PrintA new voluntary code of practice that should help end some of the ambiguity over the labelling of British pigmeat products was revealed yesterday.
UK Food and Farming Minister Jim Fitzpatrick said it was good news for consumers as it would for the first time guarantee pigmeat actually comes from Britain if it says so on the label.
Those signing up to the code will also be banned from using the controversial phrase: "Produced in the UK". Consumers mistook the terminology as meaning the product was made from pigmeat from British pigs when the reality was that in the majority of instances often it came instead from elsewhere in the world.
Greater clarity on the type of production system in which pigs have been reared will be a part of the code, which also includes new standards on the description of the breed used.
Retailers, caterers and processors will be asked to sign up to the code in February.
The code is the result of months of negotiations by the joint UK Government and industry taskforce that was set up last year at the height of the sector's financial woes.
It has also been discussing other measures to improve the pig sector's environmental performance and competitiveness.
While farmers were quick to point out that the code was voluntary they nevertheless warmly welcomed it.
NFU Scotland pig committee chairman Philip Sleigh said it was excellent news for a sector that has long complained about existing labelling rules.
He added: "I hope as many retailers as possible sign up to this. We already have one which only sells 100% British fresh pigmeat and that is Morrisons. We have repeatedly applauded its commitment and now look to as many other retailers and caterers as possible selling pigmeat as bacon, pork or sausages to sign up."
Mr Sleigh said Scotland's Specially Selected Pork brand already guaranteed the pigmeat sold through it came from animals bred, reared and slaughtered north of the border.
The new code extended that demand for any product labelled British to come from pigs similarly born, brought up and slaughtered in the UK. Mr Sleigh said industry would continue to press for regulatory changes so that existing loopholes in labelling laws are closed.
"The consumer is more than ever before interested in provenance of food. It seems very strange that we cannot get the law changed to our benefit," he added.
"I do suspect those who are already following best practice will sign up to the new code. It is the one or two rogues in the trade who are unlikely to do it and that is why legislation needs to be imposed."
Mr Fitzpatrick said the code was simple, adding: "It means that if you buy bacon or sausages from a retailer who's signed up to the code then you'll know exactly where the meat has come from. It's also helpful for the supply chain from farm to fork, because there will be consistent definitions which the industry can use."
British Pig Executive chief executive Mick Sloyan said the code was a very significant step forward by all parts of the pigmeat supply chain to provide consumers with even greater confidence in what they purchase. He added: "This voluntary code will reassure consumers that, when they buy British pork, they will have been produced to our high welfare and exacting quality standards."