E.E.C. May Free Mutton And Lamb Imports

Press, Volume CII, Issue 30206, 10 August 1963, Page 10

E.E.C. May Free Mutton And Lamb Imports

The removal of quantitative restrictions on the import of lamb and mutton by the European Economic Community is a “distinct possibility” within the next few years, according to Mr D. P. Taylor, a former New Zealand trade commissioner who is now on the secretariat of the General Agreement on Tariffs and Trade.

This would throw open a potentially important market for New Zealand meat, he said in an interview in Christchurch yesterday.

New Zealand exports of lamb to the E.E.C. countries —France, Germany, Italy, Belgium, Netherlands and Luxembourg totalled only 306 tons in the year ended September, 1962, and 124 tons in toe seven months ended April this year. Mutton exports to these countries totalled 2808 tons in 1961-62 and 2189 tons in the seven months ended April this year. Total lamb exports were 269,131 tons and 168,536 tons respectively, and total mutton exports 84,825 tons and 21,295 tons respectively. Mr Taylor said that E.E.C. imports of lamb and mutton

at the moment were controlled by quantitative restrictions such as import licensing or levies, and no major change was likely until the Six evolved a common agricultural policy. Steady progress was being made towards agreement on this policy. By August last year agreement had been reached on cereals, pigmeat, poultry, fruit and vegetables and wine. "This year they have been working on dairy products, meat and rice. “The Six were still some distance away from reaching agreement when I left Europe last week, but I have no doubt that agreement on these products will eventually be reached," he said. The

policy on meat would probably not cover lamb and mutton, which were products of little importance to most countries in the EEC.

“The present quantitative restrictions on these imports might, therefore, be replaced by a common tariff. This would give New Zealand the chance to push tiie sales of lamb and mutton on the Continent."

Mr Taylor said that, if thia market were opened, sales of lamb and mutton would have to be “pushed.” In most parts of Europe these meats were not known, housewives and restaurateurs did not know how to cook them, and prejudice would have to be overcome. He felt, though, that these obstacles could be overcome, given good promotoion and steady supplies of cheap meat.