THE EDITOR Sir,
MR. DYER'S comments recently concerning the quality of local beef for consumption in the hotel sections should be seriously looked at from the following perspective: What if the beef from Australia and New Zealand is found later to be infected with the mad cow disease, where do we now go to for beef to satisfy these discerning guests?
If the problem with our local beef is the quality of the cuts (and not the quality of the meat itself) for tenderloins, rib rye etc., why don't we bring in some of the experts to train our guys to produce what it is that we want them to produce. We cannot continue to earn the foreign exchange and turn around sending it back out of the country.
The money would have been better spent training our people to produce what we want not only for the tourist but for ourselves also. Let's raise the standard not only in that sector but also throughout the entire country.
The beef issue offers the perfect opportunity to develop a sector which has been in the doldrums for quite sometime. Unfortunately we always seem to look the easy way out rather than focusing on the long-term solutions.
I am, etc.,
JOHN WILLIAMS
jotex9@hotmail.com
PO BOX 218
Kingston 2
Via Go-Jamaica
