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Teagasc food industry development

Teagasc food industry development






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    Teagasc food industry development Teagasc food industry development Presentation Transcript

    • Teagasc Food Industry DevelopmentSupports Pat Daly Head, Food Industry Development Department
    • Teagasc mission“To support science-basedinnovation in the agri-food sectorand wider bioeconomy that willunderpinprofitability, competitiveness andsustainability”
    • Teagasc – Food Research - Dublin and Cork
    • Organizational Chart 2011
    • 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
    • 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
    • • 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
    • Processing equipment at AFRC
    • 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
    • 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
    • Standards / management systems in place• FETAC Certified training courses• EI Hygiene Mark• Regulatory approved facilities• Client confidential projects• Fees policy
    • 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
    • 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/
    • Case study - farmhouse cheese by Eddie O Neill
    • Wicklow Farmhouse Cheese John & Bernie Hempenstall Curranstown Arklow Co. Wicklow
    • 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
    • The Idea - Wicklow Bluel Reliance on Liquid Milk Productionl Opportunity for Niche Productl Family Farm with Quality Milk – All Year Round Production
    • Getting Startedl Assessment of Market Potentiall Farmhouse Cheese Industry in 1990’s - Growingl Production and Distributionl Equipment and Building Requirementsl Competitors
    • Getting Startedl Retail Sector - Supermarkets and Speciality Shopsl Customer Profilel Number of Opportunities
    • Fundingl Initial Proposal - Costingsl Feasibility Studyl Business Planl Capital Grantl Personal Finance
    • Pitfallsl Longer time spanl Many unforseen circumstances – Planning etcl Time to Marketl Red tapel Lack of professional financial planningl Mentoring
    • Current Markets• Developing New Lines• Supply all major Multiples including,• Tesco, Dunnes, Super Valu•Looking at developing export markets
    • The Future•Control of Quality•Development of new products•Expanding markets•Attention to detail
    • End