A farm in Co. Armagh is leading the way in sustainable food production through a new project which turns a by-product of its beef into a premium health and culinary product.
Based in Mullaghbawn, Clarkhill Farm was a working farm, that has diversified into a farm-based enterprise food company.
The initiative, supported by the College of Agriculture, Food and Rural Enterprise (CAFRE), has a focus on transforming beef bones into a rich in protein and collagen bone broth.
This helps to reduce the amount of by-product waste of beef bones and creates a sustainable, quality product for consumers.
CAFRE food technologist Milan Havlicek explained that the objective of the project was to add value to beef bones by creating a high-quality broth, which can be both served as a gourmet ingredient, and as a nutritional supplement for people looking to increase their protein and collagen intake.
“This innovation not only reduces waste and encourages circularity, but opens new markets and opportunities for local food businesses,” Havlicek said.
The owner of Clarkhill Farm, Colleen McCann, has expressed her enthusiasm for the recent development: “This project demonstrates how innovation and sustainability can work hand in hand to support local farming and deliver healthier food options for consumers as well as reducing our waste.”
CAFRE said that it is committed to supporting a sustainable and innovative agri-food production within Northern Ireland.
The college has also highlighted DAERA’s Beef Sustainability Package to boost farm productivity and reduce greenhouse gas emissions.
This includes two schemes:
- Beef Carbon Reducing Scheme; which aims to incentivise farmers for reduce the age at slaughter for clean beef animals;
- Suckler Cow Scheme; which aims to improve herd performance by reducing age at first calving and shortening calving intervals.
