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Livestock
Livestock & Forage
Lack of Small Abattoirs
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<blockquote data-quote="Frank-the-Wool" data-source="post: 7702714" data-attributes="member: 699"><p>Throughout the EU the "Vet" (Official Veterinarian OV) was a "Veterinaire Sanitaire" this was a trained meat inspector who had spent three years learning the trade.</p><p></p><p>Unfortunately our Government and to a certain extent in league with the Veterinary trade body interpreted this as being a fully qualified vet who had been trained for 5 or 6 years. Hence the reason for the very high costs and why almost all OV's are from overseas.</p></blockquote><p></p>
[QUOTE="Frank-the-Wool, post: 7702714, member: 699"] Throughout the EU the "Vet" (Official Veterinarian OV) was a "Veterinaire Sanitaire" this was a trained meat inspector who had spent three years learning the trade. Unfortunately our Government and to a certain extent in league with the Veterinary trade body interpreted this as being a fully qualified vet who had been trained for 5 or 6 years. Hence the reason for the very high costs and why almost all OV's are from overseas. [/QUOTE]
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Livestock
Livestock & Forage
Lack of Small Abattoirs
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