Material flows in livestock product utilisation

Note * estimated at 45% of total numbers – taken from (ref - Economic Analysis Of The Forthcoming Changes In Specified Risk Material (SRM) Controls- Undertaken For The Food Standards Agency - MLC Industry Consulting December 2005)

+ (98.52 – 18.00)

** Bacon is more heavily trimmed and would be nearer 32% if a whole carcase were processed – but today most bacon from British pigs is processed from cuts and so this figure is assumed to be a reasonable proxy to take account of the bacon issue.
Based on the above estimates the total tonnes of primary waste A material.

Waste identified earlier increases to:

Table 2.2.6c: Total volume of primary wastes A material

Waste from	Tonnes
Offal’s and by-products	1,410,378
Vertebral column and spinal cord	21,733
Bone, fat and trim	432,004
Total	1,864,115

The amount of primary waste B material can be estimated from the information on the waste derived from imports of bone in and boneless meat, less exports (in that the meat and the waste derived from it is being exported) given in Section 2.2 (2 and 3) in this report, applying the MLC standard figures for retail presentations percentages to the bone in cuts and a factor of 15% additional trimming for beef and 10% for lamb and pig meat (on average) to boneless cuts (estimate derived from interviews with selected plants).
Table 2.2.6d:

Tonnes	1) Imports		2) Exports		Total
	Bone in	Boneless	Bone in	Boneless	Waste (1- 2)
Beef - carcase weight	47,000	244,000
% Bone fat, trim	31%	15%
Waste	14,750	36,600			51,350
Lamb- carcase weight	9,000	120,000	74,000	13,000
% Bone fat, trim	20%	10%	20%	10%
Waste	1,800	12,000	14,800	1,300	-2,300
Pigmeat - carcase weight	30,000	348,000	38,000	63,000
% Bone fat, trim	22.5%	10%	22.5%	10%
Waste	6,750	34,800	8,550	6,300	26,700
Total					75,750

Source: MLC

Based on the above estimates the total tonnes of waste material (identified earlier) increases to:

Table 2.2.6e:

Waste from tonnes	Primary A	Primary B
Offal and by-products	1,410,378
Vertebral column and spinal cord	21,733
Bone, fat and trim	432,004	75,750
Total	1,864,115	1,939,865

Source: MLC
2.2.7. RED MEAT MAIN SECONDARY WASTE PRODUCTS
The following are recognised as ‘secondary’ waste products. Detailed information regarding the volumes generated was not available.

• 
  Effluent
  
• 
  Packaging
  
• 
  Cardboard – clean & contaminated
  
• 
  Plastic
  
• 
  Lairage waste
  

2.3. POULTRY

2.3.1. POULTRY INDUSTRY PRODUCTION AND SUPPLIES SLAUGHTERINGS
In order to estimate waste, the number of birds being utilised for poultry meat production in the UK for 2006 is taken from the Defra definition, as slaughterings; these are a primary source of waste in the poultry sector:

	2006 (million)	Production carcase weight 000 tonnes	Average dressed carcase weight kg	1995-97 Average (000)	Average dressed carcase weight kg
Fowls	844	1,315	1.56	765	1.50
Turkeys	17	185	10.88	38	7.74
Ducks and geese	19	44	2.32	16	2.31
Total		1,544

Source: Defra Agriculture in the UK 2006 Note: due to improvements in census methodology the figs for 1995 to 1997 are not directly comparable with 2006.

As with red meat these numbers can then be multiplied by the average weights of body components and tissues to give an estimate of the total volumes of material (including that defined as low value or negative value product) derived from these birds.

2.3.2. POULTRY SUPPLY CHAINS

Because of the greater degree of horizontal and vertical integration in the poultry sector the chains can be simplified to two:
1) Large integrated poultry slaughter/processors

2) Small niche plants

As with the red meat chains the primary source of waste also consists of both that derived from birds slaughtered for poultry meat production, and also that derived from imported supplies of meat (although the amount of waste from the latter is far smaller than that from the former).
In addition a small amount of ‘waste’ from poultry cutting/processing will also be derived from the customers they supply i.e. the supermarkets, catering outlets, independent shops, and independent butchers.