Abstract
Northern Ireland (NI) and the Republic of Ireland (RoI) both produce beef, lamb, pork, chicken, and fish to a recognised quality and exportable surplus. Increasing media coverage promoting healthier lifestyles as well as ethical concerns, such as the issue of free-range hens, have increased awareness of the organic sections of the meat, fish and poultry industries. Food scares, such as BSE, Blue Tongue, Foot and Mouth disease, and Avian flu, have brought the industries into the spotlight of recent years in a negative way, prompting producers to create quality and traceability marks.
Key themes of the report:
- Have the Irish meat, fish and poultry markets survived the onslaught of food scares? Have consumers lost their trust?
- Are supply issues worsening?
- How important are issues of sustainability and food ethics to Irish consumers?
- Who are the core consumers?
- How are companies adapting their offer to suit changing lifestyles, incorporating the preoccupation with health, quality, and food safety?
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