We ignore bountiful seafood sector at our peril

THERE are few more pleasurable ways of passing time than sauntering along the fishing villages of Ireland’s south coast.

Aside from the spectacular scenery, creamy pints of locally brewed stout, thick slices of brown bread and fresh crabmeat can satisfy the most demanding palate. It beats the socks off Beluga caviar washed down with Dom Perignon any time, in my humble opinion. So why does seafood remains the poor cousin of the Irish food industry?

Ireland has, arguably, the most productive grassland in the entire northern hemisphere. This provides a comparative advantage on which we have built a hugely successful dairy industry and it underpins a powerful beef sector too. Both are key planks of all plans to rebuild our shattered economy. Irish land produces about €5bn of primary products each year and accounts for 5.5% of employment and 6% of exports.