Carrying a burden

The majority of traditional Irish food producers feel that they face serious burdens to their survival and growth, according to a new survey on how food safety regulations are impacting on small businesses. The findings of the investigation, the first of its kind to be carried out in Ireland, were revealed today at a Food Safety Consultative Council (FSCC) open meeting in Cork.

The survey, which was carried out by the Food Safety Authority of Ireland, in conjunction with Bord Bia and the Department of Agriculture and Food, shows that making a profit and distribution of products were ranked as being the biggest concerns among producers. Interestingly, only 15 per cent ranked compliance with food safety regulations as a major concern.

In the survey, 63 per cent reported that they did not find food safety regulations difficult to comply with. However, making a profit was a primary concern for respondents (26 per cent), followed by distribution of products (24 per cent), with building a brand (15 per cent), building a production facility (15 per cent) and compliance with food regulations (15 per cent) ranked as joint third in their list of concerns.

There was a 70 per cent response rate to the survey which included representatives from all the main food sectors: farmhouse cheesemakers, small producers of meat, seafood, honey, bread, chocolate, preserves, condiments, beverages, organic products, and a variety of other produce.

While some 43 per cent considered that the food safety regulations were not proportional to the risks associated with their products, some 88 per cent ranked the interaction with enforcement officers as helpful. 86 per cent of producers cited that food safety regulations protected their goodwill with 83 per cent, suggesting the regulations helped them achieve the standards set by the multiples. Over 62 per cent of the small food producers surveyed supply produce to large multiples and convenience stores.

Food Safety Consultative Council chairman Pat Caulfield said that the survey provided an important benchmark to explore possible concerns artisan and traditional food producers have with food safety regulations and would be valuable for future policies for the protection and development of this sector.

"The survival of domestic producers with a short supply chain will ensure fresh, quality products and facilitate the traceability consumers now require,"​ he said. "It is important that this industry has the resources and favourable market conditions to allow it to survive and grow in a highly competitive market.​

"It is heartening that the sector does not view food regulations as the main inhibitor to growth and development. Given that over 75 per cent of this specialist food sector cited exporting its produce - their adherence to good food safety practices is vitally important to sustain these export markets."​

In terms of markets for speciality food products, Irish artisan and traditional food producers are targeting a global niche market for their produce. The survey revealed that 50 per cent of businesses employ only one to five staff.

At the open meeting, the FSCC also made available two market research reports on consumer attitudes and industry attitudes to food safety in Ireland from a survey undertaken in 2002. These reports and a full copy of the artisan and traditional food producers survey are available on the FSAI's website​.

The FSAI's Consultative Council was established in mid 2001. It meets quarterly and comprises 22 members representing a broad range of interests ranging from consumer through to farming and industry. It acts as a forum for debate on food safety issues and provides input to the Food Safety Authority of Ireland Board's agenda.

The FSCC, established under the Food Safety Authority of Ireland (FSAI) Act, 1998, is made up of consumers and stakeholders from along the entire food chain in Ireland. The Cork meeting provided an opportunity for consumers and the industry to observe how the council works on their behalf and to raise issues for discussion.