2. Teagasc Food Industry Development
Supports
Pat Daly
Head, Food Industry Development Department

3. Teagasc mission
“To support science-based
innovation in the agri-food sector
and wider bioeconomy that will
underpin
profitability, competitiveness and
sustainability”

4. Teagasc – Food Research - Dublin and
Cork

5. Organizational Chart 2011

6. Teagasc Food Industry Development programme -
objectives
To support innovation and competitiveness in the food processing sector
through knowledge and technology transfer
Achieved 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

7. 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

8. • 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

9. Processing equipment at AFRC

10. 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

11. Client profile
• Food processing sector: Large Cos / SMEs
/Artisans
• Large retailers / food service groups
• Food Development agencies
• Regulatory authorities
Many joint industry / development agency /
government dept projects
Approx 300 food sector clients in 2010

12. Standards / management systems in place
• FETAC Certified training courses
• EI Hygiene Mark
• Regulatory approved facilities
• Client confidential projects
• Fees policy

13. Teagasc staff contribute to many national
technical working groups e.g
• Regulatory - FSAI
• National Standards - NSAI, Bord Bia
• Training - FETAC, National Hygiene Partnership
• Policy - Forfas Skills Needs Studies
– Food & Beverage Sector

15. 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/

16. Case study - farmhouse cheese
by
Eddie O Neill

17. Wicklow Farmhouse Cheese
John & Bernie Hempenstall
Curranstown
Arklow
Co. Wicklow

19. 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 any
way

20. The Idea - Wicklow Blue
l Reliance on Liquid Milk Production
l Opportunity for Niche Product
l Family Farm with Quality Milk – All
Year Round Production

21. Getting Started
l Assessment of Market Potential
l Farmhouse Cheese Industry in 1990’s - Growing
l Production and Distribution
l Equipment and Building Requirements
l Competitors

22. Getting Started
l Retail Sector - Supermarkets and Speciality Shops
l Customer Profile
l Number of Opportunities

24. Funding
l Initial Proposal - Costings
l Feasibility Study
l Business Plan
l Capital Grant
l Personal Finance

25. Pitfalls
l Longer time span
l Many unforseen circumstances – Planning etc
l Time to Market
l Red tape
l Lack of professional financial planning
l Mentoring

26. Current Markets
• Developing New Lines
• Supply all major Multiples including,
• Tesco, Dunnes, Super Valu
•Looking at developing export markets

27. The Future
•Control of Quality
•Development of new products
•Expanding markets
•Attention to detail

29. End