SCOTTISH livestock farmers deserve recognition as producers of food which has earned a top-quality global reputation, according to chairman of Scotland Food and Drink, Dennis Overton.

Mr Overton, who is involved in hill farming in the West Highlands, said there were major opportunities ahead in terms of overseas demand for quality beef and lamb. However, he emphasised that there are also challenges to be overcome, saying industry organisations like Scotland Food and Drink and Quality Meat Scotland would be vital to driving the changes needed.

“Scotland produces some of the world’s finest pasture-fed livestock. We know there are markets are out there and people want to buy our beef and lamb but there is a lot of work to do to bring it all together in terms of quality, value, consistency and market development.”

Looking at the steps needed to take the industry forward, Mr Overton said there was a clear need to improve efficiency, while seeking ways to further improve on the quality of beef, lamb and pork suitable for the modern market. As well as collaboration, there was a need to improve soils and grassland management together with driving forward genetic improvement and adding value and always looking to improve the marketing of the finished product.

As well as being chairman of Scotland Food and Drink, Mr Overton is also chairman of Ardtornish Farms on the Morven peninsula in the West Highlands.

The Scotland Food and Drink story has been a highly successful one. Since forming in 2007, food and drink has become one of Scotland’s most important economic sectors. The sector grew 44% between 2007 and 2017 and is worth £14 billion to the Scottish economy.

This progress shows the industry’s capacity to innovate and grow, and the organisation has ambitious plans to build on that. Scotland Food and Drink’s 'Ambition 2030' aims to cement food and drink as Scotland’s most valuable industry, doubling turnover in the sector to reach £30 billion by 2030.

Mr Overton added: “The significant opportunity is to grow our markets, both home and abroad, and the driver is to become the most innovative sector in the way we farm, fish and process food and drink.

“It is important however that this growth does not come at any cost. It must be growth with responsibility, and by that I mean impacting responsibly on the environment and climate as well as the health and well-being of the people of Scotland.”

Mr Overton highlighted that another key priority for Ambition 2030 is developing the skills sector: “We must create an attractive and supportive environment for people to work as either employees or entrepreneurs. Productivity and innovation within Scottish food and drink has been better than in the rest of the UK and we must continue that trend so inspiring the next generation to get involved.”

He added that he is pleased that a growing number of primary producers are engaging with Scotland Food and Drink, among them QMS members, and he believes that the red meat sector can benefit from forming closer links with other organisations in the food chain.