Crunch time for crisp maker
IT IS going to be a potentially happier new year for thousands of Irish people who must follow a strict gluten-free diet for life because they have coeliac disease.
A gluten-free Dubliner Irish cheese and onion-flavour crisp has been launched by Keoghs, who have been farming the rich fertile land of north Co Dublin for 200 years.
Keoghs, a family-run business, described the new product as the first Irish gluten-free cheese and onion potato crisp. An estimated one in every 100 people in Ireland has the coeliac condition and must be extremely careful about what they eat.
The disease causes those affected by it to react to gluten — the protein found in wheat, barley and rye.
Gráinne Denning, chief executive, Coeliac Society of Ireland, said being able to purchase new and good quality gluten-free products is a top priority for people living with the disease.
She said the society is delighted that Keoghs recognise the importance of catering for this market with the launch of their gluten-free cheese and onion flavour crisp.
Keogh’s Crisps managing director Tom Keogh said they understand the sacrifices made by people who need to follow a strict gluten-free diet and who sometimes miss out on their favourite snacks.
“That’s why we have created Ireland’s unique flavour gluten- free. Using Irish potatoes and rice flour, we spent just under a year perfecting the taste.
“It still tastes as delicious as it always did, but now this flavour can be enjoyed by even more people,” he said.
Keoghs employ 25 people in their potato business and a further 14 in their crisps operation.
“We started in the right place — the fertile lands of north Co Dublin where the soil nutrients, rainfall and temperature are ideally suited to growing potatoes.
“Over many generations we have developed the rugged strength to work with the heavy earth — and the delicate touch needed to harvest the crop.
“We’ve been the first to champion new technology – and to promote responsible and sustainable farming practices,” says Tom.
Over the years, Keoghs have specialised in a vast range of fresh produce, especially potatoes. In the old days, that tradition involved transporting fresh produce from the farm by horse and cart to the busy Dublin markets.
The farmer with the finest and the freshest produce sold out first. Keoghs were always home in time for breakfast.
They are still, of course, passionate about potatoes, which they grow on some 400 acres across 20 fields on their home farm. As well as heading the potato side of the business, Peter Keogh, senior, an expert in planting and harvesting the crop, is happiest out ploughing a field on a sunny day.
They specialise in rooster, maris piper and Kerr’s pink varieties as well as new products.
Such products include selenium- enriched selena potatoes and an easy-cook range which includes baby, jacket and rooster packs.
Keogh’s Crisps was launched over two years ago. The company has since won National Enterprise and Great Taste awards.
The family take pride in hand-cooking their crisps and turning them from “crop to crisp” on the same day.
They say they are the only potato growers in the world who offer fresh potatoes and potato crisps from the same farm side by side in stores.
Keoghs explains on their website how they converted an old potato store into a crisping house. They travelled the world to find out how to make proper potato crisps the way they used to taste.
During harvest their potatoes can be dug in the morning and turned into delicious fresh crisps by lunchtime.
Northern Ireland, Germany and Britain are the main markets for Keogh’s crisps outside the Republic of Ireland.
Over the years the family has worked with several carefully selected food producers to create distinct but uniquely Irish flavours for their crisps. Last year, the company launched the world’s first shamrock-flavoured crisp using shamrock grown in Ballinskelligs, Co Kerry.
New flavours and products are now in the pipeline for 2014 and more export customers are coming on board.
Keoghs, who will attend trade shows in Germany and Dubai, say expansion plans are well underway.
Strong believers in traceability, they also print on their crisp packets the name of the field where the potato was grown which can be checked on www.keoghs.ie
The floury potato has well and truly hit the information super highway and has also come a long way since Walter Raleigh planted the first potato in Ireland in the sandy soil beside the sea at Youghal, Co Cork, 425 years ago.
