Organic turkeys being gobbled up by public demand

THE public’s growing appetite for organic food in the run-up to Christmas has forced producers of organic turkeys and geese to turn down orders.

Well-known chefs such as Richard Corrigan and Darina Allen have long been championing the cause of organic food. However, demand for organic Christmas fare has far exceeded supply according to producers and the Department of Agriculture and Food.

This year there will be about 2,250 organic turkeys and 400 organic geese slaughtered in time for Christmas — well below what could be sold in the festive market.

“All producers stated that they are unable to meet the demand from customers,” a Department of Agriculture spokesperson said.

Ben Colchester, who produces about 1,200 organic turkeys a year from his farm near Urlingford in Co Kilkenny, has been sold out since last October. “We’ve had an awful lot of phone calls from people looking for organic turkeys but they’ve all been ordered.”

It’s a difficult business to get into and stay in, according to Mr Colchester, as turkeys are “more exacting in their dietary requirements”, and are quite vulnerable in the first six weeks of their lives before becoming more hardy.

They Colchesters grow their own feed and also have their own abattoir. The turkeys — which have a lifespan of about 140 days, double that of conventional turkeys — will be slaughtered this week before distribution to customers like Superquinn and individuals.

Michael Peters is a producer of organic geese in Cahir, Co Tipperary, and has been getting 50 birds ready for Christmas over the last 32 weeks.

“I’ve only been doing geese for the last three years but I’ve got regular customers now and I think when people try the organic food, they see the difference in flavour and come back for it again.”

Pascal Gillard of the Irish Organic Farmers and Growers’ Association said demand for organic poultry is “far outweighing supply” in Ireland at the moment.

There are many reasons people are choosing organic, he said, not least the example set by the experts.

“Chefs have been very good for organic food,” said Mr Gillard. “They’re making people think about what’s going into their bodies.”