NFU Cymru has welcomed a Senedd committee report calling for reform of Hybu Cig Cymru – Meat Promotion Wales (HCC), the body responsible for promoting Welsh red meat.

As reported in this newspaper last week, a recent Economy, Trade and Rural Affairs (ETRA) Committee report recommended a fundamental review of HCC’s governance and ownership, raising the possibility of returning control to levy payers. The report followed a period of internal disruption and leadership challenges at HCC and highlighted concerns over financial sustainability, accountability, and stakeholder engagement.

In its response to the report, NFU Cymru highlighted that many of the committee’s recommendations align with points the union raised in evidence to the inquiry. In particular, NFU Cymru supports giving levy payers greater influence over HCC’s governance and ensuring the organisation has sufficient funding to maintain growth in domestic and international sales of PGI Welsh Lamb, Beef, and Welsh Pork.

NFU Cymru Livestock Board Chair, Rob Lewis said: “HCC has a valuable and important role to play supporting and promoting the red meat industry in Wales, successful delivery of its remit is of paramount important to the long-term sustainability of the majority of farming businesses in Wales.

“We welcome the committee’s recommendation around giving levy payers more direct influence over the governance of the organisation. Currently the body is almost entirely funded by the levy collected from producers and processors and as such it is imperative that levy payers feel they have genuine accountability for how the money they provide through the levy is spent. The organisation requires a level of independence from Welsh Government, with levy payers actively involved in the appointment process to the board. We would suggest that consideration needs to be given to the industry (farming unions and processor associations) having permanent seats on the board going forward.”

NFU Cymru also urged clarity on how the Welsh Government intends to continue funding HCC, citing examples from other countries such as Ireland, where levy boards receive substantial government support. Mr Lewis added that without similar backing, Welsh red meat could face challenges competing internationally.

Mr Lewis said the committee has been “clear” in its report and recommendations.

“There has never been a more important time for the red meat levy to be used to develop, promote and market red meat from Wales,” he said.

“We face a number of concurrent threats with critical concerns over the declining numbers of both sheep and specialist beef production in Wales, which must be addressed. Despite these challenges, there are great opportunities for Wales to utilise its unique climatic and agronomic conditions to place Welsh red meat at the forefront of global sustainable livestock production systems.”

The Senedd committee report recommended governance reform, financial sustainability measures, improved stakeholder engagement, and strengthened evidence of marketing impact, alongside closer collaboration with other levy bodies.

HCC chief executive José Peralta previously described the recommendations as “opportune” for the development of the organisation’s long-term Vision 2030 plan, and stressed ongoing engagement with levy payers to shape future delivery.