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REFORM CAP - FOOD INDUSTRY

REFORM CAP - FOOD INDUSTRY. Decoupled Farm Subsidies Single Payment – x---  Production. 1. Market Required Food Products. Environmental Quality Food Safety Animal + Plant Diseases/Health. 2. Rural Development Fund. (€1.2B/annum - Post 2005). Food Safety + Quality

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REFORM CAP - FOOD INDUSTRY

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  1. REFORM CAP - FOOD INDUSTRY Decoupled Farm Subsidies Single Payment –x---Production 1. Market Required Food Products • Environmental Quality • Food Safety • Animal + Plant Diseases/Health 2. Rural Development Fund (€1.2B/annum - Post 2005) • Food Safety + Quality • Animal Welfare (Diseases) Essential KnowledgeDriven Agri-Food Sector

  2. Food Industry

  3. ECONOMIC ENVIRONMENT • Sustained International Competitiveness • More Liberal - Global Markets • Higher Levels of Food Regulation • Substantially Greater Requirements • Assured Food Safety, Consistent Quality • Nutritional Attributes, Animal Diseases/Welfare • Quality of the Environment • Increased Corporate Alliances • Suppliers + Manufacturers + Retailers • Rapidly Changing Lifestyles • Population Becoming Older • Shrinking Household Size • Women in the Workforce • Two Income Families • LESS Time Shopping + Cooking • More Leisure Demands

  4. IMPACTS - FOOD INDUSTRY Market Developments • Convenience - Easy to Prepare Meals • - 30 Minute Dinners • Functional Foods • - Neutraceuticals • Food Service Sector  Supermarkets Requirements • Accelerated Innovations in Agri-Food Sector • Ubiquitous Application of IT + Biotech!! • Knowledge Driven Agri-Food Sector

  5. Dairy Product Portfolio - Direction of Change Functional and organic foods 5% 15% Consumer products 20% 20% Value added ingredients 30% 45% Base Products 65% Base Products Current product portfolio mix 2015 product portfolio mix Promar International

  6. Economic Performance Comparison 1992 - 2000 Ireland Denmark Netherland Economic Value Added 1.56 2.16 1.66 (EVA) Relative milk Price 100 114 108

  7. Current Beef Grading/Quality Systems • Depends on human judgement • Difficult to demonstrate objectivity • Producers lack confidence • Difficult to agree quality based payments

  8. New Instrument Grading Systems • Already some adoption by industry in US and EU • Recent regulations by USDA and EU likely to increase • the rate of uptake • Potential for further developments and improvements - • fat class (EU), palatability • Familiarity with benefits of VIA (objectivity, consistency, • MIS) - lead to greater adoption

  9. NEXT STRATEGIC STEP Step Change - Food Innovation Serious + Sustained €M - R&D + + Technological Absorptive Capacity Food Companies - SMEs + Business Partnerships Public Research Organisations Universities + Applied Research Organisations Market-Led Innovative Food Products + Processes __________ Japan - Functional Foods 50-500 R&D Personal/Company Finland - Tekes €50m R&D Program Functional Foods, Food Chemistry + Biotechnology

  10. New Food Product Development High Costs + High Risks + 90% Failure - 1 Year Market Imperative - Reduce Risks Understanding + Quantification Issues  Farming Consumers Attitudes to Food Products Denmark MAPP Institute Food Related Lifestyle Consumer Model Applied Ireland

  11. FUNCTIONAL FOODS FOOD PRODUCTS Specific Health + Nutritional Attributes especially Infants, Adolescents + the Elderly Functional Foods PROBIOTICS NEUTRACEUTICALS (Life Organisms) Lactose Intolerance Diarrhea Disease Resistance Healthy Gut (Chemical Ingredients) Osteoporosis Hearth Disease Cancer Dental Caries

  12. Functional Foods: Potential Health Attributes of Food Potential Heal Attributes Ingredient Calcium Prevention of Osteoporosis Promotes healthy bones and teeth Protective against hypertension Folic Acid Protective against neural tube defects Vitamin E Protective against Heart Disease Protective against Cancer Iodine Protective against Goitre Immuno-peptides Protective against Cancer Casein Phosphopeptides Promotion of Calcium Absorption Lactoperoxidase Prevention of dental caries Lactoferrin Prevention of dental caries Prevention of gastro-intestinal infection Leukaemia therapy Prevents milk protein allergies _ β Modified Lactoglobulin Lactic Acid Bacteria Promote a healthy gut Immunoglobulins Prevention of dental caries Prevention of gastro-intestinal infection Lowering of Cholesterol

  13. Functional Foods and Their Potential Market Scale Small Potential Market Scale Large Large Small Feasibility/Approvability

  14. SOME MARKET PROJECTIONS All Functional Foods Global Market 1994 $6.6 Billion ~ 50% = Japan 2000 $17 Billion Longer Term $ 87 Billion Probiotic Dairy Products - Most Active Area - 65% European Functional Food Market (1997) 1997 $889 Million 1998 >250 Million Kg UK, FD, Sp, B, Nl, DK, F, S Longer Term ~ $30 Billion

  15. FOOD SAFETY Chemical Residues  Microbiological Contaminents (Pathogens)  BSC - Prions  Mycotocins - Fungi  Viruses

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