MEAT WORKS: Mayor Tyson Golder receives the plans for the proposed abattoir in Roma from Val Cormack.
MEAT WORKS: Mayor Tyson Golder receives the plans for the proposed abattoir in Roma from Val Cormack. James Liveris

DEVELOPMENT: Abattoir on the cards

THE Preliminary Development Advice for an abattoir to be built in Roma has been handed to the council and if supported, more than 340 jobs are projected for the Maranoa.

Four years ago Val Cormack teamed up with Linda Claxton forming Valinda Team Pty Limited, who approached Maranoa Regional Council to put in a feasibility study to see if it was viable to put an abattoir in the region.

Subsequently, the council developed a pre-feasibility study that demonstrated that the $84 million plant in Roma would be economically viable on the basis of processing 600 head of beef cattle during two shifts per day.

Valinda Team partner Val Cormack said if the abattoir is built in the Maranoa, it will take the beef industry and inland tourism into the 21st century.

"What I'm doing with the Preliminary DA is overseeing and laying out a platform for the next generation,” he said.

"The Valinda group will be a co-op run project, where the money goes back to beef producers and the staff.

"The money has to stay out here, it's not for me and it's not for Linda, it's for everyone.”

Economic development Councillor Cameron O'Neil said a development of this nature will bring significant benefits to the local agricultural industry, creating jobs and therefore providing positive economic outcomes for the Maranoa.

"Due to the strategic position of the Maranoa relative to Queensland's cattle growing catchment, it is far more cost effective for graziers to transport cattle to Roma for processing,” Cr O'Neil said.

"The once only transport to Roma makes for a reduction in bruising, handling, and stress on cattle, a higher return and lower cost of transporting.

"If a processing facility was available in Roma then it is predicted that it would be likely to attract sellers whose cattle are going from the farm, straight to the abattoir.” 


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