Culling of Pigs

Baroness Blake of Leeds Excerpts

Thursday 14th October 2021 Lords Chamber

[Lord Benyon (Con)]

I know that my colleague Victoria Prentis, the Minister responsible for this area, has had frequent conversations with all the devolved Governments on these issues. I am not certain when she last spoke to the individual the noble Lord mentioned, but it is vital that we look at this problem not just within the constituent parts of the United Kingdom. This is an issue that runs right across the union, and we want to make sure that we are protecting pig farmers everywhere.

[Baroness Blake of Leeds (Lab)]

It was good to hear the Minister acknowledge the distressing situation, however predictable it is, and I hope that his colleagues in government will follow suit and acknowledge the sheer stress that has been caused. As we have heard, thousands of healthy pigs have already been culled as a result of overcrowding on farms due to the lack of skilled labour—I stress the skilled element of that—in our abattoirs and meat processing plants. Let us be clear: these animals have been taken out of the food chain. Healthy animals and meat are going into the bin, causing huge emotional and economic damage to our farmers. I pay tribute to the eloquent and dignified ways in which pig farmers have responded, particularly those from East Yorkshire, where one farm has seen the number of pigs leaving for processing drop by 25%, and probably more, in 11 weeks. Picking up on rumours in the media today about more temporary visas being offered, do the Government expect a better response than we have seen so far in the HGV sector?

[Lord Benyon (Con)]

As somebody who has been involved in stock farming and the agricultural community all my life, I entirely endorse what the noble Baroness says about the distressing situation of seeing animals that farmers have reared for a quality product being put into the rendering market. That is a tragedy for those concerned, and we want to make sure that it stops. That is why we are looking at a range of issues, one of which absolutely addresses the point she raises about the need to bring in skilled workers to the butchery industry and to work in abattoirs.