Teagasc food industry development

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Teagasc food industry development

  1. 1. Teagasc Food Industry DevelopmentSupports Pat Daly Head, Food Industry Development Department
  2. 2. Teagasc mission“To support science-basedinnovation in the agri-food sectorand wider bioeconomy that willunderpinprofitability, competitiveness andsustainability”
  3. 3. Teagasc – Food Research - Dublin and Cork
  4. 4. Organizational Chart 2011
  5. 5. Teagasc Food Industry Development programme - objectivesTo support innovation and competitiveness in the food processing sector through knowledge and technology transferAchieved through: - Scientific Seminars - Consultancy - Training Courses - Publications - Product Development - Technical Information.Special focus on high potential Small and Medium Sized, artisan and start up businesses
  6. 6. Department Resources – industry supports• Staff: 20 (Research / Technologists)• Facilities: Dublin / Cork – pilot and large scale Processing / Packaging plant, Incubation Units, Test / display kitchens• Product development, Microbiological, Chemical, Sensory testing and expertise available• Training & Conference centre: with annual programme of workshops, demonstrations• Industry supports underpinned by a major Food Research programme• Links with MTLtd a Teagasc industry joint venture
  7. 7. • Industry development supports Training and Seminars – New legislation / Standards / NPD / Processing Technologies – Food safety – HACCP, Hygiene, Micro Criteria, Shelf Life, – National and industry food assurance management systems – Plant design• In company consultancy Food Assurance standards implementation, ISO 22000/9000, BRC, FEMAS Problem solving• Product Development supports• Access to food processing facilities / equipment – Expertise in NPD , packaging, ingredients – Product testing for NPD validation: micro, chemical, sensory, shelf life – Food preparation / demonstration facilities – Expertise: Research, Technologists, research projects outputs `• Market Research & Information - Consumer behaviour / market trends and insights - Links with national / international market intelligence sources• Research dissemination RELAY (FIRM) - Project outputs disseminated, technology alerts, workshops, website
  8. 8. Processing equipment at AFRC
  9. 9. Industry supports with stakeholders• Industry Development agency links: Enterprise Ireland, Bord Bia, BIM, Leader, CEB, Skillnets etc• Industry consultation- advisory groups: Meat, Dairy, Seafood, Bakery, Horticulture• Others International sources: LFI, C&CRA (UK), National (Skillnets, Leader etc)• Research / Education Institutes
  10. 10. Client profile• Food processing sector: Large Cos / SMEs /Artisans• Large retailers / food service groups• Food Development agencies• Regulatory authoritiesMany joint industry / development agency / government dept projectsApprox 300 food sector clients in 2010
  11. 11. Standards / management systems in place• FETAC Certified training courses• EI Hygiene Mark• Regulatory approved facilities• Client confidential projects• Fees policy
  12. 12. Teagasc staff contribute to many nationaltechnical working groups e.g• Regulatory - FSAI• National Standards - NSAI, Bord Bia• Training - FETAC, National Hygiene Partnership• Policy - Forfas Skills Needs Studies – Food & Beverage Sector
  13. 13. Contacts• Pat Daly pat.daly@teagasc.ie• Eddie O Neill eddie.oneill@teagasc.ie• Gerard Barry gerard.barry@teagasc.ie• Carmel Farrell, Information Officer. Carmel.farrell@teagasc.ie• http://www.teagasc.ie/
  14. 14. Case study - farmhouse cheese by Eddie O Neill
  15. 15. Wicklow Farmhouse Cheese John & Bernie Hempenstall Curranstown Arklow Co. Wicklow
  16. 16. Food for Thought•Decreasing price of milk• Increasing costs of production• Do you need to supplement your income• Could this be achieved in the food area• Could you establish a sustainable food enterprise• Do you wish to stay self employed• Can you add value to something already being produced• Does your family have skills which can be applied in anyway
  17. 17. The Idea - Wicklow Bluel Reliance on Liquid Milk Productionl Opportunity for Niche Productl Family Farm with Quality Milk – All Year Round Production
  18. 18. Getting Startedl Assessment of Market Potentiall Farmhouse Cheese Industry in 1990’s - Growingl Production and Distributionl Equipment and Building Requirementsl Competitors
  19. 19. Getting Startedl Retail Sector - Supermarkets and Speciality Shopsl Customer Profilel Number of Opportunities
  20. 20. Fundingl Initial Proposal - Costingsl Feasibility Studyl Business Planl Capital Grantl Personal Finance
  21. 21. Pitfallsl Longer time spanl Many unforseen circumstances – Planning etcl Time to Marketl Red tapel Lack of professional financial planningl Mentoring
  22. 22. Current Markets• Developing New Lines• Supply all major Multiples including,• Tesco, Dunnes, Super Valu•Looking at developing export markets
  23. 23. The Future•Control of Quality•Development of new products•Expanding markets•Attention to detail
  24. 24. End

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