Potato packer eyes faster growth in Irish foodservice
Wilson's Country, Northern Ireland's leading potato packer, is
investing to grow business in the vibrant foodservice sector in the Republic of Ireland.
The company, based at Craigavon in county Armagh, has installed
state-of-the-art cooling technology at the heart of its production
line. This provides peeled potatoes that stay fresher and whiter forlonger and is aimed at chefs in particular.
The new cooling equipment, central to a ?1.5 million investment,
enhances the company's overall production process for the catering
sector throughout Ireland, now providing 40 per cent of its business. While Wilson's continues to provide skin-on potatoes preferred by shoppers in Ireland, the investment enables it to expand production of peeled products required by chefs.
Lewis Cunningham, managing director of Wilson's Country, says:
"We have made this investment in cooling technology to give our
customers in foodservice a peeled product with a good shelf-life
that will cook very well. We've also automated our peeling process and camera sorting to increase efficiency and maintain downward
pressure on costs. The investment is designed to increase our
ability to compete for new business in foodservice in the Republic."
The peeled potatoes are produced at a temperature of lower of 5
degrees centigrade to ensure a product that stays fresher and whiterlonger for chefs.
The new equipment has also doubled the company's capacity and
provided potatoes of a more consistent quality. A new washing system also contributes to a fresher product.
The company, which employs 85 people and has over 80 growers, is
aiming to achieve faster growth in its existing business in the
Republic of Ireland in particular. It already supplies hotels,
restaurants and public sector clients in Dublin, Cork, Galway and
Limerick on a daily basis. Chefs there prefer the yellow flesh of
Rooster potatoes.
"We see foodservice in the Republic as market offering extensive new business opportunities for us," Wilson adds. "Chefs there are
looking for robust potatoes that will stand up to manipulation in
the kitchens and not discolour, slump or be gloopy, watery or waxy. Our investment in the latest production technology provides the
type of consistently high quality potatoes they demand for their
dishes."
investing to grow business in the vibrant foodservice sector in the Republic of Ireland.
The company, based at Craigavon in county Armagh, has installed
state-of-the-art cooling technology at the heart of its production
line. This provides peeled potatoes that stay fresher and whiter forlonger and is aimed at chefs in particular.
The new cooling equipment, central to a ?1.5 million investment,
enhances the company's overall production process for the catering
sector throughout Ireland, now providing 40 per cent of its business. While Wilson's continues to provide skin-on potatoes preferred by shoppers in Ireland, the investment enables it to expand production of peeled products required by chefs.
Lewis Cunningham, managing director of Wilson's Country, says:
"We have made this investment in cooling technology to give our
customers in foodservice a peeled product with a good shelf-life
that will cook very well. We've also automated our peeling process and camera sorting to increase efficiency and maintain downward
pressure on costs. The investment is designed to increase our
ability to compete for new business in foodservice in the Republic."
The peeled potatoes are produced at a temperature of lower of 5
degrees centigrade to ensure a product that stays fresher and whiterlonger for chefs.
The new equipment has also doubled the company's capacity and
provided potatoes of a more consistent quality. A new washing system also contributes to a fresher product.
The company, which employs 85 people and has over 80 growers, is
aiming to achieve faster growth in its existing business in the
Republic of Ireland in particular. It already supplies hotels,
restaurants and public sector clients in Dublin, Cork, Galway and
Limerick on a daily basis. Chefs there prefer the yellow flesh of
Rooster potatoes.
"We see foodservice in the Republic as market offering extensive new business opportunities for us," Wilson adds. "Chefs there are
looking for robust potatoes that will stand up to manipulation in
the kitchens and not discolour, slump or be gloopy, watery or waxy. Our investment in the latest production technology provides the
type of consistently high quality potatoes they demand for their
dishes."