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OUR HISTORY

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. OUR DEVELOPMENT.

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OUR HISTORY

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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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