Almost a quarter of the beef eaten last year in the State was imported, despite 1,000 per cent self-sufficiency in the industry. In a new study, An Bord Bia said 31 per cent of the pigmeat consumed in the State was imported despite 165 per cent self-sufficiency.

It also said 35 per cent of poultry meat was imported even though the industry produced exactly enough to meet the market's needs.

Most of the imported meat went to caterers or for further processing, the board said. The high import rates were attributed to price and quality.

With food safety and the traceability of products in high demand from consumers, An Bord Bia said it was shocked at the import rate. Home market manager Ms Georgina O'Sullivan said: "We didn't realise it was as big. We knew but not to that degree and I think our worry is for the next five years - will we have a food industry?"

The beef import rate is considered surprising because about 90 per cent of Irish beef is exported. The imports came primarily from other EU states and Brazil. Almost all pigmeat imports are also from the EU, whereas chicken came from countries such as Thailand, as well as the EU.

Ms O'Sullivan asked: "If price is the only criterion, where are we? We're never going to compete on price alone. We have to pursue the quality route and diversity. We can't force people to take what we produce. They have to want it."

But she said the catering industry could not just rely on suppliers to source their product.

"Caterers, like retailers, have to come up with specifications and where they are sourcing; caterers have to come up to speed. Consumers, when they are out, expect to be eating Irish meat and beef in particular. If it isn't Irish, it should be labelled as such.

"We want caterers to support the Irish food industry, but also for the Irish food industry to take cognisance of the demands of caterers and food service. Food service is growing at an enormous rate and in a very short time more meals will be eaten outside the home than at home."

She said it was not a question of imported meat being better quality than Irish.

"I don't think that arose and that wouldn't be my own personal experience. It's much more likely to be a price issue. It's much more range of product or delivery."

The survey shows an estimated 14,000 tonnes of beef was imported in 2001, up from 12,000 tonnes in 2000 and 9,000 tonnes the previous year. In 2000, nearly half of imports were in the form of frozen boneless beef; 2,000 tonnes was chilled boneless; 2,700 tonnes was processed beef; and 1,300 tonnes was bone-in.

Pigmeat imports, estimated at 44,000 tonnes were 4,000 tonnes up on the previous year and 11,000 tonnes more than we imported in 1999. The main cuts were loins and backs, which are in demand for further processing.

Poultry meat imports - mainly chicken - are thought to have reached 42,000 tonnes. The 41,000 tonnes imported in 2000 consisted of 17,000 tonnes of fresh chilled meat, 14,000 tonnes of frozen meat and 10,000 tonnes of processed products.

In 1999 32,000 tonnes of poultry meat were imported into the State.

Imports of sheepmeat were the smallest of the meats at 2,000 tonnes, or 7 per cent of consumption, half of which was bone-in lamb. This level of imports has been roughly the same for several years. The Republic is 257 per cent self sufficient in sheepmeat.

Of the processors who imported meat, most said they did so because imports were 10 to 15 per cent cheaper. Insufficient supplies of some cuts was also cited as a reason.

Respondents in the food service - catering - sector said they were not always aware of the country of origin of the products they were using; they relied on suppliers to source products and for them the right quality at the right price was the main issue.

Retailers, on the other hand, said all their fresh beef and lamb was Irish and most of their pigmeat, but the origin of poultry varied. Lack of country of origin labelling made it difficult for them to be 100 per cent sure of the source.

The figures emerged as the board prepared to launch its Spring Féile Bia week, its first major celebration of Irish food in 2002.

Over 400 restaurants, hotels and pubs are participating in the féile. The spring festival takes place in the first week in May.