Haggis exports to Canada total 7t since ban lifted

Up to 17,500 packs of the national dish, enough to feed 40,000 people, have been sent out by the firm – the sole provider to Canada.

Scottish economy secretary Keith Brown said: “As a government, we have supported Macsween to grow their business and in 2018, we will continue to support Scottish companies to unlock the significant trade opportunities to be found in this fast-growing market.​

“I hope to see this mutual trade increase in 2018, while always remaining hopeful that exports of haggis to the USA may be made possible in the near future.”​

Interest in Scottish food and drink​

Brown said Macsween’s export success reflected the increasing interest in Scottish food and drink in North America.

Macsween md James Macsween added: “This year ​[2017] has been a momentous year for us and we are absolutely delighted to be the first Scottish haggis sold in Canada in over four decades. ​

“Canada has been a huge milestone for us all at Macsween and marks the beginning of a long journey of expanding internationally.”​

Scotland restarted exports of Haggis to Canada for the first time in 46 years, after Macsween developed a new recipe that met Canadian regulations.

The law, reportedly first passed in 1971, states that lungs – a key ingredient of traditional haggis – cannot be used in products intended for human consumption.

Canadian ban on red meat ​

It followed the lifting of the Canadian ban on red meat imports from Europe in 2015.

Food and drink exports to Canada are now worth more than £94M, claimed the Scottish government, with Scottish companies suggesting that food exports have increased by 37% last year.

Last week, Scottish meat processor The Farmer’s Son recalled packs of haggis and black pudding, due to concerns over the company’s procedures to prevent food poisoning.

Meanwhile, if you and your business are looking to take the first step on your export journey, check out the William Reed’s Food Xport Conference at Ardencote Manor, Warwickshire on February 8. See box below for more details and how to book your place.