Fresh produce retail market grew in value in 2018 – Bord Bia
The fresh produce category is a key element of the total grocery market which is valued at €10.7bn with fresh produce contributing close to...
Weed control – Teagasc
NURSERY STOCK
Growers are always looking for alternative weed control options to help reduce costs, improve weed control range, reduce the risk of weeds developing...
Bord Bia’s London office Brexit Update: 23rd – 29th March
Key events this week:
MPs will vote for a third time on the Withdrawal Agreement in parliament this afternoon. This will not, however, be a third...
Mushroom grower workshop and UK mushroom conference – Teagasc
On Thursday, March 28th, Teagasc hosted a mushroom growers’ workshop in the Four Seasons Hotel, Co. Monaghan.
The event was an informative and valuable session....
New LED lights for strawberry research – Teagasc
A new system of LED night-break lights was recently installed for the ‘Malling Centenary’ strawberry trial in the glasshouse at Ashtown.
Night-break lights are needed...
Plant-Based Diets – a 3 minute read – Bord Bia
Nick Curtis-Davis, Head of Brand Development, Bord Bia - The Irish Food Board
The Happy Pear, Bosh! Joe Wicks, Holly White... Recently it seems that...
Bord Bia’s London office Brexit update: 16th – 22nd March
Alison Ryan, London Office, Bord Bia –Irish Food Board
Key events this week:
EU leaders have granted the UK a shorted extension to Article 50 until...
Minister Doyle attends inaugural meeting of the Organic Strategy Implementation Group
Minister of State at the Department of Agriculture, Food and the Marine, Andrew Doyle T.D., today attended the inaugural meeting of the new Organic...
Bord Bia’s London Office Brexit Update: 8th – 15th March
Alison Ryan, London Office, Bord Bia –Irish Food Board
14 days until Brexit
Key events this week:
The UK government announced its temporary tariff regime in the event of...
Fighting food waste in the Netherlands – Bord Bia
Ellen Codd, Amsterdam office, Bord Bia - Irish Food Board
Dutch consumers are becoming increasingly aware of the amount of food wasted every year, and...
