Sillis Green Veg – Vegetable Processing
Support has been provided under the Agriculture and Food measure of the LEADER programme for expansion of a Vegetable processing and packaging business which involves the purchase of equipment and machinery and modification to existing buildings to accommodate a processing line.
The new line will enable new products to be produced and capacity significantly increased to meet existing market outlets. Product line includes processed(i.e. cleaned, peeled, chopped, packed) Carrots, parsnips, turnips, cabbage, broccoli, cauliflower, onions, mushrooms, parsley, mixed veg, salads and others to numerous to mention. Where possible product is grown on own farm or sourced locally. Current business includes potatoes, carrots, turnips, cabbage, other veg. Approx. 15% is grown on own farm and 75% of purchased raw materials is sourced locally.
Sillis Green veg is the trading name of the business owned by Ms. Orla and Ms. Aine O’Neill. Orla is a former student of Coleraine University and gained experience in the food industry working for MoyPark Chicken. She now manages the production end of their current business. Aine manages the purchasing and sales function of the business. In 1999 the current business was established with setting up of a small scale processing unit. Considerable experience has been gained by both partners in the business over the past 4 years and markets have grown. The promoters have undergone health and safety training, management training and HACCP has been
implemented on site. The promoters currently employ 8 full time staff.
The promoters have established a niche for their well prepared and presented range of products. Considerable market research has been undertaken and is ongoing by the promoters. Their current market outlets for packed ready to cook vegetables include the State bodies, Catering sector – hotels, restaurants, independent wholesalers and other institutions. The enhanced range and volume of produce will enable the promoters to further expand their markets as this sector is still developing as the catering sector are looking for pre-prepared vegetable as opposed to preparing them in house.
Support has been provided under the Agriculture and Food measure of the LEADER programme for expansion of a Vegetable processing and packaging business which involves the purchase of equipment and machinery and modification to existing buildings to accommodate a processing line. The new line will enable new products to be produced and capacity significantly increased to meet existing market outlets. Product line includes processed(i.e. cleaned, peeled, chopped, packed) Carrots, parsnips, turnips, cabbage, broccoli, cauliflower, onions, mushrooms, parsley, mixed veg, salads and others to numerous to mention. Where possible product is grown on own farm or sourced locally. Current business includes potatoes, carrots, turnips, cabbage, other veg. Approx. 15% is grown on own farm and 75% of purchased raw materials is sourced locally.
Sillis Green veg is the trading name of the business owned by Ms. Orla and Ms. Aine O’Neill. Orla is a former student of Coleraine University and gained experience in the food industry working for MoyPark Chicken. She now manages the production end of their current business. Aine manages the purchasing and sales function of the business. In 1999 the current business was established with setting up of a small scale processing unit. Considerable experience has been gained by both partners in the business over the past 4 years and markets have grown. The promoters have undergone health and safety training, management training and HACCP has been implemented on site. The promoters currently employ 8 full time staff.
The promoters have established a niche for their well prepared and presented range of products. Considerable market research has been undertaken and is ongoing by the promoters. Their current market outlets for packed ready to cook vegetables include the State bodies, Catering sector – hotels, restaurants, independent wholesalers and other institutions. The enhanced range and volume of produce will enable the promoters to further expand their markets as this sector is still developing as the catering sector are looking for pre-prepared vegetable as opposed to preparing them in house.
