Ear to the Ground Annual 2014

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Ear to the Ground ANNUAL 2014

Plus...

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Rural emigration Looking after your heart ORGANIC PIG FARMING Defender v Land cruiser Foraging for food THE craft beer industry

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9 772009 431000

Welcome

Editor: Penny Gray Managing Editor: Mary Connaughton Editorial Staff: Phil Ellison, Conor Forrest, Colm Gorey, Sean Travers Contributors: Suzanne Campbell, Alyson Gray, Darragh McCullough, Mairead McGuinness, Aisling Meehan Design: Ger Dunne, Clare Lynch Advertising Designers: Kevin O’Connor, Alan McArthur, Séamus Neeson, Jennifer Reid Photography: Jason Clarke, Miranda Driscoll, Rob Coakley, Anthony Woods, iStockphoto, Thinkstock Production Manager: Len Wilson Production: Nicole Ennis Advertising Sales: Paul Clemenson, Shay Hussey, Alice McGinley, Phil McGinley, Martina Mulvihill Managing Director: Diarmaid Lennon Ashville Media Group, Old Stone Building Blackhall Green, Dublin 7 Tel: (01) 432 2200 Email: eartothegroundannual@ashville.com All rights reserved. Every care has been taken to ensure that the information contained in this magazine is accurate. The publishers cannot, however, accept responsibility for errors or omissions. Reproduction by any means in whole or in part without the permission of the publisher is prohibited © Ashville Media Group 2013.

ISSN 2009-4310

On the cover Photography: Jason Clarke Make-up: Mary Ellen Darby Location: Kilruderry House, Co Wicklow

Welcome...

Welcome to our Winter issue of Ear to the Ground magazine, which we hope is the perfect companion to the series that continues on RTÉ One on Thursdays at 8.30pm.

On Ear to the Ground, we love covering both human interest and topical stories from rural Ireland, and this is carried through to our magazine, which is packed full of engaging features on many aspects of rural life and business.

We meet six inspiring rural women who have set up their own businesses – from books to food manufacturing, these women prove that Ireland is still full of entrepreneurial spirit.

We’ve also analysed some of the big issues facing the farming community today, such as the problems of debt and rural emigration, and wonder what can be done.

Darragh McCullough has strong opinions on the future of our suckler cow herd and poses some challenging questions.

And MEP Mairead McGuinness is watching closely to see what the recent CAP deal will actually deliver for Irish farmers.

Finally, we have teamed up with the Irish Countrywomen’s Association to bring you a special section on making your kitchen the hub of your home. They’ve put some of the latest gadgets to the test, and cooked up a storm in order to bring us some delicious recipes to try out.

On behalf of RTÉ and Independent Pictures, thank you for tuning into Ear to the Ground every Thursday night and making it such a massive success.

John Cummins Executive Producer Independent Pictures

Ear to the Ground

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CONTENTS

88

Contents 6

Behind the Scenes

The story behind our gorgeous cover, plus Helen and Darragh on their series highlights

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News

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Snippets from the rural news- desk, and gifts for everyone in the family

Bookshelf

40 Rural Emigration

Women Mean Business

Meet our six female agri- entrepreneurs who have carved out very different careers from the land

Ear to the Ground’s agricultural correspondent DARRAGH MCCULLOUGH on the future of Ireland’s 1.1 million suckler cows in the light of revolutionary new technology

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The founder and managing director of Connemara Abalone, Cindy O’Brien, speaks to Ear to the Ground

MEP MAIREAD MCGUINNESS on the EU issues that affect Ireland’s farming community, including the final stages of CAP reform

To the Horse’s Mouth CONOR FORREST speaks with Coolmore Stud’s Joe Holohan to discover more about Coolmore’s agricultural practices, their bumper harvest crop and how the stud farm weathered the fodder crisis

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Bank Debt & Repossession

Bank debt and repossession are potentially big worries for many farmers, but there is help out there with the new Personal Insolvency legislation. Agri-

33 Abalone Farming

COLM GOREY looks at whether anything can be done to stop the tide of rural emigration, which has exploded since the economic crisis began

44 Ireland on the EU Stage

26 The Irish Beef Sector

ALYSON GRAY about the success of her aquaculture farm in Connemara, Co. Galway

Top reads and books to treasure

Features

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cultural solicitor AISLING MEEHAN explains what it’s all about

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Sheep Worrying & Mandatory Dog Tagging

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Will mandatory microchipping of dogs, set to be introduced in 2015, help the problem of sheep worrying across Ireland?

SEÁN TRAVERS investigates

ICA Special In our Irish Countrywomen’s Association special, we look at how to make the kitchen the hub of your home. Plus delicious recipes, top kitchen gadgets and handy tips – it’s all here!

Business

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Organic Pig Farming PHIL ELLISON speaks to John Paul Crowe of Crowe’s Farm about the variety of factors that influence the feasibility of organic pig production

Teen Entrepreneur ALYSON GRAY talks to 13-year- old entrepreneur Andrew Butler about the success of his chicken

CONTENTS

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farming and two books – and why having a passion for what you do is key to the success of any business

83 Siobhan Talbot

Meet Siobhan Talbot, the new head of global performance nutrition and dairy juggernaut Glanbia

84 Turkey Farming

It may be especially busy around this time of the year, but turkey farming is actually now big business in Ireland

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Craft Beers The Irish craft beer industry is catching up with the artisan food sector in terms of an excellent reputation, writes SUZANNE CAMPBELL, but there are still achievements to be made…

93 Sustainable,

Traceable, Irish PHIL ELLISON talks to Liam Ryan of Moyleabbey Organic Farm about the sustainability of organic farming trends in food production

Food & Lifestyle

124 119 Nice Day for a Greenway We visit the beautiful Greenway in Co Mayo and find out why it’s an inspiration for the whole country. Plus, get yourself fit with our guide to cycling

100 F oraging for Food BIDDY WHITE LENNON tells us how to make the most of nature’s natural harvest in her fascinating new book, Wild Food

104 Heart Health Heart disease is still the biggest killer in Ireland, and there is evidence that it is more common in rural areas. We talked to the Irish Heart Foundation about heart disease in Ireland and what we can do to help keep our hearts healthy

110 Food Terms & Labels We’re bombarded by food terms at every turn, but what do they actually mean? And what exactly is the important information on a food label? Here’s your essential guide to what you need to know about food labelling

116 Living as a Coeliac A diagnosis of coeliac disease doesn’t mean you have to give up on your goals and ambitions, as our four success stories demonstrate…

124 A Perfect Boudoir Your bedroom is the one

place where you can retire and forget about all your troubles, at least for a few hours. Here’s a few tips and ideas on making it a restful and peaceful retreat

131 Motoring The Defender and Land Cruiser are two stalwarts of the Irish farming scene. CONOR FORREST examines the pros and cons of the latest models to determine which one is more at home in Irish lanes and fields

136 A Day in the Life PHIL ELLISON speaks to James Clerkin, of Clerkin Veterinary Hospitals, about the dynamic nature of his daily work

Ear to the Ground

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OUR COVER STARS

Darragh

ert

bian Des

in the Ara

Helen

Crew on lo

cation in th

e Arabian

and Av

ril in Tip

perary

Desert

Behind the Scenes The story behind our gorgeous cover, plus Darragh and Helen share their series highlights with us

Darragh, Helen

ddery House

and Ella in Kilru

The location We are spoilt for choice when it comes to locations for a cover shoot in Ireland, but this year we think we found a real gem. We arrived at Kilruddery House, which is located just outside Bray in Co Wicklow, on one of those beautifully crisp, clear autumn days for our shoot, and the owners very kindly let us pick our own locations in the grounds or in the house.

We settled on the cosy drawing room with its roaring fire for a real winter feel to the picture.

For more information on events and the farm market at Kilruddery, check out www.kilruddery.com

Darragh’s series highlight “I’ve been lucky enough to have shot a number of varied and important stories so far this year. As far as unusual goes, milking camels on one of the largest camel dairy farms in the world in the heart of the Arabian desert takes some beating.

There I met Mayo man John Bourke, who is flogging camels milk to the Arabs like it’s going out of fashion! I also got to try some, and while it’s tasty stuff, at g2/l it might be a long shot in these austere times.

“In terms of importance to the everyday lives of Irish people, it’s got to be Limerick man Seamus Sherlock who has inspired so many through his battle with indebtedness.

He took extreme measures to prevent the bank evicting him from his farm, but he feels that there’s a lesson for everybody in trouble with their lender.

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“On a completely different note, I found myself quite moved when I attempted to reconnect with the ancient art of horse ploughing. My mentor is a legend in his own time among ploughmen, Louth man Gerry King. It was just a really nice thing to do, something that my forefathers must have all done in their own time.”

Helen’s series highlight “One of this year’s stories that really affected me was a report on rural homelessness. Sleeping rough, living without shelter and struggling to feed yourself – an unimaginably difficult way to live. And this can be made even more difficult if you are living in a rural area, without easy access to help and services.

“I spent a day with Avril, a remarkably brave woman who twice experienced homelessness in her home county of Tipperary. She spoke very honestly and openly about her experience and her battle with drug addiction. But she has just started to turn her life around, thanks mainly to the fantastic help she is getting from the Simon Community.

Herself and her partner are now off drugs and living in a flat in Cahir.

“At this time of the year, when days are cold and nights are long and freezing, we should all think of people like Avril and their daily struggles and support fantastic charities like the Simon Community.”

notes

ETTG Notes The latest news, views and reviews from rural Ireland.

Calls to helpline rocket New figures show that calls from farmers to a national helpline have risen by over 300 per cent in the last six months. Suicide prevention charity Console runs the Farm and Rural Stress Helpline, which is available 24 hours a day, on behalf of the HSE, and has reported that over 5,200 callers contacted the helpline between March and September of this year, compared to just over 1,300 in the six months previously. The helpline also received a particularly high number of calls in late spring and early summer, largely as a result of financial worries and concerns over the fodder shortage. Console highlighted the issues of isolation and loneliness, especially among single farmers living in rural areas. Console wants to stress that the helpline is not just a listening service, but it can really help in a meaningful way, so if you’re experiencing stress and difficulties, pick up the phone and call 1800 742 645.

SuperValu launches Sustainable Farming Programme The SuperValu Sustainable Farming Programme, in conjunction with the IFA, Kepak and Teagasc, is the first retailer-farmer programme to be launched in Ireland. Ten Irish farms

(eight beef and two sheep) have been selected to take part in the first phase of this two-year programme, which hopes to assist farmers to deliver world-class standards in all areas of livestock production, enhancing produce quality and improving profitability for all partners in the supply chain. A network of Teagasc advisors have been assigned to participating farms to assist them in enhancing the sustainability, farm efficiency, technical performance and profitability of their farming enterprises through various modules including grassland management, farm efficiency, herd health and breeding.

Healthy tips for farmers A new booklet entitled Staying Fit for Farming was launched at the National Ploughing Championships in September.

Produced by Dr Noel Richardson, Director of the Centre for Men’s Health at Carlow Institute of Technology, the booklet aims to promote healthy lifestyles and habits among the farming community. A recent study found that farmers have much higher death rates than most other groups in the occupational age range of 15 to 64 years old, with particularly high mortality from circulatory diseases, cancers and injuries and poisonings. The booklet

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gives practical advice on improving health, including how to cope with stress, keeping your weight down, looking after your back and improv-ing your diet. The booklet is sponsored by the HSA, Teagasc, FBD Trust and the HSE, and is available from the www. hsa.ie, www.teagasc.ie, and the HSE.

Buy Irish A top pick for us is Gee-up, an entirely Irish-made odourless manure product.

The manure is collected from stables in Co Cork and composted, sieved and bagged near Blarney, Co Cork. Ten years old this year, the company is run by Bill and Judy Wigham, who have been keen gardeners and vegetable growers for many years. And this is a good news story in this age of business struggles – the company has been steadily increasing its online business at www.geeup.ie n

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Make a house a home with these top gift ideas

1. Father Ted: The Complete Series 1-3 (g24.99, HMV & Xtravision) 2. Retro Radio with AUX imput (g30, Tiger Stores Ireland 3. Reindeer slippers (g9, Penneys) 4. Lavender Cycleman & Seasalt natural wax candle (g18.95, Brooke & Shoals) 5. Carolyn Donnelly Charlotte apron (g15, Dunnes Stores) 6. Chunky Knit throw (g80, M&S) 7. Delphi Pottery Butterfly Sugar & Creamer (g14.95, Carraig Donn)

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Ear to the Ground

Respect the poweR of electRicity At this time of the year it is important to be aware of the potential dangers of electricity. A few simple steps will help keep everyone safe around electricity.

Around the home, check appliances for signs of overheating, frayed flexes and cracked or damaged plugs. Don’t overload sockets or extension cords. If in doubt, ask a registered electrician.

Outside the home, stay well away from electricity equipment such as overhead wires, poles and pylons, and other ground-mounted electrical equipment.

Never approach or disturb fallen electricity wires.

Instead, contact: ESB Networks immediately on 1850 372 999.

books

© iStock / hkeita

ETTG Bookshelf

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Food for Friends – Edward Hayden O’Brien Press, g22.99 Staying in is the new going out!

So says TV chef Edward Hayden, who shows us in this book how to entertain at home in any situation, from casual brunches and cosy suppers to more formal dinner parties, large family events and festive get togethers.

Chapters include Brilliant Brunches, Summer Salads, Sizzling Summer Barbecues, Children’s Birthday Party, Plotting & Planning a Dinner Party, and Home Catering (Christenings, Communions, Confirmations), all packed full of impressive yet simple recipes.

The GAA: County

by County – Mike Cronin, Paul Rouse & Mark Duncan Collins Press, g29.99 The GAA has left a unique imprint on every Irish county and Irish communities overseas. Organised county by county, this book charts the highs and lows of on-field activity and look at the various forces that have shaped the personality of the GAA across each county – social, economic, geographic and political. The book features a compelling mix of text, images and first-hand accounts from participants in the GAA Oral History project.

Dublin 1913: Lockout & Legacy Gary Granville O’Brien Press, g9.99 The Dublin 1913 lockout is often viewed as the most severe and significant industrial dispute in Irish history, involving between approximately 20,000 workers and 300 employers. Central to the dispute was the workers’ right to unionise. This book, which is published to coincide with the Lockout’s anniversary, outlines the poverty and poor living conditions of Dubliners at the time, setting the scene for the lockout, and looks at the key stages of the conflict.

The Irish Beef Book – Pat Whelan & Katy McGuinness Gill & Macmillan, g22.99 This is the definitive guide to Irish beef, covering every aspect of buying, preparing and cooking it. Pat Whelan, Ireland’s foremost butcher, shares the benefit of his inherited expertise as a fifth-generation farmer and butcher, while Katy McGuinness shows you how to create delicious dishes using every part of the animal. The classics are all included, as are quick and easy midweek suppers and more complex dishes for leisurely weekend entertaining.

The Freedom of Cork: A Chronicle of Honour Aodh Quinlivan Collins Press, g24.99 A must for Corkonians, this book profiles some of the people who have been awarded the Freedom of the City, the highest honour a city can bestow. In Cork, awarding the Freedom of the City, whereby persons distinguished for public service become Honorary Burgesses of the City, dates from the 14th century. Notable recipients include Charles Stewart Parnell, William Gladstone, John Fitzgerald Kennedy, Éamon de Valera, Mary Robinson and Roy Keane.

Irish Traditional Cooking: Over 300 Recipes from Ireland’s Heritage Darina Allen Gill & Macmillan, g27.99 This new edition of the classic cookery book features 300 traditional dishes, including over 100 new recipes, each complemented by tips, tales and common customs.

There’s also a particular emphasis on fresh and local produce and customs, whether it’s cooking apple cake in a bastible or collecting bairneachs (limpets) off the rocks in Kerry to make traditional Good Friday soup. This is the ultimate Irish cookery book for anyone who wants to know true Irish food. n

Ear to the Ground

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FEMALE ENTREPRENEURS

women mean business Meet our six female agri-entrepreneurs who are making new businesses from the land – but in very different ways…

Kate Irwin – Adora Farm Flax Oil

I

was studying nutrition and became aware of the excellent health benefits of flax oil, and I started looking into producing it in Ireland.

Our country has a great history in producing flax for the linen industry, so we knew it was suited to the climate.

My husband John and I have a small farm in Laois, which was used for flax production years ago for linen, so there was some history there.

Flax grown for its seeds and oil is a shorter variety than the type grown for linen – the plants are about three feet high as opposed to six feet for linen flax – and it has taken a few years of tweaking to get it right. But we’re at a stage now where we’re able to upscale production and contract other farmers to grow the crop for us, which is great.

Flax oil is a superfood; it’s amazing for combating inflammation, for

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instance, in arthritis sufferers.

Countries with diets high in essential fatty acids, which are found in foods like oily fish, don’t have the same levels of joint problems as those who don’t consume large amounts.

Our climate is perfectly suited for producing flax oil, as the seeds retain higher levels of essential fatty acids Omega 3 and 6 than if it was grown in a warmer country. It’s like the flax knows we are lacking sunshine in Ireland and is giving us the ingredients to replicate the work of the sun in our bodies! Omega 3 wraps itself around the cells in our body, insulating them and slowing down degeneration.

We produce flax in two forms – the seeds themselves and the oil. Flax oil must be taken with a high-protein and low-fat food, so the body can maximise absorption of the goodness from the oil. It can also be used

as a salad dressing or in smoothies or in hummus.

Harvesting takes place in September and we clean and press the seeds ourselves. Again, this has taken some tweaking as the oil is quite sensitive and reacts to rough handling or excess light.

We are the only producers of flax oil in the country, and by producing it ourselves, we’re replacing an import. We sell the oil online and through health shops, and we’ve been approached about exporting the product too. The first few years of a new business is about getting it right, not about making a living. We have had some help while getting the business up and running, and we’re now at a stage where the business is creating a livelihood for people.

For more, go to www.adorafarm.com

© Miranda Driscoll

FEMALE ENTREPRENEURS

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FEMALE ENTREPRENEURS

Tracey Ryan — Bia Beauty Skin Care Ltd

I

studied horticulture and then went on to do a degree in herbal science. Bia Beauty was actually born out of a project we did in the final year in the innovation module, where we had to create a natural product based on herbs. I was actually already making some skincare products at home – I had just had a baby boy and I was making a lot of his skincare myself – so I decided to use some of the products I was already making and create a business project around them.

The response was really good, and I kept on getting calls from people looking for more, so I decided to give it a shot. When my little son went to bed, I’d clear off and clean all the kitchen surfaces, and my husband and I would get out all the stuff we

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needed to manufacture the creams.

Then eventually we moved into a spare room in a new house, before finally taking it to a production facility.

At the start, I grew a lot of the herbs and other ingredients for the products, making my own oil infusions with the herbs. But eventually I couldn’t keep up with the demand.

The growth of the business has been relatively quick. I first sold products at a farmers’ market in November 2011, and we officially launched last year in September.

We now have about 150 stores nationwide, including Avoca and Cara Pharmacies. We’ve just signed a contract with Mothercare too. And we have an online store that ships all over the world; we just had out first order from the States a few days ago.

Things are going well!

Our signature product is the Detox Body Scrub, which won the Tatler Beauty Awards this year – we were thrilled with that. We just launched a product called Skin Superfood, and people are comparing it to Sudocream – it’s been getting amazing publicity recently.

We are really ambitious for Bia Beauty and would like to see it grow to become an international brand. I always felt there was a gap in the market when The Body Shop was sold; Anita Roddick was always known for sourcing natural ingredients, but that personal touch was lost when she died. There’s competition in the Irish market, but I hope we stand out with our focus on ingredients and our tagline, Feed Your Skin.

For more, go to www.biabeauty.com

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© Miranda Driscoll

FEMALE ENTREPRENEURS

Ann Talbot — Author of A Year on Our Farm

I

come from a mixed farm in Limerick, and after college, I spent some time in Australia where I worked driving cattle in the Bush, and separate to that, working at a cattle station. When I came back I worked in journalism and as Livestock Editor at the Farming Independent. I stepped back from that when our daughter was born in 2004; I still did some writing but not to the same extent.

I married Robin in 2002, and he’s the fourth-generation Talbot to live in Coole. When Robin was growing up, it was a typical mixed farm, but when Robin took over he mainly farmed with sheep and gradually moved into dairy farming and suckler cows. He really enjoys the breeding side of the business; now the farm could be described as a single enterprise, we do grow some maize and barley but these are to support

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the suckler cows.

We have two daughters, Sarah and Ruth, and they’re both very young still. The spark for the book came from the idea that we’d like them to know what happens on the farm at particular times of the year, and it’s there for them in case we’re not around to tell them. But when we started thinking about it, we thought it might be of interest to a wider audience, to tell the farming story, on behalf of farmers, to consumers about what happens on a commercial farm in Ireland in the 21st century. So much that comes out about farming is negative, such as beef tribunals, horsemeat scandals and foot and mouth, but that’s not what fills farmers’ days – there’s a whole other load of stuff that people mightn’t know about but might have an interest in as this is where their food comes from.

We’ve tried to be as honest as possible in the book, talking about the highs and the lows of the year – the excitement of the cattle coming out in the spring, but also the sad times when an animal dies.

I think as a country we’ve gone more back towards our roots, and people are interested in rural matters again. A few years ago, young people were being pulled and pushed away from farming, but the agricultural colleges will testify that farming has become attractive to young people again. There was a time when young people were almost ashamed to say they’re a farmer, but not anymore – maybe as a country we had to hit a ditch in order for farming to be reborn.

For more and to buy A Year on Our Farm, go to www.talbotsofcoolefarm.com

©Miranda Driscoll

FEMALE ENTREPRENEURS

Fiona Dillon — Hunters Lodge blog & author of Food from an Irish Garden

I

t was 2008, and my husband and I had just spent the last eight years working day and night on our own business. We had four children and life was hectic. The stress was enormous and we made the big decision to walk away from the business and prioritise family life and the children. We felt there had to be a better lifestyle for us.

My husband set up his own small business, and I stayed at home, not really knowing how to cook or garden.

But I did have an acre of land so I decided that if I was going to be at home with the children, one of my jobs was to make the money coming in from the business go as far as possible. We already had chickens, but bit by bit, I added to that, some geese, a turkey for Christmas, a vegetable garden, a tomato house and so on – even two pigs arrived!

My friends, especially my city friends, were intrigued by what I was doing, so I started blogging to fill them in on my life. It was also to keep a sort of diary, as I’d sometimes forget when I did something, and this was a way of checking back.

I think one of the plus sides to the recession has been a desire by people to get back to basics, a longing for a time past, when life was simpler.

And it’s about teaching people how easy it is to create and make good food, out of ingredients you know and recognise. There is such a sense of satisfaction in serving up a great Sunday spread and knowing that each dinner only cost €1.09. Probably the most important thing that I’ve taught my kids, through this whole experience, is where their food comes from and to respect their food. They know that the day the pigs go to the abbatoir is the

worst day of the year for me, but they also know that we’ve given these animals a fantastic life.

I always had the idea that I’d like to write a book, but I never really had that idea that I could transform into my bestseller. But then I was approached to write something on what we were doing here, and in January this year, I signed a contract to write a book by May. This is the book that I would have loved to have a few years ago when I was starting out. It’s for anyone who ever thought, I’d like to do that. It’s a real beginners’ guide and suitable for anyone who wants to give growing their own food a go, even if it’s something simple like potatoes on a patio.

Food From an Irish Garden is available in good bookstores now; Fiona’s blog can be found at www.hunterslodgeliving.com

Ear to the Ground

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© Rob Coakley

FEMALE ENTREPRENEURS

Marjorie O’Malley — Achill Island Sea Salt

M

y husband Kieran and I really wanted to start up our own business – I have my own business as an accountant but we wanted to do something as a family.

I had seen a documentary about sea salt, and Kieran was reading a book on the history of the island that mentioned sea salt, so the idea grew from that.

We’re surrounded by water on Achill Island and it’s so pure, so we thought we’d give it a go. No one else is producing sea salt on the west coast of Ireland; the nearest is Irish Atlantic Sea Salt in West Cork.

The Hebrides Islands had a new sea salt company, Hebridean Sea Salt, and they were very helpful when we were learning how to harvest it.

It’s an easy process; it’s bringing it to a commercial level that is the challenge really.

We began in our kitchen earlier this

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year, and we’re still producing it here today, but we’re trying to get together everything so we can open a small facility and upscale the production slowly.

We started selling the sea salt in our local market, and when we introduced it into a few businesses in Mayo, it proved to be so popular that we had to take it out of the market. We have lots of other businesses interested in selling the salt, so hopefully when we get out new facility in the next few weeks, we’ll be able to supply them and any future interest.

It’s still a part-time enterprise for us both. I work at it in the evenings or by taking time off from my main accountancy work.

Creating something for our family was a big factor in us starting a business. We have three children, two in third-level and one in secondary school. We hope the business might

be something that they would be interested in. There is not very much in the way of work on the island that might encourage our children to come back, and we hope that by creating a business and good jobs, it might bring them home one day. This mightn’t be the case, but offering them a choice was certainly a factor in motivating us to start a business.

We did a lot of research before deciding on sea salt and it certainly seems quite a sustainable business.

Irish Atlantic Sea Salt is doing well, and despite only being a year and a half old, Hebridean Sea Salt has won lots of UK funding. We are happy to let Achill Island Sea Salt grow organically for now, slowly and strongly.

For more, go to www.achillislandseasalt.ie

© Miranda Driscoll

FEMALE ENTREPENEURS

Carina Mount Charles — Rock Farm Slane eco camp

I

have a Masters in Environment Technology and I had previously worked as an environment consultant. Between 2007 and 2011, I worked as an independent energy consultant and as a BER assessor, giving buildings their energy certificates. This gave me the interest in natural building techniques, and in making buildings more energy efficient.

We took on the land at the end of 2009, and I began dabbling with a vegetable patch and some animals, but in order to cultivate the land, we needed to be near to it, and so we had to build a farmhouse on the land. That’s where my interest in straw building came about. It ticked all the boxes in terms of providing brilliant insulation, and in creating a building that was breathable if used in conjunction with other natural materials like clay and lime.

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In order to pay for the building, we needed to generate some sort of business activity. There were grants available at the time for agritourism, but I felt there was equally a market for people who were interested in more environmentally friendly ways of living. Currently we run a luxury glamping site on the land, but will be adding a strawbuilt guesthouse next year. We also run straw-building courses.

What we’re doing is a bit of show and tell, in a way – essentially we want to get to a stage where you can come and experience the buildings, for instance, the guesthouse that will be built out of straw, and the environmentally friendly systems that we need, such as the natural sewage system that separates urine and faeces at source and reuses them on the land. In a way we’re trying to create a closed system, where people

are contributing to it, but are learning from it as well.

We haven’t really pushed the environmental aspect of the farm on the campsite yet, we’ve marketed it more as a beautiful destination in the Boyne Valley, but once people get here and they see what we’re doing, they’re fascinated and want to know how it’s all done. I believe there is a thirst for that kind of knowledge out there and the guesthouse will help to teach people about that kind of living.

We hope to launch the ecoguesthouse in April 2014, which is the start of our season, and we’ll be offering holidays staying on the farm and getting involved in what we are doing, and of course private events, which proved very popular this year.

For more, go to www.rockfarmslane.com

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The Salers Cattle Society of Ireland

Salers − The Ultimate Suckler Breed Why are more farmers using Salers Bulls?

Whether you are a pedigree breeder, commercial beef producer or dairy farmer, the Salers bull has what you’re looking for.

It is the breed that’s helping Irish farmer reduce costs and increase income.

Why Salers?

• Excellent fertility being able to calve down easily at 2 years of age with quick rebreeding • A large pelvic region ensures trouble free calving only 1% scoring 3 or 4 for calving difficulty • Small calves with “Get up and Go” average weight of a Salers calf 30 kg • Quality milk which increases with the calf’s need • Competitive live weight gains from birth • High forage conversion rate in the worst conditions • Thick skin and a strong curly coat enables Salers to withstand the harshest of weather

Salers Annual Pedigree Show and Sale in October, Roscrea Mart, Co. Tipperary

Contact your local A.I. station for details of available Salers Bulls

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• Lean, finely marbled meat in the finished animal means less waste for the butcher • The combinations of the Salers attributes means they last longer, cutting down the cost of replacements

ADVERTISING FEATURE

Tom outside his cottage

Living at Home, Instead When elderly people are finding it difficult to cope on their own, Home Instead Senior Care offers a solution to ensure they can remain in familiar surroundings.

F

or several generations the Egan family has lived and farmed in the idyllic area of Clarinbridge, Co Galway. Small farms occupy much of the landscape and Tom Egan recalls a lifetime spent in a wide variety of agricultural activities, from turning hay to raising crops and fishing for oysters for a month each year.

At 87, Tom’s pace of life has slowed considerably. Three years ago, doctors recommended home help, which appeared in the form of Home Instead Senior Care and Anne, Tom’s carer. “That help is wonderful,” Tom acknowledges. “I don’t know what I’d do only for Anne comes along to me.”

Anne, for her part, enjoys her time with Tom, and the two get on well together, having some shared interests and background. “I love the work. I find the work very rewarding. Tom and myself, we get on very well,” she says. “I come from a farming background, so we’d have much the same interests. Tom loves the GAA too, so we’d have a great chat every Monday morning, about the Clarinbridge club.”

Most people will have some knowledge or experience of nursing

22

Ear to the Ground

homes or assisted living facilities, however not everyone will be aware of the fact that services can come to the elderly rather than the other way around.

The type of help that is provided varies from person to person, and Home Instead first evaluates the situation to see what the client needs.

Anywhere from two hour to twenty four care can be provided, to ensure older people can maintain some of the most important parts of their life – independence and dignity. Continuing to live at home means that Tom can remain in his familiar surroundings and his nephew Michael, a former agricultural consultant who took over the farm and also continues the family oyster trade, has seen the difference having Anne around has made.

“The harsh reality of it is that only for Anne and Home Instead, he wouldn’t be here. It’s a very natural thing when

Anne provides both help and company for Tom.

you stay at home – you’re part of the community. Only for that ten hours a week, he’d be in a home. And he wouldn’t see his neighbours or his relations, or know what’s going on locally. It’s an absolutely fantastic service.”

As for Tom, could he imagine living anywhere else? Tom, as with everything else, takes his time to consider his response. “I’m here all of my life,” he says.

“Here I was, and here I’ll be.”

To find out more about Home Instead Senior Care and the services they provide across the country contact 1890 930 013 or log on to www.homeinstead.ie n

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Features The Future for Ireland’s Beef Sector

26

Abalone Farming

33

Rural Emigration

40

Ireland on the EU Stage

44

To the Horse’s Mouth

47

Bank Debt & Repossession

53

Sheep Worrying

58

ICA Special

61

Ear to the Ground

25

© iStock / grafikfoto

IRELAND’S beef BEEF herd HERD Ireland’s

26

Ear to the Ground

Ireland’s beef herd

Ireland’s beef sector: an uncertain future?

The beef sector is a cornerstone of Irish agriculture, but new technology has brought it to the cusp of a revolution that could effectively make its herd of 1.1m suckler cows redundant in the years ahead, writes Ear to the Ground’s regular reporter and presenter DARRAGH MCCULLOUGH.

I

t’s hard to overstate the importance of the Irish beef herd to not only the agri-sector, but also the Irish economy in general. There are an estimated 100,000 farms with beef cattle in Ireland, allowing us to punch way above our weight in the global beef business. Despite being one of the smallest countries in the world, we are the biggest beef exporter in the Northern Hemisphere, churning out over half a million tonnes of beef annually. This has allowed savvy beef trading dynasties such as the Goodmans, Queallys, Browns, Keatings and Dobbins to build billion euro businesses that in turn employ tens of thousands of staff both here and abroad.

The ABPs, Kepaks, Dawn Meats and Dunbias of this world all rely heavily on Ireland’s 1.1m suckler cow herd.

These are beef cows typically bred from years of cross-breeding between the traditional beef breeds of the Angus and Hereford and the bigger Continental breeds of Charolais and Limousin.

The suckler herd has long been the subject of debate, with the State’s agricultural advisory service Teagasc generating figures every year that show the average farmer with suckler cows is barely breaking even. In its most recent annual farm survey report, Teagasc estimate that just 18 per cent of cattlerearing farms are actually viable. This means that four out of five cattle-rearing farms are incapable of returning an average agricultural wage along with a 5 per cent return on the non-land assets.

When one considers the fact that the average agricultural wage is no more than €20,000, it’s a pretty depressing statistic. In farming terms, cattle rearing

systems are only returning about €350/ ha of profit. That’s about 40 per cent of the equivalent return for the average dairy farmer. More on that later.

As a result, the suckler herd has always been the beneficiary of more farm subsidies than almost any other sector in Irish farming. Teagasc estimate that about 80 per cent of farm income on beef farms comes in the form of the cheque in the post. Again, comparing that with their dairying neighbours, it shows that beef farmers are at least twice as dependent on subsidies for their income.

Hence the hue and cry when the Minister for Agriculture, Simon Coveney, scrapped the €60m suckler cow welfare scheme last year. Ever since, farm organizations such as the IFA have lobbied incessantly for a substitute subsidy, principally in the form of a payment from the EU’s new Common Agricultural Policy (CAP) that is due to kick off in 2015.

But other farm sectors are getting fed up with the constant calls for additional support for the suckler sector. After all, the total amount of funding that Ireland gets from the EU for farming is fixed at about €1.2bn. So every time the beef farmer has to get a little extra, the other sectors get a little less.

Word from Agriculture House on Kildare St is that department officials aren’t too keen on perpetuating the dependency culture that taken root in the suckler sector.

At the other end of the beef supply chain is a very different picture. While beef farmers are unable to make a living from their enterprises, the buyers of 90 per cent of their cattle

produced here fly around in their private jets. Larry Goodman will always be the pin-up when it comes to the beef barons who rule the roost in this industry. Despite going bankrupt to the tune of over €600m back in the 1990s, Larry’s legendary graft and hardnosed approach has seen him rebuild a business that now has a turnover of over €2bn a year. He is by far the largest beef processor in Britain or Ireland, with multi-million contracts with blue-chip international food companies.

The Sunday Times rich list estimated his fortune at a conservative €613m. His preferred mode of transport is his helicopter, but he often uses his jet to get around his international empire too.

But Larry isn’t the only high flyer in the beef industry. The Brown and Quelly families, who together control the massive Dawn Meats group, are also dominant in the industry.The Keatings, who own Kepak, and the Dobbins family, who own Dunbia, are two more families who have built up billion euro-plus businesses within Ireland’s beef industry.

Changes afoot However, it is quite possible that this dichotomy of fortunes in the beef sector is about to crumble. This first big change that is already making its presence felt in the beef sector is really a function of what is happening in its sister industry, the dairy sector. In 2015, the dairy sector will be opened up to all and sundry for the first time in a generation.

For the last 30 years, the sector has effectively been a closed shop with the milk quota system. The EU capped Ear to the Ground

27

Ireland’s beef herd

The cost of producing “ a beef calf from a dairy cow is much lower because the cost associated with maintaining the cow during pregnancy will be offset by income from her milk output

Will farmers swap to dairy cows?

the amount of milk each farmer could produce at the levels that their farms had produced in 1983. Farmers who weren’t producing milk then were prevented from getting into the sector, and overall output for the country was frozen in time.

In 16 months’ time, that’s all about to change, as quotas are scrapped.

This has been one of the most eagerly anticipated events in Irish agriculture in recent years, with estimates that Ireland will finally be able to realise its true milk production potential by increasing output by 40 per cent.

Crucially, non-dairy farmers will be able to get a slice of the action as well. The huge discrepancy between the profitability per acre on a beef and dairy farm has convinced many of the country’s best beef farmers to make the switch to dairying. Bernard Ging from near Portlaoise in Co Laois is just one example of a top suckler farmer who participated in Teagasc’s BETTER beef farm programme that attempted to bring beef profitability up to somewhere close to that of dairying.

“If only I’d thought about making the switch 15 years ago, God knows where I’d be with this farm today,” he told me the day I went to look at 28

Ear to the Ground

© Thinkstock / Digital Vision

”

his new dairy parlour. Contrary to the perception that dairying is a much harder way of life, Bernard claims that he’s never looked back since making the decision to switch. ”There’s a routine you get into and the animals are much easier to work with. You don’t have the arms pulled out of you when you’re calving for example,”

he said.

The flight of the most ambitious beef farmers from the sector is one thing, but it’s the development of a new breeding technology that might really prove the tipping point for the suckler herd. A trial of over 20,000 cows earlier this year showed that semen that has been‘sexed’ or divided into male and female sperm has comparable conception rates to standard frozen semen that is widely used on Ireland’s 2 million dairy and beef cows. This means that farmers can choose the gender of the calf that they are looking for from each cow they put in calf to artificial insemination (AI).

This has revolutionary potential because suddenly it allows a dairy farmer produce a lot more quality beef animals from his herd.

Dairy breeding explained A dairy farmer needs to replace about 20 per cent of his oldest cows every year with new heifers coming into the herd. Normally, he would breed about half of his herd to a dairy bull to leave him with enough female calves to cover his replacement requirements. Half of these would typically be dairy bulls, which are generally worthless since they are very difficult to fatten up for the meat factory. To make matters worse, Jersey cross-breeding is increasing in the dairy herd because the Jersey crossbred cow has been proven to be more profit-able than her Friesian equivalent. But the bull calves from these crosses are virtually worthless, and in some cases, farmers end up getting the knackery service to simply put them down and take them away for rendering.

The other half of the dairy herd is put in calf to a beef bull, and these crossbreds are fattened up for the beef trade. However, the dairy farmer is always reluctant to AI his cow with a big beef breed, which could result in a difficult calving, especially if it’s a bull calf. In this scenario, you can see why sexed semen could have such a big impact. The dairy farmer puts 25 per cent of his cows in calf to female semen from a dairy bull. That’s his dairy replacements sorted.

Now he has the rest of his cows able to produce beef animals. If he wants to produce high meat-yielding animals from Continental breeds, he (continued...)

Ireland’s beef herd

Dairy breeding explained might pick female semen from a Limousin bull. If he wants to focus on premium eating quality with slower maturing breeds such as Angus, he can afford to inseminate with male Angus semen.

Suddenly, the dairy herd is able to supply a very suitable animal to the beef industry. Even better, the dairy farmer is able to make enough money from the sale of milk from the dairy cow, so he won’t be as dependent on subsidies to keep producing beef animals.

Game-changing technology “This is going to be a real game-changer,” said the former head of the Irish Cattle Breeding Federation (ICBF), Dr Brian Wickham, who believes that the technology will dramatically reduce the number of dairy cows required to produce enough replacements for the dairy herd.

The national herd is currently composed of approximately 1.1m dairy cows and 1.1m suckler cows. However, if the dairy herd expands as expected over the coming years, a maximum of 40 per cent of milking cows will be required to produce enough replacements. This would free up to 800,000 dairy cows to produce calves for beef.

“This obviously presents the suckler herd with a huge challenge,” said Dr Wickham. “The cost of producing a beef calf from a dairy cow is much lower because much of the cost associated with maintaining the cow during pregnancy will be offset by income from her milk output. However, it also presents a huge opportunity for the industry to dramatically reduce the cost base for beef production.”

Dr Wickham acknowledged that there would always be a requirement for a dedicated beef herd to produce highly muscled stock for niche markets or predominantly Angus-type stock for high value outlets. “But 100,000 head of beef cows would more than cater for this market,” Dr Wickham added. “And if you crossed a highly muscled beef bull with the type of cow that currently predominates in the dairy herd, you would get a reasonable animal for beefing.”

Moorepark’s Dr Stephen Butler also believes that farmers will know the gender of every straw they will be using within the next 10-20 years. “There are huge advantages to using sexed semen since it allows farmers to expand herds up to 30 per cent faster, without compromising the biosecurity of their herds,” he said. “It will also make crossbreeding much more attractive since farmers will be able to avoid producing worthless crossbred dairy bull calves.”

Back in the 1990s, we were slaughtering a lot more cattle every year and as a result there is a lot of under-utilised meat processing capacity around the country. So it is possible that the beef industry will suddenly find outlets for an extra couple of hundred thousand head of beef cattle, and thereby justify the maintenance of the suckler herd at its current levels.

But the reality is that beef farmers are not going to continue farming in unviable systems if they have choices to switch to alternatives. Unless there is a huge shift in beef returns, the good land currently supporting cattle will drift into dairying. Some will be converted into milking platforms, while more of it will be used to rear the youngstock to feed the growing dairy herds.

Meanwhile, dairy farmers will be able to produce designer-gender calves to suit either their expanding dairy enterprises or for selling into a beef-rearing operation. But a nucleus suckler herd will survive. The numbers show that the dairy herd will never be able to produce all the stock required by the beef industry.

In addition, more marginal farmland will always be better suited to more extensive beef rearing systems than intensive dairying units. So huge tracts of farming regions will remain under the suckler cow, especially in the western half of the country.

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Ear to the Ground

Darragh’s view Any suggestion that the suckler herd could be heading for a serious reduction in size is considered treasonous by many farmers. Despite the chronic lack of profitability in the sector for many years, farmers have a deep emotional connection with the business. There are also an awful lot of vested interests in the sector, not least the marts, factories and even farm organisations that get a cut at various points along the supply chain.

In short, this is a big business.

While the dismantling of milk quotas and the options that sexed semen open up will be factors in the general drift into dairying, it is the cold hard figures at the bottom of the profit and loss account for every farm that will speak loudest to farmers over the coming years. Teagasc’s initiatives to get more farmers to analyse their own profitability through their profit monitors crystalised the issue in many beef farmers’ minds.

David Kirwan is one example from Stradbally, Co Waterford. Even though he is regarded as one of the best performers in Teagasc’s BETTER beef scheme, he found he could almost quadruple his farm profitability by switching from suckling to dairy.

“I found that from a business point of view, the return [from beef] wasn’t desirable. I also wanted to create a future for my son who is planning to study agriculture now,” he said.

For the farmer with the right land and skillset, who wants to hand on the most viable operation to the next generation, the switch is a no-brainer. n

UPCOMING SPRING SALES • 15th February

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• 8th March

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Kilkenny

Tel: +353 (071) 9620253 / 9620340 • www.irishangus.ie • Email: office@irishangus.ie Irish Angus Cattle Society, 24 Hawthorn Crescent, Boyle Rd, Carrick on Shannon, Co. Roscommon

ADVERTISING FEATURE

Seamus Gallagher, Ireland By Bike Ltd.; Jim Slevin, Chairman, DLDC Ltd; Seán Ó Gallachóir and Frank Kelly, DLDC Ltd.

Leader in Action Profiling the success of Leader in Donegal.

I

ndigenous innovative businesses in Donegal are expanding and in the absence of banking or other commercial supports there is a network helping to push them along. It’s called LEADER, and it is delivered by a team within Donegal Local Development Company. In the heart of communities throughout Donegal, you are likely to see a project funded by LEADER. The spin-off from Leader for the wider community in Donegal is very evident.CEO of Donegal Local Development Company Ltd. (DLDC) Caoimhin MacAoidh, says that the county has benefited hugely from LEADER funding over the past number of years. “Donegal is largely a rural county.

We have the largest Gaeltacht in the country and we are very self-dependent. Donegal has a long history and culture of entrepreneurship and the founding ethos of LEADER’s Rural Development Programme is to help communities help themselves. In this current LEADER Programme we have funded over 200 projects investing €12.7Million enabling a total investment of €20 Million in rural communities since 2009. The impact of that funding reverberates around the county and entire communities are benefiting directly,” he explains.

There’s Only one Way to See Donegal – By Bike His own love of cycling holidays inspired Seamus Gallagher to start Ireland By Bike Ltd, offering cycle tours of Donegal and the Northwest to tourists. “I once was a competitive runner, but I cycled for leisure,” he says. “I always cycled when I was on holidays. Out of curiosity, I started looking at what was available here, and realised there were only two companies offering cycling tours in Donegal; one based in Dublin, the other in Co Down. So I thought ‘surely there is an 32

Ear to the Ground

opening for a local company doing this’. I then approached our local LEADER company, DLDC, and was very pleased with their service and help.” Following an application, their Board awarded Ireland by Bike Ltd. funding of €15,651.75 towards the purchase of Electric Bikes under the LEADER Rural Development Programme.

In its first year, Ireland By Bike offered one seven-day tour, covering Donegal, Killybegs, Glencolmcille, Glenties, Gweedore, Churchill and Donegal. Since then it has broadened its market, with a shorter tour covering the Sliabh Liag peninsula and a more wide ranging itinerary featuring Sligo, Donegal Town and all the way to Dunfanaghy.

Frank Kelly of the DLDC Leader programme says; “We immediately recognised the tourism product that Seamus had discovered within this vastly rural part of south and west Donegal. Seamus demonstrated great innovation in his application and our Board were delighted to support a project which will tie in greatly with Fáilte Ireland’s promotion of the Wild Atlantic Way in 2014.”

Initially, they had been using only hybrid bikes, but when they introduced electric bikes it opened the business up to a totally different market. “A lot of customers for bike tours are older people, and Donegal doesn’t appeal to them because it is very hilly. But the electric bike makes it a totally different experience,” he says. “You still have to cycle, but an extreme climb like the Glengesh Pass feels like a flat road, it takes a lot of the work out of it.”

The future for the venture is certainly bright, and Seamus is already planning for expansion. “We have two different aims. One is to open up the tours we are providing to a new market, and the other is to run shorter day tours around this area. This will offer a day experience to people who are not necessarily cyclists, but who would fancy the idea of a bike trip to Bunglas to see the Sliabh Liag cliffs, or a similar short trip,” he concludes. n

Abalone FARMING

Truffles of the sea The founder and managing director of Connemara Abalone, Cindy O’Brien, speaks to ALYSON GRAY about the success of her aquaculture farm in Connemara, Co. Galway.

S

ometimes known as ‘truffles of the sea’, abalone is a highly prized shellfish delicacy unknown to many in Ireland, despite some leading producers being based here. The shellfish has become quite scarce in many parts of the world due to overpoaching and is now almost exclusively farmed. Abalone was first introduced here in the 1980s by BIM as an option for fisherman to farm the shellfish on their off-seasons to boost their incomes. However, despite the abalone growing well the lack of advancement in abalone farming equipment meant the cultivation was unsuccessful and not a viable option. Today abalone is farmed commercially by several producers in Ireland, including Connemara Abalone in Galway.

Connemara Abalone, run by Cindy O’Brien, is an aquaculture company

dedicated to the cultivation of abalone and specialises in growing the premium Japanese species known as Ezo. Cindy, who is the founder and managing director, has a degree in marine biology from California State University in Long Beach and her dream was always to work in aquaculture. Before moving to Ireland she worked at the University of Miami’s experimental fish hatchery working with many different species of fish. She moved to Ireland with her husband in 1996 and saw it as a perfect opportunity to begin her own aquaculture farm.

Beginnings Cindy decided to open an aquaculture farm after her experience in Miami: “In Miami we dealt with fish a lot and fish are very messy so I kind of wanted something a little simpler. Abalone are

actually very simple. They’re not messy, you just feed them seaweed. I always wanted to do aquaculture and it was just finding the right species that I wanted to work with.”

The current aquaculture farm stemmed from a pilot project that was being carried out on a turbot farm in Lettermore, in Galway, on behalf of Údarás na Gaeltachta from whom they were renting a piece of land. Here they spent approximately four years testing out their systems with abalone before in the summer of 2007 setting up their commercial farm in Connemara. This was possible due to an FIFG European grant, and support from Údarás na Gaeltachta and BIM. The farm produced its first stock in 2007, which meant the production cycle had begun. This resulted in them setting up their own hatchery. However, as Ear to the Ground

33

ABALONE FARMING

abalone is a very slow-growing product and can take three to four years to reach market size, their first sellable product wasn’t ready until last summer. Cindy explains that their entire process takes place on the farm, from spawning the animals, to settlements, to having the babies. “They stay in the settlements for about six to eight months, then go from weanlings to growing out, and when they grow out our market size is anything between five to nine centimetres,” Cindy explains. “It’s very difficult to get an abalone bigger than nine and a half centimetres. You’re waiting six years to try and see that.”

Both their smaller and larger abalone is popular, however, with size just depending on the customer. “Some customers like the smaller size because they say that they have a better flavour.

And then some other customers like the larger size. It just depends on their taste buds I guess.”

Location, food and technology

just turn the water off and it will still keep circulating.

Market The market for abalone is predominantly abroad. Cindy explains that they started selling the live product into France, the UK, Iceland, Belgium and Spain, but have since expanded. They have also sold live product into Hong Kong but this market is trickier as the Chinese only pay for live product, which makes transporting to somewhere so far away quite challenging. Some Asian markets, however, such as Korea, looked for a chilled product, which makes the transport process easier. According to Cindy there is a limited market for abalone in Ireland but it is growing.

“In Ireland a lot of the time it’s just the private individual who is interested in having abalone. There are some wholesalers in Dublin and Irish restaurants that are using it now but our main market would be Asian restaurants.”

She explains that the most interest they get from people in Ireland is through tourists visiting during the summer from Australia, America, New Zealand and China. © iStock / Moosh

Part of their success has been due to their location of Connemara, which is an excellent setting because of its clean water supply. There is also the added benefit of it being sparsely populated,

which means there is less of worry outside influences affecting the product.

The company is also based in an area that is dedicated to shellfish and fish farming, making it easier to obtain the aquaculture licence.

Technology and food also plays a huge role in the cultivation of high-quality abalone. Their abalone is fed locally harvested seaweed only, which has no artificial substitutes or additives.

Abalone’s favourite seaweeds – palmeria palmate and laminaria – are plentiful in Connemara waters. The seaweed is collected when it has torn off and washed up in the frequent storms that pass through the area, or they cut the seaweed branches off with a small blade so the plant remains attached to its rock and can regenerate.

The abalone is kept in pristine waters that are constantly filtered and cleaned.

The farm uses the latest re-circulation technology to keep their product safe and warm in a controlled environment in offshore tanks. This system uses a good deal less energy and has less pumping than systems that had been tried and rejected in the past. Cindy explains that the system also works well in the event of red tide as you can

Connemara is ideally suited to abalone farming thanks to its clean water supply

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Ear to the Ground

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“

A high-quality Irish grown product that is available in few places throughout the world

As abalone is an expensive product it is not something that is used in regular consumption so most of their business goes to the catering industry. At the moment Cindy charges €50 per kilo for her abalone, and there are between 16-18 animals per kilo. In the UK their market is mainly to hotels and to the Crystal Cruise Line. The opportunity to sell to the Crystal Cruise Line came from a middleman who was trying to get a contract with the cruise line company.

Connemara Abalone has set up a system where the cruise liner can pick up the abalone at different ports it visits. A chef in one of the restaurants then uses it for sushi dishes. Across Europe they are mainly selling to restaurants and then to wholesalers in Asia due to the difficultly of being able to get access directly to a buyer.

A major highlight for their business market has been with a company in Spain who has just set up an abalone farm. Connemara Abalone is now selling their baby abalones to the farm in Spain.

Ups and downs

”

As with all businesses, Connemara Abalone has had their ups and downs.

Luckily, however, any of their problems have been ones they can deal with, such as shipping or equipment issues.

Cindy describes their tactic with problems is to just keep going, “you have those headaches but you just deal with them. You get better. We’ve added more tanks to our system, more settlements and just keep producing more and just keep growing.”

One of their major successes has been in creating a value-added product, which benefits the company financially and logistically in terms of transport.

Along with another abalone producer in Ireland, they are developing a range of products, such as canned abalone, soups and butter. This project really emphasises the importance of locally produced food for Ireland.

Future For the future, Cindy’s plan is to continue

producing and grow as a business.

They plan to get more settlement tanks and she would like to see more abalone cages put into the sea off the west coast – something which is possible with the right knowledge and backing. She explains that the company are hoping to expand by looking into growing the sea cucumber and sea urchin, “An aquaculture farm can’t just do one species; you have to actually do a few other things to be more viable as a company.”

Part of this process for the company is the value-added products they’re creating such as the canned soup. This opportunity allows them to be at both ends of the process – the production and creating of the products.

Companies like Connemara Abalone are important for Ireland as they take advantage of our beautiful west coast line and produce a high-quality Irish grown product that is available in few places throughout the world. n

Crispy Abalone in Nori Batter with Wasabi Tartar Tim O’Sullivan of Renvyle House Hotel put together several recipes using abalone. Here is one of Cindy’s favourites: Ingredients for 4 Abalone Nori batter: • 225g sifted flour • 170ml iced water • 1 tbs nori powder • 1 egg Wasabi tartar: • 250ml mayonnaise • 2 tbs chopped capers • 2 tbs chopped onion • 1 crushed clove of garlic • 1 tbs chopped parsley • 1 tbs lime juice • ¾ tsp wasabi powder mixed with a little water • Salt & pepper Method: Mix all ingredients for the nori batter together. Dip abalone in cornstarch and then in the nori batter and deep fry.Garnish with lemon wedges and salad leaves. To make the wasabi tartar dip, mix all ingredients together.

More recipes by Tim O’Sullivan are available on www.abalone.ie

One of Cindy’s favourite recipes, Crispy Abalone.

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37

Emigration: The last resort

© iStock / Vladimar Surkov

RURAL EMIGRATION

Many of us, regardless of background, have seen loved ones, family and friends join the emigration queues in the last few years. However, for farmers across the country, the financial crisis has cut particularly deep in rural communities, with their youth seeking a new life elsewhere. COLM GOREY looks at whether anything can be done to stop the tide.

S

evere economic downturns are nothing new for Irish society. Long before the establishment of the state in 1922, generations of Irish people facing unemployment and severe hardship had looked across this island’s shores and dreamed of a new life. However, rural communities, by far, were hit the hardest over the years, in particular during the 1950s in what became known as the time of ‘the lost generation’. During that period, 400,000 people, mostly in their twenties, left to find work. Even by today’s rates of emigration, that 15 per cent of the nation’s population left was something akin to population decline in a war-ravaged country.

For the rural communities across the country who were heavily reliant on farming as their source of income, they too saw their sons and daughters leave them behind and their potential successors to the farm go with it.

Over the next 40 years, and as Ireland joined the European Union, the country went through periods of growth and subsequent decline, including the nation’s highpoint up to the mid 2000s, otherwise known as the ‘Celtic Tiger’ era.

Now following the 2008 financial crisis, the cries of the ‘lost generation’ rings true again.

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Focus on farming The 2008 crisis is unique historically for Ireland in that it is the first downturn to significantly affect not just the rural communities, but also the urban ones. However, while the gap has been reduced to a degree, rural communities are still more likely to be affected by the downturn than that of an urban person who has access to the greater variety of job sectors available in large cities and towns.

Earlier this year, a major study was undertaken by University College Cork aiming to analyse the effects of emigration on Ireland, in particular the recent effects of the 2008 financial crisis. Led by Piaris MacÉinrí, the report entitled Emigration in an Age of Austerity highlighted some significant and worrying statistics from these early years of the 21st century. In 2009, a record number of men joined the emigration queues in rural areas as the areas of construction and manual labour became the biggest contributors to unemployment figures, significantly more than in urban areas: “Males aged 15-24 living in rural areas are highly dependent on the agriculture, manufacturing and construction sectors as these account for 63 per cent of all (male) employment opportunities. The

Rural Emigration

corresponding figure for males in urban areas is 40 per cent.”

The study concludes regarding rural emigration, “In addition to a quarter of households having experienced emigration since 2006, residents of [rural Ireland] more frequently perceive the effects of emigration on their community as being negative (82.3 per cent). Rural areas are affected to a greater extent due to the fact that they have suffered from outmigration to urban areas and an unfavourable age structure long before this recession. Furthermore, due to the smaller size, and more close-knit nature of rural communities, the emigration of a community member is more visible than in areas with larger populations.” Arguably one of the most disheartening statistics is that among rural homes, at least one in four households have experienced one of their family members emigrating since 2006.

Change in destination

Lack of opportunities One person who is closely linked with the young people of rural Ireland is Kieran O’Dowd, National President of Macra na Feirme, Ireland’s largest youth organisation for farmers. The organisation has worked tirelessly over the years in ensuring that Ireland’s largest indigenous industry is maintained for a brighter future, something that emigration is rapidly eroding in the country’s current economy: “Definitely there is a problem [with rural emigration] because I see it in Macra

© iStock / Rainbow79

For over 100 years, a large number of migrants decided to move to one of three choices, the United Kingdom, the United States or continental Europe. However, this has changed significantly in the last 10 to 20 years. This has largely been attributed to a number of reasons that tie in with the significant changes that occurred in Irish society during this time. One of the leading destinations for young Irish emigrants is Australia, where there is currently a high demand for skilled labourers across many fields of industry. This affects the rural communities across Ireland when you look at the figures that UCC show in their report.

Over 20 per cent of Ireland’s population live in a rural setting and of that percentage, there is a significant majority of men compared with women (64 per cent men, 36 per cent

women) because of the rural male’s lack of opportunities outside of agriculture or construction. Highlighting Australia as one of the most popular destinations, the report details that many of the emigrants to Australia might not be long term as many would live there as part of a number of shortterm visa programmes such as the ‘457’ skilled work permit.

Another destination for rural emigrants has been the Middle East where in cities like Dubai and Abu Dhabi, the construction industry is experiencing a huge boom period where Ireland’s skilled and long-term unemployed construction workers are in high demand. There are, of course, a large number of emigrants who would not be in the category of agriculture or construction workers and would be educated to a degree level, but these sectors come to less than half of the non-degree educated emigrants. Of the seven sectors counted as part of the survey, construction accounted for 17 per cent of the emigrant’s previous working sector. The next highest were in health and social work which accounted for 9 per cent. Unsurprisingly, the effects of emigration on a household are largely felt as a negative by the remaining family members of those surveyed.

Emigration is an ongoing problem in rural Ireland

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RURAL EMIGRATION

Rural areas are affected to a “ greater extent due to the fact that they have suffered from outmigration to urban areas and an unfavourable age structure long before this recession. Furthermore, emigration in smaller communities is more visible than in larger populations

”

clubs around the country where we have a lot of good members who have left the country to find work. Recently a group from Louth and Longford, about 15 people in total who had been to college and school together, all headed off to Canada and I’ve been following their progress on Facebook.

There is another county in the north-west region where the county chair went away, the replacement county chair went away and then the national council representative went away within a 15- to 16-month period. Monaghan would be a county where we are trying to build Macra clubs and it’s very hard when you have people emigrating. Even in other counties like Sligo there would be high-profile positions available within their county that have not been filled. Macra is all about personal development and getting young farmers in leadership roles and then going on from that to working in their local community, business or farm. When they start to emigrate, then society as a whole lose out on their influence.”

Likewise, Kieran believes that recent policies undertaken by the current Government have done nothing but encourage Ireland’s young rural population to seek out a better life abroad and subsequently diminishing the local communities of not just the valuable economic resource that is youth, but also the future of the villages themselves. In years gone by and as previous censuses have shown, rural populations can plummet leaving a ghosttown-like atmosphere that is hard to put right.

With the recent announcement of Budget 2014, Kieran sees that the young people of rural Ireland struggling in unemployment will now have little option but to emigrate with the introduction of a €100 maximum weekly allowance for people aged 25 and under: “Definitely the under 25s are affected by it. I sit on the board of the National Youth Council of Ireland and we’ve undertaken a study on it, which shows that for a lot of people, the opportunities just aren’t there and they’re not being taken seriously as a group. There’s been talk of initiatives and the use of JobBridge and other things but they don’t necessarily lead to jobs because sometimes a minority of employers will take someone on, get the work out of them and then move on to the next one.”

With Ireland currently in the very early stages of economic recovery and a hope that the number of emigrants leaving the country might come down with job creation, many in the country’s rural communities might feel that the long-term and worrying trends of emptying towns will not see much of this recovery. Only time will tell if this is an overly pessimistic prediction or not. n

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A young farmer’s perspective Irish farmer Keith Dowling, 25, is one of the thousands of people in rural communities looking to take that step and leave the country. From Castledermot, Co Kildare, Keith has been working on the family farm for a number of years now. The farm over the course of a few years grew from approximately 100 acres, to 400, and he feels that in an ideal world, he would be able to see out his life doing the work he loves: “My family has been farming in this area for generations and we’ve always lived in a rural area. I felt I had no other choice than a career in agriculture because essentially I was born into it. Living in a rural area doesn’t really give you any other options. Honestly, I think it’s better, living in the country. It’s far more peaceful and quiet.”

However, Keith has feels an enormous sense of worry for the future of farming in Ireland amidst significant negative changes in tillage farming that occurred in Ireland over the last few years: “The loss of sugar beet impacted greatly on tillage farming for us, around one quarter of our land was used for it before everything shut down. That’s made things difficult for us over the last few years. It’s hard to know if I could leave for good. You hear a lot of stories about families with nothing to stay for and sometimes it feels like that for me. At least I know the opportunity is there and I might take it sometime in the future.”

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IRELAND IN EUROPE

Ireland’s farming on the EU stage Though signed and sealed, reform of EU agricultural policy, the CAP, has yet to be delivered at farm level, while a plethora of other issues will continue to dominate the farming and food agenda. MAIREAD MCGUINNESS MEP looks at the issues facing Irish farming and the role Europe plays in these issues.

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ight now in all 28 EU member states there is much discussion about how to implement the CAP deal brokered between the EU Parliament and Council. As one of those who spent long hours in the negotiating room, I can safely say it was a difficult path to agreement involving compromises on all sides. But, we do have some certainty around the overall budget for Irish agriculture and that is important.

As I write, a great deal of last-minute finishing touches are being put to the complex documents on direct payments, rural development and market measures.

For farmers the key question is, how will it impact on them? It is a very difficult question to answer and it will be some time before there can be clarity on this point. For some farmers the new payment system will mean an increase in the amount they receive per hectare and for others there will be a reduction.

For young and aspiring farmers there is the possibility of additional support as a sign that the EU recognises the need for young men and women to be given an incentive to start farming.

For all, environmental demands will

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be centre stage, especially for tillage farmers who will be required to have crop diversification and ecological focus areas on their holdings. And a limit on the maximum amount a farmer can receive is also likely.

Of course, all of this will only impact in 2015. For the coming year there will be no dramatic change, except for the fact that the CAP budget is slightly reduced and a cut will be imposed on farmers to reflect this.

Battle for food fairness Market prices and returns to farmers are pivotal to future viability, so too are input costs and production efficiencies. The power of major supermarket chains to influence the prices paid to farmers, and in turn their incomes, is well recognised.

A significant development took place earlier this year when several of the major players committed themselves to rooting out unfair commercial practices in their dealings with producers. It is a good first step in a long-running battle to try and ensure fairness in the food supply chain. And this is as important for consumers in terms of choice of produce on the supermarket shelves as it is for farmers in ensuring a decent

return for their efforts.

This voluntary EU initiative is welcome but I remain to be convinced that we can rely on its voluntary nature to see a real impact and I’m not alone. The EU Commission is keeping an open mind on the matter with a view to considering if legislation is needed to ensure that those who produce our food are rewarded for their efforts.

It is a complex issue. Consumers under financial pressure look for value when they shop. Retailers use certain food items to lure consumers into their stores by offering special deals. But in the end someone has to pay the price and usually it is the producer.

Price volatility is another of the new developments putting pressure on farmers. Many dairy farmers will remember in horror the dramatic collapse in milk prices in 2009 and the huge losses they incurred as a result.

This year has been a relatively good year for dairy farmers but there is always the concern that milk prices will ease back. What we must guard against is a collapse in price and the new CAP market measures must be agile enough to kick in early and at a sufficient level to tackle emerging

IRELAND IN EUROPE

problems. Anticipating such problems is vital and developing better market monitoring and intelligence will also be important.

Milk – a future without limits

Shop well, store well At the broader policy level, there is a huge emphasis on measures to reduce food waste. Households are the main culprits. We all bin too much food and it has to change, so we can expect lots of initiatives to encourage us all to shop better, store well and read dates on labels carefully!

But it’s not just consumers who have to act. Every single person in the food supply chain from farmer to consumer has a part to play. In a world with resources under pressure it will pay in the long term to reduce waste.

Food fraud is also likely to remain a concern. The fallout from the horsemeat scandal has been that consumers

are wary of certain produce. Food processors and retailers have a job to restore faith in processed products.

But, with money to be made in fraudulent activity it will also demand that regulators check the food chain more closely and that the punishment matches the crime.

Scientific ingenuity Climate change and its impact on agriculture will also remain high on the agenda. The need to reduce emissions while also expanding production is a difficult challenge. We will have to use all our scientific ingenuity to meet that challenge. Sustainable food production is the key to the future, and environmental sustainability is an enormous challenge. So too is economic sustainability.

Next year, 2014, is the international year set aside to reflect on family farming. Around the world family farms are the backbone of food production. In the developing world enhancing and strengthening family farms will be vital for food security. I look forward to next year when farming and families will be centre stage. Without them it would indeed be a poorer world! n

Š Thinkstock / Ingram Publishing

Naturally with milk quotas ending in 2015 there is much anticipation about the potential for dairy farmers to expand and for new entrants to dairying. Talking to dairy processors, it is obvious there is an unmet demand for milk around the world and that we have the possibility to meet this demand when restrictions are lifted.

Already some suckler farmers are switching from beef to dairy production.

Others are watching and waiting before deciding to make the move.

But it is clear that after decades of working under an artificial limit on production, there is excitement about a future without limits. But it will also be a future that will demand tighter links between farmers and processors, written contracts and longer-term plans.

Of course, weather has by far the most significant influence on the mood among farmers. This summer was a very welcome one and the great

weather lifted all spirits managing to wipe the awful memories of the terrible start to the year and the fodder crisis it precipitated. As one farmer put it, being able to get your work done in fine weather is worth millions!

Ironically for grain farmers higher yields were matched by lower prices but the excellent harvest weather enabled them to save the crop in good condition, easing the annoyance about lower prices.

Ear to the Ground

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COOLMORE STUD

To the horse’s mouth The fodder shortage of 2013 won’t be easily forgotten, nor will the efforts made by many to ensure farmers across the country survived.

Conor Forrest speaks with Coolmore’s Joe Holohan to discover more about Coolmore’s agricultural practices, their bumper harvest crop and how the stud farm weathered this year’s crisis.

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COOLMORE STUD

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stablished in 1975, Coolmore Stud Farm is the world’s largest thoroughbred horse-breeding operation, and undoubtedly one of the best. Based in Fethard, Co Tipperary, Coolmore was once dedicated to more regular agricultural activities until 1945. It subsequently passed into the hands of the Vigors family, who established a training organisation there. Inherited by Tim Vigors, Coolmore Stud began its existence in 1968, eventually evolving into the multi-million euro business it is today, flourishing under the stewardship of current owner, John Magnier.

Bumper harvest While there are a number of farmers farming substantial acres and producing hay on a large scale, virtually each one will be dwarfed when compared with this year’s haul at Coolmore, where agriculture in the form of fodder growth still remains an important aspect of life. Breaking records, Coolmore Stud increased its hay yield by 24 per cent during the summer, from 125 bales per acre to an incredible 155 bales. An incredible 900 acres of meadow were harvested during an amazing two-day period, producing hay for a stable of 2,500 brood mares.

By now, the hay operation at Coolmore has been refined to something of an exact science. A total of 150 workers – 50 from Coolmore and a further 100 locals working through the Farm Relief Service – baled 140,000 bales. They were immediately removed from the fields into barns through which cold air was blown with fans to preserve their nutrient levels. “We’re delighted with this year’s crop and there are good quantities of top quality hay,” says Joe Holohan, farm manager at Coolmore Stud. “We would normally aim to make our hay in early June, but with the late spring everything was behind so the fine weather arrived at just the right time. On one day alone, we baled a record 27,850 bales and unloaded 22,000 bales in four different locations.”

Some 900 acres are set aside each year for hay on Coolmore ground. “Normal years would produce 125 bales per acres – more than 1,000 a year. We always make more 48

Ear to the Ground

On one day alone, we baled a “ record 27,850 bales and unloaded 22,000 bales in four different locations

”

hay than we need for bad years, like last year,” he adds.

“Saving the hay requires a large fleet of machinery. Small square bales are a very labour-intensive method of saving hay.

A large team of people is required who we source from the local community, with the help of Farm Relief Services. In any given day in peak hay season we can have up to 100 extra local people, along with 50 Coolmore staff working in various teams.”

Quality crop The hay produced at Coolmore would be predominantly a mixture of rye grasses and Timothy mixtures. “Horses love the Timothy as it is a sweet palatable crop and is also very high in fibre – very important for horses’ digestive tracts,” says Holohan. “Soil and herbage analysis are done on a regular basis. The hay ground is generally not grazed in the spring time. We use approximately 70 units of nitrogen in late spring, we put this out in two applications as to vary the maturity of the crop. We aim to cut early in June as soon as the crop heads out. We do this on a continuing basis as subsequent crops mature, given suitable weather.

We stop some fields later just in case the weather is bad in early summer.”

One cut of hay is taken come harvest time, and cattle and sheep are moved onto the land towards the end of the year, to clean the paddocks for the winter. “Where necessary we reseed if we need to improve the grasses in a sward,” Holohan says. “We use our own farmyard manure which is composted on the stud farm. This manure is spread in the autumn with our own equipment.”

Quality, of course, is of paramount concern, considering

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Ear to the Ground

49

COOLMORE STUD

Aidan O’Brien olmore’s sister

r Co Private trainer fo el, Stables near Cash yle facility, Ballydo g in er s had a glitt Aidan O’Brien ha his first winner in ed career. He train as on, his first season the 1993/94 seas go d ul . O’Brien wo a licensed trainer d’s youngest ever lan Ire on to become e er in 1996 and th Champion Train est gh hi e success at th in 2001, finding er in tra sh d iti an Br youngest ica, France, Italy d, England, Amer ve included Rock levels across Irelan under his remit ha es rs ho on n pi am Dubai. Ch Yeats and Rip Va avigator, Galileo, en th ry en H , ar of Gibralt but a few.

Winkle, to name

the breed of animal in residence in Coolmore’s stables, as Holohan notes. “We aim to achieve an end product with a DMD value in the mid-seventies and an ME value of 11.

Protein would be around ten per cent plus, and dry matters in the high 80s.”

Anything that falls below the standard for horse hay is cut for silage for wintering the farm’s cattle; the highest quality hay is essential for bloodstock – particularly racehorses – as poorer quality fodder can cause respiratory problems in the animals. If the weather is right, the hay is cut and then turned in the space of a few hours, and continuously on the first day, given the right conditions. Baling ideally takes place on the third day, when the hay is in the region of 65 per cent dry matter, then it is moved into the barn immediately.

Fans blow cool air through the bale – this conditioning keeps the quality intact.

Local support Few, if any, at least in rural or agricultural sectors, will be able to forget the fodder crisis from earlier this year when poor weather in 2012 and early 2013 combined to bring incredible fodder shortages for the Irish livestock sector. The Irish Dairy Board put in place a €2 million fund to help farmers make ends meet, while the Irish Farmers’ Association also launched a €1 million fund of its own, through which several thousand tonnes of hay was shipped in from the continent. The west of Ireland was one of the regions most heavily affected by the situation, with hundreds of farmers of mart feed put on waiting lists as supplies made their way into Ireland. Many cattle became malnourished and stories abounded of farmers selling off livestock in order to be able to pay for feed for the rest of their herd. Slow grass growth and poor quality silage also led to undernourishment in many animals, with larger numbers of cattle perishing than usual.

Thankfully, many private organisations stepped up to the plate to assist farmers in their time of need. Shannon Airport, for example, brought forward the grass cutting of their 300 acre site by two years, providing€€40,000 worth of silage to Irish farmers free of charge. In Cork, the North Cork Dairygold Co-op provided hay to farmers at cost price, while credit was extended on feed and fertiliser sales. Back in Tipperary, Coolmore always produces more bales than it actually needs each year, protecting against the inevitable bad years. As part of a wide-ranging relief programme, generated in no small 50

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degree by private individuals and organisations, Coolmore donated more than 450 tonnes of silage and 1,500 bales of hay during the crisis, which affected the Stud as well to a certain extent. “Quality was the big challenge here,” Holohan explains. “We had to source top quality hay from outside of Ireland. We did donate to other farmers, as what can’t be used for top equine athletes can be top-notch feed for cattle.

Working with the IFA, we were happy to help both the local community and farmers in the west of Ireland.”

While Coolmore’s stud and its sister operation, Ballydoyle, may take much of the plaudits earned through their success in the world of horse racing, the agricultural operations at the stud farm are certainly not insignificant, as both local farmers and Tipperary’s hungry horse population can certainly attest to. n

Rock of Gibraltar – Stud Fee: €12,500 Foaled in March 1999, Rock of Gibraltar is a champion racehorse and stallion, now turned sire, named for the promontory in the British overseas territory of Gibraltar. Sired by Danehill, often termed the most successful sire of all time, Rock of Gibraltar ran in the colours of former Manchester United manager, Sir Alex Ferguson, who was named partowner, and won a record seven consecutive Group 1 wins over the course of two seasons.

Yeats – Stud Fee: €6,000 The only horse to win the Ascot Gold Cup four times in a row, Irish thoroughbred Yeats was retired to stud in 2009. Owned

by John Magnier, Yeats won seven Group One (G1) races in his career. Foaled in April 2001, he was Sired by Sadler’s Wells, a champion sire on which much of the success of Coolmore is founded. Trained by Aidan O’Brien, Yeats’ other wins include the Coronation Cup in 2005 and the Irish St. Leger in 2007.

He retired after his 2009 campaign.

ADVERTISING FEATURE

Farmers Urged To Protect Their Metal Metal theft is becoming worryingly prevalent.

N

etwatch have teamed up with Crimestoppers to raise awareness around the country about the theft of metal. Metal theft is a crime that affects a wide range of businesses and community organisations. Rising demand for metal on the international market has pushed the price of metal upwards and has made it a more attractive criminal enterprise.

Farms are particularly vulnerable to metal theft and farmers are urged to take practical steps to protect their property. This is important for two reasons. Firstly, and crucially, farm equipment is expensive and its theft can result in great inconvenience and expense to

the farmer. Secondly, it is important that we come together as a community to try to reduce this growing trend.

Deterring thieves is the goal. Access gates should be closed. Consider if signage would be appropriate and get specialist advice on the installation of a visible intruder alarm. Farmers are advised to ensure any metal machinery or equipment is securely stored and protected by good quality locks, bolts and bars.

Machinery and equipment can also be marked to make them easily identifiable and traceable. Markings can be either overt or covert. Overt markings include stenciling identification marks or using a welder or grinder to make a permanent heavy duty mark.

Covert markings include Forensic DNA marking which can be applied to places not easily identifiable by a thief. Taking a photograph of your metal can be very helpful, can help the GardaĂ­ investigate the theft and makes it more difficult for the metal to be sold.

You can also help reduce the incidence of metal theft by being careful about what you buy. If someone calls to your door offering a metal item for sale, it could well be stolen. The best possible advice is not to buy machinery, trailers, tractors, quads, ride-on mowers or any other farm equipment from strangers.

Finally, don’t pay cash for any goods.

With no receipt, you have no guarantee.

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ISSUES

Bank debt and repossession: help is out there

Bank debt and repossession are potentially big worries for many farmers. But there is help out there with the new Personal Insolvency legislation. Agricultural solicitor AISLING MEEHAN explains what it’s all about.

©iStock Photo/Thinkstock/Thomas Kilpatrick

O

ne has only to look at the property pages over the last number of months to see a larger proportion of farms coming on the market for sale. Some of these farms are receiver appointed sales while others are being sold privately or at auction by farmers in a bid to repay debts incurred in the Celtic Tiger era. While some time has elapsed since these debts were incurred, the banks appear to have been initially focused on trying to recover larger debts, many of which were incurred by property developers and speculators. However, given that these larger debts have now been pursued, the Banks now appear to be focused on enforcing their security on smaller loans, many of which were incurred by farmers who speculated in share and property investments and now find themselves unable to meet loan repayments due to the fall in return from these investments.

If a debtor is unable to pay their debts in full as they fall due, they are regarded as being insolvent. The bank can call

upon them to pay the full amount due within seven days and if payment is not forthcoming within that period, the bank may commence legal proceedings to enforce their security. Depending on the circumstances, the debtor may challenge the bank’s entitlement to enforce the security on the grounds that there is a flaw in the execution and registration of the legal charge in favour of the bank. In the event of a technical argument being available such as the charge documents are not in order, the bank could still have the option to sue for the money owed on the loans in summary proceedings in the High Court on the basis that money was drawn down and consequently must be repaid.

If a debtor claims to have a bona fide defence it is open to him/her to defend the matter that will delay the bank’s proceedings to enforce their security however, it is important to highlight that this may add costs to the matter, which can ultimately be added to the debt due.

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©iStock Photo/Thinkstock/WideEyedWanderer

ISSUES

The PIA must not require you “ to dispose of your principal private residence nor require you to sell any assets that are reasonably necessary for your employment or business unless the PIP believes that the running costs are disproportionately large or you agree to such a sale

”

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the ISI. The PIP will assist you in drawing up a Prescribed Financial Statement, which is used to make an application for a Protective Certificate to the ISI. The Protective Certificate will be issued by the Circuit Court or High Court (depending on the level of debt involved) and will be in force for 70 days, with the possibility of extending it for a further 40 days. While the Protective Certificate remains in force, you are protected against any legal proceedings that the bank might take in respect of your debt. This is an important feature of this process. If a person is in private ‘settlement talks’ with the bank, it is worth highlighting that these ‘settlement talks’ are generally ‘without prejudice’, which means that the bank and/ or other creditors are under no obligation to settle and can commence or progress legal proceedings notwithstanding that there are ‘settlement talks’ ongoing.

Personal Insolvency Arrangement (PIA)

Preparing for a PIA

If a debtor acknowledges that they owe money to a bank but are not in a position to repay the debt, the new Personal Insolvency legislation could provide an opportunity to resolve these financial difficulties. The Insolvency Service of Ireland (ISI) was established on 1st March 2013 and began accepting applications for new debt arrangements from 9th September 2013. A Personal Insolvency Arrangement (PIA) is a debt resolution process for the agreed settlement of secured debts of up to e3 million (which can be increased provided all secured creditors consent) and unsecured debt over a period of six years (extendable to seven years in certain circumstances). It is intended to provide for persons who are insolvent, being unable to pay debts in full as they fall due, and there is no likelihood of the debtor becoming solvent in the next five years.

A PIA must be processed through a Personal Insolvency Practitioner (PIP), eg solicitor, accountant etc, authorised by

In preparing a proposal for a PIA, you will be required to provide an honest and accurate account of your living expenses, life plans and any circumstances that may have a bearing on the extent to which you can pay your current and future debts. The PIP then notifies each of your creditors of the existence of the Protective Certificate and your intention to make a proposal for a PIA and invites them to make proposals about the manner in which the debts might be dealt with as part of a PIA. The PIA must not require you to dispose of your principal private residence nor require you to sell any assets that are reasonably necessary for your employment or business unless the PIP believes that the running costs are disproportionately large or you agree to such a sale. You must be left with enough income to maintain a reasonable standard of living for yourself and your dependants.

When a proposal for a PIA has been made, the PIP must

Ear to the Ground

Are you concerned about your hearing?

connect hearing.ie

Hear what you’ve been missing with a FREE hearing test connect hearing.ie For an appointment contact Connect Hearing on:

Dublin: 01 207 3132 • Donegal: 074 9113296 Cavan/Monaghan/Louth/Sligo: 041 6858808 For further information please see www.connecthearing.ie

Take Control of your Tinnitus!

D

id you know that it is estimated Tinnitus effects 250 million people worldwide, over 6 million are estimated to suffer in the UK so if you are suffering from Tinnitus, you are not alone. Audiologists at Connect Hearing have been working closely with Tinnitus sufferers for years and are running a series of open days to create awareness of the support, services and products that are available to help manage and control tinnitus.

Tinnitus is not a disease or illness that can be cured but there are number of techniques as well as products available that can help with reducing its severity and intrusion on a sufferer’s day to day life.”

Hearing Care discount applies to all ICA members.

To book your Free Tinnitus Assessment and Free Hearing Test contact Connect Hearing Ltd on

Dublin: 01 2073132 • Donegal: 074 9113296 Sligo: 071 9155550 Voucher offer vaild until March 2014. T&C apply.

ISSUES

call a creditors meeting and the creditors must vote on whether or not to accept the proposed arrangement. Each vote is proportional to the amount of the debt owed to that creditor and the arrangement is accepted if secured and unsecured creditors representing 65 per cent of the value of the debt vote in favour of the PIA or if more than 50 per cent of either the secured or unsecured creditors vote in favour.

If the creditors reject the proposal, the Protective Certificate ceases to have effect and the process fails. Secured debts can be restructured under a PIA to provide for payments for a certain period or a write-down of a portion of negative equity.

A PIA will protect you and your assets from legal proceedings, which could otherwise be taken by creditors covered by the PIA provided you continue to meet your obligations under the PIA.

It is worth engaging in the process “ in order to provide some certainty for the future �

Register and members of the public can inspect the Register. Upon successful completion of the PIA, the ISI will record notice of completion and within three months the ISI shall remove from the Register all information in respect of the PIA. If you are a farmer who owes money to a bank but is unable to meet those liabilities, it is worth engaging in the process in order to provide some certainty for the future.

This is especially true when there is a potential successor who needs clarity as to whether there will be a farm to hand over to them and the level of debt that will be attached to that farm.

After the PIA

ŠThinkstock/Digital Vision

Depending on the terms of the PIA, the debtor may be released from a secured debt at the end of PIA period or the secured debt can continue to be payable by the debtor (although perhaps on restructured terms). However if you fall into arrears for more than six months, the PIA will be deemed to have failed and you become liable for all the debts covered by it including any arrears, interest or charges that have accrued unless otherwise agreed. Should you enter into a PIA, your details will be placed on an electronic public

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Aisling Meehan is a solicitor and chartered tax adviser specialising in agricultural law and taxation.

E-mail aisling@agriculturalsolicitors.ie For more on the PIA process, log on to www.isi.gov.ie Disclaimer: The information in this article is intended as a general guide only. While every care is taken to ensure accuracy of information contained in this article, Aisling Meehan, Agricultural Solicitors does not accept responsibility for errors or omissions howsoever arising.

ADVERTISING FEATURE

Is your dog getting out more than you?

Secure your pets without denying them their freedom.

W

e all know trying to contain our dogs can be an impossible task at times, especially without having our property looking like a fortress. You will often find that traditional fences are an inadequate solution to this problem as your dog usually finds some way of getting around these.

– there is no getting around it! Hidden dog fences have been used to contain dogs for over 30 years, and are a great alternative to keeping your dog penned or chained up. With our hidden dog fences you can have the confidence and peace of mind that your dog is safely contained within the boundaries you set.

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fence’). Your dog (or cat) wears a special collar with a receiver that detects the radio signal and alerts the dog when he gets too close to the wire. It is easy and it is safe, and will keep your pet safely in your garden, whether it is a small town garden or a sprawling country estate!

DogFence Ireland is the sole DogWatch® dealer for the whole of Ireland and is the only company to offer a professional installation and training service. For more info or to get a quote please visit our website www.dogfenceireland.com or give Jason a call on 086 246 3871 n

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ANIMAL WELFARE

Can mandatory microchipping save sheep lives?

Although loyal companions for humans, the domesticated dog is perhaps the greatest attacker of sheep in farm lands across Ireland. With mandatory microchipping set to be introduced in 2015, it is hoped that such attacks will decrease significantly, says SEÁN TRAVERS.

F

or many sheep farmers around Ireland, the occurence of sheep worrying causes significant economic losses within the agricultural sector each year. It also happens to be a great source of personal stress for the farmers themselves as their livestock may be traumatised and difficult to control should they survive such an attack.

Sheep worrying, or sheep predation as it is also known, occurs when predatory animals chase, attack and/or kill sheep. Sheep are flight animals and are easily panicked.

When aggressively chased by another animal, they often die from panic or sustain untreatable injuries and must be euthanised if their pursuer fails to kill them during the initial attack. While sheep are the victims of a number of wild animals – foxes, badgers and, in some cases, large birds of prey-like hooded crows, ravens and magpies – their greatest threat is undoubtedly the domesticated dog.

Even if a dog is gentle and friendly towards humans, the animal’s predatory instinct can kick in at the sight or movement of other unfamilliar animals and this will often lead to it hunting and attacking livestock, with sheep in

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particular being the most common victims of such attacks. It is therefore the responsibility of dog owners in rural areas to ensure that they are aware of the whereabouts of their pet at all times.

Significant problem “Sheep attacks are a very significant problem in the farming community,” says James Murphy, chairperson of the Irish Farmers’ Association (IFA). “We don’t have many natural predators in this country or ones large or common enough that they pose a major threat to livestock. Without a doubt, domesticated dogs are the greatest attackers of sheep and all livestock in this country, in approximately 98 to 99 per cent of all cases.”

The trend of sheep worrying by dogs is so great that it has become a countrywide epidemic. “The IFA have been monitoring this situation closely for about a year and a half,” says Murphy. “In our call centre, many of the calls that we received were complaints about dogs attacking sheep. These complaints came from every single county in Ireland so it is a

ANIMAL WELFARE

often jump into ditches. They may drop to the ground.

Because of this, you have a problem for the lifetime of that sheep, there’s a clear legacy after managing a flock following an attack and it’s bad for the sheep and it’s bad for the farmers.”

Mandatory microchipping The Irish Government have recently passed a bill, to come into effect in 2015, which will call for the mandatory microchipping of all dogs in the country. A microchip is a small electronic device about the size of a grain of rice. Each microchip comes with its own unique serial number that can be read by a special scanner. Microchips can be implanted in a pet’s skin at local veterinary practices around the country, generally costing g20 to g50. The procedure is painless and does not cause any harm to the pet. It does not pass into or through their system and it is biocompatible. The chip will also serve its purpose throughout the pet’s entire lifespan and will firmly implant itself into the pet’s skin tissue so they will not lose it.

Ear to the Ground

©Thinkstock/Ingram Publishing

huge national problem in the agricultural sector.”

Sheep are animals highly prone to trauma. Even if they survive or are left uninjured in a dog attack, they are never quite the same way again. “For the most dedicated sheep farmers, seeing the effects of worrying on sheep is like a bereavement,” explains Murphy. “The best sheep farmers do not just see a sheep flock in front of them. They know each sheep individually and develop a personal interest in each one. Many can recall the bloodlines of their sheep, being able to tell an individual sheep’s parents and grandparents.

When a sheep is savaged to death, gravely injured or deeply disturbed, it’s not just a source of economic distress, it’s a source of personal distress too.”

After a case of sheep worrying, the problem is further compounded by the use of trained sheepdogs to round up the animals. “Sheepdogs are normally very good at managing a flock,” says Murphy. “However, when sheep are subjected to an attack, they panic at the mere sight of another dog.

They stop behaving in a normal manner. When they see a sheepdog, they will run erratically and out of order and

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©iStockPhoto/Thinkstock

ANIMAL WELFARE

With just a little bit more attention paid to controlling their dogs, “ owners could end up saving many animal lives and significantly improving the economic circumstances of the agricultural sector in Ireland ” “A microchip is a key indicator in identifying owners of pets,” says Alan Rossiter, immediate past president of Veterinary Ireland, who currently operates from his veterinary practice in Blacklion Vet Hospital, Greystones, Co Wicklow. “If a lost or roaming dog is found, it can be taken to the nearest vetting practice. All veterinary practises should be equipped with a special scanner, which can then be used to identify the unique identification number on the microchipped pet. We can then enter that number into a database and the contact details of the owner should be registered in the database.

It is of utmost importance when getting a pet microchipped that the owner makes sure to register their contact details with their local vetting authority or else the procedure will be unsuccessful in returning lost or wandering pets back to their owners.”

Rossiter is a firm supporter of the Government’s plan to introduce mandatory microchipping in 2015. “On behalf of the veterinary profession, I can say we are delighted that such an action is set to take place,” Rossiter says. “We have been campaigning for it for years, and we commend and support the Government for the implementation of this procedure when it comes into effect in two years time. Microchipping your pets is a really important and useful thing to do. It allows for the rapid return of lost pets so that they are quickly reunited with their owners and it can also be used to penalise owners who may have mistreated or shown cruelty towards their animals.”

Although Rossiter does not treat livestock at his Greystones-based clinic, he is acutely aware of the number of sheep attacks that take place across the country from dogs. “Through my work with Veterinary Ireland, I was made aware of attacks on sheep from dogs that are allowed to roam freely. It is a devastating thing for farmers when their sheep are killed, or injured so badly that they must be euthanised.

It is in the interests of Veterinary Ireland to see the numbers of sheep attacks decrease significantly and to find those responsible. Dog owners should not rule out the possibility that their dog would attack sheep based on their demeanour

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around humans. It is vital that people assume responsibility over their dog’s whereabouts, particularly if they are living in rural areas. People who do not keep a watchful eye over their dog should be prosecuted and made pay for any damages should their dog attack a farmer’s livestock.”

Taking responsibility Both Rossiter and Murphy are positive about microchipping pets but both believe that it is only a small factor in the hopes to decrease the level of sheep attacks in Ireland. “I would urge the Department of Agriculture, the Department of the Environment and the local authorities to really look into this issue,” says Rossiter. “The veterinary profession would recommend that work should be done to seize any wandering dogs and have the owners immediately contacted when their pet is found. We are very supportive of dog owners paying for their dogs’ actions and paying the farmers who fundamentally lose out because of these actions. Microchipping is a decent leap forward in discovering the identity of the dog and quickly discovering the details regarding its owners.”

Murphy is also a firm believer that dog owners should exercise vigilance rather than fully relying on a fix-all solution to the problem. “I think microchipping will work only as a part of many measures to raise awareness for the need for responsible dog ownership,” he says. “I think it is a positive move by the Government and I hope it does lead to a decrease in attacks but people should not view microchipping as an easy solution to the problems affecting the farming community . We do need a central database for all microchipped dogs in the country and dog owners do need to register their details so that they can be accounted for if such a situation arises. Owners need to be vigilant about their dogs and they have to ensure that their dogs do not roam freely because that is when they start to kill, injure and traumatise sheep. With just a little bit more attention paid to controlling their dogs, owners could end up saving many animal lives and significantly improving the economic circumstances of the agricultural sector in Ireland.” n

ICA SUPPLEMENT

A Taste of

Home and Family The Irish Country Women’s Association have a stunning new publication Book of Home and Family. The following pages give a flavour of this wonderful resource which is packed full of practical advice, tried and tested tips, lost skills and great ideas to inspire the modern home maker.

The publisher, Gill & Macmillan have also given us a fantastic reader offer giving you a great discount and free delivery of Book of Home and Family.

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Gerry Condon Interior Architect

An Grianán’s idyllic setting in rustic seclusion makes it a perfect place to enjoy a course, or hold a conference. Situated 40km from Dublin within close proximity to Drogheda.

What ever the weather, An Grianán is the perfect place to unwind.

With the option of a full programme of activities/courses or enjoy a totally relaxing break • Explore the Boyne Valley.

• Avail of half price Green Fees at Seapoint Golf Club.

• Stroll the beaches at adjoining Seapoint & Baltray.

An Grianán is renowned for its hospitality, friendly atmosphere, and good food. Fullboard: Midweek Mon–Fri €330 • Weekend €185 • ShortBreaks €199 (Full range of courses available at www.an-grianan.ie) • An Grianán, Termonfeckin, Co. Louth • Telephone: 041 9822119 • admin@an-grianan.ie • www.an-grianan.ie

ICA SUPPLEMENT

there you can find a contact form and information about the Guilds in your area, or by contacting our Central Office on 01 6680002 or by attending any local event organised by ICA in your area.

As President of the ICA what are your hopes for the organisation in 2014?

Ear to the Ground caught up with Liz Wall, National President of the ICA in the hectic weeks following the launch of the book to find out what inspired the book, how it all came together and the reaction of the ICA members to the success of the project.

Liz, what inspired the ICA to produce the Book of Home and Family?

My mother died when I was quite young and before I was interested enough to ask her questions about how to keep a home, maintain a relationship, make handmade presents or work with nature in the garden. After I joined ICA in 1992 and started going to An Grianán I heard all the women there discussing all sorts of top tips like how to get rid of unwanted visitors, how to make country butter and how to make the perfect cuppa. I decided that there must be many other women out there who did not live close enough to their own mothers, or who like me, had never thought to ask all of this important information and here we are in the ICA with so much information to share, and the book of home and family was born.

The members were brilliant, and got behind the book 100 percent. We have 11,000 members and we received submissions from all over Ireland.

Literally hundreds of women added their tuppence worth to the discussion of how the important job of making a house a home might become that little bit easier and satisfying.

Why do you think this book is so timely and seems to resonate with so many women?

This book offers real life experience with tried and tested methods from many different home makers all over

the country. There are many different approaches to the same problem so readers can choose which of the tips works for them.

How do you feel about the book being nominated for such a prestigious award (Bord Gáis Energy Irish Book Awards)?

2014 is a very important year for us as we will be celebrating the 60th anniversary of our tenure of our Adult Education Centre An Grianán. An Grianán was first gifted by the Kellogg Foundation for the “Education of the Women of Ireland” and it has been held in trust by ICA ever since. We only recently celebrated the centenary of the association in 2010 so we know how to hold a good party and some of the exciting events we have coming up next year include a Golf competition, an exhibition of crafts, a drama festival, a gala dinner and many more.

Reader Offer

I believe it is because the ICA does have something important to offer families all over Ireland. In our modern lives we are bombarded with ideals of the perfect home-maker, the perfect lifestyle or the perfect marriage. The truth is that there is no perfect way to live our lives but this book will help anyone find a great way to keep a house and home.

Why is the ICA such a relevant organisation in Irish life?

The ICA offers fun friendship and support to all women over the age of 16. In our busy modern lives it can be difficult to find practical courses that go back to basics on how to buy the least expensive cut of meat on a family budget, or the tools needed to find time for ourselves to pause and relax. At our adult education centre An Grianán in Termonfechin Co. Louth we teach everything from basic cookery skills to the skills needed to make our own Irish heritage crafts.

How can women become members of their local ICA Guild?

The ICA would like to make Ear to the Ground readers a very special offer – a €7.99 discount on The ICA Book of Home and Family! So, if you’ve ever wished you’d written down the things your mother and grandmother told you, then learn from those who have been there, done that, and let the women of the ICA guide you through home management from beginning to end.

Order today as a treat for yourself or a gift for a friend. Call 01 – 5009570 and quote EG01 and get your copy for only €16.00 (RRP €22.99). Free delivery within Ireland.

Either to go on line to www.ica.ie where Ear to the Ground

63

ICA SUPPLEMENT

LIKE MAM USED TO MAKE Most of us will never have tried our hand at making butter, but for very little effort this simle process will reward you with delicious pale gold butter and a batch of fresh butter milk, perfect for making pancakes or brown bread.

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ICA SUPPLEMENT

How to Make 9 Country Butter

1

If it’s your first time making country butter, you could use your kitchen mixer, carefully. Plastic churns are available here in Ireland, or you could invest in a glass churning jar (available online), which produces the best butter.

2

Traditionally, country butter was made from the cream that rose to the top of raw, un-homogenised milk but you can use shop-bought cream: depending on the fat content, 1 litre (1¾ pints) will give about 450g (1lb) of butter, and 500ml (1 pint) of buttermilk.

3

Sterilise your equipment carefully.

Scald a heatproof churn or mixer with boiling water, rinse with cold water and dry thoroughly. A glass churner should be washed with lukewarm salty water.

4

Chill the cream to about 7ºC (45ºF) before churning: the cold temperature slows down the churning but helps the buttermilk to separate from the solids, thereby increasing its shelf life.

5

Fill the churn about one third full. If using a mixer, cover the bowl with a cloth or foil to prevent splashing.

6

Churn or beat slowly and gently for about 10–15 minutes or until the butter solids separate from the buttermilk to form wheat grain shapes.

If using a mixer, take care not to over whip the buttermilk back into the butter, which will cause it to spoil within a few days.

7

Strain off the buttermilk and reserve for making brown bread and pancakes or for feeding chickens.

8

Wash the butter inside the churn or mixer bowl until the water is clear: ideally, you’ll change the water three times before a final immersion in salted water (about three tablespoons of table salt to five litres of water). Leave to stand for an hour or so before straining.

You will be left with small grains of butter. These can be used directly in baking, or shaped into blocks of butter.

You may want to squeeze the grains with the back of a spoon to release any trapped buttermilk.

10

If making a small amount of butter, you can shape it on a square wooden board with butter paddles or Scotch hands. Steep both in boiling water first, scrub with salt and leave for a few minutes. Shape the butter as desired, wrap in greaseproof paper and store in the fridge.

Buttermilk Pancakes The addition of buttermilk to these pancakes combines with the bicarbonate of soda to make lovely fluffy pancakes. They don’t need extra lemon juice as they are acidic enough; better to opt for a sweet or savoury accompaniment. Makes 6 pancakes.

2

In a separate bowl, whisk the egg into the buttermilk. Slowly add the liquid to the dry ingredients, beating well until you have a smooth batter the consistency of a gooey paste.

3

Heat a small non-stick frying pan over a medium heat, melt a knob of butter on it and add a ladleful of batter. Cook for three or four minutes or until the mixture rises and bubbles on top before flipping and cooking on the other side for two or three minutes.

4

Serve immediately as you cook the remainder, adding a little knob of butter or slick of oil for each new pancake. Alternatively transfer to a warm oven where you can stack them until ready to serve.

ICA Tip Unlike other pancake batters which benefit from standing before use, this mixture must be used immediately.

Using the smallest pan you have will help them rise well.

INGREDIENTS 225g (8oz) plain flour 1 level teaspoon bicarbonate of soda 1 teaspoon salt 1 teaspoon of caster sugar 1 egg 400ml (¾ pint) buttermilk 100g butter TO SERVE maple syrup, honey, home-made jam or crisp grilled rashers What You’ll Need small frying pan or pancake pan, about 23cm (9in)

1

Sieve together the flour, soda and salt into a large mixing bowl, add the sugar and mix well.

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ICA SUPPLEMENT

HOUSEHOLD MANAGEMENT – Kitchen Essentials The kitchen truly is the heart of the home where so much of life happens. It’s the sanctuary that we head to after a hard day, the place where secrets and stories are swapped, the source of comforting food and warm memories of learning to bake or cook. Here the women of the ICA share some of their tips on showing your kitchen a little love to keep that heart in great shape.

Kitchen Equipment & Appliances

Cooking can be so much more enjoyable – and so much easier – if you have the right kit to hand. Today there are any number of kitchen gadgets and appliances available for us to spend our money on but our mothers and grandmothers managed with a few well-cared for basics.

There is no point in buying expensive gadgets, even if they appear versatile, unless you are sure you will get plenty of use out of them. You may well decide to continue using your hand-held grater or the well-proven balloon whisk – and it would be hard to find more versatile items than a wooden spoon, a spatula and a good, sharp vegetable knife. the essentials A good knife is one of the most essential tools in the kitchen. Invest in a small paring knife, a large carving knife for meat (or an electric alternative) and a good strong cook’s knife for chopping and slicing vegetables and raw meat.

Choose good quality carbon steel or stainless steel. Remember that more accidents are caused by a blunt knife slipping than by use of a sharp knife, so invest in a sharpening steel and sharpen your knives regularly. Never throw a sharp knife into a washing-up bowl with other cutlery – to do so risks both cutting yourself and blunting the blade.

A selection of wooden spoons and measuring spoons is useful. Pick up 66

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some US measures as well if you have American cookbooks or recipe apps (a lot of websites for baking recipes are US-based).

Saucepans come in a wide variety of materials, from flowery patterned, heatproof glass to heavy enamelled iron. Keep in mind a few important facts when choosing, such as what type of cooker you use (solid fuel, gas or electric ceramic hob?) and how much you want to pay. A good choice is a midpriced stainless-steel saucepan with a copper or aluminium base: these are hardwearing, easy to use and clean, and the base conducts the heat quickly throughout the pan.

Apart from the basics there are some specialised things that one cook will find essential and another will find completely useless. A big preserving pan is essential if you regularly make your own marmalade and jams in big quantities, while a fish kettle or an asparagus steamer will be essential for very few cooks. Pressure cookers and microwaves are either rarely used or essential equipment, depending on your own cooking practice: both are useful for making very quick stews,

soups or stock without boiling away all the nutritional value. A slow cooker is ideal for cooking cheap, tough cuts of meat, whole chickens and ham joints and to make puddings. It is safe to leave unattended for several hours, freeing you up to do other things, and is very energy efficient.

Missing Equipment Necessity is the mother of invention, and a little imagination can be very useful when you do not have the specialised tool called for in a recipe.

A deep roasting tin filled with water serves well as a bain marie for an oven, while a heatproof saucer or some washed pebbles in the bottom of a saucepan of water does the same job as an expensive and bulky steamer. You can replace a missing rolling pin with a clean wine bottle or jam jar; remove the base from a well-washed empty salmon or tuna tin to double as a scone cutter and a poached egg ring; and small biscuit tins (such as butter biscuit or shortbread tins) when greased and lined can be used to make a sponge or fruit cake.

KITCHEN APPLIANCES Kitchen appliances are worth buying well and looking after too. Grind a cup of rice in your coffee grinder to both sharpen the blades and clean while you’re at it. Blenders and food processors can be hard to clean thoroughly, especially if you have been chopping meat, but processing some stale bread before washing up makes it considerably easier.

The simplest way to clean toasting and grilling machines after use is to unplug, cover the warm grill plate with a damp cloth and close the lid down. Leave it to steam away while you eat and then just wipe the softened residue clean, with no with no scrubbing needed.

There is no point in buying expensive gadgets, “ even if they appear versatile, unless you are sure you will get plenty of use out of them. You may well decide to continue using your hand-held grater or the well-proven balloon whisk – and it would be hard to find more versatile items than a wooden spoon, a spatula and a good, sharp vegetable knife

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ICA SUPPLEMENT

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ICA SUPPLEMENT

Iron Ladies Love it or loathe it most of us have to tackle a load of ironing from time to time. The bigger the family the larger the task. Luckily we have some great advice from the ICA on getting th perfect finish, maintaining your iron and lightening the load.

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ICA SUPPLEMENT

How to Iron a Shirt

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Aim to remove most creases before your shirt or trousers hit the ironing board, and be very particular about which creases you add to the finished garment.

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You’ll get a much smoother finish if you iron clothes from damp rather than bone dry. And it will take less elbow grease too, which is always welcome.

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If you won’t be ironing straight away, shake out the shirt well to smooth out creases, place it on a hanger and button it right up to encourage it to dry in shape.

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Always check the care instructions on any garment, but if they are not there, pay attention at the very least to the fabric and be sure to set your iron to the correct temperature. Err on the side of caution to avoid burning the fabric.

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Spray cotton shirts with starch before ironing. Linen items will iron up lovely and crisp if you pop them in the freezer for fifteen minutes first.

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If you are ironing nylon, shake some talcum powder on the end of the ironing board. Slide the iron through the talcum powder to help it slide over the garments without sticking.

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Approach a shirt in parts, pressing the unbuttoned collar first (inwards towards the centre to avoid the collar points from crumpling), then the upper shoulders (one side at a time and using the narrower end of your board to gain access), and then the front and back individually (working from the bottom up).

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To tackle the row of buttons, fold a towel into several thicknesses, lay the shirt button-side down on the towel and iron it from the inside. This is particularly important if the shirt doesn’t open fully, in order to avoid marking the back of the shirt.

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To press the sleeves and cuffs, lay each sleeve out carefully, smoothing it out with your hands using the bottom seam as a guide. Use the

method above to iron around the button on the cuff, and then open the cuff and press it from the inside.

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Be sure to capture all that hard work by hanging your shirt properly, with the top button closed and in a wardrobe with enough space to ensure it doesn’t pick up any new creases. For that professional finish, you could cover it with plastic or tissue paper.

Caring for...

Your Iron An iron’s base should be kept smooth, clean and shiny so that it will not harm any fabric, but this can take a bit of maintenance. For a quick clean,run the hot iron over a piece of tin foil. To banish brown scorch marks, rub with a paste of vinegar and bicarbonate of soda or a warmed up solution of half vinegar, half salt. Clean thoroughly with a wet cloth.

A build-up of starch can produce a sticky base; to remove stickiness, iron over salt scattered on thick paper. If your iron

is not running smoothly, try wrapping some soap in cotton fabric and rub the hot iron over it several times.

A steam iron should be cleaned regularly to avoid a build-up of mineral deposits: simply fill with equal parts water and vinegar, or water with a little detergent. Set the thermostat to full, allow to steam in an upright position until the liquid is evaporated, and rinse thoroughly with cold water.

Insulating your ironing board with a layer of tin foil beneath the cover will help retain the heat and allow your iron to work more efficiently – but take care not to burn the fabric with the increased heat.

ICA Tip A quick iron can be a great way to revive clothes without washing them, especially if you use a little starch to crisp-up tired fabric. You can make up your own home-made laundry starch by disolving a tablespoon of cornstarch in a pint of cold water. Dispense from a spray bottle, shaking well before use.

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ICA SUPPLEMENT

Gadget Grinder Given their credentials in all things kitchen related we decided to ask the ladies of the ICA to road test some kitchen appliance that may make life a little easier for the modern homemaker.

The ladies duly put the gadgets through their paces in their own kitchens and gave us their verdicts.

The Phillips Iron Tested by Kathleen Gorman The Philips iron is very light and is easier to use than my own. I loved that the steam power was very strong and one excellent feature was that the iron sets itself for the type of fabric which was a great feature. The reservoir is the same size as other irons but it glided across the material very nicely. I ironed 5 shirts in quick succession and there was not a single crease on any of them, I was delighted. I would definitely recommend this iron.

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The Philips Food Processor Tested by Mary Harrahill Normally you expect a food processor to be heavy, bulky and to take up a lot of space in your press. One of the first things I noticed about the Food Processor from the Philips Viva Collection is how light and compact it is. There is also a very clever space saving device that instead of individual discs for slicing, shredding and granulating, the Philips Viva Food Processor has small oval attachments which fit into one single disc. This means that all the mini oval attachments fit inside the jug for easy storage. At 750 watts this is a very powerful processor with some very exciting attachments including a coffee grinder, a meringue emulsifying disc and the click close feature on the jug – which is a very good size. I really liked the sturdiness of the accessories and the little stick down feet on the base of the unit. All in all I loved this food processor and will certainly consider this model when I set out to buy a new one.

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ICA SUPPLEMENT

The Philips Juicer Tested by Rebecca Ryan The best thing about the Philips Juicer was that it was really light my own juicer is far heavier. I really liked the fact that I could put a whole apple and a whole pear into the funnel without cutting up the fruit. I was also able to put half an orange in with the skin still on and it juiced perfectly. Once I had opened it found it easy to clean but on the down side was that it was very difficult to assemble and take apart. I found the instructions for opening and closing it very disappointing and I didn’t like how the plunger had to be lined up with a groove on the side. I would not replace my own juicer with the Philips juicer but because it was so easy to clean I will give it 3 out of 5.

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The Philips Air Fryer Tested by Liz Wall I would highly recommend this air fryer. If you use frozen chips no oil is necessary and with regular chips only a small amount of oil is needed making this fryer very healthy to use. It was much quieter than my own and makes a nice hum when it is in operation. Instead of lots of steam, just a small amount of hot air comes out of the back while it is running. No lid is necessary and no assembly is required. The dial is very big and easy to read and it was also very easy to wipe clean. I really liked the chips that I made in it and I will be trying it again tonight with some pork steak. I would definitely recommend the Philips Air Fryer.

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Russell Hobbs Allure Ball Chopper Tested by Anna Sinnott This is a very stylish piece of equip-ment. It is small and compact and therefore does not take up much space.

Leaving it on your worktop, it is accessible without very much hassle and therefore you would use it often.

I used the Ball Chopper to make a fruit smoothie.

The end result was excellent both in the creamy taste and in the texture. It can be used to make a variety of dishes including soups, sauces, smoothies and cocktails. It can also be used to whip cream at a press of a button.

Err on the side of caution, when using the ball chopper for the first few times as it is easy to overfill which leads to some spillage.

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Business Organic Pig Farming

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Young Success

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Siobhan Talbot

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Turkey Farming

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Craft Beers

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Sustainable, Traceable, Irish

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Article name ORGANIC PIG FARMING

ORGANIC Pig FARMING — I­­s it feasible?

Ireland has seen a decline in organic pig farming methods in recent times.

PHIL ELLISON speaks to John Paul Crowe of Crowe’s Farm about the variety of factors that influence the feasibility of organic pig production.

The four Crowe brothers on their farm 74

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ORGANIC Article PIG FARMING name

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ased in the grasslands of Dundrum, Co Tipperary, Crowe’s Farm is dedicated to the supply of 100 per cent natural and local products. From farm to fork, every aspect of the production process is managed by one of the four brothers involved in the operation. The pigs are handreared by John Paul Crowe on the farm, and then processed

by TJ and Patrick Crowe in the family-run on site butchery.

From there, the artisan products are distributed all over Tipperary and Ireland, while Eamonn Crowe specialises in the event catering and retail side of the business. The farm was recently awarded Best Overall Organic Product for its organic dry cure black rashers at the National Organic Awards 2012.

In addition to this, the Crowe brothers concern themselves with environmentally friendly practices by minimising the wastage of raw materials, energy and harmful emissions.

Challenges and difficulties Crowe’s is a fully certified organic farm with the recent exception of its pork production. Instead, the pigs are outdoorreared with the distinction being in the methods of care. “The difference is that with organic pigs, you have to give them 100 per cent organic feed,” explains John Paul. “It’s very difficult to source organic feed in Ireland so we had to import it from the UK. Unfortunately, one of the main reasons we switched was due to the poor harvest, which led to terrible yields and reduced amounts of feed stuff. This in turn drove up the price and competitiveness of organic pork.”

Rainfall levels in Ireland have also proved to be one of the biggest challenges for farmers wanting to undertake organic farming. The Soil Association, which is the recognised organic body in the UK, recommend that if your land is prone

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ORGANIC PIG FARMING

Pigs at Crowe’s Farm

Pigs are the one animal that vary “massively depending on their diet.

A traditional outdoor-reared pig is going to have more intermuscular fat, which means more flavour, but that can change drastically if you feed a pig an energy diet

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to an excess of 800 millimetres of rain per annum, then you are not suitable for organic pig production.

“I don’t think anywhere in Ireland is below that figure,” remarks John Paul. “For example, we had around 1300mm of rainfall in Ireland last year, so our land would be quite heavy, particularly in the winter.”

In addition to this, there are extensive labour and financial costs involved in the provision of appropriate housing conditions for organic pigs. “It was a huge task in setting up the outdoor paddocks if the weather looked better, and with the Irish climate, it was an unpredictable venture,” says John Paul.

The ruling factor proved to be the difficulty in getting the feed for the pigs. “We can’t grow protein in Ireland. We can grow the energy crops quite easily like wheat, oats, and barley, but soya is the best source of protein for pigs, which has to be imported from South America,” explains John Paul.

An ample marketplace Despite the difficulties in producing organic pork in Ireland, there is a sizeable consumer demand for the product. One of the issues that Crowe’s Farm was experiencing was establishing a consistent and reliable supply line to the customer. Coupled with that, organic sausages generally have lower permissible shelf lives making it impracticable and unprofitable to prepare and transport a product for sale within the allocated time frame.

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“To do it on a scale was the problem,” explains John Paul.

“We were only allowed about a seven-day shelf life, when really you’d want around 21 days. We also do home delivery, but when people buy pork products like rashers or sausages, they tend not to buy in bulk. So we had difficulty providing the public with the product. We attended an organic farmers fair in Marley Park, Co Dublin, numerous times where people would approach us asking where they could buy our organic produce, because it wasn’t available in supermarkets.”

Farrowing can be both a laborious and costly task for farmers. The brothers have devised a system instead, which sees them buying ten-week-old weaner pigs and finishing them on the farm. In addition to this, the brothers also source a limited amount of organic pigs from other organic farms.

Farmers must also choose the breed of pig and adjust its diet accordingly, as the three most important factors are the age, breed and sex of the pig. As John Paul explains: “Pigs are the one animal that vary massively depending on their diet. For example, a tradi-tional outdoor-reared pig is going to have more intermuscular fat, and more fat means more flavour. However, that can change drastically if you feed a pig an energy diet. If they don’t have enough protein in their diet, they will grow slowly and lose a lot of fat. It all has an influence on the overall taste of the product.”

Traceability and welfare There are many welfare issues surrounding the certification of Irish farms and animals. As Grace Maher, Development Officer at the Irish Organic Farmers and Growers Association (IOFGA), explains: “The idea of pigs and chickens being kept in pens and housing all day is not allowed under organic certification, the animals have to be free range. There are obviously periods where the animals have to be brought in for weather purposes, which is a welfare issue as well. Animals must be given plenty of space in their housing environments with large stalls, and farmers cannot simply leave them inside for six consecutive months, and then outside for the other half of the year – there needs to be a balance.”

The IOFGA also closely monitor the types of feed given to organic animals, and have encountered issues surrounding genetically modified ingredients being a part of their daily diets. “Organic animals must be fed an organic diet. For all of these reasons we require farmers to produce an annual health plan for their animals. We’ve noticed that the overall health of the animal improves drastically when farmers go organic, which is one of the main reasons consumers buy into the idea,” says Grace.

Another concern with organic associations is the subject of routinely dosing animals with antibiotics to keep them disease-free. “This can have massive repercussions with our immune systems as the human race is building up a resistance to antibiotics through consuming these meats,” explains Grace. “In organic care, animals are not dosed for preventative reasons, and we’ve seen improvements in the overall herd health when farmers abstain from routine dosing.

In conventional farming, if an animal is treated with antibiotics, the animal cannot be slaughtered within two weeks of the treatment. Under organic regulations, this figure is doubled or tripled and an animal can even be entirely removed from an organic system if it has been dosed more than twice in a 12-month period,” concludes Grace.n

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Young entrepreneuR

Young Success ALYSON GRAY talks to 13-year-old entrepreneur Andrew Butler about the success of his chicken farming and his two books — and why having a passion for what you do is key to the success of any business.

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©iStockphoto/Thinkstock/jxfzsy

n times of a recession it said that one of the best ways for growth is through entrepreneurship and 13-year-old Andrew Butler is no exception. Having started his first business of selling eggs to his neighbours at the young age of eight, Andrew has gone on to write two books while continuing to keep his own chickens. Andrew has shown determination and initiative in creating his own business, which in turn has led to success and some extra pocket money for him.

Andrew lives with his family, parents Aine and Tom and brothers Emmett and Senan, in Kilsheelan, Co Tipperary and is in his second year at The High School in Clonmel. It was here during his first year where he began writing his books and growing his business.

Andrew explains that he became interested in keeping chickens because growing up his granddad always kept hens and then in recent years his father began to keep them for the purpose of eggs. From a young age he sold eggs to his neighbours – a business he has now passed on to his younger brother Emmett who has set up an honesty box at their gate where locals can purchase eggs each weekend.

Andrew’s books

started his first business of selling eggs to “hisHaving neighbours at the young age of eight, Andrew has gone on to write two books while continuing to keep his own chickens

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Andrew wrote his first book A Beginner’s Guide to Keeping Chickens in November 2012. The book guides a first-time chicken keeper in the basic requirements and skills involved in caring for chickens, such as essential knowledge about housing and feed.

Andrew says he wrote the guide as part of his business project but the book then met unexpected success when he won the South Tipperary Student Enterprise junior section for 2012 and then went on to win the junior category in the Student Enterprise Ear to the Ground

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Young entrepreneuR

ETTG presenter

Helen Carroll with

Andrew

You have to just find a market and a gap in the “market for something and then be creative ”

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Awards National Finals 2013, beating off thousands of other applicants. Andrew explains that he wrote the book due to a gap in the market for a basic, easy to understand guide, “I chose to write my books because I thought there was a market for it as a lot of the guides are very big and long, and people don’t really need to know most of the stuff in them.”

After the success of his first book he wrote a follow-on entitled A Complete Guide to Chicken Breeds. Andrew explains that that the second book took a very long time to write as he had to research every individual breed and as there is over 90 breeds this was quite time consuming. Both of Andrew’s books have been received well in his community and throughout the country.

The books are available to buy on his website www.thechookbooks.com.

He has also travelled to many poultry sales and events to promote and sell his book, where the reaction has been particularly positive.

keeping your own chickens or buying from a local hen keeper; in particular it guarantees that your eggs are coming from a good source as they are being raised in your back garden or somewhere nearby. If you are keeping your own you can then control what they eat and how they live, making sure that their eggs are healthy and of top quality – this is something which is out of your control when buying supermarket eggs. Eggs from backyard chickens are also healthier, tastier and cheaper. Furthermore there is the added benefit of the hens maintaining your soil from their droppings, which enrich the compost, as does their scratching at the ground for insects. While there are many different things necessary to know in raising chickens Andrew’s advice is simple: “my main advice is to invest in a good house and run to start with. It will save you a lot of hassle in the long run, as if you have a predator, a good house and run are essential.”

Keeping chickens

The future

The market at which Andrew has aimed his books is those people who have never kept chickens before or who are just starting out. The books have acted as a great source of advice and guidance for many wanting to keep chickens.There are many benefits of

Most teenagers have no idea what they want to do when they reach adulthood, particularly those as young as 13.

Andrew, however, has gained some real life experience in what it takes to become an author and entrepreneur. He says that while he is not sure about a

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career as a writer, entrepreneurship and business is something he might like to pursue. So what does it take to become a successful entrepreneur? “I think you have to just find a market and a gap in the market for something and then be creative as to how you can sell it,” he explains. He also agrees that it is important to have an interest and passion in what you’re developing.

Despite his success with his two books Andrew has decided not to continue on with this particular business any more; instead he plans to start a new project and further develop his entrepreneurial skills. Andrew’s entrepreneurial spirit and hard work at such a young age is inspiring, and proof that the future of our country is in good hands.

Chook Books Andrew currently has two books available: A Beginner’s Guide to Keeping Chickens This book introduces a new owner to the basic requirements and skills involved in caring for hens. There is information on houses, feeding, beginner breeds, common problems, breeding, eggs and buying hens.

The book costs €5, plus postage and packing, to buy.

A Complete Guide to Chicken Breeds This book contains information on every chicken breed recognised by the Irish Poultry Fanciers Association.

There is also information such as weight, expected eggs, standard colours, origins, breed descriptions, each breed’s most common use and other facts. This book costs €10, plus postage and packing, to buy.

Both books are available on Andrew’s website www.thechookbooks.com

ADVERTISING FEATURE

D-Plant Horticulture Leading the Way to Sustainable Fuel Grow your own firewood in as little as eight years with Eucalyptus short rotation forestry.

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hroughout the past year, we have seen continued and growing interest in eucalyptus grown for wood fuel – firewood logs in particular.

There have been approximately 60 new growers from around the country planting eucalyptus this year, with projects ranging from small self-sufficiency plantations to larger commercial forests, and 2014 will have upwards of 100 new plantations across Ireland.

D-Plant Horticulture is dedicated to the development of eucalyptus as a future source of wood fuel in Ireland.

It’s been more than six years since we first looked at eucalyptus as a wood fuel crop. Following two years of research, the first trial plots were planted in May 2009. The winters of 2009-10 were a

real trial, but while we sustained heavy losses we also learned a great deal about cold hardiness, variety selection, provenance selection and site selection.

Those two winters, while severe in every way, are what has brought this eucalyptus industry forward in research and development.

There is a rising cost in fossil fuels and increasing pressure on the firewood supply market due to the compulsory requirement for smokeless fuel in urban areas, coupled with competition for traditional forest resources from fiberboard, wood chip and pellet products. The need to bridge this gap is becoming more apparent each year.

Eucalyptus is an ideal crop for this purpose; a purpose-grown wood fuel crop, ideally suited for the firewood

log market. It has a low entry level; it can be planted by hand with a spade and harvested with a chainsaw or a mechanical harvester. Mowing or strimming between the rows helps get things back on track if weeds threaten to grow out of control. Eucalyptus planted at 2M x 2M should close canopy by the middle to end of the third year, and no further weed control will be needed again until after harvest on year eight to ten. n For further information on planting, contact: Brendan Doyle, D-Plant Horticulture, Borelia, Glebrien, Enniscorthy, Co. Wexford Tel: (053) 9236516 Mob: (087) 2861221 Email: dplant@eircom.net or visit www.dplant.ie

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Put cholesterol-reducing plant sterols at the heart of your daily routine.

New Avonmore Heart Active is milk with added plant sterols, which are proven to reduce cholesterol. Just 2-3 glasses a day can help reduce cholesterol by 7-10% in 2-3 weeks. There’s no compromise on taste, and it can be used in exactly the same way as regular milk – on its own as a drink, in your cereal, and in tea or coffee.

So put the power of cholesterol-reducing plant sterols at the heart of your routine with New Avonmore Heart Active.

Plant sterols have been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. Heart disease has multiple risk factors, altering one may or may not have a beneficial effect. The beneficial effect is obtained with a daily intake of 1.5-2.4 g plant sterols - that is 2-3 glasses (250ml glasses) of Avonmore Heart Active every day. A reduction of 7 to 10% can be achieved in 2 to 3 weeks. Consume as part of a balanced/healthy diet and lifestyle. This product is intended exclusively for people who want to lower their blood cholesterol. Always read the label.

BUSINESS PROFILE

Meet Siobhán Talbot Earlier this year, Glanbia announced that Siobhán Talbot will be taking over as Group Managing Director after a period of transition. We profile the new Glanbia head…

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s one of Ireland’s leading food companies, producing a wide range of dairy products and nutritional products, all eyes were on Glanbia earlier this year when a new head was announced. John Moloney announced in May that he was to resign from the board and his position as Group Managing Director to enable a transition period before his planned retirement in 2014. The company then appointed Siobhán Talbot, Group Finance Director, as his replacement, officially taking up the position in November 2013 after a period as Group Managing Director Designate.

The appointment is a significant one, not only because Glanbia is such an important company both within Ireland and globally, counting Premier Dairies and Avonmore among their brands, but also because it marks the first time that a woman has taken over as the head of a public company with turnover in excess of €2 billion in Ireland. That said, Siobhán maintains that her gender is secondary to the importance of the job itself, writing in the Irish Independent: “Regardless of gender, all of us have

to overcome challenges to progress.

Whether male or female, each of us has the opportunity to succeed in Irish society. I think it is most often a matter of personal choice that women do not pursue the top jobs, board positions or senior political posts and oftentimes those choices are not easy.”

In the same article, which was written by her shortly after the announcement of her new position, she credits her husband Billy and her mother with providing the vital support that a woman in a global business with two teenage children needs in order to get ahead.

Big job ahead Siobhán joined Waterford Foods in 1992, which merged with Avonmore Foods plc in 1997, and became a member of the Group Operating Executive in 2000. She was appointed Deputy Finance Director in 2005, before her most recent role as Group Finance Director. Her role encompassed responsibility for group strategic planning until the end of 2012, which involved travelling across Europe, North America and Asia.

Regardless of gender, all of us have to overcome “challenges to progress ”

With a total employee base of just under 5,000, Siobhán’s role is a difficult and challenging one, but she is looking forward to the challenge, as she wrote in the Irish Independent. “The buck will stop with me when I become group managing director of Glanbia. There will be huge decisions to be made onacquisitions, capital expenditure, investor relations, not to mention strategic development. But I relish the challenge ahead and love the diversity in my work, from meeting farmers at a local area meeting to a huge institutional investor based in New York.”

It’s widely accepted that former head John Moloney will be a tough act to follow, as it was under his leadership that the company transformed from a struggling entity in 2002 to the profitable global success story it is today.

His strategy was to sell off businesses, particularly in the UK, that produced liquid milk and cheese products and instead build up the performance nutrition and other nutritional side of the business using whey as a major ingredient.

According to the Irish Examiner, almost three quarters of earnings are now generated by the global ingredients and performance nutritionals businesses, built up over the past decade. The emphasis now is on global expansion, especially in Asia.

Siobhán’s appointment has been deemed a positive move as she has played a key role in the company throughout the years. As to the strategy ahead, Siobhán maintains it will be business as usual, telling the Irish Examiner earlier this year: “We have very strong brands. We are very aligned with how trends are emerging.

We will continue to execute the Glanbia strategy, which is to become the leading global nutritional solutions and cheese group.”

In the same interview, she cited her confidence in Ireland’s farming community to achieve the goals set out by Government by 2020. “While very conscious of the recent challenges, we fundamentally believe in the longterm opportunities for the sector and that farmers will be ready for these.

Ireland has some of the best dairy farmers in the world along with a strong competitive advantage that will serve us well.” n Ear to the Ground

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BUSINESS

Talking Turkey Rearing turkeys is no longer just for Christmas, farms around Ireland are now producing top quality turkeys year round. We chat to a turkey farm that is a real family business about their lives, work and their top tips on choosing and cooking turkey to perfection.

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BUSINESS

T

urkey farmer, Raymond McCaghey grew up on the family farm in Co Monaghan, which he now runs alongside his wife Mary and the their family. He is the third generation of his family to run the farm, which has raised turkeys since 1951. IGWT, as the farm and business is now known, has grown to become one of the country’s leading producers and suppliers of turkeys all year round.

The farm and business operation now employs a team of over 50 people who work together to ensure freshness and quality in their range of products and to develop innovative new food products for an increasingly healthconscious public.

check for the Irish brand as this guarantees the quality and high standards that have gone into producing the turkey. Not forgetting that buying Irish is supporting jobs locally,” says Raymond.

Generations to come

The McCaghey children

With a family of five growing up fast and a thriving business, Raymond is hoping that some of them develop the same love of the farm and the business that he inherited form his grandmother Catherine McCaghey and ensure that the McCaghey name will be associated with quality turkey production at home, and maybe further afield, for generations to come. n

Changing times The farm has grown over the years, developing into a sophisticated business as Raymond explains, “The farm started by rearing turkeys for Christmas, this increased every year up to the point that there was a demand for turkeys at Easter and now it has become a year-round turkey production. We been supplying multi markets for several years now, we produce whole hen turkeys for Christmas, Easter and bank holidays and in addition we supply daily turkey meat and joints cut and rolled.

Because it’s a healthy meat, turkey is becoming more common on the dinner table”.

Down on the farm Raymond really relishes the variety of the work: “I like that no two days are the same and there is always plenty of work to keep you occupied. Daily life on the farm is busy, we have an early start to take care of feeding, water, bedding and air control. We check how birds are and what they need two to three times every day. The turkeys are fed a wheatbased diet and on average are reared for 12 to 18 weeks before they are mature. The farm is accredited by Bord Bia for the quality of our produce and by Freedom Foods for the proper and safe handling of the turkeys on the farm.”

Growing quality As the range of products on supermarket shelves seems to expand daily the amount of choice facing us how do we know what to look for to get the best value and quality? “When buying a turkey, shoppers should firstly

Raymond’s tips on roasting the perfect turkey 1. Remove the wishbone from the turkey as this makes carving easier.

2. Butter the breast of the turkey and season with salt and pepper. If you like you can cover the breast of the turkey with slices of fatty streaky bacon as this will prevent it from drying out and add flavour.

3. You can either stuff the turkey or cook the stuffing separately, if you stuff it calculate the cooking time based on the weight of the stuffed turkey.

4. Roast the turkey in an oven preheated to 1800C allow 40 minutes per kg then add 30 minutes to the cooking time.

5. Baste the turkey every 20 minutes with the juices that run out into the baking dish.

6. Keep an eye on how the breast of the turkey is browning and when it looks nice and golden cover it with tinfoil leaving the legs uncovered.

7. Pierce the thickest part of the breast or thigh to check that the juices run clear.

If the juices are still pink check again after 10 minutes.

8. Remove from the oven and allow the turkey to rest for 30-40 minutes, tented in foil, before serving.

9. Use the juices from the roasting tray to make a delicious gravy.

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ADVERTISING FEATURE

Is your farm as safe as it could be?

If you are a farmer, you’ll know how rewarding and challenging your work can be. You will also be well aware of the risks it brings.

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griculture can be one of the most dangerous occupations in Ireland, particularly when people aren’t aware of all of the risks which can be involved. A Teagasc survey, for example, found that roughly 2,000 injuries occur on Irish farms each year, 75 per cent of which are associated with machinery, livestock and falls. Overall, almost 1/3 of all work-related deaths happen on farms*1. Being aware of the dangers and taking steps to minimise them can greatly reduce the risks.

Farm Insurance is Vital to Safeguard Your Farm Farms are unique working environments. They are not just workplaces; many are also homes. Farming is often a family business and family members account for over 90 per cent of all farm injuries*2 so it’s important to ensure that your home and family are fully protected. Many farmers are selfemployed and can’t afford any downtime, so farm insurance is essential and income protection is also strongly advised.

Prepare a Safety Statement or Risk Assessment All farmers are legally obliged to prepare a Farm Safety Statement or a Risk Assessment (if they have less than 86

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three employees) in accordance with the HSA’s code of practice. These will help you to identify the risks on your farm, implement safety measures and protect your family and workers. They are unique to each farm and should be read by anyone working or living on the farm. They must also be reviewed annually to keep them up to date.

Tailored Farm Insurance At Aviva our farm insurance is specifically tailored to farmers’ needs. We offer complete and flexible insurance against damage to farm property or vehicles, livestock insurance, income protection and liability insurance against injury to workers or visitors.

We understand the particular safety risks involved with farming and want to do everything we can to help reduce them, so we offer insurance premium reductions for various farm safety procedures. We also offer further discounts to those holding multiple policies with us.

Your farm is open 24/7 so we are too. Our 24-hour claims service means we’re always here when you need us.

Aviva’s Farm Safety Tips Farming is an extremely dangerous occupation. A farmer is seven times more likely to be killed at work than workers in other professions*3. Farming safely not only saves lives, it can also help you save on your insurance costs.

At Aviva, farm safety is a priority. We are committed to reducing farming accidents by helping you to farm safely. We have over 100 years’ experience in the insurance business

ADVERTISING FEATURE

Agriculture can be one of the most “ dangerous occupations in Ireland ” in Ireland. This experience has given us a unique insight into where the dangers lie, what the most common types of accidents are and, most importantly, how to prevent them.

We hope that by sharing this knowledge with you and by rewarding safe practices we can help make farming safer.

Knowing the Dangers Can Help You to Avoid Them Simply being aware of where the greatest dangers lie can help to make you more cautious and can reduce the risk of accidents. Farm machinery (47 per cent), handling animals (13 per cent), falling from heights (12 per cent), drowning (11 per cent) and working with timber (7 per cent) are some of the most common causes of deaths on farms*2. Here are some tips from Aviva that will help make your farm a safer place to work:

Farm Illness Risks

Farming Safely Safety around Machinery:

ILLNESS

CAUSES

PRECAUTION

47 per cent of all farm deaths are caused by contact with tractors/machinery or vehicles*2 so you should always ensure that: • All power take-off shafts are adequately guarded.

• Tractors and other vehicles are properly maintained, with the hand brake on and the cab locked when

not in use.

• Chainsaws are in proper working order.

Asthma or ‘Farmers’ Lung’

Working close to spores, moulds and organic dust

Wear a dust mask

Leptospirosis

Contact with stagnant water containing rats’ urine. Symptoms are similar to a very bad attack of flu

Wear gloves

Brucellosis

Infected animals

Careful handling

Lyme Disease

Tick bites

Keep arms and legs covered where possible

Safety with Livestock 13 per cent of farm fatalities involve handling animals*2 so: • Maintain cattle handling units, cattle crushes and holding

pens regularly.

• Bulls should be ringed and the ring regularly inspected.

• Holding fields for dangerous animals should be securely

fenced off.

Children’s Safety Children are involved in 1/3 of all farm accidents*2 so explain the dangers to them and regularly remind them.

• Do not carry children as passengers on attachments

or trailers.

• Keep slurry pits covered.

• Store chemicals and pesticides safely.

You can find more detailed safety tips in our Farm Safety Guide, which you can download at http://www.aviva.ie/online/business-insurance/products/ farm-insurance/safety-tips/.

Slurry Pits

Give Your Farm the Protection It Needs

Slurry pits produce dangerous gases like hydrogen sulphide and ammonia so warn people to steer clear unless necessary.

• High levels of ventilation during agitation are vital.

• Only undertake agitation of the pit with two people

present, if possible.

• Always avoid naked flames near pits.

Aviva farm cover is only available from recognised insurance brokers. For more information on farm safety or to get a farm insurance quote, contact your local Insurance Broker.

Electrical Safety • Conduct electrical repairs right away.

• Always use a qualified electrician and comply

with government regulations.

• Watch out for overhead cables.

References • 1 Farm Safety Code of Practice, Risk Assessment Document, HSA • 2 Teagasc and HSA) • 3 HSA accident records.

Aviva Insurance Limited, trading as Aviva, is authorised by the Prudential Regulation Authority in the UK and is regulated by the Central Bank of Ireland for conduct of business rules. n Ear to the Ground

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©iStock.com/MmeEmil

CRAFT BEER

Brewing up a storm The Irish craft beer industry is catching up with the artisan food sector in terms of an excellent reputation, writes SUZANNE CAMPBELL, but there are still achievements to be made…

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ranciscan Well, Bo Bristle, Five Lamps, Eight Degrees Brewing… the names of Ireland’s craft beer companies are as interesting as their diverse products and passion for difference. With over 5,000 years of brewing history on this island it’s not surprising Irish artisan drinks are finally catching up with the glossiness of our food sector.

Most Irish craft breweries have only come on stream in the last five years, and now 25 breweries, six artisan cider

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makers and emerging whiskey distillers are operating in a market dominated by multinationals like Diageo and Budweiser. Artisan foods have never had such good press and appeal, and beer is now getting in on the act. Beer and food pairings are now appearing on restaurant menus, and in bars stocking craft beers, beer sommeliers can advise you which of the myriad new products suit your tastes in both food and drink.

It’s a cutsey food and drink story until you look at the figures – Bord Bia’s

report on the sector shows the craft beer market rose by 42.5 per cent last year and predicts further growth of 35 per cent this year. Even though craft beer is still below 1 per cent of the entire beer market in Ireland, lessons learned from the US would point to it being far from a fad.

The United States has seen a recent boom in craft brewing and now has nearly 3,000 craft breweries; these are small producers making pale ales, bitters and just about everything that isn’t mass market product. Most of the new American breweries are in the South and Southwest states, and fittingly, the US craft beer boom has seen the most new drink businesses established since prohibition. As in Sweden, the US craft beer boom has

CRAFT BEER

may be something to differentiate them from competition: “It isn’t the panacea to all the woes of the Irish pub sector but certainly it is helping to keep some in business.”

Sector help

cornered nearly 7 per cent of a massive marketplace, and Irish eyes are looking towards American trends.

Beer enthusiasts “Craft beer is about variety and choice,” says John Duffy, who is part of an Irish craft beer enthusiasts group named Beoir. “For so long in Ireland it was a monoculture where we saw the same beers in the same styles. Now independent producers are doing different styles, strengths, seasonal beers and small batches with the focus on quality.”

Beoir has even produced a phone app for enthusiasts to find Irish craft beers and pubs that sell them. The group formed after seeing the early crop of craft beer pubs come into the

drinks market. “We found after about 2007 when the Bull and Castle set up in Dublin selling independent beers that there were people out there who wanted to talk about beer. We’re largely a loose alliance of beer fans and enthusiasts who are independent of industry. We’re just drinkers and customers who like beer and want to talk about it.”

The craft beer scene in Ireland is sometimes called an explosion, but John tends to describe it more as experiencing slow steady growth.

“In urban centres you can walk into a pub and find Irish craft beer taps on the bar but this is not yet the norm around the country,” he says.

However, in the last few years, publicans have realised that craft beer

As in the US, the recent success of Irish breweries is connected to changing consumer tastes but more essentially, a kinder tax environment for microbreweries. In 2005, former Taoiseach Brian Cowen aided the sector with a scheme where breweries who produce under 20,000 hectolitres yearly get half their excise duty back, allowing them to reinvest in their firms. Tellingly, one of the casualties of the early craft breweries was Dublin Brewing Company, which sold up in 2004 just before the tax scheme kicked in. Nearly all craft breweries now in the marketplace came into being after the new scheme with the likes of the big producers like Galway Hooker and O’Haras made by the Carlow Brewing Company also operating successful export operations.

In terms of price differential on “regular” mass-market brands, craft beer prices in Ireland tend to more relate to the style of beer than a clear percentage margin. For example, drinks like O’Hara’s stout can be found on draught in many pubs at around the same price as Guinness, but the pale ales tend to be priced nearer a premium bottled beer such as Erdinger or Becks.

“The price difference is really very small especially for draught beers, and once a customer switches to drinking craft beer they rarely go back,” says Stephen Clinch from Trouble Brewing based in Kill, Co Kildare. The brewery, which started in 2009, is the creation of a medical scientist, computer scientist and retail manager (Stephen) and they successfully produce an ale, porter and a golden ale; originally more volume in draught but also now as bottled beers.

“The success of craft beers like ours is that they’re different and much of the marketing comes from simple word of mouth. There’s so much momentum with people educating each other and educating the publicans as well. Giving customers samples and the opportunity to try the beers is important.”

Trouble Brewing is growing more customers all the time and has already moved premises to cope with demand.

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“To be honest I see us moving again,” says Stephen. “Yes there are lots of craft brands out there now and more competition but if you keep the quality high and consistent that’s what makes you in demand; our beer has so much going on in it in term of taste – people love it”.

Big retailers Seeing the growth in popularity of craft beers, the big retailers have got in on the act. Both Aldi and Marks & Spencer have private label beers brewed for them by Irish companies. This model of contract brewing involves companies approaching breweries to brew product for them while bypassing the expensive set-up costs. They can bring their own recipe or use the brewery’s, but either way both parties win.

“We started out contract brewing as we just weren’t ready to do it ourselves,” says Grainne Walsh of Metalman Brewing based in Waterford.

“White Gypsy brewed our product for 12 months before we transferred production to our own site.”

Grainne and her husband Tim worked in IT before making the jump into brewing: “we were big travellers and lived abroad. When we came home we found the beer scene so dismal and we kept saying – let’s just do it. So we made a business plan and in 2011 I left my job and set up the company.”

Today both Grainne and Tim work in Metalman Brewing and employ two others. Their main product is a draught pale ale and from early on they decided not to get into bottling beer. “It can be tricky as most firms do what’s called “bottle conditioned” where you bottle product while beer is still flat” says Grainne. “But this means it can also be difficult to achieve consistency. Then the take-up on our draught beer was great and we expanded quickly, so at the rate we’ve grown all our capacity is tied up with draught.”

With a business that relies on selling through pubs instead of retail was it easy to get pubs to take on their brand?

“When we set up initially we had to go into places and sell it but two years later people come to us. Once pubs have reached a stage where they’ve decided to put craft beer on their bar it’s easy, as it’s a constructive relationship from day one.”

What about pricing, is it easier for pubs to just take volume in terms of 90

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the big brand beers? “That depends on their pricing structure in terms of what they want. A keg of our beer is only marginally more expensive than a keg of Heineken. We find pubs who understand craft beer want to sell it at a reasonable price and want to get customers drinking it.”

For craft breweries the future looks bright, but Gillian points out that brands must still group together and lobby for a better selling environment. “At the moment craft brewers in Ireland are seeking a particular licence from Government for microbrewers to be able to sell their beer to visitor onsite in the brewery. Currently that’s against the law, but if we were making cheese there’s no such problem! We feel it’s essential to promote our business to be able sell beer at our premises in daytime trading hours. There’s lots more yet to happen in this area and you’ve got to keep looking at ways to move ahead.” n

©iStock.com/joshuaraineyphotography

CRAFT BEER

Leading lights in Irish Craft brewing O’Hara’s/Carlow Brewing Company Carlow Brewing Company, also known as O’Hara’s Brewery, has been brewing traditional Irish beers and their own interpretation of international beer styles for over 17 years. Each beer is crafted using classic brewing methods to create traditional Irish beers styles. www.carlowbrewing.com Eight Degrees Brewing Located in the Ballyhoura region of Ireland, Eight Degrees makes modern interpretations of traditional Irish ale and lager styles providing distinctive malt and hop characteristics, all made from natural ingredients. www.eightdegrees.ie The Franciscan Well & Brewery Founded in 1998 on the site of an old Franciscan Monastery and Well in Cork, the Franciscan Well has combined modern technology with old-age tradition in forming classic beer styles including lager, ale, stout and wheat beer. www.franciscanwellbrewery.com Galway Hooker This independent artisan brewery, established in 2006, crafts beers using only malt, hops, yeast and water using traditional brewing techniques. Galway Hooker was the first permanent pale ale to be produced in Ireland and is widely regarded as a leading light in the Irish craft beer sector. www.galwayhooker.ie Porterhouse Brewing Co The chain of brew pubs, which boasts branches in Dublin, Cork, New York and London, produces a range of beers in Ireland. The company’s Plain Porter won a gold medal at the world’s most prestigious international brewing industry awards in both 1998/1999 and 2011/2012. www.porterhousebrewco.com

An Appetite for Success KPMG is a leading adviser to Ireland’s agribusiness sector – providing expert support to those who want to thrive and grow.

Whatever your audit, tax or advisory needs, we can help deliver on your appetite for success.

Find out more by contacting David Meagher at david.meagher@kpmg.ie or + 353 1 410 1847 kpmg.ie © 2013 KPMG, an Irish partnership and a member firm of the KPMG network of independent member firms affiliated with KPMG International Cooperative (“KPMG International”), a Swiss entity. The KPMG name, logo and “cutting through complexity” are registered trademarks of KPMG International Cooperative (“KPMG International”), a Swiss entity. All rights reserved.

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11/26/13 12:34 PM

ORGANIC FARMING

Sustainable, Traceable, Irish Organic farming methods have massively come into prominence over the last two decades in Irish culture. Phil Ellison talks to Liam Ryan of Moyleabbey Organic Farm about the sustainability of these trends in organic food.

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ore and more, consumers are concerned about the traceability of the foods they are buying, and more importantly, their general health and wellbeing. As a result, the organic industry is thriving across Ireland, and local farms and businesses are reaping the benefits of this niche market. To meet this growing demand for locally sourced organic Irish produce, farmers must endure a rigorously monitored certification process.

Liam Ryan runs and owns Moyleabbey organic fruit and vegetable farm with his wife Yuki Kobayashi, located in Co Kildare. They trade every Saturday at the Carlow Farmer’s Market. For Liam, the idea of organic has been embedded in him by his father since he was a child, and is reflected in his daily farming beliefs and practices. “I grew up on a small dairy farm that was pretty much organic, as people say. My father used artificial fertiliser in a very limited way combined with raw manure. No one was spraying pesticides or herbicides, so I don’t really know anything else.

I didn’t go through any big transition period and I can’t imagine doing things any other way,” says Liam.

One of the big concerns in conventional farming is the health implications

that the potentially harmful mix of chemicals can have on oneself and to others. “You have a lot of responsibility on a farm. When you use chemicals you have to be concerned about safety and whether the chemicals are going down drains or are anywhere near kids – it all seemed very complicated to me. Then you have the health implications for yourself. For instance, the wind might blow the wrong way one day when you’re spraying an apple tree. I do use sprays with garlic and citrus, but they’re really of no harm to anyone. That’s not to say I would recommend drinking them!” remarks Liam.

Liam started farming independently with his wife in 1998 and since then, huge amounts of information has become readily available on how to successfully operate an organic farm.

In addition to this, the Irish consumer is now far more aware of treatments placed on the fruits and vegetables they are eating. Certain organic farming methods have also proven to be far more economically feasible than other traditional techniques – an extra incentive for those who are more financially inclined. For example, insect nets are now being widely used across Ireland in the place of sprays to eliminate any incident of crop

infestation. Not only is this practice more effective than that of using poisonous weather-prone sprays, but also more environmentally friendly and above all, a lot safer.

Certification process Grace Maher, Development Officer at the Irish Organic Farmers and Growers Association (IOFGA), explains what’s involved in the transformation, and how the process is entirely necessary in becoming organically certified. “There’s a two-year conversion period for farmers and within that time frame farmers have to farm organically, but they cannot sell their produce as organic. Every farmer has to go through this transition, which is standard practice across Europe. The reason for the lengthy conversion time is if there is any residue of pesticides or fertilisers that have been used on the land, that they are given adequate time to actually drain and the soil is given that time to adapt. During this adjustment period, farmers need to look at reducing their inputs and must refrain from buying or using chemicals.”

Accordingly to statistics from IOFGA, approximately only 1.2 per cent of farmers are fully certified organic in Ireland, a figure Grace hopes to see rise in the near future. “There are countries Ear to the Ground

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like Sweden that are 20 per cent organic, so we’d like to bring our figure up to 5 per cent in the next few years,” says Grace.

What it’s worth Between direct sales, sales in major retailers, and exports, the organic industry has an estimated value of €250 million in Ireland and a booming value of €21.5 billion in Europe. It is a hugely competitive and extensive marketplace, but fortunately for Irish farmers like Liam, Ireland has the ‘green’ reputation, which is a massive enticement for those buying abroad. There is a huge opportunity as Irish exporters, for organic farmers to take advantage of this status by attending the various trade shows around Europe to promote their products.

For Liam, the battle starts at home, and the provision of information for the Irish consumer is of paramount importance to ensure the future of organic farming. “I think fresh and local is very big. People are becoming more educated about organic food, and the meaning of organic is becoming implanted into people’s minds. It’s now easier than ever to sell into shops and supermarkets, as it’s becoming an accepted and encouraged enterprise.

The image it had for a while was

Working on the crops

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small and shrivelled produce, but the awareness is changing the more people are informed. There are a lot of rules and regulations to organic that people aren’t aware of, but people have a general idea that it’s better for the environment and their health. The main thing for most buyers is price, and people think it’s a very expensive industry. But the reality is that if you buy local or directly at a farmer’s market, organic isn’t necessarily dearer. We would sell many of our things the same price as the cheapest supermarket,” says Liam.

Conventional agriculture depends on its price, scale and cheap fuel, the latter of which won’t last forever. Artificial fertiliser is expensive and more farmers are now using compost to cut down on their costs with fuel prices constantly going up. “Working in harmony with nature is a better approach that uses less energy making it more sustainable,” says Liam. “As a producer, if you can manage to grow something without heavy sprays, it’s hard to go back. There are organic sprays that farmers can use on Brussel sprouts, but it is a heavily sprayed crop because it’s a long time in the ground. People like it looking perfect, and perfect isn’t the reality of it. Visually flawless might not be the best or freshest, so maybe

mily

The Ryan Fa

Crops at Moyleabbey “We grow 15 different crops here throughout the growing year and supplement this with produce we buy from two other organic growers nearby: Nick Cullen from near the Curragh, and Castleruddery Organic Farm near Donard, Co. Wicklow.

The busiest months in the Irish growing year are July to end of October as this is the time when we have the most crops yielding well. November to March we would still be harvesting carrots, leeks, Brussels sprouts, kale, swede, beetroot, and winter hardy salad leaf such as winter purslane. April and May are the leanest months of the year but we would still have over-wintered purple sprouting broccoli, kale, leeks, rhubarb, spinach, fresh garlic and our salad leaf mix is beginning to grow. It is a very busy time for sowing and soil preparation, but most of these crops won’t be ready to harvest until July and August onwards.

In June it feels like the year is really getting going with the start of our outdoor strawberry harvest, which lasts into the middle of July and is followed nicely by the raspberry harvest which goes onto end of October, with a mix of different varieties. In July to October we have broad beans, French beans, peas in pods and tomatoes.”

“Our three most popular crops to sell are bunched carrots, mixed baby salad leaf and strawberries. We do not grow the standard varieties of carrots and strawberries, which we found to have a bland taste, but have settled with older varieties, which have a lower yield.

Perhaps they don’t look perfect, but I like it when I can eat a strawberry or a carrot and think it has a perfect taste, and can’t imagine anything better than a fruit or vegetable that doesn’t need the addition of any other strong flavours to make it palatable.”

Increase accuracy, save money GPS to guide tractor drivers for fertiliser spreading.

Use for mowing, spraying and measuring.

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The Farmnavigator from Satconsystem is an aid to accurate driving when spraying, spreading fertiliser and mowing. Installing the Farmnavigator on the tractor is easy with a minimum of cables.

Setting up the working widths and units in hectares or acres are simple, no need to enter the working width in every new field.

Field areas and worked areas can be recorded simultaneously. All work is stored on a memory card and 250 fields may be recorded!

Fields may be overlaid on Google Earth. The Farmnavigator from Satconsystem is probably the most farmer friendly GPS on the market.

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Contact: Jack Bayly Mobile: +353 (0)87 2687764 • Tel: +353 (0)67 34764 Address: Debsborough House, Ballinaclough, Nenagh, Co. Tipperary E-mail: debsboro@incite.ie Satconsystem website: www.satconsystem.com KF_QuarterPgAd_Horse_AW.pdf

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ORGANIC FARMING

year, it’s not good for the vitality of the land. So being organic means you have to maintain the soil, by making food available for the roots of the plants, and also by making use of the grass and compost to cut down on waste products. We have five acres in conservation all year round, and the moment we have four acres in green manure (Italian ryegrass and red clover), which rests for usually about two years.

We grow grass and clover on top of that, and then chop it all up very finely with a flail chopper, which in turn feeds the soil life. We’d do that six times a year or something in that region.”

Those extra five acres give Liam and Yuki the opportunity to expand in the future if they wish, and is “money in the bank” as described by Liam.

Traditional therapy

Gathering Brussel sprouts

When you use chemicals you have to be conc“erned about safety and whether the chemicals are going down drains or are anywhere near kids ”

it’s better to peel back a few leaves to ensure that it isn’t sprayed. There’s a price to pay for perfection.”

Five-acre farmer For Liam, it’s important to curtail production for a variety of reasons.

“There is no point growing things that there is no market for,” says Liam.

In addition to this, something often neglected by a lot of high-output farmers is the maintenance of soil fertility.

It’s essential to space out the crops grown throughout the year for this reason, and so a farm is constantly productive and harvesting. “If you’re ploughing and tilling the soil year after 96

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Yuki Kobayashi manages the farm with Liam but also has an enterprise of her own. She’s involved in the therapeutic side of things offering acupuncture work and diet planning on site. “I have a clinic within the farm, which is the other half of our business. I was trained in Ireland and I started practising in 2009 and I’ve been slowly growing my business ever since. The demand for this type of treatment isn’t only for people who are into alternative types of medicine, but for people who want relief from their conditions, most of who have heard about the success stories of acupuncture. A lot of people who come to me have pain-related problems, and I concern myself with holistic types of treatment. So I would analyse the lack of vitality or energy within a person and then see how acupuncture can balance the system,” explains Yuki. n

Organic Growers of Ireland Liam is also involved in the Organic Growers of Ireland as a volunteer committee member, whose aim is to increase the number of people working in organic horticulture in Ireland. The organisation runs farm walks and workshops in different aspects of organic horticulture throughout the year. The Organic Growers of Ireland are planning an Apprenticeship Scheme in Organic Horticulture with the help of the Department of Agriculture, Food & Marine, starting with a six-month pilot scheme for 2014. The scheme will help bridge the gap between students who have completed horticultural courses, and give them the confidence to start up their own horticultural enterprise, or take on the management of an existing horticultural enterprise.

Details can be found at www.organicgrowersireland.org. For anyone seeking further information, they can email liam@moyleabbey.ie

Polytunnels for Farm and Garden

Visit our website or display area www.polydome.ie Tel: 057 912 0424 Polydome, Crinkill House, Birr, County Offaly

Advertising feature

Organic for Us Ireland’s fastest growing organic milk brand has a very unique story to tell. ‘Organic for Us’ milk is farmed at the enchanted, An Grianán in County Donegal and is revered by some of Ireland’s top baristas. Brand manager, Lydia Rogers explains what’s so special about this milk.

“Organic for Us milk is entirely sourced from one farm- an Grianan, which is Ireland’s largest organic farm.

Consumers can be certain that the Organic for Us milk they drink is sourced from the cows grazing on the clover based pastures of An Grianan and farmed only by organic methods.”

“That means non GM feed, no pesticides, fertilisers or chemicals. The farmland is below sea level too, with shells and the Atlantic seawater adding rich vitamins and minerals to the soil. Organic for Us milk is fortified only by nature so it’s perfect for all the family” she added.

The 800-acre farm at Speenogue, Burt in County Donegal is run by husband and wife team, Ian and Emma Witherow and a new Organic for Us series of videos and animations encapsulates Ian’s passion for farming and his pride in the milk produced on the farm. He describes the An Grianan farming system as a method that “goes back to the way my grandfather farmed.

No chemical fertilisers or pesticides are used. By recycling everything back into the land, we use only natural resources”.

A second video focuses on how Organic for Us milk is used by Ireland’s top baristas. Colin Harmon, the Irish Barista champion and owner of highly acclaimed 3fe coffee shop in Dublin is one of those featured.

Ireland’s top Barista Colin Harmon uses only Organic for Us wholemilk Colin has competed in his cafe, 3FE. worldwide and is a strong advocate of Organic for Us whole milk, even flying it to Vienna to compete in the Barista Championships.

He describes the quality of Organic for Us milk as “excellent and unmatched anywhere else in the world. It’s the best milk I’ve ever tasted and in our coffee shop the milk is as much of a star as the coffee”.

It’s a true Irish success story and it’s no wonder Organic for Us whole milk has been consistently honoured at the Blas The Organic for Us videos and animations na hEireann Awards for the last three can be viewed on youtube or visit www. consecutive years. n facebook.com/organicforus.

Win a deLonghi coffee machine Organic for Us in association with Ear to the Ground is offering readers the chance to win a stunning deLonghi espresso and cappuccino maker At Organic for Us, quality is at the heart of everything we do. We take great pride in the fact the some of Ireland’s top baristas use only our milk to make the best quality coffees. Taste and quality are the biggest factors when purchasing coffee, so it’s no wonder Organic for Us wholemilk is used to make coffee the best it can be. Organic for Us is also the only organic milk available in 2 litre, making it perfect for the whole family to enjoy.

To Enter To be in with a chance of winning the prize, simply follow @organicforus on twitter and tweet ‘I love coffee made with #organicforus’ or post the sentence on www.facebook.com/organicforus by January 3rd 2014.

Terms and conditions Closing date for entries is 3pm Friday, January 3 2014. Prize is a red deLonghi Icona espresso and cappuccino maker. The prize will be delivered within two weeks of announcing the winner. Families or agents of Aurivo consumer foods and Ear to the Ground are not eligible to enter.

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Lifestyle Foraging for Food

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Heart Health

104

Food Terms & Labels

110

Living as a Coeliac

116

Nice Day for a Greenway

119

A Perfect Boudoir

124

Motoring

131

A Day in the Life

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Ear to the Ground

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FOOD

Foraging for food BIDDY WHITE LENNON tells us how to make the most of nature’s natural harvest in her fascinating new book, Wild Food.

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ew from O’Brien’s Press is Wild Food, a combined field guide and cookbook that is inspired by the growing interest in wild food and is meant as an introduction to harvesting nature’s bounty.

The wild food calendar included in the book shows at a glance when each wild food is likely to be ripe for picking and the length of time over which it is harvested. However, a particularly early spring, or a late, cold, sunless spring, or a mild and dry autumn, or harsh winter frosts arriving before we have had time to enjoy autumn, cause a certain amount of variation. Aspect and altitude play a role. South- and westfacing plants bloom and fruit earlier than those facing east or north. Plants growing close to sea level come early and the higher the altitude the later the harvest.

The book is divided into sections, each designed to enable you to learn how to identify each wild food, the habitat in which it thrives, where to look, what it looks like, when to look, how to harvest, how to prepare it for eating, and traditional uses and methods of preserving the wild food. Every section is accompanied by a selection of delicious recipes, some of which are developed by Biddy White Lennon and others are provided by renowned wild food cook Evan Doyle.

Evan is well known for his creative use of wild food and his recipes that feature on the menu at The Strawberry Tree, his fine-dining restaurant at The BrookLodge Hotel, Macreddin Village, near Aughrim, Co Wicklow.

Here we present some excerpts from the book, including two common wild foods available during the winter.

The A alternative charter for weatherman! the sustainable harvesting of wild food • Foragers should respect the plants, the environment as a whole, and take into consideration the need to share some wild plants with the wildlife of the area and take account of the rights of landowners.

• Foragers should also respect other foragers; although no wild foods belong to any of us, we should all respect each others ‘patches’.

• Unlike cultivated foods that are planted by humans for a single quantifiable harvest, wild foods

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are an occurrence of nature, and a full understanding and appreciation of this haphazard propagation when it comes to harvesting should never be underestimated.

• While Ireland has abundant wild food plants, and only a very few of our indigenous and naturalised wild plants are on the ‘at risk’ list, foragers should guard carefully what we have so that the generations to come can enjoy our wild food.

• It’s crucial to learn how to harvest without destroying a plant, a tree, a mushroom, seashore vegetable, or seaweed.

• Wild plants regenerate themselves naturally, either by spreading their seed or spores, by re-growth, or by creeping rhizomes or selfrooting arched branches.

• Cutting hedgerows before the berries are harvested is wasting food, depriving both birds and humans.

FOOD

Wild Carrageen

Chondrus crispus & Mastocarpus stellatus; Irish carraigín Wild Carrageen & Wild Prawn Bisque Recipe from The Strawberry Tree Ingredients • 300g wild prawn shells • 10g wild carrageen, dried • 2 sticks organic celery • 2 organic carrots, sliced • 1 tbsp fennel seeds • 1 large organic onion, sliced • 2 organic cloves of garlic, sliced • ½ an organic red chilli, chopped • 2 bay leaves • 2 sprigs of thyme • 1 tbsp organic tomato purée • 200ml organic white wine • 2 litres fish stock • 60ml organic cream • Organic olive oil, sea salt and freshly ground black pepper Method In a roasting tray, combine prawn shells, celery, carrot and fennel seeds, pour over some olive oil, mix. Roast for 20 minutes at 190˚C.

Carrageen is a catch-all term for two types of seaweed: Chondrus crispus and Mastocarpus stellatus. Both of these were traditionally harvested as carrageen and used for the same purpose. In Irish food culture, the most widely known is carrageen jelly or carrageen blancmange. However, carrageen also features as a thickening agent and flavouring in seafood, fish soups, sauces, ice-cream, jam and jelly. Many of us eat it every day in commercial processed foods such as ice-cream, dressings, sauces and jams. Even in the English language carrageen goes by various names: it is also known as Irish moss or carrageen moss.

Where to look Both types are found on the mid to lower seashore, on poorly drained rock surfaces and rock pools. Look when the tide is going out, particularly at spring tide and a few days either side of a full and new moon.

What it looks like This small plant has a flattened stem that divides and subdivides into a fan shape.

In suitable growing conditions it grows in thick masses of a purplish-red, reddishbrown, or reddish-green colour. Between 7–15cm long, the fronds are attached by a round holdfast that should not be pulled off or the plant will not regenerate. It can look quite different, depending on the conditions in which it is growing. In sheltered estuaries the stalks may be short and the fronds bushy with lots of divisions; while in wave-exposed shores the stalk is longer, the plant narrower and the branching sparser.

How to pick As it is often quite short it is best to cut with a scissors, taking care not to pull off the holdfast.

How to prepare Heat some olive oil in a large pot, put in the onion and cook until soft and golden, add the garlic, chilli, bay and thyme and cook for a further few minutes. Add in the tomato purée and cook for 3 to 4 minutes.

Add in the roasted prawn-shell mixture and the carrageen, stir together over the heat until everything is well mixed.

Then add the white wine and cook until reduced by half; finally pour in the fish stock and bring to the boil.

Turn the heat down and simmer for about 40–50 minutes. Blitz in a processor and strain back into a clean pot.

Pour in cream, season with some salt and pepper to taste.

Rinse in fresh water to wash off the sand – a hose works well. Pick off any bits of shell or other seaweeds.

Traditional uses Carrageen belongs to a group of seaweeds that are used as a source of agar, a Malayan word meaning a gelatinous extract made from these plants. As well as thickening and setting liquids, it is used in toothpaste, medicines and cosmetics and for clarifying beer.

Unlike other seaweeds, carrageen is not eaten raw but cooked in liquid until it has more or less dissolved and is then strained through a fine sieve to remove any remaining visible carrageen.

Carrageen was dissolved in milk (or something stronger) as a treatment for coughs and chest complaints. Being high in iodine and a storehouse of vitamins and trace elements, it was supposed to be good for healing burns, getting rid of worms (in humans and animals) and indigestion.

Preserving carrageen Although it can be dried following the method for drying leaves in the book, it is better to follow this traditional method. Spread the seaweed out on grass for several days to allow sun and rain showers to dry and bleach it. When dry and crisp, it is ready to store in a cardboard box with a lid, or in a brown paper bag tied with string. It will keep for a year or more when stored in a cool dark place.

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FOOD

Wild Sloe

Prunus spinosa; áirne an draighean dubh Wild Sloe Gin Macaroons Recipe from The Strawberry Tree Ingredients Macaroon mix: • 3 organic egg whites • 10g caster or organic fine sugar • 10g muscovado sugar • 140g icing sugar • 90g ground organic almonds

Sloes are the fruit of the blackthorn tree. The Irish word áirne means sour. So sour, that it is hard to believe that it is related to all the luscious plums of the garden, or all of the sweet plums and fruits of the plum family. Despite its sour taste, it has been eaten since ancient times. In medieval monasteries it was turned into an alcoholic drink. The folk practice continued with sloe-flavoured distilled poitín and, more legally, by adding sloes to flavour gin.

Sloe Gin Ingredients: • 1 bottle really good gin divided • Enough sugar to fill one-third of the bottle • Enough wild sloes to fill one-half of the bottle • A few shelled and peeled almonds (optional) Method: Fill the bottle one-third full of sugar. Each sloe must be pierced with a sharp fork and placed at once in the bottle. Top up with the spirit of your choice and refit the cap tightly. Shake once a day for seven days, and once a week for seven weeks. Halfway through, you can add the almonds.

Sloe gin filling: • 100g organic creamed cheese • 50g organic butter • 100g icing sugar Strain and decant the liquid alone into a fresh bottle. Shake out the wild sloes.

• 1 tbsp wild sloe gin pulp Pass through a mill and use the boozy pulp to add flavour to a dessert, such as (see sloe gin recipe in box) these delicious macaroons (see recipe on the left).

Method Where to look Sieve icing sugar and The wild sloe grows in hedgerows pretty well everywhere there are ground almonds fields to enclose, although they are not so prolific where field boundtogether. Whisk These macaroons are a aries are made of stone. With its sharp spikes it makes the perfect the egg whites great way to use that fab stock-proof hedging plant and with spreading suckers it spreads in a bowl until sloe-ginny pulp that you have quickly into an impenetrable barrier. soft peaks strained from your sloe gin. form. Add Perfect as a Christmas present What it looks like caster sugar, for your friends … well those A dense tree-like shrub that can grow up to three metres high. combine; then, who are not already receiving What distinguishes this shrub are the long spiky thorns. In winter the add muscovado a wild sloe gin gift. blackish-brown bark is bare and dark in colour; then early in spring sugar. Whisk prolific white flowers grow along the full length of the branch. Then until you have stiff dark-green, oval-shaped leaves develop and fruits form that turn from peaks. Add to icing green to purple to almost black with a bloom of natural yeast on the skin. sugar and ground almonds, You must wait until after the first hard frosts before gathering them. The skins folding quickly to create your are thick and the frost makes them more porous and easier to process. The leaves batter/mix. have usually fallen before this occurs, making them easy to spot in the hedgerows.

Sloes, like plums and damsons, flower and fruit best when the temperature Place the mix in piping bag and pipe the winter before has fallen below minus 7°C for at least a week or ten days. macaroons onto a tray lined with grease-proof paper. and bake at 150˚C for 10–12 minutes.

Remove and cool.

For the filling, whisk the cream cheese and butter together until combined smoothly; then, add icing sugar and combine again.

Fold sloe gin pulp into mix. Fill into piping bag and pipe mix onto the flat side of one macaroon then sandwich together with the second one.

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How to pick Choose a place away from traffic fumes and wear a long-sleeved thorn-proof jacket and tightly fitting gloves.

How to prepare Spread out on a flat surface and remove the berries from the twigs and leaves.

If you have a garden sieve to hand, it is a useful way of doing this. As for washing, if you do so there is a danger of washing off the natural yeast.

Taken from Wild Food by Biddy White Lennon and Evan Doyle, published by The O’Brien Press, 2013. Available from all good bookshops nationwide priced g16.99/£14.99.

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Irish Limousin Cattle Society, Kilglass, Mitchelstown, Co. Cork.

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HEALTH

Looking after your heart Heart disease is still the biggest killer in Ireland, and there is evidence that it is more common in rural areas.

We talked to the Irish Heart Foundation about heart disease in Ireland and what we can do to help keep our hearts healthy.

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he most common cause of death in Ireland is cardiovascular disease (CVD), which includes coronary heart disease (CHD), stroke and other cardiovascular diseases.

Acco-rding to the Irish Heart Foundation, in 2012, 9,267 people died from CVD, which accounts for 32 per cent of all deaths. About half of these are from CHD – mainly heart attack.

Although the death rate from CVD is declining since a peak in the 1970s, Ireland is still above average in terms of premature deaths from CVD among Western European countries. The last available figures show that Ireland has 52 premature deaths per 100,000 in comparison with the (pre-2004, so discounting the Eastern European accession states) EU average of 42.

“In general we are improving,” says Maureen Mulvihill of the Health Promotion Unit in the Irish Heart Foundation. “More awareness of dietary and lifestyle factors, better medicines and access to services have all helped to improve our figures but we can still do better.”

There is, however, quite a divide in these figures between urban and rural areas. “In 2001, the Institute of Public Health published a report and it was able to show that heart disease was significantly higher in rural areas,”

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says Maureen. “A more recent study published in 2012 by Dr Breda Smyth, which examined mortality patterns in the population during the years 2000 to 2006, showed that farmers have much higher death rates during the occupational age range, particularly of CVD.” Traditionally, farmers and agricultural workers, as a group, were shown to be healthier than the rest of the population, which was attributed to lower smoking rates, dietary factors and a physically active lifestyle, but Dr Smyth’s study showed that this had changed during the Celtic Tiger years, with farmers having particularly high mortality from circulatory disease – a whopping seven times higher than salaried employees.

The study also identified farm size as a predictor of mortality with farmers with less than 50 acres (20 Ha) being a particularly high mortality group. Low income is another indicator. A number of other factors may correlate with farm size and income poverty such as type of and duration of farming, marital status and psychosocial factors.

“There are a variety of factors that could contribute to this,” says Maureen.

“Access to services, not working a traditional day and not being able to take leave when they need it would just be some.”

HEALTH

Farmers Have Hearts The IHF is currently running an initiative entitled Farmers Have Hearts, which will run into next year. “We visit two to three marts a week; details will be up on our website on www.irishheart.ie,” explains Maureen. The initiative aims to promote awareness of cardiovascular disease and the risk factors, and to offer advice to farmers and other rural dwellers to improve their health and lessen their risk of heart disease and stroke.

Practical steps The Irish Health Foundation has outlined a number of practical steps we can all take in order to improve our health and reduce our risk of cardiovascular disease:

Be active The general rule when it comes to exercise is a minimum of 30 minutes, five days a week. The exercise should be something that raises your heart rate, such as a brick walk or gentle jog. The key thing is that the exercise is regular.

Improve your diet Avoid processed and fast food, and instead go for fresh food, with plenty of fruit and vegetables. Make sure you get at least five helpings of fruit and veg every day. Avoid too many fatty and sugary foods. Eat plenty of fish, at least two servings a week. Opt for wholegrain (“brown”) products rather than white.

Watch your weight Know what your healthy weight should be and stick within it. If in doubt, talk to your doctor

Stop smoking This is the most positive step you can take to protect your heart health. After one year of quitting, the risk from sudden death from heart attack is cut almost in half.

Watch the alcohol The recommended alcohol limits for women is 14 units a week and for men, 21 units a week. A unit is a small glass of wine or glass of beer. Avoid binge-drinking; two to three drinks in a single night is a recommended limit.

Some stress is necessary and even healthy, but stress in excess, especially if it’s over an extended period of time, can put your health at risk, especially your heart health.

Take time out for yourself and if you’re feeling under stress, talk to someone, even if it’s just to offload your worries. Exercise is a great stress-buster too.

Get to know your GP Have regular check-ups with your doctor, especially your blood pressure and cholesterol. If you are on medication, make sure you keep taking it unless your doctor tells you otherwise. Most importantly, listen to your body and always get any health worries or niggles checked out promptly.

Ear to the Ground

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Avoid stress

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HEALTH

Get your blood pressure checked regularly

Signs of a heart attack Is that pain the start of a heart attack or indigestion?

Learn the signs and always get anything suspicious checked out immediately.

A heart attack happens when the build-up of fatty substance (atheroma or plaque) on the coronary artery wall tears or breaks and a clot forms in the artery, blocking the blood supply to the heart. The risk of this happening increases as you get older, if you don’t make a conscious effort to take care of your heart, and if there is a history of heart disease in the family.

The most common symptom of a heart attack in men is chest pain. This is usually a crushing or tight pain, which may move to your jaw or your arms, particularly on the left side.

You may also feel short of breath, sweaty or sick. You may feel light-headed or lose consciousness. You may become anxious or very afraid. However, 10 to 15 per cent of people who have a heart attack may not feel anything, they may just feel weak, tired or short of breath.

Common signs of a heart attack: • Chest pain • Sweating • Nausea • Tiredness • Shortness of breath • Pain in the jaw, back, neck or arms

Know your blood pressure Getting your blood pressure checked regularly and leading a healthy lifestyle are essential steps to avoiding a heart attack or stroke Blood pressure is a tricky concept, because you may feel and look well, yet still have high blood pressure – and high blood pressure can lead to a heart attack or stroke. The only way to check your blood pressure is to have it measured by your doctor or a health professional.

High blood pressure can be hereditary and tends to increase with age. In many people it is exacerbated by consuming too much salt, by obesity or being overweight, inactivity, excess drinking and smoking.

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Two measurements will tell you your blood pressure levels: systolic - when the heart squeezes the blood out of the heart into the arteries, and diastolic – when the heart relaxes to let the blood flow back into the heart. A healthy blood pressure is a reading of 120 systolic over 80 diastolic or lower. If you have a reading above 140 over 90, then your blood pressure is high and you may have to take medication, in addition to the lifestyle changes above, to lower your blood pressure.

If your blood pressure is borderline, your GP will probably recommend you make some lifestyle changes and monitor the results.

These changes can include: • Increasing your level of physical activity • Losing weight • Quitting the cigarettes • Eating more fruit and veg while cutting back

on salt and processed foods • Cutting back on alcohol

Signs of a stroke Know the signs of stroke and act FAST. A stroke is a ‘brain attack’ and occurs when a blood vessel, which is carrying oxygen and nutrients to the brain, bursts or is blocked by a clot. This cuts off blood supply to part of the brain, which can damage or destroy brain cells and which, in turn, will affect how the body functions. For example, if a stroke damages the part of the brain that controls limb movement, a person may not be able to move an arm or leg. Some strokes affect the base of the brain and can cause problems with eating, breathing and moving. A stroke can also affect mental processes such as how people feel, think, communicate or learn.

Act FAST: FACE: has their face fallen on one side?

Can they smile?

ARMS: Can they raise both arms and keep them there?

SPEECH: Is their speech slurred?

TIME TO CALL 999 if you see any one of these signs See www.stroke.ie for more information

ADVERTISING FEATURE

Managing Quality Dry Cow Management is a ‘Year Round’ issue for Aurivo Milk Quality Award Winners.

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ased near Lifford in East Donegal, Roy and Wesley Hastings calve their 200 strong herd of Holstein Friesian cows in spring and immediately start planning the steps they must take to ensure successful calving twelve months later. Hastings’ herd is currently averaging 6,000 litres at 4.5 per cent butterfat and 3.6 per cent protein and Roy and Wesley are the 2013 winners of the Aurivo Milk Quality Award.

Heifers started calving this year during the second week of February and rejoined the milking group a fortnight later.

“There are a number of Jersey cross cows in the herd, which has helped our milk component percentage, ” Wesley continued. “We are currently getting 5 cent per litre above base for our milk. Our aim is to breed good cows, capable of producing large quantities of high quality milk over a long number of lactations. “Getting milk from forage, whether it is in the form of grazed grass

or silage is extremely important.” Roy commented. “All of the dry cows are fed a ration of grass silage and straw to which is added the premium vitamin and mineral source – ImmuBoost X-Mag Vit E Elite Pre-Calver – manufactured

by Nutribio.”

Previous Problems “ImmuBoost X-Mag Vit E Elite PreCalver mineral is always added at the recommended rate. Previously we had some problems with retained cleanings however since using this mineral it has not been a problem. Calves are also born with lots of vigour,” said Roy. Nutribio’s Kevin Conroy and Joe Carlin, Aurivo Co-Operative Branch Manager were recent visitors at the Hasting’s farm, and Kevin takes up the story. “Soil tests on the Hastings farm confirmed high molybdenum and iron levels and low selenium levels. ImmuBoost X-Mag Vit E Elite Pre-Calver helped to

counteract these potential problems,” he explained.

“The prospects for dairy farming are looking reasonably buoyant at the present time. But there is no room for complacency. If the cow is not managed properly throughout the dry period, then she will not perform to her optimum level after calving. And it will take twelve months minimum, to rectify the issue!” Wesley Hastings concludes.

For further details contact Nutribio on +353 (21) 4507303 or visit www.nutribio.ie n

Irish Hereford Prime beef - Award winning throughout Europe Hereford beef is renowned for its superior flavour and tenderness due to its natural fine-grained marbling.

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ince the establishment of a farmerled producer group called Irish Hereford Prime in 1997, many accolades have been bestowed upon the brand. The winner of successive Great Taste Awards over the past five years and many Blas na hEireann awards as well as being the preferred breed of beef in many Michelin-starred restaurants throughout Europe including Heston Blumentals Dinner with Heston in London which recently received its second Michelin Star.

Irish Hereford Prime’s achievement of being voted the ‘World’s Best Steak’ by the renowned German magazine ‘Beef’ – following taste tests with eight major beef-producing countries including New Zealand Wagyu and Argentinian Angus – is most noteworthy. The Irish Hereford Prime Rib-eye was the outright

winner, with the panel of judges praising it for its marbling, maturity, high taste intensity, and tenderness.

The Hereford advantage

Irish Hereford Prime farmer and brand Ambassador John ’Bull’ Hayes enjoying a Hereford burger at the recent NPC 2013

Farmers have traditionally looked to the Hereford breed for ease of calving, low mortality, short gestation and the ability to produce quality calves, plus the premium payments available through Irish Hereford Prime for beef cattle. Chairman Niall O’Mahony is confident that calf prices will continue to show Hereford cross calves selling at a significant premium above both dairy and other beef types, with the differential more than €100 per calf in many cases. In a 40 cow herd this is a €4,000 price advantage. Now is a good time to think about the beef market in the future and choose a Hereford sire for your herd. n Ear to the Ground

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HEALTH

Managing Cholesterol High cholesterol is one of the risk factors of coronary heart disease as it causes fatty deposits to build up in the arteries making it harder for the heart to pump blood around the body.

A survey on lifestyles, attitudes and nutrition in Ireland showed that 82 per cent of adults aged 45+ years had raised cholesterol (> 5mmol/L).

There are two main types of cholesterol: LDL and HDL. LDL cholesterol is often referred to as bad cholesterol because too much is unhealthy. HDL is often referred to as good cholesterol because it is thought to remove bad cholesterol from the bloodstream.

Healthy cholesterol levels Total cholesterol less than 5mmol/L LDL cholesterol (bad cholesterol) less than 3mmol/L HDL cholesterol (good cholesterol) more than 1mmol/L

How to maintain healthy cholesterol

©Thinkstock/iStockphoto/Hin255

Cholesterol is a waxy substance that is made in the body by the liver but is also found in some foods. Too much cholesterol causes fatty deposits to build up in the arteries. If you have been diagnosed with high cholesterol, it’s important to follow your doctor’s advice. You can also help by becoming more physically active every day, by avoiding fatty meat and processed foods that are high saturated fat and sugar such as cream cakes, cheese, butter and biscuits. Instead, opt for lean meat, low fat dairy, oily fish such as salmon and fruit, vegetables and grains that contain fibre.

The role of plant sterols Plant sterols are naturally found in a range of plant sources such as vegetables, vegetable oils, nuts, grains, seeds and legumes, but not in large enough quantities to have an affect on cholesterol. Plant sterols have been proven to lower blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease*.

Plant sterols are similar to cholesterol in structure and work by mimicking cholesterol and competing with it for absorption in the intestine. When plant sterols travel through the digestive tract, they partially block real cholesterol from being absorbed, lowering blood cholesterol levels. Foods containing plant sterols will help reduce cholesterol, they are not a replacement for cholesterol-lowering medicine or for following a healthy diet and lifestyle.

Products such as Avonmore Heart Active that have added plant sterols can help lower cholesterol; they should be consumed daily as part of a healthy balanced diet and active lifestyle. Consuming 2-3 glasses of Avonmore Heart Active (250ml glass) daily will provide the recomm-ended 1.5–2.4g of plant sterols to produce the cholesterol lowering benefit (helping reduce cholesterol by 7-10 per cent over two to three weeks)*.

It tastes just like standard low fat milk, and can be used in exactly the same way; as a drink, in cereal, and in tea and coffee.

Avoid fatty meats and processed “foods...

Instead, opt for lean meat, low fat dairy, oily fish such as salmon and fruit, vegetables and grains that contain fibre

”

*More information on plant sterols Avonmore Heart Active contains plant sterols. Avonmore Heart Active milk with added plant sterols is intended exclusively for people with high cholesterol. As heart disease has multiple risk factors altering one of these risks factors may or may not have a beneficial effect.

Plant sterols should be consumed as part of a healthy balanced diet( rich in fruit and vegetables) and active lifestyle.

Patients on cholesterol lowering medication should only consume foods with added plant sterols and under medical supervision. Consumption of more than 3g plant sterols per day should be avoided. Foods with added plant sterols are not suitable for pregnant or breastfeeding women, or children under the age of 5 years. n

Product containing plant sterols can help

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For more information check out www.avonmoreheartactive.ie http://www.dohc.ie/publications/pdf/slan07_report.pdf http://www.irishheart.ie/media/pub/informationleaflets

Advertising feature

Wexford Creamery brings a Taste of the Opera to the ICA

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his year, as part of its support for the world renowned Wexford Festival Opera, Wexford Creamery created a unique outreach campaign to rural areas of county Wexford through their relationship with Wexford Federation ICA. Four events were organized – in Gorey, Ramsgrange, Kilmore and Rathgarogue – and promoted through ICA guilds in Wexford. The events featured a performance by a professional opera singer, arranged

by Wexford Festival Opera, a multi media presentation with useful and interesting information on the Wexford Opera and, of course, plenty of Wexford Cheddar and tea.

The singers who performed were Chloe Morgan and Nathalie Sinnott.

The reaction of the large number of attendees was universally positive and

many were inspired to take their Taste of the Opera further and go to the main events of the Wexford Festival Opera.

The idea behind these events was to give rural people the chance to experience opera and to promote the accessibility of the Wexford Festival Opera to all. The events were hugely successful and it is hoped that they will be built on next year. n

www.successionireland.com Ballyclough, Mallow, Co. Cork

MEDIATION SERVICES

Speak to us now - We can help concerning inheritance and assests?

At Succession Ireland Mediation Service we work directly with families in business, especially farm families, to bring them to the table as a family to talk about all aspects of inheritance and transfer of assets. In this way there are no nasty surprises for anybody down the road. Our aim is to ensure security for the retirees, to treat all family members fairly, while at the same time protecting the viability of the core family business and ensuring that the family achieves a harmonious succession plan.

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FOOD LABELLING

What’s in a name?

Organic, low-fat, free-range, light – we’re bombarded by food terms at every turn, but what do they actually mean? And what exactly is the important information on a food label? Read on for your guide to food terms and labelling…

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n Irish study found that 55 per cent of consumers read the labels on the food they buy – this figure is growing, but many still feel confused by food labels and the information they contain, especially when they make health claims. The reasons given for not reading food labels included feeling overwhelmed by the level of information on the labels and the technical terms used, lack of time and trusting a brand or food.

According to the Food Safety Authority of Ireland (FSAI), food labelling should fulfill a number of requirements: • Labels must be clear and accurate and not mislead.

• Labels must be legible and easy to understand • Labels must be in English, or English and Irish (or another language) • Many products have other, specific labeling

requirements, such as those making a health claim.

Food labels must contain a number of essential pieces of information: • name under which the product is sold • list of ingredients • quantity of certain ingredients • net quantity • date of minimum durability • any special storage instructions or conditions of use • name or business name and address of the manufacturer or packager, or of a seller within the EU • place of origin of the foodstuff if its absence might mislead the consumer to a material degree • instructions for use where necessary • beverages with more than 1.2 per cent alcohol

by volume must declare their actual alcoholic strength

List of ingredients A list of ingredients is compulsory on all products, with the exception of cheese, butter, carbonated water, alcoholic drinks (above 1.2 per cent volume) and products containing just one ingredient, such as milk. The list must start with the main ingredient and continue in descending order – so if sugar 110

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The reasons given for not “reading food labels included feeling overwhelmed by the level of information on the labels and the technical terms used, lack of time and trusting a brand or food

”

is the first ingredient, you know that it’s a high-sugar food. In addition, the ingredients of a compound ingredient must also be listed, eg on a pasta dish containing tomato sauce, the ingredients of the tomato sauce must also be listed.

The name of each ingredient must also be clear enough for consumers to identify possible allergans such as gluten.

The final components of an ingredient list is the additives, and these should be expressed as the name of the category of additive (eg preservative), followed by the specific name of the additive or its E number. Remember that E numbers mean that the additive has passed EU tests, so it’s declared safe to eat.

Nutritional information Nutritional information only has to be included if a health claim is made, eg low in fat. All nutritional information must be given in 100mg or 100ml, although some companies also include nutritional information per portion size. Fat can be broken down into saturates, mono-unsaturates and polyunsaturates – saturates should be low for a healthy food. In addition, carbohydrate may also have the heading “of which sugars”, which would indicate the amount of refined carbohydrate as opposed to the healthier complex carbohydrate.

There are a number of pitfalls to look out for when interpreting the nutritional information on a food label: Make sure the label’s interpretation of a portion size is equal to yours. For instance, if a portion of a cake is 1/8th of the

©Thinkstock/iStockphoto/ paulprescott72

FOOD LABELLING

It must be possible for consumers to identify possible allergans such as gluten. total cake and you’ve just eaten a quarter of it, you will need to double the amounts for an accurate portion size information.

Sodium and salt can cause confusion. Salt is sodium chloride so a sodium amount is only one part of salt.

Calculate the amount of salt in a product by multiplying the sodium number by 2.5.

Use By vs Best Before vs Display Until A set of terms that frequently causes confusion is Best Before and Use By. If a food has passed its Use By date, don’t eat it as it may make you ill. On the other hand, a Best Before date is more to do with quality, in that it may have deteriorated in flavour or appearance but may still be safe to eat. This guideline does not apply to eggs, however; these should always be eaten within their date.

The Display Until date is a retailing tool; it’s to guide staff

when putting stock out on shelves.It’s not compulsory to include this date and should only be used in conjunction with a Best Before or a Use By date.

Allergan information Certain ingredients or substances that are known to cause allergies or intolerances in some consumers must be declared clearly on a label. According to the FSAI, there are currently 14 categories of ingredients legally defined as ingredients that are known to cause allergic reactions: Cereals containing gluten; crustaceans; eggs; fish; soybeans; milk and lactose; celery and celeriac; mustard; sesame seed; sulphur dioxide and sulphites at concentrations of over ten parts per million, expressed as SO2; peanuts; tree nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios and macadamia/Queensland nuts); molluscs; and lupins.

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FOOD LABELLING

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It’s probably the nutritional claims that cause the most confusion among consumers

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Nutritional claims

It’s probably the nutritional claims that cause the most confusion among consumers. For instance, a product loudly proclaiming that it’s 80 per cent fat free might sound amazing, but it means that 20 per cent of the product is actually fat – which makes it a high-fat food! Here’s a guide to some of the most common claims, and what they actually mean: • Low fat: less than 5 per cent fat/less than 5g fat in 100g • Low in saturates: less than 3 per cent saturated fat/less than 3g saturated fat in 100g • Virtually fat free: less than 0.3 per cent fat/less than 0.3g fat in 100g • Reduced fat/sugar/salt: at least 25 per cent less fat/sugar/ saltthan the standard product • Low sugar: less than 5 per cent sugar/less than 5g

sugar in 100g • High fibre: at least 6g of fibre in 100g • Low calorie: less than 40 calories per 100g/100ml • Light/Lite: Any claims that a product is light should follow the same rule as “reduced”

Organic regulations The term “organic’ is heavily regulated throughout the EU. Any company using the word “organic” on a product must hold a licence with an approved certification body.

Labelling must include the code number of the inspection authority or body to which the operator is subject, the producer’s name, address and/or licence number, the appropriate organic logo and/or name of the relevant organic certifying body and the words “Certified Organic” There are two certifying bodies in Ireland:

• Irish Organic Farmers and Growers Association Ltd, Unit 16A Inish Carrig, Golden Island, Athlone, Co. Westmeath, Ireland. Further details can be found on their website at http://iofga.org/ • Organic Trust Ltd, 2 Vernon Avenue , Clontarf, Dublin 3, Ireland. Further details can be found on their website at www.organic-trust.org Once you see the certification number or logo, you know that the product has passed minimum organic standards in Ireland – each country sets their own standards within overall EU guidelines.

There are three main rules when it comes to labelling a product organic: • A product may be labelled “organic” in its sales description where at least 95 per cent of the ingredients of agricultural origin are certified organic. All other ingredients should not be available organically and are included on Part C of Annex VI of Regulation (EEC) No 2092/91.

• If 70 to 95 per cent of ingredients of agricultural origin are organic, the product cannot be labelled as “organic” in the sales description but may bear indications referring to organic production methods in the list of ingredients.

However, any references to organic production methods in the list of ingredients may not be more prominent than other indications in the list of ingredients and the percentage of ingredients of organic origin must be specified.

• Crop products that comply with the provisions of Council Regulation (EEC) No 2092/91 and for which the operator is subject to inspection measures, may bear the words“product under conversion to organic farming”, on condition that a conversion period of at least 12 months has been completed before the harvest. n For more on food labelling, including all necessary legislation, contact the Food Safety Authority of Ireland at www.fsai.ie

Egg labelling

©Thinkstock/iStockphoto/kcpetersen

Class A eggs, or “fresh” eggs, are graded by weight: • XL - very large: weight = 73g plus • L - large: weight = between 63g and 73g • M - medium: weight = between 53g and 63g • S - small: weight = less than 53g In addition, eggs may be classed as Barn eggs, Free Range eggs or Organic eggs; all other eggs are laid by caged hens.

• Barn eggs: The eggs are laid by hens allowed to roam

indoors and who are able to exhibit natural

behaviours within their indoor space.

• Free range eggs: Laying hens

must have continuous access

to runs, and are free to

act naturally.

• Organic eggs: Must comply with organic standards (see section on organic labelling)

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GLUTEN AND WHEAT

FREE

Handmade

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Made by hand in Killarney

with MARCOS own recipe sauce store locator at www.marcos.ie

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Great Traditions, Great Pizza

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Gluten-Free Pizza created in Killarney by Marco Taddei and inspired by his Italian grandmother is proving to be just the recipe for job creation as it sells in supermarkets nationwide.

Marco’s pizza, in hand made and stone baked, which is also free of Wheat ,Eggs and has no added sugar. The sauce is based on a very special recipe belonging to my grandmother, Nonna Angelina. It’s her sauce that we put on the pizza. It is additive and preservative free.

Marco’s Gluten Free broke into the multiple market last year when SuperValu created space in its freezer compartments Another breakthrough was celebrated when Selected Dunnes Stores, Spars, EuroSpar and Centra Stores around the country agreed to sell the healthy alternative.

“We created 4 new jobs so far and if demand keeps growing, we feel the company has the potential to create 10 jobs. We try to buy as much as we can locally to support local jobs.”

ADVERTISING FEATURE

Gluten Free?

Kelkin’s got it covered.

Kelkin Ltd. is a leading Irish Health Food company with a heritage of over 35 years in wholesome and delicious foods.

T

he people at Kelkin work tirelessly to achieve their vision of making the healthy choice the easy choice for Irish consumers. Kelkin have recognised how people’s mindsets are changing as there is an overall drive to lead healthier, more active lifestyles, make positive choices and overall improve their family’s wellbeing.

The choice and quality of Gluten Free products has changed dramatically over the years, which is good news for coeliacs! Today, more and more people, influenced by celebrities like Novak Djokovic, Gwenyth Paltrow, Victoria Beckham and Miley Cyrus are choosing to cut gluten from their diets as a lifestyle choice!

Kelkin have recently added to their extensive gluten free range yummy Raspberry Jaffa Cakes, a delicious Muesli made with Pure Oats and a Healthy Heart* Organic Pure Oat Porridge. The porridge has the added benefit of containing oat bran, a natural source of oat beta-glucan which helps to lower blood cholesterol levels. Cardio vascular disease is the most common cause of death in Ireland killing 100,000 people each year. Kelkin strongly believe that consumers are seeking out products with added benefits, that taste good too, and will help them lead healthier lifestyles! Food is core to people’s overall health and wellbeing today, with 85 per cent of customers surveyed in Ireland believing their diet to be healthy and 90 per cent believing that a good diet can help our mental health.**

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As well as offering a wide choice of gluten free foods, Kelkin are dedicated to providing information to gluten free consumers, particularly to newly diagnosed coeliacs. Their experienced nutritionist has developed a quarterly newsletter packed with information and tips on living a happy, gluten free lifestyle and they also work closely with the Coeliac Society of Ireland. Kelkin gluten free products feature the globally recognised crossed grained symbol on pack, which is a sign of safe gluten free foods, providing great reassurance for consumers making gluten free choices. Another initiative high on the agenda at Kelkin is to work closely with

retailers to improve the range and layout of Free From foods available in their stores.

If you would like more information on products from Kelkin Ltd or would like to sign up to their quarterly newsletter, please contact info@kelkin.ie, call 01-4600400 or visit www.facebook.com/kelkin.ie n

*High Cholesterol is a risk factor in the development of Coronary Heart Disease.

The beneficial effect is obtained with a daily intake of 3g of oat beta-glucan. One serving of Pure Oat Porridge provides you with 42% of suggested daily intake. **Bord Bia Periscope Report 2013.

For over 35 years, Kelkin have been providing Irish families with wholesome and delicious food. Our wide range of gluten free products, including breads, pasta and tasty treats, means there’s even more choice for everyone!

Because it feels good!

Find us on Facebook Ear to the Ground 115 visit www.kelkin.ie

HEALTH

Overcoming all obstacles Being diagnosed as a Coeliac can be devastating news – how will it affect my life? But with forward thinking, along with the availability of convenience foods like the DS frozen range, a restricted diet needn’t hold you back, as our case studies demonstrate..

Bill O’Herlihy – Presenter As far as being diagnosed with coeliac disease goes, legendary broadcaster Bill O’Herlihy’s diagnosis was certainly out of the ordinary. While visiting Australia 12 years ago, an enjoyable game of golf turned sour when his ball found its way into a lake: “I hit a ball into the water and decided that I would go in after it,” said Bill. “When I got into the water I ended up swallowing a fly. About two days later I got the worst stomach upset of my entire life and I was going from Australia to Hong Kong at that stage. It persisted and persisted to the point where I lost a lot of weight so I decided to do something about it.”

When Bill eventually returned home he headed straight to Blackrock Clinic to be treated by gastroenterologist Dr Jack Hollingsworth, who had some surprising news to tell him: “He told me that he had good news and bad news. The good news is that it wasn’t a tropical bug but the bad news was that I was a coeliac and I could have been one for a long, long time before that. I’ve always had an iffy stomach, which I had put down to the fact that I was travelling a lot in different countries and always on the move.”

Since the initial shock of his diagnosis, Bill has kept to a regimented diet that thankfully hasn’t seen any discomfort to him since, but he still misses some of his old favourites: “I can’t have things like bread and butter pudding and apple tarts, which I used to love in the old days. I also can’t have beer, stout and anything that has wheat, oats, barley and rye in it but I would drink wine now. Apart from that, life goes on and there’s nothing dramatic. I’m careful when I go to a restaurant to make sure it would be gluten free. If I’m staying in a hotel I let them know in advance, the same with a longdistance flight. You can’t take chances with it.”

If I’m staying in a hotel I let them “know in advance, the same with a long-distance flight. ” 116

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Emma Clarke Conway – PR & Communications Manager, Coeliac Society of Ireland Emma Clarke Conway, 38, is on the frontline of coeliac disease awareness in Ireland as The Coeliac Society of Ireland’s PR & Communications Manager. Emma was diagnosed with the disease when she was just two years old after months of hospital trips and serious illness. “The doctors didn’t initially realise what was wrong. When I was put on regular food I was reacting very badly to it. My father happened to be talking to a person who was working as an intern in the hospital at the time for a gastroenterologist and he told my dad to check for coeliac disease.”

Since her diagnosis, Emma has found a number of glutenfree meal ideas that the rest of her family can enjoy as well, from pizzas to fish fingers. However, as she explains, the precautions and wariness that she must take when eating out can be difficult at times: “ Even at this stage it can be difficult, even emotionally. You have to step up and make a phone call to friends and say: ‘Thanks for inviting me to dinner but what are you planning to cook?’ Then telling them that you can’t eat something. My family and friends can sometimes see me flagging a bit and will jump in and start to explain it for me. That’s something that can be one of the nicest things people can do for you because you just get exhausted by it sometimes.”

Most of the time though she enjoys her food and finds a number of snacks to get her through the day: “I wouldn’t be the biggest bread eater, I could take it or leave it, but rice cakes would be a big part of my diet, be it chocolate-coated ones or savoury ones for lunch. I know lots of people think they’re like sandpaper or they don’t like them but I’m so used to surviving on rice cakes, it’s just one of my things.”

Kevin Nolan – Senior Dublin footballer Senior Dublin footballer Kevin Nolan was diagnosed with coeliac disease a week before the AllIreland final of 2011, but was only informed three days after the team had won the title. “The doctors didn’t want to tell me before the game as it would have messed with my head,” explains the left-half back.

Dietary regimes have to be strictly monitored for professional athletes to perform at the required high levels of intensity. Before matches, players would usually load up on carbohydrates to provide the body with slow-releasing energy to boost endurance. “All meals with Dublin would have been mainly pasta with rice on the side. I’ll never orget playing Laois in early 2011 in the Leinster Championship and eating pasta as the pre-match meal in DCU. I started feeling terrible and wasn’t sure if I had eaten too late, or eaten too much. After that, I never ate pasta before a game and it worked for me.”

In addition to his sporting career, Kevin is also a PE and biology teacher so nutrition is a fundamental part of his

life. His biggest challenge so far has been maintaining a substantial diet while striking a balance with the remaining food groups. “It might have been easier if I was diagnosed at two or three years of age as I wouldn’t know any different.

However, throughout my childhood and adolescence I developed a sweet tooth and I enjoy the occasional bar of chocolate. Saying this, the variety of gluten-free foods has evolved massively since I was diagnosed, which was only two years ago. I can eat gluten-free Oreos and other biscuits, as well as the Dietary Specials (DS) cornflakes. The choices available are growing rapidly,” says Kevin.

For many wheat-intolerance sufferers, eating out can be a problematic excursion. “Restaurants cater thoroughly for vegetarians and have broad ranges of suitable meals on their menus which are clearly marked. It’s actually easier for me to be a diabetic because I can give my body insulin.

Whereas with being coeliac, it’s a part of my lifestyle and it’s difficult to abstain from habitual eating patterns,” concludes Kevin.

©Thinkstock/iStockphoto/Janine Lamontagne

HEALTH

Clare Dowling – Novelist Clare Dowling, the author of the Irish Times bestseller I Can’t Take My Eyes Off You, was diagnosed with coeliac disease at the age of 35 over a decade ago. The onset of tiredness and faintness after particular meals arouse suspicion in Clare, and with her sister diagnosed with the same disease the previous year – the intolerance was on her radar. However, faced with the long gruelling hours that come with being a novelist, Clare has adopted a positive approach in dealing with her ailment. “I consider myself very lucky because I work from home and I can buy my own gluten-free products. I don’t have to face the daily nightmare of the local sandwich shop at lunchtime, and even when I do leave the house, I can bring a lunch box of gluten-free goods,” says Clare.

The growing awareness and understanding of food providers has made the disease easier to deal with, and the scope of choice has been drastically reformed since Clare was first diagnosed. “With half of my family being coeliac, we try everything. The Tesco gluten-free range is great and wheatfree bread has been a lifesaver. It’s also about trying to cook gluten-free and not rely too heavily on the products.

I also bake more now with my daughter being coeliac, and my youngest son is in the process of being diagnosed. We have a strong family history of the disease,” explains Clare.

Clare would often encounter difficulties when travelling with her family, as other countries might not be as accommodating with their gluten-free ranges as Ireland has grown to be. “When I see the lads tucking into their fresh bread or croissants, I feel quite deprived and can get miserable quite quickly. The most uplifting thing for me is that I can control my condition through rigorous diet, and not rely on medication. My sister and I are also always trading secrets, and my mother cooks only gluten-free meals. I think it’s important for everyone to get back to eating pure foods, and to start cooking at home again,” concludes Clare. n Ear to the Ground

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€1OFF

NEW to

any item in the DS gluten free or Glutafin product TO THE CONSUMER: This coupon can only be used as part payment for any DS-gluten free or Glutafin product in the Republic of Ireland ONLY. Only one coupon can be used against each item purchased. Please do not attempt to redeem this coupon against any other product as refusal to accept may cause embarrassment and delay at the checkout.

TO THE RETAILER: Dr Schär UK will redeem this voucher at its face value.

For reimbursement, submit coupons to Valassis Ltd, PO Box 6199, Nuneaton, CV11 9HQ

NCH CODE 1845 00091 Valid until 30th April 2014

Giving up gluten shouldn't mean that you have to give up your favourite foods. Along with our sister brand Glutafin we are always working hard to provide you with more of your old favourites.

Look out for delicious DS-gluten free Bontà d’Italia Margherita and Salami Pizzas, Garlic Tear and Share Bread, Quiche Lorraine Yorkshire Puddings and Cornish Style Slices! And Glutafin don't just make tasty biscuits, why not try their NEW crunchy Cornflakes?

For more information visit www.dsglutenfree.ie and www.glutafin.ie

FITNESS

Great day for a Greenway

If you’re looking for a way to get fit, or simply a fun day out with all the family, check out the stunning Greenway cycling and walking trail in Mayo.

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hen it comes to getting fit, nothing beats getting out in the fresh air and walking, jogging or cycling your way to good health. It may be winter but wrapping up warmly and heading out on a crisp bright day is excellent therapy for both your body and your spirit. Even better, get the whole family involved with a walk or a cycle at the weekend or over the holidays.

One stunning destination to check out is the amazing Great Western Greenway in Mayo, which is 42km long and is the longest off-road walking and cycling trail in Ireland. The traffic-free trail follows the route of the renowned Westport to Achill railway line, which closed in 1937, and takes in some of the most stunning scenery in Ireland.

The railway line has a rich history.

One of the so-called “Balfour” lines – constructed as part of an Act introduced

by Arthur J Balfour providing State assistance for the construction of light railways in disadvantaged areas in Ireland – the line was extended from

Westport to Achill Sound in the 1890s.

The neighbouring towns along the line prospered from the extension, with the luxury Mulranny Hotel opening in 1897.

However, while hopes were high for the economic effects of the line, it never really reached full potential and when the roads were developed in the area, the days of the line were numbered.

The last train ran in the autumn of 1937, only 42 years after the line first opened.

Walking Development Officer Anna Connor was involved in the development of the Greenway, which opened in its entirety in July 2011 by An Taoiseach, Enda Kenny. “It was developed over three phases. Phase one was from Newport to Mulranny, which opened in April 2010; with funding we then developed the trail from Newport to Westport, and from Mulranny to Achill. Both of these phases were developed at the same time.”

The Greenway takes in both laneways and farmland, with much of the work in developing it being in talking to land-

owners, through whose land the Greenway intersects. “We looked into whether there was an appetite for reopening the railway as a Greenway, and they did work with us in the early stages of development. From there we started chatting to individual landowners and knocking on doors.”

Stunning scenery Mayo is a large and unspoilt county and there is so much variation for walkers. The scenery is unique and there is so much heritage for people to take in. The county boasts miles of spectacular coastline and rolling hills that are unrivalled anywhere else.

“The part of Mayo between Westport and Achill Island would be the main tourism hub in the county, and the Greenway would be a key attraction in that area,” says Anna. “Westport is a beautiful town, and only 11km down the road and you’re in the lovely quaint seaside town of Newport. Then you travel another eight kilometres and you’re in Mulranny, which is a beautiful Ear to the Ground

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FITNESS

Address Book

Accommodation

Newport Hotel Westport, Co. Mayo t, Road, Westpor 73 Tel 1850 53 63 ort.ie www.hotelwestp lwestport.ie te ho reservations@ use Hoptel Knockranny Ho estport, W , Castlebar Rd Co. Mayo Tel (098) 28600 o@khh.ie www.khh.ie / inf

Cycle Hire

cle Hire, Greenway Bicy wport, Co Main Street, Ne Mayo 82594 / Tel +353 (0)86 03 593 / www. +353 (0)86 0382 ire.com greenwaybicycleh ire@gmail. greenwaybicycleh com

Stage One: Achill to Mulranny Start: In Mulranny, an official access point is located to the right just off the N59 travelling to Bangor. An access point is also located to the rear of the Mulranny Park Hotel. On Achill Sound an official access point is located at Óstán Oileán Acla/Achill Island Hotel at the gateway to Achill Island. Follow finger post signage onto Greenway Distance: 13 km Estimated Time Cycling: 1 to 1.5 Hours Estimated Time Walking: 2 to 2.5 Hours

Stage Two: Mulranny to Newport village, and then in 13km you’re in Achill. It’s very charming and very scenic. Every kilometre you travel, the scenery is very different. You travel from an urban setting to a woodland setting to an open farmland setting to Clew Bay to the mountains.”

The Greenway is quite simply an astounding success. “In the first year of operation we had 145,000 users; in 2012 it jumped to 177,000 users and we’re well on target to beat 200,000 this year. We have counters on the Greenway that lets us keep track of the numbers. It’s been hugely popular with tourists. Our big market would be Dublin; I would say about half of those using it would be from Dublin. We also get some numbers from the UK and mainland Europe, and even a small number from the US, believe it or not.”

Motivating the community What’s really interesting is that a number of new initiatives have started out as a result of the Greenway. “The Greenway has been hugely positive in terms of motivating the local community in doing different types of things,” says 120

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Anna. “For instance, Mulranny Park Hotel, which is located along the track and would be one of the landowners in the area, would deal with a lot of the local producers for their menu in the hotel. They set up a Gourmet Greenway Trail, which is basically a brochure with I think 18 producers highlighted on a map. During the summertime, there was a day a week, or a half day a week, where you could go and visit some of those food producers as well. There is also a Greenway Artists’ Trail, which is based on the same model as the Gourmet Trail.”

While Co Mayo is full of walking trails to suit every level of walker, even those who want to tackle the impressive Croagh Patrick, the Greenway is particularly suited to cycling. “I’d say about 70 per cent of our users are cyclists,” says Anna. “The off-road environment is partic-ularly suited to cycling, and we’ve found that the Greenway is of particular interest to families. You don’t need to be mega-fit, just willing to get on your bike and get out for the day.”

Start/Trailhead: In Newport, an official access point is located to the left just off the N59 travelling to Mulranny. In Mulranny an official access point is located to the right just off the N59 travelling to Bangor.

Distance: 18 km Estimated Time Cycling: 2 to 2.5 Hours Estimated Time Walking: 5 to 5.5 Hours

Stage Three: Newport to Westport Start/Trailhead: In Westport, an official access point is located to the right just off the N59 travelling in the direction of Newport approximately 500m from Westport town centre. Follow the directional fingerpost signs on to the Greenway. In Newport an official access point is located to the left just off the N59 traveling in the direction of Westport located approximately 2km from Newport town.

Distance: 11 km Estimated Time Cycling: 1 to 1.5 Hours Estimated Time Walking: 3 to 3.5 Hours

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FITNESS

Start to Cycle So you’re tempted by our gorgeous Greenway pictures to get on your bike?

Here’s your guide to getting started – and getting fit!

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ycling is brilliant cardiovascular exercise, as it gets the heart pumping and the body warm, yet it’s a non-impact form of exercise so is relatively gentle on the joints. Plus it’s a great outdoor pursuit for all the family.

While mountain biking and offroad cycling mightn’t be for everyone, cycling on a designated Greenway is safe and extremely doable for all levels of fitness.

For most people, cycling is a safe and effective form of exercise, but if you have any health concerns or an existing medical condition, it’s important to talk to your doctor before you start.

If you’re buying a secondhand bike or have an old bike at home, it’s worth bringing it to a bike shop to be serviced before you start. If you are buying a new one, see if you can avail of the Bike to Work scheme, where the cost of the bike is tax-deductible. Just remember that you can only avail of the scheme once every five years so choose your bike carefully! Go to a reputable shop and get measured for your bike, which can be a racer, a mountain bike or a

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hybrid bike. For Greenway and leisure cycling, a hybrid bike might be best.

Don’t forget your safety gear. A helmet is essential, as are lights and a good lock. Some sort of reflective clothing is a good idea if you are cycling in traffic. Make sure you know your rules of the road, and that you’re confident enough on the bike to make hand signals before you try and deal with roads and traffic.

Tips to start and stay motivated Make it a habit – If you want to get fit, make sure you get out on your bike for 30 minutes to an hour at least three times a week. The easiest way to do this is to incorporate it into your day, for instance, by commuting to work or by cycling to the shop.

Start slowly – If you haven’t cycled for a while, try cycling on some quiet roads or even in an empty carpark.

Practise with the gears and with your speed until you get used to cycling, your bike and your fitness level. Make sure

you’re confident on the bike before you attempt anything more ambitious.

Build your fitness – Don’t go overboard in your first week. Instead, start slowly, make a note of each biking session and try and better it each time.

As your fitness level grows, try trickier trails like hills and longer distances.

Get friends and family involved – Like every fitness regime, it’s always easier to keep motivated if you exercise as a group. Get out with the kids and get them fit too. Or join forces with some friends for a fun day out.

Maintain your bike – A new bike will need a maintenance check three to six months after you buy it, and then regular check-ups after this. If you are cycling a lot, it’s worth learning how to repair a puncture and to carry a pump and a spare tube with you as well. n Check out www.cycleireland.ie for clubs in your area.

YouR Home for all things Mayo

for full details of walking and cycling in mayo Log on to www.Mayo.ie

INTERIORS

The Perfect Boudoir Creating a warm, serene and relaxing bedroom can be done simply and effectively with soft tones, some vintagestyle finds and a little creativity.

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our home is where you can relax and be yourself, get away from the stresses of work and everyday living. But unfortunately for many of us, our work is taken back with us into the home, making it difficult to get a break away from the working day and its worries and tensions.

So when planning your home it’s important to create areas of relaxation, work-free zones that allow you to totally unwind. When on a budget, many people concentrate on the more “public” areas of the house, such as the living room and the kitchen, but one room that shouldn’t be overlooked is the bedroom – after all, we spend about a third of our lives in bed, so shouldn’t we put a little thought and care into our bedroom? But the good news is that a beautiful boudoir needn’t cost the earth.

“

The easiest way to begin is to choose a key feature in the room and work around this

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the room and build everything around this. Just remember – if your focal point is the bed, your bed covers will be permanently in the spotlight.

Go for soft textures Remember that a bedroom should be comfortable, so avoid anything too cold, especially when it comes to your floors.

Carpet or wood are warm to the feet, while tiles can be cold and unforgiving (remember our winters are not exactly warm at times, and popping out to the bathroom in the dead of night shouldn’t be an act of torture for your tootsies).

Opt for light, warm colours Creating a successful bedroom A good bedroom should be serene and relaxing. This is the one area of your house that should be free of stresses and strains; sleep experts advise to keep anything stimulating out of the bedroom including TVs, smart phones and computers. Instead go for soft, muted tones, warm textures and colours and comfortable furniture.

Colour therapy really comes into its own when it comes to bedrooms. Light and bright colours are welcoming in the mornings, but avoid anything too harsh like a bright red or purple unless you want to create drama on a single wall.

Instead, keep your bedroom light and warm with pastel shades, blues, white and cream.

Country-style interiors Decide on a focal point This is especially important if you have a big bedroom. Will your focal point be a gorgeous king-sized bed? Or dramatic curtains? Or beautifully textured wallpaper? The easiest way to begin a design is to choose a key feature in 124

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A vintage-style bedroom certainly leans towards the girly, but white furniture mixed in with blues can give it more of a bright country-morning feel.

Alternatively, going for natural wood tones can give that timeless traditional feel without straying into girly territory.

Don’t forget the storage Nothing makes a bedroom look worse than a pile of dirty clothes by the side of the bed. Invest in a lovely laundry basket (with a lid!) to keep all your washing in before it makes its way down to the utility room. If you have a big bedroom, a chest at the end of the bed is a great addition for sheets and blankets. Finally, don’t forget the wardrobes and drawers!

Built-in storage is convenient, but standalone furniture can be a great focal point, especially a beautiful chest of drawers.

Avoid clutter Lots of cushions and throws on the bed might seem like a good idea, but going overboard might make your room look cluttered. Instead, choose a few key pieces to “dress up” your bedroom. Similarly, there is a fine line between a mess on a dressing table and carefully chosen items to give your room personality. Display a few important items and store the rest away.

Adding personality While keeping colours neutral is a good idea, don’t forget that this is your bedroom and your house so make sure it reflects you. Add colour with bedclothes, throws and cushions.

Or invest in a dramatic chandelier or colourful chair. Pictures, curtains or wallpaper are also great for adding personality, humour and colour.

Just remember that less is more, especially if your room is small.

INTERIORS

A good bedroom should be serene and relaxing.

All items from Dunnes Stores

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INTERIORS

Vintage-style DIY

Create a dramatic wall

A bedroom in a rural home is the perfect place for vintage country style – but this is easily achieved with a little DIY. Try these ideas for vintage looks on a budget.

For that perfect vintage shappy chic feel, paint the floorboards white and add in a beautiful floor covering or rug. Scuffs only add to the beauty of the floor!

Nothing creams vintage like gorgeous wallpaper – but papering the entire room can feel fussy and old-fashioned.

Instead, paper one wall, perhaps the one behind the bed, for a dramatic focal point.

Paint the floorboards

Transform old furniture Create your own vintage furniture by sanding down a cheap wooden piece, covering with primer and painting. The distressed look can be created by gently sanding the areas that generally show wear and tear. Alternatively, use a wood stain and wipe immediately for a shading effect on parts of the piece. There are many techniques to create a distressed look, and lots of inspiration available on the Internet as well as step-by-step tutorials.

Get sewing!

The perfect vintage piece for a country-style bedroom is a beautiful handmade quilt. The art of quilting has really taken off in Ireland recently, with many adult education places offering classes on getting started. A simple quilt is easy to make and can be a heirloom for generations to come.

For details, resources and information, contact the Quilters Guild of Ireland at www.theqgi.org

Lace up Lace is the perfect way to add vintage-style texture into your bedroom. Use a lace fabric as a delicate blind on your window. Or cut it to size as a beautiful covering for the top of your drawers or dressing table. n

quilt is easy to make and “canA besimple a heirloom for generations to come ”

All items from Debenhams

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All items from Dunnes Stores

Advertising feature

The Irish Holstein Friesian Association The Irish Holstein Friesian Association is a member owned organisation directed by an IHFA board which is directly elected from its 3,700 members.

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he Association is licensed by the Department Of Agriculture, Food & the Marine to issue ancestry and pedigree registration certificates. It is responsible for the validity and upkeep of the herdbook of Holstein Friesian cattle and for giving direction to the development and promotion of the breed in Ireland through its many events and services.

The list of IHFA services include Pedigree Registration, Parentage Validation, Genomics, Catalogue, Classification and Linear Scoring.

There are 15 IHFA club areas across the country. The Young Members Association (YMA) is its youth arm, serving as a social outlet for

young members up to 26 years.

The Association, which initially was part of the UK Holstein Friesian society, has been an independant body since 2000.

Grading-Up to Pedigree Status

the best bulls and culling inferior stock.

By grading up to pedigree, this added value can be realised.

For further details and any queries contact IHFA, Clonakilty, Co Cork.

Tel : 023 8833443 Email: enquiries@ihfa.ie n

Among the many services offered by IHFA is a Grade-Up service where new members can attain herd pedigree status. On thousands of dairy farms around the country, there are herds of well bred cows that are now purebred.

If good records have been kept, there is no reason why these cows should not be graded up to full pedigree status.

After all, farmers with these herds have invested time and money in selecting

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INTERIORS

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Top Interior Picks

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Give your bedroom a touch of vintage chic with these top buys 2

1 Ferne Cotton Darcy Mirror €259, Littlewoods Ireland 2 Roman Wall Clock €€12, Heatons 3 Door Knob €€4.75, M&S 4 Drawers €€POA, Debenhams

8

5 EKTORP BYVIK Chair €395, Ikea

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6 Romance Viv Cushion €€35, M&S

7

7 Arabella Stick Lamp €€36, Next 8 Ceramic Drawers €€48, Next 9 Quilted Throw €€20, Penneys 10 Jewellery box €39, Debenhams

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ADVERTISING FEATURE

Salers – The Ultimate Suckler Breed The Salers, one of the oldest French breeds, has been bred continually in a difficult environment resulting in the development of its many qualities.

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ne of the major reasons for the success of the Salers breed is the ease of calving which enables well-fleshed beef bulls to be used on Salers females without any risk of calving difficulties. Salers are known for their longevity and wearing ability; many cows are still fresh at 12 years plus, due to stress-free calving, hardiness, with good legs and feet etc.

Half and three quarter bred Salers cattle make excellent suckler cows and the steers hold their own against other continental crosses when finished.

There is an Annual X Bred Sale held in October in Gort Mart, Co. Galway. This sale always attracts a large number of top quality breeding females.

Considerable interest is being shown by both dairy and suckler cow herds in the breed which is renowned for its ease of calving. The Annual Pedigree Show and Sale of males and females is held in October in Roscrea Mart, Co. Tipperary. This attracts a lot of buyers after the Pedigree Salers Breed with good quality. Buyers have come from overseas and Northern Ireland.

All cattle are export tested and BVD virus free.

A large display of Pedigree cattle and cross-bred cattle are also on display every year at the Ploughing. This allows farmers to actually see the cattle and what the Salers breed is capable of doing. It’s a great chance for people

to talk to the breeders and discuss bloodlines and the merits of the breed.

Salers cattle can also be seen at regional shows around the country.

The Society have imported Salers Straws from France. They are Variegeois (S827), Doudou (S1544), Beguin (S1567), Onyx (ONN) and Vanlooy (S1545). These can be ordered through the Society. n

Contact Salers Cattle Society of Ireland, Glenard House, Cloughjordan, Co.Tipperary.

Tel:0505-42245, e-mail:irishsalers@eircom.net, www.irishsalers.com

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MOTORING

For Roads LESS TRAVELLED

Toyota’s Land Cruiser is an impressive rural vehicle

The Defender and Land Cruiser are two stalwarts of the Irish farming scene.

CONOR FORREST examines the pros and cons of the latest models to determine which one is more at home in Irish lanes and fields.

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hances are, when you go onto any farm, stud or agricultural outlet across the country, you’ll see one of two vehicles parked up, the paint job partially masked by a healthy layer of mud. Toyota’s off-road offering Land Cruiser has long been popular – the promise of longevity and its history as a more than capable workhorse standing it in great stead. The Land Rover Defender, meanwhile, has found recent fame in films such as Tomb Raider and the revamped James Bond and has something of a cult following in the UK. Production of the burly Defender – originally conceived with the farmer in mind – is about to cease, however, with the last model to roll off the line in Britain in 2015.

Reputation for reliability Much of the Defender’s appeal comes from a combination of three factors – simplicity, strength and durability. In

an age where vehicles can sometimes feel cheap, the Defender has always been solid, a connection to the days when cars and 4x4s were more simple creations. And while modern cars for the most part are often unrecognisable from their predecessors, the Land Rover has hardly changed in over 60 years, albeit with one or two technological additions.

As a simply constructed machine, it’s not difficult to understand the Defender’s widespread popularity across the globe, as it’s easy to fix by any mechanic with even the most rudimentary of skills. There are some drawbacks to this, however. Older models have a number of issues – noise levels are one common annoyance, as is a tendency to be incredibly cold during the winter.

Meanwhile, the Toyota globe and rings have come to represent durability and longevity in a similar manner – take, for example, the Hilux so memorably

tortured by BBC’s Top Gear, yet still remains in a drivable state. The Overland to Oz team, a group of Irish adventurers who literally drove to Australia (taking, of course, the easier land route) for example, chose a 1999 Toyota Land Cruiser Prado over the Defender, citing the latter’s proclivity towards breaking down and the Land Cruiser’s reputation for reliability and the widespread availability of parts outside Europe. Not a huge issue, sure, for Irish drivers, but it’s nice to know you can easily replace bits under the hood wherever you travel.

On the inside The newest Defender’s interior is a changed beast, tilting more towards the style of its brother, the Discovery, in terms of its instruments. Depending on the model and what extras you go for, air con, audio connectivity and sat nav are all available, but the quality isn’t Ear to the Ground

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“

Four-wheel drive is a permanent state of mind, and combined with impressive ground clearance and a surprisingly small figure, the Defender is certainly top of its class on all types of terrain built for mountains, rivers, rocks and fierce blizzards.

While this is great, it’s hardly necessary on Irish soil

”

exactly what you’d get with a BMW or Mercedes. It all seems a little out of place, however. It’s a little like putting down carpet in the garage. Sure, it might make things more comfortable, but it’s still quite odd. What you’ll notice in particular, and what Land Rover owners will know all too well, is comfort, or perhaps the lack thereof.

The driving position remains awkward and elbow space is limited – you’ll need to roll down the window if you want to rest it anywhere. Still, the amount of space is magnificent, with enough to store a bale of hay, a few passengers and tools, or all three if needs be.

The Land Cruiser does, however, do better, with head and legroom that really

can’t be complained about, and plenty of storage. Sure, the Toyota’s interior won’t be going head to head with an executive saloon – the layout of the switches on the dashboard isn’t the most functional nor is it the most pleasant-looking. But space is one thing you won’t lack, as with the Defender – particularly in the three and five door commercial versions, with more than enough room for the inevitable yards of equipment – fencing sundries and clothing the average farmer tends to accumulate in a surprisingly short amount of time, though the side-hinged tailgate can make loadinga little on the difficult side at times.

The intelligent terrain system makes the Land Cruiser suitable for all types of conditions.

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Pulling power & performance Technically speaking, the Land Rover is simplicity on wheels, and like Ronseal, does exactly what it says on the tin.

One of the latest versions, a five-door slight reworking of the old Defender design with a new diesel filter to help it through the various EU regulations, has a 2.2L engine, accompanied by 120 horsepower and 360NM, most of which only exists in the lower rev range, making it great for towing and general grunt work. The fuel tank varies from 60-75L depending on the wheelbase option (90, 110 & 130) while MPG in the region of 28 is attainable, though make sure to wear your lightest footwear if this is to be an ongoing figure. Top speed is restricted, and a healthy 85mph on the open road is fairly easy to attain.

The Land Cruiser, meanwhile, features a larger 3.0L diesel engine producing 190bhp and a more impressive 420NM in the right rev range.

Four-wheel drive is a permanent state of mind, and combined with impressive ground clearance and a surprisingly small figure, the Defender is certainly top of its class on all types of terrain, built for mountains, rivers, rocks and

MOTORING

The Defender is top of its class on all types of terrain.

While modern cars for the most part are often unrecognisable from their “predecessors, the Land Rover has hardly changed in over 60 years, albeit with one or two technological additions ”

fierce blizzards. While this is great, it’s hardly necessary on Irish soil, with bogs, boreens or rough fields the most treacherous surfaces to negotiate over here, and perhaps only those living in the Wicklow mountains or down in the Burren in Clare might get the most use out of its mammoth off-road ability. It’s good in tight spaces too; the 5ft 10” inch wide 110 version can easily fit down our small country roads.

While the Land Cruiser mightn’t be climbing vertically any time soon, it’s no slouch in the rough either. Underneath, little things like a rounded chassis, ensuring that even if you hit the ground, you’ll slide off rather than tear against the earth beneath you, make the difference. The top line version features intelligent terrain systems, which through the magic of computing and engineering turn a difficult trek into a manageable drive.

Neither are overly fantastic on the road 134

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– the Defender can feel a little lethargic and lifeless; it’s not built for comfort on long-distance drives and though the high position gives you a commanding view of the road around, it’s awkward and clunky when driving through the town.

Prospective buyers looking for an SUV for more general use would do well to steer towards the Land Cruiser; though the steering can be a bit lifeless, the ride on the road is decent, and there’s plenty of power in reserve. MPG figures hover around 30 when out on the tarmac, alongside speeds of around 109mph.

The choice Unless your pockets are burning, it’s unlikely you’ll be in the market for both models. So which one, then, is the better choice for Irish roads and fields?

While this is supposed to be a definitive selection, the reality is that it’s just too tough to call. The Defender would seem to be the most logical choice – easily

repaired, the ability to tackle virtually any kind or terrain and the advances in technology, which mean that trips to the local fuel station needn’t be as frequent as one might think.

For others, Toyota’s Land Cruiser, with a more impressive interior to match its well-engineered exterior, will be enough. Perhaps, in the end, it will come down to price when choosing between thetwo – the entry level commercial Land Cruiser weighs in at €38,495 while the cheapest Defender, the shorter 90 hardtop, will set you back €26,000.

If you can’t make up your mind just yet, fear not. Though the Defender is finishing production soon, this longlasting machine isn’t going anywhere for a very long time, while Toyota are unlikely to wind up production on the Land Cruiser any time soon. Chances are, these fabulous machines will outlive us all. n

Part of the farming landscape for generations.

IVOMEC® Super. Relied on by farmers for over 20 years.

This year, against a background of increased liver fluke risk, trust IVOMEC® Super to help maximise the growth potential of your cattle during the housing period.

• Kills liver fluke and provides persistent protection against roundworms, including lungworm • Not affected by rain, so cattle can be treated regardless of weather conditions • Used by generations of farmers to improve the health and performance of their cattle

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IVOMEC® Super Injection for cattle contains ivermectin and clorsulon. IVOMEC® is a registered trademark of Merial Ltd. ©Merial Ltd 2013. All rights reserved.

Legal category LM. Advice on the use of this or alternative medicines must be sought from the medicine prescriber. Read packaging before use. For further information contact Merial Animal Health Ltd CM19 5TG, UK, or call the Merial Customer Support Centre on 1850 783 783.

A DAY IN THE LIFE

Clerkin Veterinary Hospital

Vet on call Veterinary is considered to be one of the most challenging and rewarding professions in Ireland at the moment. PHIL ELLISON speaks to James Clerkin, of Clerkin Veterinary Hospitals, about the dynamic nature of his daily work.

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orn and raised in Cootehill, Co Cavan, James Clerkin is a qualified and licensed veterinarian. He grew up in a large family of six children, and can remember from a young age helping his father, James Clerkin Snr, in the day-to-day running of the veterinary after school and on the weekends. James Snr bought the Cootehill practice approximately 30 years ago, and since then the family has expanded their operations to include a further premises based out of Virginia, Co Cavan. Through the experience of his father, James gained an invaluable insight into the mechanisms of the business, and above all, he was prepared for the gruelling hours involved in being a devoted veterinarian. James’ mother Anne oversees the clerical side of the company, while his other half Lydia works out of the Virginia practice. Additionally, the family own a poultry veterinary service in Cootehill, headed up by James and his two brothers, Frank and Patrick. This site is dedicated to the high level of broiler and layer chickens – chickens bred for their meat and eggs respectively – in the surrounding areas.

James’ three sisters all work in the pharmaceutical industry.

James Clerkin

impulse or surgical technique. It’s become a lot more like the type of medical treatment in human medicine, as the diseases in animals have become quite advanced because of the care we have for them, and the foods that we feed them.”

Variety of services Each facility incorporates a retail unit into its site where farmers can acquire their antibiotics, and pet owners can buy and learn about different nutritional foods. The Cootehill practice also has hospital status, meaning the scope of work performed each day onsite is extensive.

“We do everything a normal hospital does,” explains James.

“We have a grooming parlour, we do x-rays, ultrasounds, and operations with sedatives.” Not all work is conducted on the premises, however, as being a veterinarian means having to be on call 24 hours a day, seven days a week to perform potentially urgent emergency procedures.

“We have all of our vehicles kitted out with all of our drugs and equipment. I get calls about animals being hit on the road, and I have to make sure those animals are not in pain, and know what to do if they are,” says James.

Evolution of care Faced with a diverse range of operations and cases every day, the mixed practice veterinary covers a substantial array of procedures, and encounters a broad assortment of ailments in animals. In particular, the care of small animals has become a major part of James’ daily routine over the last decade. The types of treatments administered to animals by veterinarians have also evolved greatly since James’ father bought the facility in the 1980s.

“When I was growing up, cats and dogs would have been injected with an intravenous or inter-muscular injections,” explains James. “Whereas now pre-medicated gas anaesthetic is the norm, as industry studies have show that prior to an operation, pain relief is greatest previous to the 136

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Man’s best friend People have an extraordinary amount of compassion for the animals they own. “With smaller animals, it’s incredible,” remarks James. “We have individual cremations of dogs, and people want to keep the ashes. We see people at their most vulnerable. You have to give owners their privacy, but also the correct levels of sympathy. For a lot of people – it’s a member of the family. With experience and time you develop a better way of understanding and dealing with the morbidity and bereavement. I’ve even seen how hard it is for farmers to kill their entire flock. I know they send them off to factories and abattoirs, but there’s more compassion for cattle then people realise,” concludes James. n

Top bonus paid on hereford steers & Heifers Contact Michael Cleary 0876888713

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For further information please contact your veterinary surgeon or Zoetis, 9 Riverwalk, Citywest Business Campus, Dublin 24. (01) 4676650.

1. Spirovac Summary of Product Characteristics 28/10/2011. Each 2ml dose of Spirovac contains inactivated Leptospira borgpetersenii serovar Hardjo > 2 ELISA relative potency. 2. Irish cattle lepto vaccine. *GfK Kynetec: Vet Trak Veterinary Sales Statistics. 2013.

Legal Category: LM Use Medicines Responsibly. www.apha.ie