1. A Sustainable, Resilient and Secure Food System in 2031: How
Research and Innovation can help Rural Areas meet Growing Market
Opportunities with particular reference to Ballyhoura Development
Paper presented
by
Professor Gerry Boyle
Director of Teagasc
Ballyhoura Rural Development Conference
The Future of Rural Areas to 2031 – A Positive and Integrated Examination of
Challenges and Opportunities to Achieve Socially and Economically
Sustainable Communities
Charleville Park Hotel
12th November 2010

2. ABSTRACT
Global demand for food is set to surge over the coming decades in light of increasing
population, income and per capita consumption trends. Meeting this demand will challenge
global food systems as they also address climate change and resource scarcity while
developing new and more sustainable ways of producing the additional food needed. This global
landscape presents opportunities and challenges for food producers in Ireland at all levels from
the larger export-oriented companies to the smaller local producers. The US-based ‘Middle
Agriculture’ movement is presented as a possible model to address the viability problem of the
many Irish farms. Ballyhoura has a strong integrated food production system that can be further
enhanced to support the establishment of small and speciality food producers as part of a
broader strategy linked to the environment and tourism.
INTRODUCTION
The scale of the challenge of producing enough food to feed a global population of over 8
billion in 2031 is now clear. Given the rate of population growth, combined with increasing per
capita food consumption, climate change and pressures being exerted on land, it is clear that
we will have to produce more food sustainably. We also need to provide the correct
information for people to make more informed choices about what they eat.
Ireland’s food system at national and local level cannot be isolated from these global
challenges: indeed, global food supplies and prices are of growing importance in all countries
and food security in Ireland will increasingly have to be addressed within a global market
place through the development of a more innovative and competitive industry. This will
require action at all levels of the food system. High quality research and innovation will be
critical in meeting these challenges, as well as promoting a thriving business sector to
increase economic productivity and sustainability.
My focus in this paper is on the actions and strategies that could be adopted by one small
rural area in Ireland, namely Ballyhoura, to enable it develop a resilient and sustainable food
industry capable of overcoming the challenges and grasping the opportunities arising from the
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3. dramatic changes underway in the broader global food landscape. In the opening section of
the paper, I will examine this broader global context, before providing a brief overview of the
Irish food system and of the policies and strategies now being put in place. In the final
section, I will explore how Ballyhoura might position itself with respect to these developments
and, in particular, how its local artisan and speciality food sector can be developed.
THE GLOBAL FOOD CONTEXT
Food security will be one of this century’s key global challenges. FAO projections envisage
that global food demand will rise by around 50% by 2030, driven by a global population set to
reach around 8.3 billion over this period accompanied by increased per capita consumption.
Moreover, consumption patterns are changing as incomes grow around the world1. The trend
towards more “western style” diets in emerging economies, with higher levels of meat, fish
and dairy consumption, will significantly increase the pressures on land and water resources,
and create new market opportunities for countries capable of producing surpluses of animal-
related products.
Increasing food production to meet this rising demand will lead to major environmental
challenges, both at a global level, via the contribution of agricultural and food systems to
greenhouse gas emissions, and more locally, such as through pressures on biodiversity,
ecosystems, soil and water. At the same time, global climate change will exacerbate these
factors and bring added pressures on food production in many countries.
Past successes in food production have resulted in significant increases in per capita food
availability, but this success has come at a high cost to the environment and has not
addressed the issue of access to adequate food by all of the world’s population. Future food
security must be based on ensuring fair access to adequate food supplies for all and this food
must be produced in a manner that helps sustain the environment, preserve natural
resources and supports livelihoods of farmers and rural populations around the world. There
2
is an urgent need for what the Royal Society calls the ‘sustainable intensification’ of global
agriculture in which productivity is increased without adverse environmental impact and
1
J. Kearney, Food consumption trends and drivers, Phil. Trans. R. Soc. B2010, 365, 2793-2807
3

4. without having to bring significantly more of the world’s declining stock of suitable land into
production.
`
A further challenge stems from rising obesity and other diet-related diseases that are
becoming increasingly problematic national and global health issues. The WHO projects that
by 2015 approximately 2.3 billion adults will be overweight and more than 700 million will be
obese,3 and obesity is increasing at a rapid rate in low and middle income countries,
particularly in urban areas. In the more mature EU and US markets, consumers will
increasingly seek for and pay a premium for foods with verifiable health, wellness and
sustainability attributes.
INTERNATIONAL COMMODITY MARKETS
International commodity markets have been characterised by a high level of price volatility in
recent years and this trend is expected to continue in the short to medium term,4 driven by
supply shifts, climate change, energy prices and policies (e.g. commitments to biofuel
production) and developments in agriculture and trade policies. However, overall the global
outlook for agricultural commodity prices is positive in the medium term. 5 In the long term, the
projections are for the continued growth of agriculture up to 20506. From an Irish perspective,
the positive medium to long term market prospects are founded on the flourishing global
demand for dairy products, a rising shortfall in EU beef supplies, growing food demand from
developing countries, and the specific food demands of an ageing and more affluent
population in the EU and US.
IRELAND UP TO 2031
2
The Royal Society, Reaping the Benefits. Science and the Sustainable Intensification of Global
Agriculture, The Royal Society, London, 2009.
3
http://www.who.int/mediacentre/factsheets/fs311/en/index.html
4
Chatham House, Food Futures: Rethinking UK Strategy, Royal Institute of International Affairs,
London, 2009.
5
OECD/FAO, Agricultural Outlook 2010-2019, OECD/FAO, Paris, 2010
6
FAO, World Agriculture: Towards 2030/2050, FAO, Rome, 2006.
4

5. Two years ago Teagasc launched the results of a comprehensive Foresight exercise, in the
course of which all of the major stakeholders came together to identify a new long-term vision
for Ireland’s agri-food sector and its technological requirements7. The report envisioned our
future farmers and primary processors in 2030 as being key elements of an ‘Irish
Bioeconomy’ producing not only food, but also meeting energy and fibre needs and a range of
other renewable bio-resources. On the food processing side, we identified huge potential in
areas such as infant foods, functional foods and foods for health, whilst our farms and open
countryside were seen as providing valuable environmental goods and services. We
envisaged a bright future for farming, food processing and related bio-based industries, built
around a well-trained workforce capable of applying the very best technologies developed
and delivered by our research organisations.
A recent Forfas report 8provides an assessment of the economic and social implications for
Ireland over the next 15 years arising from global-level developments. The report projects an
increase in population by up to 60% to over seven million by 2040, and says it could even
conceivably reach nine million by then. (The latter figure may now be unlikely in light of the
impact of the current recession on immigration and emigration). The country will then have a
higher proportion of older people and higher dependency ratios. The report also suggests that
the Irish economy has the potential to prosper over the next two decades, quoting the ESRI’s
expectations of a possible return to growth in 2012, and achieving growth rates of up to five
per cent per annum to 2015. These figures point to a growing domestic market in the medium
term for high quality food products.
FUTURE POLICY AND TRADE FRAMEWORK
The Common Agricultural Policy will provide the main policy framework for development of
the primary agriculture and agri-food industries to 2020 and beyond. Formal negotiations
have yet to begin on the CAP after 2013 and it is unlikely that full details of any new
arrangements for the CAP will be agreed until late 2012. Thus, for the present, there is a
7
Teagasc, Towards 2030: Teagasc’s Role in Transforming Ireland’s Agri-Food Sector and the Wider
Bioeconomy, Teagasc, Carlow, 2008.
8
Forfas, Sharing our Future: Ireland 2025. Strategic Requirements for Enterprise Development ,
Dublin, 2009.
5

6. degree of uncertainty as to the level and shape of future support for the sector. There is
pressure in the context of new reform to strengthen the link between payments to farmers to
the achievement of more public good objectives in the areas of environment, landscape,
biodiversity and animal welfare.
With respect to the specific measures within the CAP, it is important to emphasise the need to
maintain the focus on enhancing our competitiveness and ensuring the long-term
sustainability of the sector, as well as addressing situations of extreme price volatility in order
to secure supply.
The international trade policy framework, as determined though WTO and regional trade
agreements, is also of enormous importance to the sector. It is, therefore, vital that Ireland’s
key agri-food interests continue to be fully reflected in the input to these negotiations.
FOOD HARVEST 2020
The recently published Food Harvest 20209 report has outlined a development strategy for the
agri-food sector in the coming years. It paints a picture of the future where the Irish agri-food
industry grows “sustainably through the delivery of high quality, safe and naturally based
produce.” (p.3). The report presents a vision for the agri-food sector that foresees
“development of new working relationships in the food chain, piloting new product streams,
targeting resources at new markets, enhancing levels of productivity and competitiveness,
and developing leadership positions across a range of sectors.” (p.4). Underpinning this
strategy is increasing output of key commodities and growth in the value of these products
through development of value added food products.
A central message is that the ambitious growth targets set can only be realised by sustained
investment in ideas, knowledge and skills, and by encouraging innovation and creativity.
These are key to achieving international competitiveness, responding to the changing needs
of the market and the consumer, enhancing the sector’s environmental sustainability and
developing value-added foods on the home and international markets.
9
Department of Agriculture, Fisheries and Food, Food Harvest 2020. A Vision for Irish Agri-Food
and Fisheries, Department of Agriculture, Fisheries and Food, Dublin, 2010.
6

7. THE IRISH FOOD SYSTEM
Agri-food is Ireland’s largest indigenous industry as well as its most global, reaching over 170
markets around the world. Significantly, its relative importance to our economy has grown
steadily over the last decade: in 2002, it accounted for 7 per cent of total Irish exports, while,
in 2007, the figure was 10 per cent10. And because of its low import content, which sees
almost 75% of inputs sourced locally, the wider agri-food- related sector accounts for 32% of
net foreign earnings for all primary and manufacturing industries.11
Food safety and security are set to become much bigger issues at global level and with
volatile food commodity prices, the agri-food sector will continue to be an important part of the
national economy and of strategic relevance in terms of food security. 12 As we look ahead to
2031, our agricultural industry will be increasingly seen as providing us with a valuable buffer
against the unpredictability of global food supply and prices. However, for the industry to
continue to make a strategic contribution will require it to be increasingly innovative and
competitive.
Ireland’s food industry is well positioned to meet expectations of long- term sustainability, and
to take advantage of current and emerging market trends. Our natural and green image
provides the basis for an integrated approach to sustainable food production, and the industry
must develop a strategy that can realise the potential that sustainable production, distribution
and consumer sentiment offers.
Prospects for the dairy sector in the medium to long term are positive. Given projections for
significantly increased demand, the abolition of EU milk quotas in 2015 opens a real
opportunity for the Irish dairy sector for increased milk production. The sector also possesses
10
Bord Bia, Strategic Priorities: Growing the Success of Irish Food, Drink and Horticulture 2009-11,
Bord Bia, Dublin, 2009
11
B Riordan, The Net Contribution of the Agri-Food Sector to the Inflow of Funds into Ireland: A
New Estimate, Department of Agriculture, Food and Forestry, Dublin, 2008.
12
Forfas, Sharing our Future: Ireland 2025. Strategic Requirements for Enterprise Development,
Dublin, 2009.
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8. a significant cost advantage in the form of an environmentally sustainable rain- fed grass-
based production system, which allows milk to be produced efficiently for much of the year.
At this point in time, when such emphasis is being placed on export growth to lead us out of
our current economic difficulties, the international orientation of our food industry, its success
in growing exports, and its potential for further development uniquely positions the sector to
underpin the national goal of sustainable economic renewal.
In realising these opportunities, Ireland will need to respond to the same global challenges
and pressures already referred to. For example, farmers will need to adapt and innovate to
deal with climate changes, biodiversity action plans and farming regulations, particularly new
regulations in the area of nitrates, revised fertiliser rules, mycotoxin appraisal for grain
assurance, and tighter restrictions in licensing and use of pesticides. Food manufacturers,
processors, distributors and retailers will need to be more resource efficient and tackle waste
throughout the food system, and to further reduce food safety hazards and risks (including
from imports). Rising food and input prices have sharpened attention on the need for more
efficient resource use throughout farming and food systems to increase productivity.
The need for research and innovation is clear in order to respond to these challenges.
However, many of these challenges cannot be addressed by a continuation of the thinking
and approaches of the past. Agricultural and food research is also being asked to address
issues that are both multi- and inter-disciplinary. New technologies (ICT, nanotechnologies,
biotechnology, etc.) will become increasingly important. New approaches to international
competitiveness will be required that place a much greater emphasis on innovation, flexible
responses to rapidly changing market demands, and producing a wide range of food and non-
food products and services. We will, therefore, have to progress well beyond the traditional
understanding of agriculture and agriculture research to deal effectively with these demands.
BUILDING LINKS BETWEEN FOOD PRODUCTION AND THE BROADER ECONOMY TO DELIVER
RESILIENCE AND SUSTAINABLE DEVELOPMENT – THE CASE OF BALLYHOURA
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9. The principal messages to take from this global overview is that food security will become a
priority issue for all countries in the lead up to 2030 and that the food needed to feed a
growing population will have to be produced in a very different way in the future. Resources
such as land, water, energy and fertilisers are becoming increasingly scarce and will have to
be used more sparingly. The impact of climate change and the need to preserve biodiversity
will add to the need for new approaches. In this scenario, the production and distribution of
local foods takes on a new significance.
BALLYHOURA’S AGRI-FOOD SECTOR
Having considered the overarching drivers of change in the agri-food sector that will shape
both farming, the food industry and the rural economy in the years to come, this section
explores how Ballyhoura might position itself with respect to these developments. Emphasis
is placed on using local food resources to increase local resilience and facilitate the
development of the area’s economy.
An assessment of the Geodirectory establishes that, as of 2008, there were 5,499 enterprises
in the area, of which 2,899 were farms. The assessment identified a further 175 food or agri-
supply, including vets, businesses and 88 food retail outlets. Farms in the Ballyhoura are, in
general, larger than the national average, with many between 50 – 80 Ha (CSO, 2000).
Relatively few are greater than 80 ha. The average farm size in 2000 was 35.5 ha. This is
slightly larger than the national figure of 31 ha. Most of Ballyhoura’s farms are orientated
towards dairy and beef production.
Taken together, the data from the Census of Agriculture and the Geodirectory indicate that
there are strong linkages between food production, on the one hand, and food processors
and ancillary suppliers, on the other. A number of towns within the area are particularly
dependent on agri-food enterprises, particularly Mitchelstown. As the agri-food sector in
Ireland has restructured and consolidated over the past decade, these locations have been
particularly exposed to job losses (Breeo Foods/Dairygold). These developments have
compounded the impact of the economic downturn on the area.
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10. The economic and policy environment within which farming operates has undergone
significant change over the course of the past decade. The next decade will bring the
equivalent, if not greater changes, with further opening up of the EU and global food markets,
on the one hand, and deregulation of food production on the other, i.e. abolition of milk
quotas. For many farmers within the Ballyhoura area this holds the opportunity to grow their
enterprises for the first time in many years. Yet simultaneous to these developments, farmers
are faced with increasing restrictions associated with environmental concerns. Opportunities
to strengthen farm businesses through diversification are also opening up as key consumer
markets develop. These include bio-energy and bio-fuels, production of food for niche
markets and the provision of environmental services. Underpinning these developments is, as
a consequence of current social and economic challenges, a renewed emphasis on the rural
economy and its potential to contribute to national social and economic development and
growth of export earnings.
One of the exciting opportunities to emerge from these various developments is that of a
niche market for direct sales to consumers and for quality speciality local foods. Ballyhoura’s
agri-food sector can, whilst contributing to exports, build on its present capacity to produce
high quality foods through the development of local food systems and niche market products.
In setting out a future orientated perspective of food in Ballyhoura Country, my focus will be
on the potential of these aspects of the local food economy. This is not to ignore the
importance of the large number of farms and associated businesses that are and will continue
to make valuable contributions to economic development and growth both within the area and
nationally.
THE SMALL FOOD BUSINESS SECTOR IN IRELAND
Growing consumer demand for speciality food products, a desire for local produce combined
with a strong entrepreneurial spirit, has resulted in the rise in the number of small food
companies operating in Ireland. These companies are supplying a speciality food market in
Ireland with an estimated output valued at some €475 million at retail selling prices, are
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11. growing at ten per cent annually and currently employ about 3,000 people. 13 Most of these
companies are owner managed, in many cases have a strong farming basis and tend to cover
a diverse range of products.
Artisan producers usually source their supplies locally and surveys show that spend to value
in the locality for artisan produce is about twice that for spend from supermarket food
products. Also 72% of Irish consumers agree that food produced locally results in higher
product quality (Bord Bia).
Organic produce has close links with the artisan sector. It is a growing sector, with about 70%
of organic produce imported suggesting local supply opportunities exist. According to new
research, the volume of Irish organic food sales has increased year on year by 13.2 percent,
reaching a value of €124 million in the year to July 2009, compared to €104 million in the year
to July 2008. (Source: Bord Bia TNS July 2009). The report also showed that an increasing
number of people had started buying organic products on a more regular basis in recent
years.
A feature of the artisan sector is the wide range of routes to market that exist. These include
farm shops, box schemes, farmer markets, independent shops and delis, catering/hospitality
sector, and more recently, the larger retailers are providing opportunities for artisans to
display their products. This gives some level of proofing against non- payment or a particular
market outlet disappearing. There is optimism in the sector. A recent survey of stall holders
at farmers’ markets carried out by Teagasc showed that respondents are very positive about
the long- term viability of farmer markets and many plan on expanding into retailer outlets and
other direct selling routes14.
However, while there are many opportunities for artisan and speciality food businesses there
are also many challenges for the sector. These businesses by tradition are often part-time,
13
Bord Bia, Strategic Priorities: Growing the Success of Irish Food, Drink and Horticulture 2009-11,
Bord Bia, Dublin, 2009
14
Griffin, C., Technical Needs Survey of Artisan and Speciality Food Producers Selling at Farmers’
Markets, Teagasc, Dublin, 2009.
11

12. small scale, labour and time demanding and in many cases family run. Having both the
technical and business expertise necessary to be successful within a small unit is difficult.
The consumer, however, does not accept a less safe product or a product which has
inconsistent quality because the food producer is small scale. The food safety problem
encountered by the pork meat sector just twelve months ago shows how damaging a food
safety- related product recall can be in terms of both cost and reputation to a sector.
There are however many exciting developments in food, particularly in the healthy/natural
foods area, but consumers and legislators require proof of any health claims being made.
Examples are consumer demands for removal of non-natural additives and for low salt
products. This is referred to as providing clean label foods. Removing salt or other
preservatives which have been in use as long as food has been preserved poses challenges
in terms of food safety, taste, colour and even yield and texture. Therefore, food producers
and food researchers need to provide product development solutions that will benefit
consumers, meet legislative requirements and provide an economic return for the
manufacturer.
Food Harvest 2020 pays particular attention to the emergence of the local and artisan food
sectors. Particular emphasis is given to the recognition that, for Irish agriculture to create
employment, it must “extend beyond the strict definition of ‘food production’ to incorporate
cultural products linked to the environment and tourism.” (p.12). A number of key goals are
established within the report pertinent to the development of local food systems and food
based micro-enterprises including:
– Promote sustainable and locally embedded food procurement policies and systems.
– Promote and broaden the opportunities, including local markets, for consumers and
visiting tourists to purchase local food.
– Conserve and promote distinctive local food traditions at EU level and with bodies
such as the TASTE Council and Slow Food.
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13. The report also highlights the integrated nature of rural tourism development which draws on
a local milieu incorporating routes through the countryside (walking, cycling and horse riding
trails) and the craft industry. Of far greater significance is the recognition that an “integrated
agri-food-tourism strategy has the potential to serve a growing demographic of tourists
interested in authentic, culinary experiences from food trails to cookery courses.” (p.12).
BALLYHOURA’S BEST: SERVING LOCAVORE’S*
Successful development of local food supply systems will be to the benefit of local producers,
retailers and consumers. Local food needs to be made real through further development over
a two year period of short-food supply chains initially focused on direct sales, i.e. farmers
markets and or box schemes. These outlets should be viewed as business incubators where
producers hone their products through direct contact with the consumer and their business
skills.
As producers refine their product offering, it will be necessary to grow the scale of local
markets through penetration of food supply systems at both retailer and institutional levels.
Increasing the capacity of food enterprises can be achieved through either growth of
individual enterprises or collaboration between groups of food producers. This can be
achieved through partnership with local schools, health care facilities, businesses and other
private enterprises. The benefits of local procurement strategies, including, reduced costs and
*Those who are interested in eating food that is locally produced, not moved long distances to market,
are called "locavores."
environmental impacts (particularly reduced carbon consumption), direct links between public
and private institutions and local communities, and seasonal, fresh produce, need to be
highlighted. Key challenges to public procurement need to be tackled. These include ensuring
any potential difficulties surrounding consistency of supply are overcome and, most
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14. importantly, overcoming regulatory barriers. A review by Morgan and Morley highlights the
challenge and means of overcoming regulatory restrictions on public procurement15. One of
the most significant barriers to public procurement (not private procurement) of locally-
produced foods is EU regulations, particularly the principle of non-discrimination on the
grounds of nationality in the awarding of public contracts. Research by McLeod and Scott
identifies a number of examples of ways to promote local food without breaching EU
regulations including use of sustainable procurement policies to increase the amount of local
food procured by public institutions without specifying “local”.16
Morgan & Morley describe several of the methods used by other countries, including:
– Organic procurement policies. By specifying organic in countries with a large number
of organic producers, one can increase the amount of local food. This is particularly
relevant to Ireland, given the emphasis on increasing organic food production.
– Purchasing regional specific products, such as the European certified PDO or PGI.
This is very challenging in the Irish context, as there are only four food products with
these credentials. (EU quality schemes - guaranteeing quality: Protected Designation
of Origin (PDO) and Protected Geographical Indication (PGI) for agricultural farm
products and foodstuffs).
– Incorporating seasonality into public food demand.
– Service specification, such as levels of freshness, quick delivery response times and
minimal packaging may favour local businesses.
– Operating below EU procurement thresholds. This is prohibited, but still practiced in
some areas.
– Allowing for the use of “lots” during tendering. This allows companies to bid for all or
part of the contract, which is beneficial for smaller suppliers who may otherwise be
excluded.
15
Morgan, K. and Morley, A., Re-localising the Food Chain: The Role of Creative Public
Procurement, The Regeneration Institute, Cardiff University, 2002.
16
McLeod, M. and J Scott, Local Food Procurement Policies: A Literature Review, Nova Scotia
Department of Energy, 2007.
14

15. – The use of variants, which is “a contractual method that prescribes two or more
variations of the product(s) that can be supplied”. This method is commonly used by
those wishing to purchase environmentally-friendly products, since in this situation,
“green” suppliers can bid on “conventional” contracts and have their environmental
qualities favourably considered.
– Third party organizations manage meal provision, e.g. non-profit organizations or
parent organizations in schools.
– Occasional sourcing, e.g. a regular local, organic meal served every two weeks.
OPPORTUNITIES FOR LOCAL FARM HOUSEHOLDS
Various studies by Teagasc show that approximately three out of four Irish farm enterprises
are unviable. This is partly reflected in the continual decline in farm numbers. There are a
number of options for enhancing the viability of a large proportion of existing farms. A central
challenge is to add value to existing small and mid-sized farming operations.
The LEADER Programme 2007-2013, with a total fund of €425, is a potential source of
funding for farmers seeking to establish alternative rural enterprises. However, it has been
noted in the Irish case and elsewhere in the EU that farmers have been ‘slow’ to engage with
the programme.17 Work by Macken-Walsh has shown that bureaucratic challenges and
regulative constraints are perceived by some farmers as barriers to farm diversification and
the establishment of new rural enterprises. Another barrier is that farmers strongly identify
themselves with farming as a way of life and are reluctant to get involved in the type of
activities in line with the LEADER approach.
‘MIDDLE AGRICULTURE’ MOVEMENT
The US Middle Agriculture model is one possible new solution which could be looked at here
in Ireland to assist farmers in marketing food products directly to local customers or selling
through increasingly global marketing structures.18 A core feature of the Middle Agriculture
movement involves joining together in a federated co-operative structure the practices and
17
Macken-Walsh, A. and L Dunne, Rural Development and Potential for an Irish ‘Middle
Agriculture’, Public Affairs Ireland Journal, PAI Publications Ltd., May 2010, Issue 69.
15

16. resources of small and mid-sized farms with the necessary professional industry skills to
market, brand, package and distribute their products. The products are targeted at the
growing niche in food markets that caters for a more socially, culturally and environmentally-
conscious consumer19. Farm families’ application of such marketing and branding skills to the
primary commodity means moving them up the value-chain. The middle agriculture
movement in the US emphasises not only the need to move up the value chain but to take
ownership of a greater proportion of the value-chain.
The middle agriculture model highlights the need to develop and attach a ‘food story’ to the
product, incorporating the social, cultural and ecological capitals that are identified as core to
the branding strategies of contemporary rural development products. Ireland holds
considerable potential for such products, both domestically and internationally. High
environmental quality and farm systems features such as grass-fed beef, puts Ireland in a
potentially very strong position. The large proportion of farmers in Ireland who participated in
the Rural Environmental Protection Scheme (REPS) is also conducive to the production of
food that has the branding stamp of ‘sustainability’. “The Middle Agriculture federated
cooperative is a potential model for achieving the ‘creative combining’ of family farm culture,
knowledge and resources with industry strengths to improve the viability of many small and
mid-sized Irish farms”20.
BALLYHOURA’S BEST: MAKING THE LINKS
The local nature of food will be central to the Ballyhoura Area’s brand, which emphasises
landscape, environment, culture and heritage. The contribution of food to both enterprise
development and broader economic development, particularly of the tourist sector, will be
complemented by artisan food products. These products will draw from Ballyhoura’s unique
landscape and food heritage to develop strong brands which will form key elements of their
18
Macken-Walsh, A., Agriculture, Rural Development and Potential for a ‘Middle Agriculture in
Ireland’. Teagasc, RERC Working Paper Series, No 10, March 2010.
19
Yee, Lawrence. 2004. Strategy for an Agriculture of the Middle. Paper presented to the
Renewing Agriculture of the Middle Task Force, February. Racine, Wisconsin.
20
Macken-Walsh, 2010, p.17.
16

17. unique selling points in regional, national and international markets. Eventually, the products
themselves will form a key element of the marketing strategy for the Ballyhoura Area.
Over the course of the past decade, Ballyhoura has developed a high profile amongst
domestic and international tourists through the organisation of events, including the Beast of
Ballyhoura, a 36 hour adventure race that incorporates running, cycling, kayaking and
shooting, and the International Walking Festival. Both of these draw on the area’s landscape
and heritage in combination with key infrastructure, i.e. Ballyhoura’s mountain biking trails.
Other events include the Independence (music festival) which has grown to attract up to
5,000 attendees each year.
These events have proven to be very successful and raise the profile of the area. They also
serve as a means of further developing the area’s food and rural economy. Chaining events,
such as the adventure race, to a local food festival is increasingly seen as a means of building
synergies between disparate activities and developing ‘brand awareness’ amongst both the
local and visitor community. Perhaps, a key challenge for the organising committee of the
Beast of Ballyhoura is the incorporation of ‘The Beast’s Feast’ into next year’s event?
These events also serve as a means of developing further tourist infrastructure. International
evidence suggests that people seek physical and mental challenges in landscapes that reflect
key cultural values, including respect for nature, the environment and heritage. Examples
include the Santiago de Compostela, aka the Camino (100,000 walkers arriving in Santiago in
2006; 250,000 arriving in 2010) and the Grande Randonnee 20 (GR 20) in Corsica. From the
walker’s perspective, these occupy two ends of the hiking spectrum; the Camino is largely
flat, the GR20 is largely vertical. What unites them is the way in which these trails embed
tourists into the local food economy. They are designed in such a way that people follow way-
marked trails completing a ‘stage’ each day. Each stage starts and ends in a small town or
village (in the case of the Camino) or, in the case of the GR20, mountain huts with associated
camping facilities. It is estimated that in 2010, 20,000 people walked the GR20 and spent a
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18. minimum of €500 each along the trail. This equates to €10 million. Of this, €6 million was
spent on food and drink. None of this is imported.
The growth of this ‘activity, or experience’, market presents a number of opportunities for
Ballyhoura. These can be developed within the area and in conjunction with neighbouring
areas. Fundamental to the development of this market is the provision of a variety of
appropriately graded and marked trails, the provision of a mix of accommodation options and
(drying) facilities and locations where visitors can integrate with the local community through
the mediums of food, drink, culture and heritage.
The agri-food industry must seek new opportunities from the unfolding developments in EU
and world trade policy, from major changes in food markets driven by lifestyle and
technological factors and new benchmarks of performance in Ireland's transformed economy
and society. These trends continue to transform the retail sector and will continue to do so for
the coming decade. This involves not just changing consumer demand for food products but
the rapid evolution of channels of food distribution and sale.
TEAGASC SUPPORT
Teagasc is committed to supporting all sectors of the food processing industry and we have
tailored programmes to suit the particular needs of a very diverse food sector. We are working
closely with Enterprise Ireland as the national industry development agency in building the
competitiveness and export capability of the small and medium sized enterprises (SMEs). We
provide technical advice and supports for all artisan food businesses and we have dedicated
food technologists working specifically with the meat and dairy artisan sector. This is a
specific initiative for food artisans supported by the Departments of Agriculture, Fisheries and
Food and Community, Gaeltacht & Rural Affairs. We use a combination of supports to provide
these businesses with the knowledge, skills and technologies to produce safe quality food.
These supports include providing technical information, marketing advice, in conjunction with
Bord Bia, technical training courses and also advice for individual businesses on their specific
needs. We also provide businesses with access to modern food production units and a
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19. product testing service for product development purposes from our well resourced food
research centres at Ashtown, Dublin and Moorepark, Cork.
CONCLUSIONS
There is a growing recognition of the role the agri-food sector and broader rural economy can
play in bringing about sustainable growth in the Irish economy and, in particular, its
importance in contributing to balanced regional development.
This is welcome development following years during which we have witnessed report after
report either ignore the sector or relegate it to an after-thought. For a long period, Ireland
pinned its aspirations for development to the mast of ‘high-tech’ industry and downplayed the
role of agriculture. However, I now detect a growing questioning of the role of economic policy
and a growing realisation that we have successful international agri-food companies; we have
well-educated and trained people coming into food and agriculture; we have an excellent and
unique model of innovation in Teagasc and strong links with the third level sector.
Getting out of our current difficulties will require growth that is balanced across our areas of
strength and that is also regionally balanced. Agri-food is an area of strength. Rural Ireland
cannot rely on the construction industry as it did during the ‘Celtic Tiger’ era. Growth and
employment in rural Ireland must be built on the more sustainable foundation of its bio-based
resources. We can build a consumer-focused and sustainable agri-food sector built on
innovation and expanding out to embrace a broader integrated biology-based economy, is a
model for future economic growth. The position is clear. Food will become increasingly
scarce, while demand for more and better food produced in a sustainable manner will grow.
There is a growing link between food and health, and these industries are becoming
increasingly integrated. We have major research and commercial strengths in both. We can
take advantage of this growing market, both through the medium of our large food companies
and small, locally-based producers. Ballyhoura is well-served by food enterprises at both
ends of the scale. Together, they can help establish the Ballyhoura Food industry as a model
for what Ireland as a whole can aspire to over the next few decades.
Acknowledgement:
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20. I wish to acknowledge the contribution made by the following Teagasc staff members in the
preparation and writing of this paper: Mr David Meredith, Rural Economy Research Centre; Dr
Lance O’Brien, Head Office; Mr Pat Daly, Ashtown Food Research Centre; and Dr Gerard
Barry, Ashtown Food Research Centre.
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