SIGNIFICANT SAVINGS could be made to both time and costs in the pork sausage chain, according to the Red Meat Industry Forum‘s third study into different meat supply chains.

The group worked with the Food Chain Centre and stakeholders, including supermarket Tesco and processor Flagship Foods.

It concluded that wastage caused by faults in meat quality, vehicles being only partly loaded and damaged goods amounted to almost 20% of time spent from farm to plate, allowing for considerable cost savings to be made.

RMIF general manager Martin Grantley-Smith said: “The study found that the total time from farm to plate was 185 hours, of which only 1.4 hours was spent in any value-adding process.

“This highlights scope for improvement in all food chains.”