Teagasc food industry development
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Transcript of Teagasc food industry development
Pat DalyHead, Food Industry Development Department
Teagasc Food Industry DevelopmentSupports
Teagasc mission
“To support science-based innovation in the agri-food sector and wider bioeconomy that will underpin profitability, competitiveness and sustainability”
Teagasc – Food Research - Dublin and Cork
Organizational Chart 2011
Director of TeagascGerry Boyle
Chief Operations Officer
Tom Doherty
Director of Research
Frank O’Mara
Head of Animal & Grasslan
d Program
mePat
Dillon
Head of
Food Programme
Paul Ross
Head of Crops,
Environment &
Land Use Programm
eNoel
Culleton
Head of Rural
Economy & Developme
nt Programme
Cathal O’Donoghu
e
Director of Knowledge Transfer
Tom Kelly
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
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 authorities Many 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 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
Contacts
• Pat Daly [email protected] • Eddie O Neill [email protected]• Gerard Barry [email protected] • Carmel Farrell, Information Officer.
• http://www.teagasc.ie/
Case study - farmhouse cheeseby
Eddie O Neill
Wicklow Farmhouse Cheese
John & Bernie HempenstallCurranstown
ArklowCo. 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 any way
The Idea - Wicklow Blue
Family Farm with Quality Milk – AllYear Round Production
l Reliance on Liquid Milk Production
Opportunity for Niche Productl
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Getting Started
Assessment of Market Potential
Farmhouse Cheese Industry in 1990’s - Growing
Production and Distribution
Equipment and Building Requirements
Competitors
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Retail Sector - Supermarkets and Speciality Shops
Customer Profile
Number of Opportunities
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Getting Started
Funding
Initial Proposal - Costings
Feasibility Study
Business Plan
Capital Grant
Personal Finance
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Pitfalls
Many unforseen circumstances – Planning etc
Longer time span
Red tape
Lack of professional financial planning
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Time to Market
Mentoring
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Current Markets• Developing New Lines
• Supply all major Multiples including,
• Tesco, Dunnes, Super Valu
•Looking at developing export markets
•Control of Quality
•Development of new products
•Expanding markets
•Attention to detail
The Future
End
