{"id":39846,"date":"2018-07-17T12:49:00","date_gmt":"2018-07-17T12:49:00","guid":{"rendered":"https:\/\/matis.is\/?p=39846"},"modified":"2021-07-01T12:52:08","modified_gmt":"2021-07-01T12:52:08","slug":"hvada-mali-skiptir-heimaslatrun-fyrir-baendur","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/frettir\/hvada-mali-skiptir-heimaslatrun-fyrir-baendur\/","title":{"rendered":"What does home slaughter mean for farmers?"},"content":{"rendered":"

Today, there is a growing demand to buy products directly from the farm, both from Icelandic consumers and also from tourists, where a connection is formed between the farmer and the consumer. Farmers can create considerable added value by taking care of all stages of agricultural production themselves. But in order for this to be economical, there is a lack of the possibility that farmers can take care of the killing of the animals themselves, so that all the added value is created on the farms themselves.\u00a0<\/h4>\n\n\n\n

Today, the livelihoods of many farmers, and especially sheep farmers, are very poor and it is important to create an environment that gives farmers a variety of opportunities to create a livelihood that is guaranteed not to threaten consumer safety. This was stated, among other things, in lectures by Atli M\u00e1r Traustason and \u00derastar Hei\u00f0ar Erlingsson at Mat\u00eds' meeting in Mi\u00f0gar\u00f0ur, Varmahl\u00ed\u00f0, on 5 July. By supporting farmers to create their own value, farmers and settlements can market themselves further, pursue innovation and create jobs for young people who are returning to the settlements. It is equally important to maintain the current know-how as well as to train farmers in product handling to maintain quality and food safety.<\/p>\n\n\n\n

According to Atli M\u00e1r, it is necessary for a future slaughter system to be composed of three sizes of slaughter license holders, but such a system gives farmers a real choice to better manage their own production and service market. Large slaughterhouses would receive the largest amount and would continue to produce for the entire market. Smaller artisanal slaughterhouses are new today and can produce special products, for example for hotels and restaurants. Slaughterhouses or micro-slaughterhouses would then be a new possibility where farmers could serve their customers directly and provide farmers with more flexibility, service tourists and produce small crafts, would promote innovation and strengthen settlements and human life in the countryside. According to \u00deresti Hei\u00f0ar, co-operation between individual farmers but also between farmers and larger production facilities in this field is a key factor in maintaining a successful slaughter and production system. Adaptation control is also important, and it is necessary for controls and regulations to take into account the real risks in order to protect the consumer and ensure food safety.<\/p>\n\n\n\n

Videos, with the main points made in the case of Atli and \u00derastar, can be found below, but in addition a meeting that was held recently in Mi\u00f0gar\u00f0ur, is accessible in its entirety on\u00a0YouTube channel<\/a>\u00a0Mat\u00eds.<\/p>\n\n\n\n

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