Despite an apparently active Christmas season, meat producers are still feeling the squeeze from heavy imports, a butcher has told Barbados TODAY.
Even as shoppers made last-minute purchases at the Cheapside Market on Christmas Eve, Kadeem Layne of DL Prestige Farm and Meats Ltd., said that despite steady business, overall sales were down compared with previous years.
Kadeem Layne of DL Prestige Farm and Meats Ltd. cutting up pork for sale. (SB)
“It has been busy this year, but overall I would say that sales dropped compared to previous years because of the level of imports and the amount of butchers and farmers who had meat on the outside,” he said. “It wasn’t bad because I still have customers who have been constantly supporting me through the years, so overall everything was good.”
Layne revealed that the continued influx of imported meat has made it difficult for small farmers and butchers to move their stock. Unlike some producers who reduced output, he said he maintained production levels.
“I did not cut back on production, unfortunately, so I still have a good set of pork remaining, and my father still has a lot of animals on the farm,” he explained. “We’re hoping for a better turn next year, even though January will be a slow period.
We just produce enough to last through the season so customers won’t get turned back.”
Layne pointed to the loss of supermarket contracts as one of the major challenges facing local meat producers.
“The supermarkets stopped taking meat from most of the small farmers, and that put pressure on farmers not to sell their meat at a reduced price,” he said. “That causes a lot of challenges on the back end when it comes time to reproduce for the next set of stock.”
He believes a reduction in imports would go a long way in easing those pressures, or at least better coordination between importers and local producers.
“If that isn’t possible, work with the farmers so their surplus can be sold off first, and then introduce imports,” Layne suggested.
Rejecting the notion that local farmers cannot meet national demand, he said Barbados already has enough livestock to supply the market.
“I think local farmers can produce the amount of meat required to supply Barbados,” he said. “It’s really about certain cuts that hotels prefer. With a good processing plant and the right training, those cuts can be produced locally.”
According to Layne, demand is strongest for tenderloins, spare ribs and other premium cuts often used in highend restaurants. He said the issue lies more in processing consistency than availability.
“It’s just about getting the cuts done properly. If that can’t happen, then imports fill the gap. But there are a lot of animals out there, and with the right training, we can meet that demand.”
Layne added that while the standard price for pork remains around $9.50 per pound, oversupply has forced some butchers to sell for as low as $7 per pound or less during the year.
“That’s not sustainable in the long run,” he said, stressing the need for greater support for local producers to ensure the survival of the industry.
(SB)
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