Glorious Irish foods show more to artisan than niche markets
There were 70 exhibitors of foods, compared with 15 at a similar event in 2009. And there were lots of artisan products, but also more innovative products from small companies, all looking for listings in major supermarkets or contracts with hoteliers.
Among the products which caught the eye were cranberry roulade from Ardsallagh Goats’ cheese in Carrigtwohill; pork and plum terrine from On The Pig’s Back in The English Market; chocolate on a stick for making hot chocolate from Milseáin of Bandon; a range of fish-based ready meals from Blue Haven Foods in Kinsale; organic rope mussels from Kush Shellfish in Kenmare; compote from Clotilde’s in Glanworth; gluten free crispy bites from Utterly Nutty of Kenmare; falafels (a traditional Arab food based on chickpeas) from Kilcuan Foods of Courtmacsherry; cheese and pumpkin seed crisp bread from the Baking Emporium in Dunmanway; and Lough Hyne spirits from West Cork Distillers in Union Hall.
Incidentally, there is a comprehensive directory of Cork and Kerry based food on www.tastecork.com and www.tastekerry.com.
Changing consumer trends in the food market since the collapse of the Tiger economy are very positive for the artisan food producer.
Ten years ago there would have been heavy emphasis on ready meals by food industry entrepreneurs. The increase in home cooking, however, along with concerns about additives and slimmer wallets, have affected this trend.
Helen King, of Bord Bia, had lots of interesting data from surveys: consumers are budgeting more and cooking from scratch.
People are still looking for convenience and are concerned about their health and placing greater trust in products which are seasonal or local.
Among the changes revealed by the surveys are:
* the proportion of families who spend time together at breakfast has increased from 32% in 2005 to 49% in 2011.
* the proportion of families who spend time together at dinner has increased from 82% to 89%.
* the proportion of people who buy local has increased from 58% to 79%.
* the proportion of families with a deep fat fryer has declined, while those with a steamer or wok has increased
* the proportion of people eating out once a week or more has fallen from 39% in 2007 to 25% in 2011.
* the proportion of men mainly responsible for shopping has increased from 20% in 2005 to 25% in 2011.
* the proportion who watch out for sales and promotions has increased from 48% in 2007 to 61% in 2011.
So, families are eating together more, and cooking more. There is a strong aspiration to eat healthily, and to consume natural products.
Consumers want to know the source of their food — and they want value.
(There’s more findings from these biennial surveys by An Bord Bia of the Irish and British consumer in the industry services section of the www.bordbia.ie website).
