Dáil Éireann Debate, Thursday - 11 October 2018
173. Deputy Bernard J. Durkan asked the Minister for Agriculture, Food and the Marine the degree to which the artisan food sector continues to grow in value with consequent benefit to the home and export markets; and if he will make a statement on the matter. [41730/18]
View answerFood Wise 2025, the strategy for the agri-food industry acknowledges the unique and important position of the artisan food sector in both the rural and national economy and its positive growth prospects and recommends actions to support the sector to realise its potential. These include supports for artisan food businesses, a pipeline for new entrants to the Artisan Food Market at Bloom, promoting meet the buyer opportunities, delivery of small business specific consumer and market insights, and programmes to assist producers to extend business reach and festival markets.
Supports for the artisan food sector are available from the development agencies. Many artisan businesses have participated in the Food Academy programme developed by Bord Bia, Local Enterprise Offices and Musgraves/Supervalu; the Food Works programme (developed by Bord Bia, Teagasc and Enterprise Ireland for start-up food entrepreneurs) and from technical assistance from Teagasc.
In terms of small food businesses in general, close to 500 food companies with a turnover of €100,000 to €3.5m are registered with Bord Bia for supports and services. These owner managed businesses produce high-end products with a strong focus on the domestic market.
The farmhouse cheese sector alone includes over 50 cheese-makers producing more than 150 types of cheese valued at over €12 million per annum at farm gate level. The sector is innovative with over 17 new farmhouse cheeses developed in the past year. My Department has supported a three year Bord Bia farmhouse cheese programme under the EU Promotion regime.
Farmers markets remain a valuable entry point for many potential food entrepreneurs and those building a local and visitor customer base. In the past year Bord Bia ran workshops for market managers to support the development of this important local route to market. Feedback was highly positive.
My Department provides bursaries for the UCC Diploma in Speciality Food Production, a food science and business course for food producers, potential start-ups and those interested in developing businesses and-or promoting the artisan sector. Bord Bia, Teagasc and the FSAI contribute to the work of the Diploma. Over 180 students have graduated; many are successfully running small artisan and speciality food businesses.
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.
There is provision in the Rural Development Programme (RDP), for funding to support new and existing artisan, micro and small food producers to address emerging challenges through investment in areas such as market development, competitiveness and innovation. This funding is being delivered using the LEADER methodology. Earlier this year, my colleague Minister Ring and I launched the ‘LEADER Food Initiative’ for the artisan/small food and beverage businesses, which provides for funding of €15 million up to 2020.
The Initiative provides financial supports, including for the renovation and extension of production facilities and the purchasing of processing equipment, as well as supporting participants in the artisan food and beverage sector in areas such as market development, competitiveness, and innovation. The maximum amount of funding available is €200,000 per project and funding will be provided for both capital investment and softer supports related to analysis and development or training. This includes support for collaborative proposals where food businesses jointly address common processing and marketing challenges.
