“Severe” European CO2 shortage to affect UK food production – British Poultry Council
Food producers that rely on CO2 could see slowing or stopping of their processes.
The British Poultry Council (BPC) is asking the government to assist the industry in obtaining new sources of carbon dioxide (CO2), invest in alternatives, and strengthen the supply chain to avoid any slowdown or stoppage of food production.
“With the supply of CO2 tightened across Europe, the British Poultry Council is calling on Government and major gas producers to prioritise supplies to slaughterhouses and keep the food chain moving. We are assessing what the possible impact on food supply might be,” BPC chief executive Richard Griffiths said.
Carbon dioxide used in food manufacture is primarily a by-product of the production of ammonia (for fertiliser), with the production of it usually stopping during the spring months. Stocks of CO2 are then used to supply contracts.
“In the past year there has been a lower than average production of ammonia, and hence CO2, due to low prices, and at least one gas supply company has had technical difficulties that have restricted production further. The result is a severe lack of CO2 available to food manufacturers,” Griffiths explained.
A high proportion of the British poultry meat sector (around 50% to 60%) uses CO2 to stun birds as part of the slaughter process. All companies also use CO2 as part of the packaging (shelf-life) process.
“An inability to slaughter would mean birds remaining on farm. In this scenario, their welfare would have to be carefully managed in respect to requirements such as stocking density, which could be exceeded within two days. A further impact may be on hatching of chicks with no farms to go to. Decisions would have to be made as to removal of flocks/stock from the production process, which may mean on-farm slaughter.”
Currently, CO2 stocks vary – with some case having one day’s supply. Slaughterhouses, meanwhile, are activating their backup slaughter options but are reportedly not capable of maintaining the volume of production.
Griffiths emphasizes that the shortage also poses a risk to overall food supply and food security.
“CO2 is used widely across food manufacture, e.g. drinks production. A logical consequence is that any food production that relies on CO2 could see slowing or stopping of production.”
