Dáil Éireann Debate, Tuesday - 17 May 2016
985. Deputy Bernard J. Durkan asked the Minister for Agriculture, Food and the Marine if there is further scope for development and employment in the artisan food sector; and if he will make a statement on the matter. [9437/16]
View answerThe artisan and speciality food sector in Ireland was valued at c €632 million in 2014 including €462 million in this jurisdiction, with over 350 producers employing more than 3,000 people. Evidence suggests that the sector can have a significant impact on local economies as businesses are typically owner managed and may be closely linked to local farms.
The emergence of Ireland’s artisan food sector, supported by growing consumer demand for niche products and a strong entrepreneurial spirit, has generated many new small food companies. Most are owner managed, frequently have a farming basis, and produce diverse products, demonstrating high potential for innovation. These ‘artisan’ businesses are defined as micro-enterprises with a turnover of up to €2 million, employing fewer than 10 people and producing food in limited quantities (weekly average under 1,000 kg or litres ) using skilled craftspeople, a traditional method, and characteristic ingredient(s) produced within 100 km ( FSAI Guidance Note 29).
The Food Wise 2025 strategy recognises the value of this sector and its potential for development and employment. A number of artisan businesses have to date participated in successful programmes such as Food Academy (developed by Bord Bia, Local Enterprise Offices and Musgraves/Supervalu) and Food Works ( developed by Bord Bia, Teagasc and Enterprise Ireland) which have generated new business. Several artisan businesses are full members of the Bord Bia Origin Green sustainability initiative and many have participated in Bloom, Marketplace and other fora which link producers up with buyers and support them in demonstrating their own capability and the quality of their food and drink products.
Within the artisan sector, the farmhouse cheese sector includes over 50 cheese-makers producing more than 150 types of cheese valued at over €12 million per annum at farm gate level. My Department is supporting a three year programme managed by Bord Bia under the EU Promotion Scheme to promote and increase awareness of farmhouse cheese. It is projected that with the overall increase in milk production following the abolition of milk quotas, farmhouse and specialty cheese output could increase to just over 4,500 tonnes per annum worth around €33m without requiring significant additional capital expenditure. Growth prospects for the sector are positive overall, driven by increased consumer interest in the provenance of food, environmental concerns, health and a desire to support the local economy.
