1

An Roinn Talmhaíochta

agus Bia
(Oifig Faisnéise)
Áras Talmhaíochta
Sráid Chill Dara
Baile Átha Cliath 2 / / Department of Agriculture
and Food
(Press/Information Office)
Agriculture House
Kildare Street
Dublin 2
Tel: (01) 607 2190
Fax: (01) 662 1165 / E-mail:
Web site:

PRESS RELEASE

74/07

MINISTER COUGHLAN ANNOUNCES THE AWARDING OF €114M GRANT AID FOR THE DAIRY PROCESSING SECTOR UNDER

THE DAIRY INVESTMENT FUND

DETAILS OF PROJECTS IN ALPHABETICAL ORDER

1.Arrabawn Co-operative Society has been awarded a grant of €6.84million for a €17.1 million Whey, SMP and Butter Project

This project will enable the company to expand its portfolio of dairy products as well as entering new market sectors because of the improved quality of its existing products. Benefits of the project include higher market returns, improved efficiencies and quality of output.

  1. Carbery Milk Products Ltd has been awarded three grants under the Dairy Investment Fund.
  2. €6.77 million has been awarded to a €16.92 million cheese project. This project is for the development of Cheese manufacturing facilities to expand the production of value added cheeses and improve process efficiency. It will focus on increasing output of value-added cheeses, such as low-fat, reduced fat, and mature cheddars and ‘Dubliner’ cheese.
  3. €3.07 million has been awarded to a €7.68 million Functional & Nutritional Project. This project involves the installation of a new dryer and evaporator in existing buildings. The project will enable the manufacture of customised, fractionated and nutritional value-added dairy based powder ingredients and improved process efficiency.
  4. €9.6 million has been awarded to a €24 million Whey and Lactose Project. This involves the development of a new project directed at the recovery of value added whey components as well as the development of edible grade lactose production capability.

These projects will significantly increase the flexibility and value-added product mix currently produced by Carbery, including the development of highly innovative functional and nutritional value-added ingredients. The investments will result in process efficiency savings and greater market returns.

  1. Dairygold Co-operative Society Ltd has also been awarded three grants under the Fund.
  2. €9.32 million has been awarded to a €23.3 million cheese and whey project. The investment will significantly improve cheddar cheese production quality and efficiency at Mitchelstown and also increase the capacity and quality of Dairygold’s whey processing capability.
  3. €3.48 million has been awarded to a €8.69 million protein fractionation Project. This project involves the production of functional dairy proteins at the Castlefarm facility in Mitchelstown through the acquisition of a novel processing technology.
  4. €5.45 million has been awarded to a €13.63 million Speciality Cheeses Project. This investment will enable the expansion of the production of speciality cheeses including Regato and Jarlsberg at Dairygold’s Mogeely plant.

These three projects will greatly improve flexibility, quality and operational efficiencies of Dairygold’s operations. The investment will result in greater valueadded project mix, including the development of highly innovative functional dairy proteins and whey ingredients for the infant formula sector.

  1. Glanbia PLC has been awarded grants for two projects.
  2. €9.59 million has been awarded for a €23.99 million Cheese and Milk Protein Fractionation project. This project will result in a very significant expansion of the cheese facility in Ballyragget to produce value added cheeses, for selected niche markets. The second element of the project will enable the production of specialised dairy proteins for food and nutritional sectors.
  3. €8.99 million has been awarded to a €22.47 million Whey Protein Concentrate (WPC) Project. This project will enhance and enable Glanbia’s WPC processing facility at Ballyragget to focus on high specification products.

These projects will result in greater efficiencies and increases in productivity leading to greater market returns and opportunities in the Infant Formula and Premium Food sectors.

  1. Glenisk Ltd has been awarded €3.1 million for a €8 million organic yoghurt and milk project.

Thisprojectprovides for the manufacture of organic yoghurt and organic milk for the UK and Continental Markets. The investment will enable an increase in the processing capacity of Glenisk to increase the volume of organic dairy products. It will also allow the company to develop a natural baby yoghurt facility and extend their current portfolio.

6. J & L Grubb Ltd was awarded €2.32 million for their €5.8 million Speciality Blue Cheese Project.

J & L Grubb Ltd is one of Ireland’s best-known farmhouse cheese manufacturers producing ‘Cashel Blue’. This project involves capital investment in a new manufacturing facility which will double output and improve operational efficiencies to meet the increasing demand in export markets. The project will result in increased sales, exports, employment and productivity.

  1. Kerry Ingredients (Ireland) Ltd has been awarded grants for two projects in Listowel and Charleville.
  2. €9.82 million for a €24.56 million demineralised whey project. This project involves the development of a new demineralised whey facility in Listowel. The facility will supply demineralised whey and other whey products, which can meet the stringent standards and microbiological quality required for infant formula ingredients.
  3. €5.73 million for a €19.09 million SMP and butter Project

This project involves the consolidation and upgrading of the existing facilities in Listowel and Charleville thereby improving efficiencies.

These projects will result in increased production of high value whey, greater efficiencies in production and ultimately better market returns.

  1. Lakelands Co-operative Society has been awarded grants for two projects under the Dairy Investment Fund.
  2. €3.27 million for a €6.53 million value-added whey project. The project involves the manufacture of a high value whey product for a niche export market.
  3. €8.67 million for a €17.33 million Spray dryer project. This project provides for the upgrading of the Bailieboro plant with a new spray dryer and building modifications to improve processing efficiencies.

These projects will improve the balance of production from commodity to higher value products and improve scale, efficiencies and cost competitiveness.

  1. Newmarket Co-operative Society will receive €6.73 million grant aid for a €16.82million Cheddar cheese project

This project will expand the processing capacity and efficiency of Newmarket’s cheese plant. The investment will result in increased competitiveness and the increased production will result in a wide range of cheese, including cheddar, farmhouse cheese, Red Leicester and Blarney, being marketed into the retail sector in the UK and Ireland.

  1. Tipperary Co-operative Society Ltd has been awarded €5.44 million for a €13.6 million Emmental Cheese project. This capital investment involves the upgrading, modernising and expansion of Tipperary Co-op’s Emmental cheese facility, significantly increasing its capacity and ensuring better returns from the market.
  1. Town of Monaghan Co-operative Society was awarded a grant of €3.48 million towards a €6.97 million butter project. The proposed upgrading of the existing butter production packing facility will generate greater efficiencies and will enable Town of Monaghan Co-op to focus on the higher value retail sector of the butter market.

12.Wexford Creameries Limited has been awarded a grant of €2.6million for a €6.5million Cheddar cheese project. The project will enable the upgrading of the current cheese facility to generate greater efficiencies and cost competitiveness leading to improved quality of output and higher market returns.

ENDS