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He who holds the feed bucket holds the power

<h3>Introduction</h3><p>If you’re farming on your own in Ireland, you’ll know it’s not for the faint-hearted. You’re part herdsman, part mechanic, part accountant, and sometimes even part vet, all in the same day. This is how many Irish farms have always been run, but in 2025 the strain is showing. Labour is scarce, help is costly, and more often than not, the whole thing falls back on one set of shoulders, yours.</p><figure id="figure-gytj6uixmlmfnrhdcw"><img id="gytj6uixmlmfnrhdcw" src="https://media.gettyimages.com/id/1219045111/photo/a-farmer-shearing-a-sheep-in-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=aBS5NlEnUh0gEtuJl3vzDQvL6LAAGmu4d4M1aOuqXZs=" alt="A farmer shearing a sheep in Ireland" title="A farmer shearing a sheep in Ireland" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="null" data-positiony="null" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1219045111/photo/a-farmer-shearing-a-sheep-in-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=aBS5NlEnUh0gEtuJl3vzDQvL6LAAGmu4d4M1aOuqXZs=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Scale of the Problem</h3><p>Irish farming still runs mostly on family hands. About 87% of all people working on farms are either the holder or a family member, with only 13% coming from regular outside workers. That’s very different from many other countries where hired labour is more common.</p><p>But the age profile is where the real squeeze is. The average farm holder is now 59.4 years old, and nearly 38% are already over 65. Just 4.3% are under 35. That’s not just a statistic; it means fewer younger farmers in the yard and fewer neighbours of the same age to call in when the work piles up.</p><p>And hiring isn’t exactly straightforward. A full-time worker costs €32,000–€38,000 in wages, but when you add PRSI, insurance, and maybe accommodation, it easily passes €35,000 a year. On a dairy farm that might be barely manageable, but on a suckler farm, where average incomes hover around €10,000,&nbsp; it’s completely off the table.</p><figure id="figure-wv5jvgwa3jmfnroaw2" class=""><img id="wv5jvgwa3jmfnroaw2" src="https://media.gettyimages.com/id/2195928716/photo/cows.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ne8at192wU3dDi2mEpa9b4PmUJDsZh5gRqxzYrXUhKk=" alt="Cows" title="Cows" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2195928716/photo/cows.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ne8at192wU3dDi2mEpa9b4PmUJDsZh5gRqxzYrXUhKk=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Day-to-Day Strain</h3><p>Ask any one-person farmer and they’ll tell you: the days are long. An 80-cow herd means about 160 milking sessions, with calf rearing, dosing, grass measuring, and paperwork squeezed in between. A good week can still run to over 50 hours, and that’s without a breakdown or a burst pipe in the middle of it.</p><p>It also makes everyday life tricky. Want to get away for a wedding, or even a hospital appointment? That can mean weeks of planning just to cover a few hours. For many, “time off” is something that happens to other people.</p><figure id="figure-2h265yuya8mfnrq26w" class=""><img id="2h265yuya8mfnrq26w" src="https://media.gettyimages.com/id/2191376749/photo/cows.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=gMYL1ZXaFzv4wxqdi1JdNQZQMfHnCTW8TvCN1dZjsAA=" alt="Cows" title="Cows" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2191376749/photo/cows.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=gMYL1ZXaFzv4wxqdi1JdNQZQMfHnCTW8TvCN1dZjsAA=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>How Farmers Are Coping</h3><p>Despite all that, farmers are nothing if not resourceful. Some of the most common fixes we see include:</p><ul><li><strong>Contracting out the heavy work</strong>; Over 85% of first-cut silage is now done by contractors, along with slurry, reseeding, and hedge cutting. It saves time, diesel, and the bother of keeping big machines updated.</li><li><strong>Trimming stock numbers;</strong> Some dairy farmers are pulling back by 10–15 cows. It takes pressure off without hitting profit too hard. On beef farms, it often means stepping back from marginal ground.</li><li><strong>Investing in small labour-savers;</strong> Not everything has to be high-tech. A backing gate, automatic take-offs, or even just better yard lighting can cut accidents and shave hours off the week. A few thousand spent here can pay itself back quickly.</li><li><strong>Leaning on neighbours;</strong> Informal swaps, a relief milking, a feed run, checking calves, are still what keep many one-person farms ticking when life throws up something unexpected.</li></ul><figure id="figure-x7bs0bq31mfnruc4a" class=""><img id="x7bs0bq31mfnruc4a" src="https://media.gettyimages.com/id/2170596864/photo/aerial-view-of-the-a5-curr-road-from-omagh-to-ballygawley-county-tyrone-northern-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=skK_dfinp9ulWqaiLhXMNcdexuwunaGdadf0J2UC6Z0=" alt="Aerial View of the A5 Curr Road from Omagh to Ballygawley County Tyrone Northern Ireland" title="Aerial View of the A5 Curr Road from Omagh to Ballygawley County Tyrone Northern Ireland" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2170596864/photo/aerial-view-of-the-a5-curr-road-from-omagh-to-ballygawley-county-tyrone-northern-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=skK_dfinp9ulWqaiLhXMNcdexuwunaGdadf0J2UC6Z0=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Policy Gap</h3><p>Rules and paperwork keep growing. The nitrates derogation cut to 220 kg N/ha in 2024 has meant more slurry storage, more planning, and more time at the desk. Yes, TAMS grants help with some investments, but grants don’t add hours to the day.</p><p>Succession is another weak spot. Fewer than half of Irish farmers have a formal plan in place, and with so many in their 60s and 70s, the question of “who’s next?” is getting harder to dodge.</p><figure id="figure-2m6dsbwmaumfnrvckb" class=""><img id="2m6dsbwmaumfnrvckb" src="https://media.gettyimages.com/id/889095754/photo/can-you-tell-me-where-my-mom-is.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Lqbn1kTXdaW3wzJYWMoHy_87o6YU5QB525RVS2Wz05g=" alt="Can you tell me where my mom is?" title="Can you tell me where my mom is?" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/889095754/photo/can-you-tell-me-where-my-mom-is.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Lqbn1kTXdaW3wzJYWMoHy_87o6YU5QB525RVS2Wz05g=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>What the Next Few Years Look Like</h3><p>Looking ahead, the picture is mixed;</p><ul><li><strong>The age gap will widen;</strong> With nearly 38% of farms held by someone over 65 and so few younger farmers coming through, the one-person model will only get more demanding. Ireland’s wider workforce is ageing too, so relief labour won’t get easier to find.</li><li><strong>Farm incomes are improving; </strong>However, they are doing so unevenly. After a tough 2023, average farm income climbed back to just under €36,000 in 2024. Teagasc expects that to rise again in 2025, with averages around €48,500. Dairy looks set to remain strong, and cattle-rearing farms could jump to €25,000 (an 85% lift), but many smaller beef and sheep farms will still be tight.</li><li><strong>Uncertainty remains;</strong> Around two-thirds of farmers say they’ll keep going for the next five years, but nearly a quarter are unsure. That hesitation says a lot, the workload is wearing, and plenty are weighing whether it’s still worth it.</li></ul><figure id="figure-lri0ewpionmfnryej1" class=""><img id="lri0ewpionmfnryej1" src="https://media.gettyimages.com/id/1491521837/photo/rear-view-of-a-senior-man-looking-at-dairy-cattle.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=QE3AX8WU3oKptEqTAPB2qEh6vW1zQIDihOJ8Df9lz8Y=" alt="Rear view of a senior man looking at dairy cattle" title="Rear view of a senior man looking at dairy cattle" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1491521837/photo/rear-view-of-a-senior-man-looking-at-dairy-cattle.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=QE3AX8WU3oKptEqTAPB2qEh6vW1zQIDihOJ8Df9lz8Y=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Conclusion</h3><p>Ireland’s one-person farms are still the backbone of the countryside, but the strain is real and growing. The age profile is climbing, the costs of hired help are steep, and the rules are piling up.</p><p>That doesn’t mean the model can’t work. Contracting out the heavy jobs, trimming the system to fit the hours, stacking up small labour-savers, and leaning on the neighbour network all help. But longer-term, the question isn’t just about surviving another year, it’s about whether the next generation will be there to carry the work forward.</p><p>The money might be improving in parts of the sector, but the hours aren’t. For the one-person farmer, that means planning smart, protecting your time, and thinking ahead, because no one can do it all forever.</p><p><br data-mce-bogus="1"></p><p>*By Anne Hayden MSc., Founder, The Informed Farmer Consultancy.</p>

The One-Person Irish Farm: Strategies to Manage Labour Shortages

Close up of a scientist is checking the cultured artificial meat sample in a modern laboratory.

<h3>Introduction</h3><p>Not long ago, the idea of growing meat in a lab sounded like a headline from a futuristic magazine. Fast forward to today, and it’s attracting serious money and attention. Singapore and the US have already cleared lab-grown chicken for sale, while the EU is still weighing its options. For Irish farmers, the question isn’t whether this is interesting technology, it’s whether it could start nudging beef prices and reshaping markets in the years ahead.</p><figure id="figure-xpmwb6y78mfffelv1" class=""><img id="xpmwb6y78mfffelv1" src="https://cdn.durable.co/getty/b1OsPY0kqjgms5qgMacjBQBLQ1JBBqBFAvM88VtJ1O1hLZcZKMMWlo0NtrsBDwx2.jpeg" alt="lab-grown meat" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/b1OsPY0kqjgms5qgMacjBQBLQ1JBBqBFAvM88VtJ1O1hLZcZKMMWlo0NtrsBDwx2.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>What Exactly Is Lab-Grown Meat?</h3><p>The process itself is fairly simple in theory. Scientists take a tiny sample of animal cells, feed them nutrients, and grow them in controlled conditions until they form muscle tissue. That tissue is then processed into burgers, nuggets, or fillets. It’s billed as real meat, just without the farm, the methane, or the slaughter. Whether consumers buy into that story is another matter.</p><figure id="figure-66hvjbymkcmffff0fh" class=""><img id="66hvjbymkcmffff0fh" src="https://cdn.durable.co/getty/1dkAYbrfvSuGMVfHjVls0vmyd0BD4UTebqctiJ22K2Ymhxa60eTSAUCP8GaqyOyK.jpeg" alt="innovation in food" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/1dkAYbrfvSuGMVfHjVls0vmyd0BD4UTebqctiJ22K2Ymhxa60eTSAUCP8GaqyOyK.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Investment and Momentum</h3><p>The pace of progress has been staggering. Back in 2013, the first lab-grown burger cost around €250,000 to make. Now, companies say they can do it for less than €10. It’s still too pricey for supermarket shelves, but it shows how quickly things are moving.</p><p>There are now more than 150 start-ups chasing this space, backed by over €3 billion in funding in just five years. Industry forecasts reckon the alternative protein market, including both plant-based and lab-grown products, could be worth €100 billion by 2030. If even a fraction of that goes into cultivated meat, it’s not something farmers can ignore.</p><figure id="figure-n9lgx7kq0kmfffiisj" class=""><img id="n9lgx7kq0kmfffiisj" src="https://media.gettyimages.com/id/2200305606/photo/petri-dish-with-cultured-meat.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=suJqWEFPOzhF5_M7MVL1b2ABHoqiitTapXEOHKP4Zqk=" alt="Petri dish with cultured meat" title="Petri dish with cultured meat" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2200305606/photo/petri-dish-with-cultured-meat.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=suJqWEFPOzhF5_M7MVL1b2ABHoqiitTapXEOHKP4Zqk=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Why People Are Paying Attention</h3><p>The global population is heading for somewhere between 9 and 11 billion by 2050. That means more mouths to feed and more pressure on land, water, and food systems. Cultivated meat is being pitched as one answer, a way of producing protein without adding to deforestation or livestock numbers.</p><p>Consumers, too, are changing. A younger generation in particular is more focused on sustainability and ethics. Cultured meat is sold on the promise of fewer antibiotics, no slaughter, and a smaller environmental footprint. Surveys show plenty of curiosity, though most people admit they’ll only stick with it if the price is right and it tastes the same as the real thing.</p><figure id="figure-vlaf7eqluimfffjof4" class=""><img id="vlaf7eqluimfffjof4" src="https://media.gettyimages.com/id/1316441515/photo/sample-of-minced-cultured-meat-on-white-lab-table-flat-lay.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=_U2mgH2Bi20JG8Lk8vHWXLnMd7-xcpLjRDkHvv2Kjhk=" alt="Sample of minced cultured meat on white lab table, flat lay" title="Sample of minced cultured meat on white lab table, flat lay" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1316441515/photo/sample-of-minced-cultured-meat-on-white-lab-table-flat-lay.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=_U2mgH2Bi20JG8Lk8vHWXLnMd7-xcpLjRDkHvv2Kjhk=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Roadblocks</h3><p>For all the hype, there are still serious barriers:</p><ul><li><strong>Cost: </strong>Cultivated meat is still far more expensive than conventional beef. Competing with Irish beef at €4–5/kg is a long way off.</li><li><strong>Carbon footprint:</strong> Some studies suggest that, with current methods, lab-grown meat could actually produce more emissions than pasture-raised beef unless it’s powered by renewable energy.</li><li><strong>Consumer doubts:</strong> Only about 20–30% of Europeans say they’d be willing to eat it regularly. Many still see it as unnatural or simply don’t trust it.</li><li><strong>Regulation:</strong> The EU is moving slowly. Approvals, labelling rules, and taxation are all still to be decided.</li></ul><figure id="figure-t8oygqnhjmfffll4c" class=""><img id="t8oygqnhjmfffll4c" src="https://media.gettyimages.com/id/1471605258/photo/beef-grown-in-a-laboratory-in-test-tubes-the-concept-of-in-vitro-meat-production-in-the.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=wlmpI-Vhhn6HdL9TBX50fKnhWsaKo9praD_w8Hazgjw=" alt="Beef grown in a laboratory in test tubes. The concept of in-vitro meat production in the laboratory - 3d illustration" title="Beef grown in a laboratory in test tubes. The concept of in-vitro meat production in the laboratory - 3d illustration" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1471605258/photo/beef-grown-in-a-laboratory-in-test-tubes-the-concept-of-in-vitro-meat-production-in-the.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=wlmpI-Vhhn6HdL9TBX50fKnhWsaKo9praD_w8Hazgjw=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>What It Means for Irish Farmers</h3><p>Irish beef has always been sold on its story: green fields, grass-fed cattle, and family farms. That image is a powerful one, especially abroad. But if lab-grown meat becomes affordable and wins over urban consumers, it could chip away at the premium end of the market, exactly where Irish beef has always done well.</p><p>The numbers underline the risk. Over 90% of our beef is exported, and much of it goes to high-income EU countries. If just 5–10% of that demand shifted towards cultivated meat, it could be enough to put pressure on prices. For suckler farms, where average incomes are still under €10,000, even a small drop could make the difference between staying afloat and going under.</p><p>That said, Ireland still has a strong hand. Grass-fed, hormone-free beef is something consumers trust and value. Uruguay may market similar claims, but Irish beef has heritage, quality assurance schemes, and Bord Bia branding behind it. The job now is to double down on those strengths, not let them slip.</p><figure id="figure-vq2hghxkkhmfffmsiq" class=""><img id="vq2hghxkkhmfffmsiq" src="https://media.gettyimages.com/id/1215947423/photo/a-farmer-adjusts-a-fence-on-a-farm-in-stamullen-co-meath-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=opPHwlW2HSg_uMJYphcOP3SEdsooUSZ626xr27S4dns=" alt="A farmer adjusts a fence on a farm in Stamullen, Co. Meath, Ireland." title="A farmer adjusts a fence on a farm in Stamullen, Co. Meath, Ireland." class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1215947423/photo/a-farmer-adjusts-a-fence-on-a-farm-in-stamullen-co-meath-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=opPHwlW2HSg_uMJYphcOP3SEdsooUSZ626xr27S4dns=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>What Might Happen Next</h3><p>There are a few possible scenarios:</p><ul><li><strong>Niche only:</strong> Lab-grown meat remains expensive, showing up in restaurants or specialist stores but never taking much market share.</li><li><strong>Moderate presence:</strong> Costs fall, consumer acceptance grows, and lab-grown meat takes perhaps 10–20% of the premium market. Farmers would need to lean even harder into quality and branding.</li><li><strong>Big disruption:</strong> A major breakthrough slashes costs, and cultured meat goes mainstream. In this case, any beef sector that can’t prove its sustainability credentials could be squeezed.</li></ul><figure id="figure-xksig264mtbmfffogjv" class=""><img id="xksig264mtbmfffogjv" src="https://media.gettyimages.com/id/1225654099/photo/concept-for-cultured-chicken-meat-an-artificial-in-vitro-cell-culture-meat-in-raw-and-frozen.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=W6h-70dgIYbXoDfShK-gY9hXZOvuLbWeDAqaP8mFLCA=" alt="Concept for cultured chicken meat, an artificial in vitro cell culture meat, in raw and frozen condition packed with made up label" title="Concept for cultured chicken meat, an artificial in vitro cell culture meat, in raw and frozen condition packed with made up label" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1225654099/photo/concept-for-cultured-chicken-meat-an-artificial-in-vitro-cell-culture-meat-in-raw-and-frozen.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=W6h-70dgIYbXoDfShK-gY9hXZOvuLbWeDAqaP8mFLCA=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Conclusion</h3><p>Lab-grown meat won’t replace Irish beef next year, or even the year after. It’s expensive, consumers aren’t fully sold, and the EU hasn’t given it the green light. But with billions being poured in, it’s not going away.</p><p>For Irish farmers, the best defence is the story we already own: natural, grass-fed beef, produced to some of the highest standards anywhere in the world. That’s not easy to recreate in a lab. But it does mean we can’t stand still, we’ll need to keep improving, keep proving our sustainability, and keep telling our story if we want to stay ahead of the curve.</p><p><br></p><p>*By Anne Hayden MSc., Founder, The Informed Farmer Consultancy.</p>

Lab-Grown Meat: Evaluating Its Role in the Future of Food

<h3>Introduction</h3><p>The EU–Mercosur trade deal has been dragging on for over two decades, but now it looks like Brussels is ready to sign it off. For Irish beef farmers, it’s not some faraway trade story. It’s about cattle prices, family farm incomes, and whether suckler farming can keep its footing when margins are already stretched.&nbsp;</p><figure id="figure-cwpkyn23aemfcpift9" class=""><img id="cwpkyn23aemfcpift9" src="https://media.gettyimages.com/id/2175160651/photo/flag-of-european-union-waving-on-pole-on-the-3d-topographic-map-surface-and-abstract.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=ksBpsQhEuRBcoj6_FZ6BKWanvTELvvYDYxV_2Wi0eFU=" alt="Flag of European Union waving on pole on the 3d topographic map surface and abstract background with a grid" title="Flag of European Union waving on pole on the 3d topographic map surface and abstract background with a grid" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2175160651/photo/flag-of-european-union-waving-on-pole-on-the-3d-topographic-map-surface-and-abstract.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=ksBpsQhEuRBcoj6_FZ6BKWanvTELvvYDYxV_2Wi0eFU=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Deal in Numbers</h3><p>The headline figure is 99,000 tonnes of beef coming into the EU every year from Brazil, Argentina, Uruguay, and Paraguay, with a reduced 7.5% tariff. On paper, that’s only about 1.5% of EU beef consumption, but the detail matters. It’s not mince or low-value cuts,&nbsp; it’s steaks, striploins, fillets. Exactly the kind of beef Irish processors depend on to fetch the better prices in France, Germany, the Netherlands, and Italy.</p><p>Ireland exports roughly 440,000 tonnes of beef a year, worth €2.8 billion. When you compare that with the Mercosur quota, the volumes may not look huge, but it’s targeted competition in the exact same space we sell into. That’s why Irish farmers are rightly paying attention.</p><figure id="figure-qy7oyho165mfcpkh0w" class=""><img id="qy7oyho165mfcpkh0w" src="https://media.gettyimages.com/id/1458303004/photo/dry-aged-steak-in-a-vacuum-meat-products-in-plastic-pack-tomahawk-t-bone-and-club-steak-cuts.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=RTJVj_Kf9iGBuFqtLMbKdcrfIf4ESrC_o4wh1O9nK4I=" alt="Dry aged steak in a vacuum. Meat products in plastic pack, tomahawk, t bone and club steak cuts, on old dark rustic background, top view flat lay" title="Dry aged steak in a vacuum. Meat products in plastic pack, tomahawk, t bone and club steak cuts, on old dark rustic background, top view flat lay" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1458303004/photo/dry-aged-steak-in-a-vacuum-meat-products-in-plastic-pack-tomahawk-t-bone-and-club-steak-cuts.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=RTJVj_Kf9iGBuFqtLMbKdcrfIf4ESrC_o4wh1O9nK4I=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Irish Farmers’ Concerns</h3><p>Margins in beef farming are already among the thinnest in Irish agriculture. Incomes on cattle-rearing farms averaged just €7,400 in 2023, and while 2024 saw them bounce back by almost 30% to around €9,500, that’s still the lowest across all farm systems. Beef finishers fared slightly better at about €17,000, but even that doesn’t compare with dairying, where the average is closer to €80,000.</p><p>The real worry is how fragile the suckler system is. Only 11% of cattle-rearing farms are considered viable, while nearly 70% are classed as vulnerable or non-viable. A price drop of just €0.10–0.15/kg could knock €50–60 off every finished animal. For a 40-cow suckler herd, that’s a hit of €2,000–2,400 a year. When your income is already tight, that’s a real blow.</p><figure id="figure-yjz562wr76mfcplqox" class=""><img id="yjz562wr76mfcplqox" src="https://media.gettyimages.com/id/2184200328/photo/a-cows-on-a-pasture-on-a-summer-livestock-on-free-grazing-livestock-farm-agricultural.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Mi9NcaHODQTlKDsvIS55-P2ZvD_2ukAfomWIESSCnZ8=" alt="A cows on a pasture on a summer. Livestock on free grazing. Livestock farm. Agricultural landscape, cow on green grass field." title="A cows on a pasture on a summer. Livestock on free grazing. Livestock farm. Agricultural landscape, cow on green grass field." class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2184200328/photo/a-cows-on-a-pasture-on-a-summer-livestock-on-free-grazing-livestock-farm-agricultural.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Mi9NcaHODQTlKDsvIS55-P2ZvD_2ukAfomWIESSCnZ8=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Competition from South America</h3><p>Mercosur countries are beef powerhouses. Brazil alone produces over 10 million tonnes a year, making it the world’s biggest exporter. Argentina and Uruguay are also major players. Their production costs are much lower than ours, land is cheaper, labour is cheaper, and their regulatory systems are lighter.&nbsp;&nbsp;</p><p>What really matters for Ireland is where this beef will land. The quota isn’t going into burger chains; it’s premium cuts heading for supermarket shelves in the EU. That’s the same turf Ireland fights to hold. And while Irish beef has a strong “grass-fed” reputation, it’s worth noting that Uruguay also sells its beef as pasture-raised, hormone-free, and traceable. In other words, branding alone won’t keep us safe.</p><figure id="figure-nc7ufjpewmfcpn7fi" class=""><img id="nc7ufjpewmfcpn7fi" src="https://media.gettyimages.com/id/2204157749/photo/several-flagpoles-with-mercosur-flags.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=F0mZyR7n3vZZPAB3i58qlDhOmAmdyX5NcuZFzUGP5r8=" alt="Several flagpoles with Mercosur flags." title="Several flagpoles with Mercosur flags." class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2204157749/photo/several-flagpoles-with-mercosur-flags.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=F0mZyR7n3vZZPAB3i58qlDhOmAmdyX5NcuZFzUGP5r8=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Environmental and Standards Debate</h3><p>This is where the deal feels lopsided for many. Irish farmers are asked to do more every year on climate and water, from a reduced nitrates derogation of 220 kg N/ha, to mandatory low-emission slurry spreading, to ever stricter audits. These add cost, time, and paperwork.</p><p>Meanwhile, parts of Mercosur beef production are linked to deforestation and looser animal welfare controls. The deal includes commitments on sustainability and deforestation cut-offs, but farmers here are understandably sceptical about how strictly those rules will be policed. From an Irish point of view, it feels unfair: heavy regulation at home, lighter regulation abroad, and all of us selling into the same market.</p><figure id="figure-e65yak89kmfcpouud" class=""><img id="e65yak89kmfcpouud" src="https://media.gettyimages.com/id/1397616649/photo/detail-of-the-national-flag-of-ireland-waving-in-the-wind-with-blurred-european-union-flag.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=hnilghe7NWdv6K9YD2TTZB7CwSuX6PvjgIqU-6XP1GE=" alt="Detail of the national flag of Ireland waving in the wind with blurred european union flag" title="Detail of the national flag of Ireland waving in the wind with blurred european union flag" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1397616649/photo/detail-of-the-national-flag-of-ireland-waving-in-the-wind-with-blurred-european-union-flag.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=hnilghe7NWdv6K9YD2TTZB7CwSuX6PvjgIqU-6XP1GE=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Bigger Trade Context</h3><p>It’s also worth stepping back. This isn’t just a beef deal. The EU–Mercosur agreement covers nearly 780 million peopleand removes tariffs on over 90% of traded goods. European carmakers, machinery firms, and dairy processors are lining up to benefit.</p><p>Beef has become the bargaining chip. That’s the reality, Irish farmers are carrying the cost of Europe’s wider trade ambitions. And while the deal makes sense in Brussels, on the ground in rural Ireland it’s a harder sell.</p><figure id="figure-32522g113pmfcpqdpe" class=""><img id="32522g113pmfcpqdpe" src="https://media.gettyimages.com/id/121686217/photo/european-commission-in-brussels.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=dGo7c9mqEUOhI9hrBtEcgMJrx7uRYNPBSfICsnrEjWI=" alt="European Commission in Brussels" title="European Commission in Brussels" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/121686217/photo/european-commission-in-brussels.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=dGo7c9mqEUOhI9hrBtEcgMJrx7uRYNPBSfICsnrEjWI=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Safeguards and Supports</h3><p>The EU has included some safety nets. There’s a €1 billion agricultural crisis fund for farmers affected by trade shocks, and so-called “safeguard measures” that would allow tariffs to be reintroduced if imports hammer the market. But farmers are understandably cautious. By the time Brussels acts, prices could already have fallen, and those lost margins are rarely recovered.</p><figure id="figure-q7pp5x8jocmmfcpro2u" class=""><img id="q7pp5x8jocmmfcpro2u" src="https://media.gettyimages.com/id/1942659973/photo/hello-curious-cow.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=CPVA4emYjNb4Bc2__7-TxD20C2RYQqzlkdPz3E_9s0c=" alt="Hello Curious Cow" title="Hello Curious Cow" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1942659973/photo/hello-curious-cow.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=CPVA4emYjNb4Bc2__7-TxD20C2RYQqzlkdPz3E_9s0c=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Could There Be Upsides?</h3><p>It’s not all one-way traffic. Ireland has a strong reputation for grass-fed, hormone-free beef, and that’s still a valuable card to play. If Mercosur beef competes mainly on price, we may be better off doubling down on premium niches. PGI (Protected Geographical Indication) status for Irish Grass-Fed Beef could help carve out that space.</p><p>There’s also the question of market dependence. With 90% of Irish beef exported, most of it to Europe, we’re vulnerable to any market shift. Diversifying into Asia, the Middle East, and North Africa, where beef demand is climbing, could help spread that risk.</p><figure id="figure-o4c1aiz2bxmfcpssa1" class=""><img id="o4c1aiz2bxmfcpssa1" src="https://media.gettyimages.com/id/2202805950/photo/meat-products-put-up-for-sale-in-a-commercial-refrigerator.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=-tJRkYnG0Z1eeBsuELuwd375tpmFGGhL8WKqTDFPGgg=" alt="Meat products put up for sale in a commercial refrigerator" title="Meat products put up for sale in a commercial refrigerator" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2202805950/photo/meat-products-put-up-for-sale-in-a-commercial-refrigerator.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=-tJRkYnG0Z1eeBsuELuwd375tpmFGGhL8WKqTDFPGgg=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Conclusion</h3><p>The Mercosur deal won’t collapse Irish beef farming overnight. But it will turn up the pressure on a sector that’s already stretched thin. On the downside, extra imports could chip away at prices and leave family farms even more exposed. On the upside, it might force Ireland to sharpen its brand, target higher-value niches, and look beyond Europe for new markets.</p><p>Either way, the message is clear: Irish beef farming can’t afford to stand still. The sector will need stronger lobbying, smarter marketing, and a clear focus on what makes our beef different if it’s going to stay competitive in a changing global market.</p><p><br data-mce-bogus="1"></p><p>*By Anne Hayden MSc., Founder, The Informed Farmer Consultancy.</p>

Beef and the Mercosur Deal: Implications for Irish Farmers

Protecting Udder Health: Compelling Photos Highlighting Mastitis Prevention and Calf Care in Dairy Farming"
"Nurturing Healthy Calves: Captivating Images Advocating for Calf Care and Mastitis Management in Dairy Cattle

<h3>Introduction</h3><p>Every Irish dairy farmer has had to deal with mastitis at some stage. It’s one of those problems that creeps into the yard year after year, a swollen udder, clots in the filter, a cow off her milk. Most farmers treat the case and move on, but what often goes unnoticed is the real scale of the loss. Mastitis doesn’t just mean a few days of antibiotics. It reduces yield, raises bulk tank somatic cell counts (SCC), increases culling rates, and can slash herd profits by thousands. When margins are already tight, this is a cost no farm can afford to carry.</p><figure id="figure-c7ifovgqfmf5gjtqx" class=""><img id="c7ifovgqfmf5gjtqx" src="https://media.gettyimages.com/id/2185211494/photo/a-herd-of-cows-grazing-on-a-green-farmers-field-on-a-clear-summer-day-top-view-buildings.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=BRG0I-SpNdUMEu-GvhoB2kItElBkJarTJA3iQwp67Y8=" alt="A herd of cows grazing on a green farmer's field on a clear summer day, top view. Buildings among agricultural fields in West Cork. The countryside in Ireland. Green grass field" title="A herd of cows grazing on a green farmer's field on a clear summer day, top view. Buildings among agricultural fields in West Cork. The countryside in Ireland. Green grass field" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2185211494/photo/a-herd-of-cows-grazing-on-a-green-farmers-field-on-a-clear-summer-day-top-view-buildings.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=BRG0I-SpNdUMEu-GvhoB2kItElBkJarTJA3iQwp67Y8=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>How Widespread Is Mastitis?</h3><p>Mastitis is more common than many admit. While two-thirds of Irish dairy herds keep their bulk tank SCC below 200,000 cells/ml, the remaining 35% are struggling with higher levels, and this points to ongoing udder health problems. A herd SCC above 200,000 is a clear red flag for subclinical mastitis, the type that doesn’t always show in the parlour but steadily eats into production.</p><p>Clinical mastitis cases, the ones that are obvious, are also widespread. On average, Irish herds experience between 40 and 65 cases per 100 cows each year. That means almost every second cow in a 100-cow herd could face at least one bout of mastitis over the season. Even in well-managed herds, flare-ups after calving or during damp housing periods are common. What this shows is simple: mastitis isn’t a rare headache, it’s part of the reality of dairy farming. The question is whether it’s being managed or allowed to drain profits.</p><figure id="figure-04p5ss9kesljmf5gpyz4" class=""><img id="04p5ss9kesljmf5gpyz4" src="https://media.gettyimages.com/id/674101972/photo/cows-udder-disinfection.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=PWY5nT8WaF4svS8748IRm7kjs4wDycpCnk33LrF9uCg=" alt="Cow's udder disinfection" title="Cow's udder disinfection" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/674101972/photo/cows-udder-disinfection.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=PWY5nT8WaF4svS8748IRm7kjs4wDycpCnk33LrF9uCg=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Real Cost to Farms</h3><p>When you put numbers on mastitis, the impact is striking. A single clinical case costs in the region of €250–€300 once you include vet bills, treatments, milk thrown down the drain, and the reduced yield that follows. Multiply that by 20–30 cows in a year, and you’re talking €6,000–€9,000 gone before you even think about bulk tank penalties.</p><p>But the bigger cost is the one you don’t see, subclinical mastitis. This is where SCC is raised but cows don’t look sick. For a herd with an SCC between 300,000 and 400,000, the hidden loss can be as high as €18,600 in a 100-cow herd. That’s about €186 per cow, and it never shows up as a line item. It’s just litres that never make it into the tank.</p><p>When SCC tips towards 400,000, the financial hit becomes brutal. A herd that could be making over €31,000 in net profit can see that figure drop to just €12,000, all because of mastitis. That’s a loss of nearly €20,000 for no extra work, feed, or land. It’s simply money left on the table.</p><figure id="figure-k74nhyh8hrmf5gsnk1" class=""><img id="k74nhyh8hrmf5gsnk1" src="https://media.gettyimages.com/id/884527748/photo/freshly-processed-milk.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=cJIsUODhNWpHSF3F78sZA3zwdEPrxfs_ROSa7APhRcE=" alt="Freshly processed milk" title="Freshly processed milk" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/884527748/photo/freshly-processed-milk.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=cJIsUODhNWpHSF3F78sZA3zwdEPrxfs_ROSa7APhRcE=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Why Prevention Makes Financial Sense</h3><p>The positive side of the story is that mastitis prevention works, and it pays back quickly. Farmers who focus on prevention often see SCC drop, fewer clinical cases, and stronger milk cheques at the end of the month.</p><p>Take a 100-cow herd again. Spending €3,500–€4,000 a year on teat disinfectants, cubicle lime, bedding, and machine servicing might seem like another cost. But that spend protects against losses of €12,000–€15,000. In other words, for every euro invested in prevention, the farmer is getting at least three back in avoided losses. That’s a return better than almost any other investment on the farm.</p><p>Prevention also reduces stress. Every mastitis case means extra handling, record-keeping, and treatment — jobs that eat up time when labour is already stretched thin. Fewer sick cows free up hours for other jobs and reduce the risk of antibiotic residues in milk, which can trigger processor penalties and reputational damage.</p><figure id="figure-h1dbs415d8mf5gui0m" class=""><img id="h1dbs415d8mf5gui0m" src="https://media.gettyimages.com/id/2169918715/photo/a-herd-of-black-and-white-dairy-cows-graze-in-a-grassy-field-under-a-partly-cloudy-blue-sky-a.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=XKG7tlhcua3EQHLR4MIyJswSJfoLn9mglrFuE1l6IoE=" alt="A herd of black and white dairy cows graze in a grassy field under a partly cloudy blue sky. A single tree stands in the middle ground, adding a touch of shade to the otherwise sunny day." title="A herd of black and white dairy cows graze in a grassy field under a partly cloudy blue sky. A single tree stands in the middle ground, adding a touch of shade to the otherwise sunny day." class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2169918715/photo/a-herd-of-black-and-white-dairy-cows-graze-in-a-grassy-field-under-a-partly-cloudy-blue-sky-a.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=XKG7tlhcua3EQHLR4MIyJswSJfoLn9mglrFuE1l6IoE=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>What Works on Irish Farms</h3><p>The building blocks of prevention are simple, but they only work when done consistently.</p><ul><li><strong>Teat dipping</strong> before and after milking remains one of the cheapest and most effective steps. A few extra seconds per cow makes a big difference to infection rates.</li><li><strong>Milking machine servicing</strong> is often overlooked, yet vacuum levels, pulsation, and liner condition have a huge effect. A worn liner can spread mastitis across a whole row in one milking.</li><li><strong>Cubicle hygiene</strong> is critical during housing. Cows lying on damp or dirty beds are far more likely to pick up infections. Fresh bedding and regular liming are low-cost jobs that prevent expensive cases.</li><li><strong>Milk recording</strong> gives the data you need. Without it, high-SCC cows go unnoticed and continue to infect others. Identifying and managing repeat offenders is key to lowering the bulk tank SCC.</li><li><strong>Selective dry cow therapy (DCT)</strong> means using antibiotics only where needed, reducing costs and helping with antibiotic resistance targets. Combined with teat sealers, it sets cows up for a healthier next lactation.</li></ul><p><br>These aren’t complicated or new ideas, but together they make the difference between a herd running at 150,000 SCC and one constantly battling penalties at 350,000.</p><figure id="figure-l06dq9gdp7mf5gwmaw" class=""><img id="l06dq9gdp7mf5gwmaw" src="https://media.gettyimages.com/id/875237100/photo/where-the-cattle-are-kept.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=JFUq0mAPSgEyJVVYTCGIYQvy8WpW2GpaMWScKUoanzo=" alt="Where the cattle are kept" title="Where the cattle are kept" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/875237100/photo/where-the-cattle-are-kept.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=JFUq0mAPSgEyJVVYTCGIYQvy8WpW2GpaMWScKUoanzo=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Payback in Real Numbers</h3><p>Running the numbers paints the clearest picture.</p><ul><li>20 clinical cases × €250 each = €5,000 lost.</li><li>Subclinical mastitis losses = €7,000–€10,000.</li><li>Total = €12,000–€15,000 lost annually.</li></ul><p><br>Prevention costs:</p><ul><li>Hygiene products, bedding, liners, and servicing = €3,500–€4,000 annually.</li></ul><p><br>So, by spending €4,000, a farm can avoid €15,000 in losses. That’s a three-to-one payback. On top of that, SCC reductions can bring processor bonuses, stronger cow longevity, and reduced labour.</p><figure id="figure-n5i7jyrz3mf5gyd1e" class=""><img id="n5i7jyrz3mf5gyd1e" src="https://media.gettyimages.com/id/889095758/photo/wow-this-food-actually-tastes-good-this-time.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=rfqAKMVwfSOSF_A6dV_K_12Kz7b2Q0nALbEknRwZFsU=" alt="Wow this food actually tastes good this time" title="Wow this food actually tastes good this time" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/889095758/photo/wow-this-food-actually-tastes-good-this-time.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=rfqAKMVwfSOSF_A6dV_K_12Kz7b2Q0nALbEknRwZFsU=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Conclusion</h3><p>Mastitis isn’t just an occasional hassle. It’s one of the biggest drains on profitability in Irish dairying, quietly stripping income from farms every year. With a third of herds still running high SCCs, the opportunity for improvement is clear.</p><p>The tools to tackle mastitis are straightforward and affordable. What matters is discipline and consistency in applying them. Every clinical case avoided, every SCC point reduced, is more milk in the tank and more money in the farmer’s pocket. At a time when margins are under pressure, mastitis prevention isn’t just about animal health, it’s about keeping Irish dairy farms profitable and sustainable for the long run.</p><p><br></p><p>*By Anne Hayden MSc., Founder, The Informed Farmer Consultancy.</p>

The True Cost of Mastitis and the Benefits of Prevention

<h3>Introduction</h3><p>It’s not often you see Google, Meta, and Microsoft linked with Irish bogs. Yet this summer the three tech giants committed €3 million to rewetting between 400 and 450 hectares of degraded peatlands. The first site chosen is in the Wicklow Mountains Special Area of Conservation, and the project will be monitored under the new Irish Peatland Standard.</p><p>At first glance, it looks like corporate climate PR. But dig a little deeper and it’s clear this matters, not just for climate targets, but for farmers, rural communities, and the future of Ireland’s landscapes.</p><figure id="figure-npv4ci9hg4mf2ydum5"><img id="npv4ci9hg4mf2ydum5" src="https://cdn.durable.co/getty/erCXzvv4K6yXeVIM7cZDVrRcXltkltFcx7Qfd2It6FuLcVfiuBvxsLpnfxFmcp5Z.jpeg" alt="irish bog" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/erCXzvv4K6yXeVIM7cZDVrRcXltkltFcx7Qfd2It6FuLcVfiuBvxsLpnfxFmcp5Z.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>The Power of Peatlands</h3><p>Peatlands cover almost a quarter of Ireland’s land area, yet much of that ground is no longer intact. Years of turf cutting, drainage, and land conversion have left large areas degraded. When peatlands are in poor condition, they stop storing carbon and start releasing it. Right now, damaged peat soils account for an estimated 8–9 million tonnes of CO₂ equivalent every year,&nbsp; a similar scale to the entire transport sector.</p><p>Healthy bogs do the opposite. They lock carbon into the ground, regulate water flows, improve water quality, and provide habitats for plants and wildlife. It’s no exaggeration to say they’re one of Ireland’s most important natural assets.</p><figure id="figure-wzzpq5rvb6mf2yjrpe" class=""><img id="wzzpq5rvb6mf2yjrpe" src="https://media.gettyimages.com/id/1304755924/photo/mount-errigal-co-donegal-ireland-reflected-in-blue-lake-surrounded-by-peatland-in-national.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=CALyiyc1HizePomnzPxcWctR_6mYJOvyAdLQ_dGvQzo=" alt="Mount Errigal, Co. Donegal, Ireland, reflected in blue lake surrounded by peatland in national park" title="Mount Errigal, Co. Donegal, Ireland, reflected in blue lake surrounded by peatland in national park" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1304755924/photo/mount-errigal-co-donegal-ireland-reflected-in-blue-lake-surrounded-by-peatland-in-national.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=CALyiyc1HizePomnzPxcWctR_6mYJOvyAdLQ_dGvQzo=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Scale of Loss</h3><p>Ireland has already lost about 40% of its original peatlands, with large areas of raised bog gone and many blanket bogs fragmented or drained. Only around a quarter of our blanket bogs remain in reasonably intact condition. The rest have been cut, planted, or converted into marginal farmland.</p><p>This is the backdrop against which the €3 million investment lands. It’s a drop in the ocean compared with what’s needed, but it signals a wider recognition that bogs are worth restoring, and that private money is now stepping in alongside public funding.</p><figure id="figure-k47cfgxld8mf2yky1h" class=""><img id="k47cfgxld8mf2yky1h" src="https://media.gettyimages.com/id/475126264/photo/connemara.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ywk4x-DOVN-reUBzyG4hnWisZIeImDIiiJzpNHOEzig=" alt="Connemara" title="Connemara" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/475126264/photo/connemara.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ywk4x-DOVN-reUBzyG4hnWisZIeImDIiiJzpNHOEzig=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>What the Project Involves</h3><p>The Wicklow pilot is the first step. Rewetting will mean blocking drains, raising water tables, and encouraging sphagnum moss to regrow. The aim isn’t just climate mitigation. It’s about restoring biodiversity, improving downstream water quality, and making upland landscapes more resilient to flooding and drought.</p><p>By using the Irish Peatland Standard, the project will also be independently verified, making sure the promised carbon savings and biodiversity gains actually materialise.</p><figure id="figure-flovgievrqmf2ym7f8" class=""><img id="flovgievrqmf2ym7f8" src="https://media.gettyimages.com/id/2002535228/photo/stunning-morning-at-glendalough-upper-lake-wicklow-national-park-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=TszvBmPyY1cwMHoJJO7vFalQX4gHrsKz9m2RBIwzkRM=" alt="Stunning Morning at Glendalough Upper Lake, Wicklow National Park, Ireland" title="Stunning Morning at Glendalough Upper Lake, Wicklow National Park, Ireland" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2002535228/photo/stunning-morning-at-glendalough-upper-lake-wicklow-national-park-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=TszvBmPyY1cwMHoJJO7vFalQX4gHrsKz9m2RBIwzkRM=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Why Farmers Should Care</h3><p>For many farmers, bog restoration might feel like a side issue. But there are reasons to pay attention.</p><ul><li><strong>Water management:</strong> Rewetted bogs act like natural sponges, reducing both flooding in wet years and drought stress in dry ones.</li><li><strong>Cleaner water: </strong>Intact peatlands filter water, reducing the sediment and nutrient load that flows downstream.</li><li><strong>New income streams:</strong> As schemes evolve, farmers with peat soils may be eligible for payments linked to carbon storage, biodiversity, or eco-schemes under CAP.</li></ul><p><br>With the government under pressure to cut emissions from land use, it’s not hard to see future schemes linking directly to peatland management.</p><figure id="figure-7z4tq7pqalmf2ynu2d" class=""><img id="7z4tq7pqalmf2ynu2d" src="https://media.gettyimages.com/id/594444292/photo/foggy-field-on-the-mountain.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=vWl07M7Dc1cY9GtfooGHW2ZDtbRAVr8j5Fyw9qhFcw4=" alt="Foggy field on the mountain" title="Foggy field on the mountain" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/594444292/photo/foggy-field-on-the-mountain.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=vWl07M7Dc1cY9GtfooGHW2ZDtbRAVr8j5Fyw9qhFcw4=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>The Bigger Picture</h3><p>Ireland has already seen large-scale restoration through public projects. The Living Bog initiative restored over 2,600 hectares of raised bog across 12 sites. Bord na Móna has committed to rehabilitating 20,000 hectares of cutaway bog, with a longer-term target of 80,000 hectares.</p><p>Against that backdrop, the €3 million from tech companies looks small, but it is symbolic. It’s the first major corporate-backed peatland restoration project here, and if successful, it could unlock more funding in years to come.</p><figure id="figure-s9nhvabj1gmf2yomeq" class=""><img id="s9nhvabj1gmf2yomeq" src="https://media.gettyimages.com/id/2179492103/photo/scenic-view-of-a-wetland-with-patches-of-water-and-distant-mountains-under-a-cloudy-sky.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=LmDkdJuD2-u_4gnU1rbRQlsv1xcQAFEun-eK1APjzUc=" alt="Scenic view of a wetland with patches of water and distant mountains under a cloudy sky" title="Scenic view of a wetland with patches of water and distant mountains under a cloudy sky" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2179492103/photo/scenic-view-of-a-wetland-with-patches-of-water-and-distant-mountains-under-a-cloudy-sky.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=LmDkdJuD2-u_4gnU1rbRQlsv1xcQAFEun-eK1APjzUc=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Practical Takeaways for Farmers</h3><p>Seaweed and carbon credits grab headlines, but peatlands could become just as central to the farm sustainability story. For farmers with bog or marginal peat soils, here are a few points worth watching:</p><ul><li>Teagasc and the Department of Agriculture are tracking peatland schemes closely — expect future CAP reviews to include them.</li><li>Payments for carbon and biodiversity services are moving from theory to practice, and peatlands are prime candidates.</li><li>Infrastructure costs — like drain blocking or bunding — may eventually be covered by grant aid, as happened with previous restoration programmes.</li></ul><p><br>In other words, peatland management could soon move from being a compliance headache to a potential income stream.</p><figure id="figure-wf8wnml65mf2ypnsm" class=""><img id="wf8wnml65mf2ypnsm" src="https://media.gettyimages.com/id/875237218/photo/headed-off-the-feed-the-livestock.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=fJX8j8QW-COti-8WssxjbOtV49Dtxrd2nAGX8bKi2pM=" alt="Headed off the feed the livestock" title="Headed off the feed the livestock" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/875237218/photo/headed-off-the-feed-the-livestock.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=fJX8j8QW-COti-8WssxjbOtV49Dtxrd2nAGX8bKi2pM=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Conclusion</h3><p>For years, Ireland’s bogs were written off as wastelands or cut for fuel. Now they’re being recognised as natural powerhouses for climate, biodiversity, and water. The Wicklow pilot won’t solve everything, but it sets the stage for bigger projects, and shows how private money can play a role alongside state investment.</p><p>For farmers, the message is clear: peatland restoration isn’t just about meeting climate targets. Done right, it can deliver cleaner water, more resilient land, and perhaps new opportunities for those farming on the margins. And that €3 million, small as it may be, is a sign that the rest of the world is starting to value our bogs as much as we should.</p><p><br data-mce-bogus="1"></p><p>*By Anne Hayden MSc., Founder, The Informed Farmer Consultancy.</p>

Tech Giants Invest in Irish Bog Restoration: A €3 Million Initiative

<h3>Introduction</h3><p>Cattle have been in the firing line of climate debates for years, mainly because of methane, a greenhouse gas that is about 28 times more potent than CO₂ over a century. Agriculture is under pressure everywhere, and in Ireland the challenge is especially sharp: over 6.5 million cattle contribute a large share of national emissions. One of the more talked-about ideas for tackling this is feeding cattle seaweed. The question is simple enough, can it really work on Irish farms, and if so, at scale?</p><figure id="figure-xpd304k1vmev9vnk7" class=""><img id="xpd304k1vmev9vnk7" src="https://cdn.durable.co/getty/1agYY3ZkSOIhNyZNRp7VURVykn9wIKOLynxsgfrwkhUKPiLJJtBrPWTjtd8ZYBVP.jpeg" alt="cattle methane" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/1agYY3ZkSOIhNyZNRp7VURVykn9wIKOLynxsgfrwkhUKPiLJJtBrPWTjtd8ZYBVP.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>Why Seaweed?</h3><p>The hype began with trials in Australia and the U.S., where a red seaweed, Asparagopsis taxiformis, cut methane from cattle by up to 80% in controlled feedlot systems. It works because compounds in the seaweed, mainly bromoform, disrupt the microbes in the cow’s rumen that produce methane.</p><p>Here in Ireland, Teagasc and university researchers have been testing native brown seaweeds such as Ascophyllum nodosum, harvested from our own coastline. The results so far are more modest, showing methane reductions in the range of 10–20%. The difference matters: Asparagopsis isn’t naturally available here, and importing it in bulk isn’t practical or sustainable. If seaweed is to play a role in Irish farming, it will have to be a species we can grow or source locally.</p><figure id="figure-duq4ojjki2vmev9vu38" class=""><img id="duq4ojjki2vmev9vu38" src="https://cdn.durable.co/getty/efTkXUh6G2FCnw6FuCYaPSYkfRFV75ChBploEQ7bYPx4aW5JzYuuWQgTy3xyIbkG.jpeg" alt="seaweed feed" class="object-cover bg-gray-100" style="aspect-ratio: 16/9;" data-mce-src="https://cdn.durable.co/getty/efTkXUh6G2FCnw6FuCYaPSYkfRFV75ChBploEQ7bYPx4aW5JzYuuWQgTy3xyIbkG.jpeg" data-mce-style="aspect-ratio: 16/9;"></figure><h3>The Scale Problem</h3><p>On paper, cutting methane by even 20% per animal looks like a game-changer. Multiply that across Ireland’s national herd, and it could transform our emissions profile. But the practicalities are not so simple.</p><p>Seaweed needs to be fed daily and consistently, which works in zero-grazing or feedlot systems but not in Ireland’s grass-based model. Dosing grazing animals is a logistical nightmare without a bolus or slow-release technology.</p><p>There’s also the issue of supply. Covering even a fraction of the national herd would require tens of thousands of tonnes of seaweed every year. Right now, Ireland’s entire commercial seaweed industry is only harvesting around 30,000 tonnes, mostly for cosmetics and niche nutrition products. Scaling that to livestock feed would mean creating a whole new sector, with questions about environmental impact and marine ecosystem balance still unanswered.</p><figure id="figure-pnyq25n4ohmeva6k91" class=""><img id="pnyq25n4ohmeva6k91" src="https://media.gettyimages.com/id/2196881877/photo/cows-standing-on-field.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=CrYVgFxxdGwXSUt8AqQ2twaDXpF1__kWFhnzhhhl68g=" alt="Cows Standing On Field" title="Cows Standing On Field" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2196881877/photo/cows-standing-on-field.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=CrYVgFxxdGwXSUt8AqQ2twaDXpF1__kWFhnzhhhl68g=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Economics on the Ground</h3><p>The other hurdle is cost. Current estimates suggest methane-reducing additives would add €60–€100 per cow per year. On a 100-cow herd, that’s €6,000–€10,000 annually,&nbsp; a big ask unless there’s a clear return. At present, farmers don’t receive direct payments for reducing methane, and the carbon credit markets for livestock are still at the pilot stage.</p><p>Policy may eventually change this. Ireland has legally committed to a 25% cut in agricultural emissions by 2030, and the government is already signalling that feed additives could feature in future CAP schemes or Bord Bia sustainability programmes. Until then, though, most farmers will see it as another cost they can’t justify.</p><figure id="figure-s9ov76gjw9meva924l" class=""><img id="s9ov76gjw9meva924l" src="https://media.gettyimages.com/id/2159939477/photo/black-cows-into-a-field-in-the-mountains-close-to-the-sea-in-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=znLB5WaXtDyQ7472TKJzMobQd0p2o0I1InQO1FWbNOI=" alt="Black cows into a field in the mountains, close to the sea, in Ireland" title="Black cows into a field in the mountains, close to the sea, in Ireland" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2159939477/photo/black-cows-into-a-field-in-the-mountains-close-to-the-sea-in-ireland.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=znLB5WaXtDyQ7472TKJzMobQd0p2o0I1InQO1FWbNOI=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Practical Takeaways for Irish Farmers</h3><p>For now, seaweed is promising but not yet practical. Teagasc trials show 10–20% reductions with native species, but dosing grazing cattle remains the biggest challenge. The cost, €60–€100 per cow per year, is also prohibitive without support from CAP, Bord Bia, or new carbon-credit systems. Farmers should keep an eye on ongoing trials, on signals from the next CAP review, and on what export markets demand, because pressure may come from buyers as much as from policymakers. Seaweed should be seen as one part of the emissions toolbox, alongside breeding, slurry additives, and efficiency gains, not the whole answer.</p><figure id="figure-ykd83f7j4mmevacoe6" class=""><img id="ykd83f7j4mmevacoe6" src="https://media.gettyimages.com/id/670354046/photo/worker-on-the-oyster-farm.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=V_7qvnUVb3gnV2z85iVZdeVOHy5Ms1HV2-C8Rk7KcXk=" alt="Worker on the oyster farm" title="Worker on the oyster farm" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/670354046/photo/worker-on-the-oyster-farm.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=V_7qvnUVb3gnV2z85iVZdeVOHy5Ms1HV2-C8Rk7KcXk=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Beyond Seaweed: Other Additives</h3><p>Seaweed isn’t the only candidate. 3-NOP (3-nitrooxypropanol), developed by DSM, has consistently cut methane by 30–40% in trials. It already has EU approval and is being rolled out in some dairy systems. Like seaweed, though, it’s easier to use in total mixed ration systems, not in pasture-based models like Ireland’s. Researchers are working on boluses and slow-release technologies, but they’re still in development.</p><p>Globally, other countries are pushing hard. In New Zealand, where livestock methane makes up about 80% of agricultural emissions, seaweed and 3-NOP are being trialled. In the U.S., the feedlot model makes adoption easier, and some companies are preparing commercial rollout of Asparagopsis. Australia is investing heavily in large-scale seaweed farming, though critics worry about the ecological costs.</p><figure id="figure-no6klxfs65mevaee0b" class=""><img id="no6klxfs65mevaee0b" src="https://media.gettyimages.com/id/1039390924/photo/young-girl-calling-her-dog-on-beach-of-the-small-town-of-barna-ireland-at-dusk.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ip5xxMQ-bFDx9ZT57pFM0D_BHNVJepL0RR_3DY6J4k0=" alt="Young girl calling her dog on beach of the small town of Barna, Ireland at dusk" title="Young girl calling her dog on beach of the small town of Barna, Ireland at dusk" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/1039390924/photo/young-girl-calling-her-dog-on-beach-of-the-small-town-of-barna-ireland-at-dusk.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ip5xxMQ-bFDx9ZT57pFM0D_BHNVJepL0RR_3DY6J4k0=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Ireland’s Unique Position</h3><p>Ireland’s grass-based farming is both its strength and its challenge. International buyers value “grass-fed” beef and dairy, a selling point that underpins Bord Bia’s Origin Green brand. If feed additives become standard globally, Irish exports could come under pressure to follow suit. The danger is undermining our natural, grass-based image; the opportunity is leading the way in finding pasture-compatible solutions.</p><p>If Ireland can crack the delivery problem, perhaps through bolus technology, it could position itself as a leader in sustainable livestock. But that will take more investment, more research, and crucially, a policy framework that ensures farmers aren’t left footing the entire bill.</p><figure id="figure-ioub72i227mevahkma" class=""><img id="ioub72i227mevahkma" src="https://media.gettyimages.com/id/2195928716/photo/cows.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ne8at192wU3dDi2mEpa9b4PmUJDsZh5gRqxzYrXUhKk=" alt="Cows" title="Cows" class="object-cover bg-gray-100 " style="aspect-ratio: 16/9; object-position: center center;" data-corners="default" data-aspect="16:9" data-caption="" data-positionx="undefined" data-positiony="undefined" data-fullwidth="false" data-mce-src="https://media.gettyimages.com/id/2195928716/photo/cows.jpg?b=1&amp;s=2048x2048&amp;w=0&amp;k=20&amp;c=Ne8at192wU3dDi2mEpa9b4PmUJDsZh5gRqxzYrXUhKk=" data-mce-style="aspect-ratio: 16/9; object-position: center center;"></figure><h3>Conclusion</h3><p>Seaweed isn’t a miracle cure, but it isn’t snake oil either. The science shows it can cut methane, sometimes dramatically. The challenge is making it practical and affordable in systems like Ireland’s, where cattle spend most of the year at grass. Right now, the economics don’t add up for most farmers, and the logistics are still a work in progress.</p><p>The likely future is that seaweed, alongside other additives like 3-NOP, will form part of a wider package: selective breeding, better slurry management, and more efficient use of land and animals. Farmers should see it as one tool among many, not the silver bullet. If policy and markets start rewarding verified methane reductions, seaweed could well find its place. Until then, it remains a promising idea, but one that needs a lot more work before it can move from trial plots to everyday farmyards.</p><p><br data-mce-bogus="1"></p><p>*By Anne Hayden MSc., Founder, The Informed Farmer Consultancy.</p>

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