Ear to the Ground Summer 2018 by Ashville Media Group

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SUMMER 2018

Without fear or FAVOUR JOE HEALY:

TRUE FARM EXPERIENCES AGRI-TOURISM IN WEST CORK

TWO YEARS ON EAR TO THE GROUND SUMMER 2018

Goat MILK? GOAT FARMING IS ON THE RISE

9 772009 431000

Home Sweet

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HOME DARRAGH’S RETURN TO THE FAMILY HOMESTEAD

EDUCATION // DAIRY ACTION PLAN // MOUNTAIN SHEEP FARMING // DIVERSIFICATION // INDUSTRY REVIEW // ALPACA FARMING // MODERN MILKING // FARM TECHNOLOGY // CRAFT BEER // FOOD // MOTORING

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07/12/2017

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Contains paracetamol. Always read the label/leaflet.

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CONTENTS

Contents

WITHOUT FEAR OR FAVOUR

FEATURES

MODEL FOOD CITIZENS

2 EAR TO THE GROUND

INDUSTRY REVIEW We review each farming sector to discover how Irish farmers have fared since the beginning of the year. A LIFE-CHANGING EXPERIENCE Lorraine Courtney profiles the FulbrightTeagasc scholarship. ONCE A DAY KEEPS THE FARMER AWAY Once-a-day milking is growing in popularity among dairy farmers. WITHOUT FEAR OR FAVOUR Ear to the Ground caught up with IFA President Joe Healy.

THE ALPACA LIFESTYLE Órla Ni Sheagdha reports on a less traditional agricultural enterprise.

MODEL FOOD CITIZENS A new website is connecting Irish consumers with fruit and veg farmers.

HOME SWEET HOME In our cover story, Ear to the Ground presenter Darragh McCullough reflects on a move back into the family homestead.

THE SHEAR REALITY We examine the landscape of traditional mountain sheep farming.

ONLY ‘GENUINE’ FARMERS NEED APPLY MEP Mairead McGuinness discusses the concept of a ‘genuine farmer’.

FACING A FODDER CRISIS Another fodder crisis could be on the cards in the months ahead.

FARMERS: THE NEXT GENERATION Macra na Feirme’s Derrie Dillon talks about the hurdles and opportunities for young Irish farmers.

MALTING SUCCESS Moves are afoot to bolster Ireland’s malting barley industry.

AGAINST THE GRAIN Lorraine Courtney reports on a sustainable enterprise in Co Wicklow.

A PLAN FOR DAIRY A new action plan for the dairy industry seeks to solve labour shortages.

THE BURDEN OF PROOF Solicitor Aisling Meehan discusses the impact of the Vacant Site Levy.

GOAT MILK? Goat farming is on the rise across Ireland.

BUILDING THE FUTURE We discover more about the work of the Irish Farm Buildings Association.

GETTING INTO GLAMPING Could you put extra acres to good use with a glamping business?

BOOSTING IRISH CONTRACTORS Michael Moroney, CEO of the Association of Farm & Forestry Contractors in Ireland, talks about their role in Irish agriculture.

ROOM FOR GROWTH Coillte’s Fergal Leamy on growth and evolution in Irish forestry.

THE TRUE FARM EXPERIENCE A group of West Cork farmers have launched an interesting agri-tourism business.

OUT AND ABOUT We’ve got some engaging experiences and attractions across Ireland that all the family can enjoy.

100 FARM TECH Ear to the Ground profiles the latest agricultural technology.

INDUSTRY

Industry Review IN THE WAKE OF A VERY DRY SUMMER ACROSS THE COUNTRY, EAR TO THE GROUND TAKES A LOOK AT HOW EACH FARMING SECTOR HAS BEEN FARING.

EAR TO THE GROUND

INDUSTRY

Tillage As Mark Browne – the IFA’s Grain Chair – explains, the road ahead will be tough for Ireland’s tillage farmers. Although he’s hopeful that grain prices could rise in 2018 (an agreement for malting barley prices was made recently between Boortmalt and the IFA, at €190 per tonne), they have been quite low overall, coupled with poor weather conditions. Looking to the harvest, he believes that yields for winter barley will be “ok”, though there is some concern about spring crops that received less than ideal levels of rain over the summer. Winter barley and oilseed rape harvesting began two weeks earlier than usual across the country. Potatoes were among the crops badly affected by drought conditions over the summer, particularly in the northeast. Browne also believes that the three crop rule should be relaxed or rethought, and that Irish growers need more choice. Earlier

this year the IFA announced that tillage farmers should make crop choices that best suit their situations following inclement weather conditions, even if it resulted in non-compliance with the three crop rule, based on advice from the Department of Agriculture. The Department recently announced a s2.75 million initiative to encourage farmers to plant fast-growing crops to make up for hay and silage shortfalls. CAP, too, is of concern, with talks beginning on the next iteration of direct payments. “There’s every sign that there’s going to be cuts,” Browne adds. “The writing is on the wall. If prices don’t rise, we will be losing growers. The CAP budget is the one that we need to get sorted and we can’t take any cuts in it.” Other issues of worry for tillage farmers, which were highlighted at a recent meeting with Minster Creed, include quality assurance testing of imported grain, low-cost loans and research on native

Poultry Good news for broiler chicken farmers – Andy Boylan, IFA’s Poultry chair, notes that the broiler business is expanding at present due to recovering some of the import market. It’s a similar situation with commercial egg farmers, “mainly due to problems in Holland last year where they were using some disinfectants which caused problems,” Boylan says. “They slaughtered their flocks and left a shortage of eggs in the European market, which has given an improvement in the export trade. Free-range and organic eggs - even a small amount of those are being exported to the Middle East.” The challenges for this sector remain the same – rising costs are a never-ending problem, and Boylan also highlights the “continuous downward pressure from the supermarkets” and notes that country of origin labelling is “not being implemented properly”. EAR TO THE GROUND 5

INDUSTRY

Beef Like many of their colleagues, beef and suckler farmers have experienced some tough times of late. Edmund Graham, Beef Chair with the Irish Cattle & Sheep Farmers’ Association (ICSA) notes that beef prices failed to materialise as hoped in the springtime and cuts have also been experienced during the spell of hot weather – consumption dropped rather than increased as might have been expected during the barbecue season. Graham also argues that lower quality animals are finding their way into factories from the dairy sector with the effect of bringing prices down. IFA President Joe Healy has called on Minister Creed to take action on cattle price cuts. “It’s time the Minister demonstrated he is on the farmers’ side,” he stated previously. While the benefits of new markets abroad have yet to materialise for the sector (the impending Mercosur-EU deal also remains a concern), Graham notes that live exports could prove important for beef and suckler farmers, even if there seems to be limited numbers going through at present. “It’s not really materialising yet,” he says. “What I’m hearing from the exporters is there’s a limited number of cattle going, the price has to be right... Having said that, every boatload of cattle that leaves the country is a big bonus. We can’t knock it.” Another challenge is the potential of another fodder shortage, not long after the previous crisis – Graham heard a recently quoted price of €75 for an 8 x 4 x4 bale. “It looks as if cereals and straw prices, grain prices are going to increase,” he explains. “Input costs seem as if they’re going to increase and yet... the finished product price is going down. That doesn’t add up.”

Sheep For Ireland’s sheep farmers, the first half of the year was a mixed bag, not least of all the impact of the recent hot weather spell on livestock. John Brooks, Sheep Chair with the Irish Cattle & Sheep Farmers’ Association notes that the market has been good for hogget and started positive for spring lamb, with feeders and spring lamb producers ‘reasonably’ happy with prices. However, Brooks highlights the Clean Livestock Policy as problematic, noting that it “caused consternation all over the industry” and that unless a plan is put in place before the store lamb season starts, “the same thing is going to happen next year.” Compulsory EID tagging of sheep is also a concern. “The producer now has to spend an extra €1 a head on the lamb [on] putting a tag in its ear – it’s gone a couple of minutes after it’s slaughtered,” he says. “We have done the maths on it using Teagasc figures – it’s going to take an extra seven per cent off our margin to absolutely no benefit to anybody only to the meat plant. If you do the maths from a hill sheep farmer’s point of view, the figure would be a lot higher than seven per cent – I’d be afraid to say what it would be because the margins they get are so low.”

Dairy

Pigs According to Thomas Hogan, IFA Pigs Committee Chair, 2018 has been a less positive period for pig farmers when compared to last year. Hogan notes the issue of low prices and high input costs, with some of Ireland’s pig farmers facing a financial crisis. Hogan has called on secondary processors to support Irish pig farmers and purchase quality assured pig meat that is Bord Bia-approved. “We are on an average at the moment, ranging

6 EAR TO THE GROUND

on the low side from about €1.38 up to about €1.44, an average price of €1.40 or €1.41. Generally speaking, production costs at least €1.50 per kilo,” he says. “This year is challenging. There isn’t any light at the end of the tunnel.”

The first half of the year has been a mixed period for dairy farmers, with poor weather conditions, low silage reserves coming from 2017, and a poor spring in terms of growth. For dry farms, second rotation was pushed to the third and fourth week of April (usually earlier in the month). “This resulted in fodder shortage and big increases in concentrate purchases. Fortunately [the] milk price for 2018 was reasonably good and this somewhat helped to pay for extra feed,” explains Martina Gormley, a Teagasc Dairy Specialist. Though normal growth resumed from mid-May, this was short-lived for those with dry land due to the resultant lack of rainfall and soil moisture deficits that increased week-onweek. “This left some farmers with no choice but to graze second cut silage crops on the milking platform, zero graze in grass from out blocks and start feeding back bales of silage that were only after being made,” says Gormley. There are challenges ahead for farmers mostly in the east and south of the country, as Gormley notes. These include extending the autumn grazing season, tackling the fodder deficit, cash flow management and the attendant stress levels. Those worst off are growing as little as 20-40kg per day with cover per cow estimated at 100-140 kg per cow. With farm covers very low, farmers are still feeding silage that’s needed for the upcoming winter and spring.

INDUSTRY

SPOTLIGHT

HILL FARMING The first half of 2018 has been a combination of good and bad for Ireland’s hill farmers, beginning with rainfall, violent storms and what Colm O’Donnell, National President of the Irish Natura & Hill Farmers Association (INHFA), describes as “indifference by Government to accept Teagasc and stakeholder advice of severe fodder shortages”. “An announcement by the Minister of a haulage transport fodder aid scheme in early February did nothing to alleviate the crisis on hill farms and forced the INHFA to take to the streets protesting at DAFM offices to make the scheme more workable. Hill farmers are resilient by nature and sourced whatever fodder they could themselves, and with the coming of spring looked hesitantly forward to lambing. But the Beast from the East roared [in with] drifting blizzard conditions with severe consequences for hill flocks. Ewes that survived were in poor body condition using up all body fat reserves to stay over ground. Lamb crops are well down in mountain areas and the full picture will become clearer when hill farmers gather for shearing,” says O’Donnell. “More woes followed in May with the announcement of compulsory EID to be introduced from the 1st of October 2018, a date that showed little understanding of the store lamb trade by our legislators. On the upside, the INHFA have secured a market for supplying hill lambs to Kepak Group at their Athleague plant in Co Roscommon for export to Italy and Scandinavia. The best wine left ‘till last is the current tropical weather. While soaring temperatures and prolonged dry periods have presented challenges for most, however, mountain-type land has the ability to store moisture and growth rates for mountain pastures are exceptional with an excellent thrive for all stock lucky enough to have such terrain available to them. Long may it continue.”

Organic The global market for organic food shows no sign of slowing down as countries monitor record sales in Europe and beyond. Here in Ireland, sales continue to grow as people become more aware of the attributes of organic food. Members of the Irish Organic Association (IOA) have reported increasing demand for products that they are supplying into a variety of retail outlets. With organic farming constituting less than two per cent of agricultural land in Ireland, we have considerably lower production levels than the European average of six per cent. To address this issue, in March 2018 Minister of State Andrew Doyle (with responsibility for organic farming) established a forum called the Organic Sector Strategy Group. The Minister stated that they are tasked with “ensuring that the organic sector avails of the opportunities that exist and maximises its contribution to economic growth and exports in an environmentally-sustainable manner over the coming years”. “It is vital that stakeholders in the sector look at how it can be developed strategically over the coming decade. We know that there are excellent market opportunities out there for farmers who want to convert to organic production and we need to establish a mechanism to allow them to do this in a sustainable manner,” said Gillian Westbrook, CEO of the Irish Organic Association, who sits on the Group. “The sector is small, however, demand continues to grow and there are obvious deficits in supply in specific areas such as tillage, dairy and horticulture. Organic producers and retailers are forced to import organic raw materials and products, many of which could be supplied by Irish farmers. To-date, we have limited supply into the European organic market which is currently worth over €33 billion and while Brexit will present challenges to Irish farmers, there are also opportunities within the European organic market that we need to explore in more detail.” A strategy will be developed by the Group for the development of the organic sector to 2025 and hopefully it will lay down a roadmap to enable real expansion and development for this vibrant and dynamic sector.

EAR TO THE GROUND 7

EDUCATION

A LIFECHANGING EXPERIENCE LORRAINE COURTNEY EXAMINES THE BENEFITS OF THE FULBRIGHTTEAGASC SCHOLARSHIP.

Demand for those who can bring skills and fresh thinking to rural Ireland is high; smart graduates are well-placed to direct how the country’s rural economy can rejuvenate and evolve. That’s part of the reasoning behind the Fulbright-Teagasc scholarship, which sees Irish students of agriculture, food, forestry or environment travel to study in a US institution of their choice. The Fulbright Programme in Ireland was first established in 1957. In 1988 a bilateral agreement was signed between Ireland and the US, and in 1991 the Ireland-United States Commission for Educational Exchange was set up. Since its formation over 2,000 postgraduate students, scholars, professionals, and teachers have participated in the programme between the US and Ireland. “The Fulbright Commission in Ireland annually awards grants for Irish citizens to study, research, or teach in the US and for Americans to do the same in Ireland,” explains Dr Dara Fitzgerald, Executive Director of the Fulbright Commission in Ireland. “The Programme was set up by Senator J. William Fulbright in the wake of World War II in 1946 to increase mutual understanding amongst nations through educational and cultural exchange. It is the largest US international exchange programme in the world, offering opportunities for students, scholars, and professionals to undertake postgraduate study, research, and teaching in 155 countries worldwide.”

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EDUCATION

and experiential positives – students gain insights, learn how to communicate, and learn from and with others. It also allows people to reflect on their own approach and practices. “Fulbright Awards support Irish and EU citizens to undertake study and research in an institution of their choice in the USA,” Fitzgerald adds. “Awardees then return to Ireland to apply their knowledge and experience to their sector in Ireland.”

FIA: 2017-2018 Fulbright Irish awardees.

A DIFFERENT ENVIRONMENT

This year’s Fulbright-Teagasc awardee is Shane O’Donnell, a member of the Clare senior hurling team. Shane was born in Dublin but moved to rural Clare while still a toddler. “I grew up in a house with three brothers,” he says. “I went to Ennis National School at primary level and St Flannan’s College at second level. I played a considerable amount of hurling and chess at a young age and would have enjoyed my time in school.” In school he enjoyed maths, accounting and science subjects far more than languages. “I decided to choose genetics in UCC after thoroughly enjoying an introduction to the subject in Leaving Cert biology,” he adds. Shane had a great experience over the four years doing something he found extremely interesting. Following a sixweek internship in a clinical trials lab in ICON plc, he realised that he wanted to continue his work through research and began to realise the benefits of completing a PhD. On completion of his undergraduate programme he applied for a PhD and was accepted. He decided to apply for the Fulbright award when his supervisor, Catherine Stanton, brought his attention to the scholarship. On a personal level, international exposure at the doctoral stage offers access to new ideas and methodologies in a manner no email conversation or online journal can replicate. “After researching it I thought it could be an amazing opportunity to research abroad and learn in a completely different environment. Seeing the achievements that past Fulbrighters had realised and the prestige in which they held the award was a huge motivating factor for applying for the Fulbright. Finally, the stories I read and heard from past Fulbrighters about their experiences and the opportunities that this award afforded them made up my mind that this was something I wanted to do,” Shane explains. “I was already collaborating with the lab in Harvard and requested to carry out a visiting researcher role in the lab if I was successful with the Fulbright application. I hope that I have

Some of the 2018-2019 Fulbright Irish awardees including Shane O’Donnell (far right).

“HIS EXPERIENCE THROUGH THE FULBRIGHT PROGRAM, WORKING TOGETHER WITH STUDENTS FROM DIFFERENT BACKGROUNDS AND LEARNING FROM THEM, WILL BE A VALUABLE ASSET.“ the ‘life-changing’ experience that many past Fulbrighters speak of, and that I make the most of this opportunity that has presented itself.” Shane is a Teagasc Walsh Fellow PhD student based in the Teagasc Moorepark Food Research Centre (APC Microbiome Ireland), focusing on various aspects of microbiome health interactions. He was drawn to this particular area because of the application of his undergraduate in genetics in determining the bacterial species present in the microbiome – the human microbiome refers to the large quantity of micro-organisms that call our bodies home. “This is an emerging area that has a significant influence on the health and quality of life of many individuals,” he says. “I want to understand and come closer to managing this impact on health.”

After he finishes up in Harvard, Shane will return to his APC lab in Moorepark to complete his PhD. His experience through the Fulbright Program, working together with students from different backgrounds and learning from them, will be a valuable asset, challenging and improving thinking patterns and providing the opportunity to share your own knowledge with people from different backgrounds. Who knows what that may lead to. “I hope the knowledge I garner in this six-month period will not only manifest as a portion of my thesis, but also help decide the direction my future career will take,” says Shane. “I plan to pursue further research as a post-doctorate researcher, and as an awardee of the Fulbright I hope that it will open up EAR TO THE GROUND 9

MILKING

10 EAR TO THE GROUND

MILKING

ONCE-A-DAY MILKING (OAD) IS A METHOD GROWING IN POPULARITY AMONG DAIRY FARMERS. TIERNAN CANNON SPEAKS WITH TEAGASC ADVISER BRIAN HILLIARD AND DUNGARVAN FARMER GILLIAN O’SULLIVAN TO DISCOVER ITS PROS AND CONS.

here has been a rise in the levels of interest in once-a-day milking (OAD) across Irish dairy farms. As the name suggests, OAD involves cows milked once every day as opposed to twice daily (TAD) as is the case on most farms throughout the country (and, indeed, the world). For some time now, OAD milking has been used on a temporary basis, usually in the event of unforeseen circumstances such as adverse weather conditions. But it can also be employed as a permanent alternative to TAD and should be food for thought for dairy farmers. But what’s involved in this process and, more importantly, is it beneficial? Teagasc adviser Brian Hilliard certainly sees advantages to OAD milking, but ultimately warns that the approach does not suit all situations. “I’m fully for once-a-day, but it’s not for everyone – it needs preparation,” he says. “[Those taking up OAD] would want to be good managers, have good quality grass, and put effort into breeding as well.” Considerable planning and preparation is required in the transition from the twice-a-day method to OAD, but should farmers decided to take on this challenge there are several benefits. An obvious one is that farmers will have more time for themselves and their own lifestyles (or elsewhere on the farm), given that they are spending half the amount of time milking than they otherwise would be. There are multiple benefits for the animals too. “Cows are healthier as there’s less stress on them,” Brian suggests. “Cows would have better body condition, which would lead to better fertility. There’s less lameness because they’re only walking to and from the yard once-a-day – there’s a lot less lameness compared to twice-a-day.” There are challenges to consider. OAD milking can take years of planning to implement and there will be a reduction in yields, particularly at the beginning. “The initial effect would be that there’s an approximately 25 per cent drop in milk yield, and a 20 per cent drop in milk solids,” says Brian. “It varies

with the breed as well – the more Frisian-type cows are affected more than, say, a more Holstein-Friesian type or a Jersey-cross cow. Also, cows in their first lactation are more affected than mature cows.” The reduction in yields can be manageable, particularly when given time to adjust to the new method, though generally speaking it is very difficult to return to TAD levels. But, with the right breed of cows and over enough time, the gap can close and yields recover, if not all the way then quite close. Moreover, the reduction in yield could see a higher fat content in the milk, which brings its own advantages. “The thing is, because of the reduction yields, the fat and protein content of the milk goes way up, which in turn can lead to 4c or 5c extra in the price per litre, because of the higher constituents,” says Brian. “That helps to compensate somewhat for a drop in yields.”

PRACTITIONERS OF THE METHOD

Ultimately, it’s down to the farmer to decide whether or not the advantages that come with OAD are worth the hit in yields. One proponent of this method is Gillian O’Sullivan. O’Sullivan and her husband Neil have been milking once-a-day on their farm in Dungarvan, Co Waterford since April 2009, making 2018 her tenth season using OAD. O’Sullivan maintains a herd of 110 cows on a 41-hectare milking platform, having taken control of the farm under tragic circumstances. She and her husband had initially trained as vets and were working in Dublin but, following the unexpected death of her brother Vincent in 2008, the two took over the management of the farm in order to help out Gillian’s father. Given these difficult circumstances, it was decided that OAD was the most appropriate method of milking available to them. “In our first year, our milk solids yield dropped by 20 per cent per cow and we came to the realisation that not all cows were suited to OAD,” Gillian recalls. “We sold unsuitable cows to TAD herds at the end of the year, and in the second year our yields jumped 15 per cent. By our third year in 2011, we were back at

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MILKING

the same levels of production as our last year TAD, producing 366kg milk solids per cow. Since then we have continued to improve and will be on target to produce 390kg milk solids per cow this year.” As Brian Hilliard suggested, OAD can have a negative impact on milk yields (with the potential to return to former levels with planning and care), alongside improvements in animal health and losses offset by savings in other areas – such as labour. Has the latter been the experience for Gillian? “I would say that OAD has a positive impact on all issues as there is naturally less stress on cows, especially in early lactation,” she says. “OAD results in better energy balance in early lactation with a knock-on effect of better fertility performance. Our herd consistently has a six-week calving rate close to 90 per cent – we aim to breed for ten weeks each year and have an average empty rate of 7-8 per cent. At dry-off, the cows are in excellent body condition and wintering costs are significantly reduced.” Gillian also points to the benefits available in relation to lameness and the animals’ somatic cell count (SCC), which refers to the total number of cells per millilitre in milk. As the number of those cells rises, yields are likely to fall. “For herds that milk OAD, lameness is reduced due to halving the amount of walking daily,” she notes. “In terms of udder health, SCC is something that must be closely monitored, as herds have had trouble with SCC issues when milking OAD. For us, we realised early on that a strict parlour routine, cluster disinfection between cows, culling persistent offenders and breeding better udders has kept things under control.” OAD is by no means suitable for every farmer, but in certain situations it can prove to be extremely advantageous. Gillian has seen the benefits to her animals first-hand, but moreover has planned for it carefully and is enjoying the benefits that it brings to her personal life. “OAD isn’t for everyone but I would highly recommend it,” she says. “We have three young children and the ability to really enjoy time with them is fantastic.”

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Gillian and Neil O’Sullivan

Gillian O’Sullivan

“IN OUR FIRST YEAR, OUR MILK SOLIDS YIELD DROPPED BY 20 PER CENT PER COW, AND WE CAME TO THE REALISATION THAT NOT ALL COWS WERE SUITED TO OAD.”

POADII DISCUSSION GROUP Gillian O’Sullivan is a part of the Pioneering Once A Day [milking] in Ireland (POADII) Discussion Group, which is facilitated by Teagasc’s Brian Hilliard. The group is made up of farmers who are milking OAD. As Gillian puts it: “It’s a fantastic, diverse, broad-minded group of people who are innovative in their thinking and I always find attending OAD meetings to be incredibly motivating. Sharing ideas, concepts and farm practices has been brilliant and each farmer hosts a farm diary on our WhatsApp group at various times in the year. It is a great way of seeing how each farm operates and allows a broad question and answer session as the day progresses.”

INTERVIEW

Joe Healy addresses the 800-strong crowd and EU Commissioner Phil Hogan at a CAP 2020 citizens dialogue.

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PHOTO: FINBARR O’ROURKE

WITHOUT oR FEAR FAVOUR EAR TO THE GROUND 13

TWO YEARS ON FROM JOE HEALY’S SUCCESSFUL ELECTION BID, CONOR FORREST CAUGHT UP WITH THE IFA PRESIDENT TO DISCOVER WHAT HE’S ACHIEVED IN THAT TIME.

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Joe Healy

t has been more than two years now since Joe Healy was elected as President of the Irish Farmers’ Association (IFA). The Galway man was swept into office in April 2016 on a wave of anger at the establishment and what its members saw as its failings over pay scales. Healy promised an organisation that would be much more open and transparent to its members in the coming years and the then 49-year-old farmer, who had never held a senior position within the organisation before, managed to win just over 50 per cent of the votes from 947 IFA branches. “Busy is the first word – busy, enjoyable, challenging [and] great meeting the members,” he says when I ask how the past two years have been. When we last spoke, the newly-elected President was brimming with confidence

PHOTO: FINBARR O’ROURKE

INTERVIEW

for the road ahead, identifying steps to strengthen the organisation that included bolstering engagement with members on the ground and delivering an organisation that places transparency at the heart of its operations. So, how much progress has been made on that front? “I knew from going around to farmers during the campaign that there was a problem around transparency. The Lucey Committee under the chairmanship of Teddy Cashman was set up, we brought in outside expertise, professional advice and also involved ordinary members on the ground that didn’t hold office or position to get their views. I was elected in May [2016], that worked throughout the summer and in the autumn time we put out – we went beyond what was required legally in relation to salaries, my salary, the director-general’s salary, the key management personnel’s salary, the average salary of the next 20 executives in the organisation, and the costs of the governing body which would be the National Council. All [of] that was put out into the open,” he replies. “If the members are funding the organisation they deserved to know, and I had no problem with them knowing. We put out all that information – members felt they had an awful lot more information about the organisation. Information that they were entitled to, information that they got, and that they were happy to get and appreciate it.” For Healy, that issue of an independent member-funded organisation is key to the IFA’s success, something that was made even clearer to him at a recent COPA (European farmers’ association) meeting in Europe on the topic of fertilisers, when a farmers’ representative group from another country spoke out against his position. “They said it would cost jobs in their country, but that farmer organisation is being funded by the government in that country. And the government has a stake in the fertiliser companies in that country,” he notes. “So that definitely brought home to me the importance of farmers funding their organisation because then, without fear or favour – whether it’s the Minister, whether it’s the government, whether it’s against a co-op or a meat group – we can stand up and we’re not afraid to stand up against any of them.”

REVITALISATION

Two years ago, Healy also spoke about what farmers want from the IFA – a strong, powerful and reinvigorated organisation that would act as a clear

ally and lobby to improve their futures. In fairness, Healy’s IFA has been a busy organisation over the past two years, lobbying successfully on a wide variety of issues to advance the cause of Irish farmers both at home and abroad – the Earned Income Allowance that provides the self-employed (including farmers) with a tax credit of €1,150; the €150 million low-interest loan which provided cashflow support (albeit not without its criticism); a reduction in the levy on exported calves, extra places on the Rural Social Scheme and an increase in Farm Assist payments. And, alongside campaigning hard for an extra €25m in ANC payments, IFA led the charge at European level in relation to the extension of the glyphosate licence and the campaign on the minimum reduction in the Common Agricultural Policy (CAP).“You don’t get 100 per cent of what you want, but we’ve got positive movement on all of those issues,” Healy says. “What we’re about – it’s increasing farmers’ incomes.” Part of that success, Healy believes, is down to a strong if at times opposing relationship with the Department of Agriculture and its Minister Michael Creed – he describes that working relationship as ‘strong’. “I [would] refer to the likes of the grain scheme, the crisis fund for the grain farmers, where we first of all got them to recognise there was a crisis; secondly we got them to put a fund in place; and thirdly when they placed a limit of €5,000 per farmer we had the sit-in and we had meetings with them and we got that up to a maximum payment of €10,500,” says Healy. “Then we had the fodder scheme as well that we highlighted last year. We had many debates and disagreements with the Department and with the Minister. But, in fairness, a fodder scheme [was put] in place and no animals died of hunger. Now, IFA might have led the way on that because we twinned counties with each other last December... and through our branch network we organised an awful lot of transport and paid for a lot of it ourselves as well up and down the country. But eventually the Department did come on board and we got a transport subsidy put in place. So I would say there’s a good working relationship there with the Minister and the Department. We’ve been through a lot over the two years together.” Work has also been done on boosting the organisation’s branch network. That was another election promise from 2016 when Healy outlined plans to strengthen that facet of the organisation, ensuring that branch officers have the proper skills to call and run meetings and encourage

PHOTO: FINBARR O’ROURKE

INTERVIEW

Joe Healy and Livestock Chair Angus Woods lead a Mercosur protest in Dublin.

“WITHOUT FEAR OR FAVOUR – WHETHER IT’S THE MINISTER, WHETHER IT’S THE GOVERNMENT, WHETHER IT’S AGAINST A CO-OP OR A MEAT GROUP – WE CAN STAND UP AND WE’RE NOT AFRAID TO STAND UP AGAINST ANY OF THEM.” their members to speak freely and openly about the issues affecting their lives – a seamless process feeding information from the ground through to the county executive and the national council. Healy explains that they have continued to roll out the Skillnet training, which provides upskilling to the IFA volunteer structure – increasing confidence in their abilities and providing information as to what exactly those roles entail and require. Correspondence has also been streamlined and made more userfriendly – for example, distilling an eight or ten-page newsletter into a one to two-page document that is more easily consumed.

“For the people in the position, it’s important that they know what it requires,” Healy notes. “For many of our members, maybe the only one, two or three meetings they attend in the year would be the branch meeting. So it’s important that they get a good impression of the organisation and they’ll get that impression by the ability of the chairperson and the secretary – or other officers – to deliver the message across [about what] IFA is doing at regional and at national level.”

CHALLENGES

Not everything is as simple, and there are EAR TO THE GROUND 15

Joe Healy with Taoiseach Leo Varadkar

several speed bumps in the road ahead, challenges that Healy believes must be overcome to keep Irish farming on the front foot and to ensure generational renewal – young farmers coming into agriculture. As well as the everyday issues such as tractor testing or the price of livestock, milk or grain, Brexit is a constant part of the IFA’s work; Healy explains that hardly any meeting passes without some mention of Britain’s impending departure from the EU. CAP could also represent a stumbling block, with the UK set to leave a big hole in the budget for farmers’ payments and reform on the cards. CAP has its critics, with some arguing that the payments ultimately do more harm than good, but Healy is not one of them. “I would say that CAP has been a benefit to every one of the half a billion EU consumers since its conception. If you go back to the 1960s, there was 30 per cent of the average household income being spent on food. Today, for top-quality food that’s traceable from farm to fork, produced to 16 EAR TO THE GROUND

the highest quality standards, less than 15 per cent of your average household income [is] being spent on it. And that’s what CAP has allowed your average EU consumer to have – an adequate amount of top-quality food at affordable prices,” he argues. Alongside climate change, Mercosur, too, is of great concern, with trade talks resuming between the two blocs in early June and some talk of a deal being reached before the end of the year. Final details have yet to be hammered out but the result

PHOTO: FINBARR O’ROURKE

INTERVIEW

could include an increase of beef imports from Mercosur countries by around 70,000 tonnes. Ireland’s beef farmers, understandably, aren’t happy. And there are other issues that are bubbling away behind the scenes. Take the division of the consumer euro and the farmer’s share of the food chain. Healy wears another hat as Chair of the COPA Working Group on the food chain and he explains how they have worked closely with the EU Commission and MEPs to progress the EU’s Agricultural Markets Task Force report in a bid to introduce more equality into the food chain. “When you look at the consumer euro at the moment across Europe, on average the farmer gets 21c of it. The processor gets 28c and the retailers gets 51c,” says Healy. “So we want more fairness there and a more even breakdown of the final consumer’s euro. And we want more transparency in the food chain.” Clearly there is a belief that Healy knows what he is doing – demonstrated in part at least by his re-election late last year. And there are several positive signs, including an increase in membership figures this year and strong turnout at recent events in Goffs in Co Kildare (Brexit) and Kilkenny (CAP). So what could be accomplished in another two years? “I think my vision for two years’ time is like anyone that takes up a position – they want to leave that position and the organisation in a better place and a strong place two years later,” says Healy. “We’re at the coalface, we have meetings in Brussels all of the time, but at all times... there’s a farmer at every meeting we go to, there’s a voluntary member that represents the farmers on the ground, backed up by a staff member. That’s what I want for the organisation, that we’ll continue to be at the coalface, that we’ll continue to have a very strong influence whether it’s in Brexit, whether it’s in CAP, and that we’ll continue to fight the cause without fear or favour on behalf of farmers.”

CRUCIAL COMMITTEES While the IFA’s branch network is important, so too are the various national committees that identify important issues within their sector and formulate policies and strategy. Their wealth of experience often proves useful. “Take our grain committee,” says Healy. “What you have on that are 29 grain farmers that are depending on tillage for a living. So when they speak about it they’re speaking from experience, they’re speaking from the enjoyment, the heartache, the challenges they get from it, but they’re speaking from the heart – because they’re speaking about a sector that they’re depending on to pay the bills and educate their kids and keep food on the table.”

LIVESTOCK

ÓRLA NI SHEAGDHA REPORTS ON A LESS TRADITIONAL AGRICULTURAL ENTERPRISE – ALPACA FARMING.

THE Alpaca Lifestyle EAR TO THE GROUND 17

LIVESTOCK

Guard Alpacas Alpacas are social animals that live in groups and warn each other about potential threats or intruders. The breed is aggressive towards foxes, dogs and other members of the canid family, leading to their use as guard animals for sheep herds.

When it comes to traditional agricultural livestock, cattle, sheep and pigs are usually at the forefront of Ireland’s farming landscape. The last animal you would expect to encounter in an Irish country field is an alpaca! Paul MacDonnell of Hushabye Farm in Co Laois is hoping to change all that. Nestled in the heart of the Slieve Bloom mountains, Hushabye farm is home to roughly 60 alpacas, making it the largest herd in the country. It all began in 2008 when Paul wanted to find an animal to graze on the grass at the back of his house in order to keep it trimmed. So, he decided to purchase three alpacas. “We picked up a few and that’s how it started,” he explains. “We fell in love with them and that was it.” What was meant to be a mere lawn-mowing exercise turned into an enterprise that has changed the lives of the MacDonnell family forever. Over the course of a decade, the small trio multiplied into the large herd it is today and the Laois farmer has no intention of stopping there – Paul explains that the plan is to build the herd to 100 alpacas, with the aim of producing fleece on-site. Although indigenous to the Andes, alpacas thrive in Ireland. They are hardy animals and not very susceptible to disease. Annual inoculations are enough to prevent illness in the herd, along with vitamin D supplements to make up for the lack of sun. Not even the inclement weather seems to bother the Peruvian natives. “During Storm Ophelia in October and the snow in March the herd were out in the paddock,” Paul says with a laugh. Closely related to llamas, alpacas are slightly smaller than their more aggressive cousins, though a stud male can reach up to 70kg. They have soft padded feet, making them easy on the lawn and setting them apart from traditional farm animals such as cattle and sheep who can tear up the grass with their hooves. When it comes to daily feeding, the Hushabye herbivores chow down on as much hay and low-protein grass as they like. They have three stomachs so their gut is well set up to digest these nutrients. The quality of alpaca fleece is impacted by their diet so it’s crucial for farmers to get this right. According to Paul, alpacas don’t need to drink too much water, with a couple of buckets a day sufficing to quench their thirst. To make sure they’re in tip-top form, Paul also checks the body and condition of his herd on a regular basis. “We weigh the alpacas every 14 days,” he explains. “As they’re so heavily fleeced it’s also important to check their bellies with your hand to make sure they’re not underweight or overweight.” This heavy fleece means that shearing is of the utmost

“CLOSELY RELATED TO LLAMAS, ALPACAS ARE SLIGHTLY SMALLER THAN THEIR MORE AGGRESSIVE COUSINS, THOUGH A STUD MALE CAN REACH UP TO 70KG.“

18 EAR TO THE GROUND

importance to avoid heat stress. Paul enlists the help of specialists from New Zealand in the performance of this annual ritual, which includes the filing of teeth and toenails. They travel all over Europe working on herds, and Ireland is the last stop on their shearing tour. The alpacas don’t enjoy being shorn and considering their size and weight it’s necessary to restrain them, which requires a large team. It’s a big operation but with seven or eight people pitching in, Paul can de-fleece his herd of 60 in about twoand-a-half hours. Despite their aversion to shearing, the Andes natives are docile creatures and have a gentle temperament. “You can breed for that,” the Laois farmer tells me. “Alpacas are very sociable and friendly.”

NEW LIFE

With alpacas, pregnancy is a year-long cycle making breeding relatively easy to manage. The female has 11-and-a-half months of gestation and the act of mating is enough to induce ovulation. This makes choosing the time of year for breeding very straightforward, with May or June the optimum birthing period. The young, or cria, generally weigh between six and eight kilogrammes at birth and are standing within two hours. Paul’s entire family are very hands-on with all the herd and the cria are socialised from birth. “The minute the cria hit the ground we’re all over them,” he adds. Improving the national herd through breeding is the main focus of the Alpaca Association of Ireland (AAI), of which Paul is currently chairperson. Founded in 2008, the Association is still relatively in its infancy but is working tirelessly to promote alpacas as an alternative to dairy or sheep farming. Their main ambition is to grow the numbers of alpacas farmed in the country to 8,000 or 9,000 over the next 10 years – a goal for which they are currently putting in the groundwork. “There are nine years of work done,” Paul says of the Association, “but it’s really only kicking on now.”

LIVESTOCK

FACTFILE: ALPACAS ORIGIN: South America HABITAT: Variable – exported all over the world DIET: Grass, hay, silage

PHOTOS: HUSHABYE FARM

HABITS: Social creatures who can spit when distressed or threatened. Prone to humming when curious, bored, lonely, worried and a variety of other scenarios.

Current projects to help achieve this goal include owner workshops for both alpaca farmers and those considering the alternative to other livestock. The society is also building a strong presence at the Tullamore Agricultural Show with banners and flyers, bringing along their own animals to display, in addition to coming to shows in their own right. “This year we had our first stand-alone event in Mullingar in April,” Paul explains. “We had 90 alpacas, most people with two or three, which gives an indication of the number of alpaca farmers in the country.” Judging professionals from different countries, including Australia and the UK, were flown in for the event to assess the pedigree of each animal across a variety of different categories, including best male and female and overall show champion. The chair of the AAI highlights the benefit of this outside input in order to help make important breeding decisions. “These people are just a fountain of knowledge. It’s a great tool to assess my own herd as, of course, I can be biased!” he laughs. Members of the AAI are also regularly involved in fleece-only shows in Tullamore. It’s important as a standalone item as this is the commercial product for most alpaca farmers – alpacas have traditionally been bred specifically for their fiber. The quality of the fleece is a good marker of breeding and is assessed under the following criteria – fineness, density, character and brightness. This ties in with the secondary aim of the association, which is to establish a milling industry in Ireland for alpacas’ fleece. Currently, Paul sends his pelts over to a mill in Wales for processing. The fiber alpacas produce is naturally silky, similar to sheep’s wool but warmer. Thanks to a lack of lanolin (a wax secreted by wool-producing animals) it’s also hypoallergenic rendering it ideal for the production of bedding and high-end fashion items for those with allergies or sensitive skin.

“We sell pillows and quilts then from our website,” he says. “We give our better fleeces to spinners to make bespoke pieces, for example throws or shawls. In addition to selling his wares online, Paul also provides weekend workshops for those interested in starting their own alpaca herd. This includes a comprehensive animal husbandry course where clients are encouraged to get hands-on with the animals while staying in Hushabye’s self-catering cottage on-site. It can be a daunting prospect and the workshops focus on how to catch and corral the animals, how to stand with the alpacas, what is natural or unnatural behaviour, and why it’s necessary to give them particular vaccines and the effects they have on the camelids. Along with offering a starter herd of two or three alpacas, Paul and his family are also on hand to lend support and advice to would-be breeders for the first 12 to 18 months. For those considering this agricultural alternative, it has the potential to be a life-changing decision. As Paul points out, raising alpacas is more of a lifestyle than a farming enterprise. “There are lots of angles in which to involve the alpacas,” he says. “We take them trekking up Slieve Bloom with our guests and it adds a new dimension to a picnic in the mountains!” The Laois farmer is confident about the future of alpaca farming in the country and can see evidence of this growth through his own weekend workshops at Hushabye Farm. A workshop held in May drew between 30 and 40 people, 12 of whom didn’t own their own alpacas – yet. According to Paul, nearly all of those people left the workshop convinced that this is the life for them; he has certainly never looked back since his own introduction to the South American creatures a decade ago. In fact, he seems to struggle to find any drawbacks to farming them. “I thoroughly enjoy it,” he beams. “I haven’t found any negative points yet.” EAR TO THE GROUND 19

FOOD PRODUCTION

TIERNAN CANNON LEARNS MORE ABOUT FOODTURE, A WEBSITE THAT CONNECTS PEOPLE WITH FARMERS OF FRESH FRUIT AND VEG.

MODEL

FOOD CITIZENS EAR TO THE GROUND 20

FOOD PRODUCTION

hen considering food and our relationship towards it, many of us tend to think of ourselves as ‘consumers’. Indeed, this is a label that is reinforced throughout the entirety of our lives and it might not necessarily appear to be a label worthy of contention. Yet language is a powerful force, and this label might lead to a certain passivity in the manner in which we think of food. Implicit within the term ‘consumer’ is the idea that people have little agency when it comes to the decisions they make about what appears on their plates. This is far from the truth. A simple way to break free from this manner of thinking is to simply define ourselves differently – not as consumers of food, but as ‘food citizens’. This is an idea at the heart of a grassroots initiative called Foodture, which seeks to address problems with

“SUSTAINABLE FOOD PRODUCTION MEANS FINDING BALANCE BETWEEN ECONOMIC, ENVIRONMENTAL AND SOCIAL NEEDS EQUALLY. THAT IS NOT HAPPENING.” food production in Ireland. This simple change in thinking is potentially significant as it can instil within us a certain degree of power with regard to our role in food production. It allows us to take control of our behaviour and can support us in a transition to a fairer and more sustainable food system – an increasingly urgent objective in today’s world. Organic farming also plays a role here. According to the Food and Agriculture Organization of the United Nations (FAO), organic farming practices – that is, farming that considers potential environmental and social impacts by eliminating the use of synthetic inputs, such as synthetic fertilisers and pesticides – cultivate land that is more sustainable and rich in nutrients. Yet in Ireland, there is a relatively low number of certified organic farmers. In 2016 around two per cent of the total number of farmers were certified organic, which is well below the European average of five to six per cent. From an environmental point of view these figures are a concern and are something that initiatives such as Foodture would like to see remedied.

“Sustainable food production means finding balance between economic, environmental and social needs equally. That is not happening,” says Nathalie Markiefka, the co-founder of Foodture. “There is no denying that there is much-needed improvement in Ireland. We already know that agriculture dominates our emissions and we will not meet agreed reduction targets for 2020, and 2030 is not looking much better. Biodiversity continues to decline – so does our water and air quality. Farms are getting bigger, with fewer and fewer farmers. Those that remain struggle to maintain a living. Yet exports grow and so does the value of agriculture to the Irish economy, but it is not a sustainable form of production for animal, people or place.”

EMPOWERING PEOPLE

In response to her concern for what she views as unsustainable agricultural practices, Markiefka, along with Sinéad Moran, set up Foodture. Their initiative seeks to change people’s behaviour towards food by sharing the latest information to empower people to make fair food choices. Its online platform allows citizens to connect directly with fair food farmers through its Fair Food Finder map, as well as hosting stories for positive action on food and farming. Essentially, its underlying objective is to transform a broken food system into a more objective one. “There’s evidence to show that regenerative, extensive ecological farming can nourish the world,” says Markiefka, explaining the motive behind Foodture. “It is crucial that truly well-balanced, sustainable methods of farming are developed and that farmers receive incentives for regenerative, agroecological and organic practices. We need supports to transition towards these practices, not another business-as-usual approach labelled as green.” Foodture is member-funded, with members paying an annual fee to be featured on the Fair Food Finder map as well as in the site’s articles and on its social media channels. To join Foodture, food producers must be transparent in how they produce food, how they conserve and protect the soil, and how they respect the animals and environment they manage. They are, in essence, asked to show how they produce food in a way that is fair to animals, people and place. “Farmers often ask do we sell their produce,” says Markiefka. “We don’t. We instead work to raise awareness around fair food and farming [by] addressing people as citizens and empowering them to learn about and find fair food close to them. We facilitate a direct connection between food citizens and fair food farmers, because knowing how your food is farmed and knowing who produced it affords a level of transparency that no label or middleman can.” Labels on food can often be misleading, particularly in relation to the product’s nutrient value. Foods EAR TO THE GROUND 21

FOOD PRODUCTION

Nathalie Markiefka and Sinéad Moran, founders of Foodture

produced by industrial methods might well be labelled to give the illusion of quality, but that does not necessarily make it so. The impact of those methods on soil, for example, can be harmful. “Industrialised methods deplete soil, both [in terms of] quantity and quality,” Markiefka explains. “Soil is the base for plant and grass nourishment and determines the nutrient density of the food we eat. Calories alone don’t nourish us, we need much

“IT IS CRUCIAL THAT TRULY WELL-BALANCED, SUSTAINABLE METHODS OF FARMING ARE DEVELOPED AND THAT FARMERS RECEIVE INCENTIVES FOR REGENERATIVE, AGROECOLOGICAL AND ORGANIC PRACTICES.” more than this. We need a policy approach to food production that supports a balance between the structural, biological and chemical needs of our soil – a focus on farming soil to improve availability of trace elements, macro and micro-nutrients.”

DEVELOPMENT

The Foodture network is, for now at least, quite modest. Markiefka explains that, at the time of writing, the group has around sixteen members from across the food system – from farmers and restaurants to change-maker associations such as the Organic Growers of Ireland and Irish Seed Savers – but the group has been growing since its launch of the Fair 22 EAR TO THE GROUND

“WE NEED A POLICY APPROACH TO FOOD PRODUCTION THAT SUPPORTS A BALANCE BETWEEN THE STRUCTURAL, BIOLOGICAL AND CHEMICAL NEEDS OF OUR SOIL.”

Food map in January 2018. Ultimately, of course, there will be lots of work required to transform the nature of Ireland’s agricultural sector, but initiatives such as Foodture are perhaps an indication that things are beginning to change. While there’s still plenty to accomplish, it is perhaps reassuring that there are movements out there that have a coherent vision for how a sustainable manner of food production might look, as Markiefka sets out. “Ideally, food would be produced mostly by ecological intensive farmers, providing food for the communities around them,” she says. “Citizens would have a direct link to the farmers who produce their food, either through meeting them at a market, a farm shop, a community-supported agriculture group or through a direct interface like Foodture. Farmers would get a fair price for their work and be able to sustain a livelihood, now and into the future. Citizens, aware of the benefits of nutritious food and environmentally-friendly farming, would support these farmers by voting or advocating for regenerative practices through their purchasing choices, and directly by letting their voices [be] heard at local, national and international decision-making levels. We would have institutions that work for a common food policy, where local food councils and governments enable ecological farming and [provide] access to it in urban and rural areas.” Ultimately, the Foodture initiative believes that there needs to be a change from food consumerism to citizenship. It seeks to do this by changing people’s attitudes towards food through spreading awareness of positive practices and encouraging people to ask, “Is this food fair to animals, people and place?” Perhaps the first step toward food citizenship starts with this question.

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19/12/2017 15/11/2017 11:17 10:36

COVER STORY

HOME SWEET HOME EAR TO THE GROUND PRESENTER DARRAGH MCCULLOUGH REFLECTS ON HIS RECENT MOVE INTO THE FAMILY HOMESTEAD.

24 EAR TO THE GROUND

COVER STORY

hey say that moving house is only second to a family bereavement when it comes to stress. So moving into the farmhouse, complete with the detritus and heirlooms of several generations, turns the dial up a few notches further. It’s not that we didn’t have plenty of warning. My parents had been threatening to downsize for years, given that it was just the two of them rattling around in a house of nearly 5,000 square feet. To be fair to them, they had never flinched on continuing to invest in the house right up to the end and, as anyone with an old house will attest to, it’s not a job for the faint-hearted. Despite the oldest part being built some 250 years ago, settlement cracks began to appear in the outer walls only a few years back. Cue a mass concrete injection project. That came hot on the heels of the time that a windy night left a slate askew on the roof. When my dad sent a chap up the ladder to have a closer look, it was soon apparent that not only were the lats around it rotten, but the main beams in the roof were looking dodgy too. Some €40,000 later there was a nice new roof on the house, but it was a pricey fix for a loose slate! Talking to farming neighbours also lucky enough to have an old farmhouse on the land, one of the biggest recurring themes is heating these old piles. True to form, the farmhouse at Elmgrove has the quintessential Aga stove at its heart, throbbing a low, constant heat through the ancient heating pipes. While it has been switched over to gas in more recent times, the efficiency of keeping the old dear ticking over is still very questionable. When the folks tried turning off the Aga during the hottest months of the summer, they found that damp

Photo: Jason Clarke Photography

“TRUE TO FORM, THE FARMHOUSE AT ELMGROVE HAS THE QUINTESSENTIAL AGA STOVE AT ITS HEART, THROBBING A LOW, CONSTANT HEAT THROUGH THE ANCIENT HEATING PIPES.” EAR TO THE GROUND 25

COVER STORY

began rising from the cellar up. But even the alternative of running at a low setting during most of the year eats its way through over €2,500 of gas annually. That’s a lot of heating for two! But Elmgrove is one of the warmer farmhouses, courtesy of the double

glazing and extra lining installed over the last two decades. I know of farmhouses where the warmest room in the house is the bathroom thanks to an electric mat under the tiling. Thankfully, we’ll have no trouble staying warm during the long winter months.

“OVER THE YEARS, THE REGULAR VISITORS HAVE ‘THEIR’ ROOMS, AND OFTEN BITS OF FURNITURE THAT GOT PARKED ALONG THE WAY.”

Then there’s the cleaning. How my gran ever kept on top of all the dusting and cobwebs I’ll never know. And that’s before any mention of keeping the brass fittings on the stairs polished, the plants watered and the carpets hoovered. Suddenly, housekeeping becomes a career choice all by itself. That might have been a possibility back in the days of stay-at-home mothers and wives, but with both myself and my wife Aoife out the door at 7am every morning and not back in until after 6pm or 7pm in the evening, we figure there’s got to be more to life than dedicating our evenings and weekends to completing house chores.

THE MOVE

The old Aga range cooker.

An old bell-box that you could use to summon your breakfast, a relic of a by-gone era.

26 EAR TO THE GROUND

In reality, we are still recovering from the initial move itself. It’s one thing clearing out a decade of living from your home, but it’s another story altogether getting the rest of the extended family to clear their intergenerational clutter to make room for us to have a clean start. It’s one of those things about old family homes I think – that brothers and sisters and aunts and cousins all feel an attachment to the homestead and always consider it the touchstone whenever they are back in the country. That’s a really nice thing in many ways – there’s always somebody calling and due the next week, and we always have space to accommodate them. But it does require a slight change in mindset to accept that your home has a dual role; that of accommodating your immediate family but also being the natural go-to for extended family when they are in the region. Over the years, the regular visitors have ‘their’ rooms, and often bits of furniture that got parked along the way. This, combined with all of the usual motley collection of cut glass sugar bowls, broken oil lamps, faded pictures of various popes and bishops, pewter cups to mark christenings and herd competitions, tennis rackets and so on needed to be dealt with if we had any hope of making the place our own. For the first couple of weeks you are full of motivation to tackle the next stash, sort them out into crates for St Vincent de Paul, ones ear-marked for a particular family member, or those heading straight for the dump. But you lose momentum by the time you get a couple of key living spaces sorted. Life gets in the way with the farm getting into top gear as the summer

COVER STORY

Elmgrove House

“LIFE GETS IN THE WAY WITH THE FARM GETTING INTO TOP GEAR AS THE SUMMER ROLLED IN, AND THOSE CRATES YOU SWORE YOU WOULD TACKLE NEXT SUNDAY STARE AT YOU FOR WEEKS ON END.” rolled in, and those crates you swore you would tackle next Sunday stare at you for weeks on end. In the meantime, we are getting to grips with how the heating works, why the shower and the washing machine can’t run at the same time because the water pump can’t cope, while at the same time trying to remember to feed the cat. That’s the other thing you inevitably inherit with a farmhouse – a collection of animals, some domesticated, and others not so much. Aoife has visions of the cat making a

home for himself in her bed, so suddenly the cat is getting short shrift inside the house. But she is delighting in the range of wildlife she encounters every time she comes down the driveway. The city-slicker in her is amazed that she can encounter foxes, rabbits and pheasants all in the distance between the gate and her new front door. We also need to discover our inner gardeners, now that we’re in charge of a garden that real gardeners would swoon over. The problem with a large garden full of beautiful blooming roses, cosmos,

I always remember my gran getting me to wind up the clocks for her any time I was visiting... it took a while to get around them all!

EAR TO THE GROUND 27

COVER STORY

A collection of oil lamps that must have been an essential at one stage, but are more of a decorative throwback to another time these days.

Roses were one of my gran’s favourites and her legacy lives on.

“WE ALSO NEED TO DISCOVER OUR INNER GARDENERS, NOW THAT WE’RE IN CHARGE OF A GARDEN THAT REAL GARDENERS WOULD SWOON OVER.”

Some of the long-forgotten clerical elite that graced the walls in Elmgrove.

28 EAR TO THE GROUND

aquilegia, aster, fuschia, campanula, alstroemeria and more is that it takes a lot of minding! Lawns have to be mown every two weeks, flower beds weeded, roses sprayed, creepers clipped back, vegetable patches watered, fallen branches gathered up and cut and so on. Of course, I’m conscious that this all sounds like a moan of the over-privileged when so many would (and do) pay through the nose for the pleasure of residing in such a country idyll. The first reaction of friends that we’ve invited over to our new/old home are lots of ‘oohs’ and ‘ahhs’ about the lovely peace, space and maturity of it all. It’s just that it takes a fair bit of doing! But I’m happy to make it one of the missions for the rest of my living days – that of making the family farmhouse our own.

MOUNTAIN SHEEP FARMING

THE

SHEAR REALITY

EAR TO THE GROUND 37

MOUNTAIN SHEEP FARMING

len Keen has been farmed by Catherine O’Grady Powers’ family since the 1600s but, like many other teenagers, when she was finishing school she couldn’t wait to leave the rural environment she’d grown up in. She moved first to London, found a good job with Ryanair, and met her husband Jim. They had moved together to the US when she was asked to come home and take over the family farm. “Farming would have always been this big part of my life, so it was an easy enough decision for me,” she says. “I’d always loved home and I always had it somewhere in the back of my head to return home. But we soon found out that sheep farming wasn’t sustainable to create a livelihood in the West of Ireland.” Glen Keen is located outside Louisburgh, Co Mayo. It’s the 26th largest farm in the country and predominantly a mountain sheep farm. Catherine and Jim realised that the farm needed a lot of investment and upgrading when they returned and, as a result, they poured money into it. “It was our project and we wanted to improve everything,” Catherine explains. “You take on a project and you’re enthusiastic and you’re always focused on the end goal. You have a dream – it’s a wonderful dream and we thought it was a great place to raise our family. But the dream came to an abrupt end when we realised there really was no return.” The wool market has all but collapsed since the 1980s and demand for the blackface mountain sheep has also declined; Catherine says they were selling lamb at just €30 and then one year it went down to as low as €15. She realised she would have to look at other ways to make the farm sustainable. She recalled tourists stopping for a look when her dad was out cutting in the bog, or her uncle stacking

30 EAR TO THE GROUND

THE LANDSCAPE OF TRADITIONAL MOUNTAIN SHEEP FARMING IN IRELAND HAS CHANGED DRAMATICALLY. TOM NEE AND CATHERINE O’GRADY POWERS TELL EAR TO THE GROUND ABOUT THE DIFFICULTY OF EARNING A LIVING FROM THIS SECTOR AND HOW THEY HAVE DIVERSIFIED TO MAKE THEIR FARMS VIABLE.

Catherine O’Grady Powers on Glen Keen Farm.

Doolough Valley, Co Mayo

“GLEN KEEN IS LOCATED OUTSIDE LOUISBURGH, CO MAYO. IT’S THE 26TH LARGEST FARM IN THE COUNTRY AND PREDOMINANTLY A MOUNTAIN SHEEP FARM.”

the turf on the road, taking photos with an expression of excitement undoubtedly at having stumbled on a section of the ‘real’ Ireland. Tourism, she thought, might be an avenue for success and the pair began researching the possibilities. Two factors provided the necessary confidence – approval for funding by South West Mayo Development Company for a visitor centre, and the proposed launch of the Wild Atlantic Way and the prospect of a major increase in traffic to the area. The farm is situated in a beautiful location on the Mayo-Connemara border. It’s nestled between the Sheeffry and Mweelrea mountain ranges and the Carrowniskey river runs through it. It’s an area of conservation – which is both a challenge and an opportunity for the development of agri-tourism. “It’s a great selling point on one hand but it does create a lot of obstacles – we had to do an environmental impact study and an archaeological site survey,” says Catherine. “We had to extend our budget sizeably and to-date we have an investment here of €1.2 million.” The visitor centre opened in 2014 and has capacity for 250 guests alongside a traditional tearoom and craft shop. Catherine says they’ve seen very positive results since then, attracting tour buses and winning a contract with CIE. She adds that they haven’t invented or fabricated anything and the aim is to give tourists a real mountain sheep farm experience. She’s packaged the activities she remembers from her childhood – sheep shearing, turf cutting, mountain hikes, traditional Irish music sessions and sheepdog demonstrations – and sells different experiences to the tour operators. In 2015 and 2016 Glen Keen was given CIE’s award of excellence for Best Tour Feature. Though Catherine knows they will never recoup the investment they’ve made, the goal is to make the farm sustainable. She also admits that balancing

MOUNTAIN SHEEP FARMING

“THE FARM HAS THREE SET TIMES FOR VISITS A DAY, SO THOUGH THERE ARE A LOT OF DROP-INS TOM SAYS IT HELPS THAT THEY HAVE TO COME AT THOSE PRESET TIMES.” Chinese students visit Glen Keen Farm

the agri-tourism facet with the day-to-day farming can be a challenge. “My husband still works in the States to support the project here financially,” she says. “We were naïve in our initial plans, thinking we would have secured lots of visitors, but it takes a really long time to build that customer loyalty with the tour operators. We’ve had to hire extra staff then to run the farm.” Adding a tourism element isn’t the only change they’ve made. Catherine has also looked at how to introduce extra profitmaking avenues for the farm and brought a texel ram breed into the herd in order to produce a more profitable offspring. Two texel rams were introduced to the herd and mated with 100 blackface sheep – according to Catherine they’ve achieved double the price for their lamb, from €30 two years ago to €65. “That’s one avenue and we’re always looking at different routes to make the farm more viable and sustainable. That’s the goal for us here,” she notes.

END OF THE LINE?

Not far away, Killary Farm is situated in the Connemara mountains on the southern shores of Killary Fjord outside Leenagh. Tom Nee, 33, is the fourth generation of his family to farm the land there. It’s a traditional working farm with around 200 ewes and lambs roaming the mountains freely. The farm runs mainly blackhead horned sheep, which are most suited to survive on the mountains during the harsh western winters. Like Glen Keen, Killary Farm is situated on land that’s now designated as a Special Area of Conservation (SAC). Tom says this means he can’t have the sheep numbers that his family used to have and it presents a major obstacle whenever he wants to make any changes to the farm. “Because the land is SAC it’s a real

Tom Nee, Killary Sheep Farm accepts a SCCUL Enterprise Award. Photo: Andrew Downes

Turf-cutting at Killary farm

challenge to get anything done,” he says. “They don’t want any more changes to the land, but it’s too strict. There needs to be some leeway on the SACs.” Tom loves farming, but he too has realised that there is very little return from mountain sheep thanks to those and other factors. “Between the SACs, the price of wool and lamb, I think mountain farming is over. It’s just too hard. You work very hard for very little. You really have to really love what you’re doing because you’re not doing it for the money,” he adds. “The wool industry is gone. It’s game over. We need a better price for our lamb. They were dear enough now last spring but that was because of the bad weather. We need a small bit better price for what we’re producing and it needs to happen fast. I just hope everything is going to improve a bit.” To subsidise his earnings, Tom too has looked to tourism. Five years ago he opened his farm to visitors and he says that so far it’s going well, helped by his proximity to the Wild Atlantic Way. He also provides visitors with an authentic farm experience, including sheepdog demonstrations, sheep shearing, turf cutting, bottle-feeding lambs and countryside walks overlooking the beautiful Killary Fjord. The summer is busy in particular. The farm has three set times a day for visits, so though there are a lot of drop-ins Tom says it helps that they have to come at

Feeding time for the herd at Glen Keen farm

those preset times. A lot of people pre-book through his website and he also works with some smaller tour companies. Because the farm entrance is quite narrow, he can’t attract the bigger tour operators. So how does he manage to juggle his farm work with up to three daily visits? “I start early. If I wasn’t doing the farm visits I’d be doing another job somewhere and I might have to travel as far as Galway city to find one, like a lot of farmers are,” he says. “So I’m up at six and I do all my jobs I have to do on the farm. The first visit starts at 11am and the last visit starts at 3pm and that goes on till 5pm. Then I work late into the evening. It’s no different to if I was travelling in and out of Galway a few days a week.” Those are long days and undoubtedly can be tough, but Tom explains that he really enjoys hosting the tours and is grateful that he’s been able to make a better living this way. For many, it’s a more palatable alternative to sitting in commuter traffic each day, an opportunity to be outside in this beautiful landscape and meet new people. “I love the visits and seeing how interested the people are in what we’re doing,” he explains. “And I do love farming. I love being on the land and I love where I live and I want to try to continue doing what I do.”

EAR TO THE GROUND 31

CAP

MAIREAD MCGUINNESS MEP, FIRST VICE-PRESIDENT OF THE EUROPEAN PARLIAMENT, DISCUSSES THE CONCEPT OF A ‘GENUINE’ FARMER IN CAP REFORM.

32 EAR TO THE GROUND

EAR TO THE GROUND 32

CAP

Mairead McGuinness. ©European Union 2018

“THE PROPOSAL IS THAT NO SUPPORT CAN BE GRANTED TO THOSE WHOSE AGRICULTURAL ACTIVITY FORMS ONLY AN INSIGNIFICANT PART OF THEIR OVERALL ECONOMIC ACTIVITIES OR THOSE WHOSE PRINCIPAL BUSINESS ACTIVITY IS NOT AGRICULTURAL. When I was young, the world was a much simpler place. Back in the day, a farmer was a farmer and we all understood what that meant. He – yes, usually it was he – milked the cows, tilled the land and was a shepherd to his flock. The farmer’s wife looked after the hens and managed the household. Farmers knew the seasons. Fast forward to today’s more complicated rural world, grappling with pressures on our natural environment (soil, water, biodiversity) as well as dealing with floods and droughts. The recently-published proposals to reform the Common Agricultural Policy (CAP) introduced the concept of a ‘genuine’ farmer. Five years ago we spoke about and tried to define an ‘active’ farmer – but that didn’t work. Some would say that all farmers are ‘genuine’, but in the reform proposals the fine-tuning of the definition of a ‘genuine’ farmer is left to the member states to decide within rather complicated parameters set by the European Commission. The reason why the definition is required is to ensure that money from the CAP goes to ‘genuine’ farmers. This suggests that the Commission is of the view that some of the budget is not going where it should. It is a widely-shared view among farmers and the statistic of 80 per cent of payments going to 20 per cent of farmers continues to irk. Whenever two farmers are gathered there is a discussion about the unfairness in the division of CAP payments. But, like the natural reticence in declaring the size of your farm, few will disclose the amount they receive from Brussels for fear of raising eyebrows about how much or how little they get. Of course, the information is published every year on the website of the Department of Agriculture, the names of the top ten recipients make headline news, and the debate begins again about how unfair the system is. In an attempt to address these issues, the Commission wants to pay the money to ‘genuine’ farmers and wants each country to decide who is genuine or not.

The proposal is that no EU support can be granted to those whose agricultural activity forms only an insignificant part of their overall economic activities or those whose principal business activity is not agricultural. In addition, the definition agreed in each member state must not exclude, by definition, pluri-active farmers – i.e. those who are actively farming, but who are also engaged in non-agricultural activities outside their farm – longhand for part-time farmers. Capping of payments at a maximum level is also proposed at €100,000 but member states can reduce payments above €60,000 or could decide that no farmer gets more than €60,000 of a payment. The catch is that labour costs can be deducted in determining capping, which completely dilutes the potential impact of the proposal. Don’t be surprised if the loudest voices demand an absolute cap of €60,000 without any reference to labour costs. It will be difficult to get agreement on many of the CAP reform proposals, not least the definition of a ‘genuine’ farmer. And we will have to answer the question – who do we want to target the supports to? The most common answer is the small to medium farmer, without any reference to what we mean. There are small farmers who completely rely on their farms and on support from the EU budget. There are small farmers with significant off-farm professions, and there are some landowners who do not farm but keep the land in the required good agricultural and environmental condition. And there are those family farms where the farmer is full-time on the farm or who continues to produce lambs, milk, beef, grain and other crops and where the CAP payments are vital. Of course, some of these farms have spouses with off-farm income. From those scenarios, which farmer is ‘genuine’? So stand up ‘genuine’ farmers and claim your money. ‘Fake’ farmers – stand back.

EAR TO THE GROUND 33

FODDER CRISIS

ANOTHER FODDER CRISIS COULD BE ON THE CARDS THANKS TO POOR WEATHER CONDITIONS THIS YEAR.

he Irish Creamery Milk Suppliers Association (ICMSA) has described the potential fodder crisis in the months ahead as “unprecedented”, with President Pat McCormack referring to the Government response so far as inadequate. Dry weather and a lack of rain in recent weeks and months has resulted in very little grass growth, with sustained rain required to avert a crisis. While many farmers managed to get one cut of silage earlier this year it looks like a second harvest won’t happen in some parts. Meanwhile, the availability of straw is down and prices are soaring. The Government’s Fodder Co-ordination Group,

34 EAR TO THE GROUND

chaired by Teagasc, was tasked by Minister for Agriculture Michael Creed (who recently announced a s2.75 million scheme to encourage the planting of fast-growing crops to make up for hay and silage shortfalls) with coordinating advice and guidance for Irish farmers in replenishing depleted fodder stocks during the spring and summer, and has been asked to continue its work in the months ahead. “As I have indicated previously, it is not only Ireland but also other EU Member States that are affected by this dry spell. I have requested that the Commission ensure the earliest approval of advance direct support payments this autumn in order to support farmers cope with this prolonged challenging period,” Minister Creed said. “I have asked that the work of the group continue into the autumn period and to provide on-going guidance and assistance to impacted farmers and I will be actively monitoring this situation through

FODDER CRISIS

engagement both with the group and its members.” For its part, the ICMSA has recommended a series of ten measures to be taken to avert the impending crisis: • • • • • •

•

Feed importation through a fodder support scheme. Maximum price paid by processors alongside a temporary reduction of stock numbers for some farmers and a campaign to boost live exports. Amend driver regulations of delivery of feed to ensure it’s delivered on time. Irish Water and other state agencies should make water available to farmers when they need it. Extension of the September closing date for spreading fertiliser. Amend GLAS rules particularly relating to speciesrich grassland and traditional hay meadows, allowing farmers to spread more fertiliser to grow and harvest this grass. Allow farmers to lease surplus land between now and December under the ANC scheme but maintain

• • •

their entitlement to ANC payment. Introduce the Brexit Loan Scheme for farmers without delay to relieve cashflow pressures. Loan restructuring facilitated by financial institutions without penalty. Encourage farmers to seek help and ensure the relevant agencies have a proactive response.

“If the weather between now and next April goes against us, we are facing an unprecedented crisis and concrete measures are needed now and immediately to minimise the impact,” the ICSA said in a statement. “The fodder deficits on farms are growing by the day and this is across all types and sizes of farms and we now require a comprehensive response from Government to prevent a potential disaster in the coming winter/spring period. ICMSA members, Mr McCormack said, across [Ireland] are reporting very serious potential problems and are clearly saying that every effort must be made to boost fodder supplies in the country and secondly reduce EAR TO THE GROUND 35

YOUNG FARMERS

FARMING:

THE NEXT GENERATION MACRA NA FEIRME’S DERRIE DILLON TALKS TO EAR TO THE GROUND ABOUT THE CURRENT LANDSCAPE FOR YOUNG IRISH FARMERS AND THE HURDLES THEY FACE IN 2018.

36 EAR TO THE GROUND

YOUNG FARMERS

he first half of 2018 has witnessed some tough challenges across the landscape of Irish agriculture, ranging from poor weather conditions at the beginning of the year to input prices and the continuing pressures imposed by Brexit. While these challenges have been sector-wide and across all ages, the young farmer in particular stands to be affected by certain issues such as proposed cuts to the Common Agricultural Policy (CAP) and farm succession. “While there are challenges such as, sometimes, access to land, access to credit for young farmers, those that can get over those challenges certainly can make a very good living from agriculture if they have the mindset, the enthusiasm and I suppose the infrastructure around them to help them achieve that,” says Derrie Dillon, Agriculture and Rural Affairs Manager with voluntary rural youth organisation Macra na Feirme. “There is a lot of opportunity on the horizon and there’s a lot of change in Irish agriculture. Young farmers who are eager and willing to get involved in agriculture can certainly reap the rewards.” Young farmers may be eager and willing, but they still need land on which to farm. One of the major challenges related to access to land are the issues surrounding farm succession. Dillon notes that the Irish don’t have a tendency to discuss these matters in a timely manner, and this delay can cause friction when the young farmer wants to move on with their career. “It’s something that we’re not great at in an Irish context, for planning for it or discussing it at farm level,” he believes. “While that’s a generality, it’s the case that we’re not great at having the plan around and having the discussion at an early stage.” There are other problems too. A significant question often raised revolves around the viability of some family farms in Ireland in terms of income and supporting more than one farmer. In recent years, farming families have found themselves in a position where parents are not of retiring age while the next generation is prepared to set up their own operation. “Yet, the farm may not be big enough to support two income units, two family units. So that presents a challenge,” Dillon notes, highlighting the fact that, due to challenges in the sector, even if EAR TO THE GROUND 37

YOUNG FARMERS

parents are prepared to retire, a family farming enterprise may not be attractive enough from an economic perspective. In cases like these, it’s often necessary for a young farmer to combine their farming profit with an off-farm income. “Then, sometimes, the holding may be too small for them or the land type may not be suitable for all types of agriculture production,” Dillon adds.

SOLUTIONS

So what’s to be done? Dillon supports collaborative farming as a possible solution. Collaborative farming involves partnerships outside the family and has numerous benefits for all parties involved. The most notable of these are the economic advantages associated with achieving scale at lower capital costs, the sharing of best farming and management practices between two farmers, and risk-sharing. Three common structures for collaborative farming in Ireland are registered farm partnerships, share farming, and contract rearing of replacement heifers. While the concept has the potential to help young farmers access the land they need, Dillon explains that they may have to move outside of their geographical comfort zone to seek an appropriate partnership. “They have [got] to look outside the farm gate, they have to look outside the parish in a lot of cases and maybe look outside the province in some cases... look at opportunities where farmers have no identified successor,” he says. “There are some sustainable, economic farms in this country that have no identified successor, where the farmer has built up the farm and has no one to hand it on to.” One of the core advantages of collaborative farming for the older farmer who is not yet ready to step away from their business is that these collaborative arrangements allow them to continue to build upon their years of work and ensure the future of their farm with someone they trust. “That’s a new area that we didn’t have much of a culture around in the past, about working with neighbours or working with different farmers under new types of collaborative arrangements,” says Dillon, stressing that the problems surrounding farm succession are not solely about ownership of land but also access. “We can get very hung up on who owns 38 EAR TO THE GROUND

Derrie Dillon Alison O’Connor from Kerry Macra na Feirme club Causeway after being announced as the winner of the 2018 Macra na Feirme Blue Jean Country Queen festival. Photo: David Gilroy

the land in this country and we have got a huge attachment to land in this country, but it’s about access to farm the land.” The recently proposed Common Agricultural Policy (CAP) cuts are another hurdle facing Irish farmers of all ages and sectors and have become an industry-wide concern. Many feel that the European Commission’s recommendation of a reduction in funding of five per cent will have a damaging effect on farmers across the continent. Dillon agrees that these cuts will have a detrimental impact on agriculture and Macra na Feirme, along with several other farming organisations, have called on the government to intervene before it’s too late. “It’s not the time to be cutting the budget in Europe in terms of agriculture. That’s from our own organisation’s perspective. It is not the time when it’s highlighted at European level that generation renewal is a critical issue, it’s not the time to reduce the overall CAP agriculture budget,” he says. Dillon believes that such cuts would provide an obstacle to the initiatives necessary to entice the next generation into the industry. Macra na Feirme recently called for 10 per cent of the total CAP budget to be dedicated to generational renewal. “We can have all the schemes and ideas in the world but we need the finance as well to make it happen,” he notes. Alongside the issues of access to land and an uncertain future for CAP payments, access to capital is another key area of concern. The start-up costs associated with farming can be significant – machinery purchases,

building a livestock herd, or buying or renting land. For example, starting up a dairy enterprise would require a relatively high six-figure sum between milking and housing facilities, land, and livestock. Macra na Feirme has also called on the government to introduce start-up aid to combat this barrier. Still, Dillon notes that young farmers do have several advantages that can be an asset to them when starting out. “Farming is a capital-intensive industry, so even for young farmers to start out they need stock, they need to get machinery. There’s a lot of things that have to be invested in a farm before there’s a return and they have no track record in this, but what they do have are the skills, the ability, the drive and the labour,” he states. “They have skills which are absolutely critical and I suppose if we can focus young farmers to realise they have these qualities and skills and attributes and [regarding] the capital thing, we have to be creative around that.” While a lack of track record in terms of capital presents significant barriers, as can access to land or other concerns, Dillon feels that no young farmer should be discouraged from the agricultural sector for this reason. “If you want to go farming and you want to make a career in farming there are other ways around that,” he says. “That’s where land mobility and access to land and supports around that are critical. Because once young farmers have invested in the education, training and skills that they need, there are ways around the traditional barriers.”

IT TAKES A CERTAIN KIND OF PERSON TO BE A FARMER JAMES, DAIRY FARMER.

WE’RE BACKING BRAVE

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30/11/2017 11:58 19/12/2017 04/12/2017 11:21 08:53

MALTING BARLEY

MUCH ADO ABOUT MALT ERIC HAUGHAN REPORTS ON IRELAND’S MALTING BARLEY SECTOR – THE GOOD NEWS STORY THAT’S YET TO BE TOLD.

50 EAR TO THE GROUND

MALTING BARLEY

RELAND’S failure to harness the massive earning potential of the malting barley industry may be leaving green grass in the fields – and millions of euro for the Exchequer on the table. That is the feeling on the ground and in the tillage sheds after the latest round of talks with Boortmalt and the Irish Farmers’ Association (IFA) left Irish malt barley farmers only very slightly better off at the end of the day than at the beginning. The latest pricing structure for malting barley will see Irish growers paid a slight increase, taking the figure to around €190 per tonne, but that hasn’t cut much ice with farmers. Bobby Miller, chairman of the Irish Grain Growers Group (IGGG), reckons we may have finally happened upon the straw that could break the camel’s back. And that could be bad news for an industry that, it is argued, could match the dairy sector when it comes to export potential. “Farmers are still not happy. The reality is that winter barley and winter wheat are still outperforming malting barley,” Miller explains. “At the end of the day, the farmer needs more money in his pocket. People are sick of hearing farmers moaning – but that’s the reality of it.” That reality appears to suggest that barley farmers in Ireland are operating with one hand tied behind their back. They produce a product that should marry perfectly with one of our country’s most famous exports: whiskey. The catch? Irish distillers are under no obligation to produce their delightful refreshments using Irish grain. Whether a whiskey made with French maize can be called ‘Irish’ at all might be an argument for another day, but to satisfy the Irish Whiskey Act of 1980, all distillers need do is keep their finished product in Ireland for at least three years. In short, Irish whiskey need have no Irish raw materials involved, just so long as it has been in storage long enough to pass the equivalent of rugby’s residency rule. “How whiskey is blended and produced is what makes it Irish,” Miller argues. “But the fact they don’t use any Irish raw material would naturally be a concern of ours. They can piggyback, for want of a better word, [on] the Irish image – the Irish countryside, Irish farmland – but they don’t have to use Irish material to make their whiskey. Our malting barley has such huge potential. We see that growth in the whiskey industry here in Ireland, especially, and the craft beer industry [is] another example. If there was more focus on this industry here in Ireland, it has huge export value. There is huge value here for the Exchequer, no question about that.” Miller points to our near neighbours in

“AT THE END OF THE DAY, THE FARMER NEEDS MORE MONEY IN HIS POCKET. PEOPLE ARE SICK OF HEARING FARMERS MOANING – BUT THAT’S THE REALITY OF IT.”

Scotland, noting that the whiskey industry there is in “great health” and that Ireland is far behind their level. “In fact, we’re so far behind, that that’s actually why it might look like we’re making such great strides of late – because we started so far behind!” he adds. “The Irish whiskey industry, 100 years ago, was the largest in the world but it saw, for varying reasons, a real downfall, reaching its lowest point probably about 15 years ago. It has only really now in the last few years been reawakened.” Despite the revival of our whiskey industry and the relatively recent transformation of gin from a tipple your fun aunt may have drunk at Christmas into the most fashionable, must-have accessory in every city centre bar, this has all meant precious little to malting barley growers. In effect, this upsurge in the whiskey and spirits industry has left Irish malting barley growers behind as, save for a few smaller operations, the distilleries have largely shopped elsewhere for their raw materials. It doesn’t have to be this way, according to Miller. Staying local and sourcing their barley at home would mean an added expense for distilleries that is so minuscule that it may be argued it is hardly worth taking into account. “The likes of the Waterford Distillery are living proof that a distillery can use Irish grain and still operate successfully,” he says. “The reality is what they pay for the malted barley is very insignificant in the greater scheme of how much it costs to produce their final product. The actual raw material is a tiny portion of that outlay. They can well afford to invest in Irish raw material. You’re talking about 0.1 per cent of the final expense.”

THE WAY FORWARD

An outsider looking in could be forgiven for wondering how it has come to this. The tillage farmers appear to have had enough of the status quo and are ready to move their agenda forward – through whatever channels are open to them. “We’d hate to have to go down the legal route, but if it’s the only option left open to us we will try it,” Miller insists. “The expense needed to keep the malting barley farmer happy is very small compared to the bigger picture. That’s the reality. But if it’s a case that we’ll have to go down the route of insisting that 50 per cent or 70 per cent of whiskey is made with Irish malting barley – and pointing out that a lot of the whiskey made here is made with no Irish raw materials at all – then it is something we will have to consider. We cannot tie the industry down that it couldn’t expand, of course not. But Irish grain farmers will be supporting distilleries that are going to commit to using totally Irish grain. And there are a few such distilleries who operate this way... The larger players – and you don’t need me to tell you who they are – they don’t use Irish grain. In a lot of cases, they use 100 per cent imported raw material. The distillers are happy living in the world they’re living in. We’re not happy with our lot but they’re quite happy to be ‘let away’ with how things are EAR TO THE GROUND 51

MALTING BARLEY

going, so to speak, and that’s the way things are right now.” For Miller, it has become something of a “faceless” industry, and he notes that he can’t remember the last time a distillery paid a visit to his farm. It’s a different story compared to years gone by. “I’d be old enough to remember the times when every medium or large-sized village or town had a malting plant in it. Local people being employed in these places. Those days are long gone and now two companies dominate the industry,” he adds. “There is a tradition in Ireland of growing malting barley. My father grew it, my grandfather grew it and probably my great-grandfather grew it too. But right now the figures don’t add up. I’d prefer not to move off malting barley but at this stage, purely on the margins, it’s not the way to go.” What about the work of the Irish Farmers Association (IFA) in all of this? According to Miller, they have largely failed their mandate when it comes to the plight of the malting barley farmers they represent, though the IFA would undoubtedly contest that claim. “We have the IFA negotiating for us – and they still claim they do – but we’re just not happy with the way they are representing us and it’s nothing more than a farce at this stage,” he says. “The IFA have no interest in raising the prices of malting barley, that’s our thoughts on it.” Realising the potential of the industry, he believes, could be down to the work of groups like the IGGG. “The tillage sector is the good news story that no one wants to tell!” Miller adds. “We should be on top of the flagpost of Irish farming, but we’re going the other way. We cannot believe we are in such a position. We are being underrepresented and what we have found as a group, since we formed, is general ignorance to what the tillage section is capable of.” Miller would like to see the image of Irish tillage pushed at an international level to accelerate the potential this sector has for export – and the small matter of a likely continuous windfall for the Exchequer. “Our story hasn’t been told, it’s been swept under the carpet – but that is changing thankfully,” he says. “We have a lot to offer, we’re flexible. If distillers are looking for a particular type of grain to be grown from a particular region, we have the facility to do that. We have so much to offer the industry, from a marketing point of view there’s just nothing being done and there’s a whole lot being missed.” The impasse of sorts does not need to continue. All parties seem to be locked in a Mexican standoff that has a distinctly Irish brogue. Miller, for his part, claims that at the IGGG – who have recently called for malting barley prices to be set

“MILLER WOULD LIKE TO SEE THE IMAGE OF IRISH TILLAGE PUSHED AT AN INTERNATIONAL LEVEL TO ACCELERATE THE POTENTIAL THIS SECTOR HAS FOR EXPORT.”

42 EAR TO THE GROUND

at a minimum of €200 per tonne – the door is always open. “We’d love to meet the distilleries. There is plenty of interest there from their side and we are in talks with a couple of them. But there’s not enough being done for the distilling industry from our point of view,” he explains. “There’s no question we are being left behind by the IFA, that’s why we formed our group. What we can offer the Exchequer is massive. There’s just not enough being done at grassroots level.” The lack of any kind of international market for Irish barley – again, the stark contrast with the industry of our Celtic cousins in Scotland hits home – remains a sore point. “We don’t export malted barley here. We use it all ourselves. It’s considered the finest grain in the world and yet we don’t export it. If it’s considered the finest product, why not take advantage of that and export it?” Miller asks. The seemingly audacious claim from the sector that malting barley could rival the dairy industry in terms of exporting power does not seem quite so outlandish when the bare bones are laid on the table. For his part, Miller notes that doubling or tripling the area currently used for malting barley (around 1 per cent) could result in the sector surpassing export figures for beef and poultry, perhaps on par with the dairy industry. “The export value on the drinks industry is massive, anyone who looks into the figures would be surprised. There’s so many different markets to be tapped – America, the Japanese market, the Chinese market,” he explains. “We have trade fairs going out to these countries and they’re being told very little about what the grain sector has to offer. It’s a complete no-brainer to export malted barley.” So could we soon see the day when a local lad sipping sake in Tokyo might be helping himself to a drink made with the finest malting barley Ireland has to offer? Or a couple in Moscow settling in for a refreshing night-cap of whiskey produced with Irish ingredients? “I’d love to see a Japanese company using an Irish malted barley,” Miller enthused. “Many years ago, they say a Russian czar declared Irish malting barley the best in the world – and they know a

MALTING BARLEY

EAR TO THE GROUND 53

SUSTAINABILITY

Carraig Dúlra’s bar and kitchen

Against the Grain LORRAINE COURTNEY CAUGHT UP WITH MIKE AND SUZIE CAHN FROM CARRAIG DÚLRA, A WICKLOW FARM WITH SUSTAINABILITY AT ITS VERY HEART.

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Our world is facing huge challenges: climate change, resource scarcity, a rapidly increasing population. Meeting these challenges and addressing the complexities that surround each one will require levels of consumption and patterns of behaviour to shift dramatically. What was once seen as a radical lifestyle choice is attracting an increasing number of devotees as interest in organic food and sustainable living grows. Mike and Suzie Cahn had been thinking ahead for years. When the recession hit they put their long-term plan into action and founded Carraig Dúlra, an organic, permaculture education and research project in 2007. Now they teach a sustainable way of life to everyone who visits their farm in Wicklow. Anyone depressed by the state of farming and the apparent conflict between intensive farming and conservation should take a look at it.

SUSTAINABILITY

Suzie describes their core ethos as simply wanting to live as deeply connected to and respectful of nature and human beings as possible. “That, of course, is easier said than done in the modern world, with our four nearly-grown children to support, and in a country where financial risks are plentiful and supports few and subject to constant change,” she says.

INSPIRED BY NATURE

ABOVE: Carraig Dúlra’s greenhouse.

Mike is originally from New York but spent his college years in the forests of New England. As a young man, he read the seminal environmental books of the 1970s that catalysed many to become more environmentally active. That became his own life goal. Suzie’s family were her primary influencers: her father and grandfather were keen home vegetable growers. She also had uncles in pig and dairy farming and aunts on small holdings in Dorset and Aberdeenshire, and spent time on a Camphill biodynamic farm in Northern Ireland. Her family loved spending time in nature. Throughout her childhood they camped and hiked, something Mike and Suzie wanted for their own family life. They too have hiked and camped with their children at home and on big family trips around Europe, the USA and on a charity rally to Mongolia. However, their early careers were not in farming. Mike initially worked in IT and Suzie in creative arts, community facilitation and art therapy. In 1998, Suzie started to volunteer in her children’s school helping to design and create a productive nature-friendly garden with wildflowers, different habitats and organic vegetables. Later, Suzie set up and taught in community gardens. It was at this point that permaculture became the design toolkit for her projects. Permaculture is an ecologically-friendly agricultural system and a model way of growing food and managing a garden. It’s efficient, sustainable and relatively low in energy. In business speak, it maximises yield and minimises waste, allowing nature to do all of the hard work. But few people practice it and those who do are mostly on the fringes. “Permaculture is a systemic design framework inspired by ecology and created by Bill Mollison and David Holgrem in the 1970s,” Suzie explains. “It has been used since to design sustainable resource use and resilient communities around the world.” Mike and Suzie decided to set up a social enterprise to pioneer these ideas. There were only a few permaculture practitioners in Ireland at the time and Carraig Dúlra – an organic and permaculture education and research project – was launched in 2007 on a 3.8 acre scrub field near Glenealy, Co Wicklow. It was an enormous task but Suzie and Mike took advantage of great mentoring and support by partnering on projects early on with the likes of The Organic Centre and Irish Seed Savers. In the last ten years, Carraig Dúlra has been a place for experimentation, learning and many conversations with visitors about sustainable production and living. Suzie and Mike have completed numerous outreach projects in their wider community with school gardens, community gardens, local food initiatives like OOOOBY (Out Of Our Own Back Yard), now called Edible Education, as well as sustainable community actions like Transition Towns. EAR TO THE GROUND 45

SUSTAINABILITY

“Every initiative we’ve started or been part [of] is value-led,” Suzie explains. “Permaculture has a set of ethical principles that many people are attracted to and want to help bring about in the world. These are summarised as earth care, people care and fair share.” As Carraig Dúlra started off on very marginal, poor and degraded land, it was a great proving ground for regenerative agriculture. For ten years Mike, Suzie and a huge number of volunteers (or as they are known in the USA, service learners) from Ireland and abroad have invested considerable time and energy in the project. “They’ve all brought inputs of money, time and energy and local carbon waste streams into this regeneration of the ecology of the site, its soil, building social capital through community actions and events, and knowledge capital in their own and their wider community,” says Suzie. Other enterprises fit as neatly into their special ecosystem. Suzie and Mike have run courses, open days, and given talks in a wide range of permaculture-related activities or techniques. They work with local and national organisations and partnerships, including GIY, Community Gardens Ireland, WWOOF (World Wide Opportunities on Organic Farms), Kildare and Wicklow ETB, County Wicklow Partnership, Common Ground Bray, Wicklow Transition and Tiny Homes groups. There is a kind of harmony at work here. The 3.8 acre site now has a young native woodland of almost 2,000 trees on 1.75 acres, a pond, a swale system to hydrate the soil and move nutrients throughout the system, a maturing forest garden or food forest (which is a kind of super orchard) on about 0.75 acres, and roughly the same area of organic vegetable gardens, with a small amount of poultry and honeybees integrated into the system. There is also a cob barn and field kitchen built from local waste resources and subsoil and rocks from the site, as well as some renovated buildings purchased and repaired from nearby, including a large greenhouse, and a portacabin farm library full of all the books that have influenced the designs and projects. “We produce apples, apricots, nectarines, kiwis, plums, nuts, many types of wild and cultivated berries, herbs, and many types of vegetables, some quite specialised, as well as duck and hen eggs and some honey,” says Suzie. “We supply ourselves, our wider family, other local small producers through a sharing cooperative, volunteers, course participants, a small box scheme that grew out of the OOOOBY initiative, and local restaurants.” They continue to use permaculture design to develop and regenerate a living ecosystem towards its fullest expression, one that in turn supports a resilient local culture. “Past visitors and participants have taken the learning from Carraig Dúlra and started their own projects or applied permaculture to existing farms around Ireland,” Suzie adds. “We hope that they take the concepts and deepen the practice of permaculture in Ireland. If you are a good teacher your students go further than you.” Suzie explains that she and Mike will continue to try things out but also consolidate and reflect on what they have learned. She would love to document their experiences better than she does at present in her occasional blogs and vlogs, perhaps compiling a book or short documentary. There’s plenty of content – after all, the pair have collaborated with other 46 EAR TO THE GROUND

Suzie Cahn

“AS CARRAIG DÚLRA STARTED OFF ON VERY MARGINAL, POOR AND DEGRADED LAND, IT WAS A GREAT PROVING GROUND FOR REGENERATIVE AGRICULTURE.” permaculture practitioners across the country in designing and implementing each step of the project, many of whom teach on their once-a-year flagship permaculture design certificate course. The couple also initiated and are continuing to support the All Ireland Permaculture Gathering and the loose permaculture network of Ireland, which hosted the European Permaculture Convergence this year in Wicklow. Looking back, not everything at Carraig Dúlra has gone without a hitch. “There have been plenty of challenges to working from such a different world-view to the prevailing one of consumption without consideration for the consequences of our consumption for nature and other humans,” she says. “We have a lot of passion, as well as dogged persistence. We started small and learned from our failures and successes. We’ve reached out into larger spaces and other arenas when welcomed.” Suzie and Mike come across as people with a practical vision that could have far-reaching effects. The last decade is an example of the result of hard work and determination, and how sustainable practices can result in a resilient and more harmonious environment and bring people and communities together. “This kind of human ecology, full of connections and networking exchanges,” Suzie concludes, “mirrors the natural web of resilience of the land with all its connected elements exchanging inputs and outputs in a regenerated sustainable circular system.”

A PLAN

DAIRY

foR

DAIRY A NEW PLAN FOR IRELAND’S DAIRY SECTOR OFFERS KEY STEPS TO SOLVING LABOUR AND SKILLS SHORTAGES.

Minister for Agriculture Michael Creed recently published the People in Dairy Action Plan, which aims to address the sector’s issues around human capital. The plan has emerged from the People in Dairy Industry Stakeholder Group, chaired by Tom Moran, a former SecretaryGeneral of the Department. Labour issues continue to plague Ireland’s dairy farmers as expansion continues – a piece in the Irish Independent last April noted that springtime demand rose by a further 20 per cent, while Teagasc has estimated a requirement for over 6,000 additional people by 2025. “The Teagasc ‘People in Dairy Project’ report published last year set out the challenge that the group had to consider: the need for approximately 6,000 new entrants over the next decade to replace retirees and meet the requirements of expanding herds,” Moran explained. “That report was clear that the sector would face a severe shortage of labour if measures were not put in place to meet this level of demand.” The action plan is based on six pillars – measures to ensure skilled farm workers are available throughout the year; labour-efficient farms; employers with good HR skills, new training and continuous professional development programmes for dairy farmers and labourers; clearer succession pathways in dairy farming; and the promotion of dairying as an attractive career. Some measures recommended across those pillars include enhanced efforts in recruiting workers from within the European Economic Area (EEA), developing benchmarks

for labour productivity, promoting the greater use of contractors for tasks such as slurry spreading and making silage, the development of a range of support materials for farmers such as roster planners and standard operating procedures, and resourcing services that promote collaborative farming models. The dairy sector is an important one for the Irish economy. The report by the Group noted that dairy exports increased by 19 per cent last year to €4.02 billion, one-third of the total value of agricultural exports. However, with national unemployment falling the sector is competing with others in search of skilled workers. Speaking at its launch, Minister Creed spoke about his delight with a plan he described as ‘comprehensive’ in its focus on dairy’s labour and skills shortages. “I am impressed with the range of actions that the stakeholders have developed in this Plan. They are innovative and detailed and will help to ensure that Irish dairying has access to the human capital it requires to achieve future growth,” the Minister stated. “Competition for graduates and new entrants between various sectors of the economy is strong, but I am of the view that dairy farming can offer a rewarding career and possesses many significant lifestyle advantages over other career options. Given that the Plan is a key output from Food Wise 2025, it is appropriate that it is forward-looking and visionary. I commend the Chairman and the industry stakeholder

“THE REPORT BY THE GROUP NOTED THAT DAIRY EXPORTS INCREASED BY 19 PER CENT LAST YEAR TO €4.02 BILLION, ONE-THIRD OF THE TOTAL VALUE OF AGRICULTURAL EXPORTS.”

EAR TO THE GROUND 59

LAW

The

BURDEN prooF of

AISLING MEEHAN FROM AGRICULTURAL SOLICITORS DISCUSSES THE IMPACT OF THE VACANT SITE LEVY ON IRISH FARMERS.

The Vacant Site Levy was introduced in the Urban Regeneration and Housing Act 2015. The purpose of the levy is to free up land for the development of housing. It provides for a levy of three per cent of the market value of the land in the first year and seven per cent for second and subsequent years. The levy is applied on land zoned for housing or land zoned for development and renewal of areas. However, this zoned land can also be part of working farms and farmers in Kilkenny and Limerick in particular have been affected by their lands being included on the register. Local authorities had to establish a vacant site register from January 2017 and notify the landowners of the proposed inclusion of their land on the register. Local authorities were charged with issuing notifications to the owners of vacant sites that the levy would be charged on their land by June 1st 2018. The levy is then applied in January 2019 in respect of 2018 and every year thereafter until the site is no longer vacant. In identifying the potential vacant sites, the chief executive of the local authority had to submit a report to the 48 EAR TO THE GROUND

elected members of the local authority, thus the elected city/county councillors should be aware of the sites’ inclusion. The local authority will issue a notice to the owner of the vacant sites included in the register prior to June 1st each year to inform them that they are being charged the levy for the current year in the following January. The owner has 28 days to make a submission objecting to their land being included. If this is not successful, it can be appealed to An Bord Pleanála on the grounds that the site was not vacant for 12 months, however, the burden of proof is on the owner. This means that the submissions that the landowner makes are key to preventing the inclusion of the lands on the register. It is important that farmers and landowners whose land may be affected by a local area plan or development plan, and is zoned for purposes of development other than agriculture, should maintain annual records in relation to the land usage. These submissions could include land declared for BPS payments, inspection results confirming the land was being farmed, or sworn statements from vets, agricultural

contractors et cetera confirming they witnessed the land being farmed. Local authorities have been advised to maintain appropriate records, including photographic evidence as necessary to support their finding that a site was vacant for the necessary period. Consequently, farmers should do the same to prove that the land was being farmed and not vacant. Where the owner of a vacant site appeals against the entry of a site on the register, the entry will not take effect until the appeal is finally determined. A vacant site owner may also appeal the market value arrived at by the planning authority to the Valuation Tribunal. The market valuation is determined by the local authority by instructing a suitably qualified person such as an auctioneer to estimate the price of the site if sold on the open market. The price is determined as the best market price the owner could get for the site at the date of the valuation. A vacant site owner may also appeal a demand for payment of the levy by the planning authority on the grounds that the site was no longer vacant in the year concerned or that the

LAW

levy amount was incorrectly calculated. The appeal is made to An Bord Pleanála and again the burden of proof lies with the owner. The owner has an opportunity to appeal each year when the demand for levy payment is made. The vacant site levy is payable on a demand by the planning authority within two months, though arrangements may be made or facilitated by the planning authority for the payment of the levy by the owner of the site by instalments. If not paid, the levy shall be recoverable as a simple contract debt through the courts. Any levy due will remain to be a charge on the land until paid. Minister for Housing, Planning and Local Government Eoghan Murphy has said that if farmland is in productive use it should not be included, but acknowledged that “it is up to each local authority to decide which lands go onto its register”. However, Minister for State for Housing and Urban Development Damien English stated recently that an amendment will be made to the Planning and Development (Amendment) Bill 2016 that will clarify what constitutes ‘vacant and idle’ lands for the purposes of the vacant site levy. The aim of the amendment is to differentiate between lands purchased following a zoning change and then used for farming or leased out, and lands that have been farmed for a number of years prior to rezoning. It is hoped that this amendment will see the majority of activelyfarmed lands zoned for development being excluded from the levy. Aisling Meehan is a solicitor, chartered tax adviser and qualified farmer specialising in agricultural law and taxation. E-mail aisling@agriculturalsolicitors.ie. Disclaimer: This article is intended as a general guide only and professional advice should be sought in all cases. This paper was compiled on the basis of information available on July 3rd 2018. Whilst every care is taken to ensure the accuracy of information contained in this article, the author, publisher and/or Aisling Meehan, Agricultural Solicitors does not accept responsibility for errors or omissions howsoever arising.

EAR TO THE GROUND 49

GOAT FARMING

64 EAR TO THE GROUND

GOAT FARMING

GOAT MILK? GOAT FARMING, IT SEEMS, IS ON THE RISE IN IRELAND, WITH MARKET OPPORTUNITIES HERE, IN EUROPE AND FURTHER AFIELD. CONOR FORREST SPOKE WITH TEAGASC ADVISOR CIAN CONDON TO LEARN MORE ABOUT THE SECTOR AND WHAT NEW ENTRANTS SHOULD LOOK OUT FOR.

Traditional farming can be a difficult, challenging and often thankless job, with many Irish farmers struggling to cope with low prices, high input costs, or poor weather conditions, often just breaking even at the end of the year. It’s no surprise, then, that some farmers are considering their options, switching to alternative enterprises or seeking to add value and augment their income from other sources – anything from small herds of alpacas or an acre or two of snails to goats. Cian Condon, a Business and Technology Advisor for drystock and goats with Teagasc, receives several queries a week from farmers interested in investing in a goat herd, but is there enough room in the

market for new entrants in search of a sustainable and profitable option? “We have, for the last good number of years, been short of processors in the country. [But] there seems to be a big interest in people who want to go goat farming... there also appears to be a decent market for goat products out there,” Condon explains. As with any farming enterprise, a cautious and wellinformed approach is best. For farmers looking to get into goat farming, the first thing to consider is if you will have an outlet for your product, whether it’s goat’s milk, meat or cheese. Condon notes that strength in numbers is the EAR TO THE GROUND 65

GOAT FARMING

Paul and Ami from Goat Ireland on the family farm.

way forward, and he’s made calls in the past for producer groups to be established in order to build scale and create a viable, year-round product. “What we are currently looking at is the potential of getting farmer groups established, where you would get a number of like-minded individuals in a relatively small geographic area who would focus on going into goats and producing a product themselves in a producer group or co-op type format,” he says. “You then have a viable outlet for the farmers – they have their goats, they’re supplying the milk, and they also at least have some control over the product and what’s being processed or produced from it. Therefore you have the whole lot in one – you have the producers and the product in a single group.” Ensuring you’ve got an outlet is one thing, choosing what your product will be is another. According to Teagasc, the goat’s milk market is more or less full at the moment, the result of a major influx of new entrants several years ago on the back of historic milk prices. The majority of the product is processed by Glenisk with the remainder going to a number of other processors. An increasing amount of this milk, says Condon, is being used for the production of goat’s cheese, which has seen significant expansion in recent years and is sold into markets in Europe, the Middle East and the Far East. Its health benefits are lauded in particular – goat’s milk is more digestible than cow’s milk, has reported benefits for asthma sufferers, while soaps and creams made from goat milk can help relieve eczema symptoms. If goat’s milk doesn’t sound like an attractive proposition, meat might be a better alternative – goat’s meat is one of the world’s favourite meats and is slowly gaining traction in Ireland. Like goat milk, the meat attracts the health-conscious with lower calories, fat, saturated fats and cholesterol than other popular meats while still high in protein. Again, Condon explains, there needs to be a producer group in place – some farmers may be rearing small numbers of goats and selling them to local butchers or restaurants, but problems can arise with a lack of consistency. “Without the product on-shelf, it’s hard to build demand,” he says. “[Customers should be able] to go to a central hub and to order whatever number or kilos of goat meat they want and that it will be possible within that network to source that product and to ship it out.” And there’s a third option – the market for powdered formula. Goat’s milk powder benefits from a longer shelf life compared to liquid milk or soft cheeses, and there seems to be substantial demand for the product on a global scale, particularly from the likes of Southeast Asia. Opportunities are also available in the European market thanks to a change in legislation several years ago allowing goat’s milk protein to be used in the production of infant formula. “I just think it could be another arrow in our quiver to add in when we’re selling our cow’s milk powder to the Far East or the Middle

66 EAR TO THE GROUND

East... goat’s milk could be added on to that and sold on as part of a range of products,” Condon says, making reference to Ireland’s competitive advantage in grass-based production. “If we could drive summer production of milk and make a lot of powder through the summer months as is done with the cow sector, it would be cheaper to produce goat’s milk in the country and make it viable to use and would take away the necessity to milk all-year long. There is room, really, to make our product cheaper, more environmentally-friendly, and make the farms more viable too.”

MAKING A LIVING

For those considering the production of goat’s milk to sell to a processor, the financial outlay could be substantial depending on what facilities you already have, but you would need to acquire a herd of 200 or more goats to make a decent living. If you simply want to add value to an existing enterprise, like the production of cheese, smaller numbers could be viable – perhaps 30 or 40 animals. A relatively small amount of land is required to farm goats, with a stocking rate of about seven goats per acre. Even for a large dairy enterprise, between 30 and 40 acres would be sufficient. There are other points to consider too. Goats are browsers rather than grazers like sheep and cattle and when you let them into a field they’ll begin with the hedges and weeds before eating the grass – they don’t naturally feed on the ground. As a result, they don’t have a natural resistance to roundworms and serious parasite issues can be a concern. The majority of Irish farmers use grass silage or hay supplemented with concentrates to feed their herd. Thought also has to be put into the type of goat you need and how to properly look after them. Contrary to popular belief, not all goat breeds are hardy creatures who can survive on little more than barren rock. While the Irish goat, subject to preservation efforts by the Old Irish Goat Society, is built for Ireland’s climate and the harshness of some Irish habitats, the goat breeds that are suited to milking are a different story. “They aren’t weather-proofed for Ireland, their coat has no lanolin – if a goat puts on fat it puts it on internally, not under the skin, so the animals can get cold and can get wet very quickly

GOAT FARMING

and they’re quite prone to chilling,” says Condon. “At that point then, you’re into trouble. If you’re getting into goats, even in small numbers, you need to provide shelter for them all of the time... that’s why a lot of the bigger herds are housed all of the time and either zero grazed or fed silage exclusively.” The main breed used in dairy units are the Saanen, British Alpine and Toggenburg, with a small amount of Anglo-Nubian (known for the quality of its milk solids and sometimes used as a cross to elevate solids for cheese production). Ami Madden and her husband Paul, who started Goat Ireland (a goat meat enterprise) last year have opted for the Boer goat, a breed that originated in South Africa where goat meat is part of the staple diet. “When we looked into it, there is no continuity of supply of goat meat in Ireland and very few produced specifically for meat. The idea was born that we could source goats as babies from dairies, where normally they would be culled,” she explains. “The whole family can farm together, the goats are quite tame because they have been bucket-fed. It’s great to see the children learning by doing that, that where your food comes from is so important. The satisfaction of producing a quality product from an animal that in essence was unused and killed at birth is a big factor. We don’t have to have a breeding herd to produce meat. All the animals come from goat dairies and we call them 50/50s – that’s half Boer, half dairy goat.”

leap. Goats are not like sheep and cause different daily issues.” Research is key for any new entrant. If there’s a goat farmer nearby, talk to them about their operation, the positives and the challenges – if there’s a job going it’s a great way to get some hands-on experience of what needs to be done on a daily basis. Or you could talk to Teagasc, which is currently conducting research on the future of the industry, and seek its advice on the right breeds, herd management and how to get started and, above all, how to ensure you’ve got an outlet for your product. “There definitely is renewed interest from Ireland and abroad for goat products, specifically Irish goat products,” says Condon. “It’s a tough road, everything is outlet, but if somebody is interested in doing a bit of hard work, there is room in the marketplace for goat products.”

Goat Farming: First Steps

OPPORTUNITIES

At present there is plenty of scope for increased support and representation for this sector – Condon believes that goat farmers have fallen through the cracks to some extent, not deliberately but due to the prevalence of other types of farming. Goat-specific legislation is not yet available but goat farmers can avail of general on-farm funding initiatives or those available for product development. “It’s so new here that there are not a lot of supports for goat farmers, particularly those wanting to rear meat. We have learned so much so quickly about goats, we really threw ourselves into the deep end.” Ami adds. “We would advise that you gain a lot of knowledge and hands-on experience with goats before making the

Make sure there’s an outlet for your product. Gain experience – visit other, established, well-run and profitable goat enterprises, source work on a goat farm, complete Teagasc’s Introduction to Goat Farming course or Goat Ireland’s on-farm knowledge transfer course. Plan your facilities and land requirements, as well as the necessary financial arrangements. Register with the Department of Agriculture for a herd number and livestock tags.

EAR TO THE GROUND 67

FARM BUILDINGS

BUILDING FUTURE the

EAR TO THE GROUND DISCOVERS MORE ABOUT THE WORK OF THE IRISH FARM BUILDINGS ASSOCIATION.

54 EAR TO THE GROUND

Farming is an occupation that requires constant investment. Machinery breaks down or becomes obsolete and must be replaced to keep up with the competition. Livestock herds need to be expanded if you’re to grow your income and expand your operation. On-farm facilities often necessitate investment too, such as farm buildings – after all, you need somewhere to house your growing collection of machinery, livestock or whatever the case

may be. The latter are the focus of the Irish Farm Buildings Association (IFBA), a representative body founded in 1961 and which includes members from the farming community, industry, professional organisations and more. Its main aim is to promote knowledge of matters relating to farm buildings and the Irish countryside, to facilitate the exchange of views, provide guidance to farmers, undertake research, EAR TO THE GROUND 54

FARM BUILDINGS

further improvements in design and layout, and keep up with changing trends from Ireland and further afield. “We’re there to network between the different stakeholders in the business – the builders, the concrete people, the steel people, the people that erect the sheds, the Department of Agriculture which often gives grants for these buildings, and the ends users – the farmers in most cases,” explains Philip O’Dwyer. O’Dwyer is the IFBA’s Secretary and has been involved with the association for some 15 years now. An agricultural consultant in North Kerry, he had been delivering grant applications to the County Council and Department of Agriculture office in Tralee and was asked to attend an IFBA meeting. “I’m involved since then,” he says. “They’re very welcoming to anyone that’s interested in the Association. We have a lot of people who draw plans, farmyard drawings and working drawings in the Association, and they benefit greatly from networking together.”

“ALONGSIDE CONDUCTING RESEARCH, KEEPING ON TOP OF TRENDS, PRESENTING AT CONFERENCES AND PRODUCING AN ANNUAL TECHNICAL JOURNAL ON ISSUES OF TOPICAL INTEREST, THE ASSOCIATION ORGANISES TRIPS ABROAD FOR ITS MEMBERS.” Michael O’Kelly and William Conlon in Lyon.

Michael O’Kelly, IFBA Committee member.

SHARING KNOWLEDGE

Part of the IFBA’s focus is on education. Alongside conducting research, keeping on top of trends, presenting at conferences and producing an annual technical journal on topics of interest, the Association organises trips abroad for its members, offering stakeholders the opportunity to learn from colleagues in other countries such as Holland, France and Sweden. Farmers can interact with their counterparts abroad, finding better ways of using available space or more suitable building design for particular sectors. It’s a good chance to mix with Irish colleagues too with farmers, agricultural consultants and people from the farm building industry often rubbing shoulders on these excursions, not to mention representatives from the Department of Agriculture. “It’s a very unique situation to see how they farm out there,” IBFA President Damien O’Donovan says of a trip to Holland. “They keep cattle in nearly nine or ten months of the year. You do learn an awful lot, from the [milking] robots to the general housing systems. The one thing I did notice in the Holland situation (and the Swedish situation) was it’s a generation thing. The grandfather built up the farm, then the son built up the farm, then his son built up the farm. It’s ongoing, so the debts are passed on. In Ireland, we tend to pay off all of our debts before we hand it over to the new generation but in Holland it’s totally different.” But there are challenges too, to be met.

Philip O’Dwyer

For Damien O’Donovan, regulations pose a certain obstacle, albeit a necessary one, as do issues around partnership farming and how the next generation gains access to land. Brexit, too, is of concern, with Irish farmers stuck in the middle of acrimonious exchanges between Britain and the EU. To that, Philip O’Dwyer adds fluctuations in price, such as those being experienced by the country’s dairy farmers and others. “One of the big challenges are the big changes in dairying – the price fluctuates and has been up at 36 or 37c per litre and has gone back to 30c per litre or lower at the moment. And that has slowed up people investing in farm buildings a little bit. But the regulation is there to make sure that every farmer has enough storage going forward and that the increase in cow numbers in the last year or two must be also addressed in the storage of slurry and for silage capacity,” he explains. “As regards beef farmers and tillage farmers, it’s difficult to see whether it can be justified to spend a large amount of

capital on investing in investments in the future,” O’Dwyer adds, noting that not all farmers have the capability to invest in farm buildings and storage. “I suppose our bachelor farmers may not have a successor coming forward and they probably don’t see the reason to invest big money in farm buildings. You can’t bully them out of farming, you have to find a working arrangement for them to go forward. You have all these different sectors. I suppose it’s easy to deal with a progressive sector. The young sector – they’re ambitious to

MEMBERSHIP Membership of the Irish Farm Buildings Association is open to interested parties. Contact info@ifba.ie or download the membership form from ifba.ie. Annual membership is €50.

DIVERSIFICATION

LORRAINE COURTNEY LOOKS AT THE POSSIBILITY OF PUTTING EXTRA ACRES TO GOOD USE WITH A GLAMPING BUSINESS.

GETTING

INTO

GLAMPING

56 EAR TO THE GROUND

DIVERSIFICATION

wning a farm seems like a sweet position. But what might start for some as a rural idyll runs the risk of becoming a financial headache. High land prices, limited availability of land and ever lower returns on traditional farming all make the future seem uncertain. A Teagasc national survey from 2016 makes for stark reading on the question of sustainable farming incomes. One-third of all farmers surveyed were not viable, while another third only survive with off-farm incomes. As a result, it’s increasingly common for farmers to look at less traditional ways of using their land to generate an income, with farmers encouraged to diversify if they want to keep their accountants happy. If put to good use, farmlands can reap unexpected rewards, including fostering a sense of local community or allowing homeowners to pursue creative endeavours on their land. Agri-tourism, for example, is big business: barns have become bunkhouses or wedding venues, while fields are often used for camping, yurts, shepherds’ huts or other forms of glamping.

PHOTOS: MICHAEL CARVER

THE GLAMPING LIFE

Last year was a record year for Irish tourism. Some 10.65 million visitors came to the island according to Fáilte Ireland, contributing around €5.78 billion to our coffers in the process. In revenue terms that’s a 6.7 per cent rise on 2016, the previous record year. The Irish rural tourism sector generates millions every year and, for some regions, it’s a fundamental part of the local economy. Many farm families around the country have diversified into ‘glamping’ – also known as glamorous camping – and now a Belfastbased start-up company that manufactures pod accommodation is seeking partnerships with farmers and landowners looking to expand beyond crops or livestock. Intupod, located in Belfast, offers a simple, highquality and cost-effective pod that requires very little maintenance, and can handle even the harshest weather Ireland has to offer. “Intupod provides solutions for simple, functional, high-quality, multi-use living spaces,” says Peter Farquharson, Intupod’s Managing Director, who created the idea of the pod in July 2015. “The pods are used EAR TO THE GROUND 57

DIVERSIFICATION

“THERE IS A REAL APPETITE AMONGST TRAVELLERS FOR UNIQUE ACCOMMODATION AND OUR PODS TICK THAT BOX. ” to create additional accommodation, leisure, office and tourism space in a range of locations including hotels, golf courses, tourist attractions, campsites, holiday villages, farms and even in your own garden.” With the support of Commercial Director David Maxwell, the duo brought their product to market in 2017 following an 18-month period of research and development supported by Invest Northern Ireland. David and Peter have a wealth of experience in engineering, construction and finance within the private and voluntary sectors. But why would you invest in a pod as opposed to building normal guest accommodation? “For starters, you are offering your guests something different; our pods are quirky and they look amazing,” says Peter. “The curved interiors definitely provide a sense of calm and relaxation that is difficult to describe. There is a real appetite amongst travellers for unique accommodation and our pods tick that box. More importantly, they have a low environmental impact in comparison to other more permanent structures, requiring only five concrete pads for installation. With an aluminium structure and poly-based material insulation, our pods are low maintenance and long-lasting. They are extremely strong and stay warm in the winter and cool in the summer – perfect for creating all-yearround accommodation for guests and visitors in Ireland’s unpredictable climate.” Peter is onto something. Not only do people love camping, but they also now find it irresistibly trendy, ecologically brilliant and deliciously retro. As an extension, the pod involves a much lower capital outlay than a conventional building. Intupod supplies the pods, a booking system, a pod refurbishment plan and marketing support, while the landowner provides a functional site and funds the planning permission. The company retains ownership of the pods unless the site owner buys them out. Peter explains that, through the creation of pockets of accommodation across Ireland, tourists can be guaranteed to find a certain level of accommodation in any particular area, one that provides a unique experience 58 EAR TO THE GROUND

delivered by someone with local knowledge. Those farmers and landowners who seek to partner with Intupod will have an opportunity to share knowledge and experience through the company’s network and, he believes, be more likely to achieve the rates and occupancy levels needed to run a viable business. “From our own research, farmers and landowners are seeking to diversify to either supplement their farming income or to make additional money from unused land,” Peter notes. “We know it’s a challenge for individuals with limited tourism and accommodation experience to know where to start. Those that do develop a business plan may find it difficult to raise the funds required to make their project a reality. We believe that a partnership approach opens up opportunities for farmers and landowners to get their glamping dream off the ground. By working in partnership with us, we can de-risk the process.” Intupod are currently working with landowners in a number of handpicked locations across Ireland. Each location is unique in its own right and each landowner will bring a different experience to their guests. The company recently undertook an extensive research

survey that clearly demonstrated an appetite for outdoorstyle holidays across Ireland and the UK. Some 62 per cent indicated an interest in camping, glamping, activity holidays or retreats and there was a strong desire for home comforts including running water, washrooms, electricity, proper beds and Wi-Fi. “We are so excited by the opportunity of bringing holiday accommodation to so many beautiful places within Ireland, giving visitors the choice to stay in these areas, and experience all that our locations have to offer,” Peter says. “Our survey demonstrated [that] the vast majority of people had not yet experienced glamping but for those that

DIVERSIFICATION

IRISH GLAMPING VENTURES PINK APPLE ORCHARD, CO LEITRIM All guests are treated to a carafe of home-made organic cider when they arrive at this glamping site set among the trees of an apple farm on Lough Allen, 20 minutes from Drumshanbo. Almost everything is home-made, including the weatherproof communal area, three yurts, teepee and bowtopped gypsy caravan, all decked out with double beds and stoves. The site sleeps 21. LEGAN CASTLE FARMHOUSE, CO KILKENNY 15 minutes’ drive from Kilkenny, this 200-year-old farmhouse is a foodie haven that you book in its entirety. The farmhouse can sleep six, but if your group is bigger than that three luxury bell tents are available in the cottage garden. With all the trimmings of a good hotel room, they each have superking-size beds, Egyptian cotton linen and hot-water bottles for chillier nights. DROMQUINNA MANOR, CO KERRY

wanted to, or had been before, their main reason was to be at one with nature and to experience the great outdoors.” Why spend your holiday in an ordinary house or hotel when you could spend it under canvas, watching the stars, heating the bathwater with a wood fire and listening to the birdsong in the morning? “We know there is a really strong future for glamping within Ireland,” Peter concludes, “and the industry is set to grow.”

“62 PER CENT INDICATED AN INTEREST IN CAMPING, GLAMPING, ACTIVITY HOLIDAYS OR RETREATS AND THERE WAS A STRONG DESIRE FOR HOME COMFORTS INCLUDING RUNNING WATER, WASHROOMS, ELECTRICITY, PROPER BEDS AND WI-FI.”

Billed as luxury camping rather than glamping, the Brennan Brothers’ Dromquinna offers seven South African-style safari tents for couples and seven two-roomed tents for families, all dotting woodland on Kenmare Bay. Goose-down duvets, cotton linen and covered decks to soak up views complete the picture. In the morning you’ll be treated to fresh coffee, croissants and juice. ROCK FARM SLANE, CO MEATH Set among ancient trees, this glamping option offers double beds in yurts and shepherd’s huts, or bell tents for groups, where mattresses on the floor are made up with pristine linen. All can accommodate children and have stoves and lanterns for atmosphere. On-site activities include kayaking, electric biking and recreational tree climbing. Or get to know the animals, including miniature Dexter cattle and Tamworth pigs. CLOUGHJORDAN HOUSE, CO TIPPERARY 400-year-old Cloughjordan’s glamping area is set in the walled garden. Nine wooded pod cabins offer Scandinavian comfort and style. They have recently installed two boutique camping bell tents which are spacious and add a festive feel to the site.

EAR TO THE GROUND 59

CONTRACTORS

PHOTO: IRISH FARMERS JOURNAL

IT HAS BEEN A BUSY YEAR FOR THE ASSOCIATION OF FARM & FORESTRY CONTRACTORS IN IRELAND.

LEFT: Richard White, National Chair. RIGHT: Michael Moroney.

60 EAR TO THE GROUND

In March 2012, Peter Farrelly and Timmy O’Brien came together to form the Association of Farm & Forestry Contractors in Ireland (FCI) in a bid to represent the interests of agricultural contractors here. Initially, the two directors – supported by a number of other contractors – ran the association on a parttime basis from Farrelly’s yard in Kells, Co Meath. Following a drive for membership, the society expanded on a regional basis, forming branches across Leinster, Munster, Connaught and the Midlands, with elected representatives attending regional meetings over the winter months. These separate factions became more consolidated towards the end of 2014. Timmy O’Brien stepped down from the role of National Chairman in May 2014 and was replaced by Limerick contractor John Sheehy, who was one of the founding members. Its current chair is Richard White from Thurles. The main ethos of the FCI is to represent agricultural and forestry contractors

nationwide, as well as providing training and development to members to enable them to run their businesses in a sustainable way. The acceptance of the FCI as the Irish member of CEETTAR (the European Association of Agricultural Contractors) in 2014 has allowed them to further develop and expand on this focus. In November 2016, the association moved to its premises at Portlaoise Enterprise Centre from where it currently operates. Michael Moroney joined as Chief Executive the following January, bringing a wealth of experience to the association. “I’ve been involved with contractors for the last 30 years,” he explains. “It’s very close to me. I would have started during my college years in UCD, driving machinery in Galway during the summer holidays in the mid-1970s.” During his tenure as CEO, Moroney has witnessed the continued growth of the FCI, including the addition of a forestry contractor group in 2017 in

CONTRACTORS

conjunction with the merger of CEETTAR and the European Forestry Contractors Association. The society’s link with CEETTAR has been of great benefit over the years. “We’ve learned a lot from them,” he says. “If there’s a problem related to machinery we can email people and they can email us.” The various members of the European group also share ideas and events. In January of this year, the FCI held its first Confex – conference and exhibition – for contractors at the National Show Centre in Swords. The biennial event, modelled on a similar event run by the German Agricultural Contractors Association (BLU), attracted more than 700 people and included over 35 trade stands and 30 seminars. “The event was designed to be a forum for contractors to learn and to meet other contractors,” Moroney explains. Among the attendees at the conference was a delegation from CEETTAR in Europe, which included a presentation from the President of the organisation, Klaus Pentzlin, focused on European contracting. According to Moroney, the conference was a huge success. “It put us on the map,” he states. “It was seen as a valid and useful event.”

CONNECTING PEOPLE

As well as establishing good connections with other contractors, one of the main aims of the FCI is to promote good contractor/farmer relationships. As Moroney points out, the role of contractors in Irish agriculture has changed significantly in recent years, with contractors having greater input into planning production on farms. They play a key role, for example, in ensuring quality silage by timely cutting with modern machinery to facilitate fast and efficient harvesting. However, adverse weather conditions earlier this year have posed problems for many contractors in this regard. “Farmers were advised not to roll silage fields as weather conditions in March were poor,” says Moroney. This has had a negative impact on farm

contractors who are experiencing more stone damage than in previous years, adding significantly to machinery running costs. “Silage contractors have picked up everything from boulders to bed frames, with one contractor taking a full-size field gate into a brand-new mower,” he adds. That can be hard to swallow – Irish farm and forestry contractors invest more than €150 million in new machinery each year with more than €25 million invested in silage harvesting equipment alone. These workers also use in excess of 500 million litres of diesel annually during the course of their farming and forestry services, so their operating costs are already quite significant before adding repair costs to their bill. High fuel usage presents another problem for contractors in 2018, having witnessed a 36 per cent increase in diesel costs. According to research by the FCI, quoted diesel prices have risen from €0.55/litre in 2017 to €0.75/litre this year. It is believed that this has added in excess of €500 per day in fuel costs to the overall running costs for silage contractors. This increase in costs will most likely be passed on to farming clients, many of whom already experience cashflow difficulties on their own farms. This has a knock-on effect on the sustainability of contractor businesses who are dependent on client farmers for their living. As a result, the FCI has submitted two proposals to the government that would make silage harvesting more cost-effective for Irish farmers. “The first option is to reduce the VAT rate on agricultural contracting services from 13.5 per cent to 9 per cent,” Moroney suggests. “This is the easiest in an operational sense as it would just require the changing of [the] VAT rate on a form.” The association has proposed reducing the VAT rate to 9 per cent for a period of two years to facilitate farmers and contractors in dealing with forage difficulties presented by the spring of 2018. Based on FCI research, this decrease could

result in savings of €12 million to Irish farming, improving cash flow on farms while still allowing contractors to account for increased diesel costs in their charges to clients. An alternative suggestion is to remove the carbon tax from agricultural diesel used by these contractors to account for market price increases and to allow contractors to maintain charges at 2017 levels. Overall, this could secure savings of €14.4 million on diesel costs, they say. Moroney acknowledges that this would be more complex. “The second option is a little more difficult administrationwise,” he admits. “Contractors can’t get the carbon tax rebate so this would allow them to avail of it. However, it could result in more calculations when it comes to filing tax returns.” The FCI is still waiting for a response on both proposals but Moroney is hopeful that their suggestions will be taken into consideration. However, there are plenty of other projects on the horizon for the FCI, including a programme of regional meetings this coming winter that will take place in contractors’ yards rather than a hotel. “It’s a more relaxed setting,” Moroney clarifies. “There will be presentations from machinery companies, finance companies and other suppliers to contractors.” The FCI is also currently working on the development of further training programmes to enhance the skillset and knowledge of their members, including health and safety and risk assessment during contracting work. Moroney notes that they have already seen a lot of interest and are looking at steps around training for product updates, such as balers. In the immediate future, the key aim is to expand and develop the membership through the national database of more than 1,200 farm and forestry contractors. “Our long-term ambition is to develop the range of services and supports for this unique group of rural agri-businesses that can match the supports available for farm and forestry contractors across Europe,” he concludes.

FORESTRY

Room for

Growth

AS THE COMPANY APPROACHES 30 YEARS IN BUSINESS, COILLTE CHIEF EXECUTIVE FERGAL LEAMY DISCUSSES THE EVOLUTION OF THE BUSINESS AND THE POTENTIAL FOR IRISH FORESTRY.

62 EAR TO THE GROUND

FORESTRY

According to Coillte, the value of Irish forestry is set to double to around €5 billion over the next 10 years. Coillte Chief Executive Fergal Leamy, now three-and-a-half years in the job, describes Ireland’s forestry sector as a ‘hidden gem’, undervalued, underestimated and with a value to the Irish economy that is currently unrealised. While much more can be done in terms of improving and expanding the country’s forest cover, the Department of Agriculture’s Forest Statistics – Ireland 2017 report notes that the level is estimated to be at its highest for more than 350 years, with farmers accounting for 83 per cent of afforestation on private land between 1980 and 2016. The potential for growth is significant. “It’s an extraordinary sector that employs 12,000 people up and down the country, mostly in rural areas,” says Leamy. “It’s a sector that has huge growth potential and that’s not just us wishing it, it’s because the trees are in the ground and, due to the significant planting over the last 20 years, the forest sector will double in size over the next ten years. It’s a sector that is worth €2.2bn to the Irish economy today and it’s a sector that has a genuine competitive advantage.” Next year the organisation celebrates its 30th anniversary, having been established in 1989 as a semi-state structure separate to the Department of Agriculture and Forestry. Those three decades have witnessed momentous change in its remit and outlook, moving from simply providing logs to activities spread across three core business strands. “In 1989 it was a business that had 3,000 employees, £30 million of turnover and really it had a single focus which was selling logs to the sawmills in Ireland. Now, if you roll forward to today, we’re a business that has €350m in turnover, we have 800 employees and we operate in three different business areas,” Leamy explains. Forestry remains a core activity, with timber manufacturing in the form of MDF and OSB at Coillte’s plants in Waterford and Clonmel. The Land Solutions aspect of the business has also been successful, with a primary focus on renewable energy and wind farm development over the last few years. “It’s quite a dramatically different organisation today than it would have been when it was envisioned in 1989 and, over the last three years in particular, we have really begun to

generate a significant return for the shareholder, which is the State,” he adds. “We’ve gone from an organisation that would have generated close to zero per cent return on the €1.5bn of assets to an organisation that, this year, will make a four per cent return on that, towards a five per cent return in the next two years. [We are] really trying to generate a solid commercial return from the assets that we have.”

DEVELOPMENT PLAN

This year, the company’s focus is twofold. Firstly, Coillte is continuing to embed the transformation it has undertaken over the last three years, as it’s currently in the middle of a five-year restructuring process aimed at reducing its reliance on large-scale land transactions and shifting its focus to its three core business activities in forestry, wood panel manufacturing through Medite Smartply Fergal Leamy

“COILLTE IS CONTINUING TO EMBED THE TRANSFORMATION IT HAS UNDERTAKEN OVER THE LAST THREE YEARS, AS IT’S CURRENTLY IN THE MIDDLE OF A FIVEYEAR RESTRUCTURING PROCESS.“ A Coillte wind farm.

Eamon Bardon and Pat Peters from Coillte Nurseries, Aughrim.

EAR TO THE GROUND 63

FORESTRY

SMARTPLY production.

and wind energy (Land Solutions). So far so good – the company recently reported a record year of growth in 2017, doubling its operating cash from €15m to €20m and achieving record revenue of €298.7m. “We’ve invested quite a lot in our business over the last two years. Last year we put €60 million into Smartply to enable it to create value-added product. The whole concept here it to take a piece of wood from our forests and add the maximum value to it,” says Leamy. “Our job is to make sure we get the most value for that. So, instead of getting €10 or €15 per board we work on getting maybe €50 to €100 per board and we do that by doing the difficult things that our competitors won’t do. So in Waterford and Clonmel we [produce] things like fire retardant [panels], we do moisture resistant boards for skirting and architrave.” Last year, Coillte entered a partnership with energy giant BP and UK-based chemical company Accsys Technologies to open a factory in Hull that will produce the world’s first outdoor MDF product with a 50-year guarantee, which the company says will bolster the long-term future of its Medite plant in Clonmel. “An outdoor MDF which is

hugely innovative and really allows us to focus on the top-end value-add segment,” Leamy notes of that process. Change is also underway on the third prong of Coillte’s business activities – Land Solutions. Under that banner the company has developed four wind farms that Leamy explains will provide electricity to around 200,000 homes. “We are in the process of actually looking at the potential sale of those so we can reinvest that in the further development of maybe 25 sites,” he says. “Land Solutions is about maximising the development of each hectare of land that is non-forestry. And it’s about trying to ensure that we drive that value, but ultimately we don’t want to be a utility player and so it’s about jumping off at the right point in the development cycle.” Given the potential within the sector, Coillte is examining key global trends around demographics, climate change, technology and world markets as it seeks to define what it will be and do in the next ten years. Understanding the role it will play in the supply chain will be vital in informing its business plan in the coming years. But there are challenges in the road ahead. The State-owned

RURAL BOOST Given that Irish afforestation levels are well below our European counterparts, there’s a real opportunity to enhance the sector and provide a significant boost to rural employment. “There’s a real opportunity for us to embrace that as a country, to have something that is sustainable in terms of the long-term economic and social benefits and, from a jobs perspective, [there are] very few industries that would be growing their jobs in such a significant way in rural locations over the next ten years,” Fergal Leamy explains.

64 EAR TO THE GROUND

company faced criticism at the beginning of the year as a number of Irish farmers revealed they had been left without payments from the farm-forestry partnerships, though it asserted that “it is satisfied that there are no cases where farmers have not been paid what they are due and it is satisfied that it is fulfilling all of its contractual obligations.” And, speaking to The Irish Times in May, Leamy noted that the Irish State isn’t embracing the full potential of forestry with afforestation levels below the European average – 11 per cent versus 33 per cent – while the long-term benefits of forestry are perhaps not as widely recognised as they are in other countries like Canada. Brexit, too, has its part to play. Leamy recently raised the issue at the Timber Industry Brexit Forum in Dublin, explaining to EU Commissioner Phil Hogan and other delegates that the UK is Ireland’s only realistic market for trees. While Medite Smartply exports to 32 countries, the UK represents around 70 per cent of its business for several reasons. Firstly, it’s a heavy product and for sheer economic reasons it makes less sense financially the further it has to travel. Secondly, standards in the UK are similar to those in Ireland, meaning that Coillte’s product is more easily accessible. “The UK – Brexit or no Brexit – is the second largest importer of timber in the world. It’s right on our doorstep so we need to find a way of making that work,” Leamy says. Still, the outlook for the industry remains optimistic in the years ahead, fueled by the strong demand for timber that exists across the globe. “I’d be very positive,” Leamy says. “And the reason I’d be very positive is that, globally, the demand for timber is significant and looks like it’s going to continue to outstrip available local supply. I think Ireland is very well-positioned to supply some of that timber because it has a fast-growing commercial crop and that can reach levels that other countries have in terms of levels of afforestation. I think as a country we need to embrace the forestry sector more and that’s going to be a real development over the next few years, as people realise how important it is. If I go to Canada, which I do when we work with people over there, the forestry sector is seen as probably the most important sector in the country. I’m not saying that’s quite where we’ll be in Ireland but certainly there’ll be an evolution from where we are today to somewhere closer to that in the next ten to

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AGRI-TOURISM

66 EAR TO THE GROUND

AGRI-TOURISM

the

TRUE

FARM EXPERIENCE

Cows graze a few hundred metres from the coast on Tommy Moylers’ land.

PHOTO: DONAL O’ LEARY

FIVE FARMERS IN WEST CORK HAVE COME TOGETHER TO LAUNCH A NEW AGRI-TOURISM BUSINESS. EAR TO THE GROUND FINDS OUT WHAT’S INVOLVED AND HOW BUSINESS IS GOING SO FAR FOR WEST CORK FARM TOURS.

est Cork has long been a popular tourist destination, but the farmers there would always watch the tourists and buses going by without really engaging with them. Two years ago, five farmers in the area got together to look at how they could capture a slice of that market. They examined what they had in common, what they did well, and how they could develop an experience for people who come to their part of the country. The result was the launch of West Cork Farm Tours, a collaborative business offering visitors an authentic farm experience in this beautiful rural environment. EAR TO THE GROUND 67

PHOTOS: WEST CORK FARM TOURS

AGRI-TOURISM

From left: Michael and Marguerite Crowley, John Joe O’Sullivan, Avril Allshire, Denis O’Donovan and his wife Collette, and Tommy Moyles.

A group of Texan tourists on a tour of Tommy Moyles’ beef farm.

Avril Allshire has been living and farming in West Cork since 1994, when she and her husband Willie arrived for their honeymoon and never left. They established what is probably the oldest Irish herd of free-range outdoor pigs in 1997 and began processing that meat on site in 2000, producing sausages and dry-cured bacon. In 2001, they purchased the Rosscarbery Recipes brand and began separately processing meat bought from a local factory. During the recession they added forestry and a timber-processing unit to their mix – this year they’ve planted about 2,500 trees, mostly native. The Allshires are also now building a 50-person facility for tourism. “Five years ago we were granted planning permission so I confess that we had an eye on our potential as a tourism experience for a very long time. This facility is in the throes of being built but completion will depend on our finances,” says Avril, who also admits that she loves to talk and welcome visitors to the farm with whom she can share her story. “We can show people the pigs are really outside and we can show people our provenance and why it’s so important to us. We don’t spread any fertiliser or herbicides and we show people what you can achieve through entrepreneurial zeal, I suppose. I can tell the stories too about the learning curves and where things went wrong. But we show also that you can make a living working where you love.” Meanwhile, Denis O’Donovan, his wife Collette and son Eoghan milk a 150 jersey-friesian cross grass-fed herd for high-quality milk products, such as Dubliner and Carbery cheese. “We’re living on the Wild Atlantic 68 EAR TO THE GROUND

PHOTO: ACHILL MOUNTAIN LAMB.

“WE’RE LIVING ON THE WILD ATLANTIC WAY BETWEEN ROSSCARBERY AND GLANDORE AND WE ALWAYS WOULD SEE THE TOURS PASSING AND NOW WE’VE FOUND A WAY OF ENGAGING WITH THEM.”

Way between Rosscarbery and Glandore and we always would see the tours passing and now we’ve found a way of engaging with them and actually making something out of it at the same time,” Denis explains. “I’ve always been of the idea that we undersell our product and we need to get the word out there of how good a product it is and this seemed like an obvious way to do it. And we’ve fantastic sea views from our place – you can see Glandore Harbour – so we’re giving the visitors both the views and the grass-based dairy farming experience.” The three other farmers involved are Tommy Moyles, a beef farmer whose simmental cows graze just a few hundred metres from the Atlantic Ocean; John Joe and Theresa O’Sullivan, who run a dairy and calf-rearing enterprise near Rosscarbery; and Michael and Marguerite Crowley, dairy farmers near Skibbereen. Having five farmers involved relieves the pressure of running the tours. “One of us is available every Thursday for walk-ins and one day in every five weeks is doable,” explains Avril. “We take groups, too, which are pre-arranged, but importantly they’re not arranged at the last minute. And at the end of the day we can all fill in for each other.” “We’re very flexible with the tour operators because they’re pre-planned. We know in advance what’s happening so we can rearrange our work as necessary,” agrees Denis.

AGRI-TOURISM

Austrian tourists enjoy tea, coffee and scones during their farm tour.

“ALL FIVE FARMERS ARE AGREED IN GIVING VISITORS AN AUTHENTIC FARM EXPERIENCE AND THINK THIS IS KEY TO THE SUCCESS OF THEIR OPERATION.” SUPPORT AND TRUST

This is the first year that West Cork Farm Tours has been in operation and tours will run from April to October. To cater for our changing conditions, each farm provides rain jackets, wellington boots and hot drinks so tours can go ahead even in wet weather. It has been quick to launch and Avril and Denis are both grateful for the support they have received from Fáilte Ireland in helping them package and sell their product and educating them about the tourism business. They’ve also been given great support by the local hotels, and acknowledge Neil Grant of the Celtic Ross Hotel, Rob O’Keeffe from the Emmet Hotel and Michael O’Neill of Fernhill House Hotel for introducing them to the tourist market. Avril says the business works because the five all trust each other and there are no egos involved. “We support each other – last week we had some visitors at another farm and I went over to serve a bit of Rosscarbery black and white pudding at that. It’s great to be able to help each other out. We’re all proud of our farms and where we live; there are five stories here, they’re based on the land, but they’re all radically different too.” “We’re finding also that the key to this is to be flexible and to give the visitors what they want – some want to see the dairy, some the beef and pig farm; some are more interested in the views and some are more interested in the West Cork foodie thing,” Denis notes. “Having the five farms means we can be that bit more flexible in what we’re offering.” All five farmers are agreed in giving visitors an

authentic farm experience and think this is key to the success of their operation. “People are looking for something different and they want to meet the natives when they come – tour operators have told me people find it very difficult to meet the natives on the ground when they come to Ireland,” Denis adds. “We’re just talking to people and telling our stories. We’ve no luxuries here for them on the farm but they don’t want that. It’s authentic – they meet the farmers and we talk to them, tell our stories and how we produce the food. Stuff we take for granted blows them away, like the fact that our cows are outside eating grass, that’s something they just don’t see in their country.” A focus on authenticity also helps, according to Avril. “The thing we have in common is we’re straight-up and honest and it’s an authentic experience. There’s never going to be a pre-prepared script,” she says. They’re both really enjoying this new side to their work, an opportunity to showcase their way of life and the rural farming lifestyle to a new and excited audience. Denis says he has loved meeting different people through the tours as well as the industry professionals he’s met along the way – not just tourists but people from Fáilte Ireland and the broader tourism industry who he never had an opportunity to meet before. After a tough spring for agriculture, he finds it enjoyable to have the chance to talk about something different apart from the weather and farming. “We get in tourists from everywhere too,” he explains. “We had a group of Texans in last week and we had South African farmers in recently too, and they were very interested in what we’re doing here so it’s great to be able to talk to them about farming here.” So far so good for West Cork Farm Tours – the tours are busy and have even been picked up by Lonely Planet (which described it as a chance to “get a behind the scenes look of working farms and enjoy the hospitality of the families in their kitchen and visitor centres”), but the founders acknowledge that it’s still early days and there are hurdles that they’ll need to get over. Avril says that in this first year the return from the tours will likely be negligible, but she’s optimistic about where it could go in the future. “Has it potential? I think so. But we have to get over the first year. In fact, I think we have to get over about two years before we see realistically what it’s producing,” she explains. “So yes, it’s part of the revenue stream – or it will be – but it’s also another way of telling our story and showing that there is real authentic food available and how good the produce is in West Cork. We’re not looking to make a fortune. We’re artisan producers and that’s not going to change.”

WEST CORK FARM TOURS SEASON: APRIL TO OCTOBER OPENING DAYS: EACH THURSDAY, 11AM-1PM LOCATION: CLOSE TO CLONAKILTY AND ROSSCARBERY COST: €19.50 PER PERSON WEBSITE: WWW.WESTCORKFARMTOURS.COM EAR TO THE GROUND 69

Out & About in Ireland WHETHER YOU’RE LOOKING FOR A BLAST INTO IRELAND’S PAST, AN EXPERIENCE OF IRISH CULTURE OR A BREATH OF FRESH AIR, IRELAND HAS IT ALL. WHILE THE LIST OF ATTRACTIONS ACROSS THE COUNTRY IS EXHAUSTIVE, WE PICK OUT A NUMBER OF OPTIONS FROM THE FOUR PROVINCES THAT ARE FUN FOR ALL THE FAMILY.

EAR TO THE GROUND

Eugene McPartland leaving the pit at Arigna coal mines. Photo: Derek Speirs

INDUSTRY

ACTIVITIES

Ulster CLEARSKY ADVENTURE CENTRE Location: Castle Ward Demense, Strangford, Downpatrick, Co Down Tel: +44 (0)28 4372 3933 Website: clearsky-adventure.com An outdoor pursuits centre located on the Old Castle Ward Demense on the shore of Strangford Lough (shooting location for Winterfell in Game of Thrones), Clearsky Adventure Centre offers a choice between instructed activities on land or water, or hiring mountain and kids bikes, toddler trailers, canoes and kayaks if you’d prefer to head out on your own. Learn to climb rocks, develop your kayaking skills, enjoy an archery session or take in a voyage on Strangford Lough.

ULSTER AMERICAN FOLK PARK Location: Castletown, Omagh, Co Tyrone Tel: + 44 (0)845 608 0000 Website: www.nmni.com An open-air museum just outside the town of Omagh, the Ulster American Folk Park brings the story of three centuries of Irish emigration to life, from the thatched cottages of Ulster to the New World across the Atlantic Ocean. Open six days a week (Tuesday to Sunday), the park includes costumed characters demonstrating traditional crafts, a full-scale emigrant ship and a host of other exhibits and experiences.

GLENVEAGH NATIONAL PARK Location: Church Hill, Letterkenny, Co Donegal Tel: +353 (0)76 100 2537 Website: www.glenveaghnationalpark.ie Home to some truly spectacular scenery, Glenveagh is Ireland’s second-largest national park, set on around 16,500 acres of lakes, mountains, glens and woods with walking and cycling trails to help you explore. The visitor centre is located at the northern edge of Lough Veagh near the boundary of the park, featuring displays that provide information on walking trails, events and the history of the park. You can also take in the 19th-century Glenveagh Castle and its gardens on the shores of the lake. Check their website for up-to-date opening hours (may vary by season).

CAVAN COUNTY MUSEUM Location: Ballyjamesduff, Co Cavan Tel: +353 (0)49 854 4070 Website: www.cavanmuseum.ie Cavan County Museum is a collection of the heritage and culture of the Breffni county. Alongside a collection of materials spanning over 6,000 years and exhibitions on topics ranging from folk life to the Great Irish Famine, younger visitors are catered for by a playground, gardens and interactive features.

Photo courtesy Glenveagh National Park

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INDUSTRY

ARMAGH PLANETARIUM Location: College Hill, Armagh, Co Armagh Tel: +44 (0)28 3752 3689 Website: www.armaghplanet.com Armagh Planetarium is dedicated to educating people of all ages about astronomy, demonstrating the amazing facets of the cosmos with various exhibits open on Saturdays and during school holidays for the kids. Visitors can take a stroll through the beautiful grounds of the Astropark, home to a scale model of the universe where you can walk through the solar system, through the Milky Way and beyond. Make sure to climb the Hill of Infinity and enjoy the views over Armagh and the surrounding countryside.

TOLLYMORE FOREST PARK

Spinkwee cascade Credit: Forest Service

Location: Bryansford Road, Newcastle, Co Down Another filming location for Game of Thrones, Tollymore Forest Park sits at the foot of the Mourne mountains with stunning views over the sea at Newcastle. Alongside fabulous views, a range of follies, walking trails and camping facilities, there’s a great play area for kids that includes the Big Deer, a wooden play space designed for four to 11-year-olds with a castle turret, climbing frame, slide and rope bridges. The park is also home to Tollymore National Outdoor Centre.

TITANIC BELFAST Location: Queen’s Road, Titanic Quarter, Belfast Tel: +44 (0)28 9076 6386 Website: titanicbelfast.com There’s a certain lure or mystique about RMS Titanic and its grim fate – an impressive cruise liner boasted as ‘unsinkable’ that nevertheless sunk to the bottom of the Atlantic in April 1912, with 1,503 people losing their lives. That story is brought to life magnificently at Titanic Belfast, which gives visitors the chance to experience work in the shipyards, life on board the White Star cruise liner, and the ocean exploration that followed decades later in search of the wreck. You can also take the chance to stroll onboard the SS Nomadic, the world’s last remaining White Star vessel.

EAR TO THE GROUND

ACTIVITIES

Munster TRALEE BAY WETLANDS Location: Ballyard, Tralee, Co Kerry Tel: +353 (0)66 712 6700 Website: www.traleebaywetlands.org A mixture of vibrancy and tranquillity, Tralee Bay Wetlands Centre and Nature Reserve is popular with all ages, combining outdoor activities (pedalo boating, rowing boats, water zorbing and climbing wall) with nature exploration (wildlife exhibition, guided boat tower, viewing tower, bird hides and a nature boardwalk). The Wetlands Centre overlooks the adjoining greater Tralee Bay – over 8,000 acres of pristine nature reserve.

BLARNEY CASTLE AND GARDENS Location: Blarney, Co Cork Tel: +353 (0)21 438 5252 Website: www.blarneycastle.ie While Blarney Castle is famed the world over for the stone that gives the gift of the gab, the castle’s gardens are also well worth an exploration. The extensive gardens cover over 60 acres and an additional 1,500 acres of woodland and farmland. Dating back to the 1750s, they contain a remarkable collection of trees and plants, natural limestone outcrops, caves, stone follies and wishing steps. New areas include a Poison Garden, Fern Garden, Pinetum and even a Neolithic stone circle, and several projects are currently underway such as the electronic tagging of trees and the Irish Heritage Plant collection in conjunction with the Irish Garden Plant Society. You’ll also find unusual plant species from countries such as Vietnam – Blarney Gardens is a member of Botanic Gardens Conservation International and works with other foreign organisations to create ex-situ collections of endangered species. It’s also the perfect spot for wildlife spotting – the native woodlands, meadows, rivers and lakes within the estate and around the village are home to species including otters, red squirrels, barn owls, river lampreys, trout, salmon and kingfishers. Bring your binoculars.

BLACKROCK CASTLE OBSERVATORY Location: Blackrock, Cork Tel: +353 (0)1 432 6120 Website: www.bco.ie

ARDMORE OPEN FARM Location: Ardmore, Co Waterford Tel: +353 (0)24 87600 Website: www.ardmoreopenfarm.ie Ardmore Farm and Mini Zoo is located just minutes from the seaside village of Ardmore, Co Waterford and overlooks Whiting Bay. The farm combines an open farm (with an emphasis on rare animal breeds such as mammoth donkeys, rare owls and marmoset monkeys) with a large indoor play centre, a haven for children with hours of fun and activities on hand in the playground, indoor play centre, go-kart track, zipline, soccer pitch, maze and more.

Explore history, space and aliens at Cork’s Blackrock Castle Observatory, with castle tours, planetarium shows, and an award-winning exhibition on the discovery of extreme lifeforms on Earth (and the implications for life beyond our planet’s borders) among the treats on offer. It’s also a quite spectacular backdrop for birthday celebrations – space-themed parties for those aged between 5-12 years old are on offer.

KILLALOE RIVER CRUISES

MUCKROSS HOUSE

Location: Ballina/Killaloe, Co Clare/ Co Limerick Tel: +353 (0)86 814 0559 Website: www.killaloerivercruises.com

Location: Killarney National Park, Killarney, Co Kerry Tel: +353 (0)64 667 0144 Website: www.muckross-house.ie

Killaloe River Cruises is a great way to enjoy and experience the River Shannon onboard the Spirit of Killaloe or Spirit of Lough Derg. The one-hour tour heads north along the Shannon and Lough Derg, with commentary provided as you pass interesting sights, scenery and breathtaking views. And, when you’re finished, pop up the road to Béal Ború, Brian Boru’s fort which dates back more than 1,000 years and overlooks Lough Derg below.

Located in Killarney National Park and close to the bustling town of Killarney, there’s plenty of magic on offer at Muckross House. The house itself is well worth touring (with lots of interesting tidbits over the course of an hour), but you can also take a stroll through the extensive gardens (no charge), visit the traditional farms and small farm animal petting area, or enjoy something to eat or drink at the Garden Restaurant, with the Torc and Mangerton Mountains in the background.

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INDUSTRY

Connaught WESTPORT HOUSE Location: Church Lane, Westport, Ireland Tel: +353 (0)98 27766 Website: www.westporthouse.ie Westport House and Pirate Adventure Park appeals to everyone in the family with a mixture of history and heritage in its 18th-century house; four permanent exhibitions, over 30 rooms open to the public, guided and self-guide tours, tea rooms and a gift shop. It’s also home to Pirate Adventure Park – a primarily outdoor amusement park best suited to the under-12s, which features water and swinging ship rides, a train, swan pedalo boats, slides, playgrounds, pitch and putt and an in-door soft play area, while there’s exhilaration for adults with adventure activities such as zorbing, archery and water sports.

KYLEMORE ABBEY & VICTORIAN WALLED GARDEN Location: Kylemore Castle, Connemara, Co Galway Tel: +353 (0)95 52001 Website: www.kylemoreabbey.com Kylemore Abbey is a Benedictine monastery founded in 1920 and located on the grounds of Kylemore Castle in Connemara, one of Ireland’s iconic heritage sites. Alongside restored rooms inside the Abbey and extensive woodland and lakeshore walks, visitors can enjoy the stunning walled garden – six acres of oasis divided by a beautiful mountain stream. The eastern half features the formal flower garden, glasshouses, the head gardener’s house and the garden bothy, while the western section is home to the vegetable garden, herbaceous border, fruit trees, a rockery, and herb garden. When you’re leaving, exit by the West Gate to view a cluster of young oak trees awaiting plantation around the estate, and watch out for the shaded fernery – an important feature of any Victorian Garden.

THE ENCHANTED FOREST, SLIEVE AUGHTY ARIGNA MINING EXPERIENCE

Location: Kylebrack West, Loughrea, Co Galway Tel: +353 (0)90 974 5246 Website: www.slieveaughtycentre.com/the-enchanted-forest

Location: Derreenavoggy, Carrick-on-Shannon, Co Roscommon Tel: +353 71 964 6466 Website: www.arignaminingexperience.ie Arigna Mining Experience was developed to preserve the energy heritage of the Arigna Valley and to ensure that Arigna maintains its link with energy themes: past, present and future. The centre provides visitors with a unique insight into what coal mining life was like in the Arigna Valley, since its beginning in the 1700s until closure in 1990. It offers light and sound-enhanced tours of an underground coal mine, plus a geology and history exhibition. The completed complex gives visitors an authentic insight into an industry which played a fundamental role in Arigna for generations and is now a tourist attraction of both national and international significance.

ADVENTURE WEST Location: Old Head, Louisburgh, Co Mayo Tel: +353 (0)87 3627828 Website: www.adventurewest.ie

EAR TO THE GROUND

Deep in the woods near Loughrea, Co Galway, there is a hidden grove of native trees by a flowing stream where the fairies, gnomes and trolls live together with the animals of the wood. Bring your family along to discover this magical place, the Enchanted Forest (a short 10-minute walk from the Slieve Aughty Centre). Want to make a day of it? Get the full Slieve Aughty family experience and each child will receive an Enchanted Forest Pack including a forest map, wishing tree hanger and fairy dust.

Photo: Derek Speirs

Founded in 2011, Adventure West is a fun and friendly adventure activities provider in the West of Ireland specialising in the following activities: coasteering, rock-climbing and abseiling, kayaking, snorkelling, archery and hillwalking. Their mission is to offer you and your family or friends a fun day out, guaranteeing excitement and laughter while ensuring your safety at all times. To this end, they have recruited a top-notch team of instructors who are noted for their friendliness as much as their competence. No matter which adventure activity you choose, you’ll be in safe hands.

ACTIVITIES

Leinster RUSSBOROUGH HOUSE Location: Blessington, Co Wicklow Tel: +353 (0)45 865239 Website: www.russborough.ie

WOODSTOCK GARDEN & ARBORETUM Location: Inistioge, Co Kilkenny Tel: +353 (0)56 779 4373 Website: http://www.woodstock.ie

Situated in scenic parkland with stunning views, Russborough House welcomes visitors for guided tours at this magnificent stately home. Inside you can discover fascinating stories about the beautiful architecture and fantastic art collections, as well as the former owners who once called this place home. Close by, the 18th century walled garden is well worth a visit, currently being restored by volunteers from the Royal Horticultural Society of Ireland (RHSI). The garden is open for pre-booked groups since 2017 and is open to the general public on certain days between April and October. Other highlights include walking trails, a children’s playground, the Bird of Prey centre, sheepdog demonstrations and a maze.

Overlooking the River Nore in the beautiful Kilkenny village of Inistioge, Woodstock Garden & Arboretum features a collection of rare and exotic trees, a walled garden with an abundance of fruits and vegetables, and a beautiful spot for tea overlooking the flower gardens. Open all year round, it’s the perfect location for a family trip, with tea rooms in our beautiful conservatory (open from April to October), car parking, and a children’s playground. Admission fee is €4 per car with guided tours available by appointment.

IRISH NATIONAL STUD Location: Tully, Co Kildare (Exit 13 on the M7 motorway, 40 minutes from Dublin) Tel: +353 (0)45 521 617 Website: irishnationalstud.ie Nowhere better symbolises all that is great about County Kildare, the beating heart of Ireland’s thoroughbred industry, than the Irish National Stud & Gardens, a unique attraction of outstanding natural beauty that is home to some of the most magnificent horses and sumptuous gardens to be found anywhere in the world. Open seven days a week between February and November, there’s something for everyone here. Experience the 100-year-old Japanese Gardens and travel the path of life, stroll through the wild Irish St Fiachra’s Garden (a tribute to an Irish saint and a fitting tribute to Ireland herself), or take in the Irish National Stud and its living legends including Hurricane Fly and Beef or Salmon. There’s also a horse museum containing the skeleton of the greatest steeplechaser of all time, Arkle. The playground and magical fairy trail are sure to keep the little ones entertained and, afterwards, enjoy the on-site restaurant with locally-sourced food and home baking. Free car parking is available on-site. 75 EAR TO THE GROUND

GLASNEVIN CEMETERY Location: Finglas Road, Glasnevin, Dublin 11 Tel: +353 (0)1 882 6500 Website: www.glasnevintrust.ie Glasnevin Cemetery Museum is one of Dublin’s top tourist attractions. Located just 2.5km from Dublin’s city centre, it covers 124 acres of glorious parkland with plenty to appreciate – inside you can explore the history and legacies of some of Ireland’s most interesting personalities. The cemetery is both the guardian and storyteller for over 1.5 million people; from the ordinary to the truly extraordinary these people helped shape the Ireland of today. There’s plenty for both young and old to enjoy behind its imposing walls – take one of the not-to-be missed regular tours and stroll through the museum where you can opt for a genealogy search for your family history. Glasnevin Cemetery Museum also offers exciting and engaging education programmes for all ages, perfect for school tours. EAR TO THE GROUND 75

INDUSTRY

TAYTO PARK Location: Kilbrew, Ashbourne, Co Meath Tel: +353 (0)1 835 1999 Website: www.taytopark.ie Thanks to Ulster American Folk Park, Cavan County Museum, Armagh Planetarium, Titanic Belfast, Blarney Castle, Ardmore Open Farm, Killaloe River Cruises, Muckross House, Westport House, Slieve Aughty Centre, Adventure West, Russborough House, Woodstock Garden, Glasnevin Trust, Tayto Park and Birr Castle for supplying photography.

Tayto Park in Ashbourne, Co Meath, is Ireland’s only theme park. Situated 30 minutes from Dublin city centre, Tayto Park hosts a variety of activities suitable for all ages. Visitors can visit the zoo and see animals such as the Amur tigers, meerkats and buffalo, while adrenaline seekers can take a spin on one of their famous rides, such as the Zipline Extreme, Rotator, or Cú Chulainn Coaster, (Europe’s largest wooden rollercoaster with an inversion). Between the zoo, numerous play areas, water features and rides, Tayto Park is fun for all ages. There’s also The Lodge Restaurant and shops, comprising 19,500 square feet of retail space and restaurant.

Photo: Kevin Monaghan

BELVEDERE HOUSE GARDENS & PARK Location: Mullingar, Co Westmeath Tel: +353 (0)44 934 9060 Website: www.belvedere-house.ie Located within Ireland’s Ancient East with many layers of life and history in the big house, Belvedere House Gardens & Park demonstrates a level of beauty, intrigue and passion that makes for an great visitor experience and an excellent day out. The magnificent 160-acre lakeside estate boasts a fullyrestored Georgian villa built in 1740 by the famous architect Richard Castles for Robert Rochfort, later Lord Belvedere (The Wicked Earl). The estate has a fascinating Victorian Walled Garden with one of Ireland’s finest collections of rare and special plants. The naturalistic-designed 18th-century parkland is punctuated with romantic follies including the largest in Ireland – The Jealous Wall. Within the welcoming visitor services centre you’ll find a restaurant and gift shop, while you can keep the kids entertained and fed in one of four outdoor children’s play areas and many picnic areas on the estate. Whether you are part of a gardening group, historical society, active retirement association, family gathering or group of friends, a visit to Belvedere is a must.

NATIONAL MUSEUM OF IRELAND Location: Kildare Street, Dublin 2 Tel: +353 (0)1 677 7444 Website: www.museum.ie 76 EAR TO THE GROUND

BIRR CASTLE DEMENSE Location: Birr Castle Demense, Birr, Co. Offaly Tel: +353 (0)57 912 0336 Website: birrcastle.com The award-winning gardens of Birr Castle Gardens and Science Centre in Co Offaly are both rich in amazing feats of science and engineering, as well as rare trees, flowers and wildlife, while offering walks along peaceful rivers and its lake. Created over generations, it is an environmental and scientific time capsule. Visitors should take a stroll through the magnificent formal gardens and terraces and discover Birr’s world-famous engineering and astronomical wonder, the ‘Great Telescope’, also known as the Leviathan. Pop into the science centre to discover more about the wonders and intricacies of early photography, engineering and astronomy.

The National Museum of Ireland is Ireland’s leading museum institution, with a strong emphasis on national (and some international) archaeology, Irish history, Irish art and culture. It first opened its doors in 1890 and since then it has been filling in the blanks for us through its extensive archaeological collections. Take time at The Treasury which features outstanding examples of Celtic and medieval art, such as the famous Ardagh Chalice, the Tara Brooch and the Derrynaflan Hoard. Ramble through prehistoric Ireland and experience life during the time of the Vikings. The Kingship and Sacrifice exhibition centres on a number of bog bodies dating back to the Iron Age – displayed along with other bog finds from the museum’s collections, it offers you an opportunity to come face-to-face with your ancient ancestors.

COMPETITION

A BREAK AWAY TO KILKENNY AND IRELAND’S ANCIENT EAST

Ear to the Ground and Visit Kilkenny have teamed up to offer one very lucky family the chance to win a break away to the hero county of Ireland’s Ancient East! Nestled among 170 acres of mature parkland and located on the edge of Kilkenny city, the five star Lyrath Estate is the ideal destination for a luxury family getaway. Two adults and two children will enjoy two full nights of luxury, sophistication and style in Lyrath Estate – renowned as the ultimate destination resort in historic Kilkenny city and county. Set on beautiful mature parkland, complete with picturesque lakes and Lady Charlotte’s historic gardens, it is the definitive country resort hotel. The historic 17th-century house has been lovingly restored and sits elegantly alongside the dramatic design of the contemporary hotel. This multi awardwinning hotel and spa is just five minutes from Kilkenny city – its medieval setting, exceptional facilities and exquisite food mean it is the ideal destination for a break away and to explore all that County Kilkenny and Ireland’s Ancient East has to offer. The lucky winner will enjoy two nights’ accommodation for two adults and two children in the beautiful surrounds of the estate. To discover more about Kilkenny city and county and Lyrath Estate, visit www.visitkilkenny.ie and www.lyrath.com.

WITH PLENTY TO SEE AND DO FROM ITS BUZZING NIGHTLIFE AND MEDIEVAL HERITAGE TO FESTIVALS, OUTDOOR ACTIVITIES AND CULTURAL ATTRACTIONS, IT IS NO SURPRISE THAT KILKENNY CITY AND COUNTY IS ONE OF IRELAND’S FAVOURITE HOLIDAY DESTINATIONS.

TO BE IN WITH A CHANCE OF WINNING THIS FANTASTIC PRIZE, SIMPLY EMAIL ETTGCOMPETITIONS@ASHVILLEMEDIAGROUP.COM WITH YOUR NAME, CONTACT DETAILS AND ANSWER TO THE FOLLOWING QUESTION: NAME THE AUTHOR OF THE COW BOOK, FEATURED IN THIS ISSUE. A) PAUL O’CONNELL B) JOHN CONNELL C) DANIEL O’CONNELL

TERMS AND CONDITIONS Closing Date: November 30th 2018. Competition not open to employees of Ashville Media Group or Visit Kilkenny/Lyrath Estate. No cash or gift card will be awarded in lieu of prize. Winner will be selected at random and will receive two nights’ accommodation for two adults and two children at Lyrath Estate. Applicants must be over 18 and this offer is subject to availability.

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TECHNOLOGY

FARM

FARM TO FORK

WE PROFILE THE LATEST TECHNOLOGY NEWS AND INNOVATION WITHIN THE AGRICULTURAL SECTOR, RANGING FROM NEW MACHINERY TO POULTRY FARMS OF THE FUTURE.

NUIG OPENS INNOVATION MASTERS PROGRAMME A new NUI Galway Masters programme in Agricultural Innovation has opened for applications. Twenty places on the one-year distance education course were made available, aimed at filling a gap in entrepreneurial skills for those working in agricultural technology and the agricultural ecosystem in Ireland. A particular focus will be placed on helping participants surmount challenges in commercialising their innovations, business constraints and guidelines, and other difficulties relating to taking new agricultural products to ‘sizeable’ markets. The distance learning model was chosen to provide learners with flexibility in choosing when and where they want to study, and to allow them to continue with their day-to-day work in the sector. Ten per cent of the fees will be paid by employers of industry employees. “The aim of this course is to teach people how to identify areas for innovation specifically within the agricultural domain, and to create innovation-driven enterprises or new business units within an existing company,” said Dr Paul Flynn, TechInnovate Programme Manager at NUI Galway. “This Masters in AgInnovation aims to support the emerging agricultural start-up innovation pipeline in the years ahead.” For more information see springboardcourses.ie. 78 EAR TO THE GROUND

ertical farming company Eden Green Technology has unveiled Crisply – a locally-grown, freshlypicked produce line that could be sold on shelves the same day it’s picked. The company expects to grow between 10 and 15 harvests per year, compared to two on a conventional, soilbased farm. Plants are enclosed in a microclimate bubble and are fed on a continuous stream of nutrient-filled water and natural sunlight, and absorb carbon gas captured by the greenhouse. The first product line includes lettuce and herb varieties, alongside fresh Stevia leaves. Produce is planted, picked and packed at the same facility, with an unbroken cold chain between the greenhouse and retailer. “We pick our produce, package the same day, and stamp the date when they are harvested on the package so consumers know exactly how fresh their salads are,” said Jaco Booyens, co-chair of Eden Green Technology. “We also make it possible for our retail partners to put our produce on their shelves immediately after they’ve been harvested, in some cases that same day. No other company does that.”

TECHNOLOGY

JCB EXPANDS MULTI SHOVEL JCB has launched an expanded range of tougher and higher capacity Multi Shovel attachments for Loadall telehandlers, offering farmers and contractors a greater choice of size and configurations. Supplied ready to mount on JCB equipment, the range includes a grab with forged tines that are bolted in place (and can be replaced if worn or damaged), a new weld-on toe plate option, and a larger spill guard to help retain loose materials more effectively. “The Multi Shovel is part of a comprehensive selection of JCB AGRI attachments certified for use and supplied ready to mount on JCB equipment,” the company states. “It combines a tough bucket for handling loose materials such as grain, beet pulp and other bulk feeds with a hydraulicallyoperated grab for loose muck and silage that also enables the implement to handle round and square bales.”

A BUZZ ABOUT BEES

SMART FENCING Fencing can be a bit of a pain. Quality, long-term fencing options usually aren’t cheap, and often require regular inspections to make sure livestock haven’t broken through. But what if you could erect virtual fences from your smartphone? That’s what US startup Vence is offering. Their small and rugged wearable device is affixed to the ears of livestock (similar to dog collars), which are trained to avoid certain areas using low voltage shocks or uncomfortable sounds. That might sound unnecessary, though the company’s founder Frank Wooten draws similarities with standard electric fences. “One of the things that’s used is an upward barometer and upward threshold of any electric stimuli that is already what’s used for electric fencing, which is used throughout the world to manage cattle or any sort of livestock,” he told TechCrunch. As a result, you can improve grazing management without the hands-on labour that is usually required, and free up funds otherwise earmarked for fencing. The app can also be used to monitor your herd’s health, based on information from sensors in the wearable devices.

ech entrepreneur Fiona Edwards-Murphy has been creating a buzz around a new product designed to monitor honey bee colonies. Edwards-Murphy, founder and CEO of Cork-based ApisProtect, has developed technology based on the Internet of Things (IoT) to help beekeepers monitor the health and condition of beehives using multiple in-hive sensors designed to be unobtrusive. According to the National Biodiversity Data Centre, over half of Ireland’s bee species have experienced population declines since 1980, with six species critically endangered. Bees not only produce honey but, according to EU research, the value of pollination across a variety of crops is estimated at €153 billion globally.

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TECHNOLOGY

Photo: Apeel

FRUIT APEEL US start-up Apeel, part-funded by Bill Gates, has unveiled its Apeel avocados. Supplied to Costco and Harps Food Stores in the Midwest, these avocados feature an extended shelf-life thanks to a plant-based coating developed by Apeel that uses materials such as fruit and vegetable peels. This coating is invisible, thin and tasteless and begins as a powder, which is then mixed with water to create a solution into which fruits and vegetables are dipped. The protective seal slows down water loss and oxidisation, in some cases doubling the shelf-life of the produce.

SMART HUBS Phil Hogan, European Commissioner for Agriculture and Rural Development, has launched the EU-funded SmartAgriHubs project, a one-stopshop for farmers and those within the agri-food industry to access agri tech research and supports. Waterford IT will be the central point of contact for those who want to avail of these solutions and, as part of the project, Teagasc will lead two flagship innovation experiments to show how technology can be used effectively on Irish farms.

POULTRY FARMS OF THE FUTURE

NEW HOLLAND PROMOTES T9 AUTO COMMAND

LG Innotek, the electrical components affiliate of LG, has announced plans to develop technology for unmanned poultry farms in South Korea. Working with the National Institute of Animal Science (NIAS), it aims to use artificial intelligence to help improve productivity on poultry operations, combining deep learning technology with camera sensing capabilities. Once developed, we could see farms where cameras and various sensors detect environmental changes (such as livestock conditions and the weather) and artificial intelligence responds by changing temperature and humidity. Predicting the time of shipment to market could also be possible through analysing the chickens’ development status. The technology could be used to reduce the impact of an epidemic – if a chicken shows signs of infection the farmer can be quickly informed of the animal’s status and location, allowing for the rapid deployment of disease prevention measures. “What we pursue is to make our lives safer and more convenient with innovative technologies,” said Il-gun Kwon, LG Innotek CTO. “Artificial intelligence smart farm technology will be a solution to innovate our country’s agriculture and stock-breeding industry and promote the welfare of farmers.”

achinery manufacturer New Holland has introduced the new T9 Auto Command to more than 40 New Holland dealer personnel at a recent event at Lodge Farm in Oxfordshire. The range features New Holland’s Auto Command Continuously Variable Transmission (CVT) with maximum outputs across the five models available, from 429hp to 605hp. The rangetopping T9.600 AC is the world’s most powerful CVT tractor, which New Holland describes as taking “productivity, efficiency and versatility to an entirely new level.” The company is also set to begin production on its first methane-powered tractor within three years.

Photo: Emmanuel Bourgois

FDA BEGINS CONVERSATION ON LAB MEAT

80 EAR TO THE GROUND

In the US, the Food and Drug Administration (FDA) agency has taken the first steps towards regulating labgrown meat. With the availability of such meat just around the corner (US company Memphis Meats expects to begin selling around 2021), the FDA held a public meeting on July 12th to give the public and interested parties a chance to share their opinions and raise concerns. Proponents of meat grown in labs point to decreased environmental consequences and ethical/animal welfare issues. Questions are already rearing about how the difference between lab and conventional meat should be highlighted, and whether lab-grown beef should still be referred to as ‘beef’.

TECHNOLOGY

SELF-PROPELLED SPRAYING

FARMING BOOST

Photo: Alexander Ehhalt/ John Deere & Company

John Deere’s R4040i PowrSpray self-propelled sprayer was among those featured at the Sprays & Sprayers demonstration area at Cereals 2018 in Cambridgeshire in June. Originally introduced at the same event last year and having entered production at the end of 2017, the R4040i features boom widths of 24-36 metres, a new QuadControl transmission with fully variable wheel motors and stepless speed control (no need to manually change speed ranges), as well as an electronic anti-stall system and 4,000L capacity. Other highlights include the Active Pause function (which enables the solution tank to cease filling while clean water is still provided under pressure to clean the chemical containers), a 750L/minute spraying pump, and cruise control to preset field and transport speeds.

wandan company BKTechouse has launched a new technological platform aimed at increasing funding for the country’s agricultural sector and reducing the financial risks. Smart Nkunganire System was built in collaboration with Rwanda Agriculture and the Animal Resources Development Board, and will ensure that farmers comply with recommended best practices to qualify for loans and provide lenders with assurances that funds will be used for the intended purposes. The system digitises management of the national farmers’ subsidy programme and will allow farmers to receive advice from experts and warnings or notifications from other stakeholders. According to the UN’s Food and Agriculture Organization (FAO), agriculture is the main economic activity in the landlocked country, with around 70 per cent of the population working in a sector that accounts for 33 per cent of the national GDP.

PRECISION AGRICULTURE US-based Raven Industries has announced that it will be using its precision agriculture technologies to power future autonomous farming solutions. The company’s first partnership will be with Dot Technology Corp, with the two set to develop technologies for the DOT Power Platform – a mobile and diesel-powered platform designed for a variety of uses. The aim is to allow farmers to spend more of their time focusing on overall operations. “Raven’s world-renowned leadership in the fields of steering, guidance, propulsion and application controls perfectly compliment DOT’s field path planning, user control experience, machine safety, remote communications software development and facilitates ISOBUS compatible implements,” said Norbert Beaujot, President of DOT and SeedMaster.

CHEMICAL-FREE SOLUTION Irish company VivaGreen has partnered with DLF Seeds for the distribution of MossOff Chemical Free products. The company is a world leader in the research and development of biodegradable chemical and plastic-free materials, first established by brothers Russell and Garrett Walsh in 1992. MossOff is one of a range of products developed by the company and offers a solution free from chemicals and safe to use around children and pets. Used to remove and control moss on just about any surface, it has an official derogation from regulatory authorities in Ireland, the UK and Europe. “The raw materials used in our products are completely natural and come from renewable sources. We are very excited about the reaction we have had to MossOff since its launch last year,” said Russell Walsh, Managing Director of VivaGreen. “We are constantly working on new ways to replace other harmful products with environmentally-friendly natural alternatives.”

Members of the juding panel, Majella Kelleher, Dorín Graham and John Dardis.

Photos: Andres Poveda

RECOGNISING SMART AGRICULTURE The inaugural Talamh Awards were launched in May, a new smart agriculture and rural enterprise awards scheme in partnership with the RDS. Structured around key areas of Irish agriculture and rural enterprise, the awards have a key focus on sustainability with categories ranging from sustainable farming to agri-tourism. Open to agricultural and rural enterprises of all sizes, those who enter must demonstrate a commitment to innovation and development that ‘furthers the interests of agriculture and rural enterprise at large’. No small matter. Key judging criteria will include the strength and ambition of ideas, positive engagement that benefits the sector, as well as innovative concepts and approaches. The winners of the first Talamh Awards will be announced at a gala dinner in the RDS on Friday October 12th.

Pat Lehane (organiser), Bernie Brennan (RDS President) with Dorín Graham, John Dardis and Majella Kelleher of the juding panel. EAR TO THE GROUND 81

DARK IRELAND

IRELAND PHOTOGRAPHER RICHARD FITZGERALD DISCUSSES HIS NEW BOOK DARK IRELAND – IMAGES OF A LOST WORLD.

Q: What is your new book Dark Ireland – Images of a Lost World all about? A: It’s a compilation of some of the best photographs that I’ve taken in Ireland during the past 40 years. Q: All of the photographs seem to be taken in the countryside. Is there a reason for that? A: Rural Ireland is very much part of my childhood memories. I have naturally been drawn to the old way of life; the photographs are of a time when the horse and cart and donkey were commonplace on the country roads. I wanted to capture the Ireland I remembered as a young boy. Q: Why is the book called Dark Ireland, and where did the idea behind the book originate? A: I have always liked a short poem of the same title by Ireland’s famous poet Patrick Kavanagh, it seemed to stir memories of my

82 EAR TO THE GROUND

DARK IRELAND

growing up in the countryside prior to the arrival of electricity. Ireland back then seemed a very dark, mysterious place to me. Q: You feature some very striking images of people practicing their faith? A: The photograph of the people kneeling saying the rosary is a powerful image. Those praying are from the local area near the Comeragh mountains, the farmhouse is still being used as a rambling house, reputedly the only one now left in Ireland. Q: Can you explain those dramatic photographs of men with coffins in the book? A: Yes, death is very much part of everyday life in Ireland - the names of the deceased are read out on the radio each day. In Co Kerry I photographed a man being measured for a coffin; he is standing upright inside it. The bottom of the coffin had been tarred by the coffin-maker to help prevent the dead body from falling through. Q: Can you tell us about your upbringing in Ireland? A: After my mother died I was put on a bus in Portlaw town and the driver told to drop me off when he reached the village of Kilmeaden. Aunt Mai had agreed that I should come and live with her in her thatched cottage. Electricity had not yet been connected to her home and water had to be fetched from the well. In the evenings I watched her lighting the oil lamp and saw

how the shadows moved across the whitewashed wall of the rooms; it was my first experience observing darkness and light. I realise now those glorious years I spent with her had a profound influence on my choice of career, something of that remembered light and shadow drew me towards photography. Q: Your photographs certainly capture a lost world – how long ago were some of the images taken and when did you first begin to photograph rural life in Ireland? A: While working as a freelance photographer in London in 1970, I EAR TO THE GROUND 83

DARK IRELAND

was commissioned by an English newspaper to fly over to Belfast to photograph the Troubles, but after two such assignments I knew I had no real desire to be a war photographer. Then I travelled to the west of Ireland, which suited me better and I was less likely to get hit by a sniper’s bullet. Q: Do you use long lenses to take your photographs? A: I rarely take photographs from a distance, I prefer to work close up to people so that I can see the whites of their eyes, I like to see their expressions and know what they are feeling. I usually ask permission before I take the photograph. I like to feel there is a willingness of the person to take part in the making of the photograph. Q: Why did you choose not to use colour photographs? A: Monochrome photographs fitted better with the theme of the book and I did not want to use colour photographs just for the sake of it. I felt it would be a distraction from the overall mood.

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DARK IRELAND

to be photographed. I began photographing rock and pop stars and actresses and actors. Q: What parts of the country did you travel to take the photographs? A: I travelled the length and breadth of Ireland over the years, and I found I preferred the small back roads where you find remnants of the old ways still in existence.

Q: You have been a photographer for over 50 years, what are your thoughts on the changes in photography over those years? A: These days we have digital photography, anyone can become an instant photographer using a mobile phone, but when I began back in the swinging sixties you could not get any video tutorials on how to learn photography, it was all very secretive, photographers kept their knowledge and know-how to themselves. At the beginning of my career I was using glass plate negatives and a large mahogany Victorian camera. For most of my life I have used film and darkroom photography. Q: You worked abroad as a freelance editorial photographer, tell us about that? A: Fairly early on in my career I realised there were two types of photographers – those who run about after celebrities, and the other kind had nice warm studios to work in. I decided to open my own studio in central London where people could come to me

Q: The dates of when you took your Irish photographs show that you have an enduring interest in your homeland – why did you continue to photograph the old way of life? A: I think I must have been looking for something lost, you lose something when emigration is forced upon you, and also it was the world of my parents’ time. I lost my mother when I was two years old and shortly afterwards my father emigrated. I think I wanted to capture something of that time and place where they once lived.

Dark Ireland – Images of a Lost World by Richard Fitzgerald is published by Currach Press.

EAR TO THE GROUND 85

CRAFT BREWING

Photo: Joe Conroy

108 EAR TO THE GROUND

CRAFT BREWING

THE SELF-MADE MALT MAN EAR TO THE GROUND REPORTS ON A NEW CRAFT BEER BREWING ENTERPRISE IN CO LAOIS

bsolutely thrilled that my #CraftDrinksBill has become law after being passed by #Dail tonight. I want to thank all the Craft Brewers in Ireland for their overwhelming support,” tweeted Labour TD Alan Kelly on July 12th. The tweet, featuring a photo of a beaming Kelly alongside an image of his draft legislation, was undoubtedly greeted with thousands of raised glasses from the country’s craft brewing fraternity as they toasted the positive news for their industry. Although it still technically remains illegal to sell beer without taproom legislation, that is set to change when the law drafted by Kelly is introduced, which will allow breweries to offer beer for sale after visitors have completed a tour, between defined hours. The Independent Craft Brewers of Ireland – which represents microbreweries here – predicts that the first taprooms and sales from breweries will commence in early 2019. One man who feels this change is long overdue is David Walsh-Kemmis, founder of Ballkilcavan Brewing Company, who is currently putting the

finishing touches to his new microbrewery situated on his farm in prime malting barely country, just outside Stradbally, Co Laois. “At the moment, we still cannot serve anyone,” David confirms. “Just say you visited a vineyard in France and they took you around on a tour, then turned around to you at the end and told you, ‘well, sorry, we cannot give you a sample, do you mind going to the local off-licence?’, you’d probably look at them a bit funny. We’re not trying to open a pub, we’ll only be serving our own beers, and it’s only to people who are doing a brewery tour, so it’s not like you can walk in off the street and spend the whole day drinking here. It’s just to give people a sample, show them all the nice procedures and kit, and the way we brew it and the traditional methods we use. Then we can actually show them what it tastes like. It will make a difference to the whole experience of people coming here.”

INGREDIENTS

Ballykilcavan Farm has been farmed by the Walsh family since 1639. David, an Institute of Brewing and Distilling (IBD) brewer and IBD certified malster, and his wife Lisa, are the 13th generation of Walshes to live and work the land. As David explains, a combination of factors led to the creation of Ballykilcavan Brewing Company – the need to diversify a 378-year-old family

EAR TO THE GROUND 87

CRAFT BREWING

farm that was not making any money, the desire to support a young family, and a passion for brewing and for growing the best possible ingredients for its range of beers.“It was a mixed farm when I took over but I converted it into a tillage farm,” says David. “We ran it for about 11 years. When I had a look back over the figures I could see that, apart from the single farm payment, we just weren’t making any money. We were just breaking even on the tillage side of things.” He admits that the family was worried, so he decided they needed to do something different just to keep the family farm alive. David – a homebrewer since 2007 – had long dreamed about using the farm’s award-winning malting barley to start up a commercial brewery. As the income from tillage kept falling, he realised that it was time to act, as he puts it, “to preserve the farm for future generations of the family”. He also viewed it as a fitting way to use the property’s beautiful 18th-century stone farmyard which is too small for modern agricultural machinery. The brewery will be situated in an old grain store and mill house; while the company wait for the planning process to be completed, it is brewing its beer in the new Lock 13 brewery in Sallins, Co Kildare. “Certainly this year – ideally by October – we’d like to be brewing on-site,” reveals David, adding that it will take about a month to put the brewing kit together once it arrives. A focus on quality ingredients is and will be at the forefront of the business, with 100 per cent of the barley used to make their beer sourced from the Walshes’ farm. The company’s ale malt is malted by Minch Malt in Athy, Co Kildare, in their Robert Boby malting plant, which produces an ale malt specifically designed for craft brewers. Its crystal malt is micromalted by Maltbox, and its amber and chocolate malts are roasted in small batches in a custom designed micro-roaster for maximum freshness. So, with such quality ingredients in use behind the scenes, what craft beers are currently on the menu at Ballykilcavan Brewing Company? “We have three beers and because we’re growing all our own barley, I wanted to make sure that you could still taste the malt in them,” says David. “We brought out a pale ale to start with, which is one of the real traditional craft beers. A pale ale is a nice balance between the malt and the hops. The next one we brought out was a traditional Irish red ale. I’m a big fan of red ales. I mean, I know they’re not a ‘sexy drink’, they don’t have a great sort of reputation, but it’s actually just a really 88 EAR TO THE GROUND

“DAVID, AN IBD BREWER AND IBD CERTIFIED MALSTER, AND HIS WIFE LISA, ARE THE 13TH GENERATION OF WALSHES TO LIVE AND WORK THE LAND.”

David Walsh-Kemmis

CRAFT BREWING BELOW: The brewery yard. RIGHT: Ballykilcavan Farm.

Joe Healy and Livestock Chairman Angus Woods lead a protest in Dublin.

“DAVID – A HOMEBREWER SINCE 2007 – HAD LONG DREAMED ABOUT USING THE FARM’S AWARDWINNING MALTING BARLEY TO START UP A COMMERCIAL BREWERY.”

Ballykilcavan’s range of beers.

The brewery yard.

The brewery’s barley is grown on the farm in Laois.

nice, drinkable beer full of malt flavours. And then the third one we brought out was the IPA, which is much more about the hops but there’s still a nice, strong malty base underneath that.” There’s plenty more to come from Ballykilcavan, and the signs are positive for the industry as a whole. Recent figures from the Irish Brewers Association (IBA) show there are now around 100 micro-breweries operating around the country, with production rising from 86,000 hectolitres in 2014 to around 238,000 last year. The ‘Irish Beer Market Report 2017’ found that beer remains far-and-away Ireland’s most popular alcoholic drink, accounting for just under 45 per cent of the market share. According to the IBA report, Ireland’s beer industry directly employs 1,064 people, contributing €424 million to the state’s coffers in 2017. Irish beer exports, by volume, rose marginally by 0.2 per cent last year, making the country the 8th largest beer exporter in Europe. David envisages that the export market will be something that the company will be strongly pursuing in the next few years.

“We’re only on sale ten months, but if we can get any export opportunities we’ll take it,” he says. “Obviously, we’ll need to look at it in terms of the logistics. We started very low cut, because I wanted to build up the reputation of the brand, so it was a case of going out and meeting everyone personally just to introduce the beers to them and making sure everyone was happy with them.” The company is also hoping to reap the benefits of TD Alan Kelly’s new craft beer legislation with ambitious plans to install a visitor centre, taproom and artisan food hub in the rest of the farmyard. In terms of a five-year plan for the company, he’s hoping to have his beers available nationwide by then. “Obviously, a lot of other small breweries have their own craft beers as well, because we do have a good reputation for producing good beer in Ireland,” David adds. “People from abroad appreciate that. I think they’ll like the story that we have here, between the history of the farm and how we’re growing all our own barley on the site here.” EAR TO THE GROUND 89

John Connell

LITERATURE

112 EAR TO THE GROUND

LITERATURE

FINDING PEACEFARM ON THE

ORLA CONNOLLY CATCHES UP WITH BEEF AND SHEEP FARMER JOHN CONNELL, AUTHOR OF THE COW BOOK, TO LEARN MORE ABOUT HIS PASSION FOR WRITING AND FARMING AND WHERE HIS INSPIRATION COMES FROM.

ohn Connell had spent several years living abroad before travelling back to the family home in his native Longford. Like many who have ventured to travel to Australia or Canada in search of work or adventures, six months quickly turned in five years and soon he had built a life away from Ireland. But, having spent his time abroad working as an accomplished journalist, lecturer and award-winning documentary maker, when he returned home the man who had once contemplated becoming a priest also made the decision to return to the familiar world of farming. “I suppose when I came back I hadn’t intended on getting as involved with farming as I did but I found a great solace and peace in it and also, I’d been away long enough to appreciate the lifestyle of being a farmer as well,” says John. “I know at times it’s a very tough job and there wouldn’t be great money at it, but I grew

to really appreciate it... it was something totally different than living in the city and I really enjoyed it.” As his time back in Longford ticked on, John found himself combining the two drastically opposite loves of his life – writing and farming – resulting in what has become a phenomenal literary success in the form of The Cow Book. What sets The Cow Book apart from John’s former work is most noticeably the undeniable truthfulness that is apparent in his storytelling, as he portrays his life on an Irish farm with nothing less than genuine honesty, including a fractious relationship with his father. “For a long time I wrote other books about the refugee crisis, I wrote a book about JFK, but in a sense I wasn’t really writing my own story and my own truth... we often hear that [you should] ‘write what you know’ but it took me a few years to realise that writing what I know was about being a farmer,” he explains. “That’s my truth and people have responded because there’s an authenticity to it that wasn’t quite there in those other books that I wrote.” EAR TO THE GROUND 113

LITERATURE

“JOHN REGARDS THE UNDENIABLE SUCCESS OF THE COW BOOK AS A HAPPY COINCIDENCE OF WRITING WHAT HE LOVES, AND MAINTAINS THAT THE ATTENTION HE’S RECEIVED SINCE ITS PUBLISHING WAS ENTIRELY UNANTICIPATED.” With his passion for writing reignited by his love of farming, John describes the whole process of bringing The Cow Book to fruition as a natural one, despite the obvious manoeuvring that comes with writing about real people in your life and shared intimate moments. “Certainly you think about certain aspects about talking about your own family,” he tells me. “But then you realise, particularly in the last few months when people have come to me and they’ve all said ‘well, this is our family too’, all I did was put words to what every farming family is like and all the little trials and tribulations we have.” He credits this ease to the fact that he was finally writing what he again refers to as ‘his own story’. On the surface, the book deals with the everyday practicalities and circumstances of one family farm in Longford and all that encompasses, including livestock, fierce family politics and the tasks involved in routine rural farming life. It also focuses heavily on the history of an animal that John refers to as “the hidden member of the family” – the cow – and its longstanding role in the story of man. After all, cattle are said to have been domesticated as far back as 10,500 years ago. “I wrote the first chapter and it was about delivering a calf and I didn’t think people would be interested in the book. But it turned out that so many people are, because I suppose it’s a universal story for farmers and farm families all over the country and world,” says John. He credits this universal approach for its popularity among audiences both home and abroad, but acknowledges deeper themes are present in the story aside from the everyday routine – themes that perhaps global audiences can connect with. Most notable is his focus on faith and the finding of peace of mind – a difficult topic in a world where people are always on, always connected, thanks to the proliferation of digital devices. “It’s about family and home and returning home and finding peace in the world and it’s about faith and local 92 EAR TO THE GROUND

community and, yes, it’s about cows as well,” he adds. “Henry David Thoreau influenced me while I was writing the book and I certainly got more in contact with my faith... the book is about faith and finding peace and in a busy world I think everyone is searching for a little piece of that.” John regards the undeniable success of The Cow Book as a happy coincidence of writing what he loves, and maintains that the attention he’s received since its publishing was entirely unanticipated. He maintains that writers write because they are compelled to do so, to meet a need or a hunger that lives inside. Literary success might be a dream outcome, he believes, but you can’t plan on achieving that. Inspiration for his book struck after he came through a significantly dark time in his life, one that is touched on between its pages, and he credits farming as giving him something real and positive to do with his time. And, despite The Cow Book allowing him to achieve his ambition of one day attending The Late Late Show as a guest, he remains surprised that it was the subject of cows and farming that landed him a much-coveted seat on-stage. “I always dreamed about this and hoped it happened one day, but I didn’t think it would be over a book about farming and cows,” he says. “I suppose what people like about it [is] that it’s a real story but it’s about farming and everyone can relate to that.” Yet, despite the various opportunities that the success of The Cow Book has afforded John, he doesn’t count this as the best outcome of the project. Instead, he references the connections made among the farming community as the most positive side effect. “I suppose the nicest thing is meeting farmers and farming families from around the country and them saying to me ‘We read the book and that happened here and this happened there’,” he explains. “You realise that, after the bad winter we had, you can think that we’re on our own. But you realise that everyone is going through the same stuff and there’s something lovely about that.”

John’s story is far from over – he reveals that he has already written the first draft of his next book, which will be on shelves sometime next year and will pick up where The Cow Book finishes off. Set in Longford, it’s similar in its blended focus on farming and history, as well as a continuation of his life story. “I didn’t finish telling my whole life story in The Cow Book,” he says. “I know Irish people love history so I think they’ll all like it, and it’s set around [the] time of year when it’s just that little bit quiet before silage and hay, when you get to breathe out and kind of look up from the yard and say ‘there’s more to life than silage’. I hope people will enjoy it, and then there’s another farming book on the way after that.” But that’s not all on the horizon – John also has plans to become involved in a play in the Abbey Theatre with the acclaimed actor Stephen Rea. Clearly he doesn’t believe in relaxing too much after success. “I think every farming family, they’re always busy, so I don’t know how to be idle,” he says with a laugh. Yet for the moment, he confesses that his focus will be on taking a breath and returning to his core passion – life on the farm in Longford.

RECIPES

INDIAN

Summer

KEEP THE HEAT OF OUR EXTRAORDINARY SUMMER ALIVE WITH A SELECTION OF MOUTHWATERING, SUBTLY SPICED, LIGHT AND REFRESHING INDIAN DISHES. EAR TO THE GROUND 93

RECIPES

SAMOSAS pictured overleaf INGREDIENTS For the pastry 240g plain flour 4 tbsp vegetable oil 5-6 tbsp warm water

METHOD For the pastry

1tsp salt 1tsp Nigella seeds (optional) To cook: Samosas can either be deep fried or baked 1L vegetable oil for frying or 1 beaten egg white for baking For the filling 400g potatoes, cooked 100g diced carrots, cooked

circle in your hand, form into a cone shape by pressing the straight edges together. Fill the cone with the potato mixture and fold the curved edge over the top, crimping it closed to form a samosa. Cover the samosas and chill them while you prepare to cook them.

ombine the dry ingredients in C a bowl, add the oil and 1-2 tbsp of the water and stir to combine. Use your hands to draw the dough together, adding a little more water as you work to form a stiff dough. Knead for about 5 minutes until elastic. Cover and chill the dough for 20 minutes.

To cook

For the filling

50g peas, cooked or frozen 1 finely-chopped medium onion and 1 tsp grated ginger, gently fried (optional) 2-3 tsp cumin

ut the potatoes into a large P mixing bowl and break into small chunks with a fork. Add the carrots, peas and the onion and ginger mixture if using. Add the spices and salt and combine well. Taste to check for seasoning and add more spice to suit your taste.

3 tsp garam masala

To assemble

2 tsp salt

oll the pastry out on a lightlyR floured work surface, to a thickness of 1-2mm. Use a 15cm circular cutter or bowl to cut the pastry into circles. Cut each circle in half. Holding a half

I f frying: Heat the oil in a deep pan over a medium heat until a crust of bread sizzles and gently browns (the pan should be no more than half full with the oil). Using a tongs or slotted spoon, lower the samosas into the oil, cooking 2-3 at a time depending on the size of the pan. Do not overcrowd the pan as this lowers the oil temperature, and ensure the oil never passes the top third of the pan. Cook until golden brown and lift out of the oil onto kitchen paper to drain. If baking: Pre-heat the oven to 190°C. Brush the samosas in beaten egg white and place on a baking sheet lined with greaseproof paper. Bake in the oven for 20-25 minutes or until golden brown. Remove from the oven. Serve with a selection of chutneys, riata or tamarind dip.

YELLOW LENTIL DHAL

INGREDIENTS 300g yellow lentils 600ml vegetable stock

METHOD

1 large onion, finely-chopped 2 large tomatoes, chopped 2 cloves of garlic, finely-chopped 1 tbsp fresh ginger, grated 2 tsp turmeric 3 tsp cumin seeds 1 tbsp coriander seeds 3 curry leaves ½ tbsp chilli flakes or one medium fresh chilli, sliced 1 tsp salt To garnish: Chopped coriander, spring onions and wedges of lime (optional) 94 EAR TO THE GROUND

eat the oil in a saucepan, stir in H the cumin and coriander seeds and cook for 1 minute, add the onion and cook for 5 minutes then add the garlic, ginger and salt and lower the heat. Cook for another 5 minutes, stirring regularly to avoid browning the onion or garlic. dd the lentils, tomato, turmeric, A chilli and stock to the pan, stir well and increase the heat to a simmer. Cover the pan and reduce the heat. Cook for 20-25 minutes, stirring occasionally until most of the liquid is absorbed. Taste and adjust the seasoning if necessary.

Serve in bowls garnished with the chopped coriander, spring onions and lime wedges.

RECIPES

GRILLED AUBERGINE MASALA This is a gently-spiced but flavoursometomato-basedsauce. It’s also delicious with mixed vegetables and toasted cashew nuts or with chicken or prawns. INGREDIENTS For the aubergines 2-3 medium aubergines Salt 3 tbsp vegetable oil For the masala sauce 1 medium onion, finely-chopped

1 tsp cayenne pepper 2 tsp paprika 1 tsp curry powder 1 tsp salt 2 tsp sugar ½ tsp turmeric 400ml tomato passata 250ml cream

3 cloves of garlic, finely-chopped

2 tbsp melted butter or oil

1 tbsp ground cumin

To serve: Lime wedges, chopped coriander and naan bread

1tsp ginger, grated

METHOD For the aubergines

S lice the aubergines lengthwise into 2cm thick slices. Season the slices with a little salt and brush liberally with oil. Heat a griddle pan over a medium-high heat. Lay the slices of aubergine on the griddle pan and cook for 2-3 minutes each side until lightly coloured and just tender. Serve with the masala sauce.

For the masala sauce

I n a large pan, heat the butter or oil over a medium heat. Add the onion to the pan and cook until golden brown then add the garlic and ginger and cook for one minute. Stir all of the spices and salt into the onion mixture and cook for two minutes before adding the passata. Bring to a simmer and cook for about 10 minutes, then add the cream and the sugar. Continue cooking for 5-10 minutes until thickened. Taste and adjust seasoning. EAR TO THE GROUND 95

RECIPES

NAAN BREAD INGREDIENTS 150g strong white bread flour 1 x 7g sachet of yeast 60ml warm water 1 tsp sugar ½ tsp baking powder 30g melted butter 75ml natural yoghurt ½ tsp salt Optional flavourings: Nigella seeds, chopped coriander or garlic

METHOD

GREEN MANGO CURRY

INGREDIENTS 400g green mango (unripe, sour), peeled, stone removed and sliced into wedges 400ml coconut milk

2 tbsp vegetable oil 1 red onion, finely-chopped 1 tsp sugar 10 curry leaves 1 tsp chilli flakes 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp mustard seeds 1 cinnamon stick 2 green cardamom pods

ently heat the oil in the pan and G add the mustard seeds, cumin, cardamom and cinnamon, and toast lightly. Then add the finely-chopped onion and cook until the onions are tender and sweet. dd the remaining spices and the A ginger and garlic and cook gently for another minute. Next, add the green mango and stir to coat in the sauce. dd the coconut milk and bring A to a simmer (you want the mango to retain its body and not be overcooked). After 4-5 minutes add the sugar and salt, tasting to adjust the seasoning. Stir in the baby spinach and serve immediately.

1. Mix the water, yeast and sugar together and leave for 10 minutes to activate. Meanwhile, mix the flour, baking powder and salt (and Nigella seeds if using) together in a large bowl. 2. Pour in half of the melted butter and all of the yoghurt and yeast mixture and combine to form a soft dough. If it’s very sticky, add a little more flour. Knead the dough for 10 minutes until soft and elastic. Brush the dough with some of the remaining butter and place in a bowl, cover with cling film and leave to rest for an hour. 3. Divide the dough into 2-4 balls and flatten each out into a teardrop shape. Heat a non-stick pan or skillet over a medium heat. Cook the breads one at a time on the pan for about 3 minutes each side or until puffed and blistered brown. When cooked, brush with the remaining butter and sprinkle with a little chopped coriander or garlic if using.

INDIAN POTATO CAKES

1 tsp curry powder 1 tbsp ground coriander 2 cloves of garlic, grated

INGREDIENTS

2 tsps fresh ginger, grated

400-500g mashed potato, cooled

1 tsp salt

50g baby spinach

1 chilli (chopped) or 1tsp chilli powder

4 tbsp plain flour

2 tsp cumin

2 tbsp chopped coriander

2 tsp ground coriander

4-5 tbsp vegetable oil

Salt To serve: Boiled basmati rice or naan bread

96 EAR TO THE GROUND

RECIPES

1. 2.

I n a small bowl,- combine the spices (except fresh chilli), salt and flour and mix well. Add half the flour mixture to the potatoes, fresh chilli and coriander. ombine with your hands and form C into satsuma-sized balls. Heat half the oil in a frying pan over a medium heat.

Dust each potato ball in the remaining flour and flatten to make a potato cake.

F ry each one for three minutes each side or until golden brown, adding more oil as necessary. Drain on kitchen paper. Serve with a selection of chutney, tamarind sauce and riata. EAR TO THE GROUND 97

MOTORING

SPORTY

ALFA HAS LAUNCHED ITS VERY FIRST SUV, THE STELVIO. ARE THEY ONTO A WINNER OR ARE TOUGH TIMES AHEAD? CONOR FORREST TOOK IT FOR A TEST DRIVE.

THE Alfa Romeo Stelvio 98 EAR TO THE GROUND

ver the last year or two, some surprising car manufacturers have launched SUVs. Bentley has been manufacturing the Bentayga since 2016, Lamborghini unveiled the Urus last December, and even Rolls-Royce decided to dip its toe in unfamiliar waters with the Cullinan, the world’s first super-luxury all-terrain SUV. It’s not too hard to understand why as sales skyrocket – Audi believes that SUVs will make up half of its sales by 2025. Alfa might not quite be in the same category as Bentley or Lamborghini, but they’re following the same trend with the new Stelvio. Coinciding with Alfa’s return to the high-octane

MOTORING

world of Formula One with Sauber and Ferrari, the name alone shows the Italian manufacturer’s high hopes for its first SUV. The Stelvio Pass is a famous mountain road in northern Italy, the second-highest in the Alps and originally built by the Austrian Empire in the early 19th century, arguably the greatest driving road in the world (at least if it’s closed off). Does it live up to the name? There’s a certain checklist of items you need to achieve to make it in the premium SUV market and the Stelvio manages most of them. If we’re judging the book by its cover, Alfa has done an amazing job. The Stelvio is one of the best-looking SUVs on the market at the moment, combining that recognisable Alfa prow with a sleek, somewhat Porsche-inspired rear end, coupled with stylish alloys, a sweeping roofline and double barrel exhausts. White can often make a car look cheap, but on an Alfa there’s a richness there that’s quite attractive. Overall it’s a bit like a Giulia on steroids, which makes sense given that it’s based on the saloon car’s platform. If you opt for the base model you’ll get 17-inch alloys, LED lights front and back, a black honeycomb front grille and those twin chrome tailpipes. My version, the mid-range Speciale, gets a few visual enhancements such as fancy 19-inch alloys and gleaming red brake callipers emblazoned with ‘Alfa Romeo’. All relatively subtle but it enhances the look and feel of the car nicely. Next up, you need an engaging experience on the road. The Stelvio manages that, too. My test model featured the rather rumbly 2.2L TDi with 210bhp and 470 Nm of torque. When you hit the accelerator you can almost feel it breathe in momentarily before delivering a grin-inducing burst of acceleration that’s always enjoyable from a car with a bigger footprint. 0-100km/h flashes by in just 6.6 seconds, with a top speed of 215km/h. It seems like it would easily do more. If you opt to drive it with a little caution, expect fuel economy in the region of 5L/100km (56mpg), which is quite impressive. Handling is decent (if a touch wobbly in the bends) given the Stelvio’s lower stance on the road, as is the steering – Alfa’s DNA system tweaks throttle response and steering depending on your mood. If you’re looking for an off-roader, look elsewhere – Alfa’s Q4 all-wheel drive system is an

The Stats ALFA ROMEO STELVIO 2.2JTD SPECIALE

option that works well in a variety of conditions on the road but it’s not really a car for trudging through muddy fields or forest tracks. It should cope with an icy Marks & Spencer car park just fine. There are petrol engine options available, but the 2.2L diesel version will probably be the most popular in Ireland, the perfect combination of power and fuel economy though the 280hp petrol is reportedly quite fun to drive. An eight-speed automatic gearbox is standard across the range and comes with a wonderfully tactile and quite stylish set of flappy paddles on the Speciale model that just beg to be used. Word on the street is that a high-performance Quadrifoglio version is enroute complete with a cool 503bhp and a 0-100km/h time of 3.8 seconds. Tasty as that may be, expect to see few if any over here. Third on the list – a quality interior. The Stelvio more or less checks this box, with plenty of chrome detailing and softtouch materials. The seating position is high with a great view of the road, seats are figure-hugging and really comfortable (the headrests feel like supportive pillows), and there’s plenty of head and legroom, albeit less so in the back. Boot space is decent to start with (525L), albeit average compared to its rivals. The steering wheel is perfect – smooth, comfortable, stylish and just the right amount of controls without feeling overcrowded. The cabin is nicely refined too, apart from a slight whistling noise that cropped up every now and then from around the driver’s

ENGINE: 2.2L (diesel) POWER: 210hp 0-100km/h: 6.6s ANNUAL TAX: €280 PRICE: €56,545 (as tested)

window. Standard equipment on the base model includes cruise control with speed limiter, a colour instrument cluster, rain and light sensors alongside a variety of safety equipment such as forward collision warning, autonomous emergency braking and hill hold control. When it was tested last year, the Stelvio earned an impressive five-star Euro NCAP rating. The only place it really falls down is the media centre. I can’t help comparing it to some of the SUVs I’ve recently driven, particularly the BMW X3 and the Volvo XC60, and it falls short. It’s intuitive enough and it’s integrated nicely within the dashboard but the screen quality itself is basic in parts and controlled by a finicky BMW-esque dial. If you’re forking out a premium price you might expect a little more. Will it be a big seller? It’s hard to know just yet. Alfa isn’t exactly known for being a high-volume brand (not a black mark), and the only Stelvio I’ve seen on the road so far, apart from my test model, was in Rome. The competition is stiff, going headto-head with the likes of the BMW X3, Jaguar F-Pace, Audi Q5 and the Porsche Macan: pricing begins at €47,295 for the base model with a choice between four trim levels. Still, it’s a worthy contender, a stylish vehicle with some punchy driving dynamics and a quality interior – Alfa has done an admirable job in migrating to the world of the SUV. If you love the feel of a Giulia but prefer a loftier view and a little more in the way of practicality, this is the one for you. EAR TO THE GROUND 99

MOTORING

A Tough

Little

VOLVO’S XC40 IS ONE OF THE LATEST ADDITIONS TO THE SUV/CROSSOVER MARKET. CONOR FORREST GOT BEHIND THE WHEEL TO DISCOVER WHETHER IT’S A WORTHY CONTENDER.

Robot 100 EAR TO THE GROUND

MOTORING

en years ago I spent a semester abroad in a small town in upstate New York, during the autumn and winter months. One night, as the university bus trundled through the quiet town, snow began to fall outside. Inside the warm bus, staring out at the cold winter wonderland with the sounds of Nicholas Hooper playing in my ears, I felt like I was enveloped in a cocoon. A decade later I found myself inside Volvo’s new XC40, experiencing the exact same feeling. After a week behind its wheel, it’s not hard to understand why the XC40 was recently crowned European Car of the Year. Volvo’s baby SUV is not simply a smaller version of the XC60 – it’s got a personality all of its own. Designer Ian Kettle began the process with three words to shape his creation – Tough Little Robot – but the end result features much more soul than that might suggest. Inside, the cabin is unmistakably Volvo. Quality is present in spades (if not quite to the same standard as the XC60), from the feel of the materials and the comfortable, supportive and figure-hugging seats to a softshell dashboard contoured towards the driver. One of the stand-out features is the Sensus touchscreen media centre – intuitive, easy to use and looks the business. There’s plenty of space too – it’s not the largest vehicle but inside it’s actually quite roomy, albeit built for four people. Boot space clocks in at 460L with the seats up and a decent 1,336L when dropped. Small but clever details are dotted throughout, such as huge door bins that can swallow a laptop and a bottle of water, a USB port in the back for power-hungry kids, a spring-loaded rubbish bin in the centre console and a non-slip pad for your phone (in front of the gear shifter) that will charge Qi chargingenabled phones. There’s even a hook in the glovebox you can use to keep your bags off the floor. All very thoughtful. The B-pillar is quite thick so you’ll have to take a longer glance over your shoulder, the C-pillar even more so. Then again, Volvo has included quite a few toys to do your thinking for you

The Stats VOLVO XC40 D4 AWD R-DESIGN POWER: 190bhp 0-100KM/H: 7.9s TOP SPEED: 210km/h ANNUAL TAX: €280

(or at least alongside you) – think a 360-degree camera, cornering lights, lane keeping aid, blind spot indicator, cross traffic alert, help with parallel parking (in and out), Pilot Assist, speed limiter and collision avoid assistance. It’s a tidy car on the road too. The 2.0 D4 TDi is a responsive block and, while a little husky at start-up, descends into a nice rumble once you hit cruising speed. The eight-speed gearbox is smooth throughout the range, with plenty of pulling power. Body roll is virtually non-existent and the suspension works wonders. All-wheel drive and an automatic gearbox are standard – I averaged 7.9/8L/100km (36mpg). There’s plenty of poke when you need it but I find it’s a car to be driven at a laidback pace, very much a family wagon that happens to pack a punch underneath.

My only quibble is the cost – starting from €36,450 for the base petrol, front-wheel drive manual version or €38,000 for the diesel model. Throw in a few required extras and the price quickly racks up – my R-Design (top spec) model would set you back a cool €63,425 (albeit with every extra you’d ever need), quite a bit more than a similarly-powered mid-spec XC60. While its looks are something of a departure in parts from its big brothers, the XC40 delivers what Volvos have always done down the years – comfortable and stylish cars that might not get the heart pumping like an Alfa but are incredibly refined, well-equipped and, ultimately, very satisfying to drive. In what can be a rather bland segment it’s an addition well worth the consideration. EAR TO THE GROUND 101

BOOKS

NEW TO THE PARISH BY SORCHA POLLAK

Eason, €14.95

Modern Ireland is a melting pot of cultures compared to 50 years ago, a combination of nationalities that contribute to a richer, diverse and vibrant society. Many come from the UK or European neighbours such as Poland or Lithuania, but others arrive from farflung nations such as Brazil, India, the US and China. Sorcha Pollak’s New to the Parish is a personal tale of such migrations, 14 stories of people who have travelled here for reasons ranging from work and education to retirement and love, against a backdrop of issues including the enlargement of the EU, Brexit and Donald Trump’s tumultuous time as US president. Pollak’s own grandfather was a Czech-Jewish political refugee who arrived in Ireland in 1948 and she provides an interesting and thoughtprovoking account of why people leave their homeland to start a new life abroad, often in difficult circumstances. In a modern world where ‘immigrant’ is often a dirty word and some politicians pander to anti-immigration hatred, it’s a timely reminder that behind every migrant is a person just like you and I.

Shelf life 102 EAR TO THE GROUND

HERITAGE

FOLLOW THE OLD ROAD JO KERRIGAN

O’Brien Press, €16.99, Eason

Ireland can be viewed in an entirely different light if you leave behind the highways and follow the old roads. That’s the inspiration behind Jo Kerrigan’s latest book, which explores bygone Ireland through a variety of pathways from river roads to lost railways – some still used today, others forgotten – brought to life by Richard Mills’ wonderful photography.

MEMOIR

VET ON A MISSION BY GILLIAN HICK

O’Brien Press, €9.99, Eason Vet Gillian Hick recounts the laughter, tears and chaos that followed her decision to abandon the rough and tumble life of a mixed animal practice and set up a small animal practice from home. The practicalities of running an on-call business quickly begin to take their toll, dealing with everything from hatching goslings to late night calls to celebrity donkeys with the help of her husband and pre-school aged children, and struggling to hold on to her sense of humour and sanity!

BOOKS

FOOD

CHILDREN

BRIAN MCDERMOTT’S DONEGAL TABLE BY BRIAN MCDERMOTT

O’Brien Press, €19.99, Eason In his new book Donegal Table, award-winning chef Brian McDermott shares some easy and affordable recipes inspired by the beauty of his home county of Donegal. A celebration of the best of food on offer in the northwest, readers can follow his expert guidance to create a variety of dishes ranging from thick batch loaf and Wild Atlantic Way fish pie to honey-glazed Donegal gammon and rustic Irish apple pie. Doesn’t that sound heavenly?

DELALICIOUS BY SINÉAD DELAHUNTY

Collins Press, €19.99, Eason Tipperary GAA football star, physiotherapist and food blogger Sinéad Delahunty has penned a collection of healthy recipes focusing on flavour and nutritional value. Covering every meal with visual guides to help balance your food intake depending on how active you are, this handy book also features ideas for leftovers, food storage, food preparation, batch cooking and last-minute fixes.

Colourful Irish Phrases BY MICHEÁL Ó CONGHAILE Mercier Press, €4.99, Eason The Irish language has had a chequered history here, from a widely spoken tongue to one used by around 80,000 people on a daily basis, the majority of the population favouring English. But there’s a stark contrast between the two – even the most basic words and concepts are expressed so differently in Irish. Take ‘thanks’, which becomes ‘go raibh maith agat’ in Irish – ‘may you receive good’. Micheál Ó Conghaile’s Colourful Irish Phrases is a bite-sized compendium of these wonderful contrasts, covering topics ranging from insults to the gift of the gab.

SKULDUGGERY PLEASANT: MIDNIGHT BY DEREK LANDY

Eason, €14.99

You can drop everything – everybody’s favourite wise-cracking, magic-wielding skeleton detective is back. The eponymous hero Skulduggery Pleasant, created by Irish writer Derek Landy, returns once more in Skulduggery Pleasant: Midnight, his most gripping tale yet. For years, Skulduggery’s sidekick and fellow mage Valkyrie Cain has tried to keep her family safe from a series of terrible events, always managing to emerge triumphantly just in the nick of time. But when a ruthless killer snatches Valkyrie ’s little sister Alice in a bid to lure her into a confrontation, she only has 12 hours to find her before the unthinkable happens. Midnight is book two in Landy’s second series chronicling the eventful life of Skulduggery Pleasant, which has captivated audiences of all ages across the globe since its debut in 2007. It’s exciting, entertaining, fastpaced, tense and funny – clear your schedule for this one.

EAR TO THE GROUND 103

DOWN ON THE FARM

DOWN

ON THE

Farm MAYO GAA’S NIAMH KELLY TALKS TO EAR TO THE GROUND ABOUT BALANCING LIFE ON AND OFF THE PITCH. It’s a suckler to beef enterprise that we have. We have about 80 or 90 cattle. We have [the majority] over at our own house and then some over at my dad’s home place with my nana, about two miles away. From a young age, we always helped dad a little bit, just moving cattle and things like that. Dad would do most of the work on the farm and I’d help him out a bit. Myself, my sister Grace and Seán my brother would help out from time to time on the farm. Just tidying out sheds, helping with the fencing, helping in the bog as well. Dad reckons it’s good for the hamstrings! The weather is good so the growth is a lot better this year as well. It would be a lot better this year than other years. In terms of turf as well with the good weather, it’s been a lot drier. The silage is done, the first cut. We [made] bales this year. We usually do a silage pit as well, but we did bales this year, which is good because I [had an injury] throwing tyres up on the pit. We were throwing tyres up on the silage pit one year and I injured the shoulder, got

told off by the management to never do farming again! It was funny at the time; at training they made a good joke of it. Sorcha has a farm, Sorcha Murphy and Tamara O’Connor. Tamara O’Connor now is a mighty farmer, she has sheep and the whole lot up in Belmullet. They’re mad farmers, the two of them. When you’re going to college and with football as well, we probably don’t do as much as we used to do, we don’t have the time. That would be the major challenge at the minute. We started playing football out on the farm, out in the fields, we would have had cousins playing out in the fields. The interest came from just messing around on the farm with the football. I’ve just finished college doing primary school teaching. I hope to come in here just to help out dad on the farm in the next few years, but I don’t know if I’d see myself fully pursuing it! Helping out with dad in the next few years definitely, alongside the primary school teaching.

“MYSELF, MY SISTER GRACE AND SEÁN MY BROTHER WOULD HELP OUT FROM TIME TO TIME ON THE FARM.”

104 EAR TO THE GROUND

Photo: Stephen McCarthy/Sportsfile

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Ear to the Ground Summer 2018

Articles inside

GETTING INTO GLAMPING

THE TRUE FARM EXPERIENCE

BOOSTING IRISH CONTRACTORS

ROOM FOR GROWTH

BUILDING THE FUTURE

GOAT MILK?

THE BURDEN OF PROOF

A PLAN FOR DAIRY

HOME SWEET HOME

MODEL FOOD CITIZENS

FACING A FODDER CRISIS

THE SHEAR REALITY

THE ALPACA LIFESTYLE

MALTING SUCCESS

ONCE A DAY KEEPS THE FARMER AWAY

A LIFE-CHANGING EXPERIENCE