The story of Barra McFeely and his quest to produce Dunbarra, his speciality Irish cheese, shines like a beacon of hope for entrepreneurs in the manufacturing sector.
It is an area of Irish business about which there has been a tangible buzz. Forbairt, the agency dedicated to promoting indigenous industry, recently reported record breaking growth in the sector.
Thousands of jobs were created in this area last year and there are increased levels of investment commitments and strong growth in sales both at home and abroad.
There is a wide variety of support resources available for small start-up companies. Nora Cleary heads up ComfiGear, which produces specially adjusted clothes for people in wheelchairs, and those with other special needs. Nora availed of support from her local Enterprise Board when setting up her business.
Small companies depend on outside help, as most entrepreneurs do not have sufficient funds at start-up level.
Of course, it helps if you have the drive, ambition and above all vision of people like Barra McFeely. He was 18, and in his second year of an Agricultural and Food Engineering degree in UCD when he made his first piece of cheese on his uncle's Co Offaly farm.
Today, Mr McFeely (27) heads up his eponymously named company, Dunbarra. His cheese can be found on the shelves of all the major supermarkets in the country. He is on the eve of sealing a major deal with a large supermarket chain in Britain. He is, very nearly, a big cheese in the business world.
His idea was simple. "Ireland was a significant cheese producer but the industry was mainly producing cheddar," he says. It occurred to Mr McFeely that the manufacture of a high quality, speciality cheese for the export market could have huge potential. Mr McFeely spent his summers in France and Germany learning about the production of Emmenthal and Brie becoming the first UCD student to be financed by Erasmus - an EU funding initiative for third level students.
"But," says Mr McFeely, "the Europeans wouldn't divulge all their secrets so I had to look elsewhere".
He discovered that the cream of cheese manufacturing skills were flourishing in South America where many European immigrants had settled. With the support of FAS and some welcome sponsorship from Waterford Foods, Mr McFeely spent a year researching Swiss Cheese in Uruguay, Italian cheese in Argentina and Dutch cheese in Brazil.
Meanwhile, he took notes for his Master's thesis on soft cheese production. Another year in China and time spent with nomads on the plains of Mongolia and Tibet added further strings to his bow. Mr McFeely now spoke French, German, Spanish, Portuguese and Chinese, languages he planned to use while marketing his product.
With a world of experience under his belt and the skills to manufacture at least 40 different speciality cheeses Mr McFeely returned home. He soon discovered the Enterprise Development Programme run by the Dublin Institute of Technology. The year-long course for entrepreneurs allowed Mr McFeely access to food manufacturing facilities and gave him the support needed to develop his business. Under the Business Expansion Scheme (BES) and with a comprehensive business plan he attracted investment from family and friends. Forbairt approved a feasibility study grant of £5,000. Mr McFeely had no problem getting the Bank of Ireland on board once he had 50 per cent of the required capital. The bank's Enterprise Support Unit (ESU) provided the rest. An organisation called Inner City Enterprise rowed in with a mentor with whom Mr McFeely could consult on business issues. The Guinness Workers' Employment Fund provided a low-interest loan. Bord Bia gave him "huge assistance" in marketing the product abroad.
Once Mr McFeely had secured a premises, the St Paul's Enterprise Centre in Dublin, he needed to heighten awareness of his product. Mr McFeely secured an interview on the Gay Byrne radio show where he waxed lyrical on Dunbarra and his cheese related adventures. The company was inundated with orders for the product after the show was broadcast.
In the past two years the production capacity of Dunbarra has increased tenfold. Recognising the importance of packaging Mr McFeely's soft cheese carries distinctive celtic designs embossed with ground pepper. In addition to the supermarkets, the cheese is sold in several speciality shops around the country. From next week, Dunbarra will be stocked in 40 Tesco/Quinnsworth stores and there is interest from companies in the US, Britain and on the continent.
"I take great pride when I walk into my local supermarket and see my products there," says Mr McFeely who currently employs four people. "It is important to note that a small organisation can manufacture high quality Irish products that big firms will be interested in. And they are interested," he says.
Nora Cleary, of ComfiGear in Waterford noticed another gap in the market when her wheelchair bound friend had difficulty sourcing clothes to suit his special needs. With 7,500 wheelchair users and 350,000 people with various forms of disability the idea had obvious potential.
She approached the Waterford City Enterprise Board which was quick to spot the potential market and import substitution capacity of Ms Cleary's plan. It funded a feasibility study and the purchase of sewing machines and conversions to Ms Cleary's home where the business is now based. She also attended the "Business Link" meetings set up at the Enterprise Board where new entrepreneurs can get together to exchange information and contacts.
The colourful and fashionable Comfi-Gear range includes waterproof cape jackets, wheelie macs, leg and arm protectors, bathrobes and bibs. "People no longer have to wait two months for their garments to come from England and Germany," says Ms Cleary. "They can now have a three-to-four-week delivery on specially designed items made to their own specific requirements".
