New Scheme Launched to Tackle Bovine TB

A new industry-led cattle health programme has been launched in the UK in the past week, to evaluate risk and recognise farmers who step up biosecurity to help control bovine tuberculosis.

The voluntary scheme offers Herd Accreditation, in which herds are given a score from one to ten that improves every year the herd is free from TB.

As well as reducing risk of infection, organisers say the country-wide programme could present informed purchasing opportunities. In particular, it could benefit farmers selling cattle from regions with a high risk of the disease or who wish to minimise exposure from bought-in animals.

Farming Minister George Eustice welcomed the scheme, saying: “Dealing with Bovine TB is costing us £100 million a year and causing devastation and distress for farmers and rural communities across the country. 33,000 cattle were slaughtered because of the disease last year alone and many farms are subject to movement restrictions which can affect their trade.

“But we know some 40 per cent of herds in the high-risk area in England have never had a breakdown, and the CHeCS [Cattle Health Certification Standards] scheme will help them to communicate this so they can carry out risk-based trading to support their businesses.

“The scheme will also recognise those practicing good biosecurity, which is a core part of our long-term plan to tackle bovine TB.” – Click here to read more.

In other news, recent market research has revealed that American consumers are increasingly concerned about the origins of meat and poultry they purchase in restaurants.

Packaged Facts’ survey data reveals that more than 6 in 10 restaurant meat and poultry eaters say that “all natural” is important to them when selecting dishes at a restaurant.

Animal welfare and sustainability also play a role in their decision, as does how the animal is fed - grass or vegetarian, for example. In this respect, consumers are likely weighing the effect of feeding choice on the quality, taste and healthiness of the dish – read more.