The State Government is seeking feedback from the Kangaroo Island livestock industry and community on opportunities for small-scale artisan and on-farm meat processing as part of an election commitment.
Minister for Primary Industries and Regions Tim Whetstone said release of a discussion paper and consultation process is a key step in delivering the government's election commitment to review the regulation of artisan meat processing on Kangaroo Island.
"One of the challenges for livestock producers on Kangaroo Island is the lack of facilities to process locally grown livestock into meat products and that's why the State Government is seeking feedback from industry and the community on the best way forward," said Minister Whetstone.
"Kangaroo Island is well known for its high-quality produce, including its meat products, and without an artisan meat processing facility on the island, producers must transport stock to an accredited mainland processor adding to production costs.
"This also means it is more expensive putting quality cuts of beef and lamb on the kitchen table, adding to the cost of living on Kangaroo Island.
"The government would like to see a return to local livestock being processed on the Island if viable and has led discussions with Agriculture Kangaroo Island to identify options for processing meat locally and cost effectively that can comply with Australia's strict health and hygiene standards.
"The issues presented in the discussion paper have been informed by the feedback we have received in early discussions and now it is time for broader community feedback.
"The government cannot subsidise meat processing on Kangaroo Island so we are putting the challenge out to the Kangaroo Island community and industry to provide the solutions that will be viable and cost-effective in the long term.
"Kangaroo Island producers are seeking to build on the region's reputation for quality and authenticity for its food products, while at the same time recognising the importance of ensuring public safety and product suitability through compliance with national food and meat safety standards."
The discussion paper canvasses a number of options for supporting artisan and on-farm meat processing on Kangaroo Island, as well as providing details of current national arrangements for meat processing in South Australia. Written submissions or feedback to the discussion paper can be emailed to PIRSA.FoodSafety@sa.gov.au by Friday 30 November 2018 and for further information or to read the discussion paper, visit http://www.pir.sa.gov.au/foodsafety