“It is good that they listened but our initial assessment is that won’t make any significant change to the supply of pigs to the market and will still leave a large surplus on-farm,” NZ Pork chief executive David Baines said.
But supermarkets already have their own butchery and supply channels so allowing butchers to process but not retail pork will have a minimal impact.
O’Connor decided against allowing butchers to re-open their shops for retail customers because of the increased covid-19 risk.
“The aim in alert level four is to minimise retail outlets being open in order to minimise risk to public health.
“This decision maintains that aim while also ensuring there are no unintended adverse impacts on animals,” he said.
There is not enough capacity to hold surplus pigs on farms or pig carcases in processing facilities, which could create an animal welfare issue.
Before the lockdown local producers sold about 12,500 pigs a week to the local market.
NZ Pork estimates the closure of independent butcheries and food service outlets created a surplus of 5000 pigs a week.
Baines said farmers will still have no option but to cull many pigs.
O’Connor said butchers who choose to operate would need to follow health guidelines for distancing to ensure staff safety and prevent the spread of covid-19. – BusinessDesk
