This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Crippling losses force haggis factory closure

09 July 2012

The closure of Hall's of Broxburn in West Lothian has dealt the Scottish food industry a major blow, and led to the loss of more than 1,700 jobs. Now the unions have entered the fray.

The decision to close the factory that makes 'the world's best-selling haggis' was announced last week, and followed harrowing reports that losses had reached a staggering £79,000 a day. Peter Barr, Vion UK chairman, blamed the closure on 'significant over-capacity in the UK meat industry and market conditions that are extremely challenging', according to the Times.

But, according to a subsequent report in the Daily Record, unions want to know why the owners of Hall's of Broxburn are making a multimillion investment at a rival factory in Northern Ireland. That investment was to the tune of £11.5million on new equipment to increase output at a very similar factory in Cookstown, Country Tyrone.

The paper quoted Stewart Forrest, of Usdaw, saying: “People were surprised to hear there was an investment in another plant that we believe to be a mirror image of Broxburn.”

Meanwhile, Michael Connarty, MP for nearby Linlithgow, has waded into the argument, telling the Record that 'It seems Vion has a double strategy which favours investment in Northern Ireland'.

Vion has confirmed the Cookstown investment.

A spokesperson from industry leadership organisation Scotland Food & Drink said, "We are sorry to hear the recent news about VION and will work together to address the implications for the wider supply chain processes and product. We will work with VION and industry stakeholders including NFU Scotland, Quality Meat Scotland and Scottish Pig Producers to find a solution."

Print this page | E-mail this page


Article image Quality coffee on the rise

After a £2.5 million investment in its Dartford site, UCC Coffee has doubled its roasting capacity and can now offer much more variety for their customers.Full Story...

Article image Industry isn’t putting its eggs in one basket

Dr Arnoud van Vliet, head of Campylobacter research group at the Institute of Food Research, looks at the Campylobacter problem and how industry can work together to solve it. Full Story...

Asda’s Simply Roast in the Bag chicken flying high with FFP

Unison against meat inspection change

World’s first stem cell burger unveiled


Article image Asda’s Simply Roast in the Bag chicken flying high with FFP

Great-tasting, succulent whole chicken, ready to be roasted in the bag with a variety of delicious added-value flavours have hit the chiller cabinets in Asda as part of their Butcher’s Selection range, with new ovenable printed packaging produced by FFP. Full Story...

Article image Snowbird management buys big ideas company

Snowbird foods has new owners. The manufacturer of fully cooked and frozen sausages, meat balls and other comminuted meat products has been bought by its management team.Full Story...

A high speed hot dog, New York style

Snowbird rides out horsemeat scandal

Report links processed meat consumption to premature death


Article image Artificial intelligence in the food industry

Artificial intelligence (AI) has been heralded as the next best thing since sliced bread. But what might it really mean for the food industry and what are the implications? Stephanie Duvault-Alexandre explains. Full Story...

Article image Reduce, reuse, recover

Taking simple steps to reduce water consumption or access wastewater treatment technology can help change the way this valuable resource in managed, says Simon EmmsFull Story...

Added value: the best way to deliver ROI

Food Processing Awards 2018: Rewarding excellence and innovation in food engineering

A recipe for continuous improvement success