The Welsh meat promotion body Hybu Cig Cymru (HCC) has announced that its levy rate will be increased in line with inflation from April 1.

Announcing the price increase, the red meat organisation said the levy rates would be changed 'in order to meet new challenges'. Beginning at the start of the new financial year, for sheep farmers will pay an extra 6p on the levy for sheep and 2p from processors, while the cattle levy will increase by 40p and 12p respectively.

These are the first increases in the Welsh red meat levy since 2011 and HCC chair, Catherine Smith, said the outcome of Brexit talks and inflation had meant that the levy pound 'does not go as far as it did'.

“We’re grateful to farmers and the wider supply chain for their views on the changes, and to the Minister for agreeing to the recommendation regarding levy rates," she said.

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"This will enable HCC to plan ahead with certainty to deliver for the Welsh red meat sector – in terms of enhanced marketing, supply chain efficiency and driving forward greater sustainability.”

The SF contacted Quality Meat Scotland to ask if there were any plans for a levy rise north of the border. Sarah Millar, its chief executive, said: “QMS is currently building its five-year strategy and as part of that, has conducted an independent impact report with the results of both being released at the RHS in June, 2023.

"Any change to the levy would follow a period of industry engagement and consultation, before being subject to Scottish ministerial approval. In the current climate, it is crucial that the financial resource is in place to support the development of the Scottish red meat industry and to invest in the products and producers of the future.”