MIDDLE EAST IRELAND AT GULFOOD 2019 NEW LISTING FOR ATLANTIC TREASURES INNOVATION FOR GLOBAL GROWTH - IrishFood Magazine
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IS SUE 1 2019
MIDDLE EAST
IRELAND AT GULFO OD 2019
NEW LISTING FOR ATLANTIC TREASURES
INNOVATION FOR GLOBAL GROWTH
THE BENEFITS OF FOOD AND DRINK ORIGIN GREEN
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Visit www.dawnfarms.ie to discover the ingredients that set us apart.
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www.irishfoodmagazine.com EDITORIAL
issue 1 2019
Welcome to the first edition of for 2019. As always, will be on hand to keep you abreast of developments,
The new year began in full fervour, with the Irish food and beverage providng insights on the unique offerings from the Irish industry, as well as
industry eager to bring the best produce to the international new product developments and changing trends. This year, too, we have
introduced a new segment to the magazine – Domestic Digest – which will
marketplace.
discuss developments in the home market.
The industry has experienced a period of sensational growth over
If you would like to receive a digital edition of direct to your inbox,
the past 10 years, despite the global slowdown. In 2018, however,
please subscribe by emailing: info@irishfoodmagazine.com
political uncertainty impacted trade and saw the value of exports
fall by 4 per cent. Despite this dip in performance, the industry
maintains a positive outlook for the year ahead and work continues
apace to broaden the opportunities for Irish exporters.
Bord Bia (the Irish Food Board) announced plans to further increase
its global network with a new recruitment drive. This comes one
year after one of the biggest recruitment drives for the State agency Editor
and is a statement of confidence in the industry’s potential.
ISSUE
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Editor: Oonagh O’Mahony Published by:
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ISSUE 1 2019 3
Issue 1 2019
conten
6
News
• A win for world-class food innovation
• 3,500 tonnes of Irish food transported by Emirates SkyCargo in 2018
• New report highlights importance of Asia for Ireland’s agri-food future
• Everest receives reputable Love Irish Food symbol
• New industry collaboration aims to make plastic packaging more sustainable
• BIM National Seafood Awards 2018
• €70m pledged to UN World Food Programme
• Market-access efforts awarded
• Irish whiskey industry celebrates 21st distillery opening
16
Strong export foundations
In 2018, Irish food and drink exports
reached their highest volume ever, 50,000
19
tonnes higher in 2018 than 2017
focus MIDDLE EAST
20 Dynamic market
opportunities
Irish food and drink producers'
23 Hot potato
Product diversification, new
channels and new product
prospects in the Middle East launches are the building blocks
are positive with demand on which Keogh’s has built its
www.irishfoodmagazine.com
expected to rally towards the business in the Middle East
24
end of 2019
focus
22
Treasure hunt
Prime cut Since launching, Atlantic
Customer engagement and Treasures has expanded
partnerships are central to its product range, built a
John Stone’s global business strong foodservice offering
and continues to explore
opportunities for expansion
@IrishFoodMag
MIDDLE EAST
19
4 ISSUE 1 2019
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The benefits of pasture-based dairy
Dr Tom O’Callaghan, research officer in
the Department of Food Chemistry and
Technology at the Teagasc Moorepark Food
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34
Research Centre presents research into the
effect of pasture-based feeding
on the quality and functional
characteristics of milk
A cohesive, sustainable, industry-wide strategy for the dairy sector, backed by Government and
permeating all levels of the production chain, as well as an extremely strong product offering,
are among the drivers of continued growth in demand for Irish dairy on international markets,
according to David Owens, sector manager, dairy ingredients, Bord Bia (the Irish Food Board)
Meat market outlook
Bord Bia recently hosted its annual
36 42
Meat Market Seminar where industry
leaders gathered to hear insights on
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market dynamics and opportunities for Spotlight On...
the short- and long-term future Alcohol-free trends
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38
Domestic
Grassroots
Digest
sustainability
The sustainable contribution
of Ireland’s farmers to
40
the agri-food chain was
A cohesive, recognised
sustainable, at the recent
industry-wide
strategy for the dairy sector, backed by Government and
Origin Green Farmer Awards
permeating all levels of the production chain, as well as an extremely strong product offering,
are among the drivers of continued growth in demand for Irish dairy on international markets,
according to David Owens, sector manager, dairy ingredients, Bord Bia (the Irish Food Board)
25 Middle East market access
In 2018, the Minster for Agriculture, Food
and the Marine announced the opening
of two Middle East markets – Qatar and
Kuwait – for Irish meat products, further
expanding the global export footprint
26
Ireland at Gulfood 2019
Twelve Irish food companies will exhibit at Jameson Distillery Bow St named
this year’s Gulfood from February 17-21
World’s Leading Distillery Tour
Lidl Ireland launches online
grocery delivery service in Dublin
One third of people rely on
vitamin supplements
11 agri-food tourism projects
receive funding
ISSUE 1 2019 5
NEWS @IrishFoodMag www.irishfoodmagazine.com
Seamus Tighe, managing
director, Everest, celebrates
partnership with Love Irish
Food, at the indoor arena of the
National Sports Campus, Dublin.
MARKET LEADERS COLLAB O RATE O N SUSTAINABIL I TY
New industry
collaboration aims to
make plastic packaging
more sustainable
LOV E I R I SH F O O D PA RT N E R S H IP
Nine of Ireland’s leading agricultural processing and
EVEREST RECEIVES REPUTABLE
food businesses have come together to make the plastic
packaging in their respective supply chains more
sustainable. Plastic Action Alliance is a new collaboration
LOVE IRISH FOOD SYMBOL that includes market leaders from Ireland’s beef, poultry,
pork, lamb, fruit, vegetables and packed salad sectors.
Aidan Cotter, former CEO of Bord Bia (the Irish Food Board),
Everest, the 100 per cent Irish-owned producer of will be the chair of Plastic Action Alliance.
convenient and nutritious snack products, recently Members of Plastic Action Alliance, which represent different elements of
partnered with Love Irish Food, which promotes and the agri-food sector are: ABP (beef); Manor Farm (poultry); Irish Country
supports Irish-manufactured food and drinks brands. Meats (lamb); Rosderra (pork); Keelings (fruit); Monaghan Mushrooms
Seamus Tighe, managing director, Everest said: “We’re very (mushrooms); Country Crest (vegetables and prepared meals); Nature’s
proud to be Irish, which is why we are so happy to partner Best (salads); and C&D Foods (petfood).
with the Love Irish Food association. Our products are made The project will be driven by a steering committee made up of senior
in Ireland and the majority of our ingredients are sourced in executives from each of the participating companies.
Ireland as well.” Established in 2014, Everest emerged with a All participants will use their collective food production experience and
protein yoghurt topped with crunchy granola cups, and new expertise to significantly reduce problematic single-use packaging within
snack products are coming on stream in 2019. the supply chain, while also introducing innovative and more sustainable
Love Irish Food, which was established in 2009, promotes and alternatives. The group will also work with leading researchers in the area
protects brands in the Irish food and drinks market by using its of plastics and packaging and leverage its extensive international networks
symbol to let consumers know that products have been made in to ensure successful outcomes.
Ireland using local ingredients where available. Commenting on the launch of the collaborative programme,
“We are always glad to welcome new brands to Love Irish Aidan Cotter, chair of Plastic Action Alliance, said: “The coming
Food and Everest is a great example of an innovative company, together of nine of the leading players in Irish food production to
run by young Irish people, who understand the importance look to arrive at solutions for the issue of plastics packaging is a
of quality and take pride in sourcing local ingredients and significant development. These companies are leaders in their
investing in the Irish economy,” said Kieran Rumley, executive respective sectors and their combined experience will create
director, Love Irish Food. a dynamic force that will likely punch well above its weight in
seeking tangible solutions for the significant reduction of the use
of plastic packaging on Ireland’s supermarket shelves.”
6 ISSUE 1 2019
NEWS www.irishfoodmagazine.com
rch EMI R AT E S A I R L I N ES ’ F R E IGH T D IV IS ION C A R R IE S I RISH EXP O RTS
od Industry
3,500 TONNES OF IRISH FOOD
TRANSPORTED BY EMIRATES
SKYCARGO IN 2018
Irish seafood, cheese, chocolate, beef, pharmaceuticals Michael Meagher, Emirates SkyCargo manager for Ireland
and electronics heading east, every day. said: “Since launching in Ireland in January 2012, Emirates has
Emirates Airlines’ freight division, Emirates SkyCargo, announced been supporting Irish companies of all sizes with their export
that it carried close to 10,000 tonnes of Irish exports, from Dublin, programmes, carrying more than 50,000 tonnes of cargo out of
during 2018, 3,500 tonnes of which were food items such as Dublin during that time, making us the number one carrier for
crabs, oysters, razor shells and salmon, much of which is heading air cargo from Ireland to the Middle East, Australia and China.
to the Far East and specifically, Hong Kong, Shanghai and “We are continuing to grow our operation in Ireland and are
Singapore. Other produce making its way to the supermarkets of currently developing Dublin as a gateway to North America for
Dubai and onwards to Asia include yoghurts, cheese, Irish beef, cargo traffic coming from Dubai and elsewhere on our network.”
chocolates and infant milk formula. Emirates SkyCargo has developed a range of specialised
First class passengers onboard the Dublin to Dubai route also services to ensure that cargo is transported in the best possible
ork)
have an opportunity to enjoy a taste of Ireland each day with conditions. This includes ‘Emirates Fresh’ for food items and
beef from Dublin butchers Gahan Meats, Killowen yoghurt from other perishables; ‘Emirates Pharma’ for temperature-sensitive
nology Ltd.)
Wexford and iconic Irish brands, Butlers Chocolates and Keogh’s pharmaceuticals; and ‘Emirates Pets’ for domestic pets such
crisps available as part of the onboard snack selection. as cats and dogs.
crostructure
AS IA M AT T E R S A N D K P MG LAUNC H R E P ORT
New report highlights importance of
ams
Asia for Ireland’s agri-food future
chnology
The Strategic Importance of Asia for Ireland’s Addressing the scale of the opportunity for The report also outlines several priorities for
al Systems
Agri-food Sector, launched by Asia Matters Irish businesses, Michael Creed, Minister Ireland’s agri-food export sector to expand its
and KPMG, looks at current exporting for Agriculture, Food and the Marine said: position as a global supplier in satisfying the
trends from Ireland to Asia. It also reports “Our agri-food sector is heavily export demand for quality, safe and nutritious food to
on future opportunities, the conditions focused – we are a country of over five rapidly growing consumer middle classes in
needed for Ireland to remain competitive and million that produces enough food to feed Asia including:
provides practical tips for businesses seeking
c.ie over 50 million people. There is huge
• consistently delivering world-class
to establish or expand their presence in Asia. potential for the development of new
biosecurity;
The report states that, as Asian countries advance markets for Irish agri-food exports in Asia.”
• further developing awareness of ‘green’
to become the foremost consumers of global Alan Dukes, chairman, Asia Matters and brand in Asian countries;
food supply, Irish businesses across agriculture, former Minister for Agriculture, added:
• prioritising sustainable food production
food and beverage, fisheries and fish processing “Understanding the future Asian demand
industries have a unique opportunity to leverage for food is vital if Ireland is to succeed • signing high quality trade agreements with
competitive advantages such as Ireland’s reputable in the rapidly evolving Asian markets. Asian customers;
quality assurance regimes, world-class research Ireland is well positioned to achieve • articulating a collective industry vision; and
capabilities, human capital and positive trading ambitious targets of almost doubling agri • investing time and resources in
relationships to gain further foothold in Asia. exports by 2025.” understanding Asian consumer trends.
8 ISSUE 1 2019
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Teagasc Corporate Food Ad 210x280+5 - Middle East Edition.indd 1 04/04/2018 10:25:09
NEWS @IrishFoodMag www.irishfoodmagazine.com
Dr Peter Robbins head of
Department of Design Innovation,
Maynooth; Fionnuala Gilmartin,
programme manager of MSC in
Design Innovation, Maynooth;
and Trevor Vaugh, programme
director of MSc in Design
Innovation, Maynooth.
B O R D BI A A N D M AY N O O TH UNIV E R S IT Y AWA R D E D 'B E ST NEW P O STG RADUATE COURSE'
A win for world-class
food innovation
Bord Bia (the Irish Food Board) and Maynooth Dr Peter Robbins, head of the Department of Design Innovation in Maynooth
University were recently awarded ‘Best New said: “The programme we’ve developed with Bord Bia is unique for many
Postgraduate Course in Ireland’ for their MSc in Design reasons but chief among them is the embedding of the participants in Irish food
Innovation (Food) at the Grad Ireland Awards. and drink companies so that they can positively influence the practice of new
product development in their host firms. They have learned best practice and we
Established in 2017, the course aims to combine Bord Bia’s
help them codify it into Irish firms to help them become world-class innovators.”
and Maynooth’s innovation and design expertise, to meet the
Helen King, director Global Strategic Insights at Bord Bia said: “In order for the
increasing demand from the food industry for employees with
Irish food and drink industry to achieve our ambitious growth targets, we need
skills in both areas.
to proactively attract, develop and retain new talent with a range of strategic
After an intensive induction by Bord Bia, students are placed capabilities. Novel, insight-led innovations and a creative way of thinking for
with host companies for 20 months, while still completing the food, beverage and horticulture industry are essential in order to maintain
assignments to obtain their MSc. The programme is designed our competitive edge. This new collaboration with Maynooth University allows
so that the theory is supported by practical placement, us to build world-class talent in the area of innovation and design thinking,
equipping students to bring well-developed ideas and viable complementing our existing suite of programmes which focus on marketing,
change to their host companies. sustainability and international business.”
10 ISSUE 1 2019Ashbourne Meat Processors supply premium chilled and
frozen beef products to leading retailers, manufacturers
and distributors throughout Europe, Asia, Africa and the
Middle East.
Ashbourne Meat Processors
Naas Industrial Estate, Naas, Co. Kildare, Ireland.
Tel: +353 45 875 400 Fax: +353 45 897 755 Email: ashmeats@ashmeats.ie
Peter McMahon Sales Contacts: Leslie Kelly
Mobile: +353 87 245 3500 Mobile: +353 87 279 2260
Email: pmcmahon@ashmeats.ie Email: lkelly@ashmeats.ie
www.ashmeats.ieNEWS @IrishFoodMag www.irishfoodmagazine.com
IR IS H S E A F O O D I N DU STRY H ONOU R S
BIM National
Seafood
Awards 2018
Best in Processing Innovation – BIM CEO, Jim O’Toole; Kate
Burns, Ocean Veg Ltd; and Minister for Agriculture, Food and the
Marine Michael Creed.
The contribution of women to the Irish seafood industry was recognised at
the biennial Bord Iascaigh Mhara (BIM) National Seafood Awards recently.
Veteran seafood professional Margaret Downey-Harrington was honoured
for her contribution to the Irish seafood industry. With a career spanning
more than 60 years, she is a founding member of Mná na Mara (Women of the
Sea) the first national network for women in fisheries. The awards included
finalists from fishing, aquaculture, seafood processing and seafood retail.
BIM CEO Jim O’Toole said: “BIM’s ambition is for Ireland to become a global leader
in sustainable seafood. Over14,500 people work in the sector. It contributes €1.15
billion to our economy and is vital to many of our coastal communities. The winners
Student Of The Year – BIM CEO, Jim O’Toole; BIM Student of
demonstrate the commitment and consistently high standard that’s driving the the Year, Kate Dempsey; and Minister for Agriculture, Food and
reputation of Irish seafood in Ireland and internationally.” the Marine Michael Creed.
Best Seafood Retailer of the Year, independent – BIM Best Seafood Retailer of the Year, multiple – BIM BIM Lifetime Achievement Award – BIM CEO, Jim
CEO, Jim O’Toole; Kevin Hynes and Andrew Keady of CEO, Jim O’Toole; Linda Galvin, Claudia Antkowiak and O’Toole; BIM Lifetime Achievement Award recipient,
Galway Bay Seafood Ltd; and Minister for Agriculture, Liz Hogg of Dunnes Stores, Swords; and Minister for Margaret Downey Harrington; and Minister for
Food and the Marine Michael Creed. Agriculture, Food and the Marine Michael Creed. Agriculture, Food and the Marine Michael Creed.
Aquaculture Enterprise of the Year – BIM CEO, Jim Processing Enterprise of the Year – BIM CEO, Jim Best in Sustainable Processing – BIM CEO, Jim
O’Toole; Des Moore, Bells Isle Seafoods Ltd.; and BIM O’Toole; Colman Keohane, Keohane Seafoods Ltd.; O’Toole; Donal McGreal, Connemara Food; and BIM
chairman, Kieran Calnan. and BIM chairman, Kieran Calnan. chairman, Kieran Calnan.
12 ISSUE 1 2019www.irishfoodmagazine.com @IrishFoodMag NEWS
The Awards included four categories to reflect BIM’s strategic priorities: Kate Dempsey, who completed a higher diploma
innovation, sustainability, competitiveness and skills. Winners included: in Aquabusiness in IT Carlow earlier this year,
was named BIM Best Student. She is director
Innovation
of the Irish Mussel Seed Company and recently
• Best in Aquaculture Innovation – Moyasta Oysters Ltd, Clare. established an aquaculture analytics company.
• Best in Fishing Innovation – Galway Bay Inshore Fishermen’s Assoc, Galway.
• Best in Processing Innovation – Ocean Veg Ireland Ltd, Antrim. Attending the awards, Minister for
Agriculture, Food and the Marine,
Sustainability Michael Creed said: “The strong focus on
• Best in Sustainable Aquaculture – Marine Harvest Ireland, Donegal. sustainability, innovation and upskilling within
• Best in Sustainable Fishing – Alex Crowley, MFV Emma Lou T450, Kerry. Ireland’s seafood sector is helping businesses
to connect with the vast and diverse market
• Best in Sustainable Processing – Connemara Seafoods, Mayo.
opportunities throughout the world. The
Competitiveness demand for seafood and, moreover, for
• Aquaculture Enterprise of the Year – Bells Isle Seafoods Ltd, Donegal. high-quality seafood, places Ireland in
prime position. The women and men being
• Fishing Enterprise of the Year – McBride Fishing Company Ltd, Donegal.
honoured here tonight are the driving force
• Processing Enterprise of the Year – Atlantis Seafoods Ltd, Wexford.
behind the successes of the industry. Because
• Best Seafood Retailer (Multiple category) – Dunnes Stores, Dublin. of them, the ambitious targets set out in Food
• Best Seafood Retailer (Independent category) – Galway Bay Seafoods Ltd., Galway. Wise 2025 look set to be achieved.”
ISSUE 1 2019 13NEWS @IrishFoodMag www.irishfoodmagazine.com
David Beasley, executive director of WFP, Michael Creed, Minister
for Agriculture, Food and the Marine and Ciarán Cannon, Minister of
State for the Diaspora and International Development.
AWARD WIN FOR IRISH BEEF E X P O RTS
Market-
access
M I N I ST E R S I GN S ST R AT E GIC PA RT NE R S H IP AGR E E MENT
efforts
€70M PLEDGED TO UN WORLD FOOD PROGRAMME awarded
The Minister for Agriculture, Food and the Marine, Michael Creed recently The Department of Agriculture, Food and
signed a three-year Strategic Partnership Agreement with the United the Marine won an award for Excellence
Nations’ World Food Programme (WFP), pledging €70 million in funding to in Collaboration for achieving access for
the WFP for the period 2019-2021. Irish beef exports to the Chinese market.
The award was announced during the
“I am very pleased to sign a new Strategic Partnership Agreement with the World
annual Civil Service Excellence and
Food Programme that will see Ireland's contribution to WFP increase to at least
Innovation Awards.
€70 million over the next three years, an increase of 16 per cent over the last
partnership agreement. This confirms Ireland's commitment to fighting world The Minister for Agriculture, Food and the
hunger, in conjunction with WFP,” said Minister Creed. Marine announced Ireland had secured
access to the Chinese beef market in
The Strategic Partnership Agreement was co-signed by David Beasley, executive director of the
April 2018, becoming the first western
WFP, and Minister of State for the Diaspora and International Development, Ciarán Cannon.
European beef exporter to secure access.
The Department described it as a long-term
project involving sustained collaboration
across several divisions within the
B LACKWAT E R D I ST I L L E RY NOW OP E R AT IONA L Department, as well as the Department of
Foreign Affairs and Trade, particularly the
Irish whiskey industry celebrates Embassy in Beijing, and the Bord Bia (Irish
Food Board) team in Dublin and Shanghai.
21st distillery opening The team cooperated with the Chinese
Embassy in Dublin to organise important
inward visits, generously hosted by Irish farm
Blackwater Distillery in Co. Waterford families, which were described as invaluable
recently became the 21st Irish whiskey in building key relationships. The team also
distillery to become operational, up from worked closely with the Irish meat industry to
just four at the start of the decade. understand and meet Chinese requirements.
With three stills, Blackwater Distillery will Since the initial announcement, six beef plants
produce single malt and pot still Irish whiskey. It are now approved to export beef to China and
will also continue to produce its popular range of export of product commenced in June 2018.
Blackwater Irish Gin. Commenting on the awards, the
Blackwater Distillery is also the first whiskey distillery secretary general of the Department,
in the world to embrace blockchain technology. Every Brendan Gleeson, said: “In the current
bottle of whiskey produced at the distillery will feature climate, with an increased focus on
a unique symbol that the customer can scan, giving international markets and global trade
them access to information about every step of the and partnerships, the Chinese beef
whiskey’s production journey from distillation to access model provides a template for
bottling. This technology is being utilised as part of the collaboration, relationship-building and
company’s aim to be 100 per cent transparent on every harnessing a number of strands over a
drop distilled at the Ballyduff facility. sustained period to achieve a goal.”
14 ISSUE 1 2019Liffey Meats Ltd., Ballyjamesduff, Co. Cavan, Ireland. Tel: +353 49 854 5300
2 0 1 8 R E S U LT S
Strong export
DAIR
foundations
In 2018, Irish food and drink exports reached their highest
volume ever, 50,000 tonnes higher in 2018 than 2017. Meanwhile,
despite unprecedented global volatility, including political
uncertainty, extreme weather events and continuing currency
fluctuations, the value of exports reached €12.1 billion for 2018,
down just 4 per cent from a record high in 2017
Commenting on Bord Bia’s (the Irish
Food Board) Export Performance and
Prospects 2018/2019 report, the Minister
for Agriculture, Food and the Marine,
International and
EU markets
Exports to third countries delivered
exceptional growth over the last eight
Irish butter
valued at
€ 1
Michael Creed, said: “Market and trade years. In 2010, €1.8 billion, or 24 per cent
insights suggest that the global demand Dairy was the strongest performer in
of the total, was exported to countries
for Irish food and drink will remain terms of export volume growth in 2018,
outside the EU. In 2018, that figure was
positive in 2019, but of course the potential with volumes up 5 per cent on 2017. Values
€3.45 billion, representing 29 per cent of
impact of Brexit is a very significant risk. remained stable, exceeding €4 billion for
total export value. This is a decline from
In circumstances such as these, it is more the second year in a row. Meanwhile, butter
32 per cent in 2017. Bord Bia CEO, Tara
important than ever that we redouble our had an exceptional year in the US and
McCarthy explained that several factors
efforts to extend our reach in the global continental Europe, exceeding €1 billion in
that impacted this, including significant
marketplace, that we continue to strive value for the first time, representing a 22
declines in the export of powdered food
for the highest quality and improve the per cent increase on 2017.
preparations to the US.
marketability and quality of our produce.” Meanwhile, exports to EU markets Dairy exports to the UK and continental
exceeded €4 billion for the second year, up Europe both delivered 6 per cent
The Minister added that, with an export reach
1 per cent on 2017, with strong growth in increases, valued at €1.03 billion and
of 180 countries, market volatility is always
pigmeat, poultry and dairy categories. €1.35 billion, respectively. Growth in
a possibility and a challenge. “But what the
exports to continental Europe was
industry has evidenced in terms of 2018 is its
Looking ahead supported by strong demand in the
resilience. Market exporters will always gravitate
Bord Bia’s CEO remains optimistic about Netherlands, which has seen growth
to where the returns are highest…I think the
the industry’s prospects for the year of 20 per cent compared to 2017. “We
future for the industry is on solid foundations.”
ahead, notwithstanding the uncertainty would see the Netherlands as a gateway
Brexit and challenges posed by Brexit. “In both to Europe, so rather than all of that
Brexit continues to cause market uncertainty, dairy and in animal protein, the supply consumption happening within the
however, the Minister said, his Department and demand dynamic is positive for exporting Netherlands itself we would see it being
nations like Ireland. Demand will continue distributed throughout the European
Bord Bia are working with industry to prepare
market,” Tara explained.
for all eventualities. “That’s a challenge that we to outstrip supply and new consumers
Cheese exports were worth €800 million,
have prepared well for, both inside and outside tend to be in countries with low dairy or
with more than 50 per cent – of which 83 per
the farm gate. Bord Bia has been working with animal protein self-sufficiency. In line with
cent is cheddar – destined for the UK. Asian
the industry, we have been targeting supports Bord Bia’s market prioritisation work,
markets – Japan, China and South Korea
within the farm gate.” growth in dairy, meats and seafood, in
– are the focus of Irish dairy producer’s
Despite the uncertainty of Brexit, 2018 was a particular, will come, to a great extent,
diversification efforts and Asia delivered a
strong year for Irish exports to the market with from emerging economies in Asia and
12 per cent increase in the value of cheese
value up marginally to €4.5 billion. For the year, elsewhere.”
exports for 2018. Japan is now the fourth
the UK accounted for 37 per cent of food and
€
largest destination for Irish cheddar exports,
drink exports. The relative dependence on the Category analysis
importing over €27 million worth in 2018.
UK increased in 2018 after several years of Meat and dairy remain the largest export
Meanwhile, the value of cheese exports to
decline and is also impacted by a decline in the categories, accounting for two thirds (66
North America increased by 35 per cent.
value of exports to international markets. per cent) of total exports.
16 ISSUE 1 20192 0 1 8 R E S U LT S
RY
1 LIVESTOCK
The value of meat and livestock
bn
in 2018
exports rose by 1 per cent to Exports
12.1
just under €4 billion, a record
high for the category. of Irish food
Production volumes are and drinks
180
were valued at € up across all meat species
and new markets are destined for
being targeted, according
bn
to Bord Bia.
Food and
drink exports
Beef exports were valued
at €2.5 billion (+2 per cent).
Exports of beef to the UK
increased by 4 per cent with
markets
for the first time lower UK beef supplies leading to
increased demand for imports. The retail
sector was stable, while the foodservice sector was more challenging,
with increased pressure from more competitively priced Eastern
Europe imports. Irish beef, however, was able to grow its presence in
the higher end of the foodservice sector.
Within Europe, exports to the Netherlands and Italy delivered growth of
4 per cent and 6 per cent, respectively, while Germany remained static.
Volumes to France, Sweden, Denmark and Spain declined.
MEAT &
Exports to international markets declined as conditions in key
Asian markets, such as the Philippines and Hong Kong, were highly
competitive, meaning Irish producers found better prices closer to home.
The big beef news for 2018 was the opening of the Chinese market to
Irish beef. “Over 1,000 tonnes of Irish beef have now landed in China.
Beef to China was a long-term project, illustrating the process that we
must go through to gain access to new markets,” said Minister Creed. “I
hope that it will, in time, prove to be an important market for our beef as
it already is for our dairy, pigmeat and seafood exports.”
Strong pricing saw a 15 per cent rise in the value of sheep exports
to €315 million. According to Bord Bia, the strategic market
diversification drive evident in recent years was maintained, with over
50 per cent of shipments by value destined for markets other than
France and the UK in 2018, an increase from 47 per cent in 2017.
Looking ahead to 2019, Bord Bia predicts a strong 2019 for sheepmeat
exports with religious festivals Easter and Ramadan occurring within
two weeks of each other, which is expected to provide a significant
impetus to trade demand over that period.
Japan is
now the
fourth
largest
destination Pigmeat exports
for Irish
666
cheddar were valued at
27
cheese,
€
worth
m
€ m
ISSUE 1 2019 172 0 1 8 R E S U LT S @IrishFoodMag www.irishfoodmagazine.com
LIVESTOCK
Live animal
exports declined by
Significant downward
price pressure saw the value The value of poultry 8 per cent to €161 million,
despite an increase in the
exports increased by
8%
of pigmeat exports decline by 6 per number of animals exported.
16
cent to €666 million for the year, despite This was due to an increase
€3
production increasing 4 per cent. The UK
MEAT &
in calf exports and a
remains the dominant destination for pigmeat
to decline in higher-value
m
exports at 56 per cent. The best performing finished cattle.
markets were Japan and South Korea, which
increased by 36 per cent to €30 million and 29 per
cent to €11 million, respectively. This helped offset
some decline in export activity to China, the second
The value of poultry exports increased by 8
largest market for Irish pigmeat exports, where
values were back to €59 million compared to €93 per cent to €316 million, as the sector reached
million in 2017. This was due to lower pricing its highest ever production levels of 157,000 tonnes.
in that market for most of the year, along Further increases in output are predicted in 2019
with stock movement challenges as a reflecting the continuous increase in popularity for
result of African swine fever in white-meat protein as consumers perceive poultry
the region. meat to be a versatile and healthier choice compared
to other sources of meat protein.
m s
o
ro t for
h
40
s EDIBLE HORTICULTURE
Muccoun
a
% AND CEREALS
Edible horticulture and cereal exports were worth €208 million
in 2018, a reduction of 10 per cent on 2017, mainly due to UK
of I ticu
market volatility. Mushrooms account for 40 per cent of Irish edible
hor orts
horticulture exports, and cereals account for 36 per cent. The only
exp
market of significant value for both is the UK, accounting for 88 per
ris ltur
cent of cereal and 99 per cent of mushroom exports.
he e
SEAFOOD
dib
Bord Bia CEO, Tara McCarthy explained that the
le
seafood industry experienced a very particular
dynamic, with demand high globally but exporters were
constrained by low supply as a result of reduced quotas.
As a result, and because of more broadly challenging
global market dynamics, the value of Irish seafood
PREPARED
exports declined by 8 per cent to €562 million.
US ma
FOODS Irish wrhket for
10%
grew m iskey
The value for prepared foods declined
16 per cent to €1.8 billion, primarily BEVERAGES ore than
due to a significant decline in the value Irish beverage exports were valued at €1.5 billion,
of exports to the US in 2018. However, a year-on-year decline of 1 per cent. Volume growth
confectionery, chocolate and frozen in the sector is largely driven by continued double-
food exports saw stand-out growth digit demand for Irish whiskey in many markets and
last year. This was driven mainly by a sustained change in fortunes for the Irish cream
innovation, new product development liqueur category. Irish whiskey had another record
and newer channels for exporters in year of export growth with the value of exports
mature markets. increasing by €45 million to €623 million.
18 ISSUE 1 2019focus
MIDDLE EAST
19FOCUS
Irish food and drink producers have developed a
strong reputation in the Middle East. Indeed, Dubai
is one of the few markets outside of Europe where
branded Irish food can be found in abundance on
the shelves of top retailers. In 2018, the market faced
various challenges, but prospects are positive with the
demand expected to rally towards the end of 2019
Dynamic
market
opportunities
20 ISSUE 1 2019www.irishfoodmagazine.com @IrishFoodMag FOCUS
Bord Bia’s (the Irish Food Board) market prioritisation employment have seen a fall-off in the number of visas for foreign workers
analysis has identified opportunities for growth in the region, approved, resulting in approximately four million ex-pat workers leaving the
particularly for increasing the volume of dairy exports. Bord market. However, key regional activities will help stimulate growth in coming
Bia has also identified opportunities to increase the presence years with Dubai Expo 2020 just around the corner and the FIFA World Cup
of beef and seafood in the region, mainly by building on the scheduled for Qatar in 2020.
excellent reputation of the Irish products already listed. Priority markets
In seafood, the foodservice sector has been earmarked as While some of Ireland’s traditional markets in the Middle East experienced a
an avenue for growth, particularly in species such organic decline in export volumes and values, other markets in the region delivered
salmon, oysters, prawns and shrimps, to mention a few. growth, helping to offset those declines. Bord Bia says Irish dairy exports to
Jordan, Lebanon and Qatar increased in value terms in 2018, while exports of
Bord Bia’s expanding team in the Middle East is continuing work with its Chefs’
beef and seafood to Bahrain grew significantly, up 255 per cent and 234 per
Irish Beef Club (CIBC) in the region, building size and awareness. It is now
cent respectively (albeit from relatively low bases). The value of sheepmeat
looking for new partner chefs who can prove a strong sense of engagement with
exports to the UAE also delivered strong results, with more than a six-fold
CIBC activities, are passionate about cooking with Irish beef and are happy to
increase in values. As part of its market prioritisation research for Irish
share their culinary skills to promote Irish beef as a top-quality option for the
exports, Bord Bia has identified several Middle East markets as priorities
high-end restaurants in the region.
for the future. The UAE, is noted as presenting opportunities across several
Market changes and challenges categories, including beef and sheepmeat; whole milk powders and liquid milk;
The influence of global trading factors meant that 2018 was a challenging year and chocolate. With the recent market access for beef to Kuwait and Qatar,
for Irish exports to the UAE. According to Bord Bia, a combination of factors Bord Bia is also working on identifying importers and distributors to assist the
influenced a short-term reduction in export values, including the regional industry to deliver growth in both markets.
economic slowdown, as a consequence of lower oil prices, and a degree of Several inward buyer visits are scheduled for the year ahead, giving buyers an
political instability in some markets, which impacted consumer demand. opportunity to see Ireland’s agri-food offering at all levels of production. This
Bord Bia also notes a decline in the number of ex-pat workers in Dubai , includes a visit from Spinneys in March. Spinneys currently stocks a range of
stating that increasing numbers of western ex-pats, with traditionally high Irish products across its UAE operations, however, Bord Bia hopes to increase
disposable incomes, are leaving to take advantage of new opportunities in the volumes supplied, as well as introducing new products and producers to
their home countries. Meanwhile, in Saudi Arabia, efforts to increase local these valued customers.
ISSUE 1 2019 21FOCUS
Prime
the meat has been eaten.” During this time,
the meat can get cold. In response to this
emerging habit, John Stone has created a
solution for its clients with the launch of hand-
made meat boards that keep the meat warm
cut
at the table. “These stands are made of walnut
with a skillet on top that can be warmed before
serving. The walnut board is a great insulator
Customer engagement and partnerships are of heat when combined with the skillet. It’s
central to John Stone’s global business also an attractive and unique presentation
style, which appeals to Instagram enthusiasts."
In March 2019, over St Patrick’s weekend
[Ireland’s national holiday], John Stone will
feature, once again, in Seafire restaurant at
Atlantis the Palm. Like last year, Allan and
Ray Wong, executive chef of Seafire, will
create a themed menu for the evening. Allan
will also provide tableside, live-butchery
demonstrations to guests.
Allan will follow this with a visit to Hong Kong
Allan Morris, managing director of John products. When we talk to Japanese chefs
where, over the course of three days, he will
Stone Fine Foods, says 2019 picked up and discuss the similarities of Irish farmers
present the attributes of John Stone beef at
where it left off at the end of 2018, with a and Japanese farmers regarding traditional
the Grand Hyatt Hotel, as well as providing
series of engagements with the company’s and sustainable farming methods, including
insights on Ireland’s world-first, national
discerning customers. In January 2019, scale and size of herds, the interest is very
sustainability programme – Origin Green.
John Stone beef was on the menu at the high.” Allan says the company is committed Within the first three months of 2019, Allan
Irish Embassy in Tokyo where two of the to continuing its engagement with its global will represent John Stone in customer
best young chefs in the world, as voted by hotel partners in Japan to educate the engagement evets in Japan, Singapore, Hong
San Pellegrino Young Chef competition, consumer palate with dry-aged, grass-fed Kong and Dubai. “This kind of partnership
combined to create a fusion of Japanese beef. With the Rugby World Cup taking approach with hotels and restaurants sets
and Irish food for invited guests. place across 12 cities in Japan during John Stone apart as we try to understand
“Killian Crowley from Ireland and Yasuhiro September 2019, Allan says Ireland our customers' needs on a cultural level and
Fujio from Japan created amazing food using will be in full view of television and print operational level. That type of interaction and
John Stone beef as the main course. For many media, providing a unique opportunity detail ensures that John Stone remains on the
it would have been the first time they had to communicate with customers and menu of the finest hotels globally.”
tasted Irish beef and texture, it was extremely consumers alike. “It’s exciting times ahead.”
well received with platters of extra beef called Quietly confident
for during the event by guests,” says Allan. Instagram innovation Allan adds that, through such partnerships,
Sharing meat platters is the big trend for Ireland is quietly, but effectively, sharing its
Growth opportunities 2019, according to Allan. “This tends to be premium food offering globally. “Someone
John Stone predicts its business in Japan bone-in cuts that are brought to the table and recently suggested that Ireland does not have
will grow in 2019, supported by the EU- carved tableside or guests carve themselves. a great culinary history. I disagree. I believe
Japan Economic Partnership Agreement now As with all restaurants, the Instagram effect Ireland is the finest food larder in the world,
in place. “The Japanese consumer is slow can be full-on in some cultures globally, with and we quietly supply and shape the finest
to change as they are very loyal to Japanese a lot of time spent taking pictures before menus in the world.”
22 ISSUE 1 2019www.irishfoodmagazine.com @IrishFoodMag FOCUS
Hot
potato
Product diversification, new channels and new product
launches are the building blocks on which Keogh’s has built its
business in the Middle East. For the year ahead, the company
hopes these three avenues will deliver further success
Success in the Middle East QR code that, when scanned, allows
continues to abound for Irish potato consumers to trace their product
and crisp manufacturer, Keogh’s. right back to the field it came from
The family-owned business in north in Ireland. An additional boost for
Dublin is continuing to build its the Middle East market was the
presence across the region, with recent certification of its products as
expanded lines, new listings and halal. Consumers are also attracted
new product launches. by the gluten-free nature of Keogh’s
products, says David. “There is strong
High fliers demand in the Middle East for health
Last year saw the brand further products, and our appeal in that space
cement its reputation in the region can see, in fact, that our products
when it signed a significant deal with are stocked in both the snacking and
Emirates airline to supply its first- health-food aisles.”
class food offering. This followed a Furthermore, David says, the brand's
blind-taste test of 15 brands of crisps, commitment to using local, Irish
with Keogh’s coming out on top. To products, where possible, adds to the
account for flying conditions, such as company’s unique selling point. Those
cabin pressure and altitude, which products include: Atlantic sea sat, Irish
can affect taste buds, special compact honey – some of which is produced
25g packets were created. Initially at the Keogh’s farm, Irish cheese, and
supplying its standard range of Irish Irish shamrock.
Mature Cheddar, Shamrock and Sour
Cream and Lightly Salted, Keogh’s New to market
is also supplying seasonal offerings, In 2018, Keogh’s launched a new
such as its Roast Turkey and Stuffing product to the Irish market –
flavoured crisps, which were available popcorn. Available in three flavours
over Thanksgiving and Christmas. – Irish Atlantic Sea Salt; Honey and
Salt; and Sweet Chilli and Cherry
Quality and provenance Tomato – David says the company
Keogh’s has a well-established footprint intends introducing the product to
in the region, with its potatoes and its export markets in 2019. This will
crisps listed across several high-end include a launch in the Middle East.
retail and foodservice businesses in the While success has been strong in the
Middle East, including in the United region, David says the company has
Arab Emirates, Oman and Bahrain. ambitions to drive further growth
David Waldron, export sales manager, and expansion. “Going forward
Keogh’s says the company has been there are still markets like Qatar and
successful in the region because Saudi Arabia, where will focus on
consumers appreciate the high quality more in 2019. We also hope to grow
of the product, as well as the strong the range and to expand our airline
story of the products’ provenance. business, by targeting other airline
Each bag of Keogh’s crisps includes a operators in the region.
ISSUE 1 2019 23FOCUS
To deliver the unique, innovative flavours
Michael envisioned for the Atlantic Treasures
brand, the company teamed up with St
Angela’s College in Sligo to develop its first
two smoked mackerel products, one with
a honey and mustard glaze and one with a
ginger, chilli and lime glaze. Since then, the
company has expanded its range to include a
maple wood smoked offering, and a smoked,
mixed peppercorn option. Other Atlantic
Treasure products include marinated herring
in four flavours: fine balsamic vinegar; fresh
dill and onion; sweet mustard and tarragon;
and star anise, cumin and lemon.
From boat to basket
Michael says consumers are also attracted
to the brand because of its strong reputation
and traceability. “Traceability is key for
consumers. They really like the idea that
Treasure
we have traceability from the boat to the
shopping basket.”
A further appeal, according to Michael, is
the brand's quality. “We hand select the
very best product from our bulk processing
hunt
supplies for the Atlantic Treasure brand and
all the filleting, smoking etc is also done by
hand. We choose fish with the highest fat
content and test it to ensure its fat content
during processing.” Michael explains that
Atlantic Treasures’ fat content is between 18
In 2010, the family-run Island Seafoods saw an opportunity and 22 per cent. “Similar products on the
market would achieve 8-10 per cent. Ours is
to create a high-end, value-added seafood brand for export. a meatier product and the fat content gives
Since launching, that brand, Atlantic Treasures, has expanded a better texture and better flavour.”
its product range, built up a strong foodservice offering and Award winning
continues to explore opportunities for expansion The taste and quality of Atlantic Treasures
product has been well-recognised with several
Established in 1986, Island Seafoods company secured a listing with online grocery Great Taste and Blas na hÉireann awards
service Kibsons. under its belt. Furthermore, the company
operated a bulk pelagic seafood business,
Currently, only 30 per cent of Island Seafoods’ has also been commended and awarded for
trading in mackerel, horse mackerel,
raw material goes into its branded business. its commitment to sustainability, which has
herring, blue whiting and sprat. In 2010,
Michael says it is his ambition to increase the long been an integral element of the business.
Michael O’Donnell Jnr, saw an opportunity
branded business further and is continuing to Since 1996, the company has operated a
to add value to his father’s business and to
explore, in conjunction with Pan Euro Foods, state-of-the-art waste water treatment plant
“bring it into the 21st century”.
opportunities in the Middle East. (WWTP), which not only treats its own
wastewater but also treats wastewater for
Export focus Unique offering other businesses in the local area. In 2000,
From the very outset, export was the focus Michael’s concept was a value-added offering the company developed a hydro-electric plant,
of the Atlantic Treasures brand and it was that would appeal to younger consumers which provides 60 per cent of the company’s
very quickly listed in the Middle East market and consumers who weren’t in the habit electricity needs, as well as saving over
through distributor Pan Euro Foods, which of eating fish. Looking at the marketplace, 350 tonnes of greenhouse gases annually,
also distributes the brand to Hong Kong. After he recognised that there were already ensuring the long-term sustainability of its
establishing trade in the Middle East, Michael similar offerings in this space, but he was operations. In late 2018, the company was
says business has been building ever since. determined that quality and innovation would granted planning permission to erect a wind
In 2018, following a successful meeting at set the Atlantic Treasures brand apart from turbine that will be commissioned before the
Marketplace International in Dublin, the competitors. end of 2019.
24 ISSUE 1 2019www.irishfoodmagazine.com @IrishFoodMag FOCUS
Middle East
market access
In 2018, Ireland's Minster for Agriculture, Food and the Marine
announced the opening of two Middle East markets – Qatar
and Kuwait – for Irish meat products, further expanding the
global footprint of Irish meat exports
Ireland previously hosted a discovery Qatari meat market is expected to become a
visit for Kuwaiti officials in March, led by million-tonne market by 2020. Due to lower
Sustainable Food Systems Ireland, which domestic production levels, meat imports
helped to progress negotiations. are increasingly significant. Sheepmeat is
These new markets come under the market particularly popular, at around 35 per cent of
development theme of the Food Wise 2025 total meat consumption.
Strategy, under which the Department, the
Department of Foreign Affairs and Trade Exporter supports
and Bord Bia (the Irish Food Board) are As part of its supports to Irish exports, the
In 2018, Minister for Agriculture, working closely to increase the number of Department has made details of both markets
Food and the Marine, Michael Creed markets worldwide to which Irish meat available through its market access web
announced the opening of the Qatari exporters have access. portal launched as part of the Action Plan
market for Irish beef, sheep and poultry on Market Access. “Details on these new
meat and meat products following Growing demand markets are being added to the Department
agreement with Qatar’s ministry of Irish agri-food exports to Qatar and Kuwait of Agriculture, Food and the Marine market
public health. amounted for €8.8 million and €17.1 million, access portal. Growing and developing new
respectively in 2017. In both markets, dairy markets, a key theme of the Food Wise 2025
The Minister said that: “The opening of this
new market is a reflection of the confidence exports accounted for the majority value of strategy, is an important response to possible
the Qatari authorities have in the rigorous exports. According to market research, the Brexit impacts on the sector.”
controls and high standards of food safety
we have in Ireland.”
The market is being opened to boneless
beef, sheepmeat and poultry, both
meat and meat products. The Minister
continued: “The opening of the Qatari
market is the result of ongoing efforts by
my Department, the Irish Ambassador
accredited to Qatar and the agricultural
attaché in the Gulf Region in recent times.”
Kuwait success
Three months later, the Minister followed
this with the announcement that Kuwait
was also opening its market to the same
products.
ISSUE 1 2019 25You can also read
