DEMAND for horsemeat is on the rise again, with Ireland’s two approved plans paying significantly higher prices for horses. Emerald Isle Foods in Thomastown, Co Kilkenny, and Shannonside Foods, Straffan, Co Kildare, slaughtered 7,618 horses last year according to the Department of Agriculture.

There was a 26% increase in slaughter numbers compared with 2015 but numbers were on a par with the 2014 figure of 7,602. It is still only a fraction of the 24,363 horses slaughtered in 2012.

The two plants processed between 540 and 780 horses per month from January to May. If that trend continues, they are on track to slaughter around 8% more horses this year than 2016. Prices paid to horse owners have increased in tandem with slaughter numbers.

John Joe Fitzpatrick from Shannonside Foods said there was “plenty of demand for horses but the problem is the availability of proper horses, one with clean passports.”

He quoted prices of up to €600 for good-quality older horses with a liveweight of 700kg and a carcass weight of 360kg, compared with €300 on offer for similar horses three or four years ago.

John Barron, procurement manager with Emerald Isle Foods, said prices had increased from a maximum of €300/head to €350/head in 2013/2014 to €400/head to €450/head for most horses.

He quoted prices of €400/head to €450/head for thoroughbreds, and up to €500 for a rare heavy one. Cob types around 15hh are making €350/head to €400/head with smaller Connemara types making €300/head to €350/head.

The majority of Irish horsemeat is exported to France and Belgium as carcases for further processing into individual cuts.

The average horse carcass price leaving Ireland trades at around €3.20/kg, with steaks retailing on the continent for €20/kg to €25/kg.

Meanwhile the Ballinasloe-based group, Premier Horsecare Ireland, has been raising issues connected to the required registration of equines within the six-month timeframe, a lack of clarity and the legal interpretation of the regulations in question.

Recently the group held a meeting with members from the French and Belgium meat industry.

Along with representatives from Spain and Italy, they hope to meet with the EU Food Safety Authority in Brussels over these issues.