• Innovation in small food processing enterprises and dynamics of local development

      Mahon, Denise; Pitts, Eamonn; European Commission (Teagasc, 2005-01)
      The extent of innovation in small food processing firms in the Border and South West regions of Ireland were examined as were the factors relating to innovation in these firms. Eighty-five percent of firms undertook some form of innovation in the five years preceding the study. Innovation within firms was related to the youth of the manager and of the firm itself and was also associated with investment in staff training and in Research and Development (R&D) by the firm and with numbers of qualified staff.
    • The market potential for in-conversion organic products in Ireland.

      Cowan, Cathal; Connolly, Liam; Howlett, Brendan; Meehan, Hilary; Ryan, Jane; Mahon, Denise; McIntyre, Bridin; Fanning, Martin; European Commission; QLK-2000-01112 (Teagasc, 2005-08)
      This report deals with the market for and financial feasibility of converting from conventional to organic food production in Ireland. All members of the organic supply chain were included in the study i.e. farmers, intermediaries, retailers and consumers, to examine the potential of a market for conversion grade produce. Conversion products are those produced in the second year of the conversion phase from conventional to organic farming. Products do not attain full organic status until this is completed.
    • A quantitative risk assessment of E.coli 0157:H7 in Irish minced beef

      Duffy, Geraldine; O'Brien, Stephen; Carney, Eimear; Butler, Francis; Cummins, Enda; Nally, Padraig; Mahon, Denise; Henchion, Maeve; Cowan, Cathal (Teagasc, 2005-02)
      A national quantitative risk assessment was undertaken for minced beef in the Republic of Ireland. The objective was to estimate the probability of E. coli O157:H7 infection from consumption of Irish beef and to investigate the parts of the beef chain contributing most to the risk posed by this pathogen.The quantitative risk assessment was broken into 3 main modules: 1) production of boxed beef trimmings; 2) processing of trimmings and burger formation and 3) retail/domestic consumption phase. Key points in each module (beef hide, beef trimmings and beef products at retail) were validated using data derived from microbiology sampling at beef abattoirs, supermarkets and butchers’ shops in Ireland.