, there is reason to believe | 0:25:10 | 0:25:12 | |
that some Jewish kosher meat, | 0:25:12 | 0:25:14 | |
all of which is slaughtered when the animal is fully conscious, | 0:25:14 | 0:25:17 | |
is making its way into the general food chain. | 0:25:17 | 0:25:20 | |
Following Jewish teaching, rabbis in the UK have said | 0:25:21 | 0:25:26 | |
that only the forequarters of land animals can be considered kosher. | 0:25:26 | 0:25:30 | |
So that leaves the back end as forbidden, | 0:25:30 | 0:25:33 | |
and that's where many of the prime cuts are, | 0:25:33 | 0:25:35 | |
like the leg or loin on a sheep, | 0:25:35 | 0:25:37 | |
or the rump, sirloin and flank on a cow. | 0:25:37 | 0:25:41 | |
So while kosher meat as a whole makes up | 0:25:44 | 0:25:46 | |
less than 0.5 % of all the meat produced in the UK, | 0:25:46 | 0:25:50 | |
it seems likely that some of these choice cuts | 0:25:50 | 0:25:53 | |
are making their way into the mainstream. | 0:25:53 | 0:25:55 | |
The question is, what can be done to make things more transparent? | 0:25:56 | 0:26:00 | |
For some, there is a solution - labelling. | 0:26:00 | 0:26:03 | |
That would mean however the meat was killed, | 0:26:06 | 0:26:09 | |
we would all know what we're buying. | 0:26:09 | 0:26:11 | |
'There are currently no legal requirements to label meat | 0:26:14 | 0:26:16 | |
'either "stunned" or "un-stunned", | 0:26:16 | 0:26:19 | |
'but abattoir owner Rizvan Khalid, | 0:26:19 | 0:26:21 | |
'who we met earlier, wants greater transparency, | 0:26:21 | 0:26:25 | |
'and believes all religiously slaughtered meat | 0:26:25 | 0:26:27 | |
'should be labelled.' | 0:26:27 | 0:26:29 | |
They're all for export, these? | 0:26:29 | 0:26:31 | |
'He is part of a sheep industry consultation, | 0:26:31 | 0:26:34 | |
'which could lead to the introduction of widespread halal labelling | 0:26:34 | 0:26:37 | |
'on a voluntary basis.' | 0:26:37 | 0:26:39 | |
What do you think of the idea of labelling meat so people know | 0:26:39 | 0:26:42 | |
whether it's stunned or non-stunned? | 0:26:42 | 0:26:44 | |
As a general principle, it's good for consumers | 0:26:44 | 0:26:46 | |
to have the information they need to make a choice. | 0:26:46 | 0:26:49 | |
The vast majority of halal slaughter is stunned anyway. | 0:26:49 | 0:26:52 | |
It'll give people that assurance that it's gone through | 0:26:52 | 0:26:54 | |
with either the halal stunned mark | 0:26:54 | 0:26:56 | |
or a red tractor mark or something similar, | 0:26:56 | 0:26:59 | |
so they'll know that it's been stunned. | 0:26:59 | 0:27:01 | |
Certainly the labelling of non-stunned meat | 0:27:01 | 0:27:04 | |
could go some way to satisfying the organisations | 0:27:04 | 0:27:07 | |
that have concerns over welfare, | 0:27:07 | 0:27:09 | |
like the British Veterinary Association and the RSPCA. | 0:27:09 | 0:27:12 | |
But others don't see why halal and kosher meat | 0:27:12 | 0:27:17 | |
should be singled out. | 0:27:17 | 0:27:19 | |
Shimon Cohen is from the Jewish campaign group Shechita UK. | 0:27:19 | 0:27:24 | |
He thinks if non-stunned meat is to be labelled, | 0:27:24 | 0:27:28 | |
then all meat packaging should make clear | 0:27:28 | 0:27:30 | |
how the animals were slaughtered. | 0:27:30 | 0:27:32 | |
We believe that labelling is hugely important, | 0:27:34 | 0:27:37 | |
to give customers information. | 0:27:37 | 0:27:39 | |
We believe that the British people - in fact, European people - | 0:27:39 | 0:27:42 | |
should be aware whether their meat was gassed. | 0:27:42 | 0:27:44 | |
They should be aware whether their chickens were electrocuted. | 0:27:44 | 0:27:47 | |
They should be aware whether their cows were shot, | 0:27:47 | 0:27:49 | |
possibly even how many times the cow was shot | 0:27:49 | 0:27:51 | |
with a captive bolt before the stun took. | 0:27:51 | 0:27:53 | |
And yes, indeed, we believe that things should be labelled "kosher" | 0:27:53 | 0:27:56 | |
so that the Jewish people know exactly where to buy their product. | 0:27:56 | 0:27:59 | |
So what you're saying is, if you put "stunned" on it, | 0:27:59 | 0:28:01 | |
you'd have to put all these other things on it | 0:28:01 | 0:28:03 | |
-that you believe are relevant to the welfare of the animal? -Of course. | 0:28:03 | 0:28:06 | |
The consumer must have the right to know. It seems incongruous | 0:28:06 | 0:28:09 | |
to presuppose that you have the right to know how I killed my meat, | 0:28:09 | 0:28:12 | |
but I don't have the right to know how you killed yours. | 0:28:12 | 0:28:14 | |
The arguments I've heard go to the heart of the debate | 0:28:17 | 0:28:20 | |
about transparency on the journey from farm to fork. | 0:28:20 | 0:28:23 | |
The government say consumers should be able to make an informed choice | 0:28:23 | 0:28:28 | |
but are waiting for results from a European survey, | 0:28:28 | 0:28:30 | |
expected to be published soon, | 0:28:30 | 0:28:33 | |
before deciding on labelling. | 0:28:33 | 0:28:35 | |
But objective decisions are always going to be difficult | 0:28:35 | 0:28:38 | |
when you try to balance welfare against the right | 0:28:38 | 0:28:41 | |
of people to follow their religious convictions. | 0:28:41 | 0:28:45 | |
The majority of meat slaughtered under religious guidance | 0:28:46 | 0:28:49 | |
is stunned, but a growing percentage isn't. | 0:28:49 | 0:28:52 | |
The question for the authorities and for people | 0:28:52 | 0:28:55 | |
who care about animal welfare is, | 0:28:55 | 0:28:57 | |
do we have the right to know the difference, | 0:28:57 | 0:28:59 | |
and how on earth do we fit all the relevant information | 0:28:59 | 0:29:02 | |
on a single pack? | 0:29:02 | 0:29:05 | |
We heard earlier how climate change killed off most of Scotland's trees | 0:29:10 | 0:29:15 | |
about 4,000 years ago. After that, | 0:29:15 | 0:29:19 | |
man cut down almost all of those that remained for fuel and timber. | 0:29:19 | 0:29:24 | |
But look around Perthshire today, and trees dominate the landscape. | 0:29:24 | 0:29:28 | |
If Perthshire is big tree country, | 0:29:28 | 0:29:31 | |
then this part of it, Dunkeld, | 0:29:31 | 0:29:33 | |
is REALLY big tree country. | 0:29:33 | 0:29:36 | |
This whopping great Douglas fir | 0:29:36 | 0:29:39 | |
has a bigger girth than any other in Britain, | 0:29:39 | 0:29:43 | |
and it's pretty tall as well. | 0:29:43 | 0:29:46 | |
Perthshire also has Britain's tallest sitka spruce, | 0:29:47 | 0:29:51 | |
its tallest Japanese larch, | 0:29:51 | 0:29:53 | |
its widest conifer, its tallest hedge, | 0:29:53 | 0:29:57 | |
and this was its tallest Colorado silver fir | 0:29:57 | 0:30:00 | |
until it fell down. So how did Perthshire go | 0:30:00 | 0:30:03 | |
from no trees to big trees? | 0:30:03 | 0:30:07 | |
The secret is things like this. | 0:30:07 | 0:30:10 | |
This is a sugar pine cone, | 0:30:10 | 0:30:12 | |
and it comes all the way from California. | 0:30:12 | 0:30:15 | |
In the 18th century, | 0:30:18 | 0:30:19 | |
early stirrings of the Industrial Revolution | 0:30:19 | 0:30:22 | |
and a rapidly increasing population | 0:30:22 | 0:30:24 | |
led the drive to make more land productive. | 0:30:24 | 0:30:27 | |
One way to do that was to plant trees. | 0:30:27 | 0:30:30 | |
But it wasn't just native trees that they were planting. | 0:30:42 | 0:30:46 | |
Young men were sent to far-flung corners of the planet | 0:30:46 | 0:30:49 | |
to try and find trees that would thrive | 0:30:49 | 0:30:51 | |
in Scottish conditions. | 0:30:51 | 0:30:53 | |
One of those men had that tree named after him. | 0:30:53 | 0:30:57 | |
He was David Douglas, and that big boy there | 0:30:57 | 0:31:01 | |
is a Douglas fir. | 0:31:01 | 0:31:04 | |
Douglas was a young Perthshire gardener | 0:31:04 | 0:31:06 | |
sent by the Royal Horticultural Society | 0:31:06 | 0:31:09 | |
to the new uncharted frontier in the Pacific Northwest of America, | 0:31:09 | 0:31:13 | |
to collect the seeds of potentially useful plants and send them home. | 0:31:13 | 0:31:18 | |
Syd House from the Forestry Commission | 0:31:18 | 0:31:20 | |
has written a book about Douglas. | 0:31:20 | 0:31:22 | |
Syd, it must have been an enormous undertaking | 0:31:24 | 0:31:27 | |
to head off to the other side of the world, | 0:31:27 | 0:31:29 | |
-a pretty much unknown journey, to collect these seeds? -Oh, yeah. | 0:31:29 | 0:31:32 | |
Well, yes. The average life expectancy of a plant hunter | 0:31:32 | 0:31:37 | |
-was one year... -Yeah? -..because it was such a dangerous thing. | 0:31:37 | 0:31:40 | |
You were often accompanying the very first Europeans | 0:31:40 | 0:31:42 | |
to explore these areas. | 0:31:42 | 0:31:44 | |
He managed to bring back the seeds from these incredible trees | 0:31:44 | 0:31:47 | |
which are towering above us. | 0:31:47 | 0:31:49 | |
How on earth did he get to the seeds? | 0:31:49 | 0:31:51 | |
The seed on these trees is right, right at the top. | 0:31:51 | 0:31:53 | |
And also, in that part of the world, you have a huge number | 0:31:53 | 0:31:57 | |
of squirrels and other rodents that eat lots of seed. | 0:31:57 | 0:32:01 | |
So, unlike here, where you can often pick up | 0:32:01 | 0:32:03 | |
-a cone like this... -Still intact. | 0:32:03 | 0:32:05 | |
Once it warms up in the spring, you'll find | 0:32:05 | 0:32:08 | |
that opens, and the seed comes out. | 0:32:08 | 0:32:09 | |
In that part of the world, the seed generally opens, | 0:32:09 | 0:32:12 | |
the cone generally opens on the tree, | 0:32:12 | 0:32:13 | |
and the seed falls down and disperses. | 0:32:13 | 0:32:15 | |
Sometimes he'd find a stash that maybe a squirrel had made. | 0:32:15 | 0:32:18 | |
One of the other ways he did it was to get a shotgun, | 0:32:18 | 0:32:21 | |
which he always carried with him, | 0:32:21 | 0:32:23 | |
-and just shoot down branches from the top of the tree. -Wow! | 0:32:23 | 0:32:26 | |
And the branches held the cones, with the seed still intact, | 0:32:26 | 0:32:29 | |
and he would extract the seed. | 0:32:29 | 0:32:30 | |
He must have been a good shot. | 0:32:30 | 0:32:32 | |
-That's pretty impressive. -Absolutely. | 0:32:32 | 0:32:34 | |
What about his legacy? You mentioned other plants. | 0:32:34 | 0:32:36 | |
How substantial is his legacy? | 0:32:36 | 0:32:38 | |
Well, he brought back seeds from 800 different species, | 0:32:38 | 0:32:43 | |
of which 240-odd were new to the British Isles. | 0:32:43 | 0:32:46 | |
Were there any surprises that we assume are native British plants | 0:32:46 | 0:32:49 | |
-that he brought back? -Quite a lot. | 0:32:49 | 0:32:51 | |
If you walk round any suburban garden, | 0:32:51 | 0:32:53 | |
you'll find David Douglas introductions all over the place. | 0:32:53 | 0:32:56 | |
Lupins, or the flowering currant, or mahonia. | 0:32:56 | 0:33:00 | |
These are absolutely typical spring shrubs, | 0:33:00 | 0:33:04 | |
and they're Douglas introductions and they're common | 0:33:04 | 0:33:07 | |
to any suburban garden or, indeed, | 0:33:07 | 0:33:09 | |
very often many municipal planting schemes | 0:33:09 | 0:33:11 | |
-round about our towns and cities. -Incredible. | 0:33:11 | 0:33:13 | |
So, little did we know, his legacy goes on in our gardens today. | 0:33:13 | 0:33:16 | |
That legacy can be seen in the grounds | 0:33:18 | 0:33:20 | |
of some of our great country houses, | 0:33:20 | 0:33:23 | |
like this one which belong to the Dukes of Atholl, | 0:33:23 | 0:33:25 | |
where some of the original trees still survive. | 0:33:25 | 0:33:29 | |
And this is one of them. | 0:33:30 | 0:33:32 | |
It's the sole survivor of a group of larches from the Austrian Alps, | 0:33:32 | 0:33:36 | |
planted nearly 200 years ago. | 0:33:36 | 0:33:39 | |
But its millions of descendents can be seen | 0:33:39 | 0:33:42 | |
in the larch plantations that cover the hills all around here. | 0:33:42 | 0:33:46 | |
Two centuries on, | 0:33:48 | 0:33:50 | |
modern-day plant hunters are following in the footsteps | 0:33:50 | 0:33:53 | |
of those pioneers. The iCONic Project aims to help save | 0:33:53 | 0:33:57 | |
some of the world's rarest and most remarkable trees | 0:33:57 | 0:34:00 | |
by growing them in safe havens here in Perthshire, | 0:34:00 | 0:34:03 | |
sometimes in the same spots used by the Dukes of Atholl | 0:34:03 | 0:34:07 | |
all those years ago. | 0:34:07 | 0:34:10 | |
I'm now going to make my mark on history by planting | 0:34:10 | 0:34:12 | |
one of those threatened tree species. | 0:34:12 | 0:34:15 | |
It doesn't look very big yet, but it will be. This is a giant redwood. | 0:34:15 | 0:34:19 | |
Thankfully, I've got a bit of expert help to plant it. | 0:34:19 | 0:34:23 | |
Tom Christian is a modern-day plant hunter, | 0:34:23 | 0:34:26 | |
working for the iCONic Project. | 0:34:26 | 0:34:28 | |
-How are you doing, Tom? -Good, thank you. -Good. -And you? | 0:34:28 | 0:34:31 | |
Good, very good. It's really protected, isn't it, in here? | 0:34:31 | 0:34:34 | |
-It is. It has to be. -Why? | 0:34:34 | 0:34:36 | |
All sorts of reasons - people, deer, | 0:34:36 | 0:34:39 | |
tractors, cars, you name it. | 0:34:39 | 0:34:40 | |
So you're going to shower it with love, then, this one? | 0:34:40 | 0:34:43 | |
-Absolutely. -I like the sound of that. Is that deep enough? | 0:34:43 | 0:34:46 | |
-Let's just put the pot in and see. -Let's have a lookie, there. | 0:34:46 | 0:34:49 | |
That's about right, because there's a bit of a gap here. | 0:34:49 | 0:34:51 | |
-Oh, there is. -We should be OK. -Fabulous. | 0:34:51 | 0:34:54 | |
So tell me a bit about this plant... or tree. | 0:34:54 | 0:34:56 | |
This is a giant redwood grown from seed collected | 0:34:56 | 0:35:00 | |
by some colleagues of ours in California in 2011. | 0:35:00 | 0:35:04 | |
So it was a seedling at the beginning of 2012, | 0:35:04 | 0:35:07 | |
so this is just two years old, so really fast-growing. | 0:35:07 | 0:35:11 | |
And this is part of a series of plantings we're doing all over | 0:35:11 | 0:35:14 | |
Perthshire, and we are hoping that in 150 years' time, | 0:35:14 | 0:35:17 | |
it will look a bit like that one there. | 0:35:17 | 0:35:20 | |
Wow! It's quite mind-blowing - | 0:35:20 | 0:35:21 | |
that sends your brain a bit screwy for a while, doesn't it? | 0:35:21 | 0:35:24 | |
It's worth touching on here that the general sort | 0:35:24 | 0:35:26 | |
of sentiment in conservation is that one doesn't bring | 0:35:26 | 0:35:31 | |
non-natives to other countries. | 0:35:31 | 0:35:33 | |
How does that work out in that context? | 0:35:33 | 0:35:35 | |
Well, there are two approaches to conservation - there is | 0:35:35 | 0:35:38 | |
in-situ conservation, conserving something where it belongs, | 0:35:38 | 0:35:41 | |
like the giant redwood in California. | 0:35:41 | 0:35:43 | |
And there is ex-situ conservation, which is | 0:35:43 | 0:35:45 | |
taking something out of its native range and conserving it elsewhere. | 0:35:45 | 0:35:49 | |
And because of all the various threats | 0:35:49 | 0:35:52 | |
to species across the planet, it is becoming increasingly | 0:35:52 | 0:35:55 | |
necessary to combine those two approaches and have a safety net. | 0:35:55 | 0:35:58 | |
It is really hard to imagine that something | 0:36:00 | 0:36:03 | |
so small that was planted here today by our hands is going to turn | 0:36:03 | 0:36:07 | |
into this beautiful giant redwood behind us. | 0:36:07 | 0:36:11 | |
And I'm obviously not going to be around to see that, | 0:36:11 | 0:36:14 | |
and neither are my children. Maybe my grandchildren. | 0:36:14 | 0:36:17 | |
I'd like to think they would do, | 0:36:17 | 0:36:19 | |
but even if THEY don't come along and see it, | 0:36:19 | 0:36:21 | |
I'd like to think that someone could walk past this and think well of us | 0:36:21 | 0:36:25 | |
for taking the time to put it in the ground in the first place. | 0:36:25 | 0:36:29 | |
JOHN: Early signs of spring are welcome ones. | 0:36:37 | 0:36:40 | |
The sight of seasonal newborns gladdens even the hardest heart. | 0:36:44 | 0:36:49 | |
They might be cute, | 0:36:54 | 0:36:55 | |
but Adam's new arrivals are certainly keeping him on his toes. | 0:36:55 | 0:36:59 | |
This shed is at the heart of the farm at the moment, | 0:37:07 | 0:37:10 | |
because we are in the middle of lambing and kidding. | 0:37:10 | 0:37:12 | |
This is a little goat kid. How cute is that? | 0:37:12 | 0:37:15 | |
This one is super friendly and quite noisy. | 0:37:15 | 0:37:18 | |
Sheep and goats are unlike most farm animals, | 0:37:18 | 0:37:20 | |
in that they are seasonal, so they give birth in the spring | 0:37:20 | 0:37:22 | |
when the weather is warming up and the grass is starting to grow. | 0:37:22 | 0:37:26 | |
We lamb them indoors for convenience, so we can keep | 0:37:26 | 0:37:29 | |
a close eye on them and so they are in the warm and the dry. | 0:37:29 | 0:37:31 | |
When we come into the shed, what we do is scan our eye | 0:37:31 | 0:37:35 | |
over the flock to see if there are any signs of anything giving birth. | 0:37:35 | 0:37:38 | |
What you are looking for is a sheep that is restless. | 0:37:38 | 0:37:40 | |
Quite often, they'll move to the corner, | 0:37:40 | 0:37:42 | |
they'll lie down and stand up and go round and round in circles. | 0:37:42 | 0:37:45 | |
They might be licking their lips in anticipation of licking | 0:37:45 | 0:37:48 | |
the newborn lamb, before they lie down and go into labour. | 0:37:48 | 0:37:51 | |
I've just come into the shed now. Just looking across them | 0:37:51 | 0:37:54 | |
quickly, there's nothing obviously restless or about to give birth. | 0:37:54 | 0:37:58 | |
There's a few jobs to do, but first of all, | 0:37:58 | 0:38:00 | |
I'm just going to feed them. | 0:38:00 | 0:38:02 | |
Come on, girls. | 0:38:12 | 0:38:14 | |
So this is an 18% ewe nut. | 0:38:28 | 0:38:30 | |
It's full of all the essential vitamins | 0:38:30 | 0:38:32 | |
and minerals they need, and we put a few beans in with it as well. | 0:38:32 | 0:38:35 | |
It is really important that ewes get the right nutrition now | 0:38:35 | 0:38:38 | |
to grow the lambs inside them and produce plenty of milk as well. | 0:38:38 | 0:38:42 | |
I now just feed the individual pens. | 0:38:47 | 0:38:49 | |
We feed them on these bucket lids, so that they can | 0:38:49 | 0:38:52 | |
find their breakfast and we know they've eaten it. | 0:38:52 | 0:38:55 | |
Here you go, missus. | 0:38:55 | 0:38:57 | |
'These sheds need manning 24/7, | 0:39:00 | 0:39:02 | |
'so we employ extra staff at this time of year.' | 0:39:02 | 0:39:05 | |
-Hi, Becca. -Hi. -Got a new one there? -Yeah. | 0:39:07 | 0:39:10 | |
-Are you just popping it in the pens, are you? -Yeah. | 0:39:10 | 0:39:13 | |
-OK, I'll do the gates for you. -OK, thank you. | 0:39:13 | 0:39:15 | |
'Rebecca Mann is an agricultural student | 0:39:15 | 0:39:17 | |
'who's helping out during this busy period.' | 0:39:17 | 0:39:20 | |
-So what do you want - iodine first? -Yeah. | 0:39:21 | 0:39:24 | |
So Rebecca holds it by its two front feet. That doesn't hurt it at all. | 0:39:24 | 0:39:28 | |
She's just putting iodine on its navel to stop any infection. | 0:39:28 | 0:39:32 | |
The umbilical cord is attached to the mother to get all its oxygen | 0:39:32 | 0:39:35 | |
and food while it's inside her womb. That breaks naturally at birth. | 0:39:35 | 0:39:39 | |
Then a bit of medicine that goes into its stomach to stop it getting | 0:39:39 | 0:39:43 | |
any tummy bugs. And now Becca's just checking the ewe's udder. | 0:39:43 | 0:39:49 | |
They need lots of colostrum, the first milk that a ewe produces. | 0:39:49 | 0:39:53 | |
The lamb needs to get plenty of that in the first few hours of life. | 0:39:53 | 0:39:55 | |
-Has she got some there? -Yes. She's got plenty. | 0:39:55 | 0:39:58 | |
-So have you always wanted to be a farmer? -Yep. I love the lifestyle. | 0:39:58 | 0:40:02 | |
-You're your own boss. -And what about the late nights? | 0:40:02 | 0:40:04 | |
Because obviously...lambing, up in the middle of the night...? | 0:40:04 | 0:40:08 | |
It's only for a short time, so... | 0:40:08 | 0:40:09 | |
You get to see things like this, so it's good. | 0:40:09 | 0:40:12 | |
For farmers like us, it's great having students who can come | 0:40:12 | 0:40:15 | |
and help, but also it's a great learning place for them | 0:40:15 | 0:40:17 | |
to get the experience when they go out into the workplace. | 0:40:17 | 0:40:20 | |
Everybody wants young people coming into farming, | 0:40:20 | 0:40:22 | |
but you need some experience behind you. | 0:40:22 | 0:40:24 | |
It's great to have Rebecca - she's very good. Nice one. | 0:40:24 | 0:40:28 | |
-OK, I'll leave you to it. -OK, thanks. | 0:40:28 | 0:40:30 | |
This nanny goat has given birth without me even noticing. | 0:40:33 | 0:40:36 | |
I was in the other shed. | 0:40:36 | 0:40:38 | |
And they generally get on with birthing very happily by themselves. | 0:40:38 | 0:40:42 | |
She's popped out two lovely little kids. | 0:40:42 | 0:40:45 | |
And they're both females. | 0:40:45 | 0:40:48 | |
She's quite a pale Golden Guernsey. | 0:40:48 | 0:40:50 | |
The kids are more like their dad, who's that dark golden colour. | 0:40:50 | 0:40:53 | |
She's mothering them very well. | 0:40:53 | 0:40:55 | |
They're born wet and sloppy because of all the birth waters, | 0:40:55 | 0:40:58 | |
and she's now licking them dry | 0:40:58 | 0:41:00 | |
and encouraging them to get to their feet. | 0:41:00 | 0:41:02 | |
She's a lovely mum. I'll just leave her to it for the time being. | 0:41:02 | 0:41:05 | |
While the lambs and kids are in need of our full-time | 0:41:11 | 0:41:14 | |
attention at the moment, the pigs are less demanding. | 0:41:14 | 0:41:17 | |
These are my lovely Tamworths. This is the boar. | 0:41:19 | 0:41:22 | |
I'll let them out for a bit | 0:41:22 | 0:41:23 | |
of fresh air, get them into the sunshine so you can see them. | 0:41:23 | 0:41:26 | |
Here we are. Have some breakfast. | 0:41:26 | 0:41:29 | |
They're really lovely pigs. | 0:41:29 | 0:41:31 | |
We've had them on the farm since the 1970s, but back then, | 0:41:31 | 0:41:34 | |
they were in very low numbers in the country. Down to just 17 boars. | 0:41:34 | 0:41:37 | |
And previously, we'd exported them all over | 0:41:37 | 0:41:41 | |
the world, to Canada and Australia, | 0:41:41 | 0:41:42 | |
and when my dad was out in Australia, | 0:41:42 | 0:41:44 | |
he made some enquiries for the Rare Breeds Survival Trust | 0:41:44 | 0:41:48 | |
and ended up importing two boars back to this country | 0:41:48 | 0:41:51 | |
to freshen up the bloodlines and get them breeding again. | 0:41:51 | 0:41:54 | |
And since then, more have been imported | 0:41:54 | 0:41:56 | |
and now they're doing a lot better. | 0:41:56 | 0:41:58 | |
And Dad has always been very proud of his Tamworths. | 0:41:58 | 0:42:02 | |
It's a good job he did rescue them, as they proved to be very useful. | 0:42:02 | 0:42:07 | |
In 1973, my dad, Joe, crossbred them to produce a new type of pig, | 0:42:07 | 0:42:11 | |
the Iron Age, that made a special appearance on the BBC's | 0:42:11 | 0:42:15 | |
Animal Magic with Johnny Morris. | 0:42:15 | 0:42:17 | |
-Hello, Joe. -Hello, Johnny. -Now, they are rather special, aren't they? | 0:42:18 | 0:42:23 | |
Well, they are. She is descended from an original cross that | 0:42:23 | 0:42:26 | |
I made between a wild boar from London Zoo and a Tamworth sow. | 0:42:26 | 0:42:30 | |
And in the four or five generations since, | 0:42:30 | 0:42:34 | |
I've been selecting for a pig that looks like a wild boar | 0:42:34 | 0:42:37 | |
but is domesticated and tame and that we can handle. | 0:42:37 | 0:42:41 | |
-She seems to be a very amenable mother. -Yes, she is. | 0:42:41 | 0:42:43 | |
But if we picked up one of those piglets and it screamed, | 0:42:43 | 0:42:47 | |
we'd have to make a quick exit. | 0:42:47 | 0:42:49 | |
I've carried on breeding them on the farm, and like my dad said, | 0:42:50 | 0:42:53 | |
they're very good mothers. | 0:42:53 | 0:42:55 | |
I need to load these up now to turn them out into the field. | 0:42:55 | 0:42:57 | |
This sow has had seven piglets. | 0:42:57 | 0:43:00 | |
But if you catch a piglet while the sow is in there, | 0:43:00 | 0:43:02 | |
she will attack you and bite you, and they've got very sharp teeth. | 0:43:02 | 0:43:05 | |
I had a big boar on the farm once that attacked a bull. | 0:43:05 | 0:43:09 | |
Extraordinary to see a bull and a boar fighting. | 0:43:09 | 0:43:12 | |
So what I'm going to do is try and load the sow away | 0:43:12 | 0:43:15 | |
from her piglets into the trailer, get her secure, then go | 0:43:15 | 0:43:18 | |
and catch the piglets nice and safely | 0:43:18 | 0:43:20 | |
and put them in the back of the truck and take them up to the field. | 0:43:20 | 0:43:24 | |
Hey... Got her. | 0:43:39 | 0:43:41 | |
PIGLETS SQUEAL | 0:43:49 | 0:43:52 | |
Ooh, little piggy! | 0:43:52 | 0:43:54 | |
Some of them are born stripy like the wild boar, | 0:44:02 | 0:44:04 | |
this camouflage colouring. | 0:44:04 | 0:44:07 | |
Really lovely. | 0:44:07 | 0:44:08 | |
Shush, shush, shush! | 0:44:17 | 0:44:19 | |
You'll be back with your mummy soon. | 0:44:19 | 0:44:22 | |
One, two, three, four, five, six, seven. | 0:44:22 | 0:44:26 | |
There we go. | 0:44:26 | 0:44:29 | |
You can hear the sow grunting away in here, calling her piglets. | 0:44:29 | 0:44:32 | |
Wonderful maternal instinct she's got, | 0:44:32 | 0:44:35 | |
and she'll be reunited with them soon. | 0:44:35 | 0:44:37 | |
Thankfully, we've got them all loaded, and I haven't got bitten. | 0:44:37 | 0:44:40 | |
Right, let's get you unloaded. | 0:44:50 | 0:44:52 | |
Three little pigs. | 0:45:02 | 0:45:04 | |
There, there, there. Go on, go on, go on. They're in there. | 0:45:11 | 0:45:14 | |
There's a good girl. | 0:45:14 | 0:45:16 | |
The sow's gone straight in to see the piglets and is talking | 0:45:19 | 0:45:22 | |
to them and reassuring them that everything's OK. | 0:45:22 | 0:45:25 | |
And now she's come out, | 0:45:25 | 0:45:27 | |
and they're just venturing outside for the first time, | 0:45:27 | 0:45:30 | |
poking their little noses out of the hutch. | 0:45:30 | 0:45:32 | |
And as soon as they come out, it's noses down, investigating | 0:45:32 | 0:45:35 | |
with their little mouths, chewing on bits of mud, | 0:45:35 | 0:45:38 | |
just discovering what the great outdoors is all about. | 0:45:38 | 0:45:41 | |
And they're communicating all the time, her lovely low grunts | 0:45:43 | 0:45:47 | |
just encouraging them. | 0:45:47 | 0:45:49 | |
And when they get a little bit too far away, | 0:45:49 | 0:45:51 | |
like they are now, she'll give them a big grunt, | 0:45:51 | 0:45:54 | |
and they'll come running over to her and catch up and say, | 0:45:54 | 0:45:57 | |
"It's OK, Mum, we're here! We're here!" | 0:45:57 | 0:45:59 | |
Great communication. | 0:45:59 | 0:46:00 | |
While the piglets settle into their new home, for another | 0:46:08 | 0:46:11 | |
of my animals, things haven't turned out quite how I'd hoped. | 0:46:11 | 0:46:15 | |
This is Eric, my lovely Highland bull | 0:46:15 | 0:46:17 | |
that I bought a couple of years ago up in Oban. | 0:46:17 | 0:46:19 | |
And I would have kept him on the farm for about four or five years | 0:46:19 | 0:46:23 | |
to breed females from him, but sadly, he got | 0:46:23 | 0:46:27 | |
a couple of different diseases and had some trauma | 0:46:27 | 0:46:30 | |
to his reproductive area and is now infertile, | 0:46:30 | 0:46:33 | |
so he can't get the cows in calf, so he's got to go. | 0:46:33 | 0:46:36 | |
And in a commercial system, what you do is generally send him | 0:46:36 | 0:46:39 | |
for beef, that's what most farmers would do, | 0:46:39 | 0:46:42 | |
but because he's a bit of a nation's favourite, | 0:46:42 | 0:46:44 | |
and lots of Countryfile viewers have got to know him | 0:46:44 | 0:46:46 | |
and have been writing in, concerned about him, | 0:46:46 | 0:46:48 | |
I've decided to be a bit soft and retire him. | 0:46:48 | 0:46:51 | |
And my sister, who's got a field a half a dozen miles away, | 0:46:51 | 0:46:55 | |
has very kindly offered to keep him. | 0:46:55 | 0:46:57 | |
And I'll send him over there with a couple of steers, | 0:46:57 | 0:46:59 | |
a couple of beef animals to keep him company. | 0:46:59 | 0:47:02 | |
Then you can live out your days over there, can't you, mate? | 0:47:02 | 0:47:05 | |
He loves to have a back scratch. | 0:47:05 | 0:47:07 | |
Ooh, is that lovely? | 0:47:07 | 0:47:08 | |
And what I'm going to do now is go bull shopping and find | 0:47:08 | 0:47:13 | |
a replacement, hopefully as good, | 0:47:13 | 0:47:15 | |
if not better, than this lovely old boy. | 0:47:15 | 0:47:17 | |
I'm in Perthshire, right in the middle of Scotland. | 0:47:30 | 0:47:34 | |
It's a place of mountains and moors, lochs and glens, | 0:47:34 | 0:47:38 | |
forests and farms. With all these different habitats on offer, | 0:47:38 | 0:47:42 | |
the number of different species of wildlife here is astonishing. | 0:47:42 | 0:47:47 | |
And now there's one more. | 0:47:47 | 0:47:49 | |
It's an animal that hasn't been seen in the wilds of Scotland | 0:47:49 | 0:47:52 | |
for centuries. They can be a bit shy, | 0:47:52 | 0:47:55 | |
but I'm going to see what I can do to find one. | 0:47:55 | 0:47:58 | |
I'm looking for beavers. | 0:47:58 | 0:48:00 | |
'To the west of here in Argyll, | 0:48:07 | 0:48:09 | |
'beavers have been reintroduced | 0:48:09 | 0:48:11 | |
'in an official and closely monitored trial, | 0:48:11 | 0:48:14 | |
'but here in Tayside, that's not the case. | 0:48:14 | 0:48:16 | |
'Here, they really are running wild. | 0:48:16 | 0:48:18 | |
'Helen Dickinson is going to help me look for them. | 0:48:20 | 0:48:23 | |
'She's the project officer from the Tayside Beaver Study Group, | 0:48:23 | 0:48:26 | |
'which has been set up to find out what they are up to.' | 0:48:26 | 0:48:29 | |
So, Helen, middle of the day, | 0:48:29 | 0:48:31 | |
-not much chance of seeing beavers themselves. -No, there's not. | 0:48:31 | 0:48:35 | |
Beavers are actually crepuscular, which means they are most active | 0:48:35 | 0:48:38 | |
at dawn and dusk, | 0:48:38 | 0:48:39 | |
so we're not going to be seeing them during the daylight. | 0:48:39 | 0:48:42 | |
But what are the signs that we're looking out for? | 0:48:42 | 0:48:44 | |
Well, it's looking for field signs, | 0:48:44 | 0:48:46 | |
and some of the most common of these are looking for cutting signs. | 0:48:46 | 0:48:51 | |
-So keep our eyes peeled along this bank here. -Yes, that's it. -Right. | 0:48:51 | 0:48:55 | |
So how did they end up here, these wild-living beavers? | 0:48:55 | 0:48:59 | |
So the beavers in Tayside originate from animals that were | 0:48:59 | 0:49:02 | |
illegally released or escapees from private collections. | 0:49:02 | 0:49:05 | |
Mmm...impossible to find out where that was, then, isn't it? | 0:49:05 | 0:49:09 | |
Yeah, it would be tricky. | 0:49:09 | 0:49:10 | |
And how many do you think there are here on this loch? | 0:49:10 | 0:49:13 | |
We know here that there is a breeding pair and that they did produce | 0:49:13 | 0:49:17 | |
-two kits last year, so we have four beavers here. -At least four. | 0:49:17 | 0:49:21 | |
See any signs of gnawing? | 0:49:21 | 0:49:23 | |
There are some just here, aren't there? | 0:49:23 | 0:49:25 | |
These trees that have come down? | 0:49:25 | 0:49:26 | |
Yes, that is, yes, that's certainly beaver evidence. | 0:49:26 | 0:49:30 | |
So beavers are actually taking the smaller trees | 0:49:30 | 0:49:32 | |
and branches that they actually cut down and used for feeding, | 0:49:32 | 0:49:35 | |
and it's the larger size they'll use in construction, | 0:49:35 | 0:49:38 | |
but they can actually cut trees up to as large as over a metre in diameter. | 0:49:38 | 0:49:42 | |
-Really?! -Yeah. -Wow, that's impressive. | 0:49:42 | 0:49:44 | |
'The wild beavers here first came to the attention | 0:49:47 | 0:49:49 | |
'of organisations like Scottish Natural Heritage in 2006. | 0:49:49 | 0:49:55 | |
'The Tayside Beaver Study Group is now looking at how many | 0:49:55 | 0:49:58 | |
'there are and what they're doing. | 0:49:58 | 0:50:00 | |
'Because they don't know where these beavers have come from, | 0:50:00 | 0:50:03 | |
'they're checking their genetics and seeing | 0:50:03 | 0:50:05 | |
'if they're carrying any non-native diseases. | 0:50:05 | 0:50:07 | |
'And they're monitoring the impact they're having on the environment. | 0:50:07 | 0:50:11 | |
'They don't eat fish, as many people think, but they do fell trees | 0:50:13 | 0:50:18 | |
'and build dams to extend the watery habitat they love... | 0:50:18 | 0:50:21 | |
'activities that could be of concern to landowners. | 0:50:21 | 0:50:24 | |
'These dams are on the Atholl estate, | 0:50:24 | 0:50:26 | |
'whose woodland is managed by Andrew Barbour.' | 0:50:26 | 0:50:29 | |
How are you doing, Andrew? | 0:50:29 | 0:50:31 | |
-Very well, thank you. -Good! | 0:50:31 | 0:50:33 | |
So from a landowner's and somebody who manages land's point of view, | 0:50:33 | 0:50:36 | |
what are the worries with having beavers? | 0:50:36 | 0:50:38 | |
Well, you can see that beavers have a significant impact on their local | 0:50:40 | 0:50:43 | |
environment, that's what they are doing, they're flooding areas. | 0:50:43 | 0:50:46 | |
There's maybe about an acre of land here | 0:50:46 | 0:50:49 | |
that has really had its water table significantly altered. | 0:50:49 | 0:50:52 | |
It's much, much wetter. | 0:50:52 | 0:50:54 | |
So folks like me who are managing ground like this are going to be | 0:50:54 | 0:50:57 | |
worried about impact on drainage, is the obvious one, particularly | 0:50:57 | 0:51:01 | |
if it's an agricultural field and you're trying to grow a crop, | 0:51:01 | 0:51:04 | |
that's going to be a problem. | 0:51:04 | 0:51:06 | |
There will be people concerned about the impact on the fish | 0:51:06 | 0:51:09 | |
populations here. | 0:51:09 | 0:51:10 | |
If this is a spawning burn for trout, and in some situations, | 0:51:10 | 0:51:15 | |
that's going to be a major concern for those who are managing fisheries. | 0:51:15 | 0:51:19 | |
A lot of the trees here seem to be doing OK | 0:51:19 | 0:51:22 | |
in spite of the fact it's a flooded area. Why is that? | 0:51:22 | 0:51:25 | |
This is principally birch and willow that has been grown here. | 0:51:25 | 0:51:28 | |
Now, for willow, they LIKE this wet habitat, | 0:51:28 | 0:51:31 | |
they're not going to worry and suffer too much. | 0:51:31 | 0:51:33 | |
But for birch, for instance, particularly the silver birch, | 0:51:33 | 0:51:36 | |
it will find it's too wet now. | 0:51:36 | 0:51:38 | |
The beavers have only been here about a year, a year and a half, | 0:51:38 | 0:51:42 | |
and in a year or two's time, | 0:51:42 | 0:51:43 | |
I would expect to start to see some of these trees suffering. | 0:51:43 | 0:51:47 | |
'It's amazing that one small family of beavers can do all that.' | 0:51:47 | 0:51:53 | |
This is the lodge where they live, | 0:51:53 | 0:51:55 | |
and because it's the middle of the day, the adults | 0:51:55 | 0:51:58 | |
and the kits will be tucked up inside there now, fast asleep. | 0:51:58 | 0:52:01 | |
'Not everyone is worried about the spread of beavers. | 0:52:04 | 0:52:08 | |
'Bob Smith loves them | 0:52:08 | 0:52:09 | |
'and is a member of the Tayside Wild Beaver Group.' | 0:52:09 | 0:52:12 | |
-Quite insulated in there. -Very much so. | 0:52:12 | 0:52:14 | |
They have two chambers in there - a feeding chamber, | 0:52:14 | 0:52:16 | |
which will be the bottom chamber, and a higher chamber, | 0:52:16 | 0:52:19 | |
the sleeping chamber. And that itself will be a lot warmer. | 0:52:19 | 0:52:22 | |
These things don't lose a lot of heat. | 0:52:22 | 0:52:24 | |
Apparently, in the winter, in Canada, | 0:52:24 | 0:52:25 | |
-you can actually see steam coming off them. -Amazing. | 0:52:25 | 0:52:28 | |
So talk me through, | 0:52:28 | 0:52:29 | |
what are the advantages of having beavers in a landscape? | 0:52:29 | 0:52:31 | |
The advantage is huge. You can see straightaway | 0:52:31 | 0:52:34 | |
they're starting to coppice the trees roundabout. | 0:52:34 | 0:52:37 | |
It starts to open up the canopy, | 0:52:37 | 0:52:38 | |
which in turn is going to bring you | 0:52:38 | 0:52:40 | |
more insects, then invertebrates and so on. | 0:52:40 | 0:52:42 | |
Your fish will feed on that, | 0:52:42 | 0:52:44 | |
your insects will feed on the smaller invertebrates. | 0:52:44 | 0:52:46 | |
Then you have got your amphibians, your birdlife and so on. | 0:52:46 | 0:52:49 | |
And everything is just built around this one particular small animal, | 0:52:49 | 0:52:52 | |
which, when you think about it, is absolutely incredible. | 0:52:52 | 0:52:55 | |
Man has tried to do it and just failed miserably. | 0:52:55 | 0:52:57 | |
These little guys are just awesome, that's all you can say. | 0:52:57 | 0:53:00 | |
What about from an engineering point of view? | 0:53:00 | 0:53:02 | |
How do they change the hydrology of an area? | 0:53:02 | 0:53:04 | |
Obviously, if they dam, it slows down the water, | 0:53:04 | 0:53:08 | |
so the flooding is not as quick straight | 0:53:08 | 0:53:10 | |
downstream as it would be, down normal ditches and so on. | 0:53:10 | 0:53:14 | |
It also acts as a big sponge, so it's a slower release, | 0:53:14 | 0:53:17 | |
it holds back sediment, pollutants, so you have these benefits | 0:53:17 | 0:53:21 | |
that are actually coming from the beaver, or what they're providing | 0:53:21 | 0:53:24 | |
in this fantastic piece of engineering, as you say. | 0:53:24 | 0:53:27 | |
'The Perthshire beavers have really presented Scotland | 0:53:28 | 0:53:31 | |
'with a knotty problem. | 0:53:31 | 0:53:33 | |
'No-one knows what their long-term impact will be, | 0:53:33 | 0:53:36 | |
'but the monitoring project here should at least provide some answers | 0:53:36 | 0:53:39 | |
'so that informed decisions about their future can be made.' | 0:53:39 | 0:53:43 | |
I still haven't seen any beavers today, | 0:53:44 | 0:53:47 | |
but that is because it's daylight. | 0:53:47 | 0:53:49 | |
But earlier on in the week, we set up some camera traps. | 0:53:49 | 0:53:52 | |
Right, let's see if we've got anything. | 0:53:59 | 0:54:03 | |
Here we go. | 0:54:03 | 0:54:05 | |
Ooh! | 0:54:07 | 0:54:08 | |
Yeah! | 0:54:09 | 0:54:11 | |
Oh, my goodness! We've got them! | 0:54:11 | 0:54:14 | |
There's definitely a larger adult at the front | 0:54:14 | 0:54:17 | |
and maybe even a kit at the back. | 0:54:17 | 0:54:19 | |
Oh, my goodness! | 0:54:21 | 0:54:23 | |
I still remember the first time I ever saw one in this country, | 0:54:23 | 0:54:26 | |
and my jaw just fell. | 0:54:26 | 0:54:27 | |
They just look so alien and yet, of course, they are originally native. | 0:54:28 | 0:54:32 | |
Well, that is it from Perthshire this week. | 0:54:33 | 0:54:36 | |
Next week, the programme will be in Somerset, | 0:54:36 | 0:54:38 | |
where I'll be looking at the county's changing landscape, | 0:54:38 | 0:54:41 | |
and Matt will be with livestock farmers | 0:54:41 | 0:54:44 | |
affected by all the flooding. | 0:54:44 | 0:54:45 | |
Hope you can join us then. Bye-bye. | 0:54:45 | 0:54:47 |