Integrated enterprise strategy sees Cork emerge as principal food hub

Integrated enterprise support structures have helped Cork enjoy huge food sector growth in recent years, so much so that the county is now home to more than 50% of all Irish food and drink companies.

Conor Hyde, managing director of Cork-based Bullseye Food Marketing, says the integrated food strategy, developed over the past 12 years, has seen the southern capital evolve into the country’s principal food hub, employing some 15,000 people.

“To outsiders, it might seem as if there’s been a sudden explosion of interest in local Irish food, but the situation has not come about by chance,” said Mr Hyde.

“When Bullseye Food Marketing launched in 2001, there was definitely a lack of vision in terms of food production and the potential for small, local food brands.

“It’s no coincidence that, as regional focus and strategy has improved, SME food businesses have begun to flourish, not just in Co Cork, but all over Ireland.

“In the last 12 years, comprehensive integrated support structures have been put in place in Cork county for food producers who don’t have access to the internal resources or skills that larger organisations may have. This has been crucial.

“Within an Irish context, there’s never been any lack of imagination when it comes to food product ideas. There’s an unbelievable amount of foodie talent out there but, without resolving skills shortages or educational gaps, ideas aren’t acted on and potentially highly-profitable food business ideas remain unrealised.”

Since 2010, a number of purpose-built food production units have been brought on stream in Ballincollig, Carrigaline, Bandon, Fermoy, Skibbereen, and Mitchelstown.

As a result, Co Cork “foodie” start-ups are benefiting from low-cost letting agreements, combined with state-of-the-art food grade production facilities specifically designed to meet the stringent EU regulations for newly-established food business ventures.

By the end of 2012, more than 19,000 sq ft of purpose-built food production facilities will have been delivered by Cork County Council in partnership with Cork County Enterprise Boards, Mr Hyde confirmed.

Mr Hyde says Co Cork is an inspirational case study that highlights the importance of a co-ordinated inter-agency approach to food sector development.

The growth of food businesses in the region, says Mr Hyde, has been the result of co-ordination and co-operation between local authorities, state agencies, community groups, educational establishments and tourism and marketing initiatives.

This, he says, has required a jigsaw of skill sets that have enabled Cork’s food businesses to make the leap from being small food operations in kitchens and farms to full-scale, export-focused food businesses.