Horsemeat

The hon. Gentleman is making a good and intelligent contribution to this debate. I suggest that one thing that has changed in how we source and identify our meat and trace ingredients is the increasing globalisation of the meat market, both inside and outside the EU, the Republic of Ireland and the UK. For that reason, adulterated meat, which he says is a problem that is as old as the hills, is of greater concern now, particularly when it can involve imports from Argentina, North America or elsewhere into the EU market, and possibly into the UK thereafter. We must be even more stringent.