Farm-to-plate producers resolve to form co-op to lobby State Government for abattoir processing options

Farm-to-plate meat producers in the State’s south will band together to form a co-op in the face of a Bunbury abattoir’s decision to stop animal processing for small producers. About 80 people attended the WA Meat Forum at The Dam in Denmark on Tuesday where a panel of State and industry representatives discussed the impact of Dardanup Butchering Company’s decision last month to cease processing animals from small-scale livestock farmers. The grassroots forum was organised by Tingle Ridge Farm’s Chloe and Patrick O’Neill, with Benita Cattalini of Bollygum Farm Galloway in Denmark acting as discussion facilitator. The panel included the Department of Health’s Peter Grey, Australian Meat Industry Council’s Chris Kelly, Western Beef Growers Association’s David Humphreys, and Western Australian Meat Industry Authority chief executive I-Lyn Loo. Over the three-hour discussion, producers and panellists discussed options including using the abattoirs of local agricultural colleges such as Denmark Agricultural College, as a short-term solution. Attendees also discussed forming a single governing body to streamline the application process for a mobile or micro abattoir licence, which currently requires the engagement of multiple agencies. The suggestions were written on large pieces of paper stuck to the doors and windows of The Dam with one idea gathering momentum — to form a co-op to lobby the State Government to review legislation around abattoirs and protect small-scale regional producers. Ms Loo said WAMIA was working with existing abattoirs to address the short to long-term needs of small-scale producers and urged them to make contact to form a commercial relationship ahead of DBC’s February deadline. Member for Warren-Blackwood Jane Kelsbie MLA committed to liaising with the Department of Water and Environmental Regulation to discuss short-term processing options for southern WA producers. “The forum yesterday in Denmark was about listening to our South West and Great Southern producers and their industry-led strategies for securing paddock-to-plate processing options for our local farmers,” Ms Kelsbie said. “It was encouraging to hear their practical ideas for moving forward. “Since the initial Dardanup Butchering Company announcement, I have been actively working with the industry, and I’m pleased they have extended their deadline to give our local producers more time to secure alternative processing options. “I will continue to advocate for local producers to ensure they have a sustainable future and certainty regarding local processing.” After initially giving producers four weeks’ notice, Westpork-owned DBC extended the closure of the service until February 28, 2025.