Trends: Grocery Sales See Steepest Decline since Aug. 2010

Kantar Worldpanel in Ireland has revealed that grocery sales at Ireland’s supermarkets fell by 1.3% in the 12 weeks to July 8 compared with the same period last year, a drop of €26.8mn in the steepest decline since August 2010.

Discounters Aldi and Lidl continue to perform well while consumers look to control their spend, as has Tesco which now accounts for 28.7% of the market, the figures show.
Mark Thomson, business unit director at Kantar Worldpanel, said that the economic situation has remained tough in Ireland throughout 2012, and consequently consumers have been looking to control their spend at the weekly shop.

“Shoppers have spent €26.8mn less at the tills than they did during this period last year as household budgets remain squeezed. This has also resulted in a 1.9% rise in sales of own label products as consumers try to control their weekly spend. This trend is bolstered by the strong growth of discount retailers who predominately stock their own range of brands,” he said.

“Aldi and Lidl now have a combined share of 12.2% and are the big winners from austerity shopping, with respective growth rates of 22.5% and 3.4%. Tesco has also performed strongly, extending its market-leading share to 28.7% this quarter. This has been driven largely by good performance across key areas of the store such as fresh and chilled products.”

McDonald’s Talks Of Food Innovation Center In Ireland

Simon Coveney, the Minister for Agriculture, and Don Thompson, the incoming chief executive of fast food giant McDonald’s, are to discuss a government proposal for the fast-food multinational to locate a food innovation and product development facility in Ireland.

Coveney will visit the McDonald’s headquarters in Oak Brook, outside Chicago this week, with Adrian Crean, McDonald’s Ireland managing director.

McDonald,s have exported €110m worth of beef from Ireland in the past year, and last month signed a €300m, five year contract with Dawn meats in Waterford to process a further 18,000 tons of Irish beef annually.

“There is a huge amount of food research going on in Ireland around sports drinks, infant formula and other foods involving a lot of science and research,” said Coveney. “We are developing food innovation clusters – third level colleges working closely with industry, I would love McDonald,s to be at the heart of that in Ireland. They have 81 restaurants here and it would be an ideal test bed for them.”

Small Business Show: Company Focus Revisited – Ponaire Irish Coffee

A year ago we talked to Pónaire (Irish for Bean) which was established in 2006 by Tommy and Jennifer Ryan. They import high quality Arabica beans from around the world and hand roast them at their roastery in Annacotty, Co. Limerick.

We went back there to see what had changed for the them and what have they learned this past year in business.

Jennifer explained why they changed their mind and went back to the government tendering process and how avoiding big name supermarkets has been of great benefit to their business.

This was broadcast as part of the Small Business Show on the 19th, May 2012.

Donegal Brothers Win ‘Best Sauages In Europe’ Award

Two brothers from McGettigans Butcher Shop in Donegal have had their sausages awarded as the ‘Best Sausages in Europe’ by the distinguished French food orgainisation Commanderie des Fins Gousters du Duché d’Alencon (the Brotherhood of the Knights of the Black Pudding).

 After travelling across Europe sampling all that the continent had to offer the organisation settled upon the sausages made from a small butcher shop in Main Street in Donegal town.

 The hickory and maple pork sausage made by the McGettigan brothers took the title of Best in Europe, while the brothers were also praised for their innovative sausage combinations which included banana and mango flavor.

 The brothers will join other Irish producers in receiving “knighthoods” from the Normandy-based gastronomes, including members of the Association of Craft Butchers in Ireland, who are dedicated to promoting Ireland’s artisan small-scale meat producers.

 “This means that we are home of the best sausage in Europe and that is a tremendous honor for us. We’ve won national awards before in Ireland, but this is the big one and it’s the first time it’s been won by anyone from Ireland,” Eman McGettigan said.

They weren’t the only Irish award winners:

- Nolan’s of Kilcullen was named Best Butcher Shop in Ireland, England, Scotland and Wales at the Countryside Alliance Annual Awards in London.

- McCarthy’s of Kanturk has won awards for its pudding, including a gold medal from La Confrérie des Chevaliers du Goûte Boudin (the Brotherhood of the Knights of the Black Pudding).

- Rosscarbery Recipes and Kelly’s of Newport have also been honoured by that brotherhood for their black pudding.

DIT To Host Major Gastronomy Symposium

A major gastronomy symposium has been announced for the Dublin Institute of Technology on the 5th & 6th of June. The Dublin Gastronomy Symposium will gather researchers and enthusiasts together to talk food.

The title of the event is Gastronomy: Past, Present and Future, designed to bring the broadest interpretation of the word and open up discussion and debate.

It will cover domestic and professional cookery practice, but also the impact of gastronomy and references in literature, media and popular culture.

Keynote speakers will include Darra Goldstein, founding editor and editor in chief of Gastronomica magazine. She will also be joined by Carolin Young, the US art historian and former organiser of the Oxford Food Symposium who leads culinary tours in Paris based on writer Emile Zola’s Le Ventre de Paris.

The chairman of the DGS organising committee is Dr Máirtín Mac Con Iomaire, was awarded Ireland’s first PhD on food history in 2009 for his thesis on the history of Dublin restaurants.

The event will be held in the school of culinary arts and food technology, DIT Cathal Brugha Street in Dublin on June 5th and 6th.

Good Food Is The Secret Ingredient For Tourism

The secret ingredient to Irish tourism is apparently food. A new report released today by Good Food Ireland has shown the importance of linking food with tourism to create new market opportunities driving demand for Irish food and the tourism hospitality sector.

Amongst the key findings of the report on the importance of linking food with tourism to drive tourism growth and subsequently the demand for Irish food both at home and abroad:

• 100% of Good Food Ireland Approved Providers surveyed agree that local Irish food should be an integral part of Ireland’s international tourism marketing.

• Four out of every five support the view that local Irish food is a strong economic driver for their business, with almost 90% of the opinion that marketing of food tourism is important for sustaining business growth. 

• Through increased marketing and awareness of sourcing, 92% of Good Food Ireland Approved Providers have increased their purchasing of Irish food over the last three years: creating greater markets for farmers, food producers and fishermen and delivering for the hospitality sector increased economic growth through the awareness of delivering an authentic Irish food experience.

On the wider economic environment facing food and hospitality businesses in Ireland, the survey yielded some positive results:

• Despite challenging and economic trading conditions, two out of every three Good Food Ireland Approved Providers met earnings expectations in 2011 and 4 out of 5 of them expect growth in 2012.

• Of those surveyed, 24% are currently exporting, and within that group, 53% have plans to target new markets. A further 17% have plans to export in the future.

• Unsurprisingly, access to finance and increased operating and raw material costs, as well as weaker domestic demand, have been highlighted as significant challenges by business owners. 

• Almost 70% were unaware that they may be entitled to claim Research and Development (R&D) tax credits
• Good Food Ireland Approved Providers contribute in the region of €50million to the Irish economy through their purchasing of Irish produce.

The report, in effect, tells us what we already know. We’re bloody good at making top quality food. A report like this shows how different sectors are coming together to benefit each other and the country.

Aldi’s Irish Range Scoops Numerous Honours at Great Taste Awards

Irish food producers took home an incredible nineteen awards at the 2011 Great Taste Awards from the UK Guild of Fine Food. Adli Stores Ireland also took home twenty three Great Tastes Awards almost doubling their total of last years haul of twelve at same awards ceremony. Continue reading