The first international symposium on speciality foods will translate into spectacular growth in the sector in Ireland, the food board, Bord Bia, has predicted at the end of a three-day gathering in Kinsale, Co Cork, attended by 200 fine-food buyers.
Producers of quality products such as smoked salmon, farmhouse cheeses and fine breads were equally upbeat, following the event. Some 75 Irish companies, mostly small enterprises, participated in the Bord Bia-hosted symposium, which also considered food consumption and distribution trends.
Bord Bia's chief executive, Mr Michael Duffy, said yesterday the feedback from buyers and, equally important, Irish companies was extremely positive.
Buyers felt it had increased their level of awareness of Irish foods. They had been aware of farmhouse cheeses, for example, due to their prize-winning exploits in Britain, but not of other successful products.
They had been impressed by the production environment and philosophy behind the food operations, he said. "The enthusiasm and professionalism of companies struck them very much."
Bord Bia is predicting that export sales of speciality foods from Ireland will grow by 50 per cent (£10 million) in the short term, with significant jobs growth in a sector currently worth nearly £100 million a year to the economy and employing 1,500 people.
The sector was of additional importance, Mr Duffy said, because of the role it plays in promoting Irish food and drink overseas.
It is estimated each company had on average five meetings with buyers. An evaluation of the level of business generated is to be completed over the coming days.
The real return will only become obvious two years down the line when companies exploit the initial contact made, build an effective relationship and work out distribution arrangements, according to a Bord Bia spokesman, Mr Michael Murphy.
Mr Anthony Staunton, whose company, Ml Staunton of Timoleague, Co Cork, exports quality pork products including black pudding, said the symposium prompted a lot of interest in its operation. Four buyers had contacted him before coming, others visited the new £2 million processing plant during their stay, while he also had business meetings which he believed would generate significant business.
His company was in a position to benefit, with black pudding viewed as "a sexy, ethnic product" in many of the world's famous fine-food emporiums. Equally important, he said, they were self-sufficient in raw product and had full traceability of their meats.
The co-owner of Zingerman's delicatessen group in the US, Mr Ari Weinzweig, echoed the upbeat message on the speciality food sector, despite some concern expressed at the symposium about the growth and influence of large supermarket multiples. He predicted speciality food markets would grow as the popularity of "natural foods" spread, a trend already happening in the US.
