People make farms all over Ireland work. Without good people, often a farm can struggle as decisions are needed every day.

We are very lucky in Ireland to have great young people that are skilled in so many aspects of farming, with a unique knowledge of all sectors of the business – machinery, livestock, animal husbandry etc. We have, however, failed to really build a ladder of progression for young people to get involved in farming and farm ownership.

Some farmers’ sons and daughters do study hard to get a level 7 or 8 degree and then go back to inherit the family farm, which is excellent. However, for those not lucky enough to have land-owning parents, getting involved in farming is far more difficult.

Gillian Willis details some thoughts on her recent Nuffield report. Globally, getting people to work on farms is a challenge. A more diverse population means it is more challenging to communicate with people about farm tasks.

However, as Gillian describes, only countries that have a plan in place are successful. I feel we are missing a trick not getting more non-farmers involved in farming or at least in part of the process.

Showing non-farmers what we do on Irish farms is probably the first step.

Put farm safety first in 2025

Poor handling facilities on farms is a big issue, especially on lowly-stocked suckler and sheep farms that are dependent on EU support payments to pay the bills in the first place.

Part-time farmers then need an extra blanket of comfort because they often need to get the job done in the dark and in less time compared to full-time farmers.

This week, Rachel Donovan details how one Roscommon farmer lived to tell the tale of surviving a farm accident.

It’s a timely reminder to all to think about what you can do in 2025 to make the job easier and safer when handling stock that are perhaps unfamiliar with new surrounds and new people.

Is a ‘Kerrygold’ for Irish grain achievable?

Síobhan Walsh wonders why the Irish tillage sector can’t create (what the Irish dairy sector operates) a ‘Kerrygold’ for Irish grain.

Irish butter has unique characteristics that make it stand out globally – cows are grass-fed, making for a butter that is yellow in colour and softer than its grain-fed counterpart. At its core, that’s why Kerrygold has been successful in the US and Germany.

The millions then spent on marketing reinforce this. Can Irish grain distinguish itself on core characteristics to create that point of differentiation in a product?

Organic at conventional prices

There will be nearly 6,000 organic farmers producing lamb and beef in Ireland in 2025.

The fact is that the majority of this organic produce is being sold at conventional prices and not at the required premium organic prices.

Premium prices are necessary to make a sustainable viable income for most family farms. Support in early years is welcome, but long term a viable business must stand on its own.

Enough discerning and wealthy European consumers are not willing to pay a premium for organic produce. Should farmers continue to be led down this road if consumers don’t want it or recognise the benefits?