Argyll Event promotes benefits of supply chain collaboration
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01 June 2009
An event promoting better understanding of lamb supply chains among Argyll and Bute farmers and food processors has been hailed a huge success after over 70 delegates attended the day long seminar on Mull.
Organised by the Argyll and Bute Agricultural Forum with the support of the national C2 (Cultivating Collaboration) project and QMS, the event at the Isle of Mull Hotel in Craigmuir also sought to encourage increased interest in extending local lamb finishing trials* across 2009/2010.
Delegates at the day long event included lamb farmers from Argyll, Eigg, Tiree, Islay and Kintyre as well as a range of other operators across the food and drink sector, including retailers and processors.
Speakers at the event included Laurent Vernet of Quality Meat Scotland; Perthshire hill farmer Jim Fairly and Nigel Miller of the National Farmers' Union Scotland (NFUS).
Those attending the day long event also saw a butchery display - using Mull lambs - by master butcher Alistair Dickie and took part in a visit to local, community owned Mull abattoir.
The event was sponsored by the C2 project, funded by SAOS, the Scottish Government and the EU. The initiative, managed by SAOS, promotes the overall business benefits of effective co-operation between businesses working in all areas of the food and drink sector.
Commenting on the day, Fergus Younger, development manager of the Argyll and Bute Agricultural Forum said: "The central aims of the event were really to increase awareness and understanding of the lamb supply chain among those involved in it and to look to encourage interest in expanding this year's lamb finishing trials.
"The feedback from delegates was hugely positive and overall I think those who attended gained a lot from the session.''
Alan Stevenson, SAOS supply chain development director added: "To gain the benefits of working more closely together, you have to change the culture and behaviour within your supply chain. It means building trust and reliability, which is a step by step process and can take time. The expertise within the C2 Team and our partner organisations, will help accelerate this process by encouraging firms across areas such as Argyll to look at the way they do business, supporting them to achieve the real commercial gains through closer working partnerships.''
The C2 project - which is delivered as a key strategic activity of Scotland Food & Drink - offers local food and drink firms an alternative approach to doing business rather than just trading with each other in a more traditional fashion. By working more closely together with others in their supply chain, businesses can gain competitive advantage built on a common commercial aim, by simply communicating more effectively, sharing information with others or - in more advanced relationships - engaging in full scale joint planning and investment decisions. Previous research shows supply chain collaboration is an effective and modern way of enhancing business performance, with those involved becoming more proficient, cost effective, responsive and ultimately profitable. C2 principles apply to all businesses across the supply chain, from farm to fork.
The dedicated C2 project team will offer participating businesses well resourced, practical and candid advice to help them generate fair and sustainable business success through cooperation and collaboration. The advice will be available through workshops, online, and specialist one to one support.
* Lamb finishing refers to the practice of ensuring lambs are fully ready for market by moving them to lower ground farms where grass quality is better at certain times of the year
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