1996/99
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Killala plant feeds strong demand
27 May 1998
A MODERN processing plant has been opened in Killala to satisfy a growing demand for quality Irish Foods. Tom Kennedy reports that more people are welcome to share in Carrokeel's success.
In 1989 the Chefs of America declared that Carrokeel's smoked salmon was the "Best Quality" product of the year. It was a great start for the company founded at Raheen , Co. Limerick, which has gone on to win a string of national and international awards.
Carrokeel has been singled out not just for quality alone, but for excellence in marketing and presentation.
Victor Andrews of Forbairt's Western Region commented on the success of Carrokeel that "It's one of the jewels in the crown of Irish food processing companies", he added that, its success was largely due to a strategy of developing value added products.
Through research Carrokeel has developed a wide range of high quality food products. They can now be seen on many of the supermarket shelves throughout Ireland, the UK and Europe. 80% of Carrokeel smoked salmon and shell fish products are exported to 71 supermarket chains in Europe. Victor noted their performance and added "Its great that a small Irish Company has been able to achieve this".
From the beginning the company aimed to be the best, and this emphasis on quality has certainly paid off. According to founding director, Brendan Chambers, the company now has a turnover of over £10 million, and its range has become so popular that supply can barely keep up with demand. At the recent unveiling of a new salmon product for the French market, a bid from a large Irish chain was placed to try and secure the supplies for local distribution.
With that kind of demand, Carrokeel had very good reason to expand, and in the most recent development a new state-of-the-art processing plant has been opened in Killala.
Killala is the perfect location. It is close to the pollution free Atlantic and 20 suppliers are in close proximity.
The new purpose built plant , said Victor, 'is like a breath of fresh air' for the Killala community, which together with NCF and WESTBIC (Business and Innovation Centre for the West/North -West Region of Ireland) has been highly supportive in getting the project off the ground. Forbairt he said, "is also 110% behind Carrokeel", also that "they don't just process, they add value".
Everything in the new plant is geared for the highest standard, temperature sensors maintain an even temperature throughout the works, and hygiene is considered so important that access to it is strictly controlled. In many aspects it is more like a modern electronic works than a food production plant.
Fish smoking is carried out in a totally enclosed chamber, and immediately afterwards the oak-wood flavour is captured on a clinically clean wrapping line. In another part of the plant special pastry is used to prepare 'Salmon en Croute', the product chosen recently as 'Best New Product' by Teagasc.
Great care is taken to ensure that products reach the market in perfect condition. As Brendan Chambers "freshness and quality is our goal."
This dedication to quality is certainly appreciated abroad, but with the constant demand ,the pressure is on to get the new plant into full production. When the recruitment is complete, the Carrokeel plant can meet the demand, and therefore bring more wealth and jobs to the area. The timing, so soon after the closure of Asahi, couldn't be better, and the fact that Carrokeel is based on natural resources, makes for a great and sustainable future.
Connaught Telegraph - News & Sport - May 1998
