In an interview with the BBC, Scotland’s Rural Affairs Secretary Richard Lochhead said he wants to show the officials that haggis is made in a safe and sanitary manner.
Earlier this year we reported that the ban on haggis was being lifted. This ban was put in place on UK meat products in 1989 thanks to the outbreak of bovine spongiform encephalopathy, a.k.a. mad cow disease. The ban on UK meat was indeed lifted, but our report on haggis turned out to be premature, because in ensuing years the U.S. government had added a ban on imports of food containing sheep lungs, a key ingredient in traditional haggis.
Now the Scots are trying to get that last hurdle out of the way. Mr. Lochhead says the U.S. market for haggis could be huge. Think how many expat Scots, Scottish-Americans, and wannabe Scots there are in the good old U S of A. Just the number of people trying it once out of curiosity could add up to millions of dollars in sales.
He believes that if U.S. agriculture officials saw the high standards of food processing in Scotland, they’d give sheep lungs a break and allow them for human consumption.
Personally, I don’t like haggis, but that’s just me. I think that the more ethnic foods are available to the consumer, the better.
[Photo courtesy user Kaishu via Wikimedia Commons]