Springfield abattoir secures states pork industry
• The $2.5million proposed pig abattoir in Springfield has been approved.
By Taylor Clyne
September 09, 2020
SCOTTSDALE Pork owners have secured the fate of the states pork industry after their $2.5million pig abattoir in Springfield was passed unanimously this afternoon by Dorset Council.
The new business will be a separate operation, known as Ten Mile Enterprises Meat Facility, and process up to 2,000 tonnes of meat per year.
Council received twenty-two representations regarding the proposal raising concerns with a number of elements, all of which were addressed extensively by the Environment Protection Authority (EPA) and Council.
As part of the proposal vehicle access will be upgraded and provided to the facility from Ten Mile Track on the Council maintained road.
It is estimated to have minimal impact on the level of traffic travelling along Ten Mile Track, with around 36 additional vehicle movements per day.
At full capacity the abattoir can process up to 120 pigs per day and the facility will include holding pens, process rooms, chiller rooms, anaerobic and aerobic ponds and onsite irrigation to reuse wastewater.
The closest residence to the proposed development is 580 metres away.
The application was recommended by Dorset Council and the EPA providing six detailed conditions are met.
These include the construction of access, construction of vehicle parking and internal access, odour mitigation, wastewater, warning signage and must comply with all permit conditions of the EPA.
Scottsdale Pork director Daniel Unwin said the abattoir will employ 10 new staff throughout the North-East.
Councillor Wendy McLennan praised Scottsdale Pork for their work on the proposal, recognising the scale of work involved and the robust framework of the application.
“With the closure of JBS I really applaud them for the proposal they have created, the scale of works is extensive and brings a new industry and employment to the district,” she said.
“I was particularly pleased with the EPA’s 400-page report, the limits are very tight and dispel any concerns I had with environmental impact,” Cr Powell added.
Construction is expected to commence as soon as possible, using local contractors, to have the abattoir operational by November.
Pigs will be processed at the facility between 5am and 6pm Monday to Friday.