Possible promotion for red meat as MLC restructures

Garner, James; Harris, Robert
April 2002
Farmers Weekly;4/19/2002, Vol. 136 Issue 16, p28
Trade Publication
Reports that an English livestock body will represent and promote English red meat if industry agrees to the Meat and Livestock Commission's (MLC) proposals. Recommendations of the MLC; Factor that leaves English levy payers without a body to represent their interests; Functions of the MLC as a statuary body.


Related Articles

  • Meat body revamp plan hits more opposition. Pendrous, Rick // Food Manufacture;May2002, Vol. 77 Issue 5, p4 

    Reports on the opposition against the plan of the Meat and Livestock Commission (MLC) to reshape the organization in Great Britain. Devolution of promotional responsibilities; Control of Quality Meat Scotland on the commission's budget; Elements of the proposed structure of the MLC.

  • Meat sector fears loss of 'British' label. Pendrous, Rick // Food Manufacture;Jul2002, Vol. 77 Issue 7, p6 

    Reports the concern of the meat manufacturers over the loss of British brand on the products in Great Britain. Devolution of marketing by the Meat and Livestock Commission (MLC) to independent bodies; Fragmentation of the central corporate services; Impact of devolution on the income of the MLC.

  • Meat promotion changes soon.  // Food Manufacture;Feb2003, Vol. 78 Issue 2, p5 

    Reports on negotiations for final arrangements between the British Meat and Livestock Commission and the four devolved bodies that will take over a large part of its activities with effect from April 1, 2003. Hybu Cig Cymru; Quality Meat Scotland; English Beef and Lamb Executive; British Pig...

  • BETTER QUALITY CUTS PROMISED WITH BUTCHERY IMPROVEMENTS. Chomka, Stefan // Food Manufacture;Apr2002, Vol. 77 Issue 4, p14 

    Focuses on the impact of technological advances in butchering and meat processing on meat quality in Great Britain. Role of the Great Britain Meat and Livestock Commission; Enhancement of consistency of meat joints; Guarantee of product tenderness.

  • Origin of the species can go only so far. Mutch, Forbes // Caterer & Hotelkeeper;10/23/2003, Vol. 192 Issue 4296, p5 

    Comments on the attitude of some restaurant customers of asking the origin of meat served by the restaurants. Information on a campaign launched by British Meat, the marketing arm of the Meat & Livestock Commission, regarding labeling of meat on menus; Remarks with regard to the campaign and...

  • British Meat leads on origin labelling.  // Caterer & Hotelkeeper;11/21/2002, Vol. 191 Issue 4249, p59 

    Reports on a proposal by British Meat, the marketing division of the British Meat & Livestock Commission, concerning a code of practice for the origin labeling of meat. Possible benefits from the code of practice; Details of a study conducted by the British Consumer's Association on the demand...

  • Meat chief will need to take bull by horns. Wilkinson, Amanda // Marketing Week;11/19/1998, Vol. 21 Issue 38, p20 

    Reports that Gwyn Howells, marketing director of the Meat & Livestock Commission in Great Britain will have his work cut out when he is promoted to director general in April 1999. Challenges facing Howells and the Commission; Comments from executives of meat industry associations; Outlook for...

  • Getting the benefit from levy monies. Long, Jonathan; Buss, Jessica // Farmers Weekly;2/27/2004, Vol. 140 Issue 9, p38 

    Presents information on the levy income to be collected by the British Meat and Livestock Commission for the 2003-2004 financial year. Levy rates for 2004; Organisation responsible for spending levies raised in Wales; Benefits of levy spending in the meat sector.

  • Take note of research. Buss, Jessica // Farmers Weekly;5/24/2002, Vol. 136 Issue 21, p44 

    Reports on the effort of scientists to improve lamb carcasses in Great Britain. Significance for the country's meat trade to reward the scientists; Comment on the figures published by the British Meat and Livestock Commission regarding lamb carcasses.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics