Talking with Roger Wilkins, the subject came up of the recent budget changes. Much trumpeted was the 2.5% cut in the rate of VAT. However, Roger was rather more affected by the 8% increase in duty which affected his products. He'd felt he had to keep his prices at the same level, thus bearing the cost of the duty increase himself.
In these difficult times, our artisan producers are being pressured more than ever before. Surely such a pure product, produced by artisans, should deserve some protection. In the past there were exemptions on duty for cider, as it was viewed as an important national drink. We need to reverse the duty levies which have encumbered farmhouse and artisan cider since the mid 1970s.
With this in mind I decided to write to my MP, and I strongly suggest you do too; I am including my letter below.
Dear Kerry McCarthy,
I count myself lucky to live in this part of the country as there are so many wonderful artisan producers of cider within reasonable distance. I often spend time in the country on the weekends finding these remote producers and purchasing some of their delightful drinks.
As I have got to know some of these producers I have become concerned at the pressures they face, and would like to present you with some reasons why it could be argued that reducing the duty paid by artisan cider producers on their ciders and perries would be a good thing.
I recently visited one cider producer, Roger Wilkins, near Wedmore in Somerset who was concerned at the number of local pubs being closed at the moment in the area, since he supplies many of them. He felt that the recent budget announcement was having a big effect in pubs, since while VAT was reduced by 2.5%, duty on the products he sells in them was increased 8%. Therefore, in difficult times, he has had things made more difficult, as he has kept his prices at the same level, for obvious commercial reasons, therefore absorbing the extra cost himself.
Small producers are increasingly being forced to stop producing commercially. This is worrying because the end of production can herald the loss of the orchards which may contain rare indigenous species of apple. It can also mean the loss of already threatened rural skills.
If you have never tried real cider from a Somerset farmhouse, or one in any cider producing area, I urge you to, and to try several, because what you will find is that the taste of the cider varies greatly from area to area. This is because the local yeasts and soils contribute greatly to the development of the flavours in the drink. The retention of this regional variation, similar to what the french refer to as "terroir", is important.
If you talk to the producers in one of these farmhouses, you will be impressed by the deep knowledge they have of the apples and the growth, fermentation and blending processes. It would be a shame for this country to lose what stores of this knowledge it still has left.
Artisan and farmhouse cider producers produce cider in the traditional way, very often using nothing but the juice pressed from the fruit. Only in exceptionally wet years, when the apples contain less sugar, do they add any sugar during fermentation. Only exceptionally do they add extra yeast, as the apples will generally contain enough yeast under the skins to do the job. This pure product is therefore an exceptional one, and as such deserves to be dealt with in an exceptional way.
For these reasons I urge you to put before the house a request for a reduction in the duty charged to artisan and farmhouse cider producers.
Yours sincerely,
Martin Cosgrave
You can send a letter to your MP via http://writetothem.com/
