not by me by pdst.ie

1. The Irish Diet.The Irish Diet.
The Irish Food IndustryThe Irish Food Industry
© PDST Home Economics

2. The Irish DietThe Irish Diet
 National Nutrition Surveillance Centre set upNational Nutrition Surveillance Centre set up
in 1992 (UCD).in 1992 (UCD).
 Function: to study trends in the Irish diet andFunction: to study trends in the Irish diet and
relate them to socio-economic circumstancesrelate them to socio-economic circumstances
eg. poverty, education.eg. poverty, education.
 Info gathered through national nutritionInfo gathered through national nutrition
surveys.surveys.
 Slán (Survey of Lifestyle, Attitudes andSlán (Survey of Lifestyle, Attitudes and
Nutrition)Nutrition)
 was conducted in 1998 and 2002.was conducted in 1998 and 2002.

3. Results of SlResults of Sláán Surveysn Surveys
% people eating correct no of portions from each layer% people eating correct no of portions from each layer
of the food pyramidof the food pyramid
0
10
20
30
40
50
60
70
CPB FV DAIRY MFP OTHERS
1998
2002

4. FF
oo
oo
dd
PP
yy
rr
aa
mm
ii
dd

5. Irish dietary habitsIrish dietary habits
Cereal, Bread,Cereal, Bread,
PotatoesPotatoes
Reduction of 6% in number eating 6 portionsReduction of 6% in number eating 6 portions
cereals, bread potato. Pasta and rice replacingcereals, bread potato. Pasta and rice replacing
potato. Not enough fibre includedpotato. Not enough fibre included
Fruit, VegFruit, Veg 7% increase in no eating 4 or more portions fruit7% increase in no eating 4 or more portions fruit
and veg. 31% still not eating enough.and veg. 31% still not eating enough.
Milk, Cheese,Milk, Cheese,
YoghurtYoghurt
7% increase in consumption but the trend is for7% increase in consumption but the trend is for
low fat and polyunsaturated spreads. Concernslow fat and polyunsaturated spreads. Concerns
about obesity and heart disease.about obesity and heart disease.
Meat, Fish, Poultry,Meat, Fish, Poultry,
meat subs.meat subs.
1% increase in meat consumption (more money).1% increase in meat consumption (more money).
Fish still v low compared to Europe butFish still v low compared to Europe but
increasing slowly.increasing slowly.
Others, fats, oils,Others, fats, oils,
sugarsugar
Majority (83%)consuming more than 3itemsMajority (83%)consuming more than 3items
from this category per day. Unhealthy trend.from this category per day. Unhealthy trend.

6. Healthy Eating Guidelines!Healthy Eating Guidelines!
 EnjoyEnjoy varietyvariety of food in portions recommendedof food in portions recommended
on food pyramid.on food pyramid.
 Maintain aMaintain a healthy weighthealthy weight (2002 42% males, 27%(2002 42% males, 27%
females overweight).females overweight).
 4 or more portions of fruit and veg. per day.4 or more portions of fruit and veg. per day.
 6 or more servings of cereals, breads potatoes.6 or more servings of cereals, breads potatoes.
 Eat 25-35g fibre per day, fruit, veg., wholeEat 25-35g fibre per day, fruit, veg., whole
cereals.cereals.
 Reduce fat particularly saturates.Reduce fat particularly saturates.

7. Healthy Eating GuidelinesHealthy Eating Guidelines

8. Healthy Eating GuidelinesHealthy Eating Guidelines!!
 Reduce salt to 5-6g per day.Reduce salt to 5-6g per day.
 Reduce sugar, too many sugary foods eaten byReduce sugar, too many sugary foods eaten by
most Irish people.most Irish people.
 Keep alcohol intake inside healthy limits menKeep alcohol intake inside healthy limits men
21 units/week, female 14 units/week. 30%21 units/week, female 14 units/week. 30%
men, 22% women drink too much.men, 22% women drink too much.

9. Age and gender obesityAge and gender obesity
distributiondistribution
0
2
4
6
8
10
12
14
16
18
20
18-34 35-54 55+
1998 males
2002 males
1998 females
2002 females

10. Influences on food and eatingInfluences on food and eating
patterns in Ireland since 1900patterns in Ireland since 1900
 Changes in farming methods, food processingChanges in farming methods, food processing
and distribution.and distribution.
 Class division, urban-rural divide.Class division, urban-rural divide.
 Rationing due to WWI and WWIIRationing due to WWI and WWII
 Improvements in transport and water anImprovements in transport and water an
electricity serviceselectricity services
 Growing range of food due to importationGrowing range of food due to importation
 New cooking methods & skillsNew cooking methods & skills

11. Food Trends 1900Food Trends 1900
 Staples = potato, home made bread, oatmeal,Staples = potato, home made bread, oatmeal,
boiling, stewing.boiling, stewing.
 Sugar consumption increased.Sugar consumption increased.
 Fat consumption increased due to eating meatsFat consumption increased due to eating meats
and dairy products.and dairy products.
 WWI lead to shortages & increased food prices.WWI lead to shortages & increased food prices.
 Deficiency common e.g. anaemia, rickets.Deficiency common e.g. anaemia, rickets.

13. 1930 – 1950’s1930 – 1950’s
 Irish diet still relatively low in fat high inIrish diet still relatively low in fat high in
carb., but lacked variety, food was plain andcarb., but lacked variety, food was plain and
unprocessed.unprocessed.
 Shop food becoming more common andShop food becoming more common and
considered better than home-made.considered better than home-made.
 WWII rationing flour, sugar, tea.WWII rationing flour, sugar, tea.
 Imported fruit bananas, oranges available.Imported fruit bananas, oranges available.

14.  1950 onwards.1950 onwards.
 White bread and tea became popular.White bread and tea became popular.
 Bacon and eggs eaten by middle class but oatmeal andBacon and eggs eaten by middle class but oatmeal and
corn meal still used a lot.corn meal still used a lot.
 Shop-bought food considered fancy and demand roseShop-bought food considered fancy and demand rose
e.g. tinned custard, tinned corn beef.e.g. tinned custard, tinned corn beef.
 Electricity in 1950’s and 60’s meant fridges and moreElectricity in 1950’s and 60’s meant fridges and more
perishable foodsperishable foods
 1960 prosperity and foreign travel meant demand for1960 prosperity and foreign travel meant demand for
new foods eg. Italian and Chinese.new foods eg. Italian and Chinese.
 1970’s and 80s growing demand for convenience food.1970’s and 80s growing demand for convenience food.
Early versions lacked fibre, vits. and mins. and wereEarly versions lacked fibre, vits. and mins. and were
high in salt, sugar, additives.high in salt, sugar, additives.
 90’s meat and dairy consumption went up and90’s meat and dairy consumption went up and
potatoes and bread went downpotatoes and bread went down

15. 2ooo’s2ooo’s
 Lifestyle changes mean meals are irregular, main meal inLifestyle changes mean meals are irregular, main meal in
evening, family members eat separately.evening, family members eat separately.
 Rice , pasta, couscous eaten instead of potato.Rice , pasta, couscous eaten instead of potato.
 Bigger range of bread, pitta, french, ciabatta, naan,Bigger range of bread, pitta, french, ciabatta, naan,
tortilla, foccacia etc..tortilla, foccacia etc..
 Frying, grilling, roasting, barbeque, microwave replaceFrying, grilling, roasting, barbeque, microwave replace
boiling and stewing.boiling and stewing.
 Families get take-away food or eat out more often.Families get take-away food or eat out more often.
 Influence of media travel and immigrants on foodInfluence of media travel and immigrants on food
demands.demands.
 People more aware of nutrition and demand healthy foodPeople more aware of nutrition and demand healthy food
 Still demand for convenience food but of higher qualityStill demand for convenience food but of higher quality
 Some progress has been made on improving Irish diet butSome progress has been made on improving Irish diet but
there is still much to do, obesity, heart disease, bowelthere is still much to do, obesity, heart disease, bowel
cancer and other cancers are a major health problem andcancer and other cancers are a major health problem and
all can be food related.all can be food related.

16. The Irish Food IndustryThe Irish Food Industry

17. Irish food agenciesIrish food agencies
Dept. Agriculture, Fisheries and FoodDept. Agriculture, Fisheries and Food
 Promote agri-food sectorPromote agri-food sector
 Dev. Markets for Irish products.Dev. Markets for Irish products.
 Promote Irish fishing industryPromote Irish fishing industry
 Safeguard interests of all involved inSafeguard interests of all involved in
the industry.the industry.
 Implement legislation concerning fishingImplement legislation concerning fishing
industry.industry.
Department of Health and ChildrenDepartment of Health and Children
 Food safety policiesFood safety policies
 Health promotion strategies (HSEs)Health promotion strategies (HSEs)

18. Irish food agenciesIrish food agencies
An Bord Bia (Irish Food Board)An Bord Bia (Irish Food Board)
 Promote Irish food drink andPromote Irish food drink and
 horticulture industry.horticulture industry.
 Support food & drink companies.Support food & drink companies.
 Develop national and international markets.Develop national and international markets.
An Bord Iascaigh Mhara (Irish Fisheries Board)An Bord Iascaigh Mhara (Irish Fisheries Board)
 Develop Irish marine cultureDevelop Irish marine culture
 Promote seafood nationally & internationally.Promote seafood nationally & internationally.
 Get people to eat more fishGet people to eat more fish

19. Irish food agenciesIrish food agencies
Teagasc (Agriculture and Food Dev Authority)Teagasc (Agriculture and Food Dev Authority)
 Research on agriculture & food production.Research on agriculture & food production.
 Advice and training re farming e.g. REPS SchemeAdvice and training re farming e.g. REPS Scheme
(Rural Environmental Protection Scheme)(Rural Environmental Protection Scheme)
Enterprise IrelandEnterprise Ireland
 Promote development of industry in Irl.Promote development of industry in Irl.
 Advise on setting up or expanding small business.Advise on setting up or expanding small business.
 Provide grants for equipment and start up.Provide grants for equipment and start up.
The Food Safety Authority (FSAI)The Food Safety Authority (FSAI)

20. Irish food industry - factsIrish food industry - facts
 In 2008, Irish agri-food and drink exports decreased byIn 2008, Irish agri-food and drink exports decreased by
an estimated 6.5% to reach approximately €8.16 bn (Bordan estimated 6.5% to reach approximately €8.16 bn (Bord
Bia 2008).Bia 2008).
 8% Irelands GDP8% Irelands GDP
 over 160,000 jobs.over 160,000 jobs.
 There are approximately 132,700 family farmsThere are approximately 132,700 family farms
 It accounts for a major proportion of exports of Irish-It accounts for a major proportion of exports of Irish-
owned enterpriseowned enterprise
 Products are sold in over 170 markets around the world.Products are sold in over 170 markets around the world.

21. Structure of Irish Food IndustryStructure of Irish Food Industry
9 key areas or sectors9 key areas or sectors
 1. Dairy & Ingredients1. Dairy & Ingredients
 2. Beef2. Beef
 3. Lamb3. Lamb
 4. Pig Meat4. Pig Meat
 5. Poultry5. Poultry
 6. Mariculture6. Mariculture
 7. Edible Horticulture7. Edible Horticulture
 8. Beverages8. Beverages
 9. Prepared Consumer Foods9. Prepared Consumer Foods

22. Export markets 2008Export markets 2008
 UKUK 43%43%
 Other EUOther EU 33%33%
 Rest of worldRest of world 24%24%

23. Irish Food & Drinks ExportsExports
CATEGORY 2007 2008(E) 2008/2007
million € million € % +/-
 Dairy Products & Ingredients 2,329 2,202 -5.4
 Prepared Foods 1,822 1,543 -15.3
 Beef 1,570 1,687 +7.5
 Beverages 1,440 1,246 -13.0
 Pigmeat 368 360 - 2.2
 Seafood 352 352 0.0
 Poultry 243 223 - 8.0
 Edible Horticulture & Cereals 249 236 - 5.1
 Sheepmeat 184 166 -10.0
 Live Animals 170 148 -13.0
 Total Food & Drinks 8,727 8,163 -6.5

24. Major Food ExportsMajor Food Exports
1.1. Dairy & IngredientsDairy & Ingredients: 80%production is: 80%production is
exported to 5 continents, 2.2billion (2008).exported to 5 continents, 2.2billion (2008).
2.2. Prepared FoodsPrepared Foods: wide range convenience foods,: wide range convenience foods,
fastest growing sector, 1.5 billion (2008)fastest growing sector, 1.5 billion (2008)
3.3. BeefBeef: 90% of production exported to 60: 90% of production exported to 60
countries, 1.6 billion (2008).countries, 1.6 billion (2008).
4.4. BeveragesBeverages: non-alcoholic e.g. spring water,: non-alcoholic e.g. spring water,
alcoholic e.g. whiskey, 1.2 billion (2008).alcoholic e.g. whiskey, 1.2 billion (2008).
5.5. PigmeatPigmeat: 50% of production exported to UK,: 50% of production exported to UK,
EU, USA, Japan, 360 million (2008).EU, USA, Japan, 360 million (2008).

25. 6.6. SeafoodSeafood: Ireland exports shellfish, fresh: Ireland exports shellfish, fresh
fish and processed fish. 352 million (2008).fish and processed fish. 352 million (2008).
7.7. Edible HorticultureEdible Horticulture: Potatoes, soft fruit ,: Potatoes, soft fruit ,
root vegetable & cereals, 236 million (2008).root vegetable & cereals, 236 million (2008).
Ire supplies 50% of UK mushroom needs.Ire supplies 50% of UK mushroom needs.
8.8. SheepmeatSheepmeat: 66% of production is exported,: 66% of production is exported,
mostly to EU, mainly France, 166 millionmostly to EU, mainly France, 166 million
(2008).(2008).
9.9. Live AnimalsLive Animals: 148 million (2008).: 148 million (2008).

26. Major ImportsMajor Imports
 Many imports are the same foods we export.Many imports are the same foods we export.
 Insufficient home produce available.Insufficient home produce available.
 Home grown produce are out of season.Home grown produce are out of season.
 Many imports are packaged in Irl or UKMany imports are packaged in Irl or UK

27. The role of small food businessThe role of small food business
& home enterprise& home enterprise
 Speciality foods= fastest growing sector of agric-foodSpeciality foods= fastest growing sector of agric-food
business.business.
 Speciality foods are produced in small quantities, by smallSpeciality foods are produced in small quantities, by small
businesses or home enterprise, uses traditional skills, nonbusinesses or home enterprise, uses traditional skills, non
industrial.industrial.
 Cheeses (over 30), chutney, jam, sauces, smoked foods,Cheeses (over 30), chutney, jam, sauces, smoked foods,
chocolates, cured meat, breads, biscuits.chocolates, cured meat, breads, biscuits.
 Perceived to be natural, healthier, better quality.Perceived to be natural, healthier, better quality.
 Often rural based, provide employment, exportedOften rural based, provide employment, exported
produce enhance local area and Irelands rep. for goodproduce enhance local area and Irelands rep. for good
quality food.quality food.
 Bord Bia says the speciality food market is worth aboutBord Bia says the speciality food market is worth about
140 million (2005)140 million (2005)

28. Investigation of local foodInvestigation of local food
industryindustry
 Errigal Fish are involved in the primary, secondary and tertiaryErrigal Fish are involved in the primary, secondary and tertiary
processing of shellfish and pelagic products for reprocessing,processing of shellfish and pelagic products for reprocessing,
wholesale and retail markets...wholesale and retail markets...
 Errigal Fish Company Limited: Seafood Processors andErrigal Fish Company Limited: Seafood Processors and
Exporters was founded in 1972 and is a member of the LettExporters was founded in 1972 and is a member of the Lett
Group Limited.Group Limited.
Errigal's modern processing plant consists of two factories bothErrigal's modern processing plant consists of two factories both
consisting of 8000 square meters in size.consisting of 8000 square meters in size.
 The facilities have been HACCP approved which incorporates:The facilities have been HACCP approved which incorporates:
 - 250 Mt Blast Freezing per day.- 250 Mt Blast Freezing per day.
- 4 Horizontal Plate Freezers.- 4 Horizontal Plate Freezers.
- 6,500 Mt Cold Storage- 6,500 Mt Cold Storage
- IQF freezing Plant.- IQF freezing Plant.
- Automatic Filleting & Marinating Processing Lines.- Automatic Filleting & Marinating Processing Lines.
- Purpose built Shellfish Cooking lines 40 tonnes per day.- Purpose built Shellfish Cooking lines 40 tonnes per day.
- In House Laboratory for Microbiological , Chemical &- In House Laboratory for Microbiological , Chemical &
Organoleptic analysis.Organoleptic analysis.
- Biological Waste-water treatment plant.- Biological Waste-water treatment plant.

29. Errigal Fish Limited valued resources play a
vital role in the high quality processing that
we have to offer. Our Human resources
consist of a high calibre team who have
been with the company since its
establishment and are familiar with all the
aspects and quality standards associated
with the fish processing business.
This team consists of:- Management team x 4.
- Administration Personnel x 7.
- Microbiologist x 1.
- Laboratory Technician x 1.
- Full- time Staff x 80.
- Part- time staff x 117.

30. Shellfish:
Chilled Whole Cooked Vacuum Packed Pasteurised Crab.
Hand Extracted Brown Crab Meats.
Pasteurised Cooked Crab Claws.
IQF Graded Whelk Meats:
Cooked & Fresh Frozen
Pasteurised Cooked Shell On Whelk. ( Bulot / Bai Top Shell)
Pasteurised Cooked Shell On Periwinkle. ( Bigourneaux)
IQF Cooked & Graded Mussel Meats. ( Mytilus Edulis) (Bulk &
Polybagged)
Pelagic:
Frozen Mackerel products. (Scomber Scombrus)
Frozen Herring Products. ( Clupea Harengus)
Frozen Herring Roe. ( Kazunoko)
Frozen Herring Milts / Soft Roes.
Marinated Herring. (Clupea Harengus)
Fillets. ( Saurflaps & Saurfilllet)
Frozen Graded Horse Mackerel. (AJI)
Frozen Spratt Products. ( Sprattus Sprattus)
Brands:
Donegal, Donegal Krabba, Tuskar Rock and Celtic.

32. Our markets are on a global scale.
The configuration of our markets include: Japan,
Korea, Sweden, France, Spain and Poland.
Wholesale, Reprocessing & Business to Business and
Direct Supply to Retail Multiples in EU & Scandinavia.

33. Careers in food industryCareers in food industry
 Broad range of careersBroad range of careers
 Qualifications and training needed vary greatlyQualifications and training needed vary greatly
 EG production operator or factory floor worker onlyEG production operator or factory floor worker only
may go straight to work after post primary school butmay go straight to work after post primary school but
dietician needs a degree.dietician needs a degree.
 Wide variety of certificate, diploma and degreeWide variety of certificate, diploma and degree
courses available.courses available.

34. CoursesCourses
 Agricultural collegeAgricultural college: farm management, agri-business: farm management, agri-business
training.training.
 Unis:Unis: degrees in human nutrition, dietetics, fooddegrees in human nutrition, dietetics, food
science, food technology, food business.science, food technology, food business.
 ITs :ITs : certs, diplomas in food science, nutrition,certs, diplomas in food science, nutrition,
dietetics, hotel management, specialised skills trainingdietetics, hotel management, specialised skills training
in butchering baking, confectionery, Fáilte Irelandin butchering baking, confectionery, Fáilte Ireland
courses e.g. chef, waiter, receptionist, barman, hotelcourses e.g. chef, waiter, receptionist, barman, hotel
manager.manager.
 St Angela’s College of EducationSt Angela’s College of Education: Bachelor of Education: Bachelor of Education
degree (Home Ec), food science.degree (Home Ec), food science.
 Teagasc:Teagasc: Farm management, cheese making etc..Farm management, cheese making etc..

35. Areas of workAreas of work Example of career opportunitiesExample of career opportunities
SupplyingSupplying Farmer, fisherman, horticulture, butcher, bakerFarmer, fisherman, horticulture, butcher, baker
ProductionProduction Production operatorProduction operator
PromotionPromotion Marketing, advertising, organising e.g.BIMMarketing, advertising, organising e.g.BIM
RetailingRetailing Retailer, demonstrator, distributorRetailer, demonstrator, distributor
CateringCatering Chef, waiter, restauranteurChef, waiter, restauranteur
Food tech.Food tech. Food technologist, product developer, food technicianFood technologist, product developer, food technician
DieteticsDietetics Nutritionist, dieticianNutritionist, dietician
Quality controlQuality control Quality controller, food consultant, food inspectorQuality controller, food consultant, food inspector
Food safetyFood safety Environmental health officer, microbiologist, public analystEnvironmental health officer, microbiologist, public analyst
MaintenanceMaintenance Fitter, mechanic, electricianFitter, mechanic, electrician