Despite extensive research of the community enterprise space provision in North Tipperary, only two community entities were found to provide such space.
The Tipperary North County Enterprise Board commissioned University of Limerick to undertake a study of workspace supply and demand in Tipperary, resulting in a finding that there was a strong demand for affordable workspace in the county.
The Tipperary food profile has had a challenging history, once a thriving sector with significant employment and output performance, the county has experienced high profile and devastating food business closures, Tipperary Cereals, Tipperary Candy and Irish Sugar.
Rural economies such as Rearcross and environs, traditionally dependent on the agricultural sector, have keenly experienced economic underdevelopment, which if addressed, will weaken the community and limit potential for broader development. However, given the increasing challenges to agricultural income, there is a heightened willingness and necessity to embark upon micro-enterprise establishment. The food sector is directly complementary to the existing skill base and availability of primary food products and natural resources in the area.
In April 2004, Tipperary LEADER Group est. The County Tipperary Micro Food Enterprise Development committee to examine possible opportunities for new and existing micro food enterprises in Co. Tipperary. In order to support the Strategic Action Plan June 2004 of this committee, the Tipperary LEADER group appointed a Project Development Officer with a remit for the food sector in Tippeary. They saw great complementarity between their strategic campaign and the community effort to develop a Food Enterprise Centre in the area.
In addition, preliminary work is taking place on complying a “tourist food trail” brochure for the county. Again, this will add to the culture of excellence in food production in the area.
The Slow Food movement is emerging very strongly in North Tipperary, while the imminent launch of the Thurles Farmer’s Market to join similar initiatives in market towns such as Cahir is a very strong validation of the emerging food sector in the area.
There are 25 parishes in the Rearcross catchment area, with a population of just over 36,000.
The Feasibility study sought to research and interview the existing and emerging food company base in North Tipperary to ensure that there is an identifiable need for food production facilities, and food companies have an opportunity to express their interests in this proposed development.
The food companies involved in this survey were drawn from three sources – Shannon Development, North Tipp CEB and the Savour Tipperary booklet. A postal and telephone survey commenced on Jan 9th 2006 targeting 34 food companies. To identify further emerging food companies 7 delicatessens were also contacted to identify suppliers that could be categorised as home producers.
The survey together with follow-up telephone calls yielded 13 detailed replies (an excellent response rate of 38%) from across North Tipperary. Respondent companies varied in scale from one to over one hundred and fifty employees and represented an excellent cross-representation of food categories including dairy, meat, bakery, primary produce (vegetables), cheese, preserves, delicatessen products, ready meals and catering /food service suppliers.
Of the 7 smaller food companies that responded to the survey, 5 confirmed that they would be interested in relocation to a community owned food compliant workspace in North Tipperary. Respondents cited the difficulty in securing planning permission and the compliance/regulatory environment as the key challenges to expanding their business
The 4 larger companies to respond to the survey were not interested in availing of workspace at the potential centre; given their scale (20,000 sq.ft. to 65,000 sq.ft.) this is not surprising. When called, these companies were wholehearted in supporting smaller companies to establish or grow in a food centre environment, but economic pressures were such, their only focus was business growth and survival.
In terms of evidence of need, we also highlight our consultations with Abbington Enterprise Centre, whose food units are at 100% capacity with a strong demand for additional space. Abington have been enthusiastic to work with the Rearcross project in terms of shared experience and the recruitment of potential tenants.
The reduced opportunity to establish a food production business from a home location due to onerous planning and legislative restrictions is creating a significant demand for starter units. The proposed facility should provide a number of food production units of varying scales suitable for existing or emerging small food businesses. The units have been designed to be suitable for a mix of low and high risk production processes should tenants change over time. As mentioned earlier, the incubators should provide an instructive and supportive environment to entrepreneurs at startup and during the early stages of businesses.
The large, self contained unit is suitable for existing businesses who require further capacity.
Ireland’s first time share food production resource in Ireland has recently been opened in The Food Hub, Drumshanbo, Co. Leitrim with impressive success. The Community Kitchen concept has emerged in the US as a unique way to provide aspiring entrepreneurs with time-share access to production facilities and the opportunity to start and expand specialty food and catering businesses (a strong emphasis on organic value added production) without the prohibitive cost. This facility offers three important benefits to startup and existing food businesses:
A very cost effective production facility – clients pay only for the time they use the facility – one hourly fee, no other overheads (with the exception of ingredients)
The Community Kitchen should also be used in a training context, to provide a formalized platform for a variety of training interventions. For example, The Food Hub is working towards becoming a FAS accredited training centre and sees this as a major income opportunity for the business. The community/training development kitchen as a learning centre would serve a dual function:- it will facilitate new product development – practice and training and will be available to producers or potential producers who will avail of specialist support to experiment in developing new and innovative values added organic or primary products or perhaps making changes to existing product lines. It should also available as a facility for other individuals or groups to run food related courses, classes, workshops and demonstrations – healthy community themed courses for example.
The project could offer a permanent source of information, motivation and advice through the office of the Centre Manager and include a resource facility –a library style consultation resource which would be established in a publically accessible format. While this is not a costly measure, it would be a highly visible, highly interactive physical information resource. The provision of training facilitates, accredited with FAS, and could be stimulus in terms of building the skill bases of a number of challenged sectors and target groups. This would work to provide additionality to existing agencies and programmes – e.g. Teagasc and LEADER. In particular it could work to provide specific learning in
The centre should also network with similar centres in Ireland (Limerick, Mitchelstown and Leitrim) to facilitate the exchange of technology & best practice and creation of new food businesses for longer-term benefit.
In terms of overall economic development it is clear that this project represents a vital opportunity to revitalize the chosen area and create confidence and wealth therein. It will see a Community working for the Community in a most progressive and responsible way. This development will provide a vital anchor within the Golden Vale region to maintain and advance traditional agriculture activities, create additional employment opportunities and prevent the loss of people through emigration to areas of higher employment.
The food sector is a heavily regulated industry and players therein have significant additional demands in terms of their establishment and overall operations management. This project will provide facilities whereby area food producers can obtain the training and tools necessary for empowerment, and thereby increase their chances for sustainability.
The development of new artisan and value added food products will be realised with the potential to create both self-and other employment will be realised as a result of this investment.
The project seeks to use the creation of “added value” to retain greater wealth from natural resources within the North Tipperary area.
The project will act as a model for rural diversification from primary to secondary production and in particular the transfer of knowledge.
The project should work in the promotion of organic materials, methods and quality certification from “farm to fork.”
The project has the potential to act as a stimulus to Tourism within the region driven through the development of a cuisine with a strong regional identity. It will support LEADER efforts to establish a cluster of farmers markets, a food trail and the Savour Tipperary project will be strengthened as a result.
If you have a question please contact us.
North Tipperary Food Works
Main Street of Rearcross
Newport
Co. Tipperary
Republic of Ireland
V94 F381
