Haggis sales on the up

As Scots prepare to celebrate Burns Night new figures show demand for haggis is on the rise.

Total haggis sales for 2009 in the UK alone were worth £8.8 million – an increase of around 19 per cent on 2008 figures.

The growing popularity of Scotland’s national dish is partly being put down to its use as an ingredient in other dishes and throughout the year, as opposed to just Burns Night.

Demand was also boosted by last year’s Homecoming celebrations. The World Famous Burns Supper Celebration, organised by Homecoming Scotland and The Famous Grouse, led to over 3,600 Burns Night suppers, involving over 80 different countries.

And haggis maker, Macsween of Edinburgh, has reported a total sales increase of 20 per cent for 2009, and an increase of 25 per cent in the run up to Burns Night 2010.

Earlier this week, Rural Affairs Secretary Richard Lochhead visited one of Scotland’s largest Meat producers, Malcolm Allan Ltd in Falkirk, to see how the company was preparing for Burns Night and hear about a 2000 per cent increase in demand for haggis.

Mr Lochhead said:

“Burns Night is always a fitting occasion to celebrate the fact that Scotland is home to some of the finest produce in the world – not to mention some of the best quality butchers, grocers, supermarkets and delicatessens stocking fresh, locally sourced food.

“The impressive increase in haggis sales suggests demand for our national dish is at an all- time high. Tucking into a plate of delicious haggis, neeps and tatties this Burns Night is also a vote of confidence in our great farmers.

“Homecoming and the World Famous Burns Supper Celebration played a key role in raising the profile of our iconic national dish. Through our national food and drink policy it’s important that we continue to work with all parts of the sector to build on Scotland’s food revolution.”

NFU President, Jim McLaren said:

“Those celebrating the life and verse of Robert Burns this week, by gathering for the annual Burn’s supper, will have a fantastic opportunity to sample the superb quality of Scottish produce.

“With the fine food that is available right on our doorsteps, it is no surprise that the demand for Scottish produce is continuing to rise. In eating the traditional Burn’s supper of haggis, neeps and tatties, consumers will not only be enjoying a tasty dish, but will be offering their support to Scottish food producers.”

Laurent Vernet, head of Marketing at Quality Meat Scotland, said:

“After a busy Christmas period, butchers are gearing up to supply haggis for Burns Suppers up and down the country.

“Over the years, the popularity of Burns Suppers has soared and an important part of the proceedings remains the traditional main dish of haggis, neeps and tatties. Some suppers relegate the haggis to a starter, following it up with a Scotch Beef dish, but for consumers all over the UK, haggis is the main dish of the supper.

“Butchers are also reporting that haggis is increasingly being enjoyed not only on Burns Night, but all year round.”

Jo Macsween, director of leading haggis maker, Macsween of Edinburgh, said:

“We are celebrating another record year taking our haggis into new products, new recipes and new shops. Our sales have increased by 25 per cent in the build up to the 2010 Burns Night, bolstering a total annual sales increase of 20 per cent in 2009. This growth has been particularly marked in England and we are also bowled over by the consumer response to our new microwaveable 1-minute haggis.

“Last year was very good for the Macsween business, not only in sales terms, but in the strides that we made to improve our environmental management. This was recognised by Scotland Food and Drink, VIBES and UK Green Business awards.”

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