The European Commission at the 2012 National Ploughing Championships
The European Commission will host a stand at this year's National Ploughing Championships, which take place from Tuesday 25 to Thursday 27 September in Heathpark, New Ross, Co. Wexford. You can find us in Block 2, Row L, Stand 349.
50 Years of CAP – a celebration of food excellence
The European Union stand will be a celebration of the partnership between the EU and farmers. Our stand will be about agriculture in the EU with a special focus on Ireland. There will be a wide range of Irish products, which have been supported by the EU, on display. Quality and excellence brought to your table by the European Union.
Every day there is plenty to keep you entertained:
Two cookery demonstrations every day using traditional and organic produce from Ireland with lots of tasting opportunities.
Talks from farmers about their experiences and the benefits and opportunities that they have gotten from European initiatives.
Children will be encouraged to eat more fruit and vegetables with the Food Dudes games and the EU School Fruit Scheme.
Promotion and display of mushrooms and organic food, because what is good for nature is good for you. Mushrooms will be given away every evening from 4.00 pm.
Lots of prizes to be won with games and quizzes to test your knowledge of agriculture, food and the environment.
A wide range of publications on current EU agricultural topics and the EU in general.
And on Tuesday there will be an expert from the European Commission on hand to answer any questions that you may have on agriculture.
See below for details of the cookery demonstrations and organizations attending our stand. For further information see:
* All demonstrations will feature regional products.
** Each demonstration will be combined with and complemented by a talk / presentation from a relevant farmer or supplier. Farmers will discuss their own experiences as well as how they have benefited from European initiatives. Euro-Toques chefs will highlight the opportunities for farmers in supplying to restaurants and explain the demand from Irish chefs for quality agricultural produce from Irish farms. Themes that will be covered include:
1. EU Food Quality Policy and the Quality Marks – The importance of provenance 2. Organic Produce 3. On-farm diversification / added-value 4. Commodity to quality – and the benefits of direct marketing
Tuesday 25th September
11 am – 12 pm, Demo 1
Shortening the supply chain and the importance of provenance
Producer/Farmer Richie Doyle Doyle's Butcher, 76 Main St, Wexford
2.30 pm, Talk
ON FARM DIVERSIFICATION/ADDED-VALUE Farmers who have been began processing on farm in order to add-value to their agricultural raw materials. eg Dairy farmer making cheese or ice-cream – and the supports via Europe for such investments (eg. Via LEADER and RURAL DEVELOPMENT SUPPORTS)
Background Information on Euro-Toques International & Euro-Toques Ireland
Euro-toques – the European Community of Chefs – was established in Brussels in 1986 by the top chefs in the region. Their purpose was to form a network of chefs committed to quality local food sourcing and to be a voice for the industry to protect Europe’s traditional foods and culinary heritage.
Myrtle Allen of Ballymaloe House was one of the founding members and went on to establish Euro-toques Ireland the same year. Euro-toques Ireland lobbies on a variety of food policy issues and is heavily involved in education, focusing on food education for children and skills training for chefs, in addition to organising food-related events and activities for both industry and the public.
Today Euro-toques Ireland has 180 Chef-owner and Head chef members, representing 150 restaurant kitchens and the approximately 2,200 chefs on their staff, all of whom are committed to quality local and seasonal food sourcing. European initiatives, drives and funding have contributed greatly to changes in Irish agricultural and food production practices, and signalled a move from commodity-based supply chains to quality orientated farming and direct marketing. These trends mean that chefs can increasingly put great tasting food – with quality and provenance – on our tables.
A recent survey of Euro-toques members in Ireland found that over €100 million is being spent annually on food ingredients alone. 70% of these purchases are of Irish origin but member chefs say they hope to see this figure increasing further as European quality initiatives continue and they develop new, more direct relationships with farmers and suppliers.