Animal Slaughter (Religious Methods)

Debate between Neil Parish and Roger Williams

Tuesday 4th November 2014 Westminster Hall

[Neil Parish (Tiverton and Honiton) (Con)]

It is a great pleasure to serve under your chairmanship, Mr Hollobone. I welcome the Under-Secretary of State for Environment, Food and Rural Affairs, my hon. Friend the Member for Camborne and Redruth (George Eustice), to his place. I thank Mr Speaker for allowing me time for this vital debate. It is good to see the shadow Minister, the hon. Member for Ogmore (Huw Irranca-Davies), here.

When the all-party group on beef and lamb, of which I am honoured to be the chairman, decided to conduct an inquiry into the welfare of animals slaughtered in accordance with religious rites, I knew we were entering a highly polarised and often poorly understood area of public discourse. Discussions in the media have often produced more heat than light, and I hope the group’s report and today’s debate will provide more of the latter.

There are no easy solutions to what is legally, scientifically and culturally a complicated set of circumstances. However, given the legitimate concerns of the public, animal welfare organisations and religious communities, it is worth having the debate in a calm and transparent way. For that reason, the group proceeded on the basis that the inquiry’s ultimate aim should be to improve animal welfare at the time of slaughter. Throughout the inquiry, we were careful to make distinctions between halal and shechita, the different methods of non-stun slaughter and the species being considered. We took evidence, in writing and in oral evidence sessions, from a wide range of stakeholders, including industry experts, Shechita UK, the Halal Food Authority, veterinary professionals, the Minister and the European Commission.

European law requires that all animals are stunned before slaughter. However, a derogation permits member states to allow non-stunning in the case of slaughter in observance with religious beliefs. That is an important point. By law, animals have to be stunned before slaughter to ensure they suffer as little pain as possible, and the relevant laws were informed by scientific and veterinary evidence. Halal and shechita methods of slaughter are exempt from those scientifically established regulations not because they meet a different set of animal welfare standards, but because they are a matter of freedom of religious and cultural expression. In an ideal world, I would like all livestock to be stunned before slaughter, but that must be reconciled with the United Kingdom’s proud record of religious tolerance and our history of allowing communities to eat meat prepared in accordance with their faith.

The report has identified several areas where greater research is needed, and I hope the Government take our recommendations on board when considering regulations on food labelling and welfare at the time of slaughter. As we move forward, it is particularly important to note that, under the halal method of slaughter, the animal must be killed as a result of a sharp blade cutting its jugular vein, so that death is caused by bleeding out. The way the animal dies is important, and there is much diversity of opinion among UK Muslims on whether stunned slaughter is halal. Some in the Muslim community believe that there is a danger that stunning the animal will result in its being killed by the stunning rather than by bleeding out, and that stunning is therefore not halal.

About 90% of lambs and 88% of chickens slaughtered under halal are stunned before slaughter, so the likelihood and duration of pain at the time of slaughter is likely to be much less. However, that still leaves a large number of animals that are not stunned before slaughter. It is estimated that 3% of cattle, 10% of sheep and goats, and 4% of poultry slaughtered in Great Britain are not pre-stunned. One estimate is that 114 million animals are killed annually in the UK using the halal method, while a further 2.1 million are killed under the shechita method. The value of the halal market is estimated at between £1 billion and £2 billion.

Being able to prove that the stun is recoverable and will not kill the animal, but will instead render it insensitive to pain, is vital if we are to increase the number of animals stunned before slaughter. Some witnesses we took evidence from will accept no stunning during the slaughtering process, while others, including the Halal Food Authority, will permit some, but not all, methods of stunning.

We took evidence, for example, on the use of post-cut stunning—stunning immediately after the animal’s neck is cut. Although it is not as desirable as pre-stunning, evidence from studies in New Zealand shows that post-cut stunning reduces the duration of pain at the time of slaughter, while ensuing that the cause of death is bleed-out, making this method of stunning halal-compliant.

[Roger Williams (Brecon and Radnorshire) (LD)]

I pay tribute to the work the hon. Gentleman did in chairing the all-party group. Some of the evidence we received showed that New Zealand has developed a process called “stun to live”. An animal that has been stunned is used to demonstrate that if it is not slaughtered, it will regain consciousness and continue to live. That is satisfactory to some Muslim people.

[Neil Parish]

That was exactly what we heard. The crux of the matter is that any stunning that takes place under a halal system must be recoverable to be seen as halal-compliant. Not all in the Muslim community agree with that, but many do, and I would like the Government to do more research on that. I thank the hon. Gentleman for his intervention.

The inquiry highlighted that the majority of studies have been about halal slaughter. There is therefore a deficit in our veterinary understanding of the shechita method of slaughter in the Jewish community, which permits no form of stunning. In its evidence, the Department for Environment, Food and Rural Affairs said it had sought to include the shechita method of slaughter in its studies, but that it had not yet been successful in doing so. I therefore urge the Government to carry on that work and to look at the shechita method.

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[Neil Parish]

Yes; my hon. Friend, the Chair of the Select Committee on Environment, Food and Rural Affairs, makes an interesting point. We believe that if an animal is stressed, there will be an effect on the flavour of the meat. It is in the interest of not only the animal but the industry to make sure that it is as little stressed as possible when it comes through the slaughterhouse, but of course, the act of slaughter is in itself very difficult.

The revelations of horsemeat contamination in 2013 highlighted the importance that consumers place on the origin of their food, and the trust that they place in retailers to guarantee that. When that trust is broken, it is felt across the industry. An animal passes through a number of stages from the farm gate to the fork. That is why it is important that the meat should be properly labelled to allow consumers of all faiths to make informed decisions when they buy their meat. It is the all-party group’s belief that labelling should be considered, and it should be on the basis of stun or non-stun methods—not halal versus kosher—because consumers are thought to have a sufficient understanding of what the terms “stunned” or “non-stunned” mean. The group believes, however, that more work can be done to clarify, for consumers of halal and kosher meat, and the wider public, what the terms entail, specifically. That applies particularly to halal, where there is disagreement about the permissibility of stunning, as I mentioned earlier.

The report also makes a recommendation for research to be reviewed and new research to be undertaken where necessary to determine the effect of stunning on the residual blood content left in meat, in comparison with that produced from slaughter without stunning.

[Roger Williams]

I was very pleased by the all-party group’s conclusion that meat should be labelled as stunned or non-stunned. That will give consumers greater understanding. Does the hon. Gentleman agree that in the hospitality trade—restaurants and pubs where meat is served—it is sometimes very difficult for traceability to be established for consumers?

[Neil Parish]

That is a good point. The labelling system is more difficult in the case of restaurant meat, processed meat, and meat products. We need to remember that quite a lot of meat from animals slaughtered in the halal system and the shechita system—the kosher system—does not land up in that particular food chain. Quite a lot of it goes into the general meat trade. That is an issue that requires us to think seriously about labelling.

In addition to existing research, a report has recently been published by Colin Brewer, an academic psychiatrist, and Peter Osin, a consultant pathologist, comparing halal and kosher beef with ordinary beef and a piece of venison from a shot deer. Microscopic slides revealed that they all retained similar amounts of red blood cells. Their report concluded:

“If ritual slaughter not only causes levels of avoidable pain and distress to meat animals...but also fails in its stated purpose of removing as much blood as possible, compared with other methods, then it becomes more difficult to justify and defend”.

There are measures that the Government can introduce in the short term to help improve the welfare of animals slaughtered in accordance with religious rites. First, the Government should review whether compulsory CCTV in abattoirs should be introduced to make sure that there is oversight and that guidance is being followed for all—I emphasise that I mean all—methods of slaughter. There must also be a review of the current guidance available to operators conducting religious slaughter. There is some guidance available, but during the inquiry we were concerned about the lack of guidance that we found on the actual methods of cutting the neck of the animal. Providing greater guidance would undoubtedly minimise the risk of mis-slaughtering and reduce the duration of pain felt.

The Food Standards Agency does not publish information on the number of mis-slaughtered animals, and holds details only of when mis-cuts have occurred—not of whether the associated slaughter was carried out using a stun or non-stun process. That makes it hard to judge its effectiveness and how it compares with different stunning methods. What is clear is that there are gaps in our understanding of the slaughter process. Our inquiry identified several areas where more research is needed, such as on the measurement of pain in animals at the time of slaughter and on demonstrating the recoverability of certain stunning methods to reassure religious communities that they are compatible with their religion.

There is a danger that an outright ban on religious slaughter would not improve the welfare of animals at the point of slaughter. At the moment about 80% of the halal meat produced in this country has been stunned. Driving our halal and shechita meat industry abroad to countries without our robust animal welfare standards and our supply chain traceability might result in more animals being slaughtered without stunning.

I want to thank Weber Shandwick, which is retained by EBLEX, the organisation for beef and lamb levy payers in England, to act as the all-party group’s secretariat. I thank all the individuals and organisations who submitted written evidence and who appeared before our oral evidence sessions, as well as the other members of the all-party group. My particular respect goes to the hon. Member for Brecon and Radnorshire (Roger Williams), who attended all our meetings. We conducted the inquiry in a pretty cool, calm way, and took some good evidence. I hope that the Minister will take many of our points on board. We present our report as a serious piece of work. I should like there to be some animal welfare benefit, and to be able to deal with our Muslim and Jewish communities to find a way forward, so that more animals will be stunned at slaughter.

Food Fraud

Debate between Neil Parish and Roger Williams

Monday 8th September 2014 Commons Chamber

[Roger Williams (Brecon and Radnorshire) (LD)]

I beg to move,

That this House has considered food fraud.

First, I thank the Backbench Business Committee for granting the debate on this important and topical issue. I must say that some of us had anticipated that the Government business would take rather longer this afternoon and that this debate would start rather later. I was given the information that we might have the debate this evening rather late last week, and despite the best efforts of my staff to contact right hon. and hon. Members to urge them to make a contribution, the message obviously got out rather late. Perhaps there was not much contentious business to debate today, either. Nevertheless, the debate is topical, coming soon after the Elliott report, which the Government commissioned following the horsemeat scandal of just over a year ago. I should declare my interests related to meat production, which appear in the Register of Members’ Financial Interests.

I first became interested in food crime when I was elected in 2001. We were in the middle of a foot and mouth disease outbreak, and the election had actually been postponed for a month until the first Thursday in June so that the outbreak could be contained and dealt with. Unfortunately, it went on well after the election, particularly in my constituency. Thousands of sheep were slaughtered on the Brecon Beacons in an attempt to control the disease, which did happen. At that time, farmers were concerned about the lack of checks taking place at the ports on meat coming into this country. They were particularly concerned about the seaports through which meat was imported and the airports through which illegal meat was thought to come. I tabled a ten-minute rule Bill to ask the Government to re-examine the checks and balances, and that was what happened.

[Neil Parish (Tiverton and Honiton) (Con)]

I congratulate my hon. Friend on securing the debate. Does he agree that the lesson that we have learned about food fraud is that we need spot checks on processors so that they do not know we are coming? We should go to them and find out exactly what sort of meat they are processing so that we can stamp out fraud, rather than carry out general testing all the time, which is expensive.

[Roger Williams]

I thank my hon. Friend for that point, which is made in the Elliott report. Intelligence-led monitoring is also important. Controls on food coming into this country have been tightened at the airports and seaports. Sniffer dogs have been introduced at Heathrow, and I have been there and seen them in action. It was extraordinarily impressive to see dogs being able to find little bits of food that were being brought into the country—not intentionally but because somebody had forgotten they had left a ham sandwich in their suitcase or backpack.

--- Later in debate ---

[Roger Williams]

I commend my hon. Friend for the work he did right at the beginning of the horsemeat scandal. He provided us with greater clarity about what was involved and about the difference between contamination and adulteration. Of course, contamination is not something that should be taken lightly in its own right. Halal meat contaminated by pork, for example, is a very serious matter for the religious beliefs of some of our communities. I do not in any way view contamination as of little interest; it is of great interest, but it must not be confused with the deliberate adulteration of food.

Food fraud is corrosive of consumer confidence, which has ramifications right through the food chain. The horsemeat contamination incident last year is an example of such a damaging effect on the food industry and on consumer trust. After “Horsegate”, a poll showed that only 56% of consumers were confident that the food they bought was what it claimed to be—a rather shocking statistic. This figure is far too high, and it is one of the reasons why it is so important that we are having this debate today.

Small businesses are especially vulnerable to food fraud, and according to the Elliott review, many have said they are struggling to stay in business because they are competing against those who cheat. That goes for farmers, too, as they grow the raw ingredients for the food industry and rely heavily on consumer confidence. It is essential to safeguard this industry.

[Neil Parish]

I thank my hon. Friend for giving way a second time. Does he agree that there is huge pressure on the processors to reduce their prices, especially from some unscrupulous retailers? Of course, if we drive the price too low, beef cannot be put in the beefburgers and other things start to get mixed in with them. Although retailers are not directly responsible for what happens, I think they play a rather bad part in the whole saga.

[Roger Williams]

My hon. Friend is completely right that food fraud is price-driven—there is no doubt about that. Food adulteration and fraud are as old as history, as we know from many centuries of experience. The watering down of milk was one such example, but an even more heinous crime is the watering down of beer, which should carry an especially heavy penalty!

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[Roger Williams]

I have not, but I was going to mention the establishment of a police crime unit, which I think is essential. This was criminal: laws were broken, and people should face the consequences. I hope that the new unit will ensure that those people are brought to book in future, that they are named and shamed, and that they will not be able to have a role in the food industry again.

[Neil Parish]

I thank my hon. Friend for indulging me a third time. I rather fear that a few small operators may have been singled out for what happened, and that there are some very big guys out there who have never been thoroughly investigated.

[Roger Williams]

That is the point that I was trying to make. There have been a number of arrests, but on a very small scale. Certainly the prime operator in the crime has not been identified and brought to book. It is important for there to be a police involvement, but it is also important for there to be an international police involvement. As the horsemeat scandal demonstrated, the food chains are very long and convoluted, and the people involved often do not actually handle the meat at all. They are traders who buy and sell it without ever knowing its quality or composition. It is therefore essential for an international police view to be maintained.

Food Contamination

Debate between Neil Parish and Roger Williams

Thursday 17th October 2013 Westminster Hall

[Neil Parish]

I thank the hon. Gentleman for his intervention. It leads me neatly on to the fact that, as I said, horse meat must be traceable. It is not only a case of what is imported into this country. In America, there are many racehorses and other sorts of horse that are more likely to have been treated with all sorts of drugs throughout their lives. We must be careful of that.

We in this country must also be careful to ensure that we know where the horses that we slaughter have come from. At the moment, under the passport system, many horses have one, two or several passports, one of which is clean and says that the horse has not been injected with anything, and another one of which may have been used when the horse has been injected with various drugs throughout its life. We need a better passport system and a central database, so that we know where horses come from, to ensure that when they are slaughtered, we know that they are healthy. Although we may not eat the meat, it will be exported for someone else to eat. It is essential.

I believe that some good things will come out of this situation. As other Members have said, it would have been terrible if the contamination had led to a public health issue, but fortunately it did not. One or two horses slaughtered were found to have levels of phenylbutazone, but not enough to hurt anybody eating the meat. We must learn to ensure that horse meat is traceable in future, not because it should be mixed with beef and sold fraudulently but because the meat should be safe.

The other great lesson to be learned concerns the traceability of our own meat. People like farm-assured schemes, such as the red tractor promoted by the National Farmers Union and many others. As soon as horsegate—the problem with horse meat in beef burgers—occurred, people wanted meat from this country. I do not wish to be churlish, but Tesco did not decide to source all its meat from the British Isles out of the goodness of its heart; it decided that that was a good way to make consumers buy at Tesco.

[Roger Williams]

Was my hon. Friend amazed, like me, to hear that Tesco has said that British lamb is now out of season? I find that extraordinary, given that the UK produces lamb in season all year round.

[Neil Parish]

The fact is that for most grass-fed lamb from Wales, the west country and other parts of the country, the height of the season is exactly now, from September onwards. When I used to produce lambs, I did not feed them a lot of concentrates; I fattened them on grass, and they came out in September, October and November. Whoever put out that particular press release probably got it slightly wrong.

That takes me back to the fact that although Tesco wants to source British meat, which I welcome, it does so from a commercial point of view. Therefore, having systems in place to ensure the traceability of that meat is important. However, there is also a knock-on effect. At a certain conference in Manchester—I will not mention which one it was—I was talking to the poultry industry. Again, Tesco has decided to source all its poultry meat from the UK, which is great, but the problem is that it is absorbing all the poultry meat that we produce, so we need to produce more. To produce more poultry meat, of course, we need more poultry units, and to build more poultry units we need planning permission. All those things have a knock-on effect.

It is the same with the pig industry. We need more pigs and pork so, again, we need planning permission. Those Members who represent rural constituents will find that when a piggery or a poultry house must be built next door, individuals do not always welcome it with open arms. I understand that the Minister is not responsible for planning, but the Department for Environment, Food and Rural Affairs should make the case if we are to have more British meat. I am a great supporter of it; we are only 52% self-sufficient in meat, so there is much more that we could do. Production of poultry and pigs in particular can be built up quickly, but again, we must ensure that we have enough premises where they can be produced.

Many more people now ensure that they buy locally produced and British food, which is a great asset, but I also want them to be sure—again, this is a lesson to be learned—that when they go into a big retailer or other shop, they can pick up a product, especially a processed product, and be absolutely certain where it has come from. Sometimes my wife comes back with a product that she presents to me and says, “Where does that come from?” I read the label and it is more confusing than enlightening about where it has come from. I urge the Minister, newly in post, to realise that labelling of country of origin—knowing where a product is from—is fundamentally important. If it has been imported, so be it, but say so. If products are from all over the world, fine, but say so, so that people have a choice. I do not like the old system that states “product of the EU” and “processed in the UK”, and displays a Union Jack. Everybody picks it up, convinced that it is entirely a British product, when it is not. It is perfectly legal to do that, and that is what happens.

With the reports that we have had and what we have heard, we would all accept, to a degree, that we got away with it. It was not perfect, but we got away with it, despite the fact that it was a fraud and we were eating horse when we should have been eating beef. However, nobody was injured. We need to wake up to the fact that horse meat and slaughter need to be much more traceable. When people pick up products, particularly processed foods, they need to know exactly where they have come from. We want to ensure that the supermarkets that genuinely want to have British products are stocking them and that they have not come from somewhere else in the world. We expect our Minister, newly in post, to guarantee that all that will happen.

We can learn positive lessons. The fact that people now want to eat more home-produced meat is a good thing. Let us be absolutely certain in future that that is exactly what we are eating. Although Government have a responsibility, so do the large retailers and the processors that manufacture and process the products. They are the ones that acted illegally. Let us not forget that, whoever was at fault, it was illegal. It was fraud.

Finally, although I agree with the other hon. Members who have spoken, I fear that in the end we will find one or two small processors here and there who will be hung out to dry, and the rest of the larger processors and others will largely be left untouched. Certainly the Irish Government have been rather reticent about prosecuting anybody. I think that that is the tactful way of putting it. Also—the point was made earlier—when a member state of the European Union is having a problem, it should be brought to the notice of our authorities and others much more quickly, so that we can take action. There was definitely a slowness in the whole process. I look forward to the new Minister sorting it all out, and I again welcome him to his new post.

Local Government Finance (Rural Authorities)

Debate between Neil Parish and Roger Williams

Monday 11th February 2013 Commons Chamber

[Neil Parish]

My hon. Friend is absolutely right, and there should be rural weighting. We are talking not only about the distances between villages and hamlets, but the distances between schools and the number of small schools in rural areas that are the heart of the village. If the local schools were to be destroyed, the village itself could be destroyed, so there is an awful lot to play for here.

[Roger Williams (Brecon and Radnorshire) (LD)]

Does my hon. Friend agree that in rural areas there are often a lot of self-employed people who are reluctant to apply for benefits such as free school meals, which are sometimes a measure of deprivation? Rural areas therefore lose out in that way as well.

[Neil Parish]

My hon. Friend raises an interesting point about how we define the rural population and how we define depravity— [Interruption.] Perhaps I should refer to those who are deprived, rather than to depravity. I still want to make a serious point, because there is a problem with how the statistics are compiled and how judgment is made on rural areas. We in rural areas are all supposed to be wealthy and are asked to pay a great deal more of overall local government spending in our council tax.

Animal Welfare (Exports)

Debate between Neil Parish and Roger Williams

Thursday 13th December 2012 Commons Chamber

[Neil Parish (Tiverton and Honiton) (Con)]

It is a great pleasure to take part in this debate, and I thank my hon. Friend the Member for South Thanet (Laura Sandys) for introducing it. It is an opportune moment for us to debate live exports and, in particular, the methods used.

If we look at the number of animals that travel in and out of this country, we see that 85% of the trade is between Ireland and ourselves, so the idea that we are going to ban the live export of animals is unfeasible—it would be impossible. Furthermore, many of those animals may be intended for further fattening or breeding. It is therefore absolutely necessary for the farming community to be able to trade properly, not only with Ireland but with the rest of Europe, because, for the time being at least, we work within a single European market and expect to be able to trade as such.

Let me pinpoint what happened in Ramsgate, where 40 or 50 sheep were unloaded on to the dockside with no way of containing them. Those of us who have reared sheep know very well that, certainly without a dog or any sort of enclosure, the idea of allowing those sheep off the lorry was, to be candid, madness, because all it would do is cause a huge problem, and that is what ensued.

We need to have a system whereby proper investigations can be performed. The Minister has said that animals need to be inspected properly when they go on to the lorry, and that is fundamental. Then, if there is a problem when they get to the port, wherever it is, there needs to be some form of lairage not too far away so that if there is an emergency the animals can be unloaded and looked after properly. It is possible to take animals on journeys and look after them well. Racehorses are taken all over the world, but of course they go first class, whereas not all the animals we are discussing are going first class; I very much accept that.

Another aspect is the type of lorries that are used, which must be the proper type for the species they are transporting. When I was in the European Parliament, I did a lot of work on the transportation of horses, which requires specialist vehicles. We need the right vehicles and the right number of animals on the vehicles so that they are not overcrowded. At times of the year when it is particularly hot and the animals are reasonably crowded on the lorry, there must be proper ventilation, and sometimes refrigeration, to be able to get cold air into it. As I said, the trade is essential, but it has to observe the very best rules. We need to get the situation regarding the lorries right and get the inspections correct, and we need to be sure that, if there is an emergency, when the lorries get to the port there are the means to unload the animals carefully and to handle them properly. If we do all that, then much of what went on at Ramsgate can be put right.

Perhaps the industry needs to think about concentrating exports in particular places so that they can provide the best facilities. I think that the hon. Member for Dunfermline and West Fife (Thomas Docherty) used the word “ramshackle”. That is an interesting word, but I do not necessarily disagree with him. We cannot allow this sort of thing to happen, and I know that the Minister is very conscious of that. The public out there are supportive of agriculture and farming, but they are also very keen on animal welfare, and it is therefore in our interest to make sure that animals are treated very well. From an economic point of view, we want them to travel well and to be unloaded at the other end in good condition, or what is the purpose of transporting them in the first place?

I think we are getting carried away about distances. The driving distance from Land’s End to John O’Groat’s is, I think, a little more than 900 miles—it is nearly, but not quite, 1,000 miles. The distance between Dover and Calais is 22 miles, so as long as an export system does not take animals on long journeys, it is possible to cross either the English channel or the Irish sea without too many problems. Again, it has to be ensured that the ferries are fit for purpose and that everything works, because I think that the public demand it. The industry and farmers are conscious of that and know that it is part of the trade.

We have to put the percentage of trade in perspective. Live export, especially that for slaughter, amounts to probably only 1% or 2% of the overall market, so huge numbers of sheep and cattle are being slaughtered in this country and then exported as meat. Let us be absolutely clear that that is our preferred position. We must have the ability to take those animals to be traded as meat or to be further fattened.

[Roger Williams]

My hon. Friend and I met the English Beef and Lamb Executive this morning, and I pay tribute to it for its wonderful work in promoting English lamb, particularly Agneau St George, and to Hybu Cig Cymru for promoting Welsh lamb.

[Roger Williams]

There must be similar organisations in Scotland and Northern Ireland. These organisations do wonderful work in promoting the sale of meat and in getting it to be accepted and appreciated in other countries.

[Neil Parish]

I endorse my hon. Friend’s comments about EBLEX, which is doing a good job in promoting our lamb and beef abroad. On this occasion, I will be magnanimous and say that Welsh lamb, Scottish lamb, English lamb and west country lamb are all wonderful. I will not tell Members which one I think is the best, but they will probably have a fairly good idea.