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Sustainable Farming Progress: From Dairy to Quality Vegetables

Established in 1999 on a former dairy farm, we focus on growing organic vegetables for Brooklodge Hotel. With 15 acres on a 7-year lease, we obtained our Organic symbol in 2001. Over the years, we've expanded our operations with a seasonal cropping program and improved our infrastructure, now employing 6 full-time staff and supporting 40 restaurants and health food stores on the East Coast. We've received multiple awards for excellence, and aim to adapt to market trends by improving product quality, enhancing customer relationships, and extending our growing season.

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Sustainable Farming Progress: From Dairy to Quality Vegetables

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  1. OUR HISTORY • Established in 1999 • 15 Acres on a 7 year lease under FRS • Former dairy farm - gently sloping south facing • Objective: to grow vegetables in season for Brooklodge Hotel • Obtained Organic symbol from Organic Trust in 2001 • Resources: commitment & 2 unpaid staff

  2. OUR DEVELOPMENT • New focus in 2003 – hotel/restaurant supply • Expansion of vegetable range and fruit • Established seasonal cropping programme, on-farm propagation, transplanting & direct seeding • 2006 – farm 150 acres ; 4,000 sq ft of polytunnels • Renewed lease for further 7 years, second farm leased and entered REPS 3

  3. CURRENT POSITION • 6 full-time staff • Customer base: 40 restaurants/hotels on the East Coast • Health food/quality vegetable shops, e.g. Fallon & Byrne, Cavistons, Happy Pear • Full range of machinery, mobile irrigation • Refridgerated transport • Development support obtained – Department of Agriculture Organic Sector Grant

  4. AWARDS • Cavan Crystal Eurotoques Food Award 2005 • Bridgestone Awards – 2005, 2006, 2007 & 2008 • Food & Wine, Commended - Artisan Food Producers of the Year 2007

  5. IMPROVING MARGIN – HOW? • Quality products • Mechanisation • Proper pricing structure • Service • Product/customer relationship • Educate • Credit/cash flow

  6. MARKET TRENDS • Market demands - react to them • People cooking at home more • Health and food still priority for family • Reduction in restaurant sales, but increase in shop sales

  7. THE FUTURE • Tough times • However, people still need quality food • Extend growing season further • Increase efficiencies • Expand and develop customer relationships further

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