The Scottish pig sector is continuous its restoration from the disaster of 2021 and 2022, in line with High quality Meat Scotland’s (QMS) Crimson Meat Trade Profile report, which was presentated to stakeholders at this week’s Turriff Present.
Total Scottish UK pigmeat provide was up 4% in 2024 from 2023, with abattoir manufacturing volumes up by the identical quantity.
“The pig sector continued its sluggish restoration from the monetary disaster of 2021/22,” the report stated. “Though pig costs dipped barely from 2023 highs, a rise in slaughter numbers and improved margins supported confidence. Regardless of a aggressive worth benefit for EU pork, imports confirmed little progress, whereas sturdy home demand helped take in the rebound in UK manufacturing.”
The report reveals that, on the floor, 2024 introduced a extra settled 12 months for Scotland’s crimson meat provide chain.
This included mixed farming and processing output for cattle, sheep, and pigs estimated to have risen by 2% from 2023, exceeding £2.7 billion. When financial ripple results by means of the broader economic system are thought-about, the sector’s complete influence may have reached £3.5 billion of output and £1.05 billion of GVA in 2024, the report estimated.
It spotlights continued sturdy shopper demand for beef, lamb and pork alongside the essential longer-term threat to each the financial and social contributions made by the sector from perpetual declining livestock numbers.
Following on from the decline reported in June 2024, Scotland’s beef cow numbers had been 3.6% decrease than a 12 months earlier in December 2024, leaving them down by practically 15% up to now decade. There are actually indicators that the decline has slowed within the first half of 2025.
In the meantime, the ewe flock fell for a 3rd consecutive 12 months, down 2.3% in June. These tendencies are regarding to sustainability up and down the crimson meat provide chain, however there’s a clear financial alternative for Scotland to fill the demand if collective motion is taken, as highlighted within the present QMS and Scottish Crimson Meat Trade Resilience Group’s ‘Meating Our Potential’ marketing campaign.
Addressing attendees from throughout the crimson meat provide chain, QMS Chief Government, Sarah Millar, stated: “With file excessive financial contribution in 2024, the newest knowledge highlights that Scotland’s crimson meat sector stays a cornerstone of rural communities and a key contributor to the nationwide economic system.
“The proof continues to reiterate demand for our famend crimson meat is powerful, with abattoir output rising 5% in 2024 to an estimated £1.14b.
“We all know that there are underlying challenges within the farming sector impacting the essential difficulty of declining livestock, posing very actual threats not solely to our crimson meat sector however the wider economic system, society and setting.”
Processing improve
Turnover from major crimson meat processing in Scotland rose for a fifth consecutive 12 months in 2024, lifting 5% to £1.14 billion. Greater beef and lamb revenues offset marginal declines in pork income and conceal values.
Nevertheless, rising livestock and manufacturing prices restricted enhancements in processor margins. Employment within the processing sector fell additional, reflecting each restructuring and productiveness beneficial properties, whereas a good labour market noticed the proportion of employees from non-EU/EEA nations overtake EU/EEA nationals.
Iain Macdonald, market intelligence supervisor at QMS and writer of the 2025 Crimson Meat Trade Profile, stated: “With out intervention, the UK’s reliance on beef and lamb imports will solely develop, doubtlessly from nations with decrease requirements, at a time when geopolitical instability and local weather change make meals safety extra necessary than ever.
“In the meantime, it’s very important that Scotland’s specialist sheep and pig sectors retain the arrogance to maintain investing in high-quality manufacturing that underpins rural livelihoods and helps wholesome, balanced diets.”
