SEAFOOD - IRELAND AT SEG 2018 SUSTAINABLE SEAFOOD INTERVIEW: JIM O'TOOLE, CEO, BIM - IrishFood Magazine
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I S S U E 3 2018
SEAFOOD
I R E L A N D AT S E G 2018
S U S TA I N A B L E S E A F O O D
I N T E RV I E W: J I M O ' TO O L E , C E O, B I M
ENTERPRISE IRELAND HUNGER FOR FOCUS:
S U P P O RT S I N N OVAT I O N PERFORMANCE NUTRITION P R I VAT E L A B E L
Marine Resource Efficiency:
Ingredients for health, nutrition and functional applications
The biodiversity of plants and animals found in Irish seas holds great potential for the
development of marine functional food ingredients. Irelands’ Bioeconomy strategy has
an emphasis on efficient use of resources.
Marine researchers at Teagasc are
helping the marine processing sector by
developing methods to recover proteins,
fats and other potential ingredients
from processing co-product streams;
reducing biological wastes and by
helping to create new product streams
and markets.
Working in collaboration with other
research organisations such as BIM,
ingredients with potential functional
and health applications for human,
animal and aquaculture are being
examined to build the capabilities
required to exploit the potential of
Ireland’s marine bioresources.
Call us today on
+353 (0)59 9170200
or visit www.teagasc.ie
www.irishfoodmagazine.com EDITORIAL
issue 3 201 8
In March 2018, Bord Bia (the Irish Food Board) began its largest ever We also speak with Jim O’Toole, who looks back on his first
recruitment drive, with 29 new positions advertised. The recruitment year as CEO of Bord Iascaigh Mhara (BIM) – Ireland’s Seafood
of so many to the State agency reflects its ongoing commitment to Development Agency – and talks about the ambitions of the industry.
building the reach and value of the Irish agri-food industry. In our private label focus, we hear from companies who are offering
Part of that work is Bord Bia’s ongoing commitment to international trade a points of differentiation in the global marketplace.
events. As we go to print, Bord Bia market managers from around the As always, we have the latest news and developments from the
globe are returning to the fair shores of Ireland for Bord Bia’s Marketplace industry.
International, a sustainable sourcing event in Dublin (we will have an update
Enjoy!
on this event in our next edition).
Meanwhile, our seafood and private label focuses concentrate on industry
developments ahead of trade shows in Brussels (Seafood Expo Global) and
Amsterdam (PLMA). Editor
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ISSUE 3 2018 3
Issue 3 2018
conten
6 News
•
•
Record results for Ornua
Ireland to host World Potato Congress in 2021
• Kepak on the menu at US St Patrick’s Day event
• Bord Bia establishes Insight Centre in London
• AnaBio Centre of Excellence opens
• Irish spirits and beer producers eye new export markets
• Bord Bia earns CSR accolade
A rising tide for Irish seafood
13
Jim O’Toole, CEO, Bord Iascaigh Mhara (BIM),
talks to about his first year at the helm
of Ireland’s Seafood Development Agency, the
industry’s success and ambitions for the future
15 16
focus
SEAFOOD
Seafood exports
remain buoyant 27 Tasting international
success
The value of Irish seafood Raised in class-A bays on the north
www.irishfoodmagazine.com
exports increased by 9 per west coast of Ireland, Edward
cent in 2017, to reach €614 Gallagher, director, Irish Premium
million, reflecting a 15 per Oysters, says his gigas oysters are
cent increase in export very high quality and have a unique
focus volumes during the period taste, which is delivering repeat
18
customers
28
Ireland at SEG 2018
Oceans of opportunity
The seafood industry has
ambitious plans to build Mo Mathies, fisheries technical
on its third consecutive and sustainability officer, BIM,
year of growth in 2017 and talks to about the
at Seafood Expo Global ongoing sustainability work by
@IrishFoodMag
2018, 25 Irish companies the Irish seafood industry and
will exhibit on the Bord Bia innovative solutions that are
Origin Green pavilion supporting this effort
SEAFOOD
15
4 ISSUE 3 2018
nts
33 focus
focus
S U S TA I N A B I L I T Y
39 Creating shared opportunities through innovation
As Dawn Farm Foods prepares for PLMA 2018, Ian Cullen,
senior business development manager, Europe, talks to
40
Lidl launchpad for export success
Following the success of its first Kick Start Supplier Development
Programme in 2017, Lidl Ireland is again looking for Irish suppliers
nationwide to enter products for a new supplier programme
P R I VAT E L A B E L
33
42 All in good taste
New product development is a central part of the East Coast Bakehouse
business. At PLMA 2018, the company will demonstrate innovations in its
34
Ireland at PLMA cookie and biscuit offering, including sugar-free and protein-enriched options
Nineteen Irish companies will
43
exhibit on the Bord Bia Origin
Green stand at PLMA 2018
30 Minimising waste to
maximise profit
Research led by Dr Maria Hayes,
the Food BioSciences Department,
An appetite
for health
Recent research
points to the
44
Humanisation: a
Teagasc Food Research Centre, and enduring popularity key trend in pet food
Dr Michael Gallagher, BIM, looks of the sports nutrition Ireland’s strong global reputation as
at research into the potential use category, with a source of high-quality, premium,
of fish by-products as fortification products crossing traceable and sustainable food products
in formulated foods, beverages and over to mainstream is supporting the development of a
supplements where consumers vibrant and dynamic pet-food industry,
32
are hungry for clean, which is closely mapping trends in
Building a mussel brand natural options human-food consumption
46
Ireland’s first organic-certified
mussel producer, Kush Shellfish
is now looking to build on its bulk Spotlight On...
export success through brand iASC is the first Irish winner of the prestigious
development Seafood Prix D’Elite at the annual Global
Seafood Expo in Brussels and the only Irish
company to be nominated four times
ISSUE 3 2018 5
N E WS @IrishFoodMag www.irishfoodmagazine.com
I R I S H B E E F S E RV E D AT I R E L A N D F U N D S ’ G A L A D I N N E R
Kepak on the menu at US
St Patrick’s Day event
Taoiseach Leo Varadkar was among more than 700 guests at the prestigious Ireland
Funds 26th National Gala 2018 in Washington DC, which was held in the week
leading up to Ireland’s national holiday, St Patrick’s Day. The event was held at the
famous National Building Museum to commemorate the 20th anniversary of the
Good Friday Agreement.
This was one of a series of events the Taoiseach attended in the US to mark St Patrick's Day.
Guests at the National Gala dined on Irish tenderloin steak from Kepak's Celtic Beef Company.
Celtic Beef Company, is the first Irish retail brand to be served at The Ireland Funds'
prestigious event. Kepak Group is the first Irish meat processing company to launch an Irish
beef retail brand in the US.
Joanne Farrelly, sales director, Kepak North America, said Kepak was delighted to be
supplying the Gala with 100 per cent Irish beef through its retail brand – Celtic Beef
Company. “In doing so, Celtic Beef Company has become the first ever retail brand to
supply the prestigious event.
"Kepak North America has been in operation for two years and we launched our brand,
Celtic Beef Company, in September 2017. Since its launch, Celtic Beef Company has
been a tremendous success and is achieving a premium within the retail market."
Celtic Beef Company also supplied a range of other Irish-diaspora events in the US in the lead
up to St Patrick's Day, including the well-known Nantucket Dinner on March 15.
O R N UA 2021 P L A N O F F TO F LY I N G S TA RT Commenting on the 2017 results, Kevin Lane, CEO of Ornua,
said 2017 was a year of significant growth for Ornua. “With
RECORD RESULTS FOR ORNUA
an excellent financial performance, we successfully delivered
year one of our new five-year growth plan. Product innovation
continued at pace and allowed us to unlock new routes to
market to ultimately drive value for our members, Ireland’s dairy
Ornua, Ireland’s largest exporter of Irish dairy products, processors and Irish farmers. A major emphasis on building
announced record revenues of €2.1 billion in 2017 as it scale and capability within our core business last year, coupled
published its operating and financial results for the year with the integration of recent acquisitions, leaves us well placed
ended December 30, 2017. This marked the first year of to drive further growth across our group. Despite volatile market
Ornua’s new five-year growth plan: Ornua 2021. conditions and Brexit uncertainties, we remain on track to
Highlights for the Group include double-digit volume growth deliver our 2021 vision of a €3 billion revenue business.”
for Kerrygold in Germany and the US. Ornua Deutschland Ornua is a dairy co-operative that markets and sells dairy
also expanded its production facilities, with a €60 million products on behalf of its members; Ireland’s dairy processors,
investment and, in the US, a €2 million shred-and-dice line and, in turn, the Irish dairy farmer. It is Ireland’s largest
was commissioned and an innovation centre in CoreFX, a exporter of primary Irish dairy products, exporting to c.110
US ingredients business, was opened. Meanwhile, in the UK, countries worldwide. It operates from 19 business units
Ornua completed a strategic acquisition and integration of worldwide, including 14 production facilities, and has sales
UK cheese ingredients business, F.J. Need (Foods) Ltd. and marketing teams working in-market across all four
A total of 34 new product innovations were launched, corners of the globe.
including a Kerrygold shredded cheese range in Germany In preparation for the post-Brexit trading environment, Ornua
and innovative white cheese ingredients products is reviewing a range of strategic measures to help minimise
expanded to the United Arab Emirates, Kuwait and Oman any potential negative impact. Its five UK businesses are
markets. These launches are part of Ornua’s strategy to maintaining a rigorous focus on production efficiency, product
extend the Kerrygold brand from a well-known butter brand quality, customer service and new product development so
into a €1 billion global dairy brand in the coming years. that it remains a supplier of choice in the UK market.
6 ISSUE 3 2018
www.irishfoodmagazine.com @IrishFoodMag N E WS
ANABIO OPENS CENTRE OF EXCELLENCE FOR ENCAPSULATION TECHNOLOGIES
AnaBio opens Centre of Excellence
AnaBio Technologies recently opened a new Centre of Excellence AnaBio’s products are clinically proven to significantly improve
for Encapsulation Technologies in Carrigtwohill, Co. Cork. The stability and targeted delivery of active ingredients, such as
company’s mission is to develop and commercialise natural food- probiotics, omega oils, amino acids, sports supplements, micro-
grade microencapsulation technologies. To date, the company nutrients, and peptides, among others. According to the company,
has more than 15 commercial products on the market supported consumers can benefit from AnaBio’s technology through better
by registered trademarks in specific territories. Its new centre muscle recovery and synthesis, enhanced satiety and reduced food
features world-class research laboratories and pilot-scale intake, enhanced bioavailability of nutrients, improved gut health and
immunity, treatment of constipation, relief of digestive discomfort,
production facilities.
reduced blood glucose levels and sustained energy release over time.
“We are delighted and very proud to open our new Centre of “The AnaBio team has worked with key equipment manufacturers,
Excellence in Carrigtwohill, which enables us to deliver state-of- suppliers and customers to develop bespoke solutions for
the-art ingredients and technology platforms for our growing global specialised micro-encapsulation processes. The resultant process
customer base,” said Dr Sinéad Bleiel, CEO, AnaBio Technologies. design makes AnaBio a unique global manufacturer of innovative
The all-Irish company, was started six years ago by Dr Bleiel and ingredients, which represents ground-breaking innovations for our
her husband Jens Bleiel. It currently employs 25 people and plans broad customer base. We would like to thank all our investors, long-
to extend the team further with production specialists over the term supporters and Enterprise Ireland for all their support and
coming months. belief in AnaBio.”
ISSUE 3 2018 7
N E WS @IrishFoodMag www.irishfoodmagazine.com
I P F W I N S B I D TO H O S T W P C I N 2 0 2 1
Ireland to host World
Potato Congress in 2021
The Irish Potato Federation has won the bid to host The president of the Irish Potato Federation, Michael Hoey, said:
the World Potato Congress (WPC) in 2021 in Dublin, “Winning the World Potato Congress for Ireland is the culmination of
with the support of the Department of Agriculture, a lot of hard and creative work by a very dedicated committee and I
Food and the Marine, Bord Bia (the Irish Food Board), know that the 2021 Congress will shine a spotlight on the importance of
Fáilte Ireland and Teagasc. the potato in Ireland and across the globe and become a centrepiece of
world-class marketing excellence.”
Making the announcement, Andrew Doyle, Minister of
State in the Department of Agriculture, Food and the It is envisaged that 1,000 delegates, from developing and developed countries
Marine, said: “I am delighted to be able to announce across the globe, including growers, researchers, producers, traders,
this good news for Ireland in the RDS, which will be the processors and manufacturers, will attend the Congress. The Irish Potato
congress venue for the 2021 World Potato Congress. I Federation has also secured the simultaneous hosting of the Europatat
want my Department and Bord Bia to continue to work Congress, which is the annual congress of the European association of the
with the Irish Potato Federation to make this event a great potato trade. Both events will become a week-long focus on the potato, the
success for the Irish food industry.” third most important food crop in terms of global consumption.
I N S I G H T S S U P P O RT
Bord Bia establishes Insight Centre in London
Pictured outside Ocado's
fulfilment centre in London, are:
Minister for Agriculture, Food and
the Marine, Michael Creed; Tim
Steiner, CEO of Ocado; and Bord
Bia CEO, Tara McCarthy.
8 ISSUE 3 2018
www.irishfoodmagazine.com @IrishFoodMag
During a visit to the UK to mark St Patrick’s Day, the Minister for
Agriculture, Food and the Marine, Michael Creed, and Tara McCarthy,
CEO, Bord Bia (the Irish Food Board), launched a new Bord Bia
Insight Centre in London.
The Insight Centre, modelled on Bord Bia`s existing Thinking House
centre in Dublin, will be housed in Bord Bia’s London office and will
provide Irish food and drink exporters with access to tailored consumer
and market insights to strengthen their offering to existing and potential
UK customers. It will also provide working facilities for Irish food and
drink companies on visits to the UK.
Bord Bia’s CEO, Tara McCarthy, said Bord Bia is looking to further
develop commercial relationships with customers by sharing its
in-depth knowledge on consumer and market insights with them.
“Increasingly, food buyers are looking to partner with their suppliers
to understand the evolving demands of their customers and how
to meet them in a sustainable way. The Insight Centre will create
a platform for Bord Bia and Irish exporters to work with their
customers to highlight exactly what the consumer is demanding and
how they can supply these needs. This solution-driven approach will
strengthen relationships as these partnerships look to meet market
challenges such as Brexit. Success in a highly-competitive, global
marketplace, where we seek to compete not on price, but by creating
value, can only come from the insights that will enable us to make
better informed decisions leading to commercial success.”
The UK remains Ireland’s key export market, valued at €4.5 billion, which
was an increase of 7 per cent on the previous year. This was driven by
increased demand and strong prices, particularly for beef and dairy.
During the visit, the Irish delegation also met with the leaders of some of
the UK’s foremost businesses, including Sainsbury’s, Marks and Spencer,
McDonalds, Ocado and Amazon, key customers of Irish food and drink, to
reinforce Ireland’s commitment as a supplier and to discuss the progress of
these business relationships into the future.
ISSUE 3 2018 9
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G LO B A L D R I N K S M A R K E T S
IRISH SPIRITS AND BEER PRODUCERS
EYE NEW EXPORT MARKETS
Ireland’s drinks industry exports to over 130 markets and
is eyeing new opportunities in 2018, according to Alcohol
Beverage Federation of Ireland (ABFI), which has released an
analysis of exports from the drinks industry. According to the
analysis, the top five markets for drinks exports in 2017 were
the UK, Germany, France, Canada and the US. Overall, Irish
beverage exports rose by 8 per cent last year to €1.5 billion.
In 2017, EU sales rose to €327 million, up 4 per cent from 2016.
Exports to North America also rose steadily to some €650
million in 2017, driven by the growing popularity of Irish whiskey
as well as a strong performance from Irish cream liqueurs in
the US. The Japanese market was the best performing of the
Bringing the finest pelagic fish in the world from pier to Asian countries in 2017, with sales rising by 30 per cent to €9
packaging in just eight hours makes us a world leader in million. Elsewhere, Russia recorded solid growth to €14 million in
our industry, transporting prime herring, mackerel and 2017, while sales to Africa also increased in 2017 with Irish beer
pilchards from sea to shelf in the fastest time possible proving popular in Nigeria. According to the industry, drinks
means fish lovers around the world can enjoy unrivalled producers will continue to take advantage of opportunities in
freshness in canned products. these markets in 2018 and beyond.
Some of the bigger players in the market, like Irish Distillers, are
also exporting to non-typical markets including Mozambique,
the Democratic Republic of Congo, South Korea and Cameroon.
In terms of categories, Irish beer continues to perform strongly.
Some 40 per cent of beer produced in Ireland is exported and
Ireland is the eighth largest exporter of beer in the EU.
Meanwhile, the surge in popularity of premium Irish spirits
continued to drive export growth in 2017. According to the
Central Statistic Office, Irish whiskey exports grew by almost
15 per cent in 2017, which was also a breakthrough year for Irish
gin, with 30 brands now on the market.
Patricia Callan, director of ABFI said: “Ireland’s drinks industry is
an export powerhouse and this analysis confirms the distance our
T: +353 (0) 7495 21100 F: +353 (0) 7495 21287 quality products reach, from London to Cameroon and beyond.”
E: info@irishfishcanners.ie W: irishfishcanners.ie
10 ISSUE 3 2018Shaping the Seafood Industry www.bim.ie
N E WS @IrishFoodMag www.irishfoodmagazine.com
TO P R E S U LT S I N C S R
Bord Bia earns CSR accolade
Bord Bia (the Irish Food Board) was named as the organisation with the best Corporate Social Providing insight from the Ireland
Responsibility (CSR) reputation in Ireland, according to results of the latest Ireland CSR RepTrak CSR RepTrak study, Niamh Boyle,
study, announced by The Reputations Agency. Two other food businesses were in the top five, with managing director, The Reputations
Kerry Group coming in second and Lidl in fifth place. This is the fourth annual study of the top Agency, said: “Organisations who
CSR reputations in Ireland, ranking 50 of the largest and most visible organisations on the three lead in CSR typically have five key
CSR dimensions: citizenship, governance, and workplace. The independent study was carried out traits – their leadership is actively
by The Reputations Agency and the global Reputation Institute. engaged in CSR; their CSR strategy
aligns with their corporate vision,
mission, values and purpose; their
CSR agenda is about action, not
just about rhetoric; CSR drives their
internal and external engagement;
and their CSR programmes focus
on human and social interest.”
The Ireland CSR RepTrak survey
asked 4,500 members of the
general public to rate how well they
felt 50 organisations performed
across three dimensions and 10
attributes of CSR; measuring the
degree to which they are seen
to act responsibly towards their
communities and the environment
in which they operate, ensuring
that that their businesses are
responsibly run, and treating their
staff well. The online survey also
asked members of the public to
name examples of what companies
do to make them a good corporate
citizen. The study found that the
more genuine and authentic an
organisation is in its activities and
its communication, the higher its
CSR reputation.
Commenting on the award, Una
Fitzgibbon, director of marketing,
Bord Bia, said: “Our reputation
in CSR is inextricably linked to
the hard work and commitment
of thousands of farmers, as well
as food, drink and horticulture
producers across the country
who have helped to build the
sustainability credentials of the
Irish food and drink industry
LETS TALK INNOVATION at home and overseas. With
our Origin Green sustainability
GRANOLA – SUGAR FREE – PROTEIN programme, which sees over
60,000 farmers and 300 food
T: +353 1 244 0680 E: daragh.monahan@eastcoastbakehouse.com
East Coast Bakehouse, Donore Road, Drogheda, Co.Louth, A92DV76, Ireland producers taking part, Ireland’s
largest indigenous industry
is providing the proof of this
commitment to producing more
sustainably.”
12 ISSUE 3 2018www.irishfoodmagazine.com @IrishFoodMag I N T E RV I E W
A rising tide for
Irish seafood
Jim O’Toole, CEO, Bord Iascaigh Mhara (BIM), talks to about his first year at the helm of
Ireland’s Seafood Development Agency, the industry’s success and ambitions for the future
Ireland’s seafood sector recorded its regions and it is significant. In counties
third consecutive year of growth in 2017, with key fishing ports like Donegal, 12 per
contributing €1.15 billion to Ireland’s GDP, cent of coastal employment is dependent
an increase of 6.4 per cent on the previous on seafood. Given their remote coastal
year. This strong growth was driven by locations, these regions often have fewer
a 12 per cent increase in net exports employment alternatives. So, seafood is the
(€331 million), a 4 per cent increase in lifeblood and heartbeat of those communities
domestic consumption (€429 million) and the contribution BIM can make as an
and significant ongoing investment, both organisation is to support them and drive
private and public (€386 million), leading further growth and opportunities.”
to the value of trade surpassing €1 billion Since taking up his position as CEO of BIM,
for the first time. Jim says he is getting to know the sector
in greater depth. “I’m always impressed by
Lifeblood the bravery, entrepreneurial spirit and sheer
The industry employs over 14,000 people resilence of Ireland’s seafood industry. The
in Ireland, both directly and indirectly. Over sector has faced many challenges and it’s only
9,000 people are directly employed, a third when you go to visit the people working in this
of those from the catching sector and 40 per industry that you fully respect the challenges
cent from processing. they have and continue to face.
“We have done an analysis of the “Considering those challenges, they have
relative impact of employment achieved an impressive level of success. Irish
in the seafood industry seafood is in demand, not only in traditional
in our coastal markets like France and Spain but our
product, which is known for its quality and
sustainable credentials, is growing in demand
further afield, particularly in Asian markets.”
The Business of Seafood
Most recently, BIM launched its report: The
Business of Seafood 2017, which measures
the contribution of the Irish seafood
economy, capturing the value created
at all stages from sea to plate.
Commenting on the report,
ISSUE 3 2018 13I N T E RV I E W @IrishFoodMag www.irishfoodmagazine.com
Minister for Agriculture, Food and the Marine, of differentiation based on quality and
Michael Creed, said: “It clearly demonstrates sustainability. The success of Origin Green
the scale and importance of the Irish seafood within the seafood sector clearly demonstrates
sector to our economy, supporting over 14,000 its commitment to sustainability with the
jobs. From a Government perspective, it’s entire seafood value chain from fishermen to
encouraging to note how public investment is fish farmers to processors achieving green
helping to strengthen an already vibrant sector credentials though BIM’s sustainability
to the benefit of exports and job creation, programmes. “There are lots of different
particularly in rural and coastal regions.” dimensions to that, from responsible fishing
The report shows that €401 million worth and aquaculture accreditations to community-
of seafood was landed by Irish and non-Irish led social sustainability programmes, such
vessels into our ports in 2017, which is split as Fishing for Litter, which encourages the
into €283 million from Irish landings and retrieval and disposal of marine litter.”
€118 million from non-Irish landings. It also Safety at sea is also a top priority for BIM.
demonstrates the value of Ireland’s aquaculture It supports safety improvements across the
industry, which is up a staggering 24 per cent industry through training programmes and
to €208 million based on the premium value funding for fleet-safety initiatives.
achieved by Irish organic salmon. Jim says it is also important for the sector
to continue to improve its skills base to
Landing value support its ambitions for growth. “BIM has
Capacity and the ability to add value to fish two national fisheries colleges in Donegal
landings are important features that the and Cork where we offer training. There
industry is addressing to encourage growth are a mixture of courses from basic safety
in this area. “We have an extensive innovation training to marine engineering and skipper
programme around identifying what segments qualifications. The ambition is to broaden that
we can pursue to add greater value. That’s out and provide integrated and accredited
very broad and it depends on the markets, learning programmes to the wider industry to
the products and the channels. It’s a very attract men and women into the sector.”
complex process that has to be developed The final element of BIM’s strategy will look
on an individual basis. The direction is very at innovation within the industry, which has
clear, it is called out very specifically in Food long been held as an essential element for its
Wise 2025, we need to move away from growth. BIM has a Seafood Innovation Hub
commodity trade to value added. Again we in Clonakilty that supports processors with
are working across the sector to make sure research and development projects. A recent
quality programmes are there to ensure value industry visit, led by BIM, to Iceland looked
can be added at every point along the supply at innovations in machinery and processing
With access to chain and to identify and capture that value in
the market.”
in that market. Furthermore, BIM offers
grant support for research and development
some of the Ireland is an attractive location for foreign
vessels to land their catch and the industry is
projects, which saw €2 million delivered in
capital investment towards technology and
most productive optimistic about encouraging more landings
in the future. “Ireland is attractive primarily
innovation last year and an additional 100
per cent funded research and development
fishing grounds for French and Spanish fleets fishing off our
coast. If they land their catch in Ireland it
scheme that will support commercialisation
of innovation in the industry. Jim explains
in the EU, means Ireland can secure greater value from that innovation within the sector is diverse,
processing that catch ashore and, in return, ranging from new catching systems on
Ireland has the they can deliver a finished product to their trawlers, to new processing procedures to
customers more quickly.” new end products.
ambition to
Strategy for growth International leader
position itself as Over the past 12 months, a key focus for Jim According to BIM, Ireland has the ambition to
and his team has been the development of a position itself as an international leader in the
an international new corporate strategy, which will be shortly global seafood industry. With access to some
leader in the launched. The strategy will build on BIM’s key
priorities for the industry: skills, sustainability,
of the most productive fishing grounds in the
EU, BIM is working closely with the industry
global seafood innovation and competitiveness.
Jim says it is important for Irish seafood
to channel resources to deliver optimum
results for the sector, the economy and the
industry. businesses to demonstrate to their
customers that Irish produce offers a point
coastal communities that rely on this industry
for revenue and employment.
14 ISSUE 3 2018focus
SEAFOOD
15FOCUS @IrishFoodMag www.irishfoodmagazine.com
Seafood
exports
remain
buoyant
The value of Irish seafood exports increased by 9 per
cent in 2017, to reach €614 million, reflecting a 15 per
cent increase in export volumes during the period
The main EU markets – namely France, industry. “Bord Bia’s recent investment in a
Spain, the UK, Italy and Germany market prioritisation study has provided the
– continue to dominate, accounting for Irish seafood industry with an analysis of a
approximately 61 per cent of total export range of seafood markets in Asia, Europe and
values. In 2017, France remained the North America across various categories,
largest export market, accounting for 27 including pelagic, salmon and shellfish. These
per cent of export values and growing by studies provide an in-depth analysis of the
over 15 per cent in value despite fairly market size, as well as trends and imports seafood sector in this market. Multiple online,
static growth in volumes. Other European into these markets and an assessment of foodservice and in-store retail promotions are
markets accounted for 13 per cent of the relative attractiveness of these markets coordinated annually by Bord Bia to generate
exports. Notable performers were Poland, for Irish seafood exporters. In 2018, Bord awareness about Irish seafood with trade
where exports increased 242 per cent and Bia will undertake a ‘deep dive’ into five of and end consumers in China.” Bord Bia also
the Netherlands, which grew in value by 56 these markets in Asia, specifically looking at coordinates an Ireland Pavilion at the China
per cent. opportunities for individual segments such as Fisheries Show annually in November. In 2017,
International markets outside of Europe account pelagic in China and Vietnam; live shellfish a record 15 Irish seafood exporters participated,
for 26 per cent of total export values at roughly in South Korea and Vietnam; and frozen with numbers expected to grow in 2018.
€160 million. Ireland’s four main African shellfish in Japan.” In May 2018, Bord Bia will establish an
markets – Nigeria, Cameroon, Egypt and Ghana Irish Oyster Group, which brings together
– accounted for almost 10 per cent of exports. China promotions the main Irish oyster exporters to China.
Meanwhile, exports to the four main Asian China remains a key developing market, with “Bord Bia will assist them in developing a
markets – China, Hong Kong, South Korea and exports growing 11 per cent in value and 16 premium positioning in the Chinese market
Japan – increased by 13 per cent, accounting for per cent in volume in 2017. It is a key export and invest significant resources into a two-year
11 per cent of total seafood export values. market for Irish brown crab and oysters, valued programme to help this sector achieve better
Taking into account the wider South East Asian at €4.5 million and €3 million, respectively. returns from the Chinese market.” Some of the
markets to include Taiwan, Vietnam, Singapore, The Irish pelagic sector is also focusing on key initiatives include: development of a group
Malaysia and Thailand, this region accounted the Chinese market in an effort to diversify logo that would sit alongside the individual
for over 12 per cent of export values in 2017, its customer base; exports increased 10 per brands on all point-of-sale and marketing
compared to a share of 7 per cent in 2013. cent and reached a value of €10 million in materials, helping to distinguish the product as
Karen Devereux, seafood sector manager, 2017. “Through Bord Bia’s Shanghai office, a Irish in origin; the development of innovative
Bord Bia (the Irish Food Board), says Asia range of research, marketing and promotional packaging to lift the premium positioning
will continue to be an important focus for the activities are undertaken to support the Irish of Irish oysters in China; recommending
16 ISSUE 3 2018www.irishfoodmagazine.com @IrishFoodMag FOCUS
In 2017, nine Irish seafood exporters Protection Authority on this matter to see how
exhibited for the first time at the Japan this may be progressed. A second issue is that
International Seafood and Technology Expo the US currently does not have an organic
in Tokyo; Bord Bia intends attending again standard in place for seafood. So, it is difficult
in 2018. Furthermore, Bord Bia is putting in for the Irish salmon sector and their trade
place additional resources on the ground in customers to overtly promote Irish salmon as
Japan to work on behalf of the Irish seafood ‘organic’. The sector is hopeful this will change
sector in identifying new sales opportunities in the medium term, affording them further
and working closely with customers in the development opportunities in this market.”
market to raise the profile of Irish seafood.
“Japan is now our fourth largest pelagic Salmon success
market. In recognition of the potential growth Salmon exports had a particularly strong year,
in the market, Bord Bia intends to increase with all salmon producers in Ireland verified
our physical presence there in 2018.” under the Origin Green programme. As global
demand for organic salmon continues to
North American markets rise, Karen says the Irish salmon industry is
Karen notes that the US and Canada are focusing on organic production as a means of
also growing markets, dominated by sales differentiating itself from other global salmon
of fresh and smoked salmon and, more producers. “Organic production enables the
recently, processed shellfish. In 2017, the sector to position itself as a niche, high-quality
combined total value of seafood exports to producer at the top end of the European and
the region was an estimated €7 million (split US markets, securing a premium price for
roughly as: US €3.3 million and Canada an excellent product.” Irish organic salmon
€3.7 million). was the first seafood product to achieve the
Bord Bia is working on a range of initiatives to official French Agriculture Biologique (AB Bio)
increase the penetration of Irish seafood in this status and is recognised as the market leader
market, including coordinating an Irish Pavilion throughout Europe. “Organic salmon from
at the Boston Seafood Show for the last three Ireland is among the most environmentally-
years. “This show gives the Irish sector an ideal friendly and healthiest farmed salmon in the
platform to launch new products and meet with world. Our low-intensity farming techniques
existing and potential US customers.” In March lead to superior quality and, in consequence,
2018, Bord Bia had eight seafood companies higher demand. Organic salmon from Ireland
exhibiting on the Ireland stand at this show. has become a preferred choice for major
Bord Bia also supports export development into international buyers because of our quality,
the US market through its annual Fellowship environmental, food safety and certification
cost-effective technology to help secure the Programme, which provides seafood clients criteria, which are tracked and verified.”
supply chain to assist alleviating the issue with access to a dedicated sales and marketing
of counterfeit Irish oysters in China; and resource for an 18-month period. “A range Sustainable seafood
the appointment of two master importers in of seafood processors have benefitted from With the global population expected to rise
three distinct regions in China. The master this programme over the last six years. This by 2.4 billion before the year 2050, the world
importers will be provided with a Bord Bia has provided these clients with the necessary will need to produce up to twice as much food
promotional plan to grow the business. This resources to help research and develop sales from increasingly limited resources. “In order
will be assisted by group promotional efforts leads and business in this market.” to meet these challenges, it requires everyone
online, at retail and foodservice points. Salmon exports to North America command involved in the food industry to commit to
a premium, as they are organic and positioned producing more from less, necessitating
Targeting Japan at the top end of foodservice and retail the adoption of more sustainable practices.
Japan is also a key target market in 2018. In channels. In the last two to three years, Ireland has a reputation as an international
March, Bord Bia, in partnership with Aeon, progress has been made by a number of leader in sustainable production. Responsible
promoted a range of four Irish mackerel, shellfish processors, with listings now secured stewardship and environmental protection are
horse mackerel and herring products through for products such as processed mussels, live core principles guiding the development of our
an extensive promotion in 100 Aeon retail and frozen crab, frozen prawns and razor wild fisheries.”
outlets across Japan. The three-day campaign clams. “One of the main issues impacting on
raised awareness about the quality and sales development into the US market is that TO READ MORE
FOCU
S
@IrishFoodM
ag www.irishfoo
dmagazine.
com
www.irishfoo
dmagazine.
there is currently a ban on the exportation of
com
sustainability credentials of seafood from
@IrishFoodM
ABOUT THE
ag
Bord Iascaigh
Seafood Mhara
Developmen ([BIM] Ireland’s
been involved t Agency),
the aquaculture, in sustainability has long
catching , across of the highest FOCU
processing S
sectors. and Key elements quality and traceability.”
its Environmen In 2017, seafood
which maps BIM launched
tal Sustainabilit responsible of the RSS standard
all the environmenty Atlas, and environmenta
fishing practices; are:
activities lly-friendly
in care and
the entire which it is engaged al traceability
and provenance;quality of the
industry. across welfare; catch;
sustainability “When and social training
, you are you talk sustainability. and crew
the triple always about
bottom talking Fishery
IRISH SEAFOOD
economic, line: about
We are and social environmental, The RSS improvem
looking sustainability links into ent
at those at BIM, other sustainability
live oysters from Europe to the US. There
entire work . including
Ireland. To support the tasting programme,
various programme across BIM’s Projects its Fisheries work
aspects as (FIPs). Improvement
Mo Mathies, of Origin well as under MSC [Marine “FIPs are based
Green,” assessment, Stewardship Council] on the
sustainabilityfisheries technical explains which looks
officer, BIM. and an entire pre-
Mo acts fishery to at 26 aspects
as a liaison sustainability identify shortcomings across
and BIM between can be done of stock management Fishermen
to Bord Bia in the
in developingsupport seafood better.” In and what
from
BIM’s Catherine KInsale with
their companies been introduced Ireland, Barrett
charters,
which target
Origin Green
Bay prawn. to date: brown two FIPs have Brenda
O’Riordan. and
raw material is one of KInsale
the three
areas of: Brown crabTwo more will launchcrab and Dublin nine fishing
processes; sourcing; manufacturing taking part ports
in Ireland, is the fifth most this year. allows cod, in BIM’s
INDUSTRY’S
and social landing valuable a common for Litter
Fishing
sustainability. to escape.
valued at 6,000
approximately tonnes last
fishery The SELTRAby-catch in prawn initiative
Aquacultu May 2017, year, grant-aid box is available fishing,
for
BIM has re
established BIM launched€111 million. In "This also Irish fishing vessels. through Irish seafood
crab. “There a FIP for means that sector has
Green sustainability
to address several programmes embraced
target in Irish coastalis no EU quota brown board the
fishing vesselcatch sorting times programme, the Origin
For aquaculture, one – raw waters. for this species to further on processing
material becomes This is improvementsare reduced leading company
verified in with the first
would appear to be good opportunities for the
BIM has supply. 2012. “In
Bord Bia developed a range of point-of-sale
programme vital that
a certification The FIP the fishery where it working in catch 2015, the December
Aquaculture called: Certified brings together manages This year,
conditions
for the crew.” quality and producers first primary
(CQA), Quality along the itself. a FIP for became aquaculture
audited
by a third which is managed supply chain all stakeholders another the albacore involvement verified,
with
17065. party according and
and how
they can to identify
the issues be launched.
for hake,
megrim tuna and entire sector.”gaining momentum interest and
Part of that This FIP be and monkfish As of April across the
organic quality standardto ISO
and eco-production has deliveredimproved.” supported “The plan for all will seafood
companies 2018, a
includes such as agreed FIPs is to BIM nationally- Green members. have become total of 56
In 2003, raising
BIM also and certification. from 130mm the minimum measures, the next
five years reach a standard Green Seafood Martin continues:verified Origin
Ocea
of practice launched to 140mm. landing MSC certification.” where they over
COMMITMENT TO
for aquaculture a voluntary part of the Furthermore,size could apply assistance Business “BIM’s
“It was the called EcoPACT. code FIP there for Programme
first environmenta programme to
is a big data as the Origin guide seafood processorsoffers
opportns of
system specifically in place Fishing
producers tailored
l management stock assessment, that is feedingcollection for Litter with specific
Green sustainability
through
in the world. for aquaculture important which Mo into the BIM also plan template
sign up Companies as says vessels on
works with visiting sites focus on resource
review
performance their entire environmenta that is not being stock assessment is hugely fishing ports
the EU programme, and fishing how to finalise and giving efficiency,
addressed in Irish waters Litter, a practical
fishermen’s advice on
That serves and set targets at EU level. Fishing for submission a company’s sustainability
unity
l the marine voluntary for
levels of as a stepping for improvement. The sorting environment stewardship of the Origin to Bord Bia.” plan
certification. stone to Dublin Bay box take ashore of The
It can also For higher prawn is Since November litter they whereby fishermen Irish seafood Green sustainability development
help companiesexample, the fishery in the second encounter
environmentalprocessors has plans by
Irish oyster sector to secure some premium
international CQA.” Ireland with while at
material to help Japanese consumers identify
most tonnes have 2015, approximately
certification. seeking to attain year worth 8,000 tonnes valuable sea.
usage, waste performance
improved
established
€55 million. landed last a network been voluntarily 60 in relation
their
Seafood Wild catch A
for this fishery FIP has also been of nine harbours. returned reduction
and water to energy
plays an set of challenges, industry across
story. In which faces aims to In efficiency.
important Managing reduce plasticsaddition, UN Goals
SUSTAINABILITY,
2017, the sustainability catch, ie. in particular its own through
part in presents catching the BIM’s nets at source BIM is also
per cent value of Ireland’s unique challenges.in wild catches species alongside large quantities issue of by- with approximately recycling
to €1.15 seafood food-expo be migratory of other quota recycled
programme addressing supporting Origin
volumes. billion exports and lots “Wild fish “When you the prawns. 600 tonne the issue Green in
in line rt are being can since 2005. having been big project of
Sustainab with the increased caught by of different species aims is to look at the prawn called Food food waste. “There
viability ility of increase by 16 not as easy the Irish encourage fishery, one the United Heroes that is a
of the stocks fleet, so Green Nations'
Bia (the industry is in export fits all.” To to identify one programme it’s demonstrate members of the Business Goals, to Sustainable links into
and, under central to the
in
Irish Food address
the Responsibly this, BIM that that allows that they have very this FIP to At a processing which
Food Heroes Origin Green Development
level,
seafood Board) the umbrella long-term standard, Sourced introduced to escape.
juvenile prawn effective
and non-target gear
Seafood
Business BIM’s Green explores is an EU is aligned.”
sector Origin of Seafood BIM’s resource Programme opportunities programme that
Green which has developed team of gear
is making programm the Bord to ISO 17605 is internationally (RSS) the SELTRA technologists
species
industry.
efficiency
within works on parts of
a product. to add value
great waves e, the Irish RSS standard and third-party recognised reduces
the catch sorting box, “BIM’s Green the processing facility where Mo explains: to unused
to address verified. of non-target Programme Seafood
which small, luxury they were filleting “I was in a
28 has two Understanding Business
ISSUE
this vessels and strands, The
fish behaviour species.” analysing assists seafood
a product one for on-shore and packed. fillets that would mackerel into
3 2018 one for fishing innovative processors
catching is their on-site
certification processing. species when gear, says key to this part of their resource
efficiency
by
of the fish? But, what happens smoked
be
business in the US market and the sector
place to “It is Mo. use of water Origin Green plan,
and recognise the origin of the products in-
ensure catchessystem that we straight up, they are disturbed “Some as There is to the rest
put in for
management.and energy, as well example, can be used. still a
see pages 28-29
are fished some will swim
responsibly, to avoid catching swim to the as waste gone into Traditionally, lot of meat that
side.
to understand a specific species, If you want areas presents Improving efficiencies fishmeal that would
resource a great in these MSC-certified but it’s high-quality, have
how they you have
box has a
specially behave.” consumption opportunity to reduce technologies material. BIM often
The SELTRA increasing
designed
mesh covering profits,” says and emissions while to get more to make filleting looking at
is
Martin Hofler, Mo. more efficient,
that
development Origin Green what can meat off the bone,
be but also
manager, sustainability meat could done with the rest to see
Bord Bia,
things that be used in fish cakes the fish. The
says the of
reduce the or
additional
value.” waste and pătés, all
generate
ISSUE
3 2018
29
store and understand their unique attributes. is currently liaising with the Sea-Fisheries
ISSUE 3 2018 17FOCUS @IrishFoodMag www.irishfoodmagazine.com
Irel a n d a t
SE G 2 0 1 8 ports to
ar of gr ow th in 2017, with ex
e ye
ird consecutiv ue that growth
d in du st ry recorded its th s am bi ti ou s plans to contin
Ireland’s seaf oo ry ha ish Food
ar ou nd th e world. The indust hi bi t on th e Bord Bia (the Ir
arkets ex
more than 70 m companies will 59 and 4259
d Ex po G lo ba l 2018, 25 Irish s to off er at Hall 9, Stand 14
and at Seafoo d ha
See what Irelan
ard) O ri gi n G reen pavilion.
Bo
Atlanfish
naged company.
0 pe r ce nt, fam ily-owned and ma export
, Atlanfish is a 10 all products go to
Established in 1976 in co ok ed , pr em ium shellfish and ce in Fr ance.
The company spec
ialises a subsidiary offi
ro pe an d As ia. Atlanfish also has d, pa ste ur ise d and
t Eu ich comprises ch ille
markets throughou od uc t ran ge , wh mu ss els in
The company’s ex
tensive pr n); crab claws;
: wh ole cra b (pa steurised and froze br ow n cra b me at
frozen formats, inc
ludes urised crayfish;
ur ise d lan go us tines; whole, paste d va cp acks in a va riety of
sauce; whole, paste r. Pouches, trays an per cent of
, pasteurised lobste Approximately 90
and roe; and whole all cu sto me r req uir em en ts.
is and Molly
to su it ’Irlan da
sizes are available ma t, un de r the Cashelmara, L erates
ld in branded for label. Atlanfish op
the products are so ing 10 pe r ce nt is sold into private raw ma terials
Malone brands. Th
e remain the finest-quality
na ge me nt pr og ramme with only t hy gie ne co nd itions.
a stringent quality
ma
all are co ntr olled under the strictes ro un d with
selected for proces
sing, and tion all year
on off ering its cu stomers a ‘fresh’ op pla te to so ur ce.
s itself can be traced fro m
The company pride seafood pr od uc ts, wh ich hn olo gy.
its range of premium t production tec
ilities are eq uip ped with the lates
g fac
Company processin
B a y P re m i um Seafoods,
Bantry iding premium Ba
ntry Bay mussels
s in prov
Seafoods specialise ceptional quality an
d
Bantry Bay Premium fam ed the wo rld over for their ex ba se on the
an y sa ys are 91 . Fr om its
which the comp ntry, Co. Cork, in 19 h, fresh from
s established in Ba -quality Irish shellfis
flavour. The firm wa s gr ow n to pply premium
su an y, appreciate the
y, it ha comp
shores of Bantry Ba wo rld wh o, according to the pect of
the Atlantic, to partn
ers across the es pride in ev y as
er
the pr od uc e it offers. Bantry Bay tak in its hig h standards
of pride is reflected
exceptional standard to the pla te. Th at ve
m the deep sea mpany has patented
an innovati
its business — fro award-winning co
n to de tai l. Th e or es of Ba ntr y Bay, freshly-
and attentio
sin g sh ellfish. Ri ght there on the sh ze n with all the natural
technique for proc
es
va cu um -pa cked , cooked and fro says it is
harvested, top-quali
ty mussels are ocess, Bantry Bay
sh ell. Th an ks to this innovative pr nth s of the year.
ide the the full 12 mo
juices retained ins en ts all over the globe for
ss els to cli
able to supply mu
18 ISSUE 3 2018www.irishfoodmagazine.com @IrishFoodMag FOCUS
n g fo rd O ys ter Compananyd
Carli 1974 by Peter Lo
uet Feisser
tablished in l-
r Company was es y. It employs 18 ful
Carlingford Oyste so n Ki an an d da ughter in-law Mar an nu ally. Its
d by his 00,000 oyste rs
is currently manage d pr od uc es 200 tonnes or 2,0 e Ca rlin gfo rd
sta ff an ina . Th
time and part-time , Si ng ap or e, Ho ng Kong and Ch
fac ility.
d to the UK state-of-the-art purifi
cation
oysters are exporte
mp any pu rifies its oysters in a new, rants an d cu stomers from
Oyster Co ed directly to res tau
ste rs to be pa ck vo ur and freshness.
This allows the oy pr es er vin g all the unique fla en
the shores of Carlin
gford Lo ug h, n certified. It has be
mp an y is Ec op act and Origin Gree tin g cham pio nships.
r Co y UK Oyster tas
Carlingford Oyste Cl ou dy Ba
Medal at the 20 15 Food’s Grea ste t Ta
awarded the Gold tw o Go ld St ars at the Guild of Fine
, it wo n
In 2016 and 2017 ireann in 2017.
ards and wo n a silver in Blas na hÉ
Aw
o n n e m a ra Seafood
C frozen, freeze-chil
led,
porter of fresh,
lea ding cu ltiv ato r, processor and ex worldwide to leadin
g global
Connemara Seafo
od is a
od uc ts. Its pr od ucts are exported led ge , co up led with
ste urised an d or ganic seafood pr nd ar y foo d pr oces sors. Its know
enables
pa e and seco uct development,
butors, foodservic innovation in prod
retailers, food distri hn olo gie s an d
able internation all y, inc luding
ding production tec fish products avail
the utilisation of lea st pr em ium sh ell d sh ell fis h pr od ucts
nn em ara to pr od uce the very be res en ted an d co mpetitively-price ste rs, and
Co Its we ll-p elks, cockles, oy
and the Far East. clams, winkles, wh
in Europe, the US ws , cla ms , raz or uc ed to fit sp ec ific
crab, crab cla aging is prod
include: mussels, ellfis h rea dy -m ea ls in branded pack inc lud es : Co nn emara
sive range of sh brand optio ns
lobsters. An exten nnemara range of d La Mouliere. It
ne ls an d foo d categories. The Co ; Co zze di Connemara; an
market ch an ou les du Co nn em ara
he art of the business
Connemara; M and/label. At the
Mussels; Crab du stome rs un de r ow n br
in-class food-produ
ction
ific products for cu is reflected in best-
also produces spec nt sy ste m, wh ich tai l Co ns or tium
, quality manageme lude: British Re
is a fully-integrated ind ep en de ntl y audited. These inc on , EU Ec ola be l, EU
accreditations, all
of which are me accreditati
Seafood Program ity programme.
) hig he r ac cre ditation, Irish Quality d the Or igin Green sustainabil
(BRC orga nic sta nd ard an
sels
Emerald Muellsfish producer in Ireland. It produces mussedels-cuinltuprred
istine, sheltered
mussels
is a premier sh -certified organic,
seab
Emerald Mussels It is the first producer of EU d en vironmentally-frien
dly
co as t. ab ility an
waters on the Irish ide s itself on su stainability, trace us se ls first ca tch es mussel seed
mpany pr erald M
worldwide. The co -grade product, Em into the sheltered
ed sh ellfish. To produce its premium t. Th e wi ld se ed is then relayed osen
prod uc
ment areas aroun
d the Irish co as as are carefully ch
from natural settle am ou s Irish sto rms. All growing are ble ma nn er with
inf d in a sustaina
m wild nature and process is manage
bays to protect it fro e. Th e grow ing or ga nic Irish mu ssels
mussels possibl one reason
to produce the best This is the number harvest
tur e an d the div ersity of the bays. ason s be for e the mussels reach
respect for na es tw o or thr ee se els are in the best
taste and flavor. It
tak res the muss
have their unique d an d Em era ld Mussels’ team ensu the Pr em ier br and. Quality
y are harveste are sold under
size. Once ready, the -shelf, Em era ld M us se ls
ality Managem t; en Marine
umers to enjoy. On on; International Qu
condition for cons or ga nic ce rtific ati ma intain ed an d
ifications include: n. Emerald Musse
ls vessels are
accreditations/cert an d Or igin Gr ee sh ipp ing sta nd ards to make
cil; EcoPact; d worldwide
Stewardship Coun ip Office (MSO) an
throu gh Ll oy ds , Marine Stewardsh e.
certified endly as possibl
environmentally-fri
them safe and as
ISSUE 3 2018 19You can also read
