[caption id="attachment_3647" align="aligncenter" width="500"] Dr Yoichi Matsuki, left, presents Glyn Roberts with his report on "Sustainable Land Management".[/caption]

A Japanese expert on sustainable agriculture has visited FUW deputy president Glyn Roberts's Snowdonia farm to learn about the effects on farming of the Chernobyl nuclear explosion 26 years ago.

Yoichi Matsuki, emeritus professor of agricultural economics at Tokyo's Nippon Veterinary and Life Science University, is currently guest researcher of business economics at Wageningen University in Holland.

He recently travelled to interview Mr Roberts at his beef and sheep farm at Ysbyty Ifan, near Betws-y-Coed, where sheep have been under movement restrictions since the Chernobyl explosion.

As chief representative of the Japan Farm Animal Welfare Initiative, Dr Matsuki has also written a report on the condition of farm animals in the evacuation area surrounding Fukushima following last year's nuclear power disaster.

"He is comparing the experiences of farmers affected by the Chernobyl fallout with those of Japanese farmers surrounding the Fukushima plant," said Mr Roberts.

"He is also working on sustainable agriculture within Japan and the UK and is very interested in the impact EU policies will have on the future of European agriculture. He told me there were many similar issues affecting agriculture in Japan and Wales.

"One example he gave me was the average age of a farmer in Wales, at 58, compared with 75 per cent of farmers in rural areas of Japan being over 65. There is also an increasing migration of young people from these rural areas to the cities - very much like the situation in rural Wales.

"We both agreed that the balance within agricultural in both countries has swayed towards environmental issues, to the detriment of food production, and if the industry is to achieve sustainability in the future there has to be the right balance between these two elements."

The Farmers' Union of Wales has teamed up with top Welsh chefs to produce a book of Welsh food recipes.

It is asking the public to submit their favourite red meat, poultry, dairy and dessert dishes for a chance to feature in the book. The overall winner will receive a Welsh food hamper worth £100.

The team of chefs judging the competition includes Gareth Johns of The Wynnstay Hotel, Machynlleth; Bryan Webb, Tyddyn Llan, Llandrillo, near Corwen; Hefin Roberts, Ye Olde Bulls Head Inn, Beaumaris; Stephen Terry, The Hardwick, Abergavenny; and Margaret Rees, Slow Food Carmarthenshire group leader.

Culinary legends Ann and Franco Taruschio, pioneers of the food revival in Wales at the Walnut Tree Inn, near Abergavenny, will write the book's foreword.

Recipe entries must make use of Welsh produce only, highlighting where the food is sourced from, together with a description of why this is their favourite recipe.

The first prize winner for each of the categories will receive a copy of the book and a Welsh food hamper worth £20. The closing date for entries is August 31.

Entries must be submitted to Farmers' Union of Wales, Llys Amaeth, Plas Gogerddan, Aberystwyth, Ceredigion, SY23 3BT.

For further information contact Anne Birkett, Press Officer, on 01970 820 820 or by e-mail:This email address is being protected from spambots. You need JavaScript enabled to view it.

"I have always been a supporter of great Welsh produce, especially Welsh lamb, beef and pork, and it's an honour to be associated with the Farmers' Union of Wales in putting this book together to promote the great meats of Wales," said Bryan Webb, who will judge the red meat section.

He hails from Crumlin in the South Wales Valleys and started his culinary career aged 16 at the Crown at Whitebrook Hotel, near Monmouth, in the mid-1970s.

With his wife Susan he owned Hilaire restaurant in London for 11 years, selling up in 2001 to return to Wales. After a year travelling they bought Tyddyn Llan and over the past 10 years they have built a good reputation, being rated 36th best restaurant in the UK by the Good Food Guide, number one in Wales by the Sunday Times and also gained a Michelin star three years ago.

"I am thrilled to be included in the FUW recipe book. It is a fabulous way to support and showcase some of Wales' beautiful produce and share that with a wider audience," said Stephen Terry, who will judge entries for the poultry section.

He has worked at La Gavroche in London under the direction of Michel Roux Jr. This introduced him to classical French cooking that has become part of the foundation of his philosophy of cooking.

The dairy recipes will fall under the professional scrutiny of Margaret Rees, a pioneer in creating greater awareness of the importance of buying traceable foods from our farmers and artisan food producer.

She is also a former home economics teacher, a chef/restaurateur, TV cook, international culinary tour guide and cookbook author.

As a founder member of the Slow Food International Movement in the UK and involved with the launch of SF Wales 2002, she has continued to forge links from field to fork.

Hefin Roberts, who secured the head chef's position at Ye Olde Bulls Head Inn three years ago, will judge the dessert menu.

"It is a pleasure to work with the FUW and help create a recipe book full of Welsh food gems and I look forward to receiving the dessert menu entries," said Mr Roberts.

The overall winner will be chosen by Master Chef of Great Britain Gareth Johns, winner of Best Welsh Cheeseboard 2008 and 2011 at the British Cheese Awards, Local Food Heroes 2008-9 Highly Commended (Wales), Penderyn Welsh Restaurant of the Month for June 2008 and first Welsh winner of the Michelin Gastro Pub Award.

He is also the Convivium Leader for Slow Food Dyfi Valley, founder member of Welsh Culinary Associations and a Slow Food Ambassador Chef for Wales.

"I firmly believe that Welsh food is amongst the best in the world and it's time more people knew that," said Mr Johns.

[caption id="attachment_3644" align="aligncenter" width="500"] Gareth Johns, judge for the overall winner category[/caption]

[caption id="attachment_3637" align="aligncenter" width="500"] DON'T TAKE THE COW OUT OF COWBRIDGE: From left, FUW administrative assistant Christine Anstee, county chairman Glyn Jones and area officer Nia Jones.[/caption]

Farmers' Union of Wales members in Glamorganshire have adopted the slogan "Don't take the Cow out of Cowbridge" in their bid to save their local cattle mart.

They revealed the slogan when they marched through the streets of the Vale of Glamorgan town to protest against the proposed closure of the mart.

"The closure of Cowbridge mart would remove a vital lifeline from the town and also make it necessary for farmers to travel far greater distances to sell their stock," said FUW county executive officer Glyn Davies.

"The market deals on average with over 1,000 lambs a week during the summer and autumn period, which makes it clear that the market is vital for local farmers. It is crucial the existing market is kept open as there are no proposed alternative sites," added Mr Davies.

The protest was the biggest demonstration the town has seen in recent years as traders and residents combined in an attempt to save the cattle market.

Local farmers used tractors at the front and rear of the march to protect the walkers as they chanted: "Keep Cowbridge Special - Save our Cattle Market!"

The campaign also has the support of Cowbridge Chamber of Trade, Cowbridge Residents' Group, Cowbridge with Llanblethian Town Council, the Vale Marketing Group, Cowbridge Charter Trust, Vale MP Alun Cairns, Vale AM Jane Hutt and regional AM Andrew R T Davies.

The Vale Council has resolved to sell the cattle market for housing and has invited companies to submit bids for an extra care housing complex that would cater for the needs of the elderly.

The Farmers’ Union of Wales today branded the Welsh Government’s decision to vaccinate rather than cull badgers as financial negligence after it was revealed the policy would lead to a net loss for the taxpayer of around £3.5 million.

According to the evidence provided to Environment and Sustainability Minister John Griffiths by his own department, a cull of badgers in the north Pembrokeshire Intensive Action Area would cost an estimated £4,990,000 but would lead to a saving of "at least £5,021,090".

By comparison, the vaccination policy adopted by the Welsh Government is estimated to cost £5,760,000 and will lead to a saving of only £2,304,000, meaning a net cost to taxpayers of £3,456,000.

Speaking after a meeting of FUW’s finance and organisation committee, during which members reiterated their disgust with the U-turn of many key politicians, the union's TB spokesman Brian Walters said: “The Welsh Government’s decision to vaccinate will lead to more cattle in north Pembrokeshire being infected with TB and slaughtered as a consequence.

"According to the government’s own figures, the cost to the taxpayer of doing this will be around £3.5 million more than it would have been if they’d proceeded with the cull.”

The FUW has always maintained that the merits of policies aimed at eradicating dangerous diseases like TB should not be assessed on the back of simplistic cost benefit analyses, but for years many argued against culling on the grounds that the costs outweighed any savings.

“As time has gone on the impact of culling has been found to be far more beneficial than some scientists had anticipated, making it at least cost-neutral, while at the same time saving the lives of cattle and preventing a great deal of heartache for farming families," said Mr Walters.

“The fact that the Welsh Government are now prepared to opt for a more expensive and less effective policy which will lead to a loss of £3.5 million to the taxpayer and the needless slaughter of thousands of cattle, rather than pursue a policy which science and economics tells us is best for Wales, speaks for itself.

“The decision is not only a betrayal of farmers but also a betrayal of taxpayers.”