Two workshops designed to help meat producers gain a practical understanding of the dos and don'ts of selling direct to the public have been announced, writes Nigel Canham. They have been arranged by trade organisation Meat South West and will enable farmers to gain a better understanding of the butchery, pricing, packaging, marketing, legislation and labelling requirements of selling direct. Many are looking at ways of adding value to the beef, lamb or pork they produce, with opportunities such as box schemes, the internet, farmers' markets and farm shops growing all the time. Helen Ashcroft, of Meat South West, said: 'Selling direct to the public can be a bit daunting. These workshops have been set up to help producers gain a much better understanding of what's involved and learn from other producers and people involved in direct retailing, how to be prepared for some of the issues that arise.' The first takes place in Somerset on Wednesday at Otterford Parish Hall, Bishopswood, near Chard, and will feature a lamb butchery demonstration by master butcher Peter Jones, of Stillmans. A representative from English Beef and Lamb Executive (EBLEX) will give practical advice on pricing and Dr Peter Smedley will talk about current legislation. The second workshop takes place in Cornwall at Dupath Farm, Callington, on May 9. It will be hosted by Peter Coombe, who has established a butchery to add value to his enterprise, selling beef and lamb direct to the public alongside the 300-acre working farm with 160 cattle and 450 sheep. The event is being run by Lester Crocker and will include a hands-on butchery session as well as practical talks on marketing, packaging, pricing and current legislation. There are two sessions at each workshop, the first from 10am-1pm, the second from 2pm-5pm, with a buffet lunch from 1pm-2pm for all delegates. To book a place, call 01837 880443 or email [email protected]">[email protected].
